Percepção dos consumidores e profissionais de saúde sobre a produção de suínos e pesquisa de Salmonella sp. em carne suína no estado de Goiás
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tede/11537 |
Resumo: | Although pork is one of the most consumed in the world, its consumption in Brazil is still low compared to other countries and other types of meat.However, when we look at pork consumption data by Brazilian state, it appears that Goiás stands out with an average consumption higher than the national one and with potential for increase. Thus, it is necessary to first understand the consumer's profile and his perspective on pork. Due to the greater access to information that the current consumer has, a multiplicity of variables or attributes present in a product influence the decision-making process of purchase and consumption, in addition, it can also be influenced by opinion makers such as health professionals. Consumers, when buying the product, are more concerned with aspects related to their health, the quality of the product in relation to the presence of possible contaminants and residues, and some are concerned with the way of production and slaughter of these animals and their well-being. In terms of quality, a major concern is the microbiological quality of the meat, since it can be contaminated with different types of pathogens, among them Salmonella sp .. Which is an important transmitter of foodborne diseases (DTAs). From this context, two surveys were carried out. The first with 361 people from the state of Goiás. By means of an electronic questionnaire with 38 questions, to know beyond the profile the consumer's perception regarding consumption habits, healthiness, quality, production system, and animal welfare. The second was carried out with 90 health professionals, in order to get to know the point of view about pork and what they recommend about it to their patients / clients. The professionals answered 15 questions. A study was also carried out to verify the presence of Salmonella sp. in meat sold in commercial points in the city of Goiânia (GO). 60 samples of fresh meat (sirloin and ham) and 40 samples of industrialized meat (sausage and ham) were collected and processed and analyzed. Samples with the presence of Salmonella sp. underwent an antimicrobial susceptibility profile analysis, 9 bases were tested. It was noticed that the profile of the people who participated in the research is quite varied and that there are still the presence of myths, doubts and misconceptions in all aspects addressed, therefore, there is a need to work on these aspects, and it is possible to do so draw up educational plans. The results obtained with the participating health professionals demonstrated that the misinformation among them still exists, especially regarding the nutritional value, the health and hygiene of pork. Thus, as it is an opinion-forming public, it is imperative that actions are developed in order to bring more information about the entire production process of the pig chain. From meat samples 16.75% of shank and 10% of loin were positive for the presence of Salmonella sp. Of the isolates, 100% showed resistance to any of the tested antibiotics and 87.5% showed multidrug resistance. |
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Mascarenhas, Alessandra Gimenezhttp://lattes.cnpq.br/9082632592936909Arnhold, EmmanuelStringhini, José HenriqueMascarenhas, Alessandra GimenezMello, Heloisa Helena de CarvalhoPozza, Magali Soares dos SantosPozza, Paulo CesarAlmeida, Vivian Vezzoni dehttp://lattes.cnpq.br/2156894812263058Teixeira, Karla Andrade2021-08-10T14:47:18Z2021-08-10T14:47:18Z2021-06-14TEIXEIRA, K. A. Percepção dos consumidores e profissionais de saúde sobre a produção de suínos e pesquisa de Salmonella sp. em carne suína no estado de Goiás. 2021. 161 f. Tese (Doutorado em Zootecnia) - Universidade Federal de Goiás, Goiânia, 2021.http://repositorio.bc.ufg.br/tede/handle/tede/11537Although pork is one of the most consumed in the world, its consumption in Brazil is still low compared to other countries and other types of meat.However, when we look at pork consumption data by Brazilian state, it appears that Goiás stands out with an average consumption higher than the national one and with potential for increase. Thus, it is necessary to first understand the consumer's profile and his perspective on pork. Due to the greater access to information that the current consumer has, a multiplicity of variables or attributes present in a product influence the decision-making process of purchase and consumption, in addition, it can also be influenced by opinion makers such as health professionals. Consumers, when buying the product, are more concerned with aspects related to their health, the quality of the product in relation to the presence of possible contaminants and residues, and some are concerned with the way of production and slaughter of these animals and their well-being. In terms of quality, a major concern is the microbiological quality of the meat, since it can be contaminated with different types of pathogens, among them Salmonella sp .. Which is an important transmitter of foodborne diseases (DTAs). From this context, two surveys were carried out. The first with 361 people from the state of Goiás. By means of an electronic questionnaire with 38 questions, to know beyond the profile the consumer's perception regarding consumption habits, healthiness, quality, production system, and animal welfare. The second was carried out with 90 health professionals, in order to get to know the point of view about pork and what they recommend about it to their patients / clients. The professionals answered 15 questions. A study was also carried out to verify the presence of Salmonella sp. in meat sold in commercial points in the city of Goiânia (GO). 60 samples of fresh meat (sirloin and ham) and 40 samples of industrialized meat (sausage and ham) were collected and processed and analyzed. Samples with the presence of Salmonella sp. underwent an antimicrobial susceptibility profile analysis, 9 bases were tested. It was noticed that the profile of the people who participated in the research is quite varied and that there are still the presence of myths, doubts and misconceptions in all aspects addressed, therefore, there is a need to work on these aspects, and it is possible to do so draw up educational plans. The results obtained with the participating health professionals demonstrated that the misinformation among them still exists, especially regarding the nutritional value, the health and hygiene of pork. Thus, as it is an opinion-forming public, it is imperative that actions are developed in order to bring more information about the entire production process of the pig chain. From meat samples 16.75% of shank and 10% of loin were positive for the presence of Salmonella sp. Of the isolates, 100% showed resistance to any of the tested antibiotics and 87.5% showed multidrug resistance.Embora a carne suína seja uma das mais consumida mundialmente, no Brasil seu consumo ainda é baixo comparado a outros países e a outros tipos de carne. Entretanto, quando observamos os dados de consumo da carne suína por estado brasileiro, verifica-se que Goiás se destaca com uma média de consumo maior que a nacional e com potencial de aumento. Desta forma, é necessário primeiramente entender o perfil do consumidor e sua perspectiva sobre a carne suína. Devido o maior acesso à informação que o consumidor atual possui, uma multiplicidade de variáveis ou atributos presentes em um produto influenciam o processo decisório de compra e consumo, além disso, ele também pode ser influenciado por formadores de opinião como os profissionais da saúde. Os consumidores, ao comprarem o produto, estão mais preocupados com aspectos relacionados a sua saúde, a qualidade do produto em relação a presença de possíveis contaminantes e resíduos, e alguns se preocupam com a forma de produção e abate destes animais e seu bem-estar. No quesito qualidade uma grande preocupação é a qualidade microbiológica da carne, já que esta pode ser contaminada com diferentes tipos de patógenos, dentre eles a Salmonella sp.. Que é um importante transmissor doenças transmissíveis por alimentos (DTAs). A partir deste contexto, foram realizadas duas pesquisas tipo survey. A primeira com 361 pessoas do estado de Goiás. Por meio de questionário eletrônico com 38 perguntas, para conhecer além do perfil a percepção do consumidor no que se refere hábitos de consumo, saudabilidade, qualidade, sistema de produção, e bem-estar animal. A segunda foi realizada com 90 profissionais da área da saúde, com intuito de conhecer o ponto de vista sobre a carne suína e o que recomendam sobre ela para seus pacientes/clientes. Os profissionais responderam a 15 perguntas. Realizou-se também um estudo para verificar a presença de Salmonella sp. em carnes comercializadas pontos comerciais da cidade de Goiânia (GO). Foram coletadas 60 amostras de carne in natura (lombo e pernil) e 40 amostras de carne industrializada (linguiça e presunto) que foram processadas e analisadas. As amostras com presença de Salmonella sp. foram submetidas a uma análise de perfil de suscetibilidade a antimicrobianos, foram testadas 9 bases. Percebeu-se que o perfil das pessoas que participaram da pesquisa é bem variado e que ainda existem a presença de mitos, dúvidas e conceitos errados em todos os aspectos abordados, havendo, portanto, necessidade de se trabalhar esses aspectos, podendo-se para isso elaborar planos educativos. Os resultados obtidos com os profissionais da área da saúde participantes, demonstraram que a desinformação entre os mesmos ainda existe, principalmente quanto o valor nutricional, a sanidade e higiene da carne suína. Desta forma, por ser um público formador de opinião, é imperativo que se desenvolvam ações de modo a levar mais informação sobre todo o processo produtivo da cadeia suinícola. Das amostras de carnes 16,75% de pernil e 10% de lombo foram positivas para a presença de Salmonella sp. Dos isolados, 100% apresentaram resistência a algum dos antibióticos testados e 87,5% apresentaram multirresistência.Submitted by Onia Arantes Albuquerque (onia.ufg@gmail.com) on 2021-08-10T14:39:53Z No. of bitstreams: 2 license_rdf: 805 bytes, checksum: 4460e5956bc1d1639be9ae6146a50347 (MD5) Tese - Karla Andrade Teixeira - 2021.pdf: 1671739 bytes, checksum: 61c5bf024be1bf3051f9d011de9bc771 (MD5)Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2021-08-10T14:47:15Z (GMT) No. of bitstreams: 2 license_rdf: 805 bytes, checksum: 4460e5956bc1d1639be9ae6146a50347 (MD5) Tese - Karla Andrade Teixeira - 2021.pdf: 1671739 bytes, checksum: 61c5bf024be1bf3051f9d011de9bc771 (MD5)Made available in DSpace on 2021-08-10T14:47:18Z (GMT). No. of bitstreams: 2 license_rdf: 805 bytes, checksum: 4460e5956bc1d1639be9ae6146a50347 (MD5) Tese - Karla Andrade Teixeira - 2021.pdf: 1671739 bytes, checksum: 61c5bf024be1bf3051f9d011de9bc771 (MD5) Previous issue date: 2021-06-14porUniversidade Federal de GoiásPrograma de Pós-graduação em Zootecnia (EVZ)UFGBrasilEscola de Veterinária e Zootecnia - EVZ (RG)Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessConsumoInfluenciadoresMercadoSuínoSurveyConsumptionInfluencersMarketSwineSurveyCIENCIAS AGRARIAS::ZOOTECNIAPercepção dos consumidores e profissionais de saúde sobre a produção de suínos e pesquisa de Salmonella sp. em carne suína no estado de GoiásPerception of consumers and health professionals about swine production and research of Salmonella sp. in pork in the state of Goiásinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesis865005005006157reponame:Repositório Institucional da UFGinstname:Universidade Federal de Goiás (UFG)instacron:UFGORIGINALTese - Karla Andrade Teixeira - 2021.pdfTese - Karla Andrade Teixeira - 2021.pdfapplication/pdf1671739http://repositorio.bc.ufg.br/tede/bitstreams/30de1ce2-0802-4606-8905-f9bcbeee60d6/download61c5bf024be1bf3051f9d011de9bc771MD53LICENSElicense.txtlicense.txttext/plain; charset=utf-81748http://repositorio.bc.ufg.br/tede/bitstreams/91c37ec0-ee87-47aa-87b3-6651dd048db1/download8a4605be74aa9ea9d79846c1fba20a33MD54CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8805http://repositorio.bc.ufg.br/tede/bitstreams/10d3d17c-ce82-4069-94d9-49a93e0ebcd4/download4460e5956bc1d1639be9ae6146a50347MD55tede/115372021-08-10 11:48:40.322http://creativecommons.org/licenses/by-nc-nd/4.0/Attribution-NonCommercial-NoDerivatives 4.0 Internationalopen.accessoai:repositorio.bc.ufg.br:tede/11537http://repositorio.bc.ufg.br/tedeRepositório InstitucionalPUBhttp://repositorio.bc.ufg.br/oai/requesttasesdissertacoes.bc@ufg.bropendoar:2021-08-10T14:48:40Repositório Institucional da UFG - Universidade Federal de Goiás (UFG)falseTk9URTogUExBQ0UgWU9VUiBPV04gTElDRU5TRSBIRVJFClRoaXMgc2FtcGxlIGxpY2Vuc2UgaXMgcHJvdmlkZWQgZm9yIGluZm9ybWF0aW9uYWwgcHVycG9zZXMgb25seS4KCk5PTi1FWENMVVNJVkUgRElTVFJJQlVUSU9OIExJQ0VOU0UKCkJ5IHNpZ25pbmcgYW5kIHN1Ym1pdHRpbmcgdGhpcyBsaWNlbnNlLCB5b3UgKHRoZSBhdXRob3Iocykgb3IgY29weXJpZ2h0Cm93bmVyKSBncmFudHMgdG8gRFNwYWNlIFVuaXZlcnNpdHkgKERTVSkgdGhlIG5vbi1leGNsdXNpdmUgcmlnaHQgdG8gcmVwcm9kdWNlLAp0cmFuc2xhdGUgKGFzIGRlZmluZWQgYmVsb3cpLCBhbmQvb3IgZGlzdHJpYnV0ZSB5b3VyIHN1Ym1pc3Npb24gKGluY2x1ZGluZwp0aGUgYWJzdHJhY3QpIHdvcmxkd2lkZSBpbiBwcmludCBhbmQgZWxlY3Ryb25pYyBmb3JtYXQgYW5kIGluIGFueSBtZWRpdW0sCmluY2x1ZGluZyBidXQgbm90IGxpbWl0ZWQgdG8gYXVkaW8gb3IgdmlkZW8uCgpZb3UgYWdyZWUgdGhhdCBEU1UgbWF5LCB3aXRob3V0IGNoYW5naW5nIHRoZSBjb250ZW50LCB0cmFuc2xhdGUgdGhlCnN1Ym1pc3Npb24gdG8gYW55IG1lZGl1bSBvciBmb3JtYXQgZm9yIHRoZSBwdXJwb3NlIG9mIHByZXNlcnZhdGlvbi4KCllvdSBhbHNvIGFncmVlIHRoYXQgRFNVIG1heSBrZWVwIG1vcmUgdGhhbiBvbmUgY29weSBvZiB0aGlzIHN1Ym1pc3Npb24gZm9yCnB1cnBvc2VzIG9mIHNlY3VyaXR5LCBiYWNrLXVwIGFuZCBwcmVzZXJ2YXRpb24uCgpZb3UgcmVwcmVzZW50IHRoYXQgdGhlIHN1Ym1pc3Npb24gaXMgeW91ciBvcmlnaW5hbCB3b3JrLCBhbmQgdGhhdCB5b3UgaGF2ZQp0aGUgcmlnaHQgdG8gZ3JhbnQgdGhlIHJpZ2h0cyBjb250YWluZWQgaW4gdGhpcyBsaWNlbnNlLiBZb3UgYWxzbyByZXByZXNlbnQKdGhhdCB5b3VyIHN1Ym1pc3Npb24gZG9lcyBub3QsIHRvIHRoZSBiZXN0IG9mIHlvdXIga25vd2xlZGdlLCBpbmZyaW5nZSB1cG9uCmFueW9uZSdzIGNvcHlyaWdodC4KCklmIHRoZSBzdWJtaXNzaW9uIGNvbnRhaW5zIG1hdGVyaWFsIGZvciB3aGljaCB5b3UgZG8gbm90IGhvbGQgY29weXJpZ2h0LAp5b3UgcmVwcmVzZW50IHRoYXQgeW91IGhhdmUgb2J0YWluZWQgdGhlIHVucmVzdHJpY3RlZCBwZXJtaXNzaW9uIG9mIHRoZQpjb3B5cmlnaHQgb3duZXIgdG8gZ3JhbnQgRFNVIHRoZSByaWdodHMgcmVxdWlyZWQgYnkgdGhpcyBsaWNlbnNlLCBhbmQgdGhhdApzdWNoIHRoaXJkLXBhcnR5IG93bmVkIG1hdGVyaWFsIGlzIGNsZWFybHkgaWRlbnRpZmllZCBhbmQgYWNrbm93bGVkZ2VkCndpdGhpbiB0aGUgdGV4dCBvciBjb250ZW50IG9mIHRoZSBzdWJtaXNzaW9uLgoKSUYgVEhFIFNVQk1JU1NJT04gSVMgQkFTRUQgVVBPTiBXT1JLIFRIQVQgSEFTIEJFRU4gU1BPTlNPUkVEIE9SIFNVUFBPUlRFRApCWSBBTiBBR0VOQ1kgT1IgT1JHQU5JWkFUSU9OIE9USEVSIFRIQU4gRFNVLCBZT1UgUkVQUkVTRU5UIFRIQVQgWU9VIEhBVkUKRlVMRklMTEVEIEFOWSBSSUdIVCBPRiBSRVZJRVcgT1IgT1RIRVIgT0JMSUdBVElPTlMgUkVRVUlSRUQgQlkgU1VDSApDT05UUkFDVCBPUiBBR1JFRU1FTlQuCgpEU1Ugd2lsbCBjbGVhcmx5IGlkZW50aWZ5IHlvdXIgbmFtZShzKSBhcyB0aGUgYXV0aG9yKHMpIG9yIG93bmVyKHMpIG9mIHRoZQpzdWJtaXNzaW9uLCBhbmQgd2lsbCBub3QgbWFrZSBhbnkgYWx0ZXJhdGlvbiwgb3RoZXIgdGhhbiBhcyBhbGxvd2VkIGJ5IHRoaXMKbGljZW5zZSwgdG8geW91ciBzdWJtaXNzaW9uLgo= |
dc.title.pt_BR.fl_str_mv |
Percepção dos consumidores e profissionais de saúde sobre a produção de suínos e pesquisa de Salmonella sp. em carne suína no estado de Goiás |
dc.title.alternative.eng.fl_str_mv |
Perception of consumers and health professionals about swine production and research of Salmonella sp. in pork in the state of Goiás |
title |
Percepção dos consumidores e profissionais de saúde sobre a produção de suínos e pesquisa de Salmonella sp. em carne suína no estado de Goiás |
spellingShingle |
Percepção dos consumidores e profissionais de saúde sobre a produção de suínos e pesquisa de Salmonella sp. em carne suína no estado de Goiás Teixeira, Karla Andrade Consumo Influenciadores Mercado Suíno Survey Consumption Influencers Market Swine Survey CIENCIAS AGRARIAS::ZOOTECNIA |
title_short |
Percepção dos consumidores e profissionais de saúde sobre a produção de suínos e pesquisa de Salmonella sp. em carne suína no estado de Goiás |
title_full |
Percepção dos consumidores e profissionais de saúde sobre a produção de suínos e pesquisa de Salmonella sp. em carne suína no estado de Goiás |
title_fullStr |
Percepção dos consumidores e profissionais de saúde sobre a produção de suínos e pesquisa de Salmonella sp. em carne suína no estado de Goiás |
title_full_unstemmed |
Percepção dos consumidores e profissionais de saúde sobre a produção de suínos e pesquisa de Salmonella sp. em carne suína no estado de Goiás |
title_sort |
Percepção dos consumidores e profissionais de saúde sobre a produção de suínos e pesquisa de Salmonella sp. em carne suína no estado de Goiás |
author |
Teixeira, Karla Andrade |
author_facet |
Teixeira, Karla Andrade |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Mascarenhas, Alessandra Gimenez |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/9082632592936909 |
dc.contributor.advisor-co1.fl_str_mv |
Arnhold, Emmanuel |
dc.contributor.advisor-co2.fl_str_mv |
Stringhini, José Henrique |
dc.contributor.referee1.fl_str_mv |
Mascarenhas, Alessandra Gimenez |
dc.contributor.referee2.fl_str_mv |
Mello, Heloisa Helena de Carvalho |
dc.contributor.referee3.fl_str_mv |
Pozza, Magali Soares dos Santos |
dc.contributor.referee4.fl_str_mv |
Pozza, Paulo Cesar |
dc.contributor.referee5.fl_str_mv |
Almeida, Vivian Vezzoni de |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/2156894812263058 |
dc.contributor.author.fl_str_mv |
Teixeira, Karla Andrade |
contributor_str_mv |
Mascarenhas, Alessandra Gimenez Arnhold, Emmanuel Stringhini, José Henrique Mascarenhas, Alessandra Gimenez Mello, Heloisa Helena de Carvalho Pozza, Magali Soares dos Santos Pozza, Paulo Cesar Almeida, Vivian Vezzoni de |
dc.subject.por.fl_str_mv |
Consumo Influenciadores Mercado Suíno Survey |
topic |
Consumo Influenciadores Mercado Suíno Survey Consumption Influencers Market Swine Survey CIENCIAS AGRARIAS::ZOOTECNIA |
dc.subject.eng.fl_str_mv |
Consumption Influencers Market Swine Survey |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::ZOOTECNIA |
description |
Although pork is one of the most consumed in the world, its consumption in Brazil is still low compared to other countries and other types of meat.However, when we look at pork consumption data by Brazilian state, it appears that Goiás stands out with an average consumption higher than the national one and with potential for increase. Thus, it is necessary to first understand the consumer's profile and his perspective on pork. Due to the greater access to information that the current consumer has, a multiplicity of variables or attributes present in a product influence the decision-making process of purchase and consumption, in addition, it can also be influenced by opinion makers such as health professionals. Consumers, when buying the product, are more concerned with aspects related to their health, the quality of the product in relation to the presence of possible contaminants and residues, and some are concerned with the way of production and slaughter of these animals and their well-being. In terms of quality, a major concern is the microbiological quality of the meat, since it can be contaminated with different types of pathogens, among them Salmonella sp .. Which is an important transmitter of foodborne diseases (DTAs). From this context, two surveys were carried out. The first with 361 people from the state of Goiás. By means of an electronic questionnaire with 38 questions, to know beyond the profile the consumer's perception regarding consumption habits, healthiness, quality, production system, and animal welfare. The second was carried out with 90 health professionals, in order to get to know the point of view about pork and what they recommend about it to their patients / clients. The professionals answered 15 questions. A study was also carried out to verify the presence of Salmonella sp. in meat sold in commercial points in the city of Goiânia (GO). 60 samples of fresh meat (sirloin and ham) and 40 samples of industrialized meat (sausage and ham) were collected and processed and analyzed. Samples with the presence of Salmonella sp. underwent an antimicrobial susceptibility profile analysis, 9 bases were tested. It was noticed that the profile of the people who participated in the research is quite varied and that there are still the presence of myths, doubts and misconceptions in all aspects addressed, therefore, there is a need to work on these aspects, and it is possible to do so draw up educational plans. The results obtained with the participating health professionals demonstrated that the misinformation among them still exists, especially regarding the nutritional value, the health and hygiene of pork. Thus, as it is an opinion-forming public, it is imperative that actions are developed in order to bring more information about the entire production process of the pig chain. From meat samples 16.75% of shank and 10% of loin were positive for the presence of Salmonella sp. Of the isolates, 100% showed resistance to any of the tested antibiotics and 87.5% showed multidrug resistance. |
publishDate |
2021 |
dc.date.accessioned.fl_str_mv |
2021-08-10T14:47:18Z |
dc.date.available.fl_str_mv |
2021-08-10T14:47:18Z |
dc.date.issued.fl_str_mv |
2021-06-14 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
TEIXEIRA, K. A. Percepção dos consumidores e profissionais de saúde sobre a produção de suínos e pesquisa de Salmonella sp. em carne suína no estado de Goiás. 2021. 161 f. Tese (Doutorado em Zootecnia) - Universidade Federal de Goiás, Goiânia, 2021. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tede/11537 |
identifier_str_mv |
TEIXEIRA, K. A. Percepção dos consumidores e profissionais de saúde sobre a produção de suínos e pesquisa de Salmonella sp. em carne suína no estado de Goiás. 2021. 161 f. Tese (Doutorado em Zootecnia) - Universidade Federal de Goiás, Goiânia, 2021. |
url |
http://repositorio.bc.ufg.br/tede/handle/tede/11537 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.program.fl_str_mv |
86 |
dc.relation.confidence.fl_str_mv |
500 500 500 |
dc.relation.department.fl_str_mv |
6 |
dc.relation.cnpq.fl_str_mv |
157 |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.publisher.program.fl_str_mv |
Programa de Pós-graduação em Zootecnia (EVZ) |
dc.publisher.initials.fl_str_mv |
UFG |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Escola de Veterinária e Zootecnia - EVZ (RG) |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFG instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
instacron_str |
UFG |
institution |
UFG |
reponame_str |
Repositório Institucional da UFG |
collection |
Repositório Institucional da UFG |
bitstream.url.fl_str_mv |
http://repositorio.bc.ufg.br/tede/bitstreams/30de1ce2-0802-4606-8905-f9bcbeee60d6/download http://repositorio.bc.ufg.br/tede/bitstreams/91c37ec0-ee87-47aa-87b3-6651dd048db1/download http://repositorio.bc.ufg.br/tede/bitstreams/10d3d17c-ce82-4069-94d9-49a93e0ebcd4/download |
bitstream.checksum.fl_str_mv |
61c5bf024be1bf3051f9d011de9bc771 8a4605be74aa9ea9d79846c1fba20a33 4460e5956bc1d1639be9ae6146a50347 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 |
repository.name.fl_str_mv |
Repositório Institucional da UFG - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
tasesdissertacoes.bc@ufg.br |
_version_ |
1798044398651441152 |