Evaluation of alternative genotypes and production systems for natural and organic poultry markets in the U.S.

Abstract

Interest is growing in the U.S. in natural and organic poultry production. An experiment was conducted to assess the impact of genotype and production system of performance and meat quality. Specifically, a slow-growing genotype (SLOW) (SG each genotype was also assigned to 4 floor pens in a small portable facility with outdoor access. The diet was formulated to be low in energy and protein for a slower rate of production. Birds were commercially processed and deboned at 4h postmortem. Data were analyzed by ANOVA. The FAST birds gained more weight than the SLOW birds despite difference in age. The Outdoor birds had a higher feed intake and a poorer feed efficiency than Indoor birds. The FAST birds had a higher breast yield, while SLOW birds had a higher wing and leg yield as a percent of body weight. The SLOW birds had lower mortality than FAST. The Indoor birds had a higher wing yield than birds with Outdoor access. An interaction was evident in which the meat and skin of the SLOW birds became more yellow (higher b*) when the birds had outdoor access; however, this did not occur when FAST birds had outdoor access. The breast meat of the SLOW birds had more protein and less fat than the FAST birds. The SLOW birds were higher in α-tocopherol (per unit of fat) than FAST birds. The SLOW birds were more tender than the FAST birds. The SLOW birds had a higher drip loss than FAST but a lower cook loss and a higher total moisture loss. A descriptive analysis of breast and thigh meat was conducted by a trained panel and data indicated that the breast meat from the Outdoor birds was more cohesive than the meat from the Indoor birds in the first bite stage. In terms of flavor, there were no significant differences for most basic tastes; however, both the breast and thigh meat of the FAST birds tasted more salty than the SLOW birds. The SLOW birds had more dark meat fat flavor than the FAST birds. Results from the consumer panel showed no significant differences between SLOW-Out and FAST-In treatments in overall liking, appearance, texture, and flavor of the breast meat or thigh meat. Overall, the production system had less of an impact than genotype.