Evaluation of Slower-Growing Broiler Genotypes Grown with and Without Outdoor Access: Sensory Attributes

Abstract

Consumer interest in organic and natural poultry production is growing. An experiment was conducted to assess the impact of genotype and outdoor access on sensory attributes of broiler meat. One slow-growing genotype (S), 2 medium-growing genotypes (M1 and M2), and a commercial fast-growing genotype (F) were raised (straight-run) for 81, 67, or 53 d, respectively. The placement dates were staggered to achieve a similar final BW, and each genotype was processed on the same day. Each genotype was assigned to 3 pens of 24 birds each, and all birds were raised in indoor floor pens in a naturally ventilated facility. The S and F genotypes were also assigned to 2 floor pens with outdoor access (during daylight hours) containing 36 birds each. All birds were provided with the same starter, grower, and finisher feeds, and birds were commercially processed. Breast and thigh meat were evaluated for sensory attributes and acceptability by a consumer panel. The M1 and M2 breasts were more tender than other indoor genotypes (P < 0.05); however, all treatments scored "slightly to moderately tender." The thigh meat of the M2 birds was more flavorful than that of S birds (P < 0.05), and the flavor of the S thigh meat was less liked than other indoor genotypes (P < 0.05). Outdoor access did not impact flavor. These data indicate that differences in sensory attributes may exist among genotypes with different growth rates and reared with or without outdoor access.

The effect of breed and feed-type on the sensory profile of breast meat in male broilers reared in an organic free-range system

“…Even though meat from slow-growing genotypes is reputed to have superior texture (Fanatico et al, 2006), some studies have found the tenderness of broiler meat to decrease with age (Berri, 2000). In the present study we found that meat was less tender and juicy, and harder in the traditional broiler hybrid JA757 when it was slaughtered at 110 d of age.…”

“…How the consumers will perceive these differences in sensory quality is presumably related to the geographical and cultural origins of the consumer (Berri, 2000). In addition, other quality dimensions may influence consumer perception (Fanatico et al, 2006) and thus the extent to which a premium price is obtainable.…”

The effects of access to pasture on growth performance, behavioural patterns, some blood parameters and carcass yield of a slow-growing broiler genotype

“…As a result of consumers' requests, the alternative systems, for example, free-range, Label Rouge and organic production systems, have been developed for broiler meat production (Sales 2014). Basic conditions of these systems are prohibition of antibiotics for growth and synthetic substances, and providing of access to outdoor called as pasture (Fanatico et al 2006). These production systems have to meet minimum husbandry standards such as: a slow-growing bird, foodstuffs low in fats and high in cereals (at least 65-70%), low stocking rates (maximum of 11 birds/m 2 ) and a pasture area of 2 m 2 per bird, minimum slaughter age 81 days (Saveur 1997;Fanatico 2002).…”

Results of Rearing Broiler Chickens Under Various Systems

“…Due to the increasing interest in rearing chicken under semi-intensive and extensive systems (Fanatico et al, 2006;Pavlovski et al, 2009;Bancos, 2010), as well as to the possibility of decreasing production costs and using available on the market commercial line chickens, it is justifiable to undertake research in this area.…”