scholarly journals Unconventional Composite Feed Ingredients on Storage and Sensory Attributes of Chicken Meat

2021 ◽  
pp. 169-174
Author(s):  
U. A. Agugo ◽  
U. D. E. Ogbuokiri ◽  
K. R. Emereonye ◽  
H. O. Anyanwu ◽  
L. Anozie ◽  
...  
Keyword(s):  
Sensory Attributes ◽  
Chicken Meat ◽  
Feed Ingredients ◽  
Significant Difference ◽  
Quasi Experimental ◽  
The Media ◽  
Meat Samples ◽  
Laboratory Technology ◽  
Nutrition And Dietetics

Aim: The present study investigated the effect of unconventional (Carica papaya, Manihot esculenta leaf and Brassica oleracea var. capitata leaves) Composite Feed Ingredients on storage and sensory attributes of chicken meat. Study Design: Quasi Experimental Place and Duration of Study: Department of Animal Production and Health Technology, Department of Nutrition and Dietetics and Department of Science Laboratory Technology, Imo State Polytechnic Umuagwo-Ohaji, June 2020-April, 2021.  Methodology: Arbor Acres broiler reared with unconventional composite feed ingredients, consisting of 0%, 2.5%, 5%, 7.5% proportions of Homogenized Vegetable Meal (HVM) was used. After six weeks, the broilers were slaughtered, cleaned and stored in the freezer at the temperature of 30C. Nutrient Agar (NA), Mac Conkey Agar (MCA) and Sabouraud Dextrose Agar (SDA) were the media used for the determination of bacterial and fungi growth on chicken meats during storage. Sensory evaluation of chicken meats was determined after 14 days of storage. Results: The result revealed low (3.4x 105-8x105) microbial and fungi (2.1 x105-7 x105) growth on the chicken meat samples. There was no significant difference (P=0.05) in the sensory attributes (taste, colour, aroma and general acceptability) tested. The chicken meats were generally (7.6 -7.8) acceptable by the taste panel members after 14 days of storage. Conclusion: The inclusion of unconventional (leave) ingredients in broiler feed did not affect the storage of chicken meat, rather some sensory attributes (aroma and colour) of chicken meat were improved.

Ultrasensitive determination of chloramphenicol in pork and chicken meat samples using a portable electrochemical sensor: effects of 2D nanomaterials on the sensing performance and stability

2021 ◽  
Author(s):  
Ngo Xuan Dinh ◽  
Tuyet Nhung Pham ◽  
Tran Quang Huy ◽  
Do Quang Trung ◽  
Pham Anh Tuan ◽  
...  
Keyword(s):  
Electrochemical Sensor ◽  
Food Samples ◽  
Chicken Meat ◽  
Electrochemical Sensing ◽  
Portable Sensors ◽  
2D Nanomaterials ◽  
Meat Samples ◽  
Sensing Performance

This work contributes to a deeper understanding of the effects of functional 2D nanomaterials on the electrochemical sensing performance of SPE-based portable sensors for the rapid, accurate, and on-site determination of CAP in food samples.

scholarly journals Determination of Chemical Content and some Physical Properties and Meat Pigments (Myoglobin, Meta Myoglobin and Oxymyoglobin) in Different Parts of Slaughtered Animals

2019 ◽  
Vol 32 ◽  
pp. 302-319
Author(s):  
Khadeeja S.J. Al-Husseiny ◽  
Maryam T. Khrebish
Keyword(s):  
The Body ◽  
Water Holding Capacity ◽  
Fresh Meat ◽  
Ph Values ◽  
Significant Difference ◽  
Chemical Content ◽  
Meat Samples ◽  
Water Holding ◽  
Different Parts

The current study aimed to estimate the pigments of some muscles parts taken from cows, sheep and chicken (thigh, chest and back). The chemical content including moisture, protein, lipids and ash, as well as the pH and the water holding capacity have been evaluated. Results showed that the moisture differed among three animals with high percentage of moisture, ash and lipid in back in compared with other parts of cows. while significant difference in the percentage of ash of back with other parts and in protein in chest with other parts of sheep. The significant differences were recorded in percentage of ash of three parts of chicken, also significant differences between chest and back. The water holding capacity of fresh meat samples taken from thigh, chest and back of cows, sheep and chicken significantly differ among samples. pH values which reflect a confect in water holding capacity of meat samples taken from different parts of the body and from different animal. In addition, there was a significant differences in the percentage of the presences of myoglobin, metmyoglobin and oxymyoglobin in different samples taken from different parts of the slaughtered animals.

scholarly journals The comparison of crude fat analysis between separated soxhlet method and one extractor soxhlet method for several feed ingredients

2021 ◽  
Vol 3 (2) ◽  
pp. 60-64
Author(s):  
Sofyan Sofyan ◽  
Eneh Maesaroh ◽  
Ratih Windyaningrum ◽  
Brahmadhita Pratama Mahardhika
Keyword(s):  
Fat Content ◽  
Extraction Time ◽  
Testing Time ◽  
Feed Ingredients ◽  
Randomized Design ◽  
Fat Extraction ◽  
Significant Difference ◽  
Soxhlet Method ◽  
Completely Randomized Design

Determination of crude fat content (ether extract) using a separate Soxhlet method requires an extraction time of 4 to 6 hours to achieve 5-6 circulation for 1 sample of material. Given the fact that the analysis and extraction time are not time efficient, therefore an alternative method is needed with good accuracy and faster testing time. One alternative is the single-extractor Soxhlet method.  The aims of  this study were to evaluate the comparison of crude fat extraction results in the separated Soxhlet method and the Soxhlet method in one extractor for several feed ingredients. For the fat testing, this study used two methods, namely the separate method and the Soxhlet method of testing single extractor. The experiments were done by a completely randomized design with 2 treatments and 3 replications. The data was analyzed using the Student T-test. The results showed that the separate Soxhlet method and the single extractor Soxhlet method had no significant difference to the crude fat content of the concentrate feed ingredients with T> 0.05. The use of single extractor Soxhlet showed significant result with T< 0.01 which lower ​​than the separate Soxhlet method in forage samples on the crude fat concentration. Given the outcomes, the use of single extractor Soxhlet is more efficient than the separate Soxhlet method in terms of analysis time of a large number of samples.

Textual and Media-based Self-Learning modules

2022 ◽  
Vol 12 (1) ◽  
pp. 0-0
Keyword(s):  
Teaching And Learning ◽  
Eighth Graders ◽  
Learning Material ◽  
Learning Modules ◽  
Significant Difference ◽  
Post Test ◽  
Quasi Experimental ◽  
The Media ◽  
Media Form ◽  
Self Learning

Owing to the importance of a subject like Mathematics in the teaching and learning of science, self-learning often poses a challenge to the educator. The objective of this study is to analyse the enhancement of the textual and the media form of self-learning modules to teach Algebra and Geometry to eighth graders considering their retention levels. A pre-test post-test single-group quasi experimental design was tested and tried out on 49 participants of a school. The 20 modules of self-learning material covering content in the topics of Algebra and Geometry in the textual and media-assisted forms of self-learning were administered over three months. The findings of the study revealed the ability of media-assisted self-learning modules to enhance achievement in the post-test when compared to the pre-test. The textual-assisted learning modules was able to enhance significant difference in the achievements in Geometry, but not of Algebra. The delayed post-test results were found to indicate an improved achievement in Mathematics.

Comparison of Automated Method and Improved AOAC Kjeldahl Method for Determination of Protein in Meat and Meat Products

1981 ◽  
Vol 64 (1) ◽  
pp. 29-31 ◽  
Author(s):  
Debra L McGill
Keyword(s):  
Paired Comparison ◽  
Meat Products ◽  
Protein Determination ◽  
Automated Method ◽  
Significant Difference ◽  
Kjeldahl Method ◽  
Student’S T ◽  
Meat Samples ◽  
Student’S T Test

Abstract The Kjel-Foss automated method for protein determination in meat and meat products was compared with the improved AOAC Kjeldahl method. Meat samples were separated into 3 categories based on fat content and analyzed in duplicate by both methods. No significant difference was found in a paired comparison of the 2 methods in each of the 3 meat categories, using Student’s t-test at the 99% confidence level. A number of additional meat samples analyzed 6-9 times by the automated method showed an overall average range of 0.55% protein and average standard deviation of 0.20. The Kjel-Foss automated method was applicable for total protein determination in a wide variety of meat and meat products.

scholarly journals Determination of Eleven Veterinary Drugs in Chicken Meat and Liver

2021 ◽  
Vol 11 (18) ◽  
pp. 8731
Author(s):  
Amanda Barros ◽  
Cauê S. Novo ◽  
Vivian Feddern ◽  
Arlei Coldebella ◽  
Gerson N. Scheuermann
Keyword(s):  
Chicken Meat ◽  
Foreign Markets ◽  
Trenbolone Acetate ◽  
Quantification Limit ◽  
Chemical Residues ◽  
Maximum Residue Limits ◽  
The World ◽  
Accredited Laboratory ◽  
Meat Samples

Brazil chicken production is around 13 million tons and about a third is exported to over 150 countries, placing Brazil as the world largest chicken meat producer, and therefore it is crucial to follow the legislation of all importer markets. This study conducted a survey by chance in 45 meat industries able to export. Therefore, 2580 chicken meat samples were collected and submitted to 11 analyte extraction and chromatographic verification of compliance in an accredited laboratory. Ten chemical residues (amoxicillin, bacitracin, colistin, dinitolmide + zoalene, spectinomycin, roxarsone, tiamulin, tylosin, trenbolone acetate and virginiamycin) were investigated in chicken meat and one (halofuginone hydrobromide) in chicken liver. The results showed that no compound exceeded the maximum residue limits established by seven legislations. All residue concentrations found were below the method quantification limit, thereby confirming the capability of Brazilian chicken meat industries in complying to foreign markets.

scholarly journals The Development of Motion Graphic as Education Material for Promoting Adequate Home Drug Storage

2019 ◽  
Vol 10 (2) ◽  
pp. 92-101
Author(s):  
Nanda Puspita ◽  
Wardiyah Wardiyah
Keyword(s):  
High School Graduates ◽  
Inappropriate Drug ◽  
Snowball Sampling ◽  
Education Material ◽  
Knowledge Questionnaire ◽  
Significant Difference ◽  
Drug Storage ◽  
Quasi Experimental ◽  
The Media ◽  
Motion Graphic

Inappropriate drug storage at home is a common health problem in the community. Improper storage of drugs may affect the quality of the drug. Pharmacist, as a drug informer, plays an important role in providing education about how to store medicines. This study aims to develop educational media in the form of motion graphics and analyze the effect of media to improve the knowledge of drug storage in housewives. The research was conducted in three stages; media development, content revision, and media testing. The media was developed with drug storage material compiled by two experts. Then the content, appearance, and duration are evaluated. To find out the influence of the media in increasing knowledge about drug storage, quasi-experimental was applied with a one-group pretest-posttest design in October 2019 for 28 housewives. From the results of snowball sampling, it is known that the average age of respondents was 43 years, with a range of 18-58 years and the majority were high school graduates (67.9%). Knowledge of respondents was assessed using a knowledge questionnaire. The motion graphic media has a significant influence on increasing the knowledge of housewives regarding the correct storage of drugs. This is indicated by a significant difference in the pretest (67.85) and posttest scores (83.67) after watching 3-minute motion graphic shows (p = 0.001, Cl 95%).

scholarly journals PENGARUH PENGGUNAAN MEDIA PEMBELAJARAN MACROMEDIA FLASH TERHADAP HASIL BELAJAR SISWA PADA MATERI LAJU REAKSI KELAS XI IPA SMA MUHAMMADIYAH 1 KETAPANG

2018 ◽  
Vol 6 (2) ◽  
Author(s):  
Dwi Rindha Adiansyah
Keyword(s):  
Student Learning ◽  
Student Learning Outcomes ◽  
Learning Goals ◽  
Learning Material ◽  
Average Value ◽  
Significant Difference ◽  
Quasi Experimental ◽  
The Media ◽  
Improving Student Learning ◽  
And Control

This study aimed at investigating the influence of macromedia flash to student learning achievement at SMA Muhammadiyah I Ketapang. The use of this learning media aimed to facilitate teachers in conveying learning material so that students are effectively able to achieve the learning goals. The population of this study were 20 students of the eleventh grade of Natural Sciences class of SMA Muhammadiyah I Ketapang . The sample was Natural Science class students consisted of 10 students as the experimental class and 10 students as the control class. Using a quasi-experimental, this study used test questions of reaction rate material as the instruments. The study revealed a significant difference between experimental class taught using macromedia flash and control class without the media. This was shown by the results of the data analysis of the t-test obtained by the t-value of 2.682 greater than the 5% table value of 2.100. Further, the experimental class taught by using flash macromedia showed an average value of 81.11, and the control class showed an average value of 63.33. In conclusion, flash media was effective in improving student learning outcomes, by the score difference of 17.78.

scholarly journals Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase

Animals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2641
Author(s):  
Ana Kaić ◽  
Zlatko Janječić ◽  
Silvester Žgur ◽  
Monika Šikić ◽  
Klemen Potočnik
Keyword(s):  
Pectoralis Major Muscle ◽  
Meat Product ◽  
Meat Products ◽  
Sensory Attributes ◽  
Chicken Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Overall Acceptability ◽  
Meat Samples ◽  
Chicken Breast Meat

Transglutaminases (TG) are enzymes that improve the functional properties of proteins in meat products, contribute to the strong cohesion of meat without the further need for the addition of sodium chloride or phosphates, and have a positive effect on the texture of the meat product. This study aimed to investigate the physicochemical and sensory attributes of intact and restructured chicken meat supplemented with different TG proportions. The study was conducted on chicken breast meat samples (n = 40) originating from the line Ross 308. The intact samples were separated from the pectoralis major muscle, whereas the rest of the breast meat was ground, divided into equal parts, and supplemented with TG (0.2%; 0.4%; 0.6%; 0.8%; 1%). The intact meat had the highest cooking loss (19.84) when compared to 0.2% (15.51), 0.4% (15.04), 0.6% (14.95), 0.8% (14.95), and 1% (15.79) TG-supplemented meat. The intact meat had greater shear force (16.90) than 0.2% (5.16), 0.4% (5.39), 0.6% (5.16), 0.8% (5.98), and 1% (6.92) TG supplemented meat. There was no difference between intact meat and TG-supplemented meat in color, taste, odor, texture, and overall acceptability (P > 0.05). Therefore, TG supplementation can be used in improving yield and texture of minced chicken meat.

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