The aim of this study is to compare the occurrence of thermophilic Campylobacter spp. in chicken retail at wet markets and hypermarkets. Campylobacter contaminations in chicken samples from wet market (70.7%) were comparatively lower than chicken samples sold in hypermarket (91.4%). Of the 77 Campylobacter isolates, 59 (76.6%) were identified as Campylobacter jejuni and 18 (23.4%) isolates were identified as C. coli. All Campylobacterisolates are multi-resistant to the antimicrobial agents. Most of the isolates were resistant to tetracycline (92.2%) and erythromycin (98.7%). This study concluded that chicken samples from both wet market and hypermarket were contaminated with Campylobacter, most of which are antimicrobial-resistant strains.
This study was to investigate the effects of wheat flour substitution with legume flour (mung bean and chick pea) in cookies in terms of the physicochemical and organoleptic properties. Three formulations of cookies were prepared from (a) Control (100% wheat flour), (b) Mung bean (50% wheat flour + 35% mung bean flour + 15% corn flour) and (c) Chickpea (50% wheat flour + 35% chickpea flour + 15% corn flour). The physicochemical and organoleptic attributes of the three types of cookie were evaluated. Results showed significant different (p
Chicken fat is a potential bioresource that can be developed into a commercial product. In this study, chicken fat, which is rich in unsaturated fatty acids, including oleic acid (C18:1) and linoleic acid (C18:2), was enzymatically interesterified with corn oil to produce a soft spread. Two interesterified products, sample 16 (4% enzyme, 4:1 mole ratio of chicken fat to corn oil, 50°C and 42 h of the interesterification process) and sample 17 (4% enzyme, 2:1 mole ratio of chicken fat to corn oil, 30°C and 42 h of the interesterification process), were selected based on the highest SFC at 30oC which were close to SFC values of commercial product. A morphological study showed that the final products had smaller and less dense fat particles, which explained the lower melting temperatures and solid fat content (3.2 and 3.5% for samples 16 and 17, respectively, at 20°C) compared to the commercial products (9.7, 6.8 and 7.7% for products A, B and C, respectively, at 20°C). However, both sample 16 and 17 had similar thermal properties to a vegetable-oil-based commercial product, with melting enthalpies (ΔH) of 58.45 J/g and 71.40 J/g, and were fully melted at 31.40°C and 35.41°C, respectively.
This study was focused on the effect of incorporation of oyster mushroom, Pleurotus sajor- caju (PSC) powder to partially replace chicken meat in frankfurters on nutritional composition, β-glucan content and textural properties. The frankfurters were formulated with either 0 (control), 2, 4 or 6% of PSC powder. The results show control chicken frankfurter had the highest fat content (11.60%) while 6% PSC frankfurter had the lowest value (10.74%). In other nutrient, ash, moisture and carbohydrate content in all samples ranged from 1.55 to 1.92%, 59.36 to 61.98% and 8.84 to 13.09%, respectively. Apparently, total dietary fiber of chicken frankfurter was increased in line with the levels of PSC powder (0.08 - 6.20%). All samples recorded β-glucan in the range from 0.16 to 1.43%, except for control sample. The texture profile showed that both adhesiveness and cohesiveness attributes were not significantly different among all mushroom-based frankfurters. However, frankfurter added with 6% mushroom was more cohesive and springier than the control formulation. In summary, partial replacement of chicken meat with PSC powder resulted in enhancement of dietary fibres up to 6.20% and β-glucan up to 14.30% significantly, lowering fat content but unchanged adhesiveness and cohesiveness attributes. Therefore, PSC powder can be considered to be used as an alternative functional ingredient to improve nutritional values of processed food products.
The influence of superheated steam cooking on fat and fatty acid composition of chicken sausage were investigated at various temperatures (150, 200, and 250°C) with different time domains (2-6 min). It has been found that the fat content of raw sample was higher than that of all cooked samples. The total fat content of cooked sample, showed a linear decreasing with time at all investigated temperatures. Superheated steam produce changes in saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA) in which their values were found to decrease in cooked samples. When different cooking conditions (temperature, time) were applied, the fatty acids were decreased as the time and temperature increased. The PUFA and MUFA were less prone to decrease at 150°C, while at this temperature there was a remarkable loss in SFA content. This cooking method considerably reduced the level of fat and SFA which have a positive effect on health. In addition it could imply a great choice for consumers to choose the healthier technique for cooking food.
The optical and textural properties of chicken patty formulated with different level of grey oyster mushroom (Pleurotus sajor-caju) at 0, 25 or 50% to replace chicken meat were investigated. The addition of up to 50% oyster mushroom to chicken patty formulations did not change colour a*(redness),compared with the control patty. Chicken patties containing oyster mushroom had lower L* value ranging from 51.02 – 52.65 compared to that of the control patty (57.86). All oyster mushroom-based patties had lower colour b*(yellowness) value compared to chicken patty without mushroom. The hardness of chicken patty decreased proportionally with the level of oyster mushroom. On the other hand, oyster mushroom-based patties were springier than the control patty. Chicken which was replaced with 25% of fresh mushroom, recorded the highest moisture retention (77.19%) and cooking yield (80.71%), respectively. However, replacement of 25% of oyster mushroom with chicken breast in chicken patty formulation was not change the moisture retention, fat retention and cooking yield compared to control patty. Chicken patty added with 50% ground oyster mushroom the highest concentration of total dietary fibre (TDF) at 4.90 g/100 g compared to chicken patty containing 25% of mushroom (3.40 g/100 g) and control (1.90 g/100 g). In summary, the addition of oyster mushroom in chicken patties has decreased the lightness, yellowness, hardness and chewiness while no changes were noted in the redness of the patties.
Feather waste is a potential renewable source to recover valuable products because it is being a rich source of keratin proteins and amino acids. It can be used to make feather meal, fertilizer and yarn sizing agent. Various treatments have been used to recover the protein from chicken feathers as the keratinous feathers cannot be easily degraded due to its tough structure. This paper reviews the existing treatment methods used to hydrolyze chicken feathers. The treatment methods for feather hydrolysis such as physical, chemical, biological and combined treatments as well as their advantages and challenges are highlighted. The effects of these treatments on feather hydrolysis are complex and vary in regards to the performance of feather hydrolysis and product yielded. Hence, it is important to choose an appropriate treatment method since the type of treatment applied affects the product yielded qualitatively and quantitatively. In addition, the economic assessment and environmental impact of the choice of treatment should be considered also.
This research was done to evaluate the effect of a commercial exogenous emulsifier
(polyethylene glycol ricinoleate (PEGR)) with high hydrophilic-to-lipophilic balance (HLB)
supplementation to broiler chicken diets on growth performance, digestibility of fat and
apparent metabolisable energy (AME) content in week 1, 3 and 5. A total of 360 one-day-old
male Cobb broiler chicks were assigned in groups of 30 to 12 battery cages. The chicks were
randomly assigned to two dietary treatments, with 6 replicate cages per treatment. The diets
were either standard broiler starter and finisher, with rice bran oil (RBO) as supplemented fat
source or similar diets + 0.05% emulsifier (RBOV). Feed intakes of RBOV groups significantly
increased compared to those of RBO groups from week 2 till 4 while body weights of RBOV
diets significantly increased in week 4 and 5. Both RBOV and RBO groups had similar FCR
except for week 5. Addition of this strongly hydrophilic emulsifier showed no significant
difference in fat digestibility of both RC and RV groups but higher AME was noted for the
treatment than for the control groups at week 5. Therefore, supplementing the exogenous
emulsifier into a broiler diet enriched with rice bran oil improved body weight and AME
content at week 5 with minimal effect on fat digestibility.
The increase use of synthetic packaging films in food products has led to serious environmental problems due to their total non-biodegradability property. Nutrient composition and sensory acceptability of chicken patties formulated with various levels of Pleurotus sajor-caju popularly known as grey oyster mushroom (oM) and wrapped with degradable plastic were studied. The chicken patties were formulated with either 0, 25 or 50% of fresh oM. The results showed that chicken patty formulated with 25% PSC has protein content of 17.46% lower than the control patty which had 18.13% but it was not significant (p>0.05). After storage, cooked chicken patty formulated with 25% oM had protein content of 21.53% lower than the control patty (23 .90%) but it was not significant (p>0 .05). However, incorporation of oM in chicken patties resulted in decreasing of fat content significantly (p0 .05) from 15.58 (control) to 13.33% after storage. On the other nutrient, the concentration of f3-glucan were detected at values ranged between 0.70 and 0.76 (g1100 g) after 6 month. Other results showed that patty formulated with 25% oM received the highest scores for all attributes except for aroma. Meanwhile, patty prepared with 50% oM received the highest score of aroma attribute after 6 month of storage. However, the score values for all attributes of all oM-based patties were not statistically different with control patty (p> 0.05). In conclusion, the addition of oM at 25% can be recommended for the purpose of lowering fat content while keeping protein and f3-glucan unchanged without jeopardizing sensorial properties. This investigation therefore, suggested that biodegradable plastic can be used in packing any type of processed meat-based products.
The objective of this study was to investigate the effect of autochthonous Lactobacillus plantarum feeding on growth performance, carcass traits, serum composition and faecal microflora of broiler chickens. The results showed a significant positive effect (p< 0.05) of probiotic on body weight and feed conversion ratio. Coliform counts in the fecal matter of broiler chickens receiving probiotic were lower than the analogous population in control birds (p<0.05). In contrary, lactic acid bacteria (LAB) number increased (p<0.05) in fecal matter of experimental group. At the end of the study, the degree of serum cholesterol reduction resulted in a 20.31% compared to the control group (p<0.05). The experimental group had significantly lower serum triglycerides (p<0.05). It was concluded that autochthonous probiotic improved growth and feed efficiency in broilers chickens and considering the improvements in carcass traits. This probiotic possess the property of reducing cholesterol and triglycerides in the blood and possess a positive effect on the gut microflora.
The present research has been designed to understand the histomorphological development of lymphatic tissues of Cobb 500 strains of postnatal broiler chickens, aged between day old and D14 of Kelantan, Malaysia by gross and histological study. In the present study, it was found that the gross weight, length and width of the thymus, bursa of Fabricius and spleen were increased with the advancement of ages of the broiler chickens and was found higher from D14 to D28. Fine septa of connective tissue divide the thymus into lobes and lobules. The cortex of lobule is densely populated with lymphocytes. The bursal follicles were composed of a peripheral cortex which was rich in bursal cells and centrally depopulated medulla. The mucosal folds of the bursa were lined by pseudostratified columnar epithelium. The spleen has two compartments, the red and white pulp. The red pulp consisted principally of red blood cells, while the majority of the populations of white pulp were the lymphocytes. The histological mean length and width of the thymic lobules, bursal follicles and white pulp of the spleen were grown faster with the advancement of ages at D14 and D28. In conclusion, the increment of gross and histological parameters of lymphoid organs of broilers in the present study was due to aging of broilers.
A total of eight strains of Lactobacillus and two strains of Salmonella were isolated from free-range Malaysian chickens intestine. Evaluation based on in vitro studies included aggregation, co-aggregation, growth with bile salts, tolerance to acidic pH, and inhibitory activity were carried out. The isolated Lactobacillus were Lactobacillus fermentum IA, Lactobacillus fermentum IB, Lactobacillus fermentum IC, Lactobacillus fermentum ID, Lactobacillus salivarius subsp. salicinus IE, Lactobacillus salivarius subsp. salicinus IF, Lactobacillus salivarius subsp. salivarius IG, and Lactobacillus spp. IH. The corresponding isolated Salmonella were Salmonella spp. 3B21 and Salmonella spp. 1A12. The ability of aggregation and also tolerance to pH 2.5 are found in Lactobacillus fermentum ID, Lactobacillus salivarius subsp. salicinus IF, Lactobacillus salivarius subsp. salivarius IG, and Lactobacillus spp. IH. The isolate most resistance to 1% bile salts is Lactobacillus fermentum ID but observed to be weak in inhibitory activity against Salmonella spp. The best co-aggregation and strongest inhibitory activity against Salmonella spp. was observed in Lactobacillus salivarius subsp. salivarius IG. Despite being not so resistant in the presence of bile salts 0.5 and 1% (w/v), the lag time in the presence of bile salts 0.3% (w/v) of Lactobacillus salivarius subsp. salivarius IG and also for Lactobacillus spp. IH are the shortest. Based on good aggregation properties, the best co-aggregation, tolerance to acidic pH 2.5 and bile salts 0.3% (w/v) and strongest inhibitory activity against Salmonella spp., Lactobacillus salivarius subsp. salivarius IG comes out as the best candidate as probiotic for chicken.
Malaysia is a surplus poultry producing country with well-established commercial slaughtering and processing plants. Immense quantity of heads, feet, viscera, blood and feathers are usually discarded and not optimally utilized. Chicken heads are rich in protein, and could be a potential source of gelatin. The aim of the present work was therefore to find a simpler, faster, cheaper and greener gelatin extraction technology as compared to current available methods of gelatin extraction from poultry heads. A comparison of three different gelatin extraction methods with alkaline-acid pretreatment (E1), single acid pretreatment (E2) and single alkaline pretreatment (E3) were studied to extract gelatin from chicken heads. E1 and E2 produced gelatins of Type A, while E3 produced gelatin of Type B. High bloom gelatin (>300 g) with
In this study, the toxicology of two commercial larvicides--cyromazine (Neporex 50SP) and ChCy (combination of chlorpyrifos and cypermethrin, Naga 505)--and five commercial adulticides--thiamethoxam (Agita 10WG), cyfluthrin (Responsar WP), lambda-cyhalothrin (Icon 2.8EC), fipronil (Regent 50SC), and imidacloprid (Toxilat 10WP)--was examined against the WHO/VCRU (World Health Organization/ Vector Control Research Unit) susceptible strain and the AYTW (Ayer Tawar) field strain of house fly, Musca domestica L. These pesticides were administered topically, in the diet, or as a dry residue treatment on plywood. Probit analysis using at least five concentrations and the concentration that was lethal to 50% (LC(50)) of the organisms was applied to compare the toxicology and resistance levels of the AYTW population to different insecticides. In the larvicide laboratory study, ChCy was more effective than cyromazine, with a significantly lower LC(50) value when administered topically or in the diet, although the AYTW population was susceptible to both larvicides with a resistance ratio (RR) <10. For the adulticide laboratory study, cyfluthrin and fipronil exhibited the lowest LC50 values of the adulticides, indicating that they are both effective at controlling adult flies, although lambda-cyhalothrin showed moderate resistance (RR = 11.60 by topical application; 12.41 by plywood treatment). Further investigation of ChCy, cyromazine, cyfluthrin, and fipronil under field conditions confirmed that ChCy and cyromazine strikingly reduced larval density, and surprisingly, ChCy also exhibited adulticidal activity, which significantly reduced adult fly numbers compared with the control group. Cyfluthrin and fipronil were also confirmed to be effective, with a significant reduction in adult fly numbers compared with the control group.
The main objective of the current work is to investigate the effect of nickel-waste chicken eggshell modified Hydrogen exchanged Zeolite Socony Mobil-5 (Ni-WCE/HZSM-5) on pyrolysis of high-density polyethylene (HDPE). Ni-WCE/HZSM-5 was synthesized via the impregnation incipient wetness (IWI) method with Ni and WCE mass loading of 4 and 12 wt% respectively. HZSM-5, CaO, WCE, WCE/HZSM-5, and Ni/HZSM-5 were prepared for comparison purposes with Ni-WCE/HZSM-5. All the synthesized catalysts were characterized for phase analysis, metal loading, surface morphology, and textural properties. The impregnation of nickel and WCE had significantly affected the original framework of HZSM-5, where the crystallinity percentage and average crystal size of HZSM-5 dropped to 44.97% and increased to 47.90 nm respectively. The surface morphology of HZSM-5 has drastically changed from a cubic-like shape into a spider web-like surface after the impregnation of WCE. The BET surface area of HZSM-5 has been lowered due to the impregnation of nickel and WCE, but the total pore volume has increased greatly from 0.2291 cm3/g to 0.2621 cm3/g. The catalyst performance was investigated in the pyrolysis of HDPE via a fixed bed reactor and the pyrolysis oil was further analysed to evaluate the distribution of C6 to C9> hydrocarbons. Among the tested catalytic samples, the highest pyrolysis oil yield was achieved by WCE (80%) followed by CaO (78%), WCE/HZSM-5 (63%), HZSM-5 (61%), Ni/HZSM-5 (44%) and Ni-WCE/HZSM-5 (50%). For hydrocarbon distribution in pyrolysis oil, the Ni/HZSM-5 produced the highest of total C6 and C7 hydrocarbons at 12% and 27% respectively followed by WCE/HZSM-5 (4% and 20%), non-catalytic (5% and 13%), Ni-WCE/HZSM-5 (0% and 15%), WCE (0% and 10%), HZSM-5 (0% and 6%) and CaO (0% and 0%).
Despite the vast Egyptian poultry production, scanty information is available concerning the infection of haemprotozoan parasites as pathogens in commercial broilers. In the present study, we provided the first detection of leucocytozoonosis in five broiler chicken flocks in El-Beheira Egyptian governorate. Despite the low mortality rates in the affected flocks (0.3%-1% as a 5-day mortality), severe postmortem (hemorrhagic spots and scars) and histopathologic lesions appeared in different organs including skeletal muscles, liver, kidney, pancreas, abdominal cavity, and bursa of Fabricius. Evaluation of blood smears revealed gametocytes in erythrocytes and leukocytes. Conventional reverse transcriptase-PCR and partial sequence analysis of mitochondrial cytochrome oxidase b gene detected Leucocytozoon caulleryi. GenBank accession numbers of the five Egyptian L. caulleryi isolates were obtained. The five L. caulleryi were 99.9% identical to each other and 99.14% similar to the L. caulleryi mitochondrial DNA gene of Asian strains from India, Japan, Malaysia, South Korea, Taiwan, and Thailand.
The aim of this study is to investigate the functional and antioxidant properties of chicken skin gelatin hydrolysate (CSGH) as affected by the drying method used in the preparation of gelatin (freeze-dried and vacuum dried). CSGH obtained from freeze-dried gelatin showed better functional properties such as emulsifying activity index (EAI), water holding and oil binding capacity at different pH compared to CSGH produced from vacuum dried gelatin. Meanwhile, the CSGH of the vacuum dried gelatin exhibited a better emulsifying stability index (ESI), foaming capacity and stability. CSGH from freeze-dried gelatin showed better antioxidant, DPPH radical scavenging and metal chelating activity.
The domestic demand for broiler meat is one of the highest in the Malaysian markets. The
industry requires continuous evaluation to identify the existing problems and improves its
competitive advantage. Thus, economic analysis of this sort will continue to update current
statistics on production cost, output and profitability. Following this, the study, therefore, aims
to assess the existing financial condition of farmers, marginal cost of production, total net
income and input-output ratio of broiler production in different regions in Peninsular Malaysia.
The study used multi-stage sampling in selecting 310 operators from Southern, Northern, East
Coast and Centeral regions. The analytical tools include descriptive statistics and farm budget.
The findings disclosed that the broiler farm incurs major cost from acquiring operating inputs
especially feed. The operations in the East Coast region was almost unprofitable for the reason
that feed conversion rate is more than 2 resulting in higher production cost. But the other three
regions indicate positive returns based on the estimated input-output ratios of 1:1.09, 1:1.17
and 1: 1.23 for Northern, Southern and Central regions, respectively.The study advocates for
both managerial and policy measures that will help cut the cost of production to attract more
investors and increase export.
Extensive use of synthetic-based polymer plastic as packaging medium to pack food products has led to serious environmental problems due to their total non-biodegradability property. The stability of nutritional composition and physical traits of chicken patties containing oyster mushroom packed with biodegradable and non-degradable packaging materials were studied. The chicken patties containing oyster mushroom were packed with either biodegradable plastic (BP), paper box (PB) or non-biodegradable high density polyethylene (HDPE). Generally, there were no significant (P>0.05) different in all nutrient analyzed except for carbohydrate after 6 months of storage for chicken patties packed with different types of packaging. The chicken burger packed with both BP and PB packagings were able to retain the moisture and fat without jeopardizing the diameter reduction and cooking yield during storage. There were no differences in all nutrient analyzed after 6 months of storage of chicken patties packed with either biodegradable packagings (BP and PB) or non-degradable packaging. In addition, frozen storage does not significantly affect the concentration of of β-glucan in both BP and PB packagings. In summary, these results indicate that biodegradable packagings applied in packing chicken patty frozen for 6 months were effective in controlling the microbial growth and provide wholesomeness and safety to the chicken patty containing oyster mushroom.