RESUMO

In order to evaluate the chemical composition and pH of chicken meat subjected to heat stress during the pre-slaughter rest time, an experiment was conducted in a slaughterhouse. Twenty-five birds were randomly selected and housed in rooms without air conditioning for a 3-hour period, with an average temperature of 33C and relative humidity of 83%. After slaughter, the carcasses were deboned and prime cuts were chilled (between 0 and 4 C) for 24 hours for analysis of moisture levels, protein, fat, ash, and pH. The humidity values were 72.80, 71.47, and 70.30%, protein values were 16.81, 14.90, and 15.10%, lipid values were 0.78, 3.30, and 5.80%, ash values were 0.81, 0.88, and 0.89%, and pH values were 5.30, 6.10, and 6.54 for breast, thigh, and drumstick, respectively. Heat stress for 3 hours before slaughter led to changes in the chemical composition and pH of the chicken, which establishes an anomaly in the flesh of the PSE type (pale, soft, and exudative). It is evident that pre-slaughter management is important to ensure animal welfare and consequently high meat quality.

Assuntos

RESUMO

In order to evaluate the chemical composition and pH of chicken meat subjected to heat stress during the pre-slaughter rest time, an experiment was conducted in a slaughterhouse. Twenty-five birds were randomly selected and housed in rooms without air conditioning for a 3-hour period, with an average temperature of 33C and relative humidity of 83%. After slaughter, the carcasses were deboned and prime cuts were chilled (between 0 and 4 C) for 24 hours for analysis of moisture levels, protein, fat, ash, and pH. The humidity values were 72.80, 71.47, and 70.30%, protein values were 16.81, 14.90, and 15.10%, lipid values were 0.78, 3.30, and 5.80%, ash values were 0.81, 0.88, and 0.89%, and pH values were 5.30, 6.10, and 6.54 for breast, thigh, and drumstick, respectively. Heat stress for 3 hours before slaughter led to changes in the chemical composition and pH of the chicken, which establishes an anomaly in the flesh of the PSE type (pale, soft, and exudative). It is evident that pre-slaughter management is important to ensure animal welfare and consequently high meat quality.(AU)

Assuntos

RESUMO

Four isolates of Sclerotinia sclerotiorum were tested for pathogenicity in IPA-10 variety bean plants (Phaseolus vulgaris L.), and all were pathogenic. Biological control in vitro was evaluated using eight isolates of Trichoderma spp. and, one of Ulocladium atrum. Chemical control in vitro with fungicides Thiophanate methyl, Iprodione and Carbendazim was also tested. Except U. atrum, all Trichoderma isolates showed antagonistic potential against S. sclerotiorum, where isolate 3601 presented the best performance. Thiophanate methyl chemical control was the most efficient. This fungicide and isolate 3601were compared in vivo in greenhouse. There was statistical difference between the treatments, and the application of fungicide and antagonist before the pathogen was the most efficient approach, reducing the percentage of pathogenicity to 32.94 percent and 37.04 percent, respectively.

Quatro isolados de Sclerotinia sclerotiorum, foram testados quanto à patogenicidade em plantas de feijão, variedade IPA-10 sendo que todos se mostraram patogênicos. Foram avaliados o controle biológico e químico in vitro, utilizando-se oito isolados de Trichoderma e um de Ulocladium atrum, e o controle químico in vitro, com os fungicidas Tiofanato metílico, Iprodione e Carbendazim. Com exceção de U. atrum todos os isolados dos antagonistas mostraram potencial antagônico contra S. sclerotiorum, destacando-se o isolado 3601 como o de melhor desempenho. No controle químico, Tiofanato metílico foi o mais eficiente, sendo este fungicida e o isolado 3601 comparados in vivo em casa-de-vegetação. Foram observadas diferenças estatísticas entre os tratamentos, sendo que a aplicação do fungicida e do antagonista antes da introdução do patógeno foi mais eficiente, com redução do percentual de incidência em 32,94 por cento e 37,04 por cento, respectivamente.