Effects of Hard and Soft Scalding on Defeathering and Carcass Quality of Different Breeds of Chickens

SIMPLE SUMMARY: Soft scalding at 57 °C for 120 s is suitable for broiler chickens for desirable defeathering effects and favorable breast meat and skin color. Hard scalding at 60 °C for 60 s is optimal for layers and the local strain of RF country chickens because of its capacity to ease defeatherin...

Descripción completa

Detalles Bibliográficos
Autores principales: Shung, Chia-Cheng, Hsin, Kun-Yi, Tan, Fa-Jui, Chen, Shuen-Ei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9686902/
https://www.ncbi.nlm.nih.gov/pubmed/36428373
http://dx.doi.org/10.3390/ani12223145

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9686902/
https://www.ncbi.nlm.nih.gov/pubmed/36428373
http://dx.doi.org/10.3390/ani12223145

Ejemplares similares