The effect of the organic poultry production system on some qualitative characteristics of the meat is reported. The effect is mainly due to the greater age and physical activity of animals but it is largely modulated by the farming protocols used e.i., genetic strain (fast and slow-growing strains) and pasture availability. Due to economic reasons and chicks availability, generally fast or intermediate growing chicks are used. Such animals are not adapted to the organic system and health and welfare problems caused by leg disorders and lameness are recurrent. Nevertheless, compared to conventional chickens, the carcasses have higher breast and drumstick percentages and a lower level of abdominal fat. Even the physical-chemical characteristics of the meat are affected: muscles have lower final pH and water holding capacity. Instead cooking loss, lightness, shear values, Fe, and polyunsaturated fatty acids increase. Unfortunately, the greater physical activity increases the oxidative metabolism of the body and determines a higher level of TBA-RS. Slow-growing strains, probably due to their particular behaviour (more kinetic activity, foraging) and metabolism, show larger

differences in qualitative traits, compared to both conventional and organic fast-growing strains. In particular, with respect to fast-growing strains, they have a higher antioxidant level (715 vs 522 nmol HClO mL-1), serum a-tocopherol (19.0 vs 17.2 mg L-1) and grass ingestion. As a result, the oxidative stability of fresh and stored meat is much higher than fast-growing strains (2.0 vs 3.05 mg MDA kg-1).In conclusion, the organic poultry production system seems to be an interesting alternative method especially if suitable farming protocols will be developed and used

CASTELLINI, prof C

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Organic poultry meat: C. Castellini XVII th European Symposium on the Quality of Poultry Meat XI th European Symposium on the Quality of Eggs and Egg Products Doorwerth, The Netherlands, 23-26 May 2005 47Organic poultry production system and meat characteristics C. CASTELLINI Dpt. Biologia Vegetale e Biotecnologie Agroambientali e Zootecniche, Università di Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy cesare@unipg.it    Keywords: organic production; chicken; meat quality Abstract The effect of the organic poultry production system on some qualitative characteristics of the meat is reported. The effect is mainly due to the greater age and physical activity of animals but it is largely modulated by the farming protocols used e.i., genetic strain (fast and slow-growing strains) and pasture availability. Due to economic reasons and chicks availability, generally fast or intermediate-growing chicks are used. Such animals are not adapted to the organic system and health and welfare problems caused by leg disorders and lameness are recurrent. Nevertheless, compared to conventional chickens, the carcasses have higher breast and drumstick percentages and a lower level of abdominal fat. Even the physical-chemical characteristics of the meat are affected: muscles have lower final pH and water holding capacity. Instead cooking loss, lightness, shear values, Fe, and polyunsaturated fatty acids increase. Unfortunately, the greater physical activity increases the oxidative metabolism of the body and determines a higher level of TBA-RS. Slow-growing strains, probably due to their particular behaviour (more kinetic activity, foraging) and metabolism, show larger differences in qualitative traits, compared to both conventional and organic fast-growing strains. In particular, with respect to fast-growing strains, they have a higher antioxidant level (715 vs 522 nmol HClO mL-1), serum a-tocopherol (19.0 vs 17.2 mg L-1) and grass ingestion. As a result, the oxidative stability of fresh and stored meat is much higher than fast-growing strains (2.0 vs 3.05 mg MDA kg-1). In conclusion, the organic poultry production system seems to be an interesting alternative method especially if suitable farming protocols will be developed and used.  According to the National Organic Standards Board (1995) the primary aim of organic agriculture is the optimizing of an ecological production management that promotes and enhances biodiversity, environmental sustainability and food safety.  However, for animal production recommendations and compulsory rules provided by the REG 1809/99 outline the productive methods with effects on animal welfare and on the characteristics of the products are expected. In organic poultry production the most important factors affecting meat characteristics are the slaughter age (minimum 81 d) and the physical activity of birds. Clearly, other factors as the genetic strain, the pasture availability and the farming protocols modulate the extent of such effects and many experimental efforts need to fully optimize this system. The availability of pasture increases the motor activity of chickens but many behavioural differences arise from the comparison of slow-growing strains (S) with fast-growing strains (F) (Castellini et al., 2003; Lewis et al., 1997). Fast-growing animals are not adapted to the organic system and health and welfare problems are recurrent, but economic reasons and limited chicks availability render these animals widely used in organic poultry production (Network for Animal Health and Welfare in Organic Agriculture, 2002). Although F birds have a faster growing rate, the organic rearing system greatly reduces their growth potential decreasing of about 25% their performance obtained under conventional system. Evidently, F birds do not perform well under poor environmental conditions, whereas intensive rearing provides them with what is needed to cover all of their physiological needs (Reiter and Bessei, 1996). On the contrary, S genotype show almost the same performance in organic farming (-8% data not shown) indicating a superior degree of adaptation. Selection for high production rates modifies animal behaviour  (Schütz and Jensen, 2001) reducing all the activities involving high energetic costs and allowing birds to reallocated the saved energy to production traits. These birds, reared in free-range or kept inside, make little use of pasture Organic poultry meat: C. Castellini XVII th European Symposium on the Quality of Poultry Meat XI th European Symposium on the Quality of Eggs and Egg Products Doorwerth, The Netherlands, 23-26 May 2005 48and tend to stay indoors or near the house, rather than forage in the pasture (Weeks  et al., 1994) probably due to the excessive weight and to leg weakness. This account agrees with welfare problems, high culling and mortality rates of F birds organically reared (Jones and Hocking, 1999). In contrast, S strains show a more active behaviour (Bokkers and Koene, 2003; Lewis et al., 1997), with more walking activity, less lying and more interest in the observer; even more they spend more time outdoor than indoor and have a shorter time of tonic immobility (Table 1). The differences in behaviour are confirmed by the comparative analysis of crop content (Table 2). The crop of S chickens has less protein and energy and higher amounts of  a-tocopherol and carotenoids, indicating higher grass ingestion (Castellini et al., 2003). Consequently, these genotypes show a better in vivo antioxidant capacity (715 vs 522 nmol HClO mL-1) ascribable to a greater intake of antioxidants and to higher motor activity. In fact, higher oxidative metabolism increases free-radical production (Alessio  et al., 2000) and consequently the body enhances his antioxidant capacity (Powers and Leeuwenburgh, 1999). In such contest the intake of grass by organic chicks should be considered crucial to increase antioxidant defence for the high amount of carotenoids (102.10 mg kg d.m.-1) a-tocopherol (175.25 mg kg d.m.-1) and polyphenols assumed with pasture (Lopez-Bote et al., 1998). The organically reared birds have carcasses (Table 3) which, compared to conventional ones, have higher breast and drumstick percentages and a lower level of abdominal fat (mainly S types). Further, the final pH (pHu) of breast and drumstick is lower probably for the higher amount of glycogen stored in muscle by more mobile animals (Dal Bosco et al., 2001). At the age of slaughtering, the low rate of maturity of S birds, determines high moisture content, less protein and Water Holding Capacity. S strains reach commercial maturity later and need a longer rearing period, they need more than 75 d to achieve 50% of the adult body weight, whereas F ones need only 50 d (Castellini et al., 2003). The comparison of S vs F shows that pHu is superior in S chicks probably for the highest oxidative metabolism and the number of mitochondria in  a-white fibres and hence turns them in  a-red (Dransfield and Sosnicki, 1999) with an effect even in the muscle iron. The fatty acid composition of breast and drumstick is not affected by strains (Table 4), whereas differences respect to conventional chicken meat are important. The data are in agreement with those reported by O’Keefe et al. (1995) and confirm the poor deposition of EPA compared with DHA in chicken (Richardson and Mead, 1999). Several hypotheses could be done to explain the better oxidative status of the fresh and stored meat obtained in S genotypes respecting to F ones (Figure 1): the lower lipid level; the different reaction of muscular fibres to physical activity and the higher antioxidant intake.  Unfortunately, compared to the commercial broiler, the organic poultry meat show higher TBA-RS values that decrease the shelf-life of products. The lower lipid stability of organic poultry meat could be ascribed to the higher content of metallic ions (Fe) that catalyse peroxidation, and to the greater degree of unsaturation of intramuscular lipids (Castellini et al., 2002ab). A possible strategy to improve the meat oxidative status could be that of reducing the motor activity of animals few days before slaughtering. Slow-growing birds organically reared and submitted to a restriction of movement strongly reduce TBARS (-26%), by lowering ROMS level (-33%) without essential reduction in the antioxidant capacity (-11%; Castellini et al., 2004). Further, this reduction of movement improved muscle acidification (< pHu in breast muscle) probably due to the higher amount of glycogen at slaughter in turn caused by the lower consumption of glycogen. In our trials the sensorial analysis of meat of S and F strains showed an overall preference for S birds in comparison to F one (Figure 2) which is not discriminated from conventional broiler (Castellini et al., 2003). The capacity of a panel to discriminate meat from different genotypes is largely debated (Richardson and Mead, 1999) and many authors have reported interactions and not univocal results (Farmer et al., 1997). In conclusion, even if the qualitative characteristics of products are not the main goal of organic farming, the applications of suitable protocols (grass availability, slow-growing strains) have important repercussions on poultry meat. Unfortunately, these aspects are not obligatory for the organic farmers, and a change of Regulation 1804/99 should be appropriate permitting to attain further improvements in the qualitative aspects and welfare. As for other productive sector, organic farming has special research and service needs and it is not advisable to import productive protocols tailored for intensive systems (diets, environments and genetic strains). In particular, the role of slow-growing breeds as an organic product could be strengthened if future research would confirm their ability to perform with lower quality feed, and to produce meat with well-differentiated qualitative characteristics (low lipid, high PUFA, and Fe, good shelf-life). It is clear that Organic poultry meat: C. Castellini XVII th European Symposium on the Quality of Poultry Meat XI th European Symposium on the Quality of Eggs and Egg Products Doorwerth, The Netherlands, 23-26 May 2005 49such strains, requiring a very long fattening period (until 120 d) result in high production costs, and would require a special market niche even with an organic label. It would be advisable to studies crosses between S animals and heavier genotype, in order to improve the growth rate trying to maintain the specific behaviour and qualitative characteristics. Further, many S strains are in danger of extinction and organic farming should be considered an important chance to assure their preservation.    References  Alessio H, Hagerman A and Fulkerson B.  2000. Generation of reactive oxygen species after exhaustive aerobic and isometric exercise. Medicine Science Sports Experiments, 32: 1576. Bokkers EAM and Koene P. 2003. Behaviour of fast- and slow growing broiler to 12 weeks of age and the physical consequence Applied Animal Behaviour Science, 20: 59-72.  Castellini C, Mugnai C and Dal Bosco A. 2002a. Effect of organic production system on broiler carcass and meat quality. Meat Science, 60: 219. Castellini C, Mugnai C and Dal Bosco A. 2002b. Meat quality of three chicken genotypes reared according to the organic system. Italian Journal of Food Science, 14: 401. Castellini C, Dal Bosco A, Mugnai C and Bernardini M. 2003. Performance and behaviour of chickens with different growing rate reared according to the organic system. Italian Journal Animal Science, 1: 291. Castellini C, Dal Bosco A and Mugnai C. 2004. Effect of pre-slaughter rearing conditions on the meat quality of organic chickens. 39th Simposio Internazionale Zootecnia "meat science and research" Rome, 10 June, 281. Council Regulation (EC) No 1804/99 of July 1999 supplementing Regulation (EEC) No 2092/91 on organic production of agricultural products. Off. J., L 222, 24/08/1999, 1-28.  Dal Bosco A, Castellini C and Mugnai C. 2001. Effet du mode d'élevage (cage ou parc) sur l'évolution post mortem du pH et les caractères qualitatifs de la viande de lapin.  Proc. 9èmes Journéèes de la Recherche Cunicole, Paris, 35. Dransfield E and Sosnicki AA. 1999. Relationship between muscle growth and poultry meat quality. Poultry Science, 78: 743. Farmer LJ, Perry GC, Lewis PD, Nute GR, Piggott JR and Patterson RLS 1997. Responses of two genotypes of chicken to the diets and stocking densities of conventional UK and Label Rouge production systems. II. Sensory attributes. Meat Science, 47: 77.  Lewis PD, Perry GC, Farmer LJ and Patterson RLS. 1997. Responses of two genotypes of chicken to the diets and stocking densities typical of UK and label rouge production systems; Performance. Behaviour and carcass composition. Meat Science, 47: 501. Lopez-Bote CJ, Sanz Arias R, Rey AI, Castano A, Isabel B and Thos J. 1998. Effect of free-range feeding on n-3 fatty acid and  a-tocopherol content and oxidative stability of eggs. Animal Feed Science Technology, 72:33. National Organic Standard Board 1995. Final Minute of NOSB 24-28 April 1995, Orlando (Florida), http://www.ams.usda.gov/nosb/. Network For Animal Health And Welfare In Organic Agriculture, 2002 Final recommendation and comments. http://www.veeru.reading.ac.uk/organic/. O’ Keefe SF, Proudfoot FG and Ackan RG. 1995. Lipid oxidation in meats of omega-3 fatty acid-enriched broiler chickens. Food Science Technology, 28: 417. Powers SK, Leeuwenburg C. 1999. Exercise training-induced alterations in skeletal muscle antioxidant capacity: a brief review. Medicine Science Sports Exercise, 31: 987. Richardson and Mead, 1999 Poultry meat science ed. CABI. Schütz KE and Jensen P. 2001. Effects of resource allocation on behavioural strategies: a comparison of red junglefowl (gallus gallus) and two domesticated breeds. Poultry Ethology, 107: 753.  Weeks CA, Nicol CJ, Sherwin CM and Kestin SC. 1994. Comparison of the behaviour of broiler chicken in indoor and free-range environments. Animal Welfare, 3:179.    Organic poultry meat: C. Castellini XVII th European Symposium on the Quality of Poultry Meat XI th European Symposium on the Quality of Eggs and Egg Products Doorwerth, The Netherlands, 23-26 May 2005 50Table 1  Behaviour pattern of different poultry strains (from Castellini et al., 2003 modified).  behaviour    Significance     Slow-growing  Fast-growing   Initial interest   % 60 31 * Time spent outdoors  % total time  65 35 * Lying “ 54.0 62.5 * Walking “ 12.0 8.0 * Standing  “ 18.5 16.0 n.s. Eating “ 7.5 8.5 n.s. Others “ 8.0 5.0 n.s. Tonic immobility sec 41 110 *      *: P < 0.05 ; n.s. not significant    Table 2  Chemical composition of the crop content in slow- and fast-growing strains organically reared and in vivo antioxidant capacity (from Castellini et al., 2003, modified).  Strain  Slow-growing Fast-growing Significance Crude protein % 10.0 12.4 * Ether extract " 2.9 3.5 n.s. NDF " 10.2 9.8 n.s. ADF " 6.3 5.7 n.s. Carotenoids mg kg-1 21.2 19.1 * a-tocopherol  mg kg-1 38.5 36.2 *       Antioxidant capacity mmol HClO mL-1  715  522  * serum  a-tocopherol mg L-1 19.0  17.2  * *: P < 0.05 ; n.s. not significant   Organic poultry meat: C. Castellini XVII th European Symposium on the Quality of Poultry Meat XI th European Symposium on the Quality of Eggs and Egg Products Doorwerth, The Netherlands, 23-26 May 2005 51Table 3  Main characteristics of carcass, breast and drumstick in conventional or organic reared chicken strains (from Castellini et al., 2002a b modified).  Strain  Conventional Slow-growing Fast-growing Significance (organic vs conventional) Carcass       Abdominal fat % carcass weight 1.9 0.3 1.0 * Breast  “ 22.0 12.0 25.2 * Drumstick “ 14.8 16.7 15.5 * Breast       Moisture % 75.54 76.01 75.73 n.s. Protein “ 22.39 22.71 22.76 n.s. Fat “ 1.46 0.49 0.81 * Ash “ 0.61 0.79 0.70 n.s. pHu  5.96 5.82 5.75 * Shear force kg/cm2 1.98 2.66 2.69 * Water holding capacity % 52.02 53.65 53.49 * Fe total   mg kg-1 3.40 6.45 4.15 *        Drumstick        Moisture % 76.02 77.19 76.89 n.s. Protein “ 19.01 19.32 19.28 n.s. Fat “ 4.46 2.49 2.99 * Ash “ 0.51 1.00 0.84 * pHu    6.18 6.14 6.03 * Shear force kg/cm2 2.39 3.07 3.12 * Water holding capacity % 59.69 57.08 57.45 * Fe total   mg kg-1 6.22 9.48 6.93 *        *: P < 0.05 ; n.s. not significant   Table 4  Major fatty acids (% total fatty acids) in breast and drumstick muscles of in conventional or organic reared chicken strains (from Castellini et al., 2002ab modified).  Strain  Conventional Slow-growing Fast-growing  Significance (organic vs conventional) Breast       S  SFA  34.68 38.77 38.05 * S MUFA  33.89 29.22 29.41 * S PUFA  31.43 32.01 32.54 * C20:5(n-3) EPA  0.45 0.54 0.57 n.s. C22:6(n-3) DHA  0.96 1.89 1.92 * S (n-3)  4.52 5.08 5.16 * Drumstick      S  SFA  33.90 36.54 36.43 * S MUFA  38.07 31.79 31.73 * S PUFA  28.03 31.67 31.84 * C20:5(n-3) EPA  0.21 0.35 0.36 n.s. C22:6(n3) DHA  0.38 1.23 1.26 * S (n-3)  3.34 4.78 4.81 * *: P < 0.05 ; n.s. not significant    Organic poultry meat: C. Castellini XVII th European Symposium on the Quality of Poultry Meat XI th European Symposium on the Quality of Eggs and Egg Products Doorwerth, The Netherlands, 23-26 May 2005 52 11.522.533.544.551234Time (days)mg MDA/kg Slow-growingFast-growingconventional Figure 1  TBA-RS in  pectoralis major  during display (95% upper and lower limits, from Castellini et al., 2002b modified).    00.511.522.533.5Initial tenderness Final tendernessFibrousnessInitial juicinessFinal juicinessOverall AcceptanceSlow-growingFast-growingConventional* Figure 2  Sensory analysis of breast muscle in conventional or organic reared chicken strains (from Castellini et al., 2002b modified).   

ORGANIC POULTRY PRODUCTION SYSTEM AND MEAT CHARACTERISTICS

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