Chicken
Hens are believed to be the domesticated form of the banked hen (Gallus Gallus)
living in the wild in the southern part of Asia, and their domestication began around 3000 BC in India. The domestication of hens resulted in the disappearance of certain characteristics such as flight ability, locomotion, foraging, resistance to climatic conditions or seasonality of reproduction. Along with turkeys, guinea fowl and quail, hens are classified as roosting poultry.
The meat use of hens, is the rearing of broiler chickens, which are specially selected commodity lines. Modern lines, thanks to careful breeding work, are characterised by a faster growth rate and reaching the right weight in a shorter time. Modern broilers are also characterised by a lower feed consumption per kg of body weight and by rapid feathering.
In Europe, chicken broilers are reared for about 5-7 weeks. During this time they reach a weight of about 2.2 kg. The duration of rearing has to do with the profitability of production, because after this period, the birds slow down their growth considerably in relation to the feed consumed and the fat content, which is undesirable for consumers, increases.
According to the law in force, birds must have constant access to food and should be fed during periods of light. They must also not be deprived of food for more than 12 hours before the expected time of slaughter. In addition, chickens shall be provided with permanent access to water – of a quality suitable for human consumption.
Breeding and feeding
In order for the chickens to reach the right body weight in a short period of time, it is important to choose the right feed. Feed companies offer complete feed mixes for broilers, divided into 3 types, depending on their age: Starter feed (from 0 to 10 days old), Grower I feed (11-24 days old), Grower II feed (25-35 days old), and Finisher feed (from 36 days old). According to current legislation, birds must have constant access to food and should be fed during light periods. They must also not be deprived of food more than 12 hours before the expected slaughter date. In addition, chickens shall be provided with permanent access to water – of a quality suitable for human consumption. The regulations also specify stocking requirements so that the birds are not overcrowded. The farmer is obliged to inspect the chickens at least twice a day.
Is chicken meat healthy?
Chicken meat is low in calories and therefore low in fat, including the much-desired saturated fatty acids (SFAs). Poultry is one of the best sources of complete and excellently digestible protein. This means that it contains so-called essential amino acids, i.e. amino acids that our body cannot produce on its own and must provide with food. Chicken breast contains the most protein of all meats!
Poultry meat is also characterised by its content of valuable vitamins, mainly B vitamins, including vitamin B12 found only in foods of animal origin. Chicken breast – of all meats – is also the richest source of vitamin PP.
Chicken meat also contains minerals, including zinc, iron, magnesium or potassium, which are very important for our health.
