Browsing by Author "VIJAY, K"
Now showing 1 - 3 of 3
Results Per Page
Sort Options
PresentationItem Open Access FISH MASS KILLS WITH SPECIAL REFERENCE TO PESTICIDES(Fisheries College and Research Institute, Thoothukudi, Tamil Nadu Fisheries University, 2017) VIJAY, KThesisItem Open Access HARNESSING TROPICAL BROWN SEAWEED TO DERIVE NUTRITIONAL AND FUNCTIONAL SEAWEED BASED PRODUCTS(Fisheries College and Research Institute, Thoothukudi, Tamil Nadu Fisheries University, 2017) VIJAY, K; BALASUNDARI, S; VELAYUTHAM, PSeaweeds possess different nutritive components and included as a functional food ingredient in various products. This study was undertaken to develop seaweed based biscuit and to assess its storage stability with respect to safety, nutritional and functional quality. Nutritional composition of different seaweed species viz Sargassum swartzii, Sargassum tennerimum, Sargassum wightii, Sargassum vulgare, Turbinaria ornata and Padina tetrastromatica collected from the coast of Gulf of Mannar was assessed and used to prepare seaweed based nutrient enriched biscuits. Sargassum swartzii had the highest protein content (17.63 ± 0.42%), while the lowest was found in Turbinaria ornata (14.25 ± 0.88%). Fat content was high in Turbinaria ornata (2.78 ± 0.29%) and low in Padina tetrastromatica (0.89 ± 0.02%). Ash was one of the most important constituents ranging from 34.33 ± 1.54 to 47.13 ± 2.34% in seaweeds and the highest value was recorded in Padina tetrastromatica and lowest in Sargassum wightii. Carbohydrate content varied widely in different seaweed species ranging from from 24.91 ± 1.76 to 28.95 ± 2.31%. Moisture content was more in dried Sargassum vulgare (15.95 ± 0.63%) and less in dried Padina tetrastromatica (9.03 ± 1.02%). In order to prepare seaweed nutrient enriched biscuits, Sargassum swartzii was considered due to its high availability as well as good nutritional value. Two different types of seaweed biscuits were prepared by incorporating 10 %(Seaweed Biscuit Type-I) and 20 %(Seaweed Biscuit Type-II) dried seaweed powder by replacing the wheat flour. The biscuits were air packaged and vacuum packaged in HDPE pouches and stored at ambient temperature. The storage stability of the seaweed biscuits was analysed for a period of 120 days by analyzing the moisture content, water activity, crispiness, Thiobarbituric acid (TBA), total plate count (TPC) and sensory attributes. Seaweed biscuit type-I contained 8.29% protein, 27.05% fat, 1.44% ash, 1.32% crude fiber, 57.38% carbohydrate. Mineral contents of the seaweed biscuit type-I was 0.93 g/100g K, 0.19 g/100g Ca, 0.18 g/100g Na, 9.01 mg/100g Fe and 1.31 mg/100g I, exceeded recommended dietary allowance limit- RDA for Iodine. Seaweed biscuit type- II contained 10.20% protein, 27.96% fat, 1.92% ash, 1.72% crude fiber and 57.38% total carbohydrate. Mineral contents of the seaweed biscuit type-II was 1.87 g/100g K, 0.38 g/100g Ca, 0.01 g/100g Mg, 0.27 g/100g Na, 22.98 mg/100g Fe and 4.01 mg/100g I, which exceeded recommended dietary allowance-RDA for Iodine and Iron. During the storage period an increasing trend of moisture, water activity, Thiobarbituric acid (TBA) and loss of crispiness was observed in both the type of seaweed biscuits. However, air packaged seaweed biscuit type-I was found to be the best with regard to higher crispiness score, presence of minerals well within the recommended dietary allowance-RDA and longer shelf life of 100 days. The incorporation of dried seaweed powder of Sargassum swartzii in the biscuit preparation at 10% level will result in production of minerals and other nutritional elements enriched biscuits to the ever-increasing number of consumers.ThesisItem Open Access OF INCORPORATION OF POULTRY SLAUGHTER WASTE ON GROWTH AND NUTRIENT DIGESTIBILITY IN DOG DIETS(SRI VENKATESWARA VETERINARY UNIVERSITY , TIRUPATI-517502, 2008-03) VIJAY, K; MAHENDER, M; NAGALAKSHMI, D; RAGHUNANDAN, TABSTRACT : An attempt has been made in the present study to find the chemical composition of poultry slaughter waste and to assess the effect of incorporation of poultry slaughter waste at 0, 10 and 20 per cent levels in dog diets. The performance of Labrador dogs was studied in a growth cum digestion trial. Twelve Labrador dogs with an average body weight of 3.83 kg were distributed into 3 groups each comprising 4 dogs. The poultry slaughter waste was cleaned, autoclaved (1kg/cm2 for 30 min) and subsequently dried in tray drier (100 0C for 8 hours). Processed PSW was ground and analyzed for chemical composition which revealed 94.18, 91.21, 36.92, 25.02, 0.56, 8.19 and 8.79 per cent DM, OM, CP, EE, CF, NFE and TA, respectively. This could be a valuable protein source in dog diets. Three experimental dog diets were formulated from maize, soybean meal, rice broken, wheat, wheat bran, oil, salt, preservatives, vitamins and mineral mixture. Processed poultry slaughter waste included in diet 2 and diet 3 at 10 and 20 per cent levels, respectively. All the three diets were extruded out. These experimental diets were fed to the Labrador dogs for a period of 91 days (81 days growth trial and 7 days digestibility trial). During the growth trial the ADG of Labrador dogs was 109.56 ± 7.62, 122.95 ± 3.39 and 124.46 ± 4.49 for diet 1 (control), diet 2 (10 %PSW) and diet 3 (20%PSW) respectively. There was no significant (P>0.05) difference in ADG among the diets. The feed efficiency (g) was higher in Labrador dogs fed diet 3 (2.44 ± 0.09) followed by diet 2 (2.49 ± 0.08) and diet 1 (2.88 ± 0.20). However feed efficiency was statistically (P>0.05) insignificant. The DM efficiency was not significant (P>0.05) among the diets, but numerically 14.73, 12.79 per cent more DM efficiency was observed in diet 3 and diet 2 compared to the control. The CP efficiency was found to be 13.56 per cent more for diet 3 and diet 2 compared to the control. CP efficiency of diet 2 and diet 3 was similar. There was no significant (P>0.05) difference in CP efficiency among the diets. The ME efficiency (kcal/g gain) of diet 3 (8.82 ± 0.33) and diet 2 (8.92 ± 0.27) were significantly (P<0.05) higher than control (10.64 ± 0.73) while diet 2 and diet 3 were comparable. A digestibility trial was conducted at the end of the experiment. The DMI/100 kg body weight was comparable among the diets, however 3.58, 8.14 per cent more DMI for diet 1 was observed compared to diet 2 and diet 3 respectively. The DM digestibility of diet 3 (68.33 ± 0.85) was significantly (P<0.05) higher than diet 1 (63.75 ± 0.93) while DM digestibility of diet 2 (65.82 ± 0.84) was comparable to diet 1 and diet 3. There was no significant difference in the digestibility of OM, CP and NFE. The CF digestibility of diet 3