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.
Comparative Efficacy of Selected Insecticides in Comparison with Chlorpyrifos to Control Tobacco Cutworm (Spodoptera litura)
(Uva Wellassa University of Srilanka, 2011) Weerawansha, A.N.R.; Abeysekara, N.N.R.; Ranawana, S.R.W.M.C.J.K.
Cigarette tobacco production is done by the registered farmers of Ceylon Tobacco Company for a pre-trade agreement while other types are grown purely on freelance basis and hence cigarette tobacco production has a better accountability. It is a great matter of concern that, tobacco plant is susceptible for cutworm damage during its life cycle eventually making inconsistent production. It causes a considerable damage to the tobacco plant particularly in the vegetative growth. The cutworm damage is more severe in the field level and in many cases it is present in the nursery level too. The Ceylon Tobacco Company has clearly discovered the demerits of the prevailing pest and chemical control has been playing a leading role for a long period of time as it has become more successful in its efficacies. The company commonly uses Chlorpyrifos 40 EC, a broad spectrum contact insecticide, which belongs to the chemical group of Organophosphate. Direct application of organophosphate insecticides including Chlorpyrifos is toxic and causes environmental pollution. In the environment, the organophosphate insecticide residues and the degraded ingredients pollute the soil, water, air and food. These compounds harm not only non beneficial insects but also beneficial insects, beneficial soil organisms and other animals including human beings. Therefore, usage of Chlorpyrifos is supposed to be phased out from the tobacco cultivations in the island wide. The objective of this study was to find a possible alternative to Chlorpyrifos to reduce environmental toxicity.
Cost Reduction of Brine Shrimp by Replacing of Low Cost Live Culture (Moina, microworms) for Fresh Water Fish Guppy (Poecilia reticulate)
(Uva Wellassa University of Srilanka, 2011) De Silva, G.W.H.P.N.; Jayamanne, S.C.; Hewavitharana, M.
Note: See the PDF Version Ornamental fish farming is an expanding industry and its global export trade has grown steadily and today it is a multimillion dollar industry in many countries (Andrews, 1990). Sri Lanka contributes approximately 1% of the world's demand for ornamental fish. The demand for the fresh water fish is quite does not meet the demand because there are so many constraints related with the fresh water ornamental fish farming. The major constraint is the cost of feed especially during the stage of the post larva and fry. Anemia (brine shrimp) nauplii is the most common live food used in commercial larviculture of fresh water ornamental fish (Dahlgren and Phang. 1985; Kim et al.,1996) and the cost of 400 g of cysts is nearly Rs.4000.00. The present study aimed to find a suitable low cost live food which can replace high cost Anemia in aquariums giving more profits to the ornamental fish traders. Two live food species, Moina and Micro worms, which can be reared easily with very low cost are selected for the study and their suitability in rearing post larval stage and fiy stage of guppy (Poecilia reticulata) was tested under aquarium conditions.
Determination of Factors Affecting Pesticide Use Decision of Vegetable Farmers in Nuwara Eliya, Bandarawela and Welimada Area
(Uva Wellassa University of Srilanka, 2011) Thennakoon, T.M.D.M.; Mahindarathne, M.G.P.P.; Bandara, Layantha
Sri Lanka has an area of 6.4 million hectares in which the agricultural area comprising 2.3 million hectares, out of which 20% is located in the up country wet zone of Sri Lanka. Over 64% of the population of the area is engaged in agriculture. Potato and exotic vegetables are the predominant crops grown in this part of the country throughout the year. The agricultural practice in the upcountry area of Sri Lanka is intensive and highly commercialized (Wijewardena, 2010). Hence, up country vegetable farmers use large amounts of pesticides to control the pests on their vegetable crops and to maximize output on limited acres of land (Sivayoganathan et al., 1995). Pesticides play a significant role in the modern agriculture due to easiness of application and quick results. As a result, demand for pesticide has also increased. Similarly, number of agrochemical companies involves in marketing and distributing of pesticides and the companies follow several product promotion techniques to stimulate farmers to buy their pesticides. But, agrochemical companies have inadequate knowledge about the factors affecting the pesticide use decision of the farmers. The purpose of this study is to identify the factors affecting pesticide use decision of farmers. Knowledge on farmer's pesticide use decision is very important for the companies to select most appropriate promotion methods to stimulate the pesticide use decision.
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 Chocolate- Malted Whey Beverage Using Liquid Cheese Whey
(Uva Wellassa University of Srilanka, 2011) Weerasena, M.W.I.R.; Mudannayake, D.C.; Samarasekara, C.
NOTE: see the PDF version Cheese is one of the most popular milk products which produced by coagulating milk using rennet enzyme and microorganisms. During the cheese manufacturing yellowish liquid that contains all of the nutrition of milk except fat and casein is produced as by-product or waste material. This liquid is called as whey. Approximately ten pounds of milk are used to produce a pound of cheese and from six to nine pounds of whey is resulted. The whey contains 6-7% solids about half those in milk (Milk and whey powder, 1980). At present, whey is causing a huge problem for the cheese industry. Whey is leading cause for water pollution if whey is discharged to the water source and ultimately this ends up as a major hazard. If whey is unused, its organic nutrients make it a costly pollutant in the country's sewage and waterways. Biological oxygen demand (BOD) values for cheese whey range from 30,000 to 45,000 milligrams per liter (mg/1) (Milk and whey powder, 1980). Effective and economical methods of utilizing whey are essential if cheese plants are to remain competitive with other segments of the food processing industry. Utilization of whey for beverage production requires few energy resources.The entire whey is utilized no removal of water is necessary. Furthermore, whey can be utilized by small cheese plants for beverage production, since no elaborate or expensive equipment is required. Though the production of whey beverage is cost effective method of utilization of whey, relatively high content of minerals in whey are responsible for undesired salty-sour flavor of whey. This ultimately results with the undesired taste in final product. This can be overcome using chocolate powder and malt extract, since those compounds import not only desirable flavor but also help to increase the nutritive value of final product. The aim of this study was to dwicip,, chocolate—malted whey beverage as a solution For the whey disposing problem, Jeskrch, best sugar percentage and suitable percentage of malt extract an`d cocoa poWder.ae e determined separately.
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.
Distinguishing Larval Instars of the Vegetable Leaf-Miner Liriomyza huidobrensis (Diptera: Agromyzidae)
(Uva Wellassa University of Srilanka, 2011) Kaushalya, R.W.G.R.; Chandrasena, G.; Nishantha, K.M.D.W.P.
Note: See the PDF Version The vegetable leaf-miner, Liriomyza huidobrensis (Diptera: Agromizidae) is a highly polyphagous species known to attack ten different plant families including economic crops and ornamental plants (Wijesekara, 1997). Larval parasitoid, Diglyphus iseae, has been introduced and has recorded higher levels of parasitism of the vegetable leaf -miner (Nugaliyadde et al., 2000). Diglypus isaea females oviposit on larger hosts but reject or feed on smaller hosts (Parrella, at al., 2005). Therefore, a need has arisen to develop an easy method to determine the correct time duration of different larval instars during the life cycle of vegetable leaf-miner, withouthelp of sophisticated methods. The Major objective of this study, was to identify a simple and easy method to distinguish different larval instars of the Liriomyza huidobrensis under glass house conditions and specific objectives were, to identify the different larval instars of Lirioniyza huidobrensis and to study the relationship between larval development time (in days) and larval instars of Liriomyza huidobrensis.
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 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. .
Identification of Best Pasteurization Temperature – Time Combination for Retarding Microorganism Counts in Raw Cream as Ingredient of Butter: Approach to mprove Microbial Quality of Butter
(Uva Wellassa University of Srilanka, 2011) Keenavinna, K.A.H.S.; Mudannayake, D.C.; Abesinghe, A.M.N.L.; Jayarathne, K.
NOTE: see the PDF version This paper provides an overview of Best Pasteurization Temperature—Time Combination (BPTTC) for retarding microorganisms in raw cream as an ingredient of butter. BPTTC is an indicator of good quality raw cream as an ingredient of butter. Best pasteurization temperature—time combination is gaining the idea about good quality raw cream. The quality of raw cream is the most important factor in production of butter. If cream has an increase of microbial count it can't produce butter. In order to determine the quality microbial count is very important. In this study, different pasteurization temperature — time combinations were used to retard microorganisms count. This test uses microbial analysis of raw cream by using Total Colony Count (TCC) method and Yeast and Moulds count methods. When cream incorporates high intense heat fat separation occurs. It is not good for the production of quality butter. So when pasteurization temperature — time combinations needs to be critically monitored and identified its temperature — time combination them unhealthy pasteurization temperature — time range can be avoided. An increasing number of people are consuming raw unpasteurized milk. Enhanced nutritional qualities, taste, and health benefits have all been advocated as reasons for increased interest in raw milk consumption, however, science based data to substantiate these claims are limited. People continue to consume raw milk even though numerous epidemiological studies have shown clearly that raw milk can be contaminated by a variety of pathogens, some of which are associated with human illnesses and diseases (Oliver et al., 2009). Food spoilage is an enormous economic problem worldwide. Milk is a highly nutritious food that serves as an excellent growth medium for a wide range of microorganisms. The microbiological quality of milk and dairy products is influenced by the initial flora of raw milk, the processing conditions, and post—heat treatment contamination. Undesirable microbes that can cause spoilage of dairy products include Gram — negative psychrotrophs, coliforms, lactic acid bacteria, yeasts, and molds. In addition, various bacteria of public health concern such as Salmonella spp., Listeria inonocytogenes, Campylobacter jejuni, Yersinia enterocolitica, pathogenic strains of Escherichia coli and enterotoxigenic strains of Staphylococcus aureus may also be found in milk and dairy products (University of West Hungary, 2007). The hygienic production of milk is of the greatest importance for cream, because although most vegetative cells are easily killed by heat treatment, spores are not, and some types, such as B. cereus, can be a cause of spoilage (as well as failure in the
Investigation of Genetic Variation in Bmp4 Gene in Local Indigenous and Jamnapari Crossbred Goats in Damana Veterinary Service Division Sri Lanka
(Uva Wellassa University of Srilanka, 2011) Wijesena, H.R.; Bulumulla, P.B.A.I.K.; Lokugalappatti, L.G.S.; Ariyarathne, H.B.S.
Small ruminants, such as goats (Capra hircus), constitute an important livestock resource in most countries and are essential for the livelihood of many farmers (Baker et al., 2003). Application of molecular genetics approaches for the genetic progress of quantitative economic traits such as growth and reproduction in goats is an effective way of increasing their production as these methods could lead to finding of genetic markers useful for improved selection. Molecular genetics approaches have been used in the world for goat production in the recent past, and these strategies are yet to be established in Sri Lanka since they require high knowledge and capital investments. Therefore, this study was conducted as a preliminary step for the application of molecular genetics approaches in selection of goats for improved production in Sri Lanka. Single Stranded confirmation Polymorphism (SSCP) analysis is one such powerful genetic screening method to identify the sequence variation in Polymerase Chain Reaction (PCR) amplified products. In the present study, we investigated the PCR-SSCP genetic variation in the intron 2 of Bone Morphogenetic Protein 4 (BMP4) gene, which plays a major role in growth and reproduction. The study was focused on Local types (LT) and Jamnapari crossbred (JC) goats in Damana Veterinary Service (VS) division in the Ampara district of Sri Lanka.
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)

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Browsing Research Symposium-2011 by Subject "Animal Science"

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