Common misconceptions about chicken and eggs: Why do chickens grow in 42 days?

Some claims regarding chicken meat and eggs, the consumption of which is increasing day by day, can cause confusion among the public. Assoc. Prof. Dr. Canan Kop Bozbay, who made statements on subjects such as hormone use, the effect of GMO feeds, cooking time, egg color and content, drew attention to the importance of accessing accurate information in the light of scientific data in order to protect public health.

"HORMONE USE IS BOTH PROHIBITED AND TECHNICALLY NOT POSSIBLE"

Bozbay, who emphasized that there is no scientific basis for the claims that hormones are used in chickens, said, “In Türkiye, giving hormones to chickens is both legally prohibited and technically impossible. Hormones must be injected every day to be effective, which is practically impractical and costly. In addition, the use of hormone-containing feed is also ineffective because these molecules break down during digestion. The rapid growth of broiler chickens is possible thanks to genetic improvement, balanced feeding and controlled environmental conditions.”

ANTIBIOTICS CAN ONLY BE USED FOR THERAPEUTIC PURPOSES

Bozbay stated that the use of antibiotics for growth purposes is also prohibited, and that these drugs can only be used under veterinary supervision and in the treatment of diseases, and that the products obtained from these animals are not offered for consumption during the "waiting period" afterwards.

GMO FEEDS DO NOT PASS INTO PRODUCTS

Emphasizing that the use of GMO raw materials in feed given to chickens does not pose a health risk, Bozbay said, “There is no GMO in the meat or eggs of chickens fed with GMO feed. These molecules are broken down in the digestive system. The World Health Organization and the European Food Safety Authority clearly state that these products do not pose a risk to human health.”

WHY DO CHICKENS GROW IN 42 DAYS?

Bozbay also responded to the question, “Chickens are growing very fast, is this natural?” and stated that this situation is entirely the result of genetic selection and scientific breeding practices. “Thanks to the breeding studies carried out since the 1950s, chickens are growing faster and making better use of feed. Environmental conditions are also meticulously managed,” he said.

WHY DOES CHICKEN MEAT COOK FAST?

Evaluating the observations that chicken meat is cooked in a shorter time compared to the past, Bozbay said, “Since today’s broiler chickens are slaughtered at a young age, their connective tissues are softer and their water content is higher. This causes them to cook more quickly.”

THE COLOR OF AN EGG DOES NOT REFLECT ITS NUTRITIONAL VALUE

Bozbay stated that whether the egg shell is white or brown does not make a difference in terms of nutritional value, and said, “Shell color depends entirely on genetic factors. The color of the egg yolk varies according to the amount of carotenoids in the feed. The darkness of the yolk is not directly related to nutritional value, it is just a visual difference.”

BLOOD STAINS AND CHALAZ IN EGGS ARE NOT HARMFUL

Bozbay also provided information about the blood stains or threadlike structures sometimes seen on eggs, emphasizing that these are natural formations and have nothing to do with fertilization or spoilage. “The white threadlike structure (chalaz) inside the egg is a natural structure that fixes the yolk in the middle and is an indicator of freshness,” he said.

ARE ORGANIC EGGS MORE NUTRITIVE?

Addressing the question of whether eggs from organic or free-range chickens are more nutritious, Bozbay said, “In such production systems, some nutritional elements may change; for example, omega-3 or some vitamin ratios may increase. However, there is no major difference in basic protein and energy values. Consumer preference comes into play rather than nutritional quality.”