Research Symposium-2012
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Browsing Research Symposium-2012 by Subject "Animal Production Technology"
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Item Biodiesel Production from Tallow(Uva Wellassa University of Sri Lanka, 2012) Gamlath, G.S. D; Samaraweera, A.M.; Wickramasingha, W.K.Biodiesel from inedible beef tallow, mostly produced by leather manufacturing can provide an alternative for petroleum diesel. Tallow which is attached to the flesh side of the raw hide is considered as waste in leather Manu factoring process. This waste tallow can be used to produce biodiesel. It will reduce tl1e amount of tanners waste materials and also it will reduce the cost of removing ta very wastes. Methyl esters are the product of Tran’s esterification of fat and oil with methanol using an alkaline catalyst (KOH). In addition, the process yields glycerol, which has large applications in other industries, such as pharmaceuticals, food and plastic industries. The process of trans esterification is a Elected fry various conditions such as mode of reaction condition, alcohol to tallow molar ratio, kind of alcohol, type and amount of catalysts, reaction time, temperature and purity of reactants (Cunha «/ o/., 2009).Item Determination of Most Effective, Chemical Disinfectant for lolmonella Gallinarum in Poultry Industry(Uva Wellassa University of Sri Lanka, 2012) Piyumie, P. K. C.; Femando, T.S.R; Jayamanne, S.C.; De Silva, N.DPoultry industry has been fully integrated in Sri Lanka during last two decades and the overall production and consumption has increased. With the improvement of the industry, occurrence of diseases has increased and Salmonellosis is reported as one of the prevalent diseases. Fowl Typhoid (FT), also known as Klein’s disease, is caused by Salmonella gallinaruni , and is host specific for chicken and turkey. FT creates serious economic losses to producers, since it effects on any stage of chickens. Chicks infected through trans- ovarian transmission experience to high mortality. Vaccination against FT is only allowed for commercial layers, in Sri Lanka, but with strict post vaccination monitoring. Hence, poultry producers are on constant look out for better and innovative remedy. The bacterium is fairly resistant to normal climate, surviving for months, but is susceptible to normal disinfectants (McMullin, 2004). Therefore, prevention of microbial contamination is one possible solution and can be achieved through proper disinfection which is one of the important practices in every unit of poultry industry. Most importantly, disinfection offers long-term benefits and has combined properties of detergents and sanitizers. Disinfectant chemicals act to disrupt cellular structures or processes in order to kill or eliminate microorganisms. A number of different chemicals have been commercialized as disinfectants and those can be grouped as alcohols, halogens, quaternary ammonium compounds, phenolic, aldehydes, and oxidizing agents and other. Not all disinfectants are suited for every situation. Therefore, evaluation of different disinfectants against infective agents may result benefits. Many disinfectants of similar composition ai e sold under different trade names (Saif, 2003). Therefore, five farm-use-disinfectants which represent five chemical groups were selected and tested to identify most effective concentration- contact time combination of highest effective disinfectant, for Salnionello gallinarum.Item Development of Chicken Sausages by Incorporating Pulses as a Source of Micronutrients(Uva Wellassa University of Sri Lanka, 2012) Kuru ppu, K. A. D.O. P; Tharangani, R.M.H; Liyanage, N.P.PThe increasing pressure of the world population and the need to raise the living standards; have created the need to produce better meals in large scale. Hence, the consumption of meat products has increased and the processing of meat products developed accordingly (Lawrie, 1979). Consumers today eat sausages because of convenience, variety, economy and nutritional value. The great variety of sausage makes it possible to sieve it any different products, each having its own characteristic appeal and flavor (Pearson and Gillett, 1996). Pulses are annual leguminous crops which have significant nutritional and health advantages for consumers because they are important due to their high protein, essential amino acid content and especially the micro nutrient content such as iron, zinc and selenium (Majumdar, 2011). Present study was intended to full fill certain objectives such as developing a sausage by incorporating pulses as a source of micronutrients, to evaluating subjective qualities, objective qualities and the proximate composition of the products and finding out the best type of pulse incorporated sausage with improved organoleptic properties.Item Effect of Herbal Methionine Supplementation on Feet Intake, Weight Gain and Feed Conversion Ratio of Broiler Chicken(Uva Wellassa University of Sri Lanka, 2012) Nanayakkara, K.G. M. D; B u lu mulla, P. B. A. L. K; Gu nath ilake, CThe broiler industry has developed all over the world during past few decades and the production of poultry meal and other products leave been significantly increased in Sri Lanka with the last few years. The requirement of nutrients for broilers is higher than the other livestock animals. One of the most important areas is amino acid nutrition. Of the essential amino acids required for poultry, methionine is usually first limiting in diets based on maize and soya bean meal. It is more economical to add methionine than more soda bean real or other natural protein to meet the requirement (Holder and Roy, 2007). Methionine is an indispensable amino acid, must be supplied in the diet of the chicken, as the poultry birds are unable to synthesise it in the amounts necessary to sustain life and growth the supplementation of broiler feeds with this amino acid is very common in the poultry industry. However, synthetic Methionine is metabolized into higtily toxic compounds such as methyl propionate, trim ethylamine there by adversely altering the performance of poultry birds (Ha I der and Roy, 2007). Recently the use of synthetic Methionine has been questioned and their use is becoming restricted in many regions of the world. Therefore, there is renewed interest in developing natural alternative suppliants to in an intern an into I performance and wellbeing. Herbal Methionine is a unique poultry feed supplement, which contains Methionine in a natural and bio active form as a readily digestible composition along with the enzyme activity (Kanduri and others, (2011). Herbal Methionine as a source of ‘active Methionine’ is c fainted to be effective in its optimum activity for proper broiler accretion and other functions in poultry birds so that they can reach better growth and performance potential (Halder and Roy, 2007). Methionine deficiency leads to poor feed Conversion Ratio (FCR) and retarded growth in chicken. In this experiment a comparative study on the performance of coi11mercial broiler chicks (Hubbard Flex) bed a ration with DL- n4elhioninc and fed with DL Methionine was carried out.Item Formulation and Development of Whey Beverage Incorporating Ginger (Ziiigiberofficinole) Powder and Lemoii Flavor(Uva Wellassa University of Sri Lanka, 2012) Muthuarachchi, M.H.D; Abesinghe, A.M.N.L; Samarasekara, CWhey is the major by-product of cheese industry. lt Is enervated due to the acid coagulation or rennet coagulation of milk. Whey comprises 80—90% of the total vulture of iri i lk entering the process and contains about 50% of the in i I k so I ids in the origin a I in ilk such as serum prote in, lactose, vitain ins and niinerals. Hence, it can be consiflered as a potential I y Valuable by—product (Naik e/ ml., 2009). Presently, disclaiming of whey is a huge problem in cheese industry. Biological oxygen de ma iid (BOD') values for cheese whey range from 30,000 to 45,000 mg/k. There for, effective and ecouomica I methods of bit i I izing ivliey are essential if cheese plants are to remain competitive with other sediments of the food processing industry. Productioii of whey beverage is one of the cost effective iiiethod of utilizing whey. Whey beverages are nutritious due to high serum protein content which is readily digestib ie and bio-available. However, relatively high content of in inerals in whey are responsible for undesired salty-sour flavor in whey and results undesired taste final Product. Many studies have swown that , addition of natural oiartiticial flavors such as fruit flavors, chocolate flavor, mint flavor c/c. can be used to overcome this problem. Ginger ( Zingiber officinale) is most widely used condiirient for various foods and beverages (Parthasarathy e/ o/., 2008) and poses as unique flavor which is preferred by people and may be used to develop whey beverage This study attieipled to develop a whet beverage with good organoleptic properties by incorporating ginger extract and lemon flavor.Item Quality Improvement of Stuffed Chicken(Uva Wellassa University of Sri Lanka, 2012) Shageetha, B.; Tharangani, R.M.H.; Nambapana, , N.M.N.; Delpachitra, N.; Hettiarachchi, , D.C.The stuffed chicken is a very unique kind of value added chicken meat product produced by the Maxies and Company (Pvt) Ltd, Wennappuwa, Sri Lanka. This product is center deboned and it consists of the wing and the drumstick bones only. It is stuffed using chicken meat gizzard with locally grounded spices and it can directly go in to the oven. Even though its flavor and nutritive value are there, thawing time is long and flavor penetration of stuffing materials inside the stuffed chicken is less when using an oven for cooking. The present study was conducted with an aim of improving quality by modifying the existing stuffed chicken preparation procedure. The controlled batch of stuffed chicken was prepared according to the existing stuffed chicken preparation procedure that is center deboning, sewing the neck part of chicken with twine, preparation of stuffing mixture, application of the stuff in to the carcass, sewing the tail part of the chicken, steam the chicken carcass at 90 °C for 20 seconds and storing at blast freezer at -18 °C which was adopted at the Maxies and Company (Pvt) Ltd. The product was oven cooked and sensory evaluation was done to check the organoleptic qualities of the existing stuffed chicken. At the same time, SWOT analysis and a market survey was done at Maxies farm shops. The experiment was done following the results of the market survey. in the experiment; few modifications were made to the existing stuffed chicken production procedure. According to the results, vacuuming and tumbling before stuffing chicken in the process of stuffed chicken production followed by cooking using micro wave oven has given better organoleptic characters such as appearance, aroma/ smell, taste/ flavor, texture/ consistency and overall acceptability compared to the previously marketed product.Item Selecting Best Extraction Method of Betanin from Beetroot (Beta vulgnyiy) and Evaluating Suitability as a Colorant for- Flavored Yoghurt(Uva Wellassa University of Sri Lanka, 2012) Chathurika, R.W.D; Abesinghe, A.M.N.L; Danasekara, D.M.J.NBetanin are the pigments responsibie for red colour of Beetroot (Dela vulgnris). I i is derived from 3,4-diliydroxypIienyla1anine through metabol ic reactions such as respiration. Betanin (Beetroot red) is used as a food coloring and, as a natural dye for fabrics (Nottingham, 2004), Therefore, betanin may be useful to replace synthetic colors used in yoghurt manufacturing. A variety of different coloring ingredients such as Tartrazine, Cochineal, Carminic acid, Erythrosine, Red 2G etc. are current I y added to flavored yoghurt for making the products more attractive and to encourage wider popularity. The permitted colors and the concentrations used for flavored yoghurt differs from one country to another (FAO/WHO, 1990). According to recent studies, there are some evidence of carcinogenic effect in artificial food colouraits. Similarly, many studies have shown that, treating and fermentation of the in ilk caused color bleaching and increasing the fat content in the in ilk base leads to decrease the intensity of color (Tarn ime and Robinson, 2007). Therefore, this study was carried out to select the best extraction meets od of betanin with low cost of production and to assess the suitability of extracted be tan in as a colourarit for strawberry flavored yoghurt.Item Selection of a Suitable Stabilizer Percentage Contributing to Maximum Orgnnoleptic Properties of the Pelwatte Set Yoghurt(Uva Wellassa University of Sri Lanka, 2012) Liyanaarachchi, L.A.H.S; Ranasinghe, M.K; Dayananda, A.RYoghurt is a fermented milk product with s medium acidity obtained by lactic acid fermentation using thermophilic tactic acid bacteria. Stabilizers are sometimes called as hydrocolloids and their mode of action in yoghurt includes two basic functions; binding water and secondly promotion of an increase in viscosity and the molecules of stabilizers are capable of forming a network of linkages between the milk constituents and themselves due to the presence of a negatively charged group or carboxyl radicals (Schrieber, 1976) or to the presence of a salt possessing the power to requester calcium ions (Salvador and Fiszman, 1988). The use of stabilizers/ hydrocolloids is very important in manufacturing of set yoghurt because, the consumer preference of the set yoghurt depends on overall quality of the product especially on the viscosity, consistency, appearance and mouth-feel (Bassett, 1 983). As, FAO/WHO (I9?6) and the Food Drugs Act ( 1 975, 1 980), revealed the permitted stabilizes are, gelatin, pectin, carrageenan, agar, xanthan gum, locust bean gum etc. Thus this investigation was conducted to determine the best percentage of a suitable stabilizer to be added in the yoghurt that contributes to the maximum organoleptic characters.Item Study on Effect of Supplemental Exogenous Protease Enzyme in diet with Reduced levels Of Soybean Meal on Feed Conversion Ratio of Broilers(Uva Wellassa University of Sri Lanka, 2012) Nuwarapaksha, N.M.E; Nambapana, N.M.NFeeding enzymes to poulcry is one of the major nutritional advances in the last fifty years (Kfiattak ef at., 2006). The use of enzymes in animal Feed is o£ great importance as using high levels of good vegetable protein sources such as Soybean meal poses certain problems like increased viscosity of gut contents, poor digestibility and poor chick due to its high fiber content (?.5 % CF). SBM is rich in non-starch (NSP) which reduces the digestibility of the SBM. Zanella e/ at. (\ 999) that these effects of NSP can be overcome of with suitable exogenous enzyme acids in a wide range of natural feed ingredients, allowing lower protein diets to be formulated without loss in animal performance. Protease is a protein digesting enzyme that breaks down storage proteins binding starch within feed ingredients. This makes the energy From protein bound starch available to the bird to be used for productive purposes. Proteases are also effective in releasing protein anti-nutrients found in ingredients like soybean meal. This function of proteases makes proteins more available (Panda el at., 1 998]. 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. Not only does such use provide cost savings for the user.