Five steps to increase efficiency in broiler slaughter plants

In order to produce high-quality chicken products, the chickens go through a series of operations and treatments from the chicken farm to the slaughterhouse. The entire production process must meet strict hygiene requirements, and finally produce qualified chicken products. XAf China Feed Industry Information Network - based on feed, serving livestock

Before the broiler is slaughtered, the chickens must be taken from the chicken house to the chicken baskets, transported to the slaughterhouse, and then unloaded into the slaughterhouse. The chicken is hung on the slaughter line and undergoes a series of links such as corona, slaughter, blood purification, hair removal, sputum, detection, cooling, grading and packaging. Due to the complexity of the production and processing process, many factors may reduce meat yield and carcass grade, which ultimately affects the overall effectiveness of the company. XAf China Feed Industry Information Network - based on feed, serving livestock

Disease factors during the feeding process, injuries to the chickens before slaughter, improper commissioning of the slaughtering equipment, and operational errors during the process of gaming can cause the carcass quality to decline and affect the overall efficiency of the enterprise. Therefore, improving the meat yield and carcass quality is the best way to increase the benefits. In fact, due to the different management levels among companies, the meat yields vary greatly, and the meat yield and body quality have huge potential for tapping potential. XAf China Feed Industry Information Network - based on feed, serving livestock

Table 1 compares the average slaughter rate in Europe and the United States (the ratio of carcass to gross weight after removal of chicken head, chicken feet and viscera) and the average slaughter rate of the top 25% companies. The split yield rate is one of the main indicators used in China to assess the management level of the slaughter plant. In addition to the ketones including the European and American concepts, chicken head, chicken feet, heart, sputum, sputum and other internal organs are also calculated to the yield. . XAf China Feed Industry Information Network - based on feed, serving livestock

Table 1.jpg XAf China Feed Industry Information Network - based on feed, serving livestock

This paper focuses on the problems in these processes and proposes management and regulatory measures to improve meat yield and carcass quality. XAf China Feed Industry Information Network - based on feed, serving livestock

First, catch chicken, basket and live chicken transport XAf China feed industry information network - based on feed, service animal husbandry

Catching chicken can be done by hand or by machine. From a worldwide perspective, most companies are manually grabbing chicken. Because chickens are not accustomed to external stimuli, members of the chicken group must first be trained to reduce stress on the chicken. The entire chicken-caught process is designed and implemented to maintain a minimal stress response, resulting in higher meat production by reducing blood stasis, injury to wings and legs, reducing heat stress and deaths at the slaughterhouse. According to the study, 90% of the congestion occurred 12 to 24 hours before slaughter, and the areas where congestion usually occurred were chest (42%), wings (33%) and legs (25%). XAf China Feed Industry Information Network - based on feed, serving livestock

Increase the light time on the day before the release to improve the activity of the chicken. The chicken cannot grasp the neck and wings. By grabbing the chicken legs, in the end, each person can catch a few chickens to ensure proper and safe. Everyone has not reached a consensus. It is generally considered that it is appropriate to grab two chickens in one hand, but it is also reported that it is safe to catch 6 chickens at a time. . It has been shown that placing chickens in a cage from a height of more than 40 cm increases the proportion of wings injured and should avoid loading more than 1.5 meters. XAf China Feed Industry Information Network - based on feed, serving livestock

Figure 1.jpg XAf China Feed Industry Information Network - based on feed, serving livestock

A well-planned outbound kiosk can reduce the number of bruises and deaths of the chickens arriving at the slaughterhouse (Death on Arrjval, DOAs). In the hot summer, in order to reduce the heat stress during the chicken catching or loading process, the mobile fan is used to cool down (Figure 1). Carcass transport before slaughter can cause carcass pollution and loss of meat production. Long-distance transportation (six hours and more), due to the fatigue of the journey, the chickens become unresponsive during the slaughter process, which will reduce bruises: but long-distance transportation will slow down the gastrointestinal tract and increase the shrinkage of the chickens ( Gross weight loss). The most serious weight loss occurred 6 hours after fasting. XAf China Feed Industry Information Network - based on feed, serving livestock

Second, receiving, waiting to be slaughtered and hanging chicken XAf China feed industry information network - based on feed, service animal husbandry

Figure 2.jpg XAf China Feed Industry Information Network - based on feed, serving livestock

First of all, it should be noted that the empty chicken baskets should be cleaned before loading the chickens to minimize cross-contamination. Secondly, the time to be slaughtered should be shortened as much as possible. In the area to be slaughtered, the birds need to have sufficient ventilation to minimize the mortality and excessive shrinkage. A well-designed area to be slaughtered should be equipped with a high-speed fan (Figure 2) to remove heat from the cage or create a wind-cooling effect to reduce heat stress in the chicken. In hot areas, the slaughter area should also be equipped with a spray system. When the outside temperature exceeds 24 °C, the exhaust fan is used. When the outside temperature exceeds 27 °C, the spray system is activated. According to the study, 40% of all chickens that died at the slaughterhouse were caused by heat stress. Chickens require less than 0.25% mortality from loading to pre-slaughter. XAf China Feed Industry Information Network - based on feed, serving livestock

Broilers should be fasted for 8 to 12 hours before reaching the slaughterhouse. This will help the chickens clean up the gastrointestinal tract for a sufficient period of time, thus reducing the contamination of the corpus callosum in the intestines during processing. However, the fasting time (more than 13 to 14 hours) will cause loss of the mucosa in the intestine, resulting in a decrease in carcass yield. When the intestinal wall falls off, the chicken manure at the bottom of the chicken basket will have a red-orange appearance, the intestine will be more fragile, and it will break easily when rubbed. XAf China Feed Industry Information Network - based on feed, serving livestock

Unloading and hanging process, avoiding rough handling, preventing workers from throwing the chicken cage directly from the height of the car onto the conveyor belt, in order to minimize the occurrence of cyanosis, broken legs, broken wings, and red-winged tips. When the chicken basket bounces smoothly at a small angle of inclination rather than bounces back and forth, the bruise is minimal. In the unloading area, we often see dilapidated chicken baskets and chickens running around. Dilapidated chicken baskets often result in damage to the birds and loss of meat production. Therefore, the daily maintenance management of chicken baskets is a necessary work requirement. XAf China Feed Industry Information Network - based on feed, serving livestock

Common problems in the process of hanging chickens include excessive light intensity in the hanging chicken area; incorrect hanging chickens (one leg hanging); the production line is not full of chickens and the phenomenon of catching chickens is not equal. XAf China Feed Industry Information Network - based on feed, serving livestock

1 The light intensity of the hanging chicken area is too large. XAf China Feed Industry Information Network - based on feed, serving animal husbandry

Figure 3.jpg XAf China Feed Industry Information Network - based on feed, serving livestock

The hanging chicken area should be shaded and low-intensity light should be used to reduce the excitement of the chicken. Excessive light intensity leads to a feast of chickens and a decrease in meat production and a decrease in the rate of authenticity. In order to reduce the stress level of the chickens, it is required to install a shading facility to form a dark hanging chicken area. The hanging chicken area uses blue or green light, which seems to be the most effective way to calm the chickens. Make sure that the gap between the chicken pat and the fixed rod is kept to prevent the chicken from hanging back and forth. Install the chest plate (Figure 3) to keep the birds calm and avoid the chickens struggling and flapping their wings to cause bruises. XAf China Feed Industry Information Network - based on feed, serving livestock

2 Hanging chicken way is not right XAf China Feed Industry Information Network - based on feed, serving animal husbandry

Figure 4.jpg XAf China Feed Industry Information Network - based on feed, serving livestock

The chicken hanging on one leg is seriously damaged by the chicken, and it is prone to thigh dislocation bleeding (Fig. 4). XAf China Feed Industry Information Network - based on feed, serving livestock

3 catching chicken methods is not right XAf China feed industry information network - based on feed, serving animal husbandry

Figure 5.jpg XAf China Feed Industry Information Network - based on feed, serving livestock

If the chicken catching method is wrong (Fig. 5), the more serious the chicken resistance, the more force it needs to hang the chicken. When the chicken is hung, the friction caused by the drag causes the chicken feet to become red. The pressure of catching the chicken causes the elbow joint to become red, and all the pressure is applied to the leg to cause congestion. XAf China Feed Industry Information Network - based on feed, serving livestock

Figure 6.jpg XAf China Feed Industry Information Network - based on feed, serving livestock

The correct way to hang chicken is to grab the chicken leg instead of grabbing the elbow joint of the chicken. The force is applied to the chicken leg (Fig. 6). There is no drag pressure on the chicken claw to prevent the chicken feet from becoming red. XAf China Feed Industry Information Network - based on feed, serving livestock

Third, corona, slaughter and leachate XAf China feed industry information network - based on feed, service animal husbandry

Slaughter and leachration are common steps in all slaughterhouses, but if not handled properly, it is one of the most lost and degraded products. Broiler corona usually has a current of 12 to 150 mA per chicken and lasts for 2 to 11 seconds. The corona process affects the overall quality of the leachate, the feathers and the chicken. After corona, you must ensure that the chicken does not wake up during the blood separation process. Too high a corona voltage may cause bleeding of the wings, redness of the skin, difficulty in removing the feathers, broken bones and blood in the chicken. XAf China Feed Industry Information Network - based on feed, serving livestock

1 Excessive electric shock XAf China feed industry information network - based on feed, service animal husbandry

Figure 7.jpg XAf China Feed Industry Information Network - based on feed, serving livestock

Excessive electric shock can cause more chickens to be damaged, blood in the meat and lower the authenticity rate (Figure 7), which can also lead to difficulty in hair removal. XAf China Feed Industry Information Network - based on feed, serving livestock

2 insufficient electric shock XAf China Feed Industry Information Network - based on feed, serving animal husbandry

Figure 8.jpg XAf China Feed Industry Information Network - based on feed, serving livestock

Insufficient electric shock can cause the chicken to dying, causing the wings to become red or damaged (Figure 8). Insufficient electric shock requires more artificial killing, and even the chicken is alive before scalding. XAf China Feed Industry Information Network - based on feed, serving livestock

The reasons for the poor electric shock of chickens are as follows: XAf China Feed Industry Information Network - based on feed, serving animal husbandry

First, the chicken is not fixed: the chicken will struggle when the electric shock device is electrically shocked, causing the closed circuit to be interrupted. When the chicken is quiet, the closed circuit is restored and the chicken is shocked again, which can result in inconsistent effects of excessive electric shock and electric shock. XAf China Feed Industry Information Network - based on feed, serving livestock

Second, the chicken was shocked in advance: the water was spilled from the entrance of the electric shock slot, causing the chicken to be shocked before entering the electric shock slot, causing damage to the wing domain. XAf China Feed Industry Information Network - based on feed, serving livestock

Third, there is too much water in the electric shock tank: If there is too much water in the electric shock tank, the water will overflow to the ground and cause the current to be grounded, resulting in inconsistent electric shock effect and waste of water. XAf China Feed Industry Information Network - based on feed, serving livestock

Fourth, the electric shock current is too large: the electric shock current is too large, causing blood spots and other electric shock damage. XAf China Feed Industry Information Network - based on feed, serving livestock

The following measures can effectively solve the problem of poor electric shock: XAf China Feed Industry Information Network - based on feed, service animal husbandry

One is to install two guide rods: In order to solve the problem of chicken falling off and multiple electric shocks, this problem can be solved by installing a shock guide rod on each side of the device. XAf China Feed Industry Information Network - based on feed, serving livestock

The second is to install the nozzle: water spray on the chicken feet, can increase the conductivity of the chicken feet, thereby improving the electric shock effect (Figure 9). XAf China Feed Industry Information Network - based on feed, serving livestock

Figure 9.jpg XAf China Feed Industry Information Network - based on feed, serving livestock

Appropriate electric shock current and electric shock time XAf China Feed Industry Information Network - based on feed, serving animal husbandry

Adjust the electric shock to set the current intensity of 20-40 mA per chicken and the appropriate electric shock time to reduce the electric shock damage. XAf China Feed Industry Information Network - based on feed, serving livestock

The time for blood separation after slaughter is appropriate to ensure adequate blood drainage. The product rejection rate is high due to insufficient blood drainage. Only 3% to 3.5% of the weight of the chicken can be released during the whole process of blood separation. Too long a blood-dropping time will not increase the amount of blood released, but will cause difficulty in hair removal. XAf China Feed Industry Information Network - based on feed, serving livestock

A common problem in broiler slaughter plants is that the time for leukemia is too long, cutting a jugular vein and a neck sputum, the time of leukemia is 1 20 seconds; cutting the two jugular veins and the two carotid arteries, the bleeding time is 90 seconds; The area requires a three-minute blood-dropping time, but the blood-leaching time should not exceed 3 minutes. The USDA recommends a blood-dropping time of 55 seconds to 2 minutes and 13 seconds. XAf China Feed Industry Information Network - based on feed, serving livestock

Fourth, scalding and hair removal XAf China feed industry information network - based on feed, service animal husbandry

After the blood is drained, the chicken is scalded for 1.5 to 3 minutes, depending on the water temperature. When the scalding temperature is too high, the corpus callosum will change color due to uneven water loss. When entering the scalding tank, if the chicken is still alive, the trachea, esophagus, lungs, sacs, chicken stomach, air bags may also contaminate the hot water. The resulting carcass is red in appearance. In addition, the lungs may be difficult to remove. XAf China Feed Industry Information Network - based on feed, serving livestock

The leachration time, scalding and hair removal procedures should be considered as a complete process, including proper leachration time, proper water temperature and hair removal strength. Too long a leap time can cause difficulty in hair removal; high immersion temperature and short scalding time can result in loss of chicken damage and meat production. The hair removal process is determined by the scalding time and water temperature. The heating and meat production are contradictory. The scalding temperature should be the minimum temperature requirement within the allowable range of hair removal. At the same time, it is required that the scalding water needs to be stirred to prevent the chickens from floating up to ensure that the chickens are completely wetted. XAf China Feed Industry Information Network - based on feed, serving livestock

The scalding water temperature adopted by most slaughter plants in China is 59 ° C, 61 ° C, and the time is 40 to 90 seconds. Although this scalding temperature can kill E. coli in water faster, it also damages the subepidermal tissue and prion protein of the chicken, causing excessive scalding of the pectoral muscle and dissolving the subcutaneous prion protein and membranous tissue. It directly causes damage to the weight of the chicken and reduces its ability to moisturize (Figure 10). XAf China Feed Industry Information Network - based on feed, serving livestock

Figure 10.jpg XAf China Feed Industry Information Network - based on feed, serving livestock

Experts suggest that the best scalding temperature is 51 ° C ~ 55 ° C, the best scalding time should be less than 3 minutes, but not less than 90 seconds. At the same time, the hair removal machine is set to be suitable for hair removal of larger chickens. XAf China Feed Industry Information Network - Based on feed, serving animal husbandry

Requirements, because if the machine parameters are designed according to the hair removal requirements for medium and small chickens, physical damage will be caused to the larger chickens. It is impossible to achieve a hair removal rate of 100% without losing meat production. According to the hair removal requirements for larger chickens, the technical parameters of the machine will cause 5% of the chickens to have some feathers that are not cleaned. This requires manual fading, which increases the labor cost but greatly reduces the excessive The loss of meat yield caused by scalding. XAf China Feed Industry Information Network - based on feed, serving livestock

V. Cooling and Packaging XAf China Feed Industry Information Network - Based on Feed, Serving Livestock

The water-cooling operation reduces the temperature of the carcass to 40 ° C within four hours, thereby inhibiting microbial growth. Quenching can limit the growth of pathogenic bacteria and increase the shelf life of the product, especially when chlorine (20-50ppm) is used in the cooling tank. Depending on the degree of bacterial attachment, the bacteria on the surface of the carcass are generally removed as the chicken enters the cooling tank. Chickens above 40 °C will not be able to maintain the moisture in the membrane structure, which will lead to more loss of water loss in subsequent operations. Cooling time is a major problem that causes chickens to do so. It usually takes at least 70 minutes to cool down. After cooling, the carcass is hung on the drip line for 2.5 to 4.0 minutes, and the water content is controlled to rise. Although most of the moisture is retained on the skin after cooling, the segmentation and sputum process significantly affects the water retention of the corpus callosum. After the carcass exits the cooler, the temperature must be 40 ° C or below. XAf China Feed Industry Information Network - based on feed, serving livestock

In terms of packaging, the entire carcass or split parts must have an internal temperature of 40 ° C or less. This temperature should be maintained throughout the storage and transportation process, and should be minimized by appropriate equipment and good quality control practices. Secondary pollution. XAf China Feed Industry Information Network - based on feed, serving livestock

VI. Conclusion XAf China Feed Industry Information Network - Based on feed, serving animal husbandry

A series of operational measures during broiler management and slaughter before slaughter have a significant impact on poultry welfare, food safety and overall benefits. In order to improve the economic efficiency of the slaughterhouse, increase the meat yield, and maximize the protection of animal welfare, the following key technical measures must be strengthened: XAf China Feed Industry Information Network - Based on feed, serving animal husbandry

First, the implementation of a reasonable stopping procedure can reduce the risk of fecal contamination during slaughter and minimize the impact of weight loss before slaughter. XAf China Feed Industry Information Network - based on feed, serving livestock

Second, you should be careful to catch chickens and avoid damage. Fast and efficient delivery of flocks to the slaughterhouse. XAf China Feed Industry Information Network - based on feed, serving livestock

Third, the chicken truck must provide proper shielding and ventilation to the chickens to reduce cold and heat stress. XAf China Feed Industry Information Network - based on feed, serving livestock

The fourth is to minimize the waiting time of the flocks in the slaughterhouse, and the environmental control in the waiting area is critical. XAf China Feed Industry Information Network - based on feed, serving livestock

The fifth is reasonable hanging chicken, scientific corona, and effective blood drainage time. XAf China Feed Industry Information Network - based on feed, serving livestock

Sixth, the scalding temperature is suitable, and the optimal hair removal requirement is set. XAf China Feed Industry Information Network - based on feed, serving livestock

Seventh, the cooling time is well executed, and the packaging process meets the relevant requirements. XAf China Feed Industry Information Network - based on feed, serving livestock

According to the key technical measures mentioned in this article, it will help to maximize the slaughter rate and ensure the animal welfare, carcass quality and corporate income maximization. XAf China Feed Industry Information Network - based on feed, serving livestock

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