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Articles

Processing and utilization of spent hens

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Pages 255-268 | Published online: 23 Sep 2019

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Read on this site (2)

A.G.M.Sofi Uddin Mahamud & Ismam Samonty. (2023) Spent hen: Insights into pharmaceutical and commercial prospects. World's Poultry Science Journal 79:1, pages 177-212.
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Y. Loetscher, M. Kreuzer, D. Albiker, R. Stephan & R.E. Messikommer. (2014) Effect of replacing dietary vitamin E by sage on performance and meatiness of spent hens, and the oxidative stability of sausages produced from their meat. British Poultry Science 55:5, pages 576-584.
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Articles from other publishers (22)

Marcasy P. Makokha, Patrick S. Muliro, Peninah N. Ngoda, Changeh J. Ghemoh, Cheseto Xavier & Chrysantus M. Tanga. (2023) Nutritional quality of meat from hen fed diet with full-fat black soldier fly (Hermetia illucens) larvae meal as a substitute to fish meal. Journal of Functional Foods 101, pages 105430.
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Muhammad Safder, Muhammad Arshad, Feral Temelli & Aman Ullah. (2022) Bio-composites from spent hen derived lipids grafted on CNC and reinforced with nanoclay. Carbohydrate Polymers 281, pages 119082.
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L. Baldinger & R. Bussemas. (2020) Dual-purpose production of eggs and meat—part 2: hens of crosses between layer and meat breeds show moderate laying performance but choose feed with less protein than a layer hybrid, indicating the potential to reduce protein in diets. Organic Agriculture 11:1, pages 73-87.
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Muhammad Safder, Feral Temelli & Aman Ullah. (2020) Lipid-derived hybrid bionanocomposites from spent hens. Materials Today Communications 25, pages 101327.
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C.A. Moran, M. Morlacchini, J.D. Keegan, F. Rutz & G. Fusconi. (2020) Docosahexaenoic acid enrichment of layer hen tissues and eggs through dietary supplementation with heterotrophically grown Aurantiochytrium limacinum. Journal of Applied Poultry Research 29:1, pages 152-161.
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Maria Antônia Domingues Ramos Pires & Andrea Troller Pinto. (2020) Indústria do Ovo: qual é o significado e uso dessa expressão?. Brazilian Journal of Food Technology 23.
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Muhammad Safder, Feral Temelli & Aman Ullah. (2019) Supercritical CO2 extraction and solvent-free rapid alternative bioepoxy production from spent hens. Journal of CO2 Utilization 34, pages 335-342.
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Prashant Singh, Sanjay Yadav, Ashok Pathera & Diwakar Sharma. (2019) Effect of vacuum tumbling and red beetroot juice incorporation on quality characteristics of marinated chicken breast and leg meats. Nutrition & Food Science 50:1, pages 143-156.
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K Limpisophon, S E-tun, C Koeipudsa, D Charoensuk & Y Malila. (2019) Characterization of Breast Meat Collected from Spent Lohmann Brown Layers in Comparison to Commercial Ross Broilers. Brazilian Journal of Poultry Science 21:3.
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Muhammad Safder, Feral Temelli & Aman Ullah. (2019) Extraction, optimization, and characterization of lipids from spent hens: An unexploited sustainable bioresource. Journal of Cleaner Production 206, pages 622-630.
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Dicky Tri Utama, Jongbin Park, Dong Soo Kim, Eun Bae Kim & Sung Ki Lee. (2018) Effect of Ground Chopi (Zanthoxylum piperitum) on Physicochemical Traits and Microbial Community of Chicken Summer Sausage during Manufacture. Korean journal for food science of animal resources 38:5, pages 936-949.
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Juntae Kim, Dicky Tri Utama, Hae Seong Jeong, Byoung Ki An & Sung Ki Lee. (2018) Effects of Sodium Tripolyphosphate and Canola Oil on the Quality of Chicken Nuggets Made from Old Layer Meat. Korean Journal of Poultry Science 45:2, pages 89-96.
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Birendra Adhikari, Michael Chae & David Bressler. (2018) Utilization of Slaughterhouse Waste in Value-Added Applications: Recent Advances in the Development of Wood Adhesives. Polymers 10:2, pages 176.
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Y. Loetscher, D. Albiker, R. Stephan, M. Kreuzer & R.E. Messikommer. (2015) Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production. Animal 9:2, pages 347-355.
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G. J. Richards, L. J. Wilkins, C. A. Weeks, T. G. Knowles & S. N. Brown. (2012) Evaluation of the microclimate in poultry transport module drawers during the marketing process of end‐of‐lay hens from farm to slaughter. Veterinary Record 171:19, pages 474-474.
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KMR de Souza, RB Araujo, AL dos Santos, CEC Rodrigues, DE de Faria & MA Trindade. (2011) Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal. Revista Brasileira de Ciência Avícola 13:1, pages 57-63.
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. (2010) Scientific Opinion on a quantitative estimation of the public health impact of setting a new target for the reduction of Salmonella in laying hens. EFSA Journal 8:4.
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S. Vaithiyanathan, B.M. Naveena, M. Muthukumar, P.S. Girish, C. Ramakrishna, A.R. Sen & Y. Babji. (2008) Biochemical and Physicochemical Changes in Spent Hen Breast Meat During Postmortem Aging. Poultry Science 87:1, pages 180-186.
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Subhasish Biswas, Apurba Chakraborty & Sanjib Sarkar. (2006) Comparison Among the Qualities of Patties Prepared from Chicken Broiler, Spent Hen and Duck Meats. The Journal of Poultry Science 43:2, pages 180-186.
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R.R.B. Singh, K.H. Rao, A.S.R. Anjaneyulu & G.R. Patil. (2001) Moisture sorption properties of smoked chicken sausages from spent hen meat. Food Research International 34:2-3, pages 143-148.
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M Iqbal, PB Kenney & H Klandorf. (1999) Age-related changes in meat tenderness and tissue pentosidine: effect of diet restriction and aminoguanidine in broiler breeder hens. Poultry Science 78:9, pages 1328-1333.
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KL Woods, KS Rhee & AR Sams. (1997) Tenderizing spent fowl meat with calcium chloride. 4. Improved oxidative stability and the effects of additional aging. Poultry Science 76:3, pages 548-551.
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