CBL - Campus del Baix Llobregat

Projecte llegit

Títol: Anàlisis i selecció dels diferents factors que determinen la qualitat del pit de pollastre en un escorxador de la província de Tarragona

Estudiant que ha llegit aquest projecte:

Tutor/Cotutor: ACHAERANDIO PUENTE, MARIA ISABEL

Departament: DEAB

Títol: Anàlisis i selecció dels diferents factors que determinen la qualitat del pit de pollastre en un escorxador de la província de Tarragona

Data inici oferta: 07-02-2022      Data finalització oferta: 07-10-2022

Estudis d'assignació del projecte:
    GR ENG CIEN AGRONOM

Lloc de realització:
EEABB

Segon tutor (UPC): CONTRERAS JODAR, ALEXANDRA

Paraules clau:
Miopaties, Estirpe, Dejú, Pes viu

Descripció del contingut i pla d'activitats:
L'objectiu d'aquest treball és estudiar quin son els factors que afecten a la qualitat del pit de pollastre.
A partir de la base de dades del departament de qualitat d'un escorxador de pollastre es vol determinar mitjançant un anàlisis estadístic de dades quina és la dependència entre les diferents variables de qualitat i el grau de dependència dels diferents factors que hi poden intervenir durant la criança, transport i maneig a l'escorxador.

Overview (resum en anglès):
Obtaining food of quality is the main goal of any agricultural and livestock production. In case of monogastric production and more specifically in the poultry sector, higher and higher productions are obtained, with higher carcass yield and greater feed efficiency. All these advances in the productive aspects, are usually accompained by the detriment of the quality of the final product such as a higher prevalence of muscle abnormalities (myopathies) that can lead to confiscation at the processing plant. The aim of this study is to evaluate different factors that may affect the prevalence and severity of myopathies and chicken breast color in intensive production of fast-growing chickens. Thus, a total of 1333 chicken breasts were evaluated in a slaughterhouse located in Tarragona, of which it was observed if there was the presence or absence of different breast myopathies such as: wooden breast, white striping, spaghetti meat, bruises, petechiae and green muscle. The colour and intramuscular pH value of each of these breasts were also assessed. In addition, information about farm of origin, body weight, genotype, age and time of fasting prior to slaughter. Thus, 8,5% of breasts were found without any abnormality. On the other hand, spaghetti meat has had a prevalence of 26,9%; petechiae 13,5%; white strips with spaghetti 8,3%; wooden breast with white strips 2,6%. However, these myopathies are also found in many chicken breasts in a combined manner and with different levels of severity. The association between the chicken genotype, body weight, and total fasting with myopathies was analyzed by binomial logistic regression. The genotype had no influence on the prevalence of myopathies (P > 0.05). However, the likelihood of a chicken suffering from wood-type myopathy increases with live weight (OR = 9.72; P < 0.001) and total fasting time before slaughter (OR = 1.35; P < 0.001). P < 0.001). The probability of spaghetti-type breasts decreases as the fasting time increases (OR= 0.86; P < 0.001). The probability of breasts with petechiae increases when the live weight is lower (OR= 0.32; P= 0.091) and when the fasting time is shorter (OR = 0.73; P < 0.001). The probability of having white striae decreases as the fasting time increases (OR: 0.83; P < 0.001). Regarding combinations of myopathies, it has been seen that the presence of one myopathies increases the probability of having another in the same chicken breast, except for the cases of wooden breast with spaghetti meat. Thus, it is reflected that final body weight and management conditions are associated with the development of myopathies. However, more research is needed to determine other unknown affect variables with the aim to implement possible mitigation strategies. As the study was carried out under comercial conditions, the measurements of breast color and pH were not accurate enough due to the lack of reliable equipment, so no conclusive results could be obtained.¿

© CBLTIC Campus del Baix Llobregat - UPC