Refine your search
Collections
Co-Authors
Journals
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Shekhar, Shashank
- Effect of Optimum Dietary Supplementation of Vitamin C on the Body Performance Parameters of Poultry and in Combating Heat Stress
Abstract Views :203 |
PDF Views:0
Authors
Amit Kumar
1,
Barun Roy
1,
Praveen Kumar Praveen
2,
Subha Ganguly
3,
Shashank Shekhar
4,
Nirupama Dalai
5
Affiliations
1 Department of Animal Nutrition, West Bengal University of Animal and Fishery Sciences, Belgachia, KOLKATA (W.B.), IN
2 Department of Veterinary Public Health and Epidemiology, West Bengal University of Animal and Fishery Sciences, Belgachia, KOLKATA (W.B.), IN
3 Department of Veterinary Microbiology, Arawali Veterinary College, Bajor, SIKAR (RAJASTHAN), IN
4 Department of Animal Genetics and Breeding, West Bengal University of Animal and Fishery Sciences, Belgachia, KOLKATA (W.B.), IN
5 Department of Veterinary Physiology and Biochemistry, West Bengal University of Animal and Fishery Sciences, Belgachia, KOLKATA (W.B.), IN
1 Department of Animal Nutrition, West Bengal University of Animal and Fishery Sciences, Belgachia, KOLKATA (W.B.), IN
2 Department of Veterinary Public Health and Epidemiology, West Bengal University of Animal and Fishery Sciences, Belgachia, KOLKATA (W.B.), IN
3 Department of Veterinary Microbiology, Arawali Veterinary College, Bajor, SIKAR (RAJASTHAN), IN
4 Department of Animal Genetics and Breeding, West Bengal University of Animal and Fishery Sciences, Belgachia, KOLKATA (W.B.), IN
5 Department of Veterinary Physiology and Biochemistry, West Bengal University of Animal and Fishery Sciences, Belgachia, KOLKATA (W.B.), IN
Source
The Asian Journal of Animal Science, Vol 10, No 2 (2015), Pagination: 181-186Abstract
Supplement of vitamin C in different sources may have some important in production of commercial broiler chicken to reach better growth and performance supplementation of vitamin C may have some influence to combat stress to environmental temperature and humidity to study the effect of different sources of vitamin C viz., Him C (Herbal supplementation, of vitamin C) Limcee A synthetic ascorbic acid source and Amla natural source of vitamin C was taken in different treatment group on commercial broiler chicken, four hundred twenty days old commercial broiler chicks of Vencobb 400 strain of both sexes were randomly divided into four groups (one control and three treatment). The experimental group were CS1 (Fed controlled that without vitamin C supplementation) TS1 (Fed controlled diet with Him C), TS2 (Fed control diet with Limcee) and TS3 (Fed controlled that with dried Amla). The trail was conducted under field condition for forty two days. From the present study it was concluded that the supplementation of dried Amla @ 185g/ton of feed showed better performance in term of live weight gain compared to supplementation of Him C and synthetic ascorbic acid, respectively.Keywords
Body Performance, Chicken, Vitamin C.
References
- Ahmed, N.,Haldar, S., Pakhira, M.C. and Ghosh, T.K. (2005). Growth performances, nutrient utilization and carcass traits in broiler chickens fed with a normal and a low energy diet supplemented with inorganic chromium (as chromium chloride hexahydrate) and a combination of inorganic chromium and ascorbic acid. J. Agric. Sci., 143: 427-439.
- Bhatti, B. M. and Dil, S. (2005). Effect of vitamin C on immune response in desi chicken against Newcastle disease. Pak. J. Vet. Res., 2(1): 48-49.
- Chakraborty, A. K. and Sadhu, D. P. (1983). Effect of acute heat stress and its modifications by adrenaline and adrenolytic drugs in pigeons. Indian J. Anim. Sci., 53: 575-578.
- Cheng, T.K., Coon, C.N. and Hamre, M.L. (1990). Effect of environmental stress on the ascorbic acid requirements of laying hens. Poult. Sci., 69: 774-778.
- Duncan, D.B. (1955). Multiple range and multiple F test. Biometrics, 11: 1-42.
- Khattak, F.M., Durrani, F.R., Mian, M.A. and Sarhad, J. (2003) Effect of different levels of supplemental ascorbic acid on broiler performance under the stressfull farm condition. Agric., 19 (2).
- Kutlu, H.R. (1980) Influences of wet feeding and supplementation with ascorbic acid on performance and carcass composition of broiler chicks exposed to a high ambient temperature. Archiv. Anim. Nutr., 54(2): 127 – 139.
- Lazar, J., Slepcova, L., Magic, D., Kovalcik, T. , Jencik, F., Baran, L. and Bindas, L. (1983). Effect of dietary ascorbic acid on the nutritional value of hen’s eggs. Folia Veterinaria, 2 : 81-92.
- Mahmoud, K.Z., Edens, F.W., Eisen, E.J. and Havenstein, G.B. (2004). Ascorbic acid decreases heat shock protein 70 and plasma corticosterone response in broilers (Gallus gallus domesticus) subjected to cyclic heat stress. Comparative Biochemistry and Physiology Part B: Biochem. & Molecular Biology, 137 (1) : 35-42.
- Njoku, P.C. (1986). Effect of dietary ascorbic acid (Vitamin C) supplementation on the performance of broiler chickens in a tropical environment. Anim. Feed. Sci. Tech., 16: 17-24.
- Pardue, S.L., Thaxton, J.P. and Brake, J. (1983). Dietary ascorbic acid and broiler performance following exposure to high environmental temperature. Poult. Sci., 62 : pp. 1359.
- Rao, R.S.V., Raju, M.V.L.N. and Nagalakshmi, D. (2004). Nutritional modulation to enhance immunity in chickens.Poult. Internat., 43(4) : 24-32.
- Rashid, H. and Ahmed, H. (1991). The influence of ascorbic acid supplementation on the performance of layers kept in cages during summer season. M.Sc. Thesis, Dept. Poultry Husbandry, University of Agriculture Faisalabad, Pakistan.
- Sahin, K., Sahin, N. and Sema, Yaralioglu, S. (2002a). Effects of vitamin C and vitamin E on lipid peroxidation, blood serum metabolites and mineral concentrations of laying hens reared at high ambient temperature. Biological Trace Element Res., 85 (1) : 35-45.
- Sahin, K., Sahin, N., Onderci, M., Gursu, F. and Cikim, G. (2002b). Optimal dietary concentration of chromium for alleviating the effect of heat stress on growth, carcass qualities and some serum metabolites of broiler chickens. Biomedical & Life Sci., 89 (1): 53-64.
- Sahota, A.W. (1988). Effect of ascorbic acid supplementation on the performance, blood and tissue composition of white leghorn and Lyallpur silver black breeds of chickens exposed to heat stress. Ph. D. Thesis, Dept. Poultry Husbandry, University of Agriculture Faisalabad, Pakistan.
- Simon, M.S. (2003). Reducing heat stress problems.World Poultry, 19 (3) : 16-17.
- Slinger, S.J. (1985). Nutrition, stress and disease in poultry. PIA Shaver News, Breeding Farms, Karachi, Pakistan, 15 (9-10) : 2.
- Snedecor, G.W. and Cochran, W.G. (1994). Statistical methods. 8th Ed. East-West Press Pvt. Ltd.
- Takeda, Y. and Hara, M. (1985). Significance of ferrous ion and ascorbic acid cycle. J. Biol. Chem., 214 : 657.
- Yaqoob, M. A. (1966). Effect of varying levels of heat stress on the physiological behaviour of desi and white Leghorn layers. Ph.D. Thesis, West Pak. Agriculture University Lyallpur, Pakistan.
- The Effect of Different Cooking Procedures on Microbiological Quality of Chevon Meat Balls
Abstract Views :275 |
PDF Views:0
Authors
Richa Rai
1,
Debashis Bhattacharyya
1,
Praveen Kumar Praveen
2,
Subha Ganguly
3,
Nirupama Dalai
4,
Shashank Shekhar
5
Affiliations
1 Department of Livestock Products Technology, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), IN
2 Department of Veterinary Public Health and Epidemiology, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), IN
3 Department of Veterinary Microbiology, Arawali Veterinary College, Rajasthan University of Veterinary and Animal Sciences, SIKAR (RAJASTHAN), IN
4 Department of Veterinary Physiology and Biochemistry, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), IN
5 Department of Animal Genetics and Breeding, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), IN
1 Department of Livestock Products Technology, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), IN
2 Department of Veterinary Public Health and Epidemiology, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), IN
3 Department of Veterinary Microbiology, Arawali Veterinary College, Rajasthan University of Veterinary and Animal Sciences, SIKAR (RAJASTHAN), IN
4 Department of Veterinary Physiology and Biochemistry, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), IN
5 Department of Animal Genetics and Breeding, West Bengal University Animal and Fishery Sciences, KOLKATA (W.B.), IN
Source
The Asian Journal of Animal Science, Vol 11, No 1 (2016), Pagination: 30-32Abstract
In this research, the effects of different cooking processes (pan fried and microwave cooking) on microbiological quality of the raw and cooked chevon meatballs were studied. Microbial flora of the raw meatballs was as follows: total plate count, 5.98±0.235 (log cfu/g); yeast and mould, 4.80±0.328 (log cfu/g); coliforms, 3.05±0.433 (log cfu/g). Highly significant (P<0.01) difference was noticed in microbiological quality of chevon meat balls. The cooking processes decreased the microbial flora approximately 2-3 log cycles, and pan frying was the effective cooking process for reducing microbial numbers compared to the microwave oven. The temperature of the Pan fried (150-160°C for 5-7 min) was higher than the To conclude, it was advised to use slightly higher temperatures than used in the microwave oven cooking procedures to increase microbial quality of the meat balls studied in this research.Keywords
Pan Fried, Microwave Oven, Microbiological Quality, Chevon Meat Balls.References
- APHA (1992). Compendium of methods for methods for the microbiological examination of foods. 2nd Ed. (Ed.M.L.Speak). Am.Pub. Hlth. Assoc., Washington, D.C., U.S.A.
- Bayhan, A., Abbasoglu, U. and Yentur, G. (1990). Ankara’da tüketilen izgara köftelerin bakteriyolojik kalitesinin halk sagligi yönünden arastirilmasi , Gida Tek. Der. Derg., 15 (4): 235-243
- Duncan, D.B. (1955). Multiple range and multiple F-tests. Biometrics, 11: 1- 42.
- Elmossalami, E., Roushdy, S. and Yassien, N. (1990). Improving the hygiene of locally manufactured meat products. Fleisch Wirts Chaft., 70 (3) : 299 : 300.
- Heddleson, R.A. and Doores, S. (1994). Factors affecting microwave heating of foods and microwave induced destruction of food borne pathogens- A review. J. Food Prot., 57 (11) : 1025-1037.
- Rai, Richa, Bhattacharyya, D., Dalai, N., Shekhar, S., Praveen, P.K. and Ganguly, S. (2016a) Preparation of chevon meat ball by different cooking methods. Indian J. Small Rumin., 22(21): 129-130. DOI: 10.5958/0973-9718.2016.00010.6
- Rai, Richa, Bhattacharyya, Debashis, Praveen, Praveen Kumar, Ganguly, Subha, Dalai, Nirupama and Shekhar, Shashank (2016b) Evaluation of various cooking methods on the nutritional and biochemical attributes and consumer appeal of chevon: A Review. Internat. J. Sci. Environ. Technol., 5(3): 20-20.
- Raj, R., Sahoo, J., Karwasra, R.K. and Hooda, S. (2005). Effect of ginger extract and clove powder as natural preservatives on the quality of microwave oven cooked chevon patties. J. Food Sci. Technol., 42 (4) : 362- 364.
- Tornberg, E. (2005). Effects of heat on meat proteins on structure and quality of meat products. Meat Sci., 70:493–508.
- Yilmaz, I., Yetim, H. and Ockerman, H.W. (2002). The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdag¡ meat balls Nahrung/Food, 46 (4) : 276– 278.
- FAOSTAT (2009). Food and agriculture organization of the United Nations. FAOSTAT database, http://faostat.faoorg.