Country Chicken and Broiler Chicken- Facts to know
Country Chicken and Broiler Chicken- Facts to know
Chennai March 23, 2021: Chicken is a low calorie, high quality protein that provides nutrition to people across age groups. In the past few decades, people have become more conscious about their health and the demand for chicken has been increasing over the years. Some research state that the chicken consumption and demand will see a 50% increase by 2025. Broiler chicken and country chicken have always been on the list for consumers to choose from.
hile broiler chicken is raised exclusively for their meat and is fed with corn feed and nutritional supplements, country chicken was considered a native breed and used to spend the majority of time outdoors and consumes dirt and worms along with the other feed. But, in the recent past with the consumption of chicken increasing and consumers opting for quality and taste, the farming techniques in the poultry industry has also seen a visible change. Many farmers have started breeding country chicken in the same methods like broiler farming owing to the increased demand.
Here are some facts about the meats from both the birds.
- The meat from both the birds are rich in protein and contains essentials vitamins and minerals for the body.
- It helps to regulate cholesterol and blood pressure and reduces the risk of cancer.
-Diets with high levels of protein have been known to be effective in reducing weight and chicken has been one of the main contenders in weight loss.
-Intake of warm chicken soup also provides relief from common cold, including symptoms like a congested nose and a sore throat.
-The eggs from the birds, white and brown have the same nutritional value. However, Broiler meat and white eggs are comparatively less expensive than country chicken and brown eggs.
With the exam fever doing the rounds for the kids, it is important to include chicken in the daily diet to reduce the stress levels for children. Experts advice cooking chicken at high temperatures to kill any bacteria that might be present in the meat.
