Browsing by Author "Palliyeguru, M.W.C.D."
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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 Starter Culture and Type of Milk on Textural and Functional Properties of Mozzarella Cheese(Uva Wellassa University of Sri Lanka, 2018) Walisinghe, W.M.N.N.; Mudannayake, D.C.; Yatinuwara, G.Y.G.S.; Palliyeguru, M.W.C.D.Mozzarella is a pasta filata type cheese which has unique textural and functional properties but has less popularity in Sri Lanka. This study was conducted to investigate the effect of starter culture and type of milk on textural and functional properties of Mozzarella cheese. Cheeses were made with commercially available single strain culture of Streptococcus thermophilus or mixed strain culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus using buffalo milk and cow milk as different milk types. Four cheeses were produced namely single strain-cow milk (SSCM), single strain-buffalo milk (SSBM), mixed strain-cow milk (MSCM) and mixed strain-buffalo milk (MSBM). All cheese samples were evaluated for meltability using the Schreiber test and hardness using the texture analyzer. Cheeses were analyzed for chemical composition (moisture, protein, fat, and ash content), color and yield. Organoleptic properties of cheeses were evaluated using sensory evaluation. Results revealed that, chemical composition of mozzarella cheese were significantly affected (P < 0.05) by both, starter culture and type of milk. SSBM cheese had highest fat (24.5%) and ash (5.5%) contents while MSCM cheese had highest moisture content (57.8%) and MSBM cheese had highest protein content (26.3%). Sensory evaluation results revealed that the MSBM cheese had received significantly higher (P < 0.05) score for all sensory attributes. The yield and color were significantly affected (P < 0.05) by the type of milk but not by type of culture. However meltability and hardness were significantly affected (P < 0.05) by starter culture and type of milk. Results indicated that MSBM cheeses had best textural and functional qualities compared to other cheeses. This is apparently due to unique chemical composition of buffalo milk and high proteolysis of mixed strain culture. In conclusion both, starter culture and type of milk had great effect on quality of mozzarella cheese.