Methodology for achieving pigment specifications

The methodologies for poultry pigmentation are varied and often are not well coordinated. Differences in the ability to measure pigments, as opposed to appearance, have resulted in systems designed to deliver enough pigment to the bird based on experience in achieving and maintaining acceptable product appearance. Through the application of HPLC techniques, however, feed ingredients can be analyzed and diets can be formulated to extremely precise levels; but the effects on the final product can only be measured in gross and vague terms. New developments in computer-aided scanning and imaging systems may allow for an effective evaluation of the complex surface appearance presented by a broiler carcass and can relate subtle differences in feed formulation to the ultimate appearance of the poultry product.