Influence of Different Production Systems on the Quality and Shelf Life of Poultry Meat: A Case Study in the German Sector

Table 1

Analysis of nutrients in the alternative and conventional production line, mean values, and standard deviations.

	Collagen (%)	Intramuscular fat (%)	Protein (%)	Water (%)	N	L-Lactic acid (g/100 g)]	D-Glucose (g/100 g)	N
Alternative	0.90	1.01	23.68	74.25	16	0.952	0.056	15
	±0.155	±0.208	±0.534	±0.454		±0.0598	±0.0173
Conventional	0.85	1.48	22.37	75.30	16	0.786	0.038	8
	±0.179	±0.473	±0.778	±0.562		±0.0173	±0.0161

Bold parameters indicate differences between the production systems are significant at the 0.05 level.