Meat Research最新文献_第4页

Effect of grazing and stall feeding on the productive performance, carcass traits and meat quality attributes of Jamuna basin lambs 放牧和圈养对贾穆纳盆地羔羊生产性能、胴体性状和肉质性状的影响

Meat Research Pub Date : 2022-10-30 DOI: 10.55002/mr.2.5.32

M. Hossain, Md. Mizanur Rahman, Mw Rahman, M. Hossain, M. Haque, M. Hashem

{"title":"Effect of grazing and stall feeding on the productive performance, carcass traits and meat quality attributes of Jamuna basin lambs","authors":"M. Hossain, Md. Mizanur Rahman, Mw Rahman, M. Hossain, M. Haque, M. Hashem","doi":"10.55002/mr.2.5.32","DOIUrl":"https://doi.org/10.55002/mr.2.5.32","url":null,"abstract":"The aim of this study was to evaluate the productive performance, carcass traits and meat quality under two rearing system of Jamuna basin lambs. Twenty selected lambs were divided into two treatments like T1 (grazing) and T2 (stall feeding) having ten lambs per treatment. Data was analyzed with unpaired t-test along with GLM procedure of SAS statistical packages. Traits evaluated were carcass traits, proximate components viz. dry matter (DM), crude protein (CP), ether extract (EE) and ash, physicochemical (Ultimate pH, cooked pH, cooking loss, drip loss, water holding capacity-WHC), sensory analysis (color, flavor, tenderness, juiciness, overall acceptability) and instrumental color value (L*, a* and b*). Average daily gain (ADG), hot carcass, skin, viscera, head, pluck, neck, heart, lung, and spleen wt. were found significantly differed (p<0.05) in both treatments. Dressing% and EE% was significantly (p<0.001) higher in grazing than stall feeding. Instrumental color values CIE L*, a* and b* were found significantly higher (p<0.001) in grazing. It may be concluded that grazing group had positive effects on ADG, carcass traits, proximate components, physicochemical, sensory evaluation and instrumental color value in Jamuna basin lamb.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75019633","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}

引用次数: 2

Prediction of chicken meatball quality through NIR spectroscopy and multivariate analysis 用近红外光谱和多变量分析预测鸡肉肉丸的品质

Meat Research Pub Date : 2022-10-30 DOI: 10.55002/mr.2.5.34

M. Hashem, M. Morshed, M. Khan, Md. Mizanur Rahman, M. A. Noman, A. Mustari, P. Goswami

{"title":"Prediction of chicken meatball quality through NIR spectroscopy and multivariate analysis","authors":"M. Hashem, M. Morshed, M. Khan, Md. Mizanur Rahman, M. A. Noman, A. Mustari, P. Goswami","doi":"10.55002/mr.2.5.34","DOIUrl":"https://doi.org/10.55002/mr.2.5.34","url":null,"abstract":"Near Infrared (NIR) Spectroscopy leads a great opportunity to replace the expensive and time-consuming chemical conventional analysis for determination of the quality of meat products. This study was conducted aiming to evaluate the feasibility of NIRS and to establish a rapid assessment method to easily predict the quality of chicken meatball. Samples of meatball (n=123) were collected from Golden Harvest Company of Bangladesh. After collecting sample, spectra were obtained prior to analysis and a total of 369 NIRs were collected and stored in computer by DLP NIR scan Nano Software. To generate reference data 123 meatball samples were analyzed for proximate components, instrumental color CIE L*, a*, b*, and pH of meatball. After that a partial least square regression model for calibration and cross validation were developed for data analysis using The Unscrambler X software. Accuracies of the calibration models were evaluated using the root mean square error of calibration (RMSEC), root mean square error of cross-validation (RMSECV), coefficient of calibration (R²C) and coefficient of cross validation (R2 CV). Calibration equations were developed from reference data using partial least squares regressions. The standard deviation is 2.41, 0.14, 2.1, 0.41, 1.31, 0.31, 1.26, 0.38, and 0.38 for L*, a*, b*, pH, DM, moisture, CP, EE and ash respectively which indicates that all values are adequate for analytical purposes. Predictive ability of the models was assessed by coefficient of determination of cross-validation (R2 CV) and root mean square error of cross-validation. Predictions were good (R2 CV=0.84) for lightness (L*), (R2 CV=0.72) for redness (a*), (R2 CV=0.77) for yellowness (b*), (R2 CV=0.78) for pH, (R2 CV=0.73) for CP, (R2 CV=0.83) for EE (R2 CV=0.72) for moisture, (R2 CV=0.72) for DM and (R2 CV=0.74) for ash. From the results, it can be concluded that NIRS can be used for the rapid assessment of physico-chemical traits of chicken meatball.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72495400","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}

引用次数: 1

Effect of age on the grading of carcass of indigenous cattle in Bangladesh 年龄对孟加拉本地牛胴体分级的影响

Meat Research Pub Date : 2022-10-30 DOI: 10.55002/mr.2.5.33

M. Islam, Md. Mer Mosharraf Hossain, S. Akhter, M. A. Noman, P. Goswami, M. Hashem

{"title":"Effect of age on the grading of carcass of indigenous cattle in Bangladesh","authors":"M. Islam, Md. Mer Mosharraf Hossain, S. Akhter, M. A. Noman, P. Goswami, M. Hashem","doi":"10.55002/mr.2.5.33","DOIUrl":"https://doi.org/10.55002/mr.2.5.33","url":null,"abstract":"The objective of this study was to examine the effect of age on the grading of carcass of indigenous cattle. This experiment was conducted with five (5) treatments (T1 , T2 , T3 , T4 and T5 ) where T1 = 0 Permanent incisor, T2 = 2 Permanent incisors, T3 = 4 Permanent incisors, T4 = 6 Permanent incisors, T5 = 8 Permanent incisors having ten (10) replications. From this study, the mean rib eye muscle area (REA) and the mean rib fat thickness was 43.26, 49.93, 61.38, 70.43, 69.24 cm2 and 0.61, 0.68, 0.66, 1.07 and 0.97 cm with T1 , T2 , T3, T4 and T5 , respectively. The mean retail cut percentage of our indigenous beef cattle was 52.36, 52.27, 53.32, 52.69 and 52.58 with T1 , T2 , T3, T4 and T5 dental age groups, respectively. It also reveals that the overall maturity (on the basis of skeletal maturity and lean maturity) of indigenous beef cattle was A80 , B 90 , C 90, D80 and E 80 withT1 , T2 , T3, T4 and T5 dental age groups, respectively. Indigenous cattle population was fallen in the marbling sub groups of Slight91 , Small90, Small59, Modest57 and Moderate40 with T1 , T2 , T3, T4 and T5 dental age groups, respectively. With the combination of overall maturity and marbling score, indigenous cattle for beef production possess in the quality grade of Select, Choice, Commercial, Utility and Utility with respect to T1 , T2 , T3, T4 and T5 dental age groups. Indigenous cattle did not satisfy the criteria for the highest quality grade e.g., Prime to Standard and the lowest quality grade e.g. Cutter to Canner. In conclusion, dental age maturity had a highly significant (p<0.001) effect on average skeletal maturity, marbling score of the carcass and also had a significant (p<0.01) effect on rib fat thickness as well as on rib eye muscle area (REA) irrespective of all age group of indigenous beef carcass in Bangladesh. This research will play a vital role in the path toward the development of Bangladeshi beef standards and will be helpful to grade indigenous beef cattle at butcher or commercial beef industries level.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77773370","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}

引用次数: 1

Meat yield and meat quality characteristics of indigenous, Hilly♂×Sonali♀ crossbred and commercial broiler chicken of similar weight at different storage time 相似体重的地方肉鸡、丘陵♂×Sonali♀杂交肉鸡和商品肉鸡在不同贮藏时间的肉产量和肉质特性

Meat Research Pub Date : 2022-10-30 DOI: 10.55002/mr.2.5.35

Mh Ali, M. Habib, M. Bhuiyan, M. Azad, M. Hashem, MS Ali

{"title":"Meat yield and meat quality characteristics of indigenous, Hilly♂×Sonali♀ crossbred and commercial broiler chicken of similar weight at different storage time","authors":"Mh Ali, M. Habib, M. Bhuiyan, M. Azad, M. Hashem, MS Ali","doi":"10.55002/mr.2.5.35","DOIUrl":"https://doi.org/10.55002/mr.2.5.35","url":null,"abstract":"The experiment was conducted to investigate meat yield and quality characteristics of indigenous, crossbred Hilly♂ × Sonali♀ and commercial broiler chickens at similar live weight. For this purpose male and female indigenous chickens were purchased from local market, while Hilly♂ × Sonali♀ crossbred was reared up to 12 weeks at Bangladesh Agricultural University (BAU) poultry farm. Sexed male and female of Ross 308 broiler chicks were also reared BAU poultry farm up to 30 days. Six male and six female chickens from each of indigenous, Hilly♂  Sonali♀ and commercial broiler were slaughtered, eviscerated and dissected to compare meat yield and meat quality characteristics during 0, 15 and 30 days of storage period at 1000 g (±50 g) body weight. The eviscerated and defeathered carcasses were stored at -18°C for 0, 15 and 30 days .Considering Indigenous, Hilly♂ ×Sonali ♀ and Broiler chickens of both sexes, shank, neck, carcass yield, dressed weight, breast meat weight were significantly (p<0.05) higher in commercial broiler while wing meat and thigh meat were higher in Hilly♂ × Sonali♀ chicken. The dry matter, crude protein were significantly higher in indigenous chicken while cooking loss, ether extract, ash, peroxide value, free fatty acid value and thiobarbituric acid value were found significantly higher in commercial broiler during different storage time in both sexes. The meat yield parameters did not differ significantly among three storage time. However, cooking loss, pH and crude protein decreased, while dry matter, ether extract, ash, peroxide vale, free fatty acid value, thiobarbituric acid value, increased with the increasing of storage time.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83174388","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}

引用次数: 0

Addition of wheat flour in chicken meatball increases the food value through prompting sensory, physicochemical, biochemical and microbial properties 鸡肉丸中添加小麦粉，通过促进肉丸的感官、理化、生化和微生物特性，提高肉丸的食用价值

Meat Research Pub Date : 2022-08-31 DOI: 10.55002/mr.2.4.30

MM Touhid, M. Hasan, M. Kamal, MM Islam, M. Azad, M. Hashem

{"title":"Addition of wheat flour in chicken meatball increases the food value through prompting sensory, physicochemical, biochemical and microbial properties","authors":"MM Touhid, M. Hasan, M. Kamal, MM Islam, M. Azad, M. Hashem","doi":"10.55002/mr.2.4.30","DOIUrl":"https://doi.org/10.55002/mr.2.4.30","url":null,"abstract":"The present study was undertaken to evaluate the effect of different levels (0%, 20%, 25%, and 30%) of wheat flour on the quality characteristics of chicken meatball. After formulation, samples were stored at -20˚C temperature for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day. The products were analyzed for various sensory (color, flavor, texture, Juiciness, tenderness, overall acceptability), physicochemical (proximate analysis, pH , cooking loss), biochemical (TBARs, POV, FFA) and microbiological (TVC, TCC, TYMC) characteristics. Data were analyzed in a 4x3 factorial experiment in CRD which is replicated three times per cell. Most preferable sensory evaluation (tenderness, overall acceptability and juiciness), preferable physicochemical properties (raw pH , cooked pH ), most acceptable proximate analysis (DM and ash), biochemical properties (PV and TBA values), and microbiological properties (TVC and TCC value) showed significant (p<0.05) result in 25% wheat flour group among the four treatments. Most found in 25% wheat flour group. Among four treatments, the total yeast-mold count in the control sample (1.70 log CFU/g) was significantly (p<0.05) higher than in the samples treated with 20%, 25% and 30% wheat flour group. The less amount of TYMC value indicates this product is most preferable for consumers’ health. 30% and 25% wheat flour were the most preferable for TYMC. Summary of the present study reveals that meatballs made with 25% wheat flour had the highest tenderness, overall acceptability, raw pH , cooked pH , DM, ash, PV and TBA. Prebiotic is a non-digested food ingredient that promotes the growth of beneficial microorganism in the intestine.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81313937","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}

引用次数: 2

Assessment of aflatoxin in beef cattle feed and feed ingredients in Bangladesh: A safety issue 对孟加拉国肉牛饲料和饲料成分中黄曲霉毒素的评估:一个安全问题

Meat Research Pub Date : 2022-08-31 DOI: 10.55002/mr.2.4.27

M. Kamal, M. Al-Mamun, M. Hossain, M. Hasan, M. Hashem

{"title":"Assessment of aflatoxin in beef cattle feed and feed ingredients in Bangladesh: A safety issue","authors":"M. Kamal, M. Al-Mamun, M. Hossain, M. Hasan, M. Hashem","doi":"10.55002/mr.2.4.27","DOIUrl":"https://doi.org/10.55002/mr.2.4.27","url":null,"abstract":"The present study was conducted to find out the aflatoxin concentration present in commercial beef cattle feed and feed ingredients in Bangladesh. Commercial beef cattle feed and feed ingredients samples collected from four district of Bangladesh were analyzed by ELISA test kit for aflatoxin. The levels of aflatoxin varied widely in all types of feed ingredients from 6.36 to 59.18 ppb. The mean concentration of aflatoxin in feed ingredients was found to be significantly higher (p<0.05) in maize (32.34 ± 24.81 ppb) and rice polish (20.33 ± 9.55 ppb) which were higher than the maximum permitted levels (MPLs) set by Food Standards Agency. The mean concentration of aflatoxin in feed ingredients was lower in de-oiled rice bran (7.97 ± 1.73 ppb). Level of mean concentration of aflatoxin in other feed ingredients such as sesame oil cake (10.28 ± 3.50 ppb), wheat bran (10.36 ± 1.82 ppb), gram bran (10.97 ± 2.54 ppb), mustard oil cake (12.74 ± 3.15 ppb), matikalai hull (9.96 ± 2.58 ppb), rapeseed meal (13.29 ± 2.87 ppb), soybean meal (9.76 ± 3.46 ppb), lentil hull (11.95 ± 3.46 ppb), cotton by-products (9.86 ± 1.95 ppb) and straw (12.05 ± 3.90 ppb) were almost similar and within the range of 9.76 ± 3.46 ppb to 13.29 ± 2.87 ppb. The levels of aflatoxin ranged in all types of commercial compound beef cattle feeds varied from 7.78 to 14.66 ppb. These levels are lower than the levels of maximum acceptable limit of aflatoxin (20 ppb) content in complete cattle feed set by Food Standards Agency.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77845997","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}

引用次数: 2

Comparison of growth performance and carcass traits of native lambs in Bangladesh 孟加拉国本地羔羊生长性能和胴体性状的比较

Meat Research Pub Date : 2022-08-31 DOI: 10.55002/mr.2.4.28

MH Mobin, M. Hossain, M. Azad, Md. Mizanur Rahman, M. Hashem

{"title":"Comparison of growth performance and carcass traits of native lambs in Bangladesh","authors":"MH Mobin, M. Hossain, M. Azad, Md. Mizanur Rahman, M. Hashem","doi":"10.55002/mr.2.4.28","DOIUrl":"https://doi.org/10.55002/mr.2.4.28","url":null,"abstract":"The aim of this study was to compare the productive and carcass traits of native region lambs of Bangladesh. A total 30 lambs were taken for productive performances from three regions (Jamuna basin, Barind region and Coastal belt) and total 27 lambs were considered for evaluating carcass traits parameters for 3 treatment groups (T1= 6 months, T2= 9 months, T3=12 months). Statistical analysis was conducted by SAS where statistical model was 3×2(growth performance) and 3×3 (growth performance and carcass traits) factorial experimental model in Completely Randomized Design (CRD). Both sex and lamb types had significant effect (p<0.05) on body weight at different ages. Among all lamb types, Coastal belt lamb(CBL) had the highest body weight (1.65, 6.55, 12.81, 15.59, and 19.97) kg followed by Jamuna basin lamb (JBL) (1.45, 6.51, 9.48, 13.86 and 17.21) kg and Barind region lamb (BRL) (1.5, 5.69, 8.88, 11.44 and 13.24) kg at birth, 3, 6, 9 and 12 months, respectively. The ADG was significantly higher in JBL and CBL (59.07 and 61.17g/d) than BRL (53.15 g/d). Dressing % was higher in later ages; 9 and 12 months (47.38 and 47.04%). Lamb types and slaughter ages had significant effect (p<0.05) on blood, skin, viscera, head, leg, pluck, neck, shoulder, rack and loin wt. % except shank where only slaughter ages had significant effect but effect of lamb types was not statistically significant (p>0.05). Lamb types (T), slaughter ages (L) and its interaction (T×L) had significant effect (p<0.05) on kidney, liver, heart, lung and spleen wt%. The CBL showed superior performances over JBL and BRL in terms of overall body weight and their carcass traits parameters largely varied in different lamb types for different slaughter ages were the core findings of the present study.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88361947","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}

引用次数: 0

Electrolyzed reduced water could regulate muscular energy producing ability of heat-exposed broiler chickens 电解还原水对热暴露肉鸡肌肉能量产生能力有调节作用

Meat Research Pub Date : 2022-08-31 DOI: 10.55002/mr.2.4.26

M. Azad, M. Kikusato, M. Toyomizu

{"title":"Electrolyzed reduced water could regulate muscular energy producing ability of heat-exposed broiler chickens","authors":"M. Azad, M. Kikusato, M. Toyomizu","doi":"10.55002/mr.2.4.26","DOIUrl":"https://doi.org/10.55002/mr.2.4.26","url":null,"abstract":"We have previously shown that alleviation in ROS-induced oxidative damage to skeletal muscle and improvement in production efficiencies are observed in broiler chickens supplied with electrolyzed-reduced water when exposed to 5 days-long chronic heat exposure. In this study, we investigated whether this reduced water may also improve those parameters in broiler chickens exposed to 14 days-long chronic heat exposure. Broiler chickens (Gallus gallus) were fed either a control diet with tape water or control diet supplied with electrolyzed-reduced water for 14 d after hatch, and then exposed either to heat stress (34oC for 14 days), or kept at a thermoneutral temperature (24oC). Skeletal muscle substrate metabolism (3HADH and CS activities), adenine nucleotides concentration, enzymatic scavenging systems were studied. We confirmed that heat-stressed broilers decreased weight gain and feed consumption compared to control broilers. In contrast, heat-exposed broilers supplied with electrolyzed-reduced water significantly and definitely improved performance when compared to heat-stressed control broilers. On exposure to long-term heat treatments, broiler supplied with reduced water showed higher CS activity, indicating that the reduced water could improve energy-producing ability via modulating TCA cycle. We also found that the reduced water could definitely improve the total adenine nucleotide (TAN), adenylated energy charge (AEC), and ATP to ADP ratios under such conditions. On the other hand, broiler chickens supplied with reduced water kept relatively constant the SOD, catalase, and GPx activities, implying that reduced water could support the enzymatic scavenging systems. Taken together, these results suggest that broiler chickens supplied with electrolyzed-reduced water could improve energy producing ability via modulating TCA-cycle enzyme, and lead to improving performance.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83985536","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}

引用次数: 0

Indigenous beef cattle production scenario in Bangladesh 孟加拉国本土肉牛生产情景

Meat Research Pub Date : 2022-08-31 DOI: 10.55002/mr.2.4.29

M. Islam, M. Hossain, S. Akhter, MA Al Noman, P. Goswami, M. Hashem

{"title":"Indigenous beef cattle production scenario in Bangladesh","authors":"M. Islam, M. Hossain, S. Akhter, MA Al Noman, P. Goswami, M. Hashem","doi":"10.55002/mr.2.4.29","DOIUrl":"https://doi.org/10.55002/mr.2.4.29","url":null,"abstract":"The study was carried out with the interest of investigate the beef cattle production system. A baseline survey was conducted on beef cattle production in Bangladesh from two districts of each division. The study was conducted to up-date knowledge on the state of beef fatteners in their own environment. The findings of the baseline survey revealed that major beef fatteners (90%) in Rajshahi division started their cattle fattening using own money, followed by 50%, 40%, 50%, 40%, 50% and 55% in Dhaka, Khulna, Barishal, Chattogram, Sylhet and Rangpur, respectively. The average size (4.93) of livestock holding per farm in Barishal division was considerably higher than that of Dhaka (4.35), Khulna (4.71), Rajshahi (3.83), Chattogram (3.35), Sylhet (4.29) and Rangpur (3.69), respectively. In the study area, the average size (2.14, 2.63 and 2.77) of indigenous cattle per farm in the division of Khulna, Barishal and Rangpur, respectively was considerably lower than those (3.47, 3.27, 3.40 and 3.93) of Dhaka, Rajshahi, Chattogram and Sylhet division, respectively. The average duration (18.6 month) of the fattening program was considerably higher in Dhaka division than that (11.6 month) of Rangpur division. Majority of the farmers followed semi-intensive feeding system. The amount of rice straw/h/d supplied to the beef cattle is remarkably lower (3.57 and 3.72 kg) in Rajshahi and Rangpur division than those (4.38, 4.57, 4.82, 4.32 and 4.32) in the division of Dhaka, Khulna, Barishal, Chattogram and Sylhet, respectively. The amount of concentrates supplied (817.86, 814.71 and 887.50 g) to their beef cattle in Barishal, Sylhet and Rangpur, respectively was considerably higher than those (758.82, 721.43, 772.22 and 739.71 g) of Dhaka, Khulna, Rajshahi and Chattogram division, respectively. In conclusion, there were differences in demographic information, source of capitals for fattening, herd size, duration of fattening, production system and feeding system among the divisions of Bangladesh.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74470778","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}

引用次数: 3

Effect of sodium alginate on the quality of chicken sausages 海藻酸钠对鸡肉香肠品质的影响

Meat Research Pub Date : 2022-08-31 DOI: 10.55002/mr.2.4.31

M. Hashem, M. Begum, M. Hasan, MA Al Noman, Sayed Rezwanul Islam, MS Ali

{"title":"Effect of sodium alginate on the quality of chicken sausages","authors":"M. Hashem, M. Begum, M. Hasan, MA Al Noman, Sayed Rezwanul Islam, MS Ali","doi":"10.55002/mr.2.4.31","DOIUrl":"https://doi.org/10.55002/mr.2.4.31","url":null,"abstract":"The study was conducted to find out the effect of adding different levels of sodium alginate on the sensory, physicochemical, biochemical and microbiological properties of fresh and preserved chicken sausage. Chicken sausage samples were divided into three treatment groups: T1 (Control group), T2 (2% sodium alginate) and T3 (4% sodium alginate). The sensory qualities like color, juiciness, tenderness and overall acceptability were increased with different treatment levels and decreased with increase of days of intervals. Dry matter (DM) content decreased significantly (p<0.05) with different treatment levels and increased with the enhancement of days of intervals. Crude Protein (CP) content decreased significantly (p<0.05) with different treatment levels and days of intervals. Ether extract (EE) content decreased significantly (p<0.05) with different treatment levels and decreased with the increase of the days of intervals. Ash content increased significantly (p<0.05) with different treatment levels and increased with the increase of days of intervals. At different treatment levels and days of intervals, cooking loss decreased and pH value increased. Free fatty acid (FFA), peroxide value (POV) and 2-thiobarbituric acid (TBA) value were decreased significantly (p<.0.05) with different treatment levels but enhanced with the increase of days of intervals. Microbial assessments like total viable count (TVC), total coliform count (TCC) were decreased significantly (p<0.05) with different treatment levels but increased with days of intervals and, total yeast mould count (TYMC) were decreased with different treatment levels and days of intervals. Therefore, 4% sodium alginate can be recommended as a source of antioxidant in chicken sausage.","PeriodicalId":18312,"journal":{"name":"Meat Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86107097","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}

引用次数: 1