Objetivou-se com este trabalho estimar o bem-estar de suínos a partir de registros de sua vocalização, durante alojamento em granja comercial. Foram utilizados 150 suínos machos castrados, distribuídos aleatoriamente em cinco baias. Os suínos foram submetidos a diferentes situações de estresse: sede (sem acesso a água), fome (sem acesso ao alimento), estresse térmico (Índice de temperatura e umidade - ITU >74). Para o tratamento controle, os animais foram mantidos em situação de conforto, com acesso a alimento e água, e ambiente com ITU <70. Foram registrados os sinais acústicos a cada 30 minutos, durante período ininterrupto de três horas, totalizando seis coletas para cada situação de estresse. Os sinais foram digitalizados a uma frequência de até 44.100Hz, por um período de 3 minutos. Posteriormente, os áudios foram analisados pelo software Praat(r) 5.1.19. Os atributos gerados a partir desse software foram a energia do sinal (Pa²*s), amplitude máxima e amplitude mínima (Pa), a frequência de picht (Hz), a intensidade sonora (dB) e quatro níveis de formantes (F1; F2; F3 e F4), também chamados de harmônicas (Hz). Verificou-se que, dependendo do estímulo estressor e de sua duração, os atributos acústicos energia e intensidade do sinal, frequência de pitch e as formantes 2 e 4 apresentaram diferenciação. Os atributos sonoros da vocalização de suínos variam de maneira distinta em função do tipo e duração do estímulo estressante, funcionando, quando associados, como ferramenta eficiente para quantificar o grau de estresse dos animais.

This work aimed to estimate the welfare of pigs using their vocalization records during rearing in a commercial swine farm. A total of 150 barrow pigs were randomly distributed into five pens. Pigs were exposed to different stressful situations: Thirst (no access to water), hunger (no access to the food), thermal stress (Temperature and Humidity Index - THI >74). For the control treatment, the animals were kept in a situation of comfort, with full access to food and water, and environment THI <70. Acoustic signals were recorded every 30 minutes during a continuous period of three hours, totaling six samples for each stress exposure. The signals were digitized at a frequency of up to 44,100 Hz, for a period of 3 minutes. Later the audios were analyzed using the Praat (r) 5.1.19 software. The attributes generated from this software were the signal energy (Pa² * s), the maximum amplitude and the minimum amplitude (Pa), the frequency of pitch (Hz), the sound intensity (dB) and four levels of formants (F1, F2, F3 and F4), also called harmonics (Hz). It was found that depending on the acoustic attributes, the stressor stimuli and its duration indicate energy and signal strength, frequency of pitch and formants 2 and 4 showed differentiation. The sound attributes of the pig vocalization varied in different ways depending on the type and duration of the stressful exposure, functioning as an efficient tool to quantify the degree of animal degree.

Objetivo. Esta investigación tuvo como objetivo elegir la mejor solución para los productos marinados, utilizando el Proceso Analítico Jerárquico (AHP). Materiales y métodos. Las muestras de carne de cerdo fueron recogidas en un beneficiadero comercial, y fueron asignadas aleatoriamente a cuatro tratamientos con tres contenidos diferentes de soluciones salinas. Color, pH, solución de retención, pérdida de exudado, pérdida de peso por cocción, fuerza cortante y atributos sensoriales fueron analizados y evaluados. Fue utilizado el análisis multicriterio AHP jerárquico con el fin de elegir la mejor solución de marinado. Los criterios adoptados para la selección fueron las características físicas y sensoriales de la carne y con base a estos criterios se clasificaron las soluciones del marinación. Resultados. Los resultados mostraron que la mejor combinación de sales fue la alternativa (Na2CO3 + NaCl + Na5P3O10), seguida por (Na2CO3 + NaCl + NaCl y Na5P3O10). Conclusiones. Todas las soluciones ensayadas con sales usados sólos o en combinación dieron lugar a los mejores atributos físicos y sensoriales de que la carne sin marinar.

Objective. This research aimed to choose a best marination solution using the Analytic Hierarchy Process (AHP). Materials and methods. Pork meat samples were collected in a commercial slaughterhouse, and they were randomly distributed in four treatments with three different salt contents blend. Color, pH, retention of the solution, exudate and cooking loss, shear force and sensory attributes were assessed and evaluated. Multicriteria analysis using AHP was applied to the results in order to choose the best overall marination solution. Criteria used for selection were the physical and sensory characteristics of meat, and based on these criteria were classified solutions marination. Results. Results showed that the combination of the salts was the best alternative (Na2CO3+NaCl+Na5P3O10), followed by the solutions of (Na2CO3 + NaCl), and (Na5P3O10 + NaCl). Conclusions. All tested solutions with the salts used alone or in combination led to better physical and sensory attributes than the meat not marinated.

The research aimed to evaluate the relationship between the thermal environment of the rest pens in a pig slaughterhouse and the surface temperature (ST) of the animals as well as the effect of intermittent water spraying on thermal comfort. There were two visits to slaughter industrial being in each selected three pens of rest, one for control treatment (no spray throughout the period) and two for the treatment of intermittent spraying water (30 minutes intervals with constant spray followed by 30 minutes then turned off). Assessments began at the time of discharging animals in which are taken the thermographic images from lots using an infrared thermographic camera. After housing in the pens, were registered the thermographic images and the respiratory frequency (RF) every five minutes for four hours. Were evaluated the temperature, relative humidity and temperature-humidity index (THI). Considering the values of THI was observed that the animals remained in a condition of comfort only at the time of his arrival at the slaughterhouse. The ST and RF of the animals kept in the pens without sprinkler system (control) showed a linear increase in function of time of day, with increasing temperature. The treatment with intermittent sprinkling of water was observed oscillatory behavior of the ST and RF, however it was always lower than the control treatment, even in times when the water sprinklers were turned off. The time required of spray to reduction and stabilization of the ST of the animals was limited to the combination of temperature and relative humidity, being estimated at 25 minutes at times of higher THI. The maximum environmental temperature during evaluation was 28.4 ºC.

Se evaluó la relación entre el ambiente térmico de las pocilgas de descanso en un matadero de cerdos y la temperatura superficial (TS) de los animales, así como el efecto de la pulverización intermitente de agua sobre el confort térmico. Se llevaron a cabo dos visitas a un matadero comercial, y en cada uno de ellos fueron seleccionadas tres pocilgas de descanso, una destinada al tratamiento de control (sin pulverizar durante todo el período) y dos para el tratamiento de pulverización Intermitente de agua (sucesivamente 30 minutos con aspersión y 30 minutos sin aspersión). Las evaluaciones se iniciaron en el momento de la descarga de los animales, en la cual se registraron imágenes termográficas de los lotes con una cámara termográfica infrarroja. Después del alojamiento en la porqueriza se registraron imágenes termográficas y la frecuencia respiratoria (FR) de los animales cada cinco minutos durante cuatro horas. También fueron registradas la temperatura y la humedad relativa del aire y se calcularon los índices de temperatura y humedad (ITH). Considerando los valores de (ITH) se observó que los animales se mantuvieron en un estado de confort térmico sólo en el momento de su llegada al matadero. La TS y la FR de los animales mantenidos en la pocilga, sin el sistema de aspersión (control) presentaron una elevación lineal en función de la hora del día, o sea, conforme al aumento de la temperatura ambiental. En el tratamiento con aspersión intermitente de agua se observó un comportamiento sinusoidal del TS y FR, entretanto las mismas se mantuvieron siempre inferiores al tratamiento control, incluso en los momentos que los rociadores de agua se encontraban desconectados. El tiempo de aspersión necesario para la reducción y estabilización de la TS de los animales estuvo condicionado al binomio temperatura-humedad relativa del aire, siendo estimado en 25 minutos en los horarios de mayor ITH. La temperatura ambiente máxima durante las evaluaciones fue de 28,4 ºC.