Evaluation of Carcass Traits, Meat Quality, and Sensory Attributes in Slow-Growing Indigenous Chickens Under Intensive and Pasture-Based Rearing Systems

This study assessed the effect of the rearing system on carcass traits, meat quality and sensory attributes of slow-growing indigenous chicken raised on pasture lands. Semi-intensive pasture-raised (PRS) with six replicates and intensive system (IS) with three replicates were tested. Live weight at slaughtering, total carcass yield, yield of meat cuts, and meat quality parameters were collected. Dressing percentage was calculated. Sensory attributes of broiler meat vs PRS meat and IS meat were also evaluated. The data revealed significantly higher (p˂0.05) average carcass weight per bird in the IS (954.42±31.20 g) than in the PRS (774.29±22.06 g). The rearing system did not affect the dressing percentage, yield of different meat cuts, WHC, pH and L* values. However, gizzard as a percentage of total carcass yield of PRS (4.12±0.13) was significantly higher (p<0.05) than the IS (3.34±0.18) birds. Furthermore, a* and b* values of PRS meat were significantly higher (p˂0.05) than the IS. Sensory evaluation data showed no significant difference in taste, tenderness, odour, appearance or overall acceptability between broiler, PRS or IS meat. However, comparatively higher mortality was observed in PRS due to predator attacks during the daytime.Furthermore, both cost and income per bird (LKR) were significantly higher (p˂0.05) in IS (1085.55±11.17 and 1266.00±33.81, respectively) than the PRS (975.18±6.45 and 1087.50±19.52, respectively). However, the profit per bird was not significantly different. Considering meat quality and sensory attributes, it can be concluded that the slow-growing Indigenous meat could be introduced as a substitute for early-aged slaughtered broiler meat.