Volume 22, Issue 163 (2025)
FSCT 2025, 22(163): 104-120 |
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khademi shurmasti D. Production challenges, nutritional quality, consumer market outlook of Antibiotic-free (Green) chicken meat. FSCT 2025; 22 (163) :104-120
URL: http://fsct.modares.ac.ir/article-7-76262-en.html
URL: http://fsct.modares.ac.ir/article-7-76262-en.html
Department of Agriculture, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran , dkhademi@gmail.com
Abstract: (63 Views)
The chemical composition and reasonable price of chicken meat have made it one of the best sources of animal protein. The use of antibiotics in poultry has caused the accumulation of its residues in the meat and then antibiotic resistance subsequently. To overcome this problem, therefore, antibiotic-free (green) meat production has been developed. By searching international and internal databases, the results and achievements presented in various scientific documents have been widely reviewed. Reviewed results showed that antibiotic resistance, as one of the major global public health concerns, is also an important problem in our country. The “One Health” approach, including the connection of human health, animal health and the environment, has been emphasized to deal with complex health challenges such as antibiotic resistance. Antibiotic-free meat production is associated with challenges that have increased its production costs. At the same time, green meat has better nutritional and healthy properties than normal ones, and if public awareness increases, a suitable distribution and supply network, and especially a balanced price, can become a priority in consumer choice. In conclusion, by accepting the principles of the concept of One Health, the effect of antibiotic resistance can be reduced, as well as the responsible use of antibiotics, and the ongoing research and development to achieve effective and safe alternatives, the effectiveness of antibiotics protected, and a healthier future will ensure for humans, animals and the environment.
Article Type: Analytic Review |
Subject:
Food quality control
Received: 2024/07/25 | Accepted: 2024/10/27 | Published: 2025/08/23
Received: 2024/07/25 | Accepted: 2024/10/27 | Published: 2025/08/23
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