SANITATION AND DETOXIFICATION OF ALPACA (VICUGNA PACOS) MEAT WITH SARCOCYSTIOSIS THROUGH SMOKED AND CURED

SANITATION AND DETOXIFICATION OF ALPACA (VICUGNA PACOS) MEAT WITH SARCOCYSTIOSIS THROUGH SMOKED AND CURED

Hot and cold smoked, dry and wet cured, wet-cured and smoked, and dry-cure and smoked techniques for sanitation and detoxification of alpaca meat naturally infected with macrocysts of Sarcocystis aucheniae were evaluated. Eighteen puppies of 4-6 months of age were fed with the infected and treated alpaca meat (100 macrocysts per puppy). Lysates of macrocysts from treated meats were prepared and inoculated into 18 rabbits (100 μ/kg of body weight, subcutaneously). Furthermore, lysates were boiled (100º C for 10 min) and inoculated into 8 rabbits. Only dogs of the positive control group and the wet cured group eliminated sporocysts after 15 days of ingestion. None of the treatments were able to detoxify alpaca meat infected and rabbits died within 12-27 h post- inoculation of lysates. The heat treatment denatured macrocysts lysates protein and none of the rabbits die after inoculation.

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Main Authors: Vilca L., Miguel, Durán O., Julio, Ramos D., Daphne, Lucas L., Juan
Format: Digital revista
Language:spa
Published: Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria 2013
Online Access:https://revistasinvestigacion.unmsm.edu.pe/index.php/veterinaria/article/view/2740
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spelling oai:ojs.csi.unmsm:article-27402020-03-29T16:37:17Z SANITATION AND DETOXIFICATION OF ALPACA (VICUGNA PACOS) MEAT WITH SARCOCYSTIOSIS THROUGH SMOKED AND CURED SANEAMIENTO Y ELIMINACIÓN DE LA TOXICIDAD DE CARNE DE ALPACA (Vicugna pacos) CON SARCOCISTIOSIS MEDIANTE AHUMADO Y CURADO Vilca L., Miguel Durán O., Julio Ramos D., Daphne Lucas L., Juan Sarcocystis aucheniae macroquistes carne alpaca conejo perro esporoquiste ahumado curado Sarcocystis aucheniae macrocysts meat alpaca rabbit dog sporocysts smoked cured Hot and cold smoked, dry and wet cured, wet-cured and smoked, and dry-cure and smoked techniques for sanitation and detoxification of alpaca meat naturally infected with macrocysts of Sarcocystis aucheniae were evaluated. Eighteen puppies of 4-6 months of age were fed with the infected and treated alpaca meat (100 macrocysts per puppy). Lysates of macrocysts from treated meats were prepared and inoculated into 18 rabbits (100 μ/kg of body weight, subcutaneously). Furthermore, lysates were boiled (100º C for 10 min) and inoculated into 8 rabbits. Only dogs of the positive control group and the wet cured group eliminated sporocysts after 15 days of ingestion. None of the treatments were able to detoxify alpaca meat infected and rabbits died within 12-27 h post- inoculation of lysates. The heat treatment denatured macrocysts lysates protein and none of the rabbits die after inoculation. Se evaluó la capacidad de sanear y eliminar la toxicidad de la carne de alpaca (Vicugna pacos) naturalmente infectada con macroquistes de Sarcocystis aucheniae a través de ahumado en caliente, ahumado en frío, curado húmedo, curado seco, curado húmedo y ahumado, y curado seco y ahumado. Se utilizaron 18 perros de 4-6 meses de edad que consumieron carne (100 macroquistes por animal) previamente tratada con uno de los métodos bajo evaluación. Se prepararon lisados a partir de macroquistes provenientes de carnes tratadas y se inocularon en 18 conejos (100 ìg/kg de peso vivo en forma subcutánea). Asimismo, lisados de macroquistes se sometieron a tratamiento térmico de ebullición (100º C por 10 min) y se inocularon en 8 conejos. Solamente los perros del grupo control y del tratamiento de curado húmedo eliminaron esporoquistes el día 15 post-ingestión. Ninguno de los métodos evaluados logró eliminar la toxicidad de los macroquistes, causando la muerte de los conejos entre las 12 y 27 h post inoculación delos lisados. El tratamiento térmico adicional a los lisados desnaturalizó la proteína de los macroquistes y ninguno de los conejos murió a consecuencia de la inoculación. Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria 2013-12-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article application/pdf https://revistasinvestigacion.unmsm.edu.pe/index.php/veterinaria/article/view/2740 10.15381/rivep.v24i4.2740 Revista de Investigaciones Veterinarias del Perú; Vol. 24 No. 4 (2013); 537-543 Revista de Investigaciones Veterinarias del Perú; Vol. 24 Núm. 4 (2013); 537-543 1682-3419 1609-9117 spa https://revistasinvestigacion.unmsm.edu.pe/index.php/veterinaria/article/view/2740/12678 Derechos de autor 2013 Miguel Vilca L., Julio Durán O., Daphne Ramos D., Juan Lucas L. https://creativecommons.org/licenses/by-nc-sa/4.0
institution UNMSM
collection OJS
country Perú
countrycode PE
component Revista
access En linea
databasecode rev-rivep
tag revista
region America del Sur
libraryname Biblioteca de la Facultad de Medicina Veterinaria
language spa
format Digital
author Vilca L., Miguel
Durán O., Julio
Ramos D., Daphne
Lucas L., Juan
spellingShingle Vilca L., Miguel
Durán O., Julio
Ramos D., Daphne
Lucas L., Juan
SANITATION AND DETOXIFICATION OF ALPACA (VICUGNA PACOS) MEAT WITH SARCOCYSTIOSIS THROUGH SMOKED AND CURED
author_facet Vilca L., Miguel
Durán O., Julio
Ramos D., Daphne
Lucas L., Juan
author_sort Vilca L., Miguel
title SANITATION AND DETOXIFICATION OF ALPACA (VICUGNA PACOS) MEAT WITH SARCOCYSTIOSIS THROUGH SMOKED AND CURED
title_short SANITATION AND DETOXIFICATION OF ALPACA (VICUGNA PACOS) MEAT WITH SARCOCYSTIOSIS THROUGH SMOKED AND CURED
title_full SANITATION AND DETOXIFICATION OF ALPACA (VICUGNA PACOS) MEAT WITH SARCOCYSTIOSIS THROUGH SMOKED AND CURED
title_fullStr SANITATION AND DETOXIFICATION OF ALPACA (VICUGNA PACOS) MEAT WITH SARCOCYSTIOSIS THROUGH SMOKED AND CURED
title_full_unstemmed SANITATION AND DETOXIFICATION OF ALPACA (VICUGNA PACOS) MEAT WITH SARCOCYSTIOSIS THROUGH SMOKED AND CURED
title_sort sanitation and detoxification of alpaca (vicugna pacos) meat with sarcocystiosis through smoked and cured
description Hot and cold smoked, dry and wet cured, wet-cured and smoked, and dry-cure and smoked techniques for sanitation and detoxification of alpaca meat naturally infected with macrocysts of Sarcocystis aucheniae were evaluated. Eighteen puppies of 4-6 months of age were fed with the infected and treated alpaca meat (100 macrocysts per puppy). Lysates of macrocysts from treated meats were prepared and inoculated into 18 rabbits (100 μ/kg of body weight, subcutaneously). Furthermore, lysates were boiled (100º C for 10 min) and inoculated into 8 rabbits. Only dogs of the positive control group and the wet cured group eliminated sporocysts after 15 days of ingestion. None of the treatments were able to detoxify alpaca meat infected and rabbits died within 12-27 h post- inoculation of lysates. The heat treatment denatured macrocysts lysates protein and none of the rabbits die after inoculation.
publisher Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria
publishDate 2013
url https://revistasinvestigacion.unmsm.edu.pe/index.php/veterinaria/article/view/2740
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AT duranojulio saneamientoyeliminaciondelatoxicidaddecarnedealpacavicugnapacosconsarcocistiosismedianteahumadoycurado
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