Hybrid chickens, often called turbo chickens or Frankenchickens, are now the most common type of chicken sold in many supermarkets and restaurants. In some regions, more than 80% of the chickens sold are of this type. These chickens are described as fatter, with less protein and more water content, which has raised concerns about their nutritional value and the cost to consumers. According to FranceAgriMer, each person in France consumed an average of 26 kg of chicken in 2025, a steady increase over thirty years. Meanwhile, consumption of other meats has either stayed the same or decreased. Chicken is popular for its mild flavor, ease of preparation, and the belief that it is a healthier option compared to meat like beef, as well as its relatively low cost. The rise in chicken consumption has been accompanied by the growth of fast food chains that specialize in fried or braised chicken, offering large portions for less than 8 euros. Turbo chickens are the result of over 70 years of selective breeding aimed at making them grow quickly and develop large pectoral muscles. These chickens can reach a weight of 3 kg in just six weeks, with their breast making up nearly 25% of their total weight, compared to about 10% in 1950. This rapid growth has caused physical changes, such as difficulty moving and an increased risk of muscle-related health issues. A 2019 study found that chicken breasts with abnormalities are present in all countries where fast-growing hybrids are used. In France, 50% of chicken fillets sold have white streaks, a condition that affects the texture and appearance of the meat. In countries like France, Italy, Spain, and Brazil, at least half of the fillets have some form of these issues, with 20 to 30% severely affected. In Italy, three out of five fillets are affected by a condition called wooden breast, with 42% moderately affected and 18% severely affected. While these abnormalities do not pose a health risk, they do impact the meat's sensory qualities and nutritional value. According to Massimiliano Petracci, a professor of food science and technology at the University of Bologna, fast-growing chicken meat has a lower nutritional density compared to meat from chickens that grow at a more moderate pace. Turbo chicken meat affected by white streaks can be up to four times fattier than expected, contradicting the idea that it is lean. A wooden breast piece contains about 12% less protein than normal meat and has lower levels of branched-chain amino acids, which are important for muscle function. The industry often uses the lower protein content as a way to sort affected pieces, redirecting them to processed foods or pet food. The "dilution phenomenon," where protein is replaced by water, can be seen in fresh meat displays, where standard chicken meat may appear to be sitting in a pinkish liquid. A 2015 study by Petracci’s team in Bologna found that a turbo chicken fillet loses 21.6% of its weight when cooked, but this can rise to 29.5% if it is affected by both white streaks and wooden breast syndrome. For those seeking better nutritional value, slower-growing chickens, such as Label Rouge, Organic, or European Chicken Commitment varieties, are considered safer options, despite their higher cost per kilogram.