Research Symposium-2011

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Application of Green Supply Chain Management Approach for a Community Based Dairy Factory
(Uva Wellassa University of Srilanka, 2011) Samaranayake, S.V.G.A.; Mudannayake, D.C.; Abesinghe, A.M.N.L.; Alwis, W.U.S.
This paper provides an overview of Green Supply Chain Management (GSCM) approaches for a community based dairy factory. GSCM is an emerging field that out of the traditional supply chain perspective. Greening the supply chain is one such innovative idea that is fast gaining attention in the industry. Today green supply chain is at the heart of the concept of sustainable development. This concept highly concerns about the environment. Eco-efficiency and remanufacturing processes are now important assets to achieve best practice (Srivastava, 2007). This concept is simply to produce more quality (environment friendly) output from less input. Reducing waste and pollution, and using less energy and material resources, are obviously good for the environment and evidently, are the best for supply chain because they cut the operational cost. Waste minimization is being considered as an important strategy towards attaining a green supply chain. Milk supply chain is more concerned with controlling the milk quality and supply fluctuations which are unique to this sector. Here, traditional supply chain is upgraded to highly effective value system that creates more value to all the partners in the supply chain. The Sri Lankan supply chain for milk and milk products is affected by wastage and poor handling. Wastage occurs due to presence of multiple points of handling. Contamination of milk can lead to huge economical losses. Contamination occurs at different levels: at farm level, during collection and storage, and at processing centers. Shortage of cold storage facilities and refrigerated transport equipments lead to inefficiencies in handling milk and milk products. Thus there is a compelling requirement for appropriate infrastructure facilities for temperature controlled warehouses, bowsers, wholesale and retail shops, etc. where storage and transportation activities are taking place. By practicing improved supply chain management practices, there will be a significant reduction in the wastages of milk and milk products which in turn will benefit both the farmers as well as the consumers by means of increased returns and decrease in prices respectively.
Determination of Optimum Time-Temperature Combination for HTST Pasteurization to Extend Shelf Life of Liquid Milk Obtained From Kandy District
(Uva Wellassa University of Srilanka, 2011) Vidanapathirana, J.; Deshapriya, R.M.C.; Silva, K.F.S.T.
Note: See the PDF Version Milk is one of the most nutritionally complete natural liquid foods that consist of all the required nutrients including high quality proteins, minerals and vitamins. Heat treatments are generally used in the dairy industry for preheating, thermization, pasteurization, sterilization, ultra high temperature treatment and ultra-pasteurization. According to the available information, the present pasteurization process employed in Sri Lanka is not officially validated with regards to the objectives achievable. Therefore, the objective of this study was to determine suitable pasteurization parameters applicable under the prevalent Sri Lankan conditions in the Kandy District.
Development of a Detector to Determine Presence of Formalin in Fish
(Uva Wellassa University of Sri Lanka, 2011) Lindamulla, I.; Wijesekara, K.B.; Wasala, M.P.
Note: See the PDF Version Formalin is an aqueous solution of the chemical compound formaldehyde. Formalin is used as a disinfectant solution. Formalin is commonly used in aquariums to present the growth of parasites. In some cases formaldehyde is produced naturally by certain types of fish. Overuse of formalin causes many health risks for human. Many of these health issues may occur due to illegal use of the formalin. Recently some cases of illegal use of formalin were reported in many coastal areas in Sri Lanka. However, there is no rapid and economical method for formalin detection. Most of the detection methods require expensive and highTechnology apparatus, a large amount of samples, long sample preparation and detection time. Therefore, it is necessary to develop a simple, rapid and a convenient method avoiding the above mentioned disadvantages. The instrument designed is a convenient, rapid and a simplified method of detecting formalin iii fish and can be handled easily. It works at a high accuracy in a range between 100 ppm to 1000 ppm. The design is portable. Samples can be tested within a short period of time. The design is also cost effective and simple.
Development of a Low Cost Fish Ball Incorporating Yellow Fin Tuna off Cuts and Deskinned Sword Fish
(Uva Wellassa University of Srilanka, 2011) Dasanayaka, D.A.B.P.; Jayasena, D.K.D.D.; Lalantha, N.; Jayamanne, S.C.
The contribution that fisheries resources make to human nutritional needs is significant and may represent the only readily available protein source for people in developing countries. Even small quantity of fish can play a vital role in improving the predominantly cereal based diets of the developing countries. Fish products are comparable to meat and dairy products in nutritional quality. Fish has traditionally been a popular part of the diet in some countries. Today even more people turn to fish as healthy alternative to red meat (Bender, 2005). A recent study has shown that average recovery percentage of expensive cuts of yellow fin tuna (Thunnus albacares) from a medium scale processing factory is approximately 50%. However every recovery percentage can be contrasted depending on the quality of the raw material and nature of the product. The remaining inexpensive off cuts has low market value. Off cuts consists with whole dark muscles, trimmings of the white muscle, tail cuts, and ventral side of the tuna. Tuna trimmings can be purchased at Rs. 200 per kg. The profit margin of food processing companies can be increased while converting these off cuts into value added products. Fish balls can be produced using any fish but the tuna varieties are preferred because meat color and flavor stands up well in finished products. Yellow fin tuna (Thunnus albacares), and Sword fish (Xiphias gladius) are the main species employed. More than two species of fish are usually blended because tuna flesh alone does not give sufficient resilience to the product (Amona, 1965).
Development of an Egg Based Sausage
(Uva Wellassa University of Srilanka, 2011) Attanayake, M.K.D.K.; Jayasena, D.K.D.D.; Lalantha, A.N.
NOTE: see the PDF version The present trend of demand is for ready to serve or ready to cook food items. Sausages have been developed as a convenient product but mostly composed of meat. Present meat and meat based food products may contain various chemicals and preservatives, which is a cause for cancer (Pearson and Gillett, 1996). Therefore, many people nowadays are reluctant to buy these products. On the other hand, absence of strong preservatives in egg-based sausages cuts down health hazards and gives safe access as foodstuffs. Investigations carried out for development of an egg based sausage by replacing the meat component of sausages with eggs has not being attempted yet. Thus, the present study was aimed at producing an egg based sausage for the people who wish to consume egg based products. Egg-based sausage can reach the optimum acceptability and nutritional requirements if developed properly and will provide a balanced diet for the consumer. Eggs are considered as one of the highly nutritious natural products. Eggs naturally possess functional properties like good emulsifying, binding, coagulating and stabilizing abilities, which are essential characteristics in food manufacturing processes (Stadelman and Cotterill, 1996). Therefore, additives with those properties are not required to be added artificially to the manufacturing process of egg based sausages, thus the production cost can be reduced. This study was designed to develop egg based sausages using whole egg powder, egg white powder and locally available high nutritious vegetables such as carrot (Denims carota), leeks (Allan?, porrunz L.), and mushrooms (Pleurotus species), spices and additives. Fresh eggs are not suitable in sausage production due to several problems. Fresh eggs are difficult to transport since they are bulky, fragile and highly perishable. Moreover, they cause difficulties in stuffing of the sausage mixture into the casing during processing, due to high juiciness and break when fried. Salmonella incidences are also high in raw eggs. Eggs in powder form however, provide a near complete solution to these problems. Dried egg powder could be stored and transported at room temperatures and is quite stable and has a longer shelf life. Egg yolk powder is not suitable to be used in sausages because yolk has higher fat content and low solubility. It also incurs higher import cost and has poor functional properties such as water activity, which is higher in egg yolk powders than in whole egg powders (Joel et al., 2010). Therefore, only whole egg powder and egg white powder could be used in production of egg-based sausages. The main objective of this study was to develop an egg based sausage as an alternative product for traditional meat sausages containing preferable characteristics such as texture, color and taste.
Development of HACCP Plan for Ice Cream Manufacturing Process at MILCO (Pvt) Ltd.
(Uva Wellassa University of Srilanka, 2011) Karunarathne, P.D.A.I.; Mudannayake, D.C.; Jayarathne, K.
NOTE: see the PDF version The Hazard Analysis Critical Control Point (HACCP) approach for food safety moves away from testing of final product, and instead emphasizes on raw materials and process control. Control is taken out of the laboratory and in to the processing environment. HACCP provide a structured and systemic approach to the control of identified hazards, which may be biological (microbiological), chemical, physical or combination of the three. A Critical Control Point (CCP) is a raw material, stage, practice or operation within the process where a hazard has been recognized and steps are in place to eliminate, prevent or reduce the possibility of hazard occurring. The application of the HACCP system cover seven principles including identification of potential hazards associated with food production at all stages for processing, manufacture, and distribution until the point of consumption and preventive measures for their control (SLS 1173: 1998). The effectiveness of HACCP depends on the correct application of its principles, combined with other programs (prerequisite programs) such as Good Manufacturing Practices (GMPs), Good Hygiene Practices (GNPs), Standard Operation Practices (SOPs) and Sanitation Standard Operating Procedures (SSOPs). Ice cream, a milk-based product, is a good media for microbial growth due to high nutrient value, almost neutral pH value (pH 6 to 7) and long storage duration (Kanbakan et al., 2004). The quality of ice cream or any food product can be defined against a wide range of criteria, including for example, the chemical, physical, microbiological and nutritional characteristics. Food or dairy manufacturers aim is to ensure the safety and quality of their products which will satisfy the expectations of the consumers.
Development of Ready to Eat Marinated Chicken Parts
(Uva Wellassa University of Srilanka, 2011) Laghini, M.; Jayasena, D.K.D.D.; Kumara, A.; Liyanage, K.
NOTE: see the PDF version The demand for chicken meat and their products in Sri Lanka is growing rapidly, since chicken consumption has no religious barriers. Poultry meat is highly suitable as a raw material for product development due to its light color and delicate flavor which can be transformed into a wide range of value added foods. Chicken consumption in Sri Lanka is expected to increase to 8 kg per person from the current 5 kg next five years (Cheng Chih Kwong, 2010). Meat items include both ready to eat and ready to cook products. The busy lifestyles of modern day housewives do not allow them adequate time for preparation of food at home. Therefore, this study was conducted with an aim of developing a high quality, safe to eat, marinated chicken parts, which can be stored at Frozen conditions and conveniently cooked by the housewives within a short time. A marinade usually tenderizes the meat which is stringy and tough and improves the flavor. Acidic ingredients soften the food, allowing it to absorb the flavors of theSauce and also increase shelf life. These qualities were used in preparing a ready to eat marinade chicken.
Effects of Supplementation of Nitrogen through Urea Molasses Multinutrient Block (UMMB) on the Performance of dairy Cows Fed with Good Quality Forage Based Diets While Using Rice Straw as Night Feeding
(Uva Wellassa University of Srilanka, 2011) Jayawickrama, D.R.; Mudannayake, D.C.; Jayasena, D.K.D.D.; Weerasinghe, W.M.P.B.
Note: See the PDF Version In Sri Lanka, the dairy industry is not well developed but has huge potential for the development. Among the constraints faced by the dairy industry, poor nutrition status of the animals has been identified as a major obstacle for the development of dairy industry in Sri Lanka. In general, animals are fed with poor quality roughages and concentrate feeding is very limiting thus, animal's genetic potential for the milk production has not been 'achieved in many cases. Poor quality roughages contain very little energy and protein, which is responsible for the lower production. Several methods have been reported in Sri Lanka to improve the nutritive value of low quality roughages. Among those, UMMB feeding is one of the easier methods. Hard solid blocks of UMMB provide readily available sources of energy and protein in the form of molasses and urea together with fiber and minerals (Saddul and Boodoo, 2001). Urea-molasses mineral block (UMMB) licks can improve the utilization of low, quality roughages by satisfying the requirement of the rumen microorganisms, creating a better environment for the fermentation of fibrous material and increasing production of microbial protein and volatile fatty acids (Wongnen, 2007). Urea, after hydrolyzing into ammonia in the rumen, provides a nitrogen source for the rumen microflora for their microbial protein synthesis. Molasses is a source of readily fermentable energy (Wongnen, 2007), which assists the growth of rumen microorganisms. It has been shown that animal performance has improved tremendously after the introduction of UMMB under field conditions (Kunju, 1986). This improvement was attributed to "supplementary" and "catalytic" effects of UMMB, as UMMB promotes an optimal ammonia level for efficient microbial activity in the rumen (Kunju, 1986). Several researchers have previously reported on the use of UMMB licks for supplementing the crop residue-based diet of large and small ruminants (Leng, 1983; Sansoucy, 1995) but very few studies have been conducted on the use of UMMB with good quality forage-based diets. Results of one such study by Weerasinghe et al. (2010) to evaluate the effects of supplementation of nitrogen through UMMB on the performance of dairy cows fed with good quality forage based diets, highlighted that UMMB supplementation significantly increased milk yield and yields of milk fat, protein, and SNF and UMMB supplemented animals had a significantly higher body weight than those fed with control diets; it suggests that the improvement of production and performance could be due to improved digestibility of the basal diet. However, no information available on the use of straw as night feeding to replace the amount of grass supplied in the day time. Thus, the objective of this study was to 137 Proceedings of lite Research Symposium of Uva Wellassa University, December 15-16, 2011 Evaluate the effects of supplementation of UMMB to dairy cows fed with good quality forage based diets while supplying rice straw as night feeding.
Establishment of Community Based Fish Factory Through Green Supply Chain Management Approaches
(Uva Wellassa University of Srilanka, 2011) Wijenayake, A.D.; Gamage, Deepa; Jayamanne, S.C.
Note: See the PDF Version Post-harvest loss is one of the main problems in Sri Lankan fish industry. According to Ministry of Fisheries and Aquatic Resources there is a 30% of post-harvest loss in Sri Lankan marine fish industry. This may be due to lack of facilities and lack of knowledge of the fishermen. Under the greening concept the main idea is to increase the resource utilization by maximizing the output and reduce the environment impact. Therefore, by applying the greening concept the post-harvest losses can be reduced and the environment effect could be minimized and maximum gain could be obtained from the existing resources. Establishment of a community based fish processing factory through green supply chain management approaches is tested here as an option to minimize the post-harvest losses in Sri Lankan fish industry.
Evaluation of Different Culture Types and Development of a Set Yoghurt With Cost Optimized Culture Option
(Uva Wellassa University of Srilanka, 2011) Padmaraja, S.A.V.; Abesinghe, A.M.N.L.; Mudannayake, D.C.; Perera, M.N.P.
NOTE: see the PDF version Over the last decade yoghurt and its preparations have developed into one of the most well-accepted and consumed acidified products. Mild acidic tastes, good digestibility, variations in taste and high dietetic value as well as stable quality have contributed to this growth. The starter culture is a critical factor in the production of set yoghurts it influences the organoleptic properties of the set yoghurt. A few studies have been conducted on evaluating the potential of using different culture types for yoghurt production. Kumari (2001) reported about the selection of a starter culture to improve the texture of plain set yoghurt at reduced total solid levels. Wijesinghe (1997) tested production of yoghurts using different ratios of Streptococcus therniophilllus and Lactobacillus bulgaricus and found that the best ratio of Streptococcus thermophilllus and Lactobacillus bulgaricus is 1:1. This study was carried out in one of the dairy factory in Sri Lanka where probiotic yoghurts are produced using two imported yoghurt starter culture types as base culture and probiotic culture. Base culture includes S. thermophilllus , L. bulgaricus and Bifidobacterium species. From these three species, first two are considered as authentic yoghurt starter bacteria whereas the other is a probiotic bacterium. Probiotic culture includes Bifidobacterium lactic. The viable bacteria count in probiotic yoghurts at the end of shelf life is 106 cfu mL-I However, it was found that the probiotic bacteria in base culture do not contribute much to maintain the viable probiotic bacterial population in set yoghurt. Therefore, the main objective of this study was to select a suitable non- probiotic base culture for the existing set yoghurt without changing its organoleptic properties and thereby optimize the cost of set yoghurt production by selecting suitable non-probiotic base culture.
Evaluation of Salmonella Cross Contamination at Retail Chicken Meat Outlets in Kandy Area
(Uva Wellassa University of Srilanka, 2011) Alwis, U.S.; Mudannayake, D.C.; Jayasena, D.K.D.D.; Ubeyarathna, J.K.H.
Salmonellosis is among the most frequently reported food bothe disease worldwide. While numerous potential vehicles of transmission exist, commercial chicken meat has been identified as one of the most important food vehicle for Salmonella (Abd El-Malek et al, 2011). The risk in different countries varies according to the control measures and the practices implemented along the food chain from primary production to final preparation of the meat for consumption (FAO/WHO, 2010). The prevalence of Salmonella contamination in poultry meat obtained at retail grocery stores is a better indicator of the public health risk. Transportation, handling, storage, additional processing and re-packaging of raw poultry meat products often occur, after the products leave the processing plant or after the animal is slaughtered at retail shop itself. Each of these steps may provide a new opportunity for bacterial contamination or growth. Salmonella in retail chicken meat outlets could be attributed to lack of proper cold chains, inadequate power supply and low level of hygiene in retail outlets. Therefore, the current study aimed at evaluating the Salmonella cross contamination at retail chicken meat outlets in Kandy area. Furthermore this study focused on making recommendations to improve quality assurance to mitigate the risk to consumers by identifying the risk factors associated with Salmonella cross contamination in retail chicken meat outlets.
Evaluation of the Effect of Artificial Insemination (Ai) on Hatchability in Indigenous Chicken at Central Poultry Research Station, Karandagolla
(Uva Wellassa University of Srilanka, 2011) Andaraweera, N.D.; Nambapana, N.M.N.; Gunawardana, G.A.
The poultry farming is considered as one of the main livestock sector in Sri Lanka where indigenous chicken farming provides a promising house hold income for people in rural areas of Sri Lanka. (Buvanendran,1976).They can get high quality and quantity of day old chicks and eggs for daily consumption by rearing indigenous chicken.(Kushanthi et al., 2003) Introduction of Artificial Insemination (AI) program for indigenous chicken can be used for selection, upgrading and development of several suitable indigenous chickens for back yard poultry farming in Sri Lanka (De Silva, 1964). This experiment was carried out at the Central Poultry Research Station, Karandagolla under the supervision of staff of Veterinary Research Institute, Gannoruwa. The study was conducted to evaluate the effect of the Artificial Insemination on hatchability in indigenous chicken and to supply increased number of indigenous chicks to farmers by improving hatchability through AI which is the best method for breeding while increasing hatchability. .
Microbiological Quality Assessment of Raw Milk to Identify Sources of Contamination
(Uva Wellassa University of Srilanka, 2011) Uduwerella, H.M.G.K.C.; Mudannayake, D.C.; Abeysinghe, A.M.N.L.; Jayasinghe, C.V.
NOTE: see the PDF version Bogahawatta area is one of the major milk supplying area to Kotmale Dairy Products (Pvt) Ltd, Bogahawatta factory. One of the major challenges faced by Kotmale Products (Pvt) Ltd is the poor microbiological quality of the milk received at the factory. This research was carried out to find out the contribution of contamination sources for milk contamination in Bogahawatta area. Methodology Thirty small holder cattle farmers participated in this study. Farmers were selected using a simple random sampling method. Six samples (two milk samples and four swab samples) were collected from each farmer. Two milk samples (one sample received at the factory under chilling condition & other one received under room temperature) were received. Swab samples were collected from udders of cow, skin of cow, hands of farmer and milking bucket & lid. The time period for receiving milk from farm to the factory and temperature differences occurred during transportation period were recorded. The Total Plate Count (TPC) method was used to enumerate the total aerobic microorganisms present in the samples. Eosin Methylene Blue (EMS) Agar method and Violet Red Bile (VRB) agar method was used for enumeration of E. coli and Coliforms present in the samples, respectively. Karl Pearson Correlation Coefficient method and paired t-test was used to identify the relationship between the contamination sources and contamination of milk.
Performance Evaluation of Chicks, Obtained Through a Selective Breeding Programme to Introduce into Backyard Poultry Farming
(Uva Wellassa University of Srilanka, 2011) Weerasinghe, S.M.C.; Nambapana, N.M.N.; Gunawardene, G.
Note: See the PDF Version Poultry production has increased rapidly and tremendously in the last two decades in Sri Lanka (Gamage et al., 1993). The Department of Animal Production and Health (DAPH) — Government of Sri Lanka during the past decade through the Central Poultry Research Station (CPRS), Karandagolla, Kundasale has been distributing upgraded indigenous chicken among Backyard farmers. Breeding Indigenous cockerels with Black shaver commercial layer hens is the breeding program practiced presently (2011) at CPRS to upgrade the Indigenous chicken. Performance evaluations of resulting chicks obtained through a selective breeding of Black Shaver hens with Indigenous cockerels is the first step of the project. Program was carried out at CPRS, Karandagolla.
Preliminary Study on Effect of Different Feed Combinations on Captive Breeding of Anemonefish Amphiprion Clarkii
(Uva Wellassa University of Srilanka, 2011) Pathirana, P.R.A.; Jayamanne, S.C.; Liyanage, N.P.P.; Kumarasinghe, J.P.R.P.
Note: See the PDF Version The marine ornamental fish trade began in the 1930s in Sri Lanka (Buckner, 2004). Harvesting marine species for home aquaria has started in I 980s (Andrews, 1990) and the exports have continued to increase in 1990s (Vallejo, 1990). The trade has expanded to a multi-million dollar business and 45 countries supply global markets an estimated 14-30 million fish annually. The largest suppliers are Indonesia and the Philippines, followed by Brazil, Maldives, Vietnam, Sri Lanka and Hawaii. Approximately 150 species of marine fishes are exported from Sri Lanka and all these come from the wild catches. Even though Sri Lanka has a vast potential for marine ornamental fish trade, it has not developed technology on breeding marine ornamental fish in captivity. Anemone fish, Amphiprion clarkii is a species which has a high demand among marine aquarists due to its attractive colors and behavioral display. The fish is caught from the wild destroying the natural habitats due to improper catching methods and may decrease the population. The genus Aniphiprion represent the most important group of captive bred marine species (Olivia et.al, 2006) and the present study aimed to find the possibility of stimulating breeding in Amphiprion clarkii in captivity using two different feeds to reduce the pressure on the natural environment.
Production of Tuna Fish Oil by Utilizing Tuna (Thunnus Albacares) Processing by - Products
(Uva Wellassa University of Srilanka, 2011) Kumara, M.S.S.; Rajapakshe, G.; Jayamanne, S.C.
Note: See the PDF Version Sri Lanka is surrounded by a coastline of approximately 1700 Km, and belongs to an Exclusive Economic Zone (EEZ) of 517,000 Sq Km. About 50,000 people in the country are directly involved in the fishery industry. The total marine fish production in 2010 was recorded about 332,260 Metric tons (Mt), while Tuna contributed 88903 Mt to the total (Fisheries year Book, 2010). From the total yield about one-third of the catch of fish is not used for direct human consumption but for the production of fishery by products (Balios, 2003). Every year thousands of tons of fish by-products of high nutrient content are discarded by fish processing plants through the world although they can be utilized for other purposes. Crude tuna oil is produced from tuna waste by steam followed by purification, wet rendering, alkali digestion, acid silage Soxhlet like methods (Bimbo, 1990).Tuna fish oil has been considered as an available source of long chain polyunsaturated Omega 3 and Omega 6 fatty acids, especially eicosapentaenoic acid (EPA) and Docosa Hexaenoic Acid (DHA). Tuna oil differs from other fish oils in the ratio of the C20:5 n-3 (EPA) to the C22:6 n-3 (DHA) fatty acids. It means that the ratio of EPA: DHA in tuna oil around 1:4 is similar to that of human breast mil . This study attempted to find out the feasibility of producing Tuna fish oil using fish waste.
Reduction of Stress of Female Broiler Breeders During Growing Period to Maintain the Uniformity Level by Changing Temperature and Stocking density
(Uva Wellassa University of Srilanka, 2011) Kumara, H.M.W.G.S.L.; Nambapana, N.M.N
NOTE: see the PDF version Although the birds have high genetic potential for faster growth rate, better feed conversion, and increased meat yield in their progeny, if there is no optimum environment conditions for growth, the genetic potential does not appear in the environment. Among the factor for the better performances and health of the poultry birds, temperature and stocking density are the critical factors for stress of the birds in the poultry houses (Rosales, 1994). Chicken, unlike most other animals, do not possess sweat glands to aid in heat loss. The chicken removes excess body heat by radiation from the skin surface through the air to another object, by conduction to cooler objects with which the bird is in contact (Doug Grieve, 1990). Caged birds are more susceptible to heat stress because they are unable to seek a cooler place and there is less conductive heat loss in cages. As the environmental temperature approaches the body temperature of the bird, 41 °C (106 °F), the efficiency of these heat loss mechanisms diminish. At this point the evaporation of water from the respiratory tract becomes the major heat loss mechanism of the birds (Brake, 1987).The term "stress" is commonly used to describe the detrimental effects of a variety of situations on the health and performance of poultry. After extended or repeated periods of stress, birds become fatigued and weak, so they often succumb to starvation and infectious diseases (Rosales, 1994). Since the past, problems in broiler breeders are caused by combinations of whole house temperature and stocking density. Maintaining a uniform flock during the growing period of the broiler breeders may facilitate higher egg production during breeding period. So the broiler breeder farmers have to pay their attention to maintain over 80% uniform flock with increasing uniformity during both growing and breeding period for maximum production. The present study, aims to find better combination of whole house temperature and stocking density of broiler breeders to maintain over 80% uniform flock with increasing uniformity during growing period.
Study on Effect of Curry Leaves Supplementation with Broiler Feed on Growth Performance, Feed Intake and Feed Conversion Ratio of Broiler chicken
(Uva Wellassa University of Srilanka, 2011) Sampath, W.W.H.A.; Nambapana, N.M.N.; Ganegoda, G.A.P.
Note: See the PDF Version The broiler industry has developed all over the world during past few decades. When considering the production of 79.9 million broiler chicks in Sri Lanka in 2007, there is an increase in 2008, 2009 and 2010 years (Department of Animal Production and Health, 2010). The production of poultry meat and other poultry products have been drastically increased in Sri Lanka within last few years. The world broiler meat production in 2010 was 73 million metric tons (USDA-FAS, 2010). China, Brazil, European Union, Mexico are the main Broiler producers in the world (USDA-FAS, 2007). Poultry meat and other poultry products such as eggs, have a higher demand in Sri Lanka. When considering the consumption pattern of the meat in Sri Lanka, chicken meat (broiler meat) has the highest demand and broiler meat has been included in the gazette as an essential food item in Sri Lanka since 2007. The requirement of nutrients for broilers is higher than the other livestock animals. Proper nutrition and the better intensive management practices are essentials in poultry industry. Hence feed cost is major cost component in poultry industry and it is accounted up to 60%-70% of the total cost of production. The production of feed in 2009 for poultry in Sri Lanka was 454,000 Mt. However the feed price has increased after 2008 and the profit margin of the industry has gone down (Department of Animal Product and Health, 2009). To overcome this limitation in the industry, feed supplementation is done by the farmers/producers. The supplementation is done using low cost, available feed stuffs and without affecting the performance of birds and the quality of the meat. Performance of the animal can be increased by increasing the feed conversion by improving the internal environment modification. This can be achieved by inclusion of antibiotics into feed. Antibiotics are the chemicals those which antagonistic towards or destructive of life (The penguin encyclopedia of nutrition, 1985). Some of other feed ingredients are used to restrict or avoid the usage of antibiotic growth promoters (AGPs). Some of those are probiotics, prebiotics, symbiotic, enzymes, acidifiers, antioxidants, phytogenic additives and herbal extracts (Pauline, 2009). The usage of natural plant based materials improves the feed intake, feed digestibility, feed conversion efficiency, the quality of the meat and reduce mortality (Hathurusinghe, 2008). Natural herbal materials increase colour lipid oxidation and reduce gut microbial content (Cross et al., 2007). Essential oils, organic acids and phytogenic compounds enhance production of gastric secretions, stimulate blood circulation and reduce level of pathogenic bacteria (Buchaan et al., 2008) Proceedings of the Research Symposium of Uva Wellassa University. December 15-16, 2011 This study was done to investigate the effect of curry leaves incorporated broiler feed on growth performance and feed conversion ratio of broiler chicken under field condition in Sri Lanka. For the study, the dried, blended curry leaves supplementation was used. The study hypothesized that dietary supplementation of curry leaves has anability to improve the health, performance and reduce the cost of production of broilers.
Study on Effect of Ginger Incorporated Broiler Feed on Body Weight gain, Feed Conversion Ratio and Feed Intake of Broiler Chicken
(Uva Wellassa University of Srilanka, 2011) Rathnayake, R.M.D.S.; Ganegoda, G.A.P.; Nambapana, N.M.N.
Modern intensive poultry production has achieved phenomenal gains in the efficient and economical production of high quality and safe chicken meat, eggs and poultry bio-products (George, 1996). At the same time as making gains in production and efficiency, the industry had to maximize the health and well-being of the birds and minimize the impact of the industry on the environment. The use of feed additives has been an important part of achieving this success. Many additives have been a normal part of diets for animals and humans. It is only recently that we have come to recognize and understand their importance in achieving high production and efficiency, maintaining health and wellbeing, improving product quality.(Windisch et al., 2008) However, the feed additives have negative impacts on the consumers due to their residues which mostly remain in the broiler products. Thus, it is important to explore the potential of natural feed additives to replace the chemical ones.(Scott,2004) Probiotic and medicinal plants as natural feed additives are recently used in poultry diet to enhance the performance and the immune response of birds. One of the natural feed additives is ginger. Ginger contains bioactive substance such as oleoresin and ginger which give effect to optimize the body organ. Ginger also contains vitamins and minerals as the peculiar plant. Ginger extracts function as the anti inflammation and anti bacterial. Ginger is one of natural plants which can be used as phytobiotic to improve broiler's performance. The major component of ginger is Zingiberen and Zingerol that can stimulate the digestive systems by controlling the digestive pH and the activity of digestive enzyme and the microbial activity. Ginger extracts could immune the gastric and improve poultry appetite. (Achyad et al., 2000) Studies show that the ginger spice has two types of digestive enzymes; one is protease enzyme that is used to break apart the protein and lipase enzyme that is used to break apart the fat. Both enzymes improve nutrients digestion and absorption by animals. Ginger is also as bacteria static that reduce pathogenic microorganisms in the digestive tracts. The gingerol also protect the liver on it activity, especially on hold the toxic of carbon tetrachloride. The ginger works as vaccination by stimulate an organ of bursafebrisius to make an antibody of viral attack such as ND. Ginger as a natural material is good as additive because it has no residual that threat the body organ and safe for the consumer's health. (Peter et al., 1999)
A Study on the Mangrove Crabs in Batticaloa District for Potential Export Market
(Uva Wellassa University of Srilanka, 2011) Krithika, A.; Jayamanne, S.C.
NOTE: see the PDF version Mangrove crabs live in association with mangrove forests and belong to many different species. They have been shown to be ecologically very significant animals which keep much of the energy within the forest by burying and consuming leaf litter. The edible mangrove crab Scylla serrata is a well-known commercial commodity considered to be among the tastiest of crab species and have a huge demand in South Asian countries. Most of the edible crabs belong to the family Portunidae and are swimming crabs but there are some grapsid crabs which are true dwellers of the mangrove forests that are edible. Grapsid crab, Episesarma sp. is such a delicacy consumed by the Thai people and by Chinese people in their cuisines (Ng and Sivasothi, 1999). Some Uca species and sesarmid crabs such as Perisesarma species which has deep red pincers and iridescent blue or green band across the face are considered as ornamental animals due to their beautiful colourations (Nyawira and Methiga, 1834). Sesarma bidens is another mangrove crab which is bred in aquariums as an ornamental animal (www.aquaticcommunity.com).Extensive mangrove forests are found in association with lagoons and estuaries of Sri Lanka but the studies on their fauna is limited (Priyadarshani, et al., 2008). The crabs dwelling in these mangrove environments are anticipated to have much potential to be utilized in various industries if they could be bred in captivity. Crabs with ornamental value can be bred in captivity and can take up to the ornamental aquaculture markets. The present study was carried out with an aim of finding the diversity and the export potential of the mangrove crabs in the Batticaloa District, Sri Lanka.

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