COMPARATIVE EVALUATION OF CARCASS AND MEAT CHARACTERISTICS, AND CONSUMER PREFERENCE OF FREE-RANGED AND CONVENTIONALLY-RAISED CHICKENS

Jorge Michael D. Dominguez, Von Kevin B. Alag, Michael Angelo S. Esteban, Noel B. Lumbo, Feliz Louie Salazar, Maria Cynthia R. Oliveros

Abstract


The carcass and meat characteristics of and consumer preference for free-ranged Banaba native chickens, free-ranged commercial broiler chickens, and conventionally-raised commercial broiler chickens were compared. The conventionally-raised commercial broiler chickens had the highest (P<0.05) percent breast meat, CIE L* values, and crude fat, while free-ranged chickens had the highest percent ash. Overall, Banaba native chickens grown under free-ranged system produced carcasses that are comparable in meat quality and lean color with the commercial broiler chickens grown under both free-ranged and conventional production systems. However, the free-ranged Banaba native chicken meat was the least preferred by the consumers.


Keywords


broiler chickens, chicken meat, carcasses, consumer preferences, freerange husbandry

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