Animal Science Degree Programme (ANS)

Permanent URI for this collection

https://erepo.lib.uwu.ac.lk/handle/123456789/6111

Browse

Now showing 1 - 20 of 195

Analysis of Consumption Patterns of Probiotic Incorporated Fermented Dairy Products in Sri Lanka
(Uva Wellassa University of Sri Lanka, 2016) Hanouf, M.H.M.
Probiotic dairy foods are considered one of the major functional food substances in the world. Consumers have been more health-conscious in recent years, and as a result, they are seeking more information on how to live a healthy life by consuming good food. Probiotic and probiotic products are having the possibility to attract those health-conscious consumers because of their health-promoting effects and lower cost. To our knowledge, there are no studies that analyze the consumer demand for probiotic fermented dairy products in Sri Lanka. This study focused on analyzing the consumer knowledge, attitudes, socio-demographic and economic factors that affect the consumption pattern of probiotic fermented dairy products in Sri Lanka. A total of 405 households from all nine provinces in Sri Lanka were surveyed with an online questionnaire. According to the results, 46% of the respondents have awareness of probiotics. Consumers were categorized into 4 groups based on the consumption level of dairy foods containing probiotic bacteria (per week) as never, low, medium, and high. The study showed that 53% of the respondents belong to the low-level consumption category, 27% have medium level consumption, 9% are in the high-level consumption category and 11% of the responders never consumed probiotic incorporated dairy products. An ordered logistic regression model was employed to analyze the relationships between the consumption levels of probiotics and number of demographics and socio¬economic characteristics of consumers such as gender, age, marital status, household size, presence of children, household income, locality, education level etc. .Attitudes of the respondents on health and nutrition aspects of probiotics, sensory attributes of probiotic products, access to probiotic foods and the impact of product promotions were also assessed using descriptive methods. The results reveal that probiotic consumption level is significantly and positively influenced by gender, marital status, household income, advertisements, and consumer's attitude on health and negatively influenced by household size and poor availability. The findings of this study give useful information to producers for their production and marketing strategies which are most suitable to fit with the demand characteristics and consumer expectations. Keywords: Probiotic; Dairy Products; Consumption Patterns; Ordered Logistic Regression; Sri Lanka
Assesment of Keeping Quality in Commercial vacuum Packed Products; A Study Using Accelerated Method
(Uva Wellassa University of Sri Lanka, 2016) Fernando, I.S.A.M.
The aim of this study was to assess the physical, chemical and microbiological attributes of spice incorporated vacuumed packed food products during storage to improve the shelf life for export market and to determine the shelf life of vacuumed packed three food products, chili paste, seeni sambol, katta sambol. In this study, Accelerated Shelf Life Testing (ASLT) method was used to determine the shelf life of food samples. All food samples were stored in two different storage conditions as room temperature of 28°C and elevated temperature of 50°C respectively and the quality changes of the products are evaluated at a specific sampling rate using Qio modeling. Accordingly the Qio factor which equals to 2, in the present study maintained accelerated aging rate based on two different storage conditions. The samples were stored at room temperature of 28°C and elevated temperature of 50°C for 8 weeks. Samples were assessed for physico-chemical analysis (pH, water activity and TBARS), microbiological analysis and sensory evaluation during the storage period. Sensory evaluation was done in bi-weekly using 10 semi-trained panelists with five point hedonic scales. pH of three food samples (chili paste, seeni sambol and katta sambol) were not significantly decreased when compared with the control sample with the storage. Water activity (aw) of the samples was also not significantly decreased with the time. Results of TBARS showed negative values for three food samples which indicates there were no oxidation occurred during the storage period of 8 weeks. Total plate count and yeast and mold counts were increased with the time, but they wre within the acceptable levels. There was significance differences (P>0.05) in appearance, colour, taste, smell, and overall acceptability in three samples of chili paste, seeni sambol and katta sambol. Yet the highest acceptance showed by the food sample, katta sambol. All the three samples could be kept for 8 weeks (actual results of 8.4 months) and the study needed to be continued to evaluate the exact date of expiry.
Assessing the Effect of Incorporating Kithul (Caryota Urens) Flour on Stabilizing Ability and Sensory Properties of Set-Type Yoghurt
(Uva Wellassa University of Sri Lanka, 2012) Wijayasekara, K.N.
Kithul flour is the water soluble carbohydrates extracted from the pith of Kithul tree (Caryota urens). It has high level of polysaccharides (Rajyalakshmi 2004) which may possess stabilizing ability and may be useful to replace the existing stabilizers (gelatin) in set-yoghurt manufacturing. Presently, adding stabilizers as a blend is more widely used approach in the dairy industry and it leads to overcome limiting properties associated with a specific compound and to achieve significant cost saving. Therefore, this study was carried out to assess the effect of incorporating water-soluble carbohydrates extracted from the pith of Kithul plant on stabilizing ability and sensory properties of set-type yoghurt. Fresh cow milk (fat 3.3%),Sugar, kithul flour, gelatin and skim milk powder starter culture (YC 350 CHR Hansen) and kithul flavor were used to prepare the yoghurt mix. In order to find out the best combination of kithul flour and gelatin trial and error method was used. At the end of each and every trial the yoghurts were checked for their gel strength with time. First trial was carried out to find the best level of kithul flour in four levels as 0.9%, 1.2%, 1.5% and 1.8% without adding gelatin. Each treatment was replicated three times and evaluated for sensory properties such as mouth feel, taste, texture, colour, odor and overall acceptability using trained sensory panel. Then, the selected level was used to find the best ratio of kithul flour: gelatin. The gelatin level was changed as 0.1%, 0.2%, 0.3% and 0.4% with the selected level of kithul flour. In final trial, the best ratio of gelatin: kithul flour was selected. Chemical tests were carried out to find out the fat content, total solid content, titratable acidity and pH of the final product with storage period and compared with a control (existing set-yoghurt). Microbiological tests were carried out for yeast & mould (CFU/g) and coliform (CFU/g) during storage period. Data were analyzed using one way ANOVA (CRD) and Friedman non-parametric test in MINITAB 14 software package. As a special benefit found during this product development was the absence of a cream layer, separated during the yoghurt production. Results of this study support that the use of 1.5% (w/v) kithul flour was able to replace 0.7% (w/v) gelatin without affecting the texture, colour, taste and odor of yoghurt having 27.7% of total solids. By that, the recommended percentage of gelatin was reduced from 1% to 0.3% .In addition to that,
Assessment of Physicochemical, Sensory Attributes and Shelf Life of a Stirred Yoghurt Incorporated with Watermelon (Citrallus Ianatus) Seed Powder
(Uva Wellassa University of Sri Lanka, 2017) Arunakirinathan, K.
Popularity of yoghurt has increased due to its higher health benefits. The purpose of this research is to develop a value added stirred yoghurt by incorporating watermelon seed powder and to evaluate the effect of watermelon seed powder. Sensory, physico chemical and microbiological properties of stirred yoghurt samples were determined. Complete randomized design was used for analyzing purpose. There were two types of watermelon (Citrallus lanatus) (var. crimson sweet) seed powder obtained through sun drying and oven drying methods. Stirred yoghurts were prepared by incorporating 0%, 1%, 2% and 3% of seed powder from two different drying methods. Treatments were subjected to physicochemical, microbiological and sensory evaluation for color, texture, flavor and aroma, mouth feel and overall acceptability sensory attributes, in five point hedonic scale using 30 untrained panelists. Sensory analysis data were analyzed using Friedman non parametric test using Minitab 17 software. Comparatively, there were no significant difference (P<0.05) between all the treatments. However, scores for flavor and aroma and mouth feel showed high scores as 98.5, 95.0 respectively. Sun dried watermelon seed powder incorporated stirred yoghurt showed higher preference by the consumer compared to oven dried watermelon seed powder incorporated stirred yoghurt. The addition of watermelon seed powder in to the stirred yoghurt showed an increase in moisture content, decrease in ash content and no changes in fat content. According to the results of chemical properties of stirred yoghurts pH and total solid were drastically decreased with storage period at 4°C. Titratable acidity was slightly increased with storage period at 4°C. In addition, mold, yeasts and coliform were not detected in samples at
Assessment of Sensory Profile and Shelf Life of a Spicy Cream Spread
(Uva Wellassa University of Sri Lanka, 2016) Rifa, A.R.F.
Large amount of cream is wasted in many dairy processing companies. When adding spices, the value of cream can be increased. Therefore, the broad objective of this study is to develop a value added spicy cream spread by incorporating locally available spices and the specific objectives are to determine the level of incorporation to the cream for each spice of chili, garlic and pepper and to determine the keeping quality of the selected product. Suitable level of stabilizers (Carrageenan and Lecithin-emulsifier) and correct spices' levels were selected according to the sensory evaluation by using Friedman test. Shelf life analysis was done finally. The results for shelf life analysis; titrable acidity, total solid and rancidity were slightly increased with storage period, but pH was slightly decreased with storage period, fat content range from 18%-28%, likewise Total Plate Count and Yeast and Mould count also were slightly increased with storage period. The conclusion of the study is the shelf life of final product is three weeks without using any artificial preservatives
Assessment of “Heifer Calf Rearing Scheme” in Batticaloa District in the Year 2014
(Uva Wellassa University of Sri Lanka, 2016) Balamurugan, A.
Sri Lanka is an agriculture country and many fanners depend on animal husbandry for their livelihood. Livestock sector contributes considerably for national GDP. So, livestock sector is regarded by the government as a priority area in the development programmes. Government has developed several schemes in order to improve the rural economy of livestock farmers. The present study was conducted to asses such scheme called "Heifer Calf Rearing Scheme". This is a special scheme for heifer calves where those calves are being monitored and reared from the birth to its first calving under special management and feeding system. The scheme has four main objectives on the calves, puberty age 18 months, first calving before 30 months, increase in daily milk yield, and reduce mortality less than 5%. This study has assessed this scheme in Batticaloa district for the year 2014 to check whether the scheme's objectives were attained or not. By the assessment the scheme's succession rate can be measured and further actions can be forwarded. The main objective of this study was to check the succession rate of the scheme and specifically to find out the factors influencing on it and to suggest the ways to overcome the constraints. All the farmers (45) were selected for data collection in the population because of the small sample size. Data collection was done by questionnaire method and data analysis was conducted using minitab 16 software. To identify the succession rate of the scheme one sample t-test was applied. Descriptive analysis was done for 25 different factors to identify the factors which affected the succession rate of the scheme. The statistical results indicate that none of the objectives of the scheme has been attained and according to the descriptive results 29% calves has attained puberty within target age and 20% calves had their first calf within target age. Succession rate for the objective daily milk yield increase was 11.11% and calf mortality rate among the scheme farmers was 8.88%, which is higher than expected value. According to the results objectives of the scheme are going unsuccessful: So, the scheme should be modified with special needs which are suitable for current environment. If awareness programmes would be done repeatedly in each year for the fanners about the scheme, it will help them to achieve the target. Key words: Heifer Calf Rearing Scheme, Succession rate,
Bio Diesel Production from Tallow
(Uva Wellassa University of Sri Lanka, 2012) Gamlath, G.S.D.
Biodiesel has become an alternative fuel recently because of its environmental benefits and the fact that is made from renewable resources. The cost of biodiesel is the main hurdle to commercialization of the product. The waste tallow which was removed during leather production was used as raw material. This new way for using waste tallow reduced the cost of production of biodiesel and the problem related to the disposal of waste tallow in leather industry. Alkali catalyzed transesterification was used to produce biodiesel from tallow. The transesterification reaction was affected by methanol to tallow molar ratio, reaction temperature, reaction time and the amount of catalyst. The yield of the biodiesel reached 91.2 %, when 1.2 wt.% of potassium hydroxide, reaction temperature of 65 °C, 4 hours of reaction time and 6:1 methanol to tallow molar ratio with continuous stirring. Properties of the biodiesel were compared with the properties of petroleum diesel and ASTM standards. Analysis of biodiesel confirmed that the biodiesel from tallow was quit suitable as an alternative to petroleum diesel with recommended fuel properties as per ASTM standards. The process was possible, but the economic viability must be improved by recovering methanol and glycerin. Key words: biodiesel, tallow, transesterification, ASTM standards, alkali catalyst
Characterization of Goat Production Systems in Badulla District of Sri Lanka
(Uva Wellassa University of Sri Lanka, 2014) NANDASENA, H.M.N.P.
Goat farming in Sri Lanka has a great potential for improvements, especially in rural economies, since it can be operated with low input levels. Badulla district is considered as a rural area where agricultural activities are predominant. However, the available information on goat farming in Badulla is minimal, limiting the opportunities for further development. Hence, the objective of this study was to characterize the goat production systems in Badulla district. A survey was conducted using 320 goat famers in 15 divisional secretariats of Badulla district using stratified and simple random sampling techniques. A pre-tested structured questionnaire was used to collect data on farmers' general information, herd characteristics, management practices and constraints of farmers. Data were analyzed using Minitab 17 statistical software. The results indicated that goat farming is more popular among Tamil and Muslim communities. Out of total study sample, 76.9% were Tamil and 19.7% were Muslim. Majority of goat farmers (80.6%) had only the primary education. Almost all farmers (99.7%) in the area considered goat farming as a secondary income source. In 91.9% goat farms, herd owner is a male although housewives and children helped in farming activities. Most of goat herds were indigenous (75.6 %) while 24.4% were Jamnapari crosses. The average herd size was (6.65 ±4.70). All farmers rear goats under semi-intensive management system. Although, cut and feed, tethering and free grazing were found as major roughages feeding systems, these can vary in different areas of Badulla according to the resource availability. Around 50.0% farmers used raised slatted floor houses. According to the fanners' perception, lack of goat breeds, less government support and less land availability were identified as main constraints in goat farming in Badulla. Therefore, based on proper data, short-term and long-term development plans should be implemented for development of goat farming in Badulla. Keywords: Goat, Production systems, Badulla, Indigenous, Jamnapari
Chemical and Sensory Evaluation of Butter Incorporated with Antioxidant Extract of Citrus (Citrus Sphaerocarpa) Peel
(Uva Wellassa University of Sri Lanka, 2016) Rasarathinam, K.
Butter is a dairy product, which contains at least 80% fat, and 15-17% water. Butter turns rancid quickly when it is left to the open air for longer periods. Rancidity is the most common form of spoilage in butter. The incorporation of natural ingredients like citrus peel which contain antioxidant properties and polyphenols can lower the rancidity in butter. The objective of this research was to lower the rancidity of butter made with low moisture content by the addition of citrus peel extract. (Citrus sphaerocarpa) citrus peel extract was prepared by extracting the powdered peel at 70°C using distilled water for 5 hrs. The extract was analysed for total phenolic content and antioxidant activity (AOA) using folin-ciocalteu method and DPPH method respectively. Total phenolic content of the citrus peel extract was 13.428 mg of Gallic Acid Equivalent per gram and effective concentration of citrus peel extract at 50% inhibition level was 45.5 Butter was prepared by incorporating citrus peel extract at 1, 2, and 3% (w/w). Sensory evaluation was done using 30 untrained panellists based on 9 point hedonic scale. It was found that citrus peel extract can be incorporated in to the butter formulation up to 2% (w/w) without altering the sensory attributes. Changes in peroxide value, and free fatty acids values were monitored at weekly intervals. Microbiological studies for total plate count, yeast and mold were done at one week interval during one month storage period. The butter incorporated with citrus peel extract had lower levels of peroxide value, free fatty acids value and low microbial count, compared to control butter. This research shows that citrus peel extract can be used to produce an antioxidant rich butter. Keywords: Antioxidant, butter, rancidity, peroxide value, free fatty acid
Comparative Analysis of Physico-Chemical Properties and Intra Specific Morphological Variation of Tumid Venus Calm Gafrarium Tumidum Populations Along North Western Coastline in Jaffna District
(Uva Wellassa University of Sri Lanka, 2013) Jeyaamuthan, S.
Tumid Venus clam (Gafrarium tumidum) is one of the readily available coastal bivalves consumed by local residents in Jaffna district of Sri Lanka. Scientific data on physicochemical, sensory attributes of this species and investigate the intra-specific variations among clam populations is however scarce. Therefore, the objective of this study was to determine population structure, physicochemical and sensory attributes of Tumid Venus clam in four different sites of Jaffna lagoon at two different maturity stages. Randomly collected 200 clams from each different sites: Karainagar (9.7481°N, 79.8829°E), Mandaitivu (9.6165°N, 79.9920°E), Kayts (9.6526°N, 79.9081°E) and Navanthurai (9.6687°N, 80.0007°E) of Jaffna lagoon were graded into two maturity stages as mature (>35 mm) and immature (<35 mm) based on the shell length. The composite samples were then subjected to analysis of physicochemical and organoleptic ti attributes using standard analytical protocols. Standarized morphometric parametric parameters were subjected to discriminant function analysis (DFA). Results revealed that there was a significant difference in color a* (redness), b* (yellowness), L* (lightness), pH value, water holding capacity, moisture and ash contents with the location (p<0.05). However, maturity stage had significant effects only on color a*, b* and L* values and water holding capacity. Based on sensory evaluation, the appearance and taste of cooked clams were varied with the location and maturity stage because of the changes in water temperature, food source availability. The highest consumer acceptance was recorded for immature bivalve samples of Navanthurai. Current study showed the suitability of low cost bivalve resources as substitute for conventional, expensive seafood sources. The II highest mean length for total shell length(VL), shell length(VH), length of hinge plate(HL) and width of hinge plate(HW) were 4.03 ± 0.02, 3.19 ± 0.02, 1.23 ± 0.01 and 0.45 ± 0.03 respectively for populations sampled from Navanthurai (Site 2). Results of vii DFA showed that morphological similarity among four populations of clams. In conclusion, location and maturity stage had a significant effect on physiochemical and sensory attributes of Tumid Venus clam. Key words: Jaffna lagoon, Morphological variations, Physicochemical attributes, Sensory, Tumid Venus Clam
A Comparative Study on Water Vapour Permeability of Surface Treated Paperboards with Keratin and Gammalu (Pterocarpus marsupium) Latex
(Uva Wellassa University of Sri Lanka, 2013) UDUWERELLA, H.M.I.A.
Chicken processing industries produce a high amount of feathers as a wastage, which caused disposal problems. Chicken feathers contain a high percentage of Keratin; a protein, which shows good resistance towards water. Gammalu latex is naturally available resource in Sri Lanka, which has high barrier properties. Extracted Keratin and Gammalu latex can be applied as a coating on the surface of paperboards for biodegradable packages in order to improve the barrier properties against water vapour permeability, while preventing the environment pollution caused by thermoplastic polymers. Thus, the present studies were mainly focused on the extraction of Keratin from chicken feathers and develop a coating to paperboards, and compare the properties of that with a coating made of Gammalu latex. Pre-treated chicken feathers were undergone on a feathers dissolving, protein precipitation, protein purification and film preparation processes. Paperboard (0.25 g/cm2) coated with 2% (v/v) Glycerine with Keratin& 2% (v/v) Glycerine with Gammalu latex were used as treated samples. Non- coated paperboards used as the control samples. All samples were stored in a climatic chamber at controlled environment. Water vapour transmission rate was evaluated under three different temperatures (30°C, 35°C & 40°C) and relative humidities (60%, 65%, 70%) for three weeks. Data were analyzed using two-way ANOVA technitlue in Minitab 17. Results showed significant deference (P < 0.05) amongst the treated samples while Keratin showed least water vapour transmission rate followed by Gammalu latex coated paperboards. This study revealed that Keratin coated paperboards could be used as an effective packaging material with low water vapour permeability.
Compare the Effect of Deep Litter And 2/3rd Slatted Floor System on Performance of Broiler Breeders, Hatchability, Ferility and Exterior Quality of Eggs
(Uva Wellassa University of Sri Lanka, 2013) KASTHURIARACHCHI, K.A.D.H.
The experiment was conducted to compare the effect of deep litter and slatted floor systems on broiler breeder performance, hatchability, fertility and exterior quality of eggs. A total of 23100 female and 2100 male commercial broiler breeders (Cobb 500) were randomly assigned in to two different treatments and housed under two different rearing systems (deep litter and slatted floor) from 26 to 34 weeks of age. Each treatment replicated three times. Data were recorded daily and analyzed using Analysis of Variance (ANOVA) in Completely Randomized Block Design (RCBD) and means were separated using Tukey's means of comparison. The highest (P<0.05) female body weight (3.6 kg) , number of damaged eggs (144) and number of destroyed eggs (99) were recorded from 2/3rd of slatted floor system. The highest (P<0.05) daily egg production (2846), and number of floor eggs (40), number of doubled yolk eggs (270), number of misshaped eggs (12) were recorded from deep litter system. Male body weight (4.1 kg), Female and male mortality percentage, egg weight, number of tiny eggs, fertility and hatchability percentages were not affected by floor systems (P>0.05). In concluded the birds reared on deep litter system were exhibited better broiler breeder performance as compared to slatted floor system during 26 to 34 weeks. Keywords: Bird performance, Deep litter, Egg quality, Hatchability, Slatted floor
Comparision of Animal Glue and Common Adhesive
(Uva Wellassa University of Sri Lanka, 2012) Egodawatta, E.A.D.K.D.
Hide trimming waste was main waste generated in leather manufacturing industry. Any industry waste mean lost. Through value addition of that waste that waste can be convert in to another income for company. This study those hide trimmings were used as raw material for animal glue manufacturing. So major objective was to value addition of hide trimming waste generate in leather manufacturing process. Soaking process was main initial step of glue manufacturing. Bonding power was major character of glue. Bonding power means which force need to breaking the glue joint. This study, through the increasing soaking time period checked bonding power value variation in animal glue. Common adhesive values were used as standards for comparison. Glues were distributed in a completely randomized block design, with three treatments in the soaking time (sample A = 2 weeks; sample B = 4 weeks; sample C = 6 weeks). Leather crust was used for preparation of adhesive joints. Each treatment three adhesive joints were prepared. According to peel test spring balance was used for measuring bonding power and pH meter used for pH measuring. Glue moisture content (%) and ash content (%) were measured according to proximate analysis. Soaking period of animal glue directly influenced the bonding power of animal glue. Because increasing soaking period the glue bonding power was increased (sample A = 110 g; sample B = 213.33 g; sample C = 333.33 g). During increasing soaking period of animal glue bonding power value closed to common adhesive bonding power value (523.33 g). But increasing soaking period did not affect to the pH value, moisture content and ash content of animal glue. Key words: Hide trimmings, Leather crust, Bonding power, Peel test, Adhesive joints
Comparision of Efficacy of Natural Yeast Cell Wall Polysaccharides (Actigen®) Against Commonly Used Antibiotic Growth Prompters in Broiler Diets in Sri Lanka
(Uva Wellassa University of Sri Lanka, 2012) Adikari, A.A.S.Y.
Use of antibiotics as feed additives in animal feed have been highly regulated and even banned in some countries due to public health concerns associated with resistance development and residue effects. This experiment was conducted to assess the effect of natural yeast cell wall polysaccharide extract supplementation as an alternative for antibiotic growth promoters in broiler diets. Three hundred and sixty day old broiler chicks were divided into four treaiments with six replicate groups of 15 chicks and offered common basal diet supplemented either with natural yeast cell wall polysaccharide extract or commonly used antibiotic growth promoters (Bacitracin Methylene Disalicylate, Avilamycine) at recommended commercial levels and compared with negative control with no growth promoters for period of six weeks. Weekly group body weight, feed intake and daily mortality were recorded and calculated the group body weight gain, and feed to gain ratio. Subsequently five birds from each replicate were sacrificed and recorded carcass weight, liver, heart, gizzard, pancreas weights and length of small intestine. Dressing percentage was calculated. Data were analyzed using one way ANOVA. It was found that Yeast cell Wall Polysaccharides was at least as effective as the best antibiotic growth promoters available in the market if not better, However despite huge numerical deference between control and the said treatment deference was only statistically different only up to first 28 days only. However it is noticeable that the deference is important in commercial perspective and antibiotic growth promoters can be completely replaced using consumer friendly natural yeast cell wall polysaccharides in broiler diets in Sri Lanka
Comparision of Growth Performances, Meat Quality Parameters and Necrotic Enteritis Exposure in Broiler Chickens Fed Prbiotics Compared to Antibiotics as Growth Promoters
(Uva Wellassa University of Sri Lanka, 2016) Illippangama, I.P.A.U.N.K.
Antibiotics are used in poultry industry as a growth promoter since late 1940s. However, due to public health concern on antimicrobial resistance, they were banned in the European Union devastating the European broiler industry. It was revealed later, necrotic enteritis caused by Clostridium perfringence is the cause of the economic damage. Thus, it is necessary to identify alternatives to antibiotics to withdraw them from animal feeds. Therefore, a study was conducted to determine the effects of Bacillus species as a probiotic on growth performance, meat quality traits and necrotic enteritis exposure in broiler chickens. C.perfringence inhibitory Bacillus species were identified in an in vitro study. Identified probiotics were then tested in vivo. Experimental diets were based on maize and soybean meal. Five dietary treatments were prepared by supplementing: i.no growth promoters ii.Bacillus licheniformis isolated from healthy poultry (>101°CFU/,,) iii.commercial probiotic preparation containing Bacillus species (>101°CFU/g), iv. a combination of Bacillus licheniformis, commercial probiotic, Lactobacillus spp. (>108CFU/g) and Saccharomyces spp. (105CFU/g) v.antibiotic (Zinc Bacitracin) into basal diet. The inclusion rate of growth promoters were 0.1 g/kg of basal diet. In fourth treatment all four probiotics combined at equal level: each at 0.025/0.1g of the combination. Each treatment replicated 6 times with 14 birds in each replicate pen. A total of 420, one-day-old broiler chicks (Cobb 500) were randomly assigned to the experimental design. The data were analysed with ANOVA and the Tukey's mean separation. Results revealed that when compare to birds fed without growth promoters, those fed with growth promoters, had higher (P>0.05) weight gain. Antibiotic and commercial probiotic fed ones had similar growth and feed conversion ratio: 2kg and 1.5, while the negative control had 1.8kg and 1.6 respectively. Antibody levels against alpha toxin were higher when fed without growth promoters compare to growth promoters supplemented indicating a aggravated C.perfringence infection. A better mouth feel, juiciness, texture and overall acceptance was identified in breast meat of broiler chickens fed the combination of probiotics compared to the breast meat from all other birds. In conclusion, Bacillus species incorporated probiotics can be used as an alternative to antibiotic growth promoters to gain similar growth performances and to better quality breastAneat. , ;words: Antibiotic, Bacillus species, Growth performance, Meat quality traits, Necrotic enteritis
Comparison of Broiler Chicks Performance in Single Stage Incubation and Multi Stage Incubation
(Uva Wellassa University of Sri Lanka, 2014) Samarawickrama, H.W.P.
The study was conducted to determine performance of broiler chicks incubated in single stage and multi stage incubators. The study was conducted at the Bairaha Farms PLC at Pasyala, using their Petersime vision control 1152S Single stage (SS) and Multi-stage (MS) setter and hatcher machine. General hatchery procedure and broiler farm procedure was followed until brooding time throughout the research. The suitable eggs for the hatching were collected from the 54 — 65 weeks age of broiler breeders from UP (Urapola) breeder farm. Grade III eggs (64 — 80 g) were selected. Eggs were stored in cool room for 3- 4 days until setting to setter machine. The selected egg weights were measured individually. Setter trolleys were loaded to SS machine and MS machine separately. The second weight measuring was done to calculate the weight loss percentage at egg transferring. Hatched residuals and chick samples were collected separately. The chick weight and length were measured. Pas gar© scoring method was followed to analyze the quality of the chicks. Hatch residuals were broken and evaluated. Chicks were brooded for two weeks and body weight gain, FCR and mortality were measured separately SS and MS incubated chicks. Data was statistically analyzed through One-way analysis of variance (ANOVA) in Minitab 16 software at 5% level of significant. There was no significant different between initial egg set for the two machine type. Hence, there was no significant effect to results obtained throughout the experiment. SS incubation was shown 9.1% and MS incubation shown 11.5% of moisture loss. There was a significant different between moisture loss. The MS incubated chicks were shown 48.4 g of body weight and the SS incubated chicks shown 47.1 g body weight. There was no significant different between chick length. SS incubated chicks had higher quality. SS incubated broilers shown a higher body weight gain of 287.75 g. SS incubated birds shown a better FCR. There was no significant different between mortality, hatchability and fertility. MS incubated chicks have higher chick weight and incubation has effect on the broiler performances. SS incubated chicks were shown high quality and higher weight gain at the brooding time incubation has effect on quality and body weight gain. Key words: incubation, chick weight, chick length, pas gar© score, FCR, mortality
Comparison of Different Culture Method of Kappaphycus Alvarezli with Respect to Environmental Condition of Kiranchi Bay/Kilinochchi
(Uva Wellassa University of Sri Lanka, 2012) Ganesalingam, Z.
The development of commerce based on Kappaphycus alvarezii is an outstanding example of widespread farming that evolved from simple methods refined mainly by faimers in the field. This phenomenon has led to current production exceeding 150,000 dry tons/yr from at least ten countries. Coastal areas of tropical regions where seaplanes are the main source of income. The information base for Kappaphycus alvarezii is expanding but has not yet achieved useful stability. Much "knowledge" about the biology of Kappaphycus alViirezii is practical conjecture extrapolated from studies of other seaweeds. Kappaphycus alvarezii production is discussed in light of the plants' biology and the agronomic techniques employed by farmers. Socio-economic factors discussed but emphasis is laid on the characteristics of cultivar populations, factors involving farm location and practical agronomy. Producing red alga Kappaphycus alvarezii were cultured in Kiranchi bay, Kilinochi over two months period using monoline and cage culture methods. Seawater temperature ranged from 28 to 31 °C. Ammonia accounted for 55.1-89.8% it depending on the season, and salinity did not change significantly. Temperature was the only environmental factor that explained 96% of the observed variation in Kappaphycus alvarezii growth rate The highest average growth rates June to August. The growth rates of Kappaphycus alvarezii were exponential during April to June. As propagule weight increased the growth rate was reduced.
Comparison of Different Enzymatic Inactivation Methods for Ovalbumin and the Functional Properties of Peptides Derived
(Uva Wellassa University of Sri Lanka, 2017) Savindi, W.A.K.D.
Ovalbumin is the predominant protein in egg white, which contributes more than 50% of the total egg white proteins. Peptides derived from ovalbumin showed many functional properties. However, no research has been carried out to check the effect on peptides derived from the inactivation methods used. The objectives of this study were to compare peptides derived from ovalbumin using heat and pH inactivation methods and to compare the functional properties of the peptides in the hydrolysates. Ovalbumin (20mg/m1) was hydrolyzed using protease from Bacillus licheniformis(>2.4 U/mg) and papain as 1:100 with different incubation time as 0, 3, 6, 9, 12, 24 hours for 37°C. As inactivation methods, heating for100°C for 15minutes (HT) and adjusting the pH to 10.0 (PT) were used. Peptides derived from two treatments were checked with 15% SDS¬PAGE. Locally isolated Salmonella spp. and Escherichiacoli were used to check the antimicrobial activity of the peptides derived, with AugmentinxR (0.001 ppm) and distilled water as a positive and a negative control, respectively. Iron and copper chelating activities were used to check for their metal chelating activities. The results indicated that all the HT and PT treatments had no antimicrobial effects on either of the microbes at any given time period. However, two enzyme treatments & two inactivation methods showed high iron chelating activity (50-80%)and no significance difference was observed (p>0.05)between 0 to 24 hours incubation time. Significant difference was observed in cupper chelating activity between PT and HT in protease. All treatments in PT in protease showed negative values, indicating the release of Cu`'. However, with HT treatment, 60% copper binding ability was observed in sample incubated for 03 hours, but the values decreased with the time. All treatments except papain HT, 03 & 12 hours treatments showed no antioxidant activity. The results indicated that the peptides derived from two inactivation methods were different. However, further studies are needed to confirm these results by analysing the peptides and their structure. Keywords:Ovalbumin, Enzymes hydrolysates, Antimicrobial, Metal chelating
Comparison of Different Enzyme Inactivation Methods for Ovomucin and Functional Properties of the Derived Peptides
(Uva Wellassa University of Sri Lanka, 2016) Arampola, A.M.P.M.
Ovomucin is considered as a protein with various important functions. This study was carried out to compare different enzyme inactivation methods for ovomucin and the functional properties of peptides produced from different inactivation methods for protease from Bacillus licheniformis (> 2.4 U/mg). Ovomucin was dissolved (20 mg/ml) and hydrolyzed with a-amylase (1:100) to check the effect of carbohydrates attached to the peptides. As shown with 15% SDS-PAGE, no difference was observed with and without a-amylase. Then the pH of ovomucin solution was adjusted to 3.5 and protease from Bacillus licheniformis (> 2.4 U/mg) were added (1:100) to hydrolyze the protein. Different inactivation methods, heating for 100 °C for 15 min (HT) and adjusting pH to 10.0 (PT), were used at 0, 3, 6, 9, 12 and 24 hrs of incubation, and the antimicrobial and metal chelating activities of the hydrolysates were determined. Antimicrobial activities were determined using the Agar-well diffusion technique. Locally isolated Escherichia coli and Salmonella sp. were used, and AugmentinxR (0.001 ppm) and distilled water were used as a positive and as a negative control, respectively. The results indicated that none of the hydrolysates suppressed the microbes at any given concentrations. All PT treatments showed high iron-binding capacity (70-80%). With HT treatments, 3 hr-incubation showed the highest iron-binding activity (76%) with protease. The Copper¬chelating activity was opposite to the iron-binding activity: copper was released instead of binding to the peptides in all treatments. 24 hr heat treatment showed anti-oxidant activity with papain. According to the results the peptides derived from the treatments did not have any effect on microbial activity, but metal-chelating activity was different. Further studies are needed to confirm this result by analyzing the peptides and their structures. Keywords: Antimicrobial, Enzymes hydrolysate*s, Metal chelating, Ovomucin
Comparison of Functional Properties of Starches Available in Sri Lanka
(Uva Wellassa University of Sri Lanka, 2016) Bangamuwage, R.J.
Starch contributes 50 to 70% of energy in the human diet, providing a direct source of glucose, and glycemic response to excessive consumption of starch may be a factor in some diet-related illnesses. Rice is the principal staple food in Sri Lankan diet and other carbohydrates rich flour types also consumed in a considerable quantity. Higher consumption of white rice may increase the prevalence of diabetes in Sri Lanka. The objective of this study is to compare the functional properties of 16 available starches in Sri Lanka by observing the granular structure, determining Water Solubility Index (WSI), Water Absorption Index (WAI), and Water Swelling Capacity (WSC). Particle size 100- 150 gm dry powder obtained for analysis. The hydrolyzing rate was determined by GOD method. The granule morphology was determined using Scanning Electron Microscopy (SEM). Elemental CHN composition was analyzed using CHN Analyzer and WSI, WAI and WSI was determined according to method described in Noor et al, 2014. Hydrolyzing rates of the starches for amyloglucosidase and a-amylase ranged from 4.78+3.04 - 85.69+8.18 gM glucose/min and 2.10+1.25 - 174.37+9.96 gM maltose/min respectively. The highest glucose and maltose releasing rates were observed respectively in Oats and Palmyra while the least rate was observed in Soy on both occasions. The average granule size of the starches ranged from 12.22 - 1457.20 gm2. Largest granule sizes were found in Mandu, Kithul, Chickpea and Oats while White Basmati, White Raw Rice and Red Basmati had markedly smaller granule sizes. The highest Average WAI showed Undu and while Wheat showed least average WAI and ranged 'from 0.8+0.02 — 2.73+0.11. Highest WSI was recorded in Soy while Olu recorded least WSI. Kithul demonstrated highest WSC while Soy Demonstrated least WSC ranged from 11.31+0.1 — 2.4+0.03

Browse

Browsing Animal Science Degree Programme (ANS) by Title

Results Per Page

Sort Options