Effect of intensive and semi –intensive systems of management on egg and meat quality of layer chickens

Abstract

The study was carried out to determine the effect of management systems on the egg and meat quality of layers. A total of 150 (21 weeks old) dominant black pullets were used and randomly divided into two groups of 75 birds per treatment (free range and deep litter production systems). Each treatment was sub-divided into three replicates of 25 birds each. The birds were fed with commercial layers mash continuously for 10 weeks with those on the th semi-intensive system having access to green forages for consumption. At the end of 10 week, two birds were randomly selected from each replicate, slaughtered, scaled, and de –feathered for sensory evaluation, determination of cooking weight loss and meat composition. Data obtained were subjected to statistical analysis using T-test. The yolk colour was significantly (P<0.05) by the rearing system. The results indicated no significant (P>0.05) differences in nutritive value of egg from both management systems. Carbohydrate value of thigh muscle was significantly (P<0.05) affected by the management system. There was significant (P<0.05) difference in the juiciness and overall acceptance of the breast meat of the birds. There was no significant (P> 0.05) difference on the cooking weight loss between the meat samples from the two management systems. It was concluded that semi - intensive production system improve yolk colour, thus semi- intensive is recommended for farmer because eggs produced from birds with this management system have an improved yolk colour while layers raised intensively on deep litter management system have a tender breast muscle.