Slaughter Industry
Mostrando 1-12 de 23 artigos, teses e dissertações.
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1. Características físicas e microbiológicas de compostagem de resíduos animais
RESUMO Objetivou-se com o presente trabalho caracterizar o processo de compostagem de fluxo contínuo e aeração passiva de resíduos da produção e abate da caprino-ovinocultura e de seu composto orgânico gerado. O processo de compostagem utilizou resíduos sólidos provenientes da produção e do abate de caprinos e ovinos e foi realizado em galpão de
Arq. Bras. Med. Vet. Zootec.. Publicado em: 2019-02
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2. Feedlot performance and carcass yield of Hararghe Highland (Bos indicus) bulls using different concentrate feeds
ABSTRACT. A study was conducted to evaluate the feedlot performance and carcass yield of Hararghe Highland bull using different types of concentrate feeds fed grass hay as a basal diet in eastern Ethiopia. Thirty Hararghe Highland bulls were blocked by weight and randomly allocated to one of the following six treatments. T1 = Hay ad libitum + 4kg dried cafet
Acta Sci., Anim. Sci.. Publicado em: 07/01/2019
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3. Knowledge and attitudes of official inspectors at slaughterhouses in southern Brazil regarding animal welfare
ABSTRACT We assessed the views, knowledge, and attitudes of livestock inspectors working in federally inspected slaughterhouses in southern Brazil, the major pig and poultry processors in the country, regarding farm animal behavior and welfare, and factors that may influence animal welfare improvements at abattoirs. An online questionnaire with closed and op
R. Bras. Zootec.. Publicado em: 04/10/2018
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4. Sustainable Management of Keratin Waste Biomass: Applications and Future Perspectives
Keratin is a durable, fibrous protein which is mainly present in higher vertebrates (mammals, birds and reptiles) and humans epithelial cells. Food industry especially the meat market, slaughter house and wool industry produces million of tons of keratin containing biomass. These industries are constantly growing and the major producers include USA, Brazil a
Braz. arch. biol. technol.. Publicado em: 29/04/2016
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5. Qualidade e vida de prateleira de patê elaborado com subprodutos comestíveis do abate de ovinos. / Quality and shelf life of pâté made with edible by-products from slaughtered lamb.
Many edible meat by-products, produced from the lamb slaughter, are often wasted, although they represent excellent sources of many nutrients. The preparation of pâté may be an alternative to the use of this raw material, and contribute to the development of lamb sector by the offer of new products to the consumer market. The objective of this work was to
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/04/2012
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6. Estimates of heritability and genetic correlations for meat quality traits in broilers
Broiler meat quality is one of the primary factors considered by the poultry industry. This study was conducted to estimate heritability and genetic correlation coefficients for meat quality traits in a single male broiler line. The meat ultimate pH (24 h after slaughter) and lightness presented the highest heritability estimates. Given the estimated genetic
Scientia Agricola. Publicado em: 2011-12
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7. Economic and environmental analysis on intensifying beef cattle production in the Brazilian Center-West / Análise econômico-ambiental da intensificação da pecuária de corte no Centro-Oeste brasileiro
The beef cattle industry that generates jobs and income for billions of people around the world has been drawing attention over negative impacts caused to the environment. This is due to the extensive production system adopted in most producing areas, which consumes a large amount of natural resources such as land and water. In recent decades, the growing co
Publicado em: 2010
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8. RESÍDUOS DE AGROINDÚSTRIAS FAMILIARES: IMPACTOS NA QUALIDADE DA ÁGUA E TRATAMENTO COM TÉCNICAS SIMPLIFICADAS / WASTE OF AGRO-INDUSTRY FAMILY: IMPACT ON WATER QUALITY AND TREATMENT WITH TECHNIQUES SIMPLIFIED
Human activities have altered the environmental quality especially with regard to water sources. The agro-industry activity in small scale may represent a potential pollutant different from those of other agricultural activities, and, therefore, there is the need to search alternatives to minimize its impacts. This work aims to: (a) assess the quality and qu
Publicado em: 2010
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9. Modelo locacional dinâmico para a cadeia agroindustrial da carne bovina brasileira / Dynamic locational model applied to the Brazilian beef supply chain
The theoretical framework of the Location Theory supports the dynamic optimization mathematical model developed in order to determine the potential sites for the installation of exporter slaughterhouses in Brazil, minimizing the costs associated with transportation and the costs associated with the installation of new slaughter industrial units, thereby incr
Publicado em: 2010
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10. Competitiveness in the value chain of poultry production / Competitividade na cadeia de valor da avicultura de corte
The aim of this study was to analyze the competitiveness of a cooperative from Paranà participant in the chain of poultry, using the value chain analysis. From the methodological point of view, the research is documentary, explanatory and takes a case study nature. The research is explanatory because it aims to identify factors that determine or contribute
Publicado em: 2010
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11. Modelo de qualidade e produtividade das questões operacionais fase pré-abate de frangos de corte
Este trabalho propõe um modelo de qualidade e produtividade para o préabate de frangos de corte, processo que fornece a matéria prima inicial aos abatedouros. Existe grande interface de responsabilidades nas operações do préabate. Além disso, estas operações ocorrem em etapas e locais que vão desde os aviários até a recepção dos abatedouros. Es
Publicado em: 2010
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12. The rigor of death : the symbolic construction of the meat animal in the brazilian production / O rigor da morte : a contrução simbolica do animal de açougue na produção industrial brasileira
A presente dissertação faz uma análise da construção do estatuto simbólico dos animais domésticos comestíveis no contexto industrial brasileiro contemporâneo. Toma como foco a produção animal, e, mais especificamente, sua fase final, o abate, que, articulando-se ao universo do consumo, constitui um forte momento simbólico na construção do comes
Publicado em: 2009