<abstract xmlns="http://www.w3.org/1999/xhtml"><p>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.</p></abstract>

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.

POSSIBILITIES OF THE USE OF ELECTROLYZED WATER IN POULTRY BREEDING

University of South Bohemia in České Budějovice

Acta Universitatis Cibiniensis. Series E: Food Technology

{"article-title":"POSSIBILITIES OF THE USE OF ELECTROLYZED WATER IN POULTRY BREEDING"}

the paper deals with verification of the effects of the electrolyzed NaCl-water solution where a new possibility for an alternative procedure to disinfect...

POSSIBILITIES OF THE USE OF ELECTROLYZED WATER IN POULTRY BREEDING

Published Online: Dec 31, 2013

Page range: 129 - 136

DOI: https://doi.org/10.2478/aucft-2013-0021

This content is open access.