Produção Animal
URI permanente para esta coleçãohttps://repositorioacademico.universidadebrasil.edu.br/handle/123456789/34
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Resultados da Pesquisa
Item Inspeção de bovinos: prevalência de condenações em frigorífico SIE - Porto Velho / Rondônia(Universidade Brasil, 2024) Tenório, Tony Edgley Catão; Bertipaglia, Liandra Maria Abaker; Melo, Gabriel Maurício Peruca deThe work aimed to identify and document the main causes of head, tongue, foot, lips, liver, lung and heart condemnations of cattle in slaughterhouses under the State Inspection Service (SIE) in Porto Velho, Rondônia, as well as to determine the economic losses resulting from inadequate handling of the animal during pre-slaughter and failures related to the inexperience of the technician responsible. The research was carried out at the Areia Branca Frigorific, located in the Municipality of Porto Velho, in the State of Rondônia, through documentary analysis of official health inspection reports and official data referring to the condemnations of slaughtered cattle. The data were tabulated in an electronic spreadsheet and analyzed using descriptive statistics. The results showed that during the year 2023, there were several occurrences of injuries and convictions, with the highest incidences for the liver (3988 cases), caused by teleangiectasia, the lungs (11885 convictions), with the main cause being contamination and for the kidneys (19,443 convictions), of which 13,149 were due to contamination. There was a total of R$124,866.52 in economic losses, with the highest values relating to the liver with R$116,146.51 and the feet with a total of R$7,900.20. Therefore, it is concluded that it is extremely necessary to strictly implement hygiene, care and appropriate management measures that cover all phases of the slaughter process, in order to minimize and prevent contamination, the main reason for condemnations, as well as, carrying out training for everyone involved in the management of animals in the pre-slaughter phase, aiming to minimize financial losses, to provide quality products with lower losses.Item Qualidade da carne suína: distância e tipo de transporte no pré-abate(Universidade Brasil, 2022) Coelho, Angelo Rodney da Rocha; Melo, Gabriel Maurício Peruca de; Bertipaglia, Liandra Maria AbakerConsumer demand in relation to food quality has been a determining factor in the purchase of food by the world's population. Constantly, the consumer has been looking for safe products and nutritional quality, linked to economic value and purchasing power. The pre-slaughter aspects, including transportation, are decisive factors for the final quality of pork. Animals submitted to stress effects from the time of departure from the farm of origin until the time of slaughter will present quality deviations in the final product. In this context, with the objective of determining the effects of the distance from the farm to the slaughterhouse and the type of vehicle transporting the animals to be slaughtered on the final quality of pork meat, a study was conducted in a slaughterhouse located in the State Inspection Service - SIE in the central region of the State of Rondônia (RO), with a daily slaughter capacity of 120 animals. For that, fifteen animals were selected from 2 sample lots of pigs with the same age, slaughter weight and lineage in two realities in relation to distance and type of transport vehicle (Lot 01/Mato Grosso, 1,008 km away from the slaughterhouse transported with specific trailer for the transport of swine with a transport time of 21 hours and, Lot 02/Rondônia, 125 km away from the slaughterhouse, transported in a cage-type cattle trailer for the transport of cattle, with a transport time of 3.5 hours). After carrying out the in loco and laboratory analyzes (hot and cold carcass weight, pH, color, water retention capacity, weight loss by cooking), it was found that there was a higher incidence of DFD meat in animals transported for a long time even using specific transport for swine. Thus, it was concluded that the distance/time of transport is the main factor during pre slaughter management in relation to the quality of pork.