When it comes to life science and specially by considering animal-origin protein, one of the main topics to gain importance with respect to human nutrition and health is poultry science. Only in the United States, the total value of production from broilers, eggs, and turkeys and the value of sales from chickens in 2015 were $48.0 billion. Globally, the consumption and subsequently production of poultry products (meat and eggs) have been rising rapidly in recent years. Poultry meat production will increase to 130 million tons in 2030. This prediction shows a massive increase in animal feed demand, needed to satisfy the growth in the animal production. There are many reasons to consider a bird’s meat and egg for human consumption. Rich protein contents: Chickens provide more than 67.6% of the daily recommended value of protein. It consists of lean and low fat protein. Eating chicken will aid in your fight against bone loss, thanks to the protein punch it packs. Apart from protein, chicken is rich in several essential minerals like phosphorus and calcium that support your teeth and bones, as well as kidney, liver, and central nervous system function. Also, it is abundant in selenium which is known to cut the risk of osteoporosis or arthritis. Chicken meat is rich in B-complex vitamins (especially vitamin B6). They encourage enzymes and metabolic cellular reactions. Chicken also happens to be rich in niacin, one particular B vitamin that guards against cancer and other forms of genetic (DNA) damage. Chicken meat is an immune booster. Studies revealed that chicken meat inhibits migration of neutrophils, a type of immune cells, thereby preventing inflammation during common infections and boosting immunity. Apart from all the aforementioned priorities, the economic benefit of poultry production should also be considered. The contribution of poultry to the economy has been largely underestimated in the past. The price of chicken meat is lower than any other meat, almost ev
