Meat quality of pigs and chickens influenced of nanotechnology
| Year | 2011 |
| Cathegory | Others |
| Internal link | 11105.pdf |
| Abstract | Tested was Influence application paint with content TiO2 on walling vestibule, when fell in fattening pigs performance ammonia about 1,6 %. The second experiment paint sides with content TiO2 was included lighting source specific woollen longitude lights. Next technology with electrically modified water in fattening pigs applied in 4% and 8% and in fattening broilers at admix to the feed – water incorporated at preparation wet feeding dues. Next application was by ionizing atmosphere in operational checking of fattening broilers, when owing to ionizing retrenched issue NH3 about 32,4 %, CH4 about 17,5 % and CO2 about 9,1 % and statuette to reduction dust emission 35,1 near faction PM10 and about 37,2 % near faction PM2,5 %. In all cases was not effecteds in technological criteria meat qualities, pH, meat colour in values L, a*,b*, spontaneous waste juice (dripping) and losses weight after heat adjustments (cooking) and also not in criterias of sensorial evaluation. |
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