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Slow-growing male chickens fit poultry production systems with outdoor access

Published online by Cambridge University Press:  20 August 2019

E. FAUSTIN EVARIS ,
L. SARMIENTO FRANCO  and
C. SANDOVAL CASTRO
E. FAUSTIN EVARIS
Affiliation:
Department of Animal Nutrition, Faculty of Veterinary and Animal Science, University of Yucatan (UADY), Carretera Mérida-Xmatkuil km 15.5. Apdo. 4-116 Itzimná, C.P. 97100, Mérida, Yucatán, México
L. SARMIENTO FRANCO*
Affiliation:
Department of Animal Nutrition, Faculty of Veterinary and Animal Science, University of Yucatan (UADY), Carretera Mérida-Xmatkuil km 15.5. Apdo. 4-116 Itzimná, C.P. 97100, Mérida, Yucatán, México
C. SANDOVAL CASTRO
Affiliation:
Department of Animal Nutrition, Faculty of Veterinary and Animal Science, University of Yucatan (UADY), Carretera Mérida-Xmatkuil km 15.5. Apdo. 4-116 Itzimná, C.P. 97100, Mérida, Yucatán, México
*
Corresponding author: [email protected]
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Abstract

Slow-growing, male chickens raised with outdoor access have been found to be a nutritious protein source with 24.83% protein in breast muscle. They have an acceptable carcass quality with at least 20% less abdominal fat, 3% more breast yield, and 3% more thigh yield than the birds raised in confinement. Similarly, slow-growing male chickens grown with outdoor access have a good bone quality with femur weight, length and diameter (16.5 g, 96.7 mm, and 8.61 mm, respectively). Considering fatty acid profile as a meat quality trait, breast muscles of slow-growing birds grown with outdoor access compared to those without such access have significantly higher polyunsaturated fatty acids level (3.85 vs. 3.36%), lower n6:n3 PUFA ratio (7.8 vs. 9.22) and lower saturated fatty acids content (26.29 vs. 28.73%). Raising slow-growing male chickens in production systems with outdoor access has been confirmed to be beneficial for the animals, the producers, the consumers and the environment.

Keywords

slow-growing male chickenoutdoor accessmeat qualitybone quality
Type
Review
Information
World's Poultry Science Journal , Volume 75 , Issue 3 , September 2019 , pp. 429 - 444
Copyright
Copyright © World's Poultry Science Association 2019 

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