July, 2016 (Vol. 1, No. 2)
http://archive.saulibrary.edu.bd:8080/xmlui/handle/123456789/1895
2024-03-29T03:34:25ZStudy on Egg Quality Characteristics of Three Commercial Layer Strains under Different Storage Conditions
http://archive.saulibrary.edu.bd:8080/xmlui/handle/123456789/1910
Study on Egg Quality Characteristics of Three Commercial Layer Strains under Different Storage Conditions
Khatun, H; Rashid, MA; Faruque, S; Islam, MN; Ali, MY
A study was conducted with the objectives to determine the quality characteristics of egg of
three commercial strains under different storage conditions. For this purpose, a total of 270 eggs
of 3 different types of layer strain named Shuvra (S) or BLRI Layer-1, ISA brown (IB) and Bob
white (BW) were collected from 3 small-scale commercial poultry farms at the age of 55 weeks.
The eggs were stored for 0, 3 and 7 days at room temperature (20-25
0
C) during the month of
October. The egg weight, shell weight, shell thickness, egg width and egg length were studied as
external egg quality and the albumen height, albumen width, yolk weight, yolk height were
studied as internal egg quality. The study revealed that eggs of Shuvra had higher egg yolk and
shell weight (P<0.01) than other eggs while the albumen height was found almost similar in all
the hens eggs (P>0.05). The albumen height (P<0.05) and length (P<0.01) were also found
higher in Shuvra eggs compared to other eggs at all storage periods. The yolk and shell quality
of Shuvra eggs were also found better than all other eggs in different storage periods (P<0.01).
It was also observed that the major egg quality traits like albumin height, length, Haugh unit and
yolk quality were significantly P<0.001) affected with increasing storage length. The results of
the present study suggested that Shuvra egg deserve the better quality for the preference of both
the traders and consumers.
2016-07-01T00:00:00ZPhysio-Chemical Properties of Buffalo Milk Pudding Developed with Different Level of Egg
http://archive.saulibrary.edu.bd:8080/xmlui/handle/123456789/1909
Physio-Chemical Properties of Buffalo Milk Pudding Developed with Different Level of Egg
Sarker, MNH; Sultana, N; Hamid, M; Sultana, S; Rahman, A
In this experimental an attempt was made to determine the optimum level of egg in the
manufacture of buffalo milk pudding. For this purpose pudding samples were prepared at Dairy
Technology and Microbiology Laboratory of the Department of Dairy Science, Bangladesh
Agricultural University, Mymensingh. Milk samples collected from Senbari of Trishalthana under
Mymensingh district. Pudding was prepared with different levels of eggs (40, 30 and 20% by
weight) and a constant level of corn flour (4%). So, three types of pudding samples were prepared.
Quality of pudding was monitored by using physical, chemical and microbial test. From the result
of physical study (smell and taste, body and consistency, color and appearance) it was found that
pudding containing 40% egg obtained the best score (97.50 ± 3.77) followed by 30% egg
containing pudding (83.96 ± 2.52) and 20% egg containing pudding (74.93 ± 1.01). The
differences within the overall score with different level of egg ha significant effect. Chemical
analysis showed that the significant differences (p < 0.01) existed within the total solids (TS)
(340.61 ± 1.72, 334.18 ± 2.10 and 327.48 ± 2.61) moisture (659.39 ± 1.72, 665.82 ± 2.10 and
672.52 ± 2.61), fat (79.37 ± 1.90, 76.43 ± 2.76 and 73.47 ± 3.62), protein (60.43 ± 0.90, 53.82 ±
0.57 and 47.07 ± 0.25), carbohydrate (194.02 ± 1.07, 197.33 ± 1.17 and 200.57 ± 1.21) and pH
(6.90 ± 0.00, 6.93 ± 0.21 and 6.87 ± 0.22) but no significant differences was found in ash (6.78 ±
0.14, 6.58 ± 0.13 and 6.38 ± 0.01) and acidity percentage (0.071 ± 0.00, 0.071 ± 0.00 and 0.071 ±
0.00%). From the results of all parameters it may be concluded that maintaining the standard corn
flour level only different egg levels can change the quality of pudding samples and containing
40% egg by weight with 4% constant corn flour seems better for manufacture of buffalo milk
pudding.
2016-07-01T00:00:00ZEvaluation of Suitable Doses of Hot Chilli Powder as Effective Alternative of Antibiotics on Growth Performance of Broiler
http://archive.saulibrary.edu.bd:8080/xmlui/handle/123456789/1906
Evaluation of Suitable Doses of Hot Chilli Powder as Effective Alternative of Antibiotics on Growth Performance of Broiler
Hossain, MM; Howlader, AJ
In this study, chicks were treated with different doses of chilli powder to evaluate the physical,
biochemical, pathological and economical parameters of broiler. Chilli powder was applied on 480
broiler chicks. A basal diet was supplemented with 1g/L antibiotic (positive control), 0g antibiotic
(negative control), 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0% chilli powder. At the age of 28 days, the feed
conversion ratio of 2.0% and 2.5% chilli powder was found lower as compared to antibiotic and
control. There was no negative impact found on dressing percentage of broilers which was tested by
different doses of chilli powder. In this research, significant (P<0.05) higher blood glucose level
was found in chilli powder as compared with antibiotics. Blood cholesterol was significantly lower
(P<0.05) in 2.0%, 2.5%, 3.0% chilli powder as compared with antibiotics. SP ratio for Gumboro
and Newcastle disease of 2.0%, 2.5%, 3.0% chilli powder were significantly (P<0.05) higher as
compared to the antibiotics. E. coli population of all treatments were significantly (P<0.05) lower
as compared to control. In economic point of view, 2.0% chilli powder was found more profitable
as compared to antibiotics. Considering all the results of the present experiments, it may be
concluded that poultry farmers may use 2.0% chilli powder with broiler feed as safe alternative of
the traditional antibiotics and they may get more profit rather than antibiotics. Moreover, the 2.0%
dietary supplementation of chilli powder may lead to the development of low-cholesterol chicken
meat and may fulfill the demanded of meat for health-conscious consumers.
2016-07-01T00:00:00ZEstablishment of Cost Effective Brooding Method for Chicken
http://archive.saulibrary.edu.bd:8080/xmlui/handle/123456789/1905
Establishment of Cost Effective Brooding Method for Chicken
Islam, MS; Masum, MA; Santa, DH; Alam, MJ; Ali, MM
This study was conducted to compare the effect of different brooding techniques on production
performance of broilers. Eighty four numbers of day-old broiler chicks (Cobb 500) were
purchased from a local hatchery and were randomly divided into 4 experimental units (with three
replicates) of 21 chicks each. Brooding in treatment T1, T2, T3 & T4 were conducted by using
Electric heating, Gas, Charcoal and Rice husk; respectively as fuel sources in four separate areas
of same specifications. All the experimental birds were provided standard husbandry conditions
like light, space, ventilation and relative humidity. The data regarding body weight, feed
consumption, feed conversion ratio, and mortality was recorded. At the end of experiment, two
birds from each replicate were randomly picked up and slaughtered for determining dressing
percentage and necropsy study. Result showed that there was no significant difference (P>0.05) in
case of initial body weight, average feed intake, mortality and dressing percentage among different
treatment groups. Significantly poorest body weight gain and FCR was observed in rice husk
brooding method (P<0.05). Economic study showed that significantly higher performance was
observed in electric and gas brooding system with high cost of brooding installation (Tk. 24.42
and 21.26; respectively) as compared to charcoal and rice husk brooding method (Tk. 17.56 and
Tk.13.89; respectively) (P<0.05). Based on the productive performance, brooding installation and
economic analysis, it can be concluded that charcoal brooder may be a cost effective brooding
method which can be applied in chicken farm especially in remote areas where no electricity
access or power failure is common.
2016-07-01T00:00:00Z