http://www.digital.lib.esn.ac.lk//handle/123456789/3697 2026-04-06T18:28:46Z http://www.digital.lib.esn.ac.lk//handle/123456789/3750 Dietary enrichment of broiler chicken with omega-3 fatty acids and beneficial role in human cardiovascular health: A Review M.S.M.Nafees, M.Pagthinathan Broiler meat consumptionin the world increases annually with the development of modern diet pattern. Saturated fatty acid content of the meat causes high risk of cardiovascular disease in human. Fish is an important source of omega-3 fatty acids, which reduce the risk of cardiovascular disease in human. However, access to food fish, which are rich in omega-3 fatty acids, is questionable for many people in the world. Fortunately, studies revealed that the dietary enrichment of broiler chicken ration with omega-3 fatty acids enriched the broiler chicken meat with omega-3 fatty acids. Hence, consumption of such broiler chicken meat may supplement the scarcity of consumption of omega-3 fatty acids rich foods viz. fish. Moreover, dietary enrichment of omega-3 fatty acids improves carcass by reducing the abdominal fat deposition in broilers. However, shelf-life of broiler chicken meat that is enriched with omega3 fatty acids low due to high levels of lipid oxidation. However, usage of antioxidants improves the shelf-life of omega-3 fatty acid enriched broiler chicken meat. 2015-01-01T00:00:00Z http://www.digital.lib.esn.ac.lk//handle/123456789/3749 Biochemistry of cheese ripening M. Pagthinathan, M.S.M. Nafees Cheese ripening basically includes the breakdown of proteins, lipids and carbohydrates which releases flavour compounds and modifies cheese texture. Principal ripening agents are milk enzymes (plasmin and lipoprotein lipase), milk coagulant, starter lactic culture, secondary culture and ripening agents. The ripening process of cheese is very complex and involves microbiological and biochemical changes to the curd resulting in the flavour and texture characteristics of the particular variety. Microbiological changes during ripening include the death and lysis of starter cells, nonstarter lactic acid bacteria, and secondary microflora in many varieties of cheese. Moulds in mould-ripened varieties and a complex Gram-positive bacterial flora in smear cheeses are of great importance to the flavour and texture of cheese. Cheese texture softens during ripening as a consequence of proteolysis of the casein micelle and changes to the water-binding ability of the curd and in pH. The biochemical changes occurring during ripening may be grouped into primary events that include the metabolism of residual lactose, lactate and citrate (glycolysis), lipolysis and proteolysis. Following the primary events, secondary biochemical events occur which are responsible for the development of many volatile flavour compounds of ripened cheese varieties. 2015-01-01T00:00:00Z http://www.digital.lib.esn.ac.lk//handle/123456789/3748 Effect of starter and finisher feed replacement time on the performance of broiler chickens A.B Thasleem, L.S David An experiment was conducted to find out the optimum time of broiler starter and finisher feed replacement on the growth performance, carcass quality and organ size of broiler chickens. The experiment was conducted at the Livestock farm of the Department of Animal Science, Faculty of Agriculture, Eastern University, Sri Lanka for a period of 42 days. A total of 120, unisex, Indian River strain, day-old broiler chicks were purchased and were allocated into four treatment groups with three replicates in a Complete Randomized Design, such as T1 (Starter diet from 0 to 15 days and finisher diet from 16 to 42 days), T2 (Starter diet from 0 to 18 days and finisher diet from 19 to 42 days), T3 (Starter diet from 0 to 21 days and finisher diet from 22 to 42 days) and T4 (Starter diet from 0 to 24 days and finisher diet from 25 to 42 days). The birds in the treatment T2 recorded significantly highest body weight gain (2298 g) while the birds in the treatment T3 recorded the lowest (2030 g). Increasing the starter diet period up to day 24 reduced the feed intake in the birds. The FCR of birds in treatment T3 was significantly higher when compared to those in other treatments. The birds in treatment T3 increased the dressing percentage in broiler chickens when compared to those of other treatments. The relative weights of gizzard, heart and liver were significantly lower in the birds of treatment T4 when compared to others. 2015-01-01T00:00:00Z http://www.digital.lib.esn.ac.lk//handle/123456789/3747 Critical period of weed control in radish (Raphinus sativus L.) S. Srikrishnah, S. Nishanthi; M. S. A. Dilsath, T.Geretharan; K. D. Harris A field study was carried out at Crop Farm of the Eastern University of Sri Lanka to determine the critical period for weed control and the effects of weed interference in radish in the regosols of the Batticaloa District. An increasing series of the duration of weed interference and length of the weed-free periods were imposed weekly from 0 to 40 days after emergence (DAE). The beginning and the end of CPWC were based on 5, 10 and 20% acceptable yield loss levels (AYL), which were determined by fitting logistic and Gompertz equations to relative yield data, representing increasing duration of weed-interference and weed-free periods. The critical period for weed control increased to 31 days, starting at 7 days and ending at 38 days, at 5% yield loss level. At 10% and 20% yield loss levels, the CPCW decreased to 12 and 8 days respectively, starting at 18 DAE and ending at 30 DAE, and beginning at 13 DAE and ending at 21 DAE, respectively. 2015-01-01T00:00:00Z