Veer Pal Singh

Control of campylobacter in poultry industry from farm to poultry processing unit: A review.

ABSTRACT Campylobacter is an emerging zoonotic bacterial threat in the poultry industry. Most of the human cases of campylobacteriosis recorded have revealed their poultry origins. Various control measures have been employed both at the farm and processing levels to combat with it. The antibiotic treatment, phage therapy, competitive exclusion, and vaccination have been adapted at the farm level to reduce colonization of Campylobacter in poultry gut. While prevention of intestinal spillage, scheduled slaughter, logistic slaughter, chemical decontamination of carcasses are recommended to reduce contamination during processing. The postharvest interventions such as heat treatment, freezing, irradiation of contaminated carcass can effectively reduce Campylobacter contamination. Thus, integrated approaches are required to tackle infection of Campylobacter in humans.

Quality Characteristics of Value Added Chicken Meat Noodles

Background: Now a day snack foods are quite popular all over world. They are food of choice for children, women and highly mobilized population. Most of the snacks available are rich in carbohydrate and lower in protein. So the efforts were tried to incorporate the valuable animal protein in snacks. Methods: Technology of chicken meat noodles preparation was standardized with various levels (0, 30, 40 and 50 percent) of meat along with whole wheat flour and other necessary ingredients. The emulsion was initially prepared then this emulsion was moulded into noodles and cooked in hot air oven at 65 ± 2°C for required time (7-8 hours). The analysis was performed on emulsion, physico-chemical qualities and sensory attributes using suitable method. Results: On assessment product conations 30 percent meat was found best in all respect. The emulsion pH and stability overall showed decreasing trend with increase in level of meat. Among physico-chemical characteristics moisture showed non significant increasing trend while protein, fat, ash and water absorption index increased significantly (P<0.05) with increase in level of meat in noodles. The other parameters like crude fibre, yield, water solubility index, weight increase, volume increase and cooking loss decreased significantly (P<0.05) on increase in level of meat in noodles from 0 to 50 percent. All sensory attributes were significantly higher (P<0.05) in T1 as compared to T2, T3 and control except meat flavour intensity which was significantly (P<0.05) higher in T3 than other products. Conclusion: On the basis of analysis done and sensory evaluation conducted it is concluded that noodles having 30% chicken meat represented an acceptable preference in term of sensory evaluation as compare to 0, 40, and 50%.

Role of parasitic vaccines in integrated control of parasitic diseases in livestock

Parasitic infections adversely affect animal’s health and threaten profitable animal production, thus affecting the economy of our country. These infections also play a major role in the spread of zoonotic diseases. Parasitic infections cause severe morbidity and mortality in animals especially those affecting the gastrointestinal system and thus affect the economy of livestock owner by decreasing the ability of the farmer to produce economically useful animal products. Due to all these reasons proper control of parasitic infection is critically important for sustained animal production. The most common and regularly used method to control parasitic infection is chemotherapy, which is very effective but has several disadvantages like drug resistance and drug residues. Integrated approaches to control parasitic infections should be formulated including grazing management, biological control, genetic resistance of hosts, and parasitic vaccines. India ranks first in cattle and buffalo population, but the majority of livestock owners have fewer herds, so other measures like grazing management, biological control, genetic resistance of hosts are not much practical to use. The most sustainable and economical approach to control parasitic infection in our country is to vaccinate animals, although vaccines increase the initial cost, but the immunity offered by the vaccine are long lived. Thus, vaccination of animals for various clinical, chronic, subclinical parasitic infections will be a cheaper and effective alternative to control parasitic infection for long time and improve animal production.

Effect of jackfruit supplement and ageing on the Physico-chemical, texture and sensory characteristics of Chevon patties

The study was conducted to evaluate the suitability of using immature jackfruit and chevon meat in emulsion-based products preparation and to assess their quality during refrigerated storage. Chevon meat patties (treatments T2, T3 and T4) were prepared in which chevon meat was substituted with 10%, 20% and 30% immature jackfruit and compared with patties from chevon meat (control T1). The addition of jackfruit in chevon meat patties overall significantly (P < 0.05) influenced proximate analysis, physico-chemical characteristics, textural profile, microbiological profile and sensory scores of the products. Results also showed significant (P < 0.05) effect of jackfruits on storage qualities of the chevon meat patties under refrigerated storage (4°C ± 1°C) for about nine days. The patties remained stable with minor changes in physico-chemical, microbiological and sensory quality during refrigerated storage for nine days. Hence chevon meat and immature jackfruit effectively be utilized in developing patties.

COMPARATIVE COST ASSESSMENT OF REFINED WHEAT AND SOY FLOUR BASED CHICKEN MEAT NOODLES

Noodles are most relished cereal based snack foods all over world. Variety of noodles are available such as salted noodles, unsalted noodles, cellophane noodles or starch noodles etc. and these are very much liked by young population. The cost of formulation for chicken meat based noodles was studied. The lowest cost of formulation was observed for refined wheat flour based chicken meat noodles having 40 % chicken meat as compared to soya flour based chicken meat noodles having 50 % chicken meat. The cost of formulation in both types of chicken meat noodles varied with change in the type of flour, change in the level of the chicken meat as well as variation in the processing cost.

Emergence of multiple resistances against gastrointestinal nematodes of Mehsana-cross goats in a semi-organized farm of semi-arid region of India

Faecal samples from 140 adult goats were collected and positive samples were examined quantitatively; goats having at least 500 eggs/g of faeces were selected and randomly divided into four groups. Faecal egg count reduction test was used to detect the efficacy of albendazole (ALB), levamisole (LEV) and ivermectin (IVM) in goats naturally infected with gastrointestinal nematodes in a semi-organized farm located in semi-arid region of Gujarat, India. ALB, LEV and IVM reduced faecal egg counts on 14th day post-treatment varied from 53% to 76%, revealing presence of resistance of worms to all these drugs. Finding IVM resistance in gastrointestinal nematodes is found to be alarming. Pre-treatment faecal culture of all the groups collectively revealed Haemonchus spp. as the predominant parasite again post-treatment faecal cultures further emphasize the pre-dominance of H. contortus in ALB- and LEV-treated groups. However, faecal cultures from IVM-treated group revealed predominance of Trichostrongylus species which were scarce in pre-treatment group. Study further reveals that only ALB was found to be effective against Oesophagostomum spp., and most of the gastrointestinal nematodes were found to have some degree of resistance against rest of the other drugs used in goats.

Microbial quality, instrumental texture, and color profile evaluation of edible by-products obtained from Barbari goats.

Aim: The study was conducted to estimate the contribution of edible byproducts of Barbari kids to their live and carcass weight as well as to assess textural and color characteristics and microbiological status of these byproducts. Materials and Methods: Percent live weight, Percent carcass weight, Texture, color, and microbiological analysis was done for edible byproducts viz. liver, heart, kidney, spleen, brain and testicle and longissimus dorsi muscle was taken as a reference. Results: The edible byproducts of Barbari kids constitute about 3% of the live weight of an animal of which liver contributed maximum (1.47%) followed by testicles (0.69%) and heart (0.41%). While the same constituted 3.57, 1.70, and 0.99%, respectively on carcass weight. There was significant (p<0.05) difference among all organs regarding textural properties. Liver required the maximum shear force and work of shear (121.48N and 32.19 kg-sec) followed by spleen and heart. All organs revealed characteristics color values (L*, a*, b*, chroma, and hue) which were significantly different (p<0.05) from muscle values. The total viable count, coliform count showed slight differences for all organs studied. The staphylococcus counts were low with little differences among organs. Conclusion: Edible byproducts have a significant contribution to carcass weight which could enhance total edible portion of the carcass. Efficient utilization of these by-products returns good source of revenue to the meat industries. Textural and color analysis give information for their incorporation in comminuted meat products, and microbial study tells about the storage study. However, study was in the preliminary and basic step forward toward better utilization of 3% of live animal which could increase the saleable cost of animal by 6.94%.

Comparative resistance status of Hyalomma anatolicum and Rhipicephalus (Boophilus) microplus ticks against Synthetic Pyrethroids (deltamethrin and cypermethrin) from Banaskantha, Gujarat, India

ABSTRACT Comparative resistance status against synthetic pyrethroids (deltamethrin and cypermethrin) in two economically important ticks, Hyalomma anatolicum and Rhipicephalus (Boophilus) microplus, of North Gujarat was tested using commercially available deltamethrin (1.25%) and cypermethrin (10%) by Larval Packet Test. Results revealed that low level of resistance has been developed in H. anatolicum tick isolates of Vasda, Shihori, and Palanpur against deltamethrin (level I; RF = 2.39–3.79) and that for cypermethrin Vasda, Vav, Soneth, Palanpur tick isolates were found to be resistant (level I; RF = 1.5–4.6). The R. (B.) microplus isolates from Vav revealed highest resistance level IV (RF = 43.8) and level I resistance (RF = 1.77–3.52) from Mahadevpura, Vasda, Rooppura, Bhadath against deltamethrin. Resistance level for cypermethrin in Ranpur isolate was I (RF = 1.62); however, in Mahadevpura and Vasda tick isolateit was up to level II (RF = 17.26 and 8.16, respectively). R. (B.) microplus tick isolates from Vasda and Mahadevpura were resistant against both deltamethrin and cypermethrin with resistance level I and II, respectively. Similarly, H. anatolicum tick isolates from Vasda were resistant to both deltamethrin and cypermethrin with level I resistance (RF = 3.79 for deltamethrin and 1.8 for cypermethrin).

Quality and safety assessment of cow’ milk in different regions of Mathura city

Purpose The purpose of present study was to evaluate the quality characteristics of cow?s milk in the holy city Mathura, which is famous for it?s gau dhan and Lord Krishna. Methodology The milk samples were collected from dairy shops, vendors and milk producers and evaluated on the basis of various organoleptic tests, physico-chemical properties, proximate estimation and microbiological studies following the standard procedures. Findings The milk samples of Township and Chungi areas had more clear appearance and normal texture/consistency than other three areas. No cow milk sample was observed with pure white colour; however, 74 per cent of the samples had normal light yellow colour. No milk sample had rancid/oxidized odour; however, few milk samples contained weedy or absorbed odour. Watery consistency was observed in 50 per cent of the samples, whereas thick, ropy or slimy consistency was observed in 4, 4 and 20 per cent of the samples, respectively. The temperature, pH and specific gravity of milk collected from different regions were lower, but titratable acidity was higher than normal prescribed range (<0.14 per cent). The moisture content of all the samples was higher; however, other proximate parameters showed quite variable values than normal values of cow milk. Out of the total, 28 per cent of the samples of cow milk were positive for formalin. The microbial load was higher than normal prescribed limit. Original value Food safety and food security are very much at the top of the agenda in India, so it is of utmost importance to screen the quality of milk and milk products in the market for avoidance of skimming practices and/or adulteration of milk with water and human health problems.

Effect of chicken breeds on quality characteristics of meat nuggets

Purpose The purpose of this study is to assess the effect of chicken breeds on quality characteristics of meat nuggets. Design/methodology/approach The formulation of meat nuggets prepared from meat of Cobb-400, Vanraja, Aseel and Kadaknath separately consisted of 60 per cent lean meat. The emulsion was prepared by standard method and moulded into nuggets. Cooking was performed under pressure (120°C/15 Psi for 30 min). Findings Emulsion and cooked nuggets both showed no significant differences in pH values among the breeds. Higher moisture and fat content was observed in emulsion and nuggets prepared from Cobb-400, while respective protein and ash was maximum in Kadaknath and Vanraja meat-based emulsions and nuggets. The per cent emulsion stability (87.04 ± 0.45) and cooking yield (85.24 ± 0.06) was reported highest in Cobb-400, which indicates the better water holding capacity and suitability of Cobb-400 meat for the development of nuggets at six weeks of age. The mean sensory scores for colour and appearance (7.12 ± 0.28), as well as flavour (7.00 ± 0.04), were significantly (p < 0.05) higher in Cobb-400 nuggets and lowest in Kadaknath (6.21 ± 0.03 and 6.65 ± 0.06). However, no significant differences were noticed in other sensory attributes among treatments. Research limitations/implications The fatty acid and amino acid profile analysis may be helpful to understand the original nutritional difference in prepared nuggets. Practical implications The study will be off immense help in optimum utilization of meat of locally available chicken breeds for breed-specific and cost-effective product formulations. Social implications The products will be acceptable to all commodities because it is made up of chicken meat. Originality/value The effect of chicken breeds on meat nuggets is relatively new aspect and essential to establish suitability of meat of locally available chicken breeds for product development.