Research Symposium-2013
Permanent URI for this collection
Browse
Browsing Research Symposium-2013 by Subject "Animal Production Technology"
Now showing 1 - 3 of 3
Results Per Page
Sort Options
Item Comparison of Properties of Leather Made using Plant Oil and Fish Oil as Fatliquors(Uva Wellassa University of Sri Lanka, 2013) Dunukedeniya, D.M.H.E.; Samaraweera, A.M.; Tharangani, R.M.H.; Wickramasingha, W.The skin of animal which has been processed to retain its flexibility, toughness, and water proof nature is known as leather (Deluca and Longley, 2008). Leather is a durable and flexible material created via the tanning of animal raw hide and skin, primarily cattle hide. In shoe making process flexibility of the leather is very important. In addition to that leather should be water proof to avoid wearing leather clothes, shoes, hand bags and etc. Major leather making processes involves soaking, tanning, retanning, fatliquoring and finishing (Anon, 2011). Among the steps, fatliquoring is the most critical step in the leather manufacturing procedure. Fatliquoring is the process of introducing oil into a skin following tannage but before the leather is dried (Sivakumar et al., 2007). Therefore, this research was carried out to introduce Castor oil and Gingerly oil as fat liquors as a replacement for high cost fish oil. Methodology This study was carried out at Ceylon Leather Products PLC (CLPLC). The laboratory analysis was done at CLPLC and Uva Wellassa University laboratories. For the fatliquoring purpose, castor oil and gingerly oil were selected according to the lubrication power and unsaturation level of the oil. Then, the selected oils were sulfated using 10% and 20% sulfation levels (Anon, 2011) and were used for the fatliquoring purpose, where fish oil was used as the control. The wet blue of cow hides were selected which used for manufacturing of cow tung lining leather. surface area were selected and divided into five samples. After fatliquoring, retanning, toggle drying and staking was carried out for all treatments with equal time and relevant chemical recipe. Finally, the finishing of leather was done by applying color using hand pad and wax using spray machine. Finally the tensile strength and distention were measured using a universal testing machine and a lastometer, respectively. Then sensory evaluation was conducted to evaluate the softness, fullness, loose grain, oiliness in leather surface and the overall acceptability using 10 trained panelists. The sensory data were analyzed using non-parametric procedure, using the Friedman test incorporated in MINITAB 16 software package. Complete Randomized Design (CRD) was used and data obtained were analyzed using analysis of variance (ANOVA) incorporated in MINITAB 16 with 95% confidence level (p=0.05). Results and Discussion There is no significant difference in distension of the leather versus different fat liquors used (p>0.05). However, the highest and the lowest mean values for distension were given by gingerly oil with 20% sulfation level (according to the weight of the oil) and castor oil with 10% of sulfation level (according to the weight of the oil), respectively (Figure 1). Higher sulfation levels in oil resulted in higher values in distension due to increased penetration ability of oil into the hide (Anon, 2011).Item Development of Standard DNA Size Markers for Short Tandem Repeat Loci BM1818 and BM1824 of Cattle DNA Typing in Sri Lanka(Uva Wellassa University of Sri Lanka, 2013) Nugapola, N.W.N.P.; Bulumulla, P.B.A.I.K.; Fernando, T.S.R.; Illeperuma, R.J.Cattle are the most common type of livestock animal raised for meat, dairy, as draft animals and various other purposes. Sri Lankan cattle population mainly consist of indigenous cattle “Sinhala batu cattle”, European pure breeds (Jersey, Friesian, Ayrshire), Indian cattle breeds (Sahiwal, Sindhi, Tharparkar), and their crosses. Identification and traceability of cattle and their products is extremely important for proven of ownership, exploration of pedigree and animal disease control. Traditional identification methods are less effective and associated with many economic, cultural and ethical concerns and are not reliable methods of establishing maternity or paternity of cattle. Deoxyribo Nucleic Acid (DNA) based identification is based on the unique, unalterable, inherited DNA profile of an individual animal as an identifier. Testing the Short Tandem Repeats (STR) of DNA in establishing the identity and parentage is widely used for humans in Sri Lanka. However DNA based identity testing methods are needed to be developed for cattle in order to use it as an accurate method than conventional methods to address problems of cattle identity and traceability. Currently there is no proper procedure of DNA based of identification in Sri Lanka due to the unavailability of standard DNA size markers and there is an urgent need of developing standard DNA size markers for cattle STR (allelic ladders) for accurate genotyping of an individual. Therefore the present study was conducted to develop standard DNA size markers for STR loci BM1818 and BM1824. Methodology Selection of loci Two bovine specific STR markers (BM1818, BM1824) recommended by the Food and Agriculture Organization (FAO) and the International Society for Animal Genetics (ISAG) (FAO, 2011) and previous studies done by Goor and Van de (2011) were selected for this study. Sample collection and DNA extraction Blood samples (n=38) and tissue samples (n=12) were randomly collected from unrelated animals from different areas of the country according to the recommendations provided by FAO 100 extraction protocol described by Phillips (2009) with minor modifications. DNA from tissue samples was extracted by ChargeSwitch Forensic DNA Purification Kit (Invitrogen™, Life Technologies Corporation) according to the kit’s manual. PCR amplification PCR amplification of extracted DNA samples was carried out with 5 µL of genomic DNA in a 50 µL reaction volume, consisted of 5 µL of 10X STR buffer (DreamTaq Green Buffer - Thermo Scientific), 5 µL of each dNTP (Guangzhou Geneshun Biotech Ltd.), 5 µL of primer (FAO, 2011 and Goor and Van de 2011) (Integrated DNA Technology), 0.30 µL of Taq DNA polymerase (DreamTaq-Thermo scientific) and 30 µL of sterilized distilled water. The PCR reaction was carried out in a Veriti 96 well thermal cycler (Applied Biosystem, USA) under the following PCR cycling conditions (Sodhi et al., 2006): 2 min at 94 °C, followed by 30 cycles of 1 min at 94 °C, 1 min at annealing temperature (56 to 62 °C) of each primer, 1 min at 72 °C, and final extension of 10 min at 72 °C. Subsequent to PCR, the products were subjected to 3 % w/v agarose gel electrophoresis to verify the success of the PCR reaction. Then the PCR products were subjected to 7 % denaturing polyacrylamide gel electrophoresis. Amplified products were detected using DNA Silver Staining procedure described by Bassam et al. (1991) and Promega technical manual. Allelic ladder construction Allelic ladders were constructed by two methods as follows (1) DNA samples that can contribute to maximum number of polymorphic alleles to each locus were selected, pooled and amplified by PCR reaction (100 µL reaction volume), (2) PCR products that can contribute to maximum number of polymorphic alleles to each locus were selected and pooled to create the allelic ladders. Results and Discussion According to the Table 1, allelic range of the BM1818 locus was from allele 11 to 21. The highest frequency was shown by allele No.18 at a percentage of 35.0 percent. Allele 11 had the lowest frequency with 1.3 percent. When considering BM1824 locus, allelic range was from allele 11 to 19. The highest frequency was shown by allele No.13 at a percentage of 34.1 percent. Two alleles (11 and 18) showed the lowest allelic frequency of 1.2 percent.Item Selecting Low Cost Freeze Dried Culture for Curd to Replace Existing Starter Culture(Uva Wellassa University of Sri Lanka, 2013) De Silva, J.H.I.G.; Abesinghe, A.M.N.L.; Perera, M.N.P.Curd is a thick, sour, well known fermented milk product having close resemblance to yoghurt. It has a distinct taste, richness and delicacy. It is not only refreshing and delicious but nutritious, healthy and easily digestible. Curd is an integral part of Indian diet and possesses therapeutic and dietetic properties (Gupta and Prasad, 2000). Curd is also known as probiotic or functional food as it possesses live lactic acid bacteria. Benefits of consuming curd are; enhanced immune response, balancing of fecal enzymes and intestinal micro flora, prevention of cancer, antibiotic therapy, reduction of serum cholesterol and risk of coronary heart diseases, antagonism against food borne pathogen, tooth decay organism and anti-tumor activity (Pattnaik and Mohapatra, 2000). Bacterial cultures, known as starters are used in manufacturing of curd, yoghurt, kefir and other cultured milk. The starter is added to the product and allowed to grow there under controlled conditions. During fermentation, bacteria produce substances which give the cultured product its characteristic properties such as acidity, flavour, aroma and consistency. Drop in pH, which takes place when the bacteria fermenting lactose to lactic acid, has a preservative effect on the product, while at the same time the nutritional value and digestibility are improved (Rubiga Sivapatham, 2001). Dairy starter cultures are carefully selected microorganisms, which are deliberately added to milk to initiate and carry out desired fermentation under controlled conditions. Most of them belong to lactic acid bacteria (Lactococcus, Lactobacillus, Streptococcus and Leuconostocs).The different starter used in the manufacture of curd includes Lactococcus. lactis, L. cremoris, Streptococcus thermophilus, Lactobacillus bulgaricus, L. plantarum and lactose fermenting yeasts. The main objective of this study was to select a most cost optimized starter culture to replace the existing composite starter cultures, without changing its organoleptic properties. Methodology Curds were prepared according to the standard procedure (SLS part 2:1989). Two starter cultures were used (A and B) which were lower in cost than the existing starter culture. Organoleptic characteristics of curds prepared with A and B were compared with the curd thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus and Bifidobacterium species and culture type “B” and Streptococus lactis subsp. lactis biova diacetylactis. Completely Randomized Design (CRD) comprising three treatments with four replicates was used as the experimental design. Parametric data analysis was done using ANOVA for significance under α = 0.05 level using MINITAB 15 statistical software package. Non parametric data analysis was done by Friedman non-parametric test using MINITAB 15 statistical software package. The sensory evaluation was carried out with seven trained panelists and 23 untrained panelists using nine point hedonic scale to assess sensory attributes of appearance, flavour, texture, mouth feel and overall acceptability. Shelf life of the curd prepared was determined by analyzing titratable acidity, pH, yeasts and moulds, coliforms at five days intervals for 35 days and compared with the control. Results and Discussion According to the figure 1 there was no significant difference between sensory attributes of appearance, flavour, texture, mouth feel and overall acceptability of “A”, “B” with the control (P>0.05). However, curd prepared with culture type “A” was rejected due to prolong setting time compared to control. Culture type “B” was selected as the most cost optimized starter culture which gives similar properties and used for further analysis.