lvysaur
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- Mar 15, 2014
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I have access to pastured chicken (the real free range, although chickens don't survive on grass alone). Does anyone know what this means, regarding the fatty acid content of the chicken?
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Mittir said:Someone asked RP similar question in a recent KMUD interview about egg yolk.
I believe same thing is applicable to chicken fat. He said that the egg yolk has less PUFA
when chickens are fed whey and sugary fruits. IIRC In another interview he mentioned that
grass/leaves has good amount of PUFA. So, grass fed non-ruminant animal's fat can have considerable
amount of PUFA. I think It is best to avoid chicken fat. You can also do some google search on
fatty acid profiles of different animals on various diets. I remember seeing those type of studies.
PUFA content of animal also depends on surrounding temperature. He mentioned how fish
in amazon has very saturated fat due to high temperature.
RP has mentioned that some type bacteria in ruminant gut converts PUFA to saturated fatlvysaur said:So how would ruminant meat have fewer PUFA from grass feeding? I know they have bacteria that digest cellulose for them, but I don't see how they'd have a lighter PUFA load from eating the same stuff.
Would a store bought pastured chicken cut it for you?Yeah... It depend's what does someone mean by pasture raised chicken. If there's too much chickens per acre, they're not being rotated often enough, the pasture is not suitable for chickens (the grass is too long and or/old), they are not getting too much food from the pasture. It's better for hygiene, they get sunshine etc, but they might not eat too much stuff from pasture. Depending on many factors usually chickens get around 30% (+-20%) from pasture.
My grandma told me that when she was young she used to gather sugar beets around the roads leading to sugar factory, then she fed them to her chickens. She said they would kill you for that stuff.
Even 30 years ago farmers in Poland used to feed pigs and chickens with potatoes. Nowadays they don't do it anymore because it's more time consuming than feeding them mainly grains/commercial formula (you need to cook/steam potatoes first before you feed them). Also in the pasture situation feeding potatoes (or any other starchy vegetables) might be less convenient, as to give the same amount of calories you need to carry 4x times that weight as moisture content of vegetables is around 70-80% and grains/commercial feed is around 15%.
A couple other points to add might be to ask if the chickens are fed soy. Soy 'residue' shows up in the animal products (its been proven to show up in yolks, as for meat I don't know if it has been proven but I have much anecdotal evidence). Meat chickens don't forage much, even if given access to pasture, they are chronically hungry because they grow so rapidly, they will tend to stay near the feeder - imo pasturing them is more for quality of life. Some farmers who pasture broilers will cheat by dumping their ration onto the pasture itself to force the broiler to peck through the organic matter for the ration - seriously. Chicken tastes good but is nutritionally inferior to grass-only ruminant (ie beef/lamb), imo, and has an entirely different fatty acid profile.I have access to pastured chicken (the real free range, although chickens don't survive on grass alone). Does anyone know what this means, regarding the fatty acid content of the chicken?
Yea, there's all sorts of "cheats" to get a certain label without doing the diligence, have your cake and eat it too.A couple other points to add might be to ask if the chickens are fed soy. Soy 'residue' shows up in the animal products (its been proven to show up in yolks, as for meat I don't know if it has been proven but I have much anecdotal evidence). Meat chickens don't forage much, even if given access to pasture, they are chronically hungry because they grow so rapidly, they will tend to stay near the feeder - imo pasturing them is more for quality of life. Some farmers who pasture broilers will cheat by dumping their ration onto the pasture itself to force the broiler to peck through the organic matter for the ration - seriously. Chicken tastes good but is nutritionally inferior to grass-only ruminant (ie beef/lamb), imo, and has an entirely different fatty acid profile.