From coop to table: How increased welfare conditions shape chicken meat quality

Area of Science:

• Animal Science
• Food Science
• Poultry Science

Background:

• Consumer demand for high-quality chicken meat is increasing.
• Understanding the interplay between broiler genetics and housing systems is crucial for optimizing meat characteristics.

Purpose of the Study:

• To evaluate the impact of two housing systems (free-range vs. indoor) and two slow-growing chicken genotypes (Hubbard JA 757 and JA 787) on breast meat quality.
• To assess physicochemical properties, color, water-holding capacity, texture, chemical composition, and muscle myopathies.

Main Methods:

• 120 Hubbard broilers were allocated to four groups (genotype × housing).
• Pectoralis major muscle was analyzed for pH, color, water-holding capacity, texture, composition, and myopathies (Spaghetti Meat, Wooden Breast, White Striping).

Main Results:

• Housing significantly affected meat color (b* and C* values) and fat content.
• Genotype influenced texture (Young's Modulus) and Spaghetti Meat prevalence.
• Spaghetti Meat was higher in JA787 birds and indoor systems; housing × genotype interaction affected pH48 and cooking loss.

Conclusions:

• Genotype primarily influences meat texture and myopathy incidence.
• Housing conditions significantly impact pH, pigmentation, water retention, and fat content.
• Optimizing meat quality requires aligning broiler genotype with the rearing environment for specific market needs.