Caracterização do sistema produtivo de búfalos no Estado de Pernambuco

• Autor(a) principal: SANTOS, Keyla Laura de Lira dos
• Data de Publicação: 2012
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRPE
• Texto Completo: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6837
• topic: Bubalino; Análise multivariada; Bubalinocultura; CIENCIAS AGRARIAS::ZOOTECNIA

The aim of the present study was to characterize buffalo production in the state of Pernambuco, Brazil. For such, interviews were held with 34 ranchers on 41 properties located in 26 municipalities between February 2009 and December 2010. A semi-structured questionnaire was used, with open-ended and closed ended questions on the property production system, hygiene, feeding and breeding management as well as socioeconomic aspects. The data were categorized and submitted to exploratory analysis using the SPSS®1.9 software program. In the buffalo milk production systems, the physicochemical composition and somatic cell count of the milk were analyzed. The quality of the cheese sold at regional stores was also evaluated. The buffalo production systems were characterized by small to medium-sized properties with a population of less than 200 heads, formed mainly by buffaloes of the Murrah breed (68.3%), with deficient overall management of the herds and a low degree of technology. Buffalo raising was integrated with other production systems, mainly cattle raising and sugarcane crops, and was not the main source of income of the producers, the majority of whom were self-employed and had been in the activity for more than 10 years (56.7%). Milk production ranged from 2.7 to 5.2 L/day. Protein, lactose, fat and total solids ranged from 3.9 to 4.2 g/100mL, 4.4 to 5.0 g/mL, 5.3 to 8.2 g/mL and 15.6 to 17.7 g/mL, respectively. Somatic cells ranged from 22,100 to 2,339,000 cells/mL. Moisture, protein and fat contents in the dry extract of the cheese ranged from 46.2 to 55.5 g.100-1g, 17.9 to 24.1 g.100-1g and 28.2 to 58.0 g.100-1g, respectively. Only one of the brands did not exhibit fecal contamination above the microbiological limit permitted by RDC nº12/2001. Listeria spp and Salmonella spp were not detected in any of the brands. The positive Staphylococcus coagulase count was within the microbiological limit required by RDC nº12/2001. The acceptance test of the cheeses by probable non-trained consumers indicated acceptance above 70.0%. Using a nine point rating scale, 7.3 to 6.3 points were scored for general appearance, 7.8 to 6.1 for color, 7.1 to 6.3 for aroma, 7.5 to 5.0 for flavor and 7.5 to 5.2 for consistency. Differences were found between the brands of cheese evaluated with regard to intent to purchase (73.0%, 61.9%, 41.3% and 36.5%). The findings indicate the need to organize the production systems in order to increase the participation of buffalo products in the market.