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

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.