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ThesisItem Open Access CHOLESTEROL ASSIMILATION ABILITY OF Lactobacillus paraplantarum 321 and Bifidobacterium bifidum 231 IN MILK FAT RICH PRODUCTS BY IN VITRO EVALUATION(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2013-11) PARAM DEBBARMA; KONDAL REDDY, K(MAJOR); SHASHI KUMAR, M; MADHAVA RAO, T; SARAT CHANDRA, AABSTRACT: A strain of Lactobacillus paraplantarum321 and a strain of Bifidobacterium bifidum 231were studied for their cholesterol assimilation ability and growth in MRS broth with added ghee/water soluble cholesterol (polyoxyethanyl-cholesterylsebacate, Sigma, USA), and supplemented with 0.1 and 0.3% oxgall after 24 and 48 h incubation respectively. The residual concentration of cholesterol of added ghee in the pellet cells of MRS broth was also determined. Scanning electron microscopy was also performed to ascertain whether cholesterol binds to the cellular surface of probiotics. Results showed that a considerable variation existed between the two strains and at two levels of bile salts in their cholesterol assimilation ability and the mean probiotic bacterial counts (log 10 CFU/mL). In broth added with ghee, both the strains were able to assimilate cholesterol at varying levels ranging from to 13.24-26.16 μg/mL or 13.46-26.61% and ranging from 17.50- 30.38 μg/mL or 18.03-31.31% after 24 and 48 h incubation. Highest cholesterol assimilation ability was achieved by Lactobacillus paraplantarum321 26.61% (0.3% oxgall) and 31.31% (0.3% oxgall) after 24 and 48 h incubation respectively. In broth with added water soluble cholesterol, both strains also assimilated cholesterol at varying levels ranging from to 16.18-35.15 μg/mL or 17.05-37.00% and ranging from 24.35-40.02 μg/mL or 25.71-42.26% after 24 and 48 h incubation. Highest cholesterol assimilation ability was carried out by Lactobacillus paraplantarum321 37.00% (0.3% oxgall) and 42.26% (0.3% oxgall) after 24 and 48 h incubation respectively. Cholesterol removed by pellet cells of both strains ranged from 12.77-18.80 μg/mL or 12.99-19.12% and 15.42-22.84 μg/mL or 15.89-23.53% after 24 and 48 h incubation in MRS broth. The mean probiotic bacteria counts (log 10 CFU/mL) of Lactobacillus paraplantarum 321 and Bifidobacterium bifidum 231 in both added ghee/water soluble cholesterol after 24 and 48 h incubation, decreased significantly with an increasing concentration of oxgall when compared to the control. In broth with added ghee, Lactobacillus paraplantarum 321 at 0.3% oxgall concentration showed least bacterial counts 9.78±0.09 log 10 CFU/mL and 9.51±0.09 log 10 CFU/mL after 24 and 48 h incubation. While, in broth with added water soluble cholesterol, Bifidobacterium bifidum 231 at 0.3% oxgall concentration showed least bacterial count 9.55±0.04 log 10 CFU/mL after 24 h incubation and Lactobacillus paraplantarum 321showed least bacterial counts 9.44±0.12 log 10 CFU/mL after 48 h incubation. The scanning electron microscopy of the tested probiotics strains did not reveal any traces of cholesterol binding on the cellular surface of organisms as reported by some authors when the samples are processed with standard dehydration solvents. However, when the samples were processed without dehydration using alcohol, it did reveal some traces of cholesterol binding on cellular surface of organisms. From this study, it may be concluded that, the probiotic strains i.e. Lactobacillus paraplantarum 321 and Bifidobacterium bifidum 231 have the ability to assimilate cholesterol from the laboratory media. Lactobacillus paraplantarum 321 was found to assimilate more cholesterol than Bifidobacterium bifidum 231. The oxgall concentration of 0.3% resulted in higher reduction of cholesterol than 0.1% oxgall by both above strains. The cholesterol removal ability is higher initially upto 24 h and slows down upto 48 h thereafter. The SEM sample preparation method may influence the observation of cholesterol binding on the cellular surface of organism.ThesisItem Open Access EFFECT OF SUPPLEMENTION OF ENCAPSULATED BIFIDOBACTERIUM BIFIDUM 235 IN MILK FAT RICH DIET ON THE SERUM PROFILE OF EXPERIMENTAL RATS.(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2013-08) KARTHIK, KOTHA; KONDAL REDDY, K(MAJOR); SHASHI KUMAR, M; MADHAVA RAO, TABSTRACT : The effect of supplementation of encapsulated Bifidobacterium bifidum 235 with prebiotics in milk fat rich high cholesterol diet on the serum profile of experimental rats was studied for 45days. The feed intake, body weight gain and FCR were recorded weekly and the serum samples for lipid profile were analyzed at 15 days interval. The body weight gain, feed intake and FCR were better in rats which were fed with encapsulated synbiotic and probiotic compared to control rats. The rats fed with encapsulated Bifidobacterium bifidum 235 have shown increased body weight gain, feed intake and better FCR when compared with rats of control group. The rats fed on non encapsulated Bifidobacterium bifidum 235 had better body weight gain, feed intake and FCR in comparison with the rats which fed on non encapsulated Bifidobacterium bifidum 235. The total cholesterol (9.40%), triglycerides (10.49%) and LDL-cholesterol (44.01%) of rats fed on high cholesterol diet supplemented with encapsulated symbiotic were significantly lower than all other groups, however there was significant increase in HDL-cholesterol (4.55%) in rats with fed high cholesterol diet supplemented with encapsulated symbiotic, when compared with all the other groups due to feeding of high cholesterol diet with encapsulated synbiotic. The reduction in total cholesterol (9.37%), triglycerides (10.14%), and LDL-cholesterol (29.84%) increase in HDL-cholesterol (2.09%) was observed in rats fed with high cholesterol diet supplemented with encapsulated Bifidobacterium bifidum 235 which may be due to encapsulation protected organisms from adverse conditions of gastro intestinal tract. The relatively lesser reduction in total cholesterol (4.80%), triglycerides (7.89%), LDL- cholesterol (20.85%) and increase in HDL-cholesterol (4.97%) in rats fed with high cholesterol diet with non encapsulated synbiotic may be due to feeding of non encapsulated synbiotic. In rats fed with high cholesterol diet with non encapsulated Bifidobacterium bifidum 235, had least reduction in the total cholesterol (2.89%), triglycerides (7.97%), LDL-cholesterol (5.63%) and increase in HDL-Cholesterol (0.379%) when compared with group fed only on high cholesterol (control) diet.ThesisItem Open Access STANDARDIZATION OF TRADITIONAL PREPARATION OF BAMBOO CHICKEN –AN ETHNIC LOW FAT MEAT PRODUCT OF COASTAL ANDHRA PRADESH(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI – 517 502. (A.P) INDIA, 2013-12) ABDUL KALAM AZAD, SHAIK; NAGA MALLIKA, E(Major); ESWARA RAO, B; Jagadish Babu, AABSTRACT: Bamboo chicken, a heritage meat preparation was standardized in the traditional method and an attempt was made to prepare it by alternative methods through use of frequently available bamboo Dendrocalamus strictus, with the broiler chicken on the liquid petroleum gas flame. The experiment was carried out to standardize bamboo chicken preparation in the form of eight treatments using Desi chicken with Bambusa bambos on traditional fire wood flame (C), and on Liquid petroleum gas flame (T1), as well as with use of Dendrocalamus stictus on fire wood flame(T2), and on Liquid petroleum gas flame (T3) were studied, Broiler chicken formulations with Bambusa bambos on firewood flame (T4), and on liquid petroleum gas flame(T5), with Dendrocalamus strictus on traditional fire wood flame (T6), and on liquid petroleum gas flame (T7) with a view to adapt flexibility to the preparation with an intention to mobilize it to urban areas. These different treatments were analyzed for physico-chemical and organoleptic parameters and all the treatments recorded significantly (P<0.05) very low fat and very high protein contents of 0.99%-1.90% and 23.45%-27.95% respectively. Due to pleasing flavor of the preparation imparted through use of bamboo, sensory scores of all preparations were between 7.0 and 8.0 in spite of its low fat content. The control treatment was found superior when compared to the other treatments. All other treatments were also acceptable and were near to the control in their physico - chemical and sensory quality. Storage studies were conducted at refrigeration (4±10C) temperature for different feasible and near control formulations T1, T6 and T7 along with the control. No significant (p<0.05) difference was found between the quality of different formulations during storage. All the preparations were stable up to 3 days at refrigeration temperature. The pH values, Thio barbituric acid reactive substance values and Free amino acid values were increased progressively with an increase in the storage period and the colour, flavor, juiciness, tenderness, and overall acceptability were decreased with increasing storage period.The study brought out alternative feasible approach and process for bamboo chicken preparation besides standardizing the traditional preparation of the bamboo chicken, which can further be well adapted for commercial production.ThesisItem Open Access STUDIES ON THE DEVELOPMENT OF OAT FLOUR SUPPLEMENTED CHICKEN MEAT PATTIES WITH DIFFERENT ANTI-OXIDANTS(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI – 517 502. (A.P) INDIA, 2014-11) OBULA REDDY, BOJJA; ESWARA RAO, B(MAJOR); NAGA MALLIKA, E; SRINIVASA RAO, TABSTRACT : A study was conducted to investigate the effect of natural and synthetic antioxidants on the quality and storage stability of chicken meat patties incorporated with oat flour. Trials were conducted to incorporate oat flour at three different levels viz., 2, 3 and 5 per cent to select a binder at its optimum desirable level. Among different treatments, chicken meat patties incorporated with oat flour at 5 per cent level possessed superior physico- chemical and organoleptic qualities, hence oat flour at 5 per cent level was selected for further studies. In the next phase, chicken meat patties standardized with oat flour at 5 per cent level were treated with natural curry leaf powder (Murraya koenigii) at 1 per cent (T1), tomato paste (Lycopersicum esculentum) (T2) at 5 per cent and synthetic antioxidants (BHA) at 0.01 per cent separately to evaluate the quality and shelf-life of chicken meat patties at refrigeration (4±1°C) temperature. Storage studies revealed a significant (P<0.05) effect on the physico-chemical parameters, microbiological and organoleptic quality of chicken meat patties due to the incorporation of various antioxidants during refrigeration. Chicken meat patties incorporated with tomato paste at 5 per cent level had significantly (P<0.05) lower values for cooking loss, pH, standard plate count and yeast and mould count and significantly (P<0.05) higher values for various attributes of organoleptic evaluation under refrigeration. Chicken meat patties incorporated with curry leaf powder at 1 per cent level had significantly (P<0.05) lower values for 2-TBARS than control and other treatments. A significant (P<0.05) increase in cooking loss, pH and 2-TBARS value and a decrease in emulsion stability, WHC of chicken meat patties was observed as refrigeration storage period progressed. Psychrophiles and Coliforms were not detected in any of the treatments during storage. In nut shell, tomato paste at 5 per cent level exerted significantly (P<0.05) desirable effect in term of quality of chicken meat patties and protected its quality with a higher degree of acceptability.ThesisItem Open Access EVALUATION OF EDIBLE POLYMER COATINGS ENRICHED WITH NATURAL ANTIOXIDANTS ON QUALITY OF CHICKEN NUGGETS(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI – 517 502. (A.P) INDIA, 2014-10) PRATHYUSHA, KRISTAM; NAGA MALLIKA, E (Major); ESWARA RAO, B; SRINIVASA RAO, TABSTRACT : In the present study an attempt was made to evaluate the quality of chicken meat nuggets coated with edible alginate based coatings incorporated with Green tea extract (GTE) and Grape seed extract (GSE) for shelf-life extension. Nuggets were evaluated at both refrigerated and frozen storage temperatures. Chicken nuggets were coated with alginate coating (T1), alginate coating incorporated with 1% GTE (T2), and alginate coating incorporated with 1% GSE (T3). The nuggets were analyzed at regular interval of 5 days for refrigerated storage and 15 days interval for frozen storage period. pH, 2- thiobarbituric acid value (TBA), peroxide value (PV), Total plate count (TPC), water loss and sensory characteristics of the nuggets were evaluated. Films were formed with the coating solutions to test the efficacy of the solutions in their ability to form films. The films were evaluated for their thickness and grammature. There was a significant (P<0.05) difference in values of pH, TBA, PV, TPC and Percent water loss of coated and uncoated nuggets. Sensory attributes like colour, flavor, tenderness, juiciness and overall acceptability also differed significantly (P<0.05) for coated nuggets. pH values of the formulations ranged from 6.15 to 6.34 at refrigerated storage temperature (4±1⁰C) and 6.49 to 6.71 at frozen storage temperature (-18±1⁰C). The pH values increased significantly (P<0.05) during the storage period for all the treatment groups, but the rate of increase was at a lower level in T2 and T3 formulations when compared to T1 and (control) C. TBA value of the treatments ranged from 1.28 to 1.54 mg MDA/kg and 1.34 to1.50 mg MDA/kg under refrigerated and frozen storage temperatures respectively. The TBA values increased significantly (P<0.05) during the storage period in all the treatments. There was a significant difference (P<0.05) between coated and uncoated nuggets but the values were significantly lower (P<0.05) for coated nuggets at any point during the storage period. However, the values were well within the limits of 2 mg MDA/kg in T2 and T3 indicating better activity of antioxidants against lipid oxidation. Peroxide values differed significantly (P<0.05) for both coated and uncoated groups. However, an increasing trend was noticed both at refrigerated (4±1⁰C) and frozen storage (-18±1⁰C) temperatures. Total plate counts differed significantly (P<0.05) between nuggets coated with antioxidant incorporated coating solutions and the others. Even though counts increased with increasing storage periods, they were well within the limits for coated samples. Colour, flavour, juiciness, tenderness and overall acceptability of the nuggets differed significantly (P<0.05) with the coated nuggets. The coated nuggets were well acceptable upto 15 days at refrigerated storage temperature (4±1⁰C) and upto 75 days at frozen storage temperature (-18±1⁰C). The coating solutions also revealed good film forming ability as indicated by their thickness and grammature when formed into films.ThesisItem Open Access EVALUATION OF CARCASS AND MEAT QUALITY CHARACTERISTICS OF VIZIANAGARAM SHEEP(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI – 517 502. (A.P) INDIA, 2014-10) VEENA, DHANEKULA; ESWARA RAO, B(MAJOR); NAGA MALLIKA, E; SRINIVASA RAO, TABSTRACT : The objective of this study was to evaluate the carcass, meat quality and sensory characteristics as well as the effect of age and sex on carcass and meat yield of Vizianagaram sheep. Thirty two healthy sheep of good grade were selected by multistage stratified random sampling technique and allotted to four groups. Each group comprises eight males and females in the age group of 9 and 12 months and they were slaughtered to study the carcass composition and meat quality characteristics. Males were heavier than females in both age groups. Carcass characteristics include pre-slaughter weight, dressing per cent and carcass weight varied significantly (P<0.05) between age groups as well as sexes. Non- carcass traits include per cent blood, head, skin, edible organs and inedible organs varied insignificantly (P<0.05) between age groups as well as sexes. Among the primal cuts, the leg and loin per cent were significantly (P<0.05) increased while breast and foreshank decreased as age of animal advanced from 9 to 12 months. However, no significant differences (P<0.05) were observed in rack per cent, neck and shoulder per cent. Moisture content was significantly (P<0.05) decreased and protein content was increased as age of animal advanced from 9 to 12 months. However, no significant differences were observed in fat and ash contents. A significant (P<0.05) decrease in the bone content and a relative increase in the muscle proportion was noticed with progressing of the age of sheep. A strikingly lowest separable fat content (intramuscular and subcutaneous) of less than 2.5 per cent was noticed in the studied Vizianagaram sheep. Meat quality parameters like extract release volume, water holding capacity and cooking loss had no significant (P<0.05) difference between the age groups as well as sexes but water holding capacity and cooking loss slightly increased as the age advances. Though the organoleptic score for tenderness and juiciness was significantly (P<0.05) higher in 9 months sheep, the scores for colour, flavor, and overall satisfaction were comparable. The study showed that Vizianagaram sheep can be described as a well acceptable mutton variety and sex had no influence on meat quality. It was concluded from the study that slaughter age of 12 months was found to be superior for qualitative mutton production.ThesisItem Open Access STUDIES ON APPLICATION OF POLYMER COATINGS ENRICHED WITH NATURAL SPICE OILS ON QUALITY OF MUTTON BALLS(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI – 517 502. (A.P) INDIA, 2015-02) ANNAPAREDDY, ROSIREDDY; NAGA MALLIKA, E (Major); ESWARA RAO, B; SRINIVASA RAO, TABSTRACT : In the present study an attempt was made to evaluate the quality of mutton balls coated with edible corn starch based coatings incorporated with Clove oil and Cinnamon oil. Mutton balls were coated with corn starch coating (T1), corn starch coating incorporated with 1% Clove oil (T2), and corn starch coating incorporated with 1% Cinnamon oil (T3) and were analyzed at regular intervals of 5 days under refrigerated storage and at 15 days interval under frozen storage. pH, 2- thiobarbituric acid reactive substances (TBARS), peroxide value (PV), total plate count (TPC), water loss and sensory characteristics of the mutton balls were evaluated. There was a significant (P<0.05) difference in values of pH, thiobarbituric acid reactive substance (TBARS), peroxide value (PV), total plate count (TPC) and per cent water loss of coated and uncoated mutton balls. Sensory attributes like colour, flavour, tenderness, juiciness and overall acceptability also differed significantly (P<0.05) between coated and uncoated product. pH values of the formulations increased from 6.00 to 6.39 at refrigerated storage temperature (4±1⁰C) and from 6.00 to 6.77 under frozen storage temperature (-18±1⁰C). The pH values increased significantly (P<0.05) during the storage period for all the treatment groups, but the rate of increase was at a lower level in T2 and T3 formulations i.e. essential oil incorporated formulations when compared to T1 and C. TBARS value of the treatments ranged from 1.11 to 1.95 mg MDA/kg and 1.11 to 1.91mg MDA/kg under refrigerated and frozen storage temperatures respectively, for a length of 15 days under refrigeration and 90 days under frozen storage. The TBARS values increased significantly (P<0.05) during the storage period in all the treatments. There was a significant difference (P<0.05) between coated and uncoated mutton balls but the values were significantly lower (P<0.05) for coated balls at any point during the storage period. However, the values were well within the limits of 2 mg MDA/kg in T2 and T3 indicating better activity of antioxidants against lipid oxidation. Peroxide values differed significantly (P<0.05) for both coated and uncoated groups. However, an increasing trend was noticed both at refrigerated and frozen storage temperatures, lower values were recorded for balls with Essential oil incorporated coating solutions. Total plate counts differed significantly (P<0.05) between mutton balls coated with antioxidant incorporated coating solutions and the others. Even though counts increased with increasing storage periods, they were well within the limits for coated samples and the rate of increase was low with Essential oil incorporated coatings. Colour, flavour, juiciness, tenderness and overall acceptability of the mutton balls differed significantly (P<0.05) in the coated mutton balls. The coated balls were well acceptable up to 15 days at refrigerated storage temperature (4±1⁰C) and up to 75 days at frozen storage temperature (-18±1⁰C). Films were formed with the coating solutions to test the efficacy of the solutions in their ability to form films. The films were evaluated for their thickness and grammature. The coating solutions also revealed good film forming ability as indicated by their thickness and grammature which were 362mm and 0.763kg/m2 respectively.ThesisItem Open Access STUDIES ON DEVELOPMENT AND QUALITY EVALUATION OF SAUSAGES WITH EMU MEAT IN COMPARISON WITH SPENT HEN MEAT AND BROILER MEAT(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI – 517 502. (A.P) INDIA, 2013-02) GOVIND, VEMALA; Prabhakar, K (Major); Eswara Rao, B; Srinivasa Rao, TABSTRACT: Emu meat availability in the market at present is tougher, less juicy and darker in colour with slow movement in the market. Converting emu meat into emulsion based products like sausages offers better prospects as colour and palatability can be manipulated to enhance acceptability and marketability. Hence study was conducted in two phases. In phase I trials were conducted to standardize the recipe with the incorporation of corn flour and oat flour at 3% and 5% levels along with spices and condiments. Recipe with 5% corn flour incorporation was selected based on quality and economic considerations to study certain physic-chemical and organoleptic parameters at both refrigeration storage and frozen storage in comparison to the sausages made with broiler meat and spent hen meat with similar composition. Formulation with five per cent corn flour had better colour (6.684±0.06), tenderness (7.441±0.077), juiciness (7.647±0.072), flavour (7.723±0.056), and overall organoleptic sensory acceptability (7.279±0.017) along with better emulsion stability (94.189±0.269), lower cooking loss (5.583±0.2) and lower fat per cent (6.957±0.134). Storage studies were conducted for this formulation as it is more economical employing refrigeration and freezing in comparison to the sausages formulated with broiler and spent hen meat. Emu meat sausages recorded significantly higher pH (6.206±0.006), Tyrosine value (0.842±0.009) and lower Thiobarbituric acid reactive substance values (TBARS) (0.560±0.023) in comparison to spent hen meat sausages. Total viable counts of emu meat sausages were significantly (p<0.01) higher (4.594±0.020) in comparison with the other formulations. The sausages with emu meat had significantly (p<0.01) higher flavour (7.083±0.027) and Juiciness (7.072±0.028) score. Irrespective of formulations, the mean pH values, Tyrosine values, TBARS values and total viable counts of all three meat sausages had increased during refrigerated and frozen storage. The sausages had recorded significantly higher pooled mean values of pH (6.032±0.003), Tyrosine value (0.798±0.005), TBARS (0.548±0.013) and total viable counts (4.472±0.016) towards the end of storage of five days and 90 days at refrigerated and frozen storage temperatures. This study indicates that corn flour incorporation at 5% level in emu meat can contribute to significant economic gains, coupled with the advantage of low fat meat formulation which can be satisfactorily stored for 3 days in refrigeration and 3 months in frozen storage with better sensory parameters. This study emphasized that emu meat can be used to prepare emulsion based products like sausages with almost equal quality in comparison to sausages made with broiler meat and better quality in comparison to those made with spent hen meat and further this enhances the marketability of emu meat which at present is not moving fast in the market as fresh meat.