COLOUR, LIPID AND PROTEIN OXIDATION IN BREAST AND THIGH MEAT OF BROILERS RAISED IN FOUR PRODUCTION SYSTEMS IN BELGIUM

Worldwide, broilers are raised in different production systems from extensive to intensive, covering a range of genetics and management practices. Influence of the production system on the oxidative stability of meat has not been widely studied [1]. Oxidation of myoglobin, lipids and protein are major causes of quality deterioration in meat [2]. Differences in in vivo and postmortem muscle metabolism may affect the endogenous antioxidant defense system and the release of pro-oxidants and reactive oxygen species, resulting in potential differences in resistance against oxidation. The main objective of the present study was to compare oxidation in breast and thigh meat from broilers produced in four divergent production systems in Belgium.