The effect of rearing system and length of fattening period on selected parameters of broiler carcass quality

This study involved analysis of some carcass quality parameters in broilers reared under two different non-industrial systems (extensive indoor and free range) at two different lengths of fattening period (56 and 63 days). The quality parameters tested included dressed carcass yield, dressing percentage, proportion of primal cuts (breast, drumstick, thigh, wing, pelvis and back) in dressed carcass, and proportion of major tissues (muscular tissue, bone and skin) in high-value carcass cuts (breast, drumstick and thigh). The objective of the study was to evaluate the effect of broiler rearing system, length of fattening period and gender on the carcass quality traits tested. The male broilers had a higher carcass weight at the slaughtering line at both lengths of fattening period, and the obtained differences were statistically significant. The broilers raised under extensive indoor system had a somewhat higher proportion of breast and a lower proportion of thigh and drumstick. A significant effect of gender was observed on these traits. The proportion of muscular tissue, bone and skin in the high-value primal cuts, including breast, drumsticks and thighs, dependent also on broiler gender and partly on the rearing system and length of fattening period