Proper slaughter practices ensure wholesome kienyeji chicken products. Hygienic slaughter of poultry enhances access to premium markets. These practices facilitate better slaughter waste management, which reduces the spread of diseases.
Transportation of poultry using cages minimises heat stress, which may cause death. Cleaning and disinfection of trucks and equipment, helps to prevent disease transmission from one farm to another.
Pre-slaughter
Birds should be transported to the slaughter place in appropriate cages made from plastic or wire. At the slaughter place birds should be held in the holding area, awaiting inspection by the veterinarian. It is after inspection that healthy birds arE presented for slaughter.
Slaughter
Slaughtering can be performed manually or by a slaughter machine. Slaughtered birds should be bled for at least two minutes to ensure a total bleed out. They are then dipped into hot water (scalding) to loosen feathers for plucking to take place.
Birds for subsequent freezing/chilling should be scalded at 60 – 65 C.
Evisceration
In this process the head, feet and internal organs are removed. The open bird and the organs are then presented for inspection by a trained individual. Birds that are unfit for human consumption should be disposed off hygienically.
Certified carcasses should be rinsed under clean running water and cooled as quickly as possible to 4 degrees Celcius or below. It is important to ensure that, the carcass is packed using approved materials. Check out the Kienyeji Chicken Farming Manual to learn more about the various Kienyeji Chicken management practices.