Poultry has one of the lowest fat contents of the common meats as long as you remove the skin which is a must (many toxins absorbed by the body are stored in the fat cells). The white meat has less fat than the dark. A baked skinless chicken breast has only ½ gram of saturated fat. Obviously the same breast deep fried with the skin is a different story. Turkey, ostriches and emus are similar while ducks and geese have higher fat content. Growth hormones and antibiotics are not widely used in poultry production however genetic engineering is a concern. Prefer organic, free range chicken to factory farmed (2). Healthier animals means more nutrtious, better quality meat.