The poultry industry in Tanzania has grown steadily over the past decade. We surveyed 121 chicken farming households along an intensification gradient from backyard to semi-intensive and intensive production systems based on rearing system and assumed purpose and poultry breed in the Iringa region. About 30% of households had more than one breed and/or rearing system combination. The subdivision of poultry systems was refined by adding the size of the flocks to highlight variation in scale of operations. On this basis we distinguished 3 main types: 1) subsistence small-scale free-range chicken production; 2) market-oriented small to medium scale semi-intensive and 3) small to medium-large scale intensive systems. ‘Intensification’ involves the transition from keeping indigenous chickens to improved dual-purpose and exotic breeds driven by greater productivity and potential for income generation. The more intensive the production system, the more the intensity and diversity of diseases identified by farmers as their main problem, which was partly attributed to the greater sensitivity of the improved breeds, poor veterinary measures, and the high chicken density facilitating disease spread. Based on the survey we constructed a problem tree to classify the underlying constraints and their interrelations, and to identify common root causes, based on which we propose practical solutions to improve chicken production. Development of medium-large scale systems is particularly constrained by a limited supply of 1-day-old chicks and theft. By contrast, intensification of small-scale systems is constrained by limited access to quality feed, vaccines and medicines, capital, and lack of a reliable market, partly due to the absence of farmer organization. These constraints can be addressed through formation of producer groups and promotion of outgrower and enterprise development models. Enterprise development appears to be the most promising business model for smallholder chicken farmers given that it allows farmers more freedom in decision-making and management while strengthening linkages with input suppliers and output markets to ensure a viable and profitable business.

This study focused on comparing broiler meat quality across different production systems and seasons. Chicken carcasses from intensive, free-range, and dual-purpose poultry systems were analyzed for intrinsic and extrinsic quality traits. The results revealed significant effects of the production system and season. Carcasses from dual-purpose and intensive systems were heavier. Greater carcass weight was recorded in autumn and winter. The mean post-mortem pH of breast and thigh was lower in extensive and dual-purpose systems and significantly lower in winter and spring. Colorimetric parameters varied by system, as higher means of redness (intensive), yellowness (free-range), and lightness (dual-purpose) were observed. Meat from intensive systems was less firm, showed higher levels of unsaturated fatty acids and better oxidation stability. Dual-purpose displayed higher levels of polyunsaturated fatty acids. The interaction effect was significant for most quality parameters.

The aim of this study was the evaluation of egg quality between three different farming systems. Eggs collected from intensive (IS), extensive (ES), and dual-purpose systems (DPSs) at three stages of the production cycle (age) were analyzed for both external and internal traits. ISs represent high-input systems while ESs and DPSs represent low-input systems. Both the farming system and age had significant effects on quality characteristics. Eggs from the ES displayed a greater egg weight (64.3 ± 0.20 g) and shell weight (6.6 ± 0.03 g). Eggs from the IS farms displayed a higher Haugh unit score (83.2 ± 0.50), darker colored yolks (12.0 ± 0.06), and a lower incidence of blood spots (0.2 ± 0.05). The age and farming system influenced the fatty acid profile of eggs across farming systems. In particular, DPS eggs showed higher levels of unsaturated (62.2 ± 0.20%) and lower levels of saturated (37.8 ± 0.10%) fatty acids. The effect of age was also significant on the oxidation stability of yolks. The interaction effect (farming system × age) had significant effects on most traits. However, the farming system alone accounted for a greater portion of the variation in most egg quality parameters.