Monacom Chicken

With the advent of consumption upgrades, we are not only satisfied materially with practicality, but also pursue good quality.

We must not only eat, but also eat well. Here is one of the largest meat’s product for human: chicken!

Mainly for many people who go to the supermarket to buy chicken. You was very puzzled when you arrived at the supermarket which there are many chicken stalls in the fresh food area. How to choose? The store said that they had kampong chicken, vegetable garden chicken, and low chicken, but they didn’t taste at all...

Are there different types of chicken?

The following will bring you the difference between what we call
Broiler
Kampong Chicken

Broiler

In Malaysia, the broiler chicken accounts for about 90% of the total breeding. It is characterized by chicken with a rather fast growth of more meat. The latest technology of feeding, light adjustment and temperature technology, today's broiler takes about 20 days to be raised to more than 3 kg and to be sold to the market. This is why they are so cheap.

Some people say that today's chickens have are injected with meat growth factors (estrogen) and hormones. In my opinion, I think general large-scale farms wouldn’t do that as it is an excessive job to inject drugs for hundreds of thousands or even millions of chickens. The other reason is that the cost of estrogen is too high, and the use of it does not necessarily make the chicken grow faster. Besides it contains high risk.Therefore, they are less likely to do so.

From the perspective of food safety, it is still possible to add antibiotics in feeding. Because intensive feeding can reduce the risk of disease in chickens. As these chicken are usually soft and with tasteless meat. This is because these broilers lack of exercise and are slaughtered before they develop completely.

For such broilers, we recommend it to be deep-fried, roasted and with plenty of seasonings to be used for cooking.

Kampong Chicken

Kampong Chicken usually consists of crossbreeding between the original Malay fowl, the jungle fowl and the exotic commercial breeds. Even though the breeding takes more than 3 months, they general weigh 2.0-2.5 kg. Mostly with black-red or maroon color. Due to their slow growth, breeding costs are higher. it is more expensive than broiler.

Malaysia’s Ministry of Agriculture did mixed kampong chicken and Portuguese chicken to form heavier chicken stocked with corn. it is a bit similar to what is now commonly known as farm chicken or Ma Cao chicken. Their chicken are larger in size, yet maintain the characteristics of a kampong chicken.

Chickens are omnivores. They eat Corn, cereals, flour, rice, grass, fruits, bugs. In my opinion, it is suitable to be cooked as white sliced chicken and chicken soup.

Rearing Method

The rearing method is essentially based on the density of the chickens.

1) Broiler - In captivity, chickens have a small range of activities and a high density. They are raised in cages or raised on flat ground.

2) Kampong Chicken - Free-range farming, chickens have a large range of activities and low density, and most of them are farmed under forests.

Kampong Chichken

Broiler

Three Steps to Discrimination Method

Part One (Common Sense)

(1) Chicken age

Broiler - 45 days to 70 days

Kampong Chicken - At least 90 days


(2) Weight

Broiler - There are meat-promoting ingredients in the feed and the weight is above 3.0kg.

Kampong Chicken - Since the free range does not eat feed, the weight will not be very large. The hen is generally 2.0kg and the rooster is 2.5kg.


(3) Quantity

Broiler - Generally, large-scale breeding can reach thousands to tens of thousands according to the size of the plant.

Kampong Chicken - There are few breeding, a few hundred or less.

Part Two (Exterior)

(1) Body type

Broiler - The body is large and fat.

Kampong Chicken - They are generally small in size, long, narrow and compact; although they are the same batch, their sizes will vary.


(2) Mouth (beak)

Broiler - The feathers are monotonous in color, mostly white, black, and yellow. The feathers are generally loose and dull (dark coat). Sold before they reach adulthood. The feathers are still growing, and they are plucked from their bodies. There are many hair follicle fluid (nutrient solution) and blood in the feather stems.

Kampong Chicken - The Feathers have various colors, mostly caused by the surrounding environment, physique and growth conditions. The feathers are compact, smooth and shiny. Sold after adulthood, plucked from the body, there is no hair follicle fluid (nutrient solution) in the feather stem, and no blood.


(3) Feather

Broiler - Generally, large-scale breeding can reach thousands to tens of thousands according to the size of the plant.

Kampong Chicken - There are few breeding, a few hundred or less.


(4) Chicken thigh

Broiler - The range of movement is small, the feed accelerates the accumulation of meat, and the shape of the thigh is stout hypertrophy.

Kampong Chicken - It has a wide range of activities, looking for food and running, and the shape of the thigh is slender


(5) Chicken feet

Broiler - The feet are large, thick, fatter and fleshy. The claws are sharp and easily broken and damaged. There are no calluses on the feet, and the skin of the feet is smooth and delicate, and the color is relatively white (lighter).

Kampong Chicken - The claws are relatively smooth, the skin on the feet is more calluses (large calluses on the soles of the feet), and the skin of the feet is rough and the color is relatively dark (darker).

Part Three (Quality of meat)

(1) Skin

Broiler - The skin is white, thick and loose.

Kampong Chicken - The skin is yellowish, thin, with fine pores.


(2) Quality of meat

Broiler - Generally choose the chicken breeds with a fast growth cycle, use feed and hormones, and the meat will feel thick and not firm.

Kampong Chicken - Every day in search of food, fighting, running, leg muscles are developed, the flesh is firm and elastic to the touch.


(3) Fat

Broiler - Generally, chickens are on the market when they are young, and they are in the growth stage when they are sold, so they have less body fat and are pale yellow or whitish.

Kampong Chicken - The growth cycle is sufficient, the accumulated fat is more and golden yellow, and the body fat of the chicken will be golden yellow.

*** The amount of fat will also affect people's health. Kampong chicken with relatively less fat will be healthier for human consumption!


(4) Chicken thigh

- Body

Kampong Chicken -The body does not have the stench of fish.

*** The fishmeal in the feed is metabolized to form amines, which makes the chicken smell fishy

-Taste

Broiler -The soup, (without MSG and spices), has no fragrance. After the soup is cooked, the chicken bones are more artilage, the meat is looser, rough, and has no savory taste, and the chicken soup is turbid.

Kampong Chicken -The soup is full of fragrance (without MSG and spices). After the soup, the chicken bones are hard, the meat is firm and elastic, and the taste is sweet and tender. The soup is transparent and clear.

Monacom Chicken’s Characteristic

Korean farming technology

Grown at natural pace (At least 3 months before selling).

The meat is firm, low fat and more suitable for who are doing confinement or having health problems.


Feed

Monacom Chicken

Although they stocking on the ground, there are foods such as insects and fruits under the forest, but these are far from enough, and other food still needs to be fed manually. But feeding is food not fed feed.

Feed ingredients are bean curd residue, pure rice, anchovies head, corn, shredded coconut, soy flour, Hermetia illucens L., Leaves of Moringa oleifera, Chinese Pennisetum and etc.