July, 2016 (Vol. 1, No. 2)

Study on Egg Quality Characteristics of Three Commercial Layer Strains under Different Storage Conditions

Fri, 01 Jul 2016 00:00:00 GMT

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.

Physio-Chemical Properties of Buffalo Milk Pudding Developed with Different Level of Egg

Fri, 01 Jul 2016 00:00:00 GMT

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.

Evaluation of Suitable Doses of Hot Chilli Powder as Effective Alternative of Antibiotics on Growth Performance of Broiler

Fri, 01 Jul 2016 00:00:00 GMT

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.

Establishment of Cost Effective Brooding Method for Chicken

Fri, 01 Jul 2016 00:00:00 GMT

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.