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Influence of Management System on Growth and

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 Journal of Animal Science Advances

Influence of Management System on Growth and Carcass

Characteristics of Ugandan Local Chickens
Magala H., Kugonza D. R., Kwizera H. and Kyarisiima C. C.

J Anim Sci Adv 2012, 2(6): 558-567

Online version is available on: www.grjournals.com

 MAGALA ET AL.
ISSN: 2251-7219

Original Article

Influence of Management System on Growth and

Carcass Characteristics of Ugandan Local Chickens

Magala H., Kugonza D. R., Kwizera H. and Kyarisiima C. C.
Department of Agricultural Production, School of Agricultural Sciences, College of Agricultural and Environmental Sciences,
Makerere University, Kampala, Uganda

Abstract
The effect of management system on growth performance and carcass characteristics of local chicken cockerels
was assessed. The cockerels were randomly allotted to three management systems (deep litter, run and free
range systems). Each system was replicated six times with ten birds each. In all the management systems, birds
accessed a diet of 20% CP and 3032 kcal/kg ME. The birds were individually weighed after every two weeks.
At the end of the experiment, four cockerels from each replicate were randomly selected and slaughtered.
Dressing percentage, carcass yield, relative weights of carcass portions and organs, and physical, chemical and
organoleptic properties were assessed. Birds reared under the free range system had the lowest body weight
gain (P<0.05), whereas those reared under the run and deep litter systems showed similar body weight gains.
Birds in the deep litter system had the heaviest breasts (P<0.05), while birds reared in the free range system
developed heavier thighs (P<0.05). Management system neither had any significant effect on the physical
characteristics of the meat nor on sensory evaluation of breast meat. Birds from the free range system had the
least tender and least juicy drumstick meat. The data suggests that cockerels under the free range system require
more time to attain market weight and their meat possesses attributes that are concomitant with tastes and
preferences of many chicken consumers.

Key words: Chicken quality, indigenous chickens, management system, performance


Corresponding author: Department of Agricultural Production, School of Agricultural Sciences, College of Agricultural and Environmental Sciences, Makerere
University, P. O. Box 7062, Kampala, Uganda
Received on: 17 May 2012
Revised on:08 June 2012
Accepted on: 23 June 2012
Online Published on: 30 June 2012

558 J. Anim. Sci. Adv., 2012, 2(6): 557-567

 INFLUENCE OF MANAGEMENT SYSTEM ON GROWTH AND CARCASS CHARACTERISTICS OF …
Introduction
Indigenous chickens have remained
predominant in the developing world (FAO, 2004;
Do, 2005; Bett et al., 2012) despite the introduction
of exotic strains. In fact, chickens are common in
the sub Saharan communities (Faouzi et al., 2002)
where in Uganda, they are kept by over 80% of the
poultry farmers. They are normally reared by
smallholder farmers (Goromela et al., 2008) with
meager resources (Kyarisiima et al., 2004) due to
the fact that they are relatively hardy and survive on
inadequate feed resources (FAO, 2004) under the
traditional free range system (Mekria and
Gezahegn, 2010). The birds are therefore vital in the
economic development of various rural
communities. For example, they provide
employment to family members from which they
gain income during the crop off-season periods
(Mandal et al., 2006). Also, local chickens are
mainly owned by women in the rural areas (Faouzi
et al., 2002; Mekria and Gezahegn, 2010), no
wonder gender is often a major focus in rural
development and poultry could be an obvious entry
point to reach poor women. According to Mugga
(2007), local chickens contribute to the national
food security since they provide the much needed
protein to many people.
Local chickens have a slow growth rate when
compared with exotic meat strains thus attaining a
marketable body weight at a much later age. The
slow growth has been shown to result into tastier
and tough meat (Wattanachant et al., 2004;
Saowakon et al., 2008), which attributes are
concomitant with preferences of many chicken
consumers in Uganda (Emuron et al., 2010;
Kyarisiima et al., 2011). In order to increase meat
production, a number of improvement programmes
have encouraged the use of intensive housing
systems (Tadelle et al., 2003; Do, 2005). However,
there is an increasing demand for poultry meat
products produced in alternative ways such as free
range system that are less stressful to birds (Santos
et al., 2005; Fanatico et al., 2007). Also, birds
reared under the organic systems are said to have
chicken quality that is more acceptable (Castellini et
al., 2002a; Castellini et al., 2002b; Ponte et al.,
2008; Fanatico et al., 2008), because most
559 J. Anim. Sci. Adv., 2012, 2(6):557-567
consumers have preference for meat produced based
on the local management practices. It’s worth
noting that cockerels which are more preferred on
the Ugandan chicken markets (Emuron et al., 2010),
show a faster growth rate than pullets (Ndegwa et
al., 2001; Makhafola et al., 2012).
In Uganda, there has been a 47% increase in
local chicken population from 2006 to 2008
according to Uganda Bureau of Statistics data
(UBOS, 2009), indicating an increasing producer
and consumer interest in local chicken products.
Therefore, the price of meat from these local
chickens is more than twice the price of commercial
broilers (Mugga, 2007, Kyarisiima et al., 2011)
showing a big market niche for local chicken meat.
According to Kyarisiima et al. (2011), up to 80% of
consumers in Kampala city restaurants in Uganda
prefer local chicken to broiler chicken. This is
because their meat is perceived to be tastier than
that from exotic strains. Meat quality is a complex
trait (Fanatico et al., 2007) and the bird’s
environment is one of the key factors that may
influence chicken quality (Santos et al., 2005).
However, it is not clear how environmental factors
can be modified to achieve consistent and desirable
quantity and quality of local chicken meat in
Uganda. There was need therefore to investigate the
effect of management system on growth and carcass
characteristics of local chickens.
Materials and Methods
Experimental design and management of the
experimental birds
Three hundred chicks were obtained from
fertile eggs produced by the local chicken flock at
Makerere University Agricultural Research Institute
Kabanyolo (MUARIK). The eggs were naturally
incubated and chicks were artificially brooded in an
open-sided building whose floor was covered with
wood shavings. The chicks were fed a commercial
chick mash until their 12th week of age. Drinking
water was provided ad libitum. Vaccinations against
Marek’s disease, Newcastle disease, Gumboro,
infectious bronchitis, Fowl pox and Fowl typhoid
were carried out following veterinary vaccination
schedules. The birds were sexed at 12 weeks of age.
 MAGALA ET AL.
Cockerels were wing-banded and individually
weighed. Based on the body weights, birds were
randomly allocated to the treatments.
The cockerels were randomly allotted to three
management systems (free range, run and deep
litter). Each system comprised of six replicates with
ten birds each. In the deep litter system, the
cockerels were placed in pens of an open-sided
poultry house (3 birds per m2). In the run system,
the birds were housed in pens of an open-sided
poultry house (1 bird per m2) and allowed to access
Table 1: Composition of the diet
Composition
Dry matter (%)
Metabolizable energy (kcal/kg)
Crude protein (%)
Crude fibre (%)
Ether extract (%)
Calcium (%)
Total Phosphorus (%)
Ash (%)
Feed samples were collected from each bag purchased from a local supplier, bulked
and analyzed for nutrient composition. The feed analysis was according to AOAC
(1999) methods.
At the end of the growth trial, four cockerels
from each replicate were selected and fasted for 18
hours before slaughter. Birds under the deep litter
and run systems were slaughtered at 18 weeks of
age. Cockerels in the free range system were reared
for two more weeks (up to 20 weeks of age) in
order to attain 1.6–2.0 kg market body weight.
Individual body weight was recorded before
slaughter. Each bird was stunned by cervical
dislocation, placed head down in a metallic cone
and slaughtered by severing the jugular vein. The
carcass was allowed to bleed for five minutes. The
carcass was scalded at 60oC for one minute and then
manually de-feathered. The de-feathered carcasses
were then manually eviscerated and cleaned on a
clean bench.
Data Collection
Growth performance
Individual live body weights and feed intake
per pen were recorded fortnightly. In each case,
birds were fasted overnight and weighed on empty
560
grassed runs (14 m2 per bird) during daytime. In the
free range system, the birds were housed at night
and released to an unlimited range area at the homes
of selected households within MUARIK. In all
treatments, the birds had access to commercial
chick mash (Table 1). The birds in the deep litter
system were fed ad libitum. The birds in the run and
free range systems were offered concentrate feed at
17:00 Hours inside their night shelters. Drinking
water was provided ad libitum across the three
management treatments.
Level
90.6
3032
20.4
6.5
7.1
1.1
1.0
9.4
crops the following morning to obtain live body
weight measurements. The feed offered to each
replicate was also weighed. After every fortnight,
left over feed was weighed back so as to compute
feed intake per bird.
Dressing percentage, carcass yield and
relative portion and organ weights
The weights of hot carcasses after evisceration,
organs (intestines, liver, gizzard, heart,
proventriculus and the testes) and head were
recorded. Dressing percentage and relative weights
of organs and head were expressed as percentage of
live body weight. The eviscerated carcasses were
chilled at 1–4oC for 24 hours. Then cold carcass
weight was recorded. Carcass yield was computed
as the ratio between the cold carcass and live body
weight. The cold carcasses were divided into breast,
wings, back, neck, thighs, drumsticks and feet.
Weights of these portions were expressed as
percentages of the cold carcass. Three breasts and
three left drumsticks from each pen were randomly
selected. The sampled portions were skinned and
J. Anim. Sci. Adv., 2012, 2(6): 557-567
 INFLUENCE OF MANAGEMENT SYSTEM ON GROWTH AND CARCASS CHARACTERISTICS OF …
de-boned before being vacuum packed. Packed
samples were kept frozen at -20oC until analyses of
cooking loss, protein, fat and sensory properties
were done.
Carcass physical and chemical properties
Carcass pH was recorded on whole intact raw
breast muscle (pectoralis major) one hour after
slaughter (initial pH) as well as after chilling the
carcasses for twenty four hours at 1–4oC (ultimate
pH) as described by Qi et al. (2009). A portable pH
meter (Sartorius, Sartorius Ag Gottingen, Germany)
was used. The pH probe was inserted into the left
breast muscle at approximately 2.5 cm from the top
of the breast.
After 24 hour chilling of carcasses, samples of
muscles (20–30 g) from the left side of the breast
were weighed and suspended in a plastic bag using
a string in a refrigerator at 1–4oC as described by
Omojola and Adesahinwa (2007). After 48 hours of
suspension, the muscles were weighed again. Drip
loss percentage was computed by calculating loss of
weight after 48 hours of refrigeration.
The frozen breast muscles (pectoralis major)
were thawed at 1–4oC for 24 hours. Each muscle
was weighed, sealed in a plastic bag (30 microns)
and cooked in a thermostatically controlled water
bath (Foss, Höganäs, Sweden) at 75oC for 45
minutes as described by Rizz et al. (2007). Then
samples were placed under running water to cool
for 15 minutes, dried with serviette tissue and
weighed. Cooking loss was calculated as percentage
loss of weight during cooking relative to the weight
of raw muscle.
The dry matter, ash, protein and fat analyses
were performed according to AOAC (1999)
methods. Dry matter of meat was analysed on fresh
breast muscle by oven method (Gallenkamp, United
Kingdom) set at 103oC. Ash was determined with a
furnace (Griffin Electric Furnace, Griffin and
George Limited, Britain) which was set at 600oC.
For protein and fat, frozen breast muscles were
thawed (1–4oC) for 24 hours, dried in an oven and
ground using a blender. Protein was analysed by the
Kjeldah method, using a 2200 Foss Tector Kjeltec
distillation unit (Foss, Höganäs, Sweden). Fat was
analysed by Soxthlet method using a 2050 Soxtec
Avanti Extract unit (Foss, Höganäs, Sweden).
561 J. Anim. Sci. Adv., 2012, 2(6):557-567
Taste panel evaluation
Sixteen final year university students were
recruited as panellists from the College of
Agricultural and Environmental Sciences of
Makerere University. The students had finished a
course in Meat Science and had prior experience of
sensory analysis of foods. The students had a
training session in which they were familiarized
with the sensory terms and tasting techniques as
described by Rizz et al. (2007). The panellists were
not given any information about the type of meat or
experimental treatments. Skinless and boneless
frozen breast and drumstick muscles were thawed at
1–4oC for 24 hours. Cooking procedures were
identical for all meat samples. Water was pre-heated
up to 75oC before placing the samples. The meat
was cooked in polythene bags (30 microns) for 30
minutes. Samples of 1cm3 were obtained wrapped
in aluminium foil and coded. They were randomly
served in odourless plastic plates (serving
temperature of 50oC). They were then presented
sequentially in partitioned booths equipped with
yellow bulb light.
Drinking water was provided to each of the
panelist for rinsing the mouth. Panelists were asked
to evaluate the liking of ordour, flavour, tenderness,
juiciness, solubility, taste and overall acceptability
of each sample individually using a 5 grade scaling
systems as described by Castellini et al. (2002a). 1=
very disagreeable (odour, flavour and taste), very
tough, very dry, insoluble and not acceptable while
5= very agreeable (odour, flavour and taste),
extremely tender, very juicy, soluble and highly
acceptable.
Statistical Analysis
Data from the experiment was subjected to
analysis of variance (ANOVA) using the General
linear model procedure (SAS, 2003). The Duncan
multiple range test was used to separate significant
treatment means at 5% level.
Results and Discussion
Growth performance
The growth performance of local chicken
cockerels reared under three management systems is
summarized in Table 2. Birds reared under the free
range system exhibited the lowest body weight gain
and feed intake (P<0.05), while those kept under the

run and deep litter systems had similar weight
gains. Contrary to the results of the present study,
Magala (2008) had demonstrated that Ugandan
local chickens reared under the run system had a
better growth rate than those raised under the deep
litter system. Santos et al. (2005) had earlier on also
reported that broiler strains grown under
Table 2: Growth performance of local chicken cockerels reared under three management systems during a 12-18
week growth period
Management System
Free range
Run
Deep litter
SEM
P-value
a, b
Means within the same column with a different superscript are significantly different at P<0.05.
SEM = Standard error of mean.
However, birds on a range may be faced with a
number of varying factors such as feed quality and
quantity (Goromela et al., 2008; Kingori et al.,
2010), temperature, photoperiod and light intensity
(Fanatico et al., 2007; Wang et al., 2009). Also,
Castellini et al. (2002b) and Ponte et al. (2008)
reported a higher locomotory activity in birds with
outdoor access since according to Dal Bosco et al.
(2010), birds in extensive systems can scavenge
across large areas. The increased kinetic activity
together with the uncontrolled environmental
conditions could increase energy expenditure,
ultimately affecting their performance. Actually, the
growth rate of cockerels reared under the free range
system in the present study was inferior compared
to the other two systems. Although Fanatico et al.
(2007) suggested that outdoor access had no effect
on the growth performance of slow growing
chickens grown in confined and semi-confined
rearing systems. The findings were however
consistent with those of Castellini et al. (2002b)
who reported that broilers raised in an organic
system showed a lower growth rate compared to
those reared indoors. Actually in China, Wang et al.
(2009) and Dou et al. (2008) also observed that
Gushi chickens gained more weight when reared
indoors as opposed to those raised with outdoor
access. In the present study, free range birds had
unlimited space which could have augmented
energy expenditure.
562
MAGALA ET AL.
confinement system showed a lower weight gain
than those in the semi-confinement system. The
outdoor environment has been shown to reduce
stress thus improving the bird’s welfare and
comfort, hence improving production (Santos et al.,
2005).
Body weight gain (g/bird) Feed intake (g/bird)
642.86b 3542.08b
918.10a 4369.52ab
940.24a 5429.05a
74.99 419.53
0.01 0.01
The relatively less feed consumed by the birds
under the free range system is not surprising since
the feed was offered in the afternoon after birds had
had access to the range. Slow growing birds have
been reported to have a good foraging ability
(Saowakon, 2008) and can efficiently pick herbage,
insects and worms (Fanatico et al., 2005; Dou et al.,
2008) from the range. Sonaiya and Swan (2004),
and Goromela et al. (2008) showed that under the
homestead setting, a big percentage of the
scavengeable feed resource base comes from
household materials and the remaining part comes
from environmental materials. These could be
sufficient for body maintenance requirements with
little impact on production, hence need for
supplementation.
When offered concentrate feed ad libitum from
morning to evening, Magala (2008) showed that
local chicken cockerels raised under the run system
consumed less feed compared to those reared in the
deep litter system. Also Dou et al. (2008) in China
reported that Gushi chickens, a slow growing
genotype, consumed less feed when kept under a
semi-confined system than when kept under
confinement systems. Even though the pasture may
contribute to nutrient intake of grazing chickens
(Fanatico et al., 2005), the high fibre content of the
diet is expected to depress the bird’s appetite
(Goromela et al., 2008). According to Castellini et
al. (2002a) increased fibre intake may increase gut
J. Anim. Sci. Adv., 2012, 2(6): 557-567
 INFLUENCE OF MANAGEMENT SYSTEM ON GROWTH AND CARCASS CHARACTERISTICS OF …
fill that could consequently reduce intake of
concentrate diets.
Dressing percentage, carcass portion yield
and organ yield
The dressing percentage, carcass portion yield
and organ yield of cockerels raised under the three
chicken management systems are presented in Table
3. Cockerels reared under the run system showed
the highest dressing percentage (P<0.05) and the
lowest intestine and caeca weights (P<0.01).
Stocking density is an important factor that governs
the birds’ ability to exercise and this has an effect
on the bird’s energy utilization. The low stocking
density under outdoor production systems increases
the birds’ ability to exercise through exhibiting
natural behaviours like walking, scratching and
wing flapping (Dal Bosco et al., 2010). These
activities favour myogenesis instead of lipogenesis
(Castellini et al., 2002a) because protein synthesis is
stimulated by the increased activity (Dransfield and
Sosnicki, 1999).
Birds under confinement are therefore known
to deposit more visceral fat leading to heavier
intestines (Castellini et al., 2002b) since poultry
species deposit excess fat in the abdominal cavity
(Fanatico et al., 2007). In fact, Dou et al., (2008)
reported that birds in the free range system
deposited less abdominal fat compared to those in
indoor-floor and indoor-net confinement systems.
Wang et al. (2009) revealed that birds grown under
Table 3: Relative carcass portion weights, dressing percentage and relative organ weights of local chicken
cockerels raised under three management systems
Management Dressing Carcass portion yield1
system percentage Breast
Free range 71.2b 22.7b
a b
Run 72.9 23.0
b a
Deep litter 71.3 24.0
SEM 0.53 0.29
P-value 0.03 0.007
a, b
Means within the same column with a different superscript are significantly different at P<0.05
SEM = Standard error of means
1
Expressed as percentage of cold carcass weight
2
Expressed as percentage of hot carcass weight
deep litter systems had similar thigh yields. Carcass
yield, relative drumstick, wing, back, feet and neck
weights did not differ among the three management
systems (P>0.05). The results of the present study
are consistent with the findings of Wang et al.
563 J. Anim. Sci. Adv., 2012, 2(6):557-567
indoor systems had lower dressing percentages
compared to those in the free range system.
Therefore, the increased myogenesis under the free
range system could have increased energy use for
protein synthesis and hence meager energy for
lipogesis. It is worth noting that cockerels in the
deep litter and free range systems had similar
relative weights of caeca and this could be the
reason why they showed similar dressing
percentages.
Dietary crude fibre content is known to
influence gut size of gallinaceous birds. Moss and
Trenholm (1987) observed that red grouse
developed shorter guts when fed on highly
digestible grain-based diets. As an adaptation to
increase digestion of fibrous feeds, caeca show
higher potential increase in length in relation to the
length of small and large intestines. The cockerels
raised in the run system ate more concentrate feed
than those in the free range system consequently
developing lighter caeca. However, it is not well
known why the cockerels in the deep litter system
had heavy caeca. Probably, these birds could have
ingested litter that increased the caeca weight.
Birds raised under the deep litter system
showed the highest breast yield (P<0.01); however,
birds reared under the run and free range systems
had similar breast yields. The birds raised under the
free range system showed the highest relative thigh
yield (P<0.01). Birds in the run and
Organ yield2
Drumstick Thigh Gizzard Intestines Caeca
15.3 16.0 a 5.0 5.4a 1.2
b b
15.4 14.8 4.9 5.0 0.7
b a
15.5 14.7 5.3 6.8 1.0
0.22 0.22 0.29 0.38 0.08
0.76 0.0001 0.58 0.0001 0.0001
(2009) and Dou et al. (2008) who reported that
Gushi chickens yielded similar relative thigh
weights when reared under confinement and semi-
confinement systems. Fanatico et al. (2005) also
showed that the thigh yield of slow-growing
 MAGALA ET AL.

broilers was similar in the confinement and semi-
confinement systems.
Since birds under the free range system had
unlimited space, they could have spent more time
exercising hence stimulating thigh muscle
development. Low stocking densities in outdoor
management systems increase the locomotor
activity of muscles (Castellini et al., 2002a; Santos
et al., 2005) which increases the functional demand
of their satellite cells (Moran, 1999). This
stimulates a hypertrophic muscular growth
(Dransfield and Sosnicki, 1999). The birds’
movement under the run system was restricted by
the fence that could have reduced the activity of the
thigh muscles. Therefore, the results of relative
breast weights contrast with the findings of
Castellini et al. (2002a) who reported that the breast
meat increased when birds were managed at a lower
stocking density in outdoor management systems.
Chemical and physical properties
Although initial pH, ash, fat, protein, drip loss,
dry matter content and cooking loss percentage did
not differ across the three management systems,
meat from cockerels reared in the free range system
had the lowest ultimate pH values (P<0.05) as
shown in Table 4. The ultimate pH results are in
accordance with the findings of Castellini et al.
(2002b) who showed that birds that were reared
outdoors had lower ultimate pH values than the
confined birds. Usually, muscles with higher
glycogen reserves tend to have a lower ultimate pH
(Pietrzak et al., 1997; Allen et al., 1997; Le Bihan-
Duval et al., 2008; Saowakon, 2008; Smith and
Northcutt, 2009). Since birds under outdoor systems
are more adapted to stress conditions than the
confined counterparts, this could reduce pre-
slaughter stress thus conserving more glycogen in
the muscles. Meat with a lower ultimate pH has
been reported to have a longer shelf life because
low pH increases the lag phase time of
psychrotrophic bacteria that are known to spoil
meat (Pietrzak et al., 1997; Allen et al., 1997).

Table 4: Chemical and physical properties of breast meat of local chicken cockerels reared in the three management
systems
Chemical properties Physical properties
Management Initial Ultimate Fat Protein Ash Drip loss Dry matter Cooking
system pH pH (%) (%) (%) (%) (%) loss (%)
b
Free range 5.8 5.0 0.6 22.0 1.1 3.6 23.9 24.1
Run 5.9 5.2a 0.4 23.4 1.1 3.8 25.5 22.8
a
Deep litter 5.9 5.3 0.5 22.5 1.2 4.8 24.0 25.1
SEM 0.06 0.09 0.14 0.59 0.12 0.55 0.67 2.19
P-value 0.15 0.002 0.34 0.10 0.76 0.07 0.14 0.631
a, b
Means within the same column with different superscripts are significantly different at P<0.05
SEM = Standard error of means
similar. It is worth noting that these two groups of
Sensory evaluation birds grew faster compared to those in the free
Although, the sensory attributes of the breast range system (Table 2). Fanatico et al. (2005)
muscle were similar for birds reared under the three reported a similar intensity scale for tenderness
management systems (P>0.05), the drumstick when fast growing genotypes were reared under
muscle from the free range birds had less tender and outdoor and indoor systems. This could be
less juicy meat compared to the meat from the run attributed to the fact that fast growth results into
and deep litter systems (P<0.05), as shown in Table larger muscle fibres that are associated with tender
5. However, this had no influence on taste and meat (Dransfield and Sosnicki, 1999). Given that
overall acceptability of the meat (P>0.05). Birds free range systems are spacious, chickens have
with outdoor access have more locomotor activity more physical exercise. This factor and the slow
that increases muscle toughness (Dransfield and growth rate may have resulted into thicker muscles
Sosnicki, 1999; Castellini et al., 2002a; Santos et fibres and hence tougher meat.
al., 2005). However, the tenderness of meat from Contrary to the results of the present study,
birds raised in the run and deep litter systems was Castellini et al. (2002a) reported higher scores of
564 J. Anim. Sci. Adv., 2012, 2(6): 557-567
 INFLUENCE OF MANAGEMENT SYSTEM ON GROWTH AND CARCASS CHARACTERISTICS OF …

juiciness for meat that was produced under the
range compared to indoor system. Juiciness of meat
is related to the rate at which water is being freed by
mastication (Cross et al., 1978). Husak et al. (2008)
have observed that at low pH, meat is ineffective in
retaining moisture absorption properties. In fact,
Smith and Northcutt (2009) have reported that
darker poultry muscles have higher water holding
capacity and lower drip loss than pale muscles. In
the present study, the lower pH could have lowered
the water holding capacity of meat from the free
range system thus resulting into drier meat.
Actually, Castellini et al. (2002b) noted that meat
with pH readings below 5.2 is known to have poor
water holding capacity.
However, Cheng et al. (2008) reported that
physical activity had little effect on meat sensory
quality of black-feathered Taiwan native chickens.
Other researchers (Farmer et al., 2007) have also
reported that reduced stocking density has no
significant effect on flavour of chicken. Kishowar et
al. (2005) observed that when chicken breasts from
organic and conventional systems were analysed,
only a few panelists could distinguish aroma and
flavour between the types unlike for texture. This
indicates that among the organoleptic
characteristics, tenderness together with juiciness is
considered as the most important sensation by the
panelists.

Table 5: Sensory evaluation of drumstick muscle of local chicken cockerels reared under three
management systems
Management Sensation1 Overall
2
system Flavour Tenderness Juiciness Solubility Taste acceptability
b b
Free range 3.0 2.7 2.4 3.1 3.3 3.2
Run 3.2 3.2a 3.2a 3.6 3.4 3.8
a a
Deep litter 3.2 3.3 3.2 3.5 3.1 3.6

SEM 0.17 0.17 0.18 0.16 0.17 0.16

P-value 0.54 0.02 0.001 0.09 0.45 0.07
a, b
Means within the same column with a different superscript are significantly different at P<0.05
SEM = Standard error of mean
1
Five- grade scale scoring system: 1-weakest score and 5-strongest score
2
Acceptability: 1- not acceptable and 5- highly acceptable

Conclusions market weight. For this reason, consumers who

After three months of age, growing local
chicken cockerels reared under the deep litter and
run systems show similar growth rates, even though
those in the run system consume relatively less
commercial feed. When reared under the run
system, local chicken cockerels show better
dressing percentages than those from free range
system. Conversely, local chickens reared under the
free range system develop heavier drumsticks with
tough and relatively less juicy meat.
Local chicken producers who would like to
meet the consumer expectations of tasty, safer and
tougher meat need to rear the local chickens under
the free range system. However, it is worth noting
that birds reared under the free range system require
adequate feed supplements and more time to attain
565 J. Anim. Sci. Adv., 2012, 2(6):557-567
prefer such meat should be willing to pay a
premium price to compensate the farmer’s extra
expenses.
More research is needed to establish the
nutrient requirements of growing local chickens
reared under outdoor systems. Unlike chickens
reared in the deep litter system, birds reared under
outdoor systems are exposed to varying
environmental factors that may affect feed
utilization. Therefore, the birds could need a
tailored diet formulated basing on their
requirements.
Acknowledgements
This work was supported by the Carnegie
Corporation of New York, through the Directorate
 MAGALA ET AL.
of Research and Graduate Training, Makerere
University, Kampala, Uganda.
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