Robinson J.J. Abraham

Influence of age on the carcass characteristics of three way synthetic pigs raised under swill feed regime

The objective of this study was to evaluate effect of age on the carcass characteristics of three way synthetic pig breed (25% Large White Yorkshire x 25% Landrace x 50% Duroc) raised under swill feed regime. A total of 65 crossbred pigs, with different age group were selected randomly and they were divided into four different age groups, viz., group I (7 months), group II (8 months), group III (9 months) and group IV (>12 months), hygienically slaughtered and manually dissected. The parameters studied includes live weight, hot carcass weight, dressed weight, carcass length, loin eye area, back fat thickness, edible offal, inedible offal, cut up parts and meat cum bone ratio. Among the four different age group examined, group III was significantly (P<0.01) different from other group with respect to all the parameters studied.

Chemical composition of solar dried blood and the ruminal content and its effect on performance of Japanese quails.

Aim: The aim was to determine the chemical composition of solar dried blood and rumen content (DBRC) and further ascertain the concentration at which DBRC could be included in Japanese quail diets without any adverse effect on its performance. Materials and Methods: Feeding trial on the effect of DBRC on performance of Japanese quails was studied up to 5 weeks. 252 numbers of day old (Nandanam Type III breed) Japanese quails were purchased from Poultry Research Station, Madhavaram and divided into 7 batches (control+ six treatments) each consisting of 36 birds. The DBRC was included at 0%, 5%, 10%, 15%, 20%, 25% and 30% in diets as control, treatment-1 (T1), treatment-2 (T2), treatment-3 (T3), treatment-4 (T4), treatment-5 (T5) and treatment-6 (T6) respectively in a completely randomized design to replace soybean meal in Japanese quail feed. The birds were provided with ad-labidum feed and drinking water ad-libitum during the entire experimental period. Results: The crude protein (CP), crude fiber (CF), ether extract (EE) and ash contents of DBRC were 35.87%, 17.40%, 3.6% and 12.6%, respectively. The amount of essential amino acids and non-essential amino acid content were found to be 12.98 and 4.87 (g/100 g of feed) respectively in DBRC feed. Result showed that all birds fed DBRC diets performed better than the control group. Mortality was unaffected by dietary treatments. There was a significant difference (p<0.01) observed in weight gain in treatment groups compared to the control. Conclusion: Up to 30% DBRC could be incorporated in the diets of Japanese quails without any adverse effects on its performance.

Coagulase Gene Polymorphism in Staphylococcus aureus isolated From Chicken and Pork Marketed in Retail Outlets of Chennai

The present study was carried out to determine polymorphism in coagulase gene in S. aureus isolated from retail chicken and pork meat marketed in Chennai. A total of 94 S. aureus isolates viz., 46 isolates from chicken meat and 48 isolates from pork which were confirmed by standard biochemical methods were used in the study. PCR based on coa gene revealed nine and eleven different banding patterns in chicken and pork isolates respectively. Of the 46 chicken isolates, 37 (80.43 %) revealed single pattern and 9 isolates revealed multiple banding pattern (19.57 %). Majority of the chicken isolates amplified 891 bp coa product. Of the 48 pork isolates, 35 isolates (72.91 %) amplified multiple banding pattern and 13 isolates (27.08 %) showed distinctive single band pattern. Majority of the pork isolates produced double banding pattern of 723 and 891 bp coa product. The results of the study clearly indicated the prevalence of variants in coa gene of S. aureus within as well as between different samples from which they were isolated. Hence, coa gene polymorphism may be used as an easy tool for typing of S. aureus.

Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions

Aim: The present study was conducted to determine efficacy of edible coating of carrageenan and cinnamon oil to enhance the shelf life of chicken meat stored under refrigeration conditions. Materials and Methods: Chicken breast was coated with carrageenan and cinnamon oil by three methods of application viz., spraying brushing and dipping. The coated meat was evaluated for drip loss, pH, thiobarbituric acid number (TBA), tyrosine value (TV), extract release volume (ERV), Warner-Bratzler shear force value (WBSFV), instrumental color, microbiological, and sensory qualities as per standard procedures. Results: There was a significant difference observed for physicochemical parameters (pH, TBA, TV, ERV, drip loss and WBSFV) and microbiological analysis between storage periods in all the samples and between the control and treatments throughout the storage period but samples did not differed significantly for hunter color scores. However, there was no significant difference among three methods of application throughout the storage period though dipping had a lower rate of increase. A progressive decline in mean sensory scores was recorded along with the increase in storage time. Conclusion: The carrageenan and cinnamon edible coating was found to be a good alternative to enhance the shelf life of chicken meat under refrigeration conditions. It was also observed from study that dipping method of the application had comparatively higher shelf life than other methods of application.

Structure and Quality of Low Value Carabeef Sausages at Frozen Storage

The objective of this study was to assess the effect of different binders like wheat flour, soy flour), whole egg and liquid whey under packaging methods like Aerobic and Vacuum packaging on the structure, physico-chemical, microbial and sensory qualities of low value meat incorporated buffalo meat sausages under frozen storage (−18°C). Sausages incorporated with LW had better organoleptic qualities and good shelf life However, those incorporated with WF had the best structural properties and acceptability even under ordinary packaging method. With respect to packaging methods, aerobically packed sausages revealed lowest shear force values, total viable count and anaerobic count. Sausages packed under vacuum recorded the highest pH, odour, appearance, juiciness, tenderness and overall acceptability scores, lowest Thiobarbituric Acid Number and yeast and mould count.