Hostname: page-component-848d4c4894-xfwgj Total loading time: 0 Render date: 2024-06-23T09:47:04.934Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of breed of slow-growing chickens on their meat quality

Published online by Cambridge University Press:  20 November 2017

K. Połtowicz ,
S. Wężyk ,
J. Calik ,
P. Paściak  and
D. Wojtysiak
K. Połtowicz
Affiliation:
Department of Poultry Breeding, National Research Institute of Animal Production, 32-083 Balice n. Kraków, Poland
S. Wężyk
Affiliation:
Department of Poultry Breeding, National Research Institute of Animal Production, 32-083 Balice n. Kraków, Poland
J. Calik
Affiliation:
Department of Poultry Breeding, National Research Institute of Animal Production, 32-083 Balice n. Kraków, Poland
P. Paściak
Affiliation:
Ekopig Sp. z o.o., 42-510 Wojkowice Kościelne, Poland
D. Wojtysiak
Affiliation:
Department of Animal Anatomy, Agricultural University, Kraków, Poland
Get access

Extract

In intensive poultry meat production, breeders have for many years tended to reduce the time of rearing broiler chickens. This coincides with an increasing growing number of those who oppose intensive production systems and with a growing interest in health food products among consumers in Western Europe. The results of many studies with birds kept in the Label Rouge system have shown the possibility of using slow-growing, local varieties of chickens in broiler chicken production (Kijowski, 2000; Laszczyk-Legendre, 1999; Peter et al., 1997). This study was therefore aimed to assess and compare the slow-growing native breeds of chickens (Rhode Island Red and Greenleg Partridge) for meat quality.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2004 , 2004 , pp. 108
Copyright
Copyright © The British Society of Animal Science 2004

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Kijowski, J. (2002). Jakość mięsa kurcząt z systemu ekstensywnego “Label Rouge”. Sterowanie jakością mięsa kurcząt brojlerów. Monografia IZ OBD, Zakrzewo, 43–52 Google Scholar
Laszczyk-Legendre, A. (1999). Label Rouge traditional free range poultry: a concept including quality, environment and welfare. 14th European Symposium on the Quality of Poultry Meat, Bologna, 255–264 Google Scholar
Peter, W., Sanicke, S., Jeroch, H. Wicke, M., Lengerken, G. (1997). Einfluß der Ernährungsintensität auf ausgewählte parameter der schlachtkörper-und fleischqualität französischer „Label”-broiler. Arch. Geflügelk., 61: 110–116 Google Scholar