http://repositorio.ufc.br/handle/riufc/22356 Sun, 12 Apr 2026 09:04:48 GMT 2026-04-12T09:04:48Z http://repositorio.ufc.br/handle/riufc/75660 Título: Fatores hormonais, nutricionais e ambientais que influenciam na obesidade canina: revisão de literatura Autor(es): Araújo, Stênio José Pascoal Abstract: Primary obesity is the main nutritional disorder in dogs. Its prevalence has exponentially increased in recent years as human obesity grows in the population. Excess weight is caused by a positive energy balance, that is, increased caloric intake and decreased energy expenditure, and leads to excessive accumulation of adipose tissue in the body. Obesity can cause several negative impacts on the health and well-being of pets and generate important metabolic and hormonal changes in the body. Several factors are linked to the predisposition of obesity, among them, genetic, nutritional, hormonal and environmental factors. It is of paramount importance to educate and raise awareness of society in understanding obesity as a disease and weight loss programs to treat obesity in dogs and thereby provide quality and longevity for pets. With this, this work aims to carry out a brief literature review about the nutritional, hormonal and environmental factors involved in the process of obesity in dogs. Tipo: TCC Sat, 01 Jan 2022 00:00:00 GMT http://repositorio.ufc.br/handle/riufc/75660 2022-01-01T00:00:00Z http://repositorio.ufc.br/handle/riufc/62472 Título: Controle de riscos e perigos na produção de alimentos para animais Autor(es): Oliveira, Deborah Barros Abstract: Feed factories have been looking for ways to increase the quality of their products, reducing their costs. Currently, human consumers are looking for food of animal origin with safe origin as a requirement, and with this, ways to avoid contamination through good manufacturing practices, with analyzes of danger forms that may affect the ingredients, have been investigated. This study aimed to present the dangers of contamination during the feed manufacturing process, exposing the need to obtain quality control and the choice of ingredients, minimizing the risks of contamination. In this way, the quality and preparation of the ingredients chosen to be used as raw material in the products that will be destined for animals must be prioritized, as the quality of an ingredient directly affects the final consumer. Tipo: TCC Fri, 01 Jan 2021 00:00:00 GMT http://repositorio.ufc.br/handle/riufc/62472 2021-01-01T00:00:00Z http://repositorio.ufc.br/handle/riufc/62470 Título: Aspectos qualitativos da carne de ruminantes associados aos benefícios proporcionados à saúde humana Autor(es): Maia, Sabrina Silva Abstract: Ruminant beef is an animal protein quite consumed in the world, due to its characteristics such as marbling, succulence and palatability that please its consumers. Thus, it is extremely important to know the benefits of consuming meat from ruminants, specifically cattle, sheep, goats and buffalo, for human health. To this end, an introductory context about the cultural and social aspects related to meat consumption and the economic movement related to the meat market was presented. It also showed the benefits of meat in human development in different age groups, in addition to exemplifying the different types of fatty acids in ruminant meat, which are mostly considered healthy and even those that can be considered harmful are found in small amounts, not representing harm to health. In addition, in ruminant meat is found a high concentration of conjugated linoleic acid (CLA), which has anticarcinogenic, antiartherosclerosis, antithrombotic, hypocholesterolemic, immunostimulatory effects, which help in caloric burning and weight loss; it is also important for diabetic patients, as its balanced consumption stabilizes the blood glucose level. Finally, it was considered important to highlight and demystify some aspects that can attribute to ruminant meat a villain role in feeding and also permeate other issues that explain the reasons that led meat to be such an important food on the menu for a large part of the population. population, and its movement in the market. Tipo: TCC Fri, 01 Jan 2021 00:00:00 GMT http://repositorio.ufc.br/handle/riufc/62470 2021-01-01T00:00:00Z