Meat Characteristic of Crossbred Local Chicken Fed Inulin of Dahlia Tuber and Lactobacillus sp.

This study was conducted to evaluate the meat characteristic of crossbred local chicken fed diet containing both dahlia tuber powder as inulin source and probiotic Lactobacillus sp. The experimental animals were 168 crossbred local chickens which were randomly divided into 6 groups of treatment (4 replications each) when they were 21-d old. A completely randomized design with 2 x 3 factorial pattern consisted of 2 levels of prebiotic [(0.8% (D1) and 1.2% (D2)] and 3 levels of probiotic [without probiotic (L0), 1.2 mL (L1), and 2.4 mL (L2)] was arranged in the present study. One mL probiotic (Lactobacillus sp.) was equal to 108 cfu. Results showed that the supplementation of prebiotic and probiotic significantly (P<0.05) affected breast meat color in terms of L* (lightness) and b* (yellowness). The meat fat mass and cholesterol was significantly (P<0.05) decreased by the combination of prebiotic and probiotic. The hardness of meat was not affected significantly by all treatments. The conclusion is that breast meat color could be improved, and both meat fat mass and cholesterol content could be decreased by feeding a combination of 1.2% dahlia tuber powder as inulin source and 1.2 mL probiotic Lactobacillus sp

Reducing the environmental impact of surgery on a global scale: systematic review and co-prioritization with healthcare workers in 132 countries

Abstract Background Healthcare cannot achieve net-zero carbon without addressing operating theatres. The aim of this study was to prioritize feasible interventions to reduce the environmental impact of operating theatres. Methods This study adopted a four-phase Delphi consensus co-prioritization methodology. In phase 1, a systematic review of published interventions and global consultation of perioperative healthcare professionals were used to longlist interventions. In phase 2, iterative thematic analysis consolidated comparable interventions into a shortlist. In phase 3, the shortlist was co-prioritized based on patient and clinician views on acceptability, feasibility, and safety. In phase 4, ranked lists of interventions were presented by their relevance to high-income countries and low–middle-income countries. Results In phase 1, 43 interventions were identified, which had low uptake in practice according to 3042 professionals globally. In phase 2, a shortlist of 15 intervention domains was generated. In phase 3, interventions were deemed acceptable for more than 90 per cent of patients except for reducing general anaesthesia (84 per cent) and re-sterilization of ‘single-use’ consumables (86 per cent). In phase 4, the top three shortlisted interventions for high-income countries were: introducing recycling; reducing use of anaesthetic gases; and appropriate clinical waste processing. In phase 4, the top three shortlisted interventions for low–middle-income countries were: introducing reusable surgical devices; reducing use of consumables; and reducing the use of general anaesthesia. Conclusion This is a step toward environmentally sustainable operating environments with actionable interventions applicable to both high– and low–middle–income countries

Utilization of Broiler Shank as a Material of Gelatin-based Edible Film Supplemented by Ginger Extract on Beef Sausage Coating

Penelitian bertujuan untuk mengetahui kesukaan panelis dan laju kerusakan lemak sosis daging sapi yang di-coating dengan edible film dari gelatin shank ayam broiler yang ditambah ektrak jahe. Penelitian menggunakan bahan shank ayam broiler, sosis merek Belfoods dan jahe. Data uji kesukaan yang meliputi warna, aroma, rasa, tekstur, kekenyalan, rasa yang tertinggal, dan daya terima dianalisis dengan rancangan acak lengkap (RAL) pola searah, sedangkan tingkat kerusakan lemak diuji dengan RAL Pola Faktorial. Hasil uji kesukaan terhadap sosis daging sapi yang di-coating dengan edible film dari gelatin shank ayam broiler yang ditambah ektrak jahe menurunkan tingkat kesukaan panelis terhadap kesan aroma, rasa, rasa yang tertinggal, dan daya terima sosis (P<0,01). Lama penyimpanan menyebabkan peningkatan kerusakan lemak pada sosis daging sapi, sedangkan penambahan ekstrak jahe pada gelatin-based edible film menurunkan laju kerusakan lemak sosis sapi yang dilapisi edible film (P<0,01). Penambahan ekstrak jahe 30% pada gelatin-based edible film merupakan konsentrasi optimal untuk menurunkan laju keruskan lemak sampai dengan 7 hari masa simpan dan and penambahan ekstrak jahe 10% merupakan sosis yang paling disukai panelis

Validating duplex-PCR targeting ND2 for bovine and porcine detection in meat products

Food authentication is a mandatory effort to assure the fair-trade. This study developed a duplex polymerase chain reaction (PCR) from the NADH dehydrogenase subunit 2 (ND2) gene to amplify specific segments of a cattle and porcine DNA. A universal forward primer composed of nineteen base pairs (bp) (3′-CCAAACACAACTCCGAAAA-5′) and species-specific reverse primers composed of twenty (3′-CCAAACACAACTCCGAAAA-5′) and twenty-one (3′-TGGCAAGAATTAGGACGGTTA-5′) bp were used to limit the amplified DNA segment for porcine and cattle. The PCR reaction would generate a product with a profile of 168 and 227 bp, respectively. To investigate the accuracy and limit of detection, an in vitro experiment was conducted using simplex and duplex PCR on commercial meatballs randomly purchased from a commercial market in Surakarta, Indonesia. The findings of this study indicated that ND2 could be used as an alternative genetic marker for the identification of porcine and beef species in meat-derived products