Browsing by Author "Illippangama, I.P.A.U.N.K."
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Item Comparision of Growth Performances, Meat Quality Parameters and Necrotic Enteritis Exposure in Broiler Chickens Fed Prbiotics Compared to Antibiotics as Growth Promoters(Uva Wellassa University of Sri Lanka, 2016) Illippangama, I.P.A.U.N.K.Antibiotics are used in poultry industry as a growth promoter since late 1940s. However, due to public health concern on antimicrobial resistance, they were banned in the European Union devastating the European broiler industry. It was revealed later, necrotic enteritis caused by Clostridium perfringence is the cause of the economic damage. Thus, it is necessary to identify alternatives to antibiotics to withdraw them from animal feeds. Therefore, a study was conducted to determine the effects of Bacillus species as a probiotic on growth performance, meat quality traits and necrotic enteritis exposure in broiler chickens. C.perfringence inhibitory Bacillus species were identified in an in vitro study. Identified probiotics were then tested in vivo. Experimental diets were based on maize and soybean meal. Five dietary treatments were prepared by supplementing: i.no growth promoters ii.Bacillus licheniformis isolated from healthy poultry (>101°CFU/,,) iii.commercial probiotic preparation containing Bacillus species (>101°CFU/g), iv. a combination of Bacillus licheniformis, commercial probiotic, Lactobacillus spp. (>108CFU/g) and Saccharomyces spp. (105CFU/g) v.antibiotic (Zinc Bacitracin) into basal diet. The inclusion rate of growth promoters were 0.1 g/kg of basal diet. In fourth treatment all four probiotics combined at equal level: each at 0.025/0.1g of the combination. Each treatment replicated 6 times with 14 birds in each replicate pen. A total of 420, one-day-old broiler chicks (Cobb 500) were randomly assigned to the experimental design. The data were analysed with ANOVA and the Tukey's mean separation. Results revealed that when compare to birds fed without growth promoters, those fed with growth promoters, had higher (P>0.05) weight gain. Antibiotic and commercial probiotic fed ones had similar growth and feed conversion ratio: 2kg and 1.5, while the negative control had 1.8kg and 1.6 respectively. Antibody levels against alpha toxin were higher when fed without growth promoters compare to growth promoters supplemented indicating a aggravated C.perfringence infection. A better mouth feel, juiciness, texture and overall acceptance was identified in breast meat of broiler chickens fed the combination of probiotics compared to the breast meat from all other birds. In conclusion, Bacillus species incorporated probiotics can be used as an alternative to antibiotic growth promoters to gain similar growth performances and to better quality breastAneat. , ;words: Antibiotic, Bacillus species, Growth performance, Meat quality traits, Necrotic enteritisItem Comparison of Meat Quality Traits of Muscovy Duck Reared Under Different Management Systems(Uva Wellassa University of Sri Lanka, 2019) Umagiliya, M.D.; Illippangama, I.P.A.U.N.K.; Jayasena, D.D.Muscovy duck is a waterfowl commonly raised for meat production. Their carcass is leaner and has good meat qualities making it more preferable to the consumers. However, scientific literature on quality traits of their meat is not available in local context. Hence, this study was performed to compare the meat quality traits of Muscovy duck reared under extensive and semi-intensive systems. Nine female birds from each management system were randomly selected and slaughtered at 18 weeks of age. Meat samples from both breast and leg meat were analyzed for physicochemical (color, pH, water holding capacity [WHC], cooking loss, proximate analysis) and sensory properties. Sensory evaluation was conducted for grilled meat using a 7-point hedonic scale and 30 untrained panelists. Results revealed that the birds reared under semi-intensive system had significantly (p<0.05) higher live weight (1,966.7216.0 g) and breast weight (444.933.1 g) than extensively reared birds. Meat from semi-intensively reared Muscovy ducks showed a higher redness (a*-14.42) than that from birds reared under extensive system (p<0.05). However, farming system had no significant effect (p>0.05) on lightness (L*) of Muscovy duck meat. Higher crude fat content, WHC and low pH were reported in semi-intensively reared Muscovy duck meat compared to those in extensively reared Muscovy duck meat. In comparison of meat cut, breast meat had a significantly higher lightness (L*-50.03) value while leg meat showed higher redness (a*-12.61) and pH (6.48) values. Cooking loss and ash content were not affected by management system or type of meat cut (p>0.05). Results of sensory analysis revealed that Muscovy duck meat from extensive management system had higher scores for taste, odour, flavour, juiciness, tenderness, and overall acceptability, irrespective of meat cut (p<0.05). In conclusion, meat quality traits of Muscovy duck were affected by both management system and meat cut.Item Development of Cost Effective Jerky from Spent Hen Meat and Maize (Zea mays) Flour(Uva Wellassa University of Sri Lanka, 2019) Gunawardana, L.D.T.N.; Illippangama, I.P.A.U.N.K.; Jayasena, D.D.Jerky is a favorite, semi-dried and shelf stable meat based snack food in the world with high nutritive value. This study was conducted to develop jerky from spent hen meat by addition of maize flour (MF) for reducing the cost of production. Ground meat was mixed with ingredients, reformed into strips, and dried in an oven (85°C, 1½ h). Six treatments of spent hen meat jerky (SHJ) were prepared by changing the salt-pepper combination with and without bee honey. A sensory evaluation was conducted to select the best recipe and it was taken as the control. Four treatments were then prepared by replacing spent hen meat with MF at 3%, 6%, 9%, and 12% (w/w). Two best recipes were then selected from a sensory evaluation and they were vacuum packed and stored under the room temperature. The control sample and the two selected samples were tested for drying yield, meat quality traits, TBARS value, and microbial quality. First sensory evaluation showed that the highest overall acceptability was recorded for 1.5% (w/w) salt and 0.5% (w/w) black pepper combination without bee honey (p<0.05). According to the second sensory evaluation, SHJ with 3% and 6% (w/w) MF showed better overall acceptability (p<0.05). The drying yields of three treatments were comparable (p>0.05). The initial lightness and yellowness values of three SHJ were significantly different (p<0.05) and the redness value was comparable (p>0.05). SHJ with MF showed a higher ash content and lower pH, moisture, crude fat and crude protein contents than the control sample (p<0.05). SHJ with 6% (w/w) MF had the lowest fat content with the highest ash content (p<0.05). TBARS values for all treatments increased with 28-day storage period, but within the accepted limits; SHJ with MF showed lower TBARS values than the control sample (p<0.05). Salmonella and Escherichia coli were not detected in any sample. SHJ with 6% (w/w) MF had the lowest cost of production. These results suggested that, a cost effective jerky with better sensory and keeping qualities can be produced using spent hen meat with 6% (w/w) MF.Item Effect of Dietary Probiotic and Phytobiotic Combination on Growth Performance and Meat Quality Traits of Commercial Broilers(Uva Wellassa University of Sri Lanka, 2019) Adikari, A.A.D.I.; Illippangama, I.P.A.U.N.K.; Gunawardana, G.A.; Palliyeguru, M.W.C.D.; Jayasena, D.D.Probiotics and phytobiotics are feed additives that enhance gut health, improve digestion, absorption and thereby promote performances of humans and animals. This research was conducted to determine the effect of dietary probiotic and phytobiotic combination on growth performance and meat quality traits of commercial broiler chicken. A total of 996 day-old, Cobb-500 broiler chicks were randomly assigned into the experiment pens. The treatment (0.25g of probiotic Bacillus spp. and 0.25g of phytobiotics in 1L of drinking water) and control (drinking water only) were each replicated six times in separate pens, each pen had 83 chicks. All the birds were fed ad-libitum with commercial broiler starter, grower and finisher feeds. Two birds from each replicate were randomly sampled and slaughtered on day 35. Leg meat samples were tested for sensory parameters, meat quality and proximate composition. Blood serum samples were collected and tested for antibody levels against alpha toxin of Clostridium perfringens bacteria. Birds fed growth promoters achieved better (p<0.05) weight gain (1,927g) and feed conversion ratio (1.53) compared to the control group: 1,908g and 1.55, respectively. In addition, they had significantly higher (p<0.05) sensory attributes: flavour, taste, juiciness and overall acceptability compared to the control group. Raw meat redness (10.3) was lower (p<0.05) and lightness (58.8) was higher (p<0.05) in the treatment compared to those in control: 12.9 and 54.8, respectively. However, other meat quality traits and proximate composition were comparable between the two groups, except ash content which was higher (p<0.05) in birds fed growth promoters compared to control. There was no significant difference in serum antibody levels between the two groups. In conclusion, probiotic and phytobiotic combination in drinking water improved growth performance of broiler chickens and the sensory attributes of the leg meat.Item Effect of Glucose Oxidase on Growth Performance and Meat Quality of Broiler Chicken(Uva Wellassa University of Sri Lanka, 2019) Heenkenda, H.M.D.P.B.; Illippangama, I.P.A.U.N.K.; Arsecularatne, M.D.N.A.F.; Palliyeguru, M.W.C.D.; Jayasena, D.D.Glucose oxidase act on glucose in the presence of oxygen to produce hydrogen peroxide and D-glucono-1, 5-lactone. The enzyme is produced by certain fungi and insects, and has many commercial applications, primarily as an antimicrobial agent and as a pH balancing agent. This experiment was conducted to study the effect of glucose oxidase on growth performance and meat quality of broiler chicken. A total of 960 day-old, Cobb500 broiler chicks were randomly assigned into the experiment pens. The treatment (drinking water + 0.025% glucose oxidase) and control (drinking water only) were each replicated six times in separate pens, each pen had 80 chicks. All birds were fed the same commercial feed. Two birds from each replicate were randomly sampled and slaughtered on day 35. Breast meat samples were tested for meat quality traits (pH, colour, water holding capacity, cooking loss, proximate composition) and sensory parameters. Birds fed glucose oxidase had a significantly (p<0.05) higher weight gain (1,890g) compared to the control group (1,836g). Glucose oxidase had no effect on feed intakes or feed conversion ratios of the birds. Breast meat from the birds fed glucose oxidase gained poor sensory attributes (color, flavour, taste, juiciness, tenderness, overall acceptability) except odour compared to control group (p<0.05). No differences were observed in other meat quality traits and proximate composition (p>0.05), except gross energy between the two groups. Gross energy content of the breast meat from birds fed glucose oxidase was significantly (p<0.05) higher (5.2kcal/g) compared to that from birds fed only drinking water (5.0kcal/g). In conclusion, glucose oxidase in drinking water resulted in better growth performance in broiler chicken but gained poor sensory attributes in their breast meat.Item Effect of Marinating Chicken Breast Meat with Coconut Vinegar on Lipid Oxidation During Storage(Uva Wellassa University of Sri Lanka, 2019) Madhurangi, M.A.L.; Illippangama, I.P.A.U.N.K.; Jayasena, D.D.Lipid oxidation results both desirable and undesirable compounds in meat. These undesirable compounds adversely affect on overall quality and consumer acceptability of meat. This research was conducted to find out the effect of coconut vinegar on the lipid oxidation of marinated chicken breast meat (MCBM) during storage and to evaluate the physicochemical properties of MCBM. Marination solution was prepared with water, spices and different levels of vinegar where control contained no vinegar, treatment 1, 2, 3 and 4 had vinegar: water ratio at 1:0, 1:1, 1:2 and 1:3, respectively. Chicken breast meat was marinated with above solutions at 4C for 24 hr. Cooked meat samples (internal core temperature of 75°C) from marinated treatments were then evaluated for sensory properties using a 7-point hedonic scale and 30 untrained panelists. Based on its results, the two best treatments were compared with the control in replicates for pH, color, texture, water holding capacity, cooking loss, uptake of marinade, proximate composition, TBARS value and microbial quality over a one-month storage period. Results showed that Treatment-3 and 4 had the best sensory properties according to the overall acceptability. Treatment-3 and 4 are comparable for pH and treatment 3 showed the highest lightness and yellowness values for day 0 when compared with the control (p<0.05). Ash and crude protein contents were not affected (P>0.05) by vinegar when subjected to marination. However, moisture content, crude fat content and marinade uptake were affected by the addition of vinegar (P<0.05). The pH value declined gradually until the second week and then increased slightly during the third and fourth weeks for each treatment. Salmonella and Escherichia coli were not detected in any sample during storage. Colony count (Control: 0.58×1010 -2.07×1010 CFU mL-1, Treatment-4: 0.57×1010 - 1.9×1010 CFU mL-1, Treatment-3: 0.41×1010 - 1.77×1010 CFU mL-1) and TBARS values (Control: 0.173-0.831 MDA mg kg-1, Treatment-4: 0.165-0.458 MDA mg kg-1, Treatment-3: 0.161-0.408 MDA mg kg-1) increased with the storage, but within the accepted limits. Based on the TBARS values coconut vinegar can be used to marinate chicken breast meat with the aim of reducing lipid oxidation.