There were two groups of birds used as experimental treatments, namely: commercial broilers and Darag chickens. One hundred broiler birds were divided into two groups. One group of 50 birds were raised in battery brooders and the other group of 50 birds were raised on litter floor. The same treatments were also done for the 100 chicks of Darag chickens. Feeding and other standard management practices in raising broilers were applied on all treatments. Eight birds per treatment were dressed at eight weeks of age as representative samples. The breast muscles were excised and halved. One half of the breast muscles were used for proximate analyses and the other half was steamed separately and submitted to the taste panel for organoleptic tastes. Six birds per treatment were dressed on the 8th, 12th and 16th week of age. Five g of the steamed cubed meat samples per treatment were presented to each member of the taste panel.
There were significant differences (P<0.05) in the mean scores of the laboratory taste panel on the color and flavor of the chicken meat at six weeks of age to favor those of the Darag chicken over those of the broilers' meat. Proximate analyses showed higher (P<0.05) ash content of broilers' meat than Darag chicken meat at eight weeks of age on "as analyzed" basis. Crude fiber content of broilers' meat in cages was significantly higher than those of Darag chickens' and broilers' meat on litter at eight weeks of age. The apparent development of blisters on the breast muscle of broilers raised in cages due to contact with the welded wire flooring from the eighth week and onward could have contributed to the higher value of % crude fiber in the proximate analyses.