Mir Salahuddin

RESPONSE OF BROILER CHICKEN TO DIETARY SUPPLEMENTATION OF ORGANIC ACIDS

The aim of the study was to determine the effect of dietary supplementation of organic acids on the performance, gut health and carcass characteristics of broiler chicken. Results indicated that the birds fed diets supplemented with organic acids showed significantly (p 0.05) among all the treatment groups. Addition of organic acids in broiler diets increased the villus height in all the segments of small intestines but the differences were non-significant (p>0.05) in case of ileum. No effect (p>0.05) on carcass characteristics was observed among all treatments except for length and weight of small intestines which were significantly (p<0.05) increased in the groups fed supplemental organic acids.

Species-specific identification of adulteration in cooked mutton Rista (a Kashmiri Wazwan cuisine product) with beef and buffalo meat through multiplex polymerase chain reaction

Aim: Meat adulteration is a serious problem in the meat industry and needs to be tackled to ensure the authenticity of meat products and protect the consumers from being the victims. In view of such likely problem in indigenous meat products of Kashmiri cuisine (Wazwan), the present work was performed to study the detection of beef and buffalo meat in cooked mutton Rista by mitochondrial DNA (mtDNA) based multiplex polymerase chain reaction (PCR) method under laboratory conditions. Materials and Methods: Three experimental trials were conducted wherein the products were prepared from pure mutton, beef and buffalo meat, and their admixtures in the ratios of 60:20:20, 80:10:10, 90:05:05 and 98:01:01, respectively. Results: The primers used in the study amplified the cyt b gene fragments of sizes 124 bp, 472 bp and 585 bp for buffalo, cattle and sheep, respectively. It was possible to detect cattle and buffalo meat at the level of 1% in the mixed meat cooked Rista. The multiplex PCR successfully amplified cyt b gene fragments of mtDNA of the target species and thus produced characteristic band pattern for each species. The band intensities of cattle and buffalo in the mixed meat Rista progressively decreased corresponding to their decreasing level from 20% to 1%. Processing, cooking (moist heating) and non-meat formulation ingredients had no effect on detection of meat species adulteration. Conclusion: The multiplex PCR procedure standardized and developed in this study is simple, efficient, sensitive, reliable and highly specific for detecting falsification of cooked mutton product with beef and buffalo meat up to 1% level.

STORAGE STABILITY OF LOW FAT GOSHTABA INCORPORATED WITH SODIUM ALGINATE AS FAT REPLACER.

Heena Jalal, Mir Salahuddin and Syed Arshid Hussain. Division of Livestock Products TechnologyFaculty of veterinary Sciences and Animal Husbandry. Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar-190006, J&K. ...................................................................................................................... Manuscript Info Abstract ......................... ........................................................................ Manuscript History

Effect of different coagulants at varying strengths on the quality of paneer made from reconstituted milk.

A study was conducted to determine the effect of different types of acids viz., citric acid, tartaric acid and malic acid each at 2, 3 and 5% concentrations on the quality of paneer made using reconstituted milk. The moisture, total solid recovery and yield and sensory scores for flavour, body and texture and overall acceptability of paneer decreased with the increasing strength of acid. However, these parameters for paneer made using coagulants at 2 and 3% levels were statistically comparable (P > 0.05). Fat and protein per cent increased with the increase in the concentration of the acid. No difference was observed in the levels of ash and fat on dry matter basis and pH and appearance scores at all the three concentrations of the coagulants. The type of coagulant also elicited variations in most of the constituents of paneer. The paneer samples made with citric acid and tartaric acid had significantly higher (P ≤ 0.05) values for fat, protein, ash, total solids recovery, fat on dry matter basis, body and texture and overall acceptability scores than paneer made with malic acid at all concentrations. No significant difference was seen in appearance and flavour scores among all the samples. In order to produce paneer with the most desirable characteristics from reconstituted milk, it is suggested citric acid and tartaric acid at 2% concentration can be utilized as coagulants.