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.
Why were organic, free-range and conventionally-raised broilers compared for meat yield and composition?
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.
Joseph G. Sebranek
Year of Grant Completion
Sebranek, Joseph G. and Husak, Ryan, "A survey of broilers from organic, free-range and conventional systems for cooked meat yields, composition, relative value" (2007). Leopold Center Completed Grant Reports. 289.