Hostname: page-component-7bb8b95d7b-pwrkn Total loading time: 0 Render date: 2024-09-11T19:30:03.897Z Has data issue: false hasContentIssue false
  • English
  • Français

Factors Affecting Chicken Bleed Out—A Review1

Published online by Cambridge University Press:  13 March 2007

Julian Abram  and
T. L. Goodwin
Julian Abram
Affiliation:
Department of Animal SciencesUniversity of ArkansasFayetteville, Arkansas 72701
T. L. Goodwin
Affiliation:
Department of Animal SciencesUniversity of ArkansasFayetteville, Arkansas 72701
Get access

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Research Article
Information
World's Poultry Science Journal , Volume 33 , Issue 2 , May 1977 , pp. 69 - 75
Copyright
Copyright © Cambridge University Press 1977

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Baker, R. C., Margolf, P. H., and Callenback, E. W. (1950). Length of starvation period as it affects bleeding of poultry. Poultry Sci. 29: 47.Google Scholar
Davis, L. L. and Cole, M. E. (1954). Bleeding of chickens during the killing operation. Poultry Sci. 33: 616.Google Scholar
Harms, R. H. and Tarver, F. R. Jr., (1957). The influence of dicumarol upon blood clotting time and blood loss of young chickens. Poultry Sci. 36: 76.Google Scholar
Kotula, A. W., Drewniak, E. E. and Davis, L. L. (1957). The effect of carbon dioxide immobilization on the bleeding of chickens. Poultry Sci. 36: 585.CrossRefGoogle Scholar
Kotula, A. W. and Helbacka, N. V. (1966a). Blood volume of live chickens and the influence of slaughter technique on blood loss. Poultry Sci. 45: 684.Google Scholar
Kotula, A. W. and Helbacka, N. V. (1966b). Blood retained by chicken carcasses and cut-up parts as influenced by slaughter method. Poultry Sci. 45: 404.Google Scholar
Newell, G. W. and Shaffner, C. S. (1950). Blood loss by chickens during killing. Poultry Sci. 29: 271.Google Scholar