RealityChickens are not painted. There are two ways to yellow the color of chicken meat: naturally, due to the breed of birds (generally chickens with colored feathers), and the color pigment can be intensified through feed rich in corn grains or other plants containing xanthophylls; artificially, through the birds' diet enriched with natural or synthetic products that help stimulate the yellowing of the skin pigment.

RealityAntibiotics are not routinely administered before slaughter, and there are strict withdrawal periods that ensure no antibiotics remain in the meat when it reaches the consumer's table. Antibiotics are used with caution, only when necessary and under veterinary supervision. In addition, strict regulations regarding withdrawal periods are followed to ensure that the chickens do not contain antibiotic residues. Moraru Farms and other responsible producers have taken steps to ensure that antibiotic use is managed responsibly.

RealityOne of the myths that regularly circulates on social media is that chickens are injected with water to increase their size and weight. This myth suggests that there are industrial devices used intentionally to enrich chicken meat with water at the expense of quality. The truth is, however, different. Chicken may sometimes appear to have a moist texture, but this is not the result of intentional water injection. Lymph, a natural fluid present in meat, can be the cause of the moist appearance. This lymph is naturally found in chicken breasts, especially when chickens consume large amounts of water, especially in the hot season. This is normal and is not a deliberate practice of water injection. It is important to emphasize that Moraru Farms does not inject water or other liquids to increase the volume or weight of chicken meat.

RealityOne of the common myths is that farm chickens are created in laboratories, in test tubes. This is far from reality. Crossbreeding animals to produce offspring with desired characteristics occurs naturally in the farm environment. For example, to obtain a productive breed, animal breeders select parents that show superior characteristics in terms of meat or egg production, depending on their objective. This selection does not involve genetic changes at the molecular level. This process has a long tradition in agriculture and has been used for generations to improve the qualities of farm animals.

RealityThe genetic improvement of farm chickens is mainly based on traditional selective breeding practices and does not involve genetic modification in laboratories. Chickens raised on farms for meat or egg production are subject to strict food safety rules. Chicken cloning is a rare technique and does not have a significant impact on the agricultural industry. Cloning is an extremely expensive and complex technique and is not widely used in meat or egg production. Cloned animals are rare and are usually used in research or elite breeding, not mass production.

RealityIn raising chickens attention is paid to the welfare of the animals and measures are taken to prevent health problems, but this does not involve the regular administration of antibiotics. Antibiotics are used in rare cases where a health problem occurs, such as a bacterial infection, and only under veterinary supervision. Moraru farms have adopted responsible practices regarding the use of antibiotics in raising chickens. It is important to understand that Moraru Farms are responsible producers and have taken steps to ensure that they provide consumers with healthy and safe, antibiotic-free meat. Chicks only receive vitamins and nutrients in their drinking water for the first 9-10 days of life to support their healthy development. In addition, they are vaccinated against viral diseases such as distemper to prevent the spread of these diseases among the herd.

RealityChicken can vary in its fat content depending on the portion selected and how it is prepared. For example, chicken breast is considered a leaner, low-fat option, while thighs and wings contain more fat. Yellow chicken meat is not necessarily fatty, because the pigment reflects, in most cases, the predominant color of the food consumed by the bird. In addition, there are breeds of chickens with atypical colored meat, such as the Brahma, which can have blue meat (and fat, according to the myth), but lean.

RealityBroilers are not raised in cages. They are often raised in large, well-ventilated sheds where they have enough space to move around and develop their bird-specific behaviors naturally. The poultry industry has evolved significantly in recent years, with an increasing focus on bird welfare. This has led to the development of high standards of avian welfare and strict regulations regarding the stocking density of chickens in sheds. Broilers are housed in such sheds to provide them with a controlled environment and to ensure effective management of their nutrition and health

RealityOne of the common myths about chicken is that it is full of growth hormones. In reality, European Union countries have banned the use of hormones in raising meat birds for food safety reasons. Even in the absence of added growth hormones, farm birds grow rapidly due to several factors such as adequate nutrition. The myth of growth hormones in chicken has had a significant impact on consumer perception. People have wondered if they should avoid eating chicken because of the supposed presence of hormones. In reality, chicken is an excellent source of lean protein and essential nutrients and is part of a balanced and healthy diet.

RealityThere is no commercially available genetically modified meat. When we talk about genetically modified chicken, we mean the process of using genetic engineering to introduce or modify certain characteristics of the chicken, such as rapid growth, disease resistance or feed efficiency. However, it is important to note that in the European Union, genetically modified chicken meat is not authorized for sale or consumption.