Abstract
ACCORDING to Benjamin and Pierce (1937) the skin color in market chickens may range from white through cream to golden yellow and even to a dark brownish yellow. They stated that the white, cream, or golden yellow colors are satisfactory, although the lighter colors are preferred by discriminating consumers. They also stated that the market preference is for smooth yellow shanks. It is common knowledge among producers that there is a marked preference for yellow shanks and skin in broilers on the New York live poultry market.Lee (1911) reported that packers did not care about skin color except when they were supplying a special market that wanted deep yellow skin. These packers believed that deep yellow color could be obtained by adding molasses or, sometimes, artificial butter color to the fattening diet. Later, Lee (1914) found that the bleach produced by fattening with buttermilk varies with the quantity of .
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
