Browsing by Author "Narendrababu, R."
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ArticleItem Open Access Antioxidant activity of peptides extracted from chicken intestine hydrolysate(2022) Vimalraj, E.; Ramani, R.; Rao, V. Appa; Parthiban, M.; Narendrababu, R.; TANUVASChicken intestine was hydrolysed by protease P food grade fungal enzyme. The protein hydrolysate solution was filtered and separated into small molecular weight fractions by ultrafiltration at 4 °C using 10kDa molecular weight cut-off and 3kDa molecular weight cut-off to enrich specific hydrolysate fractions. This permeate was defined as small peptides with molecular weight less than 10,000 Da and 3000 Da. The filtrate thus obtained was assessed for antioxidant in vitro DPPH radical scavenging assay. Parameters like filterate, concentrate, and total recovery of hydrolysate was studied after ultrafilteration. The filtrate recovery of protein hydrolysate was 47.01 ± 0.2 per cent, concentrate recovery of protein hydrolysate was 5.12 ± 0.45 per cent, total recovery of protein hydrolysate was 52.14 ± 0.2 per cent. The inhibitory concentration IC50 value by DPPH radical scavenging assay of hydrolysate was 1.45 ± 00 mg/ml, bioactive peptides (< 10 kDa) was 0.15 ± 00 mg/ml and bioactive peptides (<3kDa) was 1.90 ± 0.8 mg/ml. Then it was compared with the standard butylated hydroxyl toluene whose IC50 value 0.23 ± 0.3 mg/ml. The bioactive peptides was having lower IC50 value than hydrolysate. So, lower IC50 value indicate higher potency of the extracted peptides when compared to the standard butylated hydroxyl toluene. Antioxidant bioactive peptides extracted from chicken intestine had the molecular weight between 9.4 kDa to 9.8 kDa. Thus the byproduct from chicken industry i.e chicken intestine can be utilized by transforming in to antioxidant bioactive peptides as alternatives to synthetic antioxidants used in pet food.ArticleItem Open Access EFFECT OF NON-STARCH POLYSACCHARIDES (NSPS) DEGRADING ENZYME SUPPLEMENTATION ON PERFORMANCE OF PIGS(TANUVAS, 2010-11) Bharathidhasan, A.; Baegan, S.; Narayanan, Rita; Gopu, P.; Subramanian, A.; Narendrababu, R.; Prabakaran, R.; TANUVASAn experiment was conducted to assess the effect of Non starch polysaccharides degrading enzyme supplementation on performance of pigs. Twenty four weaned pigs (11.33 ± 0.66 kg) randomly divided into four groups of six animals each and were fed with isonitrogenous and iso-caloric diets containing the multiple enzyme product at 0, 50, 100 and 150 g/ton of feed to a market weight of about 60 kg. The weight gain was significantly (P<0.01) increased in 50 (48.75 kg), 100 (50.08 kg) and 150(50.65 kg) g/ton of enzyme supplemented groups than control (46.70 kg). The feed intake was significantly (P<0.05) increased in 100g and 150 g enzyme supplemented groups than control. Significantly (P<0.01) higher feed efficiency was observed in all enzyme-supplemented groups. Feed cost per kg weight gain (P>0.05) was found to be lower by 3.22 %, 5.22 % and 6.01 % in the above groups compared to control. There was no significant influence on carcass quality of pigs due to enzyme supplementation in feed. It is concluded that 150g/ton of NSP degrading enzymes can be included in pig diets for economic pig production.ArticleItem Open Access Effect Of Non-Starch Polysaccharides (NSPS) Degrading Enzyme Supplementation on Performance of Pigs(TANUVAS, Chennai, 2010-11) Bharathidhasan, A.; Baegan, S.; Narayanan, Rita; Gopu, P.; Subramanian, A.; Narendrababu, R.; Prabakaran, R.; TANUVASAn experiment was conducted to assess the effect of Non starch polysaccharides degrading enzyme supplementation on performance of pigs. Twenty four weaned pigs (11.33 ± 0.66 kg) randomly divided into four groups of six animals each and were fed with isonitrogenous and iso-caloric diets containing the multiple enzyme product at 0, 50, 100 and 150 g/ton of feed to a market weight of about 60 kg. The weight gain was significantly (P<0.01) increased in 50 (48.75 kg), 100 (50.08 kg) and 150(50.65 kg) g/ton of enzyme supplemented groups than control (46.70 kg). The feed intake was significantly (P<0.05) increased in 100g and 150 g enzyme supplemented groups than control. Significantly (P<0.01) higher feed efficiency was observed in all enzyme-supplemented groups. Feed cost per kg weight gain (P>0.05) was found to be lower by 3.22 %, 5.22 % and 6.01 % in the above groups compared to control. There was no significant influence on carcass quality of pigs due to enzyme supplementation in feed. It is concluded that 150g/ton of NSP degrading enzymes can be included in pig diets for economic pig production.ArticleItem Open Access EFFECT OF VACUUM TUMBLING ON COOKING YIELD AND PHYSICAL PROPERTY OF TANDOORI CHICKEN(Scientific Research Forum, 2018-02) Popat, Dukare Sagar; Manohar, G. Raj; Ramamurthy, N.; Narendrababu, R.; TANUVASA study was conducted to assess the cooking yield and physical property of tandoori chicken prepared from aseel meat by marinating the chicken breast meat at different vacuum tumbling time exposures, giving rise to five treatments viz. T0 (Control-No tumbling), T1 (30 minutes), T2 (1 hour), T3 (2 hours) and T4 (3 hours). After marination, the samples were immediately cooked for 10-20 minutes at 250°C to prepare tandoori chicken breast meat. Fresh meat and product were subjected to study the physical parameters. The whole design was replicated twelve times. Product having 2 hrs tumbling time have shown highly significant difference (P≥0.01) for cooking yield and marinate uptake. For Tandoori meat 2 hrs tumbling product have very low Shear force value (P≥0.01). There is no significant difference for color but more tumbling time product has better color than others. Thus, marination at 2 hours vacuum tumbling followed by 10-20 minutes cooking at 250°C were considered to be ideal for the production of better quality tandoori chicken.ArticleItem Open Access Effect of Vacuum Tumbling on Cooking Yield and Physical Property of Tandoori Prepared from Broiler Meat(2016-10) Popat, Dukare Sagar; Manohar, G. Raj; Ramamurthy, N.; Narendrababu, R.; TANUVASTandoori chicken was prepared by using vacuum tumbler (tumbling time 30min, 1 hr, 2hrs, 3hrs). Fresh meat and product were subjected to study the physical parameters. Results have indicated that product having 2hrs tumbling time have shown highly significant difference (P≥0.01) for cooking yield and marinate uptake. For fresh meat there is no significant difference between treatment and control for colour and Shear force Value. For Tandoori meat, there is highly significant difference (P≥0.01); 2 hrs tumbling product have very low Shear force value. There is no significant difference for colour but more tumbling time product have better colour than others.ArticleItem Open Access Effect of Vacuum Tumbling on Sensory And Economy of Tandoori Chicken Prepared From Aseel Native Chicken Meat(2017-04) Popat, Dukare Sagar; Manohar, G. Raj; Ramamurthy, N.; Narendrababu, R.; TANUVASThe present study was aimed to assess the sensory evaluation and economy of tandoori chicken prepared from native chicken meat by marinating the chicken at different vacuum tumbling time exposures, giving rise to five treatments viz. T0 (no tumbling), T1 (30 minutes), T2 (1 hour), T3 (2 hours) and T4 (3 hours). After marination, the samples were immediately cooked for 10-20 minutes at 250°C to prepare tandoori chicken. The whole design was replicated twelve times. Significantly highest sensory scores and profit per Kg were observed in treatment T3 and lowest in T0 (control) with progressive increase from T0 to T3. The results revealed that marination at 2 hours vacuum tumbling followed by 10-20 minutes cooking at 250°C was ideal for the production of tandoori chicken with better quality and economy.ThesisItem Open Access EFFECT OF VACUUM TUMBLING ON TANDOORI CHICKEN QUALITY”(TANUVAS, Chennai, 2015) Popat, Dukare Sagar; TANUVAS; Ramamurthy, N.; Narendrababu, R.; Manohar, G. RajA study was canied out to detennine the effect of Vacuum tumbling on tandoori chicken quality and its suitability for adoption of that technique for commcrcial processing of tandoori chicken. The study was carried out in four experimental phases. In first experimental phase 12 trials with each five commercial broilers reared in Department of Poultry Science, Madras Veterinary College, Chennai-7 were subjected for the study. In second experimental phase siinilar to the first phase rcared, native chicken were subjected, in the third phase Commercial broiler purchased from market and in the fourth phase, native chicken purchased from market were subjected for study. Fresh meat and Tandoori product prepared from those meat were subjected to Physico-chcinieal, microbiological and sensory studies.ArticleItem Open Access Protein hydrolysate extraction from chicken intestine by enzymatic hydrolysis(The Pharma Journal, 2022) Vimalraj, E.; Ramani, R.; Rao, V. Appa; Parthiban, M.; Narendrababu, R.; TANUVASProtein hydrolysate extracted from chicken intestine is rich in proteins and peptides having a potential for using as a functional ingredient in animal feeds. Protein hydrolysate was found to have better nutritional and functional properties that could be used as feed additives, which are bioactive and may exert beneficial physiological effects. In this study, protein hydrolysate was extracted from chicken intestine by enzymatic hydrolysis using protease P fungal enzyme. Parameters like yield, physical, chemical properties; proximate analysis, degree of hydrolysis and nitrogen recovery were studied in the extracted protein hydrolysate. The yield of protein hydrolysate was 21.37 ±0.33, pH was 6.6 ± 0.02 and instrumental colour values of Lightness (L*) 37± 0.87, Redness (a*) 0.87 ± 0.03, yellowness (b*) 12.22 ± 0.43, Hue 85.41± 0.42 and Chroma value 12.26 ± 0.42. The protein hydrolysate was having proximate composition of 3.4 ± 0.1 per cent of moisture, 63.63 ± 1.09 per cent of protein, 4.38 ± 0.16 per cent of fat, 19.38 ± 0.57 per cent of carbohydrates and 9.2 ± 0.54 per cent of ash. The degree of hydrolysis of protein hydrolysatewas36.08 ± 0.73 per cent respectively. The nitrogen recovery of the extracted protein hydrolysate was 68.39 ± 1.24 per cent. Thus, the waste from poultry industry i.e. chicken intestine can be effectively utilized by transforming in to protein hydrolysate, which in turn finds possible applications in aqua feed, as a protein supplement and as feed additives for weanlings and can also be further used in the extraction of low molecular bioactive peptides.ArticleItem Open Access ஆய்வக இறைச்சி உற்பத்தி(TANUVAS, Chennai, 2018-10) Parameswari, M.; Apaprao, V.; Narendrababu, R.; Jayanthi, R.; TANUVAS