Chemical composition of chicken meat produced in extensive indoor and free range rearing systems

Abstract

The present study involves the analysis of the chemical composition of white meat (breast muscles) and dark meat (leg muscles) of broilers in extensive indoor and free range systems. The length of fattening period was 56 days. At 56 days of age, 6 male and 6 female broilers were randomly selected from each rearing system and slaughtered. Cooled carcasses were dissected into primal cuts. Breast and leg muscle (thigh and drumstick) samples were used for chemical analyses. The obtained results suggested that free range rearing system was more favourable than extensive indoor system, as it resulted in a significantly higher protein content and a lower fat content of white and dark chicken meat. Female broilers produced a higher fat content and a somewhat lower protein content as compared to males.