White meat such as chicken meat is considered superior
in health aspects to red meat because of comparably
low contents of fat, cholesterol, and, important for men,
iron. Consumers also acknowledge the relatively low
price, the typically convenient portions, and the lack of
religious restriction against its consumption (Jaturasitha,
2004). Globally, few fast-growing broiler strains, provided
by commercial breeding companies, are used to ate to white fibers was higher in the thigh muscle, and
the diameter of all muscle fiber types in both muscles was
smaller in the indigenous compared with the imported
breeds.
produce chicken meat in intensive fattening systems.
Less-intensive fattening is expected to result in leaner
carcasses (Khantaprab et al., 1997) and, consequently, in