Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.5851/kosfa.2021.e76 http://hdl.handle.net/11449/218840 |
Resumo: | Brazil is considered as a great broiler feet exporter, especially for the Chinese trade. Contact lesions at the tibiotarsal region are responsible for economic losses and there is no model for its classification, thereby this study presents a fast and practical grade system to be used in the poultry industry and proposes these lesion characterizations into three different grades. For this, correlation was made between macroscopic, histological findings and microbiological quantification (Escherichia coli, Staphylococcus spp., Streptococcus spp. and sulphite-reducing clostridia) from contact lesions in the tibiotarsal region of 112 broiler carcasses, divided in four groups (n=28), accordingly to the lesion's intensity. There were no significant differences in microbiological quantification among the groups (p 0.05) except for the grade 3 group, as grade 1 and 2 lesions were in the early stages and histopathological changes such as ulceration were not observed. In grade 3 lesion group, it was observed bacterial cocci grume and ulceration at the articular region and significantly higher microbiological count (p<0.05) for E. coli and Staphylococcus spp. In conclusion, the visual standard proposed in this work, correlated and confirmed by the histopathologic, and microbiologic characterization, allows to precise and fast ascertainment of the contact lesion grade in the tibiotarsal regions of broiler carcasses. Moreover, it should be highlighted that grades 1 and 2 alterations are not caused by an inflammatory process caused by pathogenic agents and should not be considered a public health risk. |
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Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilershock burndermatitisslaughterhousecarcass condemnationinspection lineBrazil is considered as a great broiler feet exporter, especially for the Chinese trade. Contact lesions at the tibiotarsal region are responsible for economic losses and there is no model for its classification, thereby this study presents a fast and practical grade system to be used in the poultry industry and proposes these lesion characterizations into three different grades. For this, correlation was made between macroscopic, histological findings and microbiological quantification (Escherichia coli, Staphylococcus spp., Streptococcus spp. and sulphite-reducing clostridia) from contact lesions in the tibiotarsal region of 112 broiler carcasses, divided in four groups (n=28), accordingly to the lesion's intensity. There were no significant differences in microbiological quantification among the groups (p 0.05) except for the grade 3 group, as grade 1 and 2 lesions were in the early stages and histopathological changes such as ulceration were not observed. In grade 3 lesion group, it was observed bacterial cocci grume and ulceration at the articular region and significantly higher microbiological count (p<0.05) for E. coli and Staphylococcus spp. In conclusion, the visual standard proposed in this work, correlated and confirmed by the histopathologic, and microbiologic characterization, allows to precise and fast ascertainment of the contact lesion grade in the tibiotarsal regions of broiler carcasses. Moreover, it should be highlighted that grades 1 and 2 alterations are not caused by an inflammatory process caused by pathogenic agents and should not be considered a public health risk.Sao Paulo State Univ UNESP, Sch Agr & Vet Sci, Dept Vet Pathol, BR-14884900 Jaboticabal, SP, BrazilCesumar Univ, Maringa, Parana, BrazilMinas Gerais State Univ, Passos, MG, BrazilUniv Fed Uberlandia, Uberlandia, MG, BrazilUniv Sao Paulo, Dept Rural Engn, Piracicaba, SP, BrazilSao Paulo State Univ UNESP, Sch Agr & Vet Sci, Dept Vet Pathol, BR-14884900 Jaboticabal, SP, BrazilKorean Soc Food Science Animal ResourcesUniversidade Estadual Paulista (UNESP)Cesumar UnivMinas Gerais State UnivUniversidade Federal de Uberlândia (UFU)Universidade de São Paulo (USP)Cavani, Ricardo [UNESP]Rubio, Marcela da Silva [UNESP]Pereira Alves, Khauston AugustoLuduverio Pizauro, Lucas Jose [UNESP]Cardozo, Marita VedovelliSilva, Paulo LourencoOliveira Silva, Iran JoseAvila, Fernando Antonio [UNESP]2022-04-28T17:23:19Z2022-04-28T17:23:19Z2022-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article313-320http://dx.doi.org/10.5851/kosfa.2021.e76Food Science Of Animal Resources. Seoul: Korean Soc Food Science Animal Resources, v. 42, n. 2, p. 313-320, 2022.2636-0772http://hdl.handle.net/11449/21884010.5851/kosfa.2021.e76WOS:000768970200009Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science Of Animal Resourcesinfo:eu-repo/semantics/openAccess2024-06-07T13:03:18Zoai:repositorio.unesp.br:11449/218840Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-06T00:00:58.973405Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers |
title |
Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers |
spellingShingle |
Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers Cavani, Ricardo [UNESP] hock burn dermatitis slaughterhouse carcass condemnation inspection line |
title_short |
Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers |
title_full |
Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers |
title_fullStr |
Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers |
title_full_unstemmed |
Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers |
title_sort |
Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers |
author |
Cavani, Ricardo [UNESP] |
author_facet |
Cavani, Ricardo [UNESP] Rubio, Marcela da Silva [UNESP] Pereira Alves, Khauston Augusto Luduverio Pizauro, Lucas Jose [UNESP] Cardozo, Marita Vedovelli Silva, Paulo Lourenco Oliveira Silva, Iran Jose Avila, Fernando Antonio [UNESP] |
author_role |
author |
author2 |
Rubio, Marcela da Silva [UNESP] Pereira Alves, Khauston Augusto Luduverio Pizauro, Lucas Jose [UNESP] Cardozo, Marita Vedovelli Silva, Paulo Lourenco Oliveira Silva, Iran Jose Avila, Fernando Antonio [UNESP] |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) Cesumar Univ Minas Gerais State Univ Universidade Federal de Uberlândia (UFU) Universidade de São Paulo (USP) |
dc.contributor.author.fl_str_mv |
Cavani, Ricardo [UNESP] Rubio, Marcela da Silva [UNESP] Pereira Alves, Khauston Augusto Luduverio Pizauro, Lucas Jose [UNESP] Cardozo, Marita Vedovelli Silva, Paulo Lourenco Oliveira Silva, Iran Jose Avila, Fernando Antonio [UNESP] |
dc.subject.por.fl_str_mv |
hock burn dermatitis slaughterhouse carcass condemnation inspection line |
topic |
hock burn dermatitis slaughterhouse carcass condemnation inspection line |
description |
Brazil is considered as a great broiler feet exporter, especially for the Chinese trade. Contact lesions at the tibiotarsal region are responsible for economic losses and there is no model for its classification, thereby this study presents a fast and practical grade system to be used in the poultry industry and proposes these lesion characterizations into three different grades. For this, correlation was made between macroscopic, histological findings and microbiological quantification (Escherichia coli, Staphylococcus spp., Streptococcus spp. and sulphite-reducing clostridia) from contact lesions in the tibiotarsal region of 112 broiler carcasses, divided in four groups (n=28), accordingly to the lesion's intensity. There were no significant differences in microbiological quantification among the groups (p 0.05) except for the grade 3 group, as grade 1 and 2 lesions were in the early stages and histopathological changes such as ulceration were not observed. In grade 3 lesion group, it was observed bacterial cocci grume and ulceration at the articular region and significantly higher microbiological count (p<0.05) for E. coli and Staphylococcus spp. In conclusion, the visual standard proposed in this work, correlated and confirmed by the histopathologic, and microbiologic characterization, allows to precise and fast ascertainment of the contact lesion grade in the tibiotarsal regions of broiler carcasses. Moreover, it should be highlighted that grades 1 and 2 alterations are not caused by an inflammatory process caused by pathogenic agents and should not be considered a public health risk. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-04-28T17:23:19Z 2022-04-28T17:23:19Z 2022-01-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.5851/kosfa.2021.e76 Food Science Of Animal Resources. Seoul: Korean Soc Food Science Animal Resources, v. 42, n. 2, p. 313-320, 2022. 2636-0772 http://hdl.handle.net/11449/218840 10.5851/kosfa.2021.e76 WOS:000768970200009 |
url |
http://dx.doi.org/10.5851/kosfa.2021.e76 http://hdl.handle.net/11449/218840 |
identifier_str_mv |
Food Science Of Animal Resources. Seoul: Korean Soc Food Science Animal Resources, v. 42, n. 2, p. 313-320, 2022. 2636-0772 10.5851/kosfa.2021.e76 WOS:000768970200009 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Science Of Animal Resources |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
313-320 |
dc.publisher.none.fl_str_mv |
Korean Soc Food Science Animal Resources |
publisher.none.fl_str_mv |
Korean Soc Food Science Animal Resources |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129572918525952 |