Dana JIROTKOVÁ(1), Miloslav ŠOCH(1), Naděžda KERNEROVÁ(2), Václav PÁLKA(1), Luboš ZÁBRANSKÝ(1), Iveta MAREŠOVÁ(1)
1. University of South Bohemia in České Budějovice
2. University of South Bohemia in České Budějovice
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 a significant decrease in the 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 analyzed. 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 color and the pH values did not confirm this. The values of pH, color, and loss of water (dripping) ascertained, processed by the T-test did not confirm the hypothesis of the assumed possible differences in the occurrence of critical values of these indicators in both groups observed.