Chicken has well-documented health benefits, but different parts and preparation methods factor into how healthy your chicken-based meal turns out. Darker cuts like the thigh and drumstick contain higher caloric content than lighter cuts like the breast. Keeping the skin or frying chicken will also add saturated fat.
Vitamin A Content Of Chicken Mea
The lean protein in chicken is an excellent source of amino acids. Our bodies use amino acids to build muscle tissue, something that is particularly important as we age. Studies have also shown that higher protein intake helps to maintain bone mineral density. Eating chicken can help to build stronger muscles and promote healthier bones, decreasing the risk of injuries and diseases such as osteoporosis.
Research suggests that 25-30 grams of protein per meal can help us feel more full. Protein rich meals can make us feel fuller despite us eating less, which helps to promote better weight management. Healthier weight leads to improvements in risk factors for heart problems such as high triglyceride levels and high blood pressure. A food rich in protein, chicken can help with weight management and reduce the risk of heart disease.
Properly store and cook your chicken to prevent foodborne illnesses. Cross contamination during cooking or leaving chicken to sit out for too long can lead to bacterial growth that will get you seriously sick.
If you have to cut your chicken, use a separate cutting surface and knife to avoid cross contamination with other foods. When finished, thoroughly clean and sanitize the cutting surface and any kitchen tools that touched the raw chicken. Always wash your hands between touching raw meat and any other food.
Chicken meat contains a large amount of vitamin B3 (niacin), offering 56% of the RDI per 100 grams. In other words; a typical chicken breast should provide the full reference daily intake of this vitamin (1).
Fried and breaded chicken may be higher in unhealthy fats, carbs, and calories. Certain types of chicken are also heavily processed, and processed meat intake is associated with negative health effects.
Ingredients: Chicken & bone, chicken necks, broccoli, butternut squash, kale, chicken hearts, gizzards, liver,dried poultry liver, choline, coconut, iron proteinate, vitamin E, sodium ascorbate (source of vitamin C),algal oil (vegetarian source of DHA), selenium yeast, zinc proteinate, copper proteinate, manganese proteinate,mixed tocopherols, vitamin B3, calcium carbonate, vitamin A, vitamin B1, vitamin B2, vitamin B12,vitamin B6, ethylenediamine dihydriodide, vitamin B5, vitamin D3 , and vitamin B9.
Mean ( s) values of daily food and water intakes, urine volume, dry-matter digestibility and fecal moisture content in 12 cats fed a dry diet containing meat meal (MM), chicken meal (CM), or corn gluten meal (CGM)
Mean ( sχ̄) values of urinary nitrogen (N) excretion of nitrogenous compounds relative to the total N in 12 cats fed a dry diet containing meat meal (MM), chicken meal (CM), or corn gluten meal (CGM)
Mean ( sχ̄) values of urinary pH, urinary concentrations of struvite constituents, negative logarithm of struvite activity product (pSAP), and urinary struvite crystals in 12 cats fed a dry diet containing meat meal (MM), chicken meal (CM), or corn gluten meal (CGM)
However, when CM is used as the protein source of dry cat food, attention needs to be paid to its higher mineral contents, especially Ca and P. In this study it was planned to equalize the Ca and P content of the diets by adding Ca(PO4)2 and CaCO3 to MM and CGM diets. The Ca and P contents of both diets were higher than those used in the previous study (5), resulting in a higher value of dietary base excess, namely 352 mmol/kg for the MM diet, 472 mmol/kg for the CM diet, and 353 mmol/kg for the CGM diet, in this study versus 121 mmol/kg for the MM diet and 85 mmol/kg for the CGM diet in the previous study (5). Previous studies have shown a positive relationship between dietary base excess and urinary pH (8,9,19). In fact, urinary pH measured in this study (7.08 to 7.99) was substantially higher than that in the previous study (6.11 to 6.14) (5). In addition, consistent with struvite crystallization with increasing urinary pH (14,18), the number of struvite crystals present in the urine was also higher in this study (114 to 403 per μL) than in the previous study (2 > per μL) (5). Consequently, additional manipulation of dietary base excess may be needed when CM is used as the main protein source of dry cat food, because of its higher contents of Ca and P.
In this study, urinary pH was lowest in the CGM group, although dietary base excess was comparable among the 3 diets. The CGM contains higher concentrations of sulfur-containing amino acids that produce acidic urine when fed to cats (20). Although dietary methionine contents were adjusted by additional supplementation of D,L-methionine, dietary cystine contents were higher in the CGM diet (Table II). Considering that cystine contents in the diet were not taken into consideration for the calculation of dietary base excess, the higher cystine content may cause lower urinary pH when the CGM diet is fed. In fact, urinary pH decreased in cats fed a diet supplemented with L-cystine (unpublished observation).
The arginine content in the CGM diet was only slightly below AAFCO recommended minimum levels for maintenance (7) (97% of the minimum level). Since arginine is important in urea cycle to covert toxic ammonia to urea, additional arginine would be required when CGM is used as a single protein source for diet.
Formulated for the health and well-being of dogs, BLUE Life Protection Formula Chicken & Brown Rice Recipe is made with the finest natural ingredients enhanced with vitamins, minerals and other nutrients. Starting with delicious, high-quality deboned chicken, it features antioxidant-rich fruits and veggies and wholesome whole grains.
Vitamin D (also referred to as "calciferol") is a fat-soluble vitamin that is naturally present in a few foods, added to others, and available as a dietary supplement. It is also produced endogenously when ultraviolet (UV) rays from sunlight strike the skin and trigger vitamin D synthesis.
Vitamin D obtained from sun exposure, foods, and supplements is biologically inert and must undergo two hydroxylations in the body for activation. The first hydroxylation, which occurs in the liver, converts vitamin D to 25-hydroxyvitamin D [25(OH)D], also known as "calcidiol." The second hydroxylation occurs primarily in the kidney and forms the physiologically active 1,25-dihydroxyvitamin D [1,25(OH)2D], also known as "calcitriol" [1].
Vitamin D promotes calcium absorption in the gut and maintains adequate serum calcium and phosphate concentrations to enable normal bone mineralization and to prevent hypocalcemic tetany (involuntary contraction of muscles, leading to cramps and spasms). It is also needed for bone growth and bone remodeling by osteoblasts and osteoclasts [1-3]. Without sufficient vitamin D, bones can become thin, brittle, or misshapen. Vitamin D sufficiency prevents rickets in children and osteomalacia in adults. Together with calcium, vitamin D also helps protect older adults from osteoporosis.
Vitamin D has other roles in the body, including reduction of inflammation as well as modulation of such processes as cell growth, neuromuscular and immune function, and glucose metabolism [1-3]. Many genes encoding proteins that regulate cell proliferation, differentiation, and apoptosis are modulated in part by vitamin D. Many tissues have vitamin D receptors, and some convert 25(OH)D to 1,25(OH)2D.
In foods and dietary supplements, vitamin D has two main forms, D2 (ergocalciferol) and D3 (cholecalciferol), that differ chemically only in their side-chain structures. Both forms are well absorbed in the small intestine. Absorption occurs by simple passive diffusion and by a mechanism that involves intestinal membrane carrier proteins [4]. The concurrent presence of fat in the gut enhances vitamin D absorption, but some vitamin D is absorbed even without dietary fat. Neither aging nor obesity alters vitamin D absorption from the gut [4].
Serum concentration of 25(OH)D is currently the main indicator of vitamin D status. It reflects vitamin D produced endogenously and that obtained from foods and supplements [1]. In serum, 25(OH)D has a fairly long circulating half-life of 15 days [1]. Serum concentrations of 25(OH)D are reported in both nanomoles per liter (nmol/L) and nanograms per milliliter (ng/mL). One nmol/L is equal to 0.4 ng/mL, and 1 ng/mL is equal to 2.5 nmol/L.
Assessing vitamin D status by measuring serum 25(OH)D concentrations is complicated by the considerable variability of the available assays (the two most common ones involve antibodies or chromatography) used by laboratories that conduct the analyses [5,6]. As a result, a finding can be falsely low or falsely high, depending on the assay used and the laboratory. The international Vitamin D Standardization Program has developed procedures for standardizing the laboratory measurement of 25(OH)D to improve clinical and public health practice [5,7-10].
In contrast to 25(OH)D, circulating 1,25(OH)2D is generally not a good indicator of vitamin D status because it has a short half-life measured in hours, and serum levels are tightly regulated by parathyroid hormone, calcium, and phosphate [1]. Levels of 1,25(OH)2D do not typically decrease until vitamin D deficiency is severe [2]. 2ff7e9595c
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