DIFFERENCEBETWEENDQCHICKENANDOTHER3

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.

Claims not to use antibiotics. No lab test results shown to substantiate.

2. Chemical free environment

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.

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

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.

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.

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

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.

"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.

11. Traces or no lauric or myristic fatty 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.

13. Salmonella-free protocol in place

Not known. Policy not stated.

Salmonella-free protocol in place for branded chickens.

None