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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |