A criminologia crítica e o direito penal mínimo: avanços e retrocessos

This paper presents the emergence of knowledge-criminals criminal character of oppositional discourses to biologists and to the ideals of social defense, denouncing the criminal policies of discriminatory bias that still permeate the administrative practices of conflict. To this end, we examine the precepts of Critical Criminology revolutionary scenario that emerged in the 60s. His propositions denounced emphatically that social control was exercised by class interests and that the criminal policies were a reflection of capitalist domination extended to the criminal area. Accordingly, the present knowledge of such criminology, whose critical analysis culminated in the drafting of an alternative program for the management of the crisis of contemporary legalcriminal: the minimum criminal law and its proposed alternative sentences.

Turnover do carbono em sangue e plasma, nas fases crescimento e postura, de codornas japonesas (Coturnix coturnix japonica)

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Avaliação da gentamicina aplicada em ovos de aves reprodutoras pesadas e seu efeito residual nos tecidos

Pós-graduação em Medicina Veterinária - FCAV

Sementes de piper cubeba nas dietas de alta e baixa digestibilidade para frangos de corte, uma alternativa de aditivo fitogênico

Pós-graduação em Ciência e Tecnologia Animal - FEIS

Assessment of low amounts of meat and bone meal in the diet of laying hens by using stable isotopes

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Compostagem de resíduo sólido de abatedouro avícola

The great demand for animal protein was responsible for the increase on the broilers production and hence, the generation of waste from the poultry slaughter was increased as well, which in turn, propelled the development of techniques that allow the reuse and recycling of these wastes. The objective of this study was to evaluate the efficiency of composting on the treatment and recycling of solid waste from poultry slaughterhouse. The solid waste was from a commercial poultry slaughterhouse and was composed of viscera, muscle, fat, bone, blood and feathers that was mixed with a source of carbon, rice husk. Initially, a windrow with a volume of 1.5m(3) was built, and then some parameters were monitored: temperature, total solids (TS), volatile (VS), N, P, K, organic carbon (C), composting organic matter (COC), organic matter resistant to composting (MORC), chemical oxygen demand (COD), mass and volume of the windrow, most probable number (MPN) of total and fecal coliforms, as well as their reductions during the process. The maximum temperature reached in the center of the windrow was 53.3 degrees C (weekly average) since reductions of weight of TS and VS and volume during the pre-composting were 36.1, 44.3 and 23.3%, respectively and during the composting process was 21.8, 23.8 and 4.4%. The low volume reduction can be associated with high concentrations of MORC (40.1%) which can be mainly related to the quality of the carbon source. The process produced satisfactory total reductions of TS, VS and volume that were respectively, 50.1, 57.5 and 26.7%. However reductions were observed in 43% of amount of nitrogen in the final compound. Despite reductions in nitrogen content, composting proved to be an effective method in the treatment of solid waste from poultry slaughterhouse.

Distribuição temporal dos comportamentos de Pinguins-de-Magalhães (Spheniscus magellanicus) cativos

Em cativeiro, Pinguins-de-Magalhães, Spheniscus magellanicus (Forster, 1781) (Sphenisciformes, Aves) são descritos como sedentários, obesos, pouco interativos e apáticos, costumam apresentar pododermatite e baixo índice de reprodução. Atualmente, existem poucos estudos relacionados a pinguins de cativeiro, dificultando o trabalho de manejo e conservação. Diferentes parâmetros podem ser utilizados para avaliação do bem estar animal, dentre eles a diversidade comportamental e repertório típico da espécie. O presente estudo objetivou avaliar o orçamento temporal e o padrão de distribuição do comportamento de um grupo de seis animais ao longo do dia e em épocas do ano distintas, e relacionar os comportamentos aos indicadores do estado de saúde dos pinguins. Foram estudados animais residentes no Parque Escola SABINA, em Santo André, SP, nos meses de janeiro, março, maio e julho de 2014. O comportamento dos animais locais foi observado por dois dias nos seguintes horários: 8h-8h50min, 9h25- 10h15min, 10h50min-11h40, 12h20-13h10, 13h40-14h30, 15h05-15h55. As lesões de pododermatite foram classificadas seguindo o escore padronizado de 1 a 3 para a classificação de pododermatite nos pinguins. Foi observado que nenhum animal apresentou lesões avançadas de calosidades nas patas, porém quatro demonstraram evolução no bumblefoot. Os animais passaram mais tempo nos seguintes comportamentos: repouso em pé, repouso deitado, nadar, banho, arrumar penas. A duração dos comportamentos variou entre os meses: no mês de julho os pinguins passaram mais tempo nadando e banhando-se e houve uma tendência de redução do repouso. A distribuição dos comportamentos entre os períodos da manhã e da tarde foi distinta dependendo do mês. Em geral, os pinguins passaram mais tempo banhando-se e nadando pela manhã e em repouso à tarde. Dessa forma, os animais apresentaram variação sazonal que seria esperada em condição de vida livre,...

Produção, caracterização nutricional e utilização de farinhas e óleos de resíduos de peixes neotropicais em dietas para Tilápia do Nilo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

O emprego de okara no processamento de hambúrger de frango fermentado com Lactobacillus acidophilus CRL 1014

Okara is a residue of production process of soy milk, wich has a considered nutritional value for containing proteins, lipids and fi bers in signifi cant amount, besides bioactive compounds, such as isofl avone. Despite these qualities, the great amount of okara produced annually in Brazil and in other countries generates a problem of disposal waste and it has served only for animal food products. Such situation can be changed by studies, that demonstrate the viability of okara’s utilization in human nourishment. Thus, the purpose of this research was to develop a fermented hamburger with a probiotic bacteria, based on chicken meat and okara fl our. Five formulations were processed: F1-100% of chicken meat, unfermented and containing curing salts, F2-100% of chicken meat, fermented with L. acidophilus, F3 - 90% of chicken meat and 10% of okara meal, fermented with L. acidophilus, F4 - 70% of chicken meat and 30% of okara meal, fermented with L. acidophilus; F5 - 50% of chicken meat and 50% of okara meal, fermented with L. acidophilus. All formulations were evaluated for the viability of the probiotic culture, determination of cooking yield and shrinkage percentage, pH and sensory characteristics. The results have demonstrated that it is possible to elaborate a chicken hamburger, fermented with Lactobacillus acidophilus CRL 1014, with the addition of 10% okara fl our.

Digestibilidade e exigência de aminoácidos para rã-touro

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Produção de amilases pelo cultivo em estado sólido de Rhizopus microsporus var. oligosporus e sua utilização na obtenção de xarope de glicose

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito de parâmetros variáveis de fermentação sobre o crescimento celular e composição química do fermentado de batata-doce

This study aimed to evaluate the use of sweet potato as a substrate for the production of spirits. In order to promote an alternative technologically feasible, an experimental design was performed to minimize the operations of preparation, defining the most adequate conditions for the fermentation process. From sweet potato flour obtained by milling and dehydration process of the roots was carried out an enzymatic process of hydrolysis-saccharification of suspension of sweet potato flour with 18% dry matter. The hydrolyzate was used in the fermentation process which followed the 23 full factorial experimental design with central and axial points, and the independent variables were the concentration of reducing sugars, concentration of viable yeast and fermentation temperature. The dependent variables were viable cells, residual sugar, ethanol, glycerol and methanol. The dependent variables were quantified by liquid chromatography. The data analysis indicate that the best fermentation conditions among the tested conditions were: concentration of yeast 5 x 107-1 x 108 in number of viable cells, total reducing sugars from 12.5 to 13.5% and temperature between 33 -34ºC.

Atividade antiviral de compostos naturais no ciclo replicativo do HCV

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Cinética do 15N em frangos de corte

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Modelos para estimar consumo e exigências nutricionais para poedeiras comerciais

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)