doi:10.

1017/S004393391200027X

Broiler rearing systems: a review of

major fattening results and meat quality
traits
S. BOGOSAVLJEVIĆ-BOŠKOVIĆ, S. RAKONJAC*, V. DOSKOVIĆ and
M.D. PETROVIĆ

Department of Animal Husbandry, University of Kragujevac, Faculty of Agronomy,

Cara Dusana 34, Čačak, Serbia
*Corresponding author: simcepb@yahoo.com

Poultry rearing systems have been the focus of scientific research for many years as
a result of consumer demand for high-quality products and legal poultry welfare
requirements. Given these requirements, the following study was carried out as a
comparative review of the results obtained by different authors on the effect of
rearing systems on productive traits (growth, feed conversion and mortality) and
meat quality traits (dressing percentage, yield and percentage of primal cuts, and
chemical composition of meat) in broilers.
Most authors reported a lower final body weight and poorer feed conversion
efficiency in free-range systems compared to intensive rearing. Conversely, better
meat quality traits, most notably in terms of chemical composition of meat, were
observed in non-intensive and organic broilers. The above traits showed differences
within the same rearing system, due to the effect of a range of genetic and non-
genetic factors.
In view of the above, it is hoped that the following review on the use of different
rearing systems in broiler meat production can serve as a tool in determining the
future direction of research as well as an indicator of its practical applications.

Keywords: broilers; fattening; rearing systems; productive traits; meat quality

Introduction
The selection of broiler chickens in the second half of the 20th century has been primarily
aimed at obtaining high meat yields at minimum production costs, primarily feed costs.
This has led to the development of hybrid broiler strains whose productive traits and
goals include attaining maximum biological potential, i.e. fast growth rate, high yields of
primal carcass cuts and favourable feed conversion efficiency, ensuring maximum cost-
effectiveness and profitability from this type of production.
However, over the last couple of decades, poultry meat production has diversified and

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Received for publication October 19, 2011
Accepted for publication January 8, 2012 217
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become focused more specifically on some other aspects, with different broiler rearing
systems gaining increasing importance. Along with the fact that the modern poultry meat
market is dominated solely by price competitiveness, this has been radically transformed
the market into one equally dominated by both price and quality competitiveness
(Bogosavljević-Bošković et al., 2010b). Pavlovski et al. (2009) reported increased
consumer demands for poultry meat products resulting from less intensive production
systems that involve comfortable rearing conditions for broilers. According to a survey
by Fanatico et al. (2006), consumers highlighted higher health benefits of meat produced
under these conditions compared to that from indoor reared broilers. Along with a range
of laws adopted in many countries regarding broiler welfare, as well as on environmental
protection, the above situation has stimulated interest in non-intensive poultry rearing
systems that satisfy all of the above requirements. Bancos (2010) outlined major
advantages of organic poultry production over intensive production, including a lower
risk for human health, higher welfare and better conditions for birds, environmental
preservation and cost-effectiveness of the use of this rearing system in rural
environments.
The most widely practised and most commonly investigated non-intensive poultry
rearing systems include extensive indoor, free-range, traditional free-range and organic
systems, commonly characterised by reduced stocking density in the poultry house and
pasture availability. Furthermore, age at slaughter is higher in these systems compared to
intensive rearing, due to which the use of slow-growing genotypes (Castelini et al., 2002;
Nielsen et al., 2003; Mench, 2004; Sirri et al., 2010b) and a modified diet plan is
required in order to obtain optimum broiler weight at slaughter as required by the market.
There is a need to define alternative poultry meat production as a rearing method rather
than as a new method of minor importance or as a substitute to conventional practises
(Bogosavljević-Bošković et al., 2007; 2009).
The results obtained by a number of authors indicate a high popularity of non-intensive
broiler rearing systems in the scientific research field. This has been further stimulated by
legal regulations adopted in many European countries as well as by product quality and
poultry welfare standards.
Non-intensive rearing systems have been analysed in terms of the effect of a variety of
factors. Most authors agree that chicken growth and slaughter traits in such rearing
systems are dependent upon genetic factors, broiler hybrid, broiler sex and length of
fattening period (Bogosavljević-Bošković et al., 2010c).
Given the above, the subject matter of this study involved a comparative overview of
the literature on the effect of rearing system on productive traits and meat quality in
broiler chickens. Key meat quality traits included dressing percentage, yield, proportion
of primal carcass cuts and chemical composition of muscle tissue. The objective of the
study was to use this review to determine the effect of rearing system on the above traits
as a tool in determining the future direction of research in this field as well as an indicator
of its practical application.

Body weight and feed conversion ratio

The effect of rearing system on final body weight has been extensively studied by many
authors, most of whom have suggested that free-range rearing results in lower body
weight of broilers as compared to indoor rearing. However it appears that the main factor
affecting body weight of broilers is genotype, regardless of production system used.
Ristić (2003) suggested a fattening requirement of 10 to 32 more days for slow-growing
hybrids to reach the same body weight attained by fast-growing hybrids in 42 days.

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In the USA, fast-growing hybrids specifically bred for intensive production are
primarily used in free-range and organic production systems, whereas European
producers tend to use slow-growing genotypes that reach slaughter weight after 81
days, as prescribed by European Union regulations (Ponte, 2008). This prolonged
production period requires the use of slow-growing genotypes, inevitably leading to
lower body weights at the end of fattening (Ristić, 2003). Castelini et al. (2002)
stated that fast-growing hybrids are used in organic production systems primarily for
economic reasons, although they are not bred for this type of production, which leads to
frequent health and welfare problems. Although fast-growing hybrids attain higher body
weight under free-range rearing conditions as compared to slow- and moderately fast-
growing hybrids (Fanatico et al., 2005), most authors give priority to the use of slow-
growing hybrids for free-range rearing primarily due to their better adaptation to rearing
conditions and higher resistance (Castelini et al., 2002; Nielsen et al., 2003; Sirri et al.,
2010b). Ponte (2008) suggested that the selection of fast-growing hybrids for high
productive traits has resulted in their modified behaviour, lower mobility and reduced
foraging activity, as confirmed previously by Weeks et al. (1994), who observed that fast-
growing hybrids spend more time inside or immediately outside the indoor facility than
on the range, most likely due to poor leg development and excessive weight. Conversely,
Lewis et al. (1997) reported that slow-growing hybrids spend more time on the range,
with higher mobility and better forage feeding. Castelini et al. (2002) report that fast-
growing organic hybrids decrease their growth potential by as much as 25% as compared
to intensively reared birds, whereas the decrease in slow-growing hybrids is only 8%,
serving as an additional reason to favour less intensive genotypes in alternative broiler
rearing systems.
Broilers reared under non-intensive conditions generally have a lower body weight as
compared to intensively reared birds or those that are not provided outdoor access. Lewis
et al. (1997) compared the Label Rouge (high welfare) and intensive rearing systems with
two different strains of broiler - ISA and Ross 1, and determined a higher daily weight
gain, feed consumption and a improved feed conversion ratio in intensively reared birds.
Similar conclusions were drawn by Tolon and Yalcin (1997) and Grashorn (2004).
Sekeroglu et al. (2009) showed lower body weights and feed consumption values in
free-range Ross 308 broilers fed standard broiler feed containing 22, 20 and 18% crude
protein in three phases compared to indoor-reared broilers. There were no statistically
significant differences between the two systems for feed conversion ratio. A comparison
between Ross 308 broilers reared for 42 days with and without outdoor access was
performed by Poltowicz and Doktor (2011) who found significant differences in their
respective body weights (1.650 kg vs. 1.710 kg) but no difference in feed conversion
ratio (1.99 vs.1.94). All chickens were fed ad libitum the same complete diets in the same
three phase feeding system. Similar results were obtained by Pavlovski et al. (2009) in a
study on the effect of rearing system on Redbro and Arbor Acres, showing that free-range
and indoor-reared broilers gave a body weight of 1.667 kg and 1.820 kg, respectively.
Lima and Naas (2005) found significant differences in the feed conversion ratio (2.98 vs.
1.97) between chickens reared with and without outdoor access. Significant differences
were observed in daily gains (25 g/d vs. 56 g/d) as well as in the time required to reach
slaughter weight (80 vs. 45 days). The chickens raised for 45 days were fed in four
phases: pre-starter (1-7- day old), starter (8- 21 d), grower (22-38 d) and finisher phase
(39-45 d), and those raised for 80 days were fed pre-starter (1-7 d), starter (8-31 d),
grower (32-50 d); and finisher phase (51-80 d) using standard feed recommendations for
Ross and Hybro hybrids. When interpreting these results, consideration should be given
to the fact that different hybrids (Cobb and Hybro) were used in the comparison of
rearing systems at different farm locations. Dou et al. (2009) performed experiments on

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slow-growing Gushi chickens in indoor and free-range systems and determined

significant differences in body weights after 112 days (1.610 kg vs. 1.419 kg) in
favour of the indoor reared birds. Again, all the birds were fed the same diet. These
indoor chickens showed a more favourable feed conversion ratio of 3.95 (versus 4.41). In
addition, free-range rearing was found by Baeza et al. (2001) to reduce body weight.
Castelini et al. (2002) compared organic and conventional rearing systems and
confirmed previous findings. After a fattening period of 56 days, organic Ross
broilers had a body weight of 2.861 kg, which was considerably lower than the 3.219
kg recorded for conventionally reared broilers. The chicks were fed the same diets ad
libitum. The weight differences at the legally prescribed minimum slaughter age of 81
days were even higher at 3.614 kg vs. 4.368 kg. Feed conversion ratio was found to be
lower in Label Rouge organic broilers (2.75 vs. 2.31 after 56 days, and 3.29 vs. 2.89 after
81 days). Filho et al. (2003) ascribed higher mobility and lower feed intake in the free-
range broilers to their body weight differences. It took more than two days on average for
free-range broilers in their study to reach the final body weight of 2.30 kg as compared to
intensively reared birds. Likewise, Buchanan et al. (2007) did not associate free-range
rearing with a reduction in feed conversion efficiency, but rather ascribed reduced body
weight to lower feed intake.
Santos et al. (2005) studied Paredo Pedres and ISA Label hybrids under two rearing
systems (with and without free-range access) and obtained results that were in complete
disagreement with the findings of the already cited authors. They determined that free-
range broilers reached a higher body weight at a low feed consumption rate, leading to a
more favourable feed conversion ratio at each control point measurement performed on
days 21, 49, 77 and 105. The broilers were fed an ad libitum diet containing 20.7% crude
protein (1-21 days), 18.7% crude protein (22-49 days), and 17.4% crude protein until the
end of the rearing period). The authors attributed these results to better welfare provided
under free-range conditions. Barbos Filho et al. (2005) observed that birds’ comfort
significantly affected productive performance in different rearing systems. They used
four strains of broiler chickens: two experimental strains (Caipirinha and Carijó) and two
commercial lines (Embrapa and Paraíso Pedrês) fed a standard two-phase diet. One group
of broilers, reared under a semi-intensive system was provided with a sheltered outdoor
area for thermal comfort purposes, whereas the other broilers were kept on an open range.
The results clearly showed statistically significantly higher final body weights in broilers
reared under sheltered free-range conditions. Ponte (2008) obtained higher body weights
and feed consumption in free-range birds owing to increased pasture coverage by high-
quality clover that was consumed by the chickens. However, feed conversion ratio did
not show statistically significant differences as compared to the non-free-range system.
Bogosavljević-Bošković et al. (2011) found no significant differences in body weights
of Cobb 500 broilers reared under two different non-intensive systems, including
extensive indoor and free-range, after a fattening period of 56 and 63 days. Similar
results were reported by Milošević et al. (2005) who compared Hybro PN broilers reared
under extensive systems with and without free-range and found a numerically higher feed
conversion ratio in free-range birds, and body weight in indoor-reared broilers (P>0.05).

Mortality
Analysis of mortality as an important parameter in poultry production requires
consideration of overall conditions both in the poultry house and on the range, due to
the fact that bird death can be caused by a number of factors. Mortality in indoor rearing
systems is induced by the following: low temperatures during the first few days of life,

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high temperatures at later stages, water and feed supply problems, inadequate stocking
density, etc. (Sorensen et al., 2000; Heier et al., 2002). An additional problem in free-
range systems is the range itself. Sossidou et al. (2011) reported the main cause of death
under these production systems to be higher exposure to diseases and parasites in the
outdoor environment, along with the separate problem of predation-induced mortality.
Some of the main reasons for the transfer of poultry production to indoor facilities
include diseases, parasites and predation (Fanatico, 2000). Hegelund et al. (2006)
reported a predator-induced mortality rate of 6.4% in birds reared under the organic
systems in Denmark. Therefore, this problem must be adequately addressed. A potential
method to reduce predation in this production system is the use of genotypes that do not
have white feathers, as these are less conspicuous to potential predators (Van de Weerd et
al., 2009). Moreover, the behaviour of birds coming out to the range immediately after a
rain shower to drink rainwater from puddles can result in the spread of different
infectious diseases and increase mortality rate (Gordon and Charles, 2002, Jones et
al., 2007). Another reason for the frequently high mortality rate under free-range
systems is the use of conventional genotypes showing a daily weight gain of up to
over 60 g, which, along with the prolongation of the growing period, leads to high body
weights that tend to be unsupported by the cardiovascular and locomotor systems
(Bassler, 2005; Ponte, 2008). To illustrate this, Julian (2004) determined a mortality
rate of 2-4% caused by sudden heart attacks in male birds showing metabolic disorders.
Additionally, mortality can be largely affected by temperature (St. Piere et al., 2003; Vale
et al., 2010) which is almost uncontrollable under non-intensive systems. Poltowicz and
Doktor (2011) detected no mortality in indoor reared Ross 308 birds, and a mortality rate
of 4.2% in free-range birds. Phelps (1991) reported a mortality rate of as high as 15% in
free-range broilers as compared to the 4% under indoor rearing conditions, while Filho et
al. (2003) found no significant differences in the mortality rate between birds reared
intensively and those reared under semi-intensive systems in their comparison of four
different genotypes. Conversely, Lima and Naas (2005) determined 1.3% mortality in
free-range birds and as high as 5.3% in non-free-range systems. However, as these results
were obtained on different farms with two hybrids (Ross and Hybro), they must not be
taken for granted. Still, these findings contributed to the suggestion that farm conditions
have a crucial impact on the mortality rate in broilers.

Dressing percentage and proportion of primal carcass cuts

Research conducted by Bogosavljević-Bošković et al. (2011) showed no significant
effect of rearing system on dressing percentage of Cobb 500 broilers. These results
agree with those of Poltowicz and Doktor (2011) who found that free-range Ross 308
birds showed only a 0.64% higher dressing percentage in free-range broilers than in
indoor-reared broilers. Dou et al. (2009) compared dressing percentage of broilers from
indoor or free-range systems and obtained the results 69.90% vs. 69.88% in favour of the
indoor floor system. These differences were not statistically significant, as confirmed by
Wang et al. (2009). Pavlovski et al. (2009) reported no statistically significant differences
in conventional dressing percentage between free-range and indoor reared Arbor Acres
and Redbro broilers, although the parameter was 0.40% higher in the latter system.
However, a comparison between the dressing percentage of ready-to-roast carcass
(76.56%:75.56%) and ready-to-grill carcass (67.13%:65.45%) suggested a higher
proportion in outdoor reared birds. Skomorucha et al. (2008) determined a higher
dressing percentage in 42-day old Cobb broilers reared without access to outdoors as
compared to free-range broilers.

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Many authors have stated that slaughter traits and dressing percentage can be affected
not only by genetic factors but also by a number of non-genetic factors. Smith and Teeter
(1987) found that if the outside air temperature exceeds the optimum range, this can
induce a decrease in dressing percentage. This observation is of particular importance for
free-range rearing systems where air temperature cannot be controlled. Ponte (2008)
observed differences in the dressing percentage of 67.1:65.4% in favour of the
pasture-fed birds whereby high-quality clover was used as an additional source of
feed for the broilers.
The proportion of primal carcass cuts was found to be variously affected by free-range
rearing systems in different studies. Bogosavljević-Bošković et al. (2010a, 2011)
observed no effect of the free-range system on percentage of primal carcass cuts,
including breast, thighs and drumsticks as compared to indoor-reared broilers,
although different hybrids (Hybro G and Cobb 500) were used in the two
experiments. Similar findings were obtained by Santos et al. (2005). A comparison
between indoor and free-range systems in a study by Dou et al. (2009) revealed
differences in the breast (20.17:17.44%) and thigh (27.75:26.68%) yield in Gushi
broilers in favour of the free-range system. Castellini et al. (2002) found differences
of 23.2%:22% in breast (P<0.05) between conventional and organic rearing systems in
favour of the organic system after 56 days of fattening. Even larger effects seem to occur
with increasing length of fattening period up to the organic production standard of 81
days – 25.2%:23.2% and 15.5%:15.0% in breast and drumstick proportion, respectively
(Ross). Comparable results were obtained by Lei and Van Beck (1997), who associated
their own findings with the fact that ranging activities lead to an increased proportion of
both breast and, most notably, leg muscles. The breast, thigh and drumstick proportion in
a study by Bogosavljević-Bošković et al. (2006b) showed significant differences in free-
range Hybro G broilers as compared to intensively reared birds, with meat yield in free-
range birds accounting for a higher proportion of the carcass. Contrarily, Poltowicz and
Doktor (2011) report a numeric 2.1% increase in the breast, thigh and drumstick
proportion in conventional indoor-reared Ross 308 birds compared to free-range
broilers (P>0.05). Abdominal fat content was generally lower in free-range broilers,
potentially induced by increased locomotor activity in these broilers (Lewis et al.,
1997; Castelini et al., 2002; Dou et al., 2009). Castelini et al. (2002) reported
differences of 0.9% vs. 1.9% after 56 days and 1% vs. 2.9% after 81 days of
fattening, with organically raised Ross broilers showing a considerably lower fat
compared to conventionally reared birds. The free-range and intensive indoor Hybro
G broilers used in a study by Bogosavljević-Bošković et al. (2006a) were found to
have 1.88% and 1.98% of abdominal fat, respectively. Dou et al. (2009) reported
3.0% abdominal fat in free-range chickens and as high as 6.5% in indoor-raised
Gushi broilers. Contrary results were published by Poltowicz and Doktor (2011)
whereby free-range and conventionally reared Ross 308 broilers had 1.52% and
0.72% abdominal fat, respectively.

Protein and fat content

The chemical composition of chicken meat, primarily the protein and fat content and fatty
acid profile, shows strong links with rearing systems. Nevertheless, Castelini et al. (2008)
and Sirri et al. (2010a) insisted that genotype was the major factor affecting quality and
chemical composition of meat in non-intensive rearing systems, which is another reason
for attention to be paid to the choice of breed or hybrid. Apart from genotype, Castelini
(2005) showed that major factors affecting the quality and chemical composition of meat

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in free-range rearing systems included age at slaughter, physical activity and foraging
availability. The choice of rearing system is a highly important parameter of meat
characteristics (Meluzzi et al., 2009), with organic production giving better quality
meat (Bancos, 2010). Outdoor access also appears to improve sensory meat
characteristics (Ponte, 2008).
However, bearing these bold statements in mind, there are many studies that have
observed no significant effects of rearing system on the composition of broiler meat.
Holcman et al. (2003) found that fattening practised according to the European Union
regulations under indoor and free-range rearing systems did not affect the chemical
composition of the breast and leg muscle in broilers aged 56 days. Dou et al. (2009)
examined slow-growing Gushi chickens under free-range and indoor rearing systems and
found no differences in protein (24.49% vs. 24.46%) or fat content (0.54% vs. 0.86%) in
the meat produced. Likewise, no differences in the protein and fat content of breast and
thigh muscle was found between Cobb broilers fattened over a period of 45 days under
intensive rearing conditions and Master and Paraiso Pedres strains fattened over a length
of 85 days in a free-range system. However, these results came from the study of
different genotypes over varying lengths of fattening; the two parameters most likely
play a role in determining meat quality over all other considerations.
Protein content is much less affected by rearing system than the fat content in some
major primal cuts, as suggested by a number of studies. Latif et al. (1996) found no
differences in the protein content of breast and leg muscles in Transylvanic Naked
Necked strains reared under both extensive and intensive rearing systems, whereas the
fat content in the dark meat was significantly lower (1.8% vs. 3.9%) in extensively reared
chicks. Fat content of breast was numerically 0.2% lower (P>0.05) in broilers that had
outdoor access. Similar results were reported by Castelini et al. (2002) who found no
significant differences, even after 81 days of fattening, in the protein content of breast and
drumsticks between organic and intensively reared Ross broilers aged 56 days.
Contrarily, the fat content was considerably higher in intensively reared chicks: in
both breast (0.72% vs. 1.46% after 56 days; 0.74% vs. 2.37% after 81 days) and
drumsticks (2.83% vs. 5.01% on day 56; 2.47% vs. 4.46% on day 81).
Apart from the Transylvanian Naked Necked breed, Latif et al. (1996) studied
commercial broilers reared under both extensive and intensive systems. Extensively
reared broilers had a 1.8%-2.7% and 1.3% higher protein content in leg and breast
muscles, respectively. The ratio regarding fat content was similar as in previous
studies – being twofold or more lower in chicks that were provided outdoor access
(3.40%-7.40% in legs; 1.45%-3.35% in breast). Bogosavljević-Bošković et al. (2006b)
found 0.71%, 0.59% and 1.05% higher protein content in the breast, drumstick and
thighs, respectively in free-range birds compared to indoor reared Hybro G chicks. As
for the fat percentage, it was found to be lower by 0.37% in breast, 1.10% in thighs and
up to 1.39% in drumsticks during the summer season. Similar results were obtained by
Bogosavljević-Bošković et al. (2010a) in an experiment with the same genotype (0.18%
and 0.52% higher protein content in the breast and legs respectively in the free-range
system; the fat content in the same system was 0.56% and 0.66% lower in the breast and
legs respectively than in the indoor system), as well as by Ristić (2003) and Lepold
Centre researchers (2006).
The differences in chemical composition of broiler meat in most cases can be attributed
to broiler foraging activity (Latif et al., 1996; Castelini et al., 2002, Castelini, 2005;
Bogosavljević- Bošković et al., 2006b). Bogosavljević-Bošković et al. (2010b)
associated the effect of rearing system on the chemical composition of chicken meat
with the fact that indoor and outdoor free-range rearing under natural ambient conditions

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(fresh air, sunlight) led to differences in the structural manifestations of both tissues and
organs, as well as affecting metabolic biochemical processes.

Content and ratio of individual fatty acids

Apart from the protein and fat content, the ratio of individual fatty acids is an important
parameter of the quality of broiler meat and meat in general. The unfavourable ratio of
polyunsaturated fatty acids to saturated fatty acids, along with a high fat percentage in
feed, is the major causative agent of cardiovascular disease which is the leading cause of
death in human populations from developed Western European countries. The content
and ratio of individual fatty acids in poultry meat can be affected by genotype and
production systems, but nutrition plays a dominant role in defining these parameters,
hence primary attention should be given to the level of pasture availability and fresh
plants for consumption by chicks. Given that broilers are non-ruminants, the ratio of
individual fatty acids in their meat can be controlled through diet as fatty acids are not
being utilised by rumen microflora (Ponte, 2008). However, the same author observed
that the use of clover pasture for broiler rearing did not have a significant effect on the
content and ratio of individual fatty acids in broiler meat, due to low feed consumption,
as compared to broilers not provided with access to grass.
A high level of saturated fatty acids, along with cholesterol, is considered a proven
cause of cardiovascular disease. A preventative measure recommended by Simopoulos
(2002) includes the necessity to reduce the intake of saturated fatty acids and cholesterol,
and increase the consumption of unsaturated fatty acids, n-3 fatty acids in particular. In
this respect, chicken meat has high health benefits for the human population and is a
major source of unsaturated fatty acids, n-3 fatty acids in particular (Sioen et al., 2006;
Howe et al., 2006).
Enser et al. (1998) attributed the high level of unsaturated fatty acids in lamb and calf
meat to a high percentage of grass consumed, whereas Ponte et al. (2004) underlined that
many active substances found in fresh grass can improve meat quality. However, the
same author observed that the increased intake of this tissue-rich feed can worsen the
feed conversion efficiency and reduce weight gain. The content of fatty acids in Ross
broiler breasts was not found to be significantly affected by rearing system in a study by
Sekeroglu et al. (2009).
Leopold Centre researchers (2006) compared three chicken rearing systems, including
organic, free-range and conventional systems and suggested the following: organic
broilers had a lower proportion of saturated (30.14%) and monounsaturated (31.67%)
fatty acids as compared to free-range systems (32.46% and 38.82%) and conventional
systems (32.31% and 39.13%). Organically produced meat, on the other hand, had
significantly higher (38.19%) levels of polyunsaturated fatty acids as compared to the
free-range (28.72%) and conventional systems (28.57%). The content of n-3 and n-6 fatty
acids (3.92% and 34.28%, respectively) was higher in organic birds as compared to free-
range chicks (2.92% and 25.79%) and conventionally reared broilers (1.92% and
26.64%).
Castelini et al. (2002) determined similar patterns with respect to mono-(MUFA) and
polyunsaturated fatty acids (PUFA) in their study on conventional and organic production
systems. Saturated fatty acids in the breast and drumsticks from their research were
higher in organically reared Ross broilers as compared to non-free-range broilers. The
ratios of individual fatty acids in breast meat after 81 days of fattening in the organic
system were SFA:MUFA:PUFA=37.89%:29.72%:32.38%, whereas those in the intensive
system were SFA:MUFA:PUFA=35.87%:32.96%:31.15%. Similar ratios were found in

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the drumsticks: organic system: SFA:MUFA:PUFA=36.18%:31.69%:32.13% as

compared to intensively reared broilers: SFA:MUFA:PUFA=34.56%:38.79%:27.55%.
The results obtained after 56 days of fattening were almost identical. Similar findings
were reported by Husak et al. (2008), whereas Latif et al. (1996) observed that the
content of palmitic acid (as the main saturated fatty acid in the broiler body) was
considerably lower in the legs (22.7%) and breast (23.7%) of extensively reared
broilers than in intensively reared birds (25.7 and 26.6%, respectively).
Ponte (2008) compared two different genotypes (Ross and RedBro Cou Nu X RedBro
M) under two different production systems imposing different slaughter ages i.e. Ross
broilers reared in intensive conditions, slaughtered after 56 days, and slow-growing
hybrids reared under a free-range system for 81 days. The results were somewhat
confusing, as they called into question the belief that slow-growing hybrids reared
under free-range conditions can be proven to give nutritionally better quality meat.
Intensively reared broilers had considerably higher (36.9%) polyunsaturated fatty acids
as compared to Label broilers (31.1%), and, hence, a considerably higher content of n-3
(2.93%:2.47%) and n-6 (33.9%:28.6%) fatty acids. However, the content of saturated and
monounsaturated fatty acids was higher in Label broilers (38.8 and 27.2%) than in
intensively reared Ross birds (35.6% and 24.3%, respectively), with the PSFA:SFA
ratio of 1.04 being more favourable in intensively reared chicks as compared to that
of 0.81 in Label broilers (P<0.05).

Conclusions
Analysis of the literature suggests that rearing systems, especially non-intensive and
organic systems, are an essential part of modern chicken meat production technology.
They are important factors in governing both productive traits (growth, feed conversion
and mortality) and meat quality traits (dressing percentage, yield and percentage of
primal carcass cuts, sensory traits and chemical composition of meat).
Most authors report lower weigh gain and poorer feed conversion efficiency in free-
range systems as compared to intensive rearing systems. Conversely, meat quality traits,
primarily the chemical composition of the meat produced, are more favourable in non-
intensive and organic broilers. Moreover, the analysis of different findings showed that
differences in these traits can also be found within the same rearing system, being
induced by a range of factors, including the use of different broiler genotypes, lengths
of fattening period, diet formulations, levels of outdoor access and pasture quality. The
wide range of factors governing rearing systems and affecting productive and meat
quality traits in broilers have led to extensive research findings and opened up many
issues that will, without doubt, provoke further research and new dilemmas.
Over the last few years, poultry rearing systems have gained importance not only in
terms of scientific research but also in terms of continuous identification of possibilities
for their practical implementation. Better quality products, poultry welfare and
environmental protection are all valid reasons (covered by legal standards and
regulations in many countries) to encourage interest in innovation of rearing systems
and the introduction of new ones.

Acknowledgement
This study is part of the Project No. 31033 titled ‘Sustainable Conventional and

World's Poultry Science Journal, Vol. 68, June 2012 225

Broiler rearing systems: S. Bogosavljević-Bošković et al.

Revitalized Traditional Production of Value-Added Poultry Meat and Eggs’ funded by

the Ministry of Science and Technological Development of the Republic of Serbia.

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