Specialty poultry production: Impact of alternative genotype, production system, and nutrition on performance, meat quality and sensory attributes of meat chickens for free range and organic markets

Consumer interest in specialty poultry production is growing. Although requirements for free-range and organic production are prescriptive in some countries, U.S. producers have a relatively high degree of freedom and can choose the type of genetics, production system, and diet used.{09}Research at the University of Arkansas examined the impact of live production factors on performance, meat quality, and sensory attributes. The first trial compared four genotypes (one slow-, two medium-, and one fast-growing genotype) and production systems (indoor vs. access to the outdoors) for the slow- and fast-growing only. The second trial used two experiments to compare (1) genotypes (fast- vs. slow-growing) and production systems (conventional vs. alternative) in female birds and (2) genotypes (fast- vs. slow-growing) and diets (conventional vs. low-nutrient) in male birds. Slower-growing birds were older than fast-growing, being placed sooner. For the second trial, a free-range unit was constructed, and a low-nutrient diet was used. The fast-growing birds were more efficient in terms of weight gain, feed efficiency, and breast yield, but the slow-growing birds had better livability with less mortality and better leg health. The slow-growing birds are more adapted for free-range production, because they forage more actively outdoors. Outdoor access and a low-nutrient diet both resulted in lower efficiency. The breast meat of slow-growing birds was lower in fat and higher in protein than fast-growing, as well as higher in vitamin E. Outdoor access resulted in lower fat and more yellow color in the meat and skin of the slow-growing birds, due to foraging. The breast meat of slow-growing birds had poorer water-holding capacity. The breast meat of the fast-growing birds was more tender than the slow- in the first trial (with outdoor access), but in the second trial, meat of the slow-growing birds was more tender. Although a trained panel detected some differences in texture and flavor, especially of dark meat, the consumer panel did not indicate differences in liking between conventional and specialty poultry products. Because U.S. consumers have little experience with alternative poultry products, consumer education will be important in helping them determine their preferences.