Økologisk kødproduktion og kvalitet - resultater fra GUDP projekt

Summary

Genotype as well as growth rate is important for the final meat texture in broilers. Texture of breast fillet can be optimised in broilers raised on locally produced protein sources with a short period of 2 weeks with free access to an optimised organic feed. This suggest that compensatory growth in broilers can be used to optimise the final texture of the meat – and may be a strategy to fulfill consumer expectations of organic broliers.