I should have clarified, pumped was the wrong word to use referencing genetic modification in my original post. Fact is, unnatural chicken growth is a direct result of decades of selective breeding, this unatural process has the birds growing too fast and too large. Meat quality has dropped substantially, less protein and more fatty deposits, which is evident by how much chewier the meat is now. You can easily tell via "white striping" on an uncooked breast.
Because of this, a lot of these birds are unable to support their own body weight, and they end up laying in fecal matter under severely cramped conditions. This requires a very high amount of antibiotics to keep the chicken alive until its ready for slaughter at 6 weeks. By contrast, the birds I raise are 12-14 weeks to table, and have zero white striping. They do, however, weigh about 25% less, but the meat is fantastic.