Partial Uropygialectomy Application

This book introduces a new technique to improve the body performance of the chicken through partial ablation of a uropygial gland (Uropygialectomy). Noticeable enhancement in chicken carcass characteristics as well as the external morphological measurement were achieved for treated chicken compared than a control group. This application will cause a revolution in the poultry industry as well as will significantly contribute in its evolution by increasing the economic viability obtained through an increase the chicken product.