Research Symposium-2010
Permanent URI for this collection
Browse
Browsing Research Symposium-2010 by Subject "Animal Sciences"
Now showing 1 - 20 of 27
Results Per Page
Sort Options
Item Analysis of Yield and Some Physicochemical Properties of Tallow Rendered from Leather Industry Waste(Uva Wellassa University of Sri Lanka, 2010) Vinothsanker, S.; Wickramasinghe, W.; Samaraweera, A.M.; Cyril, H.WFlesh samples collected from fleshing waste of leather factory were heated and tallow was collected as melted fat. The tallow yields were compared on the basis of gender, region, and species. There are significant differences (P<0.05) in tallow yields obtained from cattle with respect to gender and region (Up country and low country), There is no significant difference (P< 0.05) among tallow extracted from males and females of buffalo as well as between the tallow from cattle (Low country) and buffalo (Low Country). The iodine, saponification, acid values and free fatty acid and % of crude fat contents were169.2, 301.0 mg KOH/g, 51.78 mg KOH/g, 0.5 as % of oleic acid and 37.66% respectively. Ash value and moisture contents were 0.16 mg/g and 1.38% respectively. Extracted tallow complies with the CODEX standards except for acid and saponification value for edible fats but cannot be recommended for human consumption unless further investigations for mineral contamination are conducted. Higher saponification values lower the suitability of tallow for soap and candle production. Key words: Tallow, Rendering, Yield, QualityItem Analyzing the Performance of mahinda chintana Diary villages in Batticaloa District(Uva Wellassa University of Sri Lanka, 2010) Asoomath, N.; Mahusoon, M.M.; Lavanya, S.Dairy sector is the most important of all livestock sub sectors and it has a great impact on the rural economy. The domestic milk production only constitutes about 26 percent of the country's requirement. Dairy village programme was introduced in 2005 by the President Mahinda Rajapakse in order to develop the dairy industry, and is being implemented by the Department of Animal Production and Health, Sri Lanka. In the present study, the performance of dairy village programme implemented in Batticaloa district was assessed through a field survey to evaluate the success of "Mahinda Chintana" programme. A total of 150 dairy farmers from 15 dairy villages including seven veterinary ranges in the Batticaloa district were randomly selected and interviewed using a formal questionnaire for collecting data on socio economic condition, details of dairy cattle, management practices, problems faced by the dairy farmers and extension services. About 66% of the respondents have prior experience in dairy cattle management. Fifty six percent of the farmers were small holders of dairy cattle and 35% were medium size holders. Almost 42% of the respondents practiced fully intensive rearing system while 39% were adopting tethering system. 48% farmers have got primary education and 7% of them were not even schooled. Concentrates feed was given by 75% of the dairy farmers. Constraints reported by the farmers were high cost for concentrate feeds, low price for milk, lack of grasses and grass land, lack of credit facilities, and drought. The implementation of dairy villages has increased the annual income of the farmers significantly due to better technical knowledge on management practices, pasture and fodder production, better health care practices etc. The management systems, however, were very poor (58%) in some aspects such as rearing system and feeding of the dairy cattle. The programme would perform better if the management aspects could be improved. Key words: Dairy village, Dairy cattle, Dairy farmers, Mahinda Chintana, Management practicesItem A Case Study : Factors Affecting on Milk Production of Contract Farmers’ of the Swiss Cheese Company Private Limited in Nuwara-eliya District(Uva Wellassa University of Sri Lanka, 2010) Rifky, A.L.M.; Samaraweera, A.M.; Jayasinghe, J.V.L.C.; Mahipala, M.B.P.K.This study investigated the factors affecting on milk production of the contract dairy cattle farmers' of Swiss Cheese Company Pvt. Ltd. in Nuwara-eliya district. A field survey was carried out using 50 farmers in Queensberry, Bogahawatta, Maskeliya, Kellewatta and Rozella villages. A pre-tested structured questionnaire was used. The investigated farmers were virtually landless and farming is done in extremely small (118±8.7 m2) block of land, in most cases owned by commercial tea plantations. Herd size was found to be 2.26±0.18 with low number of lactating cows (1.0±0.12). Although, almost all cattle farmers practice stall feeding (96%), majority of them (68%) depend entirely on naturally grown low quality, mix weeds. The roughage and concentrate offered were 47.8±4.35 and 1.1±0.09 kg/cow/d, respectively. Although, the temperate cross bred dairy cows managed were at their 4±0.4th parity, the milk production was found to be considerably low (6.7±0.78 L/cow and 9.2±1.14 L/herd). Age at first calving was 34±0.2 and the calving interval was 14±0.2 in months. Cost benefit analysis showed that the B/C ratio (per herd) was 2.36±0.359, thus the farmers gain profits from cattle keeping. The regression analysis reviled that calving interval, percentage lactating cows, expenditure, on concentrate, Al, veterinary service and the amount of roughage offered are the factors that significantly (P<0.05) affect on herd milk production. Farmers' knowledge in cattle keeping was found to be significantly low possibly due to low level of formal education. According to perception of farmers', lack of capital for improve housing facilities, unavailability of forage source, low milk productivity of cattle and low farm-gate milk price were identified as constraints in cattle farming in the studied area. Herd milk production from contract farmers could be improved by introduction of better feeding (i.e. concentrate and roughage) strategies. Key words: Cattle, Milk production, Feeding, Calving interval, ExpenditureItem Determination of Optimum Citric Acid Concentration and Pressing Weight for Marinated Ready to Cook Paneer with Maximum Organoleptic Properties(Uva Wellassa University of Sri Lanka, 2010) Karunarathna, D.C; Abeysinghe, A.M.N.L; Mudannayake, D.C.; Silva, K.F.S.T.Optimum acid concentration and pressing weight is critical to get the desired quality of paneer. Aims of this study was to determine the correct citric acid concentration and pressing weight to enhance yield, organoleptic qualities and add value to paneer. Paneer was made using three levels of citric acid concentrations [10%, 20%, 30% (vlv)] and each paneer sample was subjected to three levels of pressing weights (14, 24, 34 g/cm2) resulted nine treatments. Optimum citric acid concentration and pressing weight were selected by measuring yield and organoleptic properties. Fresh weight of treatments was measured to calculate yield. Organoleptic properties were analyzed by a sensory evaluation using 30 untrained panelists. Three sauce samples were developed using different tomato (Lycopersicon esculentum) pulp% and chilli (Capsicum annum) powder% (wlw). Three treatments are; 90% tomato pulp, 10% chilli powder and 80% tomato pulp, 20% chilli powder and 70% tomato pulp, 30% chilli powder. Paneer prepared using selected citric acid concentration and pressing weight was marinated using three sauce samples. Sensory evaluation was done to identify best marinated paneer sample and analyzed for shelf-life during 19 days determining yeast and mould count and pH at 4 °C. Yield was analyzed using two-factor factorial design. Sensory data were analyzed by Friedman non parametric test. Paneer manufactured using 20% (v/v) citric acid concentration, 24 gcm-2 pressing weight showed highest (P<0.05) yield and organoleptic properties. Paneer marinated with 90% (w/w) tomato and 10% (w/w) chilli sauce showed higher preference (P<0.05) for sensory attributes. Optimum citric acid concentration and optimum pressing weight were selected as 20% (v/v) and 24 g/cm2 to develop paneer with highest yield and organoleptic qualities. Paneer marinated using a sauce of 90% tomato pulp, 10% chili powder was selected as the sample with best sensory attributes, where the shelf-life is 17 days at 4 °C. Key words- Paneer, Cheese, MarinateItem Development of a Burger Using Chicken Meat, Liver and Gizzard with Locally Available Cereal as a Filler(Uva Wellassa University of Sri Lanka, 2010) Bandara, U.S.R.T.A.; Abeyarathne, E.D.N.S.; Cyril, H.W.Burger is one of the value added processed meat product which consists of a cooked patty of ground meat, placed between two buns. Consumers prefer to eat burgers due to convenience, variety, economy and nutritional value. In this study, burgers were made using Chicken meat, liver and gizzard which were chopped and blended. Then all the other ingredients were added to the chicken mixture and mixed well and shaped according to requirement and cooked at 150 °C for 20 minutes. Number of preliminary trials and sensory evaluations were conducted to find the optimum levels of liver and gizzard to be incorporated in burger and to find suitable filler for the replacement of the binder. In all experiments burger made with 100% chicken was used as control. Water Holding Capacity (WHC), Thiobarbituric Acid (TBA) value and pH were checked for keeping quality analysis. Crude protein, crude fiber, fat, dry matter and ash contents were checked under the proximate analysis. In first sensory evaluation, treatment 457 with 37.5% of liver, was selected as the best product (P<0.05) and in the second treatment 357 with 37.5% of gizzard, was selected (P<0.05) followed by the third sensory evaluation, treatment 365 with 28.5% of gizzard and 9% of liver, was selected (P<0.05). In the fourth sensory evaluation, treatment 557 which contained brown rice flour and bread crumbs as fillers, were selected (P<0.05). Keeping quality results indicated a decrease in WHC and pH values (P<0.05), but TBA value has increased (P<0.05), in both control and selected product. Crude protein, crude fat, crude fiber and dry matter contents were high (p>0.05) and ash content was less (p>0.05) in the selected product than the control product. Considering the nutritional value and the cost of production, burger which contained 28.5% gizzard and 09% liver is found to be better than the control. Key words: Burger, Liver, Gizzard, Filler, Keeping qualityItem Development of a Hazard Analysis and Critical Control Point (HACCP) Plan for the Yoghurt Production Line at Milco Company (Pvt) Ltd, Digana(Uva Wellassa University of Sri Lanka, 2010) Samarasinghe, S.M.A.B.; Mudannayake, D.C.; Abesinghe, A.M.N.L.; Silva, K.F.S.T.; Udayathilake, K.E.Hazard Analysis and Critical Control Point (HACCP) is a systematic, preventive approach that addresses biological, physical and chemical hazards throughout the food chain from the primary producer to consumer. The present study was aimed at developing a Hazard Analysis and Critical Control Point (HACCP) plan for the yoghurt production line at Milco Company (pvt) Ltd., Digana. Good Manufacturing Practices (GMP), Standard Sanitary Operating Procedures (SSOP) and Standard Operating Procedures (SOP) were developed and documented as pre-requisite programs for HACCP plan development. The product description, intended uses, flow diagrams and plant schematic diagrams were constructed. All potential hazards associated with each processing step beginning from raw material reception to transportation of end products and their control measures were identified. A risk assessment matrix was used to analyze the significance of the hazards. Then Critical Control Points (CCP's) were determined based on CCP decision tree. The CCP's of yoghurt processing line were identified as raw milk reception, chilled storage, milk pasteurization, and mix pasteurization. Then Critical Limits of identified CCP's were established using government regulations, company policies, proved scientific data with effective monitoring activities, corrective actions and verification procedures. During raw milk reception, hazard of toxin and pathogens present in raw milk was successfully controlled through the microbiological analysis of Escherichia coil and Salmonella spp. Biological hazards related to yoghurt were controlled by maintaining chiller and chilled milk storage at 0 - 4 °C temperatures. Chemical hazards associated with the yoghurt were controlled by supervision during product formulation and weighing. Critical limits estimated for milk pasteurization is maintenance at 72 °C temperature for 15 seconds and for mix pasteurization is maintenance at 80 °C temperature for 30 minutes. Finally a HACCP plan was developed based on the collected information. Key words: Hazard, HACCP, GMP, SSOP, SOP, CCP.Item Development of a Low Cost Fish Feed for Rearing Ornamental fish Guppy(Poecilia reticulate)(Uva Wellassa University of Sri Lanka, 2010) Wanigasekera, W.M.K.G.S.B.; Ariyaratne, M.H.S.; Kithsiri, H.M.P.; Jayamanne, S.C.Cost of feed is the main bottleneck for the development of ornamental fish industry in Sri Lanka. The present study concentrated on developing a low cost aqua feed for guppy (Poecilia reticulate) to reduce the burden of feed cost. Two aqua feed types (Aqua feed I, Aqua feed II) were prepared by using locally available feed ingredients and tested against a commercial feed (control). A total of 1350 P. reticulate fry of average length 2.76 ± 0.025 cm and average weight of 0.28 g ± 0.03 g were used to determine the performance of the two feed types. Complete randomized block design was used to analyze the data of the eight weeks feeding trial with three treatments which contained three replicates. Weights and lengths were measured biweekly. Growth performance and total cost of feed production parameters were assessed using the Feed Conversion Ratio (FOR), Specific Growth Rate (SGR) Survival rate, Weight gain, Condition Factor and Average daily growth (ADG). The trial groups reached a mean live length of 3.50 ± 0.0764 cm, 3.80 ± 0.0361 cm , 3.70 ± 0.0351 cm and mean live weight of 0.41 ± 0.06526 g, 0.62 ± 0.00541 g, 0.51 ± 0.07974 g at the end of the trial when fed with aqua feed I, aqua feed II and commercial feed respectively. Growth data indicates that the final length, weight, ADG, SGR and weight gain values of all three feeds were not significantly different( P<0.05) but the best (lowest) mean FOR and condition factor was obtained from Aqua feed II (P<0.1). Therefore, it can be concluded that aqua feed II is the best among three feeds. Key words: Guppy, Poecilia reticulate, feed, growth, Aqua feed, Commercial feedItem Development of a Low Fat Chicken Meat Ball with a Suitable Fat Replacer(Uva Wellassa University of Sri Lanka, 2010) Dissanayake, H.D.S.J.; Jayasena, D.K.D.D.; Samayamanthree, S.D.B.; Cyril, H.W.Development of low fat meat products becomes increasingly popular in the world market. Meat ball is one such popular formed meat product and development of a low fat chicken meat ball is attempted to fulfill the consumer satisfaction. Original chicken meat ball formula was modified by introducing equal amounts (6%) of isolated soya protein (ISP), TVP and gelatin as fat replacers to produce three new formulae. All samples were prepared under same conditions and the organoleptic characters were tested using 30 untrained panelists. After finalizing the best fat replacer, loose meat percentage of original 'thicken meat ball formula was changed and three new formulae were prepared using loose meat and fat replacer combinations of 18% and 6%, 20% and 4%, 22% and 2% respectively. Commercial chicken meat ball was taken as the control. Organoleptic characters of four meat ball samples were tested again. Keeping quality characters were also measured for one month storage period at weekly intervals. Proximate analysis was conducted for all samples. Data were analyzed using MINITAB and SAS statistical packages. Friedman test revealed that at least two treatments were significantly different (P<0.05) for aroma, taste and overall acceptability. 1SP was selected as the best fat replacer as ISP added meat ball showed the highest median values for sensory qualities. The second experiment was conducted to select the best combination of loose meat and fat replacer and no significant difference (P>0.05) observed among the treatments for sensory characters except for overall acceptability. Highest median value for overall acceptability was recorded for treatment A (loose meat 18% and ISP 6%). pH values of all samples decreased during the storage period but no significant difference (P>0.05) observed among treatments. Water holding capacity did not significantly (P>0.05) decrease during the storage period. There was no significant difference among treatments (P>0.05) for protein, dry matter and ash contents except for crude fat contents (P<0.05). Treatment A had the lowest median value for crude fat whereas the control sample had the highest. Therefore Treatment A was selected as the best formula for a low fat chicken meat ball. Key words: Low fat, Isolated soy protein, Loose meat, Meat ballItem Development of a Molded Sherbet Bar on a Stick with Frozen Yoghurt Core and lime (Citrus aurantifolia) Shell(Uva Wellassa University of Sri Lanka, 2010) Indika, Y.G.C.; Mudannayake, D.C.,; Abeysinghe, A.M.N.L.N.; Vidanaarachchi, J.K.; Arsecularatne, D.A.M.Aim of this study was to add value to conventional ice cream by developing molded sherbet bar on a stick with frozen yoghurt core and lime (Citrus aurantifolia) shell with higher sensory attributes and higher keeping quality. Best percentages of lime juice and gelatin for lime pulp was selected by changing the lime juice and gelatin levels as 10%, 15%, 20% and 0.5%, 1%, 1.5% respectively. The best percentages of sugar and overrun for frozen yoghurt was selected by changing sugar and overrun level as 10%, 12% and 60%, 70% respectively. Sensory evaluations were done by 15 trained panelists using five point hedonic scale. The final product was analyzed for titratabale acidity, pH, fat, protein, ash, total solids and compared with commercial faluda magic ice cream (reference sample). Shelf life determination was done by analyzing aerobic plate count, E. coil & coliform, yeast & mould, pH and titratable acidity analysis. Sensory data were analyzed by Friedman non parametric statistical method. Overall acceptability was highest(P<0.05) in 15% (w/w) lime juice and 1.5% (w/w) gelatin added lime pulp and 12% (w/w) sugar and 60% (v/v) overrun added frozen yoghurt. Titratabale acidity and pH was not significant between final product and reference sample. According to the results, best lime juice and gelatin percentages for lime pulp were found as 15% (w/w) and 1.5% (w/w) respectively, while best percentage of sugar and overrun for frozen yoghurt were selected as 12% (w/w) and 60% (vlv) respectively. The shelf life of final product was equivalent to the reference product under frozen condition (-18 °C). The physicochemical analysis showed that final product consist of 0.21 titratabale acidity, 4.01 pH, 3.5% fat, 3.47% protein, 1.41% ash and 36.23% total solids. According to the results, final product complies with the SLS specification for ice cream. Key words: Molded, Sherbet, Frozen, Yoghurt, Lime, GelatinItem Development of a Ready to Serve Layerd Jelly Custard Packed in Polystyrene Cup(Uva Wellassa University of Sri Lanka, 2010) Sanjeewa, T.G.A.S.; Mudannayake, D.C.; Abesinghe, A.M.N.L.; Danasekara, J.N.; Vidanarachchi, J.K.The aim of this study was to develop a ready to serve layered jelly custard packed in polystyrene cup. In this research, best gelatin percentage for jelly layer, suitable type and suitable percentage for custard layer were determined separately. Jelly was prepared by changing the gelatin percentages as 1%; 2%, 3%, 4% and 5 % (w/v). Best gelatin percentage was determined by analyzing setting behavior and melting time. There were 3 treatments with respect to type of stabilizer of modified starch, corn flour and custard powder. The best stabilizer type was selected by sensory evaluation and suitable level of 'selected stabilizer was determined as 3 levels (10%, 20% and 30%) by sensory evaluation. Selected gelatin % and selected stabilizer were used in jelly custard layers respectively to develop layered jelly custard product. Microbiological properties (E coil, Coliform and TPC) and pH were analyzed in fresh sample compared with 30th day sample stored at 4 °C temperature. The data were analyzed using one-way ANOVA and Friedman rank test. Cost analysis was conducted to find the cost of the final product. The jelly sample prepared using 4% (w/v) gelatin showed higher (P<0.05) preference with respect to texture, mouth feel and taste. Incorporation of 20% of modified starch in custard showed higher (P<0.05) overall acceptability, texture, mouth feel, taste and appearance. 4% (wlv) of gelatin was selected to prepare the jelly layer and 20% (wlv) of modified starch sample was used for custard layer. Shelf life analysis showed that the final product can be stored at 4 °C for 30 days without alteration of organoleptic properties. According to cost analysis cost of production was Rs.12.75/cup of 80 ml. Key words: Modified starch, Gelatin, Jelly custard,Item Development of HACCP Plan for Steam Boiled Meat of Asian Blue Swimming Crab (Portunus pelagicus)(Uva Wellassa University of Sri Lanka, 2010) Kanojan, K.; Perera, M.D.C.A.; Abeyrathne, E.D.N.S.; Jayamanne, S.C.In past few years' concern regarding food safety has increased and continuous reports on food borne disease out breaks has been a major impetus in the application of new quality management systems such as Hazard Analysis and Critical Control Point (HACCP), developed to eliminate the risks associated with foods and reduce the incidence of food poisoning out breaks. The present study aimed to identify the HACCP in steam boiled crab meat production line. The existing production line was observed to determine the adequacy of safety measures adopted. Good Manufacturing Practices (GMP), Standard Sanitary Operating Procedures (SSOP) and Standard Operating Procedures (SOP) were developed and documented as pre-requisite programs for HACCP plan development. The product description, intended uses, flow diagrams and plant schematic diagrams were constructed and potential hazards associated with entire process from raw material reception to dispatch of the end product were identified by critically evaluating each processing step. The microbiological, chemical and physical hazards and their significance and likely occurrence at each step of the process were observed and arisk assessment matrix was used to analyze the significance of the hazards. Then Critical Control Points (CCP's) were determined based on CCP decision tree. The CCP's of steam boiled crab meat production line were identified as the receiving of raw materials, steam cooking, picking of crabs and chill/cold storage. Then Critical Limits of identified CCP's were established using government regulations, company policies, proved scientific data with effective monitoring activities, corrective actions and verification procedures and the number or percentage of live crabs, steaming temperature of 15 minutes at 100 °C, cooling crab meat temperature of 4.5 °C or less within 2 hours during or after picking are identified as the critical limits. Corrective actions were established for deviations that observed during monitoring such as, supplying of wet sacs, removing the improperly cooked crab meat. Finally, a HACCP plan was developed and verified for its validity. Key Words: - Critical control points; Critical limits; HACCP; Hazards; Pre-requisiteItem Development of Value Added Stirred Yoghurt Rippled with Cooking Chocolate Syrup(Uva Wellassa University of Sri Lanka, 2010) Ranasinghe, M.K.; Mudannayake, D.C.; Abeysinghe, A.M.N.L.; Rupasinghe, L.; Vidanarachchi, J.K.Developing a yoghurt incorporating cooking chocolate syrup is attempted with an aim of adding value to conventional yoghurt by increasing the organoleptic profile of the product. The composition of the conventional stirred yoghurts were modified slightly by varying gelatin percentages as 0.5%(w/w), 1.0%(w/w) and 1.5% (w/w). Best gelatin percentage was selected by sensory evaluation using 07 trained panelists. Stirred yoghurts prepared with selected gelatin percentage were rippled with 6.5 ml of chocolate syrup of three concentrations, 40%, 50% and 60% (percentage by weight). Chocolate incorporated stirred yoghurts were evaluated by using 30 untrained panelists with 5 point hedonic scale to assess sensory attributes such as, colour, appearance, chocolate flavour, sweetness and overall acceptability. Sensory data were analyzed by friedman non-parametric statistical method while titratable acidity and pH were analyzed by one-sample t-test in MINITAB 14. Shelf life determination was done by analyzing titratable acidity, pH, yeasts and moulds, total colony count (TCC), coliforms and Escherichia coil at two days intervals for 15 days comparing with the plain stirred yoghurt which was chosen as the control. Stirred yoghurt prepared with 50% chocolate syrup concentration showed higher (P<0.05) preference with all sensory attributes except appearance. The pH and titratable acidity of the above concentration was significantly higher (P<0.05) compared to the control at day 3. Coliforms, Escherichia coil and Yeast and mould counts were in compliance with specifications in Sri Lankan Standards for the set yoghurt during 10 days of refrigerated storage. Based on the results it can be concluded that stirred yoghurt rippled with chocolate syrup prepared with 0.5% gelatin and 50% chocolate syrup concentration has the highest sensory attributes with 09 days of shelf life at 4 °C temperature. Key Words; Stirred yoghurt, Gelatin, Chocolate SyrupItem Develpoment of Breeding Technology for Endemic fish, Beiontia signata(Uva Wellassa University of Sri Lanka, 2010) Ossen, S.O.M.R.; Mudelige, A.R.; Jayamanne, S.C.Belontia signata is an endemic freshwater fish found in slow flowing, shallow, clear water streams usually habituated with pebble or sand substrate, shaded streams and rivulets of Sri Lanka. The species has a high demand in the international market but the production is low as the breeding and rearing technology of B. signata is not well established. The present study aims to develop breeding and rearing technology of B. signata in captivity. Differentiation of sex is difficult in B. signata but by closely observing the morphological characteristics such as colour of the body and colour of the eyelid sexes were identified with an accuracy of 100%. Males have bright body color and females have dark body color in calm environment and the eyelid of the male is red while it is black in females. Differences in caudal fin characteristics were also observed but the accuracy of using it for sex differentiation is low (55%). The caudal fin of the male bares more filaments than that of females. Trials were conducted to investigate the space and availability of hiding places for breeding B. signata. Another experiment was conducted to find out the most suitable feed for the growth of fry using two live food species, microworm and Artemia nauplii. It is difficult to get B. signata to start breeding but when started they spawn after every 14 days of last spawn. The results revealed that B. signata prefers spacious long tanks (P<0.05), calm environment (P<0.05) and hiding places (P<0.05) for their breeding. In average a female produced 81 ± 27 (n=7) eggs and the total length of fry varied between 9.1 cm - 11.8 cm. Duration of development stages were, egg to hatchling 36-48 h, hatchling to post larva stage 3-4 days at temperature range of 25.75-28.76 °C and pH range of 7.4 - 7.6. Post larvae fed with Artemia exhibited the highest growth (P<0.05) compared with microworm (Anguillula sp.) The fry can be fed on formulated feed after 35 days. The study established the breeding technology of Belontia signata successfully in captivity. Key words: Belontia signata, Breeding, Ornamental fishItem Effect of Slaughtering Age Sex of Strain Cobb and Hybro on Cutup Weights(Uva Wellassa University of Sri Lanka, 2010) Pathmanathan, P.; Nambapana, N.M.N.; Jayasena, D.K.D.D.; Weerasooriya, G.The qualitative properties of the meat are of major importance for poultry processing, since meat is now widely consumed as cuts or as processed products. The aim of this study is to evaluate the effect of slaughtering age, sex and strain Cobb and Hybro PG+ on cutup weights. The experiment was conducted with 192 broilers of two different strains (Cobb and Hybro) which were reared in a fully automated, closed house system at Crysbro Group of Company, Jayamalapura, Gampola. Birds were slaughtered at the age of 33 to 42 days. All broilers were kept on a 12 hours starvation period then weighed before slaughtering. At the end of processing, carcasses were portioned into five different parts such as Leg, Breast, Back, Wing and Neck and weighed to the nearest ±0.01 g. Data were analyzed by Multiple Regression employing sex and strain as two dummy variables. Age of birds was taken as a quantitative variable. The results revealed that all variables except the Neck% varies significantly with age (P<0.05). All variables have varied significantly with the strain (P<0.05). Sex had shown a significant effect (P<0.05) on Neck (N %) and Back (B %). Wing (W%), Breast% (Br %) and Leg (L %), have increased with slaughtering age (P<0.05) while Back (B %) has decreased with slaughtering age. No change observed in Neck (N %) with the slaughtering age. Processed weight of male was higher than that of female in both strains. Strain Cobb was identified as the most suitable strain for portioning as expensive cut percentages such as Breast% and Leg% are higher in Cobbs than Hybro PG+. At 38 days of slaughtering age, strain Cobb produced average 2.143 kg of live weight, Back 15.19%, Wing 7.68%, Leg 23.0%, Breast 27.61% and Neck 4.43%. Therefore, strain Cobb could be used to obtain high carcass weight or expensive portions from 38 days of age. Key Words: Hybro PG+ , Cobb, Strain,Carcass weight, StarvationItem Effect of Habitat Alteration on Avifaunal Diversity of the Riparian Mangrove Ecosystems Associated with Nilwala River(Uva Wellassa University of Sri Lanka, 2010) Samarasekara, W.G.K.H.; Chandana, E.P.S.Conservation and management of riparian habitats for wild life and sustainable human use have become challenging tasks amidst the present day development activities and other human influences. Riparian habitats especially closer to the urban areas are severely influenced by garbage dumping. A mangrove ecosystem associated with Nilwala riparian system (Matara) has been recently transformed into a garbage dumping site. We have investigated the diversity and the abundance of avifauna at this dumping site and a Sonneratia dominated mangrove habitat associated with Nilwala River. Bird counts were obtained weekly in each habitat along transects for six months (March — September, 2009). Vegetation characters and diversity of each habitat were also investigated. The total number of species recorded at eastern and western areas of the dumping site and mangrove habitat were 33, 48 and 61 respectively. Shannon-Weiner Index calculated for bird diversity were 1.56 ± 0.06, 2.65 ± 0.03 and 2.77 ± 0.03 for eastern area and western area of the dumping site and mangrove ecosystem respectively. Cattle egrets, Crows, Mynahs and Lapwings were highly abundant at the dumping site while Sunbirds, Bulbuls, Barbets, Flower peckers and loras were abundant in the Sonneratia dominated mangrove habitat clearly indicating habitat bird species relationships. These results indicate the importance of the mangrove ecosystem in providing habitat for wider range of species. Bird diversity among the study sites correlated with the magnitude of the vegetation degradation at each site. Birds associated with the dumping site were threatened with fire, obnoxious gases and polythene. Species richness was correlated with the degree of transformation at the dumping site. There was no statistically significant correlation between the bird diversity and plant diversity indicating the other factors affecting the bird diversity .pattercis7:These data will be useful in conservation, and management of riparian and mangrove ecosystems. Key. Words: Nilwala River, Riparian habitats, Mangrove ecosystem, Garbage durtYping site,'VegeWtion, BirdsItem The Effect of Overrun and Storage Temperature on Melting Resistance of Ice Cream(Uva Wellassa University of Sri Lanka, 2010) Basnayaka, B.M.U.; Mudunnayake, D.C.; Abeysinghe, A.M.N.L.; Samarasekara, C.P.; Silva, K.F.S.T.Meltdown behaviour of ice cream is most important factor when considering the product quality. The aim of the study is to find the effect of overrun and storage temperature on melting resistance of ice cream. Nine samples of vanilla ice cream were prepared with the combination of three overrun percentages (90%, 100%, 110%) and three storage temperatures (-28 °C, -20 °C, -15 °C). The meltdown test was carried out to check the meltdown behaviour of nine treatments. Complete Randomized Design with two factor factorial was used to check the interaction of both storage temperature and the overrun. The treatments were organoleptically evaluated for taste, appearance, body/texture, mouth feel, overall acceptability and melting resistance using 25 inhouse panelists with 5 point hedonic scale. Statistical analysis of sensory data was done with Friedman non-parametric test. Physicochemical (fat, pH, total solid, specific gravity) and microbiological analyses (coliform, total plate count) were done for ice cream mixture. Overrun and the storage temperature have a significant impact (P<0.05) on the meltdown of ice cream. There was a significant interaction (P<0.05) between the overrun and the storage temperature on meltdown behaviour of ice cream. The lowering storage temperature and increasing the overrun both positively affected to melting resistance of ice cream. The 110% overrun percentage with -28 'C storage temperature gave the best combine effect contributed towards melting resistance. Except taste other sensory attributes were significantly different (P<0.05) in nine treatments. Highest scores for melting resistance and appearance were obtained in 110% overrun with -28 °C storage temperature whereas highest scores for mouthfeel, body/texture and overall acceptability were obtained in 100% overrun with -20 °C storage temperature. Too high overrun and lowest storage temperature adversely affect on sensory attributes. Physicochemical and microbiological results revealed that ice cream mixture was in accordance with the Sri Lanka standards specification for ice cream. Key Words; Ice cream, Overrun, Storage temperature, Melting resistanceItem Effect of the Flock Age and Eggs Storage Time On the Hatchability and Apparent Fertility of Broiler Grandparents Stock Eggs(Uva Wellassa University of Sri Lanka, 2010) Ekanayake, I.K.D.C.B.; Nambapana, N.M.N.; Jayasena, D.K.D.D.; Sathtarasinghe, D.A.; Samarasinghe, K.This research was conducted to determine the effects of flock age and storage time of eggs on the hatchability, apparent fertility, hatch of fertile and embryonic mortality of 30 to 59 weeks aged broiler grandparent eggs. The experiment was conducted with eggs from Cobb 500 broiler grandparent breeders from 30-39 weeks, 40-49 weeks and 50-59 weeks of age. For each age groups eggs were stored at 12-15 °C and storage time grouped as 1-8 days, 9-16 days and 17-24 days respectively. After the storage period, eggs of all the groups were incubated for 21 days in single stage incubator. After 21 days chicks were counted and the hatchability was determined. Unhatched eggs were broken to determine fertility, and if fertile, the stage of embryonic death was recorded. The results indicated that the storage period significantly affects the apparent fertility, hatchability, hatch of fertile, early dead, mid dead and late dead, total embryonic morality and contaminated eggs but not for pips (P<0.05). The best apparent fertility, hatchability and hatch of fertile (96.56±0.24, 87.28 ±0A5, 90.39±0.50) and lowest percentages early dead, mid dead and late dead (3.72±0.45, 1.00±0.17, 2.67±0.19) were obtained in 30-39 weeks flock age group. The Flock age significantly affects ( p < 0.05) on apparent 'fertility, hatchability, hatch of fertile, late dead and contaminated eggs but not on (P>0.05) early dead, mid dead, total embryonic morality and pips. Combined effect of Flock age x storage period did not have a significant effect (p > 0.05) on hatchability, apparent fertility, hatch of fertile and embryonic mortality. It is evident that, the eggs of 30-39 weeks flock age group stored within 1-8 days period had the highest hatchability (87.28 ±0.45) and the eggs of 50-59 weeks flock age group that stored within 17-24 days had the lowest hatchability (60.17 ± 1.51). The study shows that the eggs which were stored for a shorter period in the storage have given higher hatchability than the eggs stored for a prolonged period in the storage. Key words: Apparent fertility, Hatchability, Embryonic mortality, Flock age, Storage periodItem Improve the Export Quality of Sword Fish Steak by Incorporating Low Valued Fish (Lates calcarifer, Catia catia, Lutjanus campechanus)and Root Crops(Solanum tuberosum,Ipomoea batatas, Solenostemon rotundifolius)to Reduce thw(Uva Wellassa University of Sri Lanka, 2010) Niruba, S.; Abeyrathne, E.D.N.S.; Jayamanne, S.C.; Jayasena, S.H.Sword fish has low saturated fat, contain high-quality protein, and provides essential vitamins and minerals. Sword fish is vulnerable to contamination by toxic pollutant mercury and making people ill via food. Sword fish steak is a value added product which includes low valued fish such as Lates calcarifer or Calla catla or Lutjanus campechanus and root crops as Solanum tuberosum or 1pomoea batatas or Solenostemon rotundifolius in order to reduce the initial mercury of Sword fish. Preliminary investigations were conducted to determine the suitable levels of ingredients which have low level of mercury, to produce a value added Sword fish steak. The best recipe was selected based on the lowest level of mercury content of ingredients. Low valued fish was incorporated at 30%, 25%, and 20% by weight of whole amount with 50% of Sword fish respectively and root crop incorporation was at 10%, 7.5%, and 5%. Other ingredients were changed accordingly. Mercury test showed that 30% of fish is suitable to incorporate with 50% of Sword fish in order to reduce the initial mercury content (P<0.05), whereas 10% of root crop is suitable to incorporate with 50% of Sword fish (P<0.05). Catla catla was the best fish species to incorporate with Swordfish in order to reduce initial mercury content (P<0.05). The sensory results indicated that the mixture of Sword fish (50%) and Lates calcarifer (30%) is more accepted for value added Sword fish steak preparation (P<0.05). Proximate analysis showed that the mixture of Sword fish and Red snapper sample had the highest crude protein. Shelf life study was conducted for six weeks and results revealed that Water Holding Capacity (WHO), Thio Barbituric Acid (TBA) values have increased (P<0.05) while pH value (P<0.05) is reduced. The mixture of Sword fish and Lutjanus campechanus was found to be the best combination for fish steak. Key words: Mercury, Sword fish, Root crop, Value added fish.Item Investigation of Occurrences of Mercury Level in Tuna Fesh (Thunnus albacares) in Relation to it Habitat and Size Variation(Uva Wellassa University of Sri Lanka, 2010) Weththasinghe, M.P.; Abeyrathne, E.D.N.S.; Jayamanne, S.C.; Karunarathne, B.Mercury is poisonous to human being and the level of mercury in fish is regarded as high when it exceeds 0.3 ppm. Mercury level is a hazard point in fish processing and finding ways in reducing the hazards of mercury is important for export market. In this study, distribution of mercury in yellowfin tuna in relation to its habitat and size was investigated. Three hundred and sixty samples of fish were collected from 120 individuals from four fish landing sites; Galle, Trincomalee, Dondra, and Negombo. From each fish three samples were collected from head, underneath the pectoral fin and tail end respectively. Mercury content in each part was analysed using Atomic Absorption Spectroscopic method. Total mercury levels in four landing sites; Galle, Trincomalee, Dondra, and Negombo ranged from 0.0733 ppm to 0.2225 ppm with reference to yellowfin tuna. Highest mean mercury level (0.1668 ppm) and highest variation of mercury (±0.0327) was recorded at L.ondra. The lowest mean mercury level (0.1048 ppm) was recorded at Galle. Mercury level in tuna harvested from eastern coast of Sri Lanka was significantly higher than the mercury level in tuna harvested from western coast. This suggests that mercury gets distributed through oceanic currents. Weight and mercury level of tuna showed a positive correlation (R2 = 0.123) while fork length of fish and mercury level of fish has shown a negative correlation (R2 = 0.123). Body location of the fish has no significant effect on the deposition of mercury in tuna. Keyword: Mercury level, Yellowfin tuna, Landing site, Body location, WeightItem Investigation of Regions Free of White Spot Syndroms Virus Contamination in Wild P. monodon Brooders to be Used as Broodstock Resoure for Shrimp Hatcheries(Uva Wellassa University of Sri Lanka, 2010) Nathiya, M.Y.F.; Wijegoonawardane, P.K.M.; Bulumila, P.B.A.I.K.; Jayamanne, S.C.At present White Spot Disease (WSD) is one of the most serious viral diseases affecting farmed shrimp species globally. The causative agent, White Spot Syndrome Virus (WSSV), is extremely virulent, and has a wide host range and can also be inherited. The present study reports the prevalence of WSSV, in the wild P. monodon brooders collected from different geographical locations around Sri Lanka and analyzed using Polymerase Chain Reaction (PCR). Out of 156 selected brooders, a total of 60 individuals were positive for WSSV either by 1-step or 2-step nested PCR (nPCR). Out of 60 positive samples, the infection intensity was mild in 42 brooders while the other 16 showed higher infection intensity. The overall percentage positivity was 38.46% (60 of 156; 95% Confidence Interval of 30.19% to 45.93 %) and revealed that the brooders along the coast of Sri Lanka were infected by WSSV and they can act as carriers. Among the different geographical locations Negombo displayed the lowest WSSV prev.alence significantly (P<0.05). WSSV prevalence in North Western, Eastern and Western province was found to be 61.54%, 57.69% and 28.44% respectively. The WSSV isolates present in brooders were subjected to 2-step WSSV genotype nPCR, the brooders contained 5 different TRS (Tandem Repeat Sequence) genotypes (4, 6, 9, 14 and 15-TRS) and the 6¬TRS was the most predominant. As earlier studies have shown that 6-TRS type was commonly associated with disease outbreaks, it could be speculated that major route of WSSV transmission in Sri Lanka could be vertical. More information from expanded geographical locations around Sri Lanka would allow zoning of WSSV free zones and to formulate better P. monodon broodstock management strategy to sustain the shrimp industry in Sri Lanka. As a precautionary measure and to control further contaminations of the wild, strict bio-security measures should be adhered during WSSV outbreaks. Key words: White spot syndrome virus (WSSV), Nested PCR (nPCR), Polymerase Chain Reaction (PCR)