OXIDATIVE STATUS IN FREE-RANGE BROILERS COMPARED TO CONVENTIONAL INDOORS REARED CHICKENS

摘要

In recent years, western consumers are more and more oriented to meat produced with respect for the environment and in particular for the animal (Verhoef, 2005). Concerning poultry, the perception of consumers about free-range chickens is one of happier and healthier animals compared to animals reared under conventional indoor conditions (Sossidou et al., 2011). It is known that pasture consumption and the typology of grass available can influence meat quality in free-range chickens (Ponte et al., 2008a) and also can increase the levels of n-3 PUFA in breast meat with the potential to reduce the risk for cardiovascular diseases in humans (Simopoulos, 2008). Through a sensorial test it appeared that meat of chickens reared on pasture was more appreciated than conventional meat (Ponte et al., 2008b). However, free-ranged birds exert considerably more physical activity and are prone to changing and adverse climatic conditions, both of which can increase the burden of reactive species in the body (Davies et al., 1982) and hence initiate oxidative stress and deteriorate meat quality. On the other hand, available grass provides the animal an additional source of antioxidant compounds, e.g. tocopherols and carotenoids. This preliminary trial aimed to explore the differences in oxidative status and development of the animals' antioxidant system in free-range broilers compared to indoors housed birds.