AA Noman, Mahfuz Hossain, K. Rahman, M. Khan, M. Azad, Mahmodi Hashem
The research was conducted to create awareness and evaluate the impact of Covid-19 lockdown on meat retailer’s income in Sherpur District. A total number of 50 meat retailers (beef, chevon, broiler, mutton and chicken) were surveyed through a structured questionnaire for collecting necessary data and latent variables. Collected data were analyzed through descriptive statistics and regression model. Awareness were created by displaying a poster in front of meat retailer’s shop and distribution of Covid-19 kit which contains soap, sanitizer, face mask, hair net and hand gloves. Practical demonstration was given how to wear the kit materials. Meat retailers were very happy to wear from hypothetical observations. Results showed that average age, education and family size of meat retailers were 41.86 years, 5.96, and 6.16, respectively. The price of beef before, during and after lockdown was BDT 523.52, 477.64 and 542.00, respectively. Simarlry, the price of broiler meat and sonali chicken meat before, during and after lockdown was BDT 129.68, 95.59, 137.65; 182.50, 167.50, and 217.50, respectively. During Covid-19 situation the income of meat retailers became much lower as compared to any other critical conditions. About 100% meat retailers faced various problems towards buying and selling of animals, lack of consumers, and lack of demand for meat. The prices of all kinds of meat namely beef, chevon, and chicken meat became drastically lower during pandemic. About 84% meat retailers used face mask, 60% maintained physical distance and 2% people tested for corona virus. During lockdown 98% meat retailers did not get any financial support from government, NGOs or any other private organizations. They did not get any kind of help to create awareness from the government or local authority. Despite facing all these problems, 98% meat retailers would like to continue their meat business. Meat retailers demanded subsidy to maintain their livelihood during lockdown. In conclusion, awareness was created through poster and supplied Covid-19 kit among meat retailers and they need government incentive during lockdown to maintain their livelihood since income of meat retailers was negatively and significantly decreased.
{"title":"Awareness creation and impact assessment of meat retailers during Covid-19 lockdown in Sherpur District","authors":"AA Noman, Mahfuz Hossain, K. Rahman, M. Khan, M. Azad, Mahmodi Hashem","doi":"10.55002/mr.2.2.19","DOIUrl":"https://doi.org/10.55002/mr.2.2.19","url":null,"abstract":"The research was conducted to create awareness and evaluate the impact of Covid-19 lockdown on meat retailer’s income in Sherpur District. A total number of 50 meat retailers (beef, chevon, broiler, mutton and chicken) were surveyed through a structured questionnaire for collecting necessary data and latent variables. Collected data were analyzed through descriptive statistics and regression model. Awareness were created by displaying a poster in front of meat retailer’s shop and distribution of Covid-19 kit which contains soap, sanitizer, face mask, hair net and hand gloves. Practical demonstration was given how to wear the kit materials. Meat retailers were very happy to wear from hypothetical observations. Results showed that average age, education and family size of meat retailers were 41.86 years, 5.96, and 6.16, respectively. The price of beef before, during and after lockdown was BDT 523.52, 477.64 and 542.00, respectively. Simarlry, the price of broiler meat and sonali chicken meat before, during and after lockdown was BDT 129.68, 95.59, 137.65; 182.50, 167.50, and 217.50, respectively. During Covid-19 situation the income of meat retailers became much lower as compared to any other critical conditions. About 100% meat retailers faced various problems towards buying and selling of animals, lack of consumers, and lack of demand for meat. The prices of all kinds of meat namely beef, chevon, and chicken meat became drastically lower during pandemic. About 84% meat retailers used face mask, 60% maintained physical distance and 2% people tested for corona virus. During lockdown 98% meat retailers did not get any financial support from government, NGOs or any other private organizations. They did not get any kind of help to create awareness from the government or local authority. Despite facing all these problems, 98% meat retailers would like to continue their meat business. Meat retailers demanded subsidy to maintain their livelihood during lockdown. In conclusion, awareness was created through poster and supplied Covid-19 kit among meat retailers and they need government incentive during lockdown to maintain their livelihood since income of meat retailers was negatively and significantly decreased.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"113 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80741438","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. Akhter, H. Khatun, M. Hashem, Md. Mizanur Rahman, M. Khan
The current study investigated the quality and shelf life of beef liver storage under refrigerated temperature (4°C). For this purpose, raw beef liver sample was divided into five treatments groups as T1 (day 1or control), T2 (day 2), T3 (day 3), T4 (day 4) and T5 (day 5). Sensory attributes, proximate composition, pH value, cooking loss, free fatty acids (FFA), peroxide value (POV) and microbial load such as total viable count (TVC), total coliform count (TCC) and total yeast mould count (TYMC) analysis were carried out for each treatment. The results show that color, odor, juiciness, and tenderness were significantly (P<0.05) decreased with increase the storage periods. Dry matter and ash contents were significantly (P<0.05) increased, whereas, crude protein and either extract were decreased with increase storage periods. Consequently, the cooking loss (%), FFA and POV values were significantly (P<0.05) increased, while pH value was significantly (P<0.05) decreased with the increase of storage periods. Moreover, TVC (log CFU/g), TCC (log CFU/g), and TYMC (log CFU/g) were also showed significantly (P<0.05) higher value for T3 and T5 compared to T1 . These findings suggest that shelf life of raw beef liver at refrigeration temperature (4°C) may be maximum three days with minor changes of quality.
{"title":"Effect of storage periods on the quality and shelf life of beef liver at refrigerated temperature","authors":"M. Akhter, H. Khatun, M. Hashem, Md. Mizanur Rahman, M. Khan","doi":"10.55002/mr.2.2.17","DOIUrl":"https://doi.org/10.55002/mr.2.2.17","url":null,"abstract":"The current study investigated the quality and shelf life of beef liver storage under refrigerated temperature (4°C). For this purpose, raw beef liver sample was divided into five treatments groups as T1 (day 1or control), T2 (day 2), T3 (day 3), T4 (day 4) and T5 (day 5). Sensory attributes, proximate composition, pH value, cooking loss, free fatty acids (FFA), peroxide value (POV) and microbial load such as total viable count (TVC), total coliform count (TCC) and total yeast mould count (TYMC) analysis were carried out for each treatment. The results show that color, odor, juiciness, and tenderness were significantly (P<0.05) decreased with increase the storage periods. Dry matter and ash contents were significantly (P<0.05) increased, whereas, crude protein and either extract were decreased with increase storage periods. Consequently, the cooking loss (%), FFA and POV values were significantly (P<0.05) increased, while pH value was significantly (P<0.05) decreased with the increase of storage periods. Moreover, TVC (log CFU/g), TCC (log CFU/g), and TYMC (log CFU/g) were also showed significantly (P<0.05) higher value for T3 and T5 compared to T1 . These findings suggest that shelf life of raw beef liver at refrigeration temperature (4°C) may be maximum three days with minor changes of quality.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"os-27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87038802","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 study was conducted to characterize nutritional, sensory quality and economic feasibility of beef nuggets as affected by adding soya meat. Therefore, the experiment was conducted with a view to investigate inclusion of soya meat in beef nuggets with five (5) treatments (T0 = 100% beef; T1 = 75% beef + 25% soya meat; T2 = 50% beef + 50% soya meat; T3 = 25% beef + 75% soya meat and T4 = 100% soya meat) having three (3) replications. The results indicated that the incorporation of soya meat decreased moisture, crude protein, ether extract and cooking loss but increased amount of carbohydrate, ash and cooking yield in beef nugget. Highly significant (<0.001) differences were observed in moisture, crude protein, ether extract, ash, carbohydrate and cooking yield. L* values increased and a* values decreased with high level of soya meat incorporation. No significant difference was observed in color parameter except in L* values. Incorporation of soya meat decreased aroma and taste score of beef nugget whereas appearance and texture indicated the highest score. Production cost was reduced for incorporating soya meat in beef nugget. Beef nugget treated with 25% to 75% soya meat inclusion found to be more acceptable in terms of sensory evaluation and economic feasibility.
{"title":"Characteristics of beef nuggets affected by adding soya meat","authors":"MM Mumu, M. Islam, SS Islam","doi":"10.55002/mr.2.1.12","DOIUrl":"https://doi.org/10.55002/mr.2.1.12","url":null,"abstract":"The study was conducted to characterize nutritional, sensory quality and economic feasibility of beef nuggets as affected by adding soya meat. Therefore, the experiment was conducted with a view to investigate inclusion of soya meat in beef nuggets with five (5) treatments (T0 = 100% beef; T1 = 75% beef + 25% soya meat; T2 = 50% beef + 50% soya meat; T3 = 25% beef + 75% soya meat and T4 = 100% soya meat) having three (3) replications. The results indicated that the incorporation of soya meat decreased moisture, crude protein, ether extract and cooking loss but increased amount of carbohydrate, ash and cooking yield in beef nugget. Highly significant (<0.001) differences were observed in moisture, crude protein, ether extract, ash, carbohydrate and cooking yield. L* values increased and a* values decreased with high level of soya meat incorporation. No significant difference was observed in color parameter except in L* values. Incorporation of soya meat decreased aroma and taste score of beef nugget whereas appearance and texture indicated the highest score. Production cost was reduced for incorporating soya meat in beef nugget. Beef nugget treated with 25% to 75% soya meat inclusion found to be more acceptable in terms of sensory evaluation and economic feasibility.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79588362","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}
MS Ali, Md. Mizanur Rahman, M. Habib, M. Kabir, M. Hashem, M. Azad
The experiment was conducted to find out the effect of bee honey on the sensory, physicochemical and biochemical properties of spent hen sausages. For this purpose, sausages were prepared into four different groups. They were as follows: broiler breast meat sausage without bee honey, spent hen breast meat sausage without bee honey, spent hen breast meat sausage with 2% bee honey and spent hen breast meat sausage with 4% bee honey. All parameters were analyzed at 0, 15th and 30th days of storage time. Significant differences were found in pH, the percentages of dry matter (DM), crude protein (CP) and ether extract (EE), while no significant differences were found in the percentage of cooking loss and ash of sausage batter. While analyzing the different types of sausages, CP, ash and EE content of all treatments differ significantly (p<0.05). In contrast, CP and EE content increased significantly (p<0.01), while ash content decreased significantly (p<0.01) with the advancement of different days of intervals. The FFA, POV and TBARS values were increased significantly (p<0.01) with prolonging the storage time. Lightness (L*) and yellowness (b*) did not differ among different sausages and time of intervals. Redness (a*) was significantly higher in broiler breast meat sausages without bee honey. Redness increased significantly with the advancement of different days of intervals. Flavor and overall acceptability were found significantly lower in spent hen breast meat sausage without bee honey. Bee honey increased the flavor, juiciness, tenderness and overall acceptability of spent hen breast meat sausages similar to broiler breast meat sausage. Although no significant differences were found among broiler breast meat sausage without bee honey and spent hen sausages with 2% or 4% bee honey, but overall acceptability was higher in spent hen sausages with 4% bee honey.
{"title":"Quality of spent hen sausages incorporated with bee honey","authors":"MS Ali, Md. Mizanur Rahman, M. Habib, M. Kabir, M. Hashem, M. Azad","doi":"10.55002/mr.2.1.9","DOIUrl":"https://doi.org/10.55002/mr.2.1.9","url":null,"abstract":"The experiment was conducted to find out the effect of bee honey on the sensory, physicochemical and biochemical properties of spent hen sausages. For this purpose, sausages were prepared into four different groups. They were as follows: broiler breast meat sausage without bee honey, spent hen breast meat sausage without bee honey, spent hen breast meat sausage with 2% bee honey and spent hen breast meat sausage with 4% bee honey. All parameters were analyzed at 0, 15th and 30th days of storage time. Significant differences were found in pH, the percentages of dry matter (DM), crude protein (CP) and ether extract (EE), while no significant differences were found in the percentage of cooking loss and ash of sausage batter. While analyzing the different types of sausages, CP, ash and EE content of all treatments differ significantly (p<0.05). In contrast, CP and EE content increased significantly (p<0.01), while ash content decreased significantly (p<0.01) with the advancement of different days of intervals. The FFA, POV and TBARS values were increased significantly (p<0.01) with prolonging the storage time. Lightness (L*) and yellowness (b*) did not differ among different sausages and time of intervals. Redness (a*) was significantly higher in broiler breast meat sausages without bee honey. Redness increased significantly with the advancement of different days of intervals. Flavor and overall acceptability were found significantly lower in spent hen breast meat sausage without bee honey. Bee honey increased the flavor, juiciness, tenderness and overall acceptability of spent hen breast meat sausages similar to broiler breast meat sausage. Although no significant differences were found among broiler breast meat sausage without bee honey and spent hen sausages with 2% or 4% bee honey, but overall acceptability was higher in spent hen sausages with 4% bee honey.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81983935","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}
Two experiments were conducted to evaluate the supplemental effects of Arginine (Arg), Glutamine (Gln) and Tryptophan (Trp) on growth performance, gut morphology, immune response and meat quality of broilers. In experiment 1, 312 one-day-old Ross×Ross broiler chicks with similar body weight were randomly assigned to 4 dietary treatments (C, control having no amino acids; Arg, a diet with 0.5% L-Arg; Gln, a diet with 0.5% L-Gln and Trp, a diet with 0.5% L-Trp), each containing 6 replicate cages with 13 birds per cage. For further confirmation, experiment 2 considered similar treatments as of experiment 1. Body weight and feed intake were measured weekly. At 2nd and 6th weeks of age, 12 birds per treatment were killed in both experiments to measure gut morphology, serum IgG and IgA and meat quality of broilers. In Expt 1, results showed that dietary Arg, Gln and Trpsupplementation significantly increased (P< 0.05) weight gain and feed intake of broilers than those of control group. In experiment 2, a similar performance trend was obtained compared to Experiment 1. Circulating levels of IgG and IgA were increased with supplementation of AAs in the diet. In both experiments, the breast and drumstick muscles of the group of birds feed amino acids had a higher pH and redness (a*) values, but lower lightness (L*) and yellowness (b*) values of meat. Chicks fed diet with Arg, Gln and Trp had longer villi height and villi to crypt depth ratio, and shorter crypt depth as compared with the control (P<0.05). Thus the addition of Arg, Trp and Gln each at 0.5% in the diet of broiler chicken enhanced growth performance, immunity, gut morphology and meat quality characteristics of broiler.
本试验旨在研究饲粮中添加精氨酸(Arg)、谷氨酰胺(Gln)和色氨酸(Trp)对肉鸡生长性能、肠道形态、免疫反应和肉品质的影响。试验1选取312只体重相近的1日龄Ross×Ross肉仔鸡，随机分为4个饲粮处理(C，对照组不添加氨基酸;精氨酸，添加0.5% l -精氨酸的日粮;饲粮中添加0.5% l -谷氨酰胺和色氨酸，饲粮中添加0.5% l -色氨酸)，每个重复笼6个，每个笼13只鸟。为了进一步证实，实验2考虑了与实验1相似的处理方法。每周测定体重和采食量。在2周龄和6周龄时，每处理12只肉鸡，测定肉鸡肠道形态、血清IgG和IgA及肉品质的变化。结果表明，与对照组相比，饲粮中添加精氨酸、谷氨酸和色氨酸显著提高了肉仔鸡增重和采食量(P< 0.05)。实验2的性能趋势与实验1相似。在日粮中添加AAs可提高血清IgG和IgA水平。在两个实验中，饲喂氨基酸组的鸡胸肌和鸡腿肌的pH值和红度(a*)值较高，但肉的亮度(L*)和黄度(b*)值较低。饲粮中添加精氨酸、谷氨酰胺和色氨酸的雏鸡绒毛高度和绒毛/隐窝深度比均高于对照组(P<0.05)，隐窝深度较短。由此可见，在肉鸡饲粮中添加0.5%的精氨酸、色氨酸和谷氨酰胺可提高肉鸡的生长性能、免疫力、肠道形态和肉质特性。
{"title":"Effect of dietary supplementation of Tryptophan, Arginine, and Glutamine on growth performance, gut morphology, immune response and meat quality of broiler chicken","authors":"M. Hassan, S. Sultana, N. Sultana, K. Ryu","doi":"10.55002/mr.2.1.8","DOIUrl":"https://doi.org/10.55002/mr.2.1.8","url":null,"abstract":"Two experiments were conducted to evaluate the supplemental effects of Arginine (Arg), Glutamine (Gln) and Tryptophan (Trp) on growth performance, gut morphology, immune response and meat quality of broilers. In experiment 1, 312 one-day-old Ross×Ross broiler chicks with similar body weight were randomly assigned to 4 dietary treatments (C, control having no amino acids; Arg, a diet with 0.5% L-Arg; Gln, a diet with 0.5% L-Gln and Trp, a diet with 0.5% L-Trp), each containing 6 replicate cages with 13 birds per cage. For further confirmation, experiment 2 considered similar treatments as of experiment 1. Body weight and feed intake were measured weekly. At 2nd and 6th weeks of age, 12 birds per treatment were killed in both experiments to measure gut morphology, serum IgG and IgA and meat quality of broilers. In Expt 1, results showed that dietary Arg, Gln and Trpsupplementation significantly increased (P< 0.05) weight gain and feed intake of broilers than those of control group. In experiment 2, a similar performance trend was obtained compared to Experiment 1. Circulating levels of IgG and IgA were increased with supplementation of AAs in the diet. In both experiments, the breast and drumstick muscles of the group of birds feed amino acids had a higher pH and redness (a*) values, but lower lightness (L*) and yellowness (b*) values of meat. Chicks fed diet with Arg, Gln and Trp had longer villi height and villi to crypt depth ratio, and shorter crypt depth as compared with the control (P<0.05). Thus the addition of Arg, Trp and Gln each at 0.5% in the diet of broiler chicken enhanced growth performance, immunity, gut morphology and meat quality characteristics of broiler.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86850097","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. Hashem, M. Kamal, M. Al-Mamun, M. Hossain, M. Razzaque
The study was aimed to assess the heavy metal status in feed and beef produced in Bangladesh. In the study, the quantitative presence/absence of heavy metals in livestock feed ingredients, beef feed and their residues in beef of four district of Bangladesh were investigated. Feeds and meats were analyzed by Atomic Absorption Spectrophotometer (AAS) for heavy metals such as lead (Pb), Chromium (Cr), Cadmium (Cd), Zinc (Zn) and Copper (Cu). Concentration of Zn, Cu, Cr, and Pb in feed ingredients ranged from 0.124 to 1.209 mg/kg, 0 to 0.215 mg/kg, 0.095 to 0.286 mg/kg and 0.164 to 0.301 mg/kg, respectively. In all feed ingredients mean concentration of Zn was higher than other heavy metals. Concentration of Zn, Cu, Cr, and Pb in commercial beef cattle feed ranged from 0.313 to 1.261 mg/kg, 0.004 to 0.140 mg/kg, 0.223 to 0.459 mg/kg and 0.218 to 0.361 mg/kg, respectively. Pb concentrations were 0.084 ± 0.046, 0.364 ± 0.202, 0.263 ± 0.056, 0.278 ± 0.089, 0.094 ± 0.0466 mg/hg in heart, kidney, liver, lung and muscle, respectively. Cd concentrations were 0.003 ± 0.001, 2.339 ± 0.712, 0.299 ± 0.221, 0.024 ± 0.005, 0.014 ± 0.009 mg/hg in heart, kidney, liver, lung and muscle, respectively. Cr concentrations were 0.555 ± 0.451, 0.164 ± 0.039, 0.199 ± 0.091, 0.512 ± 0.018, 0.232 ± 0.023 mg/hg in heart, kidney, liver, lung and muscle, respectively. Zn concentrations were 6.059 ± 3.362, 9.984 ± 1.358, 14.776 ± 0.816, 1.567 ± 2.625, 15.883 ± 0.438 mg/hg in heart, kidney, liver, lung and muscle, respectively. Cu concentrations were 6.059 ± 3.362, 9.984 ± 1.358, 14.776 ± 0.816, 11.567 ± 2.625, 15.883 ± 0.438 mg/hg in heart, kidney, liver, lung and muscle, respectively which was higher in different organs of beef cattle. The results indicate that the heavy metal residues in feed and feed ingredients were below the maximum residue level (MRL) values, whereas Cu in different organs was slightly higher. Heavy metal residues in feed were in lower concentrations except cadmium, yet below the maximum residue level (MRL). Contaminants existed at different levels in cattle feed and beef of Bangladesh.
{"title":"Assessment of heavy metals in feed and beef in Bangladesh: A safety issues","authors":"M. Hashem, M. Kamal, M. Al-Mamun, M. Hossain, M. Razzaque","doi":"10.55002/mr.2.1.10","DOIUrl":"https://doi.org/10.55002/mr.2.1.10","url":null,"abstract":"The study was aimed to assess the heavy metal status in feed and beef produced in Bangladesh. In the study, the quantitative presence/absence of heavy metals in livestock feed ingredients, beef feed and their residues in beef of four district of Bangladesh were investigated. Feeds and meats were analyzed by Atomic Absorption Spectrophotometer (AAS) for heavy metals such as lead (Pb), Chromium (Cr), Cadmium (Cd), Zinc (Zn) and Copper (Cu). Concentration of Zn, Cu, Cr, and Pb in feed ingredients ranged from 0.124 to 1.209 mg/kg, 0 to 0.215 mg/kg, 0.095 to 0.286 mg/kg and 0.164 to 0.301 mg/kg, respectively. In all feed ingredients mean concentration of Zn was higher than other heavy metals. Concentration of Zn, Cu, Cr, and Pb in commercial beef cattle feed ranged from 0.313 to 1.261 mg/kg, 0.004 to 0.140 mg/kg, 0.223 to 0.459 mg/kg and 0.218 to 0.361 mg/kg, respectively. Pb concentrations were 0.084 ± 0.046, 0.364 ± 0.202, 0.263 ± 0.056, 0.278 ± 0.089, 0.094 ± 0.0466 mg/hg in heart, kidney, liver, lung and muscle, respectively. Cd concentrations were 0.003 ± 0.001, 2.339 ± 0.712, 0.299 ± 0.221, 0.024 ± 0.005, 0.014 ± 0.009 mg/hg in heart, kidney, liver, lung and muscle, respectively. Cr concentrations were 0.555 ± 0.451, 0.164 ± 0.039, 0.199 ± 0.091, 0.512 ± 0.018, 0.232 ± 0.023 mg/hg in heart, kidney, liver, lung and muscle, respectively. Zn concentrations were 6.059 ± 3.362, 9.984 ± 1.358, 14.776 ± 0.816, 1.567 ± 2.625, 15.883 ± 0.438 mg/hg in heart, kidney, liver, lung and muscle, respectively. Cu concentrations were 6.059 ± 3.362, 9.984 ± 1.358, 14.776 ± 0.816, 11.567 ± 2.625, 15.883 ± 0.438 mg/hg in heart, kidney, liver, lung and muscle, respectively which was higher in different organs of beef cattle. The results indicate that the heavy metal residues in feed and feed ingredients were below the maximum residue level (MRL) values, whereas Cu in different organs was slightly higher. Heavy metal residues in feed were in lower concentrations except cadmium, yet below the maximum residue level (MRL). Contaminants existed at different levels in cattle feed and beef of Bangladesh.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88830365","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. Kobir, M. Mustafa, M. Hashem, M. S. Islam, Md. Mizanur Rahman
The study was conducted to find out the study of grass based ration for cattle fattening of upgraded Holstein Frisian bulls at BAPARD cattle farm in Gopalganj. For this purpose, twelve local × Study of grass based ration for cattle fattening of upgraded Holstein Friesian bulls of average 21.39 months of age and 272.78kg live weight were divided into four equal groups. Three different rations such as: a mixed concentrate ration (T1 ), mixed concentrate ration and green grass at a ratio of 1:1 on dry matter basis (T2 ) and green grass only (pakchong) based ration without concentrate and green grass (T3 ) were selected for this experiment. Upgraded bulls were randomly distributed into three groups for three above different rations. The results found that the average daily live weight gains of three groups was 550g, 457g and 480g respectively, which were not differed significantly (P>0.05). Daily DM intake was significantly higher in T3 (9.86g/head/day) compared to T1 and T2 (P<0.05), but the digestibility found lower in T2 than other treatments. Feed conversion ratio (FCR) was significantly higher in T3 (9.86) but interestingly, cost of per kg live weight gain was the lowest in T3 (209.53 BDT) compared to other two treatments (P<0.05). Considering the above findings, a beef ration only with green grass would be the appropriate diet for the south-west area of Bangladesh for local × Holstein Frisian upgraded bulls.
{"title":"Fattening practices in upgraded Holstein Friesian bulls through grass based ration at BAPARD in Gopalganj","authors":"M. Kobir, M. Mustafa, M. Hashem, M. S. Islam, Md. Mizanur Rahman","doi":"10.55002/mr.2.1.13","DOIUrl":"https://doi.org/10.55002/mr.2.1.13","url":null,"abstract":"The study was conducted to find out the study of grass based ration for cattle fattening of upgraded Holstein Frisian bulls at BAPARD cattle farm in Gopalganj. For this purpose, twelve local × Study of grass based ration for cattle fattening of upgraded Holstein Friesian bulls of average 21.39 months of age and 272.78kg live weight were divided into four equal groups. Three different rations such as: a mixed concentrate ration (T1 ), mixed concentrate ration and green grass at a ratio of 1:1 on dry matter basis (T2 ) and green grass only (pakchong) based ration without concentrate and green grass (T3 ) were selected for this experiment. Upgraded bulls were randomly distributed into three groups for three above different rations. The results found that the average daily live weight gains of three groups was 550g, 457g and 480g respectively, which were not differed significantly (P>0.05). Daily DM intake was significantly higher in T3 (9.86g/head/day) compared to T1 and T2 (P<0.05), but the digestibility found lower in T2 than other treatments. Feed conversion ratio (FCR) was significantly higher in T3 (9.86) but interestingly, cost of per kg live weight gain was the lowest in T3 (209.53 BDT) compared to other two treatments (P<0.05). Considering the above findings, a beef ration only with green grass would be the appropriate diet for the south-west area of Bangladesh for local × Holstein Frisian upgraded bulls.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"68 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79964038","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. Sarder, R. Khaton, Mh Islam, Manzarul Islam, M. Hashem, M. Haque
The study was undertaken aiming to study the effect of age on carcass traits and meat quality of Barind sheep of Bangladesh. Ninety six male lambs were reared by 16 farmers at two upazila namely Paba and Godagari in Rajshahi district. Lambs were slaughtered at 6 (T1 ), 9 (T2 ) and 12 (T3 ) month‘s age. Each farmer kept 6 lambs (Two lambs for each 3 age category). Four types dressing percentages were measured; DRSWIEO (on the basis of slaughter weight and hot carcass weight including edible offal), DRSWEXEO (on the basis of slaughter weight and hot carcass weight excluding edible offal), DREMIEO (On the basis of empty body weight and hot carcass weight including edible offal) and DREMIEO (On the basis of empty body weight and hot carcass weight excluding edible offal). All lambs received maternal milk and a supplementation of commercial concentrate @ of 1.5% of live weight up to slaughter and allowed to graze for 8 hours a day on natural grassland. The Redness (a) was more (18.80±0.06) in 12 month‘s lamb and Yellowness (b) was higher (10.17±0.06) in 6 month‘s lamb. Ultimate pH (pHu ) varied significantly among age groups and it was lowest (5.62±0.01) at 6 month and highest at 9 month. Drip loss (DL) was highest on young and lowest in aged lambs. Dry matter (DM) and Crude protein (CP) both were varied significantly (p<0.05) in age groups showing highest DM (27.64±0.06%) and CP (23.61±0.03%) in young (6 month of age) lambs for both attributes. Minerals (Ash) was highest (0.89±0.06%) in aged (12 month of age) group and lowest (0.78±0.01) in young (6 month of age) and it was differed significantly (p<0.01) among treatments. Cooking loss (CL) and Ether extract (EE) were not differed (p>0.05) among treatments. The panel of examiners was attracted more to the color of aged lambs (12 month of age) and acquiring number (4.43±0.03) was varied significantly (p<0.01) among ages. Flavor was varied significantly (p<0.05) among ages tended to secure more point for 9 month lambs. Overall acceptability was differed significantly (p<.01) among ages and meat of 9 month lamb showed highest (4.57±0.03) acceptance.
{"title":"Effect of slaughter age on carcass characteristics and meat quality of Barind lamb","authors":"M. Sarder, R. Khaton, Mh Islam, Manzarul Islam, M. Hashem, M. Haque","doi":"10.55002/mr.2.1.11","DOIUrl":"https://doi.org/10.55002/mr.2.1.11","url":null,"abstract":"The study was undertaken aiming to study the effect of age on carcass traits and meat quality of Barind sheep of Bangladesh. Ninety six male lambs were reared by 16 farmers at two upazila namely Paba and Godagari in Rajshahi district. Lambs were slaughtered at 6 (T1 ), 9 (T2 ) and 12 (T3 ) month‘s age. Each farmer kept 6 lambs (Two lambs for each 3 age category). Four types dressing percentages were measured; DRSWIEO (on the basis of slaughter weight and hot carcass weight including edible offal), DRSWEXEO (on the basis of slaughter weight and hot carcass weight excluding edible offal), DREMIEO (On the basis of empty body weight and hot carcass weight including edible offal) and DREMIEO (On the basis of empty body weight and hot carcass weight excluding edible offal). All lambs received maternal milk and a supplementation of commercial concentrate @ of 1.5% of live weight up to slaughter and allowed to graze for 8 hours a day on natural grassland. The Redness (a) was more (18.80±0.06) in 12 month‘s lamb and Yellowness (b) was higher (10.17±0.06) in 6 month‘s lamb. Ultimate pH (pHu ) varied significantly among age groups and it was lowest (5.62±0.01) at 6 month and highest at 9 month. Drip loss (DL) was highest on young and lowest in aged lambs. Dry matter (DM) and Crude protein (CP) both were varied significantly (p<0.05) in age groups showing highest DM (27.64±0.06%) and CP (23.61±0.03%) in young (6 month of age) lambs for both attributes. Minerals (Ash) was highest (0.89±0.06%) in aged (12 month of age) group and lowest (0.78±0.01) in young (6 month of age) and it was differed significantly (p<0.01) among treatments. Cooking loss (CL) and Ether extract (EE) were not differed (p>0.05) among treatments. The panel of examiners was attracted more to the color of aged lambs (12 month of age) and acquiring number (4.43±0.03) was varied significantly (p<0.01) among ages. Flavor was varied significantly (p<0.05) among ages tended to secure more point for 9 month lambs. Overall acceptability was differed significantly (p<.01) among ages and meat of 9 month lamb showed highest (4.57±0.03) acceptance.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":"84 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83828855","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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