Caracterização microbiana e rendimentos de corte em carcaças resfriadas oriundas de frangos criados em dois sistemas de produção e comercializados no município de Goiânia

Detalhes bibliográficos
Ano de defesa: 2010
Autor(a) principal: ARRUDA, Michel Blezins de lattes
Orientador(a): CAFÉ, Marcos Barcellos lattes
Banca de defesa: Não Informado pela instituição
Tipo de documento: Dissertação
Tipo de acesso: Acesso aberto
Idioma: por
Instituição de defesa: Universidade Federal de Goiás
Programa de Pós-Graduação: Mestrado em Ciência Animal
Departamento: Ciências Agrárias - Veterinaria
País: BR
Palavras-chave em Português:
Palavras-chave em Inglês:
Área do conhecimento CNPq:
Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tde/834
Resumo: The aim of this work is to research the presence of bacteria of genus Salmonella on carcasses of broiler chickens reared under alternative and industrial. Furthermore, to characterize aspects of marketing and carcass quality. Were collected 160 chicken carcasses available for sale in supermarkets and markets of Goiania. Of these, 80 were carcasses of chicken raised in the traditional system and the remainder in alternative system. Each carcass provided two samples, one by rinsing and another 25g of minced skin, which were enriched in broth suitable for this purpose and grown in culture media also specific and recommended for Salmonella. Through biochemical tests bacteria of interest were identified. The carcass quality was evaluated by weighing the commercial cuts breast fillet without skin, thigh + drumstick, wings and back, and related the proportions of each in the total weight of the carcass. The marketing aspects were evaluated by applying a questionnaire to traders of the alternative chicken sold in fairs with information the method of sale and production of the animal. Two samples were found positive for Salmonella in batches of alternative chicken whereas in conventional bacteria were not found in any sample. The proportions of the breasts were higher in the conventional system, 28%, while the conventional average was 20%. In the remaining parts studied the differences were smaller. Birds raised in the alternative system had the following results: thigh + drumstick remained at 31%, 14% with the wing and back to 35%. In the conventional system in the same order as the results were: 29%, 11% and 33%. It was concluded that the chicken had higher alternative rate of contamination with Salmonella, the lower breast yield and the carcasses sold in open-air markets, production has been characterized as rudimentary.