Physico-chemical and sensory characteristics of frankfurters prepared with three types of palm fats (PF60: 40, PF70: 30 and PF80: 20) and palm olein (POo) at 20 and 25% of fat levels were studied. Incorporation of different fats at 20 and 25% did not affect the cooking yields of the frankfurters. Frankfurters incorporated with 25% POo showed the highest value of water-holding capacity (WHC) among eight formulations. The frankfurters containing POo showed the least cooking loss compared to those with palm fats. The incorporation of different type and level of fats resulted in significant changes in the colour (lightness, redness, yellowness) of frankfurters. Texture profiles of both raw and cooked frankfurters were found to be altered by the blending of different type and level of fats. In raw frankfurters, hardness for frankfurters mixed with palm fats were significantly higher than the one with POo but greater values for cohesiveness was observed in raw frankfurters blended with POo. Lowest chewiness was demonstrated by frankfurters mixed with 20% POo. Grilling increased the hardness values of all frankfurters. Contrary to the raw counterparts, cooked frankfurter with POo was the hardest among all formulations. Cohesiveness and chewiness was also found to be significantly higher for cooked frankfurters mixed with POo. Raw frankfurters with fat content of 25% showed greater value in hardness than those of 20%. However, there were no significant differences (P > 0.05) observed for all the texture profile attributes in cooked frankfurters due to fat levels. In sensory evaluation, frankfurters prepared with POo were found to be most acceptable by consumer panels as they scored the highest for hardness rating, chicken flavour, oiliness and overall acceptance attributes.
1. Hubbard x Hubbard (HH) and Shaver x Shaver (SS) chicks given a dietary supplement of either 50 mg/kg oxytetracycline (OTC) or 1 g/kg Lactobacillus culture (LC) were exposed to 36 +/- 1 degrees C for 3 h daily from day (d) 21 to 42. 2. Prior to heat treatment, body weight (d 21) and weight gain (d 1 to d 21) of OTC and LC birds were greater than those fed the control diet. Chicks given LC had the best food efficiency followed by OTC and control birds during d 1 to d 21. Body weight (d 1 and d 21) and weight gain (d 1 to d 21) were greater for HH tlhan SS chicks. 3. After 3 weeks of heat exposure, birds receiving the LC diet had greater body weight and weight gain, higher food intake and lower food efficiency than OTC and control chicks. 4. Antibody production against Newcastle discase vaccine on d 21 was not affected by strain or diet. On d 42, while diet had negligible effect on this variable among the SS broilers, HH birds fed LC had higher antibody production than those on the control diet. 5. Neither strain nor diet had a significant effect on mortality.
Salmonella remains to be a major foodborne pathogen for animals and humans and is the
leading cause of foodborne infections and outbreaks in various countries. Salmonella Enteritidis
is one of the most frequently isolated serotypes in poultry and poultry products from human
food poisoning cases. It can cause mild to acute gastroenterititis as well as other common
food poisoning symptoms when infection takes place in human. Nucleic acid amplification
technologies such as Polymerase Chain Reaction (PCR) is a tool that is rapid and sensitive
for detection of bacterial pathogen. We report the successful detection of S. Enteritidis by
PCR in raw chicken meat artificially-contaminated with serial concentration of S. Enteritidis
using crude DNA extracts as DNA template. PCR primers, ENT-F and ENT-R targeted on sdfI
gene were used to amplify DNA region unique to S. Enteritidis with crude DNA extract of the
samples, yielded product with the size of 303 bp. These primers were specific to S. Enteritidis
when tested by in-silico simulation against genome database of targeted bacterial species and
confirmed in PCR as amplification bands were observed with S. Typhimurium, S. Polarum and
S. Gallinarum. The established PCR can detect as few as 9.4 X 101
CFU/ml of inoculated S.
Enteritidis concentration and proved that pre-enrichment effect have significant effect on PCR
detection by increasing 1000-fold of the sensitivity limit compared to the non pre-enriched
samples. The PCR technique indicated that it can be successfully coupled with pre-enrichment
step to offer advantage in routine screening and surveillance of bacterial contamination in food
samples.
This study investigates effects from different drying methods (vacuum oven dried vs. freeze dried) on the rheological, functional and structural properties of chicken skin gelatin compared to bovine gelatin. Vacuum oven dried chicken skin samples showed a higher gelatin yield (12.86%) than freeze-dried samples (9.25%). The latter showed a higher melting temperature (32.64oC) and superior foaming capacity (176%) as well as foaming stability (166.67%). Vacuum oven dried samples demonstrated greater fat binding capacity (5.5 ml/g) and emulsion stability (55.79%). There were no significant differences (p >0.05) in emulsion and water holding capacity for three gelatins. Bovine gelatin did hold the lowest of all functional properties studied. A Fourier Transform Infrared (FTIR) spectrum analysis of chicken skin gelatin under both drying methods presented structures similar to those of bovine gelatin. Collectively, this findings indicated no significant differences (p >0.05) in rheological, functional and structural properties for chicken skin gelatins prepared by either drying method. Hence, to save costs and maintain gelatin quality, vacuum oven drying offers potential as an alternative means of production.
Listeria monocytogenes (L. monocytogenes) is an important foodborne pathogen which can cause foodborne listeriosis with high mortality rates especially in susceptible population groups such as pregnant women, elderly and immunocompromised individuals. The biosafety level of L. monocytogenes in chicken offal has becomes a great concern as chicken offal is a cheap source of protein and it is often served as side dishes in South East Asian countries. In Malaysia, the consumption of chicken offal has almost doubled from 5 g per capita per day in the early 1980s to 9 g per capita per day in 2009. In this study, risk assessment was conducted to estimate the risk of acquiring listeriosis from consumption of chicken offal in Malaysia. A microbial survey on the prevalence and concentration of L. monocytogenes in chicken offal were carried out in Selangor, Malaysia over a one-year period (November 2010 to October 2011). It was assumed that there were no seasonal changes in the prevalence and consumption pattern all year round. Assuming that 5.6 million people in Selangor, Malaysia consume a single serving (125 g) of chicken offal per week, it is estimated that in a year there could be 0.61 cases and 1.98 × 10-4 cases of listeriosis per 100,000 population of pregnant woman and immunocompromised individual, respectively. However, the potential for getting listeriosis among the healthy population was very low, only 1.39 × 10-8 cases per 100,000 population. This study demonstrated risk assessment model not only used as a tool to estimate the risk of acquiring illness but it can influence public health surveillance and providing data in setting appropriate level of protection.
Postbiotics (metabolic products by lactic acid bacteria) and prebiotics have been established as substitute to antibiotics in order to enhance immunity and growth performance in broiler chickens. Nonetheless, insufficient information is available on the effects of postbiotics and prebiotics combination on growth performance, faecal microbiota, pH and volatile fatty acids (VFA), as well as liver insulin like growth factor 1 (IGF1) and growth hormone receptor (GHR) mRNA expressions in broiler chickens. The aim of this experiment was to evaluate the effects of different types of postbiotics with different levels of prebiotic (inulin) on broiler for those parameters.
Gangliosides (GA) are found in animal tissues and fluids, such as blood and milk. These sialo-glycosphingolipids have bioactivities in neural development, the gastrointestinal tract, and the immune system. In this study, a high-performance liquid chromatography-mass spectrometry (HPLC-MS) method was validated to characterize and quantitate the GA in beef, chicken, pork, and fish species (turbot, snapper, king salmon, and island mackerel). For the first time, we report the concentration of GM3, the dominant GA in these foods, as ranging from 0.35 to 1.1 mg/100 g and 0.70 to 5.86 mg/100 g of meat and fish, respectively. The minor GAs measured were GD3, GD1a, GD1b, and GT1b. Molecular species distribution revealed that the GA contained long- to very-long-chain acyl fatty acids attached to the ceramide moiety. Fish GA contained only N-acetylneuraminic acid (NeuAc) sialic acid, while beef, chicken, and pork contained GD1a/b species that incorporated both NeuAc and N-glycolylneuraminic acid (NeuGc) and hydroxylated fatty acids.
This study was conducted to investigate the effect of dietary glutamine (Gln) + glutamic acid (Glu) supplementation on growth performance and physiological stress response in broiler chickens subjected to 24 h delay in placement. Equal number of day-old broiler chicks were assigned to either immediate placement or with 24 h delay in placement with no access to feed and water. Chicks from each placement group were fed either standard starter diet (control) or standard starter diet +1% AminoGut (AG; mixture of 10% Gln and 10% Glu) from 1 to 21 d. Blood and duodenal samples were collected at 21 d for analysis of serum levels of ceruloplasmin (CER), ovotransferin (OVT) and α-1 acid glycoprotein (AGP), duodenal heat shock protein (HSP) 70 expression, and villi length and crypt depth. Results showed that delayed placement for 24 h was detrimental to weight gain during the starter phase (1 to 21 d) but not thereafter. AG supplementation was not able to eliminate that reduction in weight gain and feed intake during the starter stage. However, the observed enhancement in villi length and crypt depth at d 21 resulted in improvement of FCR and weight gain during the finisher stage (22 to 42 d) and consequently the overall period (1 to 42 d). Broiler chickens supplemented with AG also showed lower mortality rate, and higher AGP, OVT, CER, and HSP 70 expression compared to their control counterparts. Based on AGP, OVT, CER, and HSP 70 expression, there is no indication that delayed placement was physiologically stressful to the broiler chickens at 21 d of age.
Biochar, because of its unique physiochemical properties and sorption capacity, may be an ideal amendment in reducing gaseous emissions during composting process but there has been little information on the potential effects of different types of biochar on undesired gaseous emissions. The objective of this study was to examine the ability and mechanism of different types of biochar, as co-substrate, in mitigating gaseous emission from composting of layer hen manure. The study was conducted in small-scale laboratory composters with the addition of 10% of one of the following biochars: cornstalk biochar, bamboo biochar, woody biochar, layer manure biochar and coir biochar. The results showed that the cumulative NH3 production was significantly reduced by 24.8±2.9, 9.2±1.3, 20.1±2.6, 14.2±1.6, 11.8±1.7% (corrected for initial total N) in the cornstalk biochar, bamboo biochar, woody biochar, layer manure biochar and coir biochar treatments, respectively, compared to the control. Total CH4 emissions was significantly reduced by 26.1±2.3, 15.5±2.1, 22.4±3.1, 17.1±2.1% (corrected for the initial total carbon) for cornstalk biochar, bamboo biochar, woody biochar and coir biochar treatments than the control. Moreover, addition of cornstalk biochar increased the temperature and NO3(-)-N concentration and decreased the pH, NH4(+)-N and organic matter content throughout the composting process. The results suggested that total volatilization of NH3 and CH4 in cornstalk biochar treatment was lower than the other treatments; which could be due to (i) decrease of pH and higher nitrification, (ii) high sorption capacity for gases and their precursors, such as ammonium nitrogen from composting mixtures, because of the higher surface area, pore volumes, total acidic functional groups and CEC of cornstalk biochar.
In vitro Lead (Pb(2+)) binding capacity of two probiotic bacteria strains, namely Bifidobacterium longumBB79 and Lactobacillus pentosusITA23, was assessed following incubation with the intestinal contents (IC) of laying hens. Results of this study demonstrated that IC treatment significantly enhanced (P<0.01) Pb(2+) binding capacity of both bacterial strains. Fourier transform infrared analysis indicated that several functional groups (O-H or N-H, C-H, C˭O, C-O, and C-O-C) on the bacteria cell wall involved in metal ion binding were altered after IC incubation, and new groups appeared between the 3700cm(-1) and 4000cm(-1)bands. Transmission electron microscopy demonstrated that after incubation with IC, unidentified IC components created new binding sites on the bacterial cell surface. These particles also changed the mechanism of Pb(2+) binding of the two strains from intracellular accumulation to extracellular adsorption.
The present study assessed the effect of feeding palm oil (PO), sunflower oil (SO) and their combination on performance, fat deposition, fatty acid composition and lipogenic gene expression of broilers reared for 42 days. A total of 144 1-day-old broilers (Cobb500) were randomly allotted into four treatment diets with each having six replicates of six chicks in each replicate following a completely randomized design. Live weight gain and feed efficiency was significantly (P
Malaysia, experienced two epidemic waves of HPAI; its fi rst outbreak of HP H5N1 in August 2004 that occurred in the state of Kelantan and the second and subsequent outbreaks in February–March 2006 in three states on the west coast of Malaysia namely Wilayah Persekutuan
Kuala Lumpur, Perak and Penang. Five outbreaks occurred in village chickens and one in a multi-species enclosure of birds in a bird park resort facility. Molecular epidemiological studies by genomic sequencing and phylogenetic analyses of the viruses isolated showed that the
virus isolated from WP Kuala Lumpur is of the V-genotype and it originated from Hunan China, two viruses were found to be similar to the Fujian/Hunan strains and other viruses were similar to the Vietnam/ Thailand strains.
Marination directly affects the texture and flavor of meat and is important for product yield. This research investigated the effects of various marinating solutions on the physicochemical, microstructural and sensory properties of golek chicken, a popular dish in Malaysia, Indonesia and southern Thailand. Non-marinated meat (Tr1-control) was compared with five marinating treatments: distilled water (Tr2); sodium chloride (Tr3); a mixture of sodium chloride and sodium tripolyphosphate (STPP) (Tr4); a mixture of sodium chloride, STPP and citric acid (Tr5); and a mixture of sodium chloride, STPP and sodium bicarbonate (Tr6). Marinating meat in Tr3–Tr6 resulted in higher water-holding capacity and cooking yield, as well as lower shear force value and cooking loss, when compared to Tr1 and Tr2 (p
The addition of ribose to minced chicken or minced pork followed by heating at 95oC yielded minced
meat with different pH, colour (CIE L*, b*) and absorbance values that can be used as indicators for species differentiation. The higher intensity of the Maillard reaction parameters in minced chicken was due to the higher protein and lysine contents, and the presence of more water-soluble proteins within the minced chicken during heating. Cluster analysis using Maillard reaction parameters showed that the two types of minced meat could be classified into two different groups. A confidence interval (95% confidence) analysis revealed that the absorbance, CIE L* values, and CIE b* values could be used as indicators for differentiation between the two types of minced meat, as the intervals between these Maillard reaction parameters for the two minced meats were far apart.
Sulfonamides (SAs), synthetic antibiotics, are commonly used by veterinarians in chicken for therapeutic, prophylactic or as growth promoter and halt the growth of bacteria in animal production. Four common SAs, Sulfadiazine (SDZ), Sulfamethazine (SMZ), Sulfamethoxazole (SMX) and Sulfaquinoxaline (SQX), were determined in chicken breast and liver samples using reverse phase HPLC using UV detector at 266nm. The concentration of SAs detected in samples from 11 states in Peninsular Malaysia ranged from 0.006-0.062 µg/g in breast meat samples and 0.08-0.193 µg/g in liver samples. Except for sample from Johor, concentration of SAs in all the samples were lower than MRLs established by Malaysia (0.1 µg/g). Exposure of sulfonamides in Malaysian consumers ranged from 0.002-0.088 µg/kg body wt. /day. The highest value of sulfonamides exposure was found in Johor with an estimated daily intake (EDA) of Sulfamethoxazole (SMX) in Johor.
Nutritive qualities of patties prepared from chicken, beef and oyster mushroom were determined. Three groups of rats were fed with patty diets prepared with either a combination of 75% chicken + 25% oyster mushroom (CMP) or 75% beef + 25% oyster mushroom (BMP) or 100% chicken patty + 0% oyster mushroom (CP). There was no significant difference (P < 0.05) in total tryglyceride (0.3-0.5 mmol/L), total cholesterol (1.7-1.9 mmol/L) LDL-cholesterol (0.3-0.4 mmol/L) and HDL-cholesterol (1.2-1.4 mmol/L) for all groups except for protein free. Protein effeciency ratio (PER) values of CMP and BMP groups were significantly lower than casein group but significantly higher than chicken patty (CP) group. Both CMP and BMP fed groups recorded PER values at 1.73 and 1.69 while CP had PER value at 1.52. The AD of rats fed with CMP, BMP and CP diets were closely ranged from 98.3-98.9% but not significant as compared to casein diet group (98.5%). The close AD values between CMP, BMP and CP indicated that the mixture of patty protein from either chicken or beef with protein of oyster mushroom did not affect digestibility aspect. In summary, addition of oyster mushroom into either chicken or beef patties did not changed AD but improved PER value, thus proving that oyster mushroom could be used as an alternative ingredient to replace meat partially in the making of patties.
Reports of bird flu outbreaks occur around the globe, posing a severe threat to the poultry
industry and consumer health. Despite the number of bird flu scares, few studies have
considered the impact on consumers’ chicken consumption intentions in a non-western context,
such as in Malaysia. The aim of this study is to determine the factors that influence consumers’
intentions to take precautions by avoiding the consumption of broiler chicken meat and
products in Malaysia when a bird flu outbreak occurs. A total of 276 online questionnaires were
disseminated using convenience sampling with 109 respondents completing the questionnaires, generating a response rate of 40.8 percent. The study results show that attitudes, subjective norms, perceived behavioral control, perceived credibility of information, and perceived risk have a significant relationship with consumer intentions to take precautions by avoiding the consumption of broiler chicken meat and products. One factor is the exception: attention towards bird flu news. These findings shed some light on understanding the extent of consumer response (i.e. consumption behavior) to future health crises (e.g. bird flu). Moreover, for policy makers, these findings may serve as a guide and a reference to food safety issues in the poultry industry, especially future bird flu scares.
The study examined the protein profile of Pectoralis major muscle in broiler chickens subjected to different freezing and thawing methods. Pectoralis major muscle was excised from the carcasses of twenty broiler chickens and split into left and right halves. The left half was subjected to slow freezing (-20oC) while the right half was rapidly frozen (-80oC). The samples were stored at their respective temperature for 2 weeks and assigned to either of tap water (27oC, 30 min), room temperature (26oC, 60 min), microwave (750W, 10 min) or chiller (4oC, 6 h) thawing. Changes in myofibrillar proteins following the thawing methods were monitored through sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The electrophoretic profile indicated differences (p < 0.05) in intensities of the components of myofibrillar proteins among the thawing methods in both slow and rapidly frozen samples. Chiller thawing had significantly higher (p < 0.05) protein concentration than other methods in rapidly frozen samples. However, in slow freezing, there were no significant differences in protein concentration among the thawing methods. In rapidly frozen samples, the protein optical densities at molecular weight of 21, 27, 55 and 151kDa in tap water, chiller and room temperature thawing did not differ (p < 0.05). Similarly, in slowly frozen samples, protein optical densities at molecular weight of 21, 27, 85 and 151 kDa were not significantly different among chill, tap water and room temperature thawing. Microwave thawing consistently caused higher protein degradation resulting in significantly lower (p < 0.05) protein quality and quantity in both freezing methods.
In Malaysia, halal certification status for some surimi-based product is still suspicious due to the incorporation of non-halal plasma protein additives as part of the food ingredient. This study was conducted to determine the presence of plasma protein additives that have been incorporated into surimi-based product using Polymerase Chain Reaction (PCR)-Southern Hybridization method which able to differentiate 7 type (beef, chicken, duck, goat, buffalo, lamb and pork) of species on a single chip. A random of 17 (n = 17*3) different brands of surimi-based product was purchased from Selangor local market in January 2013. Of 17 brands, 3 (n = 3*3) brands were positive for chicken DNA and 1 (n = 1*3) brand was positive for goat DNA, while remainder 13 brands (n = 13*3) has no DNA species detected. In presence study, it is evidence that PCR-Southern Hybridization analysis offered a reliable result due to its highly specific and sensitive properties in detecting plasma protein incorporation in surimi-based product.