The present study aims at evaluating quality traits of chicken meat belonging to some of the main commercial categories marketed in Italy: free-range light (L) chickens (medium-growing genotype, slaughtered at 56 d and 1.8–2.0 kg) and conventional medium (M) and heavy (H) broilers (fast-growing genotype farmed under conventional intensive systems, processed at 35 and 40–42 d and 2.5–2.8 kg and 3.3–3.8 kg, respectively). Thus, a total of 15 flocks were considered, and 50 breast fillets and 20
thighs per each flock were randomly collected and grouped according to the selected commercial categories (L = 5, M = 5 and H = 5).