Termografia infravermelho na estimativa de conforto térmico de frangos de corte

Poultry facilities must provide an environment that ensures thermal comfort allowing the animal to express its genetic potential for production; and new tools are being applied to measure the thermal comfort, especially thermal cameras. The objective of this study was to evaluate the association of the surface temperature of the birds with those from the facilities, and estimate the sensible heat transfer. For this, the thermal conditions of rearing in two aviaries with different ventilation systems, during the period of March to April 2011 were recorded. The aviaries were divided into six quadrants for the registration of surface temperatures obtained using an infrared thermal camera. In each quadrant the ambient temperature, relative humidity and wind velocity during the obtention of images were also recorded. It was observed that the surface temperatures of birds are associated with the surface temperature of the rearing facilities (side curtains, roof and litter). In aviary with negative pressure higher wind speeds compared to the conventional one were recorded and; therefore, allowed a higher sensible heat transfer by birds, suggesting that this provided better conditions for thermal comfort.

Transferência de Salmonella Enteritidis por contaminação cruzada e formação de biofilme em diferentes superfícies de corte

Pós-graduação em Biologia Geral e Aplicada - IBB

Adsorvente de micotoxinas em dietas de frangos de corte contendo aflatoxina e fumonisina

Pós-graduação em Ciência e Tecnologia Animal - FEIS

Avaliação da disseminação de Salmonella Senftenberg isoladas de diversos ambientes avícolas utilizando a técnica de Pulsed Field Gel Electrophoresis

Pós-graduação em Microbiologia - IBILCE

Atributos da solução e do solo de cerrado após aplicação de resíduo da extração de celulose

Pós-graduação em Agronomia - FEIS

Estudo de geopolímeros utilizando cinzas residuais do bagaço de cana-de-açúcar

Pós-graduação em Engenharia Civil - FEIS

Formação de mudas de alface em bandejas preenchidas com diferentes substratos

This study was conducted in the Department of Horticulture and Experimentation at the University Jose do Rosario Vellano (UNIFENAS) in Alfenas-MG, Brasil in order to evaluate the formation of lettuce seedlings in trays filled with different substrates. The materials used to compose the substrates were pig bed base with wood shavings (M), pig bed with base coffee straw (C), earthworm humus (H) and commercial substrates Nutriorg (R) and Plantmax (R) The use of these pure substrates and various mixtures permitted the formation of 18 substrates that constituted the treatments. The experimental design was a completely randomized design with three replications. The lettuce seedlings were formed with the lettuce cultivar Regina. The seeds were sown in trays with 128 cells filled with the substrates under study. Each experimental unit was compost of 64 cells. The conduct of the experiment was within a protective structure of 85 m 2, model chapel with transparent plastic cover 100 microns thickness, additives against ultraviolet rays. After 30 days of sowing, ten seedlings were harvested randomly within each experimental unit for evaluating the number of leaves and the plant height. It was also evaluated the fresh and dry mass of aerial part and fresh and dry mass of root. It was concluded that the substrate T1 - M met the best features for the formation of lettuce seedlings in trays of 128 cells.

Sulfato de glucosamina e de condroitina sobre o desempenho, cartilagem articular e densidade mineral óssea em frangos de corte

Pós-graduação em Zootecnia - FCAV

Comparação de programas de alimentação para frangos de corte: 4 e 14 fases

Pós-graduação em Zootecnia - FCAV

Influência do estado nutricional e da composição corporal na evolução clínica dos pacientes com doença inflamatória intestinal

Pós-graduação em Fisiopatologia em Clínica Médica - FMB

Avaliação óptica, ultraestrutural e expressão de proliferação celular da mucosa entérica de frangos de corte suplementados com glutamina e ácido glutâmico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Sources and levels of selenium on breast meat quality of broilers

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

Ajuste preciso do nível de energia na dieta de frangos de corte para controle do desempenho e da composição lipídica da carne

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

Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais

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

Ácidos orgânicos isolados ou associados em dietas de frangos de corte

Pós-graduação em Ciência e Tecnologia Animal - FEIS