Jejum Pré-abate em Frangos de Corte
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Data
2001-12-01
Autores
Mendes, AA [UNESP]
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Editor
Fundação APINCO de Ciência e Tecnologia Avícolas
Resumo
As condições ideais dos frangos de corte no momento do abate devem ser conhecidas a fim de possibilitar a produção de carne de excelente qualidade, uma vez que diversos fatores pré e pós-abate estão envolvidos na qualidade final. em condições normais de abate e processamento, a retirada de ração é feita de 6 a 8 horas antes da apanha das aves, resultando em um período total de jejum de 8 a 12 horas antes do abate, para esvaziar o intestino e com isso minimizar a contaminação no abatedouro. A escalda, depena e evisceração são pontos importantes de contaminação cruzada no abatedouro devido à grande quantidade de microorganismos aderidos às penas, pele e patas das aves e ao rompimento das vísceras durante a evisceração. Entretanto, a desidratação da carcaça começa imediatamente após o início do jejum. Períodos prolongados de jejum podem afetar o pH das diversas partes do intestino, aumentando a presença de Salmonella e outros microorganismos patogênicos. Além disso, determinam uma maior contaminação pela bile, e são, subjetivamente, associados à fragilidade dos intestinos durante a evisceração mecânica. Portanto, os esquemas de processamento devem ser estabelecidos levando-se em conta a integridade e o esvaziamento do intestino e da vesícula biliar, bem como a desidratação e os seus efeitos sobre o bem estar das aves, contaminação da carcaça e qualidade da carne. Como alguns efeitos do jejum ainda não são bem conhecidos, sugerem-se pesquisas nas seguintes áreas: definir o tempo ótimo de jejum para atender o bem estar das aves, minimizar a contaminação e otimizar os parâmetros de qualidade de carcaça; estudar os efeitos de períodos prolongados de jejum sobre o pH e a colonização do papo, pró-ventrículo, moela, intestino delgado, intestino grosso e cecos por enterobactérias, como Salmonella, por exemplo; efeito do jejum sobre o tamanho e cor do fígado. O resultado esperado é um aumento na qualidade final dos produtos aliado a uma redução nas perdas e no custo de produção.
The optimal condition of broiler chickens at the moment of slaughter should be known in order to produce the highest quality meat. Several and related pre- and post-slaughter factors are involved in ultimate poultry meat quality. In normal operation, feed is withdrawn from birds 6 to 8 hours before catching, resulting in a feed and water withdrawal total period of 8 to 12 hours prior to slaughter, in order to empty the digestive system and minimise fecal contamination. The most critical points for cross-contamination are scalding, plucking and evisceration, due the great amount of micro-organisms present in skin, feather and feet, and due to intestine breakage during evisceration. However, carcass dehydratation begins immediately after feed withdrawal, and a prolonged period without feed and water can affect pH of the gut, increasing Salmonella and other pathogenic micro-organisms. In addition, excessive feed and water withdrawal times increases bile contamination and are often subjectively associated with increased intestinal fragility during automated evisceration. Thus, processing schedules need to be established to take in account feed withdrawal on gut integrity and fullness, gall bladder status, birds welfare, shrinkage and subsequent effects on carcass contamination and meat quality. As some effects of feed and water withdrawal are still unknown, research is required in the following area: optimal feed and water withdrawal time in relation to welfare of the birds, carcass contamination, and meat quality parameters; influence of delayed withdrawal on pH and colonization of crop, proventriculus, gizzard, small intestine, colon and ceca by enterobacterias like Salmonella; influence of feed and water withdrawal on liver weight and colour. The expected result is an improvement in animal welfare and meat quality, while reducing losses and costs.
The optimal condition of broiler chickens at the moment of slaughter should be known in order to produce the highest quality meat. Several and related pre- and post-slaughter factors are involved in ultimate poultry meat quality. In normal operation, feed is withdrawn from birds 6 to 8 hours before catching, resulting in a feed and water withdrawal total period of 8 to 12 hours prior to slaughter, in order to empty the digestive system and minimise fecal contamination. The most critical points for cross-contamination are scalding, plucking and evisceration, due the great amount of micro-organisms present in skin, feather and feet, and due to intestine breakage during evisceration. However, carcass dehydratation begins immediately after feed withdrawal, and a prolonged period without feed and water can affect pH of the gut, increasing Salmonella and other pathogenic micro-organisms. In addition, excessive feed and water withdrawal times increases bile contamination and are often subjectively associated with increased intestinal fragility during automated evisceration. Thus, processing schedules need to be established to take in account feed withdrawal on gut integrity and fullness, gall bladder status, birds welfare, shrinkage and subsequent effects on carcass contamination and meat quality. As some effects of feed and water withdrawal are still unknown, research is required in the following area: optimal feed and water withdrawal time in relation to welfare of the birds, carcass contamination, and meat quality parameters; influence of delayed withdrawal on pH and colonization of crop, proventriculus, gizzard, small intestine, colon and ceca by enterobacterias like Salmonella; influence of feed and water withdrawal on liver weight and colour. The expected result is an improvement in animal welfare and meat quality, while reducing losses and costs.
Descrição
Palavras-chave
contaminação, frangos de corte, jejum, qualidade da carcaça, carcass quality, contamination, broiler chickens, feed withdrawal
Como citar
Revista Brasileira de Ciência Avícola. Fundação APINCO de Ciência e Tecnologia Avícolas, v. 3, n. 3, p. 199-209, 2001.