The Impact of Intensive and Alternative Rearing Systems on the Nutritional Composition of Poultry Meat
Keywords:
free-range, intensive system, nutritional profile, omega-3 fatty acids, poultry meatAbstract
Poultry rearing systems significantly influence the nutritional composition of meat, with major implications for consumer health. This study compares the nutritional parameters of meat from intensive and alternative systems (free-range, organic), analyzing the content of protein, fat, essential fatty acids, minerals, and vitamins. The results show that birds reared in alternative systems have a higher content of omega-3 fatty acids and a more favorable omega-6/omega-3 ratio, while intensive systems ensure rapid growth and high economic yield. These findings suggest that alternative rearing methods can offer superior nutritional advantages, but require optimization of production costs and yield.
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