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I don't imagine the nutritional value of either to be better or worse than the other. We don't eat the globs of fat (but I will consider rendering now that I have read about hencackle's pie crust). I found it interesting that for 19 weeks and as strong and active as the birds where that their insides where lined with beautiful yellow fat. Clean fat. The kind of fat that melts and makes a nice fond in the bottom of a roaster -unless you cut it all off and strip the skin.
The cornish roasters are bred for the large fast growing traits. There genetics have been bred for this to happen. That doesn't to the best of my husbands genetic engineering degree have anything to do with the nutritional value.
The commercial roaster have been not only bred (engineered) for the faster growth, plumper breasts, etc, and do often have a lining of fat in them but they have also been exposed to antibiotics and commerical feeds which I do believe alters the taste or the tenderness of the meat. The lack of sufficient exercise is what makes those birds more tender. Hence home grown birds, especially the styreotypical 'old rooster', being more active is what makes him a tough old bird and good for stewing.
Store chickens are also injected to make them more juicey/water filled/ tender. Read the fine print on some of the printed lables and you'll be suprised by what they inject them with but they are still able to lable them 'all natural' chicken.
I have never tried the jumbo cornish x rocks we are now raising so I will find it very interesting to
compare them to the run of the mill extra cockerals that we just processed.
I do know that the texture of a home grown bird is different from a commercial bird and the flavors differ. The home grown tastes so much better!
Gosh, does this answer your question?
I think I was rambling LOL
The cornish roasters are bred for the large fast growing traits. There genetics have been bred for this to happen. That doesn't to the best of my husbands genetic engineering degree have anything to do with the nutritional value.
The commercial roaster have been not only bred (engineered) for the faster growth, plumper breasts, etc, and do often have a lining of fat in them but they have also been exposed to antibiotics and commerical feeds which I do believe alters the taste or the tenderness of the meat. The lack of sufficient exercise is what makes those birds more tender. Hence home grown birds, especially the styreotypical 'old rooster', being more active is what makes him a tough old bird and good for stewing.
Store chickens are also injected to make them more juicey/water filled/ tender. Read the fine print on some of the printed lables and you'll be suprised by what they inject them with but they are still able to lable them 'all natural' chicken.
I have never tried the jumbo cornish x rocks we are now raising so I will find it very interesting to
compare them to the run of the mill extra cockerals that we just processed.
I do know that the texture of a home grown bird is different from a commercial bird and the flavors differ. The home grown tastes so much better!
Gosh, does this answer your question?
I think I was rambling LOL