Hens are not kept in island cages. They are raised in large, environmentally controlled barns.

The island's chickens are not fed hormones. They are not given hormones in any other way. Their rapid growth occurs naturally due to selective breeding and optimal nutrition. Independent tests conducted by the Ministry of Agriculture, Environment and Water confirm that chicken meat is free of added hormones (from the National Residue Survey).

We think one reason may be that people are noticing that the chickens sold these days in supermarkets, butcher shops and chicken shops are much larger than they might remember 20 or 30 years ago. They may wrongly conclude that this must be the result of abnormal interference. The actual reason for this increased growth in size and size is the ongoing comprehensive selective breeding programs that the industry has adopted over the past 50 years, aimed at not only the fastest growing birds but also the healthiest and most disease-resistant chickens.

The chicken is not genetically modified or modified. Improvements in their growth, feed conversion efficiency, genetics, and other characteristics are entirely due to traditional hybridization and selective breeding techniques.

Soybean meal, which provides an important source of protein and amino acids in chickens. Much of the world's soybean production is genetically modified and in countries such as the United States, traditional soybean meal is mixed With genetically modified meal during processing, storage and distribution. Non-GMO soybean meal can no longer be obtained in sufficient quantities to meet the needs of the poultry industry and therefore feeds are likely to contain GMO soybean meal.

Broiler chickens, also known as broilers, have been selectively bred over the past 60 years for growth rate and to be highly efficient at converting feed into meat which is why they reach ideal market weight and quality much faster than other breeds of chicken. which was originally derived

In this respect, modern meat chickens are quite different from egg-laying (or laying) chickens. Chickens used in egg farms are selectively bred for their ability to produce eggs. For this reason, broiler chickens grow more quickly and are larger than layers.

Chicken should always be well cooked. While cooking to 72 degrees should be sufficient, we recommend, of course, that you cook the chicken to about 82 degrees at its core. The amount of time you need to cook chicken depends of course on the type of cut and how large it is, although a good rule of thumb is that you cook it for about an hour per kilo. A simple way to get a good indication of whether it's cooked enough is to stick a fork into the thickest part of the meat – the juices that come out should run clear; Furthermore, pink colored meat should not be left through the thickest part.

All raw meat and many other foods contain bacteria, most of which are harmless. However, some of these bacteria, when eaten in sufficient quantities, can produce food poisoning. The good news is that all of these organisms are killed very easily by normal cooking temperatures. Therefore, if you cook chicken properly and follow basic practices for handling healthy foods in the kitchen, the danger will be removed

A total of about 4,500,000 broiler chickens are produced and processed. This is equivalent to more than 7 million kilograms of chicken meat.

Antibiotics are important to ensure the health of chickens. Approved antibiotics are used by regulatory authorities in the Arab Republic of Egypt and are administered according to strict guidelines. For details on industry antibiotic policy, the Department of Agriculture's annual National Residue Survey provides consumers with assurance that there are no antibiotic residues in chicken meat.

The fine white lines on chicken meat that can sometimes be seen parallel to normal muscle are sometimes referred to as “white stripe.” A white stripe appears in chicken meat all over the world. It is not a food safety issue, nor does it refer to a bird welfare issue. A condition resulting from the replacement of muscle tissue with connective tissue and some fatty deposits for muscle tissue with connective tissue and some fatty deposits.

There are varying scientific opinions about the cause of the condition, including recently that the amino acid composition of a chicken's diet can affect it. However, the causes of the condition are still being researched.