EFFECTS OF THE INCLUSION OF STAR GOOSEBERRY DRIED LEAF EXTRACT IN RATION ON EGG ORGANOLEPTIC VALUES OF LOCAL DUCK

Duck egg is known to have an unpleasant fishy odor which often becomes a factor reducing its acceptance in public. This odor is resulted from lipid oxidation which can be avoided by using an antioxidant. This study was aimed at assessing the effects of the inclusion of star gooseberry (Sauropus androgynus) dried leaf extract in ration on egg organoleptic quality of local duck. The study was conducted in a completely randomized design with 4 treatments and 4 replicates. Sensory test by 60 semi-trained panelists and hedonic quality and hedonic tests were conducted. Data were subjected to a Kruskal-Wallis test. Results showed that treatments gave significant effects (P <0.05) on aroma (hedonic), yolk color, and aroma (hedonic quality). It was concluded that the inclusion of star gooseberry dried leaf extract by 1,5% in ration improved the quality of egg yolk color, egg aroma, and consumers’ preference. A further study on the effects of DSGLE on meat quality and protein digestibility in ducks was recommended.

Comparative Study on the Origin and Characteristics of Chinese (Manas) and Russian (East Sayan) Green Nephrites

Green nephrites are widely pursued for their mild texture and vivid color. In recent years, many Russian green nephrites appeared in China (the world’s largest nephrite market) and competed with the Chinese Manas green nephrites, which are traditionally highly valued. In this study, we compared the appearance, mineralogy and geochemical features (with EPMA and LA-ICP-MS) of Chinese (Manas) and Russian (East Sayan) green nephrites to objectively characterize and distinguish between these two nephrites. Chinese (Manas) and Russian (East Sayan) green nephrites are mined from serpentinized ultramafic units in the northern Tian Shan and East Sayan orogen, respectively. In terms of appearance, the Manas green nephrites are slightly bluish or grayish, whilst their East Sayan counterparts are brighter (duck-egg cyan). The Manas nephrites commonly have a caramel color, crumple structure, characteristic white globules and sinuous veins, green stains and yellow–green veins, together with a local fibrous structure. The East Sayan green nephrites are more transparent, with a gentler fine texture, uniform color, many black spots and a few green spots. Some green nephrites from the Arahushun mine of East Sayan have an ice-like appearance. Microscopic petrography and EPMA analysis indicate that both the Manas and East Sayan green nephrites comprise mainly tremolite with minor actinolite. Minor minerals in the Manas samples include chromite, chlorite-group minerals, and uvarovite; whilst those in the East Sayan samples include actinolite, chromite, chlorite-group minerals, and bornite. Bornite is not found in any other sources of green nephrite, and thus is characteristic of Russian (East Sayan) green nephrites. LA-ICP-MS trace element data in their amphiboles and Single-Factor Analysis of Variance (ANOVA) results suggest that the differences in Cr, Zn, Y, Ba, and Sr contents and values of δEu, Eu/Sm, (La/Yb)N, (La/Sm)N, (Gd/Yb)N, ∑HREE, ∑LREE/∑HREE between the two nephrites are present, and can be used as their origin trace.

Laying performance of 5th generation of BLRI improved native duck

This research was aimed to improve the egg production performances and to estimate the selection response of fifth generation (G5) of deshi white (Rupali) and white breasted black (Nageswari) duck genotypes through an individual selection program. All the ducks were reared in an open sided duck house. Diet containing 17.5% CP and 2750 Kcal ME/kg and fresh water provided twice daily in the morning and evening. Individual egg production was recorded from each duck. After 40 weeks of age, female ducks were selected on the basis of selection index and selection differences, selection intensity and responses were also measured. Egg weight, egg production and feed intake were recorded and FCR, egg mass was calculated. All recorded data were analyzed by SAS and differences were determined by DMRT. The selection criteria of fifth generation (G5) of both duck genotypes were studied. As a result of selection, age at sexual maturity (day), egg weight (g) and egg production % were expected to improve by -1.63d, 0.60g, 1.01% and -0.85day, 0.39g, 0.47% for Rupali and Nageswari ducks, respectively. Egg mass was significantly (p<0.05) higher in Rupali (40.24g) than Nageswari (37.55g) duck whereas, egg weight was not significantly differ in both genotypes. Egg production in Rupali and Nageswari duck was 65.41% and 62.74%, respectively. Rupali ducks were significantly (p<0.05) consumed more feed (134.54 g) than Nagesswari ducks (126.23 g). The FCR was significantly (p<0.05) better in Rupali (3.34) than Nageswari (3.61) ducks. The egg quality results showed that egg shell thickness of Rupali duck was significantly (p<0.05) higher than Nageswari. Higher values for albumen width (p<0.05) was also found in Rupali (65.03mm) than Nageswari (59.11mm) duck egg. On the other hand shape index, albumen index, yolk index and haugh unit were not found significantly different in both genotypes but the yolk color score of Nageswari found highest score than Rupali duck egg. Proximate composition of eggs was not significantly different of both duck genotypes. Based on the results it is revealed that Rupali duck was better in terms of egg weight, egg mass and egg production, but starting lay egg is earlier in Nageswari than Rupali duck. Bang. J. Livs. Res. Vol. 27 (1&2), 2020: P. 15-23

Quality changes and shelf life of salted duck egg white meringue stored in alternative packages at two temperatures

Salted duck egg white meringues stored in alternative packages (paper control, metalized low-density polyethylene (M-LDPE), and polyethylene terephthalate (PET)) and at two alternative storage temperatures (30°C and 40°C) were tested for changes in quality over a period of 120 days. Every 15 days, the meringues were tested for physicochemical and microbial qualities. Package type, storage temperature, and storage time all influenced the overall meringue quality. This study revealed that meringues kept at 40°C experienced more loss of quality than those kept at 30°C. During storage, meringue’s lightness and yellowness diminished while redness increased, and the sample volume shrunk. The control samples were significantly more affected than the other cases. The sample’s weight, moisture, aw, and pH were highest in the control samples when stored at 40°C. Textural profiles such as hardness, chewiness, cohesiveness, fracturability, gumminess, and springiness decreased in all cases with stor-age time, whereas adhesiveness and resilience increased. The M-LDPE and PET packages maintained the sample texture. The radical scavenging abilities of the samples did not significantly differ by the alternatives tested, but a gradual increase was noted during prolonged storage. The control samples had significant levels of pathogenic bacteria (Escherichia coli and Salmonella) and spoilage microorganisms (yeast and mold), reducing the shelf life to 90 days. In contrast, M-LDPE and PET packages maintained the sample qualities throughout the testing period of 120 days. It was found that M-LDPE and PET packages prolonged the shelf life of meringues when stored at 30°C, more so than at 40°C.