Research Symposium-2016

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The Aspects on Reproductive Biology of Blue Swimming Crab Portunus pelagicus, (Linnaeus, 1758) in Mannar Area
(Uva Wellassa University of Sri Lanka, 2016) Abeygunawardana, A.P.; Jayamanne, S.C.
Blue swimming crab fishery is a newly emerging export oriented fishery in North and North-Eastern provinces of Sri Lanka. Since the exploitation is heavy in these areas establishment of management strategies are important for sustainability of the fisheries. Hence the aspects on reproductive biology such as maturity stages, pre-spawning and post spawning fecundity, size at first maturity and gonadosomatic index of the Blue swimming crab (Portunus pealagicus) in Mannar area were studied during the period, May to July, 2015. The fecundity was estimated using Gravimetric method. Six ovarian development stages, immature, developing, early Mature, late mature, ripe and spent were identified in non ovigerous crabs and five ovarian development stages, light yellow ovaries, pale yellow ovaries, pale orange ovaries, black colour ovaries and grey colour ovaries were identified in ovigerous female crabs. The size at first maturity was determined as 57.5 mm carapace length and carapace width 113.50 mm. The pre spawning fecundity estimates ranged from 105874 to 516000 in the crabs of 133 mm to 158 mm carapace width. The post spawning fecundity estimates ranged from 537600 to 1739000 in the crabs of 121 mm to161 mm carapace width. The pre spawning fecundity and the post spawning fecundity showed positive correlations with the carapace width, carapace length and the body weight (P<0.01). The Gonadosomatic Index of the female crabs varied from 0.94+0.0208 in immature crabs to 30.6 +0.8048 in matured crabs. More than 80 % of the catches contained immature crabs while percentage of ovigerous females was 8%. High exploitation of immature crabs and ovigerous crabs may have serious impacts on the sustainability of the Blue swimming crab fishery in future. Keywords: Carapace length, Pre spawning fecundity, Post spawning fecundity, Reproductive biology.
Assessment of Microbiological Quality in Set Yoghurt Production Line at a Commercial Dairy Processing Plant
(Uva Wellassa University of Sri Lanka, 2016) Ranasinghe, T.D.W.; Madakumbura, M.G.C.S.; Abeyrathne, E.D.N.S.
A study was conducted to find out microbial contaminations, sources and preventive measures in the set yoghurt production line in Pelwatte Dairy Industry Limited (PDIL) at Buttala. Samples were collected at all the processing steps and from raw ingredients and UV splash water. Swab samples were collected from processing vats, CIP tank and permanent workers' hands. Air samples were taken from Air Condition (A/C) plant, table fans and yoghurt filling area. Quality of samples was assessed using microbiological (total colony count, Coliform, yeast and moulds) properties. Pasteurized yoghurt mixture samples (sorbate added mixture, culture inoculated mixture and filling mixture) were detected after an effective pasteurization process (92°C, 5 minutes). Further analysis of contamination points showed the presence of yeast and mouldin the air samples, UV splash water and swabs of the exposed processing vats such as balance tank and CIP tank. However, the enclosed processing vats such as mixing vat and filling vat were free from yeast and mould after CIP cleaning using sterilized UV splash water (100°C, 2 minutes) as final rinsing agent. Balance tank was always exposed to the outer environment during manufacturing process and culture inoculation vat was opened twice after CIP. Yeast and mould were detected in both vats. Yeast and mould were consistently detected in air samples and simultaneously the swabs of permanent workers' hands. Table fans were close to workers and filling area. Hence, it can be concluded that air obtained from A/C plant and fans was the contamination source of yeast and mould. Microbiological quality of set yoghurt can be improved by using clean and proper ventilation, minimizing the exposure of processing area to outer environment and frequent cleaning of air filters in A/C plant, while maintaining the basic manufacturing steps. Keywords: Set yoghurt, Microbial contaminations, Sources, Air
Comparison of Meat Quality Traits of Scalded and Non-scalded Broiler Chicken Meat
(Uva Wellassa University of Sri Lanka, 2016) Iromi, S.T.T.; Jayasena, D.K.D.D.
The aim of this work was to investigate the physicochemical and sensory characteristics of scalded (SBC) and non-scalded broiler chicken (NSBC) breast meat. Six birds were randomly selected from the processing line of New Anthoney's Farms (Pvt) Ltd before and after scalding process which used as treatments. Proximate composition of breast meat of each bird was determined as outlined by ADAC (1995). Measurement of color was determined by using a colorimeter (CR-410, Konica minolta, NIC., Japan). Measurement of pH was determined by using a pH meter (PH700, Eutech instrument, Singapore). Cooking loss was determined by heating the samples up to 85°C for 30 min in a water bath (LWB-IIID, Daihan labtech Co.LTD., Korea). Analysis of variance was conducted by the (ANOVA) and the General Linear Model using SAS program version 9.1 (SAS, 2002, SAS Institute, Cary, NC, USA). Mean Separation was analyzed by Duncan's multiple range tests at P<0.05. SBC contained higher protein but lower fat content than NSBC and no differences in ash and moisture content. Lower fat content in SBC is, dissolve the fat in hot water used in scalding tank. L*, a* and b* values were not significantly difference (p<0.05) between NSBC and SBC. Higher pH values were shown by NSBC and no any significant difference of cooking loss in NSBC and SBC. In higher temperature, glycolytic potential will increase and more lactic acid will produce. That can be the reason for the high pH value in NSBC. It will reduce the ultimate pH of the carcass. Based on the results of the sensory analysis, there was a significant difference (p<0.05) in overall acceptability. Reason for this difference can be, a niche market (Buhari Hotel) existing for NSBC. Keywords: Scalded, Broiler, Non-scalded, Physicochemical, Sensory
Comparison of Quality Characteristics of Breast Meat between Sri Lankan Indigenous Chickens and Commercial Broilers at Retail
(Uva Wellassa University of Sri Lanka, 2016) Senarathne, O.D.; Rajapaksha, R.B.G.S.K.; Jayasena, G.L.L.P.D.K.D.D.
With the aim of investigating the differences in the meat quality traits between Sri Lankan Village Chickens (VC) and Commercial Broilers (CB), physicochemical and sensory properties of breast meat from the two chicken types were assessed at their market age. Ten carcasses of VC were directly purchased from farmers rearing VC at Karuwalagaswewa and ten carcasses of CB were purchased from local market. Breast meat from each carcass was dissected. After trimming off visible skin, fat, and connective tissues, left half of each breast was minced separately and used for analysis of proximate composition, pH, and cooking loss. The remaining half of each breast was used for analysis of colour, water holding capacity, fatty acid composition and for sensory evaluation. Data analysis was done using SAS programme version 9.1. Breast meat of Sri Lankan VC had a higher crude protein content and a lower crude fat content than CB(p<0.05). However, no significant differences were observed in moisture and crude ash contents between the two types (p>0.05). Sri Lankan VC showed lower pH values in breast meat than CB, however the cooking loss and water holding capacity of breast meat were not differ significantly (p>0.05) between the two type. The L* values of breast meat from Sri Lankan VC were higher (p<0.05) while a* and b* values were lower (p<0.05) than those of CB. The content of polyunsaturated fatty acids in the breast meat including linoleic acid (C 18:2), eicosapentaenoic acid (C20:5), docosapentaenoic acid (C22:5), anddocosahexaenoic acid (C22:6) was higher (p<0.05) in Sri Lankan VC than that in CB. Additionally, Sri Lankan VC had higher (p<0.05) levels of n-3 and n-6 fatty acids. Results of sensory analysis revealed that breast meat of Sri Lankan VC had higher scores for taste, tenderness, and overall acceptability(p<0.05). In conclusion, Sri Lankan VC showed better physicochemical and sensory attributes than CB. Thus, the consumer preference for Sri Lankan VC may be partially explained by these distinctive quality characteristics. Keywords: Commercial broiler, Polyunsaturated fatty acids, Meat quality, Sri Lankan village chicken
Comparison of Quality Characteristics of Leg Meat Between Sri Lankan Indigenous Chickens and Commercial Broilers at Retail
(Uva Wellassa University of Sri Lanka, 2016) Rajapaksha, R.B.G.S.K.; Senarathne, O.D.; Sitva, G.L.L.P.; Jayasena, D.K.D.D.
With the aim of investigating the differences in the meat quality traits between Sri Lankan village chickens (VC) and commercial broilers (CB) physicochemical and sensory properties of leg (thigh and drumstick) meat from the two chicken types were assessed at their market age. Ten carcasses each from VC and CB were purchased directly from farmers who are rearing VC and from retail market, respectively. Leg meat from left half of each carcass was deboned separately, and then visible skin, fat, and connective tissues were trimmed off. Deboned meat was minced and used for analysis of proximate composition, pH, and cooking loss. The right leg of each carcass was used for analysis of color, water holding capacity, fatty acid composition, and for sensory evaluation. The results revealed that the leg meat of VC had a higher crude protein content and a lower crude fat content than CB (p<0.05). However, there was no significant difference in moisture and crude ash contents between the two breeds (p>0.05). Though VC showed lower pH and cooking loss compared to CB (p<0.05), the water holding capacity was not differed significantly (p>0.05) between the two types. The a* value was higher while L* value was lower in VC Compared to CB (p<0.05). This may contribute to the darker colour of leg meat from VC. The content of polyunsaturated fatty acids including linoleic acid (C 18:2), eicosapentaenoic acid (C20:5), docosatetraenoic acid (C22:4), docosapentaenoic acid (C22:5), anddocosahexaenoic acid (C22:6) was higher in the leg meat of VC than that in CB (p<0.05). Additionally, VC had higher levels of n-3 and n-6 fatty acids (p<0.05). Moreover, higher taste was recorded for VC compared to CB in sensory evaluation (p<0.05). In conclusion, VC showed better taste and physicochemical properties compared to CB. Thus, the consumer preference for VC meat may be partially explained by these distinctive quality characteristics. Keywords: Commercial broiler, Polyunsaturated fatty acids, Meat quality, Sri Lankan village chicken
Determination of a Suitable Hardening Medium for Micropropagated Anubias nana
(Uva Wellassa University of Sri Lanka, 2016) Kumari, A.M.S.M.; Jayamanne, S.C.; Chandrarathna, W.P.R.
Most of aquatic plant varieties are used in aquariums as ornamental plants due to their aesthetic and ecological value. The genus Anubias of the family Araceae is considered as one of the highly demanded plant types among other aquatic plant species. Among Anubias varieties, A. barteri var. nana is considered as a most cultivated and commercially important species. Micropropagation is currently applied to this plant as a tool for large scale multiplication of plants since the planting material has a very low multiplication rate. However, the high rate of mortality experienced by micro propagated plants during or following laboratory to outdoor transfer is still existing as a major limitation in large scale applications. Therefore, it is a requirement to develop an effective acclimatization procedure for a successful establishment and survival of plantlets. The present experiment was carried out in order to determine a suitable hardening medium for micropropagated Anubias nana using complete randomized design. The study was conducted at the Ornamental Fish Breeding and Training Centre, Rambadagalle. Four weeks old uniform sample of in vitro rooted Anubias nana plantlets were hardened by using five different potting media. Coir dust, coconut husks, clay brick shards, boggy soil and sand were used as different hardening media/treatments. Each treatment was replicated ten times. Every plantlet was provided with a constant amount (N: P: K-4:2: 1) of a commercial fertilizer in once a week. The performances of plantlets were measured by using survival rate and growth in each treatment. The measured growth parameters were number of roots and leaves, length of roots and leaves, fresh weight and dry weight of plantlets after 6 weeks of hardening period. Data were analyzed by using one way ANOVA and Tukey's test. The maximum survival percentage (100%) was obtained in coir dust, clay brick shards and sand. Out of five treatments of media, a significant difference (p<0.05) of root growth was shown by plantlets in coconut coir dust and sand. A significant difference (p<0.05) of leaf growth and weight was reported in plantlets in clay brick shards media. Keywords: Anubias nana, Micropropagation, Hardening
Determination of Growth Performances and Meat Quality of the Broilers Fed with Saccharomyces cerevisiae as a Probiotic
(Uva Wellassa University of Sri Lanka, 2016) Macelline, W.H.D.S.P.; Jayasena, D.K.D.D.; Tharangani, R.M.H.; Song, Z.
The study was carried out to find the effect of growth performance and meat quality parameters of broilers fed with Saccharomyces cerevisiae (SC) as a probiotic that can enhance the gut microflora and gut health of the broilers. Total 1050 day old "cobb 500" chicks were divided in to 7 experimental units randomly. Each experimental unit consists of 3 replicates with 50 birds in each replicate. Negatively control group (Ti) was fed with only basal feed while other six test groups were fed with basal feed with different dosage (0.6%, 1%, 1.4%) of SC in short term (age of 151 day to 8th day) and long term (age of 1st day to 35th day) such as 0.6%SC long term (T2) and short term (T3), 1% SC long term (T4) and short term (T5), 1.4% SC long term (T6) and short term (T7). Average initial body weight, average final body weight, average feed intake and average Feed conversion ratio values were calculated and the birds were slaughtered and organ weight, carcass weight, breast weight, thigh muscle weight, meat quality parameters (pH, cooking loss and water holding capacity) and proximate analysis of meat were measured at the age of 35" day. Data were analyzed by one-way analysis of variance using the General Linear Models (GLM) procedures of SAS (2004). Highest average feed intake (3.31 kg) (p value= 0.0041) and lowest average body weight gain (1.80 kg) shown by T 1. Highest average body weight gain shown by T6 (2.07 Kg) and T7 (2.06 Kg) (p value= 0.0001). T6 and T7 gave the lowest FCR (1.49 and 1.54) and highest FCR gave by Ti (1.83) (p value= 0.0001). The highest liver weight (0.036%) (p value= 0.0166) was shown by the T6 group. T4 and T5 are the most preferable in order. T6 has lowest pH value (pH 5.5) (p value= 0.0091) and T1 has shown highest water holding capacity (78.89) (p value= 0.0002). So that broilers fed with SC shown significantly high growth performance than negative control group (T1). SC was not shown any significant effect on meat quality parameters, proximate results and internal organs weight. So SC can use as a good growth promoter of the broilers. Keywords: Feed conversion ratio, Water holding capacity, Broilers, Probiotic
Determination of Meat and Meat Products Consumption Pattern of AIL Students in Uva Province
(Uva Wellassa University of Sri Lanka, 2016) Kumarasinghe, H.K.S.P.; Jayasena, D.K.D.D.; Wijesundera, K.K.; Mudannayake, D.C.; Nambapana, N.M.N.; Siyambalapitiya, J.
The factors affecting purchasing and consumption of meat are diverse and complex. The objective of this study was to identify different meat and meat products consumption patterns of AIL students in Uva province. A total of 58 schools were selected from Uva province. Pre-tested structured questionnaires were used to collect information from 1231 randomly selected students. Body Mass Index was calculated to detect the malnutrition condition of students. Collected data was analyzed using Microsoft Excel 2013 and Minitab 16. According to results, 85% respondents consumed at least one type of meat. Ninety percent of the participants consumed meat mainly at home. Among non-meat consumers, 48.39% had malnutrition condition. The religious believes (26.18%), allergies (15.71%) and antipathy for killing animals (46.07%) were the most popular reasons for not consuming meat. The most preferred meat types were chicken followed by beef, pork, and mutton, respectively. Among the processed meat types, most of students (57.52%) consume sausages and 4.35% of students consume meat balls. A total of28.82% students consume both meat balls and sausages. There was a significant correlation between the meat consumption and malnutrition. In addition, a significant correlation between meat consumption and sex, religion, income level and living place (urban or rural) were observed, but not with education level and occupation. Type of meat, price, and nutrition were the priority determinants that influenced the purchasing behavior of meat and meat products. It can be concluded that the meat and meat product consumption of A/L students in Uva province of Sri Lanka should be increased to reduce malnutrition and that awareness on processed meat products and different meat types should be increased. Key words: Body Mass Index, Consumption, Malnutrition, Meat, Uva Province
Determination of Residual Nitrite Levels in Chicken Sausage for Safe Consumption
(Uva Wellassa University of Sri Lanka, 2016) Sivarajah, K.; Edirisinghe, N.; Ariyasena, H.; Jayasena, D.K.D.D.
Nitrite is a precursor of carcinogenic N-nitrosamines during processing of meat products or under human stomach conditions, as well as having its own toxicity. The factors affecting purchasing and consumption of meat and meat products are diverse and complex. The objective of this study was to determine the addition of minimum residual nitrite salt to chicken sausage and determine the safe consumption by analysing microbial count including Clostridium botulinum. During this study, different amount of nitrite salt (90 ppm, 112.5 ppm, 125 ppm and 175 ppm) and nitrate salt (90 ppm, 112.5 ppm, 125 ppm and 175 ppm) were added for chicken sausage samples and stored at -5° C. Residual nitrite level was tested at day 1, day 15 and day 30 at -5° C by photo electro colourimeter to determine the minimum effective residual nitrite level for causing food borne disease by Clostridium botulinum. Ingoing nitrite level and nitrate level as 90 ppm was considered as a control in this study. Total plate count, Staphylococcus aureus, Total coliforms and Escherichia coli were checked weekly. Colour analysis, Lightness (Le), redness (a*) and yellowness (be) values were analysed at day 1 and day 30. pH was analysed at day 1 and day 30. Sensory analysis was done by using 7-point hedonic scale for 30 untrained panellists. Highest score was gone to 112.5 ppm nitrite and nitrate salt added for all the sensory parameters. Data was subjected to analysis of variance (ANOVA) with P<0.05 significant level by SAS. Duncan Multiple Range Test was performed to compare the mean value. The results revealed that residual nitrite level range from 4.55 ppm to 12.7 ppm was free from Clostridium botulinum. The results of the Total plate count, Staphylococcus aureus, Total coliforms and Escherichia coli revealed an acceptable limit of microbiological situation. Keywords: Residual nitrite, Clostridium botulinum, Staphylococcus aureus, Escherichia coli
Developing a Spectroscopy Technique to Determine Nitrate in Milk, which can be used as Confirmatory Test for Water Adulteration
(Uva Wellassa University of Sri Lanka, 2016) Herath, P.N.K.; Mangalika, U.L.P.; Wijesundara, R.R.M.K.K.
Cow milk contains numerous nutrients, therefore, it is identified as one of the most important food nutrient source besides breast feeding for infants and babies. Additionally, it is a good source to fulfill the nutrients for adults to meet their body requirements. However, farmers augment milk with water to surge the quantum of yield to get a better income. To mitigate the issue and to maintain the quality of milk, a simple spectrophotometric method was developed to assess the nitrates in milk and to use as a confirmatory test for water adulteration. Preliminary test was conducted at Veterinary Research Institute, Gannoruwa with thirty total milk samples (n=30) from Kandy district. It was observed that in15 ordinary milk samples,nitrate concentration ranged from lOppm 4Oppm. Whereas, pre identified water adulterated 15 samples gave nitrate concentration more than 4Oppm. The concentrations were statistically analyzed using paired t-test with a hypothesis to identify the nitrate difference of ordinary milk and water adulterated milk, this gave ap value of 0.000 which is less than 95% significance level and can conclude that with the water adulteration nitrate concentration in milk samples increase. Correlation between water adulteration and nitrate concentration was identified using Pearson Correlation. As a preliminary step Jaffna deep well water (130.0ppm) and Anuradhapura deep well water (20.18ppm) were added to a nitrate concentration known milk sample (28.96ppm). For Jaffna well water there was a strong positively correlation (R= 0.995). However for Anuradhapura well water, there was a negative correlation (It= -0.898). According to the present study, we were able to identify that, nitrate concentration in milk changes with water adulteration. Therefore, this method can be used as an accurately and prompt method to determine water adulteration in milk. Nitrate has an impact on human health as it is carcinogenic and also can cause bluebaby syndrome in babies. Therefore this technique can be used to determine nitrate in milk throughout the country, with that the government can make a Sri Lankan standard for the nitrate amount in fresh milk. Keywords: Nitrate, Cow Milk, Spectrophotometer, Water adulteration
Development of A Fish Burger Incorporating Sea Lettuce (Ulva lactuca) and Catla (Calla calla)
(Uva Wellassa University of Sri Lanka, 2016) Kumarathunge, R. N. C.; Abeyrathne, E.D.N.S.
Catla fish has limited scope for consumption due to presence of intermuscular bones. This investigation was carried out to develop high protein and fiber containing ready to eat catla fish burger, incorporating seaweed (Ulva lactuca). Control fish burger was prepared without adding seaweed. Recipe development was carried out with different levels of spices. Suitable amount of spices were determined by preliminary trials. Four different levels (0.5%, 1%, 1.5% and 2%) of Ulva lactuca powder were tested. On the basis of sensory evaluation results; 0.5% (w/w) incorporated seaweed sample was found suitable due to significance difference (p<0.05) in taste, color, flavor, appearance and overall acceptability. Cooked burgers were packed in polyethylene bags in safety manner for further use. Proximate analysis revealed that seaweed incorporated fish burger contains higher amount of protein and fiber compared to regular fish burgers. Color of the burgers treated with seaweed (Ulva lactuca) showed significant difference for a* value compared with control. Shelf life studies were carried out by using microbiology and pH tests. The present study of seaweed incorporated fish burger showed slightly increased in pH from 5.47-6.47 up to 14th day where no significant increase observed (p>0.05). When pH of the control burger ranging from 6.16-6.6 stored at freeze temperature (-18°C). E.coli and Salmonella they did not present in the both seaweed incorporated and control burgers which were negative in samples because of the hygienic preparation, handling ofproduct and it is not subjected to cross contamination. Proximate composition of seaweed incorporated catla fish burger recorded as 62.83%, 16.25%, 2%, 12.43%, and 7.21% respectively for crude moisture, protein, fiber, fat and ash. It can be concluded that 0.5% (wlw) Ulva lactuca incorporated fish burger increase not only the protein and fiber content but also it fulfil the nutritional requirement of consumer. Keywords: Fish burger, Catlacatla, Seaweed powder; Ulva lactuca
Development of a Prawn Flavored Spicy Cracker with Prawn Waste and Drumstick Leaves
(Uva Wellassa University of Sri Lanka, 2016) Martyn, A.M.L.K.; Abeyrathne, E.D.N.S.
Prawns are very important aquatic products in Sri Lanka. Prawn industry wastes are used as value-added human food, fish feed or to extract chitin. This research intended to produce high protein spicy prawn cracker with prawn waste and drumstick leaves. Prawn industry wastes (head, appendages, carapaces, and shell) were thoroughly washed, dried in hot air oven at 80°C for 4 hours and ground by a blender. Fine prawn head waste powder thus obtained was used for producing prawn crackers. Drumstick leaves were wilted for 5 days at the room temperature and finely ground. Wheat flour, rice flour, vegetable oil, salt, dry yeast, pepper, water were mixed to make a dough. According to the sensory results 2% (wlw) prawn head waste powder and 1% (w/w) drumstick leaves powder was selected as the best. The dough was cut into pieces of square shapes and put into the oven at 180°C -200°C for 8-10 minutes. Nutrition evaluation of prawn cracker was total carbohydrate 62.34%, crude protein 13.06%, crude fat 15.8%, ash 2.40% and crude fiber 2.50%. pH of the product did not significantly vary within the measured period (around pH 7). Microbiological analysis reveals that the product is within the SLSI limits in room temperature up to 14 days. Hygienic handling practices and proper packaging will increase the shelf life. This research revealed that high quality protein fortified prawn crackers could be manufactured from unutilized prawn wastes. Finally the development procedure can be scale up and can increase the shelf life with introducing proper packaging materials. Keywords: Prawn head waste powder, Drumstick leaves powder, Prawn cracker
Development of a Ready to Eat Breakfast Cereal with Incorporating Ovalburnin from Chicken Egg White
(Uva Wellassa University of Sri Lanka, 2016) Randeniya, R.D.I.P.; Abeyrathne, E.D.N.S.
Ovalbumin incorporated breakfast cereal is a good source of protein with several functional properties. Shrinking the daily protein intake through breakfast associate with daily cognitive functions and obesity in long term. Formulation of breakfast cereal carried out several preliminary trials with different percentages of rice flour, chickpea, mung, cowpea, maize, skim milk powder and ovalbumin. Breakfast cereal was achieved by mixing 20 % rice, 6.67 % maize, mung pea, cowpea and sugar, 12 % chickpea, 3.34 % skim milk powder and ovalbumin, 0.67 % salt and vanilla with 33.3 % water. Protein content of the formula was reported as 15.12+0.53 % and protein calories reported high value of 17.34 % from total energy. Moisture and ash contents were noted to be high and low in fat (4.32+0.65%) content. High value of Bulk Density of 0.67+0.03 g/ml reported with desirable packing abilities. Lower water absorption capacity (WAC) 144.58+0.16 g/100g, of the product is desirable for nutrient uptake. High lightness and yellowness with low redness was reported (0-3.96+0.36, b*-35.20±0.56 and L*-69.20+1.12), which results a desirable appearance. Microbiological count (Total Plate Count) was not exceeded the recommended level of ready to eat products up to forth week under room temperature storage condition. There was no Salmonella or coliform reported with same storage conditions. pH of the product did not vary with the period measured (p>0.05). Based on those facts this ovalbumin incorporated breakfast cereal can recommended as a good protein diet with low fat for adults and adolescent. Keywords: Breakfast cereal, Ovalbumin
Development of a Simple and an Economical Method for Extraction of Edible Crude Fish Oil from Catla catla
(Uva Wellassa University of Sri Lanka, 2016) Dahanayaka, D.R.C.; Alakolanga, A.G.A.W.; Abeyrathne, E.D.N.S.
Fish oil is a rich source of nutrition and it provides benefits on human health. It is considered to be an important natural source of polyunsaturated fatty acids (PUFA).When considering of existing edible fish oil extraction methods, several draw backs can be identified. The objective of this study was to develop a simple, rapid, cheap, nontoxic and scale up method to extract edible crude fish oil from Catla catla. In the present study, preliminary investigations were conducted to determine the suitable solvent for fish oil extraction. According to that ethanol, acetone, propanol and hexane were selected for sequential solvent extraction since they were recommended as the food grade solvents. The results of the sequential solvent extraction showed acetone and ethanol have an excellent capacity to extract fish oil. According to yield study, separated crude lipids, high yield was resulted from 50% acetone (p < 0.05). Therefore fish skin was treated with five volumes of 50% (v/v) acetone and homogenized. The homogenate samples were kept in refrigerator at 4°C for 24 hours. Then samples were filtered through filter paper and solvents were removed through dialysis, and separated lipids were freeze dried. In the present study, physicochemical properties were obtained as iodine value (131.13 ± 7.33), peroxide value (15.53 ± 0.38) and free fatty acid value (4.48 ± 0.22) in final extracted fish oil and it was in the acceptable range. According to the results, the extracted oil has good quality and high stability. Therefore, this method is considered as simple, rapid, cheap and non-toxic. This can also be incorporated to solvent extraction of fish oil from fish which can be scaled up. Keywords: Catla calla, Ethanol, Acetone, Lipids, Nontoxic
Development of micropropagation protocols for two different Cryptocoryne species in Sri Lanka (Cryptocoryne parva and Cryptocoryne xwillisii)
(Uva Wellassa University of Sri Lanka, 2016) Boyagoda, D.T.K.; Jayamanne, S.C.; Herath, H.M.I.
An efficient protocol was developed for the micropropagation of Cryptocoryne parva and Cryptocoryne xwillisiii, two endemic threatened aquatic herbs of Sri Lanka, which considered as highly valued aquarium plants. Rhizomes and leaves of two species were surface sterilized using Sodium Hypochlorite and 0.1 % Mercuric Chloride successfully and they were established on full strength Murashige and Skoog (MS) medium. Experiment was arranged in factorial Complete Randomized Design (CRD). Effects of basal MS medium supplementation with factorial combinations of BAP 6- benzylaminopurine (0, 1, 3, 5mg r') and NAA-Naphthalene Acetic Acid (0, 0.1, 0.3 mg 1') on shoot initiation from rhizome and leaf explants were determined after 42 days. Data were analyzed using ANOVA and Tukey's Test incorporated in MINITAB 16 software. The presence of growth regulators in MS medium had a significant (p<0.05) effect on shoot initiation in rhizomes of both species. Highest mean number of shoots initiated per single rhizome explant was observed in the combination of 5.0 mg 1-' BAPwith 0.1 mg V NAA in both species (C. parva 4.3, 3.7; C. xwillisii 4.1). Regenerated shoots of rhizome explants were cultured on MS medium supplemented with BAP 0, 1, 3 mg r' for shoot multiplication. The presence of growth regulators in MS medium had a highly significant (p<0.05) effect on shoot proliferation of both species. Highest mean number of shoots proliferated per shoot (C. parva? and C. xwillisii 5.6) was observed in 3 mg r' of BAP. Presence of growth regulators in MS medium had a highly significant (P<0.05) effect on embossing leaves of both species as a positive response. Best explant source for both species was rhizome. Optimum hormone combination for shoot initiation of both species is 5 mg of BAP with 0.1 mg r' of NAA and for shoot multiplication optimum hormone concentration is 3 mg 1-1ofBAP. Keywords: Cryptocoryne parva, Cryptocoryne xwillisii, BAP, NAA, Rhizomes and leaves, Shoot initiation, Shoot multiplication
DNA Fingerprinting of Thunnus obesus and Thunnus albacores Fish Species for Proper Identification in Large Scale Fish Processing Industry
(Uva Wellassa University of Sri Lanka, 2016) Perera, D.R.C.; Gunathilaka, P.A.D.H.N.; Rodrigo, W.W.P.; Athapaththu, A.M.M.H.; Bulumulla, P.B.A.I.K.
Detection of species substitution has become an important topic within the food industry and there is a growing need for rapid, reliable, and reproducible tests to verify species in commercial fish and seafood products. The effects of species substitution are far-reaching and include economic fraud, health hazards, and illegal trade of protected species. In Sri Lanka tuna fish industry is a rapid developing field. However, the species identification prior to the processing is achieved through morphological characteristics, which is not a reliable method. Therefore, the aim of this study was to develop a diagnostic method by combining Polymerase Chain Reaction with Restriction digestion to differentiate Thunnus obesus (bigeye tuna) and Thunnus albacores (yellowfin tuna) species in order to facilitate the fish processing industries and fish exporters by developing the test for species confirmation. Deoxy ribonucleic acid (DNA) extracted from muscle tissues of T obesus and T albacores were analyzed. DNA was amplified using primers flanking a region of cytochrome b gene of 558 by and digested using two restriction endonucleases, EcoNI and Scat A product having band sizes of 187 by and 371 by was observed from T albacores after digesting with EcoNI. The digestive product by Scal resulted 215 by and 343 by band sizes for both T albacores and T obesus. The polymorphism of DNA profiles obtained by restriction digestion was used to differentiate the T albacores and T obesus species. Therefore, the current study carries a reliable approach to identify and distinguish T obesus and T albacores from the other tuna species. Keywords: Tuna species, DNA extraction, Polymerase chain reaction, Restriction Enzyme digestion
Effect of Diets Incorporated with Dried and Autolyzed Shrimp Waste on Growth Performance of Goldfish (Carassius auratus)
(Uva Wellassa University of Sri Lanka, 2016) Rathnayake, R.M.C.P.; Liyanage, N.P.P.; Athula, J.A.; Guruge, K.P.G.K.P.; Senaarachchi, W.A.R.K.
The shrimp processing industry turns out tons of head, tail and shell waste every year and this is a rich source of protein that could be used to prepare aquaculture feeds. The efficiency of different methods for extracting protein from shrimp waste were observed. This study has been designed to assess the possibility of partial replacement of fish meal with shrimp waste in diets formulated for goldfish. Known amount of shrimp waste samples were subjected to autolysis and subsequently subjected to oven drying and make fine powder. Crude protein, crude lipid, ash and moisture were estimated for both autolysed and powdered dried shrimp waste (purchased from Agri-Star Compost private limited). Two different diets were prepared by incorporating autolysed shrimp waste powder and dried shrimp waste powder as supplementary source of protein. Commercial feed that contains 42% protein was used as the control diet. Uniform sized glass tanks were stocked with twenty individuals with an initial mean weight of 0.13 f 0.00 g per tank. Fishes were hand-fed daily three times per day for 30 days with three diets. Wet weight of the fish were measured weekly. Feed Conversion Ratio (FCR), Specific Growth Rate (SGR), Protein Efficiency Ratio (PER) and Condition Factor (K) were calculated for each diet. The highest protein level (65.55%± 0.60) and lowest ash level was observed (11.35% ± 0.03) in autolysed shrimp waste. Significantly higher SGR, PER and survival rate (91.25% + 3.15) were observed in individuals fed with diet incorporated with autolysed shrimp waste while significantly low FCR was observed in the same (P<0.05). Condition Factor was not significantly changed among the test diets (P>0.05). The findings of this study indicate that autolysis is the best method to extract protein form shrimp waste. During the process of autolysing meat part was detached from the shell and extracted to the aqueous medium. This process will facilitate to collect comparatively pure source of protein with compared to the dried shrimp meal. Therefore, autolyzed shrimp waste powder that contains significantly higher protein percentage can effectively enhance the growth parameters while use as protein supplement in the diet of goldfish. Keywords: FCR, SGR, Fish feed, Fish nutrition, Ornamental fish.
Effect of Enrobing on Quality Traits of Chicken Nuggets Produced Using Steam Cooking and Without Steam Cooking
(Uva Wellassa University of Sri Lanka, 2016) Samudini, W.M.S.; Jayasena, D.K.D.D.; Fernando, T.S.R.; Wijesundera, W.M.N.M.; Athula, D.L.K.; Pemasire, P.F.S.
The aim of this study was to examine the effect of enrobing on quality traits of chicken nuggets produced using steam cooking and without steam cooking. Nuggets were manufactured, based on nuggets preparation procedure of Ceylon Agro Industries (pvt) Ltd, with four treatments Tr 1 (initial product), Tr2 (steam cooked nugget without enrobed), Tr3 (enrobed fried nugget produced without steam cooking) and Tr4 (enrobed, fried steam cooked nugget). Nuggets were evaluated for microbiological counts, pH, colour, breading pickup and sensory properties during storage. Higher initial aerobic plate counts were recorded in uncoated nuggets same as Staphylococcus aureus. After 21 days, uncoated nuggets were resulted highest aerobic plate counts and Staphylococcus aureus. Tr4 recorded zero initial Staphylococcus aureus counts during storage time. The pH of the control samples in respect to the enrobed, diminished during first fourteen days of storage and then in 21 day of storage it showed an increment. Same pattern was exhibited in enrobed samples but the increment was less than the control samples. The L*, a*and b* values changed significantly (p
Effect of Frying in Different Cooking Oils on the Fatty Acid Profile and Sensory Characteristics of Tilapia (Oreochromis niloticus) Fillets
(Uva Wellassa University of Sri Lanka, 2016) Fernando, N.F.K.R.; Thushari, G.G.N.; Jayasena, D.K.D.D.
Fish is one of the most abundant sources of essential fatty acids. Among many fish species, Nile tilapia (Oreochromis niloticus) is a popular culture species in aquaculture industry and they heavily contribute to the worldwide fish consumption. Fish is mainly consumed in fried forms in many countries and the alterations in the fatty acid composition during frying process may have significant effects to human health. This study was performed to determine the effects of frying with three different cooking oils (soybean, sunflower and coconut oil) on the fatty acid profiles and sensory characteristics of tilapia fillets. Fish were purchased from local fish shop in Badulla and transported to the university laboratory under chilled condition. Tilapia fillets were deep fried in the three different cooking oils separately and the fatty acid composition of each group was evaluated using gas chromatography. The fat content of the fillets increased after frying in all evaluated samples (P<0.05). Mean saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acids, Total (E) -3 and E-6 contents of raw fillets were 43.2610.55, 29.9011.26, 26.3111.65, 15.4311.17 and 10.8810.53%, respectively. Frying led to exchange of fatty acids between the tilapia fillets and cooking oils. As a result of interactions, PUFA, E-6 and PUFA/SFA ratio of samples fried in soybean and sunflower oil significantly increased while the amounts of SFA decreased (P<0.05). Frying had a negative effect on the E-3, EPA and DHA amounts in all fried samples. E-6/-3 ratio was optimum in soybean oil fried samples while sunflower and coconut oil fried samples values were not in the recommended level to health. Frying with coconut oil showed high SFA, MUFA and low PUFA levels among all samples. in concern to sensory results, both sunflower and soybean oil-fried samples obtained positive results. By considering all the facts, soybean oil can be considered as the best cooking oil to fry tilapia fillets. Keywords: Tilapia, Deep frying, Soybean oil, Coconut oil, Fatty acids
Effect of Gammalu (Pterocarpus marsupium) Latex Coating on Internal and Sensory Qualities of Chicken Eggs Stored at Room Temperature
(Uva Wellassa University of Sri Lanka, 2016) Edirisinghe, E.D.M.T.; Himali, S.M.C.; Abeyrathne, E.D.N.S.
Coating of eggs is one of the methods used to preserve egg quality and extend the shelf-life. Objective of this research was to check the suitability of Gammalu (Pterocarpus marsupium) latex as a coating material on eggs to control egg quality and sensory attributes over an extended time duration. Total of 369 eggs from 38 weeks old ISA¬Shaver Brown were purchased from a government livestock farm. Eggs were individually weighed and assigned as completely randomized design to five different coating treatments as three Gammalu latex solutions, mineral oil (positive control) and uncoated (negative control) and stored at room temperature(27±2°C). The weight loss, internal quality parameters such as Haugh unit, yolk index, albumen and yolk pH values and sensory qualities of eggs were determined. Microbiological analysis was done to identify Salmonella in the internal contents of eggs. Only mineral oil coated eggs had significantly lower weight losses during the storage period (p<0.05). No significant differences in all internal quality parameters evaluated among non-coated and Gammalu latex coated eggs were observed (p>0.05). Haugh unit and yolk index decreased whereas weight loss and albumen and yolk pH values increased during the storage. Non-coated eggs changed from grade AA to C within 3 weeks. However, Gammalu latex maintained B grade up to 4 weeks and mineral oil maintained B grade during 6 weeks of storage periods. No significant difference in overall acceptability of hard boiled eggs after 4 weeks was observed. All coated eggs were negative for Salmonella indicating that eggs were microbiologically safe throughout the storage. This study demonstratedthat Gammalu latex coatings cannot preserve the internal quality of eggs and extend the shelf life of eggs compared to mineral oils but it has the potential for shelf-life extension for several weeks compared with non-coated eggs. Keywords: Gammalu, Internal quality, Sensory, Chicken egg, Shelf-life Acknowledgement: This research was supported by the International Foundation for Science (IFS) under grant EZ5559-1.

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Browsing Research Symposium-2016 by Subject "Animal Sciences"

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