Learning Objectives

• Determine the step by step standard process of slaughtering of poultry;

• Discuss the different cuts of poultry meat;

• Discuss all the necessary permit and transportations needed in poultry; and

• Define all the things under slaughtering of poultry.

a little bit of body text.
 DEFINITION OF TERMS AND ACRONYMS

Animal Welfare Officer- a technical officer duly authorized or deputized by the Bureau of Animal industry to
1.
conduct activities related to animal welfare concerns in general.

Captive bolt stunner- a type of stunner that uses the principle of kinetic energy to render food animals
2.
unconscious prior to slaughter.

Emergency slaughter- the immediate slaughter due to injury such as but not limited to bone fracture, heat
3.
stroke, danger of suffocation, etc. to eliminate continue suffering of animal.

Food Animal Welfare Officer (FAWO)- a duly designated or appointed officer by the National Meat
4. Inspection Service or the local government units tasked to perform functions in the implementation of the
guidelines, rules and regulations related to welfare of food animals

Holding pen- a required feature of a slaughter house to rest animals awaiting slaughter and were ante-mortem
5.
is conducted.
6. Poultry – any domestic bird intended for food such as but not limited to chicken, turkey, geese, duck, pigeon, and quail including ostrich.

Restrainers – slaughter equipment used to secure and restrict the body movements of the animal prior to stunning.
7.

Stunning – the act of putting an animal or group of animals insensible to pain before sticking and bleeding. a. Reversible – a type of stunning
8.
method were stunned animal may recover if not bleed b. Immediately, e.g. electrical, stunning, captive bolt non penetrative

Sticking/Bleeding – the severing of all major blood vessels leading to the brain to cause death.
9.

Suspect – any animal presented for slaughter showing physical or physiological abnormalities that may lead the authority to pass or condemn until
10. final judgment can be ascertain and therefore requiring further inspection and/or examination.
 ACRONYMS

• BAI - Bureau of Animal Industry

• DA-CAW - DA-Committee on Animal Welfare
• NMIS - National Meat Inspection Service
-shall promulgate and implement policies, procedures, guidelines, rules and
regulation governing post production flow of livestock and meat and met products(both
locally produced and imported) through the various stages of marketing and proper
handling, transporting, inspection, processing storage and preservation of such products.
• PCMVLP - Provincial City and Municipal Veterinarians League the Philippines
• PVO - Provincial Veterinary Office
• VHC- Veterinary Health Care
• NCD- New Castle Disease
DISCUSSION

POULTRY is a domesticated bird for eating. There are two

classification of chicken, the egg type and the meat type chickens.
Egg type chicken is selected for number of eggs laid and the egg
size. Meat type chicken have been selected for growth rate and meat
yield.
 Meat-type Breeds

1. Ross (San Miguel Food, Inc. and Tyson Agro-Ventures Inc.)

2. Cobb (Cobb Vantress Phils., Phil-Malay and San Miguel Food,

Inc)

3. Hybro (Swift Foods, Inc. and Tyson Agro-Ventures Inc.)

4. Avian (Swift Foods, Inc.)

5. Hubbard (Universal Robina Corp. and Mat Agro)

6. Starbro ((Universal Robina Corp.)

 CLASSIFICATION OF POULTRY USED FOR MEAT
PURPOSE

Broiler – originally small, young chicken used for human consumption. It is characterized
by having a tender meat with soft cartilage of the breast bone, usually 5-6 weeks old and
weighing not more than 1.5kg dressed. The bigger broiler are supposedly classified as
fryers.

Fryer – overly large broiler that has tender meat and soft cartilage of the breast. Now,
broiler/fryer is used interchangeably with the term broiler being more popular in
commercial language.

Roaster – young chicken (male or female) but older than being broiler or fryer and until
about 6 months or younger (4-6 months).

Muscovy Duck- Muscovy has the highest yield of any duck available and 50 percent
more breast meat than other ducks.
Spring chicken or squab chicken – commercial gimmick terms to advertise the
tenderness but technically this is a broiler that did not attain the standard weight
set by the contractor.

Stewer – mature hen especially from the breeder of meat type stocks after its
usefulness as breeder. Old hens from commercial egg flocks are also called
stewers but are more commonly called as culls.

Cull – old hen that has passed its usefulness for commercial egg production.

Native- Native chicken is an indigenous breed that exhibits high adaptability and
provides meat and egg as food sources
 BROILER HOUSING

1. Brood-grow system - the day-old broiler chickens are started in the brooder
which is the same house for them to be grown until market time.

2. Separate brooder and separate grower system – this will require two separate
broiler houses in the operation. One house is only used for brooding (1-4 wks);
the other house will be for growing from fourth weeks to market age.
Advantages:
More efficient utilization of brooding facilities (hoover, guard heater,
shallow feeders, curtains)
The equipment for brooding can be centralized in one area.
Disadvantages:
Laborious in transferring broiler chicks
Stress to the chicken during transfer
 TYPES OF BROILER HOUSES IN THE CATEGORY OF ENCLOSE

• Open-sided house – the perimeter (wall)

enclosure are made of materials like poultry
wire, slats, etc. to allow free circulation of air
for ventilation and light.

• Environmentally – controlled house – sides are

totally enclosed so that
ventilation, light temperature and humidity are
controlled artificially to meet the desires level. This
is a costly and power dependent operation.
 TYPES OF BROILER HOUSES BASED ON FLOORING

1. Litter floor – requires litter materials (i.e., rice

hulls, sawdust, wood shaving,straws etc.)

2. Slat floor – elevated floor using various kinds of

floor materials such as the following:
a) Wire floor (meshed or welded wire 1⁄2 x 1⁄2 for
brooder; 1x1 for grower)
b) Lumber slats (1-1 1⁄2 in)
c) Bamboo slats (1/2 to 3⁄4 in) between slats
d) Steel bars
e) Plastic slats
MARKET FORMS OF POULTRY

LIVE CHICKEN - when selecting live poultry choose

those that are alert, well feathered, and well formed.

WHOLE CHICKEN- hunted birds, similar to the

form of live poultry but no longer alive.

DRESSED CHICKEN- Refers to market poultry which has

been slaughtered, bled, and the feathers removed. Dressed
poultry is sometimes referred to as “packer dressed” or “New
York dressed.
DRAWN CHICKEN - Are slaughtered birds that have been
defeathered and the visceral organs removed.

READY TO COOK - slaughtered birds that have been de-

feathered, visceral organs, feet, head removed ready for
cooking.

POULTRY PARTS - several pieces in one package (thighs,

wings, breast, liver, gizzard).
HANDLING OF LIVE POULTRY

Poultry Broilers and other poultry such as turkeys or ducks are

best transported by road. Flocks of birds should be subdivided
in small numbers in crates. Recommended are plastic crates,
which can be stacked on top of each other on a vehicle and
which can easily be washed after use. The lid of the crates is
for loading and the opening at the side for removal of the birds.
 • The poultry animals should have come from a farm adhering to
Good Animal Husbandry Practices and have provided feeds that is
certified Halâl. Practice of withdrawal system of feeding and/or
feed with their natural ration such as grains with no animal protein,
antibiotics and hormone, three (3) days before harvesting is
CHOICE OF recommended.
POULTRY FOR • The poultry animals should be healthy, alive and free from any open
SLAUGHTERIN or unhealed wounds, disease, or any form of infringement when
brought to the slaughterhouse.
G
• The poultry animals should be handled and managed in accordance
to animal welfare regulations, i.e. Animal Welfare Act of 1998 or
RA 8485 and its subsequent amendments.

• The poultry animals should be handled humanely when being

transported and allowed to rest not longer than 12 hours prior to
slaughtering.

• The poultry animals with natural deformities are not allowed for
slaughter.
Transportation
- Transport should
- Only clean and disinfected
- The transport of chickens from point follow the regulations
of origin to final destination should vehicles should be used for
follow the planned route and be in a of the competent
chicken transport.
manner that does not cause stress authority.
throughout the journey and does not
predispose them to injury and disease.

- Appropriate space - Vehicles used for transport

allowance and chickens should be
ventilation should be exclusively used for chicken
provided during
transport only.
transportation.
 VEHICLE USED FOR THE TRANSPORT OF
ANIMALS SHOULD BE ACCORDING TO THE
FOLLOWING SPECIFICATION:

• Allow easy loading and unloading

• Has communication equipment and first aid kits.

• Ensure safety of the chickens and personnel during transport

• Clean and sanitized

• Equipped with floors that provide secure transport.

• Have proper provision for collecting manure; and

• Have a decal/label “live animals on board” at the sides and front/back

• Registered with the competent authority

 Transportation should be carried out at the coldest time of the day in order to avoid heat stress
to chickens.

The transport of chickens from point of origin to final destination should be through the most direct and appropriate route
•
that should be completed without unnecessary delay.

• Day old chicks should be packed in appropriate packaging or restraining containers as required by the country regulations.

• Chicken being transported should be in a good state of health.

A transport or movement permit should be obtained prior to shipping chickens as required by country regulations with
•
animal health certificate signed by licensed veterinarian.

Where appropriate, chickens should be segregated according to species, size, sex, and age or according to costumer
•
requirements.

Short duration feeding regimes aimed at reducing shedding or harmful bacteria during slaughtering should be applied for
•
chickens destined for slaughter. Chickens destined for slaughter should be rested upon arrival at the slaughterhouse.

The transporter should be fully responsible for the care and welfare of the chickens as well as ensure the cleanliness of the
•
vehicle during the entire process of transporting. Disposal of the Waste should be done in an environment friendly manner.
DO NOT:

• Carry poultry by their head, neck, wings or tail.

• Transports birds in bags.
• Transport bird with their legs tied.
• Transport birds in the trunks of a car.
• Mix mature males of different species of poultry in a
single crate or cage during transport.
 Fasting recommends withholding feed from chickens for 8-12 hours
FASTING before processing to reduce the amount of feed and feces in the
digestive tracts.

VETERINARY REGULATION
• VHC signed by the farm veterinarian and concurred by a government veterinarian
attesting that the source farm has no reported cases of NCD during the last 21 days, and
the chickens were vaccinated at least twice against NCD (indicate the dates of
vaccination and type of vaccine used.)
• Must be transported directly from the farm to the poultry dressing plant.
• Registration of transport carrier.
• Livestock handlers license.
• Al-free certificate attesting that the birds showed no clinical sign of Al on the day of
shipment. The birds were kept in Al-free area at least for the past 21 days; in the birds
were transported in new or appropriately sanitized containers.
VIRUS AND DISEASES OF POULTRY
INFECTIOUS BURSAL DISEASE (IBD)
Infectious bursal disease (IBD) is the seen in young domestic chickens worldwide and is
caused by infectious bursal disease virus (IBDV). Sign can include depression, watery
diarrhea, ruffled feathers, and dehydration. Morbidity is high and mortality is usually low,
but some very virulent strain are capable of Causing 60% or higher mortality.

MAREK’S DISEASE VIRUS (MDV)

MAREK’S DISEASE VIRUS (MDV) is a highly contagious viral infection that
predominantly affects chickens but can also affect pheasants, quail, game fowl and
turkeys It is one of the most common diseases that affects poultry flocks worldwide.

FOWL POX DISEASE

Fowl pox is a worldwide viral infection of chickens and turkeys. Nodular lesions on
unfeathered skin are common in the cutaneous form. In the diphtheritic form, which
affects the upper GI and respiratory tracts, lesions occur from the mouth to the esophagus
and on the trachea.
 VACCINES

MYCOPLASMA VACCINE
is the most pathogenic avian mycoplasma. It is commonly involve in the polymicrobial
“chronic respiratory disease” of chickens. Considerable strain variability is manifest in the
range of host susceptibility, virulence, clinical presentation and immunologic response.

B1 B1 AND LASOTA
is a monovalent live virus vaccine for the immunization of chickens against Newcastle
disease.
INTRANASAL or OCULAR ADMINISTRATION
• Place finger over one of the bird’s nostrils and instill I drop into the other. Do not release the bird until
the drop has been inhaled. Eye drop-instill I drop into the open eye.

SPRAY ADMINISTRATION
• Use 100 ml of diluents for 1000 doses.
• Spray 1 dose/bird.

DRINKING WATER ADMINISTRATION

• Vaccinate I dose/bird in drinking water with the following amount of vaccine and final vol, of water.
• 1000 doses-2.5-5 gal. (chickens 2-8 weeks old).
• 5-10 gal. (chickens >8 weeks old).
• 2500 doses, 6.25, 25 gal (chickens 2-8 weeks old: 12.5-25 gal (chickens >8 weeks old).
• 5000 doses -12.5-25 gal (chicken 2-8 weeks old; 25-50 gal (chicken >8 weeks.).
• 10000 doses-25-50 gal (chicken 2-8 weeks old), 50-100 gal (chicken >8 weeks old).

WITHDRAWAL
• Do not vaccine birds within 21 days of slaughter.
MARKET CLASSIFICATION
• Game hen
• Young or immature, very flavorful
• 5-6 weeks 1kg. Or less

BROILER/FRYER
• Young with soft, smooth, textured skin, relatively lean, flexible breastbone
• 25 days
• 1.5kg. Or less

ROASTER
• young chicken (male or female) but older than being broiler or fryer and until about 6
months or younger.
• 4-6 months
• 1.5-2 kg
 STEP BY STEP PROCESS OF SLAUGHTERING
POULTRY

Step 1: Arrival at the Processing Plant

Just as careful attention is paid to the welfare of chickens while being raised
on the farm, the same is true for their short trip to the processing plant. This
trip is typically less than 60 miles away, so the birds don’t travel long
distances.
Step 2: Ante-Mortem Inspection

Ante-mortem inspection should be done by an inspector authorized by competent authority.

• Sick birds or found any deformities should be prohibited for slaughtering.
• An ante-mortem inspection shall be made of poultry on the day of the slaughter in any official
establishment in accordance with the provisions of this Order and NMIS Guidelines approved
February, 1974.
• Any bird plainly showing any disease or condition on ante mortem examination shall be
marked “CONDEMNED” and/or isolated immediately and disposed of under the supervision
of the inspector, in accordance with BAI Adm No. 5.
 Symptoms of disease that may be observed on
ante-mortem inspection include the following:

1. Swelling around the head 6. Lameness

and eyes 7. Torticollis or wry neck, or ataxia
2. Edema, cyanosis, or 8. Bone or joint enlargement
petechial hemorrhages of the 9. Dermatitis
wattles 10. Emaciation
3. Gasping and sneezing
4. Off-colored diarrhea
5. Skin lesions
Step 3: Cleaning and Washing of Birds

Birds sent for slaughter should be free from feces, urine and mud. Dirty birds should be cleaned in crates where available or in areas
set aside for washing purposes.
Step 4: Stunning

All forms of stunning are not recommended. However, when stunning is used during the slaughtering process, the following procedures must be
followed:
• The poultry should be alive and in stable condition during and after stunning (loss of consciousness) and upon slaughtering.
• The current and duration of the electric shock, if it is used, should be as specified in Annex C.
• Any poultry that die before the act of slaughtering shall be considered as dead, hence, unlawful.
• Should be proven to be humane.
• Should not reduce amount of blood after slaughtering.
Step 5: Bleeding

• The act of slaughter should be done with a simple swipe across the neck without damage to the spinal cord.
• The slaughtering should sever the trachea, esophagus, carotid arteries and jugular veins in one stroke to bring about an
immediate and massive bleeding.
• The neck of the animal should not be cut or broken or any other similar action until the bleeding is complete.

Step 6: Scalding

• Scalding is the process of immersing the birds in hot water to loosen the feather follicles
• scalding is done in a continuous manner whereby the birds are dipped in a single or multistage scalding bath while
suspended from a moving shackle line.
Step 7: Defeathering

• After scalding, the shackle line carries the birds through a series of picking machines containing rotating rubber fingers on disks or drums
which rub or pluck the feathers from the carcass.
• Chickens enter a process where their feathers are removed. This is necessary in order to prepare the bird for processing. This begins by
putting the chicken through a bath of hot water, which is designed to help loosen feathers. Feather removal is performed by a machine
called a “picker,” which includes hundreds of little rubber “fingers” that rotate around to remove the feathers.

Step 8: Evisceration

After feathers are removed, the birds are sent to an “eviscerating” line which removes internal organs and feet, also known
as “paws.”
Step 9: Cleaning and Chilling

The water used in bird dressing process should be clean, continuously flowing or preferably sprinkle type and at the lowest
practical temperature in vogue. The dressing process should be done thoroughly to ensure cleanliness and sanitation of the
carcass from all feathers that will then undergo the washing process.

Step 10: Post-mortem Inspection

The slaughtered poultry and its internal organs should then be inspected, recorded, accepted or rejected accordingly. Rejected products should
be segregated and placed at different area and should be treated as non-Halâl. Record for such products should be maintained.
 Carcass of birds which on post-mortem examination are found affected
with the following diseases or conditions shall be condemned and/or
passed for either sterilization or rendering as the conditions warrants.

1. Abnormal odor 12. Leukosis complex (should be handled in a

case to case basis (e.g. ocular lymphomatosis
2. Abnormal staining
maybe passed for food after removal of the head).
3. Botulism
13. Marek’s disease
4. Carcasses of birds (with evidence of having
14. Ornithosis
died from causes other than slaughter)
15. Over-scalded carcasses
5. Carcasses contaminated with volatile oils,
16. Peritonitis
paints, poisons, gases, etc.
17. Poisoning from sulfonamide
6. Decomposing carcasses
18. Psittacosis
7. Emaciation
19. Salpingitis
8. Enteritis
20. Septecemia
9. Hepatitis ( acute blachead)
21. Toxemia
10. Inflammatory processes with evidence of
22. Tuberculosis
systemic disturbance 23. Tumors with evidence of metastasis
11. Listeriosis
 Carcasses and parts of carcasses which on post-mortem examination are found
affected with the following diseases or conditions maybe passed for food after the
removal of the affected parts:

1. Chronic hepatitis (from blackhead)

2. Coli-granulomatosis (slight with few
nodules in intestine)
3. Hemorrhages (traumatic)
4. Joints and tendon sheath inflammation
5. Perosis and bruises
6. Presternal and bruises
7. Tumors (non-malignant and/or
localized)
Step 11: Storage, Packaging, Labeling and Transportation of Halâl poultry and poultry products

All Halâl poultry and poultry products that are stored, displayed sold or served and during transport
should be categorized and labelled as Halâl and segregated at every stage so as to prevent them from
being mixed or contaminated with materials that are not Halâl.
Storage
Poultry and poultry products should be kept at recommended temperatures that do not promote growth of
harmful bacteria. The recommended temperature for the chillers should be 0-4 degrees Celsius.
Temperature monitoring equipment should be installed and calibrated regularly.

Packaging
• All packaging materials to be used for produce starting from ingredients to finished products
shall be Halâl in nature and should not be contaminated with Najs or any non-Halâl
contaminants.
• Packing process should be carried out in a clean and hygienic manner and in sound sanitary
condition.

Labeling
• Labeling material used in direct contact with the produce should be nonhazardous and Halâl.
• Labeling materials used should be free from any raw materials that are contaminated with najs (ink
containing animal fat) or no toxic effect on the Halâl food.
• The labeling requirements should conform to the Labeling standards or regulations of the competent
authority.
 Container should be marked legibly and indelibly or labeled with the following
minimum information:

1. Date of slaughter;
2. Date of production;
3. Date of expiry;
4. Name and address of establishment;
5. Specific cuts;
6. The yielded weight;
7. Number of boxes; and
8. Name of the accredited Halâl
Certification body below the Philippine Halâl
Logo
Step 14: Transportation

Vehicles transporting meat and meat products within the city or municipality should be registered with
the local competent authority while vehicles transporting meat and meat products within the province
shall be registered with the provincial competent authority. Vehicles transporting meat and meat
products nationally (inter-region) should be accredited by the national competent authority.
DIFFERENT CUTS OF POULTRY
 WHOLE CHICKEN

A whole bird without giblets with all parts, including the breast, thighs, drumsticks,
wings, back and abdominal fat.

Neck

There isn't very much meat on a neck, it is all vertebrae (tiny bones), skin and stringy
tiny bits of meat.
Drumette

The drumette looks like a much smaller drumstick and is the meatier section of the wing. It is made up of mostly dark
meat, is slightly juicier than the wingette, and is the part that actually attaches to the rest of the chicken.

Thigh

Chicken thighs are a popular type of dark meat chicken cut from the top section of the chicken leg (the bottom section is
called the drumstick). Thighs can be cooked in a variety of ways such as grilling, roasting, braising, and frying. Chicken
thighs are eaten as part of countless cuisines around the world.
Drumstick

A drumstick is produced by cutting a whole leg through the joint between the tibia and the
femur. The thigh is removed. The drumstick consists of the drumstick and patella.

Leg Quarter

A leg includes the thigh and drumstick jointed or disjointed and may include pelvic meat.
It excludes pelvic bones, back skin, abdominal skin and excessive fat.
Chicken Breast

The entire breast portion of the chicken. It is available bone-in, boneless, skin-on and
skinless. Consists of white meat only.

Whole Wing

A whole wing is produced by cutting the wing from a whole bird without giblets at the joint
between the humerus and the backbone.
• The wing consists of: the first segment, the second segment (flat) and the third segment (tip) containing the
metacarpals and phalanges.
 Chicken Feet

A famous piece of the chicken that Filipinos are known to use is chicken feet, popularly
known as “Adidas”. Filipinos called chicken feet “Adidas” because of the three long
fingers strips of its feet.

• Meat/bone meal, feather meal, blood meal – used by pet food and feed industry
• Fats/tallow/oils – sold to pharmaceutical, chemical or oil industry
• Feathers – used for decorative purposes
• Manure – used for fertilizer (high in nitrogen)
• Keratin from feathers – used in diapers, insulation, paper, upholstery padding, pillow stuffing
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