{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,14]],"date-time":"2026-05-14T07:07:32Z","timestamp":1778742452845,"version":"3.51.4"},"reference-count":50,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2026,2,10]],"date-time":"2026-02-10T00:00:00Z","timestamp":1770681600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,2,10]],"date-time":"2026-02-10T00:00:00Z","timestamp":1770681600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Animal Physiology Nutrition"],"published-print":{"date-parts":[[2026,5]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    This study aimed to compare and analyse the effects of rearing systems on the carcass traits, meat quality and ileal microbiota of Langshan chickens. A total of 132 healthy male Langshan chickens at 70 days of age were selected and randomly divided into two groups: the conventional cage group (CC) and the free\u2010range group (FR). Each group had six replicates, with 11 chickens in each replicate. All the experimental chickens were fed the same basal diet, had free access to food and water and were raised until 119 days of age for sample collection. The CC group had a higher yield of semi\u2010eviscerated, eviscerated and abdominal fat than those in the FR group. Compared with the CC group, the FR group exhibited increased shear force and muscle fibre diameter in the leg muscles, in contrast to significant decreases in drip loss, b* value and MDA content. Microbial analysis indicated that the FR system significantly reduced the alpha diversity of the ileal microbiota and led to a markedly higher relative abundance of the\n                    <jats:italic>Escherichia\u2010Shigella<\/jats:italic>\n                    . Conversely, the CC chicken was enriched with probiotics such as\n                    <jats:italic>Lactobacillus<\/jats:italic>\n                    spp. In conclusion, while the FR system improved the meat quality of leg muscles, it compromised slaughter yield and increased ileal\n                    <jats:italic>Escherichia\u2010Shigella<\/jats:italic>\n                    colonization. These findings suggest that rearing systems distinctly shape slaughter performance, meat quality and gut microbiota, highlighting the need for targeted management strategies to optimize the shortcomings of these rearing methods and achieve sustainable production of Langshan chickens.\n                  <\/jats:p>","DOI":"10.1111\/jpn.70048","type":"journal-article","created":{"date-parts":[[2026,2,10]],"date-time":"2026-02-10T10:07:39Z","timestamp":1770718059000},"page":"368-376","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effect of Different Rearing Systems on Carcass Characteristics, Meat Quality, Antioxidant Capacity and Ileal Microbiota of Slow\u2010Growing Langshan Chickens"],"prefix":"10.1111","volume":"110","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9278-0048","authenticated-orcid":false,"given":"Xin","family":"Li","sequence":"first","affiliation":[{"name":"State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, College of Animal Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tong","family":"Xing","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, College of Animal Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control Nanjing Agricultural University Nanjing People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Liang","family":"Zhao","sequence":"additional","affiliation":[{"name":"State Key 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