Enhancing Poultry Meat Quality: A Comparative Study of Conventional Vs Organic Cobb 500 Broiler Production

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Publicado: May 19, 2026
DOI: https://doi.org/10.12681/jhvms.41729
I Geethasuvani
Department of Biosystems Technology, Faculty of Technology, South Eastern University of Sri Lanka, Oluvil, 32400, Sri Lanka.
RM Nikzaad
Department of Biosystems Technology, Faculty of Technology, South Eastern University of Sri Lanka, Oluvil, 32400, Sri Lanka.
MM Musthafa
Department of Biosystems Technology, Faculty of Technology, South Eastern University of Sri Lanka, Oluvil, 32400, Sri Lanka
Resumen

Global poultry production has expanded rapidly, aligned with the ever-increasing human population. Customers believe that meat from free-range chickens is healthier and more flavorful than meat from poultry raised through intensive methods. This belief arises from insights into consumer awareness regarding chicken meat from free-range production. This study focuses on the quality of poultry meat of organic output using Cobb 500 broilers. To assess carcass characteristics, nutritional quality, and sensory evaluation, 30 chickens from the organic production were slaughtered at ages between 42 to 45 days for conventional chickens and 65 days and older for organic chickens. The organic chicken had a protein content of 22.8% and a fat content of 1.6%, while they contained 72.7% moisture and 1.6% ash. The organic meat achieved a mean rank of 6.50±0.51 for overall acceptability in sensory quality. Based on the results, adopting organic poultry production is likely a better option in terms of nutrients and flavor. Therefore, transitioning the production system for Cobb 500 from conventional to organic will provide tastier and healthier meat for consumers in the future, with further analysis of production costs.

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