Search results for: roasted chicken fat

Authors: Nurul Bahiyah Ahmad Khairudin, Habibah A Wahab

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A new approach to predict the 3D structures of proteins by combining the knowledge-based method and Molecular Dynamics Simulation is presented on the chicken villin headpiece subdomain (HP-36). Comparative modeling is employed as the knowledge-based method to predict the core region (Ala9-Asn28) of the protein while the remaining residues are built as extended regions (Met1-Lys8; Leu29-Phe36) which then further refined using Molecular Dynamics Simulation for 120 ns. Since the core region is built based on a high sequence identity to the template (65%) resulting in RMSD of 1.39 Å from the native, it is believed that this well-developed core region can act as a 'nucleation center' for subsequent rapid downhill folding. Results also demonstrate that the formation of the non-native contact which tends to hamper folding rate can be avoided. The best 3D model that exhibits most of the native characteristics is identified using clustering method which then further ranked based on the conformational free energies. It is found that the backbone RMSD of the best model compared to the NMR-MDavg is 1.01 Å and 3.53 Å, for the core region and the complete protein, respectively. In addition to this, the conformational free energy of the best model is lower by 5.85 kcal/mol as compared to the NMR-MDavg. This structure prediction protocol is shown to be effective in predicting the 3D structure of small globular protein with a considerable accuracy in much shorter time compared to the conventional Molecular Dynamics simulation alone.

Keywords: 3D model, Chicken villin headpiece subdomain, Molecular dynamic simulation NMR-MDavg, RMSD.

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Authors: Haragobinda Srichandan, Sradhanjali Singh, Dong Jin Kim, Seoung-Won Lee

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The recovery of metal values and safe disposal of spent catalyst is gaining interest due to both its hazardous nature and increased regulation associated with disposal methods. Prior to the recovery of the valuable metals, removal of entrained deposits limit the diffusion of lixiviate resulting in low recovery of metals must be taken into consideration. Therefore, petroleum refinery spent catalyst was subjected to acetone washing and roasting at 500oC. The treated samples were investigated for metals bioleaching using Acidithiobacillus ferrooxidans in batch reactors and the leaching efficiencies were compared. It was found out that acetone washed spent catalysts results in better metal recovery compare to roasted spent. About 83% Ni, 20% Al, 50% Mo and 73% V were leached using the acetone washed spent catalyst. In both the cases, Ni, V and Mo was high compared to Al.

Keywords: Acetone wash, At. ferrooxidans, Bioleaching, Calcined, Metal recovery.

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Authors: Mateen Abbas, Abdul Muqeet Khan, Muhammad Rafique Asi, Javed Akhtar

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Mycotoxin (aflatoxins) contamination of peanuts is a great concern for human health. A total of 72 samples of unripe, roasted, and salty peanuts were collected randomly from Pothohar plateau of Pakistan for the assessment of aflatoxin. Samples were dried, ground and extracted by acetonitrile (84%). The filtered extracts were cleaned up by MycoSep-226 and analyzed by high performance liquid chromatography with flourescence detector. Quantification limit of Aflatoxin was 1 μg/kg and 70% Recovery was observed in spiked samples in the range 1–10 μg/kg. The screening of mycotoxins indicated that aflatoxins were present in most of the samples being detected in 82%, in concentrations from 14.25 μg/kg to 98.80 μg/kg. Optimal conditions for mycotoxin production and fungal growth are frequently found in the crop fields as well as in store houses. Human exposure of such toxin can be controlled by pointed out such awareness and implemented the regulations.

Keywords: Aflatoxin, HPLC, Pakistan, Peanuts, Punjab

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Authors: O. A. Anjola, M. A. Adejobi, L. A Tijani

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This study was conducted to investigate the effects of brewer spent grain (BSG) on growth performance and serum biochemistry characteristics of blood of broilers chickens. Three hundred and fifteen (4 weeks old) Oba – Marshall Broilers were used for the experiment. Five experimental diets were formulated with diet 1 (T1) containing 100% soya bean meal as the control, Diet 2, 3, 4 and 5 had BSG as replacement for soya bean meal at 0%, 36%, 57%, 76% and 100% respectively. The birds were allocated into each dietary group in a completely randomized design with 63 chicks in 3 replicates of 21 chicks each. The birds were offered these diets ad libitum from four weeks old to nine weeks old (35 days). Feed intake, body weight, weight gain, and feed conversion ratio (FCR) were assessed. Blood samples were also collected to examine the effect of BSG waste on hematology and serum biochemistry of broilers. Result indicated that BSG did not significantly (P>0.05) affect feed intake and weight gain. However, FCR and final weight of finishing broilers differs significantly (P<0.05) among treatments. The blood hematology and serum biochemistry indices did not follow a particular trend. Cholesterol concentration reduced with increasing level of BSG in the diet. Hb, RBC, WBC, neutrophils, lymphocytes, heterophiles and MCHC were significant (P<0.05) while MHC and MVC were not significantly (P>0.05) affected by BSG in diets. serum total protein, albumin, and cholesterol concentration also showed significance (P<0.05) difference. Thus, BSG can replace soya bean meal up to 14% in the broiler finisher diet without deleterious effect on the growth, hematology and the serum biochemistry of broiler chicken.

Keywords: Broilers, growth performance, hematology, serum biochemistry.

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Authors: H. A. Al-Kahtani, A. A. Abou Arab, M. Asif

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Animal fats (camel, sheep, goat, rabbit and chicken) and vegetable oils (corn, sunflower, palm oil and olive oil) were substituted with different proportions (1, 5, 10 and 20%) of lard. Fatty acid composition in TG and 2-MG were determined using lipase hydrolysis and gas chromatography before and after adulteration. Results indicated that, genuine lard had a high proportion (60.97%) of the total palmitic acid at 2-MG. However, it was 8.70%, 16.40%, 11.38%, 10.57%, 29.97 and 8.97% for camel, beef, sheep, goat, rabbit and chicken, respectively. It could be noticed also the position-2-MG is mostly occupied by unsaturated fatty acids among all tested fats except lard. Vegetable oils (corn, sunflower, palm oil and olive oil) revealed that the levels of palmitic acid esterifies at 2-MG position was 6.84, 1.43, 9.86 and 1.70%, respectively. It could be observed also the studied oils had a higher level of unsaturated fatty acids in the same position, compared with animal fats under investigation. Moreover, palmitic acid esterifies at 2-MG and PAEF increased gradually as the substituted levels increased among all tested fat and oil samples. Statistical analysis showed that the PAEF correlated well with lard level. The detection of lard in some commercial processed foods (5 French fries, 4 Butter fats, 5 processed meat and 6 candy samples) was carried out. Results revealed that 2 samples of French fries and 4 samples of processed meat contained lard due to their higher PAEF, while butter fat and candy were free of lard.

Keywords: Lard, adulteration, PAEF, goat, triglycerides.

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Authors: P. C. Boisteanu, M. G. Usturoi, Roxana Lazar, B. V. Avarvarei

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The paper is included within the framework of a complex research program, which was initiated from the hypothesis arguing on the existence of a correlation between pineal indolic and peptide hormones and the somatic development rhythm, including thus the epithalamium-epiphysis complex involvement. At birds, pineal gland contains a circadian oscillator, playing a main role in the temporal organization of the cerebral functions. The secretion of pineal indolic hormones is characterized by a high endogenous rhythmic alternation, modulated by the light/darkness (L/D) succession and by temperature as well. The research has been carried out using 100 chicken broilers - “Ross" commercial hybrid, randomly allocated in two experimental batches: Lc batch, reared under a 12L/12D lighting schedule and Lexp batch, which was photic pinealectomised through continuous exposition to light (150 lux, 24 hours, 56 days). Chemical and physical features of the meat issued from breast fillet and thighs muscles have been studied, determining the dry matter, proteins, fat, collagen, salt content and pH value, as well. Besides the variations of meat chemical composition in relation with lighting schedule, other parameters have been studied: live weight dynamics, feed intake and somatic development degree. The achieved results became significant since chickens have 7 days of age, some variations of the studied parameters being registered, revealing that the pineal gland physiologic activity, in relation with the lighting schedule, could be interpreted through the monitoring of the somatic development technological parameters, usually studied within the chicken broilers rearing aviculture practice.

Keywords: lighting schedule, physic-chemical characteristics ofmeat, pineal gland at birds.

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Authors: Irisa Murniece, Daina Karklina, Ruta Galoburda

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Potato is one of the main components of warm meals in Latvia. Consumption of fried potatoes in Latvia is the highest comparing to Nordic and other Baltic countries. Therefore acrylamide (AA) intake coming from fried potatoes in population might be high as well. The aim of the research was to determine AA content in traditionally cooked potatoes bred and cultivated in Latvia. Five common Latvian potato varieties were selected: Lenora, Brasla, Imanta, Zile and Madara. A two-year research was conducted during two periods: just after harvesting and after six months of storage. The following cooking methods were used: shallow frying (150 ± 5 °C); deep-fat frying (180 ± 5 °C) and roasting (210 ± 5 °C). Time and temperature was recorded during frying. AA was extracted from potatoes by solid phase extraction and AA content was determined by LC-MS/MS. AA content significantly differs (p<0.05) in potatoes per variety, per each frying method and per time.

Keywords: potato, frying, roasting, variety, acrylamide, Latvia.

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Authors: O. E. Okafor, L. U. S. Ezeanyika, C. G. Nkwonta, C. J. Okonkwo

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The effect of processing on plasma lipid profile and atherogenic indices of rats fed Artocarpus heterophyllus seed diets at different concentrations were investigated. Fifty five rats were used for this study, they were divided into eleven groups of five rats each (one control group and ten test groups), the test groups were fed raw, boiled, roasted, fermented and soaked diets at 10% and 40% concentrations. The study lasted for thirty five days. The diets led to significant decrease (p<0.05) in plasma cholesterol and triacylglycerol of rats fed 10% and 40% concentrations of the diets, and a significant increase (p<0.05) in high density lipoprotein (HDL) levels at 40% concentrations of the test diets. The diets also produced decrease in low density lipoprotein (LDL), very low density lipoprotein (VLDL), cardiac risk ratio (CRR), atherogenic index of plasma (AIP) and atherogenic coefficient (AC) at 40% concentrations except the soaked group that showed slight elevation of LDL, CRR, AC and AIP at 40% concentration. Artocarpus heterophyllus seeds could be beneficial to health because of its ability to increase plasma HDL and reduce plasma LDL, VLDL, cholesterol, triglycerides and atherogenic indices at higher diet concentration.

Keywords: Artocarpus heterophyllus, atherogenic indices, concentrations, lipid profile.

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Authors: Reihaneh Ahmadzadeh Ghavidel, Mehdi Ghiafeh Davoodi

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The usefulness of weaning foods to meet the nutrient needs of children is well recognized, and most of them are precooked roller dried mixtures of cereal and/or legume flours which posses a high viscosity and bulk when reconstituted. The objective of this study was to formulate composite weaning foods using cereals, malted legumes and vegetable powders and analyze them for nutrients, functional properties and sensory attributes. Selected legumes (green gram and lentil) were germinated, dried and dehulled. Roasted wheat, rice, carrot powder and skim milk powder also were used. All the ingredients were mixed in different proportions to get four formulations, made into 30% slurry and dried in roller drier. The products were analyzed for proximate principles, mineral content, functional and sensory qualities. The results of analysis showed following range of constituents per 100g of formulations on dry weight basis, protein, 18.1-18.9 g ; fat, 0.78-1.36 g ; iron, 5.09-6.53 mg; calcium, 265-310 mg. The lowest water absorption capacity was in case of wheat green gram based and the highest was in rice lentil based sample. Overall sensory qualities of all foods were graded as “good" and “very good" with no significant differences. The results confirm that formulated weaning foods were nutritionally superior, functionally appropriate and organoleptically acceptable.

Keywords: malted legumes, weaning foods, nutrition, functional properties

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Authors: Mohsen Shirani, Micaela Demichela

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During the last decades, a number of food crises such as Bovine Spongiform Encephalopathy (BSE), Mad-Cow disease, Dioxin in chicken food, Food-and-Mouth Disease (FMD), have certainly inflected the reliability of the food industry. Consequently, the trend in applying different scientific methods of risk assessment in food safety has obtained more attentions in the academic and practice. However, lack of practical approach considering entire food supply chain is tangible in the academic literature. In this regard, this paper aims to apply risk assessment tool (FMEA) with integration of Human Factor along the entire supply chain of food production and test the method in a case study of Diary production, and analyze its results.

Keywords: Food Risk Assessment, FMEA, Human Factor.

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Authors: Ji Young Song, Soo Jung Hu, Hyunjin Joo, Joung Boon Hwang, Mi Ok Kim, Shin Jung Kang, Dae Hyun Cho

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Multi-residue analysis method for penicillins was developed and validated in bovine muscle, chicken, milk, and flatfish. Detection was based on liquid chromatography tandem mass spectrometry (LC/MS/MS). The developed method was validated for specificity, precision, recovery, and linearity. The analytes were extracted with 80% acetonitrile and clean-up by a single reversed-phase solid-phase extraction step. Six penicillins presented recoveries higher than 76% with the exception of Amoxicillin (59.7%). Relative standard deviations (RSDs) were not more than 10%. LOQs values ranged from 0.1 and to 4.5 ug/kg. The method was applied to 128 real samples. Benzylpenicillin was detected in 15 samples and Cloxacillin was detected in 7 samples. Oxacillin was detected in 2 samples. But the detected levels were under the MRL levels for penicillins in samples.

Keywords: Penicillins, livestock product, Multi-residue analysis, LC/MS/MS

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Authors: Chanathip Thammakarn, Misato Tsujimura, Keisuke Satoh, Tomomi Hasegawa, Miho Tamura, Akinobu Kawamura, Yuki Ishida, Atsushi Suguro, Hakimullah Hakim, Sakchai Ruenphet, , Kazuaki Takehara

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This experiment aims to demonstrate the efficacy of ceramic powder derived from various sources to inactivate avian influenza virus and its possibility to use in the environment. The ceramics used in the present experiment were derived from chicken feces (CF), scallop shell (SS), polyvinyl chloride (PVC) and soybean (SB). All ceramics were mixed with low pathogenic AIV (LPAIV) H7N1, and then kept at room temperature. The recovered virus was titrated onto Madin-Darby canine kidney (MDCK) cells. All ceramics were assessed the inactivation stability in the environment by keeping under sunlight and under wet-dry condition until reached 7 week or 7 resuspension times respectively. The results indicate that all ceramics have excellent efficacy to inactivate LPAIV. This efficacy can be maintained under the simulated condition. The ceramics are expected to be the good materials for application in the biosecurity system at farms.

Keywords: Avian Influenza, Ceramics, Efficacy, Stability.

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Authors: Sutisa Khempaka, Supattra Okrathok, Laddawan Hokking, Buntita Thukhanon, Wittawat Molee

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This study was conducted to investigate the optimum levels of glutamine (Gln) supplementation in broiler diets. A total of 32 one-day-old male chicks with initial body weight 41.5 g were segregated into 4 groups (8 chicks per group) and subsequently distributed to individual cages. Feed and water were provided ad libitum for 21 days. Four dietary treatments were as follows: control and supplemented Gln at 1, 2 and 3%, respectively. The results found that the addition Gln had no negative effects on dry matter, organic matter, ash digestibility or nitrogen retention. Birds fed with 1% Gln had significantly higher villi wide and villi height : crypt depth ratio in duodenum than the control chicks and 2 and 3% Gln chicks. It is suggested that the addition of Gln at 1% indicated a beneficial effect on improving small intestinal morphology, in addition Gln may stimulate immune organ development of broiler chickens.

Keywords: broiler chicken, digestibility, gastrointestinal tract glutamine, glutamine

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Authors: Zerrin Erginkaya, Gözde Konuray

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Microbial degradation of foods is defined as a decrease of food safety due to microorganism activity. Organic acids, sulfur dioxide, sulfide, nitrate, nitrite, dimethyl dicarbonate and several preservative gases have been used as chemical preservatives in foods as well as natural preservatives which are indigenous in foods. It is determined that usage of herbal preservatives such as blueberry, dried grape, prune, garlic, mustard, spices inhibited several microorganisms. Moreover, it is determined that animal origin preservatives such as whey, honey, lysosomes of duck egg and chicken egg, chitosan have antimicrobial effect. Other than indigenous antimicrobials in foods, antimicrobial agents produced by microorganisms could be used as natural preservatives. The antimicrobial feature of preservatives depends on the antimicrobial spectrum, chemical and physical features of material, concentration, mode of action, components of food, process conditions, and pH and storage temperature. In this review, studies about antimicrobial components which are indigenous in food (such as herbal and animal origin antimicrobial agents), antimicrobial materials synthesized by microorganisms, and their usage as an antimicrobial agent to preserve foods are discussed.

Keywords: Animal origin preservatives, antimicrobial, chemical preservatives, herbal preservatives.

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Authors: Hazim J. Al-Daraji

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The aim of this study was to investigate the effects of supplementing the diluent of roosters' semen with different levels of olive oil on motility, viability, morphology and acrosome integrity of chicken spermatozoa after in vitro storage for up to 72 h. Semen was collected from 60 White Layer males (62 wk of age) kept in separated floor pens and randomly divided into six treatment groups (10 males in each group). Experimental groups were as follows: T1 :fresh semen, T2 : semen extended 1:1 with Al – Daraji 2 diluent (AD2D) alone, T3 – T6 :semen samples extended 1:1 with AD2D supplemented with 2 ml, 4 ml, 6 ml or 8 ml of olive oil / 100 ml of diluent, respectively. Semen samples were then stored at 5 °C for 24 h, 48 h or 72 h. There was a clear influence of diluent supplementation with olive oil on the spermatozoa motility profile; olive oil groups (T3, T4, T5 and T6) recorded the highest scores of mass activity and individual motility during all storage periods compared to T1 and T2 groups. In addition, the inclusion of olive oil into semen diluent (T3, T4, T5 and T6) gave significantly higher percentages of viable spermatozoa, normal morphologically spermatozoa and intact acrosomes irrespective of storage period. These results clearly show that supplementation the diluent of roosters' semen with olive oil can improve semen quality when semen samples in vitro stored at 5 °C for up to 72 h.

Keywords: Olive oil, diluent, liquid storage, semen quality of roosters.

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Authors: A.A Abou-Rawash, H.S. Abd EL-Hamed. H A. Abd-Ellatieff, S. M. Elsamanoudy

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Clinically, chickens showed progressively developed clinical signs represented by sever cyanosis of the comb and wattles with hemorrhage at the shanks, depression, and ruffling feathers with loss of appetite and high daily mortalities. The ducks showed severe neurological signs as torticollus, seizures and inability to stand with mild signs of diarrhea and depression. Grossly, chickens showed hemorrhages and congestion in most of the organs particularly lung, liver, spleen, trachea and kidney. The examined ducks showed multiple petechial hemorrhages, multifocal hemorrhagic necrosis in the pancreas, pulmonary edema, congestion and hemorrhage in meninges and congestion in the skeletal muscles. Histopathology revealed severe congestion and hemorrhages in most of the organs particularly lung, liver and kidney. Microscopic erosive tracheitis, sever pulmonary congestion and perivascular oedema and lymphogranulocytic pneumonia were constant. The liver showed hepatocyts necrosis and lympho-granulocytic infiltration. The kidney showed renal tubular necrosis and diffuse congestion. Multifocal, neuronal necrosis, hemorrhages, multifocal glial nodules, lympho- histiocytic perivascular cuffing, and occasional neuronophagia were observed in the cerebrum. Other organs showed moderate changes.

Keywords: Chicken, Ducks, H5N1 Avian Influenza, Pathology

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Authors: A. Keramaris, T. Sawidis, E. Kasapidou, P. Mitlianga

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Although the gastronomy of the Greeks of Pontus is well-known, it has not received the same level of scientific scrutiny as another Greek local cuisine, that of Crete. As a result, we planned to concentrate our research on Greek Pontic cuisine to shed light on its distinct recipes, food products, and, ultimately, its characteristics. The Greeks of Pontus have one of Greece's most distinguished local cuisines, having lived for a long time in the northern part (Black Sea Region) of modern Turkey and now widely inhabiting northern Greece. Despite its simplicity, their cuisine contains several mouthwatering delicacies. Even though they have been in Greece for a century, their gastronomic culture remains an important part of their collective identity. As a first step toward understanding Greek Pontic cuisine, furniko flour, one of its most well-known traditional products, was investigated. For this project, we targeted residents of Western Macedonia, a province in northern Greece with a large population of descendants of Pontus Greeks who are primarily engaged in agricultural activities. In this quest, we approached a descendant of Pontus Greeks who is involved in the production of furniko flour and agreed to show us the entire process as we participated in it. Furniko flour is made from heirloom non-hybrid corn. When the moisture content of the seeds is low enough to make them suitable for roasting, they are harvested by hand. Harvesting by hand entails removing the cob from the plant and separating the husks. The harvested cobs are then roasted in a traditional wood oven for 24 hours. After that, the these are collected and stored in sacks. The next step is to extract the seeds by rubbing the cobs together. Ideally, the seeds should be ground in a traditional stone hand mill. The outcome of this process is aromatic, dark golden furniko flour, which is used to make havitz. Along with the furniko flour preparation, we also documented the havitz cooking process (a porridge-like corn flour dish). One of the most delectable dishes in Greek Pontic cuisine, this savory delicacy is simple to prepare. Because of the ingredients of furniko flour, havitz is a highly nutritious dish, according to the research participant. Furthermore, he claims that preparing havitz is a wonderful way to bring families together, share stories, and revisit happy memories. Finally, as an initial effort to highlight elements of Pontic Greek cuisine, this study illustrates the traditional preparation of furniko flour and its use in various traditional recipes. Our next objective would be to evaluate the nutritional value of furniko flour by analyzing its chemical components.

Keywords: Furniko flour, Greek Pontic cuisine, Havitz, traditional foods.

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Authors: Alaa A. Shamaun Al-Abboodi, Yunis A. A. Bapeer

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400 one-day-old male broiler chicks (Ross-308) randomly divided to 2 main groups, 1st main group (GA) was feeding basal diet with medium chain fatty acid (MCFA) at rate of 0.15% and divided to four subgroups, 3 subgroups vaccinated with different routes with Newcastle Disease Virus (NDV) and non-vaccinated group. The 2nd main group (GB) feeding basal diet without MCFA and divided the same as 1st main group. The parameters used in this study included: ND antibody titers at 1, 10, 21, 28, 35 and 42 days of age and values of CD4 and CD8 at 1, 20, 30 and 42 days of age. This experiment detected increase in ND antibodies titers in (G1, G2, G3) groups were fed on basal diet MCFA comparing to groups were fed without adding MCFA (G5, G6, G7) and control groups (G4, G8). The results of cellular immune response (CD4 and CD8) T-cells in broiler chicks indicated that there was obviously significant relationship between dietary Fatty Acid (FA) versus the diet without FA on the level of CD4 parameter, for the entire experimental period. The effect of different ages was statistically significant in creating different values of CD4 level, whereas the CD4 level decreases markedly with age. However, analyzing the data of different vaccination methods, oculonasal method of vaccination led to the highest value of CD4 compared with the oral, S/C and control groups. There were statistical differences in CD8 values due to supplementation of FA versus the basal diet and due to the effect of different age periods. As for the age effect, the CD8 value at 20 days of age was significantly higher than at 42 and 30 days.

Keywords: Broiler, CD4 and CD8, fatty acids, Newcastle disease.

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Authors: Ademuyiwa, M. O., Sanni, S. A.

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The importance of maternal nutritional practices during pregnancy cannot be overemphasized. This paper assessed the consumption pattern and dietary practices of 50 pregnant women selected using purposive sampling technique from three health care centres (Primary Health Care Centre, Obantoko; Primary Health Care Centre Alabata; and the General Hospital, Odeda) in Odeda Local Government Area of Ogun State, Nigeria. Structured questionnaire was used to elicit information on socioeconomic status, consumption pattern and dietary practices. Data were analyzed using the Statistical Package for Social Sciences (SPSS, 17). The results indicated that about 58% of the pregnant women were below the age of 30 while 42% were ages 28-40 years. Only 16% had tertiary education while (38%) had secondary education, 52% earn income through petty trading. On food intake, 52% got their energy source from rice on a daily basis, followed by pap (38%) and eko (34%). For protein intake, 36% consumed bean cake on a daily basis while 66% consumed moinmoin 2-3 times a week. Orange (48%) and Green Leafy vegetable (40%) accounted for the mostly consumed fruit and vegetable on daily basis. In terms of animal origin, fish (76%), meat (58%) and eggs (30%) were consumed daily, while chicken and snail were consumed occasionally by 54% and 42%, respectively. Forty-six percent (46%) of the pregnant women eat more than three times daily; while 60% of the women eat outside their homes with 42% respondents eat out lunch and only two percent least eaten out dinner. It is important to increase in awareness campaign to sensitize the pregnant women on the importance of good nutrition especially fruits, vegetables and dairy products. 

Keywords: Consumption Pattern, Dietary Practices, Pregnant, Women, Nigeria.

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Authors: Ayman E. Taha, Fawzy A. Abd El-Ghany

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A crossbreeding experiment was carried out between two Egyptian strains of chickens namely Mandarah (MM) and El-Salam (SS). The two purebred strains and their reciprocal crosses (MS and SM) were used to estimate the effect of crossing on egg laying and egg quality parameters, direct additive and maternal additive effects as well as heterosis and direct heterosis percentages for studied traits. Results revealed that SM cross recorded the highest significant averages for most of egg production traits including body weight at sexual maturity (BW1), egg numbers at first 90 days, 42 weeks and 65 weeks of age (EN1, EN2 and EN3; respectively), egg weight at 90 days, 42 weeks of age (EW1 and EW2), egg mass at 90 days, 42 weeks and 65 weeks of age (EM1, EM2 and EM3; respectively), feed conversion ratio to egg production at 90 days , 42 weeks and 65 weeks of age (FCR1, FCR2 and FCR3; respectively), fertility and commercial hatchability percentages. Moreover, SM line reached the age sexual maturity (ASM) and period to the first ten eggs (Pf10 egg) at earlier age than other lines. On the other hand, crossing did not well improve egg quality parameters. Estimates and percentages of direct additive effect (GI) were negative for most of the studied traits except for EN1, EN2, EN3, FCR3, fertility, scientific and commercial hatchability percentages that were positive. But Estimates and percentages of maternal heterosis (Gm) were positive for all the studied traits of egg production, except for BW2, BW3, ASM, Pf10, FCR1, FCR2, FCR3 and scientific hatchability that were negative. Also, positive estimates and percentages of heterosis were recorded for most of egg production and egg quality traits. It was concluded that using of SS strain as a sire line and MM strain as a dam line resulting in best new commercial egg line (SM) which is of great concern for poultry breeder in Egypt.

Keywords: Mandarahand El-Salam chickens, Crossing, Egg production, Egg quality, Crossbreeding components.

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Authors: C. Kridtayopas, W. Danvilai, P. Sopannarath, A. Kayan, W. Loongyai

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Both Betong chicken (KU Line) and Thai Native chickens were the high quality of the meat and low carcass fat compared to broiler chickens. The objective of this study was to determine the growth performance, carcass characteristic, meat quality and association of polymorphism in the ApoVLDL-II gene with fat accumulation in the female broiler, Thai Native and Betong (KU line) chickens at 4-14 weeks. The chickens were used and reared under the same environment and management (100 chicks per breed). The results showed that body weight (BW) of broiler chickens was significantly higher than Thai Native and Betong (KU line) chickens (P < 0.01) through all the experiment. At 4-8 weeks of age, feed conversion ratio (FCR) of broiler chickens was significantly better than Thai Native and Betong (KU line) chickens (P < 0.01), then increased at week 8-14. The percentage of breast, abdominal fat and subcutaneous fat of broiler chickens was significantly greater than Thai Native and Betong (KU line) chickens (P < 0.01). However, Thai Native chickens showed the highest percentage of liver (P < 0.01) when compared to other breeds. In addition, the percentage of wing of Thai Native and Betong (KU line) chickens were significantly (P < 0.01) higher than broiler chickens. Meat quality was also determined and found that, pH of breast meat left from slaughter 45 minutes (pH45) and 24 hours (pH24) of broiler was significantly higher than Thai Native and Betong (KU line) (P < 0.01) whereas the percentage of drip loss, thawing loss, cooking loss and shear force was not significantly different between breeds. The polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) technique was used to genotype the polymorphism in the ApoVLDL-II gene in the broiler, Thai Native and Betong (KU line) chickens. The results found that, the polymorphism in the ApoVLDL-II gene at VLDL6 loci was not associated with fat accumulation in those studied population.

Keywords: ApoVLDL-II Gene, Betong (KU line) chickens, broiler chickens, carcass characteristic, growth performance, meat quality, Thai Native Chickens.

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Authors: Hamada A. Ahmed, Kadry M. Sadek, Ayman E. Taha

Abstract:

The effects of basil and/or chamomile seed supplementation on the growth of Hubbard broiler chicks were evaluated. The antioxidant effects of these supplements were also assessed. 120 1-day-old broiler chicks were randomly divided into four equal groups. The control group (group 1) was fed a basal diet (BD) without supplementation. Groups 2, 3, and 4 were fed the BD supplemented with 10g basil, 10g chamomile, and 5g basil plus 5g chamomile per kg of food, respectively. Basil supplementation alone or in combination with chamomile non-significantly (P≥0.05) increased final body weight (3.2% and 0.3%, respectively) and weight gain (3.5% and 3.6%, respectively) over the experimental period. Chamomile supplementation alone non-significantly (P≥0.05) reduced final body weight and weight gain over the experimental period by 1.7% and 1.7%, respectively. In comparison to the control group, herbal seed supplementation reduced feed intake and improved the feed conversion and protein efficiency ratios. In general, basil seed supplementation stimulated chicken growth and improved the feed efficiency more effectively than chamomile seed supplementation. The antioxidant activities of basil and/or chamomile supplementation were examined in the thymus, bursa, and spleen. In chickens that received supplements, the level of malondialdehyde was significantly decreased, whereas the activities of glutathione, superoxide dismutase, and catalase were significantly increased (P<0.05). Supplementation of basil and/or chamomile did not affect blood protein levels, but had lipid-lowering effects as evidenced by reduced serum levels of total lipids, triglycerides, and cholesterol. In conclusion, supplementation of basil and/or chamomile improved growth parameters in broiler chicks and had antioxidant and blood lipid-lowering effects. These beneficial effects of basil and/or chamomile supplementation resulted in economically viable production of high-quality white meat containing no harmful residues.

Keywords: Herbal additives, basil, chamomile, broiler, growth performance, antioxidant.

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Authors: Benjamin Osei Tutu, Sharon Annison

Abstract:

On 21^st November, 2016, an outbreak of foodborne illness occurred after a buffet lunch served during a stakeholders’ consultation meeting held in Accra. An investigation was conducted to characterise the affected people, determine the etiologic food, the source of contamination and the etiologic agent and to implement appropriate public health measures to prevent future occurrences. A retrospective cohort study was conducted via telephone interviews, using a structured questionnaire developed from the buffet menu. A case was defined as any person suffering from symptoms of foodborne illness e.g. diarrhoea and/or abdominal cramps after eating food served during the stakeholder consultation meeting in Accra on 21^st November, 2016. The exposure status of all the members of the cohort was assessed by taking the food history of each respondent during the telephone interview. The data obtained was analysed using Epi Info 7. An environmental risk assessment was conducted to ascertain the source of the food contamination. Risks of foodborne infection from the foods eaten were determined using attack rates and odds ratios. Data was obtained from 54 people who consumed food served during the stakeholders’ meeting. Out of this population, 44 people reported with symptoms of food poisoning representing 81.45% (overall attack rate). The peak incubation period was seven hours with a minimum and maximum incubation periods of four and 17 hours, respectively. The commonly reported symptoms were diarrhoea (97.73%, 43/44), vomiting (84.09%, 37/44) and abdominal cramps (75.00%, 33/44). From the incubation period, duration of illness and the symptoms, toxin-mediated food poisoning was suspected. The environmental risk assessment of the implicated catering facility indicated a lack of time/temperature control, inadequate knowledge on food safety among workers and sanitation issues. Limited number of food samples was received for microbiological analysis. Multivariate analysis indicated that illness was significantly associated with the consumption of the snacks served (OR 14.78, P < 0.001). No stool and blood or samples of etiologic food were available for organism isolation; however, the suspected etiologic agent was Staphylococcus aureus or Clostridium perfringens. The outbreak could probably be due to the consumption of unwholesome snack (tuna sandwich or chicken. The contamination and/or growth of the etiologic agent in the snack may be due to the breakdown in cleanliness, time/temperature control and good food handling practices. Training of food handlers in basic food hygiene and safety is recommended.

Keywords: Accra, buffet, C. perfringens, cohort study, food poisoning, gastroenteritis, office workers, Staphylococcus aureus.

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