Article
Sensory attributes of slow- and fast-growing chicken genotypes raised indoors or with outdoor access.
Poultry science - 1 Nov 2007
Fanatico A C, Pillai P B, Emmert J L, Gbur E E, Meullenet J F, Owens C M
Abstract excerpt
Consumer interest in free-range and organic poultry is growing. An experiment was conducted to assess the impact of alternative genotype and production systems on the sensory attributes of chicken meat. Specifically, a slow-growing genotype and a fast-growing genotype were raised for 91 and 63 d. The slow-growing birds were placed before the fast-growing birds to achieve a similar final BW at processing. Each...
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