The Xanthophyll Content and Color of Broiler Skin After Scalding

Abstract

Two hundred eighty 8 week-old broilers were used to determine the influence of scald water temperature and scald time on the xanthophyll content and color of broiler breast skin and feather tract. In the first experiment the birds were scalded for 60 seconds at 50, 53 or 56°C. The second experiment was conducted the same as the first except that the birds were scalded at 53°C for either 30, 45, 60 or 75 seconds prior to being picked for 60 seconds. The skin color was determined using a Hunterlab Model D 25 Color Difference Meter. The xanthophyll was extracted from the skin and feather tract using acetone extraction and the amount of xanthophyll determined using a Coleman Model 14 spectrophotometer at 475 mμ.Significant decreases in both skin color and xanthophyll content were found as the temperature of the scald water increased. As much as 30% of the xanthophyll was removed and the yellow color of the skin was markedly decreased as the temperature was increased. The greatest loss occurred as the temperature was increased above 53°C. Significant decreases in xanthophyll content of the skin were found as the scald time was increased. The greatest loss occurred as the scald time was increased from 30 to 75 seconds. The color of the skin was not affected by increased scald time.