The Effect of Feather Removal During Processing on the Xanthophyll Content of Broiler Skin

Three experiments were conducted to study the influence of mechanical feather removal on the xanthophyll content of broiler breast skin and feather tract. A reduction in the amount of xanthophyll in the breast skin and feather tract occurred when the birds were scalded and picked. The largest decrease occurred after scalding when the skin was considered and after picking when the feather tract was examined. The skin had a larger amount of xanthophyll per 100 cm.2 following picking than was present after scalding. Exposing the carcasses to the scald water for 60, 120 or 180 seconds resulted in no changes in xanthophyll content of either the breast skin or feather tract. When the carcasses were exposed for 60 or 90 seconds in another experiment, an increase in xanthophyll per 100 cm.2 of breast skin was found to occur as the scald time was increased. A decrease in the amount of xanthophyll per 100 cm.2 was noticed to occur after picking for either 20, 40, 60 or 80 seconds when scalded for 60 or 90 seconds. The xanthophyll per 100 cm.2 of feather tract decreased when picked after being scalded for 90 seconds.