Nutritional composition of free range vs conventional chicken meat

University of New South Wales

  • Project code: PRJ-007295

  • Project stage: Closed

  • Project start date: Monday, May 2, 2011

  • Project completion date: Friday, April 27, 2012

  • National Priority: CME-Priority 3-Contributing to efficient and secure chicken production systems


The research team will be conducting a comparative analysis of the nutritional composition of Australian free range vs conventional chicken meat.
Products to be analysed will be selected to (a) be representative of the most commonly sold free range products (whole bird and skinless breast fillet), and (b) to optimise the possibility of a differential between free range and conventionally produced chicken meat (drumstick selected, being a dark meat and higher fat content).


Chicken Meat

Research Organisation

University of New South Wales

Objective Summary

1. To investigate if there is difference between free range and conventional chicken meat assuming all other things are essentially equivalent (like the size of the bird, the company who produces it (which also means the same basic diet), the region it comes from, the plant that processes it). (Phase 1)
2. To further investigate if there are any differences and whether they carry over these differences during any cooking procedure.(Phase 2)
3. To include the representative nutritional data for free-range chicken in the Australian Food Tables (NUTTAB)