Con el objetivo de sanear y detoxificar la carne de llama parasitada naturalmente con macroquistes de Sarcocystis aucheniae, fue dividida en 4 grupos para ser tratada con los métodos químicos: marinado (vinagre y sal) por 48 horas, ahumado (60º C) por 2 horas, curado seco y curado húmedo por 10 días; además de evaluar una porción de carne sin tratamiento (grupo control positivo). Se preparó un lisado a partir de macroquistes provenientes de carnes tratadas y no tratadas, los cuales fueron inoculados subcutáneamente en conejos a dosis de 100μg por kilogramo de peso vivo. Murieron todos los conejos del grupo curado húmedo y del grupo control positivo; no así los del grupo marinado, ahumado y curado seco. Los animales que murieron presentaron similar sintomatología tóxica, caracterizadas por depresión, hipertermia, anorexia, congestión de mucosas, ataxia y opistótomos. Así mismo, grupos de cachorros de perros se alimentaron con carne de llama parasitada con Sarcocystis aucheniae (de 150 a 200 macroquistes por cachorro) previamente tratada con uno de los métodos químicos anteriormente señalados, excepto el grupo de cachorros que ingirió carne parasitada no tratada (grupo control positivo). Solamente los perros del grupo control positivo eliminaron esporoquistes a partir del día 14 post - ingestión. El grupo control negativo en conejos (inoculados con solución salina) no mostraron signos de toxicidad y grupo control negativo de cachorros (alimentados con alimento balanceado) no eliminaron esporoquistes. Los resultados obtenidos nos demuestran que los tratamientos marinado, ahumado y curado seco lograron sanear y detoxificar la carne de llama parasitada con Sarcocystis aucheniae, mientras que el curado húmedo no logro. Palabras Claves: Sarcocystis aucheniae, macroquistes, carne, conejos, inóculos, perros, esporoquistes. / With the objective of clearing and disinfecting the llama meat, naturally infected with macro-cysts of Sarcocystis aucheniae, the meat was divided into 4 groups to be treated with chemical methods: marinated (with vinegar and salt) for 48 hours, smoked (till 60ºC) for 2 hours, dry cured, humid cured for 10 days; also to evaluate a portion of the meat without treatment (as positive control group). It was prepared lisis of macro-cysts from treated meats and non-treated meats, which were inoculated into rabbits; a dose of 100ug for each kilogram to rabbit’s lived weight. All the rabbits in the humid cured group and the positive control group died but not those in the marinated, smoked and the dry cured groups. The animals which died had the same toxic, characterized by depression, hyperthermia, anorexia, mucous congestion, ataxia and opistotoms. Likewise, groups of puppies were fed with the infected llama meat with Sarcocystis aucheniae parasites (between 150 to 200 macro-cysts per puppy) previously treated with one of the chemical methods as explained earlier, except the positive control group, which were fed with non-treated meat. Only the dogs in the positive control group eliminated esporoquistes after alimentation for 14 days. The negative group control of rabbits (inoculated with saline or salt solution) did not show intoxication signs and the negative control group of puppies (fed with balanced dog food prepared) did not eliminate esporoquistes. The results obtained show us that treatments marinated with vinegar and salt, smoked and dry cured methods were be able to clean and disinfect the llama meat infected with macro-cysts of Sarcocystis aucheniae, while the humid cured method does not achieved the same result. Keys Words: Sarcocystis aucheniae, macro-cysts, meat, rabbits, inoculos, dogs, and esporoquistes.
| Identifer | oai:union.ndltd.org:Cybertesis/sdx:www.cybertesis.edu.pe:80:sisbib/documents/sisbib.2006.granados_zl-principal |
| Date | January 2006 |
| Creators | Granados Zavaleta, Lidia Natalia |
| Publisher | Universidad Nacional Mayor de San Marcos. Programa Cybertesis PERÚ |
| Source Sets | Universidad Nacional Mayor de San Marcos - SISBIB PERU |
| Language | Spanish |
| Detected Language | English |
| Format | text/xml |
| Rights | Granados Zavaleta, Lidia Natalia, lidianatalia@hotmail.com |
Page generated in 0.0061 seconds