# Assessment of Fast-Growing and Dual-Purpose Chicken Meat Quality Characteristics in Different Production Systems

## TL;DR

This study compares chicken meat quality from different production systems and seasons, finding that intensive systems produce tender meat with better oxidation stability, while consumer perceptions may not align with actual results.

## Contribution

The study provides empirical evidence on meat quality differences across production systems and seasons, challenging consumer perceptions.

## Key findings

- Intensive systems produced tender meat with higher unsaturated fatty acids and better oxidation stability.
- Dual-purpose systems had lighter meat color, higher moisture, and more polyunsaturated fatty acids.
- Seasonal variations significantly influenced carcass weight and post-mortem pH levels.

## Abstract

Poultry meat is an important source of high-quality protein in healthy diets, and its demand continues to rise. Consumer preferences increasingly influence this demand, driven by concerns about chicken welfare and its potential effect on meat quality. These concerns have strengthened the perception that non-intensive production systems yield higher-quality poultry products. Meat quality, however, is shaped by multiple factors, including flock management, rearing conditions, feeding practices, and handling procedures, as well as seasonal variations that affect indoor and outdoor environments. This study assessed quality traits of poultry meat from the following three distinct production systems: intensive, extensive, and dual-purpose across four seasons. Meat from intensive systems was tender, had a higher content of unsaturated fatty acids, and showed better oxidation stability. Extensive systems produced lighter carcasses and displayed lower final pH in the breast and thigh. Meat from dual-purpose systems had a lighter color, a higher moisture content, higher levels of polyunsaturated fatty acids, and lower collagen content. The results also varied by season. The findings contrasted with prevailing consumer perceptions of meat quality in alternative production systems; thus, it is suggested that informed consumer choices require clear, scientifically backed information.

This study focused on comparing broiler meat quality across different production systems and seasons. Chicken carcasses from intensive, free-range, and dual-purpose poultry systems were analyzed for intrinsic and extrinsic quality traits. The results revealed significant effects of the production system and season. Carcasses from dual-purpose and intensive systems were heavier. Greater carcass weight was recorded in autumn and winter. The mean post-mortem pH of breast and thigh was lower in extensive and dual-purpose systems and significantly lower in winter and spring. Colorimetric parameters varied by system, as higher means of redness (intensive), yellowness (free-range), and lightness (dual-purpose) were observed. Meat from intensive systems was less firm, showed higher levels of unsaturated fatty acids and better oxidation stability. Dual-purpose displayed higher levels of polyunsaturated fatty acids. The interaction effect was significant for most quality parameters.