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chicken</title> <meta name="description" content="Search results for: chicken"> <meta name="keywords" content="chicken"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" 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class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="chicken"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 208</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: chicken</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">208</span> Isolation and Characterization of Collagen from Chicken Feet</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=P.%20Hashim">P. Hashim</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Mohd%20Ridzwan"> M. S. Mohd Ridzwan</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Bakar"> J. Bakar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Collagen was isolated from chicken feet by using papain and pepsin enzymes in acetic acid solution at 4°C for 24h with a yield of 18.16% and 22.94% by dry weight, respectively. Chemical composition and characteristics of chicken feet collagen such as amino acid composition, SDS-PAGE patterns, FTIR spectra and thermal properties were evaluated. The chicken feet collagen is rich in the amino acids glycine, glutamic acid, proline and hydroxyproline. Electrophoresis pattern demonstrated two distinct α-chains (α1 and α2) and β chain, indicating that type I collagen is a major component of chicken feet collagen. The thermal stability of collagen isolated by papain and pepsin revealed stable denaturation temperatures of 48.40 and 53.35°C, respectively. The FTIR spectra of both collagens were similar with amide regions in A, B, I, II, and III. The study demonstrated that chicken feet collagen using papain isolation method is possible as commercial alternative ingredient. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20feet" title="chicken feet">chicken feet</a>, <a href="https://publications.waset.org/abstracts/search?q=collagen" title=" collagen"> collagen</a>, <a href="https://publications.waset.org/abstracts/search?q=papain" title=" papain"> papain</a>, <a href="https://publications.waset.org/abstracts/search?q=pepsin" title=" pepsin"> pepsin</a> </p> <a href="https://publications.waset.org/abstracts/3623/isolation-and-characterization-of-collagen-from-chicken-feet" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/3623.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">429</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">207</span> Nutritional Quality of Partially Processed Chicken Meat Products from Egyptian and Saudi Arabia Markets</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ali%20Meawad%20Ahmad">Ali Meawad Ahmad</a>, <a href="https://publications.waset.org/abstracts/search?q=Hosny%20A.%20Abdelrahman"> Hosny A. Abdelrahman</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Chicken meat is a good source of protein of high biological value which contains most of essential amino-acids with high proportion of unsaturated fatty acids and low cholesterol level. Besides, it contain many vitamins as well as minerals which are important for the human body. Therefore, a total of 150 frozen chicken meat product samples, 800g each within their shelf-life, were randomly collected from commercial markets from Egypt (75 samples) and Saudi Arabian (75 samples) for chemical evaluation. The mean values of fat% in the examined samples of Egyptian and Saudi markets were 16.0% and 4.6% for chicken burger; 15.0% and 11% for nuggets and 11% and 11% for strips respectively. The mean values of moisture % in the examined samples of Egyptian and Saudi markets were 67.0% and 81% for chicken burger; 66.0% and 78% for nuggets and 71.0% and 72% for strips respectively. The mean values of protein % in the examined samples of Egyptian and Saudi markets were 15% and 17% for chicken burger; 16% and 16% for nuggets and 16% and 17% for strips respectively. The obtained results were compared with the Egyptian slandered and suggestions for improving the chemical quality of chicken products were given. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20meat" title="chicken meat">chicken meat</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition" title=" nutrition"> nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=Egypt" title=" Egypt"> Egypt</a>, <a href="https://publications.waset.org/abstracts/search?q=markets" title=" markets"> markets</a> </p> <a href="https://publications.waset.org/abstracts/40108/nutritional-quality-of-partially-processed-chicken-meat-products-from-egyptian-and-saudi-arabia-markets" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40108.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">568</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">206</span> Factors Affecting Consumers’ Willingness to Pay for Chicken Meat from Biosecure Farms</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Veronica%20Sri%20Lestari">Veronica Sri Lestari</a>, <a href="https://publications.waset.org/abstracts/search?q=Asmuddin%20Natsir"> Asmuddin Natsir</a>, <a href="https://publications.waset.org/abstracts/search?q=Hasmida%20Karim"> Hasmida Karim</a>, <a href="https://publications.waset.org/abstracts/search?q=Ian%20Patrick"> Ian Patrick</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The research aimed at investigating the factors affecting consumers’ willingness to pay for chicken meat from biosecure farms. The research was conducted in Makassar City, South Sulawesi Province, Indonesia. Samples were taken using random sampling technique in two supermarkets namely Lotte Mart and Gelael. Total samples were 50 respondents which comprised the chicken meat consumers. To find out the consumers’ willingness to pay for chicken meat from the biosecure farms, the contingent valuation method was utilized. Data were collected through interviews and questionnaires. Probit Logistic was estimated to examine the factors affecting the consumers’ willingness to pay for at the premium price for chicken meat from the biosecure farms. The research indicates that the education and income affect significantly the consumers’ willingness to pay for chicken meat from the biosecure farms (P < 0.05). The results of the study will be beneficial for the policy makers, producers, consumers and those conducting research. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biosecure" title="biosecure">biosecure</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken" title=" chicken"> chicken</a>, <a href="https://publications.waset.org/abstracts/search?q=farms" title=" farms"> farms</a>, <a href="https://publications.waset.org/abstracts/search?q=consumer" title=" consumer"> consumer</a>, <a href="https://publications.waset.org/abstracts/search?q=willingness-to-pay" title=" willingness-to-pay"> willingness-to-pay</a> </p> <a href="https://publications.waset.org/abstracts/48035/factors-affecting-consumers-willingness-to-pay-for-chicken-meat-from-biosecure-farms" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/48035.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">274</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">205</span> Changes in Some Biochemical Parameters and Body Weight of Chicken Exposed to Cadmium</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Khaled%20Saeed%20Ali">Khaled Saeed Ali</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was conducted with 3 week old domestic chicken to determine the effect of supplementation of cadmium to dietary. 10 mg/kg Cadmium chloride added to maize- sesame cake meal diet for 4 weeks. The additional cadmium to the diet induced a decreasing body weight and changes in biochemical parameters of chicken. Chicken were divided into two groups. The first group was given a diet containing the concentration of 10 mg cadmium /kg daily for a period of 30 days and the second group was given diet without cadmium and used as a control group. The result revealed decrease in the body weight of treated chicken by 12.7 % compared to control group, whose body weight increased. The plasma glucose concentration, creatinine, aspartate aminotranseferase (AST), and alanine aminotransferase (ALT) were increased significantly (P<0.05) in Cd treated chicken in comparison to the control group. Cadmium accumulation was observed in the intestine, kidney, liver and bone. The accumulation of cadmium was markedly higher (3-4 times) in cadmium-treated animals compared to the control. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cadmium" title="cadmium">cadmium</a>, <a href="https://publications.waset.org/abstracts/search?q=biochemical%20parameters" title=" biochemical parameters"> biochemical parameters</a>, <a href="https://publications.waset.org/abstracts/search?q=body%20weight" title=" body weight"> body weight</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken" title=" chicken"> chicken</a> </p> <a href="https://publications.waset.org/abstracts/16827/changes-in-some-biochemical-parameters-and-body-weight-of-chicken-exposed-to-cadmium" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16827.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">472</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">204</span> The Expression of Toll-Like Receptors Gene in Peripheral Blood Mononuclear Cells of Betong (KU Line) Chicken</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chaiwat%20Boonkaewwan">Chaiwat Boonkaewwan</a>, <a href="https://publications.waset.org/abstracts/search?q=Anutian%20Suklek"> Anutian Suklek</a>, <a href="https://publications.waset.org/abstracts/search?q=Jatuporn%20Rattanasrisomporn"> Jatuporn Rattanasrisomporn</a>, <a href="https://publications.waset.org/abstracts/search?q=Autchara%20Kayan"> Autchara Kayan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Toll-like receptors (TLR) are conserved microbial sensing receptors located on cell surface that are able to detect different pathogens. The aim of the present study is to examine the expression of TLR gene in peripheral blood mononuclear cell of Betong (KU line) chicken. Blood samples were collected from healthy 12 Betong (KU line) chicken. PBMCs were isolated and maintained in RPMI1640 with 10% FBS, penicillin and streptomycin. Cell viability was determined by trypan blue dye exclusion test. The expression of TLRs gene was investigated by polymerase chain reaction (PCR) technique. Results showed that PBMCs viability from Betong (KU line) chicken was 95.38 ± 1.06%. From the study of TLRs gene expression, results indicated that there are expressions of TLR1.1 TLR1.2 TLR2.1 TLR2.2 TLR3 TLR4 TLR5 TLR 7 TLR15 and TLR21 in PBMCs of Betong (KU line) chicken. In conclusion, PBMCs isolated from blood of Betong (KU line) chicken had a high cell viability ( > 95%). The expression of TLRs in chicken was all found in PBMCs, which indicated that PBMC isolated from the blood of Betong (KU line) chicken can be used as an in vitro immune responses study. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=toll-like%20receptor" title="toll-like receptor">toll-like receptor</a>, <a href="https://publications.waset.org/abstracts/search?q=Betong%20%28KU%20line%29%20chicken" title=" Betong (KU line) chicken"> Betong (KU line) chicken</a>, <a href="https://publications.waset.org/abstracts/search?q=peripheral%20blood%20mononuclear%20cells" title=" peripheral blood mononuclear cells"> peripheral blood mononuclear cells</a> </p> <a href="https://publications.waset.org/abstracts/111706/the-expression-of-toll-like-receptors-gene-in-peripheral-blood-mononuclear-cells-of-betong-ku-line-chicken" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/111706.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">224</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">203</span> Pomegranate Peel Based Edible Coating Treatment for Safety and Quality of Chicken Nuggets</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Sajid%20Arshad">Muhammad Sajid Arshad</a>, <a href="https://publications.waset.org/abstracts/search?q=Sadaf%20Bashir"> Sadaf Bashir</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, the effects of pomegranate peel based edible coating were determined on safety and quality of chicken nuggets. Four treatment groups were prepared as control (without coating), coating with sodium alginate (SA) (1.5%), pomegranate peel powder (PPP) (1.5%), and combination of SA and PPP. There was a significant variation observed with respect to coating treatments and storage intervals. The chicken nuggets were subjected to refrigerated storage (40C) and were analyzed at regular intervals of 0, 7, 14 1 and 21 days. The microbiological quality was determined by total aerobic and coliform counts. Total aerobic (5.09±0.05 log CFU/g) and coliforms (3.91±0.06 log CFU/g) counts were higher in uncoated chicken nuggets whereas lower was observed in coated chicken nuggets having combination of SA and PPP. Likewise, antioxidants potential of chicken nuggets was observed by assessing total phenolic contents (TPC) and DPPH activity. Higher TPC (135.66 GAE/100g) and DPPH (64.65%) were found in combination with SA and PPP, whereas minimum TPC (91.38) and DPPH (41.48) was observed in uncoated chicken nuggets. Regarding the stability analysis of chicken nuggets, thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) were determined. Higher TBARS (1.62±0.03 MDA/Kg) and POV (0.92±0.03 meq peroxide/kg) were found in uncoated chicken nuggets. Hunter color values were also observed in both uncoated and coated chicken nuggets. Sensorial attributes were also observed by the trained panelists. The higher sensory score for appearance, color, taste, texture and overall acceptability were observed in control (uncoated) while in coated treatments, it was found within acceptable limits. In nutshell, the combination of SA and PPP enhanced the overall quality, antioxidant potential, and stability of chicken nuggets. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20nuggets" title="chicken nuggets">chicken nuggets</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20coatings" title=" edible coatings"> edible coatings</a>, <a href="https://publications.waset.org/abstracts/search?q=pomegranate%20peel%20powder" title=" pomegranate peel powder"> pomegranate peel powder</a>, <a href="https://publications.waset.org/abstracts/search?q=sodium%20alginate" title=" sodium alginate"> sodium alginate</a> </p> <a href="https://publications.waset.org/abstracts/113564/pomegranate-peel-based-edible-coating-treatment-for-safety-and-quality-of-chicken-nuggets" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/113564.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">148</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">202</span> Biodiesel Synthesis Using Animal Excreta-Based Biochar and Waste Cooking Oil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sang-Ryong%20Lee">Sang-Ryong Lee</a>, <a href="https://publications.waset.org/abstracts/search?q=Min-Woon%20%20Jung"> Min-Woon Jung</a>, <a href="https://publications.waset.org/abstracts/search?q=Deugwoo%20Han"> Deugwoo Han</a>, <a href="https://publications.waset.org/abstracts/search?q=Kiyong%20Kim"> Kiyong Kim</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study laid an emphasis on the possible employment of biochar generated from pyrolysis of animal excreta to establish a green platform for producing biodiesel. To this end, the pseudo-catalytic transesterification reaction using chicken manure biochar and waste cooking oil was investigated. Compared with a commercial porous material (SiO2), chicken manure biochar generated from 350 C showed better performance, resulting in 95.6% of the FAME yield at 350C. The Ca species in chicken manure biochar imparted strong catalytic capability by providing the basicity for transesterification. The identified catalytic effect also led to the thermal cracking of unsaturated FAMEs, which decreased the overall FAME yield. For example, 40–60% of converted FAMEs were thermally degraded. To avoid undesirable thermal cracking arising from the high content of the Ca species in chicken manure biochar, the fabrication of chicken manure biochar at temperatures ≥350C was highly recommended. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Trasesterification" title="Trasesterification">Trasesterification</a>, <a href="https://publications.waset.org/abstracts/search?q=Animal%20excreta" title=" Animal excreta"> Animal excreta</a>, <a href="https://publications.waset.org/abstracts/search?q=FAME" title=" FAME"> FAME</a>, <a href="https://publications.waset.org/abstracts/search?q=Biochar" title=" Biochar"> Biochar</a>, <a href="https://publications.waset.org/abstracts/search?q=Chicken%20manure" title=" Chicken manure"> Chicken manure</a> </p> <a href="https://publications.waset.org/abstracts/85982/biodiesel-synthesis-using-animal-excreta-based-biochar-and-waste-cooking-oil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/85982.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">199</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">201</span> Effect of Thermal Pretreatment on Functional Properties of Chicken Protein Hydrolysate</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nutnicha%20Wongpadungkiat">Nutnicha Wongpadungkiat</a>, <a href="https://publications.waset.org/abstracts/search?q=Suwit%20Siriwatanayotin"> Suwit Siriwatanayotin</a>, <a href="https://publications.waset.org/abstracts/search?q=Aluck%20Thipayarat"> Aluck Thipayarat</a>, <a href="https://publications.waset.org/abstracts/search?q=Punchira%20Vongsawasdi"> Punchira Vongsawasdi</a>, <a href="https://publications.waset.org/abstracts/search?q=Chotika%20Viriyarattanasak"> Chotika Viriyarattanasak</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Chicken products are major export product of Thailand. With a dramatically increasing consumption of chicken product in the world, there are abundant wastes from chicken meat processing industry. Recently, much research in the development of value-added products from chicken meat industry has focused on the production of protein hydrolysate, utilized as food ingredients for human diet and animal feed. The present study aimed to determine the effect of thermal pre-treatment on functional properties of chicken protein hydrolysate. Chicken breasts were heated at 40, 60, 80 and 100ºC prior to hydrolysis by Alcalase at 60ºC, pH 8 for 4 hr. The hydrolysate was freeze-dried, and subsequently used for assessment of its functional properties molecular weight by gel electrophoresis (SDS-PAGE). The obtained results show that increasing the pre-treatment temperature increased oil holding capacity and emulsion stability while decreasing antioxidant activity and water holding capacity. The SDS-PAGE analysis showed the evidence of protein aggregation in the hydrolysate treated at the higher pre-treatment temperature. These results suggest the connection between molecular weight of the hydrolysate and its functional properties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20protein%20hydrolysate" title="chicken protein hydrolysate">chicken protein hydrolysate</a>, <a href="https://publications.waset.org/abstracts/search?q=enzymatic%20hydrolysis" title=" enzymatic hydrolysis"> enzymatic hydrolysis</a>, <a href="https://publications.waset.org/abstracts/search?q=thermal%20pretreatment" title=" thermal pretreatment"> thermal pretreatment</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20properties" title=" functional properties"> functional properties</a> </p> <a href="https://publications.waset.org/abstracts/56093/effect-of-thermal-pretreatment-on-functional-properties-of-chicken-protein-hydrolysate" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/56093.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">270</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">200</span> Assessment of the Production System and Management Practices in Selected Layer Chicken Farms in Batangas, Philippines</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Monette%20S.%20De%20Castro">Monette S. De Castro</a>, <a href="https://publications.waset.org/abstracts/search?q=Veneranda%20A.%20Magpantay"> Veneranda A. Magpantay</a>, <a href="https://publications.waset.org/abstracts/search?q=Christine%20B.%20Adiova"> Christine B. Adiova</a>, <a href="https://publications.waset.org/abstracts/search?q=Mark%20D.%20Arboleda"> Mark D. Arboleda</a> </p> <p class="card-text"><strong>Abstract:</strong></p> One-hundred-layer chicken farmers were randomly selected and interviewed using structured questionnaires to assess the production system and management practices in layer chicken farms. The respondents belonged to the commercial scale operation. Results showed that the predominant rearing and housing systems were intensive/complete confinement and open-sided, while slatted was the common type of flooring used during the brood-grow period. Dekalb and Lohmann were the common chicken layer strains reared by farmers. The majority of commercial chicken layer farms preferred ready-to-lay (RTL) pullets as their replacement stocks. Selling was the easiest way for farmers to dispose of and utilize poultry manure, while veterinary waste and mortality were disposed of in pits. Biosecurity practices employed by the farmers conformed with the ASEAN Biosecurity Management Manual for Commercial Poultry Farming. Flies and odor were the major problems in most layer farms that are associated with their farm wastes. Therefore, the application of new technologies and husbandry practices through training and actual demonstrations could be implemented to further improve the layer chicken raising in the province. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=layer%20chicken%20farms" title="layer chicken farms">layer chicken farms</a>, <a href="https://publications.waset.org/abstracts/search?q=marketing" title=" marketing"> marketing</a>, <a href="https://publications.waset.org/abstracts/search?q=production%20system" title=" production system"> production system</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20management" title=" waste management"> waste management</a> </p> <a href="https://publications.waset.org/abstracts/182403/assessment-of-the-production-system-and-management-practices-in-selected-layer-chicken-farms-in-batangas-philippines" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/182403.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">74</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">199</span> Utilization of Chicken Skin Based Products as Fat Replacers for Improving the Nutritional Quality, Physico-Chemical Characteristics and Sensory Attributes of Beef Fresh Sausage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hussein%20M.%20H.%20Mohamed">Hussein M. H. Mohamed</a>, <a href="https://publications.waset.org/abstracts/search?q=Hamdy%20M.%20B.%20Zaki"> Hamdy M. B. Zaki</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fresh sausage is one of the cheapest and delicious meat products that are gaining popularity all over the world. It is considered as a practice of adding value to low-value meat cuts of high fat and connective tissue contents. One of the most important characteristics of fresh sausage is the distinctive marbling appearance between lean and fatty portions, which can be achieved by using animal fat. For achieving the marbling appearance of fresh sausage, a lager amount of fat needs to be used. The use of animal fat may represent a health concern due to its content of saturated fatty acids and trans-fats, which increase the risk of heart diseases. There is a need for reducing the fat content of fresh sausage to obtain a healthy product. However, fat is responsible for the texture, flavor, and juiciness of the product. Therefore, developing reduced-fat products is a challenging process. The main objectives of the current study were to incorporate chicken skin based products (chicken skin emulsion, gelatinized chicken skin, and gelatinized chicken skin emulsion) during the formulation of fresh sausage as fat replacers and to study the effect of these products on the nutritional quality, physicochemical properties, and sensory attributes of the processed product. Three fresh sausage formulae were prepared using chicken skin based fat replacers (chicken skin emulsion, gelatinized chicken skin, and gelatinized chicken skin emulsion) beside one formula prepared using mesenteric beef fat as a control. The proximate composition, fatty acid profiles, Physico-chemical characteristics, and sensory attributes of all formulas were assessed. The results revealed that the use of chicken skin based fat replacers resulted in significant (P < 0.05) reduction of fat contents from 17.67 % in beef mesenteric fat formulated sausage to 5.77, 8.05 and 8.46 in chicken skin emulsion, gelatinized chicken skin, and gelatinized chicken skin emulsion formulated sausages, respectively. Significant reduction in the saturated fatty acid contents and a significant increase in mono-unsaturated, poly-unsaturated, and omega-3 fatty acids have been observed in all formulae processed with chicken skin based fat replacers. Moreover, significant improvements in the physico-chemical characteristics and non-significant changes in the sensory attributes have been obtained. From the obtained results, it can be concluded that the chicken skin based products can be used safely to improve the nutritional quality and physico chemical properties of beef fresh sausages without changing the sensory attributes of the product. This study may encourage meat processors to utilize chicken skin based fat replacers for the production of high quality and healthy beef fresh sausages. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20skin%20emulsion" title="chicken skin emulsion">chicken skin emulsion</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20sausage" title=" fresh sausage"> fresh sausage</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatinized%20chicken%20skin" title=" gelatinized chicken skin"> gelatinized chicken skin</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatinized%20chicken%20skin%20emulsion" title=" gelatinized chicken skin emulsion"> gelatinized chicken skin emulsion</a> </p> <a href="https://publications.waset.org/abstracts/119610/utilization-of-chicken-skin-based-products-as-fat-replacers-for-improving-the-nutritional-quality-physico-chemical-characteristics-and-sensory-attributes-of-beef-fresh-sausage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/119610.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">130</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">198</span> Effect of Packaging Treatment and Storage Condition on Stability of Low Fat Chicken Burger</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Ahmed%20Kenawi%20Abdallah">Mohamed Ahmed Kenawi Abdallah</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Chemical composition, cooking loss, shrinkage value, texture coefficient indices, Feder value, microbial examination, and sensory evaluation were done in order to examine the effect of adding 15% germinated quinoa seeds flour as extender to chicken wings meat to produce low fat chicken burger, packaged in two different packing materials and stored frozen for nine months. The data indicated reduction in the moisture content, crude either extract, and increase in the ash content, pH value, and total acidity for the samples extended by quinoa flour compared with the control one. The data showed that the extended samples with quinoa flour had the lowest values of TBA, cooking loss, and shrinkage value compared with the control ones. The data also revealed that, the sample contained quinoa flour had total bacterial count and psychrophilic bacterial count lower than the control sample. In addition, it has higher evaluation values for overall acceptability than the control one. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20wings" title="chicken wings">chicken wings</a>, <a href="https://publications.waset.org/abstracts/search?q=low%20fat%20chicken%20burger" title=" low fat chicken burger"> low fat chicken burger</a>, <a href="https://publications.waset.org/abstracts/search?q=quinoa%20flour" title=" quinoa flour"> quinoa flour</a>, <a href="https://publications.waset.org/abstracts/search?q=vacuum%20packaging." title=" vacuum packaging."> vacuum packaging.</a> </p> <a href="https://publications.waset.org/abstracts/154828/effect-of-packaging-treatment-and-storage-condition-on-stability-of-low-fat-chicken-burger" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/154828.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">102</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">197</span> Development of an in vitro Fermentation Chicken Ileum Microbiota Model</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bello%20Gonzalez">Bello Gonzalez</a>, <a href="https://publications.waset.org/abstracts/search?q=Setten%20Van%20M."> Setten Van M.</a>, <a href="https://publications.waset.org/abstracts/search?q=Brouwer%20M."> Brouwer M.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The chicken small intestine represents a dynamic and complex organ in which the enzymatic digestion and absorption of nutrients take place. The development of an in vitro fermentation chicken small intestinal model could be used as an alternative to explore the interaction between the microbiota and nutrient metabolism and to enhance the efficacy of targeting interventions to improve animal health. In the present study we have developed an in vitro fermentation chicken ileum microbiota model for unrevealing the complex interaction of ileum microbial community under physiological conditions. A two-vessel continuous fermentation process simulating in real-time the physiological conditions of the ileum content (pH, temperature, microaerophilic/anoxic conditions, and peristaltic movements) has been standardized as a proof of concept. As inoculum, we use a pool of ileum microbial community obtained from chicken broilers at the age of day 14. The development and validation of the model provide insight into the initial characterization of the ileum microbial community and its dynamics over time-related to nutrient assimilation and fermentation. Samples can be collected at different time points and can be used to determine the microbial compositional structure, dynamics, and diversity over time. The results of studies using this in vitro model will serve as the foundation for the development of a whole small intestine in vitro fermentation chicken gastrointestinal model to complement our already established in vitro fermentation chicken caeca model. The insight gained from this model could provide us with some information about the nutritional strategies to restore and maintain chicken gut homeostasis. Moreover, the in vitro fermentation model will also allow us to study relationships between gut microbiota composition and its dynamics over time associated with nutrients, antimicrobial compounds, and disease modelling. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=broilers" title="broilers">broilers</a>, <a href="https://publications.waset.org/abstracts/search?q=in%20vitro%20model" title=" in vitro model"> in vitro model</a>, <a href="https://publications.waset.org/abstracts/search?q=ileum%20microbiota" title=" ileum microbiota"> ileum microbiota</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a> </p> <a href="https://publications.waset.org/abstracts/185845/development-of-an-in-vitro-fermentation-chicken-ileum-microbiota-model" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/185845.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">57</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">196</span> Combined Effects of Thymol, Carvacrol and Packaging on the Shelf-Life of Marinated Chicken</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Layal%20Karam">Layal Karam</a>, <a href="https://publications.waset.org/abstracts/search?q=Rayan%20Roustom"> Rayan Roustom</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamad%20G.%20%20Abiad"> Mohamad G. Abiad</a>, <a href="https://publications.waset.org/abstracts/search?q=Tahra%20El-Obeid"> Tahra El-Obeid</a>, <a href="https://publications.waset.org/abstracts/search?q=Ioannis%20N.%20%20Savvaidis"> Ioannis N. Savvaidis </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The demand for marinated chicken worldwide, is continuously growing. To date, limited data on addition of active components of Essential Oils (EOs) to marinades for chicken preservation are available. The antimicrobial effect of carvacrol and thymol, added at 0.4 and 0.8% v/w to marinated fresh chicken, stored in air and under vacuum packaging (VP), for 21 days at 4°C, was examined. The samples were monitored for microbiological (total viable count (TVC), lactic acid bacteria (LAB), Brochothrix thermosphacta, Pseudomonas spp., total coliforms, Escherichia coli, yeasts and molds) and sensory attributes (odor characteristics). Our data supports that among the tested microorganisms, Pseudomonas spp., LAB and B. thermosphacta were the most dominant microbiota in the marinated chicken samples. Additionally, the use of active EOs components, especially the higher concentration (0.8% v/w) in combination with VP, retarded the growth of spoilage microbiota and resulted in a significant reduction of about 2.9-3.1 log cfu/g and a microbiological shelf-life extension of marinated chicken by > 6 days, as judged by TVC data. Interestingly, the combination of active components of EOs at the lower concentration (0.4% v/w) and packaging (air or vacuum) resulted in a significant sensorial shelf-life extension of 15 and >21 days, as compared to the controls’ shelf-life of 9 days. The results of our study demonstrated the potential of the active components, carvacrol and thymol, as natural effective antimicrobial hurdles to control the growth of spoilage microorganisms in marinated chicken meat. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken" title="chicken">chicken</a>, <a href="https://publications.waset.org/abstracts/search?q=essential%20oils%20compounds" title=" essential oils compounds"> essential oils compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=marination" title=" marination"> marination</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20spoilage" title=" meat spoilage"> meat spoilage</a>, <a href="https://publications.waset.org/abstracts/search?q=preservation" title=" preservation"> preservation</a> </p> <a href="https://publications.waset.org/abstracts/97038/combined-effects-of-thymol-carvacrol-and-packaging-on-the-shelf-life-of-marinated-chicken" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/97038.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">188</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">195</span> Extended Shelf Life of Chicken Meat Using Carboxymethyl Cellulose Coated Polypropylene Films Containing Zataria multiflora Essential Oil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Z.%20Honarvar">Z. Honarvar</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Farhoodi"> M. Farhoodi</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20R.%20Khani"> M. R. Khani</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Shojaee-Aliabadi"> S. Shojaee-Aliabadi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The purpose of the present study was to evaluate carboxymethyl cellulose (CMC) coated polypropylene (PP) films containing <em>Zataria multiflora</em> (ZEO) essential oils (4%) as an antimicrobial packaging for chicken breast stored at 4 °C. To increase PP film hydrophilicity, it was treated by atmospheric cold plasma prior to coating by CMC. Then, different films including PP, PP/CMC, PP/CMC containing 4% of ZEO were used for the chicken meat packaging in vapor phase. Total viable count and pseudomonads population and oxidative (TBA) changes of the chicken breast were analyzed during shelf life. Results showed that the shelf life of chicken meat kept in films containing ZEO improved from three to nine days compared to the control sample without any direct contact with the film. Study of oxygen barrier properties of bilayer film without essential oils (0.096 cm<sup>3 </sup>μm/m<sup>2</sup> d kPa) in comparison with PP film (416 cm<sup>3 </sup>μm/m<sup>2</sup> d kPa) shows that coating of PP with CMC significantly reduces oxygen permeation of the obtained packaging (P<0.05), which reduced aerobic bacteria growth. Chemical composition of ZEO was also evaluated by gas chromatography–mass spectrometry (GC–MS), and this shows that thymol was the main antimicrobial and antioxidant component of the essential oil. The results revealed that PP/CMC containing ZEO has good potential for application as active food packaging in indirect contact which would also improve sensory properties of product. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=shelf%20life" title="shelf life">shelf life</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken%20breast" title=" chicken breast"> chicken breast</a>, <a href="https://publications.waset.org/abstracts/search?q=polypropylene" title=" polypropylene"> polypropylene</a>, <a href="https://publications.waset.org/abstracts/search?q=carboxymethyl%20cellulose" title=" carboxymethyl cellulose"> carboxymethyl cellulose</a>, <a href="https://publications.waset.org/abstracts/search?q=essential%20oil" title=" essential oil"> essential oil</a> </p> <a href="https://publications.waset.org/abstracts/73868/extended-shelf-life-of-chicken-meat-using-carboxymethyl-cellulose-coated-polypropylene-films-containing-zataria-multiflora-essential-oil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/73868.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">236</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">194</span> Use of Silicate or Chicken Compost in Calacarious Soil on Productivity and Mineral Status of Wheat Plants under Different Levels of Phosphorus</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hanan">Hanan</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Siam"> S. Siam</a>, <a href="https://publications.waset.org/abstracts/search?q=Safaa%20A.%20Mahmoud"> Safaa A. Mahmoud</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20S.%20Taalab"> A. S. Taalab</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A pot experiment was conducted in greenhouse of NRC, Dokki, Cairo, Egypt to study the response of wheat plants to different levels of superphosphate at (60kg P2O5 or 30 kg P2O5) with or without potassium silicate or chicken compost (2.5 ton/fed.) on growth yield and nutrients status especially, and phosphorus and silica availability. Data reveal that the addition either chicken or compost increased significantly affected on all the growth and yield parameters as well as nutrients status and protein of the different parts of wheat plants if compared with control (60kg P2O5 or 30 kg P2O5). Data also reveal that the highest mean values were obtained when potassium silicate with was added to 60 kg P2O5, while the lowest values of the previous parameters were obtained when 30 kg P2O5 alone was added to plants. Furthermore, data indicated that the highest mean values of all mentioned parameters were obtained when chicken compost was applied with any rate of P as compared with silica addition at the same rates of P. According to the results, the highest values of all mentioned parameters were obtained when addition of chicken compost and potassium silicate including the high rate of P at (60 kg P2O5) while the lowest values of the previous parameters were obtained when plants received of phosphorus (30 kg P2O5) alone. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=wheat" title="wheat">wheat</a>, <a href="https://publications.waset.org/abstracts/search?q=yield" title=" yield"> yield</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken%20compost" title=" chicken compost"> chicken compost</a>, <a href="https://publications.waset.org/abstracts/search?q=potassium" title=" potassium"> potassium</a>, <a href="https://publications.waset.org/abstracts/search?q=phosphorus" title=" phosphorus"> phosphorus</a>, <a href="https://publications.waset.org/abstracts/search?q=silicate" title=" silicate"> silicate</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrients%20status" title=" nutrients status"> nutrients status</a> </p> <a href="https://publications.waset.org/abstracts/44593/use-of-silicate-or-chicken-compost-in-calacarious-soil-on-productivity-and-mineral-status-of-wheat-plants-under-different-levels-of-phosphorus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/44593.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">275</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">193</span> Use of Fish Gelatin Based-Films as Edible Pouch to Extend the Shelf-Life of Dried Chicken Powder and Chicken Oil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Soottawat%20Benjakul">Soottawat Benjakul</a>, <a href="https://publications.waset.org/abstracts/search?q=Phakawat%20Tongnuanchan"> Phakawat Tongnuanchan</a>, <a href="https://publications.waset.org/abstracts/search?q=Thummanoon%20Prodpran"> Thummanoon Prodpran</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Edible pouches made from fish gelatin film incorporated without and with palm oil (PO), basil essential oil (BEO) or oil mixture (M) were prepared and used to store chicken powder and chicken skin oil in comparison with nylon/low-density polyethylene (Nylon/LDPE) pouch during storage of 15 days. The moisture content of chicken powder packaged in pouches from fish gelatin films incorporated without and with various oils increased during 15 days of storage (p > 0.05). However, there was a non-significant change in moisture content of sample packaged in Nylon/LDPE pouch (p > 0.05). Samples packaged in pouches from fish gelatin films incorporated with oils had lower moisture content than those stored in pouch from gelatin film without oil added throughout the storage (p < 0.05). This coincided with the higher increases in darkness and yellowness for the latter. All samples packaged in pouches made from all films had the slight increase in PV, whereas a drastic increase in TBARS was observed for all samples during 15 days of storage. During 15 days of storage, chicken skin oil packaged in Nylon/LDPE pouch had higher TBARS and p-anisidine value than those stored in pouches made from fish gelatin, regardless of oil incorporated (p< 0.05). Therefore, pouches from gelatin film incorporated with oils could lower water migration and lipid oxidation in fat containing foods and oils. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20pouch" title="edible pouch">edible pouch</a>, <a href="https://publications.waset.org/abstracts/search?q=fish%20gelatin" title=" fish gelatin"> fish gelatin</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20changes" title=" quality changes"> quality changes</a>, <a href="https://publications.waset.org/abstracts/search?q=storage%20stability" title=" storage stability"> storage stability</a> </p> <a href="https://publications.waset.org/abstracts/61138/use-of-fish-gelatin-based-films-as-edible-pouch-to-extend-the-shelf-life-of-dried-chicken-powder-and-chicken-oil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61138.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">248</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">192</span> Increasing Redness and Microbial Stability of Low Nitrite Chicken Sausage by Encapsulated Tomato Pomace Extract</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bung-Orn%20Hemung">Bung-Orn Hemung</a>, <a href="https://publications.waset.org/abstracts/search?q=Nachayut%20Chanshotigul"> Nachayut Chanshotigul</a>, <a href="https://publications.waset.org/abstracts/search?q=Koo%20Bok%20Chin"> Koo Bok Chin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Tomato pomace (TP) is the waste from tomato processing plants and its utilization as food ingredient may provide sustainable industry by reducing waste. TP was extracted by ethanol using microwave-assisted method at 180W for 90s. The ethanol was evaporated out, and an extract was encapsulated with maltodextrin (1:10) by spray drying to obtain an encapsulated TP extract (ETPE). The redness (a value) of ETPE powder was 6.5±0.05, and it was used as natural ingredient in the low-nitrite chicken sausage. Chicken emulsion sausage was prepared at 25 mg/kg of nitrite for being control. Effect of ETPE (1.0%) was evaluated along with the reference (150 mg/kg of nitrite without ETPE). The redness (a value) of sausage with ETPE was found at 6.8±0.03, which was higher than those of reference and control, which were at 4.8±.022 and 5.1±0.15, respectively. However, hardness, expressible moisture content and cooking yield values were reduced slightly. During storage at 10 °C in the air packed condition for 1 week, changes in color, pH, redness, and thiobarbituric acid reactive substances value were not significantly different. However, total microbial count of sausage samples with ETPE was lower than control for a 1 log cycle, suggesting microbial stability. Therefore, the addition of ETPE could be an alternative strategy to utilize TP as a natural colorant and antimicrobial agent to extend the shelf life of low-nitrite chicken sausage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20ingredient" title="antimicrobial ingredient">antimicrobial ingredient</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken%20sausage" title=" chicken sausage"> chicken sausage</a>, <a href="https://publications.waset.org/abstracts/search?q=ethanolic%20extract" title=" ethanolic extract"> ethanolic extract</a>, <a href="https://publications.waset.org/abstracts/search?q=low-nitrite%20sausage" title=" low-nitrite sausage"> low-nitrite sausage</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20pomace" title=" tomato pomace"> tomato pomace</a> </p> <a href="https://publications.waset.org/abstracts/54967/increasing-redness-and-microbial-stability-of-low-nitrite-chicken-sausage-by-encapsulated-tomato-pomace-extract" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54967.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">208</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">191</span> The Effect of Fermented Organic Feed into Nutritive Contents of Kampong Chicken Meat</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wahyu%20Widodo">Wahyu Widodo</a>, <a href="https://publications.waset.org/abstracts/search?q=Imbang%20Dwi%20Rahayu"> Imbang Dwi Rahayu</a>, <a href="https://publications.waset.org/abstracts/search?q=Adi%20Sutanto"> Adi Sutanto</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The purpose of this research was to analyze the effect of the fermented organic feed to dry matter, ash, organic matter, protein, fat and crude fiber contents of kampong chicken meat. The research had conducted at January until June, 2016. One hundreds chickens were used in this research. Experimental method and completely randomized design were used to support this research. We had 4 treatment namely P0: organic feed without fermentation, P1: Organic feed with fermented rice bran, P2: Organic feed with fermented corn, P3: Organic feed with fermented rice bran and corn with 5 replication. The conclusion was the treatment had not a significant effect in the dry matter, ash, organic matter and protein contents of chicken meat. On the other hand, it had a significant effect in the fat and crude fiber contents of chicken meat. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=corn" title="corn">corn</a>, <a href="https://publications.waset.org/abstracts/search?q=fermented%20organic%20feed" title=" fermented organic feed"> fermented organic feed</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritive%20contents" title=" nutritive contents"> nutritive contents</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20bran" title=" rice bran"> rice bran</a> </p> <a href="https://publications.waset.org/abstracts/62184/the-effect-of-fermented-organic-feed-into-nutritive-contents-of-kampong-chicken-meat" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/62184.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">314</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">190</span> Monitoring the Effect of Deep Frying and the Type of Food on the Quality of Oil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Omar%20Masaud%20Almrhag">Omar Masaud Almrhag</a>, <a href="https://publications.waset.org/abstracts/search?q=Frage%20Lhadi%20Abookleesh"> Frage Lhadi Abookleesh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Different types of food like banana, potato and chicken affect the quality of oil during deep fat frying. The changes in the quality of oil were evaluated and compared. Four different types of edible oils, namely, corn oil, soybean, canola, and palm oil were used for deep fat frying at 180°C ± 5°C for 5 h/d for six consecutive days. A potato was sliced into 7-8 cm length wedges and chicken was cut into uniform pieces of 100 g each. The parameters used to assess the quality of oil were total polar compound (TPC), iodine value (IV), specific extinction E1% at 233 nm and 269 nm, fatty acid composition (FAC), free fatty acids (FFA), viscosity (cp) and changes in the thermal properties. Results showed that, TPC, IV, FAC, Viscosity (cp) and FFA composition changed significantly with time (P< 0.05) and type of food. Significant differences (P< 0.05) were noted for the used parameters during frying of the above mentioned three products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=frying%20potato" title="frying potato">frying potato</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken" title=" chicken"> chicken</a>, <a href="https://publications.waset.org/abstracts/search?q=frying%20deterioration" title=" frying deterioration"> frying deterioration</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20of%20oil" title=" quality of oil "> quality of oil </a> </p> <a href="https://publications.waset.org/abstracts/11028/monitoring-the-effect-of-deep-frying-and-the-type-of-food-on-the-quality-of-oil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11028.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">420</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">189</span> Genetic Characteristics of Chicken Anemia Virus Circulating in Northern Vietnam</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hieu%20Van%20Dong">Hieu Van Dong</a>, <a href="https://publications.waset.org/abstracts/search?q=Giang%20Thi%20Huong%20Tran"> Giang Thi Huong Tran</a>, <a href="https://publications.waset.org/abstracts/search?q=Giap%20Van%20Nguyen"> Giap Van Nguyen</a>, <a href="https://publications.waset.org/abstracts/search?q=Tung%20Duy%20Dao"> Tung Duy Dao</a>, <a href="https://publications.waset.org/abstracts/search?q=Vuong%20Nghia%20Bui"> Vuong Nghia Bui</a>, <a href="https://publications.waset.org/abstracts/search?q=Le%20Thi%20My%20Huynh"> Le Thi My Huynh</a>, <a href="https://publications.waset.org/abstracts/search?q=Yohei%20Takeda"> Yohei Takeda</a>, <a href="https://publications.waset.org/abstracts/search?q=Haruko%20Ogawa"> Haruko Ogawa</a>, <a href="https://publications.waset.org/abstracts/search?q=Kunitoshi%20Imai"> Kunitoshi Imai</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Chicken anemia virus (CAV) has a ubiquitous and worldwide distribution in chicken production. Our group previously reported high seroprevalence of CAV in chickens in northern Vietnam. In the present study, 330 tissue samples collected from commercial and breeder chicken farms in eleven provinces in northern Vietnam were tested for the CAV infection. We found that 157 out of 330 (47.58%) chickens were positive with CAV genes by real-time PCR method. Nine CAV strains obtained from the different location and time were forwarded to the full-length sequence of CAV VP1 gene. Phylogenetic analysis of the Vietnamese CAV vp1 gene indicated that the CAVs circulating in northern Vietnam were divided into three distinct genotypes, II, III, and V, but not clustered with the vaccine strains. Among the three genotypes, genotype III was the major one widely spread in Vietnam, and that included three sub-genotypes, IIIa, IIIb, and IIIc. The Vietnamese CAV strains were closely related to the Chinese, Taiwanese, and USA strains. All the CAV isolates had glutamine at amino acid position 394 in the VP1 gene, suggesting that they might be highly pathogenic strains. One strain was defined to be genotype V, which had not been reported for Vietnamese CAVs. Additional studies are required to further evaluate the pathogenicity of CAV strains circulating in Vietnam. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20anemia%20virus" title="chicken anemia virus">chicken anemia virus</a>, <a href="https://publications.waset.org/abstracts/search?q=genotype" title=" genotype"> genotype</a>, <a href="https://publications.waset.org/abstracts/search?q=genetic%20characteristics" title=" genetic characteristics"> genetic characteristics</a>, <a href="https://publications.waset.org/abstracts/search?q=Vietnam" title=" Vietnam"> Vietnam</a> </p> <a href="https://publications.waset.org/abstracts/105191/genetic-characteristics-of-chicken-anemia-virus-circulating-in-northern-vietnam" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/105191.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">167</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">188</span> Valorisation of Waste Chicken Feathers: Electrospun Antibacterial Nanoparticles-Embedded Keratin Composite Nanofibers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lebogang%20L.%20R.%20Mphahlele">Lebogang L. R. Mphahlele</a>, <a href="https://publications.waset.org/abstracts/search?q=Bruce%20B.%20Sithole"> Bruce B. Sithole</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Chicken meat is the highest consumed meat in south Africa, with a per capita consumption of >33 kg yearly. Hence, South Africa produces over 250 million kg of waste chicken feathers each year, the majority of which is landfilled or incinerated. The discarded feathers have caused environmental pollution and natural protein resource waste. Therefore, the valorisation of waste chicken feathers is measured as a more environmentally friendly and cost-effective treatment. Feather contains 91% protein, the main component being beta-keratin, a fibrous and insoluble structural protein extensively cross linked by disulfide bonds. Keratin is usually converted it into nanofibers via electrospinning for a variety of applications. keratin nanofiber composites have many potential biomedical applications for their attractive features, such as high surface-to-volume ratio and very high porosity. The application of nanofibers in the biomedical wound dressing requires antimicrobial properties for materials. One approach is incorporating inorganic nanoparticles, among which silver nanoparticles played an important alternative antibacterial agent and have been studied against many types of microbes. The objective of this study is to combine synthetic polymer, chicken feather keratin, and antibacterial nanoparticles to develop novel electrospun antibacterial nanofibrous composites for possible wound dressing application. Furthermore, this study will converting a two-dimensional electrospun nanofiber membrane to three-dimensional fiber networks that resemble the structure of the extracellular matrix (ECM) <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20feather%20keratin" title="chicken feather keratin">chicken feather keratin</a>, <a href="https://publications.waset.org/abstracts/search?q=nanofibers" title=" nanofibers"> nanofibers</a>, <a href="https://publications.waset.org/abstracts/search?q=nanoparticles" title=" nanoparticles"> nanoparticles</a>, <a href="https://publications.waset.org/abstracts/search?q=nanocomposites" title=" nanocomposites"> nanocomposites</a>, <a href="https://publications.waset.org/abstracts/search?q=wound%20dressing" title=" wound dressing"> wound dressing</a> </p> <a href="https://publications.waset.org/abstracts/146796/valorisation-of-waste-chicken-feathers-electrospun-antibacterial-nanoparticles-embedded-keratin-composite-nanofibers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/146796.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">132</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">187</span> Morphological Study of Various Varieties of Aseel Chicken Breed Inhabiting District Hyderabad</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Madiha%20Qureshi">Madiha Qureshi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study was designed to explore the morphological variation of Aseel chicken varieties in district Hyderabad. A survey was conducted during 5th April 2017 to 23rd August 2017 in four localities of district Hyderabad including Tandojam, Goth karan khan shoro, tower market and railway line colony. A total number of 54 samples (20 males and 34 females) of six varieties of Aseel chicken breed (Sindhi, Mottled, Black, Lakha, Jawa, Kulang) were studied and identify with different morphological characters such as comb type, size of wattles and earlobes, plumage color, shank color, beak color and eye color. Great morphological diversity was observed among these varieties, and this study provides baseline information for future research in the area. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aseel" title="Aseel">Aseel</a>, <a href="https://publications.waset.org/abstracts/search?q=Hyderabad" title=" Hyderabad"> Hyderabad</a>, <a href="https://publications.waset.org/abstracts/search?q=wattle" title=" wattle"> wattle</a>, <a href="https://publications.waset.org/abstracts/search?q=earlobe" title=" earlobe"> earlobe</a>, <a href="https://publications.waset.org/abstracts/search?q=comb" title=" comb"> comb</a> </p> <a href="https://publications.waset.org/abstracts/90117/morphological-study-of-various-varieties-of-aseel-chicken-breed-inhabiting-district-hyderabad" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/90117.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">228</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">186</span> Expression of Slit Diaphragm Genes of Chicken Embryo Mesonephros </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohammed%20Abdelsabour-Khalaf">Mohammed Abdelsabour-Khalaf</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20Yusuf"> F. Yusuf </a>, <a href="https://publications.waset.org/abstracts/search?q=B%20Brand-Saberi"> B Brand-Saberi </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Purpose: Applications of nanotechnology nowadays extended to include a wide range of scientific areas such electron micrscopy and gene expression. The aim of the current study was to investigate the developmental expression pattern of genes involved in human glomerulo-nephropathies associated with massive proteinuria and podocyte differentiation using the chicken mesonephros as a model system. Method: We performed in situ hybridization using chicken specific mRNA probes for genes expressed in the early nephron and slit diaphragm genes. The probes used were cNeph1, cNeph2, cSim1, cLmx1b, and cAtoh8. Chicken embryos from Hamburger Hamilton developmental stage HH19 (E3) to HH 34 (E9) were used for the in situ hybridization (ISH). ISH was performed on whole mount embryos which were sectioned by vibratome. Results: Our result show that Neph1, Neph2, Sim1. Lmx1b and Atoh8 genes are dynamically expressed during nephron morphogenesis and Neph1 and Atoh8 are also specifically expressed in the podocytes during late stages of differentiation. Conclusion: We conclude from our results that the genes implicated in congenital and acquired glomerulo-nephropathies like Neph1 and Neph2 are dynamically expressed during mesonephros development pointing towards a role in the formation of the filtration barrier and the differentiation of the mesonephric podocytes. Thus the avian mesonephros could serve as a model to study human kidney diseases. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mesonephros" title="mesonephros">mesonephros</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken%20embryo" title=" chicken embryo"> chicken embryo</a>, <a href="https://publications.waset.org/abstracts/search?q=gene%20expression" title=" gene expression"> gene expression</a>, <a href="https://publications.waset.org/abstracts/search?q=immunohistochemistry" title=" immunohistochemistry"> immunohistochemistry</a> </p> <a href="https://publications.waset.org/abstracts/17923/expression-of-slit-diaphragm-genes-of-chicken-embryo-mesonephros" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17923.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">620</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">185</span> The Effect of Rosella Flower Flour (Hibiscus sabdariffa L.) Utilization in Ration on Performance of Broiler Chicken</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nurlisa%20Uke%20Dessy">Nurlisa Uke Dessy</a>, <a href="https://publications.waset.org/abstracts/search?q=Dwi%20Septian%20Erwinsyah"> Dwi Septian Erwinsyah</a>, <a href="https://publications.waset.org/abstracts/search?q=Zuprizal"> Zuprizal</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This experiment was aimed to investigate the effect of rosella flower flour in diet on broiler chicken Performace. The materials used in this experiment were 72 broiler chickens and were divided into six treatments, those were R0 = without rosella flower flour addition, R1 = 0.5% rosella flower flour addition, R2 = 1.0% rosella flower flour addition, R3 = 1.5% rosella flower flour addition, R4 = 2.0% rosella flower flour addition, and R5 = 2.5% rosella flower flour addition. Each treatment consisted of three replications and each replication consisted of four broiler chickens. This research took 35 days to collect the data. Parameters measured were feed intake, rosella flower flour consumption, body weight gain, feed conversion and mortality. The collected data were analyzed using Completely Randomized Design (CRD) and the differences of mean were tested by Duncan’s New Multiple Range Test (DMRT). The result showed the average of feed consumption were 2154; 2154; 2034; 2154; 2034 and 2154 g/bird on broiler chicken that were feed respectively by 0.0; 0.5; 1.0; 1.5; 2.0; and 2.5% rosella flower flour level. The average consumptions of rosella flower flour respectively were 0; 10.77; 20.34; 32.31; 40.68; and 53.85 g/bird. The body weight gains were 1263.33±70.40; 1422.42±36.33; 1443.75±30.00; 1387.42± 35.30; 1411.17±29.58 and 1457.08±40.75 g/bird. Feed conversion results were 1.71±0.94; 1.51±0.37; 1.47±0.62; 1.55±0.40; 1.53±0.30 and 1.48±0.40. The conclusion of the experiment was known that using rosella flower flour until 2.5% level in diet was able to increase broiler chicken performance, and also to decrease broiler chicken feed conversion. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=feed%20intake" title="feed intake">feed intake</a>, <a href="https://publications.waset.org/abstracts/search?q=consumptions%20rosella%20flower%20flour" title=" consumptions rosella flower flour"> consumptions rosella flower flour</a>, <a href="https://publications.waset.org/abstracts/search?q=broiler%20chickens" title=" broiler chickens"> broiler chickens</a>, <a href="https://publications.waset.org/abstracts/search?q=body%20weight%20gain" title=" body weight gain"> body weight gain</a>, <a href="https://publications.waset.org/abstracts/search?q=feed%20conversion" title=" feed conversion"> feed conversion</a> </p> <a href="https://publications.waset.org/abstracts/22171/the-effect-of-rosella-flower-flour-hibiscus-sabdariffa-l-utilization-in-ration-on-performance-of-broiler-chicken" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/22171.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">634</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">184</span> Phenotypic Characterization of Desi Naked Neck Chicken and Its Association with Insulin-Like Growth Factor-I (IGF-I) Gene Polymorphism in Pakistan</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Akbar%20Nawaz%20Khan">Akbar Nawaz Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdul%20Ghaffar"> Abdul Ghaffar</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Naeem%20Riaz"> Muhammad Naeem Riaz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study was conducted to investigate the phenotypic features, morphometry and production potentialities of indigenous naked neck chicken (NN) of Pakistan under intensive management condition. A total of 35 NN chicks were randomly selected, and the experiment was performed at Poultry and wildlife research section NARC Islamabad for a period of 22 weeks. The predominant plumage color was black and golden while skin color was observed white. The average shank length, leg length, thigh length, keel length, chest breadth, head width, wing space, wing length, body length, body girth, body height and pubic bone width in adult males and females were 69.19 ± 3.34mm, 117.93 ± 4.42mm, 117.93 ± 4.42mm, 90.87 ± 6.53mm, 95.03 ± 4.56mm, 49.77 ± 2.53mm, 30.63 ± 1.50cm, 27.24 ± 2.71cm, 18.88 ± 0.65cm, 17.77 ± 1.01cm, 25.96 ± 0.56cm, 47.81 ± 1.41cm and 35.69 ± 4.09mm respectively. The average age and live body weight of NN chicken at sexual maturity were recorded as 165.85 days and 1269.38 g. While hen-day egg production of NN was recorded as 45%. The present study was aimed to investigate the existence of polymorphism at IGF-I gene in indigenous naked neck chicken through PCR based Restriction Fragment Length Polymorphism. Based on restriction analysis using Hinf I restriction enzyme, three genotypes were detected designated as AA, AC, and CC. Restriction analysis of PCR amplified product showed the presence of DNA fragments of 622, 378, 244 and 191, (genotypes). The PCR-RFLP analysis is easy, cost effective method which permits the easy characterization of IGF-I gene. This showed the investigated IGF-I genes can serve as good molecular markers for marker assisted selection (MAS) concerning growth related traits in chicken. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Desi%20chicken" title="Desi chicken">Desi chicken</a>, <a href="https://publications.waset.org/abstracts/search?q=naked%20neck" title=" naked neck"> naked neck</a>, <a href="https://publications.waset.org/abstracts/search?q=morphology" title=" morphology"> morphology</a>, <a href="https://publications.waset.org/abstracts/search?q=morphometry" title=" morphometry"> morphometry</a>, <a href="https://publications.waset.org/abstracts/search?q=production%20potential" title=" production potential"> production potential</a>, <a href="https://publications.waset.org/abstracts/search?q=egg%20traits" title=" egg traits"> egg traits</a>, <a href="https://publications.waset.org/abstracts/search?q=egg%20geometry" title=" egg geometry"> egg geometry</a>, <a href="https://publications.waset.org/abstracts/search?q=IGF-I" title=" IGF-I"> IGF-I</a>, <a href="https://publications.waset.org/abstracts/search?q=growth" title=" growth"> growth</a>, <a href="https://publications.waset.org/abstracts/search?q=PCR-%20RFLP" title=" PCR- RFLP"> PCR- RFLP</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken" title=" chicken"> chicken</a> </p> <a href="https://publications.waset.org/abstracts/85686/phenotypic-characterization-of-desi-naked-neck-chicken-and-its-association-with-insulin-like-growth-factor-i-igf-i-gene-polymorphism-in-pakistan" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/85686.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">389</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">183</span> Association of Major Histocompatibility Complex with Cell Mediated Immunity</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Atefeh%20Esmailnejad">Atefeh Esmailnejad</a>, <a href="https://publications.waset.org/abstracts/search?q=Gholamreza%20Nikbakht%20Brujeni"> Gholamreza Nikbakht Brujeni</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Major histocompatibility complex (MHC) is one of the best characterized genetic regions associated with immune responses and controlling disease resistance in chicken. Association of the MHC with a wide range of immune responses makes it a valuable predictive factor for the disease pathogenesis and outcome. In this study, the association of MHC with cell-mediated immune responses was analyzed in commercial broiler chicken. The tandem repeat LEI0258 was applied to investigate the MHC polymorphism. Cell-mediated immune response was evaluated by peripheral blood lymphocyte proliferation assay using MTT method. Association study revealed a significant influence of MHC alleles on cellular immune responses in this population. Alleles 385 and 448 bp were associated with elevated cell-mediated immunity. Haplotypes associated with improved immune responses could be considered as candidate markers for disease resistance and applied to breeding strategies. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=MHC" title="MHC">MHC</a>, <a href="https://publications.waset.org/abstracts/search?q=cell-mediated%20immunity" title=" cell-mediated immunity"> cell-mediated immunity</a>, <a href="https://publications.waset.org/abstracts/search?q=broiler" title=" broiler"> broiler</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken" title=" chicken"> chicken</a> </p> <a href="https://publications.waset.org/abstracts/97236/association-of-major-histocompatibility-complex-with-cell-mediated-immunity" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/97236.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">145</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">182</span> Effect of Organic Manure on Production of Potato (Solanum tuberosum L.)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=R.%20Behrooz">R. Behrooz</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20Jahanfar"> D. Jahanfar</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20Reza"> D. Reza</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Organic farming is a fundamental principle in sustainable agriculture. Preventing excessive contamination of water and soil with pesticides and chemical fertilizers is important in order to produce healthy food. For this purpose, two potato cultivars (Sante and Marfona) and seven levels of fertilizer (non-fertilizer, chemical fertilizer, granulated chicken manure, common manure, compost, vermicompost and tea compost) were evaluated by factorial experiment based on randomized complete block design (RCBD) with three replications. According to the results, the effect of different manure was significant on number of tubers per plant, tuber weight per plant and tuber yield. The highest value of these traits was obtained by using of chicken manure which was significantly superior to other treatments. However, there was no significant difference between the two varieties. According to the results, the use of chicken manure has produced the highest potato yield even in comparison with the use of chemical fertilizer. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=organic%20farming" title="organic farming">organic farming</a>, <a href="https://publications.waset.org/abstracts/search?q=organic%20manure" title=" organic manure"> organic manure</a>, <a href="https://publications.waset.org/abstracts/search?q=potato" title=" potato"> potato</a>, <a href="https://publications.waset.org/abstracts/search?q=tuber%20yield" title=" tuber yield"> tuber yield</a> </p> <a href="https://publications.waset.org/abstracts/95085/effect-of-organic-manure-on-production-of-potato-solanum-tuberosum-l" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/95085.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">154</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">181</span> Renewable Energy Potential of Diluted Poultry Manure during Ambient Anaerobic Stabilisation </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Cigdem%20Yangin-Gomec">Cigdem Yangin-Gomec</a>, <a href="https://publications.waset.org/abstracts/search?q=Aigerim%20Jaxybayeva"> Aigerim Jaxybayeva</a>, <a href="https://publications.waset.org/abstracts/search?q=Orhan%20Ince"> Orhan Ince</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, the anaerobic treatability of chicken manure diluted with tap water (with an influent feed ratio of 1 kg of fresh chicken manure to 6 liter of tap water) was investigated in a lab-scale anaerobic sludge bed (ASB) reactor inoculated with the granular sludge already adapted to chicken manure. The raw waste digested in this study was the manure from laying-hens having average total solids (TS) of about 30% with ca. 60% volatile content. The ASB reactor was fed semi-continuously at ambient operating temperature range (17-23<sup>◦</sup>C) at a HRT of 13 and 26 days for about 6 months, respectively. The respective average total and soluble chemical oxygen demand (COD) removals were ca. 90% and 75%, whereas average biomethane production rate was calculated ca. 180 lt per kg of COD<sub>removed</sub> from the ASB reactor at an average HRT of 13 days. Moreover, total suspended solids (TSS) and volatile suspended solids (VSS) in the influent were reduced more than 97%. Hence, high removals of the organic compounds with respective biogas production made anaerobic stabilization of the diluted chicken manure by ASB reactor at ambient operating temperatures viable. By this way, external heating up to 35<sup>◦</sup>C (i.e. anaerobic processes have been traditionally operated at mesophilic conditions) could be avoided in the scope of this study. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ambient%20anaerobic%20digestion" title="ambient anaerobic digestion">ambient anaerobic digestion</a>, <a href="https://publications.waset.org/abstracts/search?q=biogas%20recovery" title=" biogas recovery"> biogas recovery</a>, <a href="https://publications.waset.org/abstracts/search?q=poultry%20manure" title=" poultry manure"> poultry manure</a>, <a href="https://publications.waset.org/abstracts/search?q=renewable%20energy" title=" renewable energy"> renewable energy</a> </p> <a href="https://publications.waset.org/abstracts/40062/renewable-energy-potential-of-diluted-poultry-manure-during-ambient-anaerobic-stabilisation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40062.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">420</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">180</span> Effect of the Magnetite Nanoparticles Concentration on Biogas and Methane Production from Chicken Litter</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Guadalupe%20Stefanny%20Aguilar-Moreno">Guadalupe Stefanny Aguilar-Moreno</a>, <a href="https://publications.waset.org/abstracts/search?q=Miguel%20Angel%20Aguilar-Mendez"> Miguel Angel Aguilar-Mendez</a>, <a href="https://publications.waset.org/abstracts/search?q=Teodoro%20Espinosa-Solares"> Teodoro Espinosa-Solares</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the agricultural sector, one of the main emitters of greenhouse gases is manure management, which has been increased considerably in recent years. Biogas is an energy source that can be produced from different organic materials through anaerobic digestion (AD); however, production efficiency is still low. Several techniques have been studied to increase its performance, such as co-digestion, the variation of digestion conditions, and nanomaterials used. Therefore, the aim of this investigation was to evaluate the effect of magnetite nanoparticles (NPs) concentration, synthesized by co-precipitation, on the biogas and methane production in AD using chicken litter as a substrate. Synthesis of NPs was performed according to the co-precipitation method, for which a fractional factorial experimental design 25⁻² with two replications was used. The study factors were concentrations (precursors and passivating), time of sonication and dissolution temperatures, and the response variables were size, hydrodynamic diameter (HD) and zeta potential. Subsequently, the treatment that presented the smallest NPs was chosen for their use on AD. The AD was established in serological bottles with a working volume of 250 mL, incubated at 36 ± 1 °C for 80 days. The treatments consisted of the addition of different concentrations of NPs in the microcosms: chicken litter only (control), 20 mg∙L⁻¹ of NPs + chicken litter, 40 mg∙L⁻¹ of NPs + chicken litter and 60 mg∙L⁻¹ of NPs + chicken litter, all by triplicate. Methane and biogas production were evaluated daily. The smallest HD (49.5 nm) and the most stable NPs (21.22 mV) were obtained with the highest passivating concentration and the lower precursors dissolution temperature, which were the only factors that had a significant effect on the HD. In the transmission electron microscopy performed to these NPs, an average size of 4.2 ± 0.73 nm was observed. The highest biogas and methane production was obtained with the treatment that had 20 mg∙L⁻¹ of NPs, being 29.5 and 73.9%, respectively, higher than the control, while the treatment with the highest concentration of NPs was not statistically different from the control. From the above, it can be concluded that the magnetite NPs promote the biogas and methane production in AD; however, high concentrations may cause inhibitory effects among methanogenic microorganisms. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=agricultural%20sector" title="agricultural sector">agricultural sector</a>, <a href="https://publications.waset.org/abstracts/search?q=anaerobic%20digestion" title=" anaerobic digestion"> anaerobic digestion</a>, <a href="https://publications.waset.org/abstracts/search?q=nanotechnology" title=" nanotechnology"> nanotechnology</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20management" title=" waste management"> waste management</a> </p> <a href="https://publications.waset.org/abstracts/114341/effect-of-the-magnetite-nanoparticles-concentration-on-biogas-and-methane-production-from-chicken-litter" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/114341.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">137</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">179</span> Effects of Marinating with Cashew Apple Extract on the Bacterial Growth of Beef and Chicken Meat</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Susanti">S. Susanti</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20P.%20Bintoro"> V. P. Bintoro</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Setiadi"> A. Setiadi</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20I.%20Santoso"> S. I. Santoso</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20R.%20Febriandi"> D. R. Febriandi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Meat is a foodstuff of animal origin. It is perishable because a suitable medium for bacterial growth. That is why meat can be a potential hazard to humans. Several ways have been done to inhibit bacterial population in an effort to prolong the meat shelf-life. However, aberration sometimes happens in the practices of meat preservation, for example by using chemical material that possessed strong antibacterial activity like formaldehyde. For health reason, utilization of formaldehyde as a food preservative was forbidden because of DNA damage resulting cancer and birth defects. Therefore, it is important to seek a natural food preservative that is not harmful to the body. This study aims to reveal the potency of cashew apple as natural food preservative by measuring its antibacterial activity and marinating effect on the bacterial growth of beef and chicken meat. Antibacterial activity was measured by The Kirby-Bauer method while bacterial growth was determined by total plate count method. The results showed that inhibition zone of 10-30% cashew apple extract significantly wider compared to 0% extract on the medium of E. coli, S. aureus, S. typii, and Bacillus sp. Furthermore, beef marinated with 20-30% cashew apple extract and chicken meat marinated with 5-15% extract significantly less in the total number of bacteria compared to 0% extract. It can be concluded that marinating with 5-30% cashew apple extract can effectively inhibit the bacterial growth of beef and chicken meat. Moreover, the concentration of extracts to inhibit bacterial populations in chicken meat was reached at the lower level compared to beef. Thus, cashew apple is potential as a natural food preservative. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bacterial%20growth" title="bacterial growth">bacterial growth</a>, <a href="https://publications.waset.org/abstracts/search?q=cashew%20apple" title=" cashew apple"> cashew apple</a>, <a href="https://publications.waset.org/abstracts/search?q=marinating" title=" marinating"> marinating</a>, <a href="https://publications.waset.org/abstracts/search?q=meat" title=" meat"> meat</a> </p> <a href="https://publications.waset.org/abstracts/51485/effects-of-marinating-with-cashew-apple-extract-on-the-bacterial-growth-of-beef-and-chicken-meat" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/51485.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">276</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=chicken&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=chicken&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=chicken&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=chicken&page=5">5</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=chicken&page=6">6</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=chicken&page=7">7</a></li> <li class="page-item"><a class="page-link" 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