title: Effects of free-range access on production parameters and meat quality, composition and taste in slow-growing broiler chickens.
abstract: Demand for meat from free-range broiler chickens is increasing in several countries. Consumers are motivated by better animal welfare and other product attributes such as quality and taste. However, scientific literature is not unanimous about whether free-range access influences quality, composition, and taste of the meat. Because chickens normally do not use free-range areas optimally, it is possible that provision of more suitable shelter will lead to more pronounced differences between chickens raised indoors and outdoors. In this study, an experiment with 2 production rounds of 600 slow-growing broilers each was performed. In each round, 200 chickens were raised indoors (IN), 200 had free-range access to grassland with artificial shelter (AS), and 200 had free-range access to short-rotation coppice with willow (SRC). Free-range use, feed intake, and growth were monitored, and after slaughter (d72) meat quality, composition, and taste were assessed. Free-range use was higher in SRC than in AS chickens (42.8 vs. 35.1%, P < 0.001). IN chickens were heavier at d70 than AS and SRC chickens (2.79 vs. 2.66 and 2.68 kg, P = 0.005). However, feed intake and conversion did not differ. Breast meat of chickens with free-range access was darker (P = 0.021) and yellower (P = 0.001) than that of IN chickens. Ultimate pH was lower (5.73 vs. 5.79; P = 0.006) and drip loss higher (1.29 vs. 1.09%; P = 0.05) in IN versus AS chickens. The percentage of polyunsaturated fatty acids was higher in AS than in IN meat (35.84 vs. 34.59%; P = 0.021). The taste panel judged breast meat of SRC chickens to be more tender (P = 0.003) and less fibrous (P = 0.013) compared to that of AS and IN chickens, and juicier compared to the IN chickens (P = 0.017). Overall, free-range access negatively affected slaughter weight, but positively affected meat quality, taste, and composition. Only a few differences between AS and SRC were found, possibly due to limited differences in free-range use.
authors.affiliation: Institute for Agricultural and Fisheries Research (ILVO), Burgemeester van Gansberghelaan 92, 9820 Merelbeke, Belgium lisanne.stadig@ilvo.vlaanderen.be.|Ghent University, Faculty of Veterinary Medicine, Salisburylaan 133, 9820, Merelbeke, Belgium.
authors.forename: Lisanne M
authors.initials: LM
authors.lastname: Stadig
authors.affiliation: Wageningen University, Behavioural Ecology Group, P.O. Box 338, 6700 AH, Wageningen, the Netherlands.
authors.forename: T Bas
authors.initials: TB
authors.lastname: Rodenburg
authors.affiliation: Institute for Agricultural and Fisheries Research (ILVO), Burgemeester van Gansberghelaan 92, 9820 Merelbeke, Belgium.
authors.forename: Bert
authors.initials: B
authors.lastname: Reubens
authors.affiliation: Institute for Agricultural and Fisheries Research (ILVO), Burgemeester van Gansberghelaan 92, 9820 Merelbeke, Belgium.|Ghent University, Faculty of Pharmaceutical Sciences, Ottergemsesteenweg 460, 9000, Ghent, Belgium.
authors.forename: Johan
authors.initials: J
authors.lastname: Aerts
authors.affiliation: Institute for Agricultural and Fisheries Research (ILVO), Burgemeester van Gansberghelaan 92, 9820 Merelbeke, Belgium.
authors.forename: Barbara
authors.initials: B
authors.lastname: Duquenne
authors.affiliation: Institute for Agricultural and Fisheries Research (ILVO), Burgemeester van Gansberghelaan 92, 9820 Merelbeke, Belgium.|Ghent University, Faculty of Veterinary Medicine, Salisburylaan 133, 9820, Merelbeke, Belgium.
authors.forename: Frank A M
authors.initials: FA
authors.lastname: Tuyttens
mesh_terms: D000822:Animal Husbandry / Q000379:methods*; D000818:Animals; D002645:Chickens / Q000033:anatomy & histology / Q000254:growth & development / Q000502:physiology*; D004032:Diet / Q000662:veterinary; D005227:Fatty Acids / Q000032:analysis; D005260:Female; D063427:Food Quality; D006799:Housing, Animal; D008297:Male; D008460:Meat / Q000032:analysis / Q000592:standards*
chemical_list: D005227:Fatty Acids
keywords: Body weight; fatty acid profile; meat color; short rotation coppice; taste