How does feeding organic broilers high levels of alfalfa silage affect the meat quality?

Abstract

The aim of the study was to evaluate the effect of young harvested alfalfa silage as a protein source in the diet of organic broilers on the meat quality. Four groups were formed: In control group A, animals received a complete feed mixture (CFM); in the next three groups, animals received a supplemental feed mixture (SFM) and alfalfa silage as chopped (group B), extruded (group C) and pelleted (group D). Alfalfa meal (12%) was integrated into the CFM and rapeseed oil into the SFM (3.75%) and also into the pellets (3%). The broilers consumed up to 30% of silage of their daily dry matter intake. Silage improved the proportion of polyunsaturated fatty acids, mainly n-3. High levels of silage consumption and consequently high ratios of alfalfa/fat in the diets of groups B and C were related to the low content of cholesterol in the meat. Sensory characteristics were not affected and sensory abnormalities were not detected. Alfalfa silage altered the meat colour; however, the yellow intensity (b*) depended on the ratio of fat/silage of the diet. Group D showed the lowest silage intake but the highest b* due to the highest fat/silage ratio of the diets. The applied processes (chopping, extrusion or pelletisation) for the obtainment of silage had no effect on the quality of the meat. The production of organic meat with the mentioned positive characteristics using alfalfa silage for the market is possible.