VARIABILIDADE ESPACIAL DO AMBIENTE TÉRMICO E DA ILUMINAÇÃO EM INSTALAÇÃO PARA FRANGOS DE CORTE EM REGIÃO SEMIÁRIDA

The thermal environment of broiler facilities is influenced by construction techniques, region, climate, and orientation, directly affecting productivity. The aim was to assess the spatial variability of the thermal environment and lighting in a commercial broiler facility located in a semiarid region. Environmental parameters (temperature, relative humidity, air velocity, and lighting) and thermal indices (Enthalpy, Temperature and Humidity Index, and Black Globe Temperature and Humidity Index) were measured at spaced points of 1.0x1.0 m in winter and summer, at two times (9 am and 3 pm). The analysis was conducted using geostatistics and kriging maps. The facility exhibited a thermal discomfort environment, which could hinder broiler production, particularly in the afternoon, when climatic conditions directly affected its interior. Therefore, to ensure optimal production conditions, measures such as forced ventilation, misting, or adiabatic cooling, painting the roof with colors capable of reflecting part of the solar radiation, increasing the eaves to avoid direct radiation incidence inside the facility, raising the ceiling height, and using vegetative barriers around it are necessary.