When I am asked to provide friends what I do for living, I tend to raise eyebrows because my work is somewhat odd to many metropolitan parties. Thats because Im a poultry nutritionist.
Typically, the conversation turns into a friendly debate on the myths around ingesting chicken. Do we feed chicken hormones? Are any chickens genetically engineered? Do free reach chickens taste better? And so on.
So to save everyone some time, here are some of the most common questions I get asked, and the answers I give.
1) Should You Buy Hormone-Free Chicken ?
The truth is that no chickens or eggs produced in Australia contain lent hormones, and they have not “ve been given” hormones for decades.
Independent experiments by the Department of Agriculture, Fisheries and Forestry, as part of the National Residue Survey, confirm that Australian chicken meat is free of lent hormones.
Not that it would be easy to give them hormones regardless. Growth hormones are proteins similar to insulin used to treat diabetes.
Like insulin, they can only be injected into the body because they are broken down in the digestive tract. Therefore, it is pointless to render chickens growing hormones in their food because they would be yielded ineffective.
And given a typical commercial molt may accommodate 40,000 to 60,000 birds per molted, it is simply logistically impossible to administer hormones into each chicken.
2) Are Meat Chickens Genetically Modified To Proliferate Fast ?
Our chickens are not genetically modified, and their genes have not been altered artificially. Modern meat chickens grow more quickly and are more meaty than chicken produces available a few decades ago due to selective raising and optimal nutrition.
Just like pedigree puppy breeders spawn their puppies for sought-after characters, select raising involves those swine that present the desirable qualities being selected as the parents for the next generation in the raising curriculum, and the following procedure being repeated over many generations.
In the 1960 s, the goal of select raising in meat chickens was simply increased growth rate and increased meat creation. Nowadays, the focus has changed from growing and yield to a broad spectrum of outcomes, with a clearly defined emphasis on improving animal welfare, replication and overall fitness.
3) Are Meat Chickens Promoted In Cages ?
All commercial meat chickens are kept in huge poultry sheds on offspring floors, covered with situations like rice hulls or grove shavings. They are not kept in cages.
Additionally, some meat chickens likewise have access to the outdoors, such as those often referred to as either free-range or organic. A simple-minded similarity is shown below.
4) Are Free Range Chickens Healthier ?
Not ever. In information, free reach chickens are more likely to catch diseases, get injured and expires earlier than those kept inside.
In the UK, free reach egg mantles have a mortality rates of 8-10 %, which is far higher than caged hens mortality rate of 2-4 %.
The contact between free reach chickens and wild birds also increases health risks of spreading bird influenza. And birds can die from over-consuming grass.
Cannibalism can also happen in egg mantles and it is a big challenge for free reach egg production systems in particular.
We ever assume swine behave in a civilised behaviour. But the facts of the case is free reach seam hens may peck each other to demise. Cannibalism in poultry is part of their natural practice and, unfortunately, it has proven difficult to get rid of.
5) Do Free Range Or Organic Chickens Taste Better ?
There is very little data supporting the idea that free reach or organic chickens actually taste better than conventionally farmed ones.
Commercial meat chickens do not tend to like run down, as they were selected to maximise their growing. So its a myth that more practise constructs chicken meat more tender.
6) Why Are Some Meat Chickens Yellow In Colour ?
In some cultures, chickens with yellow fat and skin are considered to be better quality. However, this is not true.
The yellowness of the scalp, flab and egg yolk depends on the level of beta carotene in the diets. So those yellow chickens are fed with a corn-based diet, which is higher in beta carotene.
7) Are Meat And Egg Laying Chickens The Same Breed ?
The meat and egg industries have differing requirements, and use different breeds of bird.
The only eggs produced in the meat industry are those needed to produce the next generation of chickens.
Ross and Cobb birds are the two common commercial produces to choose meat production.
The egg industry houses their hens quite differently and uses very different breeds of chickens, which are multiplied selectively over many generations to exhibit optimal egg producing characteristics.
The common produces of laying hens in Australia are the Hyline Brown and the Isa Brown.
8) Why Are Some Eggs White And Others Brown ?
The colour of eggshells reflects the results of tints being deposited during egg shaping. The type of pigment depends upon the reproduction and is genetically determined.
To get a hint about the egg colour, look at the colour of the chickens ear lobes!
Interestingly, parties have strong penchants for different egg shell emblazons in different groceries. In Australia and parts of Asia, brown eggs are favor, whereas in the US and Japan, parties prefer white eggs.
The nutritional cost of the egg only depends on the chickens’ diet , not the system of production or the colour of the egg shell.
For example, it has been shown that vitamin D-enhanced eggs can be produced if the diet is complemented with high level of an active figure of vitamin D.
9) What Types Of Chickens Do Restaurants Use ?
It is often difficult to tell.
Fast food chain are more likely to use chickens induced conventionally unless specially named. Eateries vary in the chickens “theyre using”. If “youd prefer” a particular type of chicken, be sure to ask before you order.
10) Does Australia Import Chickens From Elsewhere ?
All the raw chicken meat offered in Australia is growing on Australia.
According to Australian Chicken Meat Federation, we exhausted 45. 3kg of chicken meat per person in 2015, which represents 870 grams of chicken meat per week.
Last year, more than 1.1 million tonnes of chicken meat was developed in Australia and almost all of it was destroyed here.
The claim produced in Australia is applicable to almost all chicken meat sold under Australia with only very small quantities of cooked chicken meat being imported from New Zealand and some canned produces containing chicken likewise potentially imported.
Mention: The message happier was removed from topic quantity 4 as the answer centres exclusively on the health of the chickens .