The poultry industry globally employs great resources, scientific research, conferences, courses … to ensure the certain and constant availability of quality white meat and eggs at affordable prices.
How this happens is extensively described in various articles on this blog, which we encourage you to consult.
With this article, however, we intend to add some information that will appear slightly technical to you, nevertheless useful in providing, even to the uninitiated, neutral information.
We submit these insights because communication related to the sector is poor and polluted by frequent incursions of activists who, gathered in organized groups, are oriented by extreme ideologies supported by cultured meat industry lobbies and/or products that evoke meat in names and forms but are made from vegetables.
At the following link an interesting Italian insight
on a massive study published by the FAO on the benefits and risks of different types of nutrition:
https://www.carnisostenibili.it/fao-diete-con-carne-uova-e-latticini-piu-sane-di-quelle-plant-based/ .
At this link instead is a series of Italian articles on the plant-based topic:
https://www.carnisostenibili.it/?s=plant+based
But back to the promised information
And we list a summary of the qualities
and major nutrients of chicken meat**:
- It contains a variety of essential nutrients that make it a valuable source of high-quality animal protein, and its nutritional composition varies depending on several factors: diet, age and farming methods.
- It is a nutrient-rich food: it provides noble proteins, complete with all essential amino acids, healthy fats, vitamins and minerals, making it an important part of a balanced diet. According to CREA’s nutritional value tables, in 100 g of whole raw skinless chicken, we can say that:
- It has a high water content (ranging from 60-75% depending on the cut), which helps maintain hydration and cellular function
- It contains significant amounts of collagen (mainly from the skin, bones and connective tissues of chicken, then in cartilage), which contributes to joint health and skin elasticity
- It is rich in high-quality protein (18-22% protein per 100 grams) and provides essential amino acids such as lysine, methionine, and threonine, which are essential for muscle development
- The amount of fat in chicken varies depending on the cut and the presence of the skin. In general, chicken meat contains between 1.5% and 13% lipids, with the skinless breast representing the leanest part. The skin is the most fat-rich component; therefore, removing it significantly reduces the lipid intake.
- It is a good source of essential fatty acids, including omega-3 and omega-6, which are useful for heart health and brain function
- Thighs contain slightly higher levels of fat
- It provides the following vitamins:
- B (B1, B2, B3, B6, B12, pantothenic acid, folic acid) useful for energy metabolism, nerve function, and red blood cell production
- A helpful for eyesight, immunity and skin health
- D useful for calcium absorption and bone health
- And that it acts as an antioxidant so it protects cells
- It contributes the following minerals:
- Iron, which helps oxygen transport in the blood and prevents anemia.
- Zinc, which has an immune function and aids wound healing
- Phosphorus, for bone health and facilitates energy metabolism
- Selenium, antioxidant and adjuvant to thyroid function.
- Magnesium and potassium, support muscle function and nerve transmissions
Recent studies have identified new antioxidants in chicken meat with high antioxidant activity. These compounds show significant protective effects against several diseases related to oxidative stress, including diabetes, ischemia, cancer, aging, and neurodegenerative diseases.
- Derived from carefully genetically selected chickens https://moreaboutchicken.com/pheno-or-geno/ >>> regarding this point, it may be interesting to clarify that the best popular broiler chicken breeds are basically 3, are fast-growing (referred to as “conventional” by insiders), and chosen in relation to the selected genetic characteristics that determine their different efficiencies and adaptability. They have been baptized by these names
Arbor Acres Plus
Ross 308
Cobb 500
Their appearance can be seen at this link:
https://th.bing.com/th/id/R.3b38c7e25e2f95ef40f9b366289ecdde?rik=lV4r0SYA29febg&riu=http%3a%2f%2ffarmersjoint.com%2fforum-images%2fbroiler-breeds.jpeg&ehk=eGnx0jTFDGW7f5ZS%2f3ygifVsoQdEzl9z4UKFkjzhOus%3d&risl=&pid=ImgRaw&r=0
A few notes on the companies that selected them can be found at this link:
https://moreaboutchicken.com/where-it-all-begins-in-the-poultry-industry/
We now provide you with some of the criteria through which breeders choose the chicken to raise:
the chicken Ross 308
- Grows to 2.5-3 kg in 5-6 weeks
- Excellent conversion index: generates lower power costs
- High production of breast meat
- Good disease resistance, high adaptability
the chicken Cobb 500
- Grows to 2.5-3 kg in 5-6 weeks (similar to Ross 308)
- Its power efficiency (conversion) under some conditions is slightly better than Ross 308
- The distribution of meat: has a more balanced body composition
- It is capable of maintaining its consistent performance in different environments
the chicken Arbor Acres Plus
- Grows to 2.3-2.8 kg in 5-6 weeks
- Good muscle development, especially of the chest
- Very resistant to disease and excellent adaptability to various climates
According to these directions, breeders generally choose in this way:
- Ross 308 is chosen for maximum growth speed
- Cobb 500 is chosen for the best consistency and efficiency of feeding
- Arbor Acres Plus is chosen for disease resistance and adaptability
We provide one last detail that plastically describes
the evolution of development characteristics
obtained by genetic selection from 1957 to 2005:
https://www.researchgate.net/profile/Yulia-Chuvileva/publication/365620212/figure/fig3/AS:11431281098658089@1669038982434/Changes-in-broiler-size-and-weight-since-the-1970s-Source-Zuidhof-et-al-2014-88.jpg
**Thank you to Dr. Assunta Susanna Bramante.
Diet and Nutrition Adviser, Meat Specialist, Science Communicator, Agronomist PhD in Animal Production, Health and Food Hygiene in Mediterranean Climate Countries – www.genbioagronutrition.blogspot.com – www.susannabramante.blogspot.com
