A survey of commercially available broilers originating from organic, free-range and conventional production systems for cooked meat yields, meat composition and relative value

The objective of this survey was to investigate qualitative and quantitative properties of meat from organic, free-range and conventionally raised broilers as marketed to the general consumer. Fifteen broilers from four suppliers of each type were purchased and immediately frozen. Retail costs were recorded and broilers were evaluated for meat yield, cooked yield, proximate composition, pH, color, lipid oxidation, fatty acid composition and sensory attributes.; On a raw basis, organic broilers yielded a higher percentage of dark meat (P<0.05) and a lower percentage of skin (P<0.05) than free-range or conventional broilers. On a cooked basis, conventional and free-range broilers yielded a higher (P<0.05) percentage of cooked light meat than organic broilers. Free-range whole carcasses had the highest absolute cooked yield however was only significantly (P<0.05) higher than conventional broiler yields. Protein content of raw organic breast and thigh meat was higher (P<0.05) than conventional broilers but not different (P>0.05) from free-range broilers. The protein content of cooked organic breast and thigh meat was higher (P<0.05) than conventional, consistent with analyses on the raw basis comparisons.; Ultimate pH (pHu) for breast meat from organic broilers was higher (P<0.05) when compared to free-range and conventional. The pHu of thigh meat from organically raised broilers was higher (P<0.05) than the free-range but not different from (P>0.05) conventionally raised broilers. Raw breasts and thighs from organically raised broilers were lighter and less yellow (P<0.05) in color when compared to free-range and conventional. Consistent with raw color value trends, cooked color values for organic and free-range breasts, thighs and skin remained less (P<0.05) yellow compared to conventional parts. Thiobarbituric acid and reactive substances (TBARS) values for raw free-range breasts and thighs were lower (P<0.05) than for organic or conventional birds. Fatty acid analysis showed that breasts and thighs from organically raised birds were lower (P<0.05) in saturated and monounsaturated fatty acids and higher (P<0.05) in polyunsaturated, omega-3 and omega-6 fatty acids compared to free-range and conventional. Results from the trained sensory panel indicated that thighs from conventionally raised birds were more tender (P<0.05) and less chewy (P<0.05) than thighs from free-range and organic broilers. Other sensory parameters were not significantly (P>0.05) different among the attributes tested for breasts or thighs.; At the time of the study, March through May of 2006, the average retail price for whole broiler chickens (averaging all 4 brands per type) were {dollar}3.19, {dollar}2.78 and {dollar}1.29 per pound for organic, free-range and conventional whole broilers respectively. While the fatty acid composition appears to be the largest difference found between retail whole broilers it is important to acknowledge that diets within the study were not controlled. It is apparent that consumers are willing to pay a premium price for qualitative and quantitative product characteristics not evaluated in this study and may place value on more intangible attributes associated with organic and free-range chicken.