你不該吃白紋雞胸肉的原因

Loved for its leanness, adaptability and inoffensiveness, chicken is a popular meat all over the world.

雞肉因低脂肪、高適應和無害性而風靡全球。

In fact, many people actively choose to eat chicken over red meat because they believe it's healthier.

事實上，許多人熱衷選擇吃紅色肉類中的雞肉，是因為相信它更健康。

But as a result of changing practices in poultry farming, it turns out chicken is no longer as good for us as it once was.

但由於家禽飼養的技術發生了變化，雞肉早沒以前那麼好了。

A new video by Compassion in World Farming has been released, aiming to educate the public about 'white striping' in chicken.

世界農場動物福利協會發布了一個新視頻，旨在告知大眾什麼是"白紋"雞肉。

More and more chicken breasts now have 'white striping' - strips of fat that appear as a result of a condition many of the birds develop in factory farms.

現在越來越多的雞胸肉都有"白紋"--許多在工廠化農場培育出的家禽身上都會出現的條狀脂肪。

Truly lean chicken breast won't have any of the white striations, but all you have to do is pop down to your local supermarket to see how common it is for what we're sold to be covered in white stripes of fat.

真正精瘦的雞胸肉不會有任何白色條紋，但你只要跑一趟附近的超市，就會發現覆着脂肪白紋的肉十分常見。

The stripes come about as a result of the way the chickens are raised - they're produced on a mass scale and farmers are doing everything then can to make the chickens bigger, quicker.

條紋的產生源自這些雞的飼養方式--它們是被規模化飼養的，而且養殖員採取了各種手段來讓它們長得更大、更快。

This means the chicken we eat may be a lot fattier and less nutritious than it used to be.

這意味着我們吃的雞肉可能更加油膩，並且更沒有營養。

A study last year by the University of Arkansas and Texas A&M concluded that "the severity of white striping has increased in recent years," and found it present in 96 percent of the 285 birds they tested.

美國堪薩斯大學和德克薩斯農工大學在去年做的一項研究顯示："近幾年白紋肉的情況更加嚴重了"，他們檢測了285種家禽，其中96%都出現了白紋。

What's more, the researchers discovered that white striping "negatively impacts meat quality" and results in chicken that is less tender and absorbs marinades less easily.

此外，研究人員發現白紋會"損害肉質"，使雞肉沒那麼嫩，且不易吸收調味料。

A 2013 study also found that chicken breasts with the condition can contain 224 per cent more fat than normal ones.

2013年的一項研究也表明，白紋雞胸肉比正常雞肉多包含了224%的脂肪。

But according to Jaclyn London, R.D., Nutrition Director at the Good Housekeeping Institute, we shouldn't be swearing off the stuff: "Chicken - so long as it's not breaded and deep-fried - is a great source of lean protein (that also happens to be rich in B-vitamins, iron and vitamin B12)," she said.

但來自倫敦好管家研究院的營養師賈克琳指出，我們不該"一棍子打死"。她説："只要不是撒了麪包屑和油炸過的雞肉，它仍然是種很不錯的低脂蛋白來源（富含維B、鐵元素和維B12）。"

And a spokesman for the National Chicken Council told Buzzfeed white striping actually only affects a "small percentage of chicken meat" and "does not create any health or food safety concerns for people and the welfare of the chicken itself is not negatively impacted."

國家雞肉協會的一位發言人告訴Buzzfeed網, 白紋其實隻影響"很小一部分雞肉"，同時"並不會給人們帶來任何健康或食品安全方面的隱患，雞肉的營養價值也不會被損害。"

So you don't need to stop cooking your favourite chicken stir-fries, curries and roasts just yet, but let's hope more supermarkets and restaurants avoid factory-farmed birds.

所以你還不需要放棄烹飪你最愛的炒雞肉，咖喱雞和烤肉，但讓我們期待更多的超市和餐館能禁供工廠化養殖的家禽肉吧。