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dc.contributor.authorBertoloni, William
dc.contributor.authorSilveira, Expedito Tadeu Facco
dc.contributor.authorCosta, Marcela de R.
dc.contributor.authorLudtke, Charlí B. [UNESP]
dc.date.accessioned2014-05-27T11:21:54Z
dc.date.available2014-05-27T11:21:54Z
dc.date.issued2006-07-01
dc.identifierhttp://dx.doi.org/10.1590/S0101-20612006000300012
dc.identifier.citationCiencia e Tecnologia de Alimentos, v. 26, n. 3, p. 555-563, 2006.
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.urihttp://hdl.handle.net/11449/68945
dc.description.abstractThree 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.en
dc.format.extent555-563
dc.language.isopor
dc.relation.ispartofCiência e Tecnologia de Alimentos
dc.sourceScopus
dc.subjectAnimal welfareen
dc.subjectMeat qualityen
dc.subjectStunning systemen
dc.subjectAnimaliaen
dc.subjectSus scrofaen
dc.titleAvaliação de diferentes híbridos suínos submetidos à insensibilização elétrica e gasosa (CO 2). Parte 3 - Mensurações visuais de qualidadept
dc.title.alternativeEvaluation of diferent pig hybrid stunned with electrical and gaseous (CO 2) systems. Part 3 - Subjective measures of qualityen
dc.typeArtigo
dcterms.licensehttp://www.scielo.br/revistas/cta/paboutj.htm
dc.contributor.institutionUniversidade Federal de Mato Grosso (UFMT)
dc.contributor.institutionCentro de Tecnologia de Carnes (CTC)
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.description.affiliationDepartamento 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)
dc.description.affiliationInstituto de Tecnologia de Alimentos (ITAL) Centro de Tecnologia de Carnes (CTC), Av. Brasil, 2880, CEP 13070-178, Campinas (SP)
dc.description.affiliationDepartamento de Gestão e Tecnologia Agroindustrial (FCA-UNESP) Universidade Estadual Paulista Júlio de Mesquita Filho, C. P. 237, CEP 18603-970, Botucatu (SP)
dc.description.affiliationUnespDepartamento de Gestão e Tecnologia Agroindustrial (FCA-UNESP) Universidade Estadual Paulista Júlio de Mesquita Filho, C. P. 237, CEP 18603-970, Botucatu (SP)
dc.identifier.doi10.1590/S0101-20612006000300012
dc.identifier.scieloS0101-20612006000300012
dc.rights.accessRightsAcesso aberto
dc.identifier.scopus2-s2.0-33751013006
dc.identifier.file2-s2.0-33751013006.pdf
dc.relation.ispartofjcr1.084
dc.relation.ispartofsjr0,467
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