Meat Quality Characteristics of Atak-S Male Chicks Raised in Different Rearing Systems

Abstract

In this study, the meat quality of male chicks of the Atak-S laying hybrid—a layer line typically culled after sexing—was evaluated under two different rearing systems: conventional indoor and free-range. Each treatment group included three replicates, with 28 chicks per replicate, totaling 168 chicks. In both the indoor (IRS) and free-range systems (FRS), chicks were raised in floor pens at a density of 3.7 chicks/m². In the FRS group, from the third week onward, the chicks were also given access to an alfalfa-planted outdoor area at a density of 0.9 chicks/m², allowing for free movement and grazing. The study was conducted over a 12-week period at the Animal Production Research and Practice Center of Kahramanmaraş Sütçü İmam University. All chicks were fed the same diet ad libitum. y parameters of breast and thigh muscles—including crude ash, protein, moisture, water holding capacity, fat content, color values (L, a, b), hue, chroma, ΔE, cholesterol, and fatty acid composition—were analyzed and compared between the two rearing systems. Results showed that the rearing system had no significant effect (p>0.05) on moisture content, water holding capacity, fat content, or color values (L, a, b, hue, chroma, ΔE) of either breast or thigh meat. However, significant differences (p<0.05) were observed in crude ash content between rearing systems, and between breast and thigh meat (p<0.01). Protein content in breast and thigh meat was significantly affected by the rearing system (p<0.01), with differences also found between meat types (p<0.01), though no interaction was observed between meat type and rearing system (p>0.05). Cholesterol content was also significantly influenced by the rearing system (p<0.01) and differed between breast and thigh meat (p<0.01), with no interaction effect found. Differences in fatty acid composition between systems were significant for some fatty acids, while non-significant for others.