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Theses (PG)

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2021 - 20225
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Subject: Livestock Product Technology × End date: 2022 × Start date: 2020 × Type: Thesis ×
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    ThesisItemOpen Access
    DEVELOPMENT OF NOVEL ISOTHERMAL NUCLEIC ACID BASED AMPLIFICATION ASSAY FOR RAPID AND VISUAL DETECTION OF PORK
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2022) VINAYAKUMAR N DANAWADKAR; M. KIRAN)
    Meat adulteration or fraud is one of the major issues in global meat market as it has economic, social, religious and health impact on the consumers. Hence, meat authenticity is one of the prime necessities to gain consumer confidence and to meet the statutory requirements. A plethora of techniques are available, however a requirement for rapid assay with on-field application is the need of the hour. Hence, in this study an attempt was made to develop a rapid, nucleic acid, isothermal amplification method, with SYBR Green I visualization called Polymerase Spiral Reaction (PSR) to identify tissues of pig origin. Primers were designed specifically to amplify the mitochondrial cytochrome b gene. The reaction temperature of PSR and component of reaction mixture were optimized at 64°C amplification temperature, 12 U/μL concentration of Bst DNA polymerase, 6 mM concentration of MgSO4, 1.2 mM concentration of dNTP, 0.8 M concentration of betaine, and 18 μM each of forward primer and reverse primers. Successful amplifications were confirmed using SYBR Green I dye and agarose gel electrophoresis. The specificity of assay was tested with DNA from beef, cara beef, mutton, chevon and chicken, where amplification was observed only in pork. The assay was also capable of detecting tissues of pig origin in heat treated and processed pork meat products. Analytical sensitivity revealed that PSR was able to detect 760 femto grams (fg) as compared to pork specific PCR which could detect only up to 7.6 pico gram (pg). The PSR assay was found to be 10 times more sensitive compared to PCR in detection of genomic DNA from tissues of pig origin. Hence, the developed pig-specific PSR assay can be effectively used in detection of tissue of pig origin.
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    ThesisItemOpen Access
    EFFECT OF AGE ON CARCASS AND MEAT QUALITY CHARACTERISTICS IN HASSAN SHEEP
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2022) SHANTHESHA, K.M.; S. WILFRED RUBAN
    The present study was carried out to evaluate the effect of age on carcass and meat quality characteristics of Hassan sheep. The pre-slaughter weight, hot carcass weight, dressing percentage and loin eye area (LEA) revealed a significant (P<0.05) difference ranging from 20.81-32.05 kg, 9.94-13.78 kg, 43.12-49.74 per cent and 10.01-12.68 cm2, respectively. A significantly (P<0.05) higher non-carcass components was recorded in culled animals. The yield of major primal cuts viz., shoulder, leg and loin decreased significantly (P<0.05) with increase in age (P<0.05). A significant (P<0.05) difference in pH45min, pH24hrs, WHC, cooking and drip loss percentage was evident between the three age groups in both muscles. Lightness (L*) and yellowness (b*) decreased, whereas redness (a*) increased as age of the animal advanced in both muscles. The myoglobin content in LTL and SM muscles of Hassan sheep was 2.55-3.12 mg/g and 2.21-3.14 mg/g, respectively and showed a significant (P<0.05) increase with age of the animal. A significant (P<0.05) increase was observed in shear force, collagen content and muscle fibre diameter (MFD) with increase in age, whereas sarcomere length and collagen solubility revealed a reverse trend. The moisture, protein and fat (%) content ranged from 70.47-71.09, 18.50- 22.23, 3.790-5.089, respectively and the cholesterol content ranged from 37.63 to 211.1 mg/100 g. A significant (P<0.05) increase in fat and decrease in protein was evident with the age of the animal. Sensory evaluation revealed a decline in major characteristics with increase in age except for juiciness. Based on the results of the carcass and meat quality characteristics in the present study, Hassan sheep slaughtered at the age of 12-15 months (T2) had better carcass and meat quality characteristics viz., dressing percentage and higher yield of major primal cuts, intermediate shear values, better proximate composition and higher sensory scores as compared to meat from animals slaughtered at 6-8 months (T1) and 30-32 months (T3). Hence, it is concluded that the optimal age of slaughter of Hassan sheep is 12-15 months
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    ThesisItemOpen Access
    UNDERSTANDING THE SHEDDING PATTERN OF ANTIMICROBIAL RESISTANT Escherichia coli IN GOAT MEAT PRODUCTION SYSTEM: A LONGITUDINAL STUDY
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2022) BHARATH, R.; S. WILFRED RUBAN)
    A longitudinal study to understand the shedding pattern of antimicrobial resistant E. coli in goat meat production system was carried in an intensive goat farm in Karnataka. A total of 6 does along with 12 kids were recruited and samples were collected from the host related samples, human and environment at weekly intervals for a period of 6 months (n=690). Antibiotics were used in the farm for only for treatement and enrofloxacin was the most commonly used antibiotic (68-72%), followed by tetracycline and sulfonamide. The overall occurrence of E. coli, tetracycline, fluoroquinolone, Sulfonamide and ESBL resistant E. coli from various samples from goat production system was 81.74, 42.75, 31.25, 48.26 and 16.23 per cent, respectively. Highest occurrence of AMR E. coli was observed in environmental, human and rodent samples. Week wise occurrence revealed an increased in AMR between 7th to 13th week in host related samples and kids had highest (P˃ 0.05) AMR as compared to does. Rodent samples had significantly higher (P˃ 0.05) AMR followed by human toilet swab and soil among the environmental samples throughout the study period. A total of 913 E. coli isolates were screened for presence of genes encoding AMR and it was observed that majority of the isolates carried tetA, qnrB (62.87%), sul2 gene (53.01%), qnrS (30.66%), blaCTX-M (30.34%), blaTEM (27.71%) genes and 12.69 per cent of the isolates were colistin resistant. Occurrence of TRG, FRG and SRG was consistent in host related and environmental samples, however a significantly (P˃ 0.05) higher occurrence of ESBL genes was evident in human, soil and rodent samples. A cyclical pattern in occurrence of AMR genes could be observed throughout with peak occurrence during 4th-13th week and all the genes revealed a decreasing trend at the end of the study. Comparison between does and kids indicated an increase and decrease in AMR genes during the study period indicating the role of antibiotic administration and host immune response. This longitudinal study is the first of its kind in India and the results of this study have provided baseline data on antimicrobial use, dynamics of phenotypic and genotypic resistance to antibiotics in E. coli in intensive goat production system.
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    ThesisItemOpen Access
    COMPARATIVE STUDY ON CARCASS AND MEAT QUALITY CHARACTERISTICS OF FARM REARED NATIVE, BACKYARD NATIVE AND GIRIRAJA CHICKEN
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2021-03) ANUSHABAI; WILFRED RUBAN; C. S. NAGARAJA
    The present study was carried out to compare the carcass and meat quality characteristics of backyard native (BNC), farm reared native (FNC) and Giriraja (GR) chicken. A significantly higher (P<0.05) live weight, carcass weight, dressing percentage and yield of breast, thigh, drumstick and wings were observed in GR. Meat quality analysis of breast muscle revealed a significantly lower ultimate pH, higher WHC, higher redness value (a*), lower cooking and drip loss in BNC. BNC breast muscle had higher MFD, collagen content, shear force value and lower sarcomere length as compared to GR. Higher moisture was observed in BNC, whereas GR breast muscle had higher protein, fat, cholesterol and ash content. Sensory analysis of breast muscle revealed that GR recorded higher juiciness, tenderness and overall acceptability. Meat quality analysis of thigh muscle from BNC, FNC and GR revealed lower ultimate pH, higher drip and cooking losses, higher L* and b* values, lower WHC, lower MFD and higher sarcomere length in GR. Collagen content and shear force values were higher in thigh muscle from BNC. Thigh muscle from GR recorded highest protein, fat, ash, carbohydrates, cholesterol and energy as compared to BNC and FNC. The moisture content of thigh muscle from BNC was highest compared to other groups. Results of sensory analysis revealed a significantly higher (P<0.05) appearance, flavour, juiciness, tenderness and overall acceptability scores of thigh muscles from Giriraja compared to backyard native and farm reared native chicken. Commercial rearing of native chicken did not alter meat quality and sensory characteristics in comparison with backyard native chicken. Thigh muscle was the most preferred among all the three groups by sensory panellist in spite of higher fat, cholesterol and higher collagen content. Giriraja chicken had better carcass characteristics and its meat (thigh/breast) was organoleptically more acceptable compared to native chicken
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    ThesisItemOpen Access
    COMPARATIVE STUDY ON CARCASS AND MEAT QUALITY CHARACTERISTICS OF FARM REARED NATIVE, BACKYARD NATIVE AND GIRIRAJA CHICKEN
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2021-03) ANUSHABAI; WILFRED RUBAN
    The present study was carried out to compare the carcass and meat quality characteristics of backyard native (BNC), farm reared native (FNC) and Giriraja (GR) chicken. A significantly higher (P<0.05) live weight, carcass weight, dressing percentage and yield of breast, thigh, drumstick and wings were observed in GR. Meat quality analysis of breast muscle revealed a significantly lower ultimate pH, higher WHC, higher redness value (a*), lower cooking and drip loss in BNC. BNC breast muscle had higher MFD, collagen content, shear force value and lower sarcomere length as compared to GR. Higher moisture was observed in BNC, whereas GR breast muscle had higher protein, fat, cholesterol and ash content. Sensory analysis of breast muscle revealed that GR recorded higher juiciness, tenderness and overall acceptability. Meat quality analysis of thigh muscle from BNC, FNC and GR revealed lower ultimate pH, higher drip and cooking losses, higher L* and b* values, lower WHC, lower MFD and higher sarcomere length in GR. Collagen content and shear force values were higher in thigh muscle from BNC. Thigh muscle from GR recorded highest protein, fat, ash, carbohydrates, cholesterol and energy as compared to BNC and FNC. The moisture content of thigh muscle from BNC was highest compared to other groups. Results of sensory analysis revealed a significantly higher (P<0.05) appearance, flavour, juiciness, tenderness and overall acceptability scores of thigh muscles from Giriraja compared to backyard native and farm reared native chicken. Commercial rearing of native chicken did not alter meat quality and sensory characteristics in comparison with backyard native chicken. Thigh muscle was the most preferred among all the three groups by sensory panellist in spite of higher fat, cholesterol and higher collagen content. Giriraja chicken had better carcass characteristics and its meat (thigh/breast) was organoleptically more acceptable compared to native chicken.