DIFFERENCE BETWEEN DQ CHICKEN AND OTHERS
Wet Market
Free Range
Local " Organic"
Ayam   Kampung
DQ Chickens Factory Chickens
1. No   sub-therapeutic antibiotics used to enhance growth, or to prevent disease.   Random lab tests on outlet chickens   done by independent lab
Sub-therapeutic   antibiotics used in feed and water. Withdrawal practice not known.
Sub-therapeutic   antibiotics used in feed and water. Withdrawal practice not known.
Sub-therapeutic   antibiotics used in feed and water. Withdrawal practice not known. Claims not to use antibiotics.    No lab test results shown to substantiate.
2. Chemical   free environment Disinfectants, sanitizers,   insecticides, pesticides, etc. routinely used
Disinfectants,   sanitizers, insecticides, pesticides, etc. routinely used
Disinfectants,   sanitizers, insecticides, pesticides, etc. routinely used Unknown.  Policy not stated openly.
3. Disease   control by culling and herbal medication.          
Disease control   by use of antibiotics. Disease control   by use of antibiotics. Disease control   by use of antibiotics.
Unknown. Practice not   stated openly.
4. Access to   fresh air, sunlight and clean fresh grass fields at all times.  At harvest time, chickens are on fresh   fields.
Access to outdoors but   within a limited area around the reban. At harvest, grounds are dirty. May use oil palm estates which are chemical laden. Access to outdoors but   within a limited area around the reban. At harvest, grounds are dirty. May use oil palm estates which are chemical laden
Raised in   crowded rebans Raised in   crowded rebans
5. Grassfed   on organic fields grown with grasses, legumes, vegetables and natural foods   such as insects, etc. No meat bone and blood meal or fish meal  used.  Supplemented with grains.
Fed mainly grain-based   feed and animal or fish protein. Fed mainly grain-based   feed and animal or fish protein.
Fed mainly grain-based   feed and animal or fish protein.
Unknown.  Tests have indicated presence of animal and   fish fatty acids and high omega 6 indicating high grain-based feed.
Not debeaked and permitted to express natural behaviour
Some are   debeaked and live in highly stressed environment Not debeaked and permitted to express natural behaviour
6. Not   debeaked and permitted to express natural behaviour Some are   debeaked and live in highly stressed environment
Limited outside access to areas around the reban; often smelly and   dirty when time for harvesting.
Limited outside access to   areas around the reban; often smelly and dirty when time for harvesting.
7. Permitted   to roam on fields with 25 to 40 sq ft of space per bird and moved from   pasture to pasture every two weeks. Crowded, often   less than 1 sq ft of space per bird Crowded, often   less than 0.75 sq ft of space per bird.
Meat color pale   due to harvesting at early age Meat color pale   due to harvesting at early age
Meat color pale
8. Meat   color is darker due to exercise and higher levels of myoglobin. Meat color pale
9. Breeds selected to be tender and   meaty and yet allowed to mature from 3 months to 5 months.
Ayam kampung   are tough and have poor meat:carcass ratio. "Choy Yin Kai"  breeds   are slaughtered at 60 days to 70 days. Ayam kampung are tough and have poor meat:carcass ratio. "Choy Yin Kai" breeds  are slaughtered at 60 days to 70 days. "Choy Yin Kai" breeds used and  are slaughtered at 60 days to 75 days.
Broilers are   slaughtered at between 37 to 45 days.
10. Excellent omega 6: omega 3 ratio, as   low as 4:1 for our DHA Herbal range. Click for latest test results.
Poor omega   6:omega 3 ratio, as high as 30:1 in the meat, 60:1 with the skin.
Poor omega   6:omega 3 ratio, as high as 30:1 in the meat, 60:1 with the skin. Poor omega   6:omega 3 ratio, as high as 30:1 in the meat, 60:1 with the skin.
Poor omega   6:omega 3 ratio, as high as 30:1 in the meat, 60:1 with the skin.
11. Traces or no lauric or myristic fatty acids in   the meat. May have high   lauric and myristic acids in the meat May have high   lauric and myristic acids in the meat May have high   lauric and myristic acids in the meat
May have high   lauric and myristic acids in the meat
12. Processed without chemical   disinfectants but using proprietory blend of organic acids.
Processed using   disinfectants e.g. chlorine. Processing   practices not known.  Some use chlorine to disinfect.
Processed using   disinfectants e.g. chlorine. Processed using   disinfectants e.g. chlorine.
13. Salmonella-free protocol in place Not known.  Policy not stated.
Salmonella-free   protocol in place for branded chickens.
None None