Meat quality of pigs and chickens influenced of nanotechnology

ADAMEC, T., DOLEJŠ, J., TOUFAR, O. & ZABLOUDILOVÁ, P. Kvalita masa prasat a brojlerových kuřat vykrmovaných s použitím nanotechnologií. In Vnútorná klíma polnohospodárskych objektov 2011. Nitra: Agrokomplex, 2011, s. CD.{INTLINK}
ADAMEC, Tomáš, DOLEJŠ, Jan, TOUFAR, Oldřich a ZABLOUDILOVÁ, P., 2011 Meat quality of pigs and chickens influenced of nanotechnology. In Vnútorná klíma polnohospodárskych objektov 2011. Nitra: Agrokomplex, s. CD. ISSN
Year2011
CathegoryOthers
Internal link11105.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.