Jejum alimentar na qualidade da carne de frangos de corte criados em sistema convencional

Castro, Janaina Boccia Jorge; Castillo, Carmen; Ortega, Edwin M. M.; Pedreira, Mauricio Silveira

doi:10.1590/s0103-84782008000200028

Cited by 16 publications

(24 citation statements)

References 14 publications

(14 reference statements)

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“…Simpson and Goodwin (1974) used as the reference value 8.0 kgf/g, while Lyon et al (1995) reported 7.5 kgf/g as a limit, above which the meat can be considered tough. Castro et al (2008), in turn, reported values for this parameter ranging from 4.07 to 5.27, higher than the values observed in this study for both forms of preservation for breast. The samples used in this study can be considered soft according to Bressan and Beraquet (2004), who, after evaluating pre-chilling and chilling treatments on poultry breast meat quality, found mean values ranging from 2.92 to 3.50 kgf/g and classified the samples as highly soft.…”

Section: Resultscontrasting

confidence: 93%

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Physicochemical and microbiological parameters of frozen and chilled chicken meat

et al. 2016

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-With this study we aimed to evaluate and compare physicochemical and microbiological characteristics of frozen and chilled chicken meat. Only the prime cuts (breast, thighs, and drumsticks) were considered for the analysis of chemical composition, pH, color, water-holding capacity (WHC), thawing-cooking loss (TCL), and shear force (SF). For microbiological analysis, mesophilic bacteria, thermotolerant coliforms, and Salmonella spp. were considered. The frozen and chilled chicken meat showed no PSE (pale, soft, and exudative) or DFD (dark, firm, and dry) type of anomalies. The chromaticity showed higher redness in the breast (a* = 0.23) and yellowness in the thigh (b* = 5.64) for the frozen meat. The chilled meat showed better values for water-holding capacity in the thigh (69.19%) and thawing-cooking loss in the breast meat (18.84%). Samples of frozen and chilled chicken meat showed unconformities as to the percentage of occurrence of Salmonella spp., since the Brazilian legislation determines the absence of these pathogens. Both forms of preservation by freezing and chilling are recommended to maintain the physicochemical characteristics. In turn, we observed that the microbiological patterns can be maintained by the both forms of meat preservation by cold, mainly by freezing, provided there are satisfactory sanitary conditions in handling pre and post-slaughter of poultry.

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Section: Resultscontrasting

confidence: 93%

“…This property affects appearance and palatability and is directly related to loss of water before and during cooking (Baracho et al, 2006;Mendes et al, 2003). The values for the prime cuts of frozen and chilled chicken meat for this parameter were higher than the 56.38 to 58.80% reported by Castro et al (2008).…”

Section: Resultscontrasting

confidence: 69%

Physicochemical and microbiological parameters of frozen and chilled chicken meat

et al. 2016

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“…The infusions were left to cool until reaching room temperature, filtered, and then poured into the drinkers (Cruz et al, 2007). The infusions were offered to the broilers during the 6-h pre-harvesting fasting period (Castro et al, 2008) on the 42 nd day of the grow-out. The infusion was made available to the birds starting at 02h:00 min.…”

Section: Methodsmentioning

confidence: 99%

Welfare of Broilers Ingesting a Pre-Slaughter Hydric Diet of Lemon Grass

Royer

Garcia

Borille

et al. 2015

Rev. Bras. Cienc. Avic.

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The pre-slaughter period is considered critical in broiler production. Several factors contribute to increase the birds' stress, such as handling, harvesting, and transportation, negatively affecting their welfare. This study aimed at evaluating the addition of lemon grass (Cymbopogon citratus Stapf) to the drinking water of broilers during the pre-slaughter period on their behavior, blood cortisol, and surface temperature. The study was carried out at the experimental farm of the Federal University of Grande Dourados (UFGD), Dourados, MS, Brazil. In total, 2594 broilers were distributed according to a completely randomized experimental design, in a 3x2x2 factorial arrangement, with four replicates per treatment. Treatments consisted of three different lemon grass levels (Cymbopogon citratus Stapf) used in the form of an infusion (0, 0.1, and 5 g per L of water), sex (male or female), and genetic strain (Ross® 308 or Cobb® 500). The infusion was offered when birds were 42 days old. On that day, blood was collected for blood cortisol level determination, broiler surface temperature was recorded, and an ethogram was applied to register broiler behavior. Blood cortisol level and broiler surface temperature were not affected by treatments (p>0.05). The behavior of beak opening was different between the genetic strains (p<0.05), being more frequent in Ross® 308 broilers. Lemon grass water content did not affect broilers' surface temperature when consumed during the pre-slaughter period.

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“…Estas condições associadas com a ingestão de outros materiais disponíveis, como fezes e resíduos da cama, au- (CASTRO et al, 2008;MENDES, 2001 Rezende et al (2008) avaliaram diferentes níveis de inclusão de ácido acético (0; 0,5%; 1,0%, 1,5% e 2,0%) em rações de frango experimentalmente contaminadas com Salmonella e observaram que a inclusão do ácido em todos os níveis avaliados melhorou os parâmetros zootécnicos dos animais (ganho de peso e conversão alimentar), porém, no que se refere ao controle microbiológico, o uso do produto não foi satisfatório.…”

Section: E Coliunclassified

Avaliação Do Efeito De Ácidos Orgânicos via Água De Bebida Durante O Manejo Pré-Abate Sobre a Microbiota Do Inglúvio, Ingestão De Água E Perda De Peso De Frangos De Corte

Fernandes

Júnior

Oliveira

et al. 2015

ArqVet

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RORIG, A. Avaliação do efeito de ácidos orgânicos via água de bebida durante o manejo pré abate sobre a microbiota do inglúvio, ingestão de água e perda de peso de frangos de corte. Arq. Ciênc. Vet. Zool. UNIPAR, Umuarama, v. 17, n. 1, p. 31-36, jan./mar. 2014. RESUMO:O objetivo deste trabalho foi avaliar o efeito da adição de ácidos orgânicos comerciais na água de bebida 24 horas antes do abate sobre a perda de peso, a ingestão de água e a microbiota do inglúvio de frangos de corte. Foram utilizados 900 frangos da linhagem Cobb com 45 dias de idade, distribuídos em cinco tratamentos com seis repetições. Os tratamentos consistiram de: A -Controle (sem adição de ácido); B -produto comercial composto por Ácido 2-Hidroxi-4-Metil-Tio--Butanóico (HMTba), ácido propiônico e fórmico, C -produto comercial composto por ácido fórmico, acético e formiato de amônio, D -produto comercial a base de ácido acético (vinagre branco) e E -produto comercial composto por ácido lático e fórmico. Os produtos testados foram diluídos de acordo com a recomendação do fabricante até o pH estabilizar em 4,0. Após a diluição, os produtos foram administrados nos bebedouros por 24 horas antes do abate. Nas últimas oito horas antes do abate, as aves foram pesadas e submetidas ao jejum alimentar. Ao final do período de jejum, as aves foram novamente pesadas, o volume de água ingerido foi registrado e amostras do conteúdo do inglúvio foram coletadas para análises microbiológicas. Não houve diferenças (p>0,05) na perda de peso em relação à independente da adição de ácidos orgânicos na água de bebida. A ingestão de água pelas aves tratadas com diferentes ácidos orgânicos foi maior (p<0,05) que de aves não tratadas. A adição de diferentes composições de ácidos orgânicos na água de bebida alterou a ocorrência de E. coli, Proteus spp e Salmonella spp., mostrando que estes aditivos podem ser efetivos, principalmente em condições de desafio sanitário e ambiental em criações comerciais de frangos de corte. PALAVRAS-CHAVE: Aditivos. Cama de frango. Jejum pré-abate. Salmonella spp. ASSESSMENT OF THE EFFECT OF ORGANIC ACIDS VIA DRINKING WATER DURING MANAGEMENT IN THE PRE-SLAUGHTER ON THE CROP MICROBIOTA, WATER INTAKE AND WEIGHT LOSS OF BROILER CHICKEN ABSTRACT:The aim of this study is to evaluate the effect of using commercial organic acids in drinking water 24 hours before slaughter on weight loss, water intake and crop microbiota of broiler chicken. A total of 900 Cobb broiler chickens at 45 days of age divided into five treatments with six replicates were used. The treatments consisted of: A -Control (without acid); B -commercial product composed of 2-Hidroxy-4-Methyltio-Butanoic acid (HMTba); acid propionic and formic acid; C -commercial product composed of acid formic, acid acetic and ammonium formate; D -commercial product based on acetic acid (white vinegar); and E -commercial product consisting of lactic and formic acid. The products tested were diluted according to the manufacturer's recommendation until the pH stabilized at 4.0. After dilution, th...

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Jejum alimentar na qualidade da carne de frangos de corte criados em sistema convencional

Cited by 16 publications

References 14 publications

Physicochemical and microbiological parameters of frozen and chilled chicken meat

Physicochemical and microbiological parameters of frozen and chilled chicken meat

Welfare of Broilers Ingesting a Pre-Slaughter Hydric Diet of Lemon Grass

Avaliação Do Efeito De Ácidos Orgânicos via Água De Bebida Durante O Manejo Pré-Abate Sobre a Microbiota Do Inglúvio, Ingestão De Água E Perda De Peso De Frangos De Corte

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