Chicken Meat Research


A study from Poland revealed that poultry meat quality is affected by the genotype, diet, age at slaughter and motor activity of birds, and their adaptation for outdoor production. The results of the study indicated that slower growing meat chickens reared outdoors on pasture had:


  • a higher protein content and a lower fat content of breast meat.
  • The meat was richer in colour and had a better water-holding capacity.​


The full PDF version of the report can be downloaded here. 


The National Sustainable Agriculture Information Service (ATTRA) has information on studies that have also shown:


  • elevated Omega-3 and Vitamin E levels.


The American Pastured Poultry Producers Association (APPPA) have published a nutritional testing report by Barb Gorski.  In addition to the above findings, Barb also highlights significantly higher levels of Vitamin A than standard chicken, but the same was not true of the skinless breast meat, as Vitamin A is a fat-soluble vitamin that will be found mainly in the skin.

​​​​​​​​​​Nutritional Benefits of Pasture Raised Chicken