Wyniki wyszukiwania - Biblioteka Nauki

1

Wpływ warunków utrzymania na zdrowie i produkcyjność świń

100%

Chorazy L.

|

nr 3

2

Czynniki kształtujące jakość powietrza w budynku dla trzody chlewnej

100%

Chorazy L.

|

2009

|

nr 6

3

Cechy dobrego mikroklimatu w budynkach dla trzody chlewnej

100%

Chorazy L.

|

nr 3

4

Jakosc powietrza na fermie drobiu

100%

Chorazy L.

|

2009

|

nr 2

36-41

5

Preparaty ziołowe - zdrowie i stymulacja wzrostu

100%

Chorazy L.

|

2009

|

nr 4

6

Jakość powietrza na fermie drobiu

100%

Chorazy L.

|

nr 08

7

Warunki środowiska utrzymania drobiu

75%

Chorazy L.

|

nr 06

8

Jak ważne jest czyste powietrze w kurniku?

75%

Chorazy L.

Polskie Drobiarstwo

|

2010

|

tom 18

|

nr 10

9

Witaminy rozpuszczalne w tłuszczach w żywieniu drobiu, cz.I

75%

Chorazy L.

|

nr 04

10

Wykorzystanie rodzimych ras świń w krzyżowaniu towarowym

63%

Chorazy L. , Barszcz A.

|

nr 2

11

Witaminy rozpuszczalne w tłuszczach w żywieniu drobiu, cz.II

63%

Chorazy L.

|

2011

|

tom 18

|

nr 05

12

Zanieczyszczenia mikrobiologiczne sciolki i powietrza podczas odchowu kurczat brojlerow

51%

Witkowska D. , Chorazy L. , Mituniewicz T. , Makowski W.

|

tom 10

|

nr 2[30]

201-210

13

Zanieczyszczenie mikrobiologiczne powietrza w oborze krów mlecznych utrzymywanych w systemie wolnostanowiskowym na głębokiej ściółce

38%

Wojcik A. , Chorazy L. , Policht L. , Mituniewicz T. , Witkowska D. , Iwanczuk-Czernik K. , Sowinska J.

|

tom 18

|

nr 4

14

Effect of different variants of pre-slaughter transport on body weight loss and meat quality in broiler chickens

32%

Sowinska J. , Wojcik A. , Pomianowski J. F. , Chorazy L. , Mituniewicz T. , Witkowska D. , Piotrowska J. , Kwiatkowska-Stenzel A. , Czaplinska B. , Kuczynska P.

Medycyna Weterynaryjna

|

2013

|

tom 69

|

nr 07

EN

The aim of this study was to determine the effect of different variants of pre-slaughter procedures in the winter on body weight loss in broiler chickens, and on the proximate chemical composition and physicochemical properties of meat. At the completion of a six-week rearing period, 240 ROSS 308 chickens were subjected to the following variants of pre-slaughter transport: no transport (N-T), transport to a distance of 100 km (T-100), 200 km (T-200) and 300 km (T-300). The acidity of breast muscles (pH₁₅ and pH₂₄) was measured with a portable meat pH-meter, HI 99163 (Hanna Instruments, Germany) supplied with an FC 232D electrode. Meat color (15 minutes and 24 hours post mortem) was determined with the use of a Minolta CR-400 chroma meter (Japan), in the CIE L* a* b* system. Water-holding capacity (24 hours post mortem) was determined as drip loss. The content of water, protein and fat in meat was determined using an InfraLab 710 near-infrared analyzer (NDC Infrared Engineering, UK). The results of the conducted study showed that the elongation of transport length for a distance of 200 km and 300 km influenced the increase of broiler weight loss. Significantly higher (P = 0.01) weight loss was observed after transport to a distance of 200 and 300 km, compared to a group of chickens from group T-100 (respectively 2.65%, 2.36% and 1.41%). It cannot be stated clearly that variants of transportation have contributed to the deterioration of the quality of the meat acquired. The longest transport distance resulted in a faster rate of the pectoral muscle glycolysis in group T-300 (0.69 units) compared to the other groups (0.60-0.62 units). The broiler meat from group T-300, as compared to the other groups, was also characterized by a significantly higher surface of drip loss and the parameters L * 24 and b * 24, which reflected in its significantly lighter color and lower water-holding capacity. However, the final pH values were similar in all groups and did not show any meat defects. In addition, the basic chemical composition of chicken muscles showed their good nutritional value.