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The characteristics of meat quality, chemical and fatty acid composition, from fast-growing (FG) and medium-growing (MG) meat-type and slow-growing (SG) egg-type chickens reared under organic conditions were compared. Three-hundred and sixty 1-day-old male chicks, equally divided into three experimental groups represented by strains (FG: Cobb 700, MG: Naked neck Kabir and SG: Brown Classic Lohman) were housed into three poultry houses with outdoor pasture availability of 10 m2/bird located in the same Research Centre of the University of Perugia. All the birds were fed ad libitum the same diets formulated according to the European Union (EU) Regulations by using organic raw materials. Birds from the FG and MG groups were raised until 81 days, whereas birds from the SG group were raised until 96 days in order to achieve an acceptable market live weight. SG birds showed significantly (P < 0.01 …