01.1 - Graduação (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/2
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Resultados da Pesquisa
Item Os serviços e modos de atuação do médico veterinário no setor de alimentos - revisão de literatura(2019-12-11) Matias, Hellen Viana; Rolim, Maria Betânia de Queiroz; http://lattes.cnpq.br/5676854885081836; http://lattes.cnpq.br/4539175753210930The course completion work aimed to describe the activities experienced in the period from August 12, 2019 to November 22, 2019 at Consultechs Technical Consultancy, since the meat and fish platforms to the supermarkets chains in Recife (PE) and nearby municipalities. Inspections of products of animal origin were carried out, by accompanying veterinarians as technical responsible in the establishments above, The supervision was performed by the veterinary doctor of the company Consultechs, Márcia Belo. All the described actions are correlated with compliance with discipline 08525 - Compulsory Supervised Internship of the Bachelor Degree in Veterinary Medicine, Federal Rural University of Pernambuco - UFRPE, under the guidance of Professor Maria Betânia de Queiroz Rolim. The completion of the internship provided extensive knowledge of the duties of the veterinarian which acts as technical responsible in the food sector.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.Item Relatório do Estágio Supervisionado Obrigatório (ESO), realizado na Samaria Camarões LTDA, localizada no Rio Grande do Norte - RN(2018-03-01) Cordeiro, Mery Elice de Morais; Moura, Andrea Paiva Botelho Lapenda de; http://lattes.cnpq.br/6414540974581675; http://lattes.cnpq.br/1264881276980448