Tag: Poultry nutrition

According to agricultural studies, deficiencies in certain key vitamins and minerals are the primary culprits behind perosis, a debilitating metabolic bone disorder. This article explains exactly how does nutrition affect perosis by detailing the specific dietary components necessary for proper skeletal development in poultry.

While protein is a critical nutrient for egg formation and overall hen health, scientific studies show that a higher protein percentage isn't always better for laying hens. Finding the optimal balance is key to ensuring consistent egg production and avoiding health complications in your flock.

While packaged chicken breasts can vary, the average commercial broiler chicken breast fillet is about 153 grams (5.4 oz), meaning four of these would weigh approximately 612 grams (21.6 oz). Several factors, including the chicken's breed, diet, and processing, can influence the final weight, but this average provides a reliable benchmark for cooking and meal planning.

According to the National Kidney Foundation, unprocessed fresh meat is a better choice for a kidney diet than processed meats, which often contain high levels of phosphate additives. Understanding which meat is lower in phosphorus is essential for those needing to manage their intake, particularly individuals with chronic kidney disease (CKD). This guide will break down the phosphorus content in common meats to help you make informed decisions.

According to nutritionists, many wild game meats offer superior nutritional profiles compared to conventionally farmed options. Choosing the healthiest land animal to eat involves considering factors like leanness, nutrient density, and farming practices. This guide delves into the top contenders, providing a comprehensive overview to help inform your dietary decisions.

While a 3-ounce portion of roasted turkey with the skin contains 92.6 mg of cholesterol, the same portion without the skin has 85.8 mg, indicating that turkey skin is a source of dietary cholesterol and fat. However, the modern understanding of dietary cholesterol's effect on blood cholesterol levels is more nuanced than previously thought.

Per a 100g serving, chicken can contain 50 more calories than turkey, but the answer to whether is chicken or turkey more fattening is more complex than a single number. The truth depends heavily on the specific cut and how the meat is prepared.

The color difference between white and dark poultry meat is primarily due to myoglobin, a protein that carries and stores oxygen in muscle cells. White meat comes from less-used muscles, while dark meat originates from muscles used more frequently, which require more oxygen and therefore more myoglobin.

Contrary to what some might assume, not all chicken is considered white meat. A fascinating biological factor called myoglobin is responsible for the variation in color between different cuts of chicken, leading to the well-known distinction between white and dark meat.

Did you know that chicken tendons are a rich source of collagen and other connective tissue proteins? Exploring the question, "Are chicken tendons good for you?" reveals valuable insights into their nutritional profile and potential health benefits for joints and skin.