Animal Science Degree Programme (ANS)

Permanent URI for this collection

https://erepo.lib.uwu.ac.lk/handle/123456789/6111

Browse

Now showing 1 - 20 of 198

Effect of Supplemental Exogenous Protease Enzyme in Diet with Reduced Levels of Soybean Meal (SBM) on Feed Conversion Ratio(FCR) of Broilers
(Uva Wellassa University of Sri Lanka, 2012) Nuwarapaksha, N.M.E.
The use of enzymes in animal feed is great importance. Consistent increase in the price of feed ingredients has been a major constraint in most of the developing countries. Soybean meal is the main protein-rich ingredient used in poultry diets. But main problem is the high cost of soybean meal. Typically, for conventional feed ingredients, amino acid digestibility averages only 80 to 90 per cent. This means 10 to 20 per cent of all ingested protein is not digested. But protease enzyme improve the digestibility of amino acids in a wide range of natural feed ingredients, allowing lower protein diets to be formulated without loss in animal performance. The study was carried out at the New Bernards Animal Feeds (Pvt) Ltd at Udubaddawa , Sri Lanka. The experiment was conducted with 630 hubbard flex broiler chickens from day old to 38 days of age to study the effect of supplemental exogenous protease enzyme in diet with reduced level of SBM on FCR of broilers and flexibility to low cost diet formulation. Broiler chickens were divided into three groups each consisting of 210 birds and assigned to three dietary treatments. Each diet was fed to 210 birds with three replications and 70 birds were randomly placed in each replication. The starter diet in control diet and treatment 1 (diet with astrozyne enzyme) were contained 21.5 % CP and finisher had 19.25% CP. The starter diet in treatment 2 (diet with protease enzyme) contained 20% CP and finisher had 17.75% CP. According to the results, body weight of the chicks fed with enzyme supplement diet has become significantly different from the control. The body weight showed a .significant difference (p<0.05) with protease enzyme supplement. Therefore exogenous protease enzyme was responsible to increase the live weight of broilers on similar level of dietary nutrient concentration. FCR was higher in control group than enzyme supplemented group. The FCR of the chicks showed a significant difference (p<0.05) with protease enzyme supplement. Therefore feed conversion of broilers, fed on diet with protease enzyme was better than control group. Applied enzyme preparation had no effect on mortality of chickens in the trial. The lowest mortality was showed in treatment 1, but in all groups it was below 5% (Table 5.1), which is considered as technologically acceptable.
Development of Fish Soup Cube Using Yellow Fin Tuna Off Cuts
(Uva Wellassa University of Sri Lanka, 2012) Thalpawila, T.K.R.N.
Instant soup cube was developed using underutilized muscle protein sources of yellow fin tuna (Thunnus albacores) off cuts. Dry fish powder is incorporated with salt and spices. Seven Preliminary trials were conducted to determine the best flavored spice mixture, binders, and improve solubility. Final trial was carried out to identify best combination of tuna trimmings and salt from the recipe developed in the preliminary trials. Three treatments (25% of tuna trimmings: 25% of salt, 22% of tuna trimmings: 28% of salt and 20% of tuna trimmings: 30% of salt) of three combinations of fish soup cubes were assesse for their organoleptic sensory qualities of; appearance, Aroma, texture, fish taste, solubility and overall acceptability by 30 panelist. Treatments of fishsoup cubes were tested once a week for six weeks, for pH and Water holding capacity while keeping the samples dry cool place. The best ratio of tuna trimmings to salt was 20%: 30%. However its highest score for solubility was comparatively low for the seven point hedonic scale. The proximate composition of the sample was; 1.7% of moisture, 3.267% of crude fat, 32.067% of crude protein, 6.697% of ash. With comparison to the market available chicken cube, newly developed fish soup cubes showed higher scores for fish taste and same score for texture its sensory attributes. Key words: Fish soup cube, off cuts, organoleptic
Development of Curry Leaf(Murraya koenijii) Extraction Incorporated Low Fat Herbal Sausage with Jack Seeds (Artocarpus Heterophyllus) Flour Binder
(Uva Wellassa University of Sri Lanka, 2012) Dissanayake, K.D.K.K.
Jackfruit (Artocarpus heterophyllus Lam.) belongs to the family Moraceae, bears the largest fruit among the edible fruits. Jackfruit tree is native to Sri Lanka and popular in several tropical and sub-tropical countries. Jackfruit has been reported to contain high levels of protein, starch, calcium and thiamine (Burkill, 1997). Roasted, dried seeds are ground to make flour which is blended with corn starch flour for food binder. Curry leaves has proven benefits for problems related to stomach disorders and indigestion. Curry leaves has been known to prevent premature graying of the hair. The leaves also aid in the absorption of iron with their abundance of folic acid. Curry leaves improve circulation and is anti-inflammatory and delay premature graying and is anti¬microbial, anti-diabetic and hypo-cholestrolemic. In addition, these leaves are applied on bruises and skin eruptions and are used as a hair tonic. Incorporating curry leaves into your daily diet can help you lose weight. These leaves flush out fat and toxins, reducing fat deposits that are stored in the body, as well as reducing bad cholesterol levels. The leaves contain 6.5% protein, 4.8% fat, 17.9% sugar and 6.2% crude fiber and which also form a good source of vitamin A, calcium and oxalic acid (Farhath-Khanum et al., 2000). Sri Lankan sausage industry at present, uses corn starch as food binder although it is costly and imported. Therefore, it is economically viable to use locally available jack seeds flour as a binder. Hence, present study was carried out to investigate the possibility of developing a low fat herbal sausage with curry leaves extraction and jack seeds flour as a binder.
Determination of the Most Effective Chemical Disinfectant for Salmonella Gallinarum, in Poultry Industry
(Uva Wellassa University of Sri Lanka, 2012) Piyumie, P.K.C.
The study was conducted to evaluate highest effective chemical disinfectant against Salmonella gallinarum, which responsible for Fowl Typhoid, an acute intestinal disease of young chickens and turkeys. In addition, the study aimed to determine best concentration-contact time for best disinfectant. Tested disinfectants are practically using chemicals, in the poultry industry Sri Lanka and represent five chemical groups. Chemical groups were quaternary ammonium compounds, aldehydes, oxidizing agents, chlorine releasing compounds and iodine compounds. Selected two highly effective disinfectants (80% Quaternary Ammonium compound and Quaternary Ammoniums 12.5% + Gluteraldehyde 6.25% compound) were subjected to further studies on three different concentrations. 0.002 v/v, 0.001 v/v and 0.0005 v/v were the assessed concentrations for 80% Quaternary Ammonium compound and 0.01 v/v, 0.005 v/v and 0.0025 v/v were the examined concentrations for Quaternary Ammoniums 12.5% + Gluteraldehyde 6.25% compound. Each different concentration was tested for selected 3 different contact times (2, 10 and 18 minutes), under laboratory conditions. Results of the study revealed that, there is a significant interaction among remaining bacterial count, concentration of the disinfectants and contact time. As the most effective combination, 0.01 v/v concentration of Quaternary Ammoniums 12.5% + Gluteraldehyde 6.25% compound was highly effective to completely eliminate Salmonella gallinarum, at 2minutes of contact time. In addition to that most effective concentration-contact time combination, economically beneficial combinations were reported. Depending on the results, available disinfectants can use effectively in Fowl Typoid outbreaks, in disease control programs, and to maintain hygiene of needed poultry units. Key Words: Salmonella gallinarum, disinfectants, concentration, contact time
Development and Implementation of ISO 22000 for Norfolk Foods (PVT) LTD
(Uva Wellassa University of Sri Lanka, 2012) Ekanayake, W.E.M.W.D.
In the current situation people are looking for the quality foods and they like to pay high value to the health benefit high quality foods than the past. It has been originated the food safety systems to produce good quality food without having any effect to the human health. This research was conducted to development and implementation of ISO 22000 in the Norfolk foods (PVT) LTD, where situate in the Katuwana Industrial Estate, Homagama. It is being produced about 130 of products as meat products, vegetable products and the fish products. Since it is used the more perishable products it is essential to establish food safety management system to protect the quality of the food and increase the customer demand. Due to the time limitation the system was developed for the two products that are known as the chicken sausage and the chicken drummer. There are eight OPRPs and seven CCPs in the processing of chicken sausage and chicken drummer. According to the hazard category most of them are included into the biological hazards since these food supply the nutrition and shelter for the micro¬organisms growth. Therefore it must be concerned more carefully. As well as these products are produced by using machines that has given the chance to contamination of metal particles with the food. Therefore each and every product should be passed through the metal detector to avoid the hazards that could be occurred due to the metal particles. Some of the process could be controlled by using good manufacturing practices the good hygienic practices and the standards sanitary operation practices.
Selecting the Best Extraction Method of Betanin from Beet Root(Beta Vulgarls) and Evaluating the Suitability as a Colorant for Set - Yoghurts
(Uva Wellassa University of Sri Lanka, 2012) Chathurika, R.W.D.
Today many people trying to extract the juice of natural plant such as fruit or vegetable and incoporate it into the several industrial applications, naming as food, pharmaceutical, tanning, cosmetics and etc. Among them incoporation of natural extract in to food industry has revolutional trend. Beacuse of the health effects, cost reduction and conversion into safety food theme. Best extraction method of betanin colour from Beetroot and evaluation of betanin colour stability within the set yoghurt (Strawberry yoghurt) has been studied. Betanin are water soluble pigments found in vacuoles. In this study, extended shelf life of the betanin colour incoporated semi-moist yoghurt has been explored. Betanin colour was extract according to three methods such as blanching, alcoholoic and direct extraction and direct extraction was found out as best method by sensory evaluation. To prevent the oxidation of the colour 1% of vitamin C was added in to extracted colour solutions. Then directly extracted betanin colour stability within the set yoghut was observed. 1 ml of betanin colour was enough to give the relavant colour of strawberry yoghurt. Those each treatment has three replicates. Due to betanin colour incoporation cost of the production was reduce from 1.80 LKR. Better health effects of Beetroot, betanin colour incoporated strawberry yoghurt will contribute to reduction of many health problem such as carcinogenic risks, heart problems and etc, due to incoporation of artifial food colours. According to all results and findings incoporation of betanin colour into strawberry yoghurt properly stabilize within the set yoghurt and it was cause to reduce the cost of production and health risks.
Selection of a Suitable Stabilizer Percentage That Contributes to the Maximum Organoleptic Properties to the Pelwatte Set Yoghurt
(Uva Wellassa University of Sri Lanka, 2012) Liyanarachchi, L.A.H.S.
This investigation is mainly focused on the Pelwatte set yoghurt. There is a major problem associated with gelatin (which is used as a stabilizer) percentage in the final product. The factory has received number of consumer complaints that the gelatin percentage is high in Pelwatte yoghurt. Excess gelatin has given an unpleasant nature to the taste, aroma and also to the texture of yoghurt. Therefore this investigation was conducted to determine the best percentage of stabilizer to be added in the yoghurt that contributes to the maximum organoleptic characters. Four different concentrations of gelatin, pectin and carrageenan were incorporated to prepare set yoghurt. During the preliminary studies, by subjecting these samples to an experienced tasting panel, the concentration series (gelatin 0.6%, pectin 0.5% and carrageenan 0.5%) was narrowed down to one level [preliminary study I (a)]. The selected three concentration levels from each three stabilizer types were subjected to an inexperienced tasting panel which consisted of thirty (30) panelists to select the most suitable stabilizer type (Experiment I). According to the analysis of final results the suitable stabilizer was gelatin [preliminary study I (b)]. Experiment II was carried out to select the best two concentration levels of gelatin for set yoghurt. Out of seven treatments two selected concentration levels (0.6% and 0.65%) were compared with a control (0.8%, existing yoghurt) by subjecting it to an inexperienced tasting panel of thirty (30) to select the most suitable gelatin concentration (Experiment III). All the sensory data were analyzed using MINITAB and SAS statistical packages. Samples were taken at a regular 5 day interval for a period of 30 days. Analysis of variance procedures shown by Duncan group/ SAS was used for measuring samples which were not significantly different (P>0.05) from among treatments T1 (0.6%), T2 (0.65%) and T3 (0.8%, control) with relevance to protein, fat, ash and the total solid percentage. pH, titratable acidity and Brix value, TBA value and viscosity didn't show a significant difference (P>0.05) with the time of storage. Colform, yeast and mould counts did not exceed the specifications in Sri Lankan Standards for the yoghurt during 30 days. The shelf life of set yoghurt prepared is within the specified standards when stored at 14±1°C for 30 days of time.
Development of Novelty Spicy Water Ice Using Locally Available Spices
(Uva Wellassa University of Sri Lanka, 2012) Wickramasuriya, S.S.
Molded novelties of ice cream and water ices are becoming popular frozen confectioneries. Various shapes and flavours are creating huge range of novelty products and creativity is the major factor which develops this sector. The aim of this study was to develop pineapple flavoured water ice incorporating natural spices with higher sensory properties. Basic water ice mix was prepared according to the standard specification with slight modification of the ingredient percentage. There were two different commercial flavours. Best pineapple flavour was selected by sensory evaluation using 20 semi trained panelist. With the selected flavour, water ice samples were prepared by changing the salt concentration as 0.075% (w/w), 0.095% (w/w) and 0.115% (w/w). Melting trials were conducted for the selection of best salt concentration with the existing captain cool® water ice as a control. Water ice was developed with selected salt percentage and then sensory evaluation was conducted to determine the usage of vinegar for further development. There were two treatments as water ice with natural vinegar and water ice without vinegar. By using fifty untrained panelist water ice samples with natural vinegar and water ice sample without vinegar were evaluated. 5 point hedonic scale was used to assess sensory attributes such as appearance, smell, mouth feel, salt level, spicy level, pineapple flavour, melting quality and overall acceptability. Sensory data were analyzed by Friedman nonparametric statistical method in Minitab 16. Final water ice product was subjected to the market survey using 50 school children. Water ice prepared with Kerry® F1141 showed higher (P<0.05) preference with all sensory attributes. All the salt concentration between 0.075% (w/w) to 0.115% (w/w) has almost same melting behavior. The water ice was developed without vinegar showed higher preference with all sensory attributes. Market survey on the developed water ice showed the higher preference than the existing water ice. Based on the result it can concluded that water ice developed by using Kerry® F1141 pineapple flavour with 0.095% (w/w) salt concentration, without adding vinegar, with suitable spices has highest sensory attributes and suitable for the commercial production.
Development of Milk Based Carbonated Beverages
(Uva Wellassa University of Sri Lanka, 2012) Indrakumara, W.M.I.
Carbon Dioxide has been used extensively in the preparation of many beverages. Presence of this gas creates bubbles in the liquid. However, there is limited research conducted on stability of casein with carbonation. Hence, this study was carried out to develop a milk based carbonated beverage with higher protein stability and nutritional value. Several preliminary trials were conducted using different flavours and fruit pulps and samples with higher protein stability were selected. Then, carbonated beverages were prepared using selected flavors, colors, water, skimmed milk powder, stock syrup, sucrose, acidualent (citric acid or phosphoric acid) and stabilizer (Sodium Carboxymethyl Cellulose).Then, carbonated and pasteurized (81.5°C for 10 minutes) and cooled to 10°C. The levels of SMP and citric acid were changed and the best recipe was selected by assessing the protein stability (by observing the sedimentation and layer separation) and sensory attributes (by sensory evaluation). The selected product was used to measure fat, ash, protein, titratable acidity, carbonation level, aerobic plate count, Escherichia coli and yeast and mould count. Non-parametric data were analyzed by Friedman non-parametric test and parametric data were analyzed by one way ANOVA (CRD) using MINITAB 14 software. In preliminary trials, strawberry flavored carbonated milk with 1.2% SMP and 0.2% citric acid (261), strawberry flavored carbonated milk with 1.8% SMP and 0.3% citric acid (123), yoghurt flavored carbonated fresh milk 18.4% and 0.3% citric acid (241) and both strawberry and yoghurt flavored carbonated milk with 1.9% SMP and 0.4% citric acid (255) were selected. pH of all treatments except treatment 241 were reduce (p<0.05) with storage. Treatment 241 showed lowest pH variation. Hence, there was no sedimentation and layer separation observed in treatment 24L Treatment 241 showed higher (p<0.05) overall acceptability than other treatments. This may be due to the "sparkling" mouth feel resulted from lower carbonation level. According to the results of microbiological analysis, there was no growth of E. coil and yeast and mould in treatment 241 until 3rd week of storage. According to the results of proximate analysis, there was 3.2% fat, 2.1% protein and 0.7% ash content in treatment 241 which is higher than the other three treatments. Key words: carbonated milk, protein stability, acidulant, stabilizer
The Development of Liquid Fertilizer from Brown Seaweed – Sargassum sp
(Uva Wellassa University of Sri Lanka, 2012) Thilakarathne, N.
The present investigation an attempt has been developed SLF from Sargassum sp. of brown algae. There have always been attempts to add value to the seaweed resource in Sri Lanka utilizing scientific and technological knowledge. In continuatiort to the same efforts, an attempt was made to demonstrate the growth and yield enhancing properties in the extracts of Sargassum sp. processed according to physical arid fermentation method used on Capsicum annuum as commercial plant and Cryptocoryne parva as the aquatic plant. Increasing of height, increasing of leaves, developing number of buds, increasing number of flowers, increasing number of pods and improving length of pod were observed of Capsicum annuum and number of shoots is for the C.parva used for statistical analysis to determine the effectiveness of SLF. Statistical analysis of data revealed that there is a significant difference (P<0.05) between control and the treatments for increasing number of flowers, increasing number of pods and improving length of pod. The SLF was effectiveness of the Sargassum sp. is effective in enhancing the yield and growth of commercial plants within short time period compared to existing commercial products.
The Development of Value Added Yoghurt by Incorporated Rice Flour and Sesame
(Uva Wellassa University of Sri Lanka, 2012) Ishanka, H.G.I.
Yoghurt is a dairy product that produced by bacterial fermentation of milk. It is a probiotic product that improves the gastro intestinal immunity against harmful microorganisms and it is a most popular dessert among the children and many people in Sri Lanka. Therefore yoghurt can use to balance the diet of people in Sri Lanka, especially children which refuse to consume brown rice. In that intension, present study were to investigate the potential of development of set type yoghurt by incorporating brown rice flour and sesame seeds and to determine the effect of varying concentrations of brown rice flour, cow milk and sesame seeds on the physicochemical properties and sensory characteristics of yoghurt. Preliminary studies were carried out to determine the best stage to incorporating rice flour in to the milk. Thereafter to determine five variant cow milk volumes and brown rice flour amounts were prepared to select most acceptable three brown rice flour amount for yoghurt. And also four variant recipes were formulated to select the most acceptable gelatin amount for yoghurt. Sensory evaluation was carried out to find out the best formulation and organoleptic properties of the product. Brown rice flour with dried white sesame seeds incorporated yoghurts were evaluated by using 30 untrained panelists with 5 point hedonic scale to assess sensory attributes. Based on that, analysis of sensory evaluation it can be concluded that set yoghurt made with 90 %, cow milk 0.4 % gelatin, 4 % brown rice flour and 2% dried white sesame seeds concentration (treatment B) selected as best treatment. It represents the highest sensory attributes. Shelf life determination was done by analyzing coliform, yeast and mould counts, titratable acidity and pH for 15 days. E.coli and Coliform were not detected during the storage thus showing hygienic production process. Yeast count (2 x102 CFU/g) and mould count (5x 10 CFU/g) did not exceed the SLS limitation (1 x103 CFU/g). Yeast and mould counts were compliance with specifications in Sri Lankan Standards for the set yoghurt during 1 lth day. Therefore it can be concluded that the product can be kept for 11 days without any change in its quality. Proximate analysis was carried out to determine the composition of selected product. Composition of total solid, moisture, ash, fat, milk solid non fat, crude protein, crude fiber & carbohydrate of this yoghurt were 26.68 %, 73.32 %, 1.42 %, 3.95 %, 12.47%, 3.75 %, 0.33% and 17.23 % respectively. Therefore it can be concluded that brown rice flour and sesame seeds incorporated yoghurt can be successfully used to produce healthy yoghurt with excellent sensory and nutritional properties.
Development of Kurakkan (Eleusine Coracana) Incorporated Low Fat Chicken Sausage
(Uva Wellassa University of Sri Lanka, 2012) Weerasinghe, B.M.P.
The growing demand by consumers for healthier meat products is stimulating the development of meat products with reduced fat contents and/or altered fatty acid profiles. Low-fat or calorie products were originally developed for diabetics and people with specific health problems and they were considerably expensive. Nowadays, consumers' demand for low-fat or calorie products has significantly risen in an attempt to limit health problems, to lose or stabilize their weight, and to work within the frame of a healthier diet. This Product development for a low fat chicken sausage with Kurakkan was conducted with the aspects of improving the healthy value of meat products and to avoid the health complications associated with the meat and meat products. This study was carried out to evaluate the physicochemical and sensory evaluation of low fat chicken sausage incorporated, with Kurakkan, at Norfolk Foods (pvt) Ltd, Homagama. The research was conducted with three preliminary trials. First and the second trials were conducted to select the best treatment for the low fat control. At first trial four different treatments were prepared by replacing the fat content with water such as 13%, 11%, 9% and 7%. Treatment 3 and 4 were equally scored in the sensory panelists and the second trial was conducted by preparing three treatments of fat such as 9%, 8% and 7%. The sensory evaluation showed significance different in the treatment scores and the treatment with 9% fat had the highest mean scores from the Friedman non-parametric test analyzed by the MINITAB statistical package. The third preliminary trial was conducted to select the best amount of Kurakkan that can be incorporated into the sausage by replacing the cereal binder from 2%, 4%, 6% and 8%. The sensory panelists showed a significant difference in the treatments and the treatment with 2% Kurakkan and the control was found to be better in subjective measurements. Treatment with 2%, 4% and control was subjected to the chemical and keeping quality analysis to select the best treatment. The results showed a strong relation between the chemical composition improvements with the addition of Kurakkan incorporation to the low fat chicken sausages. However, with the incorporation of Kurakkan into the different treatment showed that the moisture content has increased compared to the
Assessing the Effect of Incorporating Kithul (Caryota Urens) Flour on Stabilizing Ability and Sensory Properties of Set-Type Yoghurt
(Uva Wellassa University of Sri Lanka, 2012) Wijayasekara, K.N.
Kithul flour is the water soluble carbohydrates extracted from the pith of Kithul tree (Caryota urens). It has high level of polysaccharides (Rajyalakshmi 2004) which may possess stabilizing ability and may be useful to replace the existing stabilizers (gelatin) in set-yoghurt manufacturing. Presently, adding stabilizers as a blend is more widely used approach in the dairy industry and it leads to overcome limiting properties associated with a specific compound and to achieve significant cost saving. Therefore, this study was carried out to assess the effect of incorporating water-soluble carbohydrates extracted from the pith of Kithul plant on stabilizing ability and sensory properties of set-type yoghurt. Fresh cow milk (fat 3.3%),Sugar, kithul flour, gelatin and skim milk powder starter culture (YC 350 CHR Hansen) and kithul flavor were used to prepare the yoghurt mix. In order to find out the best combination of kithul flour and gelatin trial and error method was used. At the end of each and every trial the yoghurts were checked for their gel strength with time. First trial was carried out to find the best level of kithul flour in four levels as 0.9%, 1.2%, 1.5% and 1.8% without adding gelatin. Each treatment was replicated three times and evaluated for sensory properties such as mouth feel, taste, texture, colour, odor and overall acceptability using trained sensory panel. Then, the selected level was used to find the best ratio of kithul flour: gelatin. The gelatin level was changed as 0.1%, 0.2%, 0.3% and 0.4% with the selected level of kithul flour. In final trial, the best ratio of gelatin: kithul flour was selected. Chemical tests were carried out to find out the fat content, total solid content, titratable acidity and pH of the final product with storage period and compared with a control (existing set-yoghurt). Microbiological tests were carried out for yeast & mould (CFU/g) and coliform (CFU/g) during storage period. Data were analyzed using one way ANOVA (CRD) and Friedman non-parametric test in MINITAB 14 software package. As a special benefit found during this product development was the absence of a cream layer, separated during the yoghurt production. Results of this study support that the use of 1.5% (w/v) kithul flour was able to replace 0.7% (w/v) gelatin without affecting the texture, colour, taste and odor of yoghurt having 27.7% of total solids. By that, the recommended percentage of gelatin was reduced from 1% to 0.3% .In addition to that,
The Production of Black Board Chalks Using Egg Shell Waste
(Uva Wellassa University of Sri Lanka, 2012) Siriwardana, K.W.D.D.
Chalk is used for writing purpose in around the world. It is made of calcium carbonate or plaster of Paris. Poultry hatchery wastes the voluble egg shell calcium carbonate. Therefore objective of this study was to add value to egg shell & check properties of produced chalks. Brown egg shells were collected crushed and washed using water to remove any dirt. Then, the particles were dried under the sun and ground to a fine powder. The dried egg shell powder was added in to the boiling water and the solution was filtered using a filter paper and the filtrate was kept for 01 hr for sedimentation. Then, the sediment was dried under sunlight and dried particles were ground into a fine powder. The resulting powder was added to clean water and POP was added to the solution. Then the slurry was poured in to a mould and kept 1-2 days under sunlight for drying. In this study, five treatments with varying proportions of Ca(OH)2 and POP (10:40, 20:40, 30:40 and 40:40) were added and commercial chalk was used as the control. Treatments were arranged in Completely Random Design (CRD) with three replicates for each treatment. Density, strength, proportion lost, dust flowage and pH were measured. Data were analyzed using Analysis of Variance (ANOVA) with 95% significance level. Writing quality was also measured using untrained panelists and data were analyzed using Friedman non-parametric test with 95% significance using MINITAB 14 software package. According to the statistical analysis, suitable highest chalk strength, proportion lost, dust flowage and better sound writing quality were shown by the treatment 5 (control).Nevertheless treatment 3 (30 g (75%) egg shell Ca(OH)2+ 40 g) showed the highest chalk density compare to others and treatment 1(10 g(25%) egg shell Ca(OH)2 + 40 g POP) indicated suitable chalk pH value. by concerning all the results, researcher could produce the good egg shell chalk (Treatment 1) because it firstly indicated the convenience pH value for the writer, higher chalk density compare to treatment 5 and also it indicated approximate low proportion lost, approximate close dust flowage and approximate writing quality compare to treatment 5. Key Words: Chalk, Poultry, Egg Shell
Optimization of Available Agar Processing Methodologies of Gracilaria Verrucosa in Kinniya
(Uva Wellassa University of Sri Lanka, 2012) Yalinee, M.
The methods for extraction of agar from seaweeds differed either in the type of extraction solution, its concentration, the heating temperature or heating time used. Alkali pre-treatment of the seaweeds has also been performed in order to improve the agar gel strength. Sodium hydroxide has been used and the conditions varied in terms of sodium hydroxide concentration, soaking temperature and time. In this study the optimum conditions for extraction of agar from Gracilaria verrucosa was determined. The characteristics of the extracted agar were then compared with that different concentration of solution and the behavior of the agar was also determined. The 3 samples of Gracilaria verrucossa used in this study were 2 days dried sample A, 3 days dried sample B and 4 days dried sample C. Agar was extracted from the seaweeds using different extraction solutions. They were distilled water, sulphuric acid and sodium hydroxide. The concentration of sulphuric acid was in the range of 1% — 1.5% and sodium hydroxide concentration range 4.5% — 5%. The extraction temperature was 85 °C. After the optimum extraction conditions were established, the seaweeds were pre¬treated with sodium hydroxide heating time of 12 h — 2 h, and soaking temperature of 80 to 100 °C. The utilization of sulphuric acid and sodium hydroxide increase the agar strength and yield from A, B and C but have negative effect on the agar gel strength. Accordingly sodium hydroxide increase gel strength and seaweed become soften and prepare it for extraction. An extraction method employed 5% sodium hydroxide, 1% sulphuric acid, 85 °C for 12 h resulted in a high strength of agar with high yield of agar. Agar with a gel strength 108.55g/cm2 could be obtained from sample C, 105.47 g/cm2 could be obtained from sample B and 104.59 g/cm2 could be obtained from sample A. Gel yield also high in sample C is 3.94 (19.8%), 3.84 (19.2%) yield from sample B and 3.8 (19%) yield from A. pH range 5.3 — 5.8.
Comparision of Animal Glue and Common Adhesive
(Uva Wellassa University of Sri Lanka, 2012) Egodawatta, E.A.D.K.D.
Hide trimming waste was main waste generated in leather manufacturing industry. Any industry waste mean lost. Through value addition of that waste that waste can be convert in to another income for company. This study those hide trimmings were used as raw material for animal glue manufacturing. So major objective was to value addition of hide trimming waste generate in leather manufacturing process. Soaking process was main initial step of glue manufacturing. Bonding power was major character of glue. Bonding power means which force need to breaking the glue joint. This study, through the increasing soaking time period checked bonding power value variation in animal glue. Common adhesive values were used as standards for comparison. Glues were distributed in a completely randomized block design, with three treatments in the soaking time (sample A = 2 weeks; sample B = 4 weeks; sample C = 6 weeks). Leather crust was used for preparation of adhesive joints. Each treatment three adhesive joints were prepared. According to peel test spring balance was used for measuring bonding power and pH meter used for pH measuring. Glue moisture content (%) and ash content (%) were measured according to proximate analysis. Soaking period of animal glue directly influenced the bonding power of animal glue. Because increasing soaking period the glue bonding power was increased (sample A = 110 g; sample B = 213.33 g; sample C = 333.33 g). During increasing soaking period of animal glue bonding power value closed to common adhesive bonding power value (523.33 g). But increasing soaking period did not affect to the pH value, moisture content and ash content of animal glue. Key words: Hide trimmings, Leather crust, Bonding power, Peel test, Adhesive joints
Effects of Feeding Type on the Occurrence of Aflatoxin M1 in Milk of High Producing Dairy Cows
(Uva Wellassa University of Sri Lanka, 2012) Wijesinghe, W.M.H.H.
Cow milk is an important source of nutrition in human, especially in infants. a Contamination of milk with aflatoxin M1 (AFM1), when cows are fed with aflatoxin B1 (AFB1) contaminated feed, is a threat to human health as well as to the animals and dairy farmers. The aim of this study was to determine the levels of aflatoxin M, in raw milk obtained from high producing cows and evaluate the relationship between feeding type and detected AFM1 levels. Ten dairy farms were randomly selected from Hatton Veterinary Surgeon's area for the collection of raw milk samples and they were analysed for AFM1 using the Official Methods of Analysis of Association of Official Analytical Chemists (AOAC) International in addition to detecting AFM1 levels by High Performance Liquid Chromatography (HPLC) equipped with a fluorescence detector, consisting 360 nm and 440 nm for excitation and emission wavelengths respectively. Identification of AFM1 in the milk samples was based on its retention time with respect to the daily prepared AFM1 standard (500 [tg U1). OcCurrence of AFM1 was detected in 50% of the collected samples ranging from 8 ng U 1 to 36 ng L-1 with a mean level of 11.1 ng L-1. None of the samples were exceeded the European Communities/Codex Alimentarius recommended limit of 50 ng L-1. Grasses given to the animals' diets showed no relationship with the occurrence of AFM1 while concentrate feeds had a significant relationship with AFM1 contamination. Out of the three types of concentrate feeds given to the animals, coconut poonac had the highest correlation with the occurrence of AFM1 having a value of 0.65, while compound cattle feed and beer pulp having correlations of 0.52 and 0.41 respectively. Occurrence of AFM1 had increased with concentrate feeds. Increasing grass content in the diet had reduced AFM1 occurrence in milk. The results suggest the importance of protecting feeds, especially concentrates, from aflatoxin like fungal growth during storage to minimize the risk of contamination of raw cow milk which is considered to be a health hazard threat.
Conversion of Hatchery Waste to a Feasible Feed Ingredient for Poultry
(Uva Wellassa University of Sri Lanka, 2012) Jayakody, J.R.T.V.
The study was conducted to determine the suitability of hatchery waste as a cost effective alternative protein source for the local feed industry, while reducing the accumulation of hatchery waste in commercial poultry hatcheries. Broiler hatchery waste, collected from CIC hatchery was autoclaved under 1.76 kgcm-2 pressure, 125 °C for 15 minutes. Microbiological analysis was conducted for both raw and autoclaved product .The autoclaved product was oven dried; ground and dried hatchery by products were obtained. Samples were collected for three consecutive hatches within two weeks period .Resulted product was subjected to analysis of proximate composition, free fatty acid content , mineral content and the value of protein in practical commercial feed formulation .Data obtained were statistically analyzed through one sample t-test in Minitab (Version 14.0) computer software at 5% level of significance. The yield (54.27%) of the product was approximately half of the amount of the raw hatchery waste .Hatchery by products was a Calcium rich (21.55%) protein source (23.51%) with 13.76% crude fat, 53.44% total ash, 0.40% Phosphorus, 0.48% Chlorine , 0.31% Sodium and 0.31% acid insoluble ash. Total plate count of the treated hatchery waste (5.26 x103) was significantly less than that value of the raw hatchery waste (3.66 x108). Coliforms and Escherichia coli which were detected in most of the raw hatchery waste samples were not detected after the treatment was applied. Salmonella were not detected in either forms of the tested hatchery waste. Free fatty acid content of the product has shown a significant increment even after a week period .Non significant difference between the protein content of the product and the waste milk powder was observed. Protein content of the product was significantly greater than that value of copra meal and soy bean flour, while it was significantly lesser than the protein content of blood meal, dehydrated cattle skim milk, fishmeal, meat meal, meat and bone meal, poultry by products meal, hydrolyzed feather meal, soy bean meal, brewer's yeast, poultry offal meal, ground nut meal and gingerly poonac. Calcium content of the product was significantly higher than that value of any other available protein sources .Compare to the other available sources hatchery by products has the highest value of protein in practical commercial feed formulation (12.828)
Development of Calcium Fortified Flavored Pasteurized Milk for Pregnant and Brest Feeding Women
(Uva Wellassa University of Sri Lanka, 2012) Rangika, J.L.K.P.
Calcium is the most abundant mineral in the body and calcium enrichment in dairy industry gain interest in recent years. This study was carried out to develop calcium fortified flavoured milk for pregnant and breast feeding women to satisfy their Recommended Daily Intake (RDA) and to find the best pasteurization treatment which ranks high amount of soluble calcium in liquid phase. Three different commercially available calcium sources were used namely Calcium Carbonate (CaCO3), Calcium Chloride (CaCl2) and Tri Calcium Phosphate (Ca3(PO4)2) and best source for the for the fortification was selected by means of sensory evaluation 5 point hedonic scale with 15 trained panelists. The sensory properties of fortified milk were developed by series of preliminary trials with slight modifications of flavour profile, sugar content, flavour percentage and stabilizer percentage. Three batch pasteurization treatments were performed as; 70°C for 15 minutes, 80°C for 10 minutes and 90°C for 5 minutes to pasteurize the sample. Then, amount of soluble calcium was analysed by Atomic Absorption Spectroscopy (AA- 240, Australia). According to the results CaCO3 was selected as the best source of calcium for fortification of milk. Adding vanilla flavour to the fortified milk increases the consumer acceptance by masking the undesirable taste of CaCO3. Addition of carrageenan as a stabilizer improves the sensory properties of fortified milk by reducing gritty mouth feel associated with CaCO3. Solubility of calcium carbonate is higher when the pasteurization time period is longer.
Development of Chicken Sausages by Incorporating Pulses as a Source of Micronutrients
(Uva Wellassa University of Sri Lanka, 2012) Kuruppu, K.A.D.O.P.
Meat and meat products are a significant source of animal protein and among them, sausages are the most popular and convenient processed meat product which is pre-cooked. Consumers prefer to eat variety of sausages which have different flavors and textures and also in present, they are highly concerning about the nutritional values of their diets. Pulses are leguminous crops which have significant nutritional and health advantages for consumers because it is a good source of essential amino acids and micronutrients such as Iron, Zinc and Selenium. The study was conducted to develop a pulse incorporated chicken sausage as a source of micro nutrients. Therefore, dhal, cowpea, chickpea and green gram were used as pulses and those were replaced with bread crumbs having different percentages. Bread crumbs can be used 10% of the formulation to produce normal chicken sausage and in this research, bread crumbs were replaced with the four types of pulses. Preliminary trials were conducted to select the best percentages from each pulse incorporated in the sausages and there were three treatments as 25%, 50% and 75% of each pulse out of that 10%. Final experiment was conducted to select the best type of pulse incorporated sausage by using above selected four types of sausages. Finalized products were further tested for subjective qualities, objective qualities and proximate analysis using the commercial chicken sausage as the control. The obtained data were analyzed using MINITAB software package. The best treatments of preliminary trials were selected in four sensory evaluation as 25% of dhal: 75% of breadcrumbs, 25% of cowpea:75% of bread crumbs, 50% of chickpea:50% of bread crumbs and 50% of green gram:50% of bread crumbs. From the results of the quality assessments from final experiment, treatment 1 was found to be the best product. pH and water holding capacity were decreased significantly in all five samples with the storage time. Microbial counts were within the acceptable level throughout the storage time period. In proximate analysis, the mean values for moisture, crude protein, crude fiber and especially ash content were higher in all pulse incorporated sausages than the commercial chicken sausage. Treatment 1 showed the highest values among all four types of pulse incorporated sausages. Finally, 25% of dhal:75% of bread crumbs incorporated sausage was selected as the best pulse incorporated sausage with superior qualities.

Browse

Browsing Animal Science Degree Programme (ANS) by Issue Date

Results Per Page

Sort Options