Responses of two genotypes of chicken to the diets and stocking densities of conventional UK and Label Rouge production systems-II. Sensory attributes.

French Label Rouge quality chickens are reputed to possess improved sensory characteristics compared with birds reared under intensive conditions. The effects of genotype, diet, stocking density and age on eating quality were evaluated in a 2 × 2 × 2 experiment. The results suggest that genotype, diet, age and, to a lesser extent, stocking density can influence eating quality. The most pronounced sensory differences between the two genotypes were in the appearance and texture of the cooked meat. In particular, scores for toughness were higher for breast meat from Ross than ISA birds, though the opposite effect was observed for the thigh meat. Diet and age also affected texture, with the breast meat from chickens on the Label Rouge diet, or from older birds, having lower scores for toughness. Effects on odour and flavour were generally small and subject to genotype × diet interactions. The odour and flavour intensity of breast meat increased with age, while the odour intensity of thigh meat was higher in birds reared at low stocking density.