INFLUENCE OF CONVENTIONAL AND ALTERNATIVE HUSBANDRY SYSTEMS ON THE POULTRY MEAT DIETETIC VALUE
R.M. Radu-Rusu, M.G. Usturoi, I. Vacaru-Opriş
This paper tries to equitably evaluate the way that husbandry technology influences the quality of the meat produced by chicken broilers, knowing that, from January 1, 2011, all E.U. countries must implement the law regulations related to the alternative husbandry systems recommended for aviculture practice. There were analyzed the conventional husbandry systemľon permanent litter, in blind houses -group C and the alternative oneľon permanent litter, in houses providing access to a grassy outer paddock -group A. The biological material consisted in meat samples taken from breast, wings, thighs and drumsticks of the investigated carcasses (70 carcasses-group C and 70 carcasses-group A). The samples have been analytically studied, in accordance with Weende schematics and for cholesterol content. Meat caloricity has been calculated and the data were statistically assessed through ANOVA single factor method. Caloricity was higher in group C samples (165.44-187.22 Kcal/100g), compared to those in group A (139.60-179.23 Kcal/100g). Meat cholesterol content varied between 65 mg-83 mg/100 g (lower values in the white meat). The meat issued from the chickens reared within the alternative system proved to have better dietetic features, knowing that its inner lipids content was also lower. Furthermore, the research will deepen, because the samples were taken from carcasses produced by different farmers.
Key words: broiler, alternative systems, caloricity, cholesterol, dietetic value