Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Veronica Denisa LUNGU, Andreea Ionela ZINCA, Andrada Elena MOISE, Dumitru DRĂGOTOIU
The quality of poultry meat is largely determined by the evolution of production, breeding practices, and genetic management. Globally, the poultry meat industry has experienced remarkable expansion, continuously adapting to market requirements and sustainability standards. The genotype of the chickens plays an essential role in the quality of the meat, with the advanced selection of breeds aimed at improving the food efficiency and organoleptic qualities of the flesh. Breeding systems range from intensive to extensively organic, each of which has a direct impact on animal health and welfare, as well as on the quality of meat. Chicken feeding, adapted to the specific needs of each genotype, improves the nutritional profile of the meat, optimizing the content of essential fatty acids and micronutrients. Handling chickens, from transport to processing, is crucial for minimizing stress and preventing meat quality defects.
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