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 nutritional quality of poultry meat varies depending on the breeding systems used, influencing its composition in proteins, fats, vitamins, and minerals. Poultry meat is recognized as an affordable source of high-quality protein and other essential nutrients. Intensive, semi-intensive and extensive growth systems cause significant differences in nutrient composition. In intensive systems, meat chickens grow fast, having a higher fat content and a lipid profile dominated by saturated fatty acids. Extensive and semi-intensive systems, including outdoor access and diversified feeding, result in a healthier lipid composition with a higher polyunsaturated fatty acids, especially omega-3. In addition, poultry meat from extensive systems has a higher content of vitamins, such as vitamin E and minerals such as selenium, due to the more natural and diversified diet. Attributes such as low fat content and increased concentration of polyunsaturated fatty acids and antioxidants make the resulting products considered healthier and more ethical. In conclusion, the diversity of breeding systems offers opportunities to improve the nutritional quality of poultry meat, aligning it with consumer preferences and trends for healthy and sustainable products.
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