Caracterização microbiana e rendimentos de corte em carcaças resfriadas oriundas de frangos criados em dois sistemas de produção e comercializados no município de Goiânia

• Ano de defesa: 2010
• Autor(a) principal: ARRUDA, Michel Blezins de
• Orientador(a): CAFÉ, Marcos Barcellos
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Mestrado em Ciência Animal
• Departamento: Ciências Agrárias - Veterinaria
• País: BR
• Palavras-chave em Português: Carcaças; Frango alternativo; Feiras livres; Salmonella spp
• Palavras-chave em Inglês: Carcasses, Chicken alternative shows free, Salmonella spp.
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA::PRODUCAO ANIMAL
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tde/834

The aim of this work is to research the presence of bacteria of genus Salmonella on carcasses of broiler chickens reared under alternative and industrial. Furthermore, to characterize aspects of marketing and carcass quality. Were collected 160 chicken carcasses available for sale in supermarkets and markets of Goiania. Of these, 80 were carcasses of chicken raised in the traditional system and the remainder in alternative system. Each carcass provided two samples, one by rinsing and another 25g of minced skin, which were enriched in broth suitable for this purpose and grown in culture media also specific and recommended for Salmonella. Through biochemical tests bacteria of interest were identified. The carcass quality was evaluated by weighing the commercial cuts breast fillet without skin, thigh + drumstick, wings and back, and related the proportions of each in the total weight of the carcass. The marketing aspects were evaluated by applying a questionnaire to traders of the alternative chicken sold in fairs with information the method of sale and production of the animal. Two samples were found positive for Salmonella in batches of alternative chicken whereas in conventional bacteria were not found in any sample. The proportions of the breasts were higher in the conventional system, 28%, while the conventional average was 20%. In the remaining parts studied the differences were smaller. Birds raised in the alternative system had the following results: thigh + drumstick remained at 31%, 14% with the wing and back to 35%. In the conventional system in the same order as the results were: 29%, 11% and 33%. It was concluded that the chicken had higher alternative rate of contamination with Salmonella, the lower breast yield and the carcasses sold in open-air markets, production has been characterized as rudimentary.