AVN WEB DESK
South and East Asia’s indigenous chickens are being valued recently, not only for their rich history but also for their exceptional carcass and meat quality. A comprehensive review of these indigenous breeds reveals their unique characteristics and culinary potential.
Derived from the majestic Red jungle fowl (Gallus gallus), these indigenous breeds have a strong connection with the region’s heritage. Named for their distinct phenotypic features, these chickens have been carefully nurtured through cross-breeding programs, involving local and exotic breeds, to maintain their authenticity and diversity.
What’s truly remarkable is the production systems employed for these chickens. From semi-intensive backyard setups to free-range systems, the care and attention given to these birds reflect a commitment to preserving traditional practices while meeting modern demands.
Besides their traditional richness, these birds are increasingly drawing consumers’ attention for their superior quality, and are being preferred to the commercial broiler meat because of the rich taste, texture and nutritional benefits.
It has been revealed that the indigenous chicken meat has favorable fatty acid profiles, rich in essential n-3 and n-6 fatty acids, which nourishes the body, offering a healthy alternative to conventional options.
As consumer interest continues to soar, researchers are trying to explore the carcass and meat quality parameters of different indigenous chicken breeds.
The indigenous chicken meat in South and East Asia embodies resilience, innovation, and culinary satisfaction. By persistently preserving these distinctive breeds, we can not only enhancing our taste experiences but also enriching our cultural heritage.
