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1978 - 197911990 - 19953
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Subject: Poultry Science × Author: KAU × End date: 1995 × Thesis Type: M.Sc ×
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Now showing 1 - 4 of 4
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    ThesisItemOpen Access
    Effect of housing system on protein and energy requirements of white leghorn
    (Department of Poultry Science, College of Veterinary and Animal Sciences, Mannuthy, 1991) Anitha, P; KAU; Jalaluddin, A
    An experiment was designed to study the influence of housing system on protein and energy requirements of strain cross White Leghorn chicken (ILM-90) from one day old to seventy two weeks of age. Seven hundred and twenty, one day old female chicks of ILM-90 (IWNxIWP) of the Mannuthy Centre of All India Co-ordinated Research Project on Poultry for eggs, were randomly divided into two groups of 360 chicks each, one group for floor and other for cage experiment. They were randomly alloted to 12 dietary protein energy combination groups with each treatment having three replicates and each replicate having ten chicks in both housing systems
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    ThesisItemOpen Access
    Evaluation of rubber seed meal in broiler diets
    (Department of Poultry Science, College of Veterinary and Animal Sciences, Mannuthy, 1978) Radhamma, Pillai A; KAU; Venugopalan, C K
    An experiment was conducted to study the utility of three levels of rubber seed meal in broiler diets. Two hundred, one-day old commercial broiler chicks were divided randomly in to eight groups of twenty five chicks each to form four treatments of two replicates each. The four dietary treatments contained 0, 15, 20 and 30 per cent RSM.
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    ThesisItemOpen Access
    Influence of pullet body weight on production traits in white leghorns
    (Department of Poultry Science, College of Veterinary and Animal Science, Mannuthy, 1995) Sudheesh Kumar, A S; KAU; Leo Joseph
    A study was carried out at All India Co-ordinated Research Project on poultry for eggs, Mannuthy, to evaluate the influence of pullet body weight on egg production performance in IWN and IWP strains of White Leghorn. The experimental birds consisted of six body weight classes starting from 1000 g with a class interval of 100 g. Body weight at 20 weeks of age was considered as pullet body weight. The observations recorded were body weight at 20 and 40 weeks of age, age at first egg, hen housed number and per cent, egg weight at 32 and 40 weeks of age, livability and egg quality traits. The mean pullet body weight was 1304.7+4 g in IWN strain and 1335.2+3.5 g in IWP strain. Age at sexual maturity lowered as pullet body weight increased. A higher egg number was observed in heavier body weight classes. The peak production was delayed in lower body weight classes. Though egg weight at 32 weeks of age did not vary significantly among classes, higher egg weight at 40 weeks was recorded in heavier classes. Birds which were heavier at 20 weeks of age were also heavier at 40 weeks of age. But the gain in weight was lesser for higher body weight classes. The classes were similar for livability and egg quality parameters. The results revealed that an optimum pullet body weights an important requirement for IWN and IWP strains. Birds with pullet body weight below 1200 g were poor in most of the production traits in both IWN and IWP strains and therefore may be culled. Optimum managemental conditions may be provided during growing period to enable the pullets to attain good pullet body weight.
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    ThesisItemOpen Access
    Quality evaluation of quail meat patties under storage
    (Department of Poultry Science, College of Veterinary Science, Mannuthy, 1994) Kamna Barkataki; KAU; Narayanankutty K
    A study was conducted to examine the feasibility of formulation of quail meat patties from deboned minced meat of Japanese quails and to evaluate it shelf-life. The ready-to-cook yield, total loss and meat to bone ratuio averaged 69.11+ 0.45, 30.80 + 0.45 and 2.04 + 0.03 per cent respectively for quails (25 weeks of age) used for the study. The quail meat patties prepared as per the recipe was kept at 50 C for six days and at -150 C upto 60 days. Representative samples were analysed qualitatively and evaluated organoleptically by a taste panel on zero, four and six days under refrigeration (50 C) and zero, 15,30,45 and 60 days of storage under frozen condition (-150 C). It was found that irrespective of different temperatures and duration of storage the proximate components viz., moisture, protein, fat and total ash of the product remained unaltered. The thiobarbituric acid (TBA) number remained unaffected at 50 C irrespective of different days of storage. At -150 C the TBA number increased as the storage period increased. The total bacterial count increased at 50 C and decreased significantly (p<0.01) at -150 C with increase in the duration of storage. The quail meat patties prepared as per the recipe was found to be well acceptable organoleptically. It was observed that 12 quail meat patties could be made from each kg of deboned minced quail meat patty weighing 100 g was found to be Rs. 7.84. From the above findings it was concluded that a highly acceptable, nutritious, ready-to-cook quail meat product could be prepared from deboned minced quail meat. Under refrigeration (50 C) and frozen (-150 C) conditions the product could be stored upto six and 60 days respectively without any quality deterioration or consumer acceptance of the product.