Avaliação de diferentes híbridos suínos submetidos à insensibilização elétrica e gasosa (CO 2). Parte 3 - Mensurações visuais de qualidade
Autor(a) principal: | |
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Data de Publicação: | 2006 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/S0101-20612006000300012 http://hdl.handle.net/11449/68945 |
Resumo: | Three pig genetics lineages A, B and C marketed in Brazil, were stunning with the manual electric stunning (Karl Schermer 220-230/250 volts, 45-60 Hz and 1.4 - 1.5 A) and the collective gaseous system (COMBI-BUTINA 90% CO 2). The electric stunning provided higher blood splashed levels in the areas of the inside round (0.477 and 0.26, p ≤ 0.01), shoulder/cranial (0.154 and 0.039, p ≤ 0.005), shoulder/central (0.261 e 0.052, p ≤ 0.001), shoulder/caudal (0.180 and 0.030, p ≤ 0.01), loin/central (0.185 and 0.065, p ≤ 0.01), loin/caudal (0.06 and 0.207, p ≤ 0.01) and loin/lateral external (0.061 and 0.013, p ≤ 0.05), as well as more diffuse blood splashed in the areas of the inside round (0.461 and 0.279, p ≤ 0.05), shoulder/cranial (0.154 and 0.039, p ≤ 0.001), shoulder/central (0.231 and 0.039, p ≤ 0.001) and shoulder/caudal (0.185 and 0.026, p ≤ 0.001). The electric stunning also provided higher skin damage levels in the areas of the shoulder (1.098 and 0.795, p ≤ 0.001), body (1.04 and 0.948, p ≤ 0.05) and ham (0.84 and 0.68, p ≤ 0.001), as well as higher eyelid reflex levels (11.57%) comparatively to the gaseous system (2.86%) of a total of 426 pigs. Small indexes of bone fractures and muscle bruises were found in both systems. |
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Avaliação de diferentes híbridos suínos submetidos à insensibilização elétrica e gasosa (CO 2). Parte 3 - Mensurações visuais de qualidadeEvaluation of diferent pig hybrid stunned with electrical and gaseous (CO 2) systems. Part 3 - Subjective measures of qualityAnimal welfareMeat qualityStunning systemAnimaliaSus scrofaThree pig genetics lineages A, B and C marketed in Brazil, were stunning with the manual electric stunning (Karl Schermer 220-230/250 volts, 45-60 Hz and 1.4 - 1.5 A) and the collective gaseous system (COMBI-BUTINA 90% CO 2). The electric stunning provided higher blood splashed levels in the areas of the inside round (0.477 and 0.26, p ≤ 0.01), shoulder/cranial (0.154 and 0.039, p ≤ 0.005), shoulder/central (0.261 e 0.052, p ≤ 0.001), shoulder/caudal (0.180 and 0.030, p ≤ 0.01), loin/central (0.185 and 0.065, p ≤ 0.01), loin/caudal (0.06 and 0.207, p ≤ 0.01) and loin/lateral external (0.061 and 0.013, p ≤ 0.05), as well as more diffuse blood splashed in the areas of the inside round (0.461 and 0.279, p ≤ 0.05), shoulder/cranial (0.154 and 0.039, p ≤ 0.001), shoulder/central (0.231 and 0.039, p ≤ 0.001) and shoulder/caudal (0.185 and 0.026, p ≤ 0.001). The electric stunning also provided higher skin damage levels in the areas of the shoulder (1.098 and 0.795, p ≤ 0.001), body (1.04 and 0.948, p ≤ 0.05) and ham (0.84 and 0.68, p ≤ 0.001), as well as higher eyelid reflex levels (11.57%) comparatively to the gaseous system (2.86%) of a total of 426 pigs. Small indexes of bone fractures and muscle bruises were found in both systems.Departamento de Zootecnia e Extensão Rural Faculdade de Agronomia e Medicina Veterinária Universidade Federal do Mato Grosso (UFMT), Av. Fernando Correia da Costa, S/N, CEP 78060-900, Cuiabá (MT)Instituto de Tecnologia de Alimentos (ITAL) Centro de Tecnologia de Carnes (CTC), Av. Brasil, 2880, CEP 13070-178, Campinas (SP)Departamento de Gestão e Tecnologia Agroindustrial (FCA-UNESP) Universidade Estadual Paulista Júlio de Mesquita Filho, C. P. 237, CEP 18603-970, Botucatu (SP)Departamento de Gestão e Tecnologia Agroindustrial (FCA-UNESP) Universidade Estadual Paulista Júlio de Mesquita Filho, C. P. 237, CEP 18603-970, Botucatu (SP)Universidade Federal de Mato Grosso (UFMT)Centro de Tecnologia de Carnes (CTC)Universidade Estadual Paulista (Unesp)Bertoloni, WilliamSilveira, Expedito Tadeu FaccoCosta, Marcela de R.Ludtke, Charlí B. [UNESP]2014-05-27T11:21:54Z2014-05-27T11:21:54Z2006-07-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article555-563application/pdfhttp://dx.doi.org/10.1590/S0101-20612006000300012Ciencia e Tecnologia de Alimentos, v. 26, n. 3, p. 555-563, 2006.0101-20611678-457Xhttp://hdl.handle.net/11449/6894510.1590/S0101-20612006000300012S0101-206120060003000122-s2.0-337510130062-s2.0-33751013006.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporCiência e Tecnologia de Alimentos1.0840,467info:eu-repo/semantics/openAccess2024-04-09T15:36:53Zoai:repositorio.unesp.br:11449/68945Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T20:29:55.370711Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Avaliação de diferentes híbridos suínos submetidos à insensibilização elétrica e gasosa (CO 2). Parte 3 - Mensurações visuais de qualidade Evaluation of diferent pig hybrid stunned with electrical and gaseous (CO 2) systems. Part 3 - Subjective measures of quality |
title |
Avaliação de diferentes híbridos suínos submetidos à insensibilização elétrica e gasosa (CO 2). Parte 3 - Mensurações visuais de qualidade |
spellingShingle |
Avaliação de diferentes híbridos suínos submetidos à insensibilização elétrica e gasosa (CO 2). Parte 3 - Mensurações visuais de qualidade Bertoloni, William Animal welfare Meat quality Stunning system Animalia Sus scrofa |
title_short |
Avaliação de diferentes híbridos suínos submetidos à insensibilização elétrica e gasosa (CO 2). Parte 3 - Mensurações visuais de qualidade |
title_full |
Avaliação de diferentes híbridos suínos submetidos à insensibilização elétrica e gasosa (CO 2). Parte 3 - Mensurações visuais de qualidade |
title_fullStr |
Avaliação de diferentes híbridos suínos submetidos à insensibilização elétrica e gasosa (CO 2). Parte 3 - Mensurações visuais de qualidade |
title_full_unstemmed |
Avaliação de diferentes híbridos suínos submetidos à insensibilização elétrica e gasosa (CO 2). Parte 3 - Mensurações visuais de qualidade |
title_sort |
Avaliação de diferentes híbridos suínos submetidos à insensibilização elétrica e gasosa (CO 2). Parte 3 - Mensurações visuais de qualidade |
author |
Bertoloni, William |
author_facet |
Bertoloni, William Silveira, Expedito Tadeu Facco Costa, Marcela de R. Ludtke, Charlí B. [UNESP] |
author_role |
author |
author2 |
Silveira, Expedito Tadeu Facco Costa, Marcela de R. Ludtke, Charlí B. [UNESP] |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Federal de Mato Grosso (UFMT) Centro de Tecnologia de Carnes (CTC) Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Bertoloni, William Silveira, Expedito Tadeu Facco Costa, Marcela de R. Ludtke, Charlí B. [UNESP] |
dc.subject.por.fl_str_mv |
Animal welfare Meat quality Stunning system Animalia Sus scrofa |
topic |
Animal welfare Meat quality Stunning system Animalia Sus scrofa |
description |
Three pig genetics lineages A, B and C marketed in Brazil, were stunning with the manual electric stunning (Karl Schermer 220-230/250 volts, 45-60 Hz and 1.4 - 1.5 A) and the collective gaseous system (COMBI-BUTINA 90% CO 2). The electric stunning provided higher blood splashed levels in the areas of the inside round (0.477 and 0.26, p ≤ 0.01), shoulder/cranial (0.154 and 0.039, p ≤ 0.005), shoulder/central (0.261 e 0.052, p ≤ 0.001), shoulder/caudal (0.180 and 0.030, p ≤ 0.01), loin/central (0.185 and 0.065, p ≤ 0.01), loin/caudal (0.06 and 0.207, p ≤ 0.01) and loin/lateral external (0.061 and 0.013, p ≤ 0.05), as well as more diffuse blood splashed in the areas of the inside round (0.461 and 0.279, p ≤ 0.05), shoulder/cranial (0.154 and 0.039, p ≤ 0.001), shoulder/central (0.231 and 0.039, p ≤ 0.001) and shoulder/caudal (0.185 and 0.026, p ≤ 0.001). The electric stunning also provided higher skin damage levels in the areas of the shoulder (1.098 and 0.795, p ≤ 0.001), body (1.04 and 0.948, p ≤ 0.05) and ham (0.84 and 0.68, p ≤ 0.001), as well as higher eyelid reflex levels (11.57%) comparatively to the gaseous system (2.86%) of a total of 426 pigs. Small indexes of bone fractures and muscle bruises were found in both systems. |
publishDate |
2006 |
dc.date.none.fl_str_mv |
2006-07-01 2014-05-27T11:21:54Z 2014-05-27T11:21:54Z |
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/10.1590/S0101-20612006000300012 Ciencia e Tecnologia de Alimentos, v. 26, n. 3, p. 555-563, 2006. 0101-2061 1678-457X http://hdl.handle.net/11449/68945 10.1590/S0101-20612006000300012 S0101-20612006000300012 2-s2.0-33751013006 2-s2.0-33751013006.pdf |
url |
http://dx.doi.org/10.1590/S0101-20612006000300012 http://hdl.handle.net/11449/68945 |
identifier_str_mv |
Ciencia e Tecnologia de Alimentos, v. 26, n. 3, p. 555-563, 2006. 0101-2061 1678-457X 10.1590/S0101-20612006000300012 S0101-20612006000300012 2-s2.0-33751013006 2-s2.0-33751013006.pdf |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Ciência e Tecnologia de Alimentos 1.084 0,467 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
555-563 application/pdf |
dc.source.none.fl_str_mv |
Scopus 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 |
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1808129210197213184 |