Application of enoki mushroom (Flammulina velutipes) stem wastes as functional ingredients in goat meat nuggets.

Not AvailableThe impact of different amounts (2%, 4% and 6%) of enoki (Flammulina velutipes) mushroom stem waste (MSW) powder on the physicochemical quality, color and textural, oxidative stability, sensory attributes and shelf-life of goat meat nuggets was evaluated. These mushroom by-products (MSW powder) contained a good source of protein (13.5%), ash (8.2%), total phenolics content (6.3 mg GAE/g), and dietary fiber (32.3%) and also exhibited the potential to be strong antioxidants, due to their good metal chelating ability (41.3%), reducing power (60.1%), and free radical scavenging activity (84.2%). Mushroom stem waste improved (p 0.05) in expressible water and textural properties were observed among the formulations, but MSW powder improved the water holding capacity and slightly decreased the hardness. Further, the inclusion of MSW significantly (p < 0.05) improved the oxidative stability and shelf-life of treated nuggets by reducing lipid oxidation during the nine-day storage period. Again, the inclusion of MSW did not negatively affect the color and sensory attributes of treated meat nuggets. Overall, our results suggest that enoki mushroom stem waste (4%) can be used as a value-added functional ingredient to produce nutritionally improved and healthier meat products

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Not AvailableThirty-six male Malpura lambs (14 d old) were taken to assess the effect of milk replacer (MR) during preweaning followed by linseed and calcium soap (Ca-soap) supplementation post weaning on lamb performance. The lambs in control group were allowed free suckling of dam and were offered ad lib concentrate, dry cowpea hay and fresh Ardu (Ailanthus excelsa) leaves during pre-weaning period. The lambs in other two experimental groups, viz. MRg-Linseed and MRng-Ca-soap were offered additional gelatinized and non-gelatinized MR, respectively. Prior to blending, the MR was boiled for five minutes to make the carbohydrate moiety gelatinized. The lambs were individually bottle fed with liquid MR after blending with warm water (42 °C). During post weaning, lambs in control group were offered ad libitum control ration whereas the test groups were fed crushed linseed (MRg-Linseed) and Ca-soap (MRng-Ca-soap) supplemented ration. Plane of nutrition revealed higher (P < 0.05) DM, DCP and ME intake in test groups during pre- and post-weaning periods. Digestibility of nutrients was similar during pre-weaning whereas during post-weaning, digestibility of CP was higher (P < 0.05) and that of NDF and ADF was lower (P < 0.05) in MRg-Linseed compared to control. Proportion of propionic and butyric acids was higher (P < 0.05) and population of protozoa was lower (P < 0.05) in MRg-Linseed and MRng-Ca-soap group as compared to control. Average daily gain and feed conversion ratio was higher (P < 0.05) in MRg-Linseed and MRng-Ca-soap as compared to control during both pre- and post-weaning periods with an overall 16.3 and 12.2% improvement in weight gain and 7.5% higher efficiency in FCR, respectively. Carcass attributes revealed low (P < 0.05) intermuscular fat and shear force value in MRg-Linseed and MRng-Ca-soap. Wool production and staple length was higher (P < 0.05) in MRg-Linseed and MRng-Ca-soap groups compared to control. It may thus be concluded that milk replacer during pre-weaning and energy supplements in the form of crushed linseed and Ca-soap during post-weaning would be considered as a useful strategy for achieving higher body weight with better carcass and wool quality.Not Availabl

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Not AvailableSixteen Malpura lambs were equally divided into four groups and supplemented with different doses of Saccharomyces cerevisae culture (3.6x109 cells/ml) as 0 (control), 0.5 (T,), 1.0 (T2) and 1.5 ml/kg body wt (T3) at 13–14 days of age. Lambs were slaughtered at the age of 180 days to assess carcass attributes and meatquality. Average pre-slaughterweights for control, T, T2and T3 were 21.90±2.53, 19.65±1.04, 25.20±1.46 and 24.20±3.54kg, respectively. Dressing yield on empty live weight (ELW) ranged from 54 to 57%. Loin eye area was comparable (9.29–11.65 cm2). Average lean, fat and dissected bone contents, in carcass were 56–58, 12–16 and 25–28%, respectively. Meat: bone ratio was comparable (2.01–2.29). Lean: fat ratio ranged from 3.70–5.15. The cooking losses and water holding capacity were 30–40 and 85–88%, respectively. The study suggested that supplementation of S. cerevisae culture to growing Malpura lambs did not have any effect on growth, carcass traits and meat quality.Not Availabl

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Not AvailableForty-eight weaned (3 months of age) lambs were randomly distributed in a 2 · 2 factorial design to assess the effect of rumen bypass-fat (RBF) feeding (with and without) and probiotic (Saccharomyces cerevisiae) supplementation (with and without) on growth, nutrient utilisation, rumen metabolic profile and carcass traits during the post-weaning phase (3–6 months of age) of life. The four experimental groups, each having 12 lambs (six male and six female), were thus designated as control (C, basic diet without RBF and probiotic), basic diet without RBF but with probiotic (C + P), basic diet with RBF but without probiotic (C + RBF) and basic diet with RBF and probiotic (C + P + RBF). The basic diet consisted of ad libitum concentrates and dry pala (Zizyphus nummularia) leaves. Additionally, each lamb received 500 g of green ardu (Ailanthus excelsa) leaves. The RBF was calcium salt of fatty acids (source: rice bran oil) and fed at 40 g per kg of concentrate and the probiotic was fed at 9.0 · 107 colony-forming units (CFU) per kg bodyweight.Weekly bodyweights were recorded to assess the growth performance of lambs and revealed significantly (P= 0.026) higher gain in weight and average daily gain in RBF-supplemented groups independent of probiotic supplementation. The intake of concentrate was higher (P = 0.025) in RBF-fed groups and lead to increased (P = 0.028) total daily dry-matter intake and higher (P < 0.05) plane of nutrition (more metabolisable energy and a higher digestible crude protein intake) irrespective of probiotic supplementation. The feed conversion ratio (FCR) was narrower (P < 0.05) in RBF- and probiotic-supplemented animals. Digestibility of organic matter, ether extract and acid detergent fibre increased and higher nitrogen balance was observed in lambs fed with RBF. Probiotic supplementation showed a positive effect (P < 0.05) on digestibility of acid detergent fibre. Ruminal metabolic profile was assessed at the end of the experimental feeding and it showed higher pH and ciliate protozoa population with RBF, independent of probiotic supplementation. Urinary purine derivatives were measured during the metabolic trial at the end of the experiment, which showed higher allantoin excretion leading to increased microbial nitrogen flow with RBF supplementation. Pre-slaughter weight, loin eye area and lean percentage were higher with a lower bone percentage and cooking loss, showing positive carcass attributes in RBF-fed groups, and the effect of probiotic was non-significant. It is concluded that RBF supplementation enhanced higher intake and utilisation of nutrients that supported improved weight gain, FCR and carcass traits, while Saccharomyces cerevisiae feeding had a positive effect on fibre digestibility and FCR, possibly by modifying the gut environment.Not Availabl

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Not AvailableIn the present study wild kachri (Cucumis trigonus Roxb: wild melon) powder and papain were used to improve tenderness of meat of old animals. Various tenderizing treatments [per cent water/tenderizing agent to meat weight (w/w)] for mutton chunks were control (10% distilled water), T1 (2.5% kachri powder), T2 (2.25% kachri powder + 0.25% papain) and T3 (0.25% papain) for 48 h at refrigeration storage. The pH, moisture and ash contents of mutton chunks were comparable. Significantly higher (P<0.05) water holding capacity (%) was observed in T1 (35.19±1.40) than T2 (25.77±0.61) and T3 (30.79±2.54) samples. Shear force values (N/cm2)were reduced significantly (P<0.05) in T1, T2 and T3 groups (28.62±1.75, 28.41±1.73, 18.99±1.33) than the control (69.74±5.36).Not Availabl

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Not AvailableHot extruded spent hen meat puffed products (SHPP) are made of spent hen meat mixed with flours and additives subjected to a maturing andextrusion process. This study was undertaken to evaluate the hygienic quality, the organoleptic characteristics, physico-chemical, proximate and microbial status during shelf life of SHPP in ambient temperature. Growth models, developed and validated on hot extruded spent hen meat puffed products (SHPP)were used to predict the growth of microorganisms. Temperature data were obtained from retail and home refrigerators. Shelf life was greatly influenced by storage temperature, but initial microbial load had a smaller effect. The expiration date of hot extruded spent hen meat puffed products must be based only on the growth of the spoilage microorganisms. Only when product contamination with bacteria cell concentrations is high, the product fraction poses health risks for consumers. Sensitivity analysis confirmed that storage temperature and temperature variability were the most important factors for the duration of shelf life.Not Availabl

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Not AvailableSheep farming is a traditional occupation of shepherds in arid, semiarid, coastal and mountain harsh topographies of the country. In the recent past, sheep farming has been undergoing rapid changes with the growing demand of mutton and remunerative price in the market. To enhance the sheep production, the adoption of newer economic and viable technologies is important. ICAR-CSWRI, Avikanagar is a premier institution engaged in research and development activities of sheep and wool. It has developed a large number of technology and innovations in sheep production and management in the recent past. Many of them are being used by the farmers in their flocks and harvesting the beneft of it in terms of increase in production of wool and mutton and higher return. Still, many of the technologies are not being used by the farmers in-spite of their positive perception for the technology, due to lack of capital, awareness and direction from the government and extension agencies. Te aim of this publication is to provide the stakeholders with up-to-date knowledge of sheep production and utilization technologies to enhance per animal productivity and to meet outrising demand of mutton and wool in the country.Not Availabl

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Not AvailableThe availability of culled and spent hens has also increased many folds with rapid development of poultry layer industry. The meat from spent hen is generally tough, less tender which reduces the market value. Better use of this meat could provide economic profits. The present study was aimed to produce a value added Hot Extruded puffed product by incorporation of spent hen meat emulsion in the flour in various proportions. Spent hen meat emulsion and two flour mixtures (Corn flour and Rice flour) were admixed in 15:85 (T1), 20:80 (T2) and 25:75 (T3) proportions to obtained emulsion based dough to produce hot extruded puffed product. Hot extruded puffed products thus obtained by twin screw hot extruder were rich in protein because of incorporation of spent hen meat which possessed almost 10-15% protein. Puffed product from flour mixture admixed with spent hen meat emulsion in different proportion can be effectively manufactured by using twin screw hot extruder.Not Availabl

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Not AvailableUtilization of low-input feed resources rich in plant bioactive compounds is a promising strategy for modulating the fatty acid profile in ruminant products. They manipulate microbes involved in rumen biohydrogenation and increase the accumulation of desirable fatty acids at the tissue level. Therefore, the present study was undertaken to assess the effect of dietary supplementation of aniseed straw and eucalyptus leaves on growth performance, carcass traits and fatty acid profile of finisher lambs. Thirty-six Malpura hogget were divided into three treatment groups of 12 each, reared individually in pen (1.6 m × 1.1 m) and fed ad libitum complete feed blocks made up of 55 parts concentrate, 5 parts molasses and 40 parts roughage. Roughage in control (Con) was 20 parts each of ardu (Ailanthus excelsa) leaves and oat (Avena sativa) straw. In test diets, that is, Con-as and Con-el, 10% aniseed (Pimpinella anisum) straw and Eucalyptus rudis leaves, respectively, were added by replacing 5% each of oat straw and eucalyptus leaves. The lambs were weighed weekly; and at the end of 3 months of feeding trial, the lambs were slaughtered to study the carcass traits, composition and product evaluation. Average daily gain (ADG) and DM intake (DMI) was higher (P < 0.05) in Con-as compared to Con and Con-el, while ADG and feed conversion ratio decreased (P < 0.05) by 29.4% and 36.4%, respectively, in Con-el compared to Con. Carcass traits showed lower (P < 0.05) loin eye area and chilling loss in the Con-el group compared to the Con-as and Con, and the total carcass fat compared to Con-as. However, the keeping quality of meat improved in both Con-as and Con-el which was reflected by lower (P < 0.05) thiobarbituric acid-reactive substances values. Nuggets prepared from Con and Con-as meat had superior (P < 0.05) sensory attributes with an overall palatability. Fatty acid profile of longissimus thoracis muscle showed lower (P < 0.05) atherogenic and thrombogenic indices in Con-as and higher (P < 0.05) in Con-el group. Moreover, in Con-as group, the proportion of C16:0 was lower (P < 0.05) and C18:3n-3 was higher (P < 0.05), but no effect was observed on the amount of conjugated linoleic acid (CLA; C18:2 c9t11). In case of adipose tissue, the content of CLA was higher (P < 0.05), and the ratio of n-6:n-3 was more nearer to desirable levels in Con-as group. Therefore, it can be concluded that aniseed straw is a promising feed supplement compared to eucalyptus leaves for improving meat quality and fatty acid profile in lambs.Not Availabl