Nutrients in Chicken

Nutrition is the relation of nutrients to the health of the physical body. Proper food means that you are getting adequate nutrients and supplements for the body to work in the best production. It is important to think that no single substance or process will sustain optimum health and well-being, although it has been demonstrated that some foods are more valuable than others.

‘Proteins at food Proteins are really huge particles made of amino acids, of which there are twenty. Eight of these amino acids are “important” implying that they will not be synthesized at this structure though they are essential for living’.

(Sinclair, et al.). Important amino acids must be eaten from sources outside the structure. Chicken, being one of the world most popular food contains all the important amino acids that the body needs. Chicken, while enjoyed all over the world as a healthy and delicious source of protein, its nutritional value and deep production/possessing history makes it one of the most important lean meats a person can have in their diet.

Chicken has always had a long history when it comes to the diet and consumption from humans as a species. The production and possessing of chicken meat has made the bird much more accessible. The poultry farming industry that accounts for chicken production takes various forms across many different cultures around the world. In more well-developed countries, chickens are typically subject to extreme farming methods, while in more less-developed areas chicken production uses more traditional farming pratices.

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The production of chicken meat, which was a secondary to the earlier egg possessing industry, began with the development of the broiler ‘a chicken raised specifically for the consuption of its meat’ ( North). The production of broiler chickens was major in locations such as the Delmarva Peninsula, Georgia, Arkansas, and New England as well as other smaller scale rural loctaions. Places where the area allowed for the expansion of the industry, and were more favorable weather conditions, and water were available to accompany the supplies of corn and soybeans, which are the needed components in bird feed.

Before the industrialization of the chicken industry, and the start of processing broiler breeds of chicken, only spicifuc spring chickens, were selected for the processing. Making the consumption of chicken prone to many more health related issues such as saminilla, prior to the introduction of broiler chickens due to selective breeding. Due to the rapid growth of the chicken industry, the need for bigger chickens in a shorter time frame has lead to the selective breeding of chickens in many chicken farms around the country.

This growth as result of selective breeding from certain DNA strains have improved the production as well as the overall nutrition of chicken. The traits of specific chickens that naturally had the ability to develop faster and larger than others due to a mutation in ones genes. ‘While modern practices of feeding animals’ growth hormones and antibiotics are controversial, they do not modify the organism’s genetics and are not considered genetic manipulation'(North). While Selective breeding can bring about more a much more desired traits, the overall process is very ineffective because it is left to chance. In order to breed an organism with an improved feature, a breeder would have to wait for the trait to occur naturally, which could take generations for the trait to appear. Therefore, modern genetic improvements make breeding chickens with the specific desired traits and features very efficient. The use of genetic modification to give the chicken the desired traits uses advanced biotechnology to introduce the trait into the chicken’s genome. While the process of genetic modification is more effective, the increase in possible health concerns associated with the process continue to raise questions.

However, even with the concerns surrounding the genetic modification of chicken, the nutritional benefits are still the same. Chicken is a type of poultry that is very high in protein and, one of the best lean meats a person can eat. Skinless white meat chicken breast is the lowest in fat and calories among most other meats in its category. Chicken is a great source for many vitamins and minerals essential for human health and nutrition due to its high levels of protein. unlike beef, fish and some other types of poultry, chicken is high in protein and contains multiple sources of nutrition. For every ounce of meat provides there are a total of 7g of protein. A regular serving size is about 4 ounces which in total will provide a person with about 28g of protein. Like some other animal protein foods and soy products, chicken is a complete protein food, meaning it contains all nine essential amino acids’ including leucine, isoleucine, lysine, methonine, phenylalanine,threonine,tryptophan, valine, and histidine. These protiens play many roles in the health and nutrition of the human body including protien synthesis, the repaire of tissue and the absorption of key nutrents.