TCC - Zootecnia (Sede)
URI permanente para esta coleçãohttps://arandu.ufrpe.br/handle/123456789/478
Navegar
5 resultados
Resultados da Pesquisa
Item Planejamento e avaliação econômica de diferentes sistemas produtivos de pequeno porte de poedeiras de ovos marrons(2023-09-14) Wilarins, Eric Alexandre Araujo; Rabello, Carlos Bôa Viagem; Soares, Luciana Felizardo Pereira; http://lattes.cnpq.br/4071178363761831; http://lattes.cnpq.br/4760288746238700; http://lattes.cnpq.br/4863920854475665The study aimed at planning the production of brown eggs in three small-scale farming systems, along with an economic evaluation of each of them. The comparative analysis among these systems aims to identify which one is more advantageous and profitable, taking into consideration aspects related to facilities, equipment, and inputs. To conduct the planning, the Lohmann Brown lineage manuals for cage production system and alternative systems (cage-free and free-range) were used as a basis for productive indices. The production cost analysis was carried out based on market research, followed by an economic analysis. The conventional system showed a benefit/cost ratio of 0.61, 0.68, and 0.71 in up to three production cycles, respectively. The cage-free system had ratios of 0.65, 0.77, and 0.80, while the free-range system had ratios of 0.76, 0.89, and 0.91. Although three production systems were planned with the expectation of achieving viability in up to three production cycles, none of them proved to be economically viable due to the low benefit-to-cost ratio. Therefore, it was estimated for six production cycles, where the benefit/cost ratio for the conventional system was 0.71 and for the cage-free system was 0.87, both still being unviable. However, the free-range system was viable in six production cycles with a benefit/cost ratio of 1.07, meaning it showed a profit of R$ 8,932.90 per month. Therefore, reducing the costs related to feeding in the planning could potentially result in a more favorable benefit/cost ratio and make it viable with fewer production cycles.Item Qualidade de ovos armazenados à temperatura ambiente de poedeiras alimentadas com dietas contendo simbiótico(2023-04-21) Siqueira, Monique Aguiar; Rabello, Carlos Bôa Viagem; http://lattes.cnpq.br/4760288746238700; http://lattes.cnpq.br/3658833045052053The study evaluated the effects of using the symbiotic in the diet of laying hens from the rearing, rearing or production phase, replacing zinc bacitracin on the quality of eggs produced in the post-peak phase stored at room temperature. 198 birds of the Dekalb White strain, aged 70 weeks, evaluated up to 90 weeks were used. For the evaluation of egg quality, the experimental design used was completely randomized in a 6 x 3 factorial scheme, with 6 experimental diets and 3 storage periods, determined at 0, 7 and 14 days, with 6 replications. The experimental diets consisted of a diet composed of corn and soybean meal without additives (RR); diet composed of corn, soybean meal and including meat and bone meal without additives (MBM); and four more rations based on the MBM diet with the addition of additives, namely, a diet with the addition of 0.05% of the Zinc Bacitracin additive from the start phase (MBM+Bac Zn); diet with the addition of 0.1% of the Symbiotic additive from the start phase (MBM+Simb-SF); diet based on MBM with the addition of 0.1% of the Symbiotic additive from the grower phase (MBM+Simb-GF), and the last diet based on MBM with the addition of 0.1% of the symbiotic additive from the production phase (MBM+Simb-PF). For the quality evaluation, 108 eggs were collected from birds at 80 weeks of age, shortly after laying. were submitted to the analysis of variance. After finding significance, the data were submitted to the Tukey test (p<0.05) and analyzed using the mixed model, using the SAS statistical package. The diets significantly influenced the variable yolk color, where the treatment with zinc bacitracin obtained the highest value, and albumen pH, influenced by the addition of MBM. On the other hand, all variables were influenced by storage time, indicating that prolonged storage periods contribute to a decrease in egg quality, regardless of the type of additive or the period of use. Thus, the symbiotic additive can be used as an alternative to zinc bacitracin because it presents results, about egg quality, similar to those where the antibiotic additive is used, except for the color intensity of the yolk. Also, the additives used, regardless of the inclusion phase, were not able to reduce the effects of storage time on egg quality.Item Qualidade de ovos de poedeiras comercias alimentadas com dietas contendo aditivo simbiótico e armazenado sob refrigeração em diferentes tempos(2021-06-09) Ribeiro, Kalinina Machado; Rabello, Carlos Bôa Viagem; http://lattes.cnpq.br/4760288746238700; http://lattes.cnpq.br/5124661483020998The aim of this study was to evaluate the quality of eggs from commercial laying hens fed diets containing symbiotic additive and stored under refrigeration at different periods. One hundred and eighty eggs were collected soon after laying in a completely randomized experimental design in a 6x5 factorial scheme (diet x storage period 0, 7, 14, 21, 28), where 36 eggs were analyzed on the same day and the remaining 144 eggs were refrigerated. (±5.0°C). The variables analyzed were: egg weight (g), yolk color, albumen height (mm), albumen weight (g), yolk weight (g), shell weight (g), shell thickness (mm) , albumen pH and HU. Data were submitted to the Tukey test (p<0.05) and analyzed by the statistical process PROC MIX of the SAS 2018 statistical package. For the yolk color and albumen pH, a statistical effect was found (p<0.001) for the treatments and periods evaluated, with lower albumen pH in the reference treatment and on day 0, where in the other treatments and periods there was an increase in the pH of the albumen. Regarding the HU, the storage period significantly influenced (p<0.01) the values, where the effect of temperature became evident from the 7th day of storage, when the HU reduces, bringing changes in the internal quality of the eggs, but the eggs stored at refrigerated temperature, the quality remained even differing from day 0, where at 28 days of storage, they showed excellent quality pattern (AA). Thus, it is concluded that the longer the storage period, the lower the internal quality of the eggs, but when stored under refrigeration this effect can be minimized, in addition to zinc bacitracin and symbiotics, did not show relevant significant differences, and may the symbiotic being a replacement alternative for zinc bacitracin.Item Estudo mercadológico de ovos no município de Barreiros-PE(2019-01-15) Lins Junior, Oziel Saturnino; Rabello, Carlos Bôa Viagem; http://lattes.cnpq.br/4760288746238700; http://lattes.cnpq.br/6818910337068938Poultry farming is one of the most important activities of Brazilian agribusiness and economic results have been favorable for companies, markets and people linked to this means of production, trade and consumption. This study aimed to evaluate the average number of eggs sold and the parameters that the consumer of the municipality of Barreiros-PE uses for the purchase of this food. To do so, the market research was used as a method for data collection, through two questionnaires, one aimed at the seller and the other for the consumer, obtaining data from the 20 main commercial establishments that sell eggs and from 187 consumers who participated in the online questionnaire. From the data analysis it was possible to notice that all the eggs sold in the city's commerce are from commercial farms in the state of Pernambuco and that 81.7% are of white bark, and 17.7% are brown eggs and only 0.6% are white eggs, with a total of approximately 205,230 egg units sold weekly between supermarkets, markets, grocery stores and free-market banks. As for consumers, 44.4% prefer white eggs, while 21.4% prefer brown eggs and 34.2% doesn´t have a preference for shell color. The main decision-making factor for egg selection was 47.6%, followed by 16%, and thus completing the other factors (commercial origin, indifferent and shell color), which together added up 36.4%. Finally, through the study carried out and the presented results it was possible to obtain information of great value to assist in the purchase and sale of eggs, knowing the interest of the consumer and the market dynamics.Item Qualidade da carne de frangos de corte alimentados com gérmen integral de milho(2018-08-24) Oliveira, Daniela Pinheiro de; Rabello, Carlos Bôa Viagem; http://lattes.cnpq.br/4760288746238700; http://lattes.cnpq.br/5736746816339448The objective of this study was to evaluate the quality of breast, thigh and overcoat meat of broilers fed diets containing different levels of inclusion of WCG. A total of 648 one day old Cobb500 broilers were used, which were distributed in a completely randomized design with six treatments and six replicates, with 18 birds per experimental unit. The treatments consisted of a reference diet and five diets tests with inclusion of 4, 8, 12, 16 and 20% of WCG, respectively. The broilers were housed in a shed divided into boxes measuring 2x1m and equipped with tubular feeder and nipple drinking fountain. Food and water were supplied ad libitum. After 42 days, two broilers per plot were slaughtered for evaluation of pH, water holding capacity (WHC), shear force, loss through cooking (LTC), peroxide index (PI) and coloration. Data were submitted to MANOVA and multivariate factor analysis with minimum value of load for a variable to be significant of 0.70 within a factor and the method of factor rotation was the varimax raw. The three factors studied - variables pH, WHC and LTC - did not present significant results with the inclusion of WCG. However, factor analysis indicated three main factors, where factor 1 grouped all the variables associated to coloration, showing that there is a positive correlation between the colorations of cuts (chest, thigh and overcoat) and addition of WCG in the diets of the boilers. The factor 2 grouped shear characteristics, showing negative interrelation. It means that an increasing of the WCG in the diets reduced the shear force of the broilers' breast. The factor 3 grouped the characteristic of breast peroxide index, expressing positive interrelation. It means that an addition of higher levels of WCG in the broilers’ diet tends to increase the rate of breast peroxide index. It can be concluded that WCG can use up to 20% in broiler diets without altering meat quality and that WCG showed a strong correlation with shear force, peroxide index and the chick coloration.