Identification of Proximate Composition of Fermented Chicken Eggs by Using Lactobacillus plantarum with Different Incubation Times

Eggs that have a balanced amino acid content can fullfill protein that needs in humans, However, eggs have a low shelf life so they were easily damaged. Fermentation technology on foodstuffs by using microbes has been widely carried out, among others using Lactobacillus bacteria. The type of Lactobacillus bacteria commonly used in egg fermentation is Lactobacillus plantarum. This study was conducted experimentally by using a completely randomized design (CRD) with 3 treatments and 3 replications each. The treatment was carried out by fermentation with an incubation temperature of 37 oC with different incubation times of 0, 48, and 96 hours with research parameters water content, crude fat, crude fiber, BETN and ash content. The results showed that different incubation time treatments on fermented chicken eggs had a significant effect (P<0.05) on water content, crude fat, crude fiber, BETN and ash content. The nutritional composition of fermented eggs by using L. plantarum could be seen from the decrease in water content, crude fiber and BETN and an increase in crude fat and ash content with increasing incubation time. The value of water content, crude fat, crude fiber, BETN and optimum ash content at an incubation temperature of 37 oC for 96 hours of incubation time.

The Neonicotinoid Thiacloprid Interferes with the Development, Brain Antioxidants, and Neurochemistry of Chicken Embryos and Alters the Hatchling Behavior: Modulatory Potential of Phytochemicals

The present experiment was performed to investigate the toxic impact of thiacloprid (TH) on the brain of developing chicken embryos and also to measure its influence on the behavioral responses of hatchlings. The role of chicoric acid (CA) and rosmarinic acid (RA) in modulating the resulted effects was also investigated. The chicken eggs were in ovo inoculated with TH at different doses (0.1, 1, 10, and 100 ug/egg). TH increased the mortality and abnormality rates and altered the neurochemical parameters of exposed embryos dose-dependently. TH also decreased the brain level of monoamines and amino acid neurotransmitters and decreased the activities of acetylcholine esterase (AchE) and Na+/K+-ATPase. The brain activity of catalase (CAT) and superoxide dismutase (SOD) was diminished with downregulation of their mRNA expressions in the brain tissue. When TH was co-administered with CA and RA, the toxic impacts of the insecticide were markedly attenuated, and they showed a complementary effect when used in combination. Taken together, these findings suggested that TH is neurotoxic to chicken embryos and is possibly neurotoxic to embryos of other vertebrates. The findings also demonstrated the antioxidant and neuroprotective effects of CA and RA. Based on the present findings, the CA and RA can be used as invaluable ameliorative of TH-induced toxicity.

Penerapan Algoritma Convolutional Neural Network dalam Klasifikasi Telur Ayam Fertil dan Infertil Berdasarkan Hasil Candling

Fertile chicken eggs are eggs that can hatch because these eggs have a development in the form of dots of blood and blood vessels or can be called an embryo, while infertile chicken eggs are a type of egg that cannot be hatched because there is no embryo development in the hatching process. Inspection of infertile chicken eggs must be carried out especially for breeders who will carry out the selection and transfer of fertile chicken eggs and infertile chicken eggs. However, currently, the selection of fertile and infertile chicken eggs is still using a less effective way, namely only by looking at the egg shell or called candling, this process is certainly less accurate to classify which eggs are fertile and infertile eggs because not all breeders are able to see the results of the eggs properly. candling so that the possibility of prediction errors. Therefore, in this study, a classification of fertile chicken eggs and infertile chicken eggs will be carried out based on candling results using the Convolutional Neural Network method. From the results of the classification carried out, the percentage of accuracy obtained for the classification of fertile and infertile chicken eggs is 98% and an error of 5%.

OPTIMASI BIAYA PENGIRIMAN TELUR AYAM MENGGUNAKAN PENDEKATAN MODEL TRANSPORTASI NWC DAN SOFTWARE LINGO

Distribution of goods from producers to the hands of consumers becomes one aspect in running a business that must be planned and taken into account in order to meet the needs of the market. Delivery of goods results in costs incurred and is one of the obstacles that are often faced. Problems in the distribution of goods include the amount of inventory, the amount of consumer demand, the distance traveled and the costs that come out during the delivery process. This study describes taking into account optimal postage with transportation methods to generate maximum efficiency costs. The problem faced in this case using the North West Corner (NWC) method, then the results of the data obtained were tested optimized using LINGO software. Before the research was conducted, the cost of postage incurred by the company is Rp.278.000. The results of the research obtained after applying the NWC is Rp.255.000 and LINGO software method is Rp.240.000. The purpose of this research is to get optimal costs on the distribution of chicken eggs to increase cost savings at Ayam Sehat.com Shop in Cimahi. Using the NWC method in this case can result in smaller distribution costs than before, then this NWC method can be applied to the Ayam Sehat.com shop

Analisis Potensi Fermentasi Tepung Daun Binahong Anredera Cordifolia Dengan Metode Trial End Error Sebagai Pakan Tambahan Pada Ayam Petelur

Ayam petelur merupakan ternak yang mudah stress dan rentan terhadap penyakit. Guna mengatasi keadaan tersebut perlu dicari alternatif bahan herbal yang tidak menimbulkan residu pada telur ayam yaitu dengan memberikan pakan tambahan fermentasi tepung daun binahong. Binahong merupakan salah satu tanaman yang dapat meningkatkan vitalitas dan daya tahan tubuh. Kandungan fitobiotik pada tepung daun binahong (fenol 85,30 mg/kg, total flafonoid 47,40 mg/kg, saponin 66,00 mg/kg, dan alkaloid 2,60 mg/kg). Unggas yang memiliki sistem pencernaan tunggal kurang baik dalam mencerna pakan berserat kasar tinggi. Kebutuhan serat kasar pada ayam petelur maksimal 7% maka, dilakukan analisis manfaat fermentasi menggunakan EM4. Dalam penelitian terdahulu menyebutkan bahwa EM4 menghasilkan sejumlah besar enzim mencerna serat kasar seperti selulase dan mannase. Keuntungan Lactobacillus dalam EM4 dalam mencerna serat kasar adalah karena bakteri tidak menghasilkan serat kasar dalam aktivitasnya, sehingga mereka lebih efektif dalam menurunkan serat kasar. Fermentasi dapat meningkatkan nilai gizi dan juga palatabilitas. Pemberian pakan tambahan fermentasi tepung daun binahong sebagai feed adiktif memiliki potensi terhadap peningkatkan sistem imun sehingga ayam sehat, maka produksi telur akan meningkat dan stabil. Laying hens are animals that are easily stressed and susceptible to disease. In order to overcome this situation, it is necessary to find alternative herbal ingredients that do not cause residues in chicken eggs, namely by providing additional feed with fermented binahong leaf flour. Binahong is one of the plants that can increase vitality and endurance. Phytobiotic content in binahong leaf flour (phenol 85.30 mg/kg, total flavonoids 47.40 mg/kg, saponins 66.00 mg/kg, and alkaloids 2.60 mg/kg). Poultry that has a single digestive system is not good at digesting high crude fiber feed. The need for crude fiber in laying hens is a maximum of 7%, so an analysis of the benefits of fermentation using EM4 was carried out. In previous studies, it was stated that EM4 produces a large number of enzymes digesting crude fiber such as cellulase and mannase. The advantage of Lactobacillus in EM4 in digesting crude fiber is that bacteria do not produce crude fiber in their activity, so they are more effective in reducing crude fiber. Fermentation can increase nutritional value and also palatability. The addition of fermented binahong leaf flour feed as an addictive feed has the potential to increase the immune system so that chickens are healthy, so egg production will increase and be stable.

Bacterial contamination of chicken food egg with automated and manual sorting and packaging

Chicken eggs are a staple food for humans and are consumed all over the world. Chicken eggs have a leading position among food products in terms of nutritional value and taste. During storage, under the influence of air oxygen and microorganisms, eggs deteriorate, contamination of opportunistic and pathogenic microflora increases. Purpose: analysis of the results of bacteriological studies of eggs of various producers during automatic and manual sorting and packaging from the trading network in Sumy and the Sumy region in accordance with DSTU 5028:2008 “Edible hen eggs. Specifications” and Microbiological Criteria for Establishing Food Safety Indicators. Materials and methods. Bacteriological studies of shell washings and egg contents were carried out according to standard methods. Samples of edible chicken eggs with automatic and manual sorting and packaging corresponded to DSTU 5028:2008, Microbiological criteria for establishing food safety indicators and BIE No. 5061-89. Pathogenic and opportunistic pathogens of bacterial diseases were not isolated from the surface of eggs of the control group during automated sorting and packing, spore bacteria of the genus Bacillus (Bacillus subtilis) were isolated. In washes from the egg shell surface with manual sorting and packaging, Streptococcus spp was found – 12 % of the number of samples examined, E. faecalis – 34 %, P. aeruginosa – 11 %, and spore bacteria of the genus Bacillus (B. subtilis) – 43 %. The number of QMA&OAMO and CGB (coli-forms) in both groups corresponded to the established norms, but the QMA&OAMO indicator in the products of enterprises with manual collection and packaging was 34 % higher compared to eggs from enterprises with automated sorting and packaging. Automation of the process of sorting and packing eggs provides the best microbiological indicators of the safety of edible hen eggs in comparison with those when using manual labor during sorting and packing. A complete transition to the automation of production processes for the production of edible eggs in Ukraine is required.

Trend Analysis of Broiler Chicken Egg Prices in Bengkulu City

Chicken eggs are one of the most common eggs produced by breeders in Bengkulu. The price of purebred chicken eggs is very affordable compared to other types of eggs. The demand for purebred eggs will continue to grow along with the increase in population. This research aims to determine the pattern of price development of broiler chicken eggs in Bengkulu City and the trend of broiler egg prices in Bengkulu City. This research uses Trend Analysis with a simple linear regression method. An estimate made or forecast in the future with statistical analysis methods. It requires a wide variety of data (information) that is quite a lot and visible in a significant enough time to make a measuring instrument so that every component that affects the development to how much change occurs can be seen using this research. The information used was obtained from the Central Bureau of Statistics of Bengkulu City. The result obtained is a positive trend where the line of price development depicted increases continuously. The trend that continues to increase is influenced by several things that occur within a year, including Eid al-Adha, Christmas, and the new year. The linear trend line is Y = 1942,9 + 3,96 X + E where R^2 = 0,5661

Development of a Vitamin K Database for Commercially Available Food in Australia

Vitamin K content of foods is known to vary substantially by geographical location. In Australia, no Vitamin K database of food exists, thereby creating ambiguity when trying to develop national dietary intake guidelines. This investigation aimed to develop a Vitamin K database for commonly consumed foods that are commercially available in Australian supermarkets. The Vitamin K1 (phylloquinone; PK) and K2 (menaquinone; MK4, MK7) content of 60 foods known to contain Vitamin K were assessed (e.g., vegetables fruits, oils, animal products, dairy and fermented foods). A liquid chromatography with tandem mass spectrometry (LCMS/MS) method was developed and used to measure PK and MKs in different foods with an improved chromatographic separation and detection of Vitamin K's and their analogs. The LOD and LOQ for PK and MK4 was 0.1, 0.5 ng/ml and 0.5, 1.0 ng/ml, respectively. The majority foods contained detectable PK (53/60), about half contained MK4 (31/60), and few contained MK7 (3/60). PK was highest in green leafy vegetables, with moderate amounts in oils. Highest MK4 content was in chicken eggs and meat products such as ham and chicken. This database enables nutritional epidemiologist to estimate dietary Vitamin K intake, especially in Australian cohorts, for a range of health outcomes.

Sendai Virus and a Unified Model of Mononegavirus RNA Synthesis

Vesicular stomatitis virus (VSV), the founding member of the mononegavirus order (Mononegavirales), was found to be a negative strand RNA virus in the 1960s, and since then the number of such viruses has continually increased with no end in sight. Sendai virus (SeV) was noted soon afterwards due to an outbreak of newborn pneumonitis in Japan whose putative agent was passed in mice, and nowadays this mouse virus is mainly the bane of animal houses and immunologists. However, SeV was important in the study of this class of viruses because, like flu, it grows to high titers in embryonated chicken eggs, facilitating the biochemical characterization of its infection and that of its nucleocapsid, which is very close to that of measles virus (MeV). This review and opinion piece follow SeV as more is known about how various mononegaviruses express their genetic information and carry out their RNA synthesis, and proposes a unified model based on what all MNV have in common.