Nutritional aspects of green pasture-raised poultry eggs.
Green pasture raised poultry eggs contain
1/3 less cholesterol
1/4 less saturated fat
2/3 more beta-carotene
twice more omega-3 fatty acids
three times more vitamin E
than birds confined to indoor or even free-range birds without access to green grass pasture.
Nutritional aspects of pasture-raised poultry.
The meat of pastured chickens is different from indoor raised animals by having thick yellow skin and yellow subcutaneous fat layer. The yellow color is from the pigment -b-carotene(vitamin A precursor) that is abundant in the grass that the birds ingest on the pastures apart form the chlorophyll. The meat itself is darker color, more firm, lean, less fatty because of more developed muscles consistent with the movement and physical activity outdoors.
The nutritional composition of pastured chickens is different from factory raised birds and indoor confined animals. The Slow-growing breed particularly well adjusted for life on the pasture exhibited the lowest content of fat, both in breast and in thigh meat, the lowest proportion of mono unsaturated fatty acids(MUFA) and the highest proportion of polyunsaturated fatty acids(PUFA). The total n-3 PUFA(omega-3) of slow-growing birds was double that of fast-growing meat .
The pasture-raised broilers on no soy organic feed were higher in vitamin D3 and E and had an Omega6:3 ratio 3:1, in contrast to pastured soy-fed broilers with Omega 6:3 ratio 8:1 . Commercial non-organic factories produced poultry was shown to have ratio ranging 17:1 to 25:1 with the all pro-inflammatory metabolic results.
The advantage of no soy mix feed is also the lower amount of soy isoflavone phytoestrogens that can have unpredictable effect on metabolism and increase rates of hormonal abnormalities. Chickens fed soy isoflavone enriched mix(25% soy mix) produced eggs containing 1000 mcg isoflavone per 100g eggs and 7162 mcg per 100g of liver, 97 mcg per 100 g of muscles [3,4]. The traditional diets with soy-based cultures have significantly lower consumption averaging 28 mg/day. Additionally, fermented soy products have beneficial health enhancing effect as opposed to GMO non fermented products that are fed to the animals .
Taste of the pastured poultry meat is different.
1.The poultry has thick yellow skin with yellow subcutaneous fat (carotenoid pigments - vitamin A precursors - from pasture grass).
2.The meat is more firm, lean, textured,darker, less fatty because of developed muscles of the birds moving on the pastures outdoors.
3.The slow-growing breed has the lowest fat content and more omega-3 fatty acids then fast growing broilers.
4.The no soy mix fed poultry has more favorable
Omega 6 : Omega 3 - 3:1 ratio then soy fed meat birds, meat is higher in Vitamin D3 and E.
1.F.Sirri, C.Castellini, M.Bianchi, M.Petracci. Effect of fast-, medium- and slow-growing strains on meat quality of chickens reared under the organic method. Animal Consortium, February 2011, V.5, Issue 2, p.312-319.
2. Jeff Mattocks, Mike Badger. Pasture and feed affect broiler carcass nutrition.American Pastured Poultry Producers association. APPPA website, April 2015.
3. Vadgas Galdos, Dante Miguel Marcial, M.Giusti. Quantification of soy isoflavones in commercial eggs and their transfer from poultry feed into eggs and tissues. Master of Science,Ohio State University, Food Science and Nutrition, 2009.
4. G.Kuhnle, C.Aquila, S.Aspinall, S.Runswick. Phytoestrogens content of foods of animal origin: dairy products,eggs, meat, fish and seafood. Journal of Agriculture and food chemistry, 2008, V.56, p.10099-10104.
5. S.F.Morell. Dangers of dietary isoflavones at levels above those found in traditional diets. The Weston Price Foundation, Internet Communication, March 2009.