<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The objective of the study was to compare the effect of organic and conventional rearing systems on the productivity and meat quality of Yellowleg Partridge (Ż-33) and Rhode Island Red (R-11) chickens. A total of 492 sexed experimental birds (<italic>Gallus domesticus</italic>) were assigned to four groups. In groups I-C and III-C, the Ż-33 and R-11 chickens were reared under intensive conditions following conventional farming principles. In groups II-O and IV-O, the Ż-33 and R-11 chickens were kept according to organic farming principles. Body weight, feed conversion (kg/kg gain) and mortality were recorded throughout the study. On day 140 of rearing, the native breed chickens were subjected to simplified slaughter analysis, and meat pH, muscle colour, water holding capacity and chilling loss were determined. The meat samples were analysed for the chemical composition and profile of fatty acids, and the peroxidizability index (PI), thrombogenic index (TI) and atherogenicity index (AI) were calculated. The organically raised chickens were characterised by higher body weight (P≤0.01), better feed conversion (P≤0.01) and more favourable fatty acid profile of the muscles compared to the conventionally reared birds. Under organic conditions, the R-11 chickens showed better productivity but slightly poorer fatty acid profile of the muscles compared to the Ż-11 chickens.</p></abstract>

The objective of the study was to compare the effect of organic and conventional rearing systems on the productivity and meat quality of Yellowleg Partridge (Ż-33) and Rhode Island Red (R-11) chickens. A total of 492 sexed experimental birds (Gallus domesticus) were assigned to four groups. In groups I-C and III-C, the Ż-33 and R-11 chickens were reared under intensive conditions following conventional farming principles. In groups II-O and IV-O, the Ż-33 and R-11 chickens were kept according to organic farming principles. Body weight, feed conversion (kg/kg gain) and mortality were recorded throughout the study. On day 140 of rearing, the native breed chickens were subjected to simplified slaughter analysis, and meat pH, muscle colour, water holding capacity and chilling loss were determined. The meat samples were analysed for the chemical composition and profile of fatty acids, and the peroxidizability index (PI), thrombogenic index (TI) and atherogenicity index (AI) were calculated. The organically raised chickens were characterised by higher body weight (P≤0.01), better feed conversion (P≤0.01) and more favourable fatty acid profile of the muscles compared to the conventionally reared birds. Under organic conditions, the R-11 chickens showed better productivity but slightly poorer fatty acid profile of the muscles compared to the Ż-11 chickens.

Effect of Organic Production System on the Performance and Meat Quality of Two Purebred Slow-Growing Chicken Breeds

Department of Technology, Ecology and Economics of Animal Production

Institute of Biology, Department of Animal Physiology and Toxicology

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The objective of the study was to compare the effect of organic and conventional rearing systems on the productivity and meat quality of Yellowleg Partridge...

Effect of Organic Production System on the Performance and Meat Quality of Two Purebred Slow-Growing Chicken Breeds

Publié en ligne: 27 oct. 2017

Pages: 1197 - 1213

Reçu: 31 janv. 2017

Accepté: 26 mai 2017

DOI: https://doi.org/10.1515/aoas-2017-0009

Mots clés
chickens, native breeds, organic production system, performance, meat quality, fatty acid profile

© 2017 Ewa Sosnówka-Czajka et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Effect of Organic Production System on the Performance and Meat Quality of Two Purebred Slow-Growing Chicken Breeds

Publié en ligne: 27 oct. 2017

Pages: 1197 - 1213

Reçu: 31 janv. 2017

Accepté: 26 mai 2017

DOI: https://doi.org/10.1515/aoas-2017-0009

Mots cléschickens, native breeds, organic production system, performance, meat quality, fatty acid profile

© 2017 Ewa Sosnówka-Czajka et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Mots clés
chickens, native breeds, organic production system, performance, meat quality, fatty acid profile