Broiler meat quality: The effect of rearing system and length of fattening period

S. Bogosavljevic-Boskovic, V. Doskovic, S. Mitrovic, S. Rakonjac, M.D. Petrovic
2011 Biotechnology in Animal Husbandry  
Broiler meat production in recent years has been oriented towards the implementation of non-commercial rearing systems aimed at improving broiler rearing conditions, enhancing meat quality and improving the environment. This study presents productive and slaughter results of broilers reared under two non-commercial systems, including extensive indoor and free-range systems. Length of fattening period was 63 days. On days 49 and 63 of the experiment, male and female broilers were randomly
more » ... ere randomly selected from both rearing systems and slaughtered thereafter to be evaluated and compared for the following traits: dressing percentage and percentage yield of primal carcass cuts, as dependent upon rearing system, length of fattening period and broiler sex. The results showed a higher dressing percentage in broilers slaughtered on day 49, regardless of the higher carcass weight of broilers slaughtered on day 63. Broiler sex had a highly significant effect on the percentage yield of breast, thigh and drumstick in the dressed carcass (P<0.01), whereas the percentage yield of thighs was also statistically highly significantly affected by rearing system (P<0.01). Rearing system, length of fattening period and the interaction of these factors had no significant effect (P>0.05) on the percentage yield of primal cuts (breast, thigh, drumstick, wing, back and pelvis), excepting that of pelvis which was significantly affected by rearing system (P<0.05).
doi:10.2298/bah1104635b fatcat:mxx7wpet55dcznjdsa422yp75e