Browsing by Author "Liyanage, N.P.P"

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    Development of Chicken Sausages by Incorporating Pulses as a Source of Micronutrients
    (Uva Wellassa University of Sri Lanka, 2012) Kuru ppu, K. A. D.O. P; Tharangani, R.M.H; Liyanage, N.P.P
    The increasing pressure of the world population and the need to raise the living standards; have created the need to produce better meals in large scale. Hence, the consumption of meat products has increased and the processing of meat products developed accordingly (Lawrie, 1979). Consumers today eat sausages because of convenience, variety, economy and nutritional value. The great variety of sausage makes it possible to sieve it any different products, each having its own characteristic appeal and flavor (Pearson and Gillett, 1996). Pulses are annual leguminous crops which have significant nutritional and health advantages for consumers because they are important due to their high protein, essential amino acid content and especially the micro nutrient content such as iron, zinc and selenium (Majumdar, 2011). Present study was intended to full fill certain objectives such as developing a sausage by incorporating pulses as a source of micronutrients, to evaluating subjective qualities, objective qualities and the proximate composition of the products and finding out the best type of pulse incorporated sausage with improved organoleptic properties.
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    Development of Ovo-Vege Fingers
    (Uva Wellassa University of Sri Lanka, 2012) Kumarasinghe, H.M; Tharangani, R.M.H; Liyanage, N.P.P
    As a developing country, most of the people in Sri Lanka are facing huge health hazards due to the sedentary life styles and improper nutritional habits. There is evidence that consumption of vegetables is important for human health, as they are good sources of dietary fibers, antioxidants, carotenoids, sulfur-containing compounds, water soluble vitamins and minerals (Steffen, 2009). Different studies have shown that antioxidants can play a key role in delaying elements and conditions that are associated with aging such as cancer, heart disease, decreased immune function, and visual and cognitive impairment (Tap sell c/ ml, 2006). Therefore, this research was carried out to develop a vegetable based finger by incorporating egg white powder as a solution for various health effects occurred due to the consumption of convenient processed meat products.
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    Effect of Feeding Method and Locally Produced Blood Meal Incorporated Diet on Growth of Young Male Guppy Fish (Poecilia reticuliitii)
    (Uva Wellassa University of Sri Lanka, 2012) Senaarachchi, W. A. R. K; Jayamanne, S.C; Liyanage, N.P.P; Bambaranda, B. A.S. M; Chandrarathna, W. P. R
    The tropical ornamental fish production is among the most valuable industries in the world arid the live bearer guppy fish (Poe cilia reticulate) are the most popular species among hobbyists (Harpaz e/ al., 2005). An information oil dietary requirement of guppy fish has been mainly evaluated by the individual experience of the farmers and is readily available. Guppy fish is known as omnivorous and require 40-45% dietary protein level in their diet (Harpaz er at., 2005). Fish feed is the single highest costly input in the ornamental fish industry and traditional I y fish meal is regarded as the commonest and most popular source of protein in the commercial feed production (Otubusin ci at., 2009). Jonston (2005) cited in Oubusin e/ at. (2009) has reported that global supply of fish mean would not be sufficient to satisfy the demand in 2014. Hence, the present study aimed to evaluate the use of blood meal as an a alternative protein source for the fish meal in the young male guppy fish diet and the form of feeding that could be ad ministered.
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    Effects of pH on Egg Hatchability, Survival Rate and Growth Rate of Yolk Sac Larvae of Goldfish (Caressius auratus)
    (Uva Wellassa University of Sri Lanka, 2012) Gunasinghe, K.Y; Liyanage, N.P.P; de Silva, D.P.N; Epasinghe, M
    Ornamental fish trade is a global industry of significant economic importance. For a developing country like Sri Lanka if managed sustainably, fresh water ornamental fish trade can generate employment opportunities as well as foreign exchange (BOBP, 2000). Goldfish [Carassius auralus) is a well known freshwater ornamental fish, which is among the most popular freshwater fishes throughout the won Id. Water quality parameters have profound e££ect on fish’s biological and physiological factors. For successful fish culture proper management of water quality parameters are required as they are crucial for larval survival and growth (Zaniboni-Filho, cl at., 2008: , Smam and Bundell, 1996: Lloyd and JorJan, 1964 cited in Gao, e/ o/., 20 I I). pH, potential hydrogen ion concentration is sucl1 an important water quality parameter in aquaculture. Fresh water ornamental fish culturists in Sri Lanka uses water from different water sources * such as tap water, underground water and surface water sources like rivers, streams, reservoirs, tanks. Due to different climatologic and geographic factors, pH value of above fresh water sources may differ froi i each other (SiIva and Manuweera, 2004). Most of the fresh water sources in Sri Lanka are having pH range of 5.4 -9.0 (Silva, 2004: Kotagama, e/ o/., \ 989). The ma in objective of this study is to find out the effects of water pH on egg hatch ability, survival rate and growth rate of yolk sae larvae of goldfish and to identify the most suitable water pH range for gold fish culture.