IPB University expert compares nutritional value of free-range and broiler chicken

An analysis from IPB University examines the nutritional differences between free-range chicken (ayam kampung) and broiler chicken. Shabrina Dyah Wibawanti, a lecturer at the Faculty of Animal Science, notes that the most consistent difference between the two is fat content.

Broiler chickens tend to have higher fat levels due to high-energy feed and rapid growth cycles. In contrast, free-range chickens typically have lower fat because their higher physical activity levels cause them to consume more energy.

Regarding protein, the two types are considered practically equivalent. While free-range chicken may have slightly higher protein levels, research results vary, making the difference minimal. Additionally, the denser texture of free-range meat is attributed to muscle fiber structure and older harvest ages rather than superior nutritional value.