Poultry meat production in free-range systems: perspectives for tropical areas

The objective of the current paper is to review research findings in organic poultry or free-range systems and its perspectives for the tropical Latin America region, including genotypes adapted to production systems in semi-captivity, according to the specific characteristics of each country. Diffe...

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Bibliographic Details
Published in:World's Poultry Science Journal 2017-06, Vol.73 (2), p.309-320
Main Authors: MARTÍNEZ-PÉREZ, M., SARMIENTO-FRANCO, L., SANTOS-RICALDE, R.H., SANDOVAL-CASTRO, C.A.
Format: Article
Language:English
Subjects:
Age
Agricultural production
Agriculture
Captivity
chicken production
Comfort
Cost analysis
Diet
Feasibility studies
Feeding
free-range systems
Genotype & phenotype
Genotypes
Ingredients
Low cost
Males
Meat
Meat production
Meat products
Meat quality
Poultry
Poultry production
Proteins
Regulation
Reviews
Science
tropics
Viability
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Summary:The objective of the current paper is to review research findings in organic poultry or free-range systems and its perspectives for the tropical Latin America region, including genotypes adapted to production systems in semi-captivity, according to the specific characteristics of each country. Different feeding systems schemes are analysed as well as low cost feed resources that could be used. Most of the studies reviewed for free-range systems propose feeding schemes based on two stages, which are starter (1-5 weeks old) and finisher (5-15 weeks old) diets. Carcass yield and quality are covered; however there is still debate due to the great variety of results observed, depending on age, genotype, feed ingredients and characteristics of the system used. It has been suggested that carcass characteristics improved due to increased activity, which enhances bird comfort and welfare. The findings of this review indicated that producing meat in these systems is feasible in tropical countries. However, it is necessary to establish adequate conditions for every country to ensure viability, on the basis of meat quality and economic variables.
ISSN:0043-9339
1743-4777
DOI:10.1017/S0043933917000034