Developing more extensive pig and broiler husbandry from farm to fork: Key results from the mEATquality project

In the mEATquality project, four groups of factors of extensive husbandry practices for pigs and broilers – breed, feed, space allowance and space enrichment – were investigated with regard to their effect on animal welfare, their effect on meat quality, and their consumer acceptance. Results show that it is possible to implement elements of extensive husbandry in pig and broiler production that increase animal welfare and are not detrimental to meat quality. Also, results show that consumers are interested in such elements of extensive husbandry and are, to varying extents, willing to pay for them. Results also indicated a huge diversity of husbandry systems across Europe and the need to take into account local conditions in any attempt to work for more extensive husbandry. Results for consumer acceptance showed that while consumers were generally positive, messages about extensive husbandry need to be embedded in a product concept that also entails the right sensory profile, the right packaging and the right level of convenience for preparation and consumption.