Poultry Chicken: The adulteration is coming in the rooster market, you are not buying, similar identity
According to poultry experts, the adulteration rooster is sold during the March-April during the March-April. Some, especially the broilers sold for chicken, chicken adulteration. The particular thing is that this adulteration takes place in alive poultry. Although it seems strange to hear that it may be adulterated in alive poultry, this one hundred percent is true, according to experts, there is some special reason behind the adulteration in March-April. However, a little adulteration continues throughout the year. But only during these two months of mass adulteration. Layer birds are adulterated in the expensive brailler poultry sold for chicken in the market. Egg -giving chicken is called layer bird. The white layer of white color is a white -colored bird of six to seven rupees in the market.
The layer of the layer is only followed by eggs. It can be eggs for two to two and a half years. After this it will retire. When the egg -laying chicken eggs are stopped or lowered, it is sold to cut. Layer Bird is much cheaper than broiler chicken. However, it is not impossible to hold poultry adulteration in poultry. If the difference of the physical format between the two is detected, then the egg -laying chicken can be easily detected.
Hence the adulteration in March-April
During March-April, new chickens replace the old egg chickens. Therefore, the old chickens are sold at a cost of Rs 25 to Rs 30 per kg. And this cheap chicken is sold with a broiler.
Brother in Chicken and Layer Bird is recognized this way
- The layer of layer is thin to two kilos from a piece of bird.
- Broiler rooster ranges from 900 grams to three kg.
- Layerbird does not have fat on the body.
- Due to the thick fresh, the broiler is fat on his body.
- Layer Bird has dense wings on the body.
- The wings on the broiler’s body, however, are rare.
- There is a large inclination of red dark ruddy on the head of the membrane.
- There is a very small kalagi in the broiler. The color is also a little pressed.
- The feet of the membrane are thin.
- Broiler chicken claws are thick.
- The chicken layer is very active. It is difficult to catch when open.
- Broiler does not run confidence due to weight and fat.
- Layer chicken meat does not gum well during cooking.
- Broiler chicken meat is easily cooked.
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