Background Despite the global decline in the detection of leprosy cases, its incidence has remained unchanged in certain settings and requires the determination of the factors linked to its persistence. We examined the spatial and space–time distribution of leprosy and the influence of social vulnerability on the occurrence of the disease in an endemic area of Northeast Brazil. Methods We performed an ecological study of all leprosy cases reported by Sergipe state, Northeast Brazil from 2001 to 2015, to examine the association of the Social Vulnerability Index and the prevalence and persistence of leprosy among the State's municipalities. Socio‐economic and leprosy surveillance information was collected from the Brazilian information systems, and a Bayesian empirical local model was used to identify fluctuations of the indicators. Spatial and space–time clusters were identified using scan spatial statistic tests and to measure the municipalities’ relative risk of leprosy. Results Leprosy clusters and burden of disease had a strong statistical association with the municipalities’ Social Vulnerability Index. Municipalities with a high social vulnerability had higher leprosy incidence, multibacillary leprosy and newly diagnosed cases with grade 2 disability than areas with low social vulnerability. Conclusion Social vulnerability is strongly associated with leprosy transmission and maintenance of disease incidence. Leprosy control programmes should be targeted to the populations with high social vulnerability.

RESUMOEste trabalho descreve um sistema de informação para melhoramento genético de caprinos e ovinos, com o objetivo de maximizar o ganho de peso e minimizar o grau de parentesco do rebanho. O melhoramento genético foi desenvolvido com base na literatura da ciência animal e implementado a partir do uso de algoritmos de inteligência computacional. O sistema foi aplicado em um projeto piloto, com poucos animais, para avaliação dos resultados e, devido ao seu sucesso, está sendo usado em caráter experimental em um rebanho de uma instituição de ensino superior com cerca de 200 animais. A partir do seu usoé possível predizer os melhores casais para acasalar, de forma a potencializar o ganho de peso das futuras gerações, minimizando o grau de parentesco do rebanho.ABSTRACT This work describes an information system created to genetical enhancement of sheep and goats, with the goal to maximize weight gain and minimize the degree of kinship of the herd. The genetic enhancement was developed using animal science literature and implemented by using compu-Permission to make digital or hard copies of all or part of this work for personal or classroom use is granted without fee provided that copies are not made or distributed for profit or commercial advantage and that copies bear this notice and the full citation on the first page. To copy otherwise, to republish, to post on servers or to redistribute to lists, requires prior specific permission and/or a fee. SBSI 2016, May 17th-20th, 2016, Florianópolis, Santa Catarina, Brazil Copyright SBC 2016 tational intelligence algorithms. The system was applied in a pilot project, with few animals, in order to evaluate the results. The observed result was considered a success, so, the information system is being used in an experimental purpose in a higher education institution. From its use is possible to predict the best couples to mate in order to generate better descendants in terms of weight gain minimizing the degree of kinship of the herd for future generations.

Objetivou-se avaliar as características físico-químicas de carne de sol, com diferentes teores de gordura (light, magra e gorda), elaborada com corte secundário (ponta de agulha) de "baby" búfalo (Bubalus bubalis), para agregar valor aos cortes de menor comercialização, oriundos de animais com aproximadamente 20 meses de idade, terminados em pastagem cultivada. Após a limpeza da carne para retirada de aparas, o produto obteve um rendimento final de 53,48%. O produto foi elaborado com adição de 10% de sal moído, colocado em pilha de cura por 17 horas e, após, estendido em sala com temperatura de 20 ºC, por mais 17 horas. Em seguida, foi embalado utilizando-se sacos de plástico, acondicionados sob refrigeração. A carne-de-sol apresentou boas características físico-químicas, higiênico-sanitárias e sensoriais, além de viabilidade econômica para utilização na merenda escolar. Palavras-chave: Tecnologia de alimentos; derivado de carne; proteína animal.