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2018 - 20192
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Author: SWATHI, B × Start date: 1997 × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    CLINICAL STUDIES ON STRING OF PEARLS PLATING AND POSITIVE PROFILE END THREADED INTRAMEDULLARY PINNING FOR LONG BONE DISTAL THIRD DIAPHYSEAL FRACTURES IN DOGS
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2019-09) SWATHI, B; RAGHUNATH, M(MAJOR); SREENU, MAKKENA; SRINIVAS, MANDA
    The present study was conducted on eighteen clinical cases with long bone distal third diaphyseal fractures in dogs to study the use of two internal fixation techniques namely String of Pearls plating and Positive Profile, End Threaded, Self tapping, Intramedullary pinning including postoperative fracture healing and implant related complications pertaining to these techniques. History, signalment, clinical evaluation, haematological, biochemical and radiographic evaluation and clinical outcome were recorded in all the cases. The animals were randomly divided into 2 groups. In Group I (n=8), the fractures were stabilized by String of Pearls plating and in Group II (n=10), the fractures were stabilized by Positive, Profile, End Threaded, Self-tapping, intramedullary pinning. In group I, the toe and paw touching on the ground was observed as early as 2nd to 5th postoperative day in majority of the dogs and normal limb usage by 10th postoperative day. In group II, the toe and paw touching on the ground was observed as early as 2nd to 5th postoperative day in majority of the dogs and normal limb usage by 15th postoperative day. In group I, there were no implant related complications but dogs 3, 6 and 8 showed non union of fractures where as in Group II, the only implant related complication was of dog 7, which showed proximal migration of implant observed on 90th post operative day radiograph but with satisfactory clinical outcome. In Group I, 90th post operative radiographs of dogs 1, 2, 4, 5 and 7 showed completion of fracture healing with minimal callus at fracture site and with no evidence of fracture line. In Group II, the 90th postoperative day radiographs of all the dogs revealed evidence of bridging callus formation, absence of fracture line, cortical and medullary continuity of the fracture site. Based on weight bearing patterns and radiographic evaluation of fracture healing the clinical outcome was excellent in five cases, satisfactory in one case and poor in two cases of group I and in group II, the clinical outcome was excellent in seven cases, good in one case and satisfactory in two cases. String of Pearls plating has no implant related complications and PPETST intramedullary pinning had less implant related complications with no adverse effects on fracture healing.
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    ThesisItemOpen Access
    INFLUENCE OF SALT SUBSTITUTION ON QUALITY CHARACTERISTICS OF CHICKEN MEAT PRODUCTS
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2018-05) SWATHI, B; NAGA MALLIKA, E(Major); VIJAY BASKAR REDDY, G; Srinivasa rao, T
    ABSTRACT: The main objectives of the present study was to standardize the procedure for preparation of low salt chicken meat nuggets and chicken meat curry and to optimize the levels of different salt replacers and flavour enhancers in the above products, The physicochemical and microbiological quality characteristics of the developed low salt meat products were studied and also the shelf life of the finished products was studied at refrigerated (4±1 o C) storage. Among different herbal spices oregano and ajwain were utilized at 0.5 per cent level along with 0.7 per cent potassium chloride to replace the sodium chloride portion during preparation of nuggets and curry. Among seven herbal spices oregano and ajwain were selected for further studies. Nuggets and curry were prepared by replacing sodium chloride content using potassium chloride with oregano or ajwain along with potassium chloride with 0.5% ajwain and 0.6% oregano and ajwain thus producing T1, T2, T3 formulations along with control (C), in case of nuggets and CC, CT1, CT2, CT3 in case of curry. The mean percent cooking yield of all the treatments was significantly (P<0.05) lower than the control. The emulsion stability of the treatment with potassium chloride incorporation differed non-significantly (P<0.05) from control and the formulation without salt and potassium chloride recorded significantly (P<0.05) lower emulsion stability than all the other formulations. The mean pH values, 2-Thio-barbituric acid Values and Peroxide values of all treatments of chicken meat nuggets and chicken meat curry were significantly (P<0.05) lower when compared to control. Total plate counts, psychrophilic counts and yeast and moulds count were non-significant (P<0.05) different from control. Sensory quality of treatment formulation of both chicken meat nuggets and chicken meat curry were non-significantly (P<0.05) different from control except flavour. All physico-chemical, microbiological parameters exhibited an increasing trend in this values with increasing storage. Lipid oxidation and microbiological counts increased significantly (P<0.05) with increasing storage period. Whereas the sensory quality had significantly (P<0.05) decreased.