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ThesisItem Open Access BIOCHEMICAL CHARACTERIZATION OF LEG AND BREAST MUSCLE OF QUAIL(Birsa Agricultural University, Kanke, Ranchi, Jharkhand, 2006) Thakur, Raman Kumar; Prasad, R. L. PrasadQuail being a new species introduced into meat industries, the physicochemical characteristics and biochemical constituents of muscle with view to study molecular characteristics, besides tenderness of meat were undertaken. Leg and breast muscle were selected during the present investigation. Among the physicochemical characteristics, pH of meat play important role in maintaining the quality of meat which is influenced by glycogen content. The pH of meat decreases with increase in the age. The female had higher pH value as compared to male. The leg and breast muscle of quail also had significant difference in pH value. All these findings are in close association with tenderness of muscle which suggests that as the pH of meat falls, tenderness decreases. Glycogen content and amount of lactic acid of the muscle is also in agreement with the finding of pH. Glycogen content was lower in female as compared to male while lactic acid increased with advancement of age. Lactic acid was higher for breast muscle than leg muscle. The water holding capacity significantly decreased with increase in the age of the quail. Breast muscle always had higher WHC as compared to leg muscle in both male and female. This finding is in positive correlation with the finding on sensory Abstract 2 parameters of meat (juiciness) which decreased with age and was higher for breast muscle. The muscle fiber diameter appears to be increased from 5 week to 8 week and it was almost constant after 8 week of age. Male had slight higher MFD than female. The leg muscle had always higher MFD than breast muscle in both male and female at all ages. Hydroxyproline content of the muscle increased with advancement in the age. It was higher in leg muscle as compared to breast muscle. Amount of hydroxyproline increased with the age of the quail which is in correlation with decreased tenderness of the muscle with age. Breast muscle also had lower hydroxyproline content and higher tenderness value as compared to leg muscle. The amount of total protein remained almost constant in leg and breast muscle in both male and female at all ages. High total protein content observed in quail as compared to other species viz. poultry. Organolaptic evaluation revealed slight detoriation in colour, flavour, tenderness, juiciness and overall acceptability with advancement of age. Broiler quail (5 week) had higher overall acceptability indicating suitable for marketing and in meat industries. Breast muscle had higher score for tenderness, juiciness and overall acceptability as compared to leg muscle. Abstract 3 The resolution of sarcoplasmic protein into subunit components on SDS-PAGE showed the presence of enzymes and metalloproteins. Band 1 and 2 from top of gel with molecular weight 178 kDa and 116 kDa remained unidentified. Band 3 with molecular weight 92 kDa was identified as phosphorylase B. Phosphorylase B kinase was identified in Band 4 with molecular weight 78 kDa. Band 5 was identified as AMP deaminase and phosphoglucoisomerase with molecular weight 63 kDa. Band 6 was identified as pyruvate kinase with molecular weight 50 kDa. Phosphoglycerate kinase with molecular weight 44 kDa was identified in Band 7. Band 8 was identified as enolase with molecular weight 41 kDa. Band 9 was identified as creatin phosphokinase and aldolase with molecular weight 37 kDa. Band 10 had molecular weight 32 kDa and it was identified as lactic dehydrogenase and glyceraldehydes phosphate dehydrogenase. Band 11 and 12 with molecular weight 29 kDa and 25 kDa were identified as triosephosphate isomerase and phosphoglycerate mutase. Band 13 with molecular weight 19 kDa was identified as myoglobin. The resolution of myofibrillar protein on SDS slab gel PAGE revealed the presence of myosin heavy chain and M-protein with molecular weight 178 kDa in Band 1. Band 2 was identified as Cprotein with molecular weight 115 kDa. Band 3 and 4 with molecular weight 86 kDa and 81 kDa were identified as α-actinin. Band 5 with Abstract 4 molecular weight of 48 kDa remained unidentified. Band 6 was identified as actin with molecular weight 38 kDa. Troponin-T and tropomyosin was identified in Band 7 with molecular weight 34 kDa. Band 8 with molecular weight 27 kDa was identified as troponin-I and myosin light chain I. Band 9 with molecular weight 21 kDa remained unidentified. Band 10 was identified troponin-C and myosin light chain II while Band 11 was identified as myosin light chain III with molecular weight 14 kDa. Quail meat is suitable for marketing for human consumption from 5 weeks onwards up to 8 weeks. There is slight detoriation in the quality of meat at 20 weeks of age due to increase in connective tissue which decrease the tenderness of meat, but it can be overcome by properly processing (tenderization) it. Quail meat having higher total protein content is superior to other species viz. poultry. The overall quality of breast meat was better than leg muscle in both male and female at all ages. Further work on lipid profile of quail muscle/meat is suggestedThesisItem Open Access LIPID AND MINERAL PROFILE OF BLACK BENGAL BREED AND ITS CROSSES(Birsa Agricultural University, Kanke, Ranchi, Jharkhand, 2007) Toppo, Suniill; Prasad, R.L.The experimental animals of 10 to 12 months of age, having about 10- 12 kg body weights were selected. Blood sample was collected aseptically from the jugular vein of the experimental animals. To collect the serum, blood was collected without anticoagulant and allow to clot at room temperature by placing the tube in slanting position. The clear supernatant serum was poured off into vial along the side of the tube, serum was refrigerated until analysed. The genetic make up and environmental effect differentiate the different breeds of goat. It is expressed by the synthesis and degradation through metabolism of different substrate and exchange of metabolites. The study on these metabolites and as well as minerals were under taken to compare variation as well as breeds characteristics of Black Bengal (BB) and its crosses, Black Bengal X Beetal (BTB), Black Bengal X Sirohi (BS). Blood samples were collected from experimental animals from three groups i.e. Gr. I (BB), Gr. II (BTB) and Gr. III (BS) from jugular vein. Serum was obtained and stored till analysis was overed. Among the biochemical constituents total serum lipid was appeared to be higher (2.974 ± 1.1448) gL- 1 in BTB followed by BB and BS. Such variation might be due to less water retention in muscle as the amount of water in lean meat is greater than fat meat. Total fatty acids content in serum were found to be more in BB (0.1358 ± 0.0129) mML-1 with respect to BTB and BS. It might be due to variation in lipid metabolism in which these molecules are utilized for energy purpose in ruminants. Total serum cholesterol reveal no significant difference among three genetic group. 2 Glycerides appears to be significantly low (p < 0.01) in BB (0.123 ± 0.006) mML-1 as compared to BTB and BS such finding affects the fat deposition in the body tissues as confirmed by indicating estirification with free fatty acids. Like cholesterol, total serum phospholipid did not showed variation, which are mainly associated as a structural lipid. Sodium and potassium level in serum of BB and its crosses (BTB and BS) were not found significant different. However, potassium level were found to be low as compared to sodium among all crosses (BTB, BS and BB). Based on the present findings, Black Bengal and its crosses can be characterized biochemically as per neutral lipids specially fatty acids and glycerides. Serum mineral specially sodium and potassium level can not be used for characterization biochemically. The detail biochemical characterization of fatty acids and glycerides specially from muscles are suggested for future studies in these species, which may be useful for meat quality.