Broiler chickens taste better when adjusted
Can you imagine someday going to a restaurant, ordering steak or chicken, and being asked “do you want the chicken that’s been adjusted?” Or for that matter, do you want the adjusted beef? For real….this was a study that was published in November where they took 50 broiler chickens, assigned them to two different groups (one that got adjusted and one group that did not). Both groups were kept under identical conditions (housing, feeding, and care), and at 65 days of age, the chickens were harvested. Their weights were recorded, and meat from both groups underwent a blind taste test involving 32 participants at a local county fair.
In the taste test, 75% preferred the adjusted chicken citing reasons such as juiciness, tenderness, and better flavor!! They tasted better! Only 16% preferred the non-adjusted group, and 9% found no difference.
In addition, the mortality rate of the adjusted group was 0% — none of them died prior to harvesting. In the non-adjusted group, there was a 12% mortality rate.
So, aren’t you glad you get adjusted?
The authors concluded that chiropractic adjustments in broiler chickens seem to positively influence mortality rates, overall weight, and meat quality.
Now we just need to be able to adjust more of these animals and make this a real, bigger story.
I know, this isn’t a real “personal” section, but it’s too cool of a story not to share. Just this week I told a friend that I wanted to start adjusting her chickens to see if the eggs taste better (I bet they would), but she said it would be too hard to catch them. LOL. Oh well, it could be a goal someday…..
Click here on this link if you want to read more about the study.