TH Marufa, GM Shaon, M. Islam, T. Sarker, SS Islam, D. Mondol, TM Moin, G. Biswas
The research was conducted to investigate the effect of prebiotic on nutritional composition and cooking properties of broiler meat. 120 Habbard classic broiler male chicks were divided at random into five dietary treatment groups, each with three replications of eight chicks. The dietary treatment included T1= None of prebiotic or antibiotic; T2= 50mgantibiotic/kg of diet; T3=0.5g of prebiotic/kg of diet; T4= 1g of prebiotic/kg of diet and T5= 2g of prebiotic/kg of diet during the entire period. The commercial name of this prebiotic is AGREMOS. The T5 treatment group recorded the highest length and diameter of the drumstick (129.95mm and 63.49mm), while the T2 and T1 dietary groups recorded the lowest length and diameter of the drumstick (129.07mm and 40.81mm, respectively). Prebiotic significantly (p<0.001) affects the diameter and length of various broiler body parts as well as their weight (aside from dressing and feathers), drip loss, cooking loss, and cooking yield. CP%, EE%, Ash% of drumsticks and DM%, moisture%, and CP% of breasts were significantly (p<0.001) affected by prebiotic. For drumsticks, the dietary group T5 had the highest CP% and EE% at 27.86 and 2.63, respectively, while T1 and T3 had the lowest values at 24.01 and 2.47. In terms of breast muscle, T5 had the highest CP% (27.86) and T1 had the lowest CP% (24.01). Prebiotic is an excellent substitute for antibiotics in broiler diet. When compared to the other treatments, it was discovered that treatment T5 (2g prebiotic) was superior for the diet of broilers.
{"title":"Effect of prebiotic alternative to antibiotics in ration on meat quality parameter and cooking properties of broiler meat","authors":"TH Marufa, GM Shaon, M. Islam, T. Sarker, SS Islam, D. Mondol, TM Moin, G. Biswas","doi":"10.55002/mr.3.1.46","DOIUrl":"https://doi.org/10.55002/mr.3.1.46","url":null,"abstract":"The research was conducted to investigate the effect of prebiotic on nutritional composition and cooking properties of broiler meat. 120 Habbard classic broiler male chicks were divided at random into five dietary treatment groups, each with three replications of eight chicks. The dietary treatment included T1= None of prebiotic or antibiotic; T2= 50mgantibiotic/kg of diet; T3=0.5g of prebiotic/kg of diet; T4= 1g of prebiotic/kg of diet and T5= 2g of prebiotic/kg of diet during the entire period. The commercial name of this prebiotic is AGREMOS. The T5 treatment group recorded the highest length and diameter of the drumstick (129.95mm and 63.49mm), while the T2 and T1 dietary groups recorded the lowest length and diameter of the drumstick (129.07mm and 40.81mm, respectively). Prebiotic significantly (p<0.001) affects the diameter and length of various broiler body parts as well as their weight (aside from dressing and feathers), drip loss, cooking loss, and cooking yield. CP%, EE%, Ash% of drumsticks and DM%, moisture%, and CP% of breasts were significantly (p<0.001) affected by prebiotic. For drumsticks, the dietary group T5 had the highest CP% and EE% at 27.86 and 2.63, respectively, while T1 and T3 had the lowest values at 24.01 and 2.47. In terms of breast muscle, T5 had the highest CP% (27.86) and T1 had the lowest CP% (24.01). Prebiotic is an excellent substitute for antibiotics in broiler diet. When compared to the other treatments, it was discovered that treatment T5 (2g prebiotic) was superior for the diet of broilers.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87465853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this study was to test the ability of image technology to predict quality and safety of chicken sausage. Chicken sausages were chosen for image capture. Traits evaluated were color indexes (L*, a*, b*), pH, drip loss, cooking loss, dry matter, moisture, crude protein, ether extract, ash, thiobarbituric acid reactive substances (TBARS), peroxide value (POV), free fatty acid (FFA), total coliform count (TCC), total yeast and mold count (TYMC) and total viable count (TVC). Images were analyzed using the software Matlab (R2015a). Conventional analytical technology i.e., proximate, bio-chemical and microbiological analyses were followed for reference value. Calibration and prediction model were fitted using The Unscrambler X software. Results of this work show that image technology may be a useful tool for prediction of meat quality traits in the laboratory and meat processing industries. The L* value from imaging analysis had medium correlation with a* (r=0.28), b* (r=0.29), pH (r=0.31). A medium correlation found in CP (0.29) with „a*‟ value obtained from imaging analysis. In this experiment we found lower calibration and prediction accuracy in a*, crude protein and ether extract value. From this study it may be recapitulated that image technology has a potentiality to replace analytical technology for meat laboratory and processing units.
{"title":"Productive performances of native sheep in Bangladesh","authors":"M. Hossain, Md. Mizanur Rahman, M. Hashem","doi":"10.55002/mr.3.1.43","DOIUrl":"https://doi.org/10.55002/mr.3.1.43","url":null,"abstract":"The aim of this study was to test the ability of image technology to predict quality and safety of chicken sausage. Chicken sausages were chosen for image capture. Traits evaluated were color indexes (L*, a*, b*), pH, drip loss, cooking loss, dry matter, moisture, crude protein, ether extract, ash, thiobarbituric acid reactive substances (TBARS), peroxide value (POV), free fatty acid (FFA), total coliform count (TCC), total yeast and mold count (TYMC) and total viable count (TVC). Images were analyzed using the software Matlab (R2015a). Conventional analytical technology i.e., proximate, bio-chemical and microbiological analyses were followed for reference value. Calibration and prediction model were fitted using The Unscrambler X software. Results of this work show that image technology may be a useful tool for prediction of meat quality traits in the laboratory and meat processing industries. The L* value from imaging analysis had medium correlation with a* (r=0.28), b* (r=0.29), pH (r=0.31). A medium correlation found in CP (0.29) with „a*‟ value obtained from imaging analysis. In this experiment we found lower calibration and prediction accuracy in a*, crude protein and ether extract value. From this study it may be recapitulated that image technology has a potentiality to replace analytical technology for meat laboratory and processing units.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90924209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
MF Rahman, M. Hashem, A. Mustari, P. Goswami, M. Hasan, Md. Mizanur Rahman
The aim of this study was to test the ability of image technology to predict quality and safety of chicken sausage. Chicken sausages were chosen for image capture. Traits evaluated were color indexes (L*, a*, b*), pH, drip loss, cooking loss, dry matter, moisture, crude protein, ether extract, ash, thiobarbituric acid reactive substances (TBARS), peroxide value (POV), free fatty acid (FFA), total coliform count (TCC), total yeast and mold count (TYMC) and total viable count (TVC). Images were analyzed using the software Matlab (R2015a). Conventional analytical technology i.e., proximate, bio-chemical and microbiological analyses were followed for reference value. Calibration and prediction model were fitted using The Unscrambler X software. Results of this work show that image technology may be a useful tool for prediction of meat quality traits in the laboratory and meat processing industries. The L* value from imaging analysis had medium correlation with a* (r=0.28), b* (r=0.29), pH (r=0.31). A medium correlation found in CP (0.29) with „a*‟ value obtained from imaging analysis. In this experiment we found lower calibration and prediction accuracy in a*, crude protein and ether extract value. From this study it may be recapitulated that image technology has a potentiality to replace analytical technology for meat laboratory and processing units.
{"title":"Predict the quality and safety of chicken sausage through computer vision technology","authors":"MF Rahman, M. Hashem, A. Mustari, P. Goswami, M. Hasan, Md. Mizanur Rahman","doi":"10.55002/mr.3.1.47","DOIUrl":"https://doi.org/10.55002/mr.3.1.47","url":null,"abstract":"The aim of this study was to test the ability of image technology to predict quality and safety of chicken sausage. Chicken sausages were chosen for image capture. Traits evaluated were color indexes (L*, a*, b*), pH, drip loss, cooking loss, dry matter, moisture, crude protein, ether extract, ash, thiobarbituric acid reactive substances (TBARS), peroxide value (POV), free fatty acid (FFA), total coliform count (TCC), total yeast and mold count (TYMC) and total viable count (TVC). Images were analyzed using the software Matlab (R2015a). Conventional analytical technology i.e., proximate, bio-chemical and microbiological analyses were followed for reference value. Calibration and prediction model were fitted using The Unscrambler X software. Results of this work show that image technology may be a useful tool for prediction of meat quality traits in the laboratory and meat processing industries. The L* value from imaging analysis had medium correlation with a* (r=0.28), b* (r=0.29), pH (r=0.31). A medium correlation found in CP (0.29) with „a*‟ value obtained from imaging analysis. In this experiment we found lower calibration and prediction accuracy in a*, crude protein and ether extract value. From this study it may be recapitulated that image technology has a potentiality to replace analytical technology for meat laboratory and processing units.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72484299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
KF Kaderi, M. Islam, T. Sarker, SS Islam, D. Mondol, M. Faruk, G. Biswas
We investigated the efficacy of green tea extract on Staphylococcus aureus and Klebsiella pneumonia of raw chicken meat. The experiment was conducted using complete randomized design (CRD) having six (6) treatments with three (3) replications. The germicidal activity was determined using the drop plate method. The results indicated that the addition of green tea extract (GTE) decreased microbial population in raw chicken meat. The lowest colony forming unit/ml (CFU ml-1) was found in T5 in 10-3 dilution factor (DF). There was a highly significant difference (p<0.001) in CFU ml-1of Staphylococcus aureus and Klebsiella pneumonia among different treatments i.e., GTE has significant effect (p<0.001) on Klebsiella pneumoniae and Staphylococcus aureus. The maximum number of Staphylococcus aureus in raw chicken meat was 14×105 CFU ml-1in T0 using TVC, while minimum was 4×104 CFU ml-1 in T5. Similar trend was also found in Klebsiella pneumoniae. GTE also showed highly significant (p<0.001) germicidal efficacy on both of Staphylococcus aureus and Klebsiell. The GTE also showed significant (p<0.01) germicidal efficacy on Staphylococcus epidermidis, Salmonella spp., Shigella spp. and E. coli. Considering the results obtained, it might be concluded that addition of 5 ml GTE reduce microbial population of raw chicken.
{"title":"Study on the Efficacy of Green Tea Extract on Staphylococcus aureus and Klebsiella pneumonia of Raw Chicken Meat","authors":"KF Kaderi, M. Islam, T. Sarker, SS Islam, D. Mondol, M. Faruk, G. Biswas","doi":"10.55002/mr.3.1.45","DOIUrl":"https://doi.org/10.55002/mr.3.1.45","url":null,"abstract":"We investigated the efficacy of green tea extract on Staphylococcus aureus and Klebsiella pneumonia of raw chicken meat. The experiment was conducted using complete randomized design (CRD) having six (6) treatments with three (3) replications. The germicidal activity was determined using the drop plate method. The results indicated that the addition of green tea extract (GTE) decreased microbial population in raw chicken meat. The lowest colony forming unit/ml (CFU ml-1) was found in T5 in 10-3 dilution factor (DF). There was a highly significant difference (p<0.001) in CFU ml-1of Staphylococcus aureus and Klebsiella pneumonia among different treatments i.e., GTE has significant effect (p<0.001) on Klebsiella pneumoniae and Staphylococcus aureus. The maximum number of Staphylococcus aureus in raw chicken meat was 14×105 CFU ml-1in T0 using TVC, while minimum was 4×104 CFU ml-1 in T5. Similar trend was also found in Klebsiella pneumoniae. GTE also showed highly significant (p<0.001) germicidal efficacy on both of Staphylococcus aureus and Klebsiell. The GTE also showed significant (p<0.01) germicidal efficacy on Staphylococcus epidermidis, Salmonella spp., Shigella spp. and E. coli. Considering the results obtained, it might be concluded that addition of 5 ml GTE reduce microbial population of raw chicken.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72534031","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Islam, M. Hossain, S. Akhter, MA Al Noman, P. Goswami, M. Hasan, A. Mustari, M. Hashem
The objective of this study was to know the effect of dental age on the meat yield characteristics of indigenous beef carcasses. This experiment was conducted with five (5) treatments (T1, T2, T3, T4 and T5) where T1 = 0 Permanent incisor, T2 = 2 Permanent incisors, T3 = 4 Permanent incisors, T4 = 6 Permanent incisors, T5 = 8 Permanent incisors having ten (10) replications. From the experiment it shows that live and hot carcass weight increased significantly in T1 and T2 compared to T3, T4 and T5. Cold carcass weight (CCW) increased significantly with the advancement of dental maturity. KPH% was highest in T4 and lowest in T3 whereas round and loin% were highest in T4 and T3 respectively but both are lowest in T1. Lungs with trachea, liver and kidney weight% were significantly higher in T1 than others group. In conclusion, maximum live weight gain and hot carcass weight were achieved in the dental age groups of two to four permanent incisors.
{"title":"Effect of dental age on edible and non-edible meat yield characteristics of indigenous beef cattle","authors":"M. Islam, M. Hossain, S. Akhter, MA Al Noman, P. Goswami, M. Hasan, A. Mustari, M. Hashem","doi":"10.55002/mr.2.6.41","DOIUrl":"https://doi.org/10.55002/mr.2.6.41","url":null,"abstract":"The objective of this study was to know the effect of dental age on the meat yield characteristics of indigenous beef carcasses. This experiment was conducted with five (5) treatments (T1, T2, T3, T4 and T5) where T1 = 0 Permanent incisor, T2 = 2 Permanent incisors, T3 = 4 Permanent incisors, T4 = 6 Permanent incisors, T5 = 8 Permanent incisors having ten (10) replications. From the experiment it shows that live and hot carcass weight increased significantly in T1 and T2 compared to T3, T4 and T5. Cold carcass weight (CCW) increased significantly with the advancement of dental maturity. KPH% was highest in T4 and lowest in T3 whereas round and loin% were highest in T4 and T3 respectively but both are lowest in T1. Lungs with trachea, liver and kidney weight% were significantly higher in T1 than others group. In conclusion, maximum live weight gain and hot carcass weight were achieved in the dental age groups of two to four permanent incisors.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83712470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
MZ Rahman, M. Rana, K. Monira, N. Sultana, M. Hasan
This study was conducted to investigate the effect of supplementing papaya leaf extract (PLES) in drinking water on growth performance, carcass characteristics, meat quality and serum biochemistry parameters of broiler chickens from 0 to 37 days of age in corn-soybean based diet. A total of 520 unsexed one-day-old Cobb-500 broiler chicks were randomly assigned to five treatment groups, with four replicates having twenty-six chicks in each group. Treatment groups were as follows: 0.00, 0.5, 1.00, 1.5 and 2.00 cc of PLES in 1000 ml of drinking water, respectively. The pre-starter, starter and grower diet were fed from 0 to 11, 12 to 26 and 27 to 37 days of age. Body weight, weight gain, feed intake, feed conversion ratio and broiler production efficiency factor (BPEF) were measured for 37 days. Carcass, meat quality and serum biochemical parameters were also measured. The results of the present study showed that non-significantly greater body weight, weight gain and broiler production efficiency factor (BPEF) were observed in PLES groups than control. There was no significant difference in feed intake and feed conversion ratio of broiler chickens in the treatment groups. The relative proportion of dressing characteristics and meat quality in terms of drip loss, cooking loss of breast meat did not alter significantly between the treatments. However, total cholesterol in serum tended (P<0.10) to be reduced in the treated groups than control but other (albumin, total protein, high-density lipoprotein) were not influenced by the treatments. Taken together, our results indicate that papaya leaf extract in drinking water can be supplemented as phytobiotic additive to accelerate growth and improve health status of broiler chickens without any adverse effect.
{"title":"Effect of papaya leaf extract on growth performance, carcass characteristics, meat quality and serum biochemistry of broiler chickens","authors":"MZ Rahman, M. Rana, K. Monira, N. Sultana, M. Hasan","doi":"10.55002/mr.2.6.40","DOIUrl":"https://doi.org/10.55002/mr.2.6.40","url":null,"abstract":"This study was conducted to investigate the effect of supplementing papaya leaf extract (PLES) in drinking water on growth performance, carcass characteristics, meat quality and serum biochemistry parameters of broiler chickens from 0 to 37 days of age in corn-soybean based diet. A total of 520 unsexed one-day-old Cobb-500 broiler chicks were randomly assigned to five treatment groups, with four replicates having twenty-six chicks in each group. Treatment groups were as follows: 0.00, 0.5, 1.00, 1.5 and 2.00 cc of PLES in 1000 ml of drinking water, respectively. The pre-starter, starter and grower diet were fed from 0 to 11, 12 to 26 and 27 to 37 days of age. Body weight, weight gain, feed intake, feed conversion ratio and broiler production efficiency factor (BPEF) were measured for 37 days. Carcass, meat quality and serum biochemical parameters were also measured. The results of the present study showed that non-significantly greater body weight, weight gain and broiler production efficiency factor (BPEF) were observed in PLES groups than control. There was no significant difference in feed intake and feed conversion ratio of broiler chickens in the treatment groups. The relative proportion of dressing characteristics and meat quality in terms of drip loss, cooking loss of breast meat did not alter significantly between the treatments. However, total cholesterol in serum tended (P<0.10) to be reduced in the treated groups than control but other (albumin, total protein, high-density lipoprotein) were not influenced by the treatments. Taken together, our results indicate that papaya leaf extract in drinking water can be supplemented as phytobiotic additive to accelerate growth and improve health status of broiler chickens without any adverse effect.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"84 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83067123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Hossain, Aamir Numan, M. Haque, M. Haque, Md. Mizanur Rahman, M. Hashem
The aim of this study was to examine the effect of castration on carcass traits and meat quality of three native region lambs. The selected sixty lambs were divided into two groups like T1 (Uncastrated) and T2 (Castrated) having 30 lambs of each group. Statistical analysis was conducted by SAS with 3×2 factorial experimental model in Completely Randomized Design (CRD). Parameter studied were carcass traits, proximate component (DM, CP, EE, and Ash), physicochemical (ultimate pH, cooked pH, cooking loss, drip loss, water holding capacity- WHC), sensory attributes (color, flavor, tenderness, juiciness, overall acceptability) and instrumental color values (CIE L*, a* and b*). The lamb type and castration had significant effect (p<0.001) on ADG, hot carcass, CP, EE, flavor, juiciness and b* values of native region lambs. The lamb type had significant effect (p<0.001) on drip loss, cooked pH, tenderness and a* values of native region lambs. The ADG and hot carcass were significantly higher (p<0.001) in uncastrated groups than castrated groups. The CP and EE% were significantly higher (p<0.001) in castrated groups than uncastrated groups. Significant higher flavor was found in castrated group whereas juiciness was higher in uncastrated group. It may be concluded that uncastrated lambs showed better in productive performance and carcass traits but castrated lambs showed better in meat quality attributes as evidence from proximate components, physicochemical traits and sensory attributes. Hence, JBL showed better performances among three native region lambs of Bangladesh.
{"title":"Effect of castration on carcass and meat quality attributes in native lambs of Bangladesh","authors":"M. Hossain, Aamir Numan, M. Haque, M. Haque, Md. Mizanur Rahman, M. Hashem","doi":"10.55002/mr.2.6.38","DOIUrl":"https://doi.org/10.55002/mr.2.6.38","url":null,"abstract":"The aim of this study was to examine the effect of castration on carcass traits and meat quality of three native region lambs. The selected sixty lambs were divided into two groups like T1 (Uncastrated) and T2 (Castrated) having 30 lambs of each group. Statistical analysis was conducted by SAS with 3×2 factorial experimental model in Completely Randomized Design (CRD). Parameter studied were carcass traits, proximate component (DM, CP, EE, and Ash), physicochemical (ultimate pH, cooked pH, cooking loss, drip loss, water holding capacity- WHC), sensory attributes (color, flavor, tenderness, juiciness, overall acceptability) and instrumental color values (CIE L*, a* and b*). The lamb type and castration had significant effect (p<0.001) on ADG, hot carcass, CP, EE, flavor, juiciness and b* values of native region lambs. The lamb type had significant effect (p<0.001) on drip loss, cooked pH, tenderness and a* values of native region lambs. The ADG and hot carcass were significantly higher (p<0.001) in uncastrated groups than castrated groups. The CP and EE% were significantly higher (p<0.001) in castrated groups than uncastrated groups. Significant higher flavor was found in castrated group whereas juiciness was higher in uncastrated group. It may be concluded that uncastrated lambs showed better in productive performance and carcass traits but castrated lambs showed better in meat quality attributes as evidence from proximate components, physicochemical traits and sensory attributes. Hence, JBL showed better performances among three native region lambs of Bangladesh.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"166 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75739796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Sarker, M. Hossain, M. Habib, M. Hashem, MS Ali
The experiment was conducted to compare the meat yield and quality characteristics of indigenous, cockerel and sonali male (Backcrossed; RIR♂ × Sonali♀) chicken weighing around 750g. The birds were slaughtered and meat yield characteristics such asbreast, thigh, drumstick, wing, liver, heart, head, gizzard, neck etc. were compared against their live weight. After that the breast, thigh and drumstick of all birds were stored at 4 ̊C to evaluate different quality characteristics at 24hour postmortem. No significant differences (p>0.05) were found in meat yield characteristics among indigenous, cockerel and sonali chicken except dressing percentage. Highly significant (p<0.001) differences were observed in dressing percentage among three types of chicken. Dressing percentage was significantly higher (p<0.001) in indigenous chicken compared to cockerel and sonali chicken. In proximate composition, no significant differences (P>0.05) were found in dry matter, ash, moisture and crude protein content among the breast meat of three types of chicken but the ether extract content was significantly higher in indigenous chicken breast meat compare to cockerel and sonali chicken (P<0.05). The pH of breast and thigh meat at 24-hour postmortem and the instrumental color (CIE L* a* b*) of breast, thigh and drumstick meat at 2- hour (on-rigor) and 24-hour (post-rigor) postmortem did not differ among the three types of chicken. Highly significant differences (p<0.01) in water holding capacity of breast, thigh and drumstick meat were found, although no significant differences (P>0.05) were found in cooking loss and drip loss among the three types of chicken. Water holding capacity was significantly lower in breast meat, but higher in thigh and drumstick meat in case of cockerel compare to other two types of chickens.
{"title":"Comparison of meat yield and physicochemical characteristics of indigenous, cockerel and sonali chicken","authors":"M. Sarker, M. Hossain, M. Habib, M. Hashem, MS Ali","doi":"10.55002/mr.2.6.39","DOIUrl":"https://doi.org/10.55002/mr.2.6.39","url":null,"abstract":"The experiment was conducted to compare the meat yield and quality characteristics of indigenous, cockerel and sonali male (Backcrossed; RIR♂ × Sonali♀) chicken weighing around 750g. The birds were slaughtered and meat yield characteristics such asbreast, thigh, drumstick, wing, liver, heart, head, gizzard, neck etc. were compared against their live weight. After that the breast, thigh and drumstick of all birds were stored at 4 ̊C to evaluate different quality characteristics at 24hour postmortem. No significant differences (p>0.05) were found in meat yield characteristics among indigenous, cockerel and sonali chicken except dressing percentage. Highly significant (p<0.001) differences were observed in dressing percentage among three types of chicken. Dressing percentage was significantly higher (p<0.001) in indigenous chicken compared to cockerel and sonali chicken. In proximate composition, no significant differences (P>0.05) were found in dry matter, ash, moisture and crude protein content among the breast meat of three types of chicken but the ether extract content was significantly higher in indigenous chicken breast meat compare to cockerel and sonali chicken (P<0.05). The pH of breast and thigh meat at 24-hour postmortem and the instrumental color (CIE L* a* b*) of breast, thigh and drumstick meat at 2- hour (on-rigor) and 24-hour (post-rigor) postmortem did not differ among the three types of chicken. Highly significant differences (p<0.01) in water holding capacity of breast, thigh and drumstick meat were found, although no significant differences (P>0.05) were found in cooking loss and drip loss among the three types of chicken. Water holding capacity was significantly lower in breast meat, but higher in thigh and drumstick meat in case of cockerel compare to other two types of chickens.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74070703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Hasan, S. Chakrabartty, M. Rahman, S. Akter, H. Murshed, M. Azad
The study was aimed to determine the management practices of buffaloes and the meat quality test at different villages of Pauba upazilla in Rajshahi, Madargonj upazilla in Jamalpur and sadar upazilla in Mymensingh district of Bangladesh. Total 15 respondents were randomly selected from three villages; each village consists of variable numbers of respondents. The period of data collection was from February to April, 2016. The data were collected through personal interview from the individual respondent present in their own house. Only buffalo rearing was the major occupation of the farmers followed by agricultural crop production. Most of them (70.0%) kept their buffaloes on their own land; but some of them (30.0%) kept buffaloes on a hired place. The farmers (60.0%) basically have no training skill for buffalo rearing but some of them have influences from the buffalo farmers (40.0%). Most of the buffalo farmers purchased one pair of buffalo at a time and reared buffalos for at least 2 years. They fed their buffaloes with locally available roughages and tree leaves which contained more crude protein (CP) and less crude fibre (CF). In time of autumn season, they send their buffalo in Sunamgonj or Sylhet region for proper feeding. Buffalo farmers mainly maintain semi-intensive feeding system. The major diseases of buffaloes in those areas were Foot and Mouth Disease, anthrax and black quarter. Most of them performed vaccination collected from the local market and they also practiced medication and deworming. The farmers were satisfied with the marketing facilities. In case of meat quality parameters with proximate analysis and the results indicate that the better management gives us better quality of meat. It can be suggested that, management practice is very important fact in our country to get good quality of meat. So, we should improve our management practice through scientific approach.
{"title":"Regional effect on meat quality traits of Buffalos in Bangladesh","authors":"M. Hasan, S. Chakrabartty, M. Rahman, S. Akter, H. Murshed, M. Azad","doi":"10.55002/mr.2.6.42","DOIUrl":"https://doi.org/10.55002/mr.2.6.42","url":null,"abstract":"The study was aimed to determine the management practices of buffaloes and the meat quality test at different villages of Pauba upazilla in Rajshahi, Madargonj upazilla in Jamalpur and sadar upazilla in Mymensingh district of Bangladesh. Total 15 respondents were randomly selected from three villages; each village consists of variable numbers of respondents. The period of data collection was from February to April, 2016. The data were collected through personal interview from the individual respondent present in their own house. Only buffalo rearing was the major occupation of the farmers followed by agricultural crop production. Most of them (70.0%) kept their buffaloes on their own land; but some of them (30.0%) kept buffaloes on a hired place. The farmers (60.0%) basically have no training skill for buffalo rearing but some of them have influences from the buffalo farmers (40.0%). Most of the buffalo farmers purchased one pair of buffalo at a time and reared buffalos for at least 2 years. They fed their buffaloes with locally available roughages and tree leaves which contained more crude protein (CP) and less crude fibre (CF). In time of autumn season, they send their buffalo in Sunamgonj or Sylhet region for proper feeding. Buffalo farmers mainly maintain semi-intensive feeding system. The major diseases of buffaloes in those areas were Foot and Mouth Disease, anthrax and black quarter. Most of them performed vaccination collected from the local market and they also practiced medication and deworming. The farmers were satisfied with the marketing facilities. In case of meat quality parameters with proximate analysis and the results indicate that the better management gives us better quality of meat. It can be suggested that, management practice is very important fact in our country to get good quality of meat. So, we should improve our management practice through scientific approach.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82132513","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this study was to test the ability of near-infrared (NIR) reflectance spectroscopy to predictdry matter, crude protein, ether extract, ash, moisture, cooking loss, and drip loss of chevon. In total, 114 samples were collected from 38 young (two teeth aged) castrated goat carcasses from a local market in Mymensingh district of Bangladesh. For conducting the studyExperimental longissimus dorsi (LD) muscle were sampled from 9th to 13th ribs in the early morning hours. A total of 342 NIRs spectra were collected using the DLP NIRscan Nano Software and average spectrum was 114. Partial least square regression analysis for the calibration and validation models were developed using the Unscrambler X software. Prediction models were satisfactory for dry matter (R2 = 0.75), crude protein (R2 = 0.82), moisture (R2 = 0.75), and drip loss (R2 = 0.83). The most promising model found for ash (R2 = 0.85), and Root Mean Square Errors (RMSE) also very low (0.15). Lowest R2 was found for cooking loss at 0.57. Based on these results, the NIR spectroscopy and multivariate analysis method were reasonably efficient for the rapid assessment of physicochemical traits of ash, drip loss, crude protein, moisture, and dry matter content of chevon.
{"title":"Prediction of chevon quality through near infrared spectroscopy and multivariate analyses","authors":"M. Hashem, MR Islam, M. Hossain, A. Alam, M. Khan","doi":"10.55002/mr.2.6.37","DOIUrl":"https://doi.org/10.55002/mr.2.6.37","url":null,"abstract":"The aim of this study was to test the ability of near-infrared (NIR) reflectance spectroscopy to predictdry matter, crude protein, ether extract, ash, moisture, cooking loss, and drip loss of chevon. In total, 114 samples were collected from 38 young (two teeth aged) castrated goat carcasses from a local market in Mymensingh district of Bangladesh. For conducting the studyExperimental longissimus dorsi (LD) muscle were sampled from 9th to 13th ribs in the early morning hours. A total of 342 NIRs spectra were collected using the DLP NIRscan Nano Software and average spectrum was 114. Partial least square regression analysis for the calibration and validation models were developed using the Unscrambler X software. Prediction models were satisfactory for dry matter (R2 = 0.75), crude protein (R2 = 0.82), moisture (R2 = 0.75), and drip loss (R2 = 0.83). The most promising model found for ash (R2 = 0.85), and Root Mean Square Errors (RMSE) also very low (0.15). Lowest R2 was found for cooking loss at 0.57. Based on these results, the NIR spectroscopy and multivariate analysis method were reasonably efficient for the rapid assessment of physicochemical traits of ash, drip loss, crude protein, moisture, and dry matter content of chevon.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77676152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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