Project ID

2006-M01

Abstract

The project analyzed meat from broilers raised in three production systems to determine how they differed in terms of cost, yield, and various chemical and sensory qualities.

Key Question

Why were organic, free-range and conventionally-raised broilers compared for meat yield and composition?

Findings

There is a very large price premium currently paid for organic and free-range broilers and this study was intended to provide insight on the reasons for the price premiums. The results showed that the broilers do not differ greatly in composition or eating quality, and consequently the price premiums are probably the result of consumer perceptions of the environmental and animal welfare advantages associated with organic and free-range production systems.

Principal Investigator(s)

Joseph G. Sebranek

Co-Investigator(s)

Ryan Husak

Year of Grant Completion

2007

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