Performing a Post Mortem for Poultry

23.2.2 Performing a Post Mortem for Poultry 1. Remove the feathers from the abdominal side of the body and lay the body on its back with the wings spread slightly.

1. Cut the carcass open by making an incision through the belly wall near the sternum.

3. Cut the ribs forward and downward on each side.

3. Lift and remove the sternum.

5. Grasp the abdominal organs and pull them up and out.

6. Firmly hold the digestive system near the gizzard, and cut it above the gizzard.

7. Observe the heart, lungs, liver and kidneys.

8. Cut open and observe the esophagus, crop, pharynx and larynx; also the trachea and mouth.

9. Cut open the whole digestive system and observe for parasites and hemorrhages.

10. Carefully note any enlarged lymph nodes or any other abnormal findings.

11. Clean up and report as above.

Digestive tract of poultry