Animal Science Degree Programme (ANS)

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Economics of Organic Broiler Feeding
(Uva Wellassa University of Sri Lanka, 2012) Gunasena, P.G.S.D.
Broiler industry is fastest growing livestock subsector in Sri Lanka and chicken meat is most widely used meat type in Sri Lanka. However, organic broiler production is still under developed in Sri Lanka. Organic production standards were established by the international organizations such as International Federation of Organic Agriculture Movement and Codex Alimentarius which accredited the organic production systems in worldwide. Experiment was conducted in Veterinary Research Institute by using 90 cob broilers for a period of 35 days. The chicks were randomly divided into 3 treatment groups (A, B, and C) each having 30 chicks. Each treatment has 10 replicates. Three dietary treatments were formulated, treatment A (control diet) B and C semi organic diets based on the international organic standard. Treatment B includes Herb methionine and plant protein and treatment C include germinated rice, Brewer's Yeast, and Bioplex instead of vitamin and mineral premixes. Proximate composition of dietary treatments, average body weights of birs's, feed intake, body weight gain, feed to gain ratio, dressing percentages, economical performance were measured. Statistically significant difference (p<0.05) in average body weight was observe in all the ages. Treatment A was shown higher average body weight and lower in treatment C. Higher feed intake and cumulative feed intake was recorded by treatment A and lower in treatment C and difference was statistically significant (p<0.05) except 1 week. Higher body weight gain was shown by treatment A and lower in treatment C statistically significant difference (p<0.05) exist except day 4 and day 45. Better feed to gain ratio was recorded by treatment and statistically significant (p<0.05) at initial 4 weeks. It is prominent that the cumulative feed to gain ratio was suddenly increased at 6th week. Live weight and carcass weights are statistically different (p<0.05) and highest live weight and carcass weight was recorded by treatment A. dressing percentages are not statistically significant. Liver weight and gizzard weight are statistically difference (p<0.05) and highest liver weight was recorded by treatment A and highest gizzard weight recorded by treatment B. Higher net profit was shown by treatment A and net profit was concededly lower in treatment C due to the higher feed cost. For sustain the organic broiler sector need to move alternative cheap feed ingredients and further research needed to investigate the alternative feed ingredients.
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.
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,
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 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.
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.
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
Comparision of Efficacy of Natural Yeast Cell Wall Polysaccharides (Actigen®) Against Commonly Used Antibiotic Growth Prompters in Broiler Diets in Sri Lanka
(Uva Wellassa University of Sri Lanka, 2012) Adikari, A.A.S.Y.
Use of antibiotics as feed additives in animal feed have been highly regulated and even banned in some countries due to public health concerns associated with resistance development and residue effects. This experiment was conducted to assess the effect of natural yeast cell wall polysaccharide extract supplementation as an alternative for antibiotic growth promoters in broiler diets. Three hundred and sixty day old broiler chicks were divided into four treaiments with six replicate groups of 15 chicks and offered common basal diet supplemented either with natural yeast cell wall polysaccharide extract or commonly used antibiotic growth promoters (Bacitracin Methylene Disalicylate, Avilamycine) at recommended commercial levels and compared with negative control with no growth promoters for period of six weeks. Weekly group body weight, feed intake and daily mortality were recorded and calculated the group body weight gain, and feed to gain ratio. Subsequently five birds from each replicate were sacrificed and recorded carcass weight, liver, heart, gizzard, pancreas weights and length of small intestine. Dressing percentage was calculated. Data were analyzed using one way ANOVA. It was found that Yeast cell Wall Polysaccharides was at least as effective as the best antibiotic growth promoters available in the market if not better, However despite huge numerical deference between control and the said treatment deference was only statistically different only up to first 28 days only. However it is noticeable that the deference is important in commercial perspective and antibiotic growth promoters can be completely replaced using consumer friendly natural yeast cell wall polysaccharides in broiler diets in Sri Lanka
Formulation and Development of Whey Beverage Incorporating ginger (Zingiber Officinale) Powder and Lemon Flavor
(Uva Wellassa University of Sri Lanka, 2012) Muthuarachchi, M.H.D.
This study was conducted to produce whey based beverage in order to get rid of whey disposal problem. In this research, preparation of ginger powder from ginger roots (Zingiber officinale), determination of the most suitable ginger Powder percentage, determination of the best lemon flavor and sugar percentage and determination of the most suitable stabilizer for the beverage was undertaken. Best samples were selected with the help of 15 trained panelists and the results were analyzed using Friedman test by MINITAB 14 software. Friedman test was done with 0.05 significance level. The best ginger powder, citric acid, and sugar levels were 1.2% (w/w), 0.16% (w/w), and 7.2% (w/w) respectively. And the best stabilizer was carboxymethylcellulose (CMC), 0.1% (w/w). Tatrazine (E 102) was used as an added color. pH changes and microbiological qualities were used as quality parameters for determination of shelf life of final product. Total Plate Count (TPC) and Coliform count were taken into consideration as microbiological properties. As pH of the final product and total plate count of the final product begin to increase steadily at the 5th day. As a result of that shelf life of product were determined as 5 days under refrigerated conditions (4 °C).
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.
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
Effect of Herbal Methionine Supplementation on Feed Intake, Weight Gain and Feed Conversion Ratio of Broiler Chicken
(Uva Wellassa University of Sri Lanka, 2012) Nanayakkara, K.G.M.D.
An experiment was conducted for comparative study on the performance of commercial broiler chickens feed ration with DL — methionine and with herbal methionine. Because methionine is an indispensable amino acid, must be supplied in the diet of the chicken. Methionine deficiency leads to poor Feed Conversion Ratio (FCR), retarded growth, in chickens. However recently the use of synthetic methionine has been questioned and their use is becoming restricted. A day old, 630 Hubbard Flex chicks were randomly divided into three experimental groups, comprising three replicates. Each replicates was consisted of 70 birds. The birds were fed basal diet without methionine supplementation (To), diet with DL- methionine (T1) and diet with herbal methionine(T2). Broiler starter was given from 1st day to 28th day and broiler finisher was given 28th day to 35th day of experiment. Weekly, body weight gain, FCR and feed intake was measured. Superior performance (p<0.05) in body weight gain and lower FCR were found in herbal methionine supplemented group compare to other groups. Feed intake was not shown significance difference among each treatment groups. According to the above results this was evident that for optimum growth and FCR, herbal methionine can be used more efficiently than synthetic methionine in broilers. So it can be concluded that herbal methionine supplied feed can more efficiently replace synthetic DL- methionine supplied feed with sustained and higher level of activity. Key words: Performance, herbal methionine, DL- methionine, broiler, FCR, weight gain and feed intake.
Development of a Treacle (Caryota urens) Incorporated Buffalo Curd with Improved Preferability and Sensory Properties
(Uva Wellassa University of Sri Lanka, 2012) Jayasundara, R.M.N.D.
Curd is an indigenous dairy product prepared by the fermentation of milk. It is believed that if someone cansurincs 250-600 r curd daily 1-1--oln th:. ch.:L-11133d. he will have a healthy "e the age 70-80 years. It also lowers the blood cholesterol level and therefore improves the functioning of the cardiovascular system. Today, it is identified that curd has therapeutic, prophylactic and nutritional properties. However, only few studies have been conducted on value addition to curd. This study was carried out on the utilization of treacle (Caryota wrens) in nutritional enrichment, enhancement of sensory attributes of curd. The aim of this study was to develop a ready- to-serve value added curd product by incorporating treacle that could be packed in polystyrene cup. The main ingredient, treacle was first heated up to 40±2 °C and filtered through a muslin cloth. Theft, treacit was pasteurized at 72±2 'C 1,-r 15 secc,tids aril! slowly cold up to not 1,:ss the z2.01,2 °C of temperature. 2 % Of gelatin was dissolved in a small amount of hot water and mixed treacle at 60 °C. Then 20 ml of treacle was poured into a pre-steTiiized polystyrene cup as a layer and kept in a refrigerator for overnight. Raw buffalo milk was first heated up to 70 °C for 20 minutes and passed through the homogenizer to reduce the size of fat globules. After that, milk was pasteurized at 100 °C for 30 minutes. Milk was then cooled to 43 °C at the cooling vat. In this step, themophilic Lactic acid starter cultures are added in to the milk. The polystyrene cups with treacle were taken out from the refligeratoir and kept in the ambient temperature for c'n NA-n"-- was ♦then poured the polystyrene cups and incubated at 44 ±2 °C for 3 1/2-4 hours
Development of a Batter Using Different Starch Component (Cassava, Chickpea and Soya) for Deep Fat Fried Chicken
(Uva Wellassa University of Sri Lanka, 2012) Jayasingha, A.H.M.
Battered and breaded product constitute the largest segment of the further process poultry market. Batter application prior to the deep fat frying with fat is a widely used method for chicken meat preparation. The main objective of this study was to evaluate the effect of different flour on quality of deep fat fried chicken. Additionally, the keeping quality of batter was studied. Three different batter formulations from Chickpea, soya and cassava flour for chicken were developed as an alternative for traditional wheat flour-based batter. Sensory qualities such as appearance, colour, texture, crispiness, taste and aroma of the final fried chicken were determined using sensory evaluation with 30 untrained panels. In contrast, batter only from cassava flour (53.8%) was found to be the most effective starch component on improving quality parameters of deep fat fried chicken. Except colour and appearance, all other criteria such as texture, taste, aroma, crispiness and general acceptability are significantly different form each other at the P< 0.05. The amounts of cassava flour used in batter preparation were changed and sensory qualities measured in the second experiment. The batter, which contained 35.9% cassava flour and 17.9% of wheat flour found to be the most effective batter combination. However, only the crispiness is significantly different (P<0.05) from each cassava flour concentrations. pH of the final batter was decreased with the time. However, water holding capacity of the final batter was increased with the time. Total colony count of the final batter were increased but in a decreasing rate at the refrigeration condition (4° C). Batter from cassava flour is consisted with high nutritional value and cost effective than wheat flour based batter
Development of Nutraceutical Yoghurt by Incorporating Amila (Indian Gooseberry) and Iramusu (Hemidesmus Indicus)
(Uva Wellassa University of Sri Lanka, 2012) Sooriyapperuma, S.M.C.P.
Four types of herbal yoghurt prepared with Amla and Tramusu raw extracts and syrups concentration showed higher (P<0.05) preference with all sensory attributes except Overall acceptability were from Amla raw extract 3% herbal added sample were best, Amla syrup 9% herbal added sample were best,Iramusu root raw extract 3% added sample were best, Tramusu root syrup 12% added sample yorgurt is one of the most popular fermented milk product with high nutritive value. Incorporation of herbal in to conventional yoghurt increases the value of the product. However, adding some "pharmaceutical" value. So it define as a Nutraceutical product. profile of the product while conveying different experience to the consumer. The aim of the study was, to add some"pharmaceutical" value to conventional yogurt. Set yoghurts were prepared according to the standard procedure but not added any flavor or colour. Before adding the culture and flavor yogurt culture were separated. then herbal extracts and syrup were incorporated with various percentages(0%,3%,6%,9%,12%,15%).those were evaluated by using 30 untrained panelists with 5 point hedonic scale to assess sensory attributes such as, odour,appearance, taste, texture and overall acceptability. Sensory data were analyzed by Friedman nonparametric statistical method while titratable acidity and pH were analyzed by one-sample test in IVIINITAB 14. Shelf life determination was done by analyzing titratable acidity, pH, yeasts and moulds, total colony count (TCC). The PH of the Amla raw extract were 3.75 +0.2 of new product. The PH of the Anita syrup were 3.75 +0.1of new product. The PH of the Iramusu root raw extract were 4.9±0.1 of new product.
A Study on the Changes in Vibrio in Larval Rearing Tanks During the Larval Cycle
(Uva Wellassa University of Sri Lanka, 2012) Nagarajah, V.
Vibriosis is one of the major disease problems in shrimp aqua culture. It is a bacterial disease caused by Vibrio species and distributed in culture facilities throughout the world and is responsible for mortality of cultured shrimp. Vibrio related infections frequently occur in hatcheries, but epizootics also commonly occur in pond reared shrimp species. This study was conducted to find out the effect of Vibrio bacteria on larvae length. Initially stages of the shrimp fry identified. Then tanks, which were, contain same stages. For my I selected 10 tanks for, get the samples. Objective of this study is to find out the effect of Vibrio bacteria on the length of larvae. Water was considered as the source of Vibrio in the hatchery. Water was taken, diluted and then inoculated to the T.C.B.S cholera medium to grow the Vibrio colonies. At the same time larvae was taken and measured their average length. I used around 20 larvae to measure the average weight. Vibrio colonies were found in yellow color. Normally colonies formed after 24 hours of the inoculation. For one tank I prepared 3 petri dish mediums to get average Vibrio count for certain tank. Finally results were analyzed using Minitab software to find out the effect. According the Minitab regression analyzes Vibrio count effect on length of larvae in negative manner in all the stages. When increase the Vibrio count in the water in lead to decrease the length of larvae.

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