1. Choose skinless, boneless chicken breast halves (about 120g each) or boneless, skinless chicken breast halves (about 230g each). If the chicken is frozen, refrigerate it the night before using it or for at least 12 hours. Trim the fat from the chicken using kitchen scissors or a knife and discard it. Rinse chicken under cold water and pat dry with paper towels.
2. For cooking in the broiler. You may need to adjust the oven rack so that it is 13-18 cm below the heating element. Coat broiler pan rack with vegetable oil or spray with cooking spray. Set the mode to “broil”.
For grilling. Grease grill grate with vegetable oil or spray with cooking spray. Prepare a charcoal or gas grill for grilling food over an open fire. Preheat the grill to medium heat, which will take about 40 minutes for a charcoal grill and about 10 minutes for a gas grill.
3. For cooking in the broiler. Place chicken breasts on broiler rack.
For grilling. Place chicken breasts on the grill 10-15cm away from the heat source.
4. Fry, uncovered, for the time indicated in the table, turning the chicken frequently with tongs. If desired, you can brush the breasts with ready-made barbecue sauce or teriyaki sauce purchased from the supermarket for the last 15-20 minutes if the chicken is with bones, or for the last 10 minutes if you are preparing breast fillets.
Cooking chicken breasts in a frying pan
1. Choose skinless, boneless chicken breast halves (about 120g each) or boneless, skinless chicken breast halves (about 230g each). If the chicken is frozen, refrigerate it the night before using it or for at least 12 hours. Trim the fat from the chicken using kitchen scissors or a knife and discard it. Rinse chicken under cold water and pat dry with paper towels.2. Heat 1 teaspoon vegetable oil in a deep 20cm non-stick frying pan over medium heat for 1-2 minutes. If you are cooking 3-4 chicken breast halves at the same time, take a frying pan with a diameter of 25-30 cm. Place the chicken in the frying pan.
3. Grill for 8 to 10 minutes, turning the chicken once with tongs, until the outside of the chicken is golden brown and the juices that run out from where a cut is made in the thickest part of the piece have lost their pink color. Larger chicken breast halves may take 2 to 3 minutes longer to cook. Sprinkle with salt, pepper and paprika if desired.
How to trim fat from chicken
Trim the fat from the chicken using kitchen scissors or a knife.How to rinse chicken
Rinse chicken under cold water; Pat dry with paper towels.TO MAKE THE BREASTS MORE FLAVORED, you can marinate them before frying. The supermarket has a wide range of marinades, or you can make your own if you prefer. For every 450-900 g of chicken, approximately 1/4-1/2 cup of marinade is required. Marinate the chicken in the refrigerator in a covered container for 15 minutes to 2 hours.
Once upon a time, the chicken was wild and could fly. Opinions vary as to when people domesticated it. Some researchers believe that this happened in India about 4,000 years ago, others - much earlier, 8,000-10,000 years ago, and not in India, but in China. Poultry appeared in Russia in the 10th century, and its industrial production was established only after the revolution. At first, poultry farms bred ornamental chicken breeds that did not take root in our climate and laid small eggs. But in the 1930s, chickens of highly productive breeds were purchased abroad, and soon domestic poultry farming became one of the leading areas of agriculture.
Broiler chickens
Nowadays, poultry factories and chicken farms breed “meat” and “egg” chickens. “Meat” ones, alas, simply do not live to the age of laying eggs: already at 6-7 weeks these fat ones weigh 2-2.5 kg, and they are sent for slaughter. There are also universal, meat-egg breeds, but they are almost never used in mass production: they are unprofitable. They eat a lot, grow for a long time - in general, they are a hassle, and that’s all.
Whether it's broilers. By the way, this is not the name of the breed. Broilers (from the English broil - “to fry on fire”) are called early maturing hybrids of domestic animals. They can be geese, ducks, turkeys, guinea fowl, and even rabbits. Broiler chickens are most often obtained from crossing two breeds - Cornish and Plymouth Rock. Hybrids are unpretentious in food and living conditions, they gain weight quickly, and their meat is tasty and tender. A dream, not chickens!
Are hormones added to poultry?
There is an opinion that poultry is stuffed with hormones during production. However, experts deny these rumors: broilers already gain the required weight in 6-7 weeks. Although, unlike the EU countries, Russia has not yet abandoned growth stimulants. These drugs improve chicken metabolism and strengthen the immune system, as a result the bird grows faster. And they are safe for humans. However, like antibiotics. They are “prescribed” to chickens for the prevention of infectious diseases and, according to existing standards, should be stopped several weeks before slaughter so that they have time to leave the body.
“We don’t use all this chemicals!” - farmers say. But unfortunately, this is difficult to verify. According to some reports, poultry raised on farms are actually fed less medications, but there are much more cases of infection (for example, salmonella) there.
Ways to fight salmonella
Previously, chicken was treated with chlorine to combat salmonella. Fortunately, this method is now prohibited in Russia. But some manufacturers in the USA still do this (hence the dubious fame of “Bush legs”).
An alternative way to combat dangerous microorganisms has not yet been invented, therefore, in order to avoid encountering them, it is important to cook the chicken for a long time and thoroughly. It is best to boil, stew in a pressure cooker or multicooker (at a temperature of 100-130°C) or bake in the oven (at 150-180°C). Rapid frying is dangerous: salmonella may survive. By the way, they don’t die when frozen either.
As for growth stimulants and antibiotics, you can minimize the risk if you follow these simple rules.
1. Give preference to chicken wings and breasts. There are more harmful substances in the thighs.
2. If you cook, drain the first water. There's nothing useful in it.
3. For the same reason, remove the skin from the chicken - protect yourself from many harmful substances. And at the same time reduce the fat content of the dish.
4. After cutting the chicken, wash your hands, cutting board and knife thoroughly with soap. Never cut bread or vegetables on this board; it should be separate - only for meat.
Chicken meat is one of the best sources of protein. It contains glutamine, which, together with vitamin B3, helps the nervous system and slows down cell aging. And vitamin B6 protects heart health.
Meat of the first freshness
You can recognize the right chicken...
- in appearance. Ideal meat is light pink in color, with a light skin, without tears or blood clots, without remains of internal organs and fecal contamination, without foreign inclusions (for example, glass, rubber, metal), without cold burns, or stains from spilled bile. Spoiled chicken changes color, the meat acquires a gray or grayish-greenish tint, and purple spots may appear in the “butt” area;
- by a well-known manufacturer. If it has been on the market for a long time, it means it probably complies with all sanitary standards;
- because it is chilled. After freezing, the meat becomes tough, and an unscrupulous manufacturer may add excess water to it. But when buying chilled chicken, make sure that the packaging is not damaged and that the expiration date is “in order.” In the refrigerator at +10°C, chilled meat is stored for no more than 48 hours, and at +3−5°C - up to 10 days from the date of production;
- by texture. High-quality meat is dense and elastic. Try pressing on the chicken - if the dent disappears quickly, the meat is fresh, if the fingerprint remains, and the bird carcass feels sticky and slippery to the touch, its expiration date has already passed;
Chicken can be distinguished from chicken not only by size, but also by the location of fat. If it is only in the lower belly, you are buying a broiler chicken. If there is fat on the chest and belly, it is an adult chicken. The skin of a young bird is light, the fat is light yellow. The darker the fat and skin, the older the chicken.
Chicken geography
In the United States, each person eats 39 kg of chicken every year.
In South America - 23 kg.
In Europe - 15 kg.
In Russia - 13 kg.
In Asia - 6 kg.
In Africa - 3 kg.
What our love for chicken breasts has done to chickens
According to the USDA, Americans today eat 4 times more chicken than they did in the 1900s. And the demand for it is only growing. “Chickens are likely to get even bigger in the next few years,” said Dr. Michael Lilburn, a fellow at the Ohio State University Poultry Research Center. “The proportions of chicken breast will also increase.”
What do we have now? The birds, which once weighed just over 900g when reaching sexual maturity, now weigh around 4kg. And this, according to Lilburn, is not the limit.
Expert opinion
Tatyana ANOKHINA, head of the testing center of the GEAC "SOEX" of the Chamber of Commerce and Industry of the Russian Federation:
Chicken meat is very tender, it is digestible by 93%. The most useful and dietary part of the carcass is the fillet. It has a lot of protein and only 0.17−1% fat. In addition, there are fewer extractives, so the broths made from it are less concentrated.
Six samples of chicken fillet from different manufacturers were tested in our laboratory. In terms of safety indicators, they all comply with the requirements of the technical regulations of the Customs Union TR CU 021/2011 “On the safety of food products.” In addition, all samples successfully passed bacteriological examination. No pathogenic microorganisms (including salmonella) or Listeria L. monocytogenes were detected.
In terms of organoleptic indicators (appearance, consistency, color, smell, transparency and aroma of the broth), chicken fillets of the Domashnyaya Poultry, Rzhevskoe Podvorye and Petelinka brands are the leaders.
Text: Evgenia Davydova
TEST: chilled chicken fillet*
"Mosselprom"
"Domestic bird"
"Rzhevskoye Compound"
"Prioskolye"
"Yaroslavl broiler"
"Petelinka"
| "Mosselprom" | "Domestic bird" | "Rzhevskoye Compound" | "Prioskolye" | "Yaroslavl broiler" | "Petelinka" |
|---|---|---|---|---|---|
| MANUFACTURER | |||||
| JSC "Mosselprom", Moscow region. | Real SP LLC, Moscow region. | Danton-Ptitseprom LLC, Tver region. | JSC "Prioskolye", Belgorod region. | JSC "Yaroslavl Broiler", Yaroslavl region. | CJSC "Chicken Kingdom - Bryansk", Bryansk |
| COMPOUND | |||||
| Chilled chicken fillet | Semi-finished product from broiler chicken meat. Chilled broiler fillet | Chilled semi-finished broiler chicken meat | Chilled fillet Medallion. Natural boneless semi-finished products from broiler chicken meat | Parts of broiler chicken carcasses. Chilled skinless fillet | |
| PROTEIN CONTENT, % | |||||
| 21,7 | 21,8 | 23,2 | 23 | 22,6 | 23 |
| FAT CONTENT, % | |||||
| 1,1 | 1,7 | 1,8 | 1 | 1,4 | 1 |
| ENERGY VALUE, kcal | |||||
| 97 | 103 | 109 | 101 | 103 | 101 |
| FOREIGN INCLUSIONS | |||||
| Not detected | Not detected | Not detected | Not detected | Not detected | Not detected |
| ANTIBIOTICS, GMOs OF PLANT ORIGIN | |||||
| Not detected | Not detected | Not detected | Not detected | Not detected | Not detected |
| PATHOGENIC MICROORGANISMS, including salmonella | |||||
| Not detected | Not detected | Not detected | Not detected | Not detected | Not detected |
| APPEARANCE | |||||
| Parts of the carcasses are clean, well bled, without remains of bone and cartilage tissue, without visible blood clots and stains from spilled bile. The consistency is dense, elastic; with light pressure, the resulting pit restores its original shape | Parts of the carcasses are clean, well bled, without remains of bone and cartilage tissue, without visible blood clots and stains from spilled bile. The consistency is elastic; with light pressure, the resulting pit restores its original shape | Parts of the carcasses are clean, well bled, without remains of bone and cartilage tissue, without visible blood clots and stains from spilled bile. The consistency is elastic; with light pressure, the resulting pit restores its original shape | Parts of the carcasses are clean, well bled, without remains of bone and cartilage tissue, without visible blood clots and stains from spilled bile. The consistency is elastic; with light pressure, the resulting pit restores its original shape | ||
| BROTH TRANSPARENCY AND AROMA | |||||
| Transparent, fragrant | Transparent, fragrant | Transparent, weak aroma | Transparent, weak aroma | Transparent, fragrant | |
| OVERALL RATING | |||||
| If the key parameter in our competition had been protein content, then Mosselprom would have lost it miserably. And the meat itself seemed bland to us | This chicken doesn't look like a bird from a poultry plant at all! The broth turned out like it came from a village broth - tasty, transparent and very aromatic. | Very juicy meat. At first we even thought that the manufacturer had added water, but no. The consistency would be completely different then | The protein in these breasts is quite enough - 23%. But the taste is quite watery and superficial. And the broth was not as flavorful as I would like | These breasts seemed tasteless to us. Either the batch was unsuccessful, or the chickens were poorly fed... Be that as it may, neither the meat nor the broth made any impression | Looks appetizing. The edges are cut very evenly, a wonderful shade - the way chicken fillet should be. The taste is also great |
* Thank you for your help in conducting the GEAC “SOEX” test
A simple recipe for chicken fillet gravy with mushrooms and sour cream. A tasty and satisfying gravy with chicken and mushrooms will go with any side dish and will perfectly satisfy the hunger of the whole family.
chicken fillet, fresh champignons, onions, garlic, sour cream, vegetable oil, butter, flour, ground black pepper, salt, water
Chicken fillet in onion batter is a delicious, easy-to-prepare dish made from affordable ingredients that can be served as a snack on its own or with your favorite side dish. Onion batter gives the fillet a spicy taste, tenderness and juiciness.
chicken fillet, lemon, onion, eggs, sour cream, wheat flour, dry parsley, vegetable oil, salt, ground black pepper, ketchup
Baked chicken breast with cheese and garlic is a dish that pleases not only with its excellent taste, but also with its ease of preparation. The most tender fillet with a garlic aroma and a cheese crust - this dish will not leave anyone indifferent.
chicken fillet, kefir, onion, hard cheese, mustard, garlic, starch, ground paprika, salt, ground black pepper
Chicken fillet baked with tomatoes, peppers and corn is a bright, aromatic, incredibly juicy dish. Chicken meat according to this recipe turns out to be very soft and tasty, and the vegetables retain maximum benefits. Try cooking!
chicken fillet, sweet pepper, tomatoes, canned corn, garlic, wheat flour, vegetable oil, ground paprika, basil, salt, ground black pepper, herbs
I tried making chicken aspic and really liked the recipe. The chicken aspic turned out very elegant and tasty. Light and yet satisfying, with an unobtrusive garlic aroma. I’ll repeat it for the holiday and I advise you to cook it!
chicken meat, carrots, onions, celery, gelatin, garlic, allspice, salt, water, quail egg, sweet pepper...
Chicken fillet in onion sauce is a tasty, light and easy to prepare hot meat dish. The sauce made from fried and then stewed onions until completely softened gives the chicken fillet a very delicate taste with light caramel notes.
chicken fillet, onion, vegetable oil, butter, dry white wine, water, salt, green onion
Okroshka according to this recipe turns out to be incomparable, with a pleasant smoked aftertaste, rich, with a bright aroma of herbs and fresh cucumber. Okroshka is prepared using sour cream and acidified with citric acid. This is the kind of okroshka that is most popular in our family. And in this recipe I will show you how to boil potatoes, not in their skins, but immediately in cubes, the method is very convenient and has long been held in high esteem by me! Be sure to try this okroshka with smoked chicken!
potatoes, fresh cucumbers, smoked chicken, eggs, sour cream, herbs, salt, citric acid
Chicken gravy is a quick and easy dish to prepare. This sauce will perfectly complement any side dish. Therefore, boil your favorite porridge and pour it with delicious meat gravy prepared according to this recipe.
chicken fillet, onion, carrots, sour cream, flour, vegetable oil, salt, ground black pepper, parsley, water
Chicken pancakes with semolina are something between cutlets and regular pancakes. The pancakes are quite simple to prepare, but they turn out tender and very tasty.
chicken fillet, onion, semolina, kefir, eggs, green onion, turmeric, coriander, ground black pepper, salt, vegetable oil
Delicious and original rice soup with chicken fillet, mushrooms and cream! Despite the fact that the soup is prepared without potatoes, the rice makes it thick and satisfying. Cream gives the soup a pleasant aroma, milky color and a light creamy aftertaste.
chicken fillet, fresh champignons, rice, cream, carrots, onions, sunflower oil, flour, herbs, bay leaf, salt, ground black pepper, water
Nourishing, rosy corn tortillas with bright Mexican-style fillings: chicken, tomatoes, peppers, olives, black olives and cheese! :)
milk, corn flour, wheat flour, vegetable oil, sugar, baking powder, eggs, salt, chicken fillet, bell pepper, tomatoes, red onion, cheese...
Salad with chicken, corn, egg pancakes and fried onions is a delicious and unusual appetizer for the holiday table. This meat salad will surprise all your family and friends.
chicken fillet, canned corn, eggs, onions, dill, garlic, vegetable oil, mayonnaise, salt
Chicken meatballs in a delicate sour cream sauce with paprika are an excellent option for those who are on a diet.
Filo dough, or stretch dough, can be used to make a variety of delicious baked goods. In Balkan cuisine, puff pastries, baklava, and strudels are prepared from this stretched dough. I suggest making delicious and satisfying rolls with chicken, sun-dried tomatoes and cheese from phyllo dough.
Juicy, crispy, aromatic, bright and very tasty cabbage salad with chicken fillet and Korean carrots will not leave anyone indifferent! Preparing such a salad is not difficult, but you will remember its taste for a long time! Personally, I will definitely repeat the salad, I really liked it!
chicken fillet, white cabbage, Korean carrots, mayonnaise, herbs, salt, ground black pepper
Salad with chicken, champignons and walnuts is a favorite combination in a slightly new interpretation. This meat salad turns out very tasty, satisfying, with a bright nutty-garlic aroma. Try cooking.
chicken fillet, eggs, fresh champignons, onions, hard cheese, garlic, walnuts, mayonnaise, vegetable oil, salt
A very tasty, beautiful and healthy salad that is suitable not only for the daily menu, but also for the holidays. Salad with chicken, beans and corn is not dressed with mayonnaise, but with a light spicy dressing, which makes it less high in calories and fat, without reducing its taste at all.
chicken fillet, canned beans, canned corn, bell peppers, tomatoes, red onions, cilantro, curry, olive oil, garlic, honey...
A light salad with chicken, orange and caramelized nuts can be prepared for a romantic dinner. The salad turns out juicy and crispy. The bright taste of orange goes well with tender baked chicken breast. Crispy and slightly sweet nuts decorate the appearance of the salad and add their own flavor.
iceberg lettuce, chicken fillet, orange, walnut, honey, olive oil, soy sauce, salt, ground black pepper
An easy to prepare salad with chicken, fresh cucumbers, green peas, eggs and pickled onions. Depending on the design, the salad is suitable for both everyday and festive table. For dressing, a sauce of mayonnaise and sour cream is used, which combines very well with fresh cucumbers and gives the dish a delicate and harmonious taste. Pickled onions add a piquant touch to both the taste and appearance of the salad.
chicken fillet, fresh cucumbers, canned green peas, red onions, eggs, mayonnaise, sour cream, sugar, vinegar, bay leaf, salt
A delicious dish of chicken, rice, canned beans and omelet. This dish is perfect for lunch: it is hearty and can be prepared as simply and quickly as possible, especially if the rice is boiled in advance.
CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS
Nutritional value and chemical composition "Broiler chicken breast".
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 116 kcal | 1684 kcal | 6.9% | 5.9% | 1452 g |
| Squirrels | 19.6 g | 76 g | 25.8% | 22.2% | 388 g |
| Fats | 4.1 g | 56 g | 7.3% | 6.3% | 1366 g |
| Carbohydrates | 0.3 g | 219 g | 0.1% | 0.1% | 73000 g |
| Water | 75 g | 2273 g | 3.3% | 2.8% | 3031 g |
| Ash | 1.1 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.09 mg | 1.5 mg | 6% | 5.2% | 1667 g |
| Vitamin B2, riboflavin | 0.14 mg | 1.8 mg | 7.8% | 6.7% | 1286 g |
| Vitamin RR, NE | 12.9 mg | 20 mg | 64.5% | 55.6% | 155 g |
| Niacin | 7.69 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 266 mg | 2500 mg | 10.6% | 9.1% | 940 g |
| Calcium, Ca | 9 mg | 1000 mg | 0.9% | 0.8% | 11111 g |
| Magnesium, Mg | 24 mg | 400 mg | 6% | 5.2% | 1667 g |
| Sodium, Na | 66 mg | 1300 mg | 5.1% | 4.4% | 1970 |
| Phosphorus, Ph | 181 mg | 800 mg | 22.6% | 19.5% | 442 g |
| Chlorine, Cl | 77 mg | 2300 mg | 3.3% | 2.8% | 2987 g |
| Microelements | |||||
| Iron, Fe | 1.4 mg | 18 mg | 7.8% | 6.7% | 1286 g |
| Yod, I | 6 mcg | 150 mcg | 4% | 3.4% | 2500 g |
| Cobalt, Co | 8 mcg | 10 mcg | 80% | 69% | 125 g |
| Manganese, Mn | 0.02 mg | 2 mg | 1% | 0.9% | 10000 g |
| Copper, Cu | 80 mcg | 1000 mcg | 8% | 6.9% | 1250 g |
| Molybdenum, Mo | 11 mcg | 70 mcg | 15.7% | 13.5% | 636 g |
| Fluorine, F | 130 mcg | 4000 mcg | 3.3% | 2.8% | 3077 g |
| Chromium, Cr | 21 mcg | 50 mcg | 42% | 36.2% | 238 g |
| Zinc, Zn | 1.2 mg | 12 mg | 10% | 8.6% | 1000 g |
| Essential amino acids | |||||
| Arginine* | 1.51 g | ~ | |||
| Valin | 1.08 g | ~ | |||
| Histidine* | 1.1 g | ~ | |||
| Isoleucine | 0.94 g | ~ | |||
| Leucine | 1.65 g | ~ | |||
| Lysine | 2.19 g | ~ | |||
| Methionine | 0.37 g | ~ | |||
| Methionine + Cysteine | 0.73 g | ~ | |||
| Threonine | 0.92 g | ~ | |||
| Tryptophan | 0.31 g | ~ | |||
| Phenylalanine | 0.88 g | ~ | |||
| Phenylalanine+Tyrosine | 1.63 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 1.08 g | ~ | |||
| Aspartic acid | 1.61 g | ~ | |||
| Hydroxyproline | 0.18 g | ~ | |||
| Glycine | 0.76 g | ~ | |||
| Glutamic acid | 2.35 g | ~ | |||
| Proline | 0.84 g | ~ | |||
| Serin | 0.84 g | ~ | |||
| Tyrosine | 0.75 g | ~ | |||
| Cysteine | 0.35 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 10 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.17 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.03 g | ~ | |||
| 16:0 Palmitinaya | 0.9 g | ~ | |||
| 17:0 Margarine | 0.01 g | ~ | |||
| 18:0 Stearic | 0.21 g | ~ | |||
| 20:0 Arakhinovaya | 0.02 g | ~ | |||
| Monounsaturated fatty acids | 1.6 g | min 16.8 g | 9.5% | 8.2% | |
| 14:1 Myristoleic | 0.01 g | ~ | |||
| 16:1 Palmitoleic | 0.28 g | ~ | |||
| 17:1 Heptadecene | 0.01 g | ~ | |||
| 18:1 Oleic (omega-9) | 1.3 g | ~ | |||
| Polyunsaturated fatty acids | 0.61 g | from 11.2 to 20.6 g | 5.4% | 4.7% | |
| 18:2 Linolevaya | 0.53 g | ~ | |||
| 18:3 Linolenic | 0.03 g | ~ | |||
| 20:4 Arachidonic | 0.05 g | ~ | |||
| Omega-3 fatty acids | 0.03 g | from 0.9 to 3.7 g | 3.3% | 2.8% | |
| Omega-6 fatty acids | 0.58 g | from 4.7 to 16.8 g | 12.3% | 10.6% |
Energy value Broiler chicken breast is 116 kcal.
Main source: Skurikhin I.M. and others. Chemical composition of food products. .
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.
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NUTRIENT BALANCE
Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.
Product calorie analysis
SHARE OF BZHU IN CALORIES
Ratio of proteins, fats and carbohydrates:
Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards of a healthy diet or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.
If more energy is expended than it is received, the body begins to use up fat reserves, and body weight decreases.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
- Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance. Here .
The nutritional value- content of carbohydrates, fats and proteins in the product.
Nutritional value of food product- a set of properties of a food product, the presence of which satisfies the physiological needs of a person for the necessary substances and energy.
Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.
Broilers are a type of domestic chicken raised to produce a large volume of meat products in a relatively short time. This group includes many different breeds, differing in the characteristics of their maintenance, growth and weight gain rates, feeding regimes, appearance and quality characteristics of the products. Their correct choice, based on a comparison of advantages and disadvantages, is also very important, especially for new farmers. You will learn from this article how to correctly select the broiler breed for breeding and fattening, and what types of meat chickens are the most popular and profitable today.
How were hybrids obtained?
Broiler chicken breeds have been selected for decades and are still undergoing transformation. At the same time, interline crossings make it possible to obtain individuals of the greatest mass among meat and meat-egg ones. Such a bird reaches slaughter carcass weight by six months of age and is characterized by increased viability and resistance to common chicken diseases.
The practice of breeding began at the beginning of the twentieth century and by the middle of it had already reached its peak. So, the first ancestors of broilers were White Primutroki and. Then a cross was carried out with New Hampshire, Jersey and Langshan chickens. Today, hybrids are actively bred both in households and in industrial production. 
The main goal of breeders was and remains to obtain a hybrid that gains muscle mass in the shortest possible period of time. In this case, the least resources should be expended.
Advantages and disadvantages
Meat broiler breeds are characterized by a massive horizontal body and short legs. Most breeds of this variety are unpretentious in keeping and feeding, and are resistant to unfavorable environmental conditions and cold. Among the main advantages of broilers over other chickens:
- heavy weight(many individuals reach a mass of seven to eight kilograms);
- fast growth, development and weight gain (slaughter can be carried out within one and a half to two months after the start of fattening);
- calm and peaceful disposition.
The varieties are characterized by early ripening, while feed costs are low.
A significant disadvantage of chickens is low egg production. However, if chickens are sent to slaughter at the age of two months, this criterion will be insignificant.
Can broilers lay eggs?
Like other meat varieties of poultry, broilers lay eggs. However, it will not be possible to raise them to obtain this particular product, since on average they produce about one hundred to one hundred and twenty eggs per year. It is better to use for this purpose. However, it is important to note that some breeds of chickens can lay up to one hundred and eighty to two hundred each year. At the same time, the egg productivity of broilers is stable, in contrast to the productivity of laying hens. They show greater egg production. They should be chosen if this criterion is important.
Of course, broiler chickens, like birds of the egg and meat-egg production types, also lay eggs.
Despite the fact that egg production is an unimportant criterion for early maturing chickens, stable laying is recommended if you plan not only to raise them directly for meat, but also to breed them.
Common Breeds
For industrial and domestic use, it is useful to purchase popular crosses and breeds. The best of them have increased early maturity and weight gain potential.
Cobb 500
This name is given to broiler chickens, which are characterized by the greatest early maturity and are grown on an industrial scale, on farms and in households. In general, it does not require care, but obtaining the maximum possible income requires compliance with all basic feeding and maintenance conditions. 
Main characteristics of the bird:
- Chicken carcasses have an appetizing appearance, golden skin and good meatiness. In addition, they have good taste characteristics.
- In forty days the chicken gains a weight of two kilograms. The maximum weight of an adult chicken is about four kilograms.
- Growing Cobb 500 is relatively cheap.
- The breast of chickens is large and white. It has a large mass and excellent dietary properties.
The negative characteristics of the hybrid are weak immunity, poor resistance to diseases and the need for antibiotics. The productivity of individuals directly depends on the quantity and quality of feed.
Ross 308
This cross is unique due to its excellent productive characteristics regarding meat and eggs, as well as its extraordinary precocity. So, in one day he gains about fifty-five grams of muscle mass. Moreover, it is formed already at the initial stages of development of young animals and shows stable growth.
Factors affecting the growth and quality of Ross 308 broilers.
Main characteristics of the cross:
- Due to increased precocity, by the age of two months, chickens reach weight two and a half to three kilograms or more.
- Broilers have short legs and a massive body. The breast is dense and large, has excellent taste and dietary qualities.
- Ross 308 is unusual for meat egg-laying breeds. Thus, they can produce over one hundred and eighty eggs per year.
- Birds are unpretentious in feeding and care.
Chicken carcasses have a pleasant and appetizing appearance, yellow skin. The meat is suitable for preparing any dishes.
Hubbard F-15
It is profitable to keep meat and eggs both in large enterprises and in households and farms. The survival rate of young animals is about ninety-eight percent, while the bird is characterized by unpretentiousness in maintenance and feeding. 
Main characteristics:
- Broilers are distinguished by their extraordinary precocity and by the age of two months they reach a weight of up to three kilograms and more. Adult birds grow up to eight to ten kilograms with good fattening.
- Hubbard's egg production is also extraordinary. Females are capable of laying up to two hundred large eggs per year, and the productivity indicator is stable for a long time.
- The absence of the dwarfism gene makes Hubbard chickens large and massive. The breast of their carcasses is white, soft and dense. It has good dietary and taste qualities.
The bird is unpretentious in keeping, but is demanding on temperature conditions. In addition, to reach their productivity potential, it is important to provide high-quality feed to the crosses.
For all broiler breeds, not only the volume and quality of feed is important, but also the feeding and walking regime. Food should be enriched with proteins; obesity associated with high-carbohydrate foods is also unacceptable.
Video
In this video they will show you how much they eat and how much Ross708 broilers weigh at 32 days.
https://youtu.be/5kU_A8x3Hk8
conclusions
- in production, in farming and at home it is beneficial due to its increased early maturity.
- Most broiler breeds show poor performance egg production, but some of them are characterized by increased productivity and can produce up to two hundred eggs per year.
- The advantage of raising broilers is the possibility of obtaining significant income in the form of meat products and funds from its sale within two to three months after the start of fattening.
- Hybrids tend to have large and massive chicken breasts, which has good dietary and taste qualities. They also have the same characteristics, only they are bred not only for meat, but also to produce a large number of eggs.
