Chicken color is often associated with better or worse meat quality: in reality, this is not the case, because there are multiple factors underlying the different pigmentation. Let’s discover them.
It often happens at the supermarket or at the butcher’s to find yourself faced with a “color dilemma”: why can chicken meat be yellow or white-pink? The factors on which the change in color depends are many and concern above all the food the animals are fed. The different pigmentation leads to the thought that there are differences in quality that involve the types in relation to flavor and consistency, but also in terms of health, therefore trying to understand whether it is better to buy the lighter product or the yellowish one. We can say it right away: the shade is not alone an indicator of value and the label remains the most reliable compass to verify what we are eating.
What Are The Differences Between Yellow Chicken and White Chicken?
Due to its versatility, chicken meat is one of the most popular in the kitchen. Compared to the cuts used for many recipes, the breast is undoubtedly among the most loved, and it is precisely here that the difference in color is clearly noticed. Let’s see what it is due to and what it means.
Diet
The first variable that particularly affects the color of chicken meat is linked to its nutrition. If the diet is rich in foods that contain carotenoids (corn above all, but also fresh grass or marigold flowers), these pigments accumulate in the lipid tissues and skin, giving the typical yellowish shade. On the other hand, if the bird is given other cereals such as wheat, soy (widely used for poultry) or sorghum, it will be whiter and pinker. Carotenoids such as xanthophylls, naturally present in corn or other vegetables, can be added to the feed as food coloring.
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