INFLUENCE OF PRE-SLAUGHTERING FACTORS ON CARCASS AND POULTRY MEAT QUALITY PRODUCED IN AN INTEGRATED SISTEM

Carmen Viorica Radu, Elena Popescu-Micloşanu

Abstract
The aim of this paper is to study some factors influencing poultry meat quality before slaughtering (raising management, diet, catching and loading, transport and unloading) and to analyze quality and shares of different carcass parts in ROSS 308 hybrids raised and slaughtered in an industrial farming environment. 50 females and 50 males were designed for this purpose. Birds were randomly chosen from a slaughtering group of 50 days of age. Parameters which were on sex separately analyzed were live weight, defects due to handling, slaughtering output, breast and legs meat output and fat percentage from carcass. Experimental data were statistically processed determining: average, standard average deviation, variation coefficient. Results obtained in males and females separately, were compared with standard ROSS 308 hybrid by Student test. Revealed deficiencies (significant differences between experimental and standard flock's live weight, high proportion of carcass faults) are leading to the conclusion that production management, house microclimate, handling methods and chicks transport are having significant shortcomings, but with no influence on slaughtering output.

Key words: quality factors slaughtering poultry meat

INFLUENŢA FACTORILOR DINAINTE DE ABATORIZARE ASUPRA CALITĂŢII CARCASEI ŞI CĂRNII DE PASĂRE OBŢINUTĂ ÎNTR-UN SISTEM INTEGRAT

Carmen Viorica Radu, Elena Popescu-Micloşanu

Rezumat
Lucrarea îşi propune studierea principalilor factori de influenţă ai calităţii cărnii de pasăre înainte de abatorizare (dieta, prinderea si incarcarea, transportul si descarcarea), reflectaţi în calitatea şi ponderea diferitelor componente ale carcasei, pentru hibridul ROSS 308, crescut şi abatorizat în condiţiile unei ferme comerciale. In acest scop s-au individualizat 50 de femele si 50 de masculi, luati aleator dintr-un lot pentru abatorizare, in varsta de 50 de zile. S-au determinat separat, pe sexe, urmatorii indicatori: greutatea in viu, defectele aparute in urma manipularii, randamentele la sacrificare, raportul carne-oase si proportia de grasime din carcasa. Ca metode de prelucrare ale datelor experimentale, s-au folosit: media aritmetica, varianta, abaterea standard a mediei, coeficientul de variatie, testul Student. Toate rezultatele obtinute au fost comparate cu standardul Ross 308. Deficienţele apărute (diferenţele semnificative dintre greutatea în viu a lotului experimental şi standard, proporţia mare a defectelor de carcasă) conduc la concluzia că modul de creştere, microclimatul halei, metodele de manipulare şi transport ale puilor, au prezentat carenţe semnificative, fără să influenţeze însă, randamentul la sacrificare.

Cuvinte cheie: calitate factori abatorizare carne pasare