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Poultry meat is influenced by a series of factors, among the most important representatives being the breed, growth system and feeding regime used by farmers. In the last years there was a significant growth of poultry meat consumption, many of the consumers preferring the traditionally raised chickens, with a growth rate longer, without antibiotics added to feed.Â  The aim of our study was to make a comparative research regarding the compositional particularities and the microbial degree of contamination in chickens grown in a traditional system compared to those raised in an intensive system. Poultry meat samples were collected during January-May 2015 period, from some hypermarkets in our country, represented by breast muscles and leg muscles. The compositional parameters (proteins, fat, water and collagen) were determined through automatic method with the FoodScan analyzer and the microbiological parameters (Aerobic plate count, Enterobacteriaceae, Salmonella and Campylobacter ) were established through classical methods. In the case of breast muscle obtained from birds raised in a traditional system compared to the samples obtained from birds bred in an intensive system, the protein values were 21.01Â±0.22 g%, water 68.98Â±0.39 g%, collagen 2.03Â±0.10 g%, respectively 8.26Â±0.47 g%. The total germ load at the poultry meat carcasses was in between 3.9Â±0.54 and 4.85Â±0.42 log cfu/cm 2 ), the Enterobacteriaceae load ranged from 0.9Â±0.63 and 3.36Â±0.48 log cfu/cm 2 ), without noticing significant differences between the two growth systems. There was no Salmonella and Campylobacter bacteria isolated . The results indicate significant differences in what concerns the compositional parameters, with higher values of proteins, water and collagen and lower levels of fat in the case of poultry grown in the traditional system compared to the intensive one.Â

Compositional and Microbiological Particularities of Poultry Meat Obtained in a Free Range System Compared to the Intensive Growth System