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Nutrition Guide of Broiler for High Quality Meat

Introduction

Poultry producers all around the world are now focusing on the production of some high quality meat. The prime reason for this can be linked to the increase in the consumer concerns about the quality of poultry they consume. Due to the rapid growth of the HACCP, it is now vital for them to standardize all the phases of poultry meat production so that the customers can be satisfied in a more effective manner. Moreover, there is also a growing need to maintain the environment, poultry broiler management operations in addition to the broiler chicken feed and production strategies so that all of the products might come to meet the retail requirements in the present times. The consumers are also now widely interested in knowing about the kind of food the birds are fed at the broiler grower settings.

Growth and Development

The challenge here is to provide the domesticated animals with such an environment that would come to encourage their growth and well being. The amount of muscles and the fat ratios seem to be the concern of the poultry consumers nowadays. Moreover, little importance is being paid on the skeletal development of the animals. It happens because of the physiological growth of the animals that lead to the increase of meat in the body of the animals while feeding chickens.

Energy Intake

Birds try to make adjustments among themselves in order to control the amount of energy they consume. But for better control, the poultry Producers are also required to monitor the nutrient requirements of broilers and broiler feed consumption at all times. If the energy intake is less or greater, then an increase in meat deposition might be observed. Moreover, the overall weight of the animal’s body is going to increase, not because of the presence of more proteins, but due to the fat deposition which consumers do not demand presently. Most of these deposited fat goes down to the abdominal section which is indeed the least desired by the consumers. It is evident from this that the producers need to optimize the energy take in a more controlled manner so that some extra fat might not accumulate.

chicken fat

Intake of Minerals, Vitamins and Amino Acids

In the formation of proteins and broiler feed intake, the amino acids do play a vital role. There are some studies that assert than increase in the consumption of amino acids for getting the maximum levels of breast meat, may exceed beyond the amounts that are required for optimal growth. There are a number of variations and synthetic forms of the amino acids that are available in the market which can be brought to some practical use in controlling the amount of energy the birds need for normal performance. These include tryptophan, Lysine and some others, all of which have been proved to be effective in leading to proteins deposition. It is also due to the excessive availability of such synthetic forms that might lead to a more complex formulation of the foods for the animals. In addition to amino acids, various minerals and vitamins are also important for the growth of the animals in the poultry settings. In order to achieve the maximum amount of bone mineralization, some knowledge about the use of macro minerals is also essential. These minerals include calcium and phosphorous which have been used in the poultry houses for quite some time now. But in these times, these minerals should be presented in a more controlled amount to comply with the needs of the poultry birds. Moreover, they are also important for the improvement of the immune systems of the animals which helps them in combating the various diseases and virus attacks that are quite common in the underdeveloped farms and poultry houses.

energy intake of broilerrecommend nutrient level

Creation of Superior Retail Products

Manipulation of the dietary supplements and foods in addition to the increase in the carcass quality, are the two strategies which are crucial for taking the quality of the retail products many notches up. But here in increasing the carcass quality might also lead to the deposition of unsaturated fatty acids which are also the least desirable by the poultry consumers of the present era. Thus it is imperative here that all such foods and supplements are stabilized in order to ensure that the fat deposition remains the minimal in the poultry feed and nutrition.

Summary

Innovation and control, on the poultry products, especially the broiler started feed, is the need of the times for ensuring that all forms of poultry productions come to be higher in quality.

White Meat VS Red Meat-Choice For Healthy Meat

The importance of meat for health has been established and supported for a number of reasons. Meat comes to offer various healthy nutrients to us including proteins, zinc, vitamins and much more. According to the studies conducted by American Meat Institute meat whether red or white has an important role to play in developing our muscle strength, skin, formation of hormones and their regulation at all times. In addition to this meat also offer us with a specific type of hormone which is not available in the non-meat sources. Now after having some idea about this let us now take into account red and white meat.

Basic Forms of Meat

1)      Red Meat

2)      White Meat

White Meat and its Benefits

There are various health benefits of poultry. White meat can be obtained from fish, various forms of chicken and other domesticated animals. It is also known by the name of light colored meat. The reason for this can be the fact that it mostly comes from the poultry sources due to which it is also named as white poultry meat. The exact definition of the white meat depends on the sources and culture from where it comes from, but generally it is believed that it is obtained from chicken, turkeys and rabbits. Here are some benefits and advantages of white meat.

  • It is quite lean in comparison to the red meat.
  • Its fat content is also less in comparison to the meat communing from the large sized mammals, which is referred to as the red meat.
  • The reason for which it is very often preferred by the health experts is because it has a low concentration of fat and dietary cholesterol.
  • Although the difference in the fat content between the two meat forms is not so much, still it is enough to matter for some patients whose suffer from various digestion problems and issues.
               white meat
Forms of White Meat
  • Light Meat
  • Dark meat

As mentioned before white meat mostly comes from the poultry sources, but there is another form of meat which is also categorized under the term white meat. It is referred to as dark meat. Chicken brought up in the poultry settings also have this dark meat in certain areas of the body like thighs and legs. The color of this meat is dark because of the presence of myoglobin.

                                                 

Red Meat and Its Disadvantages

The meat that is obtained from some large sized mammals is referred to as red meat. The concentration levels of myoglobin have a chief role to play in this regard. These levels are quite high in mammals in comparison to animals grown up in the poultry settings. There are various studies that support the formation of various heart conditions and other physiological diseases due to the consumption of red meat.

 

Heart Conditions and Other Related Diseases

The first disease in line is the Colorectal Cancer which occurs due to some more than normal red meat intake. Diabetes, obesity and various cardiovascular diseases also occur due to varied consumption of the red meat. The red meat also contains more saturated and trans-fat in comparison to the white meat which is a bit lean. So, when it comes to some healthy meat options, then you should go for the white meat.

Percentage of cholesterol in white and red meat

 

Processed Products Made From Chicken Meat

Processed chicken is basically chicken meat that has either been mechanically recuperated from a chicken cadaver or is made of a mix of chicken meat and skin. Numerous distinctive sorts of preparing could be finished on different meat products. Any meat that undergoes a technique for example drying, curing, maturing or precooking could be said as transformed meat. The most normal bits of a chicken utilized for nourishment are the legs, breast and wings, and transforming make different parts of the chicken consumable. Throughout the preparation a full chicken remains; the important cuts would be uprooted by a prepared worker working with a blade, and afterward the extra remains are frequently used to mechanically recoup the extra meat. Relying on how the more important slices of meat can be utilized, they could possibly be prepared into an additional shape. So let us look into some details regarding processed chicken meat products

Chicken sausages

One of the most important products is the chicken sausages. This is the best source of substituting the red meat, as meat is really an expensive choice. Sausages can be made in a variety of ways using a variety of chicken parts. The liver sausages can be regarded as a wonderful creation.

chicken sausages

Chicken frankfurter and chicken bologna

Chicken frankfurter and chicken bologna are finely comminuted products.  Chicken meat contains the proteins and not only this but the chicken skin swaps the fat to superbly disperse in the sausage batter. Filled in small casings which are about 18-22mm, the filling makes up the chicken flankfulter while filled in larger casings which are about 40-60mm, the filling serves for chicken bologna.

frankfueterNema-Chicken-Bologna

Chicken meat balls

One high demand chicken food among the Asian areas is the chicken meat balls. They are a traditional touch in a modernized way. They involve using the same recipe as the red meat balls but only replacing the meat with the chicken. They are an exquisite food creation.

chicken meat balls

Chicken ham

An added distinct way of replacing the usage of expensive pork meat in a pork ham is to use chicken meat products and simply make it a chicken ham because cooking is actually innovating and discovering the new paths using new products each time rather than the old same recipes.

chicken ham

Coated and crumbed chicken products

Coating and crumbling of the chicken in a variety of ways also comes up with an exciting amalgam of flavors and is a nice innovation indeed. Different ways are revised lately to make numerous recipes along with the chicken, red meat and the turkey meat products. These different novelties have therefore led to the recognition of food more than the olden times.

Chicken nuggets

Chicken can be hammered and frozen along with adding the spices. They can then be cut down to small rectangular pieces and can be fried in order to achieve a tasty result. They can therefore be easily manufactured on a small as well as a large scale depending upon the requirement, the demand of the customers, and the availability of poultry products.

chicken nuggets

Chicken fillets

It involves the marinating of the chicken meat along with the coating of the chicken pieces with bread crumbs. Chicken breast is the best part used in the fillets as it gives the taste and seasoning to the recipe.

chicken fillets

Chicken longganisa

Another rather ground-breaking way of using lean chicken meat is the hammering and usage of the grounded chicken meat or a mix of meat varieties and then rolling them in a cylindrical manner. Longganisa is a tasty and a great innovation of catering to the meat processing.

Chicken longganisa

Chicken wings

Even the wings of the chicken can be used for the processing of chicken meat products.Wings can be marinated and battered and crumbed on a small scale as well as a small scale in order to manufacture spicy and tasty chicken food.

Chicken wings

This is an abstract from fao.org, for detail u can view the following

http://www.fao.org/docrep/010/ai407e/AI407E15.htm

Whether to remove the chicken skin before cooking or not, the two myths – revealed

Have you heard your mom asking your dad, honey get the chicken with skin. Or, many times mom’s say that I want chicken without the skin. Does that make sense to you? Many times I got puzzled by this mystery of removing and not removing the chicken’s skin. If you think logically, the skin of the chicken is part of the bird itself, and we consume the bird completely. Than what’s bad with having it with skin?

Basically, nutritional facts restrict us from consuming chicken with skin because it’s fattening. Further, this excerpt discusses the other myths related to the chicken skin and its composition. Also, you would get ample amount of recommendations that would help you know more about health concerns and the use of chicken with skin and its effects. Finally, by the end of the excerpt you would get the complete knowledge and your desired answer – should you remove chicken skin before eating?

The birds’ skin:

There is nothing wrong with the skin of the chicken naturally; however, when chicken is being cooked, the skin absorbs all the essentials, juice and fat. As the heat is constantly getting on the bird meat, the fat flows from the meat to the skin, with no chances of getting out; it flows backward and enters the meat again. This is how the skin meat gets fluffed with saturated fats.

juicy flavor in chicken with skin

Are you on the weight loss expedition?

If by any chance you are on the weight loss journey, you should strictly refrain from having chicken with skin. With the extra amount of dietary fat, the calories in the chicken skin can ruin your entire dieting plan. The calories in skinless chicken are only 4 (in terms of 1 gram), but the chicken with skin would give you about 9 calories, that’s pretty much. Lastly, the fully loaded fat chicken would only make you pompous and you would feel bloated.

nutrition facts of skinless and skinned chicken

Interested in gaining some pounds?

You may want to add some pounds because you are too skinny – boys these days die for girls with curves, isn’t it? Well, that’s never indicates that you start to consume lots of chicken with skin. Never forget that saturated fat has the tendency to develop diseases like heart strokes, cardiovascular pains and even cancer. To your surprise, the quantity of sodium is even very high in chicken skin – so by any chance it cannot be a perfect meal to consume in large quantity. Try to eat less chicken with skin on it because from nutritional viewpoint, it’s not really recommended.

The myth revealed:

You must remove the chicken skin before consuming it – those who think  chicken with its skin has the real essence and the taste are stuck in some sort of a misconception. That’s not really the case. The golden crispy chicken would allure you the most and at that time you would not even get to know whether it had skin or not. You should pay more attention to your health. What’s the point of consuming such stuff which can, later affect you to a great extent?

What should you do?

Many times you must have heard chefs using chicken breast with its skin for fried chicken and even burgers. Fine, you can carry on with the legacy, but occasionally. What you can do is use grounded chicken instead of chicken with its skin. You won’t actually find much difference in the taste of the two; in fact, from nutritional viewpoint, the skinless chicken is healthier and beneficial.

The decree:

There is no hard and fast rule that would tell you to remove the chicken skin before eating. There are no nutritional facts about chicken skin which justify its consuming in larger quantities. However, if you are health conscious and do not want to get into trouble later in life, you must refrain from having chicken with its skin. If you think that removal of skin would destroy the taste, try using natural flavors for making it more delicious. The experts say that the use of herbs, spices and other sauces can increase the chickens taste ten times more than the natural skin. However, if you maintain moderation, consuming  chicken with its skin would not even hurt you.

 

Poultry Meat and Health

Poultry is used in relation to the meat consumption of the domesticated animals. Since the past few years, the scopes for the sales of the poultry products have been notched. It is all in lines to the rise in the demand of the poultry meat and eggs. At the same time, the health benefits of poultry are also numerous due to which more and more people are turning towards the usage of these products in order to meet their daily protein consumption needs. So it can be said that the health benefits of poultry are much more than most us can consciously imagine.

The Cuts of Poultry Meat

White meat, which is more commonly referred to as white poultry is quite healthier in comparison to the usage of dark meat. Moreover, the white meat has also been proved to be facilitating for health, as it contains a corroborated presence of some of the most crucial nutriments.  A number of scientific researches made in the domain of poultry nutrition and consumption also assert the same about the use of the white poultry. On the other hand, the dark meat is mainly found on those body parts that contain the most used muscles. That’s not all, as the dark meat has also been shown to have more fat. So, it can be said that dark meat should be consumed on a moderate basis.

cuts of poultry meat

Healthy Poultry Meat

The white meat is the top recommendation for all those who plan to lose some weight. The idea here is to make use of the cuts of the poultry meat. In order to eat these skinless cuts of the poultry meat, you should prefer to cook or grill them before usage. Now on other hand, when you make use of the fried poultry, the only thing you are consuming is a diet which is very high in terms of the fats and calories.

Grilled herbed chicken breasts

Health Benefits of Poultry Meat

The vitamins and minerals which are offered by the poultry products include vitamin B, pyridoxine, Vitamin E, thiamin, magnesium and iron. The consumption of protein in moderate amounts on a daily basis, ensures that your bones remain strong and excelling at all times. Furthermore, the proteins are also crucial for the creation of a number of hormones and enzymes, all of which come in handy in terms of our physiological mechanisms and processes.

Recommended Consumption

The concerned departments and bodies in the US recommend that people should make use of around 6 to 9 oz of the proteins diets and cuts. They also recommend that uncooked meat should never be consumed. It is also asserted that while baking or cooking the meat, the temperature should be kept at the level of 180 degree F. The manufacturing companies should also make all conducive and possible arrangements for the poultry health.

Turkey Meat Facts

One of the most noticeable fact about the turkey meat is that it is quite low in fat and higher in terms of the protein presence. Moreover, it is also a relatively inexpensive source of iron and the required vitamins, all of which are crucial for the human growth. This is the reason for which the turkeys are being raised on a large scale all over the world.

turkey meat

Basic Nutritional Facts of Chicken meat and Eggs

Chicken happens to be the kind of poultry which is high in terms of the nutriments and all other minerals it comes to offer. In terms of the fat levels, the skinless white chicken food is the one which is best suited for those who love to exercise a control on the fats they consume. Surely, human health is best determined in terms of the minerals, vitamins and all other useful nutrients that are available in a certain poultry products. Below are some of the most useful nutrition facts about chicken meat.

Nutrients in chicken

Proteins

Just like the fish, beef and other meaty products, chicken is also rich in terms of the essential proteins. For each ounce of the meat that is offered, 7 grams of proteins is present. In terms of the typical portions that might be consumed, the protein supply falls around 28 grams. In short, the chicken is an all in one protein based product which can comply with all your health related needs. In addition to honing the performance of all the bodily muscles, the proteins in chicken meat is also crucial for the growth of the tissues. The protein in eggs is also one of the reason for which people prefer to use the poultry based eggs.

protein in chicken

Calories, Carbohydrates and all Other Fats in Chicken

For those who pay a great deal of heed to the levels of carbohydrates they consume, Let me tell you that chicken meat happens to be free from them. According to the most recent nutrition data, the skinless chicken diet ensures that the least amount of fat and calories are allowed to enter into your body. On the other hand, the dark meat is marked for having some higher substantial levels of fat, which can really cause a number of physiological issues. To be precise, if you consume 86 grams of dark meat, then conversely you would be absorbing 165 calories together with 8 grams of fat. Not to forget the 2 grams of saturated fats that you would be consuming.

carbohydrates in chicken

Vitamins in chicken meat

Chicken can be termed to be a prime source of two classes of vitamins i.e. Vitamin B3 and B6. In terms of the recommended daily value of the vitamins, a 4 ounce portion can do it all for you. The Vitamin B3, also known as Niacin, also comes to facilitate the release of the energy from the consumed carbohydrates. At the same time, it also comes in handy in elevating the formation of the RBCS or red blood cells. The role of the niacin based nutriments for the protein metabolic processes can also never be undermined. Making use of the poultry food is definitely worth your health.

Minerals

The 2 prime source minerals, phosphorous and selenium can easily be utilized by making use of a 4 ounce portion of chicken meat. Both of them come to meet nearly 16 and 30 % of the daily optimal or recommended value. The role of the phosphorous involves facilitating the durability and growth of the bones and in strengthening the cell membranes. Moreover, it is also useful in activating the b vitamins which the body requires. In addition to regulating the activity of the thyroid hormone, selenium is also crucial for the performance of the immune system.

Nutrition Facts about Eggs

The eggs happen to be a core substitute to the meat based products. They are not only low in the calorie composition, but are also desired for other basic needs. There are numerous minerals in eggs for which they are widely consumed all over the world. It is one of those versatile foods that were once shunned for the high levels of cholesterol, are now considered to be an integral component of any healthy diet for the individual.

Nutrition Facts about Eggs

Basic Nutriment Values

In terms of the nutrient values, one egg contains around 1 oz proteins for red meat. As specified by the US Department of Agriculture, 1 large egg helps in providing 75 calories, 5 grams of fat, 6 grams of proteins, 63 mg of sodium and around 213 milligrams of cholesterol. Moreover, the eggs also happen to be high in terms of the B2 vitamins which they offer. At the same time, the egg yolks have also been proved to be rich in terms of having the presence of 2 antioxidants including zeaxanthin and lutein. Eggs are also considered to be an efficient source of trace minerals including selenium, iodine and molybdenum.

nutrient value of egg

An insight of mechanically deboned chicken

Everyone who is directly or indirectly linked to the food business would have listened the term “mechanically deboned chicken” or “mechanically recovered/reclaimed meat”. It is rather a common term in cuisine. With the modernization and adaptation of new means and ways to make our work easier, each and every field has been evolved; whether it is the food, the sanitary or the major tech areas.

What is meant by mechanically deboned chicken?

If you are not aware of what actually is mechanically deboned chicken, then this article is the right choice as it would focus and highlight not only the meaning but also the nutrition value, safety and the usage of the deboned chicken.

Mechanically deboned chicken meat (MDCM) is basically a meat item got by stripping and squashing tissues after meat is removed from the bone and is expansively utilized as a part of meat items. It is actually like a viscous material and is usually processed by constraining pork, beef, chicken, or turkey meat under heightened force through a sifter or comparable apparatus to divide the skeletal substance (i.e. the bone) from the consumable meat flesh. This processed meat can be utilized in manufacturing a variety of processed poultry products like bologna, hot dogs or sausages. A large scale processed food manufacturing units usually use this mechanically separate meat.

mechanically separate meat

The nutritious value of mechanically deboned meat

A question might arise in a layman’s mind that whether the mechanically processed meat is nutritious for health or not. So we very logically answer this question and here we go.

And the answer goes YES!!! MDCM can be labeled as a nutritious meat. The nutritional profile of the MCDM holds marginally more elevated amounts of phosphorous and calcium which are actually the fundamental supplements. A single serving of MCDM of 4ozs weight contains 250 calories with only 20g of fat and 85mg of cholesterol. Moreover it contains protein content as well. The nutrition facts of chicken meat show that separate meat is not only easy to handle, but is also safe and nutritious for an individual’s diet.

Safety and regulations of MCDM

Another important point of consideration is the safety and regulatory measures adopted by the regulatory bodies of food quality maintenance. As we talked about deboning of meat, it becomes clear that the meat is processed at an industrial level to utilize maximum of the meat content of the poultry meat. This would definitely involve the usage of some chemicals. When the meat is mechanically separated, it loses the color as well as the flavor and in order to give MCDM the flavor and a hue, artificial colors and flavors are added; and to make it bacteria free, the meat is treated with ammonium hydroxide. Well, still there is not much to worry about as the different regulatory bodies in different countries have set boundaries on the mechanically separated chicken meat usage in the processed products, most of them limiting it to 20%. But with the outburst of epidemic of mad cow disease in 1980’s, the concerns augmented as the disease was the result of the mixing up of spinal cord bits with the separated meat. This led to the formation of various regulatory bodies. One of the renowned regulatory bodies is USDA which is working day and night for the food safety. You can visit the web link in order to see the accomplishments of it in maximizing the provision of safe and good quality products by establishing various strict rules on food services.

Usage of  MCDM   products

When it comes to the usage of the mechanically separated meat, then the facts about the poultry meat clearly show the wide and enormous usage of the pink slime or MCDM. It is everywhere. It is like an epidemic which is spreading no doubt. You name the processed food and you would have a noticeable amount of this meat in it. Whether it is chicken nuggets or fillets, burgers or hot dogs, sausages or pepperoni, meat balls or ham, the mechanically separate meat serves as the basic ingredient in each of them.

processed chicken meat products

After the discussion, it can be rightly concluded that even if MCDM cannot be excluded from the food products, it must at least be used within the safe boundaries as nothing processed and artificial can meet the natural taste and nutrition of the food products.