Waste reuse has been increasingly studied to obtain added value and investigate the possibility of enrichment of other foods. The objective of this study was to evaluate the effects of replacing fat in hamburgers with malt bagasse (MB), a brewing waste. Four formulations were developed: control (11% fat), F1 (10% fat and 1% MB), F2 (9% fat and 2% MB), and F3 (8% fat and 3% MB). Antioxidant activity and physicochemical, sensorial and cooking parameters were evaluated. The addition of MB increased fiber and protein content, decreased fat and caloric value, as expected, and increased the texture parameters (hardness and gumminess) (p < 0.05) of hamburgers. MB conferred antioxidant activity to hamburgers and improved their cooking parameters. Consumers did not identify a difference (p < 0.05) between the formulations (with or without MB). Addition of MB to hamburgers provided higher nutritional value, influenced the cooking parameters positively, and was also well accepted by consumers. Practical applications Malt bagasse (MB) is a residue from brewing generated in high quantities, and it contains important nutrients and bioactive compounds for food enrichment, such as crude protein (23.48%), crude fiber (19.62%), and antioxidant activity. MB is generally used in animal feed, and in human food has been used in bakery products; however, its application in meat products showed a significant improvement in the cooking parameters and in the nutritional composition of low‐fat hamburgers enriched with MB, showing the potential application of this residue in meat products.

RESUMO:Este trabalho foi realizado com objetivo de avaliar o efeito da ambiência interna e externa de galpões de frangos de corte em diferentes fases de criação e épocas do ano. As variáveis ambientais analisadas foram: temperatura e umidade relativa do ar e globo negro (ambiente interno) e temperatura e umidade relativa do ar (ambiente externo). Foram calculados os índices de temperatura e umidade (ITU) e o índice de temperatura de globo negro e umidade (ITGU). A temperatura média apresentou diferenças em relação as diferentes fases de criação nos períodos de alta pluviosidade e de baixa pluviosidade. Em relação à umidade relativa média, a fase de terminação apresentou maior umidade em ambos os períodos. Para (ITU) e (ITGU), no período de alta pluviosidade, a fase inicial apresentou o maior valor médio e, quando comparando períodos, foram encontrados as maiores médias em relação ao período de baixa pluviosidade. Conclui-se que em ambos os períodos as aves foram submetidas a um leve desconforto térmico nas fases de crescimento e terminação. O ambiente externo no período de alta pluviosidade interferiu no ambiente interno dos galpões, aumentando o índice de temperatura e umidade, o qual provocam efeito negativo sobre o conforto térmico das aves.Palavras-chave: conforto térmico, aves, temperatura do ar, umidade relativa do ar.Internal and external environment in cutting chicken shed in different seasons and creation of stages ABSTRACT: This study was conducted to evaluate the effect of internal and external environment of broiler sheds at different stages of creation and seasons. Environmental variables were analyzed: temperature and relative humidity and black globe (indoor) and temperature and relative humidity (external environment). Temperature and humidity indices were calculated (ITU) and the black globe temperature and humidity index (BGT). The average temperature showed differences in the different stages of creation in periods of high rainfall and low rainfall. Regarding the average relative humidity, the finishing phase showed higher moisture in both periods. For (ITU) and (BGT) in the high rainfall period, the initial phase had the highest average value, when comparing periods, were found the highest average for the period of low rainfall. It is concluded that in both periods they were submitted to a mild thermal discomfort in growing and finishing phases. The external environment in the high rainfall period interfered in the internal environment of the sheds, increasing the temperature and humidity index, which cause negative effect on the thermal comfort of the birds.

Uma prática comum na avicultura em muitos países, incluindo o Brasil é a reutilização da cama de frango por vários lotes, representa uma forma de diminuir custos com a aquisição de nova cama, aumentar a quantidade de nutrientes na cama para ser utilizada como biofertilizante na agricultura e estabilizar ou diminuir o impacto ambiental com a produção de cama por ave produzida. Com isso, algumas alternativas podem ser estudadas para tratamento da cama de frango reutilizadas, a fim de diminuir os impactos causados as aves, ambiente e seres humanos. Diante disso, os condicionadores químicos vêm sendo utilizados como método de tratamento da cama, pois quando aplicados sobre a mesma agem reduzindo o pH e consequentemente produzindo um ambiente desfavorável para os microorganismos produtores de amônia. Portanto objetivou-se apresentar uma abordagem dos principais fatores que afetam a qualidade da cama de frango, bem como as alternativas para tratamento com ênfase no uso acidificantes aplicados diretamente na cama. O método da acidificação da cama vem se mostrando eficaz para redução do pH e consequentemente para diminuição da volatilização da amônia, desencadeando assim outros fatores qualitativos como a redução da carga microbiológica, uma vez que estas estão ligadas diretamente com o pH da cama.Palavras-chave: amônia; pH; Salmonella; tratamento químico. QUALITY OF CHICKEN LITTER AND THE ALTERNATIVE OF ACIDIFICATION AS TREATMENT ABSTRACT: A common practice in poultry farming in many countries, including Brazil is the reuse of the chicken litter by various lots, represents a way to reduce costs by acquiring a new chicken litter, increasing the amount of nutrients in the chicken litter to be used as a biofertilizer in agriculture and stabilizing or reducing the environmental impact with the production of bedding per chicken produced. With this, some alternatives can be studied for the treatment of reused poultry litter, in order to reduce the impacts caused by chicken, environment and humans. Therefore, the chemical treatment have been used as a method of treatment of the chicken litter, because when applied on the same act reducing the pH and consequently producing an unfavorable environment for the microorganisms producing ammonia. Therefore, it was aimed to present an approach of the main factors that affect the quality of the poultry litter, as well as the alternatives for treatment with emphasis on the use of acidifying agents applied directly to the poultry litter .The method of acidification of the bed has been shown to be effective in reducing pH and consequently reducing the volatilization of ammonia, thus triggering other qualitative factors such as the reduction of the microbiological load, since these are directly linked to the pH of the chicken litter.Keywords: ammonia; pH; Salmonella; chemical treatment.