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Statements

Subject Item
n2:RIV%2F60076658%3A12220%2F13%3A43885396%21RIV14-MZE-12220___
rdf:type
n16:Vysledek skos:Concept
dcterms:description
the paper deals with verification of the effects of the electrolyzed NaCl-water solution where a new possibility for an alternative procedure to disinfect water is provided. The experiment was done in two chicken breeding halls where the solution was used to disinfect the stable premises and at the same time it was applied into the feed water. The effects of disinfection were verified directly in the stable premises at the interval of 20, 40, 60 minutes after application. Staphylococci and Streptococci and Enterococci were inactive always after 60 minutes of effect. There was significant decrease in the number of total number of microorganisms. An evaluation of the qualitative features of the produced chicken meat, focused mainly on the PSE meat disorder, was a part of the examination, too. After the research was finished, the chickens were slaughtered at the industrial slaughterhouse and samples of the meat were taken (gradually 157 pieces in total) from the individual halls and analysed. The determined share in water loss by dripping was the most significant of the monitored indicators, which could suggest a possible development of the PSE problem, however, the meat colour and the pH values did not confirmed this. The values of pH, colour and loss of water (dripping) ascertained, processed by the T-test did not confirm the hypothesis of the assumed possible differences in occurrence of critical values of these indicators in both groups observed. the paper deals with verification of the effects of the electrolyzed NaCl-water solution where a new possibility for an alternative procedure to disinfect water is provided. The experiment was done in two chicken breeding halls where the solution was used to disinfect the stable premises and at the same time it was applied into the feed water. The effects of disinfection were verified directly in the stable premises at the interval of 20, 40, 60 minutes after application. Staphylococci and Streptococci and Enterococci were inactive always after 60 minutes of effect. There was significant decrease in the number of total number of microorganisms. An evaluation of the qualitative features of the produced chicken meat, focused mainly on the PSE meat disorder, was a part of the examination, too. After the research was finished, the chickens were slaughtered at the industrial slaughterhouse and samples of the meat were taken (gradually 157 pieces in total) from the individual halls and analysed. The determined share in water loss by dripping was the most significant of the monitored indicators, which could suggest a possible development of the PSE problem, however, the meat colour and the pH values did not confirmed this. The values of pH, colour and loss of water (dripping) ascertained, processed by the T-test did not confirm the hypothesis of the assumed possible differences in occurrence of critical values of these indicators in both groups observed.
dcterms:title
POSSIBILITIES OF THE USE OF ELECTROLYZED WATER IN POULTRY BREEDING POSSIBILITIES OF THE USE OF ELECTROLYZED WATER IN POULTRY BREEDING
skos:prefLabel
POSSIBILITIES OF THE USE OF ELECTROLYZED WATER IN POULTRY BREEDING POSSIBILITIES OF THE USE OF ELECTROLYZED WATER IN POULTRY BREEDING
skos:notation
RIV/60076658:12220/13:43885396!RIV14-MZE-12220___
n16:predkladatel
n20:orjk%3A12220
n3:aktivita
n5:P
n3:aktivity
P(QI111B107)
n3:cisloPeriodika
2
n3:dodaniDat
n10:2014
n3:domaciTvurceVysledku
n7:7121121 n7:2209764 n7:3167410 n7:7967446 n7:7277237 n7:8623449
n3:druhVysledku
n9:J
n3:duvernostUdaju
n18:S
n3:entitaPredkladatele
n17:predkladatel
n3:idSjednocenehoVysledku
97588
n3:idVysledku
RIV/60076658:12220/13:43885396
n3:jazykVysledku
n8:eng
n3:klicovaSlova
chicken meat, electrolyzed water, water dripping, disinfection
n3:klicoveSlovo
n4:water%20dripping n4:chicken%20meat n4:electrolyzed%20water n4:disinfection
n3:kodStatuVydavatele
RO - Rumunsko
n3:kontrolniKodProRIV
[E30E59C3DC2D]
n3:nazevZdroje
Acta Universitatis Cibiniensis Series E: FOOD TECHNOLOGY
n3:obor
n19:GG
n3:pocetDomacichTvurcuVysledku
6
n3:pocetTvurcuVysledku
6
n3:projekt
n12:QI111B107
n3:rokUplatneniVysledku
n10:2013
n3:svazekPeriodika
XVII
n3:tvurceVysledku
Zábranský, Luboš Šoch, Miloslav Kernerová, Naděžda Pálka, Václav Marešová, Iveta Jirotková, Dana
s:issn
2344-150X
s:numberOfPages
8
n15:doi
10.2478/aucft-2013-0021
n14:organizacniJednotka
12220