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Some Factors Influencing Shank and Skin Color in the Growing Chicken

1941; Elsevier BV; Volume: 20; Issue: 5 Linguagem: Inglês

10.3382/ps.0200437

1525-3171

John C. Hammond, H.M. Harshaw,

Meat and Animal Product Quality

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 . . .