EUROPEAN POULTRY - FROM OUR FARMS TO YOUR TABLE

This document outlines the nutrition claims that can be used as part of the EUROPEAN POULTRY – FROM OUR FARMS TO YOUR TABLE campaign, in accordance with EU regulations on nutrition claims (Regulation 1924/2006/EC).

Turkey meat

Turkey meat is low in fat (skinless filet, skinless thigh).

Turkey meat is a rich source of protein with a high protein content. (Carcass, skinless fillet, skinless thigh).

Turkey meat is a source of vitamin D, E, B2, B3, B6, and B12 (carcass, skinless fillet, skinless thigh), potassium, phosphorus (carcass, skinless fillet, skinless thigh), and zinc (carcass, skinless thigh).

Turkey meat is low in saturated fat and low in sodium.

Turkey meat is low in fat (skinless filet, skinless thigh).

Chicken meat

Chicken meat is a rich source of protein with a high protein content. (Carcass, skinless fillet, skinless thigh).

Chicken meat is low in saturated fat and low in sodium.

Chicken meat is low in fat (skinless filet, skinless thigh).

Chicken meat is a source of vitamin A, D, E, B6, B5, and B12

Chicken meat is a source of potassium, zinc, phosphorus, and selenium

Goose meat

Goose meat is a rich source of protein with a high protein content. (Carcass, skinless fillet, skinless thigh).

Goose meat is a source of vitamins D, B6, and B12

Goose meat is a source of zinc, potassium, phosphorus, iron

Duck meat

Duck meat is a rich source of protein with a high protein content. (Carcass, skinless fillet, skinless thigh).

Duck meat is a source of vitamins B1, B2, B6, and B12.

Duck meat is a source of phosphorus, potassium, zinc, and iron.

Guinea fowl meat

Guinea fowl meat is a rich source of protein with a high protein content. (Carcass, skinless filet, skinless thigh).

Guinea fowl meat is low in saturated fat and low in sodium

Guinea fowl meat has low fat content

Guinea fowl meat is a source of vitamins B3, B5, B6, and B12

Guinea fowl meat is a source of zinc and iron

Sources:

Scientific article in Breeding Review No. 11/2010: “Dietary properties of meat of different poultry species”. Authors: Monika Michalczuk, Anna Siennicka, Warsaw University of Life Sciences.

Scientific article in Engineering Science and Technology ISSN 2080-5985: “Factors shaping the quality of crested poultry meat”. Author Agnieszka Orkusz.

Research paper, School of Life Sciences: “Dietary properties of poultry meat”. Authors: Monika Michalczuk, Anna Siennicka

Scientific article, Polish Society of Food Technologists: “The state of Polish research on the nutritional value of poultry meat”.

Author: Tomasz Lesiów

Published on the website of the French program promoting guinea fowl meat as part of the “Enjoy, It’s from Europe” campaign.

https://e-publication.adocom-digital.fr/CIP/2023/DP_Pintades_Septembre2023_val.pdf