IMSACON 2018 Kolkata Compendium

The Organizing Committee
thankfully acknowledge
the financial support
from
for publication of this

Compendium / Proceeding
8th Conference of Indian Meat Science Association &
International Symposium
on
Technological Innovations in Muscle Food Processing
for Nutritional Security, Quality and Safety
November 22-24, 2018, Kolkata, India
Organized by
Department of Livestock Products Technology
College of Veterinary and Animal Sciences
West Bengal University of Animal and Fishery Sciences
37 & 68, K. B. Sarani, Kolkata-700 037, Belgachia, West Bengal, India
Compendium
8th Conference of Indian Meat Science Association &

International Symposium
on
Technological Innovations in Muscle Food Processing

for Nutritional Security, Quality and Safety
November 22-24, 2018, Kolkata, India
Editorial Board
Chief Editor
Dr. Subhasish Biswas
Editor
Dr. Siddhartha N. Joardar
Dr. Arun Kumar Das
Dr. Gopal Patra
Year of Publication-2018
Publisher:
Faculty of Veterinary and Animal Sciences
West Bengal University of Animal and Fishery Sciences
37& 68, K. B. Sarani, Kolkata-700 037, West Bengal, India
Disclaimer
The opinion expressed in this compilation is entirely be the respective authors and in
any case does not reflect the views of the organizing/publishing committee
Printed by:
LASERWORLD, P4A CIT Road, Kolkata - 700014
Cover Design & Layout : Sib Charan Das
Messages
MESSAGE
It is indeed a matter of glee and glory that the International Symposium and 8th
Conference of Indian Meat Science Association (IMSACON-VIII) will be organised by Department
of Livestock Products Technology, WBUAFS on & from 22nd to 24th November, 2018 in the
‘Beautiful City’ Kolkata in collaboration with Indian Meat Science Association (IMSA),
The Muscle Food, precisely Meat, technically Animal Proteins are essential to build and
maintain muscles, keep bones in shape and help brain, running most effectively. If one does not
get enough meat in his diet he is likely to lose energy, hair, muscle mass and cognitive
functionality.
In this context, as a need of the time, I solemnly feel that the International Symposium
on “Technological Innovations in Muscle Food Processing for Nutritional Security, Quality and
Safety” would be a worthy venture in conferring one and all so essential wholesome meat with
a boost in the allied industry.
Before I conclude this note of appreciation, cordially, I would like to extend my sincere
greetings to the renowned scientists and stalwarts of the field, unrelenting organizers &
enthusiastic students & scholars who all would be congregated in the occasion of this great
endeavour.
[Dr.(Capt.) Anand Gopal Bandyopadhyay]

To Director of Animal Husbandry and
The Organizing Secretary Veterinary Services, West Bengal
IMSACON-VIII
Dr. V. V. KULKARNI
President - IMSA
(M. Muthukumar)
Secretary - IMSA
WEST BENGAL UNIVERSITY OF
ANIMAL AND FISHERY SCIENCES
Director of Research, Extension & Farms, Faculty of Veterinary and Animal Sciences
37& 68 K B Sarani, Kolkata-700037, India, Ph: 033-25563396 (Tele Fax), email-dref.wbuafs@gmail.com
Prof. Arunasish Goswami

WEST BENGAL UNIVERSITY OF
ANIMAL AND FISHERY SCIENCES
Director of Research, Extension & Farms, Faculty of Veterinary and Animal Sciences
37& 68 K B Sarani, Kolkata-700037, India, Ph: 033-25563396 (Tele Fax), email-dref.wbuafs@gmail.com
Prof. Subhasish Biswas

IMSACON VIII - KOLKATA
22 - 24 November, 2018
Local Organizing Committee
Chief Patron Prof. P. Biswas, Hon'ble Vice-Chancellor, WBUAFS, Kolkata
Patron Prof. S S Dana, Registrar, WBUAFS, Kolkata

Prof A K Sahoo, Dean, F/o Vety and Ani Sci, WBUAFS, Kolkata
Dr B K Das, Dean, F/o Fishery Sciences, WBUAFS, Kolkata
Dr T K Maity, Dean, F/o Dairy Technology, WBUAFS, Mohanpur
Dr G. S. Konar, MD, WB LDC, ARD Deptt Govt. of W.B.
Dr C K Thota, Director, Allanasons Private Limited, Mumbai.
Mr M M Maity, Secretary, WB Poultry Federation, Kolkata
Mr S Agarwal, Director, Shalimar Hatcheries Limited
Dr S P Fonglan, General Manager, AOV Exports, Unnao, UP
Mr R Roy, Managing Director, Hi Tech Hatch Fresh Pvt. Ltd
President Prof. Arunasis Goswami, DREF, WBUAFS, Kolkata
Vice-President Prof. M. Hazarika, Deptt of LPT, College of Vety. Sci, AAU.
Organizing Secretary Prof. S. Biswas, Professor, Deptt.of LPT, WBUAFS, Kolkata
Jt. Organizing Secretaries Dr. Arun Kr. Das, Senior Scientist, ERS, ICAR-IVRI, Kolkata
Dr. Gopal Patra, Asstt. Prof. and HOD, WBUAFS, Kolkata
Technical Secretaries Dr. A. R. Sen, Pr. Scientist, ICAR

Dr Sudip Kumar Das, WBLDC Ltd, ARD Deptt, Govt. of WB
Treasurer Dr. D. Bhattacharyya, Asstt. Prof, Deptt. of LPT, WBUAFS, Kolkata.
(i)
22 - 24 November, 2018
Fish Festival Committee
In order to organize the fish festival, sponsored by National Fisheries Development Board (NFDB),
Department of Animal Husbandry, Dairying & Fisheries , Ministry of Agriculture and Farmers Welfare,
Govt. of India, HYDERABAD- 500 052 along with Directorate of Research, Extension & Farms, West
Bengal University of Animal & Fishery Sciences, 37, K.B.Sarani, Kolkata-700037, the Organizing
Committee- IMSACON VIII constituted the following sub-committee to organize it on 22-24th Nov,
2018 in collaboration with IMSACON8 in our university campus.
1. Prof. B. K. Das , Dean, F/O-Fishery Science Chairman

2. Prof. K. C. Dora, Deptt. of FPT Co-Chairman
3. Dr. S. Chowdhury Convener
4. Mr. P. Murmu Member
5. Dr. G. Patra Member
6. Dr. S. Das Member
7. Mr. P. Mali Member
8. Mrs. M. Ray.Sarkar Member
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22 - 24 November, 2018
About the University

Necessity of any kind has always led the pavement for discovery of technology or opened a new arena in the different
fields of scientific activities. In a similar fashion, the limitation of land resources in comparison to the worldwide
human population gave rise to alternative means of living using livestock resources viz., animals and fishes. People
handling such living resources faced challenges to maintain the flock under their control and hence, attention was
given towards proper rearing of these livestock resources. Study of appropriate techniques, development of
technology following the experiences, and high desire to improve the skills for rearing the animals and fish varieties
lead to gathering of information in the related fields. This may be marked as the beginning of study of Veterinary and
Animal Sciences as well as allied studies in the Dairy and Fishery sectors. In undivided India after establishment of
Lahore Veterinary College in 1882, second such institution came up during British rule with the name Bengal
Veterinary College on 10th of January, 1893. The West Bengal University of Animal and Fishery Sciences (WBUAFS)
was established in 1995, thus fulfilling the dreams of the nation builders to promote education, research and
extension activities in one of the important bread-earning sector of the rural people i.e., the Livestock Sector.
nd
The University came into existence on 2 January, 1995 vide West Bengal Act of 1995 with the three Faculties-
namely Veterinary and Animal Sciences, Fishery Sciences and Dairy Technology. Process for extending the facilities of
education in the existing faculties is continuous. A diploma course on Veterinary Pharmacy namely, DVP has been
introduced by the University since 2016-17 under the financial assistance of Animal Resource Development
Department, Govt. of West Bengal. This course, first of its kind has been introduced under any University in India. In
another approach to meet up the demand of the livestock, poultry and fishery industries as well as to fulfill the
recommendations of the ICAR & Executive Council of the University, the Govt. of West Bengal has approved the
creation of four new Departments alongwith teaching and non-teaching manpower requirements. These are
Department of Animal Biotechnology & Department of Avian Science under the Faculty of Veterinary & Animal
Sciences, Department of Fish Nutrition under the faculty of Fishery Sciences and the Department of Dairy
Business Management under the Faculty of Dairy Technology.
MANDATES OF THE UNIVERSITY
The mandates of West Bengal University of Animal and Fishery Sciences are as follows :
A. To impart education in the branches of Veterinary and Animal Sciences, Fishery Sciences, Dairy Technology
and allied sciences.
B. To conduct basic and applied research in the field of Veterinary and Animal Sciences, Fishery Sciences, Dairy
Technology for advancement of knowledge and enhancement of productivity to alleviate poverty and
economic upliftment of the society.
C. To undertake the development of such sciences or technologies and the extension thereof to the rural people
in co-operation with the concerned Departments of Government of West Bengal.
CAMPUSES OF THE UNIVERSITY
The University Headquarter is situated at Belgachia, Kolkata which is one of the oldest campuses in the country for
imparting education in the fields of Veterinary and Animal Sciences.
The undergraduate courses of the Faculty of Veterinary and Animal Sciences and all courses of the Faculty of Dairy
Technology are taught in the Mohanpur Campus of the University in the adjoining Nadia district. Post-graduation
studies for the Faculty of Veterinary and Animal Sciences take place in the University Headquarters. The courses of
the Faculty of Fishery Sciences are undertaken in the Chakgaria Campus, in Kolkata, which is itself a full fledge unit.
Besides these three Faculties, the University has three Krishi Vigyan Kendras in the districts of Jalpaiguri, North 24
Parganas and Murshidabad under the supervision of the Directorate of Research, Extension & Farms. University
communicates with the rural farmers and general public directly as well as through these extension centres.
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22 - 24 November, 2018
Department of Livestock Products Technology –At a Glance
The Department was established in the year 1981 bifurcating the Department of Veterinary Parasitology in
Bidhan Chandra Krishi Viswavidyalaya having the name of the Department as 'Animal Products Technology &
Marketing'. This name of the Department continued in this University after its establishment from 1995 onwards. At
the time of induction and adoption of V.C.I. course curriculum, the name of the Department was changed as 'Livestock
Products Technology' in the academic year 2008-09. The Department was mainly engaged in Undergraduate
teaching programme formulated by VCI till it started the Postgraduate Programme in the department since 1999-
2000. Later on, in the academic year 2002-03, the Ph.D. programme was also started with an initial intake of 2
scholars. Now this Department is imparting Undergraduate, Masters Degree and Ph.D. studies and also undertaking
certain research programme in the form of projects.
Major Area of Research:
Research programme is being conducted mainly in the discipline of Livestock Products Technology at the
Postgraduate level emphasizing on fresh meat quality, value addition and quality improvement studies on meat and
meat products from animals namely goat, pigs and different species of poultry. The thrust area is on quality
improvement of chevon from Black Bengal goat species and also on value addition of Duck meat to enhance its quality
and acceptability. The Department has conducted some Research Projects on these areas funded by ICAR and DST,
W.B which has strengthened the Department's Research facilities. As a course of development, the Department
established a close liaison with Kolkata Municipal Slaughter House at Tangra and with Livestock Development
Corporation, West Bengal. The outcome of the Research work has been transformed into development of certain
value-added meat products from duck meat along with their economics of production. These results were later on
disseminated to the concerned stakeholders, particularly women folk from different SHG by organizing hands-on
training like 'Model Training Course on Value Added Product and Processing' sponsored by Directorate of Extension,
Ministry of Agriculture and Farmers welfare. Besides, the technology was transferred to the Directorate of Extension
of this University where also training on this subject were organized number of times for the SHG members and for
KVK personnel of this zone.
Besides, a sufficient importance on research on storage stability and microscopic changes of cara-beef has been given
by different research workers. At Ph.D. level, Nutritional Mapping of Cara-beef carcass has been undertaken to
identify nutritional uniqueness of different cuts within a carcass and the results could give the consumers a choice of
preference on the basis of meat-bone-fat ratio and nutritional profile on the basis of proximate analysis.
Physiochemical studies have also conducted to segregate different parts on the basis of sensory profile. Some effort
has also been laid on Black Bengal Goat skin quality, its harvesting technique and also on primary treatment of its
preservation, which could be a maiden attempt of research from the department to the very important commercial
avocation and trading of Black Bengal Goat skin, especially significant for the state of West Bengal. Departmental
research extended its area also on testing egg quality parameters through master's degree research work.
Faculty members
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22 - 24 November, 2018
Major achievement of the department
62 M.V.Sc. students and 15 Ph.D. scholars received their respective degrees with distinction through the
Masters and Ph.D. research programmes so far from the department. The main area of the Master's thesis
programmes revolved round the research work on core area of livestock products technology, mainly on fresh meat
quality, value addition and quality improvement studies on meat and meat products from animals namely goat, pigs
and different species of poultry. The thrust area is on quality improvement of chevon from Black Bengal goat species
and also on value addition of Duck meat to enhance its quality and its acceptability apart from studies on enhancing
the shelf life by using antioxidants and antimicrobial agents from different natural resources like Fresh Alovera Jel,
Litchi Pericarp extracts, Moringa oleifera leaves extracts, Garlic and Coriander with standardization and extension of
shelf life by adopting combination of packaging techniques and storage temperature as part of Hurdle. The
collaboration of of different Institute were taken during the Research work where the participation of
Scientist/Faculty members and infrastructural facilities/labs like ERS, IVRI, Kolkata; IIT Kharagpur, Regional Bacon
Factory, Haringhata, Kolkata Municipal Slaughter House, Tangra; and RKVY Laboratory, Department of Physiology,
Microbiology Lab under Department of Microbiology of the University, etc.
This Department is having unique attachment for disseminating the Technology developed by the Department
through delivering talks in different mass media like All India Radio and Door-Darshan by the faculty members. It has
got a study centre on Diploma in Meat Technology of IGNOU and helping developed manpower in this regard. So far 9
students got the diploma and they are engaged in the field of meat technology by self employment or through services
in public or private sector. With the active initiative of this Department, MOU has been signed between Meat and
Poultry Processing Board, Government of India and with also LDC, Government of West Bengal, for mutual
Programmes towards popularizing and developing meat and poultry sector of the State. A sales counter of LDC,
Government of West Bengal has been set up at the close vicinity of the Department at 37 K.B Sarani, with the aim to
have the exposure of different meat and meat products with their marketing potentiality and acceptance of the
products by the consumers where the students of the department would have the direct access of understanding and
learning by 'seeing and believing'.
(v)
22 - 24 November, 2018
Committee for the conduct of 8th Conference of Indian Meat Science

Association (IMSACON-VIII) and International Symposium on
Technological Innovations in Muscle Food Processing for Nutritional
Security, Quality and Safety during November 22-24, 2018, Kolkata, India
Scientific Sub Committee Chairman Prof.S.N.Joardar

Co-Chairman Prof.S.Nandi, Dr.G.P. Mondal
Convenor Dr.I.Samanta, Dr.S.Banerjee,
Members Dr.D. Banerjee, Dr.K.Das, Dr.S.K.Das
Reception Sub Committee Chairman Prof.S.Batabyal
Co-Chairman Prof.N.A.Talwar, Prof.K.Roy
Convenor Dr.A.K.Das, Dr. M.Pakhira
Members Dr. R.Jas, Dr.A.Pal, Dr.L.Halder
Registration & certificate Sub Committee Chairman Prof.N.Ghosh
Co-Chairman Dr.P.K.Nanda, Prof.T.S.Nagesh
Convenor Dr.A. Mondal , Dr.M.Roy
Members Dr.N. K. Tudu, Dr.D. D. Mondal,
Exhibition Sub Committee Chairman Prof.M.mondal
Co-Chairman Prof.S.Sahu, Dr.S.Baidya,
Convenor Dr.M.Mondal, Dr.S.Bera
Members Dr.S. Dutta, Dr. A.Nandi
Food & Refreshment Sub Committee Chairman Prof.Partha Das
Co-Chairman Dr.Supratim Chowdhury, Prof. G.D.Das
Convenor Dr.S.Pradhan, Dr.J.Mukherjee
Members Dr.U.sarkar, Dr.S.S.Kesh
Accommodation, Transportation and
management Sub Committee Chairman Prof.Pradip Kumar Das
Co-Chairman Dr.Tapas Sar, Dr.P.R.Ghosh
Convenor Dr.G.Patra, Dr.S.mondal
Members Dr.P.sarkar, Dr.A.Soren,Dr.S.Pandit,
Finance Sub Committee Chairman Dr.S.Chatterjee
Co-Chairman A.Chakraborty, Dr.Pankaj K. Biswas
Convenor Dr.D.Bhattacharyya
Members Dr.P.N.Chatterjee
Press & Publicity Sub Committee Chairman Prof.B.Roy
Co-Chairman Dr.C.Debnath, Prof.S.Hazra
Convenor Dr.K.C.Dhara
Members Dr.K.batabyal,
Cultural Sub Committee Chairman Dr.S Chandra
Co-Chairman Prof.S.Roy
Convenor Dr.A.Maity, Dr.D.Ganguly
Members Dr.P.Mukherjee, Dr.S.Chowdhury
Medical aid sub committee Chairman Dr.A.Roy
Co-Chairman Prof.S.K. Mukherjee
Convenor Dr.N.Kulavi
Members Dr.S.Tarafdar
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22 - 24 November, 2018
INDIAN MEAT SCIENCE ASSOCIATION

(Reg. No. 307/001)
NRC on Meat, Chengicherla, BodUppal Post, Hyderabad, 500092
e-mail:imsanrem@gmail.com; website: www.imsa.org.in
Indian Meat Science Association (IMSA) with its headquarters located at National Research Centre on Meat,
Hyderabad brings together meat animal/poultry producers, meat scientists, meat processors, meat exporters and all
other involved in research, training and extension related to meat science and technology in India. In order to realize
the power of meat and meat products in 21st century, several Institutions and Industries are working with sizeable
number of scientists, faculty members and students on various aspects of meat science viz, novel meat sources, meat
sustainability, animal welfare and slaughter, muscle biology and biochemistry, microbiology and chemical hazards,
advanced preservation techniques, by-products utilization, value addition, packaging, meat based functional foods
and also on specific hot topics important to the industry. The IMSA which is strongly dedicated to research, training
and extension in meat science, is still in its infancy but a lot of effort is being put in the direction of making this
endeavour successful and useful. The Association will work with the objectives of advancement of all aspects of
science and technology relating to production, processing and marketing of meat and meat products to serve the
humanity.
In pursuit of these goals the IMSA will work with the following objectives:
• Stimulation of research, training and extension in the field of Meat Science and Technology.
• Provision of a forum for the exchange, discussion and dissemination of current knowledge in the field of Meat
Science and Technology.
• Promotion of high standard of technical proficiency, professional expertise and personal integrity among its
members.
• Elevation of the profession of Meat Science and Technology.
• Publication of the Journal of Meat Science.
We encourage individual scientists, technologists, faculty members, students, meat industry experts as well as
corporate bodies to join as members and it is our desire to make the association most useful forum for techno-
scientific and educational activities accessible to Master's and Ph. D students, scientists working in both academia
and Industry. The association invites all meat science researchers to join as members. Please visit www.imsa.org.in
for details of the membership and benefits.
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22 - 24 November, 2018
IMSA Executive Committee Members

( w.e.f 1st April, 2017)
President: Journal of Meat Science

Dr. V.V. Kulkarni, Hyderabad Editorial Committee Members
(w.e.f 1st April, 2017)
Vice-Presidents:
Dr. S. K. Mendiratta, Izatnagar Chief Editor:
Dr. Nadeem Fairoze, Bengaluru Dr. P.K. Mandal, Puducherry
Dr. Manish Kumar Chatli, Ludhiana Editor:
Dr. B.M. Naveena, Hyderabad
Secretary:
Dr. M. Muthukumar, Hyderabad Associate Editors:
Dr. U.K. Pal, Pondicherry
Jt. Secretaries: Dr. Girish Patil, Guwahati
Dr. M. Hazarika, Guwahati Dr. Ashim Kumar Biswas, Izatnagar
Dr. A.R. Sen, Kolkata Dr. Arun Kumar Das, Kolkata
Dr. Vikas Pathak, Mathura
Dr. Suresh Kumar, Cuddalore, TN Editorial Board Members:
Dr. R.K. Ambadkar, Nagpur
Treasurer: Dr. P. Prabhakaran, Pantnagar
Dr. Rituparna Banerjee, Hyderabad Dr.G. Kandeepan, Hyderabad
Dr. Nitin Mehta, Ludhiana
Members: Dr. Yogesh Gadekar, Avikanagar
Dr. Sarfaraz Wani, Srinagar Dr. Rajeev Kumar Ranjan, Izatnagar
Dr. M.K. Agnihotri, New Delhi Dr. Z.F. Bhatt, Jammu
Dr. Dushyanthan, Chennai Dr. Pawan Kumar, Ludhiana
Dr. K. Jayathilakan, Mysore Dr. Bandu Mane, Palampur
Dr. Sunil Kumar, Jammu Dr. M. Kiran, Bidar
Dr. Meena Goswami, Mathura Dr. Vijaybhaskar Reddy, Tirupati
Dr. S.S. Ahlawat, Hisar Dr. Sagar Chand, Izatnagar
Dr. S.P. Fonglan, Lucknow
Dr. N.K. Nayak, Mhow, Indore
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22 - 24 November, 2018
CONTENTS
Local Organizing Committee i
Fish Festival Committee ii
About the University iii
Department of Livestock Products Technology –At a Glance iv
Committee for the conduct of 8th Conference of Indian Meat Science Association (IMSACON-VIII) vi
Indian Meat Science Association vii
IMSA Executive Committee Members viii
Key Note Address

1 Livestock Research in Bangladesh with Special Reference to Muscle Food Production.
Dr Nathu Ram Sarker, Director General, Bangladesh Livestock Research Institute, Savar,
Dhaka 1341 001
2 Sustainable meat production to ensure nutritional security at global food market.
Dr. Nagendra Sharma, Ex VC SKUAST, Jammu 006
3 Fish Processing Technologies and Innovations-A promising Tool for Making Doubling of
Farmers' Income.
Dr. C N Ravi Shankar, Director, Central Institute for Fisheries Technology (CIFT), CIFT Junction,
Willingdon Island, Matsyapuri P.O. Cochin. 010
4 Indian Meat Export Sector: Facts and Emerging Challenges
Dr. C K Thota, Director, Allana Group, India 011
5 Assuring quality of sheep meat through the supply chain
Prof Robyn Warner, University of Melbourne, Australia. 017
Session I. Livestock, poultry and fisheries resources: A way to livelihood by doubling

farmers' income
1 Inland Open Water Fisheries towards Doubling Fishers Income.

Dr. B. K. Das, Director, ICAR-Central Inland Fisheries Research Institute, Barrackpore, Kolkata-
700120, India. 021
2 Doubling of farmer's income through animal husbandry and aquaculture practices in
Andaman and Nicobar Island.
Dr. A. Kundu, Director, ICAR- Central Island Agricultural Research Institute, Port Blair,
Andaman, India. 025
3 Scope for poultry meat production and processing in the world vis-a-vis India: Strategies for
doubling farmers' income.
Dr. R. N. Chatterjee, Director, ICAR-Directorate of Poultry Research, Rajendranagar,
Hyderabad, India 030
4 Manipulating gene: A smart Way to improve muscle mass.
Dr. Avijit Mitra, Director, ICAR-National Research Centre on Mithun, Medziphema, Nagaland. 381
5 Meat Science Research and Education in India: Issues, Challenges and Priorities.
Dr. V. V. Kulkarni, Ex-Director, National Research Centre on Meat, Chengicherla, Hyderabad,
500092 and Prof & Head, LPT, Veterinary College and Research Institute, TANUVAS,
Namakkal, Tamilnadu 34
( ix)
22 - 24 November, 2018
Oral presentation
LPFR 01. Quality and safety of feed and beef meat in Bangladesh
Md. Tanvir Kamal, Mohammad Al-Mamun, Mohammad Mujaffar Hossain, Mohammed Abdur
Razzaque and Md. Abul Hashem 041
LPFR 02. Growth performance of Black Bengal goat in different Agro-Climatic Zones of West Bengal
Manoranjan Roy, Uttam Sarkar1, Manik Ch. Pakhira2, Santanu Bera3, Gopal Patra4 and
Soumitra Pandit5 041
LPFR 03. Effects of herbal supplements in live animals on carcass traits and meat quality
Neha Thakur, Anurag Pandey,Y. R. Ambedkar, Sarita Kumari and Ashish Saini 042
LPFR 04. Satellite Based Potential Fishing Zone (PFZ) Forecasting
Kishore Chandra Swain, Chiranjit Singha 042
LPFR 05. Enhancing food, nutritional and livelihood security of marginal and small farmers in
Jharkhand through need based agricultural technologies
A Puran1, SK Gupta1, R Kumar1, BK Jha2, PR Kumar2, N Kumar3, NK Sinha3, B Das2, S Naskar1,* 042
LPFR 06. Comparative quality assessment of Cobb-400 and Chebro meat
V.P. Singh and V. Pathak 043
LPFR 07. Evaluation of Meat Quality Traits of Haringhata Black Chicken Breed Locally Available in
West Bengal
R. Saikhom, A. K. Sahoo, S. Taraphder*, S. Pan1 , U. Sarkar, P. R. Ghosh2, D. Bhattacharya3 and S.
Baidya4 043
LPFR 08. Effect of Age on Carcass Characteristics, Meat Quality And Acceptability of Garole Sheep
Meat
D Jana, G Patra, D Bhattacharyya, Annada Das, SantuPahan and S Biswas 043
LPFR 09. Sustainable buffalo production through salvaging unproductive buffaloes for meat
production and meat export
M. Muthukumar, C. Ramakrishna, Suresh K. Devatkal, P. Baswa Reddy, K. Varalakshmi and
V.V.Kulkarni 044
LPFR 10. Influences by effective microbial technology and deep litter housing system on carcass
characteristics of pigs.
Menalsh Laishram*, Prasanta Saikia1, Girin Kalita1, Pragati Hazarika2, Parimal Roy
Choudhury3, Devi Prasanna Swain4, Rameswar Panda5, Losa Rose6 044
LPFR 11. Growth Performance of different poultry breeds at medium altitude of Kumaon region
C. Jana, Amol R. Gurav, Karam Chand, D. Chaudhary, D. Muthuchelvan, M.A. Ramakrishnan 045
LPFR 12. Pork production and handling practices in Bareilly City
Sadhana Ojha*, S.K. Mendiratta, S. Talukdar, S. Chand, R.K. Agrawal, D. Kumar, R.K. Jaiswal 045
LPFR 13. Avenue for doubling farmer's income through clean milk production at Nadia district of
West Bengal.
Champak Bhakat*,Tripti Kumari, DK Mandal,M K Ghosh, S Rai, Asif M, A Chatterjee,A Mandal
and T K Dutta 046
LPFR 14. Varimax Rotated Principal Component analysis of adaptability traits in Haringhata Black
Chickens raised under intensive management system
A. K. Sahoo and R. Saikhom. 046
LPFR 15. Use of oil / fat in feed and meat fat quality in broiler chicken.
Barun Roy 047
LPFR 16. Feeding Strategies for Economic Buffalo Veal Production
SS Dahiya, Avijit Dey, PC Lailer and Ram Sing
047
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22 - 24 November, 2018
Poster presentation
LPFR 17. Advances in Modern Meat Processing

Sarita Kumari1, Anurag Pandey2,Y. R. Ambedkar3, Anurag4, Ashish Saini5, Neha Thakur6and
Priyanka Meena7 048
LPFR 18. Role of food animals in doubling farmer's income vis-à-vis meeting sustainable goals
R.K. Jaiswal*, Pratap Madane, Sadhana Ojha 048
LPFR 19. Physico-chemical properties of Pomegranate incorporated whey beverage prepared from
camel and buffalo milk
Parma Ram Gorachiya*1, Basant Bais1, Geetesh Mishra2, Basant3, Lokesh Tak1, Sanjay Singh1,
Durga Devi 049
LPFR 20. Health benefits of sheep milk comparison with cow and goat milk
Rohit Meena*, Basant Bais, Ashok Prajapat, Durga Devi, Parmaram, Lokesh Tak, Sanjay
Mahla, Jorawar Singh, Ajay Sharma 049
LPFR 21. Analysis of Egg Samples by Physical and Biochemical Parameters
Sumit Chowdhury, Uday Sankar Das*, Mrintyunjoy Mandal*, Tapan Kumar Sandhukhan1,
Basudev Maity2, Apratim Maity3, Subhasis Batabyal3 and Shyam Sundar Kesh 050
LPFR 22. Economic Analysis of Selected Trawl Catch in Digha Coast of West Bengal
A Karan1*, P. S. Roy2, S Sahu3, T. Karmakar4 and A. Roy2 050
LPFR 23. Comparison of physico- chemical properties of camel milk with goat and sheep milk
Ashok Prajapat*, Basant Bais, Roht Meena, Durga Devi, Parmaram, Lokesh Tak, Sanjay Mahla,
Jorawar Singh, Ajay Sharma 051
LPFR 24. Utilization of fisheries resource and its processing in enhancing farmer's income
Pratap Madane*, R.K. Jaiswal, Sadhana Ojha 051
LPFR 25. Determination of Physico-Chemical Properties of Camel and Buffalo Milk
Durga Devi, Basant Bais, Raghvendar Singh1, Lokesh Tak, Sanjay Singh, and Parmaram
Gorachiya 051
LPFR 26. A review on technical efficiency of aquaculture in India
Somen Sahu, Satyanarayana Boda, Abdul Aziz, Palaparthi Venkata Raviteja, Syamantaka
Sahu1 052
LPFR 27. Livestock production: A way to increase farmer's income
Jorawar Singh*,Basant Bais, Seema Choudhary, Ajay Sharma, Ashok Prajapat, Rohit Meena,
Lokesh Tak, Sanjay Mahla, Durga Devi, Parmaram 052
LPFR 28. Effect of GnRH on Conception Rate after administration of Receptal on Day-12 of estrus
cycle in Buffaloes
D Mandal and S K Srivastava 053
LPFR 29. Health management approaches for meat goat rearing
Bidya Shankar Sinha, Rajesh Kumar and Avnish Kumar Gautam 053
Session 2. Strategies for Production and Quality of Muscle Foods (Part-I)
1 Climate change: A major concern confronting the meat production globally.

Dr. J. Abraham, Founder Director, Centre of Excellence in Meat Science and Technology, Kerala
Agricultural University, Thrissur, Kerala. 057
2 Feed manipulation in Ruminant diet: An implication for quality meat and human well being
Dr. Nasrin Sultana, Principal Scientific Officer, Bangladesh Livestock Research Institute,
Savar, Dhaka-Bangladesh 062
( xi)
22 - 24 November, 2018
3 The past, present and future prediction of fish meat and red meat production and its
consumption as animal protein for growing Indian population
Prof. Bipul Kumar Das, Dean, Faculty of Fishery Sciences, W. B. University of Animal & Fishery
Sciences, Chakgaria Campus, Kolkata-700 094 065
4 Role of selective breeding in developing quality food animal in Bangladesh. Md. Jahangir
Alam and Kamal Uddin Ahamed, Faculty of Animal Science & Veterinary Medicine, Sher-e-
Bangla Agricultural University, Sher-e-Bangla Nagar, Dhaka-1207, Bangladesh. 066
5 Effect of probiotics supplementation on production and quality aspects of goat meat
Dr. T. K. Dutta, Principal Scientist and Station Incharge, ICAR-National Dairy Research
Institute, ERS, Kalyani, Nadia-741235, West Bengal. 070
Oral presentation
PQMF 01. Paper-agarose and anthocyanin based pH indicator intelligent strip for meat quality
determination
075
S. Talukder, S.K. Mendiratta, R.R. Kumar, R.K. Agrawal and A. Soni
PQMF 02. End to end quality assurance of fresh meat using blockchain and IOT.
Simanta Chakladar, Sandipan Mandal, Tamal Sen, Kanishka Tiwari 075
PQMF 03. A more relevant grading system for Indian pig carcasses
R. Thomas and S. Rajkhowa 075
PQMF 04. Effects of supplementation of black cumin seeds on carcass traits and antioxidant properties
in broiler chicken meat
Pawan Kumar, Amlan Kumar Patra*,Guru Prasad Mandal 076
PQMF 05. Effect of feeding Azolla microphylla meal on average daily live weight gain and economics of
feeding in Black Bengal kids
RM Jondhale, A Chatterjee*, D Satapathy, A Mohammad, D K Mandal, C Bhakat, M.
Karunakaran, M K Ghosh, T K Dutta 077
PQMF 06. Dietary incorporation of fermented fish silage on the performance of broiler Japanese quails
(Coturnix coturnix japonica)
Sasmita Panda1, Laxman Kumar Babu2, Arun Kumar Panda3, Tanuja S3, Anurag Mohanty2,
Kuldeep Kumar Panigrahy4, Pinaki Samal3 and ChittaRanjan Pradhan2 077
PQMF 07. Essential oils as the source of antimicrobial and antioxidant properties in meat and meat
products
Neha Thakur, Anurag Pandey, Y. R. Ambedkar, Saritac Kumaric and Ashish Saini 078
PQMF 08. Effects of supplementation of prebiotic, probiotic, and synbiotic on growth performance and
carcass characteristics of broiler chickens
N.R. Sarangi*1, L.K. Babu1, A. Kumar2, P.K. Pati3 and J.P. Mishra4 078
PQMF 09. Effect of dietary zinc supplementation on flesh quality of Pangasianodon hypophthalmus
(Sauvage, 1878)
Dilip Kumar Singh, Subodh Gupta, Prem Prakash Srivastava, Parimal Sardar, and G. H. Pailan 079
PQMF 10. Effect of tenderization on histological and physico-chemical properties of raw and cooked
emu meat treated with natural tenderizers
Subhash Kumar Verma, S. Biswas, G. Patra, D. Bhattacharya 079
PQMF 11. Effects of variable sources of fat on the performance and meat quality of the Khaki Campbell
ducks
S. Soren, G. Samanta1, P N Chatterjee1, G. Patra and S. Biswas 079
( xii )
22 - 24 November, 2018
PQMF 12. Influence of muscle histo-architecture on tenderness of chicken meat: a comparative study
between indigenous and broiler chicken
Arun Kumar Mandal, Nirmal Kumar Tudu, Partha Das and Sanjay Ray 080
PQMF 13. Effect of seasons, areas and management practices on performances of Black Bengal goats.
J.K.Chatterjee, Sujay Sikdar and S.Biswas 080
PQMF 14. Biometric Dimensions and body weight of Black Bengal goats in Farmer's field of West
Bengal. 081
Pranab Kumar Senapati1, Manoranjan Roy2, Uttam Sarkar2, Santanu Bera3
PQMF 15. Effects of supplementation of black cumin seeds on chemical and fatty acid composition in
broiler chicken meat
Pawan Kumar, Amlan Kumar Patra, Guru Prasad Mandal 081
Poster presentation
PQMF 16. Impact of Spermatheca gland extract of Telescopium telescopium on performance and carcass
traits of broiler chicken infected with Eimeria tenella
Arnab Chinya, Ruma Jas, Soumitra Pandit and Surajit Baidya 082
PQMF 17. Effect of Moringa oleifera leaf extract on quality characteristics of chicken meat balls during
refrigerated storage (4±1oC)
082
S. Pahan, D. Bhattacharyya, G. Patra, A. Das, S. Singh, A. R. Sen1 and S. Biswas
PQMF 18. An alternative approach towards treatment of FMD to ensure quality of meat production
S Pradhan, S. K. Mukhopadhayay and S Mondal 083
PQMF 19. A study on the functional and nutritional properties of different muscles of Black Bengal Goat
S. Kumar1, S. Dey2, G. Patra1, A. Roy3*, O.N.Bhaskar¹, Halim Sarkar and S.Biswas¹ 083
PQMF 20. Effect of castration on meat quality in animals
Samit Kumar Nandi 083
PQMF 21. Effect of electrical stimulation in different cuts of Black Bengal goat carcasses
Subhasish Biswas, Debashis Bhattacharyya, GopalPatra, Annada Das and SantuPahan 084
PQMF 22. Carcass characteristics of Desi, Rhode Island Red and Vanaraja cocks at 24th week of age at
coastal saline region of West Bengal
Santanu Bera*, Rameswar Panda, Sasmita Panda, Menalsh Laishram and Rajarshi Samanta 084
PQMF 23. Dose response and forms of Vitamin E &Selenium in broiler breeder diets: Effect on egg
quality and hatchability
M .C. Pakhira1* and Manoranjan Roy2 085
PQMF 24. Trends in meat products packaging – a review
Jorawar Singh*, Basant Bais, Seema Choudhary, Ajay Sharma, Ashok Prajapat, Rohit Meena,
PQMF 25. Anatomy of muscles and meat quality

Sanjay Ray, Nirmal Kumar Tudu, A K Mandal and P Das 085
Session 3. Technological innovations in processing and value addition for

improvement of nutritive value, quality and shelf-life of muscle foods
1 Livestock Product Innovation & Processing Technology of Halal Food for Global Consumers
Demand.
Prof. Abdul Salam Babji, Center of Biotechnology and Functional Food, Food Science and 089
Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
( xiii )
22 - 24 November, 2018
2 Developments in Processing Techniques for Buffalo Meat Products

Dr A S R Anjaneyulu, Principal Scientist (Retd), ICAR-National Research Centre on Meat
Hyderabad, Telengana, India. 090
3 Meat Value Chain and Sustainability –India in Perspective
Dr. S. K. Mendiratta, Principal Scientist and Head, Division of Livestock Products Technology,
ICAR- Indian Veterinary Research Institute, Izatnagar-243122 (UP), India 094
4 Recent Advances in Development of Packaging Material for Muscle Food.
Mr Bidhan Das, Deputy Director and Head, Indian Institute of Packaging, Salt lake, Kolkata. 099
Oral presentation
PVAMF 01. Potential of ragi as a battering agent in enrobed chicken popcorn preparation
Kiran, M1*., Yousufuddin, Md1., Vinayananda, C.O1., Vijaykumar, M2., Gangadhar, K3 Ravindra, B.
D.4, and Jagannatha Rao B1 107
PVAMF 02. Comparison of activities of Turmeric and Nitrite against spores of Clostridium perfringens
Prateek Shukla, P. Prabhakaran, Praneeta Singh and A. K. Upadhyay 107
PVAMF 03. In process changes in biochemical characteristics associated with the salt fermented pangas
(Pangasianodon hypophthalmus)
Bahni Dhar1, B. B. Nayak2 and R. K. Majumdar3 108
PVAMF 04. Detection of nitrate in processed and ready to eat meat products in and around Kolkata
C. Debnath, A. Dharm Singh and A. Banerjee 108
PVAMF 05. Development of smart packaging time-temperature indicator for monitoring quality of
frozen chicken meat at different temperature abuse conditions
Kandeepan Gurunathan, Shivaji Arabati, and Gugulothu Swaroopa 108
PVAMF 06. Effects of pomegranate peel extracts on the oxidative and microbial stability of fish patties
Asman Singh Gurjar, Anurag Pandey, Priyanka Meena, Ashish Saini, Ravi Raman, Shrawan
Kumar Meel and Vilshan Kumar Chauhan 109
PVAMF 07. Standardization of turkey meat sausages using raw radish paste
M Naveen Kumar Reddy, M Shashi Kumar, GV Bhaskar Reddy, N Krishnaiah, N. Anitha, D
Maheswara Reddy and V Kesava Rao 109
PVAMF 08. Effect of vacuum tumbling on quality and acceptability of tandoori turkey breast
M. Anna Anandh, S. Suresk kumar, B. Karthik and G. Rajarjan 109
PVAMF 09. Development of chicken nuggets incorporated with finger millet flour (ragi flour)
S B Wadpalliwar, A M Chappalwar and A A Devangare1 110
PVAMF 10. Effect of tea extract dip treatment on organoleptic quality of Pangasius fillet
D Pal, S Chowdhury and K C Dora 110
PVAMF 11. A study on preparation of shelf stable extruded chicken product
S Singh, S Biswas, G Patra, D Bhattacharyya, Annada Das and Santu Pahan 110
PVAMF 12. Shelf life enhancement of chevon sausages with incorporation of natural essential oils
K N Karunakara, Vikas Pathak, M Goswami, S K Bharti, V P Singh and Tanveer Khanam 111
PVAMF 13. Storage stability of fish meat balls added with Moringa oleifera leaf extract during
refrigerated storage
S. Pahan, D.Bhattacharyya, G. Patra, Annada Das, S. Singh, A.R. Sen1 and S. Biswas 111
PVAMF 14. Process standardization of Japanese quail meat nuggets using bengal gram flour
C. K. Choudhary, S.V. Londhe, A. S. Nemade, P. N. Bhumre and P. A. Shinde 112
( xiv )
22 - 24 November, 2018
PVAMF 15. Physico-chemical, microbiological and sensory properties of chevon nuggets incorporated
with green coffee extract
Priyanka Meena, Anurag Pandey, Ashish Saini, Sarita Kumari, Asman Singh Gurjar, Ravi Raman,
Shrawan Kumar Meel and Vilshan Kumar Chauhan 112
PVAMF 16. Prevention of lipid per oxidation of raw chicken meat by application of mustard leaf paste
Lokesh Tak*, Basant Bais, Sanjay Singh, Parma Ram Gorachiya, Durga Devi, Ashok Prajapat,
Rohit Kumar, Ajay Sharma, Jorawar Singh 112
PVAMF 17. Effect of capsicum on the physico-chemical properties and sensory attributes of chicken
sausages
1
Parveez Ahmad Para, 1Chirag Singh, and 2Subha Ganguly 113
PVAMF 18. Effect of different levels of hurdle treatment on the microbiological counts (log cfu/g) and
Sensory attributes of ready-to-eat Chevon cutlet
G. Patra, S. Biswas and D. Bhattacharyya 113
Poster presentation
PVAMF 19. Quality evaluation of traditional styled meat pickle prepared from native desi chicken meat
M. Anna Anandh and R. Annal Villi 114
PVAMF 20. Quality of spent hen meat balls under different cooking methods
A. K. Vidyarthi and S. Biswas 114
PVAMF 21. Deodorization and standardization of goat rumen meat for patties preparation
Sushma kumari1, Subhasish Biswas2 and Sanjay Kumar3 114
PVAMF 22. Effect of skim milk powder on the quality of chevon cutlets
S R Nair, Swati Gupta and C.V. Savalia 115
PVAMF 23. Effect of crushed pineapple on quality of raw duck meat at refrigerated storage temperature
(4±1°C)
Yusuf Ahmed, D. Bhattacharyya, G Patra, Annada Das, Santu Pahan and S Biswas 115
PVAMF 24. A comparative study on proximate composition and physico-chemical properties of chicken
patties treated with some meat additives
Vinod Kumar, Pinky Moni Nath1, S. Biswas and D. Bhattyacharya 115
PVAMF 25. Utilization of ginger paste as phyto preservative in chicken patties
R S Talekar, A A Devangare1 and A M Chappalwar 116
PVAMF 26. Standardization of marination time in development of chicken tikka using spent hen meat
A K Biswas, C K Beura and A S Yadav 116
PVAMF 27. Optimization of cooking methods for the development of chicken meat spread
Tanveer Khanam, Meena Goswami*, Vikas Pathak , Sanjay Kumar Bharti and Karunakara K.N. 116
PVAMF 28. Effect of incorporation ginger extract on quality of chicken patties
R S Talekar, A A Devangare1 and A M Chappalwar 117
PVAMF 29. Development and sensory assessment of flaxseed incorporated milk nuggets
Durga Devi, Basant Bais, Raghvendar Singh1, Lokesh Tak, Sanjay Singh, and Parmaram
Gorachiya 117
PVAMF 30. Quality and acceptability of duck meat ball with black eyed beans (Vignaun guiculata) flour
S. Karmakar, G. Patra, Arun K Das1, S. Pahan, Annada Das and S. Biswas 117
PVAMF 31. Effect of incorporation of whole egg powder on the quality of chicken sausage
K N Kodamelwar, A A Devangare and A M Chappalwar1 118
( xv )
22 - 24 November, 2018
PVAMF 32. A comparative study on antioxidant properties of some meat additives on chicken patties
Vinod Kumar1, Pinky Moni Nath2, S. Biswas1and D. Bhattyacharya1 118
PVAMF 33. Assessment of quality attribute and storage stability of chicken patties incorporated with
different levels of corn flour
Y R Ambedkar, Anurag Pandey, Ashsis Shyni, Saritha Chowdary, Neha Tagore 118
PVAMF 34. Spent hen meat patties prepared by using food processor
B. Ramachendra Reddy, P. K. Mandal, S. Kasthuri, U.K. Pal, V.J. Ajaykumar1 and S. Venugopal2 119
PVAMF 35. Process standardization of Japanese quail meat nuggets using finger millet flour (Eleusine
coracana)
PA Shinde, S V Londhe, P N Bhumre, C K Choudhary and A S Nemade 119
PVAMF 36. Effect of Betel (Piper betel) leaves extract on quality attributes of shelf stable ready to eat
meat product: chicken bhujia
Ashish Saini, Anurag Pandey, Priyanka Meena, Y.R. Ambedkar, Sarita Kumari, Neha Thakur,
Manswini Sharma and Manoj Bunkar 119
PVAMF 37. Standardization and evaluation of wheat flour based noodles enriched with different levels
of eggs
P. N. Bhumre, S.V. Londhe, A. S. Nemade ,C. K. Choudhary and P. A. Shinde 120
PVAMF 38. Quality of spent hen meat pickle with gooseberry powder
S. Kumaresan, U. K. Pal, P.K. Mandal and S. Kasthuri 120
PVAMF 39. Quality assessment of fibre rich kadaknath chicken nuggets
Shubham Uikey, N.K Nayak, M.K.Mehta, Daljeet Chhabra and Laxmi Chauhan 120
Session 4. Advances in Risk assessment and regulations, trade, awareness

and capacity building in muscle food industries
1 Xenobiotic residues in meat and meat products.

Dr. T K Mondal, Professor, Department of Veterinary Pharmacology and Toxicology, West
Bengal University of Animal and Fishery Sciences, 37 K B Sarani-Kolkat-700037 123
2 Emerging bacterial pathogens in seafoods
Dr. M M Prasad, Principal Scientist and Head, Microbiology, Fermentation and Biotechnology
Division, ICAR-Central Institute of Fisheries Technology, Kochi, Kerala 125
3 Production of Buffalo Meat in Asian Countries and its Safety Issues.
Dr Netra Prasad Osti, Former Chief Senior and Visiting Professor, IAAS, TU, Lamjung, Campus,
Lamjung, Nepal. 128
4 Risks, Health Concerns and Management of Chemical residues in Meat and Meat Products
Dr. M. Muthukumar, ICAR–National Research Centre on Meat, Chengicherla, Hyderabad,
Telengana, India. 129
5 Animal Welfare & Meat Production
Dr. V. Pathak, Prof & Head, UP Pt Deen Dayal Upadhyaya Pashu Chikitsa Vigyan
Vishwavidyalaya (DUVASU), Mathura, Uttar Pradesh 281001 133
Oral presentation
RATACB 01. Development of infrared thermal imaging based technique for efficient antemortem
inspections in pigs
Girish, P S1, Tulika Saikia2, Sukumar Nandi3, Arnab Sen4, Nagappa Karabasanavar5,Ranbir
139
Singh3, K Rabindro Singh6, Nityananda Sarma7, Tapan Dutta8 and P J Das2
( xvi )
22 - 24 November, 2018
RATACB 02. Detection of extended-spectrumand AmpC beta-lactamases producing Escherichia coli

from chicken meat in West Bengal
Kunal Batabyal1*, Samir Dey1, Abhiroop Banerjee1, Indranil Samanta1, Siddhartha Narayan
Joardar1, DeviPrasad Isore1 And AbhishekDharm Singh2 139
RATACB 03. Comparative study of lipase, laccase, amylase and urease based enzymatic time
temperature indicators (TTIs) for quality monitoring of frozen chicken meat during
thermal abuse conditions
RK Jaiswal*, SK Mendiratta, S Talukder, A Soni, S Chand, S Ojha 140
RATACB 04. Molecular characterization of Salmonella serovars isolated from raw pork of Aizawl and
Imphal
M. Das1, E. Motina1, D. Deka1, T.K. Dutta2, P. Roychowdhury2 and S. Chakraborty2 140
RATACB 05. AL – LAMP: A simple, rapid and economical method for identification of meat species and
detection of meat adulteration
Girish, P S*, S B Barbuddhe, AparanaKumari, Suresh K Devatkaland Deepak B Rawool1 141
RATACB 06. Development of natural indicator sensor for determination of quality and shelf life of
chicken meat
Dhanashree Didolkar, SR Badhe,Vivek Shukla*, SR Yadav ,Saurabh Karunamaya 141
RATACB 07. Study on consumers' awareness in relation to meat and meat products consumption*
A Goswami1 and S Biswas2 142
RATACB 08. Residual pesticide content in certain pisciculture ponds of South 24 Parganas district of
West Bengal
Ankit Sarkar, Raman Kumar Trivedi, Soumalika Guha, Sangram Keshari Rout 142
RATACB 09. Detection of Toxoplasma gondii by amplification of repetitive DNA sequence
L Ralte, S Baidya*, S Pandit, R Jas, SC Mandal and A Nand 142
RATACB 10. Safety margin of urea fed to broiler
K M S Islam1, A A S Shuvo, S Sarker and M E Hossain 143
RATACB 11. A study on acceptability of emu meat
O N Bhaskar, S Biswas, D Bhattacharyya, G Patra, S Bano1, Annada Das and Santu Pahan 143
RATACB 12. Disposition of triclopyrbutotyl ester (a herbicide) with residue analysis of it and its
metabolites in Bengal goats
Tapas Kumar Sar*1, Tapan Kumar Mandal1, Shyamal Kumar Das1, Anjan Bhattacharyya2 and
Animesh Kumar Chakraborty1 144
RATACB 13. Comparative topographical location of parotid and mandibular salivary gland of camel, ox,
goat and sheep in relation to meat inspection
Partha Das 144
RATACB 14. Meat Technology Dissemination in Rural Sector of West Bengal: Role of KVK
Soma Banerjee*, Kaushik Pal, Chinmoy Maji and Babulal Tudu 144
RATACB 15. Liquid chromatographic determination of residual fluoroquinolones in buffalo meat using
fluorometric detection
S Kalpana and M Muthukumar 147
RATACB 16. Existing processing practices and awareness level of retail goat meat shop owners
Soubhagya Pradhan*, Gopal Patra Arun K Das1 and S Biswas 147
( xvii)
22 - 24 November, 2018
Poster presentation
RATACB 17. Efficacy of mycotoxin binder in experimentally induced combined mycotoxicosis in

broilers
Samiran Mondal, Saktipada Pradhan and Rajib Upadhyaya 148
RATACB 18. Evaluation of antioxidant property of Cajanusindicus on Aflatoxin induced toxicity in
broilers
N. Sahu, M. Mondal*, R. C. Ghosh and K. M. Koley 148
RATACB 19. Standard Formulation in Meat, Fisheries & Slaughter Houses
Jorawar Singh*,Basant Bais, Seema Choudhary, Ajay Sharma, Ashok Prajapat, Rohit Meena,
RATACB 20. Comparative seroprevalence study of naturally occurring Toxoplasma gondii infection in
animal and human in West Bengal, India
Soumitra Pandit1*, Ruma Jas1, Surajit Baidya1 and Subhasis Batabyal2 149
RATACB 21. PCR technique for identification of closely related species meat
P.M.Nath1, V.Kumar2, S. Biswas2 and D.Bhattyacharya2 149
RATACB 22. Bio-concentration of Cd, Cu and Zn in fishes marketed in Kolkata, West Bengal, India and
their human health risk assessment
J. Adhikary, S. Das and S. Chowdhury 150
RATACB 23. Backyard poultry farming with Backyard Poultry Improved Varieties - a proven technology
for rural employment in Upland Mandals of Krishna District, A.P
K Vijay Prakash and K L Rao 150
RATACB 24 Optimization of Process Protocols for the extraction of Phenolic Compounds from Kiwi fruit
(Actinidia deliciosa) peel
Bhavrit Singh*, Rajesh V. Wagh, M. K. Chatli, O.P. Mala, Pavan Kumar & Nitin Mehta 151
RATACB 25 Physicochemical and sensory analysis of low fat Kadaknath chicken nuggets
Shubham Uikey and N. K. Nayak 151
RATACB 26 Indian spice extract and its antimicrobial and antioxidant effects on the shelf life of raw
chevon
S. Chaudhuri* and S. Baidya 151
RATACB 27 Castration and surgical removal of the musk gland in Black Bengal goats and its effect on
meat quality
P. Mukherjee, S. Chaudhuri and S.S. Kesh 152
RATACB 28 Availability of fish and livelihood for fishermen
K. C. Dora 152
RATACB 29 Captive breeding of Vietnam koi (Anabas cobojius) using Inducing agent Gonadoprim
S. Patra*, P. K. Pathak, A. Roy, A. Taleb, P. S. Roy, A. Maji, U. Roy 152
RATACB 30 Incidence of Cysticercus cellulose in Patna, Bihar with special reference to its effect an meat
quality
Satendra Kumar, Sucheta Sinha, Ajit Kumar and SRP Sinha 153
Session 5. Innovation of by-products processing & waste management from livestock and fish
processing sector
1 Utilization of Slaughterhouse By-products for Sustainable Meat Industry

Dr. V. Kesava Rao, Former Professor and Head, Department of LPT, Rajiv Gandhi Institute of
Veterinary Education & Research, Kurumbapet, Pondicherry 157
( xviii )
22 - 24 November, 2018
2 Development of bio-plastic film from Keratin protein extracted from waste chicken feathers
Dr. Arun Gupta, Faculty of Chemical and Natural Resources Engineering, University Malaysia
Pahang, Gambang, Kuantan, Pahang, Malaysia 164
3 Harnessing solar energy for processing of value added meat (pork) products
Prof Mineswar Hazarika, All India Coordinated Research Project on Post-Harvest Engineering
and Technology, Dept. of Livestock Products Technology, C.V.Sc.,A.A.U, Khanapara Campus,
Guwahati-781022 165
4 Preservation, processing, utilization and nutritive value of organ meats
Dr. S. Sureshkumar, Department of Livestock Products Technology, Veterinary College and
Research Institute, Orathanadu, Thanjavur District, Tamil Nadu-614 625 168
Oral presentation
BPWM 01. Fortification of chitosan-oligo-saccharide antibacterial activity by nanozinc oxide chitosan 177
composite
S. Visnuvinayagam1*, L.N. Murthy2, V. Murugadas1, G.K. Sivaraman1, M.M. Prasad1 and C.N.
Ravishankar3 177
BPWM 02. Utilization of poultry sleeves as source of quality fat for economy gain
Mukesh Gangwar, Rajiv Ranjan Kumar, S.K Mendiretta, Sagar Chand and SumanTalukder, 178
Deepali T Sakunde
BPWM 03. Quality evaluation of meat emulsion prepared with the inclusion of porcine liver protein
hydrolysate 178
Akhilesh K. Vermaab*, Manish Kumar Chatlia, Pavan Kumara and Nitin Mehtaa
BPWM 04. Fish filleting waste use as a potential source of protein
Prasanta Murmu1, Supratim Chowdhury1, K. C. Dora1 178
BPWM 05. Chemical composition of solar dried blood and ruminal content and its effect on
performance of Japanese quails
Jyotiprabha Mishra1, Robinson J.J Abraham2, V. Appa Rao2 and R. Asha Rajini3 and NiharRanjan 179
Sarangi
BPWM 06. Best from the waste: rabbit fur processing for doubling the farmer's income
YP Gadekar and A K Shinde 179
BPWM 07. Comparative study of weekly Slaughter Rate of Small Ruminants in Public private
partnership mode slaughter house for Meat Production in Visakapatnam
YR Ambedkar, Anurag Pandey Ashsis Shyni, Saritha Chowdary and Neha Tagore 180
BPWM 08. Effect of varying level of chicken gizzard blend on quality attributes of chicken patties
S K Joshi, P K Singh and C Singh 180
BPWM 09. A meta-analysis on Cystic Hydatidosis in muscle food from herbivores in West Bengal
Utpal Das, Subrata Bhattacharjee, and Kshounee Khan 180
BPWM 10. Influence of whole poultry carcass meal on certain growth parameters of chilli plants
P Sivakumar* and S Karthika 180
BPWM 11. Effect of incorporation of Indian gooseberry on sensory attributes of chicken gizzard pickle
Ramesh Chand Jat*, Dinesh M. Chavhan, Umesh S. Suradkar, Harpreet Singh, Praveen Kumar &
Lokendra Singh 181
BPWM 12. Alcalase hydrolysates of goat liver as natural antioxidant for raw meat emulsion.
D. Krofa*, M.K. Chatli, N. Mehta, P. Kumar, O.P. Malav and R.V. Wagh 181
( xix)
22 - 24 November, 2018
BPWM 13. A study on nutritive qualities of meat meal and meat cum bone meal incorporated pet food
R. Rajkumar, V.V. Kulkarni, S. Banupriya and M. Muthulakshmi 182
BPWM 14. Process standardization of hot chicken sticks using spent hen meat
Manju Koshle, R K Ambadkar and K S Rathod 182
Poster presentation
BPWM 15. Fallen carcass disposal – impact on environment and public health
Manoj Kumar Bunkar, Anurag Pandey,Y. R. Ambedkar, Sarita Kumari , AshishS aini, Neha
Thakur, Shrawan Meel, Vilsan Kumar Chauhan and Manaswini Sharma 183
BPWM 16. Fishery By-Products Utilization
Jorawar Singh*,BasantBais, SeemaChoudhary, Ajay Sharma, Ashok Prajapat, RohitMeena,
LokeshTak, Sanjay Mahla, Durga Devi, Parmaram 183
BPWM 17. Biofilm: A threat to dairy industry
Manaswini Sharma, Anurag Pandey,Y. R. Ambedkar, SaritaKumari , AshishSaini, Neha Thakur,
Shrawan Meel, Vilsan Kumar Chauhan and Manoj Kumar Bunkar 184
BPWM 18. Utilization of Whey in Comminuted Meat Products- an Economic and Eco-
Friendly Approach
Vilshan Kumar Chauhan, Anurag Pandey, Shrawan Kumar Meel, Priyanka Meena, Ashish
Saini, Ravi Raman Asman Singh Gurjar and Manoj Kumar Bunkar 184
BPWM 19. A study on nutritive qualities of meat incorporated pet food
R. Rajkumar, V.V.Kulkarni, S.Banupriya and M. Muthulakshmi 184
Session 6. Strategies for quality production of muscle food in changing climatic scenario with
special reference to bio and nanotechnology
1 Advances in PCR platforms for meat species identification with special reference to DNA
macro array & droplet digital (dd) PCR techniques
Dr S Vaithiyanathan, Meat Species Identification Laboratory, ICAR-National Research Centre
on Meat, Chengicherla, Hyderabad-92, Telangana, India. 187
2 Role of genomics and gene silencing technology for improving productivity in poultry.
Dr T K Bhattacharyya, Principal Scientist and National Fellow, ICAR-Directorate of Poultry
Research, Rajendranagar, Hyderabad 500 030, Telangana, India. 191
3 Proteomics and Metabolomics Approach for Understanding and Improving Meat Quality
and Safety
Dr B M Naveena, Principal Scientist, 1ICAR-National Research Centre on Meat, Chengicherla,
Hyderabad-500092 196
4 Recent Advances in Application of IT in Muscle Food Sector
Dr Girish, P S, Principal Scientist, ICAR–National Research Centre on Meat, Chengicherla,
Hyderabad, Telengana, India. 201
Oral presentation
MFBCC 01. Safety and probiotic potency of antagonistic Pseudomonas aeruginosaFARP72 for health
benefits in aquaculture
Farhana Hoque, Gadadhar Dash and T. Jawahar Abraham 209
MFBCC 02. Influence of supplementation of nano-particles for dietary fortification of meat and its
storage quality
A Mahato, PN Chatterjee, Sougata Sarkar, AR Sen, A Pal and Purnendu Biswas 209
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22 - 24 November, 2018
MFBCC 03. Angiotensin-I-converting enzyme (ACE-I) inhibitory activity of protein hydrolysates

obtained from water buffalo (Bubalusbubalis) liver
Naveena, B.M., Rituparna Banerjee and Suresh K. Devatkal 210
MFBCC 04. Quality assessment of Tilapia mince fortified with zinc oxide nanoparticles under
refrigerated storage (4±10C)
K Pati, S Chowdhury and K C Dora 210
MFBCC 05. Polymorphisms of Leptin gene and its association with growth traits of Murrah buffalo
(Bubalusbubalis)
Sanjoy Datta*1, Archana Verma2 210
MFBCC 06. RP-HPLC mediated in-vitro phenolic evaluation of Pumpkin (Cucurbita maxima) seed
extract and in-vitro antioxidant efficacy in model meat system
Gauri Jairath*, Gadekar Y. P., Shinde A. K., R.S. Bhatt and Lalit Soni 211
MFBCC 07. Relationships between growth performance with some nutrients and abundance of
transcripts encoding growth-related genes in black Bengal goat
S Perveen, P K Das*, J Mukherjee, P R Ghosh, D Banerjee 211
MFBCC 08. Research and Development on Cultured Meat
M. A. Hashem and M.S. Ali 212
MFBCC 09. Identification of tissue of pig origin by Recombinase Polymerase Amplification (RPA) assay
targeting mitochondrial gene sequence
Dhananjay Kumar, R R Kumar, S.K.Mendiratta, R.K.Agarwal and Praveen Singh 212
MFBCC 10. DNA barcoding of wild red jungle fowl and domestic indigenous fowls from Eastern India
from East and Northeast India
Probal Ranjan Ghosh1*,Pradip Kumar Das1, Monika Ahanthem2, PradoshMahadani2, Amalesh
Choudhury3 and Sankar Kumar Ghosh 212
MFBCC 11. Identification of Cattle Origin of Tissue by Paper Based Loop Mediated Isothermal
Amplification and Lateral Flow Assay (LAMP-LFA) Targeting Mitochondrial Gene
Sequences
Jyoti, Sarita Kumari, R R Kumar*, Dhananjay Kumar, Sagar Chand, Deepak Kumar,
S.K.Mendiratta, Somendu Chakroworti, Ravikant Agarwal and Praveen Singh 213
MFBCC 12. Esatablishing forensic evidences from animal/abattoir by-product (horn) through DNA
techniques: a case study from ICAR-NRC on Meat
S Vaithiyanathan, M R Vishnuraj, M Sowmya, and R Uday Kumar 214
MFBCC 13. Analyzing the muscle protein profile of Catla Catla raised from sewage-fed aquaculture
systems of east Kolkata, West Bengal
R R Anupama1, Arabinda Mahanty2, B P Mohanty2,Sangram Keshari Rout1* 214
Poster presentation
MFBCC 14. A comparative study on the level of cortisol and lactate dehydrogenase in Large White
Yorkshire (LWY) and Ghungroo pigs during summer stress
T Parkunan, A K Das, PK Das, P R Ghosh, J Mukherjee, S Naskar, M Sarkar, BC Das, D Banerjee 215
MFBCC 15. Changes in expression pattern of monocarboxylate transporters, heat shock proteins and
meat quality of Large White Yorkshire and Ghungroo pigs during summer
T Parkunan1, AK Das 2, PK Das1, P R Ghosh1, J Mukherjee1, S Naskar2, M Sarkar3, BC Das 2, D
Banerjee1* 215
MFBCC 16. Effect of green tea, okra polysaccharide and their hydro gel on quality and shelf life of goat
meat at room temperature 25 ±2°C and RH 85%
216
T Anwar, D Bhattacharyya, G Patra, S Pahan, Annada Das and S Biswas
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MFBCC 17. Bioactive peptides from meat- An overview

Vilshan Kumar Chauhan, Anurag Pandey, Shrawan Kumar Meel,Priyanka Meena, Ashish
Saini, Ravi Raman, Asman Singh Gurjar and Manswini Sharma 216
Session 7. Novel Techniques for muscle food preservation and packaging
1 Developments in Sensory Evaluation of Muscle Foods for improvement in Quality and Shelf
life
Dr. B. D. Sharma, Ex-Principal Scientist and Head, Division of Livestock Products Technology,
ICAR-Indian Veterinary Research Institute, Izatnagar-243122 219
2 Technological development of Bio-based plastic for muscle food packaging.
Dr Manish Chatli, Prof & Head, Department of Livestock Products Technology, College of
Veterinary Science, Guru Angad Dev Veterinary & Animal Sciences University (GADVASU), 222
Ludhiana-141004, Punjab, India
3 Primary Determinant in Quality Deterioration of Fish Seed in Captivity
Dr. N. R. Chattopadhyay, Visiting Research Professor, Dept. of Biotechnology, Govt. of India,
Dept. of Zoology, Rajib Gandhi University, Rono Hills, Itanagar, Arunachal Pradesh, India. 231
4 Designer eggs: Nutritional, functional significance in human nutrition.
Dr B. Eswara Rao, Professor, Department of Livestock Products Technology, NTR College of
Veterinary Sciences, Sri Venkateswara Veterinary University, Gannavaram. 232
Oral presentation
MFPP 01. Effect of Drying Method and Ambient Storage on Physico-Chemical and Sensory Qualities of
Chevon Kilishi
P PPrabhakaran, S KMendiratta, P Singh, R Nayar and G Chauhan 239
MFPP 02. Development of polymer-based bactericidal silver nanocomposites and their use as active
food packaging and food preservative
Niloy Chatterjee1,2, Anindita Chakraborty3, M.Sudarshan3, and Pubali Dhar1,2 239
MFPP 03. Effect of vacuum packaging on the quality of mutton snacks
Y P Gadekar, A K Shinde and RS Bhatt 240
MFPP 04. Effect of gamma irradiation on shelf life and quality of indigenous chicken meat
Anisul Islam1, Md. Sadakuzzam1, Md. Anwar Hossain1, Md. Abul Hashem1 240
MFPP 05. Textural changes in whole gutted Chocolate Mahseer (Neolissochilus hexagonolepis) under
frozen storage (-18±10C)
S Karki, S Chowdhury*, S Nath1 and K C Dora 241
MFPP 06. Influence of zinc nano coated lemon grass oil (Cymbopogon citratus) on storage stability of
pork nuggets
G V Bhaskar Reddy, A R Sen1, TNVKV Prasad2 and J Indumathi 241
MFPP 07. Shelf life extension of chicken patties enrobed with natural antimicrobials admixed with
essential oils
Vivek Shukla*, S.K. Mendiratta1, R.J. Zende2, Ravikant Agrawal1, S R Badhe, S.R. Yadav and
242
Saurabh Karunamaya
MFPP 08. Quality assessment of Ragi flour extended chicken patties stored at refrigeration
temperature
S B Wadpalliwar, AM Chappalwar and A A Devangare1 242
MFPP 09. Quality changes during the storage of ready to cook dehydrated chicken cutlet mix (RTCCM)
under ambient storage conditions
242
S Tomar, G Chauhan, S Chand, Annada Das1 and S Meshram
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22 - 24 November, 2018
MFPP 10. Storage stability of aerobically packaged superchilled poultry breast fillets
K S Rathod, R K Ambadkar and B M Naveena1 243
MFPP 11. A comparative study on quality of fish preserved by conventional sun drying and
improvised solar drying in Sunderban area of West Bengal
Olipriya Biswas1, Annada Das, SantuPahan, Swarup Singh and P. Kandaswamy1 243
MFPP 12. Quality evaluation of vacuum packaged functional carabeef cookies stored at ambient
temperature
Meena Goswami1*, B. D. Sharma2, S. K. Mendiratta3, Vikas Pathak4, R. R. Kumar5, Suman
Talukder6 and Heena Sharma7 244
MFPP 13. Development of on-package colorimetric indicator for monitoring of chicken meat
freshness
Arvind Soni1*, S.K. Mendiratta1, S. Talukder1, S. Chand1, R. K. Jaiswal1, Y.P.Gadekar2 and A.K.
Shinde 244.
MFPP 14. Storage stability of chicken momo at super-chilling temperature
A A Pawade, K S Rathod and R K Ambadkar 245
MFPP 15. Bioactive biodegradable films infused with silver nano particles for the extension of shelf
life of pork chunks under refrigerated storage conditions
Manish Kumar Chatli, Amanpreet Kaur, Nitin Mehta, P Kumar, O. P. Malav & Rajesh V. Wagh 245
Poster presentation
MFPP 16. A comparative study on quality evaluation of raw chevon samples incorporated with crude
extract from Indian curd, lactic acid and nisin under refrigerated storage (4±1°C)
Annada Das1, G Chauhan1, R K Agrawal1,S Tomar1 Sirajuddin1 and K Satyaprakash2 246
MFPP 17. A study on shelf life of duck meat patties in different packaging and storage conditions
Debashis Bhattacharyya, Mita Sinhamahapatra1 and Subhasish Biswas 246
MFPP 18. Effective utilization of pomegranate peel powder as an antioxidant in meat product for
replacing synthetic antioxidants
A B Amle, AA Devangare1 and A M Chappalwar 246
MFPP 19. Recent advances in foam-mat drying technology for preservation food materials
P Kandasamy 247
MFPP 20. Egg Preservation: A way to reinforce food safety and security
Manoj Kumar Bunkar1, AnuragPandey1,Y. R. Ambedkar1, Sarita Kumari1, Ashish Saini1, Neha
Thakur1 , Shrawan Meel1, Vilsan Kumar Chauhan1 and Manaswini Sharma1 247
MFPP 21. Effect of arjuna fruit and black cumin extract on quality attributes of pork meat nuggets
during refrigerated storage.
Pranav Chauhan1, Arun K Das2*, Annada Das3, Dipanwita Bhattacharya3, and P K Nanda2 248
MFPP 22. Application of edible film in meat and meat products: an ecofriendly approach
Sarita Kumari, Anurag Pandey,Y. R. Ambedkar, Anurag1, Ashish Saini, Neha Thakur, and
Priyanka Meena 248
MFPP 23. Shelf life assessment of chevon nuggets stored at refrigeration temperature
A A Devangare and A M Chappalwar1 248
MFPP 24. Process standardization of Japanese quail meat nuggets using Bengal gram flour
C. K. Choudhary, S.V. Londhe, A. S. Nemade, P. N. Bhumre and P. A. Shinde 249
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22 - 24 November, 2018
MFPP 25. Quality assessment of Ragi flour extended chicken patties stored at refrigeration
temperature
S B Wadpalliwar, A M Chappalwar1 and A A Devangare 249
MFPP 26. Determination of shelf life of chicken meat using physicochemical, microbiological sensory
and instrumental parameters at refrigeration temperature
Dhanashree Didolkar1, SR Badhe2,Vivek Shukla*3, SR Yadav4,Saurabh Karunamaya5 149
MFPP 27. Effect of ginger as an antioxidant on quality of chicken patties stored at refrigeration
temperature
R S Talekar, A A Devangare and A M Chappalwar1 250
MFPP 28. Active packaging- an important aspect for meat industry
Shrawan Kumar Meel, Anurag Pandey, Y. R. Ambedkar, Vilshan Kumar Chauhan, Priyanka
Meena, Ashish Saini, Ravi Raman and Asman Singh Gurjar 250
MFPP 29. Storage quality of functional spent hen meat nuggets with bioactive Zein film under
different packaging conditions
Kanika Mahajan*, Manish K. Chatli, N. Mehta, P. Kumar, O.P. Malav and R. V. Wagh 250
MFPP 30. Development of superchilling process for shrink wrapped chicken carcasses
Rituparna Banerjee, Naveena, B.M., Muthukumar, M. and Suresh K. Devatkal 251
MFPP 31. Effect of different drying methods, phytoingredients and storage periods on
physicochemical qualities of Dry Pork Cubes
Sadhana Choudhury, M. Hazarika, D. R. Nath, T, Borpuzari, R. A. Hazarika? , G. K. Saikia? ? , P.
Doley and D. Bhuyan 251
MFPP 32. In-vivo meat model storage stability of RSM optimized Origanum vulgare leaves extract
Niraj S Jagtap*, Rajesh V Wagh, Manish K Chatli, Pavan Kumar, O P Malav & Nitin Mehta 252
MFPP 33. Optimization of extraction protocol for the preparation of phytoextract from the Licorice
root and its incorporation in pork emulsion stored under aerobic packaging
Ritika Birla, Om Prakash Malav*, Rajesh V. Wagh, Nitin Mehta, Pavan Kumar and Manish
Kumar Chatli 252
MFPP 34. Storage stability of high fibre – low fat kadaknath chicken nuggets under refrigeration
Shubham Uikey, N.K Nayak, Sunil Badole, Reena Dhakar and S.V.D Teja 252
MFPP 35. Storage quality evaluation of prebiotic enriched chicken meat kachori at ambient
temperature
Poodari Kiran Rajeshwar, Om Prakash Malav*, Nitin Mehta, Manish Kumar Chatli, Pavan
Kumar and Rajesh V. Wagh 253
Session 8. Role of Muscle Food Safety and Human Health
1 Muscle Food Safety and Public Health with Special Reference to Antimicrobial Resistance.
Dr. G. K. Sivaraman, Principal scientist, Microbiology, Fermentation & Biotechnology, ICAR-
CIFT, Kochi, Kerala 257
2 Antibiotic Feed additives: Muscle Food safety
Dr. Barun Roy, Professor, Department of Animal Nutrition, Faculty of Veterinary & Animal
Sciences, West Bengal University of Animal & Fishery Sciences, Kolkata 261
3 Advances in rapid detection of microbial spoilage of muscle foods
Dr P K Mandal, Professor, Rajiv Gandhi Institute of Veterinary Education & Research,
Kurumbapet, Pondicherry-605 009, INDIA 263
4 Seafood-borne pathogens and their role in public health and export
Dr. Sanjay Das, Principal scientist, ICAR-CIBA, Kakdwip Centre, NH 117, Kakdwip, West Bengal
743347 267
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22 - 24 November, 2018
Oral presentation
RMFS 01. Types of MRSA in landing centre and retail markets seafood's of Kottayam, Kerala
V Murugadas*, Ancy Tony, G K Sivaraman, S Visnuvinayagam and M M Prasad. 275
RMFS 02. Molecular characterization of biofilm producing Escherichia coli from chicken of Mizoram,
India
S. Chakraborty1, T. K. Dutta1, P. Roychoudhury1, S. Kalai1 and M. Das2 275
RMFS 03. Determination of efficacy of essential oils against food borne pathogens for enhancement of
quality and safety of meat products
Vivek Shukla*1, S.K. Mendiratta2, R.J. Zende3, Ravikant Agrawal4, S.R. Badhe5, S.R. Yadav6
Saurabh Karunamaya7 275
RMFS 04. Pig farm environment as a source of antimicrobial resistant (beta-lactamase or AmpC
producing) Klebseilla Pneumoniae and Escherichia Coli
Arindam Samanta1, Achintya Mahanti1, Souvick Chattopadhyay1, Siddhartha Narayan
Joardar1, Kunal Batabyal1, Samir Dey1, Devi Prasad Isore1, Tapas Kumar Sar2, Samiran
Bandyopadhyay3, Indranil Samanta1 276
RMFS 05. Molecular detection and antimicrobial sensitivity pattern of Listeria monocytogenes from
cattle sources and environment from Aizawl district of Mizoram, India
Devajani Dekaa, P. Roychoudhuryb, P. Biswasa, E. Motinaaand M. Dasa 276
RMFS 06. Evaluation of biosafety of medicated oxytetracycline feed in Nile tilapia
Oreochromisniloticus L. Anwesha Roy*, T. Jawahar Abraham, Beryl Julinta R, Jasmine Singha 277
RMFS 07. Molecular characterization and antimicrobial resistance of clostridium perfringens type A
of chicken origin
Sidhant Pradhan, S.C. Das, Samiran Bandyopadhyay and S.V.S. Malik 277
RMFS 08. Lipase based enzymatic time temperature indicator (TTI) for monitoring frozen chicken
meat quality
RK Jaiswal*, SK Mendiratta, S Talukder, A Soni, S Chand, S Ojha 278
RMFS 09. Aeromonas hydrophila vaccination effects on gross clinical signs and changes of head
kidney tissues in rohu, Labeorohita(Hamilton, 1822)
A. Biswas1, G. Dash2, S.N. Joardar3, T.J. Abraham4, P. Mali5 278
RMFS 10. A study on microbial load of nuggets prepared from different combination of spent duck
and spent hen meat
Rajesh Kumar1*Subhashish Biswas1, Manmohan Kumar2,Nirmala Minz2, Sujit kumar3, Sweta
kumari4, Toufique Ahmad5 and Shobha Kumari6 278
RMFS 11. Determination of shelf life of food products by using predictive microbiology
Dhananjoy Dhara & Prof. Friedrich-Karl Luecke 279
RMFS 12. Pesticide residue concentration in fish muscle collected from Ganga Joara region of South
24 Parganas of West Bengal
Ankit Sarkar, Raman Kumar Trivedi1, Satarupa Ghosh, Sayantan Bhattacharya, Sangram
Keshari Rout* 279
Poster Presentation
RMFS 13. Studies on the Fermentative Potential of Camel and Buffalo Milk by Using Lactococcuslactis
ssp. Cremoris and Lactococcuslactis ssp. Lactis
280
Sanjay Singh*, BasantBais, Parmaram Gorachiya ,Renu Kumari1, Lokesh Tak and Durga Devi
RMFS 14. Biopreservation - A Natural Approach for Food Safety
Sudeep Solanki, and Durga Devi 280
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22 - 24 November, 2018
RMFS 15. Aflatoxins in food chain: Through raw foods to processed foods
Ruma Devi, Rajesh Kumar Verma and S SSengar 281
RMFS 16. Bacteriological Quality of Chicken Marketed in Palampur (Himachal Pradesh)
S K Khurana* and A K Panda 281
RMFS 17. Heavy metal residues in soil and water and its effect on micronutrient quality of chevon
Gargi Mahapatra, S. Biswas and G. Patra 281
RMFS 18. Influence of Bacillus inoculation on textural and sensory properties of fish muscle under
S. Nath, S. Chowdhury*, S. Biswas and K.C. Dora 282
RMFS 19. Detection of Virulence Genes of Listeria monocytogenes from Cattle, Raw Milk and Milk
Products from West Tripura district, Tripura (India)
Papia Biswas*, Devajani Deka, T. K. Dutta and E. Motina 282
RMFS 20 Storage Stability of Pork Nuggets Incorporated with Ethanolic Extracts from Licorice root
and Arjuna tree bark in aerobic packaging at refrigeration temperature (4±1 °C)
Ritika Birla, Om Prakash Malav*, Rajesh V. Wagh, Manish Kumar Chatli, Nitin Mehta and
Pavan Kumar 282
Session 9. Strategies for Production and Quality of Muscle Foods (Part-II)
1 Integrated Farming System- A Way Forward for Doubling Farmers' Income with Special
Reference to Eastern India
Dr. S.S. Singh, ICAR-Agricultural Technology Application Research Institute (ATARI), Kolkata,
Bhumi Vihar Complex, Block- GB, Sector- III, Salt Lake, Kolkata- 700097, West Bengal. 285
2 Feed Additives and Metabolic Modifiers for Quality Meat Production from Farm Animals:
Potential and Safety
Dr. Avijit Dey, Division of Animal Nutrition & Feed Technology, ICAR- Central Institute for
Research on Buffaloes, Hisar- 125 001,2ICAR- Indian Veterinary Research Institute, ERS,
Kolkata- 700037, India. 290
3 Nutritional management for enhancement of dairy animal productivity in India
Dr. M K Ghosh, ICAR-National Dairy Research Institute, Eastern Regional Station, Kalyani-741
235, India 296
4 Pragmatic management practices for quality meat production from food animals
Dr. Keshab Das, Department of Livestock Products Technology, College of Vety.Sci. and Animal
Husbandry, Anjora, Durg, Chhattisgarh 299
5 Prospects of Sheep Meat Production and Its Value Addition for Doubling the Farmers'
Income
Dr. A. K. Shinde, ICAR-Central Sheep and Wool Research Institute, Avikanagar 304501
Rajasthan, India 301
6 Prospects of Chaugarkha as meat goat breed in Kumaon region of Uttarakhand, India
Dr. C. Jana, ICAR- Indian veterinary Research Institute, Mukteswar campus, Nainital-263 138,
*Email address:drjanac@gmail.com 307
7 Role of Unconventional Energy in Sustainable Food Processing Industry
Dr. P. Kandasamy, Head, Department of Agricultural Engineering, Institute of Agriculture,
Visva-Bharati University, Sriniketan-731236, West Bengal. 310
8 Role of Small Ruminants in Doubling Farmers' Income by enhanced Meat Production and
processing
Dr. V. Rajkumar, National Referral Laboratory for Testing Animal Products, Goat Products
Technology Laboratory. ICAR-Central Institute for Research on Goats, Makhdoom, Farah, 312
Mathura (UP)
( xxvi )
22 - 24 November, 2018
9 Role. of microbes in maintaining muscle food safety

Dr. Siddhartha N. Joardar, Department of Veterinary Microbiology, 2Department of Livestock
Products Technology West Bengal University of Animal and Fishery Sciences, 37, K B Sarani,
Belgachia, Kolkata-37 313
Oral Presentation
2-PQMF 1. Body conformational and morphological characteristics in crosses of RIR and Indian native
chicken genotypes
Ananta Kumar Das*1, Anil Kumar Mishra2 and Sanjeev Kumar 317
2- PQMF 2. Effect of administration of autologous plasma along with leucocytes on hormonal changes
in relation to recovery rate and conception in endometritic cows
Pradip Sarkar1*,,Harendra Kumar2, Manas Kumar Patra2and Durgadas Mandal1 317
2- PQMF 3. Meat production and marketing issues in migratory small ruminants of Himachal Pradesh
B.G. Mane*, Alok Sharma, Devesh Thakur, Shivani Katoch and Pardeep Sharma 318
2- PQMF 4. Post-parturient changes of body weight of crossbred Jersey cows with advancement of
lactation
D K Mandal, A Mandal, S Rai, C Bhakat, A Chatterjee, S K Das, A Santraand M K Ghosh 318
2- PQMF 5. Effect of traditional plant parts for amelioration of heat stress at summer season and
augmentation of milk production in crossbred milch cattle
Chinmoy Maji, Kaushik Pal, Babulal Tudu, Soma Banerjee 319
2-PQMF 6. Effect of tamarind (Tamarindus indica L.) seed polyphenols on meat quality in broiler
chicken
Divya Sharma, A.B. Mandal, A.K.Biswas, Praveen K. Tyagi, Chandra Deo and M Gopi 319
2-PQMF 7. Effect on partial and total replacement of feed with BIOFLOC for Indian Major Carp (IMC)
culture
S S Mahanand, S Moulick, P S Rao and P K Pandey 320
Session 10. Strategies for Production and Quality of Muscle Foods (Part-III)
1 Potentiality of micro-livestock in meat production and food security

Dr. Nilotpal Ghosh, Professor, Department of Livestock Production Management, West Bengal
University of Animal & Fishery Sciences, Kolkata 323
2 Carbon footprints of protein and energy of livestock-derived foodstuffs in different states of
India*
Dr. Amlan Kumar Patra, Department of Animal Nutrition, West Bengal University of Animal
and Fishery Sciences, Belgachia, Kolkata, 700037, India 324
3. Recent Biotechnological advances in species meat identification
Dr. S. Batabyal, Professor, Department of Veterinary Biochemistry, West Bengal University of
Animal & Fishery Sciences, Kolkata 332
4 Meat food safety assurance risk management approaches in supply chain
Dr. Y. Babji, Principal Scientist, ICAR-National Research Centre on Meat, Chengicherla,
Hyderabad-92, Telangana, India 336
5 Effects of climate changes on meat production
Dr Pradip Das, Professor, Department of Veterinary Physiology, West Bengal University of
Animal & Fishery Sciences, Kolkata 339
6 Meat sector development in Odisha state: An analysis of prospects and way forward
Dr. P. K. Pati, Professor and Head, Department of livestock Products Technology, College of
Veterinary Science & Animal Husbandry, OUAT, Bhubaneswar-751003 343
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Oral Presentation
3-PQMF 1. A study on heavy metal residues in soil and water of West Bengal and its relation to chevon
quality.
Gargi Mahapatra, S. Biswas and G. Patra 351
3-PQMF 2. Production performance of Black Bengal goat under semi-intensive and scavenging system
of rearing in Murshidabad district of West Bengal
A. Roy*, P. S. Roy, U. Roy, A. Taleb, S. Patra and P. K. Pathak 351
3-PQMF 3. Effects of Rosemary (Rosmarinus officinalis) leave extract on physio-chemical and

microbial properties of chicken bhujia
Ashish Saini, Anurag Pandey, Priyanka Meena, Ravi Raman, Asman Singh Gurjar, Shrawan
3-PQMF 4. Introduction of improved chicken varieties under traditional system of rearing can lead to
increased farmers' income
Kaushik Pal, Chinmoy Maji, Babulal Tudu and Soma Banerjee 352
3-PQMF 5. Factors affecting broodiness of Haringhata Black chicken under backyard system
U. Sarkar1*, S. Pan2, M. Roy3, S. Datta4 and S. Bera5 352
3-PQMF 6. Economic contribution and determinants of pig production under backyard farming
system in Terai and Hill regions of West Bengal
Rakesh Roy1 and A. Goswami2 353
Session 11. Development of functional, novel and ethnic products from livestock and fisheries
1 Traditional Meat and Meat Products of Kashmir.

Dr S A Wani , Dean Faculty of Veterinary Sciences and Animal Husbandry, SKUAST-Kashmir,
Shuhuma Campus, Srinagar, India. 357
2 Bioactive compound in muscle food research –Scope and Constraints.
Dr A R Sen, Principal Scientist National Research Centre on Integrated Farming, East
Champaran, Bihar 360
3 Commercialization of traditional meat products of India– a way forward.
Dr. U. K. Pal, Department of Livestock Products Technology, Rajiv Gandhi Institute of
Veterinary Education and Research, Kurumbapet, Pondicherry – 605009 363
4 Functional and bioactive lipid mediators: role in prevention of cardio-vascular diseases
Dr Pubali Dhar, Laboratory of Food Science and Technology, Food and Nutrition Division,
University of Calcutta, 20B Judges Court Road, Alipore, Kolkata, West Bengal, India, PIN 367
700027
Oral Presentation
FNEP 01. Effect of dietary intake of functional poultry meat wafers on obesity and indices of oxidative
stress related chronic diseases- A mice model study
S Kumar1, A K Biswas1*, M Gopi2and M Sahoo3 371
FNEP 02. Consumer acceptance of fiber enriched carabeef cookies incorporated with natural fibers
Meena Goswami, B.D.Sharma, S.K. Mendiratta, VikasPathak, R. R. Kumar, Suman Talukderand
Heena Sharma 371
FNEP 03. Effects of Grape Seed Extracts on the Oxidative and Microbial Stability of Chevon Nuggets
Priyanka Meena, Anurag Pandey, Ashish Saini, Asman Singh Gurjar, Ravi Raman, Shrawan
Kumar Meel and Vilshan Kumar Chauhan
372
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22 - 24 November, 2018
FNEP 04. Physico-chemical, microbiological and sensory properties of fish patties incorporated with
sapodilla peel extract
Asman Singh Gurjar, Anurag Pandey, Priyanka Meena, AshishSaini, Ravi Raman, Shrawan
FNEP 05. Effect of clove powder and garlic paste on quality and safety of raw chicken meat at
372
Md. Hasan Tareq and Syed Md Ehsanur Rahman
FNEP 05. Production characterization and functional property analysis of protein isolates and
hydrolysates of Bellamya bengalensis
Roshni Chatterjee, Tanmoy Kumar Dey, Anadi Roychaudhury, Debajyoyi Paul, Amrita 373
Chakraborty, Pubali Dhar
FNEP 06. Formulation of value added chicken nuggets using carrot and ginger as a source of dietary
fibre and natural antioxidant
Most.Muslima Khatun, Md. Abul Hashemand Md. Shawkat Ali 373
FNEP 07. Effect of Pearl Millet Flour (bajra flour) on some Physiochemical and Sensory Attributes of
Chicken Nuggets
Parveez Ahmad Para, 2Subha Ganguly, Chirag Singh. 374
FNEP 08. Effect of Broccoli (Brassica oleracea var. italica) Powder Extract on Quality Characteristics
of Spent Hen Meat Loaf
Deepika Kunwar, Praneeta Singh and P. Prabhakaran 374
FNEP 09. Effect of Added Amaranthus viridis (Chaulai) on Physico-chemical, Microbiological and
Sensory Quality of Chicken Patties
B. G. Mane, Anoop, Dinesh Krofa, Sanjay Kumar and S. K. Khurana 375
FNEP 10. Composite Biodegradable Films incorporated With Different Essential Oils for the Shelf Life
Extension of Buffalo Mozzarella Cheese
Manish Kumar Chatli, S.Siva Kumar*1, Nitika Goel1, Nitin Mehta and Pavan Kumar 375
FNEP 11. Prevalence of Antibiotic Resistant Coliform Organisms in Market Sarpuria, a Geographical
Indication Sweetmeat of West Bengal, India
376
Shailja Kumari and Lopamudra Haldar
Poster presentation
FNEP 12. Comparison of effects of garlic, moringa leaf & vitamin E on antioxidant and antimicrobial
properties of chicken patties
Vinod Kumar1, Pinky Moni Nath2, S. Biswas1 and D.Bhattyacharya1 377
FNEP 13. Quality assessment of functional chicken sausage stored at refrigeration temperature
N K Kodamelwar, A A Devangare and A M Chappalwar1 377
FNEP 14. Effect of dragon fruit peel as antioxidant dietary fibre on quality and lipid oxidation of
chicken nuggets
Pratap Madane, Arun K Das, Prasant Jagtap*, Akshay Shewalkar*, B Maity and P K Nanda 378
FNEP 15. Optimization of Process protocol to obtain bioactive extracts from Origanum vulgare leaves
Niraj S Jagtap, Rajesh V Wagh*, Manish K Chatli, Pavan Kumar, O P Malav & Nitin Mehta 378
FNEP 16. Optimization of Process Protocol for the extraction of bioactive compounds from Piper betle
leaves using Response Surface Methodology (RSM)
Rushikesh A. Kantale*, Rajesh V. Wagh, M. K. Chatli, Pavan Kumar, O. P. Malav and Nitin Mehta 378
FNEP 17. Storage study of functional chevon patties under refrigeration
N. K. Nayak* and V. Pathak 379
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FNEP 18. Effect of incorporation of carrot and radish paste in aerobic packaged turkey meat sausages
under refrigeration storage
M Naveen Kumar Reddy, M Shashi Kumar, GV Bhaskar Reddy, N Krishnaiah, D Maheswara
Reddy, N. Anitha and V KesavaRao 379
FNEP 19. Economics of Preparation of Pork Nuggets Incorporated with Phytoextracts from Licorice
Root and Arjuna Tree Bark Ritik Birla, Om Prakash Malav*, Rajesh V. Wagh, Manish Kumar
Chatli, Nitin Mehta and Pavan Kumar 380
FNEF 20. Carcass characteristics and meat quality of mithun (Bos frontalis)
Lalchamliani, S.S Hanah, Chamuah J.K, Abhijit Mitra 380
FNEF 21. Development of fiber-fortified functional chicken meat curls
C.Vasanthi*, V.Appa Rao, V.V. Kulkarni, and R. Rajkumar 380
Poster Presentation
Session Date Evaluation

time
Poster I. Livestock, poultry and fisheries resources: 22nd Nov 18 1.45-3.00pm

Session-I A way to livelihood by doubling farmers' income
2. Strategies for Production and Quality of
Muscle Foods (Part-I)
3. Technological innovations in processing and
value addition for improvement of
nutritive value, quality and shelf-life of muscle foods
4. Advances in Risk assessment and regulations,
trade, awareness and capacity building in muscle
food industries
5. Innovation of by-products processing and
waste management from livestock and fish
processing sector
Poster 6. Strategies for quality production of muscle food 23rd Nov 18 1.45-3.00pm
Session-II in changing climatic scenario with special reference
to bio and nanotechnology
7. Novel Techniques for muscle food preservation and packaging
8. Role of Muscle Food Safety and Human Health
9. Development of functional, novel and
ethnic products from livestock and fisheries
( xxx )
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KEYNOTE ADDRESSES
Livestock Research in Bangladesh with Special Reference to Animal Protein

Production
1 2 2
N. R. Sarker , B. K. Roy & M. P. Mostari
1
Director General, Bangladesh Livestock Research Institute, Savar, Dhaka-1341
2
Senior Scientific Officer, Bangladesh Livestock Research Institute, Savar, Dhaka-1341
Abstract
Bangladesh, raised to lower middle class income generated country, has been facing the challenge for
ensuring food security and safety and living conditions for over 160 million people. The public sector
development plan identified meat production as the potential income generating and poverty reduction
good practices, and targeted to promote sustainable improvements in animal productivity including
product processing and value addition. Though the current meat production systems in Bangladesh are
traditional but the annual meat production was increased by seven times in the past nine years making
the country self-sufficient in meat production after the Government took various initiatives to boost the
country's livestock sector. The total meat production was 7.29 MT in the fiscal year 2017-18 which was
6.17 MT more compared to the fiscal year 2008-09. The meat production was 1.08 Mt in the fiscal 2008-
09. In total meat production, poultry contributes about more than 40% in Bangladesh and it contributes
about 25-30% of the total animal protein (AP) supply in the country. Government has implemented
different development projects with aim to increase the meat production of indigenous animals through
crossbreeding especially in cattle and buffalo and providing to sheep, goat and poultry farming including
research & development approaches. This article attempts to compile some research findings for
increasing the animal protein production in the country and to bring light on some core issues, highlights
the potential of the sector and recommends the measures to be under taken towards its further
development.
Introduction
The meat production in the country has been increased many folds during the last decades. The per capita intake of meat
is only 8.6 kg in Bangladesh against 42.1 kg and 32.2 kg for world and developing countries, respectively (Huque, 2012).
Bangladesh has been facing cattle demand and supply mismatches due to insufficient production and supply of beef, low
carcass yield of native cattle and recent no-cattle export policy of a long bordered neighboring country. Thus, Bangladesh
must take an opportunity for boosting its bovine industry through not only on-going program like, cattle fattening or
crossbreeding for dairy and beef cattle production but also increasing the productivity (vertical development) instead of
population increase (horizontal development). Vertical development should be keys for unlocking potentials of beef cattle
in a country like Bangladesh, one of the habitats of highest cattle density (19.7-361.7 heads/ Sq Km) in the world (BBS,
2010).
Bangladesh Livestock Research Institute Cattle Breed-1 (BCB-1) is a native cattle developed through selective breeding of
native cattle named 'Pabna' evolved through admixture of Hariana, Tharparker and Sahiwal genetic materials (Bhuiyan et
al., 2007). The coat color and body size of the bulls are attractive which have a great market value as a meat type cattle. In
addition, in feedlot system, the value of feed conversion ratio (FCR) ranges from 5.93 to 10.10 whereas, a BCB-1 bull of 250
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kg live weight gained 1200g/day and showed 5.13 to 6.73 FCR (Huque, 2011) which indicates that BCB-1 may has lower
body weight at mature age compared to most temperate beef breeds but still they are more promising for beef production
as FCR is an important economic parameter for commercial beef production. Moreover, recent studies of BLRI and DLS
reported that Brahman crossbred bulls showed the lower FCR (12.1) compared to native BCB-1 (9.5) or Red Chittagong
Cattle (9.9) (Roy et al., 2013; Rashid et al., 2014). Therefore, we must not disqualify our native cattle; as they are much
more potentials and are even more efficient beef producers, if fed with diets of similar nutritional values to that of exotic
cattle and managed scientifically.
It is recognized that Zebu and/or native bulls grow at a slower rate than most of the temperate fast growing beef breeds
and this difference is presumably associated with the more rapid growth rate of crossbred bulls (Hafez, 1993). In order to
meet the increasing demand of beef, DLS has taken a breeding program for beef production. Imported frozen semen of
American Brahman bulls is being inseminated with local cattle of Bangladesh. But before starting this program, no
research has been done to compare the performances of Brahman crossbred with other exotic beef genotypes and native
in the existing environment and similar feeding management system. Brahman crosses are being produced to support
increased productivity of cattle, but strategic approach for breed development that needs screening of multiple genotypes
is ignored. Thus, along with Brahman the present work was undertaken with an objective to develop market beef cattle of
at least average >150 kg carcass weight by 24 months at an average FCR of <6.50 under on farm feeding and management
conditions. Some of the findings of research accomplishments to increase the animal protein production implemented in
Bangladesh are delineated below:
Animal protein production from cattle
Table 1 shows that Brahman (568g) and Pabna (581g) bulls showed similar growth performances (p<0.01) while the RCC
(440g) bulls had significantly (p<0.01) lower daily growth rate . Nevertheless, both the native breeds (FCR, Pabna-9.5;
RCC- 9.9) were more efficient (p<0.01) in conversion of feed into live weight than the Brahman crossbreds (FCR, 12.1).
Average slaughtering live weight was significantly (p<0.01) increased with the age of bulls increased (Table 2).
Irrespective of breed, significantly (p<0.01) higher slaughtering live weight was observed in Brahman crossbreds (368 kg)
followed by Pabna (253 kg) and RCC bulls (193 kg). Age significantly (p<0.01) increased carcass weight (93, 140, 168; 79,
107, 132 and 153, 209, 258 kg, respectively at 18 months, 24 months and 30 months of ages for Pabna, RCC and Brahman
crossbreds) but the dressing percent of warm (52.6, 53.4, 52.1; 54.3, 54.6, 55.6 and 55.9, 55.7, 56.8%, respectively at 18
months, 24 months and 30 months of ages for Pabna, RCC and Brahman crossbreds) and chilled (51.6, 49.5, 51.4; 53.2,
53.7, 54.7 and 54.8, 54.9 55.9% respectively at 18 months, 24 months and 30 months of ages for Pabna, RCC and Brahman
crossbreds) did not differ significantly (p>0.05).
Table 1. Effect of age and breed on daily weight gain and FCR of native and Brahman crossbred bulls fed similar
plane of nutrition
NS= Non-significant; *= p<0.05; **=p<0.01
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Table 3 revealed that all crossbred F1 male progeny performed better than BCB-1 in terms of live weight at different ages
and they differ significantly among the groups except the weaning period. In average daily weight gain, genotype had
highly significant effect (p<0.001) in 0-12 and 0-24 months of age of male progeny (Table 3). During birth to market age, all
crossbred males gained more than BCB-1 and Simmental cross gained the highest daily live weight (0.74±0.16) followed
by Charolais (0.67±0.03), Limousine (0.65±0.04), Brahman (0.57±0.05) crosses and BCB-1 (0.46±0.03). Similarly, the
male, Simmental female crosses grew faster than other crosses.
Table 2. Effect of age and breed on carcass yield characteristics, meat quality and sensory properties of native and
Brahman crossbred bulls
NS= Non-significant; *= p<0.05; **=p<0.0
Table 3. Effects of genotypes of F1 male progeny on live weight at different ages
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Table 4. Effects of genotypes of F1 male and female progeny on average daily body weight gains (ADG)
at different ages
Table 5. Effects of genotypes of F1 crossbreds and BCB-1 on intake, growth and FCR
Buffalo fattening
Table 6 shows the LWG was also affected significantly (p<0.01) by the age of bulls. The bull of 24 months (1.041 kg) or
30 months (1.048 kg) ages showing almost similar growth performances (p>0.05) among the two age groups had
significantly higher LWG than the bulls of 18 months (0.888 kg). Buffalo bulls (FCR, 6.72) were more efficient
(p>0.05) in the conversion of feed into live weight than BCB-1 cattle (FCR, 6.86. Irrespective of species, the bulls of 18
months (FCR, 6.24) or 24 months (FCR 6.81) age had a better (p<0.05) FCR than that of 30 months (FCR, 7.33) age.
The FCR value of both the animal increased (p<0.05) linearly with the increase of age. During slaughtering time, the
experimental animals became 24, 30, and 36 months of ages.
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Table 6. Effect of species and age on LWG and FCR of bulls fed common plane of nutrition
Lamb production
Bengal sheep are small, highly prolific and meat type animals and having almost multiple births in each kidding. Post natal
feeding of kids/lamb is very important for better health and growth as well as smallholder farms. Ahmed et al,. (2015 and
2016) showed that proper nutritional management of native Bengal ewes during late pregnancy to lactation can enhance
the birth weight, weaning weight and slaughter weight of lamb as well as makes FCR efficient.
Table 7. Carcass characteristics of different regional Bengal lambs
NS= Non significant, * p<0.05,**p<0.01; a, b values within the same raw with different superscripts differs significantly
Table 8. Effect of age on lambs production, FCR and Cost per kg gain (BDT)
NS= Non significant, **p<0.01; a, b mean values within the same raw with different superscripts differsignificantly, WWT=Weaning weight,
r=correlation coefficient, LWG= Daily live weight gain, BDT = Bangladesh currency
Conclusion
The investment on livestock research for animal protein production has been increasing day by day and government also
providing financial and policy supports to invest in this sector. Earlier research on buffalo for meat and milk production is
bit unattended and now this species is considered as one potential area for further improvement of meat production the
country.
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Sustainable Meat Production for Nutritional Security at Global Level
Nagendra Sharma
Former Director ICAR-CIRG, NDRI and VC, SKUAST (Jammu)
Food is the primary requirement of any living creature. Provision of sufficient food to the citizen has remained a
primary agenda of government of any type whether elected, selected, kings or dictators. When the government failed to
provide the food to the citizen has lost the moral right to govern the country. Such important issue received comparatively
less attention than many other economic and social development programs in many developing countries. In 20th century
green revolution increased the food production appreciably. However with increase in population, income and
urbanization demand for food and better food has increased many folds. At the same time pressure on earth cultivable land,
livestock, water, atmosphere has also increased simultaneously. Resulting on many negative effects of food production on
the environment is becoming increasingly clear. A big question cropped up for sustainability of natural resources,
ecological balance, vis a vis food production. Contribution of livestock hardly been acknowledged in green revolution.
Major credit was given to tractors, synthetic fertilizers, improved seeds and irrigation. This resulted in soil fatigue, erosion
of soil and diminishing return from application of higher doses of fertilizers, irrigation, pesticides etc. Major source of food
are produced from land, water, plants and animals. We are discussing here food from animal origin specially meat. In
developing countries more than seven percent people live in rural areas.. In such rural areas livestock are an integral part of
mixed farming system adopted by small farmers. Almost half of the world population are dependent on foods produced by
small farmers. In such rural areas livestock are an integral part of mixed farming system adopted by small farmers. In many
developing countries like sub-Sahara, Africa, livestock contribute almost 40% of agriculture gross domestic product.
Livestock ensure livelihood, food security and nutritional security.
This gathering is more interested in meat production, processing, its impact on nutrition and ecological
sustainability. Further discussion will be centered on this aspect of livestock production e.g. meat.
Meat production and consumption:
Meat has remained an important component of the human diet since man learnt to hunt. Worldwide meat
production is projected to increase from 229 million tons in 1999 – 2001 to 465 million tons in 2015. It is expected that
major increase in meat production will take in developing countries. In meat production significant jump is likely to take
place in Asia, especially in china and India. India alone is producing 7.40 million tons of meat. Global meat production has
increased over the past 50 years. Total production has grown 4-5 fold since 1961. In region wise production, Asia is the
largest meat producer accounting for around 40-45 percent of total meat production. In 1961 Europe and North America
were the dominant meat producers accounting 42 and 25 percent respectively. This distribution has changed significantly
in recent decades. By 2013 Europe and North America share had fallen to 19 and 15 percent respectively. Meat production
has changed by species type over this period. At global level dominant meat production species wise are poultry, beef
(including beef and buffalo meat), pig, sheep and goat to a lesser extent. In 1961, poultry meat accounted for only 12
percent of global meat production. By 2013 its share has approximately tripled to around 35 percent. In comparison, beef
and buffalo meat as a share global meat production has nearly halved, now accounting for around 22 percent. Pig meats
share has remained constant at approximately 35-40 percent.
Indian context- meat production:
India is having potential for meat production because of large livestock population. In India largest meat producer
species is poultry followed by bovine including buffalo, goat and sheep. Meat production is largely on unorganized sector in
India. There is increase in the contribution of livestock to GDP of country which accounts for more than 40% of total
agricultural sector and more than 12% of GDP. Total meat production in India is about 7400 thousand metric ton. There are
5520 registered and 4707 unregistered slaughter house in the country. Most of the slaughter houses in India are lacking
basic amenities like light, ventilation and water. Indian goat and buffalo meat is lean and average fat content is around 4%
against 15-20% in most of the developed countries. Species wise present production of different kind of meat and future
requirement @ 20 grams and @ 30 gr per capita for optimum protein supply from meat source for the current population
1275 million are presented in table no 1.
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Table 1: Production (species wise) and requirement in India
N Kondaiah, 2018, paper presented at IVRI workshop on Sustainable animal food system, September 11,2018
Buffalo meat
India is highest producer of buffalo meat as well as exporter. Buffalo meat production in India was 13.30 million tons in
2015-16. It shipped down to 7.6 million tons but it again went up in 2017-18 to the tune of 13.48 million tons. In terms of
value, its cost comes 2.6 million. With proper intervention in raising male buffalo calf and considerate government policy
it is possible to increase the production and export of buffalo beef. Simultaneously it will increase farmers' income.
Presently buffalo meat export value is Rs 26685 crores during 2015-16. Even 60% of it goes to farmers pocket, it comes Rs
16011 crores. If buffalo calvas are reared to slaughtered weight by supplementary feeding of calf replacers or cheap feed
like urea molasses etc. , at the business as usual by 2022 the export value is expected to increase to the value of Rs 43000
crores and 60% of this amount comes Rs 25800 crores in the share of farmers' income
Meat consumption:
Animal protein consumption are vital for human nutrition, especially in underdeveloped and developing
countries. Every year India and the world is producing more than enough food to feed its entire population, yet food
security remains elusive with hunger, specially sub-Sahara , Africa and south Asian countries . Roughly billion people diets
are deficient in energy, about same number suffer the diseases of energy surplus and two billion suffer from hidden hunger
of protein and micronutrient deficiencies. A sizeable number about seven billion people suffer from malnutrition. With
increase of income and people residing in cities demand more resource intensive food such as meat, egg and milk. As per
FAO, between 2000 and 2020 there will be massive increase in demand for animal protein. Global meat production was
projected to rise from 233 million tons to 300 million tons, milk from 568 million tons to 700 million tons and an increase
of 30% for egg production. Of course consumption of meat varies from country to country, religious believe within the
country, economic situation of the society and many other factors. Still it is established fact that demand for meat is
increasing. Meat is a rich source of iron, many vital nutrients, minerals, better fatty acid profile and protein. Meat protein is
also slightly better in quality and utilization than protein from plant foods. Meat is an important source of conjugated
linoleic acid(CLA). The nutrition value of meat can be somewhat influenced by feeding practices of animal while rearing for
meat production. Meat from grass fed animals, has a better fatty acid profile and vitamin content than largely grain fed.
Nevertheless high consumption of meat is also said to be cause of many health problems like cardiovascular diseases,
diabetes, cancer and many public health issues including antibiotic resistance. However consumer argue that consuming
meat is natural, normal and necessary for good health, strength and it tastes nice. Meat consumption in India is very low 3.6
kg per capita per year which is dismally low than the world average of 35 kg.
Sustainability of meat production:

Many ecologists express concern for environmental consequences because meat and dairy products are often land
and water intensive to produce. We are told repeatedly that to save the planet we must radically reduce consumption of
meat. Not only is the public discourse heavily one sided but anti-meat message risks destroying the very environment is
claimed to be protecting. Late us examine some of the issues advocated against meat. Most important issue is about water
requirement. David Pimental (professor of ecology in Cornell University) stated that one lakh litters of water are required
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Table 2: Some top meat eating countries (kg/per capita/year)
Source: OECD Agristatistics
to produce one kilo of beef. He published his statistics in New scientists. It has circulated so widely and created such a
strong impact against meat eating that ten thousand people left meat eating. People believed it as true figure of water
waste in meat production unless Simon Fairlie (Editor of the journal Ecologist for some time) deconstructed such huge
requirement of water per kg of beef as per Pimental's estimate. Simmon Fairlie points out that a typical beef steer reared
for five hundred days produces 125 kilos of meat at slaughter. Such a cow drinks usually 50 liters of water per day which
leads to a figure of 200 liters per kilo or just 0.2% of Pimental's value. As per professor Pimental calculation a steer uses
over 12 million liters of water during his lifetime equivalent to an acre of land under 10 feet of water. How did professor
Pimental created such a inflated figure? It appears that Pimental included all the rain water that fall on the land on which
the beef steers were reared ignoring the fact that rain would have fallen whether steers were there or not.
Another argument is put forth that meat production usually consume large amount of grain which is supposed to
feed 800 million people. Such strong statement against meat was stated by Professor David Pimental (who created
distorted water statistics) on July 24-26 meeting of Canadian society of animal science in Montreal. But professor ignored
the fact that virtually all the grain used for animal feed is second grade grain deemed unfit for human consumption.
Farmers convert such second grade or spoiled grain into cash after selling them in animal feed market. If such grain is going
to waste, it will cause increase of food price. So animal farming actually subsides human grain production for food rather
than competing with it as there is misleading statistics imply. Most anti-meat campaigners fail to mention about the
byproducts which meat production produce and provide income and job security to many people associated with meat
business. Cow, buffalo, sheep, goat produce leather, wool, grease, blood, bones and glandular byproducts which are used
for huge number of industrial processes and pharmaceuticals.
One of the biggest misconception about meat production is its contribution to global warming. Shocking claim was
made in a report (livestock long shadow) published in 2006 by UN. Report claims that 18 % of all greenhouse gas emission
globally comes from livestock which is more than the contribution of transport sector. However when many researches
were conducted and US did its own analysis of carbon emission, researchers found that the American livestock industry
contributes only 2.8 per cent of US GHG emission. So, even if every one of US citizen gave up meat entirely, it would barely
put a denton the countries emission figures.
Farther, it is blamed that animals are responsible for deforestation. Fact is that greed for timber cause
deforestation not the need of animals for grazing land. Even if meat production ceased tomorrow the logging would still
take place. Increased grazing of grass land actually provides the most effective sink and store of soil carbon for superior
land, even better than replanting forest. Grazing by animals restore better grasslands and pasture which mitigate global
warming. as per Natural England Research Report NERR O60” is to ensure maintenance of grass land as one of the most
important carbon sinks for climate change mitigation. Livestock's ability to convert inedible grass into high quality protein
as meat and milk should be seen a gift which was traditional pastoralist recognized. Practice of alpine pastoral grazing still
continuing in many hilly states like J &k, Himachal, Uttarakhand, Jharkhand and eastern states of India.
The possibility of livestock farming being part of the solution rather than the problem is looking increasingly
probable, logical and exciting. But for it to succeed, consumers of all tendencies need to be aware of the issues and make
choices quantum and kind of meat they eat. It does not mean we all have to eat meat , conversely, we should think twice
before promoting vegetarianism as the default green option. There is no doubt that impact of environment changes lead to
flood and draught. Crop failure due to draught, flood and pest has caused many suicide of farmers' families in rural India. In
those areas where farmers were having more dependence on livestock the incidence of suicide was not reported. The
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rearing of livestock plays an important role in enabling small holders to have resilient livelihoods and to avoid food and
nutritional insecurity and poverty, as livestock can contribute up to 33% of household income. Livestock contributes one
third of the protein that people require.
In recent decades, agriculture land that was formerly productive has been lost to urbanization and other
development programs launched for roads, dams ,industries and other constructions purposes. Desertification,
salinization, soil erosion, loss of carbon in soil and changes in microbial flora of soil etc., evade additive factors for
unsustainable land. Only animals and meat production and meat eating should not be blamed for ecological
unsustainability.
Biotechnological aspects:
Cultured meat may be an option in future to provide high quality protein to human population considering many
aspects of animal welfare and ethical issues in many countries. Many problems in animal production could be addressed
properly by making edible food from skeletal muscle cells, cultured from stem cells and outside the animal body (in vitro)
in a bioreactor. However acceptances of cultured meat by meat eaters need further studies.
Transgenic animals may be another option for future meat production. The ability to alter the genome of animals
by introducing DNA is a major technological advance in biotechnology and animal agriculture. Transgenic animals are
produced by the introduction of a small, isolated, known fragment of DNA into preimplantation embryos. This DNA is
inserted into chromosomes of the embryo and is expressed in tissues of the resulting individual. Practical applications of
transgenic biology in livestock production include improved milk production and composition, increased growth rate,
improved feed use and carcass composition, increased disease resistance, enhanced reproductive performance and
increased prolificacy. The overall goals of producing transgenic animals are to enhance the knowledge of biology and
biomedicine and to increase the efficiency of milk, meat, and fiber production. To realize these goals, desirable traits must
be quantified and the genes responsible for them identified and introduced into production livestock. The ultimate utility
and value of transgenic technology will be determined by the ability to identify genes for the production of traits desired
for improving transgenic animals as well as the ability to incorporate these desired genes, in an appropriately regulated
manner, into domestic livestock. The rate at which genetic improvement technologies are incorporated into production
schemes will determine the speed at which the goal is achieved of producing livestock more efficiently that meet consumer
and market demands. Although cultured meat and transgenic animals have a good potential for future meat production, a
lot of research should be done in this area to make the ideas a reality.
Conclusion
Animal products are critical to the livelihoods, food security, nutrition to rural population and male nourished children,
woman and socioeconomic backward population of millions of people throughout the world. Demand for animals
products is likely to continue increasing in coming thre decades. Consumption of food from animal origin increases with
increase in income. In recent years consumption of meat is risen by the 5%per yeard. More increase have been noticed in
the population of china Africa and India. Lately poultry have the biggest contributor to meat production. Buffalo, beef
production shown a great potential as well as commodity of export and corner to contribute to nation of foreign exchange
for Indian formers. Production of meat is considered to exert adverse effect on natural recourses especially on land water
forest etc. It is said to compete with human cereal grain. They are also considered as largest contributor to green house gas
emissions. It is total with increase voice without experimentation of facts that to save the planet. We must reduce
consumption. Now many researches are showing that not only is the public discourse one-sided .Facts are that instead of
destroying livestock are protecting the environment. Meat production subsidizes grain production for human rather
than competing with it as these misleading statistics imply. Livestock's are not eco –vandals rather they convert inedible
crop residue, low grade grain into high quality protein in the form of meat and milk. To overcome the malnutrition in
developing countries it is desirable to increase the portion of meat in their food plate . Heavy meat eating country moderate
meat consumption .It is not advocated that all should have to eat meat a balances view has to be taken towards these
nutritious foods. We should think twice before promoting vegitarianism as the default as green option
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Doubling of fisher folks income through fish processing activities

C. N. Ravishankar, Manoj P. Samuel, S. Murali and P. V. Alfiya
ICAR- CIFT, Willingdon Island, Matsyapuri Post, Cochin- 682 029, Kerala
Abstract
India is the second largest fish producing nation in the world. Fisheries sector contributes 1% to the overall GDP and 5.5%
of the Agriculture GDP while offering livelihood security to about 14.49 million people in the country. Fisheries sector is a
powerful income and employment generator as it stimulates growth of number of auxiliary industries. However, the
reported growth and development has not been reflected into the economic conditions of the fishing community as 61% of
them are living below the poverty line. Fisherfolks primarily depends on fishing as the prime source of income. However,
12% of the fishers generate additional income from allied fishing activities like fish vending/marketing, fish processing
and other fishery related activities. In order to improve the social-economic conditions of fisherfolk and to double the
fisher income, concerted effort is required in this field. In this context, ICAR-CIFT, Kochi has demonstrated the GOI's
initiative i.e. doubling of farmers/fisher income by 2022 with the help of Engineering division and Agri-business
incubation centre. Engineering division have developed cost-effective solar fish dryers, fish descaling machine, and
refrigeration enabled hygienic fish vending kiosk etc.. Through ABI centre, fisherfolks were acquainted with the
technologies developed and few fishers adopted to realize the doubling the farmers income by 2022.
ICAR-CIFT has developed different models and capacities of solar dryers for hygienic drying of fish. CIFT-Hybrid model
solar dryers are having LPG, biomass or electricity as alternate back up heating source for continuous hygienic drying of
fish even under unfavourable weather conditions. The capacity of these hybrid solar dryers varies from 6 to 110 m2 of tray
spreading area for drying of various quantities of fish varying from 10 kg to 500 kg. the solar dryer fish products are found
to be better in hygiene, colour, taste and other quality parameters. Being a clean, green and affordable technology, many
fishers, fisherwomen and entrepreneurs have taken up dry fish production using Solar hybrid dryers as a profitable
commercial venture. All the financial viability criteria including B-C ration, NPV and IRR are found to be positive for the
solar drying technology. CIFT is also providing incubation support to more than 20 entrepreneurs on production of quality
dry fishes using Solar energy drying technology. Fishermen/incubatee involved in dry fish production business reports
their average sale per day is about Rs. 1000 - 1500/- and their profit per kg dry product ranges from Rs. 100-150/-.
By using descaling machine fisherfolk gains benefit of Rs 2-5 per kg of sale and importantly their drudgery and time
consumption has come down. It is observed that about one-tenth reduction in labour expenses is obtained while using the
descaling machine compared to manual descaling operation and 20% increase in production per unit time is also achieved.
As per as mobile fish vending is concerned at least additionally Rs.10 per kg is gained upon the sale price. The vending unit
is reported to provide high quality and hygienic fresh fish to the customers. Additionally, the kiosk is being utilized for
chilling of other food products like milk, ice-cream etc. Therefore, the technologies developed by ICAR-CIFT substantially
improve fisherfolks marginal benefit and this is in line with our initiative by GOI “Doubling farmers' income by 2022”.
Keywords: Doubling income, solar dryer, desscaling machine, vending kiosk, fishermen, additional income
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Indian Meat Export Sector: Facts and Emerging Challenges
C. K. Thota
Director, Allana Group, India, ckthota@allana.com
Introduction:
The Indian livestock for meat production and processing sector for domestic & export markets is gearing up to meet the
ever increasing demand for meat for the growing human population. Unfortunately “Meat” continues to be a taboo for
processing in our country and this social prejudice is the root cause for the set back to this sector for its healthy growth,
scientific improvement and contribution to the speedy growth of Livestock Industry wherein 70% of the population
consume meat with 92% is in the unorganised wet market, $ 40 billion domestic market and $ 5 billion export market.
Emergence of Buffaloes as a quadruple purpose animal:
About 98 % of total meat exports from India are contributed by buffaloes. Therefore, now buffaloes have been recognised
as multipurpose animals (milk, meat, leather and draught) and considered as “Black Gold”. Meat and byproducts derived
from buffaloes contributes considerable nutrition not only to a large section of Indians, but global citizens of more than 80
countries. Indian buffalo meat export is a unique experience pioneered by Allana Group in 1969 among the world
countries for reaching number one position in bovine meat export category from nowhere position about 50 years back
(APEDA, 2018).
Present Scenario:
India has a world largest population of livestock and it is world's 5th largest producer of meat. The meat processing capacity
in india is 1 million ton per annum out of which 50% is domestically consumed and around 500,000 tonnes of meat is
exported mostly buffalo meat. Indian buffalo meat has successfully penetrated the global markets & acceptability of the
consumers and has been witnessing the strong growing demand in international markets due to its lean character and
near organic nature.
Ÿ Pink revolution has set in across India as State Government's have taken up livestock for meat production as a
priority as an agricultural rural economic driver to meet growing urban and global population demand.
Ÿ The production and productivity has been scientifically challenged to be doubled from the present 5.7 million
tonnes to 10 million tonnes an equivalent of 3.5 GDP growth.
Ÿ Our country export is around 5.7 billion US Dollar of meat every year according to the United States Department of
Agriculture (USDA).
Ÿ The export of buffalo meat has been growing at a CAGR of about 8%. The country produces an estimated 1.5
million tonnes of buffalo meat annually.
Ÿ Indian livestock is free from some dreaded diseases such as Bovine Spongiform Encephalopathy (Mad cow
disease), Rinderpest since 1995 and no Contagious Bovine Pleuro Pneumonia (CBPP) in India during the previous
17 years. Large states in India like Maharashtra and Uttar Pradesh are FMD-free since November 2003.
Ÿ India is world's 3rd largest exporter of bovine meat and largest exporter of Halal bovine meat to the Islamic world.
India caters to the meat demand of major Islamic countries as the meat is genuinely Halal, lean and nutritious,
healthier than beef.
Ÿ Till date, not a single importing country has recorded the outbreak of any disease in livestock as a consequence of
the import of the meat from India.
Ÿ Indian livestock is reared naturally, manageable herds, exclusively fed on green pastures and agricultural crop
residues.
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Ÿ There is no practice of using meat meal, bone meal, meat-cum-bone meal, hormones, antibiotics, growth
promoters or any other chemicals to promote the growth and fattening of livestock.
Ÿ Indian animals are liable for compulsory ante-mortem and post-mortem inspection by government veterinarians
and international health certificates are being issued for each consignment after undertaking compulsory tests
and measures in state and Central government laboratories.Additional inspection by an internationally
accredited agency like SGS (Société Générale de Surveillance), when mandated by importing countries.
Ÿ Carabeef is 93% chemically lean (low in fat and cholesterol. Indian buffalo meat is ideal for processing since it
retains more moisture and binds easily with ingredients.
Ÿ Meat is processed strictly in accordance with Codex standards in the HACCP and ISO standards implemented and
APEDA approved plants.
Meat Export Policy:
Only animals permitted under the Animals Preservation Acts are slaughtered for exports. According to the Prevention of
Cruelty to Animal Slaughterhouse Rules (2001) no animals may be slaughtered which are pregnant, or have offspring less
than three months old, or; are under the age of three months, or; have not been certified by a veterinarian that they are fit
for slaughter. The items have been obtained/sourced from an APEDA registered integrated abattoir or from APEDA
registered meat processing plant.
Buffalo meat export market:
India, Brazil, Australia and the United States are the major beef exporting countries. The meat export industry in India has
been growing steadily in the last decades and India reached number one status in 2011-12 surpassing the three majors-
Australia, Brazil and US. Brazil. India have been competing for the top spot in world beef exports over the past several years
and India and Brazil tied on top - with both countries accounting for just under 20% each of the world's total beef exports.
Asia and the Middle East (80 % of the total) followed by Africa (15%) have been a historical markets for India since the
1960s. The 13 of the top 15 destinations for buffalo meat by value in 2017-18 were in Asia and 2 in Africa (Egypt and
Algeria). The biggest market for Indian buffalo meat, at 2283 million USD was Vietnam in 2017-18.
Table : 1 Exports from India - 2017-18
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Figure 1 : Price competitiveness of buffalo meat – India vs other countries
Indian buffalo meat exports have grown at 29% annually from Rs.3,533 crores in 2007-08 to Rs 26,682 crores in 2015-16
accounting for around 20% of the world's total meat exports by volume. The world total buffalo meat production is about
3.32 million tonne. Out of that, India contributes about 1.50 million tonne. Credit rating agency ICRA forecasts India's
buffalo meat exports will be driven by improving infrastructure, a sizeable buffalo population, the relatively lower price of
Indian buffalo meat, and steady demand in the International market. ICRA estimates buffalo meat exports will gown at
annual rate of 8% to Rs.40,000 crores by 2020-21. Despite all the challenges faced by the buffalo meat industry in India, it
remains a key exporter alongside Brazil, Australia and the US. Indian meat exports in 2017 – 18 is 13.5 lacs MT worth USD
4781Millions.
Agencies / Bodies : Promoting Meat Exports:

Ø FSSAI: Food Safety and Standard Authority of India has been created for laying down science based standards for
articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe
and wholesome food for human consumption. The Act also aims to establish a single reference point for all matters
relating to “food safety higene standards” by moving from multi- level, multi- departmental control to a single line of
command.
Ø CAPEXIL: Export of meat & bone meal, animal fat and pet foods are regulated by Chemical and Allied Export
Promotion Council of India under the Ministry of Commerce, GoI. CAPEXIL is an ardent advocate of exporters to the
Government and the primary focus is to provide export assistance to its member exporters. It sends trade delegation
to all major and developing markets around the world, showcases Indian exports through exhibitions, fairs.
Ø AIMLEA: All India Meat Livestock Exporters Association (AIMLEA), is the authorized representative body for the
Indian meat export industry, which has around 100 members comprising of Manufacturers, Exporters who account
for more than 90% of the buffalo and sheep meat export from India with 79 integrated plants and 29 processing
plants registered by APEDA across India.
Ø DAHD&F: Department of Animal Husbandry, Dairying and Fisheries (DAHD&F), Government of India, New Delhi is
implementing a programme to identify cattle and buffaloes with visible cum bar coded ear tags encoded with 12
digit unique ear tag number in a bid to improve progeny and milk production. The health cards contain details on
milk yields, any disease suffered, and other general health information. Central government is providing financial
assistance to states to implement this program.
Ø INAPH: Information Network for Animal Productivity and Health (INAPH) is an initiative by National Dairy
Development Board (NDDD) which covers all areas of livestock productivity enhancement including animal
registration/ identification, reproduction, genetics, nutrition, health and extension. Animals are identified using 12
digit unique ear tag number. INAPH uses unique identification of location.
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Initatives augmenting Exports :
Ø Meat.Net: For augmenting exports and assuring quality, developing a traceability model for Indian buffalo meat is
very important. APEDA has laid down minimum requirements for construction of export oriented approved
abattoirs. This requires identification of animals to be carried out as soon as the animal arrives at the slaughter
house at the unloading area for slaughter. At the unloading area the animal has to be tagged by recording arrival time,
sex and age along with source from which it has been drawn. This creates a preliminary traceability system.
Ø Disease free zones: India is a member country of the International Organization for Animal Health (OIE), and is
mandated to report list “A” and list “B” animal diseases to the OIE at regular intervals. Among the list “A' disease of
cattle and buffaloes, except for foot and mouth disease, India is free from all other bovine diseases, namely
rinderpest, contagious bovine pleuropneumonia, lumpy skin disease, etc. In the case of FMD, central and state
government are taking serious control measures and initiated Foot and Mouth Disease Control Programme was
initiated in 2004. The objectives of FMD Control Programme are:
Ÿ To vaccinate target animals twice a year in a shortest possible time frame
Ÿ To build up strong herd immunity in the target population
Ÿ To achieve freedom from clinical disease in defined zones
Ÿ Strict vigilance to prevent reintroduction of infection in disease free zones
Ÿ Freedom without vaccination
Ÿ Under this programme, 54 districts had been identified where 100% vaccination was completed.
In the year 2016, Animal Husbandry departments of Telangana State and Andhra Pradesh States notified through gazette
that both these states are FMD Free for Bovines and Pigs. The dossier has been submitted to Govt. of India in 2016 and in
turn Government of India submitted to OIE, Paris for three FMD Disease free Zones. Telangana and Andhra Pradesh,
Maharashtra, Punjab. In the year 2015, OIE recognized official control programme for food and mouth disease in India.
Ø Traceability: As per Codex Alimentarius Commission standard CAC/ GL 60-2006, traceability/product tracing is
the ability to follow the movement of a food through specified stage(s) of production, processing and distribution.
Identification of meat animals is a prerequisite for achieving traceability of meat. Collection of information of the
identified animals and making it available to players in the other stages of the value chain will make traceability
possible.
Ø Antimicrobial Resistance / Growth Promoters:
In India & globally antimicrobial resistance (AMR), antibiotics, probiotics, growth promoters are emerging a serious
public health problem from livestock products especially in the poultry sector. While official policies: FSSAI have
been formulated, they are not comprehensive and their enforcement yet to be stringently regulated.
Need for alternative protein as a disruption:
Traditional farming can no longer meet the demand in a sustainable fashion and its impact on climate and health is too
large: deforestation, pollution, animal welfare, antibiotics, obesity, cancer,etc. The report mentions some remarkable
numbers: organic meat alternatives sell an additional 8 % every year since 2010 and should generate a 5.2 billion dollar
turnover by 2020. The livestock industry is already in disruption and the demand for alternative, sustainable proteins will
grow exponentially. Consumers are ready, the technology is rapidly advancing and investors see the potential: meat
replacement turnover will reach 4.2 billion euro worldwide by 2020. The major multinationals are now also on board.
Disruptions Influencing Meat Industry :
Compared to most other industries there has not been a lot of innovation in the food industry, but that will change soon.
The number of human beings keeps on growing, and the expectation is that there may be 9.7 billion people on this planet
by 2050. If that's the case food production will not be able to keep up with demand without major innovations.
a. Disruption driven by Pressure on Natural resources & Greenhouse gases :
b. Disruptive Investors : Licious retail marketing
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c. Disruptive logistics : GPRS technology

d. Demand & Supply Disruption
e. Technological / Digital Disruption : ERP system based.
f. Robotics
g. Omnichannel
h. Internet of Things (IoT) : The Internet of Things and sensor technology will play critical part in the transformation
of the logistics industry and warehouse processes.
i. Big Data : Organisations collect and store all kinds of information about operations, customers, sales and more.
j. Digital networks and exact location services : Eenabled by the IoT, GPS and big data – make it possible for everyone
in the supply chain to track shipments in real time.
Future Perspectives:
Business optimisum Index is increasing hereafter year as the world beef market is still promising, as more and more people
eat beef in emerging zones such as Asia and Africa. Indian buffalo meat is especially popular in Asia and in the Middle East
in its halal version. The USDA anticipates a rise of total world beef exports. Increase in the purchasing power and changing
taste buds in these growing economies are a few of the growth drivers. In spite of domestication of buffaloes in several
countries across the world and widespread consumption of buffalo meat, buffaloes are still considered as wild and their
meat categorized under game meat in many developed nations. Hence since efforts should be made to create awareness
among the global meat consumer about domesticated nature of water buffaloes and the quality attributes of their meat.
In Asia, Vietnam is the number one market (45%) but it is also considered as a transit destination for meat that eventually
enters China. In the year 2013, a Memorandum of Understanding was signed with China and efforts are being made to
export. Further, there is a good potential to export to Russia as Russia aims on diversifying its meat imports, from Central
and Western Europe to other countries like India. Europe and the United States, two chief markets in terms of meat, have
been setting up protective barriers. It will, therefore, take time to enter these mature and very competitive markets, in the
context of tough tariffs negotiations for India at the World Trade Organization. Also, a much awaited and delayed Free
Trade Agreement (FTA) between India and the European Union stands on the way for breakthrough in the European
market. But there is still room for new markets.
From a niche market, the organic and “green” label & halal meat is developing fast in developed countries, as consumers
are becoming more concerned by health issues resulting from the consumption of animals raised in industrial farms. It is
yet almost non-existent in India but has a huge potential of growth. As most of the animals are raised very naturally, meat
harvested from those animals could be labelled 'green' or 'organic'.
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Challenges before Government for Promotion of Meat Industry :

1. Animal markets to be modernised and to be regulated to comply traceability & animal welfare. Animal markets to
be allowed & regulated around export abattoirs for direct farmer sale, no middle man.
2. Male buffalo calf rearing by farmers is highly economically viable & rural youth programme and is being
promoted by Government of India across States.
3. The subsidy on buffalo distribution should continue to promote meat exports & milk production.
4. AMC cess on livestock for export to be abolished similar to Maharashtra, Uttar Pradesh, Odisha.
5. AH Department should have hi-tech regional labs for testing of meat for export purpose. The Department should
also have adequate veterarians as per law.
6. Illegal slaughter should be vigilantly controlled by Task Force.
7. All meat export units certification should be digitalised to avoid clandestine exports & dis-reputation to country.
8. Raw hides to be allowed for exports.
9. Check post hyper vigilantism on livestock carriers to be minimised.
Conclusion:
Large scale adoption of modern animal husbandry practices to comply to OIE, International SOPs including reproductive
technologies such as artificial insemination, in vitro fertilization, and embryo transfer, crop residues based complete feed
rations, efficient salvage of unproductive buffaloes for meat production make animal production activities more viable
and sustainable. The success of integrated mode of poultry farming has to be extended to buffaloes to narrow down the
gap between the demand and availability and quality milk and meat at a competitive rate to emerging consumer demands.
The expanding domestic market as well as export markets for buffalo meat is creating a window of opportunity for all the
actors in the value chain of buffalo meat production to sustain the global demand and competitive producer. Changes in the
slaughter regulations pertaining to salvaging the male buffalo calves and unproductive animals should be made in order to
meet the domestic and export demand. The lack of Disease free zone for Foot and mouth disease and livestock traceability
system are limiting the presence of Indian livestock products in many markets. With the committed efforts of Department
for Animal Husbandry, Dairy & Fisheries, Government of India and State Government's livestock organisations in
establishment of FMD-free zones across the country along with livestock traceability system, the days to find the presence
animal products of India in the markets of developed counties is not far to continue to be the No.1 global meat producer
and exporter.
(References can be obtained from the author)
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Assuring quality of sheep meat through the supply chain

Robyn D. Warner
School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences,
Melbourne University, Parkville, 3010, AUSTRALIA.
Email: robyn.warner@unimelb.edu.au
Abstract
In 2000, Meat and Livestock Australia (MLA), with the support of research partners and the industry, designed a
Sheepmeat Eating Quality research program and took the approach of identifying the critical control points across the
whole supply chain. This research had a total consumer focus and the target was to accurately establish and satisfy
standards set by consumers for tenderness, juiciness, flavour and overall liking resulting in a combined consumer eating
quality (CEQ) score. Since 2000, over 45,000 consumer taste tests of lamb and sheepmeat products have been completed
and the predicted CEQ for sheepmeat is allocated on a group basis, rather than on an individual sheep/carcase basis. The
main determinants of quality are; 1) the age of the animal, described as lamb, hogget and mutton in the industry, 2) the pH-
temperature window for a carcase, with the aim being to avoid cold-shortening through the use of electrical stimulation, 3)
cut x cook method, 4) hanging method (tenderstretch vs. Achilles hung), and 5) ageing of the meat post-slaughter, which is
predicated on market destination. Generic recommendations are used for the importance of preventing stress and low
glycogen levels, which could result in dark-cutting carcases, through ensuring adequate on-farm nutrition. Present
research is focussing on the effect of high muscling sires on eating quality, premium eating quality from older animals and
innovative processing and packaging technologies for improving quality. By understanding and controlling the factors
throughout the chain, the identification of critical control points and the translation of these control points into practical
steps, the sheepmeat industry has the potential to improve average eating quality and improve economic returns to the
industry.
017
Session-1
Livestock, poultry and fisheries resources: A

way to livelihood by doubling farmers' income.
(Keynote and Lead Papers)

22 - 24 November, 2018
Keynote
Inland Open Water Fisheries towards Doubling Fishers’ Income

B. K. Das*, D. K. Meena, H. S. Swain and A. K. Sahoo
Director, ICAR-Central Inland Fisheries Research Institute, Barrackpore, Kolkata-700120
*basantakumard@gmail.com
Introduction
India's fish production is expected to enhance nearer 15 million tonnes by 2019-20 from the current volume of
about 10.79 mt. The trends indicated that the sector is producing 66.6 million tonnes of farmed food fish globally and 4.4
million tons in India with an annual growth rate of 6%. The fish production from inland sector has acclaimed a rapid
increment of 34 folds in the last 67 years, from a mere 0.2 million ton (mt) in the 1950-51, the annual inland production
rose to 6.84 mt during 2015-16. The Eastern and North-Eastern states of our country naturally have plenty of inland open
water fisheries resources particularly floodplain wetlands in Ganga, Barak and Brahmaputra basins. The planners have
identified the North-Eastern region for achieving Second Blue Revolution by ushering fish production in inland water
fisheries resources through scientific intervention and technological refinements. The resources such as reservoirs,
wetlands and associated water bodies may be used for enclosure culture and culture based fisheries as per the suitability
of the culture system in these resources. Studies during the past two decades have revealed that fish recruitment in these
water bodies is inadequate in some cases, while in others the existing species spectrum is unable to utilize the diverse
trophic niches present in the ecosystem resulting in low fish production. Facilitating recruitment and correcting the
species spectrum through stock enhancement and culture-based fisheries (CBF) can substantially improve fish
production from these water bodies.In spite of having a huge potential of fish production from inland open waters, most of
the inland water fish production is less than its potential due to unscientific management and many other reasons. The
present fish yield from reservoirs is low, to the tune of about 110 kg/ha, in spite of their high production potential (500
kg/ha, 250 kg/ha and 100 kg/ha in small, medium and large reservoirs, respectively). Similar is the case with floodplain
wetlands, where the present yield has been estimated at 400-800 kg/ha, against the production potential of 1500-2500
kg/ha (Sharma et al., 2010, Jha et al., 2013).The CBF and enclosure (cage and pen) are the significant culture system to
harness this untapped potential from wetlands (0.35 mha ) and reservoirs (3.51 mha) of the country ( Das et al., 2017).
Culture based fisheries (CBF) of reservoirs, lakes and floodplain wetlands are the focus for fish production as
capture fisheries has its own limitations and risks. In order to reduce fishing pressure on the natural fishery alternate
livelihood opportunity through integration of wetland based agriculture such as makhana (Eurylferox), lotus
(Nelumbonucifera), colocassia (Colocassiaesculenta), leafy vegetables, such as water spinach (Ipomeaaquatica) need to be
emphasised. Further, state like Punjab and Rajasthan has large canal network which can be an option for developing canal
fisheries. ICAR-CIFRI has successfully demonstrated yield enhancement from canal fisheries in Sunderbans region which
has proved a viable option for upliftment of tribal communities of the region. Therefore, canal fisheries resources proved
to be a suitable option for increasing fish production by utilizing existing water volumeand without occupying precious
extra land space. Inland cage culture has made good beginning in the country involving Pangasianodonhypophthalmus.
Within a short period of time cage culture practices in States like Jharkhand and Chhattisgarh is a well acclaimed success
story today. Need for ancillary sectors like cold chain, post harvest and value addition and development of market network
are the immediate need to support booming cage production. Moreover, river fishery is to be restored through scientific
methods and their natural germ plasm is to be protected for biodiversity conservation through community participation
and policy intervention. In addition, ranching with genetically pure seed must be encouraged to establish a natural stock of
the important species including Indian major carps (IMCs). In this direction institute has initiated the ranching
programme under the mission “National Mission on Clean Ganga” (NMCG) through breeding of riverine brooders and
restocking juveniles to replenish the stock of these important indigenous fish species. The institute strongly inclined to
perform need based research, transfer of technology programme (ToT) on various important aspects of inland open water
fisheries to enhance the fish production in sustainable manner for achieving the mission Doubling Fishers Income as a long
term objective.
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Scope and potential of cage culture in inland waters
Cage culture of fish in open water bodies offer a good scope for increasing fish production preventing the need for
more land-based fish farms. Considering India's rich and diversified open water resources like reservoirs, lakes and
floodplain wetlands, enormous scope exists for the augmentation of fish production through cage aquaculture. Apart from
CBF; utilization of a meagre fraction of the surface area of large and medium reservoirs can contribute a considerable
amount of fish to the total inland fish production. Due to unscientific management and other reasons the fish production
from reservoirs and other inland open waters is not satisfactory inspite of huge potential. In most of the reservoirs and
other inland waters harvesting is a major problem as most of them are either weed-choked or having obstructions in the
form of boulders or tree stumps limiting operation of many fishing gears. Presence of highly carnivorous fish and poor
utilization of the available food niches in the absence of efficient grazer are the main factors for low fish yield in inland open
waters like reservoirs. Without a doubt, poor stocking of fish seed is the major reason of low productivity in reservoirs and
other inland open waters. Reservoirs and wetlands are generally managed through CBF and therefore need to be stocked
with advance fingerlings in appropriate numbers in order to get the desired production level as most of the reservoirs and
wetlands do not have auto–recruitment of prized and economically important fish species. More than 3000 million
fingerlings of size 80-100 mm are required annually to stock reservoirs in India (Jha, et al., 2013). But, due to non-
availability of advanced fingerlings, majority of Indian reservoirs remain under stocked leading to low productivity.
It is necessary to explore alternate production tools to augment fish yield from inland open waters. Thus, cage
culture has a definite role to play in augmenting fish production from inland open waters in India especially reservoirs and
floodplain wetlands. The fish production can be increased in a short period within a small area through cages in reservoirs
and wetlands by maintaining a captive stock, growing it on artificial feeds, protecting it from predators and enabling
harvesting at will. In situ raising of fish seed in cages could be a viable and cost effective option to support the stocking
programme for sustainable enhancement of fisheries in reservoirs through CBF (table 1).
Table 1. Technology packages for raising stocking materials and table-size fish in cages
Technology Target species Stocking density Size at stocking Production

Packages (No./m3) (mm)
Production of stocking materials
Monoculture IMC &P. hypophthalmus 300-500 10-15 250-400 fingerlings/m3
Polyculture IMC 300-500 10-15 200-400 fingerlings/m3
of IMC
Production of table size
Monoculture P. hypophthalmus, IMC, C. 60-100 100-125; 20-70 kg per m3depending
carpio, C. idella & medium Medium carps on speciesSource (Jha et
carps (40-50) al., 2013)
Due to its vast resources, India is having a good potential for cage culture. More than one million tonnes can be easily
produced by utilizing a small fraction (0.1%) of the total area of medium and large reservoir with a moderate productivity
of 15-25 kg/m3 (Table 2.). At present the technology proved a strong foot holds and more than 10000 cages are floating in
different reservoirs of the country. In this endeavour the national mission on protein supplement(NMPS) operated by the
institute for wider adoption of the technology across the country. Cage culture activities are being conducted different
mode of culture practices are being adopted for ascertaining the significant success.
Table 2. Potential of cage culture from Indian reservoirs
(Adapted and modified from Jha et al., 2013)
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Success story - Cage culture

In recent years, enclosure fish farming in reservoirs either for stocking materials or for the production of table size fish has
attracted the attention of researchers, developmental agencies, entrepreneurs and policy makers across the nation.
Growth of cage fish farming in reservoirs has gained further momentum during 2010-12 with the financial support from
National Fisheries Development Board (NFDB), Government of India, NMPS etc. In 2011, CIFRI ventured into raising table-
fish of economically important species through cage culture by installing cage facilities with durable galvanized iron
frames in Maithon Reservoir (Jharkhand) in 2011. This paved the way for the adoption and popularization of this
technology in a number of reservoirs belonging to more than 15 States in 'Mission Mode' through NMPS scheme (Fig 2).
Jharkhand, Chhattisgarh, Madhya Pradesh, Maharashtra have widely adopted this technology and scaling up is in progress
in these states (Das and Sharma, 2015).ICAR-CIFRI has been instrumental in providing the management guideline for
enhancing the fish production in sustainable manner. For instances, application of the management norms could increase
the fish production from 26 kg/ha to 83 kg/ha in Bhavanisagar reservoir, from 26 kg/ha to 140 kg/ha in Govindsagar
reservoir and from 31 kg/ha to 127 kg/ha in Gandhisagar reservoir. It is obvious that the (CBF) is the future penultimate
option in enhancing fisheries in large and medium reservoirs of India. Fisheries management of small reservoirs. The
application of CBF technology developed for small reservoirs has demonstrated that the fish production from this
resources can be increased up to 500 kg/ha/year against the existing average of 110 kg/ha/year.
Fig 2. Cage culture in reservoirs

Canal fisheries development
ICAR-CIFRI is catering the need of livelihood security and employment generation through canal fisheries development in
derelict water bodies. A case study was conducted in Kalitala is a remote tribal dominated village of Indian Sundarban
area. This area is vulnerable by monsoon flood and cyclone and accessibility. During the PRA it was found that, the tribal
population of Kalitala village is socio-economically poor. A team of ICAR-CIFRI initially has taken a stock on the resources
available in the village and the possible ways for the fisheries development in the village. ICAR-CIFRI has initiated
livelihood support programme by propagating Canal Fisheries Development under Tribal sub plan (TSP) for the
development of Socio-economically poor tribal. ICAR –CIFRI has provided technical support, inputs and capacity building
programme for canal fisheries development in this village. The canal is situated at N 220 13.42`, E 890 00.28`.
The canal of Kalitala was of 850 meter length and having a breadth of 30 meter. The total no fish stocked 12500/- with a
stocking density of 5000/ha. The species stocked are Catla, Rohu and Mrigal with a stocking ratio of 3:4:3 (Fig.3). A total of
90 tribals were involved in this programme. The fish harvesting was started at 7:00 am and ended at 11:00 AM. A total of 6
tons fish was harvested from the canal during this year. The average wt. of the harvested fish was 800gm. The fishes were
sold to public at the Rate of Rs. 180/kg. Ten families are being benefitted and could earn 1.08 lakhs in the current year.
Pen culture for fisheries enhancement in wetlands
Annual fish production of the wetlands increased significantly after the adoption of pen culture technology which is
evident form fish productivity increment in Haribhanga, Damal, Raumari and Puthimari wetlands of Assam ( Fig.4) from
300, 417, 425, and 125 kg/ha/yr to 1050, 1030, 850 and 415 kg/ha/yr, respectively (Chandra et al., 2013).
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Fig 3. Fisheries activities in canals of Sunderbans
Fig 4. Pen culture activities in wetlands
Way forward for inland open water fisheries development

· National priority on productionfish seed (advanced fingerling) for stocking enhancement in reservoirs and seed
raising infrastructure.
· Efficient linkage between state and R& D organisation to enhance the fish production.
· Refinement of the existing fisheries enhancement technology to suite different agro-climatic conditions.
· The fishers must be given choice of alternative livelihood option rather than encouraging them for only fishing in case
of reservoirs with low per capita fish yield and minimum gap potential.
· There should be reduction in water diversion, adoption of deep pool refuge, late stocking, early harvesting etc. are
some of the adoptive management strategies can be practiced as a tool of successful reservoir fisheries management.
· Fish production potential and conservation of native fish biodiversity of the Reservoirs need to be addressed
periodically.
· Proper governance arrangement is necessary for the development of reservoir fisheries to avoid occurrence of
conflict.
· Technological intervention of culture based fisheries in floodplain wetlands(beels)
· Cage culture in deep floodplain wetlands and Pen culture in small and shallower floodplain wetlands.
· Fisheries enhancement in derelict waters and lakes.
· River ranching and promotion of ornamental fisheries in wetlands.
· Promotion of species enhancement in beels with Small indigenous fishes (SIFs).
(References can be requested from the author)
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Lead paper
Doubling Farmers Income through Animal Husbandry and Aquaculture

practices in Indian Islands
A. Kundu, Director
Central Island Agricultural Research Institute (ICAR), Port Blair, India
Introduction
Farmers are the backbone of our country's food security. We need to think beyond food security and give back to
our farmers a sense of income security. We have to reorient its interventions in the farm and non-farm sectors to double the
farmers' income by 2022 through AH and Aquaculture in Bay islands. In this context it is mention that Indian economy in
particular is classified in 3 sectors- 1.Agriculture & allied, 2.Industry and 3.Services. Elaboration of Indian agriculture
includes Agriculture (Agriculture Horticulture, Agro forestry, Natural Resource Management, Field crops), livestock,
Fishing & related activities. Agriculture & allied sectors show 17.32% and Gross Value Added (GVA) is around 23.82 lakh
crores INR. This is really noteworthy that India ranks second in the world in terms of farm output. Agriculture and allied
sectors like forestry, logging and fishing accounted for 17% of the GDP and employed 49% of its total workforce in 2014.
Agriculture accounted for 23% of GDP, and employed 59% of the total workforce in 2016. As the Indian economy has
diversified and grown agriculture's contribution to GDP declined from 1951-2011, yet it is still the country's largest
employment source and significant piece of its overall socio-economic development. But on the contrary international
comparisons revealed the average yield in India is generally 30-50% of the highest average yield in the world. The states of
Uttar Pradesh, Punjab, Haryana, Madhya Pradesh, Andhra Pradesh, Telangana, Bihar, West Bengal, Gujarat and
Maharashtra are the key contributors to Indian Agriculture. India is the largest producer of milk, jute and pulses, as well as
the second-largest fruit and vegetable producer, accounting for 10.9% and 8.6% of the world fruit and vegetable
production, respectively. India is also the second-largest producer and the largest consumer of silk, producing 77,000 tons
in 2005. India is the largest exporter of cashew kernels and cashew nut shell liquid (CNSL). Foreign exchange earned by the
country through the export of cashew kernels during 2011–12 reached ? 4,390 crores (? 43.9 billion) based on statistics
from the Cashew Export Promotion Council of India (CEPCI). 131,000 tonnes of kernels were exported during 2011–12.
There are about 600 cashew processing units in Kollam, Kerala. India's food grain production remained stagnant at
approximately 252 million tonnes (MT) during both the 2015–16 and 2014–15 crop years (July–June).India exports
several agriculture products, such as Basmati rice, wheat, cereals, spices, fresh fruits, dry fruits, buffalo beef meat, cotton,
tea, coffee and other cash crops particularly to the Middle East, Southeast and East Asian countries. About 10% of its export
earnings come from this trade. Therefore, emphasis on this promising sector will definitely increase the earnings of the
farmers of our nation.
The State Domestic Product (SDP) commonly known as state income is one of the important indicators to measure
the economic development of the State/UT. For calculation of SDP, three approaches are adopted: (i) Production, (ii)
Income and (iii) Expenditure. For calculation of SDP in Agriculture & Allied sector only production approach is adopted
which includes the sum of economic value of all goods and services produced within the State/UT during the year after
deducting the inputs consumed in the process of production. Therefore, for calculating state income through development
of Agriculture & Allied sector an economist should take the lead role under which other scientists of various disciplines
should contribute.
Past strategy for development of the agricultural sector in India has focused primarily on raising agricultural
output and improving food security. The strategies involved (a) an increase in productivity through better technology and
varieties, and increased use of quality seed, fertiliser, irrigation and agrochemicals, (b) incentive structure in the form of
remunerative prices for some crops on farm inputs, (c) public investments in and for agriculture and (d) facilitating
institutes. The net outcome for this strategy was increase in production by 3.7 times in last half a century (1965-2015). But
by that time population increase was 2.55 times. The net result has been a 45 per cent increase in per person food
production, which has made India not only food self-sufficient at aggregate level, but also a net food exporting country. But
the strategy did not work to raise the income of the farmers. The previous experience showed that in some cases, growth in
output brought increase in farmers' income but in many cases farmers' income did not grow much with increase in output.
Thus National Sample Survey Organization (NSSO) data on expenditure survey for the year 2011-12 revealed that more
than one fifth of rural households with self-employment in agriculture as their principal occupation were having income
less than poverty line (22.5%).
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Realizing the need to pay special attention to the plight of farmers, the Central Government changed the name of
Ministry of Agriculture and Farmers Welfare in 2015 to address agrarian distress and promote farmers welfare. In this
background, the goal set by the Hon'ble Prime Minister to double farmers' income by 2022-23 is central to promote
farmers' welfare, reduce agrarian distress and bring parity between income of farmers' income and those in non-
agricultural professions.
The goal of doubling farmers' income by the year 2022 has been dubbed as impossible and unrealistic by some
experts. Some commentators have produced calculations that 14.86 per cent per year five years to get farmers' income
double. Scientists have to be involved to double the income by doubling the value added products of agriculture produces.
Economists have identified seven sources of growth: (i) increase in productivity of crop, (ii) increase in production of
livestock, (iii) improvement in efficiency of input use (cost saving), (iv) increase in crop intensity, (v) diversification of
value crops, (vi) improved price realisation by farmers and (vii) shift of cultivators to non-farm jobs. Moreover, the action
needed in the farm can be grouped into three categories:
Developmental initiatives: In agriculture sector the same can be accomplished by better technology and varieties
and increase use of fertilizers, quality seed, irrigation and agro-chemicals. The target by 2022-23 will be quality seed
production 7.97 tonnes, fertilizer 36.24 million ton, irrigation 110.40 million hectare, electricity for agricultural purpose
307.39 GWH, area under fruit and vegetables 26.38 million hectare, area under more than one crop 53% and area under
high yielding varieties buffalo, 3.1 kg/milk cow. To improve the productivity of cattle and buffalo sector the following steps
has to be taken:
1. We have to produce 160 million of semen straw against current availability of 81 million doses.
2. Research on infertility because in our country 4 million breed -able buffaloes, 1.3 million breed-able cross bred cattle
and 6 million indigenous cattle have never been calved.
3. By 2020, 2 million buffaloes, 0.8 million cross bred and 3 million indigenous cattle should have additional number of
calving.
4. Age of buffaloes at puberty has to be reduced.
Besides large ruminants goat has to be given due importance because goat is known as poor man's cow. The
following issues for goat have to be considered:
On goat rearing, studies by various researchers point to the potential for net annual income of Rs.1,200-1,300 per
goat which can increase up to Rs2,000 per goat through value addition to milk and leather processing. An average herd size
of 10-15 goats can produce an annual income Rs. 12,000-19,000 per household which is also driven by the growing market
for meat. Collection of goat milk from above households and distribution through the milk co-operatives will create a large,
broad-based collection, processing and storage infrastructure. Importantly goat rearing will integrate the most water-
stressed regions into the milk grid. Including goat's milk into the mid-day meal scheme across India can create a massive
market for goat milk and creates opportunities for setting up goat dairying infrastructure. There are opportunities in goat
cheese production which is in great demand in overseas markets.
Goat hide is another opportunity for creating home-based production systems that engage the womenfolk and
young adults. Leather garments, footwear, bags and wallets could be produced and marketed through organised retail both
within and outside country.
Across the world poultry market, India ranks sixth. Domestic poultry industry is the fastest growing sector with a
compound growth rate of 18%. Broiler meat production in India is estimated at about 4.8 million ton/annum. India's
poultry industry which includes broilers and egg layers is worth $12.96 billion. The egg production in the country has
increased from 83 billion (2015-16) to 88 billion (2016-17) with an annual growth rate of 6%. The unorganised poultry
sector plays a key role in supplementary income generation in family nutrition of the poorest of the poor. Backyard poultry
sector has to be strengthened with high producing and adaptable traits. Similarly this has been emphasised to introduce
smaller scale broilers in rural house holds for later scaling up to commercial scale to establish poultry sector as main
source of income generation.
For fishery sector development the following issues has to be taken into consideration: Sea cage farming of candidate
marine fin fishes: Low cost cage structures of 6m diameter (Rs 1.5 Lakh) can be used for the culture of marine fin fishes in
protected bays. Species like Cobia, Asian sea bass, Silver pompano can be cultured in cages which are sold at Rs 300-
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400/kg in local markets or attractive at export markets. Farmers can recover initial investment and operational cost and
their income could be increased largely considering a minimum harvest of 1000 kg in one culture cycle which can even go to
2000kg@ Rs 300/kg. For a given 6m dia cage and with a stocking density of 3000-5000 nos, 50-70% survival could give
around 1-3 tonnes of harvest through proper management practices.
(a) Establishment of low cost fish feed mill: Fish seed and feed are identified as major limiting factors for freshwater fish
culture in the Islands. Currently production ranges of 300-600kg/ha/year are achieved under extensive or semi
intensive conditions. Popularizing low cost fish feed and implementing its use in field will certainly improve the
fish production and there is a good demand among the local population. Low cost feed mills of 1-1.5 lakh can be
managed as community asset through group of farmers and production of 15-20 kg/hour can be achieved. Such
products can be packed and can be sold at (Rs 30-40 /kg) retail shops also which will lead to employment avenues
and increased income.
(b) Processing and by product development from fisheries: Fish processing and by product development could be an
important sector for increasing the farmers' income. Processed products such as dried fishes, fish pickle etc could
be sold in local markets in an organic way as currently retail shops are importing these products from mainland.
Women fishers can be efficiently utilized for their employment and livelihood through small to medium cottage
industries for fisheries.
Generation and dissemination of improved technologies: ICAR and SAUs should develop models of farming system
with focus on farm income for different types of socio-economic and bio physical settings combining all their technologies
in a package covering production, protection and post-harvest value addition for each sub-systems like crop sequences,
crop mix, livestock, horticulture, fishery and forestry in integrated mode with the chain of supply through marketing
system. Livestock farming is considered to be a profitable enterprise in agriculture and constitutes an important activity
for accelerating the rural economy. As per livestock census of 2012, the cattle, buffalo, goat, pig and poultry population in
the Island is 45625, 7863, 65324, 35921 and 1165363 (nos) respectively. The major bottlenecks for low productivity are
indiscriminate inbreeding and free mixing of the animals, dilution of genetic superiority, long inter-calving period,
inadequate availability of feed and fodder and high parasitic load. The fisheries sector has a coastline of about 2,000 km,
encompassing about 16,000 sq. km. of continental shelf area and about 6 lakhs sq.km. of 'Exclusive Economic Zone' (EEZ),
which is about 30% of India's total EEZ. Besides, there are several protected bays, inlets, brackish water creeks and shallow
inshore areas available in the Islands, which are suitable sites for the development of aquaculture farms. The present
annual fish production is only 30,000 tonnes due to inadequacies in technical and physical capabilities. The geographical
isolation of the Islands has accounted for relatively a disease free environment in the Islands for both livestock and
fisheries. With inflow of poultry, livestock and fishes into the Islands, and further due to the possible entry of pathogens
through transboundary routes into these oceanic Islands – the Islands are, however, in the brink of animal health issues.
The various animal products and consumption statistics in the A&N Islands are as follows: Milk production (MT)- 15.52 ,
Meat production(T) (4708 ,T) Egg Production ( lakhs/annum) 868, Per capita availability of milk (g/day) 110, Per capita
availability of meat (kg/annum) - 11.2 per capital availability of egg ( egg/annum) 225.2 .
SWOT Analysis for milk production in ANI
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SWOT Analysis for milk production in ANI

Strengths
v Increased demand for milk and its products as AN is a tourist hot spot
v Islands is free from most of the infectious and contagious diseases
v Ideal atmosphere for dairy farming
Weaknesses
v Lack of good quality animals
v Scarcity of feed & fodder, feed preparation technologies
v Traditional system of animal husbandry and stray cattle menace
v Lack proper transport & dependence on mainland lab for diagnosis
v Lack of skill and resources
v Lack of farm inputs and market due to connectivity bottleneck
v Decreased availability of land and resources
v Non availability of dairy professionals
v No institutional structures for procurement of milk
v Milk productions areas are scatters due to geographical conditions
v Total milk production and per capita availability are less
Opportunities
v Genetic up-gradation of local cattle
v Skill development through training
v Introduce modern methods of feed production and feeding
v Promotion of fodder cultivation techniques/alternate feed
v Availability of uncovered potential area
v Creation of quarantine and strengthening of lab facilities
v Community need based livestock development activities
v Marketing federation: grant in aid to set up marketing infrastructure
v Exploit organic and value addition for export
Threats
v Cost of imported materials is comparatively high
v Consumer preference: dry milk or long shelf life dairy products
v Due to less urban population, limited requirement of dairy products which results in increase unit cost
Ways to improve the dairy sector in ANI
v Improve the fodder production: land and area based &Azola
v Augmentation of storage capacity of milk and chilling centre
v Purchase price should be increased from farmer to get good quantity & quality
v Increase the number of female offspring by sexed semen
v Increase the volume of milk, it will reduce the operational cost
v Training for producers: awareness of rearing & technical aspects
v Financial and advisory support to the producers
v Emphasis: to enrol more and more women employee
v Computer based data management system should be installed
v Adulteration Kit to grade the quality of milk
v Distributer's and retailer's details should be maintained regularly
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v Milk should collected through common centres: reduce transportation cost & enhance efficiency
How to improve the income from dairy sector
v Selection of dairy animals: suitable breed, healthy
v Up gradation of the germplasm for higher milk production
v Breeding of animals: cattle: one calf/year, buffalo: 2 calf/ 3 yrs
v Culling of unproductive and highly infertile animals
v Disease management: proper vaccination, deworming
v Metabolic disorders: ketosis, milk fever, downer cow syndrome
v Housing mgt: prevent clinical/subclinical mastitis, heat shock
v Reproductive disorders: dystocia, retention of placenta, etc.
v Infertility disorders: under developed genitalia, post partumanoestrus
v Feeding: micronutrients, area specific MM, green fodder, paddy straw
Policy & institutional environment for dairy improvement
v Improve Dairy extension services: quality milk and animal health care
v Create awareness among the consumers on quality of milk: organic
v Asses willingness to pay & Improve milk consumption by marketing policies
v Creating & strengthening knowledge & policy platforms on milk quality
v Empower women: quality milk production, processing and marketing
v Capacity building: standard quality control lab, mandatory certification and inspection service
v Advocating for Removal of hindrances for dairy investments (land, Water and electricity supply and credit,
improve incentives)
v Working toward Establishing of Dairy Board' - to assure a proper lead and coordination of the sector's
development
Entrepreneurship development
v Capacity building programme on different aspect of dairy development
v Visit of model dairy farm: various dairy developmental activities
v Formation of dairy co-operative society in the village level
v Own/loan for procurement of inputs for dairy farm
v Establishment of collection, testing and chilling centre in the village
v Co-operative society will act as entrepreneur
v Price based on quality of milk, supply of feed & timely payment
v Gobar gas &vermicompost unit : revenue generation
v Silage, hay: to reduce the feed cost especially during dry season
v ITK knowledge: to minimize the cost of treatment
v Antibiotic free organic milk : premium price
Expected Outcome
1. Improved productivity and employment generation
2. Minimize the cost of production and increased return
3. Improved livelihood of the farmer
4. Improved Socio-economic status of the dairy farmer
5. Increased total milk production & per capita availability
6. Boon for organic production
7. Decreased dependence on mainland for inputs
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Lead paper
Scope for poultry meat production and processing in the world vis-a-vis India:
Strategies for doubling farmers' income
R. N. Chatterjee*, Rituparna Banerjee and B. M. Naveena
*ICAR-Directorate of Poultry Research, Rajendranagar, Hyderabad
ICAR-National Research Centre on Meat, Hyderabad
Doubling Farmers' Income
The Prime Minister's vision of doubling farmers income by 2022 is requires serious attention. This laudable
objective could not only improve the well-being of our farmers but can also be a trigger to boost agri-based manufacturing
growth in rural India. Setting this target has clearly signalled a transition in agrifood policy towards improving welfare of
the farming community. Nearly 70% of the farmers in India have annual per caput income less than Rs. 15,000. Only 10% of
them earn more than Rs. 30,000. More than three-fourths of the low income farmers (< Rs.15, 000) are marginal farmers
who cultivate landholdings less than or equal to one hectare and only 7% of the marginal farmers fall in the high-income
class (> Rs. 30,000) (Shiv Kumar and Chahal, 2018).
The economic think-tank at Niti Aayog has put forth a four-point action plan to double the incomes of India's
farmers: (i) remunerative prices for farmers by reforming the existing marketing structure; (ii) raising productivity; (iii)
reforming agriculture policy; and (iv) relief measures. Raising productivity involves challenges of over exploitation of land
and water compounded with rising input costs. Therefore, technological interventions with a shift into high value
commodities such as horticulture, poultry, dairying and fishery are recommended. Animal scientists need to identify high
value products or cash crops in livestock sector for ensuring higher income to farmers. The ICAR technologies may
contribute to 20% of the mission of doubling farmer's income where as 35% may come from better price realization, 25%
from bridging the yield gaps and 20% from value addition and value chain.
India's Poultry Sector
Poultry sector in India, valued at about Rs. 93,000 crore (DADF, 2017) is broadly divided into two sub-sectors – i)
highly organized commercial sector with about 79% of the total market share and ii) the other being unorganized with
about total market share of 21%. The unorganized sector also referred to as backyard poultry plays a key role in
supplementary income generation and family nutrition to the poorest of the poor. It is estimated that with a poultry
population of 729 million, small and medium farmers are mostly engaged in contract farming system under larger
integrators and there are around 30 million farmers engaged in backyard poultry as per 19th Livestock Census (DADF,
2017).
India's poultry sector represents one of the biggest success stories of the country over the past decade. Whereas
agricultural sector is growing at 4-6%, poultry industry is one of the fastest growing sub-sectors with 8-10% growth.
Poultry egg and meat sector contributes Rs.264.30 billion and Rs.698.88 billion, respectively to the National GDP (DADF,
2017). Contribution of livestock to total national GDP was Rs.5606 billion (4.50%) during 2015-16. Hence poultry sector
contributes about 13% of total annual value of outputs from livestock. Major poultry companies have vertically integrated
operations which comprise approximately 60-70 percent of the total chicken production. Major companies/ integrators,
own hatcheries, feed mills, and primary processing facilities and often provide credit, extension services, and veterinary
medicine to the contractual farmers. Integrators contract with multiple smaller farmers who rear the chicks to slaughter
weight (usually reared for 35-40 days to a market weight of 1.8 to 2.2 kg). The live birds are then either purchased by the
integrators for slaughter and further processing or by a wholesaler who distributes them via live markets. Broiler
production is mainly concentrated in the states of Tamil Nadu, Andhra Pradesh, Telangana, Maharashtra, West Bengal,
Punjab and Hariana. Per capita poultry meat consumption in India is around 3.6 kg per annum.
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Poultry meat production in India (2008-2016) (FAO, 2017)
Despite spectacular increase in broiler production, primary poultry processing as well as processed, value-added
poultry product sector in India are in juvenile stage. In the present scenario poultry trade is either in the form of sale of live
birds or as skin-out carcasses in wet market. The primary and secondary processing (further processing) sector (poultry
meat) is predominantly unorganized with wet market activity and only 11% of this is organized. A very small proportion
undergoes further processing as dressed whole carcass, cut-ups or value added products. But it continues to register
double digit growth driven by favourable socio-economic factors and increasing penetration of QSR chains. In the year
2017-18, India has exported 453966.53 MT of poultry products worth of Rs.552.16 crores. Major export destinations are
Oman, Maldives, Vietnam, Indonesia and Russia.
Major Players in Poultry Products - The Indian market is witnessing a revolutionary change and several multinational
companies are introducing globally known products in the Indian markets. There has been an increase in both, the number
of players in the chilled and frozen products segment and the availability of convenience and ready to eat meat products.
Compared to broiler industry which is growing at 8-10% per annum, the ready to eat meat products segment is growing at
more than 15% in India. Even though, cultural patterns rather than income dominate meat consumption in India, the
ready-to-eat meat sector is growing with consumer affluence. Though over 90 per cent of meat and poultry in India is still
sold through wet markets and butchers, many established and new brands in the fresh and frozen meat category have
come up with innovative launches and products while trying to reach out to more numbers of consumers.
The meat category has some established players who have been in the market for many years. Venky's, Sumeru,
Godrej Real Good Chicken, Suguna Daily Fresh, Gold Chick, Lifeline's Tender Chicken and Five Star Chicken are some of the
major brands. KFC is currently running about 350 stores in India and is planning to set up 'stealth kitchens' in India,
probably a first for the domestic quick service industry as well, to leverage the rapidly growing online food delivery model
used by aggregators such as Swiggy and Zomato. These standalone full-service KFC kitchens won't have any customer
interface, will not double up as dine-on or take-away stores, and will have minimal branding. Baramati Agro, under its
'Delicious' brand sells a range of 29 non-veg products in different categories like fry and serve, grill and serve, heat and
serve and cold cuts.
Harnessing E-Commerce - The e-commerce has transformed the way business is done in India. The Indian e-commerce
market is expected to grow to US$ 200 billion by 2026 from US$ 38.5 billion as of 2017. Much growth of the industry has
been triggered by increasing internet and smartphone penetration. As meat products are handled in a much hygienic way,
stored at the right temperature and the staff provides the right product information, consumers are shifting from
unorganized/open market to modern retail stores – Hyper CITY, Star Bazaar, Godrej Nature's Basket and SPAR. In addition,
the start-up world has also started showing interest in the meat industry as it has an opportunity to revolutionise this
unorganised sector. New entrants like Licious, ZappFresh, MeatRoot, EasyMeat.in, Tendercuts have captured a fair share of
the market. Online Food Ordering business companies like Zomato, FoodPanda, Grofers, Bigbasket, Swiggy, and many such
others, though still in the nascent stages, are ready to take the reins to new pinnacle. Licious, an online gourmet meat
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startup is based on an end-to-end model that starts right from procuring the fresh produce to processing, storage and
delivery. It currently boasts more than 300K customers across the county, handles over 5,500 orders every day, has
partnerships with over 180 vendor partners, including individual farms, set up a chain of processing plants and more than
27 delivery centres with a workforce of around 600 people.
The Global Scenario - Overall world meat production increased by 1.25% to 323 mMt in 2017, with moderate increases in
the production of bovine and poultry meats and more modest gains in pig and sheep meat. Much of the world meat
production expansion originated in the United States but other main contributors were Argentina, India, Mexico, the
Russian Federation and Turkey. Meat production in China increased little mainly because of the lower growth in poultry
meat production as several Avian Influenza outbreaks affected the country. Poultry will continue to strengthen its
dominant position within the meat complex, accounting for nearly 45% of all additional meat that will be produced over
the next decade. Production will expand rapidly in countries producing surplus feed grains, such as Brazil, the European
Union and the United States. Rapid expansion is also projected in Asia, led by China and India. Consumption of poultry
meat increases regardless of region or income level. Per capita consumption will grow, even in the developed world, but
growth rates will remain higher in developing regions.
U.S. meat consumption has shifted from beef towards chicken (USDA, 2017) - The Global Processed Meat Market was
worth USD 587.13 billion in 2017 and estimated to be growing at a CAGR of 14.2%, to reach USD 1140.42 billion by 2023. It
has become essential to deliver the population with quality food in right amount to satisfy the requirement of the
increasing population worldwide. Growth in food service and retail industry has led to increased supply of processed meat
products. The chilled and frozen meats segment accounted for the highest market share and will continue to dominate the
market. Chilled meat was the leading segment and is expected to show strong growth. Processed poultry is the largest
segment in processed meat industry and accounts for around 40% of the market share. Although the consumption rate of
beef has been declining, the consumption of processed beef has shown a steady rise. Cured meat is widely consumed and
accounts for 65% of the market share.
Geographically the market is segmented into North America, Europe, Asia-Pacific, Latin America and Middle-East
and Africa. North America holds the highest share of 38% during 2016 and will continue to dominate the market for the
next four years. Asia-pacific region has high potential mainly due to increasing demand for high-value protein food and
growth in organized retail. China and India are the fastest growing countries in the region. Key players in the processed
meat market include Tyson Foods, Cargill Inc., Gulf Food Industries, Sunbulah Group, BRF S.A., Cherkizovo Group, National
Food Co., Hormel Foods, Marfrig Group and Sanderson Farms Inc. The key players in the global processed meat market are
focused on the expansion of the business in the developing regions by setting up new plants to increase production
capacity and also extending the product line.
Strategies for Organized Poultry Meat Sector Development in India
Comprehensive approach to increase productivity - Selection of the right value chain is critical not only to improve
profitability but also to build a competitive advantage. There is a need to integrate meat quality component into breeding
and genetic selection as well as nutrition and management studies. Appropriate breeding policy, delivery of input services,
assured supply of quality birds, establishment of hygienic and modern slaughter facilities, creation of efficient market
linkages and transport logistics are some of the issues which are to be addressed in a holistic manner for improvement of
meat production.
Transform Backyard Poultry to commercial economic model: Innovative Poultry Productivity Project (IPPP) - A
component under National Livestock Mission (NLM), namely, Rural Backyard Poultry Development (RBPD) covers
beneficiaries from BPL families to enable them to gain supplementary income and nutritional support. Under RBPD, the
chicks/ birds suitable for rearing in the backyard are reared in the mother units upto 4 weeks and are further distributed to
the BPL beneficiaries in at least two batches. It is proposed to move incrementally from this subsistence model of backyard
poultry farming to a scaled-up entrepreneur model, upscaling incrementally upto 400-1,000 birds. In case of low-input
technology birds, this would help in transition and upscaling later to 1,000-2,000 birds for larger commercial scale poultry
farming. Similarly, it is also envisaged to introduce smaller scale broilers in rural households for later scaling up to
commercial scale and have poultry as a mainstream source of income.
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Encourage brand development: Kadaknath like birds with some specific attributes - A fowl from poverty-stricken and
Naxal-affected Dantewada region in Chhattisgarh is slowly getting to be the favoured meat on urban menus. Jhabua district
of Madhya Pradesh has now got a Geographical Indication (GI) tag for Kadaknath Chicken. Locally called Kalimasi - the fowl
with black flesh is considered a premium breed and its meat is priced three times more than that of broiler chicken. As
Kadaknath meat has more protein with less fat (0.73 - 1.03%) and cholesterol - it's likely to be a hit among health
conscious, rich and urban foodies. The Madhya Pradesh government subsidised 90% of Rs 5.23 lakh needed for growing
1,000 birds and the scheme has picked up its momentum: the district has now 76 individual entrepreneurs raising 76,000
birds, with the district administration targeting to up the number to 1.5 lakh by 2018. The Madhya Pradesh government
has come up with a mobile application “MP Kadaknath” to market this rare chicken breed.
Capacity Building - Value chain analysis is essential for an entrepreneur to have a strong understanding of markets, their
relationships, the participation of different stakeholders, and the critical constraints that limit the growth of livestock
sector. Farmer-entrepreneurs need organized information, advice, training and support at the right time, in the right place,
and with the right balance of technical knowledge and practical skills to identify, prepare, design and implement efficient,
profitable and market-oriented farm businesses. Hence, capacity building is required to equip and improve human
resources with necessary skills to handle the multifaceted needs of poultry sector. Ministry of Skill Development and
Entrepreneurship (MSDE), Govt. India aims to develop a “Skilled India”. Agriculture Skill Council of India (ASCI) works
towards building capacity in Agriculture and allied areas by upgrading the skills of workforce in different areas. The ASCI
has MoU with different Agricultural/Veterinary Universities in order to align the short term skill development
programmes of Universities with their programmes. Many Institutions are encouraging new entrepreneurs through hand-
holding programs under “Agri-Business Incubation” (ABI) Centres. Entrepreneurs either take-up training or without
training will enroll as “Incubator” under ABI and are allowed to use the processing facilities/services for a specified time
till he/she establishes their own business. The ABI Centre will provide all the inputs to ensure successful “Start-up”
business ventures.
Increasing Farmer's income through Poultry farming
Economics From Poultry Farming - An economic analysis was carried out for the rural improved chicken germplasm
aimed for dual purpose (Vanaraja) and egg type (Gramapriya ) birds. The cost analysis was done considering cost of day
old chick, rearing expenses for feed and health care, body weight of the bird at market age, number of eggs produced under
free range conditions. However the cost also varies dramatically primarily based on the quantity of natural food base
available. The male birds are disposed for table purpose and females are kept for long laying cycle i.e. 72 weeks of age. The
input cost includes price of the chick, feed health etc, upto 4-6 weeks of age, there after the recommended mode of rearing
in free range without any feed supplementation. Additional feed supplementation is optional which may increase the
performance of the birds. The input cost growers and layers include medication and additional feed supplementation
(optional) under the free range conditions.
Government Interventions - The technological innovations and management practices will be incorporated in the
governmental interventions mentioned above. Finally, it is pertinent to mention here that for the comprehensive holistic
development of poultry in the climate change scenario, it is also essential for developing a good livestock insurance policy
to prevent indebtedness of livestock owners in the event of calamities.
Conclusion - Poultry is one of the fastest-growing segments of the agricultural sector in India. Undoubtedly, the credit for
this impressive growth goes to poultry farmers, breeders, integrators, feed mills, and above all to pro-active government
policies. The demand for meat and meat products continues strong in India and will be the key driver for livestock sector.
Emerging consumption of convenience and value added meat products will not only diversify the food production system,
but also will provide huge employment opportunities to large number of micro, small and medium scale entrepreneurs.
Rapid consolidation in meat processing, more vertical integration and large number of smaller processing units will be the
key trends. Under the policy initiatives of the Indian government towards doubling the income of farmers by 2022, poultry
sector is going to be a major contributor. As it is most organized of all agricultural sectors in India, with increasing demand
for poultry products in the country, it will further evolve into a vibrant and modern industry.
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Lead paper
Meat Science Research and Education in India: Issues, Challenges and Priorities
1 2
V. V. Kulkarni and Girish, P. S.
Veterinary College and Research Institute, TANUVAS, Namakkal, Tamilnadu
2
ICAR – National Research Centre on Meat, Chengicherla, Hyderabad
Introduction
Meat sector is an integral and important component of agro-food industry in India which contributes immensely
for rural income, nutritional security, employment generation and earning much required foreign exchange. India holds
highest number of livestock heads in the world and it stands number one in cattle and buffalo population, number two in
goat population and number three in sheep population. As per Department of Animal Husbandry & Dairying, New Delhi,
the country produced 7.4 million tones of meat in the year 2016-17 which constituted 2.7 % of the global meat production.
Meat sector contributed about Rs 1,50,751 Crore to national GDP in the year 2014-15 which was about 0.8 % of the GDP.
Country stands number one in bovine meat exports with total meat export of 1.32 MT worth 3,911 Million US $ in the year
2016 – 17 as per APEDA . As per the nationwide survey undertaken in 2014 by Registrar General of India (RGI), 71 % of
Indians over the age of 15 consumed non vegetarian food. That creates a pool of about 840 million meat consumers, which
makes India one of the largest markets for meat and meat products in the world. Demand for meat and meat products is
expected to raise in the years to come with increasing population and raise in per capita income which gives more
disposable income to consumers. It is pertinent to note that income generated from meat sector tickles down to farmers
who rear meat animals and urban poor who involve in slaughter and meat retailing activities and hence the sector can play
key role in poverty alleviation in the country.
However, challenges in the sector are also numerous: lower productivity, social taboo for meat from certain meat
animal species, different slaughter regulations in different states, improper slaughter infrastructure, untrained
manpower, economical and social backwardness of stakeholders, decreasing population of meat animals, unscientific
marketing, pressure on exports due to prevailing socio-political environment, linking of meat consumption to
cardiovascular diseases and certain cancers, decreasing non-vegetarianism etc. Centralized safety regulations put forth
by FSSAI are too good for meat industry to follow under the prevailing meat production and retailing infrastructure and it
is felt that stringent implementation of the standards often cut into the profitability of the stakeholders which is already
marginal in the price sensitive retail environment. Also, livestock and meat sector are considered to be largest contributors
to greenhouse gases (GHG), leading causal factors in the loss of biodiversity and water pollution. In view of these concerns,
in November 2017, 15,364 world scientists signed a Warning to Humanity calling for, among other things, drastically
diminishing our per capita consumption of meat.
In view of the importance of meat sector and challenges associated with it country needs to invest in Research and
Education in the must sector. Accordingly, Livestock Products Technology/ Meat Science Departments have been
established under various Veterinary Colleges and Universities across the country. In addition, research Institutions under
Indian Council of Agricultural Research, are contributing to fill the research gaps. Establishment of ICAR – National
Research Centre on Meat at Hyderabad with mandate to focus exclusively on Meat Science research displayed the
importance given by ICAR to meat sector. This article is an attempt to give a bird's eye view of status of meat science
research and education in India and the challenges which needs to be addressed collectively by the meat science faculty
across the country. Introspection is not an attempt to criticize but is an effort to visualize the direction in which the
research and education is moving and to suggest mid course corrections so that efforts really reach the needy. There is no
better platform than Indian Meat Science Association Conference to discuss issues, challenge and priorities. We hope that
content of the article will act as food for thought to Meat Science faculties to try to understand the impact of their activities
int their domain so that our actions benefit stakeholders to the maximum.
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2.0 Insight into meat science education in India
Meat science education is aimed at creating skilled manpower required for working in the industry (for
supporting scientific meat production, processing and allied activities), undertake teaching activities to UG and PG
students, to pursue research work at national and global levels, to contribute in policy making by providing inputs to policy
makers and work with food safety regulating authorities to formulate and implement the safety standards. Meat science is
being taught in India since last 40 years and the meat business as commercial activity is more than 100 years old. Meat
science was taught in Veterinary Colleges under the Departments of Food Hygiene and Public Health, Animal Products
Technology, Pathology and Meat Science and Technology. Without the proper focus and facilities the subject suffered and
also the education except at Madras Veterinary College, Mannuthy Veterinary College and Haryana Agricultural University,
Hisar where minimum facilities were established. It is after the intervention of VCI in 2000, the Department of Livestock
Products Technology (LPT) was created in Vety Colleges, faculty was recruited, proper teaching started and slowly
facilities were created. LPT Dept survived in spite of several reviews of different departments by VCI committees indicate
the importance of the department for livestock sector. But even now most of the LPT Depts do not have basic
infrastructures like experimental slaughterhouse, all required processing equipments etc. Also, combining both milk and
meat under LPT has diluted focus on meat to certain extent. Thanks to MOFPI and ICAR for funding some schemes in
different Institutions through which at some places facilities were created as a result along with PG programs many
extension activities were also initiated. At some places success stories of small scale entrepreneurship ventures in meat
processing were published. However, extent of interaction of domestic meat business with the Veterinary Colleges is
minimal because of poor infrastructure, lack of expertise or absence of slaughter facilities in most of the urban
agglomerations coupled with lack of consumer awareness or no alternatives to buy good quality wholesome meat. It is
expected from those in meat science education to conduct regular training programs in wholesome meat production and
processing and write news paper articles for generating awareness among target groups like meat handlers, self-help
groups, entrepreneurs and consumers.
Perceived priorities in veterinary education
Ÿ Knowledge updates: Getting and assimilating critical information amidst explosion of junk information across
different online, print and social media platforms is a challenge in recent times. Students need to be taught
regarding sources of authentic information rather than downloading information from internet which sometimes
may not be authentic. Students must also be taught to understand national and International standards and ways
by which they can be communicated to stakeholders. Every departments must have documents on regulations in
meat sector along with latest amendments for the reference of students. Dependence on books from International
authors which often do not contain local information must be reduced.
Ÿ Outside exposure: In-plant training to postgraduate students is a welcome step to provide exposure to practical
and field knowledge in Meat Science. Identifying centers which have the wherewithal to provide such trainings
must be identified and strengthened.
Ÿ At least one degree from outside: Completing under graduation, M.V.Sc. and Ph.D. from the same Institution is
assumed to be not ideal for gaining wider exposure. Students must be encouraged to move out to other
Institutions as for as possible by providing proper guidance.
Ÿ Participation in seminars and conferences: Participation and discussions in Conferences/ Seminars will help
in cross learning of students and will enrich their knowledge. Effort must be made to provide monetary support in
terms of travel grants to students by Meat Science Associations and private industries to encourage the students.
Ÿ Skill up-gradation: Speed at which new technology is emerging and existing technologies are becoming outdated
is appalling. Getting to know about latest techniques especially among PG students will help in their research.
Research guides must aim to add at least one new methodology or technique from literature in each thesis so that
over a period time they will possess a basket of technologies which will help them to unravel the new knowledge.
Ÿ Imparting practical knowledge to students: It is often noticed that students are not aware of the simple
practical information like prices of different meats in the market. Prices, inputs for meat production, evaluating
cost of production, facilities required for establishing meat production/ processing/ retail units, consumer
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sentiments towards meat, seasonal variations in meat demands, effect of meat on health, method of standards
development, mode of safety monitoring by FSSAI etc.
Ÿ Statistical methodologies: It is extremely important for researchers to have firsthand knowledge of the
statistical analysis methods and software which aid in statistical analysis of the data generated. This will help in
effective planning of the research project and drawing relevant conclusions from the data generated.
Ÿ Profitability analysis: To promote business we need to encourage entrepreneurs. If the technologies developed
and technical inputs given to entrepreneurs is backed by financial analysis parameters like cost-benefit ratio,
payback period, return on investment, internal rate of return, debt service coverage ratio etc it will be more
meaningful and practical. Hence, methods for calculating these financial parameters need to be taught to UG and
PG students.
Ÿ Preparing Detailed Project Reports: Entrepreneurs are in need of DPRs for getting loans from different banks
and developmental agencies. Often, only expectation of the entrepreneurs from experts is getting DPRs as private
consultants charge huge fee for providing such documents. Students must be trained to think in business angle
and developing bankable DPRs so that they can help the entrepreneurs wherever they work.
Ÿ Adopting teaching methods of effective teaching, conducting small experiments through assignment topics and
encouraging weak students will also be useful in motivating students.
3.0 Insight into meat science research in India
Meat science research is pursued in various research Institutions and departments to provide technological
backstopping to problems faced by meat industry, to understand science behind prevalent production, processing and
storage practices, and to customize complex/ latest scientific concepts/ techniques to meet local requirements. Meat
science research can be classified under three broad areas: (a) slaughter practices and utilization of animal byproducts; (b)
value addition to meat; and (c) quality control of meat and products. Research undertaken can be classified into two
categories: (a) thesis research of PG students and (b) research undertaken by faculties in Universities and research
Institutions. A small survey through the papers published in the seven meat science conferences between 2003 and 2016
revealed that highest number of research reports were in the area of value addition to meat followed quality control of
meat and meat products, and utilization of animal byproducts. The reason may be that many departments have meat
processing equipments available with them as per the VCI guidelines and the projects are comparatively easy to complete.
Collaborative research projects undertaken along with other departments were minimal.
Majority of the research topics for PG students are generally selected based on the knowledge level of guide,
facilities and funds available. In many Universities meager amount of Rs 20,000 is allotted per Ph.D. student for
undertaking research which hinders students to undertake challenging research projects. It is also found that very little or
no attention is paid for systematically identifying researchable areas, priorities of the region or solving regional problems.
Work undertaken without prioritization often leads to unproductive research, wastage of time and money. It is the
responsibility on the research advisors to select proper topic, take the advantage of the collaborating dept.
Regarding the research projects undertaken by faculties dedicated exclusively for research like different ICAR
Institutions, it is observed that research projects in the last decade are more diverse. Willingness for interdisciplinary
collaboration is raising, facilities are slowly developing and publications are being accepted in high impact factor journals.
However, need to streamline the projects with the national requirement need to be focused. In other words, need based
research need to be focused. Emphasis on quality control is raising in these Institutions and excessive focus on meat
product processing has reduced to considerable extent. However, not many projects are being undertaken in the area of
slaughter practices and byproducts utilization. This gap needs to be filled by collective efforts.
Employing latest techniques must not be the only criteria for evaluating quality of work. It is found in recent
interaction at a Standards development Committee at National level that specific information which can give clear picture
regarding quality and safety of meat and meat products specific to Indian condition is lacking.
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3.1 Some of the basic information which was lacking with reference to meat and meat products which need to be
pursued further are as follows:
Ÿ Research in meat animal production: Optimum age for slaughter in food animals
Ÿ Composition of meat derived from meat animals of different age groups
Ÿ Protein quality in food animals at the market age
Ÿ Comparative quality evaluation of hot and chilled meat
Ÿ Marbling card for sheep
Ÿ Storage life of different meats under chilled and frozen conditions
Ÿ Effect of cooking on the nutrient bioavailability
Ÿ Development of suitable live animal and carcass grading systems
Ÿ Suitable chilling and packaging technologies for domestic meat sector
Ÿ Assessment of stress during transportation and slaughter of meat animals
Ÿ Baseline data generation on antibiotic residues
Ÿ Primary data on per capita meat consumption
Ÿ Detailed quality evaluation and shelf life studies in traditional meat products
3.2 Apart from the above, some of the other issues which are perceived to be important for pursuing by
researchers are as follows:
Ÿ Risk assessment studies in consumption of processed meat products in India
Ÿ Employing Information Technology tools for meat quality evaluation
Ÿ Functional foods based on the bio availability of functional component in the final product and the nutrient
deficiencies in the population
Ÿ Quick filed tests for meat quality evaluation
Ÿ Utilizing renewable energies for meeting energy requirements in meat sector
Ÿ Enhancing productivity of meat animals by enhancing FCR in collaboration with production departments
Ÿ Evaluating profitability of male buffalo calf rearing
Ÿ Use of alternate feed resources for reducing the input costs
Ÿ Calculating per capita meat consumption in different localities/ income groups
Ÿ Marketing strategies to provide maximum returns to producers
Ÿ Technology package specific for self-help groups, educated youth on different small scale business activities like
value addition
Ÿ Fabrication of low cost meat production and processing machinery
Ÿ Organic meat production
Ÿ Effective treatment of solid and liquid waste generated from the meat plants
Ÿ Developing slaughterhouse models for different capacities and for different species
Ÿ Impact of meat production activities on environment and their mitigation measures
Identifying need based topics for PG research: IMSA must establish think tank of experts that can scan the
requirements of the sector and suggest PG topics to students. This think tank can have experts from both academics and
industry. Students and guides must have chance to take inputs from the think tank with proper acknowledgement.
3.3 Industry collaboration
It is always emphasized to involve industry in research but the experience is not encouraging may be most of the
industry players adopt the technology from abroad or are not ready to part with the techniques they apply. There is no
transparency in the industry institute interaction. May be the priorities are different. However, some industry players are
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coming forward to utilize the expertise of the meat scientist and are investing to undertake contract research in different
research Institutions. Care must be taken to ensure unbiased reporting of the results wherever fund from industry is
received for research work. Meat industry personnel must open up their abattoirs and processing plants for use by
researchers so that practical information can be generated. Unless this is done gap between lab and land will continue to
widen.
3.4 Adequate funding is the basic requirement for implementing an idea or a research project. Some of the
agencies which provide funding for meat science research are as follows:
Ÿ Ministry of Food Processing Industries (MoFPI)

Ÿ Department of Science & Technology (DST)
Ÿ Food Standards and Safety Authority of India (FSSAI)
Ÿ Department of Biotechnology (DBT)
Ÿ Information Technology Research Academy (ITRA)
Ÿ National Bank for Agricultural & Rural Development (NABARD)
Ÿ Agricultural & Processed Food Products Export Development Authority (APEDA)
Ÿ Indian Council of Agricultural Research
Ÿ Private Industries
Ÿ State Governments
Ÿ North East Council
4.0 Conclusion
IMSA conferences must be used to introspect to determine the direction in which meat science research and
education is moving in India so that the discipline remains relevant in the national scenario. Public scrutiny of output and
outcome of the research projects are increasing day by day. Impact made against the money invested on research project is
also coming under the scientific audit of different organizations. Teaching and research faculty must keep their minds and
eyes open to latest developments like changing regulations, fast changing marketing dynamics, changing consumption
pattern, sentiments attached to meat etc and must do intensive intellectual churning to come out with research projects
suiting to requirements of the sector.
Table 1: Distribution of research abstracts in different areas of research in different IMSA conferences
038
Session-1
Livestock, poultry and fisheries resources:

A way to livelihood by doubling farmers' income.
(Oral and Poster Presentation)

22 - 24 November, 2018
Oral Presentation
LPFR 01. Quality and safety of beef cattle fattening in Bangladesh
Md. Tanvir Kamal1*, Md. Abul Hashem1, Mohammad Al-Mamun2, Mohammad MujaffarHossain1 and
Mohammed Abdur Razzaque3
1
Department of Animal Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh,2
Department of Animal Nutrition, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh,
3
Desert Agriculture and Ecosystem Program, Kuwait Institute for Scientific Research (KISR), P.O. Box. 24885,
Safat 13109 Kuwait, Kuwait.E-mail: hashem_as@bau.edu.bd
Feed and food safety are the main issues in public health in Bangladesh. Statistics shows that total meat production in
Bangladesh was 71.54 lakh tonnes (t)/year (2016-17). Poultry, goats/sheep and cattle produced 40%, 12% and 48%,
respectively. The safety of livestock products directly related to feeds. Heavy metals, pesticides, fungal toxins, antibiotics
etc. in meats and milk were derived from feeds. The studies investigated the quantitative presence/absence of aflatoxins,
heavy metals, antibiotics, pesticides and dexamethasone in livestock feeds, cattle feed and their residues in beef of four
district of Bangladesh. Feeds and meats were analyzed by ELISA for aflatoxins and dexamethasone, Atomic Absorption
Spectrophotometer (AAS) for heavy metals, by HPLC antibiotics and GC-MS for pesticide residues. Aflatoxin level varied in
cattle feed between 6.36 to 59.18 ppb where maize contained 32.34 ± 24.81 ppb. Heavy metal residues in feed were in
lower concentrations except cadmium, yet below the maximum residue level (MRL). Organs (liver, lung, heart, kidney and
muscle) contained a higher level of copper. Antibiotics of liver, lung, heart, kidney and muscle were below MRL values set
by EU. Dexamethasone residues were not detected in liver, lung, heart, kidney and muscle samples of beef cattle. Pesticide
residues were found in feeds of imported origin. Aldrin was found in higher levels in Saudia and Meghna feed 77 and 336
µg/kg, respectively. These values were significantly higher (20 µg/kg , WHO/FAO). Contaminants existed at different levels
in cattle feed of Bangladesh. Therefore, this study demand to formulate balanced total mixed rations (TMRs) with safe
levels of toxicants/contaminants leading to safe meats production.
LPFR 02. Growth performance of Black Bengal goat in different Agro-Climatic Zones of West Bengal
Manoranjan Roy*1, Uttam Sarkar1, Manik Ch. Pakhira2, Santanu Bera3, Gopal Patra4 and Soumitra Pandit5
1
Department of Animal Genetics & Breeding, 2Department of Livestock Farm Complex,3 Department of
Livestock Production and Management, 4Department of Livestock Product Technology, 4Department of
Veterinary Parasitology, West Bengal University of Animal & Fishery Sciences.
A 4998 nos. of kid born during 2014 to 2018 by 913 Black Bengal does mated with 59 Black Bengal bucks maintained by
534 nos. of registered farmers in different Agro-Climatic Zones of West Bengal under the project “All India Co-Ordinated
Research Project on Goat Improvement, Black Bengal Field Unit, Kolkata” was evaluated for studying the effect of year and
season of kidding, agro-climatic zone, birth type and sex of the kids on body growth at different ages. A significant
improvement of body weight of kids at different ages starting from birth to 3 month, 6 month & 9 month was noticed in
consequent years. Significantly higher birth weight was recorded at Jhargram Cluster (1.563 ± 0.010 kg), followed by
Murshidabad& Nadia (1.292 ± 0.01 & 1.255 ± 0.005 kg), and lowest at Sundarban Cluster (1.157 ± 0.007 kg). A significantly
higher body weights at 3 month, 6 month & 9 month of age were recorded in Jhargram, Murshidabad and Sundarban
Cluster than the Nadia Cluster. Type of birth significantly affects the body weight of kids at different ages, where body
weight is inversely proportional to the type of birth. Season of kidding also significantly influences birth weight of kids and
winter born kids are heavier than monsoon and summer born kids. Male kids are always significantly heavier than the
females. The variation of body weights at different ages in different Agro-Climatic Zones of West Bengal may be due to
differences of genetic makeup of breeding goats as well as available biomass and nutrition received by them. The season
wise variation may be due to availability of better nutrition to pregnant does in winter and monsoon as compared to
summer season. Considering the existing Zonal variation of Black Bengal goats a strategic selection and breeding
programme with better nutritional intervention is essential for more production which in turn exaggerates more income
generation to the community of goat keepers.
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LPFR 03. Effects of herbal supplements in live animals on carcass traits and meat quality
Neha Thakur, Anurag Pandey, Y. R. Ambedkar, Sarita Kumari and Ashish Saini
Department of LPT, Post Graduate Institute of Veterinary Education and Research, Jaipur- 302031.
Herbal supplements have been used in human diets and recently there use as feed additives in animal diets has attracted a
lot of attention. These herbal supplements serve as a source of antioxidants in the animal diet and have been reported to be
responsible for better production traits. Hence, they can be used as dietary sources of antioxidants in meat animals
improving their carcass traits and meat quality in the long run, since, meat spoilage due to lipid oxidation is one of the chief
woe of the meat industry, in general. To study the prowess of herbs, numerous in-vitro tests have been applied where
direct infusions of herbal powders have improved the meat quality in the past. But a lesser number of in-vivo studies exist,
using herbal supplements in various combinations and at various doses to establish a strong correlation between the lab
and farm findings. Natural antioxidants have received growing attention due to increasing consumer concerns about the
possible biological activity and harmful effects of a variety of commonly used synthetic additives on human health.
Evaluation of various parameters like animal performance, growth rates, fattening percentage, ruminal fermentation rate
etc. can be done to validate the laboratory findings showing high potential of various herbs like Humuluslupulus L.,
Valerianaof? cinalis, Passi? ora incarnate etc. Along with the herbal supplementation, animal welfare practices also play a
crucial role in establishing meat quality.
LPFR 04. Satellite Based Potential Fishing Zone (PFZ) Forecasting
Kishore Chandra Swain and Chiranjit Singha

Department of Agricultural Engineering, Institute of Agriculture,Visva-Bharati, Sriniketan, West Bengal.
Satellite remote sensing methods are now well established in fisheries oceanography research. Satellites have altered our
perceptions of the ocean environment through the extensive spatial coverage, temporal continuity, and high resolution of
the data they provide. Due to the high cost of marine research, the use of satellite data in defining environmental variability
in the ocean environment has significant economic importance. More importantly, use of remote-sensing technology by
fisheries scientists and oceanographers will help in fulfilling the rising demand for fish products through increased
aquaculture output.Mapping of chlorophyll concentration and Sea Surface Temperature (SST) using remote sensing
images has been in use for sometimes now. However, the Potential Fishing Zone (PFZ) forecast information can be refined
by integrating the ocean colour information available from satellite sensors with existing SST information from NOAA-
AVHRR, IRS LISS III or Landsat TM data. In addition to gradient- and histogram-based methods, other techniques,
including the entropic Canny edge detector and neural network approaches have been applied for detecting SST fronts.
There is enough scope to enhance the methodology and precision of prediction in future with help of new satellite sensors.
LPFR 05. Enhancing food, nutritional and livelihood security of marginal and small farmers in Jharkhand
through need based agricultural technologies
A Puran1, SK Gupta1, R Kumar1, BK Jha2, PR Kumar2, N Kumar3, NK Sinha3, B Das2, S Naskar1,*

1
ICAR-Indian Institute of Agricultural Biotechnology, 2ICAR Research Complex for Eastern Region, Research
Center Ranchi, 3 ICAR-Indian Institute of Natural Resins and Gums, Ranchi, Jharkhand.
An ICAR-funded Farmer FIRST project is being implemented by ICAR Research Complex for Eastern Region, Research
Center Ranchi, ICAR-Indian Institute of Agricultural Biotechnology, ICAR-Indian Institute of Natural Resins and Gums and
Birsa Agricultural University, Ranchi with the objectives to (i) assess performance of selected technologies and integrate
in farming systems for food, nutritional and livelihood security, (ii) generate employment opportunities and enhance
income of marginal and small farmers, (iii) reduce drudgery and empowerment of farm women, and (iv) analyse impact of
interventions, in Kutiyatu, Malti, Pindarkom and Tetri villages, under KutiyatuPanchayat of Namkum block of Ranchi
district of Jharkhand. During the Financial Year 2017-18, 11 technical interventions, namely paddy (IR64 Drt1 and
SahabhagiDhan), maize (HQPM5) and gram (Pusa 0547) under crop-based module; papaya (Pusa Dwarf), banana (Grand
Nain) and Integrated Pest Management in brinjal (SwarnaShyamali) and tomato (SwarnaLalima) cultivation under
horticulture-based module; upgraded mixed carp culture under livestock and fish-based module; vegetable seed
production, namely French bean (HAFB-2) and field pea (Arkel), oyster mushroom production and lac cultivation under
enterprise-based module; and integrated farming system module was implemented, involving a total of 223 farmer
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stakeholders. Performance of technical interventions, namely paddy, gram, IPM in brinjal and tomato, carp culture,
vegetable seed production and oyster mushroom production, was very impressive. Notably, yield of rice increased by a
quarter, and there was an increase of harvest by 40 percent in upgraded mixed carp culture, returning good profit to the
farmer stakeholders. Two hands-on training programme on mushroom production and improved lac production and
processing technologies was organized for skill development of 25 farmer stakeholders. Three exposure visits to ICAR
institutes and state line departments including kisanmela and one Farmers Scientist Interface through involvement of
multi-stakeholders were organized that witnessed enthusiastic participation of more than 400 farmers. The project also
helped in building partnership and establishment of strong institutional linkages.
LPFR 06. Comparative quality assessment of Cobb-400 and Chebro meat
V.P. Singh and V. Pathak

1Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, U.P.
Pt. DeenDayalUpadhyay Veterinary University & Go AnusandhanSansthan, Mathura, U.P.
The broilers of lines Cobb-400 and Chebro were slaughtered at the age of 28 and 42 days at the departmental slaughter
house. After slaughter, the carcass, breast and leg weights were determined. Further colour in terms of L*, a* and b* , pH at
24 hrs post mortem, drip loss, grill loss and shear force values and muscle fiber cross sectional study of breast and thigh
muscles was conducted. In general 42 weeks old broilers in both strains were showing comparatively higher carcass,
breast and leg weights. Fiber cross-sectional areas of breast and thigh muscles were showing higher values in older birds.
In younger strains slaughter characteristics were comparable among the lines. The L*, grill loss and shear force values
increased but drip loss and a* values decreased with the advancement of age of broilers. During storage L* and b* values in
both breast and thighs increased and a* values decreased in both the strains. However, no significant differences were
observed among the broiler strains on meat quality parameters.
LPFR 07. Evaluation of Meat Quality Traits of Haringhata Black Chicken Breed Locally Available in West
Bengal
R. Saikhom, A. K. Sahoo, S. Taraphder*, S. Pan1 , U. Sarkar, P. R. Ghosh2, D. Bhattacharya3 and S. Baidya4

1
Department of Livestock Production and Management, 2Department of Veterinary Physiology, 3Department
of Livestock Products Technology, Department of Veterinary Parasitology, West Bengal University of Animal
and Fishery Sciences, Kolkata-700 037, India.
The present study was conducted with an aimed to investigate the different meat quality traits of Haringhata Black Chicken
breed maintained at Haringhata farm, Nadia, Mohanpur, West Bengal, India. Meat samples from breast and thigh region of
12 slaughtered birds were subjected to study the meat quality traits. Each of the meat quality traits were evaluated using
two replicates of meat samples from each bird. The meat quality traits studied in this investigation were: (i) Moisture (%)
(ii) Protein (%) (iii) Ether extract (%) (iv) Total ash (%) and (v) pH. Statistical analysis revealed that the overall mean
estimate of different meat quality traits were 75.3±0.3% for moisture, 22.9±0.4% for protein, 15.40±0.40% for ether
extract, 1.30±0.10% for total ash and 6.50±0.10 for pH. The mean estimates of these meat quality traits for male and
female Haringhata Black chicken were found to be 75.30±0.60% and 75.20±0.40%; 23.00±0.70% and 22.70±0.60%,
16.10±0.70% and 14.70±0.50%, 1.20±0.10% and 1.30±0.10%, and 6.50±0.10 and 6.48±0.10, respectively. But statistical
analysis failed to show significant difference between male and female birds in all the meat quality traits of Haringhata
Black Chicken.
LPFR 08. Effect of Age on Carcass Characteristics, Meat Quality And Acceptability of Garole Sheep Meat
D Jana, G Patra, D Bhattacharyya, Annada Das, SantuPahan and S Biswas

Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences,
Kolkata-700 037, India
The objective of this study was to evaluate the effect of age on carcass characteristics, meat yield and acceptability of Garole
sheep of Sundarbans delta region of West Bengal, India. Each group comprised of six sheep at the age group of 9, 12 and 18
months. Carcass characteristics like pre-slaughter weight, dressing% and carcass weight varied highly significantly
(p<0.01) between the age groups. Non-carcass traits like %blood, skin loin eye area and edible organs also varied
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significantly (p<0.05) between the three age groups. Among the primal cuts, the leg% and loin % showed highly significant
(p<0.01) differences and gradually increased while breast and fore shank; neck and shoulder% decreased highly
significantly (p<0.01) with the advancement of age up to 18 months. However, rack% decreased significantly (p<0.05) with
the advancement of age. Meat quality parameters like water holding capacity followed a decreasing trend while pH and
fibre diameter followed an increasing trend and highly significant (p<0.01) differences were observed between the groups
with the advancement of age. The proximate analysis showed that meat protein, fat and ash content increased significantly
(p<0.05) whereas the moisture content decreased with the advancement of age. It was revealed from the sensory
evaluation that tenderness and juiciness decreased and colour and flavour increased with advancing age.
LPFR 09. Sustainable buffalo production through salvaging unproductive buffaloes for meat production
and meat export
M. Muthukumar, C. Ramakrishna, Suresh K. Devatkal, P. Baswa Reddy, K. Varalakshmi and V.V.Kulkarni

ICAR-National Research Centre on Meat, Chengicherla, Hyderabad, Telangana 500092
A study was undertaken to assess various aspects of buffalo production and utilisation pattern with special emphasis on
salvage of unproductive buffaloes for meat production, meat export and its impact on the farm economics. The conclusions
were drawn based on the primary data collected from various stakeholders from Uttar Pradesh, Andhra Pradesh, Punjab,
Gujarat and Maharashtra and the secondary data sourced from planning commission reports, census reports, expert
committees reports, etc. The primary data was collected from 4686 stakeholders comprising 3868 farmers, 370 animal
traders, 78 livestock markets, 137 meat traders, 39 domestic slaughterhouses, 128 Animal Husbandry officials, 52
livestock experts, 11 export slaughterhouses, 69 NGOs and 163 consumers. The farmers opined that old age of buffaloes
has been the major criteria (50.1% responses) for buffaloes becoming unproductive followed by low milk yield (22.2%),
not conceiving (21.8 %), mastitis (0.6%), and others (1.4%). The analysis of farmer's responses for selling buffaloes in
productive age revealed that reproductive health (infertility – 41.7%; long dry period – 25.2%), lower milk yield (36.4%)
and need of money (52.6%) were the major reasons for disposing buffaloes in productive age. Majority of AH officials
(43.6%), AH experts (73.1%) and farmers (39.3%) were in favour of no restrictions in respect of salvaging unproductive
buffalo for meat production. However, 49.4% of NGOs opined to have restrictions on buffalo slaughter. A large majority of
farmers (73.1%), AH officials (65.4%), NGOs (51.9%) and AH experts (73.1%) disagreed about the selling of productive
buffaloes for slaughter. It is very well evident from the survey that majority of responses from AH officials (67.7%), NGOs
(64.6%) and AH experts (75%) agreed that sale of productive buffaloes to slaughter fetch lower prices than for sale to
farmers for milk production purpose. Majority farmers (60.5%), AH officials (42.1%), and AH experts (76.9%) responded
that the selling prices of culled unproductive buffaloes increased with meat export. Thus meat exports provides avenue for
disposal of culled and surplus buffaloes and ensures higher returns to farmers for sustaining livestock production
activities.
LPFR 10. Influences by effective microbial technology and deep litter housing system on carcass
characteristics of pigs.
Menalsh Laishram*, Prasanta Saikia1, Girin Kalita1, Pragati Hazarika2, Parimal Roy Choudhury3, Devi
Prasanna Swain4, Rameswar Panda5, Losa Rose6
1
Department of LPM, 2Department of LPT, 3Department of Veterinary Microbiology, College of Veterinary
Science and Animal Husbandry, CAU, Selesih, Aizawl, Mizoram, 4Department of Animal Husbandry Extension,
5
Department of LPM, WBUAFS, Kolkata, 6Department of Veterinary Microbiology, Guru Angad Dev Animal
Science University, Ludhiana.
A total of 24 Large White Yorkshire pigs of 2-3 months age were randomly grouped into three treatment (T1, T2, & T3,
respectively).In each group there were eight pigs of four replicates. Animals in T1 were kept in deep litter housing system
and fed with fermented feeds. Animals of T2 were kept in deep litter housing system and fed with conventional concentrate
ration and Animals of the T3 groups were under conventional housing along with conventional concentrate feeding system.
Feeds and litter materials were fermented with Lactobacillus acidophilus. The data on carcass characteristics were
recorded upto 24 weeks of age in three treatments. The live weights of pigs at slaughter age were 56.00±4.79, 59.33±19.05
and 58.33±1.20 kg in T1, T2 and T3, respectively. ANOVA did not reveal any difference in major cuts like ham, boston but,
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back, belly loin between three treatment groups. Carcass weight were also comparable between T1 (38.25±4.02 kg),
T2(40.52±12.73 kg) and T3(40.59±5.20 kg), respectively. Dressing percent was numerically higher in T3 (73.67±1.88)
compared to T1 (71.66±3.29) and T2(71.64). Loin eye area (sq.cm.) was found to be numerically higher in T1 (26.12±1.63)
followed by T2(24.67±1.13) and T3( 23.83±0.16). Although there was no difference in back fat thickness (cm.) between
treatment groups but numerically it was highest in T3 (1.98±1.31) followed by T2 (1.78±0.56) and lowest in T1(1.54±0.22).
LPFR 11. Growth Performance of different poultry breeds at medium altitude of Kumaon region
C. Jana, Amol R. Gurav, Karam Chand, D. Chaudhary, D. Muthuchelvan, M.A. Ramakrishnan

ICAR-Indian Veterinary Research Institute, Mukteswar campus, Nainital, India-263138
Backyard poultry production is an old and important activity among the small farmers and landless labors of kumaon
region for supplementary income generation and house hold nutrition. In India, many breeds have been developed by
various research organizations for rearing under backyard management. However, the performance of these breeds at
medium altitude has not been investigated so far. Therefore, the present study was designed to evaluate the growth
performance of three breeds at medium altitude of kumaon region. Fifteen- days-old chicks of three breeds namely: Rhode
Island Red (n=100), Uttara Fowl (n=100) and CARI-Debendra (n=100) were housed separately ataltitude 2286 m
(Mukteshwar, Nainital) from March 2018 to June 2018. Birds were maintained with standard balanced feed and optimum
housing facilities. The random body weight of 20 chicks of each breed was measuredat 21, 45, 60, 75, 90 and 105 days. The
body weight of CARI-Debendra was found significantly higher (p<0.05) at all ages as compared to Rhode Island Red and
Uttara Fowl. The average body weight gain at 21-45 days, 45-75 days and 75-105 days were significantly higher (p<0.05) in
CARI Debendra chicks. The mortality rate of three breeds was recorded in the range of 8 to 10 %. Based on the growth
performance at early stage CARI Debendra could be a suitable breed for rearing under backyard management at medium
altitude of Kumaon region.
LPFR 12. Pork production and handling practices in Bareilly City
Sadhana Ojha*, S.K. Mendiratta, S. Talukdar, S. Chand, R.K. Agrawal, D. Kumar, R.K. Jaiswal
Division of Livestock Products Technology, ICAR-IVRI, Izatnagar, Bareilly-243122 (U.P.), India.
Pork production and processing is highly unorganized sector in India and availability of wholesome pork to the
consumers is a critical issue. There is paucity of data regarding production, processing and handling practices in pork
supply chain. Therefore, to indentify the prevailing market practices in the field of management and handling of raw pork in
different areas of Bareilly city, Uttar Pradesh, a survey was conducted. Different questionnaires were developed for pig
farmers, pork processors and retailers for collection of information regarding pork production and processing of pork and
pork products. The survey was conducted by personally interviewing each individual. The results revealed that there are a
few organized pig farms, which rears pigs by following good managemental practices. Most of the pig producers follow
backyard farming system. Moreover, there is no organized pig slaughterhouse in Bareilly city and nearby area. During
survey, 10 butchers were interviewed who slaughter pigs in booth system, without maintaining proper hygienic
conditions, they sold pork on roadside. Simultaneously 10 retailers were interviewed and it was observed that none of
them follow good handling practices, do not maintain proper hygienic conditions and had no refrigerator for storage of
pork, they preferred to sell pork immediately after slaughter. In addition, 25 consumers had also been surveyed, all
consumers preferred to purchase pork in the morning time. Among all, 40% consumers used to store pork at refrigeration
before consumption and 60% consumers consume pork immediately after purchasing. Result revealed 45%, 28% and
27% consumers purchase 1-2kg, 3-4kg and 5-6kg pork/week respectively. It was found that 56% consumers prefer to
purchase pork from road side shops, 24% from retail shops and only 4% consumers from departmental store. There is still
huge gap between organized pork production and processing of quality pork and needs many scientific and policy
interventions to ensure wholesome pork availability and for consumption.
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LPFR 13. Avenue for doubling farmer's income through clean milk production at Nadia district of West
Bengal..
Champak Bhakat*, Tripti Kumari, DK Mandal, M K Ghosh, S Rai, Asif M, A Chatterjee, A Mandal and T K
Dutta
Eastern Regional Station, ICAR-National Dairy Research Institute, Kalyani-741235, India.
At Nadia district unhygienic milk production is a problem causes higher economic losses to farmers. So, it is very essential
to study clean milk production, better udder health to arrest production losses followed by doubling farmer's income.
Present study was conducted at adapted villages (Muratipur) of ERS, NDRI, Kalyani, Nadia dist, WB. A total of 110 milk
samples were collected and analysed.The milk quality and udder health were determined by MBRT, milk somatic cell count
(SCC), milk pH and Modified California Mastitis Test (MCMT). The observations, information of milking management were
collected by pretested questionnaire. Analysis of data revealed that milk samples collected from infected udder were
taking less time in MBRT where as non-infected udder milk samples taking higher time in MBRT. The Log10 SCC (cells / ml)
were significantly (P<0.01) higher in milk of infected udder (6.12 ± 0.09) as compared to non-infected cows (3.87 ± 0.08).
Range of Log SCC (cells / ml) greatly varied between infected udder milk (5.02 to 7.59) and non-infected udder milk (3.12
to 3.91). The MCMT grade was lowered in non-infected udder milk (1.20 ± 0.22) as compared to infected uddermilk (3.89 ±
0.47). The milk pH was higher in infected uddermilk (6.91 ± 0.08) as compared to non-infected udder cows (6.39 ± 0.08).
The fat (%) content was estimated to be lower in infected uddermilk (3.51 ± 0.14) as compared to non-infected udder
animal (3.91 ± 0.18) whereas SNF (%) were slightly higher in non-infected udder milk (8.55 ± 0.19) as compared to
infected uddercows(8.38 ± 0.17). The milk protein content was almost similar in both cases. Analysis of observations on
management practices (%) indicated that the washing of animal (5-12%) before milking and the washing of udder and
teats (4-20%) before milking were higher in farmers having single cow but it was reduced when animal number were
increasing. The practice of washing of hands before each milking varied between 20% to 31% of cases of farmer. The
practice of washing of udder after milking was very little only in farmers (3%) having single animal and it was not found
when animal number was increased. Important management practices like teat dipping and screening of udder for
mastitis were never found in any cases at any farmer's house. The association between animal keeping pattern and hygiene
status, cleanliness in animals, shed and milkers at farmer's house revealed that farmer having single cow, most of them
(75.49%) maintaining good hygiene status, cleanliness but farmer having more than 6 cows, most of them (51%)
maintaining poor hygiene status, cleanliness where as farmer having 2 to 6 cows most of them (53.56%) maintaining
medium type hygiene status, cleanliness in their milking cows, housing of animal and milkers who were using their hand
for milking everyday at farmer's house. The chi-square test value found to be significant (P<0.05). The study can be
concluded that there is a significant association between animal keeping pattern and hygiene status, cleanliness at study
area of Nadia district and efforts should be made to increase cleanliness and hygiene status in all aspects of milking
management to produce clean milk and to arrest production losses by maintaining better udder health for doubling
farmer's income.
LPFR 14. Varimax Rotated Principal Component analysis of adaptability traits in Haringhata Black Chickens
raised under intensive management system
A. K. Sahoo and R. Saikhom.

Department of Animal Genetics & Breeding, West Bengal University of Animal and Fishery Sciences, 37, K.B.
Sarani, Belgachia, Kolkata-700037
Principal Component Analysis was carried out on Haringhata Black Chickens to identify the best component for explaining
the variability of adaptability trait of birds at 18th week of age. The descriptive statistics showed that the mean body
measurements were 20.15±0.20 cm, 69.14±0.41 cm, 17.32±0.34 cm, 5.25±0.13 cm, 8.77±0.14 cm, 3.64±0.10 cm and
13.11±0.18 cm for wing length, wing span, tail length, central toe length, shank length, shank diameter and thigh length,
respectively. Highly significant (P<0.01) positive correlations were recorded for all the morphometric traits studied. The
highest correlation was obtained between wing length and thigh length (r = 0.85) while correlation between shank
diameter and tail length (r = 0.29) was observed to be the lowest. Principal component analysis revealed that First
Principal Component had highly correlated with thigh length (0.94), wing length (0.93), shank length (0.92), wing span
(0.91) and shank diameter (0.84). This component explained maximum variability of about 76.02 % of the total variation
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in the original variables for adaptability and may be used as selection criteria for describing the adaptability of indigenous
Haringhata Black chickens.
LPFR 15. Use of oil / fat in feed and meat fat quality in broiler chicken.
Barun Roy
Dept of Animal Nutrition, West Bengal University of Animal & Fishery Sciences, 37&68 K.B. Sarani, Kolkata.
The terms "fat" and "oil" refer to triglycerides of several profiles of fatty acids. Fatty acids that are not bound to other
organic components as glycerol are the so-called free fatty acids. Lipids constitute the main energetic source for animals
and they have the highest caloric value among all the nutrients. Linoleic acid is the only fatty acid whose dietetic
requirement has been demonstrated. Besides supplying energy, the addition of fat to animal diets improves the
absorption of fat-soluble vitamins, decreases pulverulence, increases diet palatability, and the efficiency of utilization of
the consumed energy. Furthermore, it reduces the rate of food passage through the gastrointestinal tract, which allows a
better absorption of all nutrients present in the diet. The energetic value of oils and fats depend on the following: the
length of the carbonic chain, the number of double bonds, the presence or absence of ester bonds (triglycerides or free
fatty acids), the specific arrangements of the saturated and unsaturated fatty acids on the glycerol backbone, the
composition of the free fatty acid, the composition of the diet, the quantity and the type of the triglycerides supplemented
in the diet, the intestinal flora, the sex and the age of the birds. In birds, body fat composition is similar to the composition
of the fat from the diet. The apparent digestibility of unsaturated fats is high in the first days of life of birds, whereas
apparent digestibility of saturated fats is low. The quantity of oils or fats is assessed by the following methods: titration,
moisture, impurities, unsaponifiable, saponification value, percentage of fat, percentage of free fatty acids/acidity and the
profile of fatty acids. The methods initial peroxide value, active oxygen method, osi, iodine value, and analysis of the
thiobarbituric acid (TBARS) are specific to evaluate the oxidative stability. Considering diets with the same nutritive
values, birds fed with rations containing oil present better performance than birds fed no oil. Moreover, the use of oil or fat
in diets for broilers may change both the composition and the quality of the carcass.
LPFR 16. Feeding Strategies for Economic Buffalo Veal Production
SS Dahiya, Avijit Dey, PC Lailer and Ram Singh

Division of Animal Nutrition and Feed Technology, ICAR- Central Institute for Research on Buffaloes, Hisar-
125 001.
Oversight of male buffalo calves in scientific feeding and management reduces the growth rate, resulting wastage of
precious resource, which could otherwise be utilized for buffalo veal production. Thus,an experiment was conducted to
develop scientific modules and package of practices for economicrearing of buffalo calves for veal production. Eighteen
male calves (4-5 months age and 80 kg body weight) were divided into three groups of six each and fed as per following
schedule for a period of 12 months.Group -I: All forage diet comprising of green and dry fodder ad lib, group -II: roughage:
concentrate (70:30) and group -III: roughage: concentrate (30:70). The roughage: conc. ratio changed to 30:70 in group I
and II in last four months of rearing. The feed intake in three different groups was 2.56, 2.60 and 2.63 per cent of body
weight, respectively. The growth rate was 318.50, 435.69 and 647.21, g/d in G-I, G-II and G-III, for the first eight months
and 692.37, 704.95 and 595.17, g/d during last four months, respectively. The overall growth rate in different groups was
442.88, 528.02 and 628.25, g/d in G-I, G-II and G-III, respectively. The economics of production was calculated taking the
prevailing cost of the feed ingredients and the values for cost of feeding per animal per day were Rs 42.10, 56.10 and 85.92
in Group-1, II and III, respectively. The cost per kg body weight gain in corresponding groups were Rs. 95.05, 106.24 and
123.32, respectively. The study indicated that buffalo calves for veal production could be reared economically on all forage
diets initially followed by a finisher ration for the last four months of rearing.
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Poster presentation
LPFR 17. Advances in Modern Meat Processing
Sarita Kumari1, Anurag Pandey2,Y. R. Ambedkar3, Anurag4, Ashish Saini5, Neha Thakur6and Priyanka
Meena7
Department of LPT, Post Graduate Institute of Veterinary Education and Research, Jaipur- 302031,
4
Department of LPM, M.J.F. Veterinary and Animal Science College, Chomu, Jaipur (Raj.) 303702.
The larger number of the world's goat population is found in South-East Asia and Africa, where goats are the key supply of
meat production. Changes in client demand of meat products still as enhanced international competition are inflicting an
unprecedented spur in processing and ingredient system developments among the meat producing sector. Customers
demand healthier meat products that are low in salt, fat, cholesterol, nitrites and calories normally and contain
additionally health-promoting bioactive parts like as an example carotenoids, unsaturated fatty acids, sterols, and fibers.
On the opposite hand, customers expect these novel meat product with altered formulations to style, look and smell the
same manner as their traditionally developed and processed counterparts. At the same time, competition is forcing the
meat processing trade to use the increasingly costly stuff “meat” more efficiently and turn out products at lower prices.
Modern processes for food and food ingredients manufacturing based on membrane technology, super-critical fluid
technology, and a few applications of biotechnology are presented, primarily applied to get functional foods, "all-natural"
enriched foods, probiotics and probiotics. In additionaly, high hydrostatic pressure (HHP), pulsed electric fields (PEFs),
ultrasound (US), and cold plasma (CP) are emerging technologies that have already found application within the food trade
or related sectors. More positive outcome in the functional aspect will boost goat meat processing sector rapidly.
LPFR 18. Role of food animals in doubling farmer's income vis-à-vis meeting sustainable goals
R.K. Jaiswal*, Pratap Madane, Sadhana Ojha

Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly,
Uttar Pradesh-243122, India.
Almost 72.2% population of India is living in 6.38 lakhs villages, mostly dependent upon agriculture and allied sectors for
survivability. The enhancement in farmer's income through food animal production for meat and meat products gives an
extensive scope in Indian conditions. Basically, there are three ways by which the income of farmers can be increased, viz.
increasing the gross income, reducing the costs, and stabilizing the income. To achieve the goal i.e., doubling of farmer's
income might require novel strategies in restructuring livestock production systems and policy interventions. Processing
and value addition of meat and meat products with required infrastructure will add substantial income with the creation of
employment opportunities. Policies that facilitate the development of meat processing industries will automatically create
lucrative prices for these high values commodities. To double incomes, the supply side push of maximizing production has
to be replaced with a demand side pull of fulfilling market needs by identifying opportunities for farmers to integrate with
markets. Firstly, meeting market demands requires a shift in paradigm from “Farm to fork/plate” to “Fork to Farm”.
Secondly, market intelligence must be made available to farmers and producers using innovative partnerships and
communication technologies. Thirdly, the export potential has to be enhanced through stringent quality and safety
guidelines and the cut off various tariffs barriers facilitating for survival in international markets. If the policies are
allocated in time bound manner at appropriate destinations, the livestock cum meat production sector will surely help in
fulfilling the Prime Minister's dream of doubling farmer's income by 2022.
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LPFR 19. Physico-chemical properties of Pomegranate incorporated whey beverage prepared from camel
and buffalo milk
Parma Ram Gorachiya*1, Basant Bais1, Geetesh Mishra2, Basant3, Lokesh Tak1, Sanjay Singh1, Durga Devi1
1
Department of Livestock Products Technology, 2Department of Livestock Production Management,
3
Department of Veterinary Microbiology and Biotechnology, College of Veterinary and Animal Sciences,
RAJUVAS, Bikaner.
Whey is a valuable by-product obtained during coagulation of milk by using acid and/or rennet or physico-chemical
process for the preparation of cheese, paneer, chhana, chakka and casein. The present study was carried out with
objectives to estimate the physico-chemical properties of camel and buffalo milk and determination of physico-chemical
properties and storage study of naturally flavoured whey beverages. The formulation of whey beverages blended in
various combinations of whey, pomegranate and watermelon juice was done. On the basis of sensory evaluation such as
appearance, color, flavour, taste and overall acceptability the preparation of 69.5% whey and 25% pomegranate juice (T1)
& 74.5% whey and 20% watermelon juice (T2) were further selected as naturally flavoured whey beverages for storage
study whereas plain whey was considered as control (T0). The statistical analysis of data related to physico-chemical of
naturally flavoured whey beverages revealed that the pH continuously decreased of all the three treatments from day 1st to
12th day of storage. Whereas titratable acidity of all the whey beverages were significantly (p < 0.01) higher on the 3rd, 6th,
9th and 12th day of refrigerated storage. The DPPH activity was significantly (p < 0.01) lower on the 3rd, 6th, 9th and 12th
day of refrigerated storage.
LPFR 20. Health benefits of sheep milk comparison with cow and goat milk
Rohit Meena*, Basant Bais, Ashok Prajapat, Durga Devi, Parmaram, Lokesh Tak, Sanjay Mahla, Jorawar
Singh and Ajay Sharma
Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Bikaner, Rajasthan
University of Veterinary and Animal Science, Bikaner
Sheep milk has a high nutritional value and high concentrations of proteins, fats, minerals, and vitamins, as compared to
the milk of other domestic species. The physicochemical and nutritional characteristics of sheep milk can be advantageous
for the manufacture of products containing prebiotic ingredients and/or probiotic bacteria, which are major categories in
the functional food market.Sheep milk is more acceptable to the human digestive system in comparison to cow and goat
milk. Sheep milk is extremely high in fat and conjugated linoleic acid (CLA) compared to other milk producing species.
There is also a large amount of solids present in the milk. This makes sheep milk an excellent choice for making cheese. The
rich combination of minerals and nutrients found in sheep milk, including vitamins A and vitamin E, your immune system
can get a solid healthy boost. Sheep milk is 5.4 grams of protein per 100 grams of milk, sheep milk is better than cow milk
(3.2 grams), goat milk (3.1grams) and buffalo milk (4.5grams). This makes sheep milk extremely important for growth and
development, as complete proteins are essential for the production of tissues, cells and bone matter in the body. Sheep milk
is a delicious alternative to cow milk, and also provides a number of health benefits, including an ability to lower
cholesterol levels, strengthen the bones, boost the prebiotic stimulate growth and development, prevent birth defects,
reduce inflammation, fight cancer and lower blood pressure.
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LPFR 21. Analysis of Egg Samples by Physical and Biochemical Parameters
Sumit Chowdhury**, Uday Sankar Das*, Mrintyunjoy Mandal*, Tapan Kumar Sandhukhan1, Basudev
Maity2, Apratim Maity3, Subhasis Batabyal3 and Shyam Sundar Kesh4
*Assistant Director, ARD, IAH&VB, Belgachia, Kolkata, Govt. Of West Bengal,1Ex-Joint Director, ARD, IAH&VB
& Deputy Director, ARD&PO, 24 Pargana(N), Govt. of West Bengal, 2Joint Director, ARD, IAH&VB, Belgachia,
Kolkata, Govt. of West Bengal, 3Dept. of Veterinary Biochemistry, F/O-VAS, WBUAFS, Kolkata 700037, 4Dept.
of TVCC, F/O-VAS, WBUAFS, Kolkata 700037
Egg is considered as one of the most protein-rich nutrient food in our daily life. Sometimes quality of egg become
questionable that could be judged to secure the food safety. The present study was designed to investigate quality of 221
eggs received from different districts of West Bengal in the year 2017-18 in Diagnostic Biochemistry & Toxicology
Laboratory, IAH&VB, Kolkata, West Bengal, India. The Parameters were physical (egg shell porosity, air sac, mixing of yolk
with albumin, shell membrane etc.) and biochemical (total protein concentration, cholesterol in yolk, calcium in yolk, pH of
egg white and egg albumin etc.). All tested samples were compared with control hen's egg received from SPF, Tollygunge,
Kolkata, West Bengal, India. The study demonstrated that the physical parameters were same as control eggs and the total
protein (g%), cholesterol (mg%), calcium (mg%), pH of albumin and yolk were 12.65± 0.25, 208.50±0.30, 16.25±0.25,
9.00± 0.25, 6.00± 0.25 respectively. Further, albumin part of all eggs were analysed by SDS-PAGE which clearly showed two
prominent protein bands of around 77 kDa for ovatransferrin and 45 kDa for ovalbumin that matched exactly with the
bands of control hen's egg. Therefore, we concluded that the egg received from different sources were real eggs of hen.
Further investigation required to study the whole protein profile of albumin by two-dimensional gel electrophoresis,
followed by protein sequencing of all bands.
LPFR 22. Economic Analysis of Selected Trawl Catch in Digha Coast of West Bengal
A Karan1*, P. S. Roy2, S Sahu3, T. Karmakar4 and A. Roy2
1
CPF India Pvt. Ltd., Vidyasagar Industrial Park, Kharagpur, West Medinipur-721301
2
Murshidabad Krishi Vigyan Kendra, Milebasa, Kalukhali, Murshidabad-742135, W. B.
3
Faculty of Fishery science, W. B. University of Animal & Fishery Sciences, Kolkata-37, W.B., 4Jessore University
of Science & Technology, Khulna, Bangladesh.
The present study was carried out to know economic performance of trawlers in Digha coast from middle of june to middle
of april of the next year. It was done by collecting the binominal data of trawler owners for a full season. It has been
observed in Digha coastal areas, that total marine fish landing mainly consists of sardine, hilsa, coila, pomfret, croakers,
bombay duck, catfish, ribbon fish, shark, prawn etc. One trawler can bring 10-20 tons of fish per trip. On an average 10 crew
members are required for operating one trawler. Trawlers are used for multiday fishing. One trip of trawler may extend up
to 10-15 days. Finding reveals that the average capital cost involved for trawler construction is Rs. 65,69,333and average
total cost were Rs. 86,86,956. It also been seen that average gross income and average net income were Rs. 99.89,333and
Rs. 13,02,377 respectively. Total average production was 1,40,213.3 kg which denoted average cost of production per kg as
Rs. 64.56. Finally the data revealed that the average operating ratio is 65.71% which implies 34.29% of gross revenue was
spent as variable cost per season of 8 months. Major problems encountered that of high operational cost, over-fishing,
small size fishing, and waste of by-catch. It also been observed that of dull handling of catch onboard and storage
problem.Increasing numbers of trawlers day by day also making the industry to lose its sustainability. The major
intervention suggested that the need of strict fishing regulations like catch period, mesh size, fishing fleet regulation, deep
sea fishing, sonar system, weather alarming devices and high quality freezing system for storage etc.
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LPFR 23. Comparison of physico- chemical properties of camel milk with goat and sheep milk
Ashok Prajapat*, Basant Bais, Roht Meena, Durga Devi, Parmaram, Lokesh Tak, Sanjay Mahla, Jorawar
Singh and Ajay Sharma
Department Of Livestock Products Technology, College Of Veterinary and Animal Sciences, Bikaner,
Rajasthan University Of Veterinary and Animal Science, Bikaner
The comparison was made between various physico-chemical properties of camel milk with goat and sheep milk. The
mean protein value in camel was 4.48%. Similarly, in goat and sheep milk, it was 3.70% and 3.28% respectively. The fat
percentage of camel milk was significantly lower than both of the goat milk and sheep milk. The mean value of fat in camel
milk was 3.2%. Similarly, in goat and sheep milk mean fat was 4.1 % and 6.2% respectively. The mean value of freezing
point in camel milk was -0.46 0C. Similarly, in goat and sheep milk, it was -0.560C and -0.540Crespectively. The pH of camel
milk was higher than both of the goat milk and sheep milk. The mean pH value of in camel milk was 6.70. Similarly, in goat
and sheep milk mean pH was 6.40 and 6.25 respectively. The lactose value of camel milk was significantly lower than both
of the goat milk and sheep milk. The mean lactose value of camel milk was 4.2%. Similarly, in goat and sheep milk mean
lactose value was 4.9% and 4.4 % respectively. The mean SNF value of camel milk was 8.3%. Similarly, in goat and sheep
milk mean SNF value was 9.7% and 8.5 % respectively.
LPFR 24. Utilization of fisheries resource and its processing in enhancing farmer's income
Pratap Madane*, R. K. Jaiswal and Sadhana Ojha

Uttar Pradesh-243122, India
India having an area of 3.29 million sq.km endowed with 8118 km length of coastline; 2.02 million sq. km Exclusive
Economic Zone (EEZ); 10.69 million tonnes fisheries production contributing around 1% of total GDP; set target of fish
production up to 150 million tonnes by 2019-20 with export potential of 6 billion US$. Fish farming community in India is
highly variable with respect to land holdings and farming activity is still unorganized. Productivity and farm income is
declining and farmer community is sinking into poverty, indebtedness, and distress due to uncertainties in input/output
prices and markets, coupled with the adverse impact of policy action and climate change. Managing resource deficient
small/marginal fish farmers for enhancing economic benefits is becoming critical due to many socio-economic factors and
changing the climate. Policies focussing on sustainable utilization of natural fish resources, augmentation of fish
production by aquaculture, exploration of new fishing grounds, promotion of low value fishes, enhancing fish production
and productivity through technological interventions, ensuring safe fishing, increasing livelihood opportunities,
strengthening social security and welfare measures for fisher folk, fish resource conservation and management and
facilitating improved post-harvest practices and value addition to develop the industrial and service sectors to improve
market access. These include quality seed supply of major and diversified fish species for commercial production; cost-
effective feed technology and farm-made feed preparation strategies; quality diagnostics, vaccines, and other
therapeutics; affordable farm mechanization, gadget for automation in aquaculture, climate resilient fisheries
technologies and digital technology dissemination systems for enhanced information flow. If the strategies are
apportioned in time assured manner at endpoints, fisheries sector will help in satisfying Prime Minister's vision of
doubling farmer's income by 2022.
LPFR 25. Determination of Physico-Chemical Properties of Camel and Buffalo Milk

Durga Devi, Basant Bais, Raghvendar Singh1, Lokesh Tak, Sanjay Singh, and Parmaram Gorachiya
Department of Livestock Products Technology, College of Veterinary and Animal Science, Bikaner- 334001,
1
National Research centre on Camel, Bikaner-3340012
To determine the properties of camel and buffalo milk fresh camel and buffalo milk was collected and analyzed for pH, SNF,
fat, specific gravity, water content, protein, lactose, freezing point depression, salts and conductivity by using Milkoscan at
camel milk research laboratory, ICAR-NRC on Camel, Bikaner. Fresh buffalo milk was obtained from buffaloes maintained
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under the project “Establishment of live demonstration models of diversified livestock production systems for motivating
adaption to enhancing agricultural income (RKVY-15)” C.V.A.S., RAJUVAS, Bikaner and was kept in chilled condition till
further use. Fresh camel milk was collected from camel dairy maintained at ICAR-NRC on Camel, Bikaner. All samples were
collected manually in sterilized bottles once per day milk samples were analyzed for pH, SNF, fat, specific gravity, water
content, protein, lactose etc. using Milko scan at camel milk research laboratory, ICAR-NRC on Camel, Bikaner. The overall
compositions of camel and buffalo milk showed that the buffalo milk had higher concentrations of protein, fat and solid not
fat (SNF) than camel milk. The casein micelles from buffalo milk were more mineralized and less hydrated than its
counterparts camel milk whereas the camel milk had higher concentration of water and electrical conductivity than that of
buffalo milk.
LPFR 26. A review on technical efficiency of aquaculture in India
Somen Sahu, Satyanarayana Boda, Abdul Aziz, Palaparthi Venkata Raviteja and Syamantaka Sahu1
1
Department of Fishery Economics & Statistics, Faculty of Fishery Sciences,West Bengal University of Animal
& Fishery Sciences, 37&68 K.B. Sarani, Kolkata, India, 1Dept. of Zoology, City College, University of Kolkata.
Efficiency is a process to judge the exploitation of the resources (inputs) to produce the desired products or services
(outputs) to a farm concerned. In aquaculture stochastic frontier analysis (SFA) and data envelopment analysis (DEA) are
the frequently used methods to find out efficiency of culture systems. SFA is a parametric method, which uses econometric
techniques to estimate efficiency while DEA is a nonparametric technique, which involves the use of linear programming
methods. Present study we compared stochastic frontier analysis (SFA) and data envelopment analysis (DEA) methods to
calculate mean technical efficiency (MTE) of Indian aquaculture. A total of 12 published articles were reviewed to know
MTE which revealed as 0.79. In case of L. vannamei farming maximum MTE was observed in Andhra Pradesh which is 0.93,
while for fish farming maximum MTE was observed in Punjab which is 0.78. From the analytical study and judge the above
parameters we infer that there is available a considerable scope to increase culture efficiency from each culture system
from the existing set of resources and technology in parallel system, which in turn obviously give its effect to profitability.
LPFR 27. Livestock production: A way to increase farmer's income
Jorawar Singh*,Basant Bais, Seema Choudhary, Ajay Sharma, Ashok Prajapat, Rohit Meena, Lokesh Tak,
Sanjay Mahla, Durga Devi, Parmaram
Department Of Livestock Products Technology, College Of Veterinary And Animal Sciences, Bikaner,
Rajasthan University Of Veterinary And Animal Sciences, Bikaner
The livestock sector globally is extremely dynamic. In developing countries, it's evolving in response to apace increasing
demand for livestock merchandise. In developed countries, demand for livestock merchandise is stagnating, whereas
several production systems are increasing their potency and environmental property. Historical changes within the
demand for livestock merchandise are mostly driven by human growth, financial gain growth and urbanization and
therefore the production response in numerous livestock systems has been related to science and technology moreover as
will increase in animal numbers. within the future, production can progressively be full of competition for natural
resources, notably land and water, competition between food and feed and by the requirement to control in a very carbon-
constrained economy. Developments in breeding, nutrition and animal health can still contribute to increasing potential
production and additional potency and genetic gains. livestock production is probably going to be progressively full of
carbon constraints and environmental and animal welfare legislation. Demand for livestock merchandise within the future
might be heavily qualified by socio-economic factors like human health issues and dynamical socio-cultural values. There's
substantial uncertainty on however these factors can play enter completely different regions of the world within the
coming decades.
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LPFR 28. Effect of GnRH on Conception Rate after administration of Receptal on Day-12 of estrus cycle in
Buffaloes
D Mandal and S K Srivastava1

Deptt. Of Veterinary Gynaecology & Obstetrics, West Bengal University of Animal & Fishery Sciences,
Kolkata, 1Division of Animal Reproduction, Indian Veterinary Research Institute, Izzatnagar, U.P.
The study was conducted to know the effect of GnRH on Conception Rate and Plasma Progesterone concentration in
Buffaloes. 16 numbers of buffaloes having normal gynaecological condition were randomly divided into two groups of 8
animals in each group (Group I & Group II). Each buffalo in Group I administered 2.5 ml (10 microgram) of Receptal on Day-
12 of estrus cycle whereas Buffaloes in Group II were given normal saline to serve as control. All the Buffaloes in estrous
were inseminated and pregnancy was confirmed per-rectally 60 days post AI. The first service, Second service and overall
conception rate was 75%, 100% and 100% in Group I (GnRH treated) and 37.5%, 40% and 75% in Group II (control). The
progesterone (P4) concentration was significantly higher on Day 12, 13 and 21 in GnRH treated Buffaloes. Thus GnRH may
improve Conception rate and progesterone (P4) concentration increased in Buffaloes when administered on day 12 of
estrus cycle.
LPFR 29. Health management approaches for meat goat rearing
Bidya Shankar Sinha*, Rajesh Kumar * and Avnish Kumar Gautam**

KVK, Sheikhpura, BAU, Sabour* and Bihar Veterinary College**, Patna, Bihar
A study was conducted on health management approaches for meat goat rearing. At first formulated a plan for health
management and followed the protocol for treatment of common diseases, routine procedure such as new born kids
management, late gestation does management, vaccination, deworming, urinary stone prevention, Pneumonia and
diarrhoea prevention. Vaccination programme conducted for Peste-des-petits in ruminants (PPR), Enterotoxemia, FMD,
Tetanus, Haemorrhagic septicaemia and Black quarter. Infectious diseases control programme strategies include good
hygiene and management leads to reduce goat kid mortality, cleanliness to reduce risk of infectious diseases and parasitic
load, ventilation for minimization of risk of pneumonia and biosecurity (Quarantine) are incorporated. Parasitic control
programmes adopted through cleanliness and use of coccidiostats for control of coccidiosis, major cause of diarrhoea in
growing kids and evaluate parasite load level before deworming by faecal egg count, routine deworming without
knowledge of parasite load can lead to resistant parasite. For good quality meat assurance of goat awareness programmes
conducted for judicious use of antibiotics and safe drugs and need to avoid drug residues in meat.
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Session-2
Strategies for Production and Quality of Muscle Foods

22 - 24 November, 2018
Keynote
Climate change: A major concern confronting the meat production globally

Dr. J. Abraham
Founder Director, Centre of Excellence in Meat Science and Technology,
Kerala Agricultural University, Thrissur, Kerala, e-mail: johnabraham.dr@gmail.com
Introduction
Globally, human population is expected to increase from around 7.6 billion today to 9.2 billion by 2050 (UN, 2018).
More than 1 billion of this increase will occur in Africa. This represents a population increase of 33%, but as the global
standard of living increases, demand for agricultural products will increase by about 70% in the same period (FAO, 2009).
Meanwhile, total global cultivated land area has decreased due to rapid urbanisation and decreased land holdings which in
turn has affected the productivity. Rapid urbanisation is expected to continue in developing countries, and the global
demand for livestock products will continue to increase significantly in the coming decades because of increased
purchasing power and awareness about the nutritional requirements for healthy living.
Livestock systems in developing countries are changing rapidly in response to a variety of drivers. Livestock
products are an important agricultural commodity for global food security because they provide 17% of global kilocalorie
consumption and 33% of global protein consumption (Rosegrantet al., 2009). The livestock sector accounts for 40% of the
world's agriculture gross domestic product (GDP). It employs 1.3 billion people and creates livelihoods for 1 billion of the
population living in poverty. Climate change is seen as a major threat to the survival of many species and ecosystems, and
the sustainability of livestock production systems in many parts of the world. There is a growing demand for livestock
products, and its rapid growth in developing countries has been deemed the ''livestock revolution” (Wright et al., 2012).
Worldwide milk production is expected to increase from 664 million tonnes (in 2006) to 1077 million tonnes (by
2050), and meat production will double from 258 to 455 million tonnes (Alexandratos and Bruinsma, 2012). Livestock or
meat production is likely to be adversely affected by climate change, competition for land and water, and food security at a
time when it is most needed (Thornton, 2010). Global climate change is primarily caused by greenhouse gas (GHG)
emissions that result in warming of the atmosphere (IPCC, 2013). The livestock sector contributes 14.5% of global GHG
emissions (Gerber et al., 2013), and thus may increase land degradation, air and water pollution, and declines in
biodiversity (Bellarbyet al., 2013). At the same time, climate change will affect livestock production through competition
for natural resources, quantity and quality of feeds, livestock diseases, heat stress and biodiversity loss while the demand
for livestock products is expected to increase by 100% by mid of the 21st century (Garnett, 2009). Therefore, the challenge
is to maintain a balance between productivity, household food security, and environmental preservation (Wright et al.,
2012).
Global meat production and consumption continues to rise (Fig. 1). Meat production has tripled over the last four
decades and increased 20 percent in just the last 10 years. Industrial countries are consuming growing amounts of meat,
nearly double the quantity in developing countries. World beef production is increasing at a rate of about 1 percent a year,
in part because of population growth but also because of greater per capita demand in many countries (Fig. 2). The largest
fraction of the greenhouse effect from beef production comes from the loss of carbon-dioxide (CO2) absorbing trees,
grasses and other year-round plant cover on land where the feed crops are grown and harvested. Second most important is
the methane (CH4) given off by animal waste and by the animals themselves as they digest their food. When considering the
future of sustainability, the outline of the food system is a critical aspect. An understanding of the factors that influence
meat and fish consumption is important for developing a sustainable food production and distribution system. This is
especially the case because the importance of the food system as a driver of global environmental change can be expected
to increase. National dietary patterns not only have ecological and economic development contexts, but also a
regional/cultural context. Food consumption patterns, particularly meat and fish consumption, have serious
consequences for environmental sustainability also.
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Fig. 1. World Meat Production 1961-2010 Fig. 1. World Beef Production (UNEP, 2012)
(World watch Institute, 2014)
There is growing interest in understanding the interaction of climate change and agricultural production and it is
motivating a significant amount of research. There is still limited research regarding the impacts of climate change on
livestock production (IPCC, 2014). This paper mainly focus on the impacts of climate change on livestock products
especially meat and food security.
Fig. 3. Impacts of Climate Change on Livestock (Rojas-Downing , et al., 2017)
Impact of climate change on livestock Population
Despite uncertainties in climate variability, the IPCC Fifth Assessment Report identified the increase in global
average surface temperature by 2100, which is between 0.3 ºC and 4.8 ºC (IPCC, 2013). The potential impacts on livestock
include changes in production and quality of feed crop and forage, water availability, animal growth, meat and milk
production, diseases, reproduction and biodiversity (Polley et al., 2013). These impacts are primarily due to an increase in
temperature and atmospheric carbon dioxide (CO2) concentration, precipitation variation, and a combination of these
factors (Polley et al., 2013). Temperature affects most of the critical factors for livestock production, such as water
availability, animal production, reproduction and health. Forage quantity and quality are affected by a combination of
increase in temperature, CO2 and precipitation variation. Livestock diseases are mainly affected by an increase in
temperature and precipitation variation.
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Effect of Heat stress on livestock
All animals have a thermal comfort zone, which is a range of ambient environmental temperatures that are
beneficial to physiological functions (FAO, 1986). During the day, livestock keep a body temperature within a range of ±0.5
ºC (Henry et al., 2012). When temperature increases more than the upper critical temperature of the range (varies by
species type), the animals begin to suffer heat stress (FAO, 1986). Animals have developed a phenotypic response to a
single source of stress such as heat called acclimation (Fregley, 1996). Acclimation results in reduced feed intake, increased
water intake, and altered physiological functions such as reproductive and productive efficiency and a change in
respiration rate (Lacetera et al., 2003).
Heat stress on livestock is dependent on temperature, humidity, species, genetic potential, life stage, and
nutritional status. Livestock in higher latitudes will be more affected by the increase of temperatures than livestock located
in lower latitudes, because livestock in lower latitudes are usually better adapted to high temperatures and droughts
(Thornton et al., 2009). Heat stress decreases forage intake, milk production, the efficiency of feed conversion, and
performance (Wyman et al., 1962). Warm and humid conditions cause heat stress, which affects behavior and metabolic
variations on livestock or even mortality. Heat stress impacts on livestock can be categorized into feed nutrient utilization,
feed intake, animal production, reproduction, health, and mortality.
Feed nutrient utilization and feed intake:- Livestock have several nutrient requirements including energy, protein,
minerals, and vitamins, which are dependent on the region and type of animal. Failure to meet the dietary needs of cattle
during heat stress affects metabolic and digestive functions (Mader, 2003). Most of the research concerning feed intake in
meat animals has been focused on cattle. Thermal livestock stress decreases feed intake and efficiency of feed conversion,
especially for livestock that are fed large amounts of high quality feeds. In the case of cattle, feed intake reduction leads to a
negative energy balance and reduced weight gain. Reduction of water intake may also decrease sweating and feed intake.
Animal production:- One of the major causes of decreased production in the dairy and beef industry is heat stress
(Nardoneet al., 2010) and significant economic losses have been related to this. The United States livestock industry has an
annual economic loss between 1.69 and 2.36 billion US dollars due to heat stress (St-Pierre et al., 2003). High-producing
dairy cows generate more metabolic heat than low-producing dairy cows. In the case of meat production, beef cattle with
high weights, thick coats, and darker colours are more vulnerable to warming (Nardoneet al., 2010). Global warming may
reduce body size, carcass weight, and fat thickness in ruminants (Mitloehneret al., 2001).
The same is true in pig production, where larger pigs will have more reduction in growth, carcass weight, and feed
intake (Nardoneet al., 2010). Piglets' survival may be reduced because of a reduction of sows feed intake during suckling
periods with temperatures greater than 25 ºC, which reduces the milk yield of the sow (Lucas et al., 2000). The poultry
industry may also be compromised by low production at temperatures higher than 30 ºC (Esmingeret al., 1990). Heat
stress on birds will reduce body weight gain, feed intake and carcass weight, and protein and muscle calorie content
(Tanksonet al., 2001). Heat stress on hens will reduce reproduction efficiency and consequently egg production because of
reduced feed intake and interruption of ovulation. Egg quality, such as egg weight and shell weight and thickness may also
be negatively affected under hotter conditions.
Reproduction:- Reproduction efficiency of both livestock sexes may be affected by heat stress. In cows and pigs, it affects
oocyte growth and quality, impairment of embryo development, and pregnancy rate (Nardoneet al., 2010). Cow fertility
may be compromised by increased energy deficits and heat stress. Heat stress has also been associated with lower sperm
concentration and quality in bulls, pigs, and poultry (Kunavongkrita et al., 2005).
Health:- Prolonged high temperature may affect metabolic rate, endocrine status, oxidative status, glucose, protein and
lipid metabolism, liver functionality (reduced cholesterol and albumin), non-esterified fatty acids (NEFA), saliva
production, and salivary HCO3 - content. In addition, greater energy deficits affect cow fitness and longevity (King et al.,
2006).
Mortality:- Warm and humid conditions that cause heat stress can affect livestock mortality. Howdenet al. (2008) reported
that increases in temperature between 1 and 5 ºC might induce high mortality in grazing cattle. As a mitigation measure,
they recommend sprinklers, shade, or similar management practices to cool the animals.
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Climate Change Impact on Meat Industry
Significant research has been done on heat stress impacts on meat quality and composition especially in cattle,
sheep, goat, pig and broilers. High temperature and humidity results in increased meat pH, less expressed juice, cooking
loss and drip loss. During exposure to high temperatures the energy utilization gets decreased while the energy
expenditure is increased for thermoregulation. This deteriorates the quality of the meat by decreasing the muscle glycogen
leading to increase in the muscle pH. The functional properties of meat such as colour, water holding capacity (WHC) and
myofibrillar fragmentation index (MFI) were also negatively influenced during heat stress in ruminants. Further, the
animal management practices during climate change also can indirectly affect the meat quality. For example, rearing heat-
tolerant Bosindicus cattle is an effective adaptation strategy against the prevailing harsh climatic conditions. This can lead
to tougher and less juicy beef. Besides the qualitative alterations driven by the heat load on the animals, carcass weight
losses in heat stressed animals also has economic significance.
Ante-mortem temperature stress is a major determinant for live carcass weight losses, hot carcass weight and
retail meat yield. Energy partitioning for thermoregulation accompanied with reduced feed intake to reduce heat load
resulted in live weight losses. From these findings it is evident that heat stress declines both qualitative and quantitative
characteristics of meat. However, this adverse effects of heat stress on meat quality is variable based on the region of
animal origin. This warrants developing region specific appropriate strategies to cope up with heat stress to improve meat
production in the changing climate scenario.
Improving the resilience for livestock production under ensuing climate change scenario (Sejian et al., 2017)
a. Strengthening the assessment of climate change threats
Ÿ Improved forecasting and warning
Ÿ Building awareness of climate change and its consequences
b. Enabling informed choice of adaptation strategy
Ÿ Raise awareness of the value of different livestock breeds
Ÿ Raise awareness of the value of different management strategies
Ÿ Build capacity for integrated land use planning
Ÿ Build knowledge on fodder production and conservation
Ÿ Strengthen herd health and reduce mortality
Ÿ Strengthen understanding of the carbon cycle in livestock systems
c. Strengthening capabilities to act
Ÿ Developing skills in the livestock sector
Ÿ Developing resources in the livestock sector
Ÿ Developing infrastructure
d. Creating an enabling environment for adaptation
Ÿ Policy engagement
Ÿ Strengthening markets
Ÿ Organizations
Ÿ Land and resource tenure
Ÿ Transhumance
Ÿ Strengthening women livestock keepers' rights
Ÿ Pastoral codes and ministries
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Approaches to livestock research and development under changing climate scenario

1. Matching livestock breeds with changing environments
Ÿ Characterization of SR breeds
Ÿ Concepts to combine phenotypic and molecular characterization with production systems data
Ÿ Geo-referencing of breed distributions to link to GIS referenced data on natural environment, etc.
Ÿ Developing similarity indices for environments and breeds
Ÿ Improving local breeds
2. Making adjustments in husbandry practices e.g. feeding, breeding, rangeland management
3. Diversifying income and employment to withstand climate shocks and seasonal effects
4. Strengthening or developing extension systems that respond to the changes
5. Institutional strengthening and improved decision-making capacities of the national systems
Conclusion
Climate change will affect livestock production and consequently food security. Livestock production will be
negatively impacted (due to diseases, water availability, etc.), especially in arid and semiarid regions. In addition, climate
change will affect the nutritional content of livestock products, which are one of the suppliers of global calories, proteins
and essential micronutrients. Under the climate change scenario, elevated temperature and relative humidity will
definitely impose heat stress on all the species of livestock, and will adversely affect their production and reproduction.
The immediate need for livestock researchers aiming to counter heat stress impact on livestock production is to
understand the biology of heat stress response components in deep and measures of animal well-being, giving researchers
a basis for predicting when an animal is under stress or distress and in need of attention. The future research needs for
ameliorating heat stress in livestock are to identify strategies for developing and monitoring appropriate measures of heat
stress; assess genetic components, including genomics and proteomics of heat stress in livestock; and develop alternative
management practices to reduce heat stress and improve animal well-being and performance.
Substantial efforts are also needed to identify speci? c genes associated with tolerance and sensitivity to heat
stress. Most of the research concerning livestock production focuses on cattle; more studies must be performed on non-
ruminants. Climate change may induce livestock diseases (e.g. outbreaks of severe diseases or new diseases), affecting
animals that are not usually exposed to those diseases; there is a need to evaluate the dynamics of those diseases on
livestock and how animals adapt to them. Climate change adaptation, mitigation practices, and policy frameworks are
critical to protect livestock production. Diversification of livestock animals (within species), using different crop varieties,
and shifting to mixed crop-livestock systems seem to be the most promising adaptation measures.
(Reference will be available from the author)
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Lead paper
Feed manipulation in Ruminant diet: an implication for
quality meat and human well being
Nasrin Sultana
Principal Scientific Officer
Bangladesh Livestock Research Institute, Savar, Dhaka-Bangladesh
This paper provides an overview of improvement of ruminant meat quality through manipulation of ruminant
diet. Ruminant meat is a good source of proteins, vitamins, minerals, essential fatty acids, and other bioactive compounds
with positive effect on human. Many factors influence the meat quality, of which feeding or nutrition is a key factor to
produce safe and healthier fictional food. Moringa foliage is considered a good source of forage for ruminants which is rich
in omega-3 fatty acids (n-3PUFA) and has antioxidant potential. Moringa foliage is also a potential source to minimize
recommended PUFA: SFA and n-6: n-3 PUFA ratio of meat and thus, enhance oxidative stability of meat. Therefore,
supplementation of moringa foliage in ruminant diet might assist to increase essential fatty acids and improve shelf life of
meat thatwould be favorable in improving and well-being of human health through reducing degenerative diseases in
human being.
Key wards: Meat quality, Moringa forage, Polyunsaturated fatty acids, Lipid oxidation
Introduction:
Meat is one of the most important food items for human diet in the world. In recent years, red meat has attracted
the consumers regarding its impact on human health. Red meat commonly includes beef, mutton, lamb and buffen. It has
an important role in the human diet with an excellent source of protein, beneficial fatty acids and a variety of
micronutrients for optimal health. Meat from ruminant animal's possess conjugated linoleic acid (CLA) which prevent
cancer, reduce the risk of cardiovascular disease (CVD) and maintain neural and visual tissue throughout the life.Itis alsoan
outstanding source of bioavailable iron (Wyness, 2015). Red meat also contains bioactive compounds such as taurine,
carnitine, creatine and some endogenous oxidant. It has been reported that red meat has impact on weight management
due to its effect on appetite control, satiety and food craving. Growing awareness of consumers and competition of meat
producer put pressure on producing healthier meat and meat products. Nowadays, consumers are more concerned about
their health issues, and therefore, they search for high quality “healthy” products which act as a functional food. From a
human health and wellness perspective, some saturated fatty acid(SFA) have been found to negatively affect blood lipid
profiles, and are associated with increasing risk of cardiovascular disease (CVD) and coronary heart disease
(CHD).Therefore, deleterious metabolic effects of SFA arequestioned. A recent meta-analysis of epidemiologic studies
carried out by Siri-Tarinoet al., (2010) found no significant evidence for concluding that SFA are associated with increased
risk of coronary heart disease or cardiovascular disease. It is recommended that a healthy balance ration needs to have
10% saturated fatty acid of total fatty acid and a relative amount of PUFA and SFA with a ratio of above 0.4 where n-6:n-3 of
PUFA should be below 4.0 (Scollan, et al., 2014). To achieve recommended level of fatty acid in human diet, there is scope to
substitute SFA with n-3 PUFA through feed manipulation. In this regard, the objective of this paper is to reduce SFA and
increase shelf life of meat for improvement of meat quality through feed manipulation in ruminant diet.
Factors affecting ruminant meat quality:
Different factors such as animal genetics, feeding, livestock practices, and pre or post mortem procedures affect meat
quality in ruminant. In broad aspects, intrinsic and extrinsic factors are influenced in meat quality. Intrinsic factor such as
species, breed, sex, age and weight at slaughter and individual genetic aspects significantly influence in meat quality (Web,
2006). Extrinsic factors are considered as influences of man on animals from the farm to fork. Management, feeding,
production system, pre-slaughter conditions, at slaughter and post slaughter activities are extrinsic factors. Feeding
system or nutrient composition of feed is one of the most imperative factors to improve red meat quality.
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Meat consists of edible muscle, connective tissue and associated fats. Meat quality traits, such as fat deposition, color, drip
loss, water-holding capacity (WHC) sensory characteristics (tenderness, juiciness, aroma and flover), fatty acid (FA)
profile and oxidative stability are modified through feed manipulation (Webb, 2006). In general, forage based feeding
system animals have leaner carcass and more beneficial FAs, whereas concentrate-fed animals have higher fat deposition
and a higher n6 / n3 ratio (Wood et al., 2008; Zervas and Tsiplakou, 2011).
Plant or forage is rich source of omega-3 PUFA. Secondary compounds of plant such as tannin, polyphenol, phenol,
flavonoid have strong antioxidant potential. Recently, many researchers have shown increasing interest on the use of
forage from fodder trees and shrubs to improve the meat quality interms of increasing omega -3 PUFA and stability of
oxidation in red meat (Qwele, et al., 2013; Karacaet al., 2016).
Moringaoleifera Lamarck is a small non-leguminous multipurpose native tree of India, Bangladesh, Pakistan, and
Afganistan (Sreelatha and Padma, 2009). A major fraction of the protein of moringa leaves is true protein (Makkar, 2012).
Moreover, moringa leave having a rich source of antioxidants (Sreelatha and Padma, 2009) and PUFA fatty acids makes
moringaforage (leaves with soft branches) more nutritious feed for ruminant animals (Asaolu et al., 2010, 2011 and 2012;
Murro et al., 2003; Moyo et al., 2012a ; Mendieta-Araica et al., 2011b; Gerbregiorgis et al., 2012 and Sánchez et al., 2006a).
Moringa leaves bear antioxidant activity due to the presence of higher amount of polyphenols. These properties are linked
to the presence of carotinoids, vitamins, minerals, aminoacids, flavnoids and phenolic compounds in Moringa leaves
(Verma, et al., 2009). Moringa tree forage (leaves with soft branch) could be a potential feed to improve ruminant meat
quality.
Consequently, the use of moringa forage in ruminant diet has been evaluated several studies in the last decade. However,
most of them are addressed the animal performance; a very few studies were able to focused the qualitative aspects of
ruminant meat. In this regards, more research is necessary to initiate for considering the interest and awareness of
consumers for quality meat. The impact of feeding moringa foliage to ruminant on its meat quality is conferred in the
following section.
Carcass composition
Moringa foliage has been introduced as a substitute of concentrates diet of goat at four different levels (25, 50 75 and
100%) with 30% basal diet in a study. Goats feed containing100 and 75 percent moringa foliage diet produced a higher
proportion of leaner meat compared to concentrates diet. It has been shown that carcass fat or intramuscular fat was
reduced with increasing level of moringa foliage (Sultana et al., 2018). Similar results were also observed in some studies
(Karaca et al.,2016, Zhou et al., 2014).The presence of polyphenols in moringa foliage may result in limited fat deposition in
the body of animals. In addition, moringa leaves extract contain anti-hyperlipidemic mechanisms by inhibiting cholesterol
esterase activity (Adisakwattana and Chanathong, 2011).
Fatty Acid Composition
In the last decade, interest of researchers has grown to modify the fatty acid composition of red meat. According to human
health recommendation, about15-20% of total daily required energy comes from fat content of diet (WHO,
2003).Moreover, conjugated linoleic acid (CLA) and long chain PUFA (n-3) contents eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA) of red meat have also become imperative due to their multiple healthy metabolic effects, as
like reduction of the risk of cardiovascular disease, proper brain and visual development in fetal life, and maintenance of
neural and visual tissues throughout life (Scollan, et al., 2006). CLA is an intermediate product of the normal
biohydrogenation of linoleic acid to stearic acid, through C18:1-trans which is a group of C18:2 isomers with both cis and
trans double bonds. CLA occurs naturally in meat particularly that of ruminants.
Many reports on ruminants have illuminated that different types of diets may affect the fatty acid profile of the meat
(Talpuret al., 2008) The moringa foliage contains more polyunsaturated fatty acids than saturated fatty acids while a-
lenolenic acids (C18:3n-3) is higher (48.71%) than lenoleic acid (C18:2n-6) (13.06% (Sultana et al., 2017). The dietary
unsaturated fatty acids of ruminant are hydrogenated in the rumen by the action of rumen microbes (Jenkins et al.,
2008).Fatty acid composition of goat muscle has been modified by dietary supplementation of moringa foliage replacing
with concentrate diet (from 25 to 100%). In this study, the proportion of total SFA was decreased by 14.23% and total PUFA
was almost doubled in goat muscle when100% concentrate diet was replaced by 100% moringa foliage. Total trans fatty
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acid and conjugated lenoleic acid (CLA) were higher in moringa supplemented goat muscle compared to concentrate
feeding (Sultana et al., 2018).The PUFA: SFA and n-6:n-3 PUFA ratio in goat muscle was found 2.44 & 4.22, 0.37 & 0.19 for
moringa foliage and concentrate supplemented diet respectively. Supplementation of moringa foliage reduces n-6:n-3
PUFA ratio in goat muscle while PUFA : SFA ratio is increased. Many researchers have shown that forage based diet
increases PUFA in ruminant muscle (Webb, 2006 & French et al., 2000) due to incomplete or reduce bio-hydrogenation of
C18:3n-3 and C18:2n-6 fatty acids in the rumen (Jayanegara et al., 2011). So, it may be explained that a high inclusion level
of moringa foliage favored to increase intake of a series of secondary compounds, such as; phenols, tannins, flavonoids,
terpenoids, and steroids (Sreelatha and Padma, 2009), and it may have allowed escaping of bio-hydrogenation of the fatty
acid in the rumen (Jayanegara et al., 2011). It has been reported that a group of plant secondary compounds, particularly
tannins, are able to reduce the degree of ruminal bio-hydrogenation of PUFA at various steps in the pathway (Jayanegara et
al., 2011). Consequently, a higher amount of a-lenolenic acid (C18:3n-3) could have escaped the rumen resulting the
increased concentration of a-lenolenic acid in the adipose tissue. These observation are consistent with the finding of
Kălber et al.(2011) who reported a high content of total extractable phenols (TEP) in fresh buckwheat forage that was
associated with an increased transfer rate of a-linlenic acid (C18:3n-3) from feed to dairy cow. Phenolic compounds could
increase conjugated linoleic acid concentration, and the yield meat of lighter color (Mapiye et al., 2011, Patra and Saxena,
2011).Therefore, the provision of moringa foliage to ruminant diet could produce quality safe meat having recommended
level of PUFA to SFA and the n-6:n-3 PUFA values.
Effect of antioxidant
Lipids are found in muscles as either structural components of membranes or storage droplets of triacyl-glycerols
between muscle ? bres and adipose tissue of meat (Vermaet al., 2009). However, it is highly susceptible to auto-oxidation
of lipids and fabrication of free radicals which result in oxidative deterioration and off-flavour development when exposed
to oxygen or light (Faseseaset al., 2007). Over the years, synthetic antioxidants have been widely used to preserve meat
and meat products (Faseseaset al., 2007). Feeding or nutritional approaches to improve the oxidative stability of muscle
are more effective than use of synthetic antioxidants.
Therefore, nowadays livestock producers have introduced new feeding strategies to increase antioxidant in muscle
instead of using drug and synthetic antioxidant. Diet manipulation often represents the only technology available to alter
oxidative stability of intact muscle. Plants are the main source of dietary natural antioxidants that reduce lipid per-
oxidation of muscle and control its stability (Jung et al., 2010). Accordingly, feeding animals with plants containing
antioxidant compounds might serve as a route to pass antioxidants into the tissue through circulatory system (Jung et al.,
2010). Moringa leaves posses high quantity of polyphenols (Moyoet al., 2012b) which exhibits high antioxidant activities
resulting to inhibit lipid oxidation in muscle (Mapiyeet al., 2011 and Patra and Saxena, 2011). Replacing concentrates with
moringa foliage in diet is reduced the rate of lipid per-oxidation of the goat muscle (Sultana et al., 2018). Moyoet al.
(2012b) and Qweleet al. (2013) also observed similar result when utilize moringa foliage for goat feeding. Karamiet al.
(2011) observed that lipid oxidation was reduced in goat muscle at different aging periods using natural antioxidants
from Andrographispaniculataand turmeric. Moreover, dietary tea catechin supplementation in goats significantly
(P<0.05) decreased lipid oxidation in the muscles of goat (Zhonget al.,2009). It may conclude that moringa plant could be
used for feeding animals to reduce oxidation in meat resulting to increase shelf life of red meat.
Conclusion:
Moringa is a tree fodder and its leaves contain antioxidant activity due to the presence of higher amount of
polyphenols. Hence, feeding moringa forage to ruminant animal could produce leaner meat containing acceptable
proportion of essential fatty acids, PUFA's, n-6/n-3 fatty acids and CLA's. However, utilization of forage or tree fodder, i.e.,
moringa as ruminant feed not only improves the nutrient content of meat but also increase oxidative stability due to the
higher antioxidant properties of plant materials. In this regards, meat quality could be improved through feeding
manipulation especially forage and tree fodder provision to ruminant. Therefore, manipulation of feed through moringa
in ruminant diet for improving meat quality may be typically more practical, safe and cost effective compared to modern
animal biotechnologies and breeding strategies.
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The past, present and future prediction of fish meat and red meat production and
its consumption as animal protein for growing indian population
Prof. Bipul Kumar Das

Dean, Faculty of Fishery Sciences, W. B. University of Animal & Fishery Sciences
Chakgaria Campus, Kolkata-700 094
Abstract
Fish Meat production in India increased 3 times greater during last 27 years from 38 lakh metric tonnes (LMT) on 1990 to
111 LMT on 2017 and predicted to increase of about 127 LMT during 2025-27. On the other hand, the Red Meat production
was just doubled on that period (35 LMT on 1990 to 70 LMT on 2017) and predicted to produce maximum 84 LMT during
2025-27. Aquaculture Fish Meat production increased 1.8 times, but Capture Fish Meat production remarkably increased
6 times at that time (10 LMT on 1990 to 60 LMT on 2017). Among the Red Meat, the Poultry Meat production exceptionally
increased more than 8 times (4 LMT on 1990 to 33 LMT on 2017) and almost achieved in saturation level. The status of
Meat production in India on 2017 was in the order of: Capture Fish Meat (60 LMT) > Aquaculture Fish Meat (51 LMT) >
Poultry Meat (33 LMT) > Beef Meat (27 LMT) > Sheep Meat (7 LMT) > Pig Meat (4 LMT). Per Capita Consumption of Fish
Meat increased to double (3.74 kg/person/yr on 1990 to 6.83 kg/person/yr on 2017) followed by Poultry Meat
consumption (which was remarkably increased more than 5 times from 0.40 kg/person/yr on 1990 to 2.06 kg/person/yr
on 2017), Beef Meat, Sheep Meat and Pig Meat. On the other hand, Beef Meat consumption reduced about 3 times (1.65
kg/person/yr on 1990 to 0.53 kg/person/yr on 2017). Production and consumption of all types of meat are almost in
saturation levels in India except Capture Fish Meat. Interestingly, India is the only country among the leading countries in
the World where Fish Meat production is about 1.5 times more than the Red Meat production. The Indian population
increased from 87 Crores on 1990 to 132 Crores on 2018 (i.e., 1.5 times) and in future it would be restricted to the
maximum of about 148 Crores to provide the animal protein at least in the present quantity as all types of meat production
are maximizing their limits.
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Lead Paper
Role of selective breeding in developing quality food animal in Bangladesh
Md. Jahangir Alam and Kamal Uddin Ahamed

Faculty of Animal Science & Veterinary Medicine
Sher-e-Bangla Agricultural University, Sher-e-Bangla Nagar, Dhaka-1207, Bangladesh
Availability of animal protein for human consumption is very low in the developing countries mainly because of low
productivity of existing livestock; ways and means to improve productivity through breeding are discussed and some basic
issues requiring further research pointed out. The Government of Bangladesh has given top priority to livestock
development in recent years to meet the growing demand for milk, meat and egg production, and to create employment
and generate income for the rural poor. Milk yield, feed efficiency, carcass characteristics and meat quality of native cattle,
exotic cattle (Holsten Friesian), Red Chittagong Cattle (RCC) and Brahman-Native Cattle Crossbreds (BNCC) raising them
under a common plane of nutrition and management were evaluated. Crossbred goat of Bangladesh Livestock Research
Institute (BLRI) was developed through crossing with Jamunapari, Seriohi and Betal goat of Indian Sub-continent. Sheep is
a very important and promising animal genetic resource of Bangladesh. A nucleus breeding flock of native sheep was
established in BLRI through selective breeding with the objective of conservation and improvement. Selective breeding
has long been used by farmers to improve the quality of livestock. Over the past 10-15 years breeders have worked on
developing broader breeding goals that incorporate animal health and welfare traits, as well as productivity. This paper
describes current technologies used in livestock breeding, research into future technologies and how the improvement of
livestock can contribute towards future food security.
Introduction
The total production of meat and milk has increased very considerably over the last 20 years both in the developing and
developed countries, but due to the population increase, the net production per caput has hardly increased at all in the
developing countries while the situation is much brighter in the more advanced countries of Europe, North America and
Oceania. The total increase of meat and milk production in the developing countries is mainly a result of increased
livestock numbers rather than a rise in productivity per animal. The development in the latter respect has been
particularly poor in Latin America and Africa. For continued increase in livestock numbers, at least for the ruminant
species, is very limited, special attention will have to be given to measures which improve the productivity per animal.
These measures will have to include a whole range of activities such as improvements in animal health, feeding and
management, as well as work in animal breeding and genetics. Currently, livestock is one of the fastest growing agricultural
subsectors in developing countries. Its share of agricultural GDP is already 33 per cent and is quickly increasing. This
growth is driven by the rapidly increasing demand for livestock products, this demand being driven by population growth,
urbanization and increasing incomes in developing countries (Delgado, 2005). The economy of Bangladesh is based
primarily on agriculture and livestock is an essential component of the rural economy. Cattle among other livestock species
available in Bangladesh are the most versatile component in relation to existing integrated agricultural farming system.
Livestock resources necessarily encompass animal health care and welfare, quality production factors, and effective
rearing to keep pace with expansion of entrepreneurship related to concerned industries. About 20% of the population of
Bangladesh earns their livelihood through work associated with raising cattle and poultry (Bangladesh Bureau of
Statistics -2011). Livestock resources also play an important role in the sustenance of landless people. Development of
livestock resources depends on factors such as veterinary health services, veterinary support services, delivery systems of
veterinary biological products, quality production inputs, veterinary extension services, and cooperation between private
and public sectors dealing with various health problems of livestock, viz diagnosis of diseases, their treatment, prevention
and control. Other aspects vital to the development of livestock resources include improvement of livestock through
genetic upgradation, artificial insemination, transfer of technology etc. The responsibility for development of livestock
resources in Bangladesh is vested in the government, non-government organizations (NGOs), and the private sector. The
aim of selective breeding is to improve groups of animals so that the results are maintained within the population in future
generations.
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Selective breeding: Selective breeding is also called artificial Selection. It is a form of selection in which humans actively
choose which traits should be passed onto offspring. Humans have used selective breeding long before Darwin's
Postulates and the discovery of genetics. Farmers chose cattle with beneficial traits such as larger size or producing more
milk, and made them breed; and although they may have known nothing about genes, they knew that the beneficial traits
could be heritable. The farmers selected for certain traits in their cattle and probably noticed that the offspring were
becoming more and more productive with each generation. Selective breeding is used to hereditarily encourage beneficial
characteristics on both animals and plants. Basically, it is performed through controlled breeding.
Methods of selective breeding: When animals with desirable traits are selected, they are bred through the process of
culling for particular for traits. Culling is the process of selecting livestock based on desired criteria, and destroying the
others. This is how purebreds are produced. Purebreds with a recognizable lineage are known as pedigreed, while a mix of
two separate purebreds will produce crossbreeds. The three methods of selective breeding are- 1.Line Breeding, 2.
Inbreeding and 3.Outcrossing.Some livestock sectors breed animals in the general pattern of the traditional selective
breeding pyramid. Genetic improvements are made in a comparatively small number of animals at the top (nucleus) of the
pyramid.
Role of selective breeding:
1. Higher Economic Gains: Selective breeding allows the promotion of characteristics more economically favorable
to the farmer.
2. Eliminating Disease: Advances in genetic study now allow pre-screening and identification of certain genetic
diseases. Controlled breeding of animals with no genetic diseases will eventually eradicate genetic diseases from
future offspring.
3. Anyone can work on selective breeding: Unlike other forms of animal or plant management, selective breeding
can be performed by anyone with appropriate knowledge of what is required. Once the specific characteristics of
the plant or animal have been identified with appropriate parentage, multiple generations can be produced at the
same location to create the changes which are desired.
4. It provides improvements to the animals: Animals can be selectively bred to be heavier to produce more meat,
have physical characteristics which allow them to meet specific needs, or have a specific appearance, more milk
production.
5. New animal varieties can be created: That difference was produced by selective breeding.
6. Selective breeding can replicate what GMO work provides: Animals can be selectively bred to take less
development time before they enter the human food chain. GMO work may alter the DNA and genetic profiles of
animals to produce these results quickly.
7. Future generations of animals maintain the improvements: The seeds or offspring that are produced through
selective breeding retain the information from their parents in most circumstances. There may be spontaneous
changes to the traits that become highly desired as well.
8. The human food chain can be stabilized: Selective breeding can accomplish both goals at the same time when
plants and animals with the needed traits are identified.
9. It can increase the yields from animal-related food products: Animals can be selectively bred to produce
more eggs, more milk, and other food-related products that don't involve butchering.
10. The cost of selective breeding is minimal: Compared to GMO research or other forms of food chain
improvement, selective breeding has a cost that is very minimal.
11. It supports other life infrastructures: Selective breeding doesn't pose the same risks to bees and other
pollinators that other forms of artificial selection provide.
12. It can produce fitter and stronger animals: The method of selective breeding can produce fitter and stronger
animals that provide higher yields of meat, milk or eggs. Moreover, this farming method can protect animals from
developing diseases or deformities.
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Risks of selective breeding:

1. It can lead to loss of species variety. 2. It does not have control over genetic mutations.
3. It brings about discomfort to animals. 4. It can create offspring with different traits.
5. It could create a genetic depression. 6. It poses some environmental risks.
7. It can change the evolution of species.
Cattle and buffalo breeding for milk production: Milk production under traditional conditions in Africa and Asia has
since long been a part of extensive production systems where the production of milk is combined with or exists as a
sideline to beef production, the production of draught animals (e.g., India) or a combination of all three (e.g., buffaloes in
India and Pakistan). Milk production per animal in these traditional systems is very low. The traditional systems are likely
to continue for quite some time but simultaneously more intensive systems are being developed. As will be shown below,
breeding measures have a very important role in the development of these improved production systems. The main
criterion for selection at the present time is performance, i.e., milk yield under the existing type of climate. Numerous
reports are available in which comparisons have been made of the productivity in tropical environments between
European breeds, indigenous cattle and European x indigenous crosses. The optimum level of European-type blood under
different environmental stresses and levels of management also needs further study and consideration. In India and
Pakistan water buffaloes are the most important dairy animals, not cattle. The buffaloes are often said to be superior
converters of high roughage diets and to have excellent adaptability to difficult environmental.
Breeding development program depends on- (a) straight-forward upgrading to a temperate dairy breed; (b)
crossbreeding between a temperate breed and local strains for the production of a new breed; (c) selection within an
improved local strain; and (d) rotational crossbreeding. Which approach to choose will depend on the climatic stress
and on the available local resources and infrastructure.
Beef cattle: Beef production in the developing countries is carried out in a number of distinct production systems which
might most conveniently be grouped into three main classes: (i) pastoralism; (ii) settled farming where beef production is
a sideline to crop and/or milk production; (iii) ranching. For beef production in general, fertility and growth rate are the
main biological traits which decide on the economy of production. In the tropics, resistance to the environmental stress
should be added to the important characters. Heat is only one of several causes giving rise to stress. Parasites, infectious
diseases, periodic malnutrition, and shortage of water are often more important stress factors than heat. A suitable
breeding program should, therefore, be based on selection for growth and viability within well-adapted strains which in
themselves might have originated from breed crosses. Bulls from the two improved strains should thereafter be used in
alteration in the beef producing herds. Another alternative would be to develop new strains from crosses between
European-type cattle and zebu strains and subsequent vigorous selection.
Other livestock and poultry: To get the breeding sheep and their lambs to survive during seasonal droughts or cold spells
is often the main concern. Local sheep breeds show a high degree of adaptation to existing environmental conditions.
However, in special cases such a5 for the improvement of wool quality, selection is essential. Crossbreeding for hybrid
vigour may also have its place under certain conditions. Poultry production in most developing countries is divided into
two quite different sectors, backyard production and large-scale intensive production. Even though backyard production
in many countries still is much more important than the modern sector. The commercial sector is based on continuous
imports of breeding material (grandparent stock) from large poultry enterprises in Europe or North America. These
imports have certainly contributed considerably to the level of poultry production in the developing countries, but they
make a constant drain on scarce resources of foreign exchange. As the standards of poultry feeding, housing and
management are likely to lag behind conditions in the highly industrialized countries for quite some time and as there
appears to be a considerable genotype-environmental interaction for overall productivity.
Food animals in Bangladesh
Cattle improvement in Bangladesh: Milk yield per lactation has been increased quite considerably through crossing
between European and indigenous zebu cattle. Some improved dairy cattle are available in selected area from British
period. Feed efficiency, carcass characteristics and meat quality of native cattle are improved by crossing of Red Chittagong
Cattle (RCC) and Brahman. The RCC are considered a national heritage for its distinct phenotypic characters and promising
productive and reproductive performances. It is basically found in greater Chittagong district of Bangladesh, the southeast
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part of the country. Like most livestock breeds around the world the “Red Chittagong Cattle” take their name from the
region of their breeding tract “Chittagong” and the term “Red” comes from their red body color. RCC were threatened to
extinct due to unplanned crossing with exotic and other native cattle (A Brief Acquaintance, BLRI-2017).
Buffalo genetic resources in Bangladesh: Buffalo used primarily for draught purpose or dairy and meat production is a
secondary option. In Bangladesh, all buffalos are local varieties and there is no systematic mating plan or breeding policy.
The available buffalo genetic resources of Bangladesh are native buffaloes in the Western part (Indigenous Murrah type),
native buffaloes in the central part (Indigenous Riverine type), native buffaloes in the Southern part (Wild type
Arni/crossbreed type), native buffaloes in the Eastern part (Swamp type) and exotic breed and their crosses with
indigenous (A Brief Acquaintance, BLRI-2017).
Goat in Bangladesh: Small and medium farmers of Bangladesh rear 93%. Black Bengal (BB) goat is famous for its high
birth rate, delicious low-fat meat and super quality skin. Black Bengal is a dwarf meat type breed having average body
weight of 15-20 kg and has an average growth rate of 30-50 g daily with more kids in a year (A Brief Acquaintance BLRI-
2017). Crossbred goat of BLRI was developed through crossing with Jamunapari, Seriohi and Betal goat of Indian Sub-
continent. Breeding flock of BLRI Improved crossbred was established in BLRI through selective breeding with the
objective of conservation and improvement. Selective breeding, improved feeding and management system may
contribute to adapt of Boer goat to meet up our extra demand of meat in Bangladesh (A Brief Acquaintance BLRI-2017).
Improvement of native sheep: Sheep is a very important and promising animal genetic resource of Bangladesh. A
nucleus breeding flock of native sheep was established in BLRI through selective breeding with the objective of
conservation and improvement. Sheep possesses important economic characteristics, which are also reflected in socio-
economic aspects relating to asset reserves, provision of cash for unanticipated occasions. Native sheep can be alternative
source of meat in Bangladesh (A Brief Acquaintance BLRI-2017).
Conservation and improvement of native chicken and duck
The improvement of productivity of indigenous chicken is a long desire in the country. Already long-term selection
program being undertaken to evaluate the carcass characteristics and expected response to selection of second
generation (G2) of indigenous chicken under intensive management in Bangladesh (A Brief Acquaintance BLRI-2017).
There are many haors and bills in the country where waterbody is available for the maximum time in the year for duck
production. BLRI has developed two types of native duck through long time selective breeding (A Brief Acquaintance
BLRI-2017).
Training of animal breeding staff: The developed countries have a great role and even obligation in assisting students
from the developing countries in their research training. Research problems should be assigned to them which have
relevance to the overall livestock development of their home countries. The development of some kind of sisterhood
relationship between universities in the developing and developed countries could go a long way towards meeting the
needs for training of future research staff. The graduate students could then have most of their training in their home
countries. Periodic visits of staff from the sister university in the more developed country would have the double purpose
of guiding the student in his research work and make the visiting staff better acquainted with the particular needs of the
country where the student is going to work.
Conclusion: The science behind selective breeding allows living organisms to be bred selectively, so their best features
and characteristics can be sent along to the next generations. The methods of freezing sperm and of artificial insemination
which are now in an advanced stage of development will facilitate the transfer of genetic material to the developing
countries. It is an active process that is seen in plants and animals today, but is said to be even possible for humans as well.
Animals can become leaner and plants can become bigger for the desired outcome of better products along the food chain.
Above discussion also indicates that the selective breeding is an important tool for improving the quality food animal in
Bangladesh. BLRI already improves different cross breed of cattle, buffalo, goat and sheep. However, BLRI developed
breeding flock of different livestock to evaluate the performances in Bangladesh condition. Comparisons between various
breeds, both indigenous and exotic, with regard to growth and adaptability should be carried out on a much larger scale
than heretofore. Much more work is required on tolerance to environmental stress. The immunological and physiological
reasons for the genetic differences in resistance to be looked into further.
(References can be requested from the author).
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Effect of Probiotics Supplementation on Production

and Quality Aspects of Goat Meat
T. K. Dutta, Debasish Satapathy and A. Chatterjee
ICAR-National Dairy Research Institute, ERS, Kalyani, Nadia-741235, West Bengal
Introduction
India stands at second position in terms of goat population in the world. Among Indian states West Bengal
produces highest goat meat in India. Among agriculture produce, meat occupies a significant place as about 70- 80% of
Indian population is non-vegetarian. The growth of livestock sector was much faster than crop between 1981 and 2006;
livestock sector grew at rate of 3.9% annually while crop sector grew by 2.8% (Singh and Meena, 2012). Meat is considered
as an integral component of human diet, which is a rich source of valuable proteins, vitamins, minerals, micronutrients and
fats. Meat supplies omega 3 fatty acid and conjugated linoleic acid which provides valuable nutrients (Devi et al., 2014).
Omega-3 fatty acid reduces the risk of breast cancer. Meat from goats is also in demand in our modern health conscious
society because of its low fat content, its distribution patterns (peritoneum and internal organ, not intramuscular) and
composition (low saturated and high polyunsaturated/saturated ratio). Blood cholesterol level depends less on the intake
of cholesterol from foods and more on the amount of saturated fats consumed. Therefore, dietary interventions can lead to
reduced meat cholesterol content which is very much required for human population. Scientists have priority towards the
improvement of goat meat production not only in terms of quantity but also in terms of quality. Among dietary
manipulations probiotics stands out as a special manipulator as it helps in improvement of goat meat production not only
quantitatively but also qualitatively. Probiotics, is defined by the Food and Agricultural Organization of the United Nations
(FAO), as “live microorganisms administered inadequate amounts, which confer a beneficial health effect on the host”.
Objective of their use is to improve production performance and disease prevention through maintenance of a healthy
gastrointestinal environment and improved intestinal functions. Benefits of feeding probiotics include, improved
digestion, improved nutrient absorption, better balanced intestinal microflora, improved immune status and exclusion or
elimination of pathogenic microbes in small ruminants (Khalid et al., 2011). Yeast culture provides various growth factors,
pro-vitamins and micronutrients that stimulate the growth of the bacteria in the rumen (Newbold et al., 1995).
Potential probiotics used in animal feed:
Some lactic acid bacteria having probiotics efficacy are: Bifidobacterium animalis, B. bifidus, B. lactis, B.
thermophilum, Lactobacillus acidophilus, L. bulgaricus, L. plantarum, Lactococcus lactis Bacillus subtilis, B. thermophilus,
Enterococcus faecalis, Streptococcus thermophilus, S. aureus. Yeasts are also part of the residual microbial system of the
intestinal microbiota. S. cerevisiae is included in foods and beverages for its key role in fermentation processes and in
health foods. Saccharomyces cerevisiae and S. boulardii are used as probiotics especially in ruminants and pig feeding.
Some fungal strains having probiotic efficacy are: Aspergillus orygae, A. niger, Orpinomyces species. Lee et al. (2000)
reported that a polycentric fungal strain, Orpinomyces strain KNGF-2 isolated from Korean native goat, increased nutrient
availability, number of bacteria and fungi in the rumen, and also changed the pattern of volatile fatty acids in the rumen of
sheep.
Mode of actions of Probiotics
Principal microorganisms used as probiotics for ruminants are bacteria and yeasts.
Yeasts: Feeding of yeast stabilizes rumen pH, increases total volatile fatty acids (VFAs) and reduces ammonia
concentration. Incorporation of yeast in diets has been found to increase the number of celluloytic bacteria in the rumen
on feeding of high fibre diet. This favoured enhanced microbial protein synthesis (Williams and Newbold, 1990). It also
helps in maintenance of rumen pH on diets containing high proportion of starch or other easily fermentable carbohydrates
due to its high buffering ability. Yeasts have been shown to provide vitamins (especially thiamin) to support the growth of
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rumen fungi and also stimulate growth and enzymatic activity of cellulolytic bacteria, as well as improve microbial protein
synthesis and fiber digestibility (Bomba et al., 2002). Yeast supplementation also reduces rumen acidosis, stimulates
growth and activity of lactic acid-utilizing rumen bacterium. It has also been reported that individual yeast culture
increased, but mixed yeast culture reduced total ciliate protozoa (Tripathi and Karim, 2011), which would be involved in
fibre utilization; hence, contribute to improved digestibility of fibre in sheep/goats supplemented with yeast culture. Yeast
appears to play a role in removing traces of oxygen that may be toxic to rumen bacteria thereby increasing the number of
total anaerobic and cellulolytic bacteria (Jouany, 2001). Yeast supplementation improved availability of energy for
microbial growth and the larger organic matter degradation allows increased DM intake (Mohammed et al., 2018).
Significant improvement in the CP, ADF digestibility can be observed by supplementing S. cerevisiae or a combination of S.
cerevisiae and L. sporogen; this might be due to stimulated growth of cellulolytic bacteria. Similar results have also been
observed by Mousa et al. (2012) by supplementing live yeast culture. The said rumen manipulation of yeasts leads to better
fiber digestion and improved feed utilization.
Bacteria: Lactobacilli and Bifidobacteria are the two genera most frequently used as bacterial probiotics. Probiotic
bacteria helps in elimination of pathogenic bacteria by competitive elimination either via competition for attachment to
gut wall through particular receptors or via competition for nutrient utilization (Tripathi and Karim, 2010). Bacterial
probiotics antagonize pathogen growth through production of a variety of inhibitory substances such as organic acids,
hydrogen peroxides and bacteriocins for both gram-positive and gram-negative pathogenic bacteria (Schierack et al.,
2009). Many Lactobacilli produce antibiotic metabolites (acidophillin, acidolin, lactobacillin, and lactocidin), which have
an inhibitory activity against Salmonella, Shigella, Staphylococcus, Proteus, Klebsiella, Pseudomonas, Bacillus and Vibrio
spp., as well as against enteropathogenic Escherichia coli. Apas et al. (2010), reported that oral administration of probiotics
(L. reuteri, Lactobacillus alimentarius, Enterococcus faecium and Bifidobacteriumbi fidum) in goats has modified gut
microbiota, it reduced Enterobacteria like Salmonella/Shigella and increased lactic acid bacteria and Bifidobacterium.
Apart from yeast and bacteria, fungi can also be used as probiotics. Fungi primarily act as an enzyme that breaks down the
fiber in feed, thus improves the digestibility of feed. The treatment of feeds with fungi, through enzymatic action, can
remove anti-nutritional factors from feed, and improve the nutritive value of the feed. Fungal lignocellulolytic enzymes
break the polysaccharide-lignin complex resulting in enhanced digestibility and improved animal performance (Kholif et
al., 2014).
Effect of probiotics on growth rate and feed conversion efficiency:
Ahmed et al. (2015) reported similar live weight gain and higher feed conversion efficiency by feeding
Scaaharomyces cerevisiae treated berseem hay to lambs as compared to untreated and Trichoderma reesei treated berseem
hay. However, Trichoderma treated hay fed lambs provided higher FCE as compared to untreated hay fed lambs. Moreover,
treatment with yeast or fungi didn't improve any slaughter body weight of lambs. However, dressing percentage of lambs
fed treated hay was higher as compared to that of lambs fed untreated hay. Higher feed intake can be seen by treatment of
hay or fiber with fungus as fungal enzymes tend to destroy the anti-nutritional factors present in the plant (Fayed, 2009).
Rao et al. (2003) indicated that supplementing Lactobacillus acidophilus and or S. cerevisiae (Yea-Sacc1026) increased feed
efficiency in sheep fed with complete rations. A positive effect of probiotic supplementation on nutrient intake, bodyweight
gain and feed conversion rate (FCR) in small ruminants has been recorded by many researchers (Antunovic et al., 2006;
Whitley et al., 2009; Jinturkar et al., 2009). Anandan et al. (1999) found increased bodyweight gain in kids given a probiotic
supplement (curds) compared to controls. In contrast, Titi et al. (2008) have reported that yeast supplementation had no
effect on growth rate or DM intake in lambs and kids. Other workers also reported that the efficiency of gain were similar or
reduced when supplemented with yeast in small ruminants (Kim et al., 2006; Kawas et al., 2007; Tripathi et al., 2008).
Whitley et al. (2009) have found that growth performance of kids remained unaltered in case of probiotic (dry yeast and
lactic acid producing bacteria) supplementation, except in only one trial in which significant increase in bodyweight gain
and improvement of FCR were observed in the supplemented animals.
Adangale et al. (2011) reported that total body weight gain and daily weight gain were significantly higher when
supplemented with dose of 0.05% lactic acid bacillus plus 0.05% S. cerevisiae in weaned Osmanabadi kids and in sheep
(Reddy and Bhima, 2003). A possible positive effect of probiotics on bodyweight gain of lambs or kids might be the effect of
improved microbial protein synthesis leading to more amino-acid supply post-ruminally (Chaucheyras-Durand et al.,
2008). Further, improved bodyweight gain may also be related to increased consumption and improved efficiency of feed
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22 - 24 November, 2018
utilization in the probiotic-supplemented animals (Papatsiros et al., 2011). Supplementation of probiotics improved
microbial ecology in ruminants (Musa et al., 2009), nutrient synthesis and their bio-availability resulting in better weight
gain in farm animals (Oyetayo and Oyetayo, 2005). Probiotics are attached with the intestinal mucosa thus competitively
removing the pathogenic bacteria, leading to better intestinal and health status of the animal (Seo et al., 2010). Yeast
stimulated the growth of beneficial microorganisms in the rumen, the numbers of total ruminal anaerobic and cellulolytic
bacteria, thus improves the digestibility of feeds. Some workers reported higher growth rate in crossbred calves given
lactobacilli and yeast separately or in combination (Pandey et al., 2001; Prahalad et al., 2001). However, contradicting to
this, Atasoglu et al. (2010) did not observe any difference in weight gain or FCE by feeding keifer as a probiotic to goat kids.
Effect of probiotics on quantity and quality of meat
Feeding of hay treated with Scaaharomyces cerevisiae or Trichoderma reesei improved the intramuscular fat in
case of lambs and reduced the height of ileal villi. However, other chemical and physical composition of meat did not vary
(Ahmed et al., 2015). Yeast addition in the diet of goats increases the protein availability for the animal thus improving the
protein: energy, which ultimately decreases the intra muscular fat content of meat (Campbell, 1988). Feeding of cassava
waste diets treated with probiotics (Aspergillus spp) resulted in higher carcass weight as compared to the control in
African goats, however, no difference was observed in the weights of lungs, heart and kidneys (Belewu and Jimoh, 2005).
Similarly Issakowicz et al. (2013) also observed higher (9%) cold carcass weight, carcass length and live weight gain by
supplementation of live yeast culture. S. cerevisiae NCDC-49 or multi-strain commercially available probiotic (Protexin)
containing Lactobacillus species, Streptococcus species and yeast supplementation improved growth and feed conversion
efficiency with superior growth parameters such as height, length, and heart girth (Kamal et al., 2012; Kochewad et al.,
2009, respectively) in goats. Contradictorily, Whitley et al. (2009) reported that carcass weight and weights of various cuts
(shoulder, loin, leg etc.) of goats remained unaltered by supplementing a commercial probiotics which contained active
dry yeast and lactic acid-producing bacteria, including Lactobacillus acidophilus and Enterococcus faecium, The change in
body fat may be due to changes in relative concentration of volatile fatty acids (VFAs) production resulting in more
lipogenesis and fat distribution in different tissues of the body (Elam et al., 2003).
Probiotics supplementation to finishing diets did not influence carcass characteristics of ruminants (Kieslinget
al., 1982). S. cerevesiae supplementation to goat kids improved the body length, height, heart girth, paunch girth (Jayabala
et al., 2008). Payandeh and Kafilzadeh (2007) found that supplementation with Saccharomyces cerevisiae improved lamb
fattening performance without any change in carcass traits and saleable cuts. Similar results were observed by Issakowicz
et al. (2013), where no significant difference was observed in carcass conformation scores as there was no difference in
carcass fat content. Contradicting to this, Raghebian et al. (2007) reported higher organic matter, dry matter and fat
content of meat by supplementation of high yeast based diet in Iranian Zandi lambs, however, no change was observed
with respect to CP, pH and Water/CP ratio. They observed higher USFA content of meat in yeast supplemented lambs. In
another study, Kumar et al. (2016) reported that supplementation of tannin-degrading bacteria S. gallolyticus strain TDGB
406 to goats fed with oak leaves did not affect the meat quantity or meat quality in goats, however protein content of meat
was improved with improvement in texture and palatability due to autoclaved or live yeast culture supplementation in
goats which might be due to better protein utilization of protein by the animal after probiotic supplementation.
Conclusion:
Probiotics appear as promising feed additives, they may have the potential to improve production performance
and health status of small ruminants. Probiotics can be used as natural growth promoters in goats; however, extensive
research is needed to explore the dose of probiotics and combination of yeast-bacteria for optimum result. By
supplementing yeast or other probiotics in small ruminant feed, designer meat can be produced which has higher omega 3
fatty acid or other unsaturated fatty acid content which is beneficial for human consumption. However, very little
information is available regarding particular role of yeast culture or bacteria that is beneficial for qualitative meat
production. Therefore, further research is needed on this area as goat meat industry is one of the fastest growing livestock
industries in India.
072
Session-2
Strategies for Production and

Quality of Muscle Foods
(Part-I)
22 - 24 November, 2018
Oral Presentation
PQMF 01. Paper-agarose and anthocyanin based pH indicator intelligent strip for meat quality
determination
S. Talukder, S.K. Mendiratta, R.R. Kumar, R.K. Agrawal and A. Soni

Division of Livestock Technology, ICAR-IVRI, Izatnagar, Bareilly-243122
In India, inefficiency of cold-supply chain contributes to great loss in quality of food like meat and meat products,
which leads to a great economic loss to producers and harms the faith of consumers on producers. Strategies for real time
quality monitoring of meat and meat products in supply chain can overcome this situation. Therefore, in the present study
an environment friendly, safe, economically viable colorimetric paper based pH indicator strip was developed by using
agarose starch, and natural anthocyanin dye extracted from plant leaf. Agarose gel was used to immobilize dye,
anthocyanin over paper strip. The ultraviolet-visible (UV-vis) spectrum of anthocyanin extracts and paper-agarose gel
strips with anthocyanin showed color variations to different pH values (pH 1.0–12.0). UV-vis region spectra showed
compatibility between agarose and anthocyanin extract. Color variations of indicator strips (prepared from natural dyes
of different pH) were measured by a colorimeter. A confirmatory evaluation test of pH-indicator strip was also conducted
for potential application as fresh chicken meat quality indicator, by attaching the indicator inside fresh chicken meat
packets during storage at 4±1°. Color change observed in indicator with change in ? E value, from 1st day to 8th day of
storage, which varies from 3.10±0.06 to 7.31±0.05. The meat quality determining factors responsible for change in pH,
viz., TVBN (mg/100g) and ammonia (mg/100g) also showed a significant change which collaborate well with color change
in indicator, that is from reddish-pink to yellowish-green. TVBN increased from 8.7±0.73 to beyond acceptable limit
(23.36±2.49), whereas, Ammonia increased from 6.85±0.31 to 10.52±0.97. Therefore, the developed paper-agarose-
anthocyanin based pH indicator strip could be used as a diagnostic tool for the detection of meat quality.
PQMF 02. End to end quality assurance of fresh meat using blockchain and IOT.
Simanta Chakladar, Sandipan Mandal, Tamal Sen, Kanishka Tiwari

Theta One Software Pvt. Ltd. India.
In this paper we will be emphasizing the use of Blockchain technology and IOT devices to ensure quality of fresh
meat while processing it and transporting it to the end consumers. Modern-day processing of meat products involves a
series of complex procedures to ensure the quality and safety of the meat for consumers. Existing work primarily relies on
Internet-of-Things (IoT) and putrefaction methods, but still there are few gaps in complete safety and quality till it reaches
to customer. Blockchain's data tamper proofness and transparency in transactions will fill the gaps to establish a highly
secured process flow. In this paper we will present a practical application of a real-time monitoring sensing system for the
evaluation of processing fresh meat using the technology Blockchain and IOT. The work addresses two major challenges;
first, the use of a highly sensitive microwave sensor to determine tissue moisture; second, to share the measurement with
the remote users through an IoT-based system over the Bluetooth low-energy radio using open standards and protocols.
The prototype shows significant changes in its resonance frequency, return loss and bandwidth (5.5%–26%) for the
measured moisture content, which is also validated. This implementation demonstrates the feasibility of real-time
monitoring of food quality. Hence by using Blockchain as the backend technology we can assure that all the transactions of
the product will be tamper proof and highly secured where we can ensure to the end consumers that how fresh the meat is
when delivered to them.
PQMF 03. A more relevant grading system for Indian pig carcasses
R. Thomas and S. Rajkhowa

ICAR-National Research Centre on Pig, Rani, Guwahati – 781 131, Assam, India
A good grading scheme can lead to improvements in efficiency, as producers have a financial incentive to modify
their production methods to produce carcases that are the most desired by consumers. In the current context of pig carcass
grading in India, the adjusted prices paid to producers do not reflect the variation in the market carcass value and it mostly
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fails the production of carcasses whose composition meets consumer. The possibility of use of sophisticated objective
grading methods viz. computer vision system, digitized three-dimensional ultrasound system etc. is minimal in India
under the existing conditions, as the pork supply chain is highly fragmented and availability of highly trained carcass
classifiers are almost absent. In India, consumers and producers often do not have a clear understanding of pork grading
and are not into practice. In order to facilitate a) commercial pig rearing practices in India, b) to bring the pork to the
mainstream market, c) to promote the availability of quality pork to the consumers and d) to facilitate export of pork from
India, ICAR-National Research Centre on Pig in collaboration with Agricultural and Processed Foods Export Development
Authority, has developed the 'guidelines for export of fresh pork and pork products from India'. The existing Indian
Standard for 'Specification for pork' i.e. IS: 1723-1973 specifies two grades of pork i.e. Grade 1 and Grade 2, irrespective of
sex and age of the pigs, which is per se insufficient to meet the current marketing requirements. Thus, a more relevant pork
grading system was developed with distinct yield grades (Grade 1, 2, 3 & 4 in case of gilt/barrow and Grade 1, 2, 3 and C in
case of sow) and quality grades (Grade P, I, N and D). Different classes of grades for gilt/barrow and sow carcasses was
necessitated due to distinct difference observed in the pattern of change among the parameters which were directly affect
the carcass yield viz. chilled carcass weight, back fat thickness and percent yield of primal cuts. Data were collected from
1017 pigs of different breeds and varieties over a period of nine years and critically analyzed before assigned them to the
respective grades. Also, to ensue uniformity in the dressing operations of different pig carcass and to facilitate grading,
standard dressing specifications were developed based on chilled carcass weight, separately for gilts/barrows and sows,
wherein the option has been provided to the processors during dressing operations for either including or excluding
tongue, kidneys, kidney fat and diaphragm, as to meet the specific requirements of customers in case of domestic market or
that of importing countries in case of export. The new system also provides the option of a 'hot weight rebate' when pig
carcasses are weighed 'hot'. Quality grades will be of more important to most of the consumers as they may use them as a
selection criterion when purchasing at retail. However, yield grades have less direct impact on consumer selection
decisions. Producers, on the other hand, could depend greatly on both quality and yield grades as a marketing tool for pork
carcasses. The new grading system has elements of both classification and grading schemes and is simple to understand
and perform.
PQMF 04. Effects of supplementation of black cumin seeds on carcass traits and antioxidant properties
in broiler chicken meat
Pawan Kumar, Amlan Kumar Patra*, Guru Prasad Mandal

Department of Animal Nutrition, West Bengal University of Animal and Fishery Sciences,Belgachia, Kolkata.
A study was conducted to investigate the dietary supplementation of black cumin seeds (BCS) on carcass
characteristics and antioxidant properties of thigh and breast meat of broiler chickens at 42 d of age. Three hundred sixty
1-d-old broiler chickens were allocated to 5 dietary treatment groups (n = 8): basal diet (control; CON), CON + 0.05 g/kg of
bacitracin methylene disalicylate/kg (AB), CON + 5 g BCS/kg (low dose of BCS), CON + 10 g BCS/kg (medium dose of BCS),
and CON + 20 g BCS/kg (high dose of BCS).These diets were fed to the broiler chickens for 42 days to meet their nutrient
requirements as per standard dietary guidelines for Vencobb 400 broiler chickens. On day 42, one broiler chicken (closest
to the average pen BW of chickens) from each replicate pen (8 broiler chickens in each treatment) were selected, weighed,
and killed by cervical dislocation, followed by exsanguination. The carcass traits were measured and breast and thigh
samples were taken for analyses of antioxidant properties of meat using standard procedures. All the data were analysed
by analysis of variance (ANOVA) using the mixed models procedure with the pen being considered as the experimental
unit. Linear and quadratic effects of dietary BCS (without BCS; 0, 5, 10 and 20 g BCS/kg) on all measurements were
assessed using contrasts. Weight (g) of slaughtered birds (P = 0.03), hot carcass (P = 0.007), breast (P = 0.03), thigh (P<
0.001), wing (P = 0.06), neck (P = 0.01), liver (P = 0.09), abdominal fat (P = 0.01) and total edible parts (P = 0.01) increased
or tended to increase due to BCS supplementation compared with the CON. The ferric reducing anti-oxidant activity in
blood and meat increased linearly with increasing doses of BCS in the diets. However, peroxide values in meat were not
affected by BCS and AB on both d 1 and 7 of storage at 4°C.The results suggest that the supplementation of BCS in diets at 10
to 20 g/kg diet may improve slaughter body weight and antioxidant properties of broiler chicken meats.
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22 - 24 November, 2018
PQMF 05. Effect of feeding Azolla microphylla meal on average daily live weight gain and economics of
feeding in Black Bengal kids
RM Jondhale, A Chatterjee*, D Satapathy, A Mohammad, D K Mandal, C Bhakat, M. Karunakaran, M K

Ghosh, T K Dutta
ICAR-National Dairy Research Institute, Eastern Regional Station, Kalyani-741235, West Bengal, India
The present investigation was carried out to study the effect of feeding dried Azolla microphyllaon growth
performance, blood parameters, feed conversion efficiency and economics of feeding for meat production in Black Bengal
kids. A growth trial of 90 days (excluding 10 days adaptation period) was carried out in 15 Black Bengal kids by
distributing the kids into 3 groups (T0, T1 and T2) based on the bodyweight so that initial average body weight of three
groups didn't have and significant difference. Kids of T0 group were fed with control concentrate mixture, in T1 and T2
groups, replacement of control concentrate mixture with Azolla meal was done at the rate of 10% and 20%, respectively.
No significant difference was observed in total dry matter intake, CP intake in between three groups. But the average daily
live weight gain (ADLG) was significantly (P < 0.01) higher both in T2 (41.57 ± 1.65), and T1 (38.68 ± 1.40) than T0 (32.94 ±
1.81). Similar trend was observed in feed conversion efficiency (kg live weight gain/100 kg DMI). In case of blood
biochemical parameters, no significant difference were observed for any of the studied parameters such as plasma
glucose, urea nitrogen, total protein, albumin, ALT, AST between the T0, T1, T2 groups. It can be concluded that, feeding of
Azolla meal replacing concentrate mixture up to 20 percent had significantly improved the average daily live weight gain
and feed conversion efficiency of Black Bengal kids without affecting intake or blood parameters and thus improved the
economics of feeding and reduce the cost of meat production.
PQMF 06. Dietary incorporation of fermented fish silage on the performance of broiler Japanese quails
(Coturnixcoturnix japonica)
Sasmita Panda1, Laxman Kumar Babu2, Arun Kumar Panda3, Tanuja S3, Anurag Mohanty2, Kuldeep
Kumar Panigrahy4, Pinaki Samal3 and Chitta Ranjan Pradhan2
1
Department of Livestock Production Management, West Bengal University of Animal and Fishery Sciences,
Kolkata, 700037, India, 2Department of Livestock Production and Management, College of Veterinary
Sciences and Animal Husbandry, OUAT, Bhubaneswar, 751003, India, 3ICAR- Central Institute for Women in
Agriculture, Bhubaneswar, 751003, India. 4Division of Livestock Production and Management, National
Dairy Research Institute, Karnal
Seven-day old, broiler Japanese quail chicks (192) of either sex were randomly distributed into four dietary groups
with four replicates in each group of 12 chicks in each pen and raised in dip litter system for 5 weeks under uniform
management conditions. The dietary treatments were T1 – control diet; T2 – diet containing 5% fermented fish silage
(FFS), T3 – diet containing 10% FFS and T4 – diet containing 15% FFS. Group body weight and feed consumption were
recorded at weekly intervals. Feed conversion ratio (FCR) was derived by dividing the feed consumed with the weekly
body weight gain. At the end of the experiment, 8 birds from each treatment were selected randomly and sacrificed by
cervical dislocation to study the carcass traits and expressed as % pre-slaughter live weight. Higher levels of FFS (10 and
15%) significantly reduced the body weight gain; however, FCR remained unaffected. The carcass characteristics such as
eviscerated yield, relative weight of giblet and liver, and breast meat yield was not influenced due to dietary incorporation
of FFS in the diet of broiler quails. The cost of production was found to be similar between 5 and 10% FFS diet being lower
than that of either control or 15% FFS diet. 5% FFS diet reduced the cost of production by Rs 12.87 per kg live weight
gain.FFS can be incorporated at 5% in the diet of broiler Japanese quails for optimum performance and economic quail
production.
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22 - 24 November, 2018
PQMF 07. Essential oils as the source of antimicrobial and antioxidant properties in meat and meat products
Neha Thakur, Anurag Pandey, Y. R. Ambedkar, Sarita Kumari and Ashish Saini
Department of LPT, Post Graduate Institute of Veterinary Education and Research, Jaipur- 302031.
Meat and meat products face problem due to growth of spoilage was well as pathogenic microbes. In addition, a
high degree of polyunsaturationaccelerates oxidative processes leading to deterioration in meat flavor, color, texture and
nutritional value. In order to address these issues in meat production technology, previously antimicrobials of synthetic
origin (Nisin, Natamycin, Parabens etc.) and synthetic antioxidants (BHT, BHA, PG, TBHQ etc.) were used which had
deleterious effects on human health. In the current scenario, essential oils derived from natural sources are becoming
popular among the consumers, offering a wide array of useful properties and making the products more healthy, dynamic
and suitable for human health. Essential oils (EOs) are aromatic and volatile oily extracts obtained from medicinal and
aromatic plant materials, including buds, bark, roots, ? owers, and leaves by means of expression, fermentation, extraction
or steam distillation. Essential oils are classi? ed as GRAS by the USFDA. They can be used as ''natural preservatives'', but
there is need of careful investigation whenever EOs are added to the food product as they have very strong sensory
characteristics which may or may not appeal to the end consumers. The antioxidant potential of essential oil varies at
different concentration. It also would vary according to the nature of product in which it is being used, method adopted for
cooking and cooking temperatures attained during the process, storage conditions maintained and the methods adopted
for evaluation the antioxidant activity of the oil in question.
PQMF 08. Effects of supplementation of prebiotic, probiotic, and synbiotic on growth performance and
carcass characteristics of broiler chickens
N.R. Sarangi*1, L.K. Babu1, A. Kumar2, P.K. Pati3 and J.P. Mishra4
1
Department of Livestock Production and Management, 3 Department of Livestock Products
Technology,3Directorate of Research on Women in Agriculture (DRWA), Bhubaneswar, (ODISHA), 4Krishi
Vigyan Kendra, Sambalpur, Odisha.
An experimental trial was conducted to investigate the effects of dietary supplementations of prebiotic, probiotic, and
synbiotic on growth performance and carcass characteristics of broiler chickens. Three hundred and sixty day old Vencob
broiler chickens of either sex were randomly assigned to four dietary treatments for six weeks. The four dietary treatments
were 1- control group with basal diet, 2- basal diet supplemented with prebiotic (ACTIGEN @ 400 g/tonne of starter as
well as finisher ration), 3- basal diet supplemented with probiotic (GUTPRO @ 100 g/tonne of starter ration and 50
g/tonne of finisher ration and 4- basal diet supplemented with synbiotic (TGI @ 500 g/tonne of starter as well as finisher
ration).The highest body weight observed in synbiotic group, which was non-significantly (P>0.05) higher than control
group. Prebiotic and probiotic groups showed lower body weight than synbiotic group and control group. The body weight
of broilers in probiotic group was lower than control and higher than prebiotic group. Total feed intake did not show any
significant (P>0.05) difference between experimental groups. There were no significant (P>0.05) differences in feed
conversion ratio of broiler chickens in prebiotic, probiotic and synbiotic groups as compared with control group. There
was no significant (P>0.05) difference in the carcass traits with respect to dressing percentage, carcass percentage, heart
weight, liver weight in Cobb broilers under study. The neck percentage was significantly higher in synbiotic group
compared to prebiotic but the differences between probiotic, prebiotic and control groups were found to be non-
significant (P>0.05).
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PQMF 09. Effect of dietary zinc supplementation on flesh quality of Pangasianodon hypophthalmus
(Sauvage, 1878)
Dilip Kumar Singh*, Subodh Gupta, Prem Prakash Srivastava, Parimal Sardar, and G. H. Pailan
ICAR- Central Institute of Fisheries Education, PanchMarg, Off Yari Road, Mumbai- 400061, ICAR- Central
Institute of Fisheries Education, Kolkata Centre, 32- G. N. Block, Salt lake city, Sector-5, Kolkata- 700091.
The farming of Pangasianodon hypophthalmusis gaining popularity among the fish farmers due to its fast growth
rate; however, poor meat quality makes this fish less preferable by consumers. Zinc is involved in over 300 reactions in
animal's body and mainly acts as co-factors of enzymes (metalloenzymes), which are involved in protein, nucleic acid,
carbohydrates, and lipid metabolism as well as to control of gene expression and other fundamental biological processes.
Therefore, the present study was conducted to evaluate the effect of various levels of dietary supplemented zinc on flesh
quality of Pangasianodon hypophthalmus (Sauvage, 1878). Fishes of uniform size (average weight 10.5±0.5 g) were
divided into six experimental groups in triplicates, following completely randomized design (CRD). Six isonitrogenous and
isoenergetic (30% Crude protein and 381 Kcal/100g) casein-based diets supplemented with graded level of zinc (ppm) at
20(control), 23(T1), 26(T2), 29(T3), 32(T4) and 35(T5) were fed to fish for a period of 60days. Supplementation of the
graded level of zinc significantly (P<0.05) improves the meat quality regarding hardness, adhesiveness, cohesiveness, and
springiness. The fatty acid profile of fish flesh especially ω-3/? -6 ratio was linearly increased up to T5 group. Gill carbonic
anhydrase activity was increased whereas muscle calpain activity was lowered with increasing dietary supplemented
level of zinc. The finding concludes that dietary zinc supplementation @ 32 ppm could improve flesh quality of P.
hypophthalmus.
PQMF 10. Effect of tenderization on histological and physico-chemical properties of raw and cooked emu
meat treated with natural tenderizers
Subhash Kumar Verma, S. Biswas, G. Patra, D. Bhattacharya

Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, 37 K B
Sarani, Kolkata-700037
The effect of natural tenderization on histological and physico-chemical properties of raw and cooked emu meat
were studied and evaluated to improved tenderness and flavour of emu meat. Fresh emu meats were procured from local
market and cut into small chunk of approximately 3 cm3 size and were randomly allotted for different treatments (10%
W/V) of control, cucumis and papaya. The muscle fibre diameter and sarcomere length value were slightly lower than
control. There was significant (P<0.01) reduction of cooking yield in samples treated with cucumis compared to papaya.
There was significant (P<0.01) reduction of pH in cucumis treated samples compared to others. Significant reduction
(P<0.01) in shear force value all treated samples. There was significant (P<0.01) improvement in flavor, juiciness,
tenderness and overall acceptability scores of all treated samples compared to control.
PQMF 11. Effects of variable sources of fat on the performance and meat quality of the Khaki Campbell ducks
S. Soren1*, G. Samanta1, P NChatterjee1, G. Patra2 and S. Biswas2

1
Department of Animal Nutrition, 2Department of Livestock Product Technology
West Bengal university of Animal and Fishery Sciences, Kolkata-700037, India
One hundred twenty day-old Khaki Campbell ducklings were randomly assigned into four dietary treatments with
having 3 replicates of 10 ducklings each (4X3X10). The treatment groups were i) control (C) –having basal diet containing
no oil; ii) lard (L) –basal diet fortified with 2% lard; iii) berga fat (BF) basal diet fortified with 2% berga fat; and iv) soybean
oil (SO ) - basal diet fortified with 2 % soybean oil. All the birds were maintained in identical management in University
Research Farm. A 20-weeks growth study revealed that body weight gain (P<0.05) varied among the groups. Higher body
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22 - 24 November, 2018
weight gain and feed efficiency was obtained in the ducks (SO) fed soyabean oil. Feed intake did not vary significantly
among different groups.Carcass traits also remained same; however, abdominal fat content varied significantly (P<0.05)
among the groups. Other carcass characteristics like pH, water holding capacity and fiber diameter of duck meat did not
vary (P>0.05) among the dietary treatments. There was no marked variationin nutritive values of duck meat and meat
products (duck meat pickle, duck meat ball and duck meat patties) prepared by the meat obtained from different dietary
treatments. The present investigation revealed the superiority of soybean oil over the other fat sources for maximizing the
growth of Khaki Campbell ducks but have no influence on its carcass characteristics and or the meat products prepared.
PQMF 12. Influence of muscle histo-architecture on tenderness of chicken meat: comparative study between
indigenous and broiler chicken
Arun Kumar Mandal*, Nirmal Kumar Tudu, Partha Das and Sanjay Ray
Department of Veterinary Anatomy & Histology, West Bengal University of Animal & Fishery Sciences, 37, K.B.
Sarani, Kolkata,West Bengal, India, email- arunmandal_2005@yahoo.com
Indigenous and broiler chickens are produced for consumption. The quality attributes of the chicken meat are important
in respect to consumer demands for its unique taste and texture. There are several factors affecting its quality
characteristics. The present comparative study was carried out to evaluate the crucial role of microstructure of the muscle
fibers including the thickness of its connective tissue components (membranes), namely perimysium and endomysium, in
determining the tenderness of the chicken meat. Routine histological stain, viz. Haematoxylin and Eosin (H & E) and stain
for connective tissue (Masson's Trichrome) were employed in the present histological study. The diameter and density of
myofibers, length of sarcomere and the thickness of endomysium and perimysium of the breast as well as thigh muscles
were observed for both types of birds. The indigenous chicken had comparatively thicker connective tissue membranes
specifically the perimysium, but lower intramuscular fat content. The high intramuscular collagen content, leads to the
tough texture of the indigenous chicken meat. The tenderness or texture of the chicken meat was negatively correlated
with myofiber density and the thickness of endomysium (covering of individual muscle fiber), but positively correlated
with the thickness of perimysium (covering of muscle bundle or fascicle). The histoarchitecture of muscle fibers and
intramuscular connective tissuecomponent have the most important influence on the texture or tenderness of the chicken
meat.
PQMF 13. Effect of seasons, areas and management practices on performances of Black Bengal goats.
J. K. Chatterjee, Sujay Sikdar* and S. Biswas**

Deptt. of Animal Sciences, Palli Siksha Bhavana, Sriniketan, Visva-Bharati.
The Black Bengal goat is a very common, homely, dwarf, useful and highly prolific breed, usually colored black but
also seen in brown, white or grey hair, found in eastern and north-eastern part of India including Bangladesh. A study was
conducted to get information on the performance of this breed in different seasons, areas and management practices of
West Bengal, to find out the best combination of all these geo-managemental factors on the production traits like growth,
kidding interval, kid mortality age and maturity along with other meat quality studies.It appeared that there do exist, the
differences of performances of Black Bengal Goats(BBG) in different seasons, areas and management practices. The
reasons for such effects were also identified with definite measures, so that the undesirable effects towards performance
traits could be mitigated with specific time and actions suitable for related stake-holders of goat rearing the raisers and the
veterinarians. Primary processing in relation to humane and hygenic slaughter and skin harvesting were also discussed in
line to produce quality and wholesome chevon and quality production of leather also.
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PQMF 14. Biometric Dimensions and body weight of Black Bengal goats in Farmer's field of West Bengal.
Pranab Kumar Senapati1, Manoranjan Roy2, Uttam Sarkar2, Santanu Bera3

1
Department of Animal Genetics & Breeding,2Department of Animal Genetics & Breeding, 3Department of
Livestock Farm Complex, West Bengal University of Animal & Fishery Sciences, 37, K.B. Sarani, Kolkata
700 037.
A 7706 nos. of kid born from Black Bengal does during 2009 to 2014 maintained by registered farmers of Nadia
and South 24 Parganas district under the project “All India Co-Ordinated Research Project on Goat Improvement, Black
Bengal Field Unit, Kolkata” was evaluated for their biometric dimensions (i.e. body length, body height, heart girth, punch
girth & head length) and body weights in both sexes at different ages. Body length at birth, 3 month, 6 month, 9 month is
21.171 ± 0.017 cm, 35.094 ± 0.041 cm, 39.796 ± 0.055 cm, 42.968 ± 0.077 cm respectively. Body height at birth, 3 month, 6
month, 9 month is 22.440 ± 0.019 cm, 35.878 ± 0.041 cm, 40.745 ± 0.052 cm, 44.158 ± 0.069 cm respectively. Heart girth at
birth, 3 month, 6 month, 9 month is 24.151 ± 0.018 cm, 39.594 ± 0.044 cm, 45.204 ± 0.058 cm, 49.455 ± 0.084 cm
respectively. Punch girth at birth, 3 month, 6 month, 9 month is 23.284±0.054 cm, 43.275 ± 0.072 cm, 50.342 ± 0.096 cm,
54.965 ± 0.139 cm respectively. Head Length at birth, 3 month, 6 month, 9 month is 7.469 ± 0.007 cm, 10.828 ± 0.019 cm,
12.318 ± 0.020 cm, 13.801 ± 0.052 cm respectively. Males possess higher body conformation (measurement) traits than
that of females in all age groups.Whereas body weight at birth, 3 month, 6 month, 9 month is 1.187±0.010 kg, 4.773±0.066
Kg, 7.316±0.102 kg, 9.787±0.114 kg respectively. Males are always heavier than the females. The result indicates that there
is a positive relation between body measurements and body weights and which increases with advancement of age.
Annual income of farmer from goat was estimated and it was Rs. 5560/- .
PQMF 15. Effects of supplementation of black cumin seeds on chemical and fatty acid composition in broiler
chicken meat
Pawan Kumar, Amlan Kumar Patra, Guru Prasad Mandal*

Department of Animal Nutrition, West Bengal University of Animal and Fishery Sciences, Belgachia,
Kolkata, India.
A study was conducted to investigate the dietary supplementation of black cumin seeds (BCS) on chemical and
fatty acid (FA) composition of thigh and breast meat of broiler chickens at 42 d of age. Three hundred sixty 1-d-old broiler
chickens were allocated to 5 dietary treatment groups (n = 8): basal diet (control; CON), CON + 0.05 g/kg of bacitracin
methylene disalicylate/kg (AB), CON + 5 g BCS/kg (low dose of BCS), CON + 10 g BCS/kg (medium dose of BCS), and CON +
20 g BCS/kg (high dose of BCS).These diets were fed to the broiler chickens for 42 days to meet their nutrient requirements
as per standard dietary guidelines for Vencobb 400 broiler chickens. On day 42, one broiler chicken (closest to the average
pen BW of chickens) from each replicate pen (8 broiler chickens in each treatment) were selected, weighed, and killed by
cervical dislocation, followed by exsanguination. The breast and thigh samples were taken for analyses of chemical and
fatty acid (FA) composition of meat using standard procedures. All the data were analysed by analysis of variance (ANOVA)
using the mixed models procedure with the pen being considered as the experimental unit. Linear and quadratic effects of
dietary BCS (without BCS; 0, 5, 10 and 20 g BCS/kg) on all measurements were assessed using contrasts. The
concentrations of dry matter, crude protein and ether extract in chicken thigh and breast meat increased (P = 0.038 to <
0.001) with increasing doses of BCS in diets. Supplementation of BCS increased the concentrations of C14:1, C18:3n-6,
C20:1, C20:2 FA and PUFA linearly (P < 0.05) and tended to increase (P = 0.098) the concentration of C18:2cis linearly.
However, the concentrations of C16:0 and C16:1 FA decreased linearly with increasing doses of BCS in the diets. In
conclusion, dietary supplementation of BCS at10- 20 g/kg diet may improve beneficial FA concentrations of broiler
chicken meat.
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Poster presentation
PQMF 16. Impact of Spermatheca gland extract of Telescopium telescopium on performance and carcass
traits of broiler chicken infected with Eimeria tenella
Arnab Chinya, Ruma Jas, Soumitra Pandit and Surajit Baidya

Department of Veterinary Parasitological, West Bengal University of Animal & Fishery Sciences, Kolkata.
Coccidiosis is of great economic importance especially for the broilers as it is responsible for causing high
mortality and reduced performance. The present study was targeted to search for anti-coccidialactivity of spermatheca
gland extract (STG) from the marine gastropod Telescopiumtelescopium. Forty day-old broiler chicks (Vencobb 400)of
either sex were maintained following the standard practices. Then 45 birds were equally divided into three groups on 22nd
day of age. One group was maintained as healthy control (Gr. I), second group as infected control (Gr. II) and last group were
maintained as infected and STG treated (Gr. III). Birds of Gr. II and Gr.III were infected with sporulatedoocysts of
Eimeriatenella (@21000 oocysts/birds) on 25th day of age and 3rd day post infection (DPI) birds of Gr. III were treated with
STG extract @ 3 mg of protein/ Kg b.wt. intraperitoneally. Faecaloocysts output Gr. II and Gr. III was determined from 5 DPI
to 11 DPI. Body weight gain and feed conversion ratio (FCR) was measured at weakly interval from 0 DPI to 21 DPI. Six birds
from each group were sacrificed after six weeks of age and carcass traits viz., Dressing percentage, Meat bone ratio,
Proximate analysis (i.e. moisture, protein, fat and ash), pH, Water Holding Capacity (WHC), Fibre diameter were estimated.
A single treatment with STG extract significantly reduced the faecaloocyst output compared to the infected control group
(Gr-II). Significantly higher weakly body weight gain and lower FCR in STG treated birds indicated improved performance
compared to infected group. Among the carcass traits the fat percentage (3.30%) and water holding capacity (54.22 cm2) of
treated group was considerably higher than the infected birds (fat - 2.50%; WHC – 58.32cm2). Meat-bone ratio was
considerably lower in Gr. II (2.00), compared to Gr. III (2.16). STG extract treatment resulted in marked improvement in the
dressing percentage (68.75%) compared to the infected control group (67.25%). The observations of the present study
envisaged that the Spermatheca gland (STG) extract of the marine gastropod Telescopium telescopium should be exploited
as potent anti-coccidial agent in poultry birds.
PQMF 17. Effect of Moringa oleifera leaf extract on quality characteristics of chicken meat balls during
refrigerated storage (4±1oC)
S. Pahan, D. Bhattacharyya, G. Patra, Annada Das, S. Singh, A. R. Sen1 and S. Biswas
Department of Livestock Products Technology, WBUAFS, Kolkata-37, ICAR-Mahatma Gandhi Integrated

Farming Research Institute, Motihari , Bihar1
In this present study Moringaoleifera leaves extracts (MLE) were evaluated for antioxidative and antimicrobial
activities in chicken meat balls during refrigerated storage (4±1oC). Four treatments were prepared as Control (C), 100
ppm BHT (T1), 2 % MLE (T2) and 4 % MLE (T3) for quality evaluation at refrigerated storage . Proximate composition,
TBARS values, pH, peroxide values, microbial analysis and sensory scores were assessed. Throughout the storage period
T3 showed significant (p<0.05) lower pH and TBARS values as compared to other groups. Peroxide value (PV) was higher
(4.15 meq of O2/kg) in control than the MLE added samples (3.29-3.65 meq of O2/kg) throughout the storage period. Total
plate counts were significantly (p< 0.05) lower in T3 (3.91 log cfu/gm ) than Control (4.09 log cfu/gm) at the end of storage.
The coliform and psychrophilic counts were not detected up to 4th day of storage in all samples. There were no differences
in any of the sensory attributes in chicken meat balls with 2% and 4% MLE as compared to the control sample. The results
conclude that 4 % level of M. oleifera (T3) extract could be used in chicken meatballs to extend the storage life byretarding
the lipid oxidation and inhibiting microbial growth without affecting the sensory qualities at refrigerated temperature
(4? ±? 1°C).
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PQMF 18. An alternative approach towards treatment of FMD to ensure quality of meat production
S Pradhan, S. K. Mukhopadhayay and S Mondal

Department of Veterinary Pathology, WBUAFS, Kolkata-37
The Black Bengal goat is important for its adaptability, fertility, high productivity and softness of skin and demands
a comprehensive and alternative approach of disease management which could increase pure goat meat production.
During a FMD outbreak at Purulia district in West Bengal, 34 affected goats were randomly divided into two groups–herbal
group and allopathic group–consisting of 18 and 16 animals, respectively. Goats in the herbal group were treated with
Mofulag (Vahneri, Dikamali, Karpur, Payaswini, Neem and JethiMadh) @ 5gm/animal in coconut oil orally twice a day,
Tulsiakra 30 drops twice a day and alum topically over the lesion once a day for 5 days. The allopathic group were treated
with intramuscular injections of strepto-penicillin @ 3mg/kg twice a day for 5 days, meloxicam @ 0.5mg/kg once a day for
3 days along with washing of oral and foot lesions with potassium permanganate. The animals were inspected for 10 days.
The average rectal temperature in goat of herbal group was lower than those of the allopathic group on days 4 post
treatment. Improved appetite and healing of oral mucosal & foot lesion were observed in herbal treatment group as
compared with allopathic group on day 3 post treatment. It was concluded that alternative approach for treating the
disease may be taken into consideration to ensure the chemical free meat production as well as cost effective treatment to
farmer.
PQMF 19. A study on the functional and nutritional properties of different muscles of Black Bengal Goat
S. Kumar1, S. Dey2, G. Patra1, A. Roy3*, O. N. Bhaskar¹, Halim Sarkar and S. Biswas¹

1
Department of Livestock Products Technology, WBUAFS, Kol-37, W. B.2VO, ARD, Sargachi block,
Murshidabad- 721642, W. B.3Krishi Vigyan Kendra, Murshidabad-742135, West Bengal.
Goats and sheep both are significant to the world economy, where the demand of goat meat is increasing day to day.
Meat protein has a digestibility coefficient of 97%, meat heat combustion of 17.87 J/g and meat adequately meets the
dietary amino acid requirements of an adult consumer. Muscle contains a high concentration of desirable fatty acids, which
are C18:0 and all unsaturated fatty acids. Animals were purchased from local goat market and slaughtered by Halal
method. Four important muscle samples viz. LongissmusiDorsi (LD), Biceps Femoris, Deltoid &Trapizius were collected
from different cut-up-parts of goat carcass and stored at -200C temperature for further analysis. Total protein content
Deltoid and Trapezius muscles both are significantly differ from Biceps femoris and LD muscles (p<0.05). Fat %, total
pigment and fatty acid content ware significantly differ (p<0.05). Moisture, total ash, water holding capacity, sarcomere
length and cholesterol content did not differ significantly. The pHof Biceps femoris and Trapizius both muscles are
significantly differ from LD and Deltoidmuscles (p<0.05). On the other hand, the fibre diameter of Biceps femoris and
Trapizius both muscles are significantly differ from LDand Deltoid muscles (p<0.05). The mineral content (cu) differ
significantly in the four different muscles (p<0.05). The mineral content (zn) of deltoid and LDboth muscles are
significantly differ from Biceps femoris and Trapezius muscles (p<0.05). The mineral content (Mn) of deltoid and LD both
muscles are significantly differ from Biceps femoris and Trapezius muscles (p<0.05). The mineral content (Mg) differ
significantly in the four different (p<0.05).
PQMF 20. Effect of castration on meat quality in animals
Samit Kumar Nandi

Department, Department of Veterinary Surgery & Radiology,West Bengal University of Animal & Fishery
Sciences, India, e-mail: samitnandi1967@gmail.com
According to FAO, meat production will double by 2050 to meet the demand of growing and more affluent
population. Augmented interest in meat production from uncastrated males is related to the diminishing demand for
animal fat, the increased significance on more efficient red meat production, and the require for greater amounts of animal
protein for our increasing global population. Castration is one of the important tools for fattening of animals. In cattle, male
calves are castrated through the surgical removal of the testes, an elastrator band, through chemical castration, or through
hormonal castration. There are several reasons that cattle are castrated. Testes produce testosterone. By lowering
testosterone levels in male animals, aggressiveness as well as high muscle pH is reduced. This can affect taste negatively.
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Castration reduces this and can increase the marbling, tenderness, and overall grade quality of the meat. The higher quality
meat, the higher market prices the carcass can command. Pigs are castrated as smell and taste of pork is caused by
excessive testosterone and androstenone and is undesirable. Castration has been a very common practice in livestock
operations. It is one management tool to help ensure quality meat products to consumers. A series of technological
advances is expected to go faster change in the meat industry, ultimately helping producers deliver juicier, tastier cuts to
our plates.
PQMF 21. Effect of electrical stimulation in different cuts of Black Bengal goat carcasses
Subhasish Biswas, Debashis Bhattacharyya, Gopal Patra, Annada Das and Santu Pahan
Department of livestock products technology, West Bengal University of Animal and Fishery Sciences, 37 K B
Sarani, Belgachia, Kolkata
As a part of Black Bengal goat carcass quality improvement, a study was undertaken on electrical stimulation (ES)
which improved the rate of pH decline, altered the sarcomere length and collagen content. ES also slightly influenced the
proximate composition as it decreased moisture percentage of chevon leading to changes in other dependent quality
parameters. The shear force value was decreased in stimulated carcass cuts and muscles. The different carcass cuts and
muscles reacted differently in terms of tenderness, although they apparently received the same electrical stimuli. The
sensory attributes of the stimulated parts seemed to act in a positive direction for tenderness is concerned. The leg, loin
and rack part reacted in a better way than that of neck-shoulder and breast-shank, substantiating the views that
identifying effective means of ES for tenderizing all the muscles in the carcass appeared to be an important area for future
research.
PQMF 22. Carcass characteristics of Desi, Rhode Island Red and Vanaraja cocks at 24th week of age at coastal
saline region of West Bengal
Santanu Bera*, Rameswar Panda, Sasmita Panda, Menalsh Laishram and Rajarshi Samanta
Department of Livestock Production Management,West Bengal University of Animal and Fishery Sciences,37
K B Sarani, Kolkata 700037.
The present study was conducted as part experiment at different blocks in coastal saline zone of West Bengal. One
hundred day old chicks each of RIR, Vanaraja&Desi non-descript type were used to evaluate growth and laying
performance under three systems of rearing i.e. intensive deep litter rearing, semi-intensive/ semi-scavenging & improved
free range system. Standard managemental practices using locally available feeds were done according to different
systems of rearing. At the age of 24th week of each type of 6 cocks from each groups were randomly selected, fasted for 12
hour to empty their crops and sacrificed for carcass characteristics. The birds were slaughtered by stunning method (i.e. by
electric stunner). All carcass characteristics as well as live birds were taken to the nearest of 0.1 g accuracy utilizing
Sartorius electronic top pan balance. The mean live weight of three birds (P<0.05) was the lowest in Desi in comparison to
Vanaraja& RIR i.e. 1381.67±106.20 gm, 2129±224.19 gm& 2237.17±132.92 gm respectively. Among carcass
characteristics the dressing percentage (P<0.05) of Desi birds was less than that of Vanaraja& RIR which was 62.36±0.16,
67.50±0.52 & 70.73±0.60 percent respectively. Viscera loss is higher in RIR than Vanaraja&Desi birds. Similar trend was
found for feather loss & blood loss. The weight of skin (P<0.05) was the highest in RIR than Vanaraja&Desi, which were
165.67±10.55, 129.67±12.71 & 101.33±8.84 gm respectively. Breast (Pectoralis major) weight (g) was (p<0.05) the
highest in RIR (299.17±21.15), intermediate in Vanaraja (270.50±27.27), the lowest in Desi (151.83±13.73). Back wt.
(p<0.05) of RIR was found to be the highest (216.67±18.81) than that of Vanaraja (253±26.98) &Desi non-descript
(151.83±13.73). The RIR showed the highest value of neck weight (P<0.05) (77.33±5.72), where asVanaraja showed the
intermediate value (67.50±5.64), followed by the Desi, the lowest value (42.17±3.56).The weight of the thigh muscle
(Biceps femoris) was showed the highest value (P<0.05) in Vanaraja (269.33±29.37), than RIR (266.33±19.70) &Desi
(131±11.08) birds. It was found that RIR showed the highest value (P<0.05) drumstick weight (263.67±17.42) than
Vanaraja (252.33±27.46) and Desi (132.50±10.18). The wing weight (P<0.05) of the carcass was the highest in RIR
(153±10.54) followed by Vanaraja (125.83±12.40) &Desi (102.67±6.74). Mean value of giblet weight (P<0.05) of RIR was
found to be the highest (91.5±3.67) than that of Vanaraja (67.33±7.26) &Desi (65.17±1.66), which were more or less
similar. The back & breast cuts were the greatest contributors to the dressed carcass wt (35.71% in case of RIR, 36.4% in
case of Vanaraja& 32.87 % in case of Desi) followed by drumstick & thigh cuts (33.44% in case of RIR, 36.26% in case of
Vanaraja& 30.54% in case of Desi).
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PQMF 23. Dose response and forms of Vitamin E &Selenium in broiler breeder diets: Effect on egg quality
and hatchability
M .C. Pakhira1* and Manoranjan Roy2,

1
Department of Livestock Farm Complex, 2Department of Animal Genetics & Breeding
F/O Veterinary and Animal Sciences, West Bengal University of Animal and Fishery Sciences, Mohanpur,
Nadia, PIN-741252.
An experiment was conducted in broiler breeders (6600 females and 640 males) between 43 to 68 weeks of age to
evaluate the effect of different dietary vitamin-E levels and different sources of selenium on the productive (egg
production) as well as reproductive performances such as egg production, fertility, incubation responses (egg weight loss
during incubation, hatchability, and hatching window), and hatching characteristics (weight and yield). A completely
randomized experimental design in factorial arrangement, with 4 treatments (i.e. two vitamin - E levels : 100 and 200
mg/kg feed and two selenium sources : sodium selenite and seleno-methionine @ 0.5 mg/kg feed) of 10 replicates with
165 females and 16 males each, was studied. In this study no significant effect (P> 0.05) of dietary vitamin - E levels or
selenium sources on egg production (hen day and hen house) was noticed. Older breeders (68 weeks old) those were fed
with seleno-methionine @ 0.5 mg/kg and vitamin - E @ 200 mg/kg feed produced heavier eggs. Hatchability of the eggs of
breeders fed with vitamin - E @ 200 mg /kg feed was higher than breeders fed with vitamin - E @ 100 mg at 50 & 60 wks of
age. Dietary inclusion of seleno-methionine also promoted heavier hatching egg weight on mid-lay egg production (43 wk
onwards), but did not influence hatching quality or hatching window. From this study it can be concluded that the dietary
supplementation of seleno-methionine @ 0.5 mg/kg feed and vitamin-E @ 200 mg/kg feed could be used to improve egg
characteristics and incubation response.
PQMF 24. Trends in meat products packaging – a review
Jorawar Singh*, Basant Bais, Seema Choudhary, Ajay Sharma, Ashok Prajapat, Rohit Meena, Lokesh Tak,
Sanjay Mahla, Durga Devi and Parmaram
Department Of Livestock Products Technology, College Of Veterinary and Animal Sciences, Bikaner,
Rajasthan University Of Veterinary and Animal Sciences, Bikaner
The aim of any packaging system for fresh muscle foods is to forestall or delay undesirable changes to the
appearance, flavour, odour, and texture. Deterioration in these qualities may end up in economic losses due to consumer
rejection of the merchandise. Therefore, a preservative packaging ought to ideally inhibit undesirable catalyst activities,
however not interfere with, or inhibit, activities that are helpful. The non-enzimatic reactions that have an effect on the
organoleptic qualities of raw meats are invariably undesirable, thus these ought to otherwise be slowed or prevented by a
preservative packaging.
PQMF 25. Anatomy of muscles and meat quality
Sanjay Ray, Nirmal Kumar Tudu, A. K. Mandal and P Das

Department of Veterinary Anatomy and Histology, West Bengal University of Animal and Fishery Sciences,
37 K B Sarani, Kolkata 700037
Muscle comprises of many kind of tissues such as the muscle fibres, connective tissues and adipose tissues which
are characteristics for different species of animals. All these constituents like the fat colour, intramuscular fat pattern
(Marbling) influence the quality of meat to a great extends. Various physical and chemical properties, e.g the glycogen
content, iodine number, colour of flesh, fibre orientation, protein content etc. are specific for a species of animal and these
factors help in determining the meat quality and also the fraudulent substitution in meat. Sometime observation with
naked eye is not enough helpful in determining fraudulent substitution in the meat and the inspector has to take help of
various immunological and serological tests such as FAT, ELISA, RIA, Electrophoresis etc. for more accurate and minute
detection. Thus, keen knowledge of muscle anatomy is very much useful in determining meat quality.
085
Session-3
Technological innovations in processing &

value addition for improvement of nutritive
value, quality and shelf-life of muscle foods

22 - 24 November, 2018
Keynote
Livestock Product Innovation and Processing Technology of

Halal Food for Global Consumers Demand
Prof. Abdul Salam Babji, Nur 'Aliah Daud & Nurul Nur Aliya Shahrai
Center of Biotechnology and Functional Food, Food Science and Technology,
UniversitiKebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
Abstract
Research and development trends will continue to design innovative composite foods in which muscle proteins are
combined with non-conventional animal products, non-meat proteins and functional food additives, many of which have
lost their original inherent properties and characteristics, resulting in many 'hidden' or camouflage animal-based
ingredients, difficult to identify and described. Ingredient technology and food additives discoveries have become more a
complex and complicated field beyond the perception of consumers. Handling of raw material mechanically using pumps,
pneumatic conveyors, conveyor belts, forklifts and cranes should ensure that the machinery parts in contact with foods are
not contaminated with forbidden and harmful substances. The challenge faced by food analyst includes unavailability of
recognized standard methods, resulting in different laboratories producing different results and interpretations.
Traceability of food additives used in the food industry remains a major hurdle for the Muslim community seeking Halal
food. The processes and technological advancements made in raw material processing, ingredient extractions,
modifications, purification and resynthesized restructured and fabricated into many food matrices make the question of
traceability and solving the problem of Halalness of the meat and food products and processes a monumental task.
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Lead Paper
Developments in Processing Techniques for Buffalo Meat Products

A S R Anjaneyulu*, Arun K Das** and N Kondaiah#
*Principal Scientist (Retd), and # Ex-Director- NRC Meat (ICAR), Chengicherla, Hyderabad-92.
** ICAR-IVRI, 37 Belgachia Road, Kolkata-700 037
Abstract
Buffalo meat has vast potential for product processing due to its availability in abundance at
economical prices in comparison to other meats and its quality characteristics are almost
similar to beef. Some of the developed technologies are presented on processing of value added
highly palatable convenience buffalo meat products. Future potential and strategies for
processed meat products for domestic and export-trade have been discussed.
Introduction
The livestock production substantially contributes food security, nutrition, health, and livelihood directly and
indirectly to the millions of people in the country as well as also complements crop production through use of livestock
manures for sustained soil health. Meat sector development is directly and indirectly associated with dairy sector by way of
culled animal utilization and productivity improvement, leather sector by providing quality hide and skins as well as
poultry sector with quality animal protein, energy and mineral supplies through meat cum bone meal and tallow.
Sustainability of buffalo production is also dependent on meat sector prospects by way of improved utility and demand at
higher prices for the surplus and culled animals. Meat consumers are conscious about the nutritional value of meat and its
products for maintaining and improving the human health and well-being. The meat processing industry is driven by
increasing consumers demand for high quality and healthier meat and both convenient and enriched meat products with
fiber and reduced level of fat, sodium and nitrite content as well as with fresh appearance and natural flavor. Importance of
buffalo meat and processing techniques of its products such as patties, sausages, nuggets and rolls, designer products,
enrobed and restructured products, shelf stable and heritage meat products and their packaging have been presented.
Strategies are also suggested for development of Indian processed meat sector.
Large buffalo production base
Buffalo is a versatile triple-purpose animal and rightly referred as backbone of Indian Commercial Dairying.
Preference for water buffaloes has continued to increase due to higher fat content of milk, ability to thrive on harsh
conditions and low quality rations as well as ever increasing export market for buffalo meat. It is expected that buffalo
would ultimately emerge as the future animal of Indian dairy-cum-meat industry. As the demand for lean red meat has
been increasing consistently worldwide, buffalo meat is expected to get consumer preference due to its leanness and lower
cost. Male buffalo calves rearing for meat/ veal production fetch better income to farmers due to higher demand for tender
meat.
Meat quality characteristics
The palatability characteristics, shear force values and taste panel scores of buffalo meat and beef obtained from
identical age groups have been reported almost similar (Ognjanovic, 1974). Buffalo meat has certain outstanding
attributes such as lower intramuscular fat, cholesterol and calories, higher units of essential amino acids, biological value
and iron content (Anjaneyulu, Sharma and Kondaiah, 1990). Recently low cholesterol content of buffalo meat has been re-
emphasized (Lazar, 2001). Buffalo meat has been recognized as one of the healthiest meats for human consumption.
Consumption of meat of the water buffalo seems associated with several beneficial effects on cardiovascular risk profile,
including lower carotid atherosclerotic burden and susceptibility to oxidative stress and the authors opined that buffalo
meat could provide a safer and healthier alternative to cow meat. (Giordano et al. 2010).
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Buffaloes are reared primarily for milk production and they are being salvaged for meat production after their productive
life. Meat obtained from these old/spent animals is generally fibrous, tough, dry and poor in marbling which affects the
quality and palatability of meat and meat products. Further, tenderness, flavour and juiciness tend to decrease with
increase in age of animals. A great deal of research has been conducted to develop appropriate technologies for improving
the palatability of market buffalo meat and its processing into value added meat products (Anjaneyulu, Thomas and
Kondaiah, 2007).
Comminuted buffalo meat products
Development of value added comminuted meat products is essential for efficient use of tough meat from spent
animals, wherein meat and other components are minced to reduce their particle size and other ingredients are
incorporated to improve the processing quality and palatability. The processing techniques for high quality buffalo meat
products such as patties, burgers, sausages, loaves, kabobs, meat blocks, nuggets and rolls as well as restructured products
have been developed. Incorporation of fat in the formulations improves juiciness and palatability of the meat products, but
addition of buffalo fat, which is highly saturated causes mouth coating and/or after taste problems resulting lower
palatability of emulsion based buffalo meat products. This adverse effect can be significantly reduced by addition of fat pre-
mix in place of fat for its better dispersion and emulsification which significantly improves the palatability of the meat
products. Incorporation of sodium lactate at 1% level markedly increases the yield and sensory attributes of cooked
buffalo meat salami. Dried ginger should be added for its flavor and antioxidant effect in the meat product formulations as
green ginger was found to contribute undesirable soft texture to the patties, which affect the palatability of the products. A
simple processing technology is developed to produce buffalo meat nuggets by forming a block using a mould and cutting
the cooked meat block into nuggets of different sizes and shapes. This technology is of low cost as compared to modern
technology using expensive and imported forming machines and facilitates use of emulsion of any desired consistency.
Restructured meat products
Restructuring is a processing technique used for developing convenience products with texture in between intact
steak and a comminuted product. It uses modern meat processing techniques such as blade tenderization, flaking and
tumbling to improve the product yield, binding, texture and sensory attributes of the products. Meat from male buffalo
calves (about a year) is good for production of restructured rolls and nuggets. Rolls made from chunks have better
juiciness, texture and overall acceptability than that of emulsion. Restructured products made from meat of adult buffaloes
are relatively less palatable. Intermittent vacuum tumbling for 18 hr significantly enhanced the yield, binding,
cohesiveness and sensory attributes of restructured buffalo meat blocks. Addition of whey protein concentrates along with
polyphosphate improves the emulsion stability, product yield and sensory attributes of restructured buffalo meat nuggets.
Low fat meat products
Buffalo meat could be effectively utilized to produce healthy meat products low in sodium, fat, calories by
incorporating fat replacers, fibers and natural antioxidants and fortification with calcium to cater the specific needs of
consumers. A combination of hydrocolloid fat substitutes, sodium alginate (0.1%) and carrageenan (0.75%) significantly
increased the sensory attributes of low-fat ground buffalo meat patties. Low sodium, calcium fortified restructured buffalo
meat rolls were also developed by replacing sodium tri-polyphosphate with calcium phosphate which improves
tenderness without affecting proximate composition and microbial quality.
Enrobed buffalo meat products
Further enrobing/coating of meat products with edible materials is a method of value addition which enhances the
palatability of meat products like KFC chicken. Highly acceptable enrobed buffalo meat cutlets have been made using meat
emulsion as binder. Enrobing of cutlets significantly reduces the shrinkage and enhances all the sensory attributes and
shelf life up to 90 days under frozen storage (-18±1oC).
Cured and smoked meat products
Curing and smoking contributes attractive colour, unique flavour along with shelf life extension of meat products,
which makes them popular among consumers. Sodium nitrite level of 150 ppm is found optimum for producing smoked
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buffalo meat chunks from veal with better colour and flavour. Incorporation of milk proteins improves the sensory
attributes of smoked buffalo meat sausages.
Retort Pouch Processing / shelf stable meat products
Thermal processing paved the way for developing shelf stable, ready to eat (RTE) meat products. The popularity of
RTE meat products is increasing among the consumers due to changing socio-economic pattern of life. Production of
thermally processed meat products either in cans or retort pouches with extended shelf life at ambient temperature
promotes distribution and marketing. Buffalo meat blocks processed in retort pouches was found to be microbiologically
safe and acceptable over 3 months of storage at ambient temperature. Market studies have indicated that corned beef
produced from buffalo meat and beef were indistinguishable in their organoleptic quality while the former was found to
have better appearance due to white colour of the fat.
Heritage meat products
Traditional meat products are unique in their spicy flavour, simplicity and ease of preparation. Popular indigenous
meat products are seekh kebab, shami kabab, tikka and kofta tandoori chicken, etc. The yield, quality and acceptability of
kebabs have been significantly enhanced by incorporation of food additives like polyphosphate irrespective of meat
handling conditions. Buffalo meat is also suitable for making pickles of good palatability. Marination of meat chunks with
acetic acid prior to cooking significantly improves the tenderness of meat and overall acceptability of the pickle. Use of
Cucumis trigonus roxb, ginger and papain in the preparation of roasted buffalo meat chunks contribute a significant
improvement in flavour, juiciness, tenderness and overall acceptability of the product. Addition of ginger extract increases
the collagen solubility and decreases the shear force values and rancidity of meat chunks. With the available processing
methods and tools offered by food technology along with contemporary packaging, the quality and shelf life of Indian
traditional meat products can be elevated to world-class unique products.
Packaging of meat products
Innovative packaging continues to be most important for consumer appeal. Packaging of meat and meat products
with appropriate plastic films and laminates plays significant role in retention of the quality and extension of shelf life
during refrigerated and frozen storage and in promoting their marketability. Developments in modified atmosphere
packaging enhance the meat product safety and quality. Vacuum packed pre blended buffalo meat and nuggets were found
to have better refrigerated storage stability.
Vacuum packed buffalo cuts
Vacuum packed fresh chilled buffalo meat has become a commercial success in particular in the export trade. Some
of the vacuum packed buffalo meat cuts include: strip loin, tender loin, silver side, top side, rump steak, blade, chuck tender,
chuck, thick flank and edible byproducts such as heart, liver, tongue and paya. The meat cut is packed in special plastic bag
which is then vacuum sealed and shrunk to be like second skin. The resulting package is air tight and moisture proof ,
protecting the meat from oxidation and dehydration during the storage. Vacuum packed cuts have storage life upto 40 days
at 20C. Tenderization takes place in the vacuum pack due to natural enzymes and hence more tender. Though the colour
changes from brighter red to purplish red due to oxygen removal in the vacuum packs but after the package is opened , and
oxygen reaches the meat surface again, the original red colour returns. Thus, vacuum packed buffalo meat has high
acceptability among the consumers.
Product quality assurance
Food distributors and consumers seek their supplies from the processing plants following preventive food safety and
quality assurance systems based on HACCP system. Practice of OIE/ Codex standards would meet WTO requirements and
would boost up export meat trade. Safety and quality are viewed very important central elements of business focus and are
indispensable for business sustainability in the competitive markets.
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Strategies to improve processed meat sector
Following strategies must be considered for improving the Indian processed meat sector: Large scale male buffalo calves
rearing for veal production at national level are essential for tender quality products to cater the domestic and
international markets.
Ÿ Electrical stimulation of carcasses can be practiced in modern abattoirs to improve the quality of meat, in
particular tenderness.
Ÿ Use of mechanical blade tenderizer would enhance the palatability of tough meat from aged animals.
Ÿ Production of shelf stable meat products using retort pouch processing would facilitate their distribution and
marketing in the absence of cold-storage network.
Ÿ Technologies need to be further standardized for utilization of edible offal like tripe incorporation into other
comminuted and snack products.
Ÿ Product diversification and commercialization is required to cater to the needs of different consumers for the
sustainability of meat based food industry
Ÿ Reduction of custom duties and /or GST on imported meat processing equipment would encourage the growth of
the meat processing sector.
Ÿ Pragmatic long-term slaughter policy of meat animals by Govt. of India would help to attract private investments
for production of wholesome meat, safe and nutritious meat products for developing sustainable meat industry
Conclusions
There is vast potential of buffalo meat processing for meat products of consumers' choice with contemporary
processing techniques and adequate quality control to find their entry into national and global markets and fetch higher
returns. There is challenge for the processing industry to choose appropriate ingredients to enhance palatability, shelf life
as well as without detrimental effect on health. Enormous research work has to be carried out for developing healthier
meat products of global standards.
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Meat Value Chain and Sustainability –India in Perspective

S. K. Mendiratta and Sagar Chand
Division of Livestock Products Technology
ICAR- Indian Veterinary Research Institute, Izatnagar-243122 (UP), India
Value Chain
Value chain of food products, presents a chain of activities through which a product goes from raw material to
product that is suitable for consumer and during each of these activities in the chain the product is getting additional value.
Value chain analysis techniques conceptually links steps from production, processing, distribution to sale, and each step
is analyzed in relation to the previous and next step in the chain.In another words, a value system contains value chain
actors, value chain service providers and the institutional environment. The idea of value addition, is what distinguishes
the value chain from 'market chains' or 'supply chains' which focus on the logistical aspects of a commodity's transfer
(Webber and Labaste, 2010). Value chain analysis normally identifies many potential upgrading strategies or points
(nodes) of intervention, which if addressed, will have the highest impact in upgrading the value chain.
India consumes close to $30 billion worth of meat annually, while a research shows that there will be around 80%
growth in meat demand by 2025. Unfortunately, 90% of this demand is being handled by the unorganized market. Since
the source of meat is unknown, consumers remain unaware of the environment in which the meat or the animal/bird were
raised. Meat production in our country is largely a byproduct system of livestock production. The best description for
Indian meat production is “Production by masses rather than mass production”.There are multiple stakeholders along the
meat value chain, most of them operate in isolation and lack information at various levels along the chain. Therefore, it is
difficult to assess how problems identified at a single stage of the value chain compare to and interact with problems in the
rest of the value chain.
In India, the present system of production and marketing of meat animals for domestic and export market is
endowed with multifarious challenges and needs corrective measures at various levels. Low carcass weight of animals,
unrecognized slaughter houses, poor maintenance of recognized abattoir, per functionary nature of meat inspection,
inadequate cold chain and transport facilities, inadequate processing and marketing of meat products, lack of proper
linkages between different stake holders, inadequate utilization of animal byproducts etc. have greatly restricted growth
of Indian meat industry.Unlike America, where it seems like Walmart is everywhere, fragmented Indian food system with a
vast network of small stores, makes distribution more of a challenge.
Sustainability
Satisfying the increasing and changing demands for animal foods along with sustaining natural resource base, is one of
the major challenges being faced by our country. Negative environmental impact, rising greenhouse gas emissions, high
requirement of water, fodder and land are major consequences involved in increased animal protein production. The
future challenges for animal food production systems may also include risk of catastrophic animal diseases, manure and
waste, food contamination, consumers wary of antibiotics, hormones and competition from similar products of plant
origin.The outcome expected from sustainable animal food systems through improved value chains are multifarious viz
improved farmers income and lifestyle, meeting community nutritional requirements, efficient utilization of resources,
optimization of feed base production, preserving environment, land and water resources, improving livestock conversion
efficiency, improvement in quality and quantity of livestock products etc. Thus, there is a need to clearly evolve the policies
and technologies taking full account of multifaceted role of livestock in agriculture and environment to keep the
production systems sustainable.
Changing Meat Production Scenario
The meat production of India was 7.4 MT in 2016-17, which is 0.4 MT more as compared to 2015-16 (7 MT),
indicating a decent annual growth rate of 5.7%. The Indian dairy sector is growing at the rate of about 6% for last couple of
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years and meat sector is following closely. The rapidly growing middleclass during last decade and concurrent economic
growth has stirred the higher demand for protein from animal origin. From global view point, India is considered as a
vegetarian country which produce highest amount of milk (165.4 MT in 2016-17) in the world, but during recent past India
has emerged as largest exporter of buffalo meat (1.48 MT in 2017-18) and India is competing with developed nations to
ensure the supply of meat to the world. With the value of about 30,000 croresbuffalo meat is now the most valuable
agricultural commodity exported and it superseded basmati rice whichwas at the top earlier.
The meat animals/birds of India comprised of mainly poultry, which constitute nearly 50% of total meat
production along with five other mammalian species viz. buffalo, sheep, goat, cattle and pig. Buffalo meat also contributes
nearly 25% of total meat production and combined production of poultry and buffalo is nearly 3/4th of total meat
production. The buffalo production for meat is categorically different from poultry; most of the unproductive animals
slaughtered at the end of their productive life leads to the production of low quality meat. The 108 million buffalos that is
about 58% of world buffalo population contributes nearly 50% of milk and 25% of meat, as compared to 190 million cattle
population, which contributes nearly 47% of milk and 5% of meat.Two small ruminants i.e. goat and sheep plays a very
important role in Indian meat sector. Chevon and mutton are most preferred meats of India.These two species contributes
1/5th of total meat production of India. Majority of sheep and goats are reared in India as backyard animals, in groups of two
or three animals by small and marginal farmers, these animals serve as periodic source of money to satisfy the financial
needs of family. A large portion of sheep and goats reared for wool and milk, respectively, slaughtered later in life producing
meat of poor quality. The combined contribution of pig and cattle stands at 10%, which is least among all major meat-
producing animals. The increasing demand of pork in India, especially in Northeastern states is prompting farmers to
adopt this highly profitable venture. Many commercial pig farms are mushrooming in some of the Northern states
especially Punjab and U.P, where exotic or crossbred pigs with high feed conversion efficiency and rapid body weight gain
are produced in hygienic state of the art facilities.
Changing Meat Consumption Pattern in India
Although the retail prices of all types of meat have increased steadily but goat meat price increased at faster rate
than other types of meat in India. This change in consumer demand has influenced the market of all types of meat. At
present percentage contribution to the total meat productions in India is around 4% from poultry, 23% from buffalo, 13%
from goat, 5.5% from pig and 7% from sheep. As per NSSO (2013) estimates, there is a considerable increase in the
consumption expenditure on vegetables, fruits and milk. However, only marginal increase observed for meat, egg and fish.
In terms of percentage of total expenditure, there is decline in expenditure on total food items in comparison to non-food
items by both urban and rural Indian consumers; during last two decades. This reflects changing consumer lifestyle and
concerns about health, hygiene and safety. However, consumption of egg, fish and meat increased in rural and expenditure
increased from 3.3% to 3.6% but in urban consumers expenditure on fish and meat decreased from 3.4% to 2.8% during
last two decades.
Changing Consumer Priorities
Sensory quality of meat is a network of attributes that plays a major role in meat marketability with some factors
playing a greater role at the point of sale (such as the amount of fat and the colour of the meat), while others become more
important once the meat is cooked (such as flavour and tenderness). The eating quality may excel at one or even two of
these traits, yet fail to meet consumer eating expectations due to the unsatisfactory level of another trait.During recent
years, consumers have changed their preferences and attributes towards diet and health. Now consumers are more
conscious of calories, fat and cholesterol than consumers of twenty year ago and want a wide variety of nutritious and
convenient food products. This has led to drastic changes in meat production pattern both at national and international
levels. Due to increasing number of working women, internet, television and other electronic gadgets, consumers are
either not finding enough cooking time or want to use their time for other purposes. Thus demand for processed meat
products in consumer-convenient form and positioned as “quick and easy” is growing very fast. The poultry industry has
been more responsive to the changes in consumer lifestyles than other meats by providing products that address health
and convenience concerns.
With globalization and improving life style, consumer concerns about food are changing rapidly. During seventies,
price of commodity was the main criteria but now many other factors are playing role during purchase.
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1970 - Price
1980 - Price, Fresh food, Quality, Product range
1990 - Price, Fresh food, Quality/safety, Product range, Service, Welfare
2000 - Price, Fresh food, Quality/safety, Product range, Service, Welfare + Ethics, Ethnic/traditional, Recycling
2010 - above of 2000 + Convenience, Environmental ethics, Organics, Time, Pack size, Reliability, Zero risk, Product
information
Due to changing consumer priorities, many retail chains have started providing chilled or frozen cuts and products
of meat. Rapid urbanization, increased literacy, increased participation of women in workforce, changing food habits,
presence of private players etc. have also caused rapid growth and changes in demand patterns. The number of consumers
seeking meat and meat products that enhance their health is also growing very fast in India. Many big players like Godrej-
Tyson have entered into processed meat sector especially poultry products. Venky is manufacturing and marketing variety
of chicken and egg products. Sugna, Shanthi Poultry farm and many other poultry producers have entered into organized
retailing by vertical integration and offering wide range of processed chicken and value added egg products though leading
supermarkets. KFC, McDonald,SUBWAY, Taco Bell, Domino pizza etc many companies have planned to increase range of
products and number of outlets in the coming years.
Marketing Chains for Different Meat Animals
Marketing chains for different meat animals differ from place to place depending upon scale of operations,
traditions, facilities and requirements. Following description for marketing chains for different speciesis based on the
study carried under NATP Mission mode project (Mendiratta and Lakshmanan 2009). This can help in identifying critical
points for value addition during marketing of meat animals.
Buffalo Meat Sector
Meat buffalo stock-she buffaloes, he buffaloes (on completion of their reproductive and productive life) and male
buffalo calves (at the age of about 1 to 1½ years)-are sold for monetary consideration by livestock farmersto meat buffalo
merchants either at their doorsteps or in the nearby weekly livestock markets. The stock change hands from upcountry
meat buffalo merchants (UMBM) to terminal meat buffalo merchants (TMBM) and finally reach buffalo meat traders
(BMT) at the terminal livestock market located within the premises of the local buffalo slaughterhouse. Animals are
slaughtered and the various slaughter products-hide, carcass, edible offals and inedible offalsare sold to the respective
traders. Owners of buffalo meat stalls (BMS) and buffalo offal meat stalls (BOS) purchase carcass and edible offals in
wholesale for eventual sale in retailto the prospective customers. Thus, there are 5 categories of traders in buffalo meat
sector i.e.: UMBM, TMBM, BMT, BMS owners and BOS owners.
Sheep and Goat Meat Sector
Livestock farmers in the countryside primarily rear sheep and goats for meat production. They are brought to the
nearby weekly livestock markets and sold to upcountry sheep and goat merchants (USGM) and further sold to terminal
sheep and goat merchants (TSGM) who, in turn, sell them to retail mutton stall (RMS) owners at the terminal livestock
market located on the roadside of the local sheep and goat slaughterhouse. Skin merchants in the slaughterhouses
purchase skins after slaughter. Carcass and edible offalsare disposed by retail sale to the customers at RMS. Thus, there are
3 categories of traders in sheep and goat meat sector i.e.: USGM, TSGM and RMS owners.
Pig Meat Sector
Pig production in India is primarily in the hands of traditional pig farmers belonging to the lowest economic
stratumand living in the countryside, peri-urban and suburban areas. As a result, pigs are mostly raised following primitive
methods of rearing. After attaining slaughter weight of about 60 to 80 kg, the primary producers of pigs (PPP) market the
animals in the nearby weekly livestock markets by bringing them on foot. Upcountry pig merchants (UPM)purchase
animals and sell them to pig meat traders (PMT) and retail pork stall (RPS) owners. UPM also purchase pigs from PPP at
their doorsteps. Besides buying from UPM and PMT, RPS owners also purchase slaughter pigs from PPP at the weekly
livestock markets. The slaughter and dressing is carried outby traditional method in the premises of PMT and RPS.
Slaughter products are pig hairs, offal fats, edible offals (heart, liver and kidneys), offal sausage ingredients (blood, lungs
and trachea, oesophagus and stomach, spleen, intestinal tract, diaphragm and carcass trimmings) and pork carcass.
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Poultry Meat Sector

India has a large and vibrant poultry sector with a lot many innovations emerging out of India. India has a
comparatively mature poultry value chain with a range of small and large organizations that have dedicated offerings
along the entire chain. Indian enterprises have done extensive research in the development of parent stock (both
indigenous and international breeds), meat breeds and egg layers using scientific processes and in bio secure
environments for effective adaptability to Indian environmental conditions thereby resulting in enhanced production of
meat and eggs. A classic example of this has been Kegg Farms, which has developed a hybrid-high yielding variety bird
called the Kurolier. There are other large firms like Venkateshwara Hatcheries, and Skylark Hatcheries who have
developed international poultry breeds to suit Indian environmental conditions and provide end-to-end solutions in the
Indian poultry industry. Overall, we can say that poultry scenario in Indian is fairly well developed and currently going
through a technological churning with a lot of innovative solutions coming up to suit the local needs.
Thus, there seems no direct vertical linkage or relationship between producers and other actors in the market
especially for large and small ruminants. An animal changes hands at least five to six times before it reaches the
consumer. In general, longer chains are responsible for lower price to producer but higher price to consumers.
Fresh Meat Handling and Marketing
Meat retailers purchase hot carcass immediately after slaughter or carcass, which has been chilled for short
duration, hang in their retail shop and sold cutup parts. Consumers cook fresh meat chunks immediately or as per his
convenience after keeping in refrigerator or deep freezer. Since meat is deboned or cut into pieces immediately or within
10-12 hrs of slaughter, shortening or stiffening is severe due to lack of skeletal restrain. This further deteriorates the
quality of meat having higher initial connective tissue content. Further, high environmental temperature during summer
months accelerates the process of onset of rigor mortis and has been associated with increased cooking loss. In addition,
extreme winter in cold and hilly areas increase the risk of cold shortening and PSE. Thus, management of handling
conditions from slaughter until consumption of meat is very important under Indian conditions.
Online Meat Marketing for Startups
During last decade, there has been tremendous shift in purchasing behavior of Indian consumers. With the
introduction of online shopping, Indian marketing has changed completely and many online food suppliers has emerged.
Indian meat industry is largely an unorganized sector with inefficient supply chain and retail market predominantly
occupied by local butcher shops. The current demand-supply gap in the meat industry is largely attributed to the capital
involved in maintaining cold chain temperatures. The increasing demand for fresh meat and animal protein and the lack of
hygiene and quality options in the traditional 'seller-centric market' largely drive the online meat selling market in India
which has better supply chain management and technological intervention than the offline options.These online startups
are currently working with farms to set up plants, liaises with government bodies for tax exemptions, and consults on
equipment, feeding and environmental understanding etc. e.g.Bigbasket, Licious, Easymeat, Bangluru based Zappfresh,
Pune-based MeatRoot, mainly in Bangluru, Gurugram, Pune and other metros, these companies are mainly targeting
working women. Some of these firms have tied up with cold chain logistics firms. Presently Intelligent marketing where,
more specifically you can describe your target customer, the easier marketing to them will become. A specific description
of your customer should reveal details about their needs, preferences, and the reasons they are more likely to purchase
your product.
Considering the convenience and transparency, consumers in India will slowly but surely make a move towards online
meat procurement brands that will guarantee them a high-quality meat buying experience without making any
compromises with their health and well-being.
Recommendations for Improvement in Meat Value Chain and Sustainability
Meat production in India is a typically low input system with low initial capital investment. There is need for a strong
institutional mechanism to support livestock keepers and to improvise various activities in livestock value chain such as in
input, production, processing, and distribution. Establishing good working relationship is very important at all stages of
value chain. Following points are suggested for improvement in meat value chain:
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1. There is urgent need to analyze value chains and identification of potential upgrading strategies for different meat
species.
2. There is a need to improve the existing meat value chain by including establishment of feedlots and buying of
animals from smallholders for fattening by commercial or large holder farmers.
3. Interventions are required in the early age nutrition and management of buffalo calves, lambs, kids. Decentralized
small-scale crop residue based feed processing units shall be promoted.
4. Animal feed manufacturers should be encouraged to manufacture cheap supplementary rations for livestock
utilizing agriculture and industrial wastes and non-protein nitrogenous substances.
5. Live animal markets are one very important link in meat supply chain and if properly organized can play a
significant role in ensuring the supply of meat animals to both organized and unorganized meat sector. Market
oriented meat value chain could be an economical viable and socially acceptable investment option in India.
6. Govt. should undertake the function of enhancing infrastructure facilities required for production and processing of
meat. Many functions such as input, distribution, and marketing could be organized through public private
partnership (PPP).
7. There is need to develop market intelligence in the meat and poultry sector on account of fluctuating prices of the
products and promotion of brand development.
8. There is need to strength public-private partnership in livestock sector and promoting alternate aggregation
models to cooperatives like Farmer Producer Companies for improving quality and quantity of livestock products.
9. Developingfacilities and technologies for hygienic slaughter and intelligent marketing of meat and meat animals,
efficient utilization of animal by-products and animal wastes andpromotion of value added meat products is
essential for ensuring sustainable meat production and processing.
10. Advanced research tools should be developed to address meat adulteration, chemical residues, traceability, halal
authentication, etc. Food testing laboratories duly accredited by FSSAI should be establishedat more places to check
adulteration.
11. Farmers should engage in better management and technological interventions for further improving the body
weight of their animals. Farmers should maintain different types of farm records for smooth management of the
animal farms.
12. “Livestock Producer Associations” should be formed for training and empowering youth and women in livestock
development. They should be able to take advantage of credit, insurance, inputs, and marketing services from such
association.
13. Data base and risk assessmentis essential for monitoring microbial and chemical contaminants, residues and
quality of meat and meat products.
14. Traceability of livestock products should be enforced at various stages starting from production till consumption.
Special Govt sponsored programmesshall be initiated to assist various stakeholders for implementation of
traceability. In the beginning it can be informed starting form ante mortem, post mortem, chilling, processing, and
packaging.
Thus there is plenty of scope to improve the quality and quantity of meat in a sustainable manner through adopting a
value chain approach from inputs to consumption (through the process of production, processing, distribution) to address
the economic, social, environmental and animal health issues. There is urgent need to identify major actors in meat value
chain along with the nature of the relationship between them. A successful livestock value chain support is imperative to
not only help in meeting growing demands and standards of meat and dairy products but also for poverty reduction,
especially for small-scale livestock keepers.
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Recent Advances in Development of Packaging Material for Muscle Food

Bidhan Das
Deputy Director & Branch Head,
Indian Institute of Packaging, Kolkata Centre
Introduction
Meat is among one of the basic dietary foods that contain high proportions of easily digestible protein, highly
caloric fat, vitamins, and other micronutrients. All these components are essential for the proper functioning of the
metabolic processes. Over the past decade, global meat production has increased substantially and is expected to rise even
more with the passage of time. However, animal origin food products are most susceptible to microbial contamination, and
lipid oxidation due to the high contents of fat, and water, and these quality degradation occur at different levels of the
production chain such as preparation, storage, and distribution. The primary factors involved in the deterioration of
freshness and quality of meat products are colour, texture, and odour. The off-flavour development is mostly caused by
microbial intervention, and is the main factor in evaluating the shelf life.
This is attributed to biogenic amines and sulphurous compounds that are the main metabolites due to the
microbial decarboxylation of amino acids, or originating from various other reactions. Generally, the changes in the aroma
profile take place before the changes in the appearance of the products, such as discoloration and sliminess. Furthermore,
the precursors of flavour components undergo decomposition and oxidation reactions, thereby resulting in the formation
of numerous products that can react further leading to lower molecular weight secondary products, and usually these
products are responsible for odour development, and meat spoilage.
The safety and quality evaluation of foods of animal origins are very necessary for the purpose of reducing loss,
mitigating health risks, and ensuring consumer's safety. In particular, the current demand for minimally processed, ready
to eat, and easily prepared foods in conjunction with the novel concept of clean labels has rapidly increased. As a result, the
emerging concepts of Smart Packaging are employed as novel analytical tools by providing plentiful innovative solutions
for prolonging the shelf-life, or maintaining, improving, or monitoring the food quality and safety.
Meat is a global product, which is traded between regions, countries and continents. The onus is on producers,
manufacturers, transporters and retailers to ensure an ever-demanding consumer receives a top-quality product that is
free from contamination. With such a dynamic product and market place, new innovative ways to process, package and
assess meat products are being developed. With ever-increasing competition and tighter cost margins, industry has
shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while
maintaining quality and safety attributes. Several new technologies have emerged with regard to meat processing,
packaging and quality assessment, which have the potential to improve production efficiency while maintaining meat
safety and quality. A number of novel thermal and non-thermal technologies designed to achieve microbial safety while
minimising the effects on its nutritional and quality attributes have also become available. Minimising changes in quality
and safety during processing is a considerable challenge for food processors and technologists.
Modern consumers have expectations and demands concerning retailed meat products that far exceed those
which were required by shoppers some 20–30 years ago. Issues such as product freshness, product presentation, quality
attributes, sensory properties, convenience, nutritional status, safety issues and shelf-life stability must be addressed in
presenting meat products to the consumer as not only is each factor important in its own right but also due to the
interplaying relationship that exists between these factors. The extremely demanding and competitive meat market in
developed countries is continually looking for novel, sophisticated and stable products which retain to the greatest extent
possible the eating quality of the fresh product, as well as safer and better tasting processed and convenience-style muscle-
based foods. The role that packaging plays in addressing all of this, and much more besides, cannot be underestimated. The
fundamental aspects of all packaging materials and systems is that in an economic manner, they must contain, protect,
preserve, inform (throughout the entire distribution process from point of manufacture to points of consumer usage) and
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provide convenience (at many different levels) while acknowledging the constraints placed upon their usage from both
legal and environmental perspectives. As these fundamental principles apply to all forms of packaging materials and
systems, it follows that irrespective of the speci? c level at which the packaging is industrially applied (primary-sales
packaging, secondary-collation and handling packaging or tertiary-transport packaging), all must conform to these same
principles (Cruz-Romero and Kerry, 2008). Packaging materials used for packaging raw and cooked meat products must
conform to the fundamental principles outlined above and satisfy all that is required of the product from both technical
(containment, protection and preservation) and sales (cost, convenience, sales information, labelling information, legal
requirements and environmental requirements) perspectives (Cruz-Romero and Kerry, 2011).
The food packaging area is one in which availability and demand is continuously subject to changes such as
modi? cations in consumer habits, distribution developments, new technologies, new materials, increasing international
distribution and, last but not least, increasing environmental constraints (Sonneveld, 2000). Packaging is a global exercise
and the application of optimal packaging is the most important approach towards maintaining the well-being and safety of
consumers, and in the promotion of successful commerce (WPO, 2011).
In today's global market, it has become imperative for companies to explore ways to improve their productivity in
terms of maintaining safety, using advanced packaging materials and solutions, implementing ? exible and standardized
technology, adopting proven management principles around good packaging practice and through the reduction of
product and resource wastage. FAO (2011, 2013) estimated that global food loss and waste is approximately 1.3 billion
tonnes annually. This wastage has not only an enormous negative impact on the global economy and food availability but
also major negative environmental impacts. The direct economic cost of food wastage derived from agricultural products
(excluding ? sh and seafood), based on producer prices only, is about US$750 billion, equivalent to the GDP of Switzerland
(FAO, 2013).
In the present era, households are also becoming smaller. Packages of food for ? ve or six people are no longer
appropriate and excess product offered is likely to result in organic waste. Portioned plastic packaging can eliminate this
waste and can be emptied more easily. Plastic closures or zipper systems also keep food fresher for longer. Modi? ed
atmosphere packaging (MAP) can increase the shelf life of meat products, allowing distribution of fresher products even in
areas far removed from the site of product manufacture. The extension in product shelf life and the improved containment
of the meat product reduces food waste, a parameter that contributes signi? cantly to sustainability issues pertaining to
the packaged meat product.
One of the reasons for increased packaging demand is the ongoing shift to case-ready packaging by many retailers
as a means of reducing in-store labour costs. Case-ready packaging generally uses more expensive trays and high barrier
? lms, thus bolstering packaging sales and value gains. Packaging demand will also be aided by the increasing use of value-
added features (e.g. in-pack valve systems, zipper closures and consumer-friendly packaging which possess ancillary
items such as spoons, forks, knives, condiment sachets and active systems); the expanding number of meat and poultry
items presented in smaller, more convenient sizes and the growing range of products that are further processed. Many
such products, which are preferred by consumers for their easy preparation and storage capabilities, tend to use more
packaging relative to their volume than larger unprocessed items (Freedonia, 2011).
Case-ready meat packs is de? ned as any meat that is packaged in a meat processing plant and ready to be placed
directly into display cases upon arrival at a retail store (AMI (American Meat Institute), 2009). Case-ready packaging is an
efficient, economical and safer centralized packaging (Brody, 2007). Unlike meat cut at the retail store – which carries only
a retail brand – case-ready fresh meats carry a wide array of brands, which encourages companies to produce meat
products to the highest possible safety and quality standards. Now, fresh products are readily identi? able and consumers
can purchase the brands they like repeatedly (AMI (American Meat Institute), 2009). Case-ready meat products can be
centrally processed within HACCP-certi? ed facilities, packaged and shipped long distances to the respective retailers with
anticipated shelf lives of 16–21 days, thereby providing sufficient time for product to move through the supply chain and
into consumers' homes well before the expiration date (Young, 2009). Therefore, case-ready meat products have the
potential of transforming a meat product line into a valued-added product line that can result in increased pro? t margins
(Young, 2009).
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Case-ready meat programs utilize new and improved production techniques, processing and packaging
technologies and innovative retail marketing strategies in ways that have transformed how retailers order, stock and
merchandize meat products. Consequently, the availability of case-ready meat has dramatically altered how consumers
now purchase and prepare meat products in their homes. New marketing strategies involve segmentation of the market,
thus providing consumers with meat product choices that better re? ect their preferences and needs. Moreover, case-
ready meat products are simpler to prepare at home. Examples of commercially available case-ready raw and cooked meat
products are shown in Figure 1.
Product quality and shelf life of meat products are in? uenced by the product's physical, chemical and biological
characteristics; the processing conditions used, packaging characteristics chosen and their effectiveness on application
and the environment to which the meat product is exposed during distribution and storage (Brown and Williams, 2003).
Figure 1: Examples of commercially available case-ready raw and cooked meat products.
(a)Modi? ed atmosphere packaged and (b) skin or vacuum packaged meat products.
Therefore, when selecting a packaging material required for use in packaging meat products, various requirements
need to be met (Table 1 and Table 2). Packaging materials used for packaging meat products are usually plastic ? lms, layer
possessing good humidity barrier performance and sealing properties such as polyethylene or polypropylene. Oxidative
rancidity is one of the main factors limiting the quality and acceptability of meat products, affecting the sensory quality
relating to ? avour and odour (Argyri, Panagou and Nychas, 2012). Packaging materials with good O2 -barrier properties
are used for low O2 Vacuum Packs and MAP applications (Argyri, Panagou and Nychas, 2012). Typically, the higher the
barrier properties of the packaging material used by the meat processor, the greater the cost of the packaging material. Gas
? ushing, another way to reduce headspace O, is, similarly, an added expense to packaging system used. Much of the quality
of meat and processed meat products is de? ned by the packaging of the end product, including the atmosphere
surrounding the meat. Ideally, packaging should delay spoilage by inhibiting bacterial activity, allow maturation to
continue by not inhibiting enzymatic activity, thereby improving tenderness (Anonymous, 2012).
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Table-1 : Properties of packaging materials required for use in packaging meat products.
Table – 2: Primary function of various basic materials used in packaging meat roducts.
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The gas atmosphere surrounding a particular food product can be altered to minimize biotic and abiotic spoilage processes that
are detrimental to product quality. The primary gases predominantly used in MAP are nitrogen (N2 ), O2 and carbon dioxide
(CO2), but other secondary gases can also be usually included in MAP systems.
Table – 3: Properties of the main gases used in MAP packaging of meat products.
The packaging system selected must have sufficient headspace to provide enough gas to interact with the entire product.
The headspace must contain a reservoir of CO2 to compensate for the gas absorbed by the product and for that lost across
the packaging material (Parry, 1993). The longer the required shelf life, the larger the headspace required. The gas
mixtures and gas volume recommended for typical raw and cooked meat products are listed in Table -4.
Table -4 : Recommended gas mixtures and gas volume for meat and meat products.
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MAP requires an appropriate container designed or selected to complement the characteristics of the food or operate
effectively with the distribution and storage conditions applied to the product in question. Typical materials used for
packaging case-ready meat products are shown in Table-5.
Table -5: Typical materials used for Packaging of chilled meat products.
Time Temperature Indicators (TTI) usually display either the current temperature, or respond to some predefined
threshold temperature (e.g., freezing point). TTIs usually utilize a physicochemical mechanism that responds to the
integration of the temperature history to which the device has been exposed. TTIs provide an overall temperature history
of the product during distribution. The changes shown by TTI can easily be measured, and have been proven to give
consistent responses under the same temperature conditions and when not under the influence of light, humidity, and
contaminants. Ideal TTIs are able to adjust the residual shelf life of the food product by assessing the already possible
quality deterioration.
Fig. The lifelines “Fresh-Check” indicator—staged examples.
Designer Egg Production and its Nutritional, Functional significance in Human Health
104
Session-3
Technological innovations in processing &

value addition for improvement of nutritive
value, quality and shelf-life of muscle foods

22 - 24 November, 2018
Oral Presentation
PVAMF 01. Potential of ragi as a battering agent in enrobed chicken popcorn preparation
Kiran, M1*., Yousufuddin, Md1., Vinayananda, C.O1., Vijaykumar, M2., Gangadhar, K3 Ravindra, B. D.4., and
Jagannatha Rao B1
Department of 1Livestock Products Technology, 2Veterinary Pharmacology, 3
Veterinary Physiology, and
4
Animal Nutrition, Veterinary College Bidar, KVAFSU
The present study was conducted to evaluate the effect of different proportion of ragi in battering mix in enrobed chicken
popcorn. Initially chicken meat emulsion was prepared using the optimized ingredients (chicken mince, condiments,
potato, maida, spice mix and salt). The prepared meat emulsion was battered with below mentioned batter composition.
The control group consisted of corn flour-40%, besan-30%, rusk powder-16.5%, salt-1.7% and spice mix-1.8%. In
treatment groups, corn flour was replaced with 10% (T1), 15% (T2) and 20% (T3) of ragi flour. Enrobed popcorns are
breaded using optimized breading mix (Rusk powder-40%, Corn flakes-27%, Suji-20%, Til-10%, Salt-1.5% and spice mix-
1.5%) followed by deep fat frying. The products were evaluated for cooking parameters (coating pick-up, % frying yield
and cooking yield), proximate composition and physicochemical properties (pH, TBARS, Free fatty acid, Tyrosine value.
Further, these properties were correlated with flour properties (water binding capacity, water holding capacity and oil
absorption capacity) of battering mixes under study. There was no significant increase in cooking parameters with mean
value of 7.19%, 77.64% and 83.29 for coating pick up, frying yield and cooking yield due to substitution of ragi. The flour
properties revealed that T3 had highest water binding and holding capacity in contrast to other treatments, with no
change in oil absorption capacity. Sensory profile by hedonic rating did not show significant difference among all
treatments under study. Based on this study it was concluded that incorporation of ragi in enrobing media was beneficial
without affecting physico-chemical and sensory parameters of enrobed chicken pop-corns.
PVAMF 02. Comparison of activities of Turmeric and Nitrite against spores of Clostridium perfringens
Prateek Shukla, P. Prabhakaran, Praneeta Singh and A. K. Upadhyay

Department of Livestock Products Technology, GovindBallabh Pant University of Agriculture and Technology,
Pantnagar-263145, (Uttarakhand)
The present study was conducted to compare the effect of turmeric and nitrite against germination and outgrowth of
spores of Clostridium perfringensin vitro in Fluid Thioglycollate medium (FTM) as well as in chicken mince model meat
system stored at 37°C. The sporicidal activity of turmeric and nitrite against spores of Clostridium perfringens was also
compared. Five treatment groups were made: 1000ppm Turmeric (T), 1000ppm Heated Turmeric (TH), 1000 ppm
Turmeric with pH adjusted to 7.80 (TpH), 1000 ppm Turmeric + 1.75% NaCl (TS) and 200 ppm Nitrite (N) along with
Control (Con) were used. Highly significant (P<0.01) difference in germination and outgrowth of spores,measuredas
Clostridium perfringenscount (log CFU/ml) at the end of incubation period, was found between treatments in FTM broth
and in chicken mince. N showed the lowest mean log increase (P<0.05) in Clostridiumperfringenscount among all
treatments followed by TpH and TS.TpH showed the highest inhibitory effect amongst all turmeric combinations in both in
vitro and in chicken mince. The maximum sporicidal effect in terms of lowest Clostridium perfringens viable spore count
(log CFU/ml) was observed in N followed by TS. There was no significant difference insporicidal activity of T, TH,TpHand
Con. It can be concluded that the mechanism by which turmeric act against Clostridium perfringens is probably different for
sporicidal activity and for inhibition of germination and outgrowth of spores.
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PVAMF 03. In process changes in biochemical characteristics associated with the salt fermented pangas
(Pangasianodon hypophthalmus)
Bahni Dhar1, B. B. Nayak2 and R. K. Majumdar3

1,2
ICAR-Central Institute of Fisheries Education, Panchmarg Off Yari Road, Versova, Mumbai- 400061,3College
of Fisheries, Central Agricultural University, Lembucherra, Tripura (W)-799210
In order to enhance the economic value of under-priced pangas (Pangasianodon hypophthalmus), the possibility of
utilizing the fish for salt fermentation, was investigated. The fish was fermented using high salt concentration following the
same procedure as in 'Lonailish', the salt-fermented Indian shad consumed widely in Bangladesh and in North-eastern
parts of India. Diagonally cut Pangas fish chunks were fermented inside tin containers filled with saturated (boiled and
cooled) brine solution. The moisture content of the product during 180 days fermentation period changed from 49.9g%on
0th day to54.34g% on 180th day. Changes in pH from 5.82 to 5.34 was inversely proportional to the changes in titratable
acidity during fermentation.Total nitrogen, lipid and total plate counts showed both upward and downward changes at
different stages of fermentation. Increase in the TVBN, AAN, NPN contents throughout fermentation indicated gradual
protein hydrolysis. Increase of PV in the acceptable range during maturation did not impart any rancid odour to the final
product. A final salt concentration of 16.54%, pH 5.34 and organoleptic evaluation of the product (both raw & cooked) by
taste panel was found satisfactory with characteristic fermented flavour and texture after 180 days of maturation.
PVAMF 04. Detection of nitrate in processed and ready to eat meat products in and around Kolkata
C. Debnath, A. Dharm Singh and A. Banerjee
Department of Veterinary Public Health, West Bengal University of Animal and Fishery Sciences, Kolkata- 700
037, India
In processed meat items, nitrites& nitrates are common ingredients used as preservatives as well as to increase the
aesthetic value of the food items. However, its regular and excessive intake may impair oxygen transportation, cause cancer,
type I diabetes in children, irritate the digestive system, abdominal pain, damage to blood cells and blood vessels, difficulty
breathing etc. The present study was undertaken with an objective to find out the level of nitrates present in various
processed and ready to eat meat products namely Kabiraji, Nuggets, Pakodas, Sausages, Salamis and Chicken Popcorns
collected from different restaurants and retail outlets in and around Kolkata by usingUltra Violet spectrophotometer
method described by Food Safety and Standards Authority of India. Out of a total 66 samples tested 5 samples of Kabiraji, 6
samples of Chicken Pakodas, 7 samples of Nuggets, 2 samples of Chicken Burgers, 4 samples of Salamis and 2 samples of
Chicken Popcorns were found to be loaded with more than the acceptable limit of nitrates in them, which is highly alarming
from the public health point of view.
PVAMF 05. Development of smart packaging time-temperature indicator for monitoring quality of frozen
chicken meat at different temperature abuse conditions
Kandeepan Gurunathan, Shivaji Arabati, and Gugulothu Swaroopa
ICAR-National Research Centre on Meat, Hyderabad.
A research was undertaken to develop an enzyme-substrate based time-temperature indicator (TTI) for monitoring higher
temperature thawing of frozen chicken meat. Laccase and Guaiacol were standardized for enzyme-substrate combinations
and process optimization and packaged in 2× 2 cm LDPE bags. The meat samples were packaged in polypropylene trays
covered with polypropylene film overwrap and frozen at-18±10C. Each sample had a sticker-type TTI attached to the
surface of the package. The frozen samples were subjected to temperature abuse at 0±10C, 5±10C and 10±10C. The meat
0
samples were also refrozen to -18±1°C after exposing to above temperature abuse conditions, keeping a control at -18±1 C.
0
The frozen chicken meat sample thawed up to an internal temperature of 0±1 C, attached with TTI showed a change from
colourless to light brown colour. As the thawed meat was refrozen, the colour of the TTI in thawed refrozen meat sample
remained light brown in colour that indicates that the colour response of the TTI was irreversible. At 5±10C, the colour of
the TTI changed to brown colour and remained brown in colour even in subsequent thawing and refreezing. At 10±10C, the
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colour of the TTI turned to dark brown colour and remained dark brown in colour in subsequent thawing and refreezing.
In the control group, the frozen chicken meat sample was stored at -18±10C, wherein no colour change was observed. From
this observation, a colour chart was developed to compare TTI colour variation with the acceptability of thawed meat.
Results have shown that during high temperature thawing of meat, the response of the TTI corroborated well with
changes in various meat quality parameters like pH, drip loss, extract release volume, total volatile basic nitrogen, hunter
lab colour units, microbial counts, and sensory scores. It is concluded that a TTI based on the Laccase and Guaiacol can be
successfully used to evaluate the history of high temperature thawing of frozen chicken meat.
PVAMF 06. Effects of pomegranate peel extracts on the oxidative and microbial stability of fish patties
Asman Singh Gurjar, Anurag Pandey, Priyanka Meena, Ashish Saini, Ravi Raman, Shrawan Kumar Meel
and Vilshan Kumar Chauhan
Department of Livestock Products Technology; Post Graduate Institute of Veterinary Education and
Research, Jaipur- 302031.
The antioxidant and antimicrobial efficacy of pomegranate peel extract (PPE) was studied in fish patties under frozen
storage condition. Fish patties treated with pomegranate peel extract (PPE) had significantly (P<0.05) lower
thiobarbituric acid value, tyrosine value and free fatty acid (FFA) compared to control during storage at frozen (18±20C)
temperature. Addition of PPE significantly (P<0.05) reduced the total plate count, total psychrophilic, yeast &mold count
and coliform count in fish patties during storage conditions. The PPE treated fish patties recorded significantly superior
score of colour, flavour, texture, juiciness and overall acceptability than control. The TBA value, tyrosine value, FFA and
microbial counts increased significantly during storage. It can be concluded that PPE has excellent antioxidant and
antimicrobial properties compared to control during frozen storage condition.
PVAMF 07. Standardization of turkey meat sausages using raw radish paste
M Naveen Kumar Reddy, M Shashi Kumar, GV Bhaskar Reddy, N Krishnaiah, N. Anitha, D Maheswara Reddy
and V KesavaRao
Department of Livestock Products Technology, College of Veterinary Science, Rajendranagar, Hyderabad-

500 030
The present study was conducted to determine the effect of incorporation of raw radish paste (RRP) in value added turkey
meat sausages. Raw radish paste (RRP) was incorporated replacing lean meat in turkey meat sausages at 3 levels i.e., 5, 10
and 15 percent. Control and raw radish paste (RRP) incorporated turkey meat sausages were prepared and were
evaluated for physico-chemical, proximate composition and sensory quality. Results revealed that pH,emulsion stability,
cooking yield, crude protein, total ash and crude fat values were found decreased significantly (P<0.05) with increase in
RRP levels (i.e., 5, 10 and 15 %), when compared to control where asmoisture and crude fibrecontent increased
significantly (P<0.05) as increase in RRP levels.Turkey sausages added with 10 per cent RRP has significantly (P<0.05)
higher sensory scores compared to control and remaining formulations. Based on the results, it can be concluded that raw
radish paste (RRP) could be incorporated up to 10% in preparation of turkey meat sausages and it is economical for
production of value added turkey meat sausages.
PVAMF 08. Effect of vacuum tumbling on quality and acceptability of tandoori turkey breast
M.Anna Anandh, S. Suresk kumar, B. Karthik and G. Rajarjan
Tamil Nadu Veterinary and Animal Sciences University, Department of Livestock Products Technology,
Veterinary College and Resaerch Institute, Orathanadu – 614 625, Thanjavur District, Tamil Nadu, India.
Heavier size of turkey carcass make its effective utilization in product manufacture is a difficult task. In order to
diversify the available product range, the cost effective recipe for tandoori turkey breast with vacuum tumbling was
standardized. Recipe used in the study were turkey meat breast (100%), curd (50.0 %), salt (2.5%), ginger paste (10.0 %),
garlic paste (5.0 %), lime juice (2.5%), red chilli powder (1.5%), spice mix (3.5%) and butter for brushing. Marinated
turkey breast were vacuum tumbled for 1 hr, 2 hr and 3 hr. After tumbling, the turkey breasts was cooked by using electric
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tandoor oven at 250 °C for 30 minutes and were studied for various physico-chemical and sensory qualities. Turkey breast
tandoori prepared without tumbling was used as control. pH, batter pickup, product yield and moisture retention values
were significantly (p< 0.05) increased with the increasing tumbling time as compared to control. Among, tumbled tandoori
turkey breast, increasing tumbling time were non significantly increased in water, protein, fat and ash contents. Results of
sensory evaluation on 9 - point hedonic scale showed that the overall acceptability scores were significantly (p< 0.05)
higher for 2 hours vacuum tumbled tandoori turkey breast. Finding of this study have shown that 2 hours vacuum tumbling
can be successfully used for preparation of tandoori turkey of acceptable quality without any deleterious effect on the
physico - chemical and sensory qualities of the product.
PVAMF 09. Development of chicken nuggets incorporated with finger millet flour (ragi flour)
S B Wadpalliwar, A M Chappalwar and A A Devangare1

Dept. of Livestock Products Technology, College of Veterinary and Animal Sciences, Parbhani. 1Dept. of
Livestock Products Technology, College of Veterinary and Animal Sciences, Udgir.
Present study was aimed to develop chicken nuggets with incorporation of different levels of finger millet (ragi) flour (0,
2.5, 5 and 7.5%). Results indicated that the nuggets made with addition of 5 % level of finger millet flour exhibited
significantly higher scores for all the sensory attributes than the other treatments. pH values of the product differed non
significantly within the treatments. Increase in the level of FMF increases emulsion stability, cooking yield, calcium and
iron content of the chicken nuggets significantly, whereas decreases protein, fat, phosphorus content as well as all the
texture profile parameters of product. Cost of the chicken nuggets was reduced due to the addition of FMF. It is concluded
from the study, that a value added, nutritionally balanced, and minerals viz calcium and iron enriched chicken nuggets
could be prepared with incorporation of 5% FMF (Ragi) flour without adversely affecting its quality.
PVAMF 10. Effect of tea extract dip treatment on organoleptic quality of Pangasius fillet
D Pal, S Chowdhury and K C Dora

Department of Fish Processing Technology, Faculty of Fishery Sciences, WBUAFS, Kolkata 700 094, India.
Lipid oxidation is a major concern in seafood products and leads to development of off-flavours, unpleasant odours,
texture, discolouration and decrease in nutritious value. Several chemical preservatives such as BHA and BHT are used to
prevent lipid oxidation and extend the shelf life during frozen storage of fish. In search of natural alternative such as plant
phenolics, young leaves of Camellia sinensis (Tea) may have a good potential as a source of natural antioxidant. Tea leaves
contains high concentration of polyphenols, including catechins, theaflavins and thearubigins, having proven antioxidant
activity, hence can be used in place of potentially harmful synthetic antioxidants. Pangasius fillet were subjected to dip
treatment in extracts of green and black tea for varying length of time to determine the changes in organoleptic and
colorimetric scores. Highest (p<0.05) weight gain of fillets was observed in Black tea extract (BT1) (4.92±2.54%) after 15
minutes dipping time although highest overall acceptability score of 6.04±0.31 was obtained after 10minutes of dip
treatment. Green tea extract (GT1), resulted in highest score of overall acceptability (6.07±0.36)after 10 minutes of dip
treatment with lighter fillet color (L* colorimetric score of 54.11±0.29) as compared to that of 15 minutes (51.74±5.04).
The darker appearance of fillet after 15 minutes dip treatment and higher phenolic absorption interfering with the flavor
yield poor organoleptic scoresas compared to 10 minutes of dip treatment. Hence, 10 minutes of dip treatment in both
black and green tea extract was inferred to be acceptable.
PVAMF 11. A study on preparation of shelf stable extruded chicken product
S Singh, S Biswas, G Patra, D Bhattacharyya, Annada Das and Santu Pahan

Kolkata- 700 037, India
A study was conducted for the development of shelf stable extruded chicken productusing spent hen meat powder
along with flour mixture of soy flour and corn flour.In the experiment T1, T2 and T3, the chicken meat extruded products
were prepared using various ratio of inclusion of chicken meat powder with flour mixture of soy flour and corn flour
(20:73, 25:68 and 30:63) respectively. The experiment also incorporated with use of spice, condiment and salt in various
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percentage of use. The proximate composition(moisture, total protein,fat and ash), physicochemical parameters (TBRAS,
Free fatty acid,pH), microbiological (TPC) and sensory evaluationstudies were conducted.The chicken meat extruded
product prepared from T2 experiment hadbetter percentage of protein, fat and ash over T1 and T3.There was a significant
increase in TBARS value throughout the periods of storage for all experiments.During storage time the pH values were
significantly (p<0.05) varied among T1, T2 and T3 within treatments as storage days advanced.The TPC values of all this
three treatments increased significantly (p<0.05) with increase of storage time. The overall acceptability scores of the
three samples showed that T2was the best followed by T1 and T3.Thus, T2 sample can be recommended for the
development of shelf stable extruded meat product after some more verification.
PVAMF 12. Shelf life enhancement of chevon sausages with incorporation of natural essential oils
K N Karunakara, Vikas Pathak, M Goswami, S K Bharti, V P Singh and Tanveer Khanam

Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry,
DUVASU, Mathura-281001
The present study was attempted to enhance the shelf life of chevon sausages with incorporation of essential oil viz. thyme,
caraway and cinnamon at 0.1% 0.2% and 0.3% levels separately. Thyme at 0.1% (X), caraway at 0.1% (Y) and cinnamon at
0.1% (Z) level were selected on the basis of sensory evaluation. These selected treatments along with control (C) were
stored at 4±20C and evaluated for physico-chemical, microbiological and sensory properties at every 3 days interval.
Overall highest pH was observed in Z followed by X>Y>C. There was no significant difference in TBARS and FFA between
control and treatments initially, then values of control were significantly (P<0.05) higher than treatments from 6th
onwards. The lowest TBARS and FFA values were observed in Z among treatments. pH, TBARS and FFA values of control
and increased significantly (P<0.05) with progression of storage period. Total plate count, psychrophilic count and yeast
and mould count of control were significantly (P<0.05) higher than treatments. The yeast and mould growth was not
detected at upto 3rd day in treatments. Overall highest TPC, psychrophilic count, yeast and mould count mean was
observed in C>X>Y>Z. There was no Coliform count could not be detected throughout the storage period in control and
treatments. All sensory attributes, color and appearance, flavor, texture, juiciness, saltiness, mouth coating, meat flavor
intensity and overall acceptability scores decreased significantly (P<0.05) with progression of storage. The control was
not evaluated after 15th day due to microbiological spoilage and rejection by sensory panellists, whereas treatments were
evaluated up to 24th day due to presence of slime on surface and foul smell with further storage. Among the treatments, Z
had significantly (P<0.05) higher overall acceptability scores till the end of study. It could be concluded that shelf life of
functional chevon sausages might be enhanced with incorporation of cinnamon essential oil at 0.1% level and the product
was very well acceptable up to 24th day of storage under refrigeration from microbiological and sensory point of view.
PVAMF 13. Storage stability of fish meat balls added with Moringa oleifera leaf extract during refrigerated
storage
S. Pahan, D. Bhattacharyya, G. Patra, Annada Das, S. Singh, A.R. Sen1 and S. Biswas
Department of Livestock Products Technology, WBUAFS, Kolkata-37, 1ICAR-Mahatma Gandhi Integrated

Farming Research Institute, Motihari, Bihar
The effects of different levels of Moringa oleifera leaf extract (MLE) on physicochemical, microbiological and sensory
characteristics of Pangas (Pangasius hypothalamus) fish meat balls during refrigerated storage (4±1oC) were investigated
in the present study. Four treatments were evaluated: Control(C), BHT 100 ppm (T1), MLE 2% (T2) and MLE 4% (T3). The
Moisture, protein, fat, ash of control and treated fish meat balls ranged from 64.82 to 62.91 % , 12.39 to 13.93 %, 13.35 to
13.53 % and 2.13 to 2.54 % respectively. Cooking yield was significantly (p<0.05) higher values in T3 than other groups.
Throughout the storage period T3 showed significant (p<0.05) lower pH and TBARS values as compared to other groups.
The total volatile base nitrogen (TVBN) showed an increasing trend and it was found to be higher in Control (4.94 mg
/100g) than the MLE added sample (4.25–4.56 mg/100g) on 8th day of refrigerated storage. Peroxide value (PV) was
higher (4.32 meq of O2/kg) in control than the MLE added sample (3.08–3.5 meq of O2/kg) after completion of storage
period. Total plate counts were significantly (p< 0.05) lower in T3 (3.14 log cfu/gm ) than Control (4.15 log cfu /gm) at the
end of storage. It can be concluded that 4 % level of M.oleifera extract (T3) can be effectively used as natural antioxidant in
retarding lipid oxidation and inhibiting microbial growth without affecting sensory qualities of fish meat balls.
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PVAMF 14. Process standardization of Japanese quail meat nuggets using bengal gram flour
C. K. Choudhary, S.V. Londhe, A. S. Nemade, P. N. Bhumre and P. A. Shinde

Department of Livestock Products Technology, College of Veterinary and Animal SciencesParbhani-431
402,MAFSU, Maharashtra, India.
The present study was undertaken with a view to develop the quail meat nuggets were prepared using bengal gram flour
with different levels 0% and 10% concentrations respectively. In which the boneless meat of Japanese quail was used,
while the skin, subcutaneous fat, tendon separable connective tissue were trimmed off. The shelf-life of so prepared
Japanese quail meat nugget prepared with bengal gram flour was assessed on the basis of store at refrigeration
temperature 4±1oC, the meat nugget samples were packed in LDPE bags before refrigeration. During refrigerated storage,
the scores for all the sensory attributes, moisture, protein and fat declined but ash content inclined with the progress of
storage period. Similarly, pH, TBA number, tyrosine value and microbial counts increased considerably throughout the
storage period but were within the spoilage limit up to 20 days.
PVAMF 15. Physico-chemical, microbiological and sensory properties of chevon nuggets incorporated with
green coffee extract
Priyanka Meena, Anurag Pandey, Ashish Saini, Sarita Kumari, Asman Singh Gurjar, Ravi Raman, Shrawan
Kumar Meel and Vilshan Kumar Chauhan
Study was conducted to prepare chevon nuggets incorporating green coffee extract with three different levels (0.2%, 0.5%,
and 1%) replacing lean meat in the formulation. On the basis of various quality parameters, nuggets incorporated with 1%
was selected for further studies. The selected as well as control samples were packaged in aerobic packaging
underrefrigeration (4±10C) and evaluate various physico-chemical, microbiological and sensory properties for 28 days
with different day interval. Throughout storage period TBA value (mg malonaldehyde/Kg), tyrosine value and free fatty
acid value (% oleic acid) increase significantly for control as well as treated products; however, green coffee treated
nuggets showed a significantly lower value than control. While pH value showed no significant variation during the
storage. Total plate count (log cfu/g), psychrophilic count (log cfu/g), yeast &mold count (log cfu/g) were maintained
better for treatment throughout the storage. While colliform count (log cfu/g) was not detected during the storage. All the
sensory parameters decreased as the storage period increase. While overall acceptability of green coffee extract
incorporated chevon nuggets significantly higher than control. Here we conclude that incorporation of green coffee in
chevon nuggets increase the shelf life, nutritional quality with making a functional food.
PVAMF 16. Prevention of lipid per oxidation of raw chicken meat by application of mustard leaf paste
Lokesh Tak*, Basant Bais, Sanjay Singh, Parma Ram Gorachiya, Durga Devi, Ashok Prajapat, Rohit Kumar,
Ajay Sharma, Jorawar Singh
Department of Livestock Products Technology, College of Veterinary and Animal Science, RAJUVAS, Bikaner,
Rajasthan, India.
Lipid oxidation is known as an oxygen-dependent, oxidative-deterioration of saturated and unsaturated fatty acids.
Generally lipid oxidation of meat causes production of rancid and warm over flavor. Antioxidant like Mustard (Brassica
juncea) leaf paste is added to different meat products to prevent lipid oxidation, retard development of off-flavors, and
improve color stability. The major natural antioxidants in mustard are phenolic compounds, from which most important
are the flavonoids, and phenolic acids.In the experiment, application of Mustard (Brassica juncea) leaf paste take place on
raw chicken meat at a level of 5 % to prevent lipid oxidation. TBARS value of control and treated sample were recorded and
compared for 10 days as per extraction method. The TBARS value of treated samples were less than control and it also help
to prevent rancidity in meat samples. In the control sample, the TBARS value reached more than value of one where as in
treated sample; it remained lower than one which indicates lower lipid per oxidation reaction in treatment. The results
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demonstrated that Mustard (Brassica juncea) leaf paste was effective in preventing lipid oxidation in raw meat. It works as
biopreservative hence prevent human health from hazardous effect of artificial chemical preservatives.
PVAMF 17. Effect of capsicum on the physico-chemical properties and sensory attributes of chicken sausages
1
Parveez Ahmad Para, 1Chirag Singh, and 2Subha Ganguly
1
Department of Livestock Products Technology, 2Department of Veterinary Microbiology, Arawali
Veterinary College, Sikar, Rajasthan.
The objective of this study was to develop chicken meat sausages with the inclusion of capsicum and to assess the pH,
cooking yield, emulsion stability, proximate composition and sensory properties. Chicken meat sausages were prepared
with the addition of 0%, 7%, 14% and 21% of capsicum replacing the corresponding amount of lean meat in preparation
of chicken sausages. Among the different physico-chemical and proximate parameters, a significant (p<0.05) decreasing
trend in pH, emulsion stability, ash content, cooking yield, fat and protein percentage with each subsequent
incorporation level of capsicum was observed. However, crude fibreand moisture content significantly (p<0.05)
increased with increasing level of inclusion. The score for appearance and colour of sausages decreased non-significantly
with the increasing level of capsicum. The flavour and overall acceptability scores were significantly (p<0.05) lower at 21
percent level as compared to control, however the scores were highest at 7 percent level of incorporation which is
comparable to control. Juiciness scores were significantly (p<0.05) higher at 21% level as compared to control. The
texture score followed a linear decreasing trend in the present study. The products with 21% added capsicum in the
formulation had significantly (p<0.05) lower texture score as compared to control. The overall acceptability score of the
products was highest at 7% level of capsicum incorporation. Therefore, capsicum can be incorporated at 7% level in
chicken sausages to make product cost effective without much alteration in the nutritive and sensory attributes of the
product.
PVAMF 18. Effect of different levels of hurdle treatment on the microbiological counts (log cfu/g) and
Sensory attributes of ready-to-eat Chevon cutlet
G. Patra, S. Biswas and D. Bhattacharyya
Department of Livestock Products Technology, West Bengal University Animal and Fishery Sciences, 37 K.B.
Sarani, Kolkata-37, India.
Production of safe, stable and nutritious meat and meat products is a challenge for the region of hot tropical countries,
where supply and continuous availability of electricity still a hindrance for maintaining cold chain. The present study was
designed to evaluate the effect of different levels of hurdle treatments on the microbiological counts (log cfu/g) and
sensory attributes of ready-to-eat chevon cutlet preparation, where, above two aspects had been taken care. Hurdles such
as low pH, low water activity (aw), post package reheating and dipping into 1.5% potassium sorbate at different levels
before vacuum packaging were alone or in combinations were used and studied for storage stability at ambient
temperature. The microbial load (log cfu/g) and the sensory attributes (9 hedonic point scales) were recorded.
Incorporation of different level of hurdles significantly (P<0.05) decreased the growth of different spoilage and
pathogenic microorganisms. Combination of pH, water activity, post package re-heating and use of 1.5% potassium
sorbate could inhibit the growth of yeast and molds up to 12 days. Among the treatments, post package re-heating at 90oC
revealed a better result in both microbiological counts and sensory evaluation as compared to higher degree of internal
temperature. In conclusion, hurdles alone or in combination could stable the quality of chevon cutlet by decreasing
microbiological counts and could increase the storage period up to 12 days with acceptable range of sensory attributes.
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Poster presentation
PVAMF 19. Quality evaluation of traditional styled meat pickle prepared from native desi chicken meat
M. Anna Anandh and R. Annal Villi*
Tamil Nadu Veterinary and Animal Sciences University, Department of Livestock Products Technology,
Veterinary College and Research Institute, Orathanadu – 614 625, Thanjavur District, Tamil Nadu, India.
*College of Poultry Production and Management, Hosur-635110, Tamil Nadu, India.
The meat from desi chicken is preferred because of their pigmentation, taste, leanness and suitability for special dishes and
often fetches higher prices. It is necessary to evolve appropriate technologies to convert the tough and flavor fulldesi
chicken meat into convenience and more acceptable novel products. Further, utilization of native desi chicken meat in
value added meat processing would increase the profitability to rural farmers and it can also provide a better avenue for
rural entrepreneurship development. In this perspective, a study was conducted for the preparation traditional styled
pickle from native desi chicken meat and were studied for various physico-chemical, microbial and sensory qualities.
Pickle prepared from broiler chicken meat was used as control. Significantly (p<0.05) higher pH, product yield and
moisture percentage were observed in native desi chicken meat pickle as compared to broiler chicken meat pickle. Titrable
acidity (% acetic acid), TBA value (mg malonaldehyde / kg meat) and fat percentage were significantly (p<0.05) higher in
broiler chicken meat pickle as compared to native desi chicken meat pickle. Total plate and yeast and mould counts of
native desi chicken meat pickle and broiler chicken meat pickle were did not differ significantly between them. Coliform
counts were not detected in both native desi chicken meat pickle and broiler chicken meat pickle. All sensory scores were
significantly (p<0.05) higher for native desi chicken meat pickles expect tenderness, saltiness and sourness. Therefore, it
can be concluded that pickle prepared from native deis chicken meat had better physico-chemical and microbial qualities
and were comparable to broiler chicken meat pickles. Finding of this study have shown that native chicken meat can be
successfully used for preparation of shelf stable pickle of acceptable quality with substantial value addition to the
materials.
PVAMF 20. Quality of spent hen meat balls under different cooking methods
A. K. Vidyarthi and S. Biswas

Department of Livestock Products Technology, WBUAFS, Kolkata-700037
A study was conducted to find out the effect of three different cooking methods namely broiling, steaming and frying on the
physico-chemical, microbial and organoleptic quality of spent hen meat balls. Though there were no significant (p>0.05)
differences in the overall acceptability scores of the products cooked by three different cooking methods, but from the
organoleptic quality and from compositional point of the view, deep fat frying was found as the method of choice and from
the view point of cooking yield, dimensional changes and microbial profile, steaming was found to be the better one. No
significant differences (p>0.05) were also observed in the microbial and physico-chemical characteristics of the meat balls
cooked by the three different cooking methods.
PVAMF 21. Deodorization and standardization of goat rumen meat for patties preparation
Sushma kumari1, Subhasish Biswas2 and Sanjay Kumar3

1
Department of Livestock Products Technology, 3Deptt of Livestock Production and Management, Bihar
Veterinary College, Panta, India, 2Deptt of Livestock Products Technology, WBUAFS, Kolkata-700037
A study was conducted to deodorize and standardize goat rumen meat for preparation of patties with the incorporation of
dried jamun seed powder and sugarbeet root paste separately. The utilization of rumen meat for development of exclusive
products is very limited because it has typical unpleasant odour. It is also poor in functional properties due to high collagen
content. Most of the rumen meat is sold at very low price or thrown away as waste. However, it is of high nutritional value.
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So, an attempt was made to prepare patties as functional food by 20% addition of jamun and sugarbeet in rumen meat
after its proper deodorization. Sugar beet fibre has been introduced in food processing as a fibre source and natural
colouring agent. Jamun fruit is good for diabetic persons and also used for curing bleeding piles and liver disorders due to
containing lots of Ca, K, Vit. B complex, Vit C. Thus addition of extenders in rumen meat improves the flavour and functional
properties along with improving the nutritional value.
PVAMF 22. Effect of skim milk powder on the quality of chevon cutlets
S R Nair, Swati Gupta and C.V. Savalia

Department of Livestock Products Technology, College of Veterinary Science & A.H. NAU, Navsari, Gujarat
Chevon cutlets were prepared by incorporating different levels of skim milk powder viz. 0 % (T1), 2.5% (T2), 5% (T3)
and 7.5 % (T4) by replacing the lean meat in chevon cutlets formulation. The product yield and pH of T4 was
significantly (p<0.05) higher than T1, T2 and T3. The protein showed a nonsignificant increasing trend with increase in
the level of skim milk powder. The ash content of T4 was significantly (p<0.05) higher as compared to T1 and T2. The
flavor and juiciness scores of T4 was significantly (p<0.05) lower than T1, T2 and T3. All the sensory scores of T2 were
comparable to T1. The optimum incorporation level of skim milk powder for the preparation of chevon cutlets was
found to be 2.5%.
PVAMF 23. Effect of crushed pineapple on quality of raw duck meat at refrigerated storage temperature
(4±1°C)
Yusuf Ahmed, D. Bhattacharyya, G Patra, Annada Das, Santu Pahan and S Biswas
Department of Livestock Products Technology, WBUAFS, Kolkata-37
The present investigation was envisaged to study antioxidant and antimicrobial effect of crushed pineapple containing
bromelinon raw duck meat at refrigeration storage (4±1°C). The raw duck meat samples were treated with the crushed
pineapple with the percentage of 5% (T1), 10% (T2) and 15 % (T3) of total meat. The treated samples were subjected to a
comparative study in respect to physico-chemical, microbiological and sensory attributes at 0, 3, 5 and 7 day of storage at
refrigerated temperature as compared to control sample (C). The moisture, fat, ash and protein percentage showed highly
significant (p<0.01) differences throughout the storage period. The pH and WHC of duck meat samples also showed a
significant (p<0.05) decrease on 0 day and 3rd day and differed highlysignificantly (p<0.01) on 7th day. The TBARS values
of duck meat with different percentage of crushed pineapple showed a non-significant (p>0.05) decrease in between
different groups on 0 day and 3rd day. TBARS value differed significantly (p<0.05) on 7th day between the samples, T3
showing the lowest value. The TPC values showed highly significant (p<0.01) increase in between different groups on 0
day, 3rd, 5th and 7th day and comparatively lower values were observed in T3. Significant (p<0.05) differences in
appearance, flavor, tenderness and juiciness of the duck meat samples were observed throughout the storage. Hence it can
be concluded that crushed pineapple can be used up to 15% of raw duck meat without affecting the quality of meat.
PVAMF 24. A comparative study on proximate composition and physico-chemical properties of chicken
patties treated with some meat additives
Vinod Kumar, Pinky Moni Nath1, S. Biswas and D. Bhattyacharya

Department of Livestock Products Technology, WBUAFS, K B Sarani, Kolkata– 700037, 1Department of
Livestock Products Technology, LCVSc, AAU, Joyhing, N.L.
Chicken patties were prepared by using garlic, moringa leaf & vitamin E at different concentrations levels. The product was
chosen where garlic, moringa leaf & vitamin E are use at a concentration of 3%, 1.5% and 200 IU/kg. The products were
packed in LDPE bags & stored at refrigerated temperature (4±1°C) & subjected to comparative studies on proximate
composition and physico-chemical properties on 0th, 3rd,7th, 14th, & 21st day. The moisture percentage of garlic treated
patties was found to be highest and the moisture percentage of vitamin E treated patties was found to be lowest among all
the groups. The protein content of the moringa leaves treated patties sample was significantly (P<0.01) higher than the
other treatment groups. Ash per cent value, fat content, pH and Emulsion stability of garlic treated sample was found to be
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highest among all treated groups and differ significantly (p<0.01). The cooking loss of garlic treated chicken patties was
found to be highest and there were significant (p<0.05) decrease in the mean cooking loss of samples supplemented with
vitamin E. Therefore Garlic, vitamin E and moringa leaves can be use at a concentration of above mention levels without
affecting the physico-chemical property of the product in the preparation of chicken patties.
PVAMF 25. Utilization of ginger paste as phyto preservative in chicken patties
R S Talekar, A A Devangare1 and A M Chappalwar

The present study was aimed to develop acceptable quality chicken patties with incorporation different levels (0,
2.5, 5, 7.5,10%) of ginger paste as a natural antioxidant. Minced meat from broiler incorporated with spices, condiments
and ginger paste or ginger extract used for preparation of chicken patties. The scores for all sensory attributes viz.,
appearance, flavour, juiciness, texture and overall palatability increased gradually with incorporation of ginger paste up to
5% level. Addition of higher level (7.5 and 10%) of ginger paste showed gradually decrease in all sensory attributes. The
product made by incorporation of ginger paste showed superior physic-chemical characteristic than control. Increase in
level of ginger paste enhanced moisture content, however lowered protein and fat content of chicken patties significantly
(P<0.05). From the study, it is concluded that acceptable quality meat products could be developed with incorporation
ginger extract up to 5 % level.
PVAMF 26. Standardization of marination time in development of chicken tikka using spent hen meat
A K Biswas, C K Beura and A S Yadav

Division of Post-Harvest Technology, ICAR-Central Avian Research Institute, Izatnagar, Bareilly-243 122
(U.P.), India.
The aim of this study was to standardize marination time in development of chicken meat Tikka (CMT) utilizing spent
hen.For this, a total three treatments were assigned viz., T1, T2 and T3 for 1, 1:30, 2 h marination time, respectively. It was
observed that time variation of marination time in preparation of CMT significantly (P<0.05) influenced the product
quality and sensory acceptability, however proximate composition did not vary significantly amongst the samples, except
moisture. The pH and cooking yield of CMT was lowest for T3 sample. Thus, as expected marginally higher moisture
content was observed for T1 samples. WBSFV and myofibrillar fragmentation index (MFI) was lowest and highest for T3
samples, respectively. With respect to instrumental colour, all the colour co-ordinates (redness, yellowness, Hue angle
and Chroma value) did not differ significantly amongst the samples. These parameters were also correlated with the
sensory colour scores and were differed non-significantly (P>0.05). The appearance and colour attribute of CMT were
rated very good to good. Textural scores varied significantly amongst the different treatments. T3showed significantly
(P<0.05) higher scores as compared to T1 and non-significantly (P>0.05) from T2. The flavour and juiciness scores were
also significantly higher for T3 samples. So, the overall acceptability scores were higher for T3 samples and lowest for T1.
Based on above results, it was observed that marination of chicken tikka for 2 h was optimum sinceshowed desirable
physicochemical quality and better sensory acceptability of finished products.
PVAMF 27. Optimization of cooking methods for the development of chicken meat spread
Tanveer Khanam, Meena Goswami*, Vikas Pathak , Sanjay Kumar Bharti and Karunakara K.N.
Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry,
DUVASU, Mathura-281001
The present study was conducted to standardize the cooking method for development of chicken meat spread. Three
different cooking methods viz. microwave, braising and steam cooking were used for preparation of chicken spread.
Microwave cooking at 540MHz for 7 minutes (M), braising at 85±20C for 15 minutes (B) and steam cooking at 105±20C for
35 minutes (S) were selected on the basis of sensory evaluation. These three selected cooking methods were further
compared to select the best processing technology on the basis of various physico-chemical properties and sensory
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evaluation. S had significantly (P<0.05) higher pH and cooking yield than M and B, however there was no significant
difference between M and B. Among the proximate parameters, there was no significant difference in protein, fat and ash,
whereas moisture content was significantly (P<0.05) higher in S than M and B. For color parameters, B had significantly
(P<0.05) higher a value than M and S, but L and b values were significantly (P<0.05) lower in B than S and M. There was no
significant difference between M and S in color parameters. Color and appearance as well as flavour scores were
significantly (P<0.05) higher in B than M and S. There was no significant difference for texture, saltiness and spreadability
scores among the treatments. Juiciness scores were significantly (P<0.05) higher in S than B and M, however mouth
coating, meat flavour intensity and overall acceptability scores were significantly (P<0.05) higher in B than M and S.
Therefore, braising at 85±20C for 15 minutes was selected as the best method for preparation of chicken meat spread.
PVAMF 28. Effect of incorporation ginger extract on quality of chicken patties
R S Talekar, A A Devangare1 and A M Chappalwar

Research trials were conducted to develop acceptable quality chicken patties with incorporation of ginger extract. Ginger
extract was added at 0, 2.5, 5, 7.5, 10% level. The scores for all sensory attributes increased gradually with incorporation of
ginger extract up to 5% level. Addition of higher level (7.5 and 10%) of ginger extract showed gradually decrease in all
sensory attributes. The product made by incorporation of ginger extract showed superior physic-chemical characteristic
than control. Protein and fat content of the chicken patties declined significantly (P<0.05) with increase in level of ginger
extract. It is clear from study that ginger extract could be added up to 5 % level to without affecting quality of chicken
patties.
PVAMF 29. Development and sensory assessment of flaxseed incorporated milk nuggets
Durga Devi, Basant Bais, Raghvendar Singh1, Lokesh Tak, Sanjay Singh, and Parmaram Gorachiya
Department of Livestock Products Technology, College of Veterinary and Animal Science, Bikaner- 334001,
1
National Research centre on Camel, Bikaner-3340012,
Milk protein based nugget is one such Ready-to-Cook type new product having scope for commercial exploitation.
Formation of milk nuggets was done by using different ratio of camel and buffalo milk coagulum with incorporation of
flaxseed. Best result obtained on the basis of yield and consistency of milk coagulum by combination of 70% camel milk
and 30% buffalo milk. Formation of milk nuggets in various combinations of flaxseed (2%, 4%, 6% and 8%) and milk
coagulum were tried by keeping other ingredients constant in all the combination. On the basis of sensory evaluation the
optimum level of flax seed incorporation was adjudged to be 4% without affecting the sensory properties such as
appearance, colour, flavor, taste and overall acceptability compared to control and other levels of flaxseed (2%, 6%, 8%).
Flaxseed incorporated milk nuggets significant increase in nutritional properties because flaxseed is a source of
micronutrient, dietary fiber and good quality fatty acid profile and consumption of flaxseed as an addition in milk based
products will positively benefit the consumers.
PVAMF 30. Quality and acceptability of duck meat ball with black eyed beans (Vigna un guiculata) flour
S. Karmakar, G. Patra, Arun K Das1, S. Pahan, Annada Das and S. Biswas,

Department of Livestock Products Technology, WBUAFS, Kolkata-37, 1Eastern Regional Centre ICAR-IVRI,
Kolkata, West Bengal
The present investigation was envisaged to study the effect of different percentage of black eyed bean flour (BEBF) on duck
meat balls. The duck meat balls were prepared as Control (C),BEBF at different concentrations levelsas 2% (T1), 4% (T2)
and 6% (T3) respectively which were stored at refrigerated temperature (4±1°C).The physico-chemical, microbiological
and sensory attributes of duck meat balls were assessed on 0th, 3rd, 6th and 9th day. The Moisture, protein, fat, ash of
control and treated duck meat balls ranged from 69.99 to 74.19 % , 17.61 to 19.11 % , 10.45 to 12.99 % and 2.48 to 2.80 %
respectively.Emulsion stability was significantly (p<0.05) higher in T3 than other groups. Throughout the storage period
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pH values were in acceptable limit in all groups. The TBARSvalue showed an increasing trend and it was found to be higher
in Control than the BEBF added sampleson 9th day of refrigerated storage. Total plate counts were significantly (p< 0.05)
lower in T2 (5.65 log cfu/gm) than Control (5.91log cfu /gm) at the end of storage. It can be concluded that 4 % level BEBF
can be effectively used in duck meat balls as a replacement of animal protein by plant protein without affecting the sensory
qualities of duck meat balls.
PVAMF 31. Effect of incorporation of whole egg powder on the quality of chicken sausage
K N Kodamelwar, A A Devangare and A M Chappalwar1

Dept. of Livestock Products Technology, College of Veterinary and Animal Sciences, Udgir 1Dept. of Livestock
Products Technology, College of Veterinary and Animal Sciences, Parbhani.
Chicken sausages were prepared with addition of different levels of egg white powder replacing proportionate quantity of
meat. Incorporation of EWP at 1.5% level in chicken sausages scored at par for all the sensory attributes. Chicken sausage
prepared by using egg white powder showed gradual decrease in sensory attributes. Addition of egg white powder
increases pH, emulsion stability and cooking yield of chicken sausage gradually. Addition of EWP impart highly stable
emulsion as well as improved water holding capacity. The moisture, protein and fat content of chicken sausages differed
non significantly (P<0.05) due to incorporation of egg white powder. with respect to textural properties negligible
variation hardness, fracturability and cohesiveness textural readings were observed in control as well EWP treated
chicken sausage, however gumminess, springiness and chiewness readings decreases with increase in the levels of EWP.
PVAMF 32. A comparative study on antioxidant properties of some meat additives on chicken patties
Vinod Kumar1, Pinky Moni Nath2, S. Biswas1and D. Bhattyacharya1

1Department of Livestock Products Technology, WBUAFS, K. B. Sarani, Kolkata - 700037. 2Department of
Livestock Products Technology, LCVSc, AAU, Joyhing, N.L.
The antioxidant effect of garlic, moringa leaf & vitamin E in the preparation of chicken patties in different concentration
was investigated. Chicken patties were prepared by using garlic, moringa leaf & vitamin E at different concentrations
levels. On the basis of sensory evaluation viz. appearance, color, flavour, juiciness, texture & overall acceptability the best
product from three levels of each treatment were selected. The selected products were packed in LDPE bags & stored at
refrigerated temperature (4±1°C) & subjected to comparative studies on antioxidant property on 0th, 3rd,7th, 14th, & 21st day.
The TBA values of all test groups on storage showed significant increasing trend with advancement of storage period.
Moringa leaf showed a significantly lower TBA value than other treatment. Moringa leaves extract was found to have better
antioxidant activity as compared to others. The following trend was observed for antioxidant activity of different
treatment :moringa leaf > vitamin E > garlic> control. Therefore in the preparation of chicken patties, garlic, vitaminE,
&moringa leafs can be used at 3%, 200mg & 1.5% level resp. without affecting the physico-chemical & sensory attributes of
the product & can be stored at refrigeration temperature for 14 days in LDPE bags with good overall acceptability.
PVAMF 33. Assessment of quality attribute and storage stability of chicken patties incorporated with
different levels of corn flour
Y R Ambedkar, A nurag Pandey, Ashsis Shyni, Sarita Chowdary, Neha Thakur

Postgraduate institute of Veterinary education and Research, RAJUVAS, JAIPUR
This study was carried out to evaluate the effect of corn flour on emulation stability cooking loss, physic chemical
properties, sensory attributes and storage stability of chicken patties at refrigeration temperature at±40C.The mean
percent emulsion stability of chicken patties of control, 5, 10 and 15% corn flour formulations were 9.50±0.29,
14.65±0.42, 11.81 ±0.39 and 7.01 ±0.12 respectively. Emulsion stability of 15% corn flour was significantly (P<0.01)
higher than other treatments.The mean ± S.E of colour scores of 15% level of corn flour was significantly (P<0.01) higher
than control and other levels. The mean ± S.E of flavour scores of chicken meat patties of control, 5, 10 and 15% corn flour
formulations were 5.87±0.12,5.52±0.08,5.74 ±0.07 and 6.15±0.08 respectively. The mean ± S.E of flavour scores of 15%
corn flour was highly significantly difference (P<0.01) than other levels. The mean values of juiciness scores of 15% corn
flour was significantly (P<0.01) higher than control andother levels. The mean values of cooking has no significance
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difference between control and other treatments except 15%level.TBARS value increased with increase in storage period.
TPC and yeast and mould count increased along with storage period. Overall mean percent of total ash has no significant
difference has been noticed between various levels of the corn flour during the storage period. The protein content of
chicken patties increased while decreasing fat content.Overall mean values of fat percent differed significantly (P<0.05)
during refrigerated storage period. Overall mean ± S.E values of pH of spent chicken patties significantly increased
(P<0.05) during refrigerated storage period.
PVAMF 34. Spent hen meat patties prepared by using food processor
B. Ramachendra Reddy, P. K. Mandal, S. Kasthuri, U.K. Pal, V.J. Ajaykumar1 and S. Venugopal2
Department of Livestock Products Technology, 1Department of Veterinary Public Health and Epidemiology,
2
Instructional Livestock Farm Complex, Rajiv Gandhi Institute of Veterinary Education and Research
Kurumbapet, Pondicherry – 605009
India being the third largest layer industry in the world, producing large stock of spent hen for disposal. Processing of
emulsion type products from spent hen meat can open the avenues for their economic utilization. By using cheaper
equipment like food processor, emulsion type meat products can be produced for household business. Hence, this study
was done to develop emulsion based chicken patties using food processor. Experiments were conducted using different
running time (2, 3 and 4 minutes), meat level (65, 70 and 75%) and oil level (7, 10 and 13%) to prepare the emulsion and
the quality of emulsion and patties were evaluated. The emulsion prepared with food processor by 3 minutes running
time had significantly (P<0.05) higher emulsion stability. The patties prepared with 70 and 75% meat had significantly
(P<0.05) higher physico-chemical and sensory qualities. The patties prepared with 7 and 10% oil had significantly
(P<0.05)better physico-chemical qualities and sensory score. Hence, 3 minutes running time, 70% meat and 7% oil
were selected for the preparation of emulsion based spent hen meat patties using food processor.
PVAMF 35. Process standardization of Japanese quail meat nuggets using finger millet flour (Eleusine
coracana)
PA Shinde, S V Londhe, P N Bhumre, C K Choudhary and A S Nemade

Department of Livestock Products Technology, College of Veterinary and Animal SciencesParbhani-431 402,
MAFSU, Maharashtra, India.
The present study was undertaken to develop acceptable quality of Japanese quail meat nuggets by adding different levels
of finger millet flour (Eleusine coracana) and replacing the corresponding amount of lean meat and to optimize its level of
addition. Four different batches of nuggets were prepared by addition of FMF viz., 3%, 6% and 9% along with control
(without FMF). The pH of Japanese quail meat nuggets incorporated with different levels of finger millet flour differs non-
significantly indicating highest pH for control and lowest for 9%. The emulsion stability increases with addition of FMF.
However, the emulsion stability of control nuggets differs significantly than treated products. The cooking loss of Japanese
quail meat nuggets decreased significantly (P>0.05) with the addition of finger millet flour. In the sensory evaluation, all
the sensory attributes increased with the addition of FMF upto 6% except for flavour where sensory score decreases with
addition of FMF. From the study, it is concluded that acceptable quality of Japanese quail meat nuggets were prepared by
addition of finger millet flour upto a level 6% without much affecting the sensory scores.
PVAMF 36. Effect of Betel (Piper betel) leaves extract on quality attributes of shelf stable ready to eat meat
product: chicken bhujia
Ashish Saini, Anurag Pandey, Priyanka Meena, Y.R. Ambedkar, Sarita Kumari, Neha Thakur, Manswini
Sharma and Manoj Bunkar
Research, Jaipur- 302031, e-mail: ashish29vet@gmail.com
Chicken bhujia is a deep fried, shelf stable ready to eat salted meat product incorporated with chicken powder. The present
study was conducted to evaluate the effect of betel leaves extracts (BLE) in chicken bhujia under room temperature storage
condition. Chicken bhujia treated with BLE had significantly (P<0.01) lower thiobarbituric acid value (mg
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22 - 24 November, 2018
malonaldehyde/kg), tyrosine value and free fatty acid (oleic acid/100 g) as compared to control during storage. Addition
of BLE significantly (P<0.05) reduced the total plate count (log cfu/g), Staphylococcus count (log cfu/g) and yeast &mold
(log cfu/g) count in product during storage conditions. The BLE treated chicken bhujia recorded significantly (P<0.01)
superior score of flavour, texture and overall acceptability than the control. It can be concluded that betel leaves extract
significantly improve the physio-chemical, microbial and sensory properties of product at ambient temperature storage.
PVAMF 37. Standardization and evaluation of wheat flour based noodles enriched with different levels of eggs
P. N. Bhumre, S.V. Londhe, A. S. Nemade ,C. K. Choudhary and P. A. Shinde

Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Parbhani-431 402,
MAFSU, Maharashtra, India
The aim of present study was to prepared egg noodles with incorporation of different levels of chicken eggs (0, 10, 20 and
30%) replacing with wheat flour. The investigation of physico-chemical and sensory attributes were carried out.
Proximate composition content increased significantly in wheat flour based noodles enriched with chicken eggs as
compared to control noodles. The results showed non-significant (P>0.05) increase in pH and true density of noodles
made with 30% chicken eggs in wheat flour based noodles. There was non-significant (P>0.05) decrease in bulk density.
The highest sensory attributes scores were recorded for control noodles, but scores were more for noodles 30% chicken
eggs as compared to noodles made with addition of 10% and 20% chicken eggs. Among the cooking parameter, the cooking
time increased significantly and also water uptake and swelling index decreased non-significantly.
PVAMF 38. Quality of spent hen meat pickle with gooseberry powder
S. Kumaresan, U. K. Pal, P.K. Mandal and S. Kasthuri

Department of Livestock Products Technology, Rajiv Gandhi Institute of Veterinary Education and
Research, Kurumbapet, Puducherry – 605 009
Huge variation in the contents of oil (12-40%) and onion-ginger-garlic paste (3.0 – 36.5%) in meat pickles have been
reported in the literature. Hence, an attempt was made to develop a quality spent hen meat (SHM) pickle with modified
recipe. Thus the modified recipe contained deboned meat – 1000g; salt 4%, sugar 1%, dry spice mix 5%, onion-garlic-
ginger paste10%, sesame oil 15%, meat broth15% and acetic acid 1%. Further, in the standardized (control) recipe of the
SHM pickle, acetic acid content was reduced to 0.5% and a natural preservative, gooseberry powder (GBP) was
incorporated in the recipe at 1% (T1), 2% (T2) and 3% (T3) levels to study the quality of SHM pickle. The pH and sensory
quality of these products were evaluated after seven days of maturation period. Significant (p<0.05) differences in overall
mean pH were observed among the Control (4.29±0.1), T1 (4.61±0.01), T2 (4.45±0.01), T3 (4.34±0.01) samples. Sensory
scores for all the sensory attributes such as appearance (7.33±0.14; 7.40±0.11, 7.27±0.14, 7.37±0.12); flavour (7.07±0.14,
7.27±0.14, 7.20±0.14, 7.20±0.16); texture (7.07±0.14, 6.90±0.15, 7.10±0.15, 6.89±0.19); saltiness (7.10±0.10, 6.93±0.17,
7.20±0.14, 7.10±0.13); sourness (7.10±0.12, 6.93±0.14, 6.87±0.16, 6.97±0.17) and overall acceptability (7.30±0.10,
7.03±0.13, 7.33±0.14, 7.20±0.10) for Control, T1, T2 and T3 did not vary significantly (p>0.05). It was concluded that GBP
could be incorporated in SHM pickle without affecting the sensory quality of the product.
PVAMF 39. Quality assessment of fibre rich kadaknath chicken nuggets
Shubham Uikey, N.K Nayak, M. K. Mehta, Daljeet Chhabra and Laxmi Chauhan
Department of Livestock Products Technology, College of Veterinary Science & A.H., Mhow, Indore (453446),
M.P., India
Efficacy of gram hulls at three different levels was assessed to increase the fibre content in kadaknath chicken nuggets. The
pH value for control was significantly (P<0.05) higher as compared to treatment products. Moisture content decreased
and fibre content increased gradually and showed a significant (P<0.05) difference with increasing level of gram hulls.
Moisture retention of gram hulls incorporated kadaknath chicken nuggets also differ significantly (P<0.05). Textural
properties of fiibre incorporated kadaknath chicken nuggets also showed a significant (P<0.05) difference between
treatment and control. The mean score value for overall acceptability showed that the score for T-3 was significantly
(P<0.05) lower compared to control. However, score for T-2 was comparable to control. Hence, T-2 (6% gram hull) was
finally selected for development of fibre rich kadaknath chicken nuggets.
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Session-4
Advances in risk assessment & regulations,

trade, awareness and capacity building in
muscle food industries

22 - 24 November, 2018
Keynote
Monitoring of some heavy metals in flora, fauna and
human and their relationship at Sundarban Delta
Shivaji Bhattacharya1, Tapan Kumar Mandal2, Susanta Kumar Bandyopadhyay3

1
Assistant Director, ARD, Govt. of West Bengal, 2Dept. of Veterinary Pharmacology & Toxicology, WBUAFS,
Belgachia, Kolkata, 3Ex-Director, Medical Education and Research, Dept. of Health & Family Welfare, Govt. of
West Bengal
Introduction
Indian Sundarban delta entirely lies on the southern fringes of the state of West Bengal, where the Gangetic plain
meets the Bay of Bengal. The Sundarban contains over 4.4 million people most of them are very poor and vulnerable; about
80% of the households earn their living on agriculture, fishing, and aquaculture associated with multiple stressors.
Thousands of multifarious industries situated in the bank of Hooghly-Matla-Bidyadhari estuarine complex as well as the
city's urban sewage and agricultural activities are the predominant source of heavy metals and insecticides pollution in
Sundarban region. In addition to that, Kolkata also produces nearly 35000 metric tonnes electronic waste every year.
Presently the Bidyadhaririver is being used as the major drainage system and serves as sewage outlet for Kolkata
metropolis and adjacent areas. A huge quantity of metropolitan untreated wastewater, industrial effluents, excess
rainwater along with agricultural and urban runoff from Kolkata, Salt Lake City (Bidhan Nagar) and North 24 Parganas
district is discharged into the out fall on Bidyadhaririver at Kulti-Ghushighata through the East Calcutta Wetlands. In this
research, xenobiotic study has been done on several abiotic and biotic substrates under the area of study which comprises
four sites viz. Kulti-Ghushighata (S1), Malancha (S2), Kanmari (S3) and Dhamakhali (S4) (aerial distance from S1 to S4 is
about 28.5 km) situated around the Bidyadhari river and another site, Dhuturdaha (S5) situated at aerial distance of about
5.5 km away from the river. During different seasons viz. pre-monsoon, monsoon and post-monsoon from the period
March, 2012 to February, 2013 all the samples were collected and preserved. Concentration of heavy metals viz. arsenic,
mercury, lead, zinc and cadmium in different substrates were estimated.
Physical parameters:
pH of water of the Bidyadhari river, ponds and tube wells under the area of study is within the permissible range
for consumption i.e. 5.5 to 9.0 and 6.5 to 8.5 for surface water and drinking water respectively. Salinity of the water of river
and pond at S1-S4 during a year ranges from 0.66 g l-1 to 17.16 g l-1 and 0.833 g l-1 to 18.00 g l-1 respectively during a year;
whereas at S5 it ranges from BDL to 0.33 g l-1. Salinity varies from BDL to 1.33 g l-1 during all the seasons in tube well water
at S1-S4, while it remains BDL through over the year at S5. It has been observed that maximum salinity consistently
persists in both surface water of river and pond as well as ground water of tube well during pre-monsoon at S4. Salinity of
water of pond and tube well at S5 is always least among the stations. During monsoon, salinity in tube well water is BDL at
all stations.
Heavy metal contaminants in different substrates:
Arsenic content in the surface water and sediment of Bidyadhaririver and ponds of the area of study is invariably
below the permissible limits 0.200 µg ml-1 and 2.00 µg g-1 respectively. Yearly mean concentration of As in tube well water
at S1 to S4 is also above the permissible limit, whilst As is consistently below the permissible limit at S5. At S1 to S4, yearly
mean concentration of Hg in river and pond water is above the permissible limit for drinking water i.e. 0.001 µg ml-1, but
below the permissible level as surface water i.e. 0.010 µg ml-1. Hg level in tube well water is also above the permissible
limit at S4 during all seasons, as well as at S3 during monsoon too. Pb content in river and pond water in the stations from
S1–S4 is more than 23 and 25 times respectively than the permissible level of Pb in surface water i.e.0.100 µg ml-1;
however, Pb content in tube well water is about 229 times more than the permissible limit for drinking i.e. 0.010µg ml-1.
Yearly Pb concentration in pond water (1.874 µg ml-1) and tube well water (1.021 µg ml-1) at S5 also much higher than
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permissible limits for surface water and drinking water respectively. The study reveals that the Cd content in surface water
of the river and ponds as well as ground water at all the stations was generally high (up to 0.294 µg ml-1 at S4) during most
of the seasons and exceeded the maximum permissible level for drinking water of 0.010 µg ml-1, but that is below the
permissible level for surface water (2.000 µg ml-1). During all seasons, concentration of Zn in tube well water at most of the
stations is above the permissible limit (0.120 µg ml-1) but below the Indian standard for drinking water i.e. 5.00 µg ml-1.
Though the yearly concentrations of As, Hg and Zn content in Durba grass (C. dactylon) and Babla herb (A. nilitica) are
below the permissible values, but yearly concentration of Pb and Cd contents in these plants are above the permissible
limits at all the stations,.
Yearly mean concentrations of As and Zn in pond weed Jhanjhi (H. Verticillata) at all stations are below the
permissible limit for leafy vegetables while the yearly mean concentration of Hg, Pb and Cd are above the permissible
limits. Yearly mean concentrations of As, Hg, and Zn in muscles of fishes Parse (Liza parsia) and Nona Tyangra
(Mystusgulio) are below the permissible limits, while the yearly Pb and Cd concentrations in fish muscle are above the
permissible limits of 0.300 µg g-1 and 0.050 µg g-1 respectively at all the stations. Muscle of crustaceans reveals
contamination of the metals like Pb, Zn and Cd more or less prevalent at all stations during all seasons; but yearly
concentrations of As, Hg, Zn and Cd are below the permissible limits; whereas Pb content in the substrate is always above
the permissible level of 0.500 µg g-1 through over the year. Yearly concentration of As, Hg, and Zn content in egg are below
the permissible levels, while the concentration of Pb is above the permissible limits of 0.200 µg g-1 during all the seasons
and yearly as well as seasonal concentration of cadmium crosses the permissible limit of 0.05 µg g-1 during monsoon and
post monsoon. It has been observed that egg yolk usually contents more heavy metals in comparison to albumen of the
same egg.
Though all metal contents in milk are below the permissible limits, but concentration of Pb in milk is above the
permissible limit of 0.020 µg ml-1 at all stations during all seasons. Same pattern of metal accumulations are observed in
feather of back yard poultry, hair of sheep and cattle, as well as hair and hoof of goat. Yearly concentration of Hg and Zn in all
these substrates at all the stations are below the reference levels, while yearly As, Pb and Cd concentrations in these
substrates are above the respective reference values at S1-S4. At S5, yearly concentrations of As and Pb content in these
substrates are also occasionally slightly above the reference level, but Cd content at that station is always below the
reference value. Yearly concentrations of As, Hg, and Zn in meat, bone and skin of goat (C. hircus) at all stations are below
the permissible limits but the yearly concentrations of Pb and Cd in the substrate at all the stations are above the
permissible level i.e. 0.100 µg g-1 and 0.050 µg g-1 respectively. Yearly concentration of Hg and Zn in scalp hair at all the
stations is below the reference levels viz. 0.365 µg g-1 and 209.000 µg g-1 respectively. The yearly concentrations of Pb in
hair at all stations are above the reference level (2.140 µg g-1); whereas the yearly concentrations of As and Cd in human
hair at S1-S4 are above the reference levels (As: 0.044 µg g-1 and Cd: 0.125 µg g-1) but that remains below the respective
reference level at S5.
However, a higher deposition of metals in human hair and nail has been confirmed in all the study stations in
comparison to different water and edible substrates. Usually overall accumulation of heavy metals is observed highest in
different substrates of the estuarine ecosystem during monsoon followed by post-monsoon. Seasonal mean concentration
of zinc is found maximum followed by lead in so many substrates like sediment of the river and ponds; poultry feather; hair
of sheep and cattle; hair and hoof, meat, bone and skin of goat; and human hair at all the stations through over the year as
well as in human nail (during monsoon season). Seasonal mean concentration of cadmium is found high in the above
substrates through over the year at S1 and S2, whereas it is obtained in those substrates at S3, S4 and S5 during monsoon
and post monsoon seasons. Among all the stations, either two extreme stations S1 and S4 or Station S2 was most
contaminated regarding metal content present in all substrates due to geographical position having close proximity of the
effluent discharge point (S1 and S4) and more local anthropological activities (S2). Observation of this research indicates
that sewage and industrial effluents bearing river Bidyadhari definitely has a role in disseminating a number of heavy
metals like Pb, Cd and Hg contamination more in its estuarine ecosystem through over its stretches from S1 to S4 in
comparison to distant station S5.
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Emerging bacterial pathogens in seafoods

M M Prasad*, RanjitNadella, EzhilNilavan, Muthulakshmi T, Abhay Kumar, S.S. Greeshma,
VA Minimol, G K Sivaraman, V Murugadas, Visnuvinayagam and CN Ravishankar1
Microbiology, Fermentation and Biotechnology Division, Central Institute of Fisheries Technology
1
Director, ICAR-CIFT, Kochi, *prasadmm@hotmail.com
The word “emerging” is defined as, “to rise out of a state of depression or obscurity; to come to notice; to reappear after being
eclipsed”. Thus is the state of infectious diseases throughout the world in the twenty-first century. Not only are new
microorganisms being identified every year but some of the old established diseases are again gaining attention. More
specifically, emerging diseases have been defined as those 'whose incidence in humans has increased in the past two
decades or threatens to increase in the near future' (Prasad et al, 2016)
Pathogenic microorganisms capable of causing disease and are given much attention than others. It is also equally
important to study pathogens of exotic importance which is emerging in new geographical region due to trans-boundary
migration of human, animals, birds or export of food. Some of the bacterial diseases that emerged last two decades were
hemolytic uraemic syndrome, Legionairre diseases, Lymes disease, cholera, gastric ulcers and these emerging pathogens
were reported in most of the countries. Likewise, the diseases once upon a time caused health problems globally or in a
particular country, and then declined dramatically and once again become a health problem for a significant proportion of
the population were categorized as re-emerging infectious diseases namely diphtheria, pertussis, and tuberculosis.
Majority of the cases environmental changes contributed to the emergence or re-emergence of many infectious diseases
including the emerging diseases in the mass food production systems.
Similarly, the infectious agents of zoonotic importance that may enters the food chain at any point of time is called
emerging. It is very important to study the occurrence of emerging pathogens, virulence traits that contributed to their
transmission through food, which in turn may facilitate the rapid detection, characterization and control of such EPs.
Pathogens such as Salmonella and Escherichia coli that have not increased in overall occurrence but various strains among
them with new traits that continue to emerge such as E. coli O157:H7, non-E. coli O157, Extended spectrum beta lactamase
resistant E. coli, Salmonella enterica serotype 4,5,12:-, Vibrio mimicus, Photobacterium damselae, Plesiomonas shigelloides,
Cronobacter, Campylobacter sp, Arcobacter sp., were reported to enter the food production chain and cause diseases in
human beings. However, there are limited studies has been carried out worldwide and there has been no work carried out
in the seafood production and its environment in India. Hence, it is highly essential to study the occurrence, distribution
and its molecular types in the country to make mitigation measures in case of emergence.
Gaps in knowledge:
In 21stcentury industrialization has been diversified and wide release of the effluents, sewage waste; toxic diluents
were rapidly directed to the aquatic environment. Seafood borne pathogens are one of the important indicators of fish
quality reflecting contamination. Apart from well reported food borne bacterial pathogens, Campylobacter sp, Cronobacter
sakazakii, Plesiomonas shigelloides, Vibrio mimicus, Photobacterium damselae, Arcobacter sp are among the emerging
pathogens of seafood sector and its aquatic environment. Campylobacter jejuni is the common cause of bacterial food
borne illness causing Campylobacterosis in many industrialized countries of the world. Campylobacteriosis causes an
invasive gastroenteritis in humans. Long term effects of this food borne illness can result in Guillain-Barre syndrome that
often leads to paralysis. A 2011 report from the CDC estimates that Campylobacter causes approximately 8,45,000
illnesses in the United States each year.. Contamination of Campylobacter spp most probably occurs through cross-
contamination with another food product, the hands of a food handler, or from the work surface. Cronobacter sp., has been
isolated from a range of food sources including dairy-based foods, dried meats, water, rice and others
(Baumgartner et al. 2009). Clinical syndromes of Cronobacter infection include necrotizing enterocolitis (NEC),
bacteraemia and meningitis, with case fatality rates ranging between 40 and 80% being reported (Bowen and Braden
2006; Friedemann, 2009). Infections in older infants and among immuno-compromised adults, mainly the elderly, have
also been noted (Bowen and Braden 2006; Gosney et al. 2006; See et al. 2007) and in particular Powdered Infant
formula production facilities (Bar-Oz et al. 2001; Kilonzo-Nthenge et al. 2008). Contaminated powdered infant
formula (PIF) has been epidemiologically linked with many of the infections reported (Bowen and Braden 2006) and there
has been no reports on the seafood and aquatic environment documented for harbouring this pathogen.
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22 - 24 November, 2018
Similarly, Plesiomonas shigelloides is a facultative anaerobic bacterium from the family Vibrionaceae. P.
shigelloides has a worldwide distribution and more common in tropical and sub-tropical areas. P. shigelloides has a wide
host range and has been isolated from freshwater fish and shellfish, and a variety of animals including cattle, goats, swine,
cats, dogs, monkeys, snakes, and toads. On the other hand, they are pathogenic to the farmed fishes such as Tilapia. The
peak seasons for infection are summer and autumn. Outbreaks of diarrheal disease have been associated with
contaminated water and oysters containing P. shigelloides and sometimes reflect its status as a "fellow traveller" with
known pathogens, rather than the causative agent for the observed illness. However, there has been limited study in India.
The pathogenicity of Arcobacter spp. to humans remains to be ascertained for proper assessment of human health
risk. Epidemiological studies together with the isolation and characterization of arcobacters from environmental and
clinical sources are necessary to understand the disease burden due to the presence of arcobacters in foods including
seafood. Very few studies have investigated the occurrence of Arcobacter in animals, food and water and their involvement
in human infections in India. Currently, there are no standard isolation protocols or methods for Arcobacter spp. therefore
the true occurrence of this pathogen in food is largely unknown. Further studies are needed to elucidate the virulence
factors, antibiotic resistance and survival of Arcobacter spp. in low-temperature-preserved seafood. The studies of these
emerging pathogens such as Campylobacter jejuni, Cronobactersp, Arcobactersp, Vibrio mimicus, Photobacterium
damselae and Plesiomonas shigelloides in the fish, shellfish, aquatic and seafood related environments are scant. Till now,
there are no reports from India on Plesiomonas shigelloides occurrence in seafood. There is enough scope to document
these pathogens prevalence and genetic diversity in seafood and fishery resources in Indian perspective in order to fill the
research gaps in the seafood and fishery resources sector.
Research Trends:
Campylobacter spp. are commensal organisms routinely found in cattle, sheep, swine, and avian species. During
2013, Campylobacter peloridis and Campylobacter lari subsp. concheus were isolated form Shellfish. The intestinal tract of
chicken, especially the cecum and colon, can harbor a large number of Campylobacter spp; during processing, the intestinal
tract may leak or rupture and the contents are transferred to the skin or the carcass (Berrang et al., 2001) Most cases are
associated with handling raw poultry, eating raw or undercooked poultry meat or cross-contamination of raw to cooked
foods (Nadeau et al., 2002). In a recent surveillance study in England and Wales, C. jejuni was reported to be responsible for
more than 12 times the number of cases of human campylobacteriosis compared to C. coli (Friedman et al., 2000).
Contaminated shellfish have also been implicated as a vehicle in the dissemination of campylobacteriosis. Harvesting
shellfish from Campylobacter-contaminated waters would appear to be the most likely cause of infection (Wilson and
Moore, 1996).
Plesiomonas shigelloides human infections are suspected to be waterborne. Plesiomonas shigelloidesis generally
found in a tropical freshwater environment. It has also been associated with aquariums and fish tanks. In humans, P.
shigelloides has been implicated in gastrointestinal infections, and the organism has also been shown to cause extra-
intestinal conditions like bacteraemia, sepsis, meningitis, pneumonia, osteomyelitis, keratitis, and other non-diarrheal
diseases. P. shigelloides gastroenteritis is usually a mild self-limiting disease. The most common symptoms are diarrhea,
nausea, vomiting, fever, chills, and abdominal pain. Diarrhea is usually watery and non-bloody. The symptoms may appear
from 20 to 24 hours after ingestion of contaminated food or water. The symptoms may last from 1 to 7 days. and this
pathogen has been associated with the aquatic environment. Like all other seafood pathogens, Plesiomonas shigelloides
also causes intestinal and extra intestinal diseases to human beings. Usually these organisms were associated with
travellers' diarrhea. Generally, these organisms are not indigenous to human intestinal tract, but their presence in stool of
affected patient's points out the spread through the consumption of contaminated water and food. Consumption of
seafood resulted outbreaks in China and Japan.
Cronobacter species (formerly known as Enterobacter sakazakii) are Gram-negative rod-shaped, motile
pathogenic bacteria of the family Enterobacteriaceae. These organisms are regarded as opportunistic pathogens linked
with life-threatening infections predominantly in neonates (infants less than 4 week of age) (Bar-Oz et al. 2001;
Gurtler et al. 2005; Anonymous, 2006; Mullane et al. 2007). The bacterium has been isolated from a range of food
sources including dairy-based foods, dried meats, water, rice and others (Baumgartner et al, 2009;). Surveillance
studies detected Cronobacter in a variety of different environments including households, livestock facilities, food
manufacturing operations Controlling the microbiological load in fish product and water environment understanding the
optimal growth conditions and epidemiology would contribute positively towards a reduction in the health risk to
vulnerable individual. The epidemiological studies along with in vitro mammalian tissue culture assays have shown that
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Cronobacter isolates demonstrate a variable virulence phenotype (Caubilla-Barron et al. 2007; Townsend et al. 2007,
2008). Only isolates of C. sakazakii, C. malonaticus and C. turicensis have been linked with neonatal infections (Healy et al.
2010; Kucerovaet al. 2010). The first putative Cronobacter virulence factors to be described were enterotoxin-like
compounds produced by four of 18 isolates studied. Using conventional tissue culture-based assays, Cronobacter is known
to attach to intestinal cell lines in vitro and survive within macrophages for longer periods of time (Townsend et al. 2008).
Franco et al, (2011) demonstrated resistance to complement-mediated killing of C. sakazakii, and this was associated with
the presence of cpa which is contained on the pESA3 plasmid. The outer membrane protein A, encoded by the ompA gene,
is probably the best characterized virulence marker (Nair et al. 2009). The ompA-encoding gene is thought to be present in
all Cronobacter strains tested, and this marker has also been linked with invasive Escherichia coli, which causes neonatal
meningitis (Prasadarao et al. 1996; Kim, 2000). Kucerovaet al, (2010) highlighted several markers including, ibeA, ibeB,
yijP and ompA, which were previously identified in other organisms associated with invasion of BMEC (Prasadaraoet al.
1996; Huang et al. 1999, 2001; Wang et al. 1999). Although this gene was found in the reference strain C. sakazakii
ATCCBAA-894, the genes ibeA and yijP produced no matches. When assessed, it was found that the complete cation efflux
operon (cusA, cusB and cusC) and its regulatory gene cusR were present in isolates associated with neonatal infections
(including C. sakazakii, C. turicensis and C. malonaticus) and absent in the other tested strains (Kucerovaet al, 2010).
V. mimicus has been recognized as a cause of gastroenteritis transmitted by raw oysters, fish, turtle eggs, prawns,
squid, and crayfish. V. mimicus, when carrying genes that encode cholera toxin, can cause severe watery diarrhea.
Consumers and physicians should be aware that improperly handled marine and aquatic animal products can be a source
of V. mimicus infections. Presence of the Hemolysin Gene of Vibrio mimicus in Fish and Seafood Products in Sonora, México.
Outbreaks of Vibriosis associated with Vibrio mimicus in freshwater catfish in China. Molecular and Genomic
Characterization of Vibrio mimicus isolated from a Frozen Shrimp Processing Facility in Mexico. The detection of
pathogenic species, various virulence factors that are associated with V. mimicus should be monitored to determine their
infective potential and possible effects on consumer health. Studies on genes of clinical importance will help to better
understand their potential virulence, environmental impact and evolution.
Photobacterium damselae ssp. damselae (formerly Vibrio damsela) is an important pathogen, causing potential
devastation to fish and shellfish aquaculture. P. damselae ssp. damselae has been reported to cause wound infections and
fatal disease in human and a variety of marine animals (Clarridge and Zighelboim-Daum 1985; Song et al. 1993). P.
damselae subsp. Damselae is an autochthonous member of aquatic ecosystems. Strains of this pathogen have been isolated
from sea and estuarine waters, from seaweeds, from apparently uninfected marine animals (Buck et al., 2006; Serraccaet
al., 2011) and from seafood ( Chiu et al., 2013), and it is considered a common member of the natural microbiota of healthy
carcharhinid sharks (Grimes et al., 1985). A multiplex-PCR approach, using two primer pairs directed to internal regions of
the 16S rRNA and ureCgenes, was employed to differentiate the subspecies of Ph. damselae (Osorio et al, 2000). Isolates of
the Ph. damselae ssp. damselae yield two amplification fragments corresponding to 16S rRNA (267 bp) and ureC (448 bp)
genes, whereas isolates of the Ph. damselae ssp. piscicida show only the 267-bp product. The recent first reports on
isolation of this pathogen from diseased marine fish of new cultured species, suggest that P. damselaesubsp. Damselae can
be considered as an emerging pathogen in marine aquaculture (Labella et al., 2011). Clear understanding on occurrence,
distribution, database, culture collection (repositories), database on antimicrobial resistance, multi-drug resistance of
emerging and re-emerging pathogens associated with seafood and environment is need of the hour to develop preventive
measures.
Acknowledgements: Authors wish to thank Director, ICAR-CIFT for presentation in International Symposium & 8th
Conference of Indian Meat Science Association (IMSACON-VIII) November 22-24, 2018 on Technological Innovations in
Muscle Food Processing for Nutritional Security, Quality and Safety at Kolkata, India
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22 - 24 November, 2018
Production of buffalo meat, global trend and its safety Issues
Netra P. Osti1 and Komal L. Osti2

Former Chief Senior and Visiting Professor,IAAS, TU, Lamjung, Campus, Lamjung, Nepal
ostinp02@gmail.com
Buffaloes (Bubalus bubalis) are large ruminant raised mostly by rural people across the Asian region. Buffalo provide milk,
meat, draft power, hide, and manure for organicagricultural farming. Buffalo meat is lean with no intramuscular fat
intercepted in the muscle, contains less cholesterol and is fleshy. Meat is organic because of being produced mostly in rural
areas. It is good for variety of traditional meat food products like, Choila, Kachila, Sukuti (dry meat), Bhutan (fry meat from
viscera), Momoetc. (steamed with bread) ; and commercial standard meat cuts, sausages, and burgers. India, China,
Pakistan, Nepal and Egypt are the leading buffalo meat production countries whereas Thailand China and Arabian
countries are major importers. In modern day, commercial production of buffalo meat has tremendous potential in
developed countries because of its good feeding habits, digesting low quality roughages and having high quality meat in
terms of lean and flesh. Buffalo meats export potential points out due attention should be given on the meat products
preparation, processing, handling and storage for food safety issues. Research on buffalo meat breed development,
nutrition for good quality meat production, development of good quality meat products and value chain in buffalo meats
are essential for buffalo meat promotion in commercial markets.
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Risks, Health Concerns and Management of Chemical residues

in Meat and Meat Products
M. Muthukumar, Kanchana Kommi and S. Divya

ICAR–National Research Centre on Meat, Chengicherla, Hyderabad, Telengana, India
Introduction
Usage of large numbers of chemicals/drugs is becoming inevitable in the intensive livestock production. These
chemicals are generally employed in the prevention, control and treatment of diseases or to promote more growth in
livestock and poultry. Further, in the meat value chain, certain additives and preservatives are added to enhance the quality
attributes and extend the shelf life of meat and meat products. It has been recognized that certain environmental
contaminants may be ingested by animals and be deposited as residues in meat. In such scenario, there is every chance for
the presence of these compounds as residues/ contaminants in the human diet and subsequently the consumer may suffer
from various health hazards. Residues of these chemicals and drugs threaten human health by been acutely or
cumulatively allergenic, organotoxic, mutagenic, teratogenic or carcinogenic. This paper briefly describe about chemical
residues of importance in meat food value chain, health hazards associated with them and also measures to prevent or
reduce their levels in animal foods.
Chemical residues of concern in muscle foods
Some of chemicals and drugs used in various aspects of agricultural and livestock production have the potential to
end up as residues in meat. This list of chemicals includes pesticides (Insecticides, acaracides, herbicides and fungicides),
antimicrobials, hormones, growth promoting agents, and certain environmental contaminants.
Pesticides used for crop production
Pesticide contamination in meat can result from accidental exposure to contaminated feed (e.g., feed crops that
have been treated with plant protection products during growth or storage) or use of biocides in the poultry/animal
housing environment, or the use of veterinary medicinal products (insecticides and acaricides used to control
ectoparasites) (Kan and Meijer, 2007). As most of pesticides, particularly organophosphorus group are rapidly
metabolized by animals and either broken down or excreted, the occurrence of residues of most of these compounds in
muscle foods is therefore unlikely. An exception is the chlorinated hydrocarbon group of insecticides which include DDT,
lindane, heptachlor, aldrin, dieldrin and chlordane. These compounds are persistent and stable in the environment. Due to
their strong lipophilicity, organochlorine compounds accumulates in body fat and induce changes in biotransformation of
endogenous and exogenous compounds resulting in variety of health problems, particularly endocrine dysfunction, birth
defects, carcinomas, neurological disorders besides weakening the immune system. Based on the recommendations of
Banerjee committee in 1984, the use of DDT and HCH in agricultural sector was banned in 1989 and 1997, respectively.
Muthukumar et al. (2011) also reported residues of DDT in 78.57% of pig tissue samples analyzed in Hyderabad and the
overall mean residual concentrations of total DDT was 0.395 ppm. They also reported residues of endosulfan in 85.71% of
samples with an overall mean concentrations ranged from 0.057 to 0.088 ppm.
Chemicals and drugs used in animal production
In animal production system, various drugs and chemical compounds are widely used for three main reasons: 1)
Treating disease: The therapeutic use of drugs under veterinary direction should not give rise to residue problems.
Nevertheless, problems can occur, when animals are treated using incorrect dosage or when the proper withdrawal period
is not observed. 2) Preventing disease: Sub therapeutic levels of antimicrobials, antibiotics, coccidiostats, anthelmintics
are continuously added to feed to prevent disease or to control its spread. 3) Growth promotion: Hormones, some
antibiotics, beta-agonists etc. are employed for growth promotion. In the EU, the use of hormones and beta-agonists for
growth promotion purposes in livestock is banned. The use of antimicrobial substances is coming under increased
scrutiny due to concerns worldwide about antimicrobial resistance.
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Antibiotics and antibacterial: These compounds are widely used therapeutically in treatment of infections. Also added
to livestock feeds at low levels as prophylactic drug to prevent the occurrence of infections and as feed additives to improve
performance. It is estimated that India was 5th largest consumer of antibiotics in food animals in 2010 and it is projected to
grow by 312 % in 2030. Use of low levels in feeds as growth promotant is less likely to result in significant residues than
therapeutic use.
Occurrence of residues is depends on formulation, dosage and the mode of administration, age of the animal,
disease condition and husbandry practices even when pre-slaughter holding times are observed. The major concerns of
antibiotics residues are allergic reactions and antibiotic resistance. As little as 10 micrograms of pencillin can cause an
allergic response in sensitive individuals. This is equivalent to a residue level of 0.1 ppb in 100g of meat. Many other drugs
including tetracyclines, sulphonamides and aminoglycosides can also cause allergic reaction. Aminoglycosides (e.g.
streptomycin) can cause varying degree of nephrotoxicity and ototoxicity. Aplastic anaemia with Chloramphenicol and
carcinogenic effects by sulfa drugs and nitrofurans are also of public health importance. Nitrofurans were commonly
applied for the treatment of bacterial and protozoan infections in addition to being used as feed additives for growth
promotion in livestock (i.e. poultry, swine, and cattle). Nitrofurans are prohibited in food-producing species because of
carcinogenicity concerns (Trevisani et al., 2014). Further, suboptimal use of antimicrobials for prophylaxis and treatment
leads to emergence and spread of antimicrobial resistance. The increasing number and global distribution of pathogens
resistant to antimicrobial drugs is potentially one of the greatest threats to global health, leading to health crisis arising
from infection that were once easy to treat.
Hormones and repartitioning agents: Drugs used for growth promotion are another source of residues in meat and
poultry. Both natural and synthetic anabolic agents have been administered to livestock to improve feed efficiency and
increase the rate of weight gain. Chlorotestosterone acetate, progesterone, nadrolone and stanozolol are used often in
combination to increase weight gain. Beta-agonists and tranquilizers such as diazepam have also been used to reduce the
ratio of fat to lean. ß-agonists, clenbuterol, salbutamol have been used illegally to promote growth. Antibiotics such as
monensin are also used primarily for growth promotion. All of these compounds can produce residues in animal tissues.
Estradiol stimulates cell division in hormonally sensitive tissues thereby increasing the possibility for accumulation of
random errors during DNA duplication. This increased cell proliferation also has the effect of stimulating growth of mutant
cells. Some synthetic anabolic agents such as diethylstilbestrol have been reported to responsible for development of
breast in children and menstruation in infant girls. European Union banned the use of these hormones. However, the
United States Food and Drug administration has approved hormones estradiol, progesterone and testosterone, Zeranol
and trenbolone acetate.
Environmental contaminants
Dioxin, heavy metals and mycotoxins have been found to have a widespread potential for environmental
contamination. Like the chlorinated hydrocarbon insecticides, these compounds are concentrated biologically in fatty
tissues of animals. Fatty fish from contaminated bodies of water, fatty meats and dairy products can be a major source of
human exposure.
Dioxins and polychlorinated dibenzo-p-dioxins (PCDDs):
Dioxins are a class of 210 different chlorine containing compounds that are persistent environmental pollutants
(POPs).They are by-products in the production of certain herbicides and are also formed by combustion of organic matter.
Low levels are widespread in the environment and they are also bioaccumulate and bio-magnify in the fatty tissues. About
98 % of human exposure is through animal foods particularly meat, fish and dairy products, which are contaminated with
soil that has accumulated dioxine from the environment. Dioxins can cause reproductive and developmental problems,
damage the immune system, interfere with hormones and also cause cancer. Maximum permissible level for dioxins of 2 pg
TEQ/g fat for dairy products and 1 pg TEQ/g fat for pork (European Commission).
Polybrominated diphenyl ethers (PBDEs): PBDEs have been applied on a large scale in plastics, textiles, electronic
castings, and circuitry. As a result, they are ubiquitously present in the environment and can subsequently accumulate in
food and feed. Several food categories contributed to the intake of PBDEs, including dairy (39% of the total intake), fish
(38%), and meat (7%). The mean concentrations of BDE-47, BDE-99, BDE-100, BDE-153+154, and the sum of these PBDEs
in poultry were 17, 19, 5, 8, and 49 pg/g fresh product, respectively ( ).
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Heavy metals: Forages get contaminated with heavy metals in the form of dust from industrial operations such as
smelters, manufacturing operations using heavy metals, or contamination of trash containing metals. Crops grown on land
treated with sewage sludge may contain elevated levels of heavy metals. Contamination with heavy metals is a serious
threat because of their toxicity, bioaccumulation and biomagnifications in the food chain. Industrial discharge of
wastewater frequently contains elevated levels of heavy metals like lead and mercury that accumulate in river and lake
sentiments. Lead is a metabolic poison and a neurotoxin that binds to essential enzymes and several other cellular
components and inactivates them. Toxic effects of lead are seen on haemopoietic, nervous, gastrointestinal and renal
systems. Excess amount of lead results in developmental delays, learning disabilities and behavior problems. Mercury is
converted to methyl mercury, which is accumulated in the tissues of fish and other aquatic organisms to dangerous levels.
Itai – Itai disease with typical symptoms of extreme bone pain and ostomalcia in Japan resulted from contamination of
local water supply with waste water runoff from Zink-lead – cadmium mine. Toxic effects of cadmium are kidney
dysfunction, hypertension, hepatic injury and lung damage. Cadmium chloride at teratogenic dose induced significant
alterations in the detoxification enzymes in the liver and the kidney.
Mycotoxins: Aflatoxin, ochratoxin, zearalenone and trichothecenes are some of the important mycoxins frequently
encounted in feed and food materials. Mycotoxins, by-product of fungal growth get into animal system by ingestion of
mouldly feed. The ingestion of mycotoxins can produce both acute and chronic toxicities ranging from death to chronic
interference with the function of the nervous, cardiovascular, pulmonary and endocrine systems as well as the alimentary
tract. Some mycotoxins are carcinogenic, mutagenic, teratogenic and immunosuppressive. Aflatoxin, especially B1
constitute an important risk factor for hepatocellular carcinoma in exposed population. Ochratoxin A displays
nephrotoxic, genotoxic, teratogenic, cancerogenic and immunosuppressive effects. In India, the problem is of greater
magnitudes due to congenial climatic conditions, socio-economical backwardness and traditional and unscientific
agronomic and storage practice. Earlier studies showed that remarkable contamination of groundnut cake, maize, cotton
seed, millets and mixed feeds. Through the infected animal feed, animal products may get contaminated.
Processing contaminants
The chemical reactions between natural and/or added food constituents during processing lead to formation of
processing contaminants. Nitrosamines, polycyclic aromatic hydrocarbons, heterocyclic amines, histamine are some of
the important processing contaminants. These compounds are reported to be cancer causing agents. Nitrates and Nitrites
are used in curing meats can react with amines to form nitrosoamines, which are considered to be carcinogenic,
teratogenic and mutagenic. Both dimethylamine and trimethylamine (fish) are excellent precursors of
dimethylnitrosamine. Nitrites and nitrates are oxidation products and ready sources of nitric oxide (NO*), that NO* reacts
with superoxide to form reactive peroxynitrite (ONOO-), leading to tissue damage and mortality. Heating processes
(charcoal, grilling, roasting, smoke drying and smoking) leads to formation of PAHs in food. Uncontrolled smoking
conditions produces high level PAH compound formation. Storelli et al. (1999) estimated the total PAH which ranged from
46.5 ng/g for smoked swordfish to 124.0 ng/g (wet weight) for smoked herring. Muthukumar et al. (2014) reported that
the tandoor chicken collected from restaurents of Hyderabad showed presence of pyrene at 0.01 ppm level. The smoked
chicken samples also showed the presence of PAH viz., pyrene and anthracene at 0.01 to 0.02 ppm level. Certain packaging
materials have the potential to contribute plasticizers like phthalate and di-2-ethyl adipate into food items especially
wrapped meat and meat products. Plasticizers and unreacted monomers in plastic packaging materials may migrate into
packaged meats. Nitrosoamines from rubber netting used to package hams can also migrate into the meat. Larsson et al.
(2006) findings also suggest that high consumption of processed meat may increase the risk of stomach cancer. Dietary
nitrosamines might be responsible for the positive association. Though the presence of these contaminants in processed
foods cannot be entirely avoided, technological processes can be adjusted and/or optimized, in order to reduce the levels
of formation of processing contaminants.
Regulatory considerations
Regulatory requirements are designed to ensure that the residues remaining in the food do not constitute an
unacceptable public health risk. The statutory limitations for various chemical are set up by different national and
international. For statutory limits of contaminants, the terms like maximum residue limit (MRL), 'no observed effect level'
(NOEL) and acceptable daily intake (ADI) are frequently used by regulatory agencies. The maximum concentration of
marker residue (e.g. parent compound, metabolites etc.), expressed in parts per million (ppm) or parts per billion (ppb) on
fresh weight basis, that is bodies legally permitted or recognized as acceptable in or on food. Acceptable daily intake is the
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quantity, which if consumed over a human lifetime will have no adverse effect on consumer health. This in turn is
expressed on a body weight basis and can be considered the safety standard for that compound. The 'no observed effect
level' (NOEL), is used to calculate acceptable daily intake. The identification of NOEL, the calculation of ADI values and the
establishment of MRL is a complex scientific process involving toxicology, pharmacology, residue kinetics and analytical
chemistry. The MRL is established at a magnitude, which ensures that the ADI will not be exceeded by the consumer. The
maximum residue limits (MRL) and acceptable daily intake (ADI) levels of various chemical residues in meat and meat
products are specified in Codex Alimentarius Commission (CAC) and Food Safety and Standards (Contaminants, Toxins
and Residues) Amendment Regulations, 2017.
Measures to prevent or reduce levels of residues in animal foods
As most chemical hazards are introduced at the farm level through feed, the environment and husbandry
practices, monitoring on the farm and feed supply assumes important. At the farm level, changes in production systems, as
a result of increased awareness for sustainability and animal welfare, should be closely followed in order to evaluate their
consequences for food safety. When animal are treated with veterinary medicines according to the licensed conditions of
dose, period of treatment and withholding period specified before slaughter, residues should be at levels that will not
cause any effect on consumer health. Off-label use or extra-label use of antimicrobials should be avoided. The label
indications should be strictly followed for target animal species, route of administration, indications. Good agriculture
practices including vaccination, environmental sanitation, disease containment and managemental practices like
appropriate herd size/stocking density, housing, climate control etc. will reduce the incidence for antimicrobial and other
drugs usage. In the case of chemical contaminants, animals are only suitable for food production if the levels of residues of
such contaminants in edible products are below levels that could pose a health risk for consumers.
On-farm studies are needed to better understand the decision rules concerning the use of veterinary drugs and to
identify possible levers for change. Public awareness campaigns are urgently needed to alert livestock farmers and
professional about the negative consequences for public health of such misuse of drugs in animal. Veterinary universities
and training programs for technicians in animal production should also be involved to provide relevant up-to-date
information for students and young professionals to improve their basic knowledge about veterinary drugs' use in
livestock production and about drugs residues in animal products. On-farm practices and possible misuses of veterinary
drugs need to be investigated to identify the source of antimicrobial substances in carcasses. Detection and quantification
of antimicrobial residues are also required to identify the main groups of antibiotics incriminated to improve the control
system and the awareness at destination of stakeholders involved in the livestock farming and marketing sector. Further
processing should not be ignored, and some level of inspection should be arranged for contaminants that may be
introduced further along the chain.
Conclusion
The presence of chemical residues in meat is a serious problem that is yet to be addressed in developing countries
like India where safety of food regarding drug residue is highly questionable. Various chemical residues detected in meat
could be attributed to irrational use of drugs in food animals consequent to lack of regulatory system for veterinary drug
use and control. In addition, stakeholders involved do not adhere to withdrawal period. Non adherence to withdrawal
periods is the major cause of chemical residues. The maximum concentrations of contaminants allowed by legislation are
often well below toxicological tolerance levels, because such levels can often be reasonably achieved by using good
agricultural practices at the farm level and implementing HACCP (Hazard Analysis and Critical Control Points) principles
at manufacturing practices. Though several studies conducted in various parts of India revealed presence of various
chemical contaminants in meat and meat products, in many studies, the levels of contamination were quite low and well
below the maximum residue limit and pose no threat to public health on the basis of current toxicological knowledge.
Continuous monitoring programme involving more number of samples is required to accurately assess the level of these
contaminants in animal feed and fodder, environment and various animal foods at different agro-climatic locations in the
country and to understand the national scenario. This is not only essential to ensure the public health but also mandatory
to export meat and meat products. The risk to adverse effects of drug residue and drug resistance could be higher if the
trend of misuse and abuse of drugs is left unchecked.
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Animal Welfare & Meat Production

V. Pathak, Meena Goswami and S. K. Bharti
UP Pt Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Vishwavidyalaya (DUVASU),
Mathura, Uttar Pradesh 281001
Status of Indian Meat Production
Livestock is an important constituent of Indian economy in general and particularly that of agricultural sector.
Livestock production and agriculture are intrinsically linked, each being dependent on the other, and both crucial for
overall food security. Livestock sector contributes approximately 4% of total GDP and 25.6% to agriculture GDP. Among
the livestock products, meat sector has been most promising especially in terms of income from exports. India has great
potential for meat production owing to its huge livestock resources. The total meat production of India is estimated at 7.4
Million tones with average growth rate of over 5%. With this contribution, India has emerged as a key exporter alongside
Brazil, Australia and US. The country has exported 18,27,750.61 MT of meat to the world for the worth of Rs. 27,448.08/
4,256.37 USD Millions during the year 2017-18.
Scenario of Abattoirs:
The existing condition of majority of municipal slaughterhouses is miserable lacking basic facilities like water,
electricity, ventilation ceramic flooring, over-head rails and waste disposal. In addition to these deficiencies, slaughter
houses suffer from very low hygiene standards posing a major public health and environmental hazards due to discrete
disposal of waste and highly polluted effluent discharge. Unauthorized and illicit slaughtering has also increased manifold
and thus the related problems. Another major concern is that a considerable proportion of total meat production comes
from clandestine slaughter which makes enforcement of meat inspection impossible. There are about 4,000 registered
slaughter houses with the local bodies and more than 25,000 unregistered premises, where animals are slaughtered to
cater domestic market. However, under the Food Safety (Licensing and Registration of Food Business) Regulations 2011,
all slaughter houses are required to be licensed and registered with FSSAI. Prior to this, meat shops and slaughter houses
were operating only under license of the civic bodies in their areas. According to FSSAI, any slaughterhouse handling more
than 50 large animals or 150 small animals or 1000 poultry birds shall compulsorily obtain license from the centre
whereas slaughterhouses handling 3-50 large animals or 11-150 small animals or 51-1000 birds shall have license from
the State. Butchers handling upto 2 large animals or 10 small animals or 150 birds shall also ensure registration certificate.
Similarly meat processing units having capacity to process upto 500 kg of meat per day or 150 MT per annum shall have
State FSSAI license exceeding which will involve license from Centre FSSAI.
Livestock Markets
In India, the largest meat producer species is poultry followed by bovines, goat and sheep. Production of meat is
largely an unorganized activity in India. Though the markets have been established which are largely regulated by the local
municipality, panchayats, etc. But the share of meat animals sold is largely through informal channels. Predominantly, this
is- farmer - middle man - slaughter house in case of sheep, goats, pigs and poultry. The markets for live animals are livestock
fairs, periodical markets and daily markets where trading usually happens in lots. Each animal is assessed individually by
the buyer. Factors affecting the price are size, age, meat, milk yield, breed, sex, quality, locality and season. The Govt. of India
has established marketing cells in various states to regulate the existing markets and organize co-operative markets to
facilitate marketing of products, to make market surveys, to collect and disseminate market news, and to advise better
marketing methods and adoption of grading procedures. The marketing of these animals usually occurs in lots depending
upon the requirements of the buyer. It may be in simple numbers like 10, 20 or 100 or depending the means of transport
employed. Of late, two issues have drawn significant attention insofar as the meat markets are concerned. One is export of
live animals. The Govt of India has recently banned the export of live animals citing public protests as the reason. It is
noteworthy that trade in export of live animals (primarily goats) has significantly picked in the past few years. Second, is
buffalo meat export. The buffalo meat is a major contributor to the agricultural products export. However, there have been
disruptions in the market with the ban of sale of cattle for slaughter in animal markets. The nature of livestock production
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in India is primarily smallholder and the market has also evolved overtime to cater these productions systems. Thus
informal agricultural markets are a larger reality of economic evolution. Infact, the informal economy overall is reportedly
half of India's GDP and employs 90 per cent of its workers, among the highest proportions in the world. Agriculture
comprises a third of India's informal GDP and the majority of it handled by either informal or micro-level enterprises, done
by commercial companies (Credit Suisse, 2013).3 The level of formally processed livestock products in India is very low. It
is estimated that only 6 per cent of meat (including beef and pork) is formally processed (South Asia PPLPP small ruminant
report, FAO, 2009). The Indian meat industry thus faces a major challenge in terms of available marketing systems.
Evidently, these markets lack standards, grades, hygiene, ante-mortem examination, food safety, quality description, etc, In
recent times, the problem of informal livestock markets has been increasingly criticized from the welfare point of view. The
welfare of animals is often severely compromised in such markets. Long transportation, poor handling, inhumane
treatment, etc are characteristics of such markets. With the growing consumer awareness such markets will be strongly
disfavoured. Blokhuis et al. (2008) considers that animal welfare is impacting in at least three different ways. Firstly, an
animal's welfare, its health status, level of stress prior to slaughter etc. has a direct impact on the quality of the product
from that animal. The second impact is via citizens, whose strong commitment to animal welfare has led to increasing
policy and regulatory response in the area. The third is by consumers concerned about the welfare quality of the products
they buy. Although linked to food safety, this concern incorporates the whole area of animal welfare including the different
criteria inherent in the concept of good animal welfare. With the increasing concern for animal welfare, the need for formal
markets employing modern slaughter procedures will surely find greater acceptance. It is essential to produce stress free
animals from animal welfare point of view as well as for wholesome meat production. There are some codes available for
various species designed to encourage good stockman ship particularly in young and inexperienced workers. These codes
are based on “five freedoms” or basic animal needs (Mellor, 2017).
Ÿ Freedom from thrust, hunger and malnutrition
Ÿ Appropriate comfort and shelter
Ÿ Prevention or rapid diagnosis and treatment of injury, disease and infestation
Ÿ Freedom from fear and distress
Ÿ Freedom to display most normal pattern to behavior.
Transportation of Animals
Road transport of livestock includes the assembly and loading of animals at their place of origin, confinement on a
moving or stationary vehicle, unloading, and finally lairage or penning at their final destination. Transport is a large and
integral part of meat industry. The continual demand of meat in domestic and foreign markets has increased the distance
animals are transported to reach processing plants. In addition, economic drivers such as better prices in more distant
markets may increase transport duration and frequency. During the past years, livestock transportation in our country has
gained increasing attention from the public, animal rights organizations, governments and stakeholders alike because of
both perceived and real effects on animal welfare as well as food safety, meat and carcass quality. These concerns are
heightened by the fact that the World Organization for Animal Health (OIE) has recognized the importance of maintaining
good animal welfare during transport as well as the fact that transportation is one of the most important pre-harvest
variables with respect to meat quality and should be considered a critical control point. Animal welfare concerns include
the potential for the animals to experience stress, injury, fatigue, mortality and morbidity that may be due to limited access
to feed and water during the transportation process, exposure to variable climatic conditions, exposure to noise,
vibrations and toxins as well as poor handling, and mixing with unfamiliar animals. Transportation mortality should not be
more than 0.5% in any case. Shipping fever caused by Pasturella haemolytica, Salmonellosis and transient tetany are the
main cause of transportation mortality in animals (Green and Mellor, 2011). In addition, food safety and quality concerns
include the increased potential for pathogen spreading and shedding, shrink loss, dark firm dry (DFD) or pale soft
exudative (PSE) meat, and increased carcass trim due to bruising.
Pre-slaughter care of animals
Loading and unloading are the most stressful both animals and handlers. The angle of unloading ramp should be at
300C to avoid falling, injury and distress to animals, which may adversely affect the meat quality. Animals should be given
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rest at lairage to avoid transportation stress and maintain normal animal behaviour. They should be rested, preferably
overnight, particularly if they have travelled for some times over long distances. The holding period allows for injured and
victimized animals to be identified and for sick animals to be quarantined. Animals should receive ample drinking water
during their detention in the lairage as this serves to lower the bacterial load in the intestine and facilitated removal of hide
or pelt during the carcass. Animals should undergo ante mortem examination to ensure that only fit animals are passed for
slaughter. The suspected animals are stamped with “suspect” for further detailed PM examination after slaughter to
ensure the meat safety. Slaughter must be carried out in humane manner to avoid stress to animals and to maintain the
quality of meat. Stunning must be done prior to exsanguinations of animals to avoid unnecessary suffering and pain. Again
slaughter of animal should not be insight of other animals to avoid stress.
Animal Welfare Laws
Animal welfare is a matter for both science and morality, and neither domain, acting alone, can adequately explain the
issue or provide the answers. The scientific and moral aspects of welfare are mutually dependent. The relationship
between these two aspects can be viewed as follows: science provides the methods and understanding necessary for
describing and appraising the state of an animal in the light of welfare criteria; the processes for determining what is
acceptable or unacceptable and for setting standards fall within the scope of morality (Adams, 1994). India's first national
animal welfare law, the Prevention of Cruelty to Animals Act, 1960, criminalizes cruelty to animals, though exceptions are
made for the treatment of animals used for food and scientific experiments. The 1960 law also created the Animal Welfare
Board of India to ensure the anti-cruelty provisions were enforced and promote the cause of animal welfare. The
Prevention of Cruelty to Draught and Pack Animals Rules were introduced in the year 1965 which comprised of load limits
for different animals for the sake of animal welfare during transportation. The rules also prescribed design of vehicles and
conditions to be met during journey. Subsequently, the Government of India enforced Transport of Animal Rules in the year
1978 in exercise of the powers conferred by clause (h) of sub-section (2) of Section 38 of the Prevention of Cruelty to
Animals Act, 1960 (59 of 1960). The rules were amended in the year 2001 and were renamed as Transport of Animals
(Amendment) Rules, 2001. The rules included transport of poultry by air, rail and road as well transport of pigs by road and
rail keeping view of animal welfare concerns. As per Rule 96 Transport of Animals Amendment Rules 2001, a valid
certificate issued by an officer or any person or Animal Welfare Organization duly recognized and authorized for this
purpose by the Animal Welfare Board of India or the Central Government shall be procured by any person making
transport of any animal before transportation of such animal verifying that all the relevant Central and State Acts, rules and
orders pertaining to the said animals including the rules relating to transport of such animals have been duly complied
with and that the animal is not being transported for any purpose contrary to the provision of any law and in the absence of
such certificate, the carrier shall refuse to accept the consignment for transport. Prevention of Cruelty to Animals
(Slaughter House) Rules was also passed in the year 2001. The Rules provide for the slaughtering of animals in licensed
slaughterhouses, the requisites mandatory for not slaughtering an animal (pregnancy, very young offspring, less than
three months old), the issuance of a health certificate. The slaughtering procedures are also detailed in order to prevent
any unnecessary cruel act in dispatching the animal. The prerequisites for slaughter house building have also been
specified. Further amendments in the animal welfare laws were made when the Government of India came up with
Transport of Animals (Amendment) Rules, 2009 wherein space requirements for transport of different animal have been
laid down.
Conclusion
Standards concerning animal welfare, including handling, transport and slaughter of different animals have been
formulated worldwide including India. Handling of animals prior to slaughter period expose the animals to a variety of
stressors including loading and unloading, journey, noise and vibration, novel and unfamiliar environment, mixing with
unfamiliar animals, changes in climatic conditions, food and water deprivation. Welfare problems during transport and
pre-slaughter handling in animals have a negative influence on carcass and meat quality, and therefore may lead to
economic losses. However, meat production in India is still largely an unorganized activity and there is a huge gap between
regulations and abattoir practices. The coordination between FSSAI, Food Commissioners and urban local commissioner's
needs to be ascertained specifically pertaining to animal welfare issues.
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Session-4
Advances in risk assessment & regulations,

trade, awareness and capacity building in
muscle food industries

22 - 24 November, 2018
Oral Presentation
RATACB 01. Development of infrared thermal imaging based technique for efficient antemortem inspecions in
pigs
Girish, P S1, Tulika Saikia2, Sukumar Nandi3, Arnab Sen4, Nagappa Karabasanavar5, Ranbir Singh3, K
Rabindro Singh6, Nityananda Sarma7, Tapan Dutta8 and P J Das2
1
ICAR – National Research Centre on Meat, Hyderabad; 2ICAR – National Research Centre on Pig, Guwahati;
3
IITG, Guwahati; 4ICAR – Research Complex for NEH Region, Barapani, Shillong, Meghalaya; 5KVAFSU,
Karnataka, 6Manipur University; 7Tezpur University; 8CAU, Aizwal.
For the production of quality meat and to ensure consumer safety, ante-mortem inspection (AMI) of meat animals is
indispensable. High throughput at large scale abattoirs (i.e. slaughtering animals in shortest possible time period) often
stress veterinarians during the ante- and post-mortem inspections. If part of this task or the entire is assisted by some
innovative tools then the process of antemortem inspection becomes easy and effective. We have developed Infra Red
Thermal (IRT) Imaging based technique for efficient and rapid AMI in pig abattoirs. Radiation between frequencies of 7 –
14 µm is called IR radiation. In animals, 40 – 60 % of the heat loss is in this range. By capturing the infrared (IR) radiation
emitted from an animal, we can determine its health condition. IRT images were recorded in pigs of different age groups at
different periods of the day to ascertain the variations. In addition, temperature of different body parts was also recorded
to detect thermal hotspots in pigs in different disease conditions. The IRT images captured in pigs belonging to different
age groups and health conditions fairly predicted their suitability for slaughter. For instance, the foot and mouth disease
(FMD) was identified as an abnormal condition based on the temperature hotspots at the leg and mouth regions which can
be viewed easily on the screen of IRT camera making the identification of the condition and interpretation simple and
rapid. Such animals can be segregated in the lairage for the detailed veterinary inspection. A Decision Supporting System
(DSS) that encompass an algorithm of disease encountered at AMI or PMI of pigs/pork that will aid in the rapid decision or
judgements was also designed to aid inspection. These tools can also be used for monitoring the health of the pigs in large
farms. Use of the IT tools as an intervention to hasten AM inspection is foreseen to endeavour into automations thereby
minimizing lapses in the organoleptic meat inspection by the meat inspectors in abattoirs. Especially, in countries like
India where meat sector is showing promising rise, use of such IT tools would enable in the production of clean, safe and
quality meat to cater not only the domestic consumption but also potential international markets.
RATACB 02. Detection of extended-spectrumand AmpC beta-lactamases producing Escherichia coli from
chicken meat in West Bengal
Kunal Batabyal1*, Samir Dey1, Abhiroop Banerjee1, Indranil Samanta1, Siddhartha Narayan Joardar1,
DeviPrasad Isore1 and Abhishek Dharm Singh2
1
Department of Veterinary Microbiology, 2Dept. of Veterinary Publich Health, Faculty of Veterinary and
Animal Sciences,West Bengal University of Animal and Fishery Sciences, Kolkata, WB, India
Possession of antimicrobial resistance genes by commensal bacteria present in food or food chain makes the treatment
failure a serious and common issue now. The present study was aimed to detect extended spectrum beta-lactamases
(ESBLs) and AmpC beta-lactamase (AmpC-BL)-producing Escherichia coli from raw chicken meat samples, collected from
different parts of West Bengal. A total of 113 no. raw meat samples were collected aseptically during slaughter from local
markets and enriched before streaking on to sterile MacConkey's agar plates to select and pick tentative pinkish colonies
for further streaking on EMB agar plates for isolation of E. coli strains. Colonies showing 'metallic sheen' on EMB agar
plates were picked up for further study. Confirmation of 89 (78.7%) tentative E. coli isolates was done biochemically by
positive indole test (formation of bright red ring) and genotypically by detection of 16S rRNA (585bp). PCR detection of
blaCTX-M (540bp) gene for confirmation of ESBL-E.coli revealed that only 17(19.1%) isolates were positive whereas 63
strains (70.8%) were found to possess AmpC-BL (634bp) gene. The ESBL positive E. coli strains showed high level
resistance against Ceftriaxone, Ampicillin (both 100%), Amoxicillin /Clavulanic acid, Ceftazidime, Ampicillin/Cloxacillin,
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Cefotaxime (all approx. 94%), and Azithromycin (58.8%) in-vitro. But drugs like Imipenem (94%), Gentamicin (88%),
Amikacin (82%), Ampicillin/Sulbactam (71%) and Levofloxacin (65%) were significantly sensitive against these isolates.
This significant high prevalence of drug resistantE. coli isolates in healthy chickens' meat may become a potential threat to
human beings as transmission to humans via the food chain may terminate in to fatal untreatable infections nullifying the
effects of a large group of antibiotics both in-vivo and in-vitro.
RATACB 03. Comparative study of lipase, laccase, amylase and urease based enzymatic time temperature
indicators (TTIs) for quality monitoring of frozen chicken meat during thermal abuse conditions
RK Jaiswal*, SK Mendiratta, S Talukder, A Soni, S Chand, S Ojha

Enzymatic time temperature indicators (TTIs) are based on enzyme chemometrics and have many benefits over other
types of TTIs due to unwavering performance, low production cost, easy to use and interpret. A comparative study was
conducted to select the best TTI among the developed enzymatic TTIs in Division of LPT, ICAR-IVRI for quality monitoring
of frozen chicken meat during thermal abuse conditions. Lipase based TTI using tricaprylin as substrate changes colour
from initial green to intermediate orange to final red; laccase based TTI depends on laccase-guaiacol reaction and changes
colour from initial colourless to intermediate light brown to final dark brown; amylase based TTI depends on hydrolysis of
clathrate compound produced between starch and iodine, changes colour from initial bluish black to intermediate light
yellow to final irreversible white whereas urease based TTI depends on urease-urea reaction and shows a gradual colour
change from its initial bright yellow to intermediate light red to final irreversible pink colour. Amylase based TTI took
longest time (7.5h at 35±1°C) to achieve final irreversible colour response but the visual demarcation between
intermediate and final colour of TTI was not distinct. Lipase based TTI took less time (6h at 35±1°C) than amylase based
TTI but initial, intermediate and final colour developed was visually differentiated by naked eyes. Moreover, laccase and
urease based TTIs changed colour in very less time. Physico-chemical, microbiological and instrumental colour
characteristics for lipase and amylase based TTIs reached beyond the threshold value for samples at higher temperature
(25±1°C and 35±1°C) abuse indicating the development of spoilage in frozen chicken meat, thus causing rejection.
Therefore, among the four TTIs developed, the colour response of lipase and amylase based TTI were correlated
significantly with the shelf life and quality of frozen chicken meat, rendering their use for quality monitoring of frozen
chicken meat during supply chain.
RATACB 04. Molecular characterization of Salmonella serovars isolated from raw pork of Aizawl and Imphal
M. Das1, E. Motina1, D. Deka1, T.K. Dutta2, P. Roychowdhury2 and S. Chakraborty2

1
Department of Veterinary Public Health & Epidemiology, 2Department of Veterinary Microbiology, College
of Veterinary Sciences and animal Husbandry, Central agricultural University, Selesih, Aizawl, Mizoram,
India.
The study was aimed to detect virulence associated genes of Salmonella serovars, which were isolated from raw pork
samples of unorganized butcher shops of Aizawl and Imphal. A total of 5 Salmonella isolates (Aizawl=2, Imphal=3),
belonging to Salmonella Vircho (n=4), and Salmonella Typhimurium (n=1), were obtained from 200 samples (100= Aizawl
and 100= Imphal) and screened for five virulence associated genes, namely invA, stn, pefA, sefC, spvC by Polymerase Chain
Reaction technique. All Salmonella serovars detected positive for invA and stngenes, spvC and pefA gene was found positive
in Salmonella Typhimurium and one Salmonella Vircho of Aizawl origin (overall 40%). sefA was absent in all isolates. All
the Salmonella serovars possessed invasive gene (invA) and enterotoxin gene (stn), which make them capable for
producing gastroenteritis in human. Two genes, namely stn and spvC were selected from two isolates for further cloning
and sequencing. Comparative analysis of the nucleotide sequences of stn and spvC gene retrieved from S. vircho and S.
Typhimrium, isolated from raw pork of Aizawl and Imphal was done with other published sequences, showing their
percent of homology and divergences. Presence of Salmonella Typhimurium positive with 4 virulence associated genes in
Aizawl is a matter of worry from hygienic point of view.
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RATACB 05. AL – LAMP: A simple, rapid and economical method for identification of meat species and
detection of meat adulteration
Girish, P S*, S B Barbuddhe, Aparana Kumari, Suresh K Devatkaland Deepak B Rawool1
ICAR–National Research Centre on Meat, Chengicherla, Hyderabad, TelanagnaState-500092, India, 1ICAR –

Indian Veterinary Research Institute, Izatnagar
Adulteration of meat for economical gains is an offence and it needs to be controlled in order to implement slaughter/
export regulations, comply with halal authentication, protect consumers' sentiments, promote fair-trade, implement
prompt labelling norms, avoid allergies and prevent disease transmission. To address this issue and to achieve species
identification of beef, buffalo meat and pork at field level, we report a rapid and economical DNA-based, 'Alkaline Lysis –
Loop Mediated Isothermal Amplification (AL – LAMP)' assay. Only essential equipment required for undertaking AL –
LAMP assay is dry bath. Alkaline lysis enabled rapid extraction of DNA from meat and species specific LAMP primers
designed targeting mitochondrial D loop gene of cattle, buffalo and pigs enabled identification of beef, buffalo meat and
pork. Visual detection of the reaction was accomplished by color development in the reaction with the addition of SyBr
Green I dye. Cross-amplification of related species was excluded by incorporating their DNA in the reaction assay.
Dependable amplification was possible in thermally processed meat samples heated up to 121 ºC for 30 min. The assay
was able to detect adulteration up to the level of 0.1% binary admixture of beef in buffalo meat and pork in beef. Test gave
repeatable result in trinary meat mixtures also. Limit of detection of DNA of LAMP test was at 0.5 ng/µL. Amplification was
confirmed by electrophoresis in 2.0 % agarose gel and by taking fluorometer reading. Test was validated in two different
laboratories. The novel approach (AL-LAMP technique) can be completed in 160 min and was found to be robust and
handy, even for resource compromised laboratories engaged in the food analysis.
RATACB 06. Development of natural indicator sensor for determination of quality and shelf life of chicken
meat
Dhanashree Didolkar, S R Badhe, Vivek Shukla*, SR Yadav, Saurabh Karunamaya
Department of Livestock Products Technology, Bombay Veterinary College, Parel, Mumbai-12
The selected indicator sensor consist of natural dye anthocyanin extracted from red cabbage concentrated and
mixed with titanium oxide and silver nano-particles to develop indicator solution. For fabrication of indicator sensor filter
paper of grade 42 was dipped into indicator solution, centrifuged and dried at 700C to fabricate indicator sensor which was
packed in cling film. The response of indicator sensor was observed by keeping chicken meat in polystyrene foam trays
covered with cling film inside of which indicator sensor was attached and pattern of colour change in indicator sensor was
monitored using Hunter Colour Lab which was compared with chicken meat quality parameters alternate days i.e. on 1, 3,
5, 7 and 9 days during refrigerated storage (4±10C) to monitor the quality of chicken meat. The lightness (L*), Redness (a*)
and Colour difference (? E) of indicator sensor decreased significantly (P<0.05) while Yellowness (b*) values increased
significantly (P<0.05) throughout storage period. At the same time, pH, TVBN, Ammonia level, Tyrosine and Free amino
acid concentration of chicken meat increased significantly (P<0.05) while Titratable acidity decreased significantly
(P<0.05) during storage. The lightness (L*), yellowness (b*) and ? E values of chicken meat significantly (P<0.05)
decreased whereas, redness (a*) values showed increase till 3rd day after which it decreased significantly (P<0.05) during
storage period at refrigeration storage. The total plate count, psychrophilic count and Pseudomonas count increased
significantly (P<0.05) while sensory scores and Warner- Bratzler shear force decreased significantly (P<0.05) during
storage with change in colour of indicator sensor. Thus from the current study, it was concluded that by comparing colour
change of indicator sensor and meat quality parameters, quality and shelf life of chicken meat during storage can be
predicted.
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RATACB 07. Study on consumers' awareness in relation to meat and meat products consumption
A Goswami1 and S Biswas2

1
Director of Research, Extension and Farms, WBUAFS, Kolkata-37; 2Department of Livestock Products
Technology, WBUAFS, Kolkata-37
A study was carried out in randomly selected villages/ urban localities to know the effect of consumers' awareness and
socio-economic characteristics on meat consumption among the rural and urban mass. A proportionate randomized
sample was drawn from each of the three categories of rural and urban base including teachers, employees and common
villagers. A total 300 samples evenly distributed amongst the target people were brought under the purview of the study.
The results revealed that there do existed a definite difference in consumption trend of meat and meat products between
the categories taken for the study. The differential meat consumption pattern is mainly related to the important socio-
economic characteristics like age, sex, monthly income, marital status, season, adoption of communication methods by the
population considered for the study. Such work could be helpful to channelize certain marketing strategies on the basis of
consumer awareness and thereafter successful avenues could be assigned for popularization of meats and value added
meat products of different species origin. The importance of awareness programmes even for the learned and higher
income group in relation to meat and meat products consumption was also found to be as required as it is for the other
groups of the people studied under this work.
RATACB 08. Residual pesticide content in certain pisciculture ponds of South 24 Parganas district of West
Bengal
Ankit Sarkar, Raman Kumar Trivedi, Soumalika Guha, Sangram Keshari Rout
Department of Aquatic Environment Management, Faculty of Fishery Sciences, West Bengal University of
Animal and Fishery Sciences, 5-Budherhat Road, Chakgaria, Panchsayar, Kolkata 700 094
The entire aquatic environments are continuously being targeted by the use of different Pesticides to increase the
agricultural production which are now the topic of discussion throughout the world. Considering the seriousness, the
present study has been designed to study the residual pesticide present during the summer season of 2017 in twenty
pisciculture water bodies from the Ganga Joara region of South 24 Parganas District of West Bengal. Commonly used three
pesticides namely Chlorpyrifos, Cypermethrin and Dieldrin were considered for the study. Water samples from all the
selected ponds were collected by following standard methods and were analyzed for pesticide residues using standard
laboratory procedures by Gas Chromatography. The results obtained revealed that out of three pesticides both dieldrin
and cypermethrin content were of BDL in water samples whereas chlorpyrifos was found to be of more than MRL in some
water bodies. The Chlorpyrifos content as detected ranged from 0.01 ppm to 0.016ppm which was more than
recommended level which may affect the health of fish and other aquatic organism.
RATACB 09. Detection of Toxoplasma gondii by amplification of repetitive DNA sequence
L Ralte, S Baidya*, S Pandit, R Jas, SC Mandal and A Nandi

Department of Veterinary Parasitology, Faculty of Veterinary and Animal Sciences
West Bengal University of Animal and Fishery Sciences, 37 K.B. Sarani, Kolkata 37
Toxoplasma gondiiis ubiquitous protozoal parasites that infect 30% to 40% of the world's human population as well as
most warm blooded animals. All hosts, including humans, can be infected by three different life cycle stages: tachyzoites,
bradyzoites contained in tissue cysts and sporozoites contained in sporulatedoocysts. Tissue cysts are the terminal life
cycle stage in the intermediate host and may persist for the life of the host, being a major risk factor associated with human
toxoplasmosis due to consumption of raw or undercooked meat products containing tissue cysts. Depending on the
zoonotic importance of toxoplasmosis the present study was undertaken. Glycerol was used as cryoprotectant for liquid
nitrogen (LN2) preservation of T. gondiitachyzoites to determine the easiest, safest and most economic method for parasite
propagation and preservation. In the present study, DNA was extracted from the tachyzoites obtained from mouse
peritoneum. The repetitive sequence of T. gondii was amplified by the primers that resulted a clear single band of 532bp
amplicon in 1% agarose gel. Sequence data of repetitive sequence of T. gondii was analyzed through megablast (BLAST,
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NCBI) that resulted in 99.2% homology with SH strain and PY strain, 98.9% homology with ZS1 strain whereas 92.5%
homology with RH strain. Phylogenetic studies revealed that these repetitive sequences of RH strain (Accession No.
KC607824) are placed in same clade although the sequence homologies amongst the RH strain from different places were
92.8%. This 532bp sequence of 200-300 fold repetitive fragments of T. gondii could be a very sensitive and specific
sequence for PCR diagnostic purposes.
RATACB 10. Safety margin of urea fed to broiler
K M S Islam1, A A S Shuvo, S Sarker and M E Hossain2

1
Department of Animal Nutrition, 2Department of Poultry Science, Bangladesh Agricultural University,
Mymensingh-2202, Bangladesh.
Although urea is not suitable as feed supplement for non-ruminant animals but sometimes it may be added to ferment
other feed ingredients for improvement their nutritive value. So, in view of the study a total number of 180 day old unsexed
broiler chicks (COBB 500) were engaged to investigate the tolerance level of urea in feed for growth performance and
blood profile. All the birds were randomly allocated into 6 dietary groups of 30 birds in each replicated 3 times having 10
birds per cage. Six diets contained 0, 0.5, 1.0, 1.5, 2.0 and 2.5% urea where 0.0% group considered as control. Live weight,
feed offered, feed refusal was recorded at 7 days interval. After 35 days trial few birds were slaughtered and blood sample
were collected. There was no difference among the groups for feed intake but weight gain was high (p<0.5) in control
(1404g) and 1.0% urea group (1379g). So, feed conversion ratio (kg FI/kg LWG) was lower (p<0.5) in control group (1.66)
in comparison to other groups. There was no dose related effect on the mortality and no clinical symptom showed due to
addition of urea. Dressing percentage was high (p<0.5) in control (63.62%) as well as 1.0% urea group (62.17%). For
safety criteria the blood urea level was high in urea supplemented groups than control (13.88 mg/dL) which follows an
increasing trend when increased the urea level in feed. Production cost for per kg broiler was also lower in 0% urea group.
Finally it could be concluded that 1.0% urea in feed does not cause any adverse effects on the performance of broiler. But up
to level of 2.5% would be possible without any clinical symptom.
RATACB 11. A study on acceptability of emu meat
O N Bhaskar, S Biswas, D Bhattacharyya, G Patra, S Bano1, A Das and Santu Pahan
Department of Livestock Products Technology, WBUAFS, Kolkata-37; 1Department of Veterinary Medicine,

Ethics and Jurisprudence, WBUAFS, Kolkata-37
A Study on acceptability on emu meat has been undertaken where total six emu birds were used. Each bird was
slaughtered by humane method and the meat samples were collected for study at different storage days like 0, 3rd, 5th and
7th days at refrigerated storage (4±1°C). Significant increase (p<0.05) in pH and TBARAS values of emu meat samples
were observed as storage period progressed. Highly significant differences (p<0.01) in fibre diameter were observed on
0 day and 3rd day but on 5th and 7th day there were no significant differences.There were no significant differences
(p>0.05) in moisture, protein, ash and fat at 0 day and 3rd day of storage but there were significant differences at 5th and
7th day of storage.There was a significant increase in the Total plate counts (TPC) with advancing storage and the TPC
were within the acceptable limit upto 5th day. The result of sensory evaluation showed that emu meat from the 0 day
exhibited higher scores for all the sensory parameters and was acceptable up to 5 days. Decreased scores for tenderness
and juiciness during storage could be interpreted as there was a loss of moisture. There was also a decrease in colour and
flavor scores. The comparatively lower flavour scores may be attributed to the natural “gamey” flavor intensity of emu
meat. Hence, it can be concluded that emu meat can be acceptable upto 5 days at refrigerated storage (4±1°C).
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RATACB 12. Disposition of triclopyrbutotyl ester (a herbicide) with residue analysis of it and its metabolites in
Bengal goats
Tapas Kumar Sar*1, Tapan Kumar Mandal1, Shyamal Kumar Das1, Anjan Bhattacharyya2 and Animesh
Kumar Chakraborty1
1
Department of Veterinary Pharmacology and Toxicology, West Bengal University of Animal and Fishery
Sciences,37, K.B.Sarani, Kolkata- 700037,West Bengal, INDIA2, Ex-Professor, Department of Agricultural
Chemicals, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal, INDIA
West Bengal has a goat breed i.e. Bengal goat that produces excellent quality meat and skin. These goats are reared up by
grazing in the open field in rural area and may ignorantly consume this herbicide. The experimental goats were
administered with a standardized minimum toxic dose of 11.85 mg /kg intravenously to study the disposition of the
herbicide .Whereas, another group of goats were orally given a standardized maximum non-toxic dose of 79 mg / kg for
consecutive 7 days to study different tissue residues in Bengal goats. Maximum quantity of the herbicide was recovered
from tissues followed by urine ,faeces and GI tract contents. The maximum herbicide concentration was detected in small
intestine content followed by large intestine and rumen content. Disposition kinetic parameters like T? B value and lower
fc value also suggested higher retention of the herbicide in tissues.Higher concentration of triclopyrbutotyl ester was
detected in skin, adrenal gland, abomasum, ovary , rumen, small intestine, lungs, omasum and liver. The recovery
percentage for tissues was 5.35 against the administered dose.The herbicide was hydrolysed to form the metabolites like
triclopyr acid and trichloropyridinol in goat. The major excretory route of the herbicide and its metabolites was through
urine following both intravenous and oral administrations. However, the herbicide ( triclopyrbutotyl ester) persisted in
the body of goats for a shorter period compared to its metabolites after intravenous dosing.
RATACB 13. Comparative topographical location of parotid and mandibular salivary gland of camel, ox, goat
and sheep in relation to meat inspection
Partha Das
Department of Veterinary Anatomy and Histology, West Bengal University of Animal and Fishery Sciences,
37,K.B.Sarani, Kolkata-700037, W.B, India
From the point of meat inspection, lymph nodes play an important role and ultimate fitness of meats for human
consumption depends on the status of the lymph nodes of the slaughtered animals. The anatomical studies documented
that the parotid gland was located in the retromandibular fossa and was partially covered by parotidoauricularis muscle in
camel, completely covered in ox but only superficial in sheep and goat. It was irregularly rectanglular in camel and ox,
irregularly-shaped in sheep and triangular in goat. There was a variation in the weight, length, width and thickness of the
gland among these animals. The parotid duct left the gland from the medial surface and crossed the lateral surface of the
masseter muscle to open at a mucosal papilla opposite to the second molar tooth in camel, sheep and goat and opposite to
the fifth upper tooth in the ox. The mandibular gland was located in the atlantal fossa and was irregularly rectangular in
camel, elongated in ox and irregularlyshaped in sheep and goat. The mandibular duct passed between the digastricus and
ventral to the pterygoideus muscle, along the lower jaw between the mylohyoideus and geniohyoideus muscles to the
external surface of the styloglosuss muscle in camel and ox. In sheep and goat the duct passed between the omohyoideus,
mylohyoideus and geniohyoideus muscles beside the styloglosuss muscle. It opened in the oral cavity at a mucosal fold in
camel and at the sublingual caruncle in the ox, sheep and goat. All lymph nodes were lobulated.
RATACB 14. Meat Technology Dissemination in Rural Sector of West Bengal: Role of KVK
Soma Banerjee*, Kaushik Pal, Chinmoy Maji and Babulal Tudu

North 24 ParganasKrishiVigyan Kendra, WBUAFS, Ashokenagar, Haripur -743223.
Animals and its Products play an important role in the socio - economic life of Rural India. Exports of animal products
(Buffalo meat, Sheep and Goat meat, Poultry products, Animal Casings, Milk and Milk products and Honey etc) shows
significant contribution to the Indian agricultural sector. As per the report of APEDA in 2017-18, India's exports of Animal
Products were Rs. 29,813.69 Crores including the major products like Buffalo Meat (Rs. 26033.83 Crores), Sheep & Goat
Meat (Rs. 835.75 Crores), Poultry Products (Rs. 552.16 Crores), Dairy Products (Rs. 1196.19 Crores), Animal Casing (Rs.
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327.44 Crores), Processed Meat (Rs. 9.91 Crores), Albumin (Eggs) & Milk (Rs. 83.72 Crores), and Natural Honey (Rs.
653.58 Crore). In the year 2017-18 the production of buffalo, sheep & goat meat, poultry products and other meat was
reported as 1350563.48MT, 21906.51MT, 453966.53MT and 1044.43MT, respectively. India ranks 5th in world meat
production and buffalo, cattle, sheep & goats, pigs and poultry contribute about 31%, 31%, 5%, 10% and 11% of total meat
production respectively.
Although India has large livestock potentialities, meat production has not received adequate attention by the
scientists, entrepreneurs, policy makers or politicians. It is well known fact that animal production in rural India is linked
with the economic condition of poor farmers and backward communities and can help in doubling the farmers' income. It
also can contribute to the nutritional security thus, it is needless to mention that given proper attention by the
Government, our country can rank 1st in world meat and leather production. The two major constrains in achieving the goal
are, the unhygienic meat production in domestic market by traditional slaughter houses causing environmental pollution
and secondly, the people engaged in meat industry are lacking exposure to the modern technologies related to it.
Dissemination of any technology means enhancement of the socio-economic standards of rural farmers by
upgrading their knowledge and skills considering political, social, economic, and cultural factors which can impede the
diffusion of technology along with increasing the farmers' income. One of the major concerns in effective dissemination of
new technologies is addressing the questions of where, how, and what technologies are appropriate to a given socio-
economic milieu. The objective of this article is to understand the strength, weakness, opportunity and threat of
KrishiVigyan Kendra (KVK) to undertake innovations in meat technology dissemination in rural sector of West Bengal.
KrishiVigyan KVK plays a pivotal role in this regard as KVK has an edge in technology transfer over other service providers
by virtue of having better technical expertise and demonstration units. KVK is playing a pro-active role in transferring new
technologies at field level and with beneficial impacts. Hence, KVK can be effectively developed as one stop resource
centres for meat technology dissemination in rural India with forward and backward linkages and can play an important
role in transforming rural India by adopting the technologies that result in higher productivity, enhanced incomes and
reduction of drudgery (Dr. YogeshSuri, NITI Aayog). The impact of KVK on quality of product, improved and enhanced
incomes was 31%, time saving / less drudgery was 19%, improved productivity/ reduction in cost/ reduction in wastage
was 42% and enhanced confidence of farmers 8% (Primary Survey by NILERD, 2015).
The limitations and problems faced by KVK in meat technology transfer can be indicated as:
Ÿ Difficulty in getting suitable technology as per the field level situations.

Ÿ Lack of infrastructural support and other resources for clean and green animal production and its products.
Ÿ Lack of input delivery system and non-availability cost-effective feed to support livestock populations to produce
meat.
Ÿ Poor socio-economic status of farmers and small holdings and poor educational status.
Ÿ Load of non-mandated activities on KVK scientists.
Ÿ Non-availability of low cost technologies.
Ÿ Lack of forward and backward linkages regarding meat technology especially, marketing and value addition.
Ÿ Poor knowledge of waste and sewage management
Ÿ Natural calamities.
Ÿ Religious myths, mind sets and traditions.
Ÿ Government policies.
Regarding the opportunities of KVK, it was observed that induction and dissemination of various technologies on crop
production and animal husbandry activities have impacted on the yield and income of the farmers, hence it is proposed, in
general, to educate farmers about the importance of IFS through various approaches (Nagraj et.al. ,2017) and to up-scale
the interventions in terms of technologies considering its vertical and horizontal spread and also considering the present
climate change scenario (ReenaKandwal, 2013). Thus, KVK should put every effort to improve the farming situation of
farmers by working in cluster villages and there by involving line departments to further up-scale the technologies.
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KVK can take initiatives to encourage rural youths, farmers and farm women for production of location specific
livestock scientifically as well as economically for clean and green meat production considering the local social and
cultural issues and demand in domestic market. KVK can also facilitate formation of Farmers Producer Organisation
(FPO), Self Help Group (SHG), Commodity Interested Group (CIG) or Farmers Club (FC) to channelize the livestock and
farm produce in the market for proper remunerations. Awareness program regarding clean meat and other environmental
issues occurring from domestic organised / unorganised traditional slaughter houses can be initiated and a local
management committee can be facilitated through Public-private partnership (PPP) mode in collaboration with concern
line department to modernise them providing required infrastructure and technologies. Information Communication
Technology (ICT) can provide vital access to information and markets by connecting the rural poor and marginalized to the
world's information resources and opportunities. Among various initiatives, KVK also required to improve livestock farm
productivity, through the usage of ICT to reach the large number of farmers, which otherwise is not possible. The areas
where ICT can help are: Farmer Education, Back-up services, Commercial Information and help in selling produce.
However, it is also true that not all persons have access to this information. The inequality in opportunities presented by
ICT is widest between urban and rural groups, rich and poor, men and women and the educated and uneducated. Despite
this, ICT use in rural areas is increasing, such as the internet and cell phones and the individual, community and national
benefits they bring by making information available at the fingertips are forever emerging to make India digital. The
schematic diagram (Fig-1) explains the different components of meat industry and possible KVK interventions to
disseminate the meat technology in rural India.
Nagasri (2000) observed that farmers seem to be more innovative and extension agencies / personnel have
become laggards. Extension personnel are unable to creatively respond to the change taking place in the environment and
remain duplication and tradition bound. Farmers need dynamic information relating to agricultural rural development.
There is presently a gap between what farm families need by way generic and dynamic information and what the
conventional extension agencies are able to provide. Therefore, to satisfy the need of farmers and farming communities,
Information and Communication Technology would be very effective by bringing farmers, researchers, scientists and
administrators under one umbrella.
It can be concluded that meat industry as a whole has great scope for doubling the farmers' income and securing
nutritional security in rural India. KVK can play a pivotal role by providing skill development training to develop rural
livestock entrepreneurs, encouraging clean and green meat production for export quality, and also modernise the
traditional local slaughter houses considering the environmental issues and quality meat production, facilitate different
groups (CIG, FPO, SHG and FC) for linkage regarding trading of live animals in reasonable price with the help of ICT and also
organising different stalls / fare / exhibition etc. for frozen / processed meat promotion in rural domestic markets.
Fig-1. Schematic diagram of the different components of meat industry and possible KVK
interventions to disseminate the meat technology in rural India
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RATACB 15. Liquid chromatographic determination of residual fluoroquinolones in buffalo meat using
fluorometric detection
S Kalpana and M Muthukumar
Chemical Residues Laboratory, National Research Centre on Meat, Hyderabad-500092.
Fluoroquinolones are synthetic antimicrobial agents most widely used in bovine therapy by virtue of their relative efficacy
in some common bacterial diseases. Although irrational use of fluoroquinolones including enrofloxacin and its active
metabolite ciprofloxacin in buffaloes carries the risk of their presence in edible tissues which can be responsible for
deleterious effects in consumers, studies related to the quantification of its residues in buffalo meat has received only
minimal attention. Hence, there is an urgent need for a rapid, accurate, and economical method for the determination of
these drugs in the buffalo meat. After extraction of the meat samples for the two fluoroquinolones, the analysis of the drugs
was carried out using a reverse phase C18 column at an oven temperature of 40ºC. The chromatographic separation was
accomplished with an isocratic mobile phase consisting of 0.1% aqueous formic acid and 0.1% formic acid in acetonitrile
(80:20, v/v).The flow rate of the mobile phase was maintained at 1.2 ml/min and injection volume was 20 µl. A fluorescent
detector was operated at a wavelength of λmax Ex= 280; Em= 450 nm. The linearity, recovery, selectivity, intraday as well as
interday variation and precision of the modified method were evaluated from buffalo meat samples at drug concentrations
ranging from 10 to 200 ng/g. Mean extraction recoveries of enrofloxacin and ciprofloxacin were in the range of 70-88
%.The limits of quantification for enrofloxacin and ciprofloxacin were 36 and 30 µg/kg, respectively. Field samples of
buffalo meat were analysed for residual fluoroquinolones. This fluorometric detection using RP-HPLC has highly
applicability for routine analysis of fluoroquinolones in buffalo muscle tissue.
RATACB 16. Existing processing practices and awareness level of retail goat meat shop owners
Soubhagya Pradhan*, Gopal Patra, Arun K Das1 and S Biswas
Kolkata, 1Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata
Microbial food safety and food-borne infections are important public health concerns worldwide. However, the neglect in
hygiene with the existing practices of ? oor dressing and processing of meat in the retail shops with use of contaminated
water, tools and equipment not only brings in rapid deterioration in quality of the product due to the presence pathogenic
bacteria but also brings in food safety issues for consumers and human health. A study was conducted with a structured
questionnaire to evaluate the existing meat processing practices and the awareness level of shop owners in retail meat
shops (n=268) in and around Kolkata. The results revealed that almost 88% butchers from retail shops did not heard about
humane slaughter and 75 % of the respondents did not follow any pre-slaughter care such as watering and feeding. Almost
60% de-skinned and eviscerated goat carcasses on floor whereas 78% used reused water for hand, knife and carcass
washing. About 92% did not have prior training on scientific and hygienic processing of meat and 67% showed interested
to take training on scientific and hygienic meat processing. There is a need to create awareness and conduct training
programmes with scientific meat safety interventions for the meat shop owners to minimize the contamination of meat
and reduce the risk of transmission of meat borne pathogens of public health importance.
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Poster Presentation
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Session-5
Innovations of by-products processing &

waste management from livestock,
poultry and fish sector

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Keynote
Utilization of Slaughterhouse By-products for Sustainable Meat Industry

V. Kesava Rao1, K. Sudheer2 and M. Shashi Kumar3
1
Former Professor and Head, Department of LPT, Rajiv Gandhi Institute of Veterinary
Education & Research, Kurumbapet, Pondicherry-605 009, INDIA
2
Department of LPT, NTR CVSc, Gannavaram, A.P, INDIA
3
Department of LPT, P. V. Narsimha Rao Telengana Veterinary University, Rajendra Nagar, Hyderabad
Introduction
India is bestowed with vast livestock wealth and it is growing at the rate of 6% per annum. India is rich in its
livestock wealth with a population of 529 million which accounts for 17% of the world's livestock population comprising
199.08 million cattle, 105.34 million buffalo, 71.56 million sheep, 140.45 million goats, 10.20 million pigs and 648.88
million poultry. Meat segment plays a key role in providing livelihood to rural people. The contribution of livestock
industry including poultry and fish is increasing substantially in GDP of country which accounts for more than 40% of total
agricultural sector and 12% of total GDP. This contribution would have been much greater had the animal by-products
been also efficiently utilized. On account of favorable socio economic conditions such as changing eating habits, higher
purchasing power, urbanization, increasing health consciousness towards protein rich diet, preferred meat due to
religious preferences, there has been increase in demand for meat and the sector has gained importance in terms of
contribution to income, employment and foreign exchange earnings. Such large scale slaughter of food animals generates
huge amount of wastes which need safe and proper disposal for food safety and human health. By-products such as blood,
liver, lung, kidney, brains, spleen and tripe has good nutritive value and non-utilization or underutilization of by-products
not only lead to loss of potential nutrients and revenues but also lead to the added and increasing cost of disposal of these
products. Non-utilization of animal by-products in a proper way may create major aesthetic and catastrophic health
problems. Besides pollution and hazard aspects, in many cases meat, poultry and fish processing wastes have a potential
for recycling raw materials or for conversion into useful products of higher value. Efficient utilization of by-products has
direct impact on the economy and environmental pollution of the country. Besides pollution andhazard aspects, meat
industry wastes viz., inedible byproducts, dead and fallen animals have a potential for recycling raw materials into
products ofhigher value. In India the total availability of offal/bones, generated from large slaughter houses is estimated to
be 21 lakh tonnes/annum (Jayathilakanet al., 2012). The value of unprocessed by-products from buffalo and sheep in India
was reported to be quite high. If these by-products are processed then the returns will be almost equal to the value of the
meat derived from an animal. Export value of edible offals from different livestock species of India was estimated to be
54,751 lakh as per BAHS, 2014. The yield of animal by-products ranges between 50-60% of the live weight. It accounts for
more than 10 million MT of edible and inedible by-products. Though no reliable data is available on the economic losses
caused to the nation, yet some estimates put it as Rs.1,000crore/annum from slaughter houses and Rs.600 crores from
dead and fallen animals (Thota, 1999). Today, the cost of animal is higher than selling price of the carcass. Hence the value
of by-products must pay the expenses of slaughter and generate profit to the livestock, poultry and aqua feed industries.
The animal by-products fetch 10-15% of the value of the live animal in advanced countries and proper utilization
contributes significantly to the profitability of meat business as it maycosts of slaughter house operations or even more
thus benefiting the farmers, processor and consumers. (Chatliet al., 2005). The value of unprocessed by-products from
buffalo and sheep in India was reported to be 30% and 35% respectively (Chatterjeeet al., 1991) which is quite high. This
may be due to the reason that the carcass yields and the edible meat yields from the carcasses are relatively much lower in
India where the animals are not raised for meat purpose. If these by-products are processed then the returns will be almost
equal to the value of the meat derived from an animal. Therefore, the potential and scope of by-product utilization is really
great which will result in industrial development, employment generation, environmental management and better
returns to the farmers. It is regrettable that in most parts of our country, the approach towards the slaughter of animals is
unimaginative, leading to wasteful losses of a whole range of valuable by products. The erroneous belief that costly
machinery, highly skilled staff and fully equipped laboratories are necessary to produce useful by-products leads to a
paradoxical situation.
In this regards this paper reviews the multiple uses of abattoir by products for the self-sustainability of the meat
industry and meet the future demand of consumers.
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Importance of animal byproducts utilization
Edible by-products (EBP) are products that are approved by registered public health inspector and considered
safe for human consumption after inspection in the abattoir. In contrast, inedible byproducts (IEBP) cannot be consumed
by humans and are condemned as discards or re-processed and used as secondary by-products. Most EBPs, especially the
liver, kidney, tongue and heart, have the potential to provide essential nutrients where meat and meat products are limited
or insufficient to meet the nutritional requirements of people. Today, the world is facing a huge problem on food insecurity
and climate change, which has resulted to malnutrition especially in the developing countries. Over two billion people in
the world, especially in developing countries, have been reported to be suffering from the deficiency of key food nutrients
such as vitamins and minerals (including vitamin A, iodine, iron and zinc). Meeting the nutritional needs of these people
will require about 20 g of animal protein (meat, fish, egg and milk) per person per day or 7.3 kg per year FAO (2014).
Therefore, protein sources such as EBPs could be employed to reduce the menace of malnutrition and food insecurity. It
has been proposed that studies involving the use of EBPs as food ingredients should be promoted and evaluated. For this
reason, Ockerman and Basu (2004) reported that EBPs contain essential nutrients such as vitamins (B1, B2, B6, and folic
acid), proteins, minerals and fat, with important poly-unsaturated fatty and amino acids which comparable to those in
muscular tissue. On the other hand, IEBPs such as bones, hides and skin, feathers, hooves, horns, hair, bristles and rumen
digesta can be transformed into useful and valuable products for human and livestock consumption. It is widely accepted
that bone can be re-processed into livestock feed (source of minerals) while skin/hide and feathers can be processed and
utilized in the upholstery, leather and textile industry. However, the utilization of rumen digesta could serve as an
alternative feed source for the livestock industry since most developing countries are experiencing a shortage of feed
ingredients due to extreme climate condition, increase in cost of feed and competition for cereal crops between humans
and livestock.
Classification of animal by-products
The term byproducts and offal are used to denote every part or particle which is not included in a dressed carcass.
Numerous edible by-products are obtained during slaughter and processing of meat animals. Organs such as kidneys,
brain, liver, heart, tongue, oxtail, intestinal tract, gullet, and sweetbreads are called edible byproducts. Inedible byproducts
include ears, lips, snout, teeth, fetus, gallbladder, trimmings, fleshings, hoofs, horns, hair bristles and dew claws. However,
categorization of edible and inedible byproducts depends on purchasing power of consumers, food habits, religion and
customs. Offal can be further categorized into principal byproduct and secondary byproducts. The principle byproducts
include hides and skins, bones, blood, hoofs and horns. The secondary byproducts are a wide range of items manufactured
from the principal byproducts, and these include blood meal, blood albumen, blood protein hydrolysates etc.
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Uses of Meat by-products
Inedible meat by-products have a prehistoric significance that was established before the advent of the meat
industry. As animal protein (meat) was acquired primarily by hunting, and individual animals were 'cleaned' for food
purposes, the inedible portions were left for nature's disposal or used for clothing, components for housing, fuel and other
life-support functions that complemented the use of the animal as a basic component of nutrition. The major inedible by-
products include wool, hair, fiber, skin, bones, horns, bristles, hooves, manure, litter, fish scales, hatchery by-products,
snout, teeth, trimmings etc. Moreover, the animals which die due to its natural death or at the slaughter house prior to
slaughter and animals unfit for human consumption until and unless the disposal of these through other means is
warranted, the same can be processed economically.
Blood and plasma utilization
Blood is the first by-product obtained after slaughter but it is commonly discarded or not fully utilized as some
times contaminated during bleeding, only a small percentage can usually be disposed of as human food, despite the fact
that the blood is potentially a most valuable source of protein. In many European and Asian countries, blood is used to
prepare blood puddings, blood sausages, bread, biscuits, blood cake and blood curd (Ghost, 2001; Jack and Yun-Hwa,
2011). Plasma can also be used as a substitute for eggs in baked goods because it has excellent foaming property (Ghost,
2001). Research has been carried out on application of transglutaminase in meat products. Transglutaminase is blood
factor XIII which is separated from organs, blood or microbes and acts as an enzymogen in blood plasma.
Uses of animal blood in various industries
Food Emulsifier, stabilizer, clarifier, colour additive, nutritional component

Feed Lysine supplement, vitamin stabilizer, milk substitute, nutritional component
Fertilizer Seed coating, soil pH stabilizer, mineral component
Laboratory Tissue culture media, tannin analysis, active carbon, haemin, blood agar, peptones, glycerophosphates,
albumins, globulins, sphingomyelins, catalase.
Medicine Agglutinin test, immunoglobulins, fractionation techniques, blood clotting factors, sutures, fibrinogen,
fibrinolysin, fibrin products, serotonin, plasminogen, plasma extenders
Industry Adhesive. Resin extender, finishes for leather and textiles, insecticide spray adjuvants, egg albumin
substitute, foam fire extinguisher, porous concrete, ceramic and plastic manufacturer, plastic and
cosmetic base formulations.
Utilization of Hides and Skins
India is the world's largest producer and exporter of hides/skins and their products. It is estimated that India has
10-12% share in the world's leather market. In India alone, 23.2 million cattle hides, 20.3 million buffalo hides, 90.6 million
goat skins and 37.3 million sheep skins are produced as primary/principal byproduct worth Rs 30,220 crore out of which
Rs 20,000 crorecome through exports (FAO, 2014). But unfortunately, in developing countries, they are not exploited up to
their full potential as often they are thought of as intrinsically unclean and finally end up being discarded or wasted
because of ignorance and misinformation (Leach and Wilson, 2009). These hides can be sold as such after semi processing.
The value of these raw hides and skin accounts 10-15% of the total realization from slaughtered animals. However, the
value addition of these raw hides and skin in to processed leather enhances their value by 5-6 times (Naidu, 2003). The
leather produced from hides and skin is used at industrial level for production of foot wares, garments and assorted leather
goods such as wallets, passport cases, key chains, hand bags and brief cases etc, and contributes immensely to the Indian
economy through way of exports (ranks 8th in the world) (Anon, 2008).
Utilization of Bones
Bone constitutes one an average 15 percent of a dressed carcass weight. It may vary 12 - 30 percent depending on
the condition of animal. The values would be higher if adhering meat is included It has been observed that cattle, sheep and
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goat contain higher amount of bone (20 -30 percent) than either for pigs and poultry (12 – 30 percent). Bones are generally
obtained in two forms-fresh and desert bones. The marrow can average 4.0% to 6.0% of the carcass weight. For centuries
bones have been used to make soup and gelatin. In recent years the meat industry have attempted to get more meat from
bone and new separation techniques have been utilized for this purpose. Approximately 5.0 lakh tonnes of bones are
available in the country but only 50% are collected and used. Bones are the raw materials for tallow, crushed bones sinews,
ossein, dicalcium phosphate, bone meal, bone char, glue and gelatine. Bone Morphogenic Protein (BMP) is extracted from
bones which have no antigenic sensitivity so it is used in human facial, dental and aesthetic surgeries. It fastens the
recovery process even 20-30 times. Bone cartilage is used to replace facial bones in surgery. Slaughter house bones are also
used to extract soup stock, buttons, handles and in sugar refinery, water purification systems, steel hardening etc.
Extraction and uses of gelatin
Gelatin is a very important component that is extensively used as food additive in various food products. Gelatin is
extracted from the bones which are separated from the flesh during deboning of meat. Gelatin has wide applications in
foods; it is main ingredient in jellies. Gelatin is often used as therapeutic agent in areas such as infant feeding and in
patients with digestive problems, peptic ulcers, muscular disorders, and to encourage nail growth. Gelatin is also used in
manufacture of other processed meats, and it is used widely in gelatin desserts, candies, bakery products, and various
dairy products including ice cream. The pharmaceuticals industry uses gelatin in making capsules, ointments, cosmetics,
and emulsions. Gelatin also is used in manufacture of photographic films, paper, and textiles.
Edible tallow and lard
Fat is a very important constituent of meat processing industry. Two major edible animal fats are tallow and lard
and these are prepared by wet and dry rendering. Wet rendering involves gentle heating in water below boiling
temperature. The quality of tallow or lard from wet rendering process is of good quality as compared to dry rendering
process. Tallow and lard can also be obtained by other methods including incineration, composting, anaerobic
fermentation and oleochemical processes. Tallow, lard and grease are separated from animal fatty tissue by using
rendering processes, which separate the fat from the bone and protein using either continuous flow or batch cooking
vessels. Rendered lard can be used directly as edible fat without further processing. Tallow and lard are further bleached
and deodorized before using in food. Normally, lard and tallow are used for deep frying. Use of tallow and lard in fast food
industry is being decreased due to consumer anxieties. Liquid tallow is prepared for fast food and French fries to reduce fat
absorption in the products. Lard is also used in emulsified products and sausages.
Utilization of hoofs and horns
The hoofs have highest demand in manufacture of Neat's foot oil. Neats foot oil is pale, golden yellow coloured oil
obtained from spongy tissues (stearin) present in hooves of cattle, buffalo, sheep, goat and poultry by a process of wet
rendering. Neats foot oil has wide rages of applications such as in ointment preparation in wound healing, lubricant in
delicate machinery, fat liquoring agent in finishing of leather and oil adjuvant in injectable pharmaceutical preparations.
The Horns are used for manufacture of gelatin and some other articles like button, handles, combs etc. Horns and hoofs
also are also used for manufacture of horn and hoof meal, a highly nitrogenous fertilizer commanding a price
approximately 50 percent higher than bone meal.
Medicinal uses of meat by-products
In many countries like India, Japan and China, animal organs and glands have been widely used for different
medicinal purposes. In most cases, the active principle in a gland amounts to only a minute fraction of the whole; therefore
it is necessary to gather large amount of glands for processing. The first widely used drug of animal origin was pepsin, an
enzyme used for many years in medicine to correct digestive disorders. Later extract from various glands such as pituitary,
pineal glands; thyroid, parathyroid, thymus, pancreas, adrenal glands, ovaries, testicles, seminal vesicles etc. were
extensively used to treat a wide variety of human and animal ailments. The glands are collected only from healthy animals,
and the location of the gland requires experience because some of the glands are often small and are often encased in other
tissues. Some glands are more perishable than cuts and must therefore, be handled quickly to retain their active principle,
which is necessary for their ultimate pharmaceutical use.
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Source: Biswas & Mandal (2015)
Poultry by-products and their uses
Poultry waste management has become very problematic due to intensive production of animal products. Poultry
and egg waste must be dealt efficiently. Different waste management systems are involved in the conversion of waste
materials into valuable products. These wastes include feathers, hair, mortalities and animal excreta. This waste can be
converted into useful products.
Bioactive peptides from animal byproducts
Those peptides which confer biological functions beyond their nutritional value are called bioactive peptides.
They are usually 2–20 AA residues in length but may consist of >20 AA residues. Recent years have witnessed growing
interest in the role of peptides in animal nutrition. Chemical, enzymatic, or microbial hydrolysis of proteins in animal by-
products feedstuffs before feeding is an attractive means of generating high-quality small or large peptides that have both
nutritional and physiological or regulatory functions in livestock, poultry and fish. Some peptides of animal sources also
have antimicrobial, antioxidant, antihypertensive, and immunomodulatory activities. Inclusion of some (e.g. 2–8%)
animal-protein hydrolysates (e.g., porcine intestine, porcine mucosa, salmon viscera, or poultry tissue hydrolysates) can
ensure desirable rates of growth performance and feed efficiency in weanling pigs, young calves, post-hatching poultry,
and fish. Thus, protein hydrolysates hold promise in optimizing the nutrition of domestic and companion animals, as well
as their health (particularly gut health) and well-being.
By-Products as Livestock Feed
Animal byproducts including condemned parts or even whole carcasses can be utilized as a feeding supplement
for the live stocks including poultry and pet animals. These by-products are rich source of nutrients including vitamins and
minerals. These primary byproducts can be processed into value added products viz; meat meal, bone meal, carcass meal
etc for supplemented feeding. Meat meal is the major secondary by-products of the slaughtering industry and is an
important component of stock feeds for pigs and poultry. Bone meal, another important secondary byproduct is a mixture
of crushed and coarsely ground bones (less than 2 mm size) used as a supplement in livestock feeds. The composition of
bone meal depend upon the type of bones used for its preparation, whether green or desert ones. Quality of bone meal is
determined by the presence of phosphorous and calcium that should be ideally present in the ratio of 1:2. The average
composition of bone meal is calcium (30.5%), phosphorous (15.5%), protein (7.0%) and fat (1.0%) (Sharma, 2003).
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Limitations in Slaughter House Waste Utilization in India
Indian meat industry has intrinsic handicaps which hinder the proper utilization of the animal by-products that is
mainly because ofunorganized meat production system. Lack of modern abattoir is also one of the reason thwarting the
growth of meat industry and utilization of by-products. Usually, slaughter is done at local or panchayat slaughter houses,
on an average less than 5 large animals or 15 sheep or goat are slaughtered per day. The surreptitious slaughter at various
meat shops or family functions is also very common, even deboning being done either at home or restaurants. So, it
becomes very difficult to collect the bones for further processing. The quantum of by-products from such small slaughter
houses will be small and the lack of collection and transportation system and facilities (carriage vans) for the collection as
well as transportation of animal by-products from small slaughter houses to the processing plants is lacking. There are
hardly 183 organized carcass utilization plants (CUPs) in such a vast country processing not even 1% of the raw materials
available. The rendering units are attached to upcoming modem abattoirs only. But, it is not economically feasible to have
rendering plants or by-products utilization plant, attached to such individual small slaughter houses. An unorganized
meat sector is mainly regulated by unscrupulous uneducated meat traders. They do not know the benefits of processing of
animal by-products both in turn of economics as well as pollution and health hazards. Indians prefer hot meat over frozen
meat and meat products, poultry birds being slaughtered on the roadside meat shops before the eyes of the customers is
very common. The heaps of poultry feathers or other poultry by-products on the side of these shops create an obnoxious
scene and environment pollution. It is estimated that around 36 million dead and fallen animals are available in the
country every year. Not more than 30% of these being utilized for byproduct processing or properly disposed off. It is a
major source for spread of diseases.
Along with above mentioned hurdles, there is lack of research and development, lack of linkages between
laboratories and industries and out breaks of zoonotic diseases, availability of synthetic substitutes to the inedible by-
products like cellulose, plastic, fat and reconstituted collagens, has replaced many of the natural casings which are used for
sausages. Vegetable fats have replaced many inedible fats for industrial uses. Inedible fats used in soap industry have been
replaced; synthetic hormones and protein produced from animal source are being replaced by biotechnology are also
influencing the production, processing and marketing of by-products. Even influence of agitation by certain social ethical
groups on discourages the use of animal by-product for processing into different valuable products. This is also a big
hindrance for the development of animal by-product industry.
Conclusion
The majority of the waste, in the meat industry is produced during slaughtering. The composition of waste
generated by the meat industry depends on species of animals slaughtered. The waste material of the meat processing
industry contains plentiful amount of organic compounds due to which its disposal is quite difficult. Efficient utilization of
byproducts has direct influence on the alleviation of environmental pollution. Therefore, various advanced technologies
for large and small scale utilization of byproducts from animal origin should be developed and implemented which will
benefit livestock producers, meat industries as well as the environment. The valuable information in this paper regarding
efficient utilization of byproducts of animal origin greatly influences the economy of the country and environmental
pollution. Poor utilization of meat byproducts results in revenue losses and increase disposal cost. It also creates major
catastrophic health problems. Moreover, traditional cultural and religious norms are often important in the use of these
kinds of products as food. Many countries also limit using meat byproducts as food for safety point of view. On the other
node, wastes of meat industry have a potential for recycling and conversion into useful products with high biological value.
By-products of meat industry such as offal, blood, kidney, liver, lungs, spleen, tripe and brain have high nutritional value.
These parts can also be used in the production of different drugs by pharmaceutical industries. Moreover, bioactive
peptides isolated from the meat by-products can be used in functional foods for the prevention of heart and mental health
problems and obesity. Edible meat byproducts are claimed to have high nutritional value as compared to the lean meat.
Organ meats can be used for human consumption, animal feed production and medicinal purposes after proper treatment
and processing.
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Development of bio-plastic film from Keratin protein

extracted from waste chicken feathers
Arun Gupta, Basma Yahya Alashwal, Swati Sharma and Navina Ramakrishna
Faculty of Chemical and Natural Resources Engineering
University Malaysia Pahang, Gambang, Kuantan, Pahang, Malaysia
Email: arungupta10@gmail.com
Abstract
Plastics have been one of the most preferred commodities and the highly valued materials. They play a signi? cant role in
human's life such as in food packaging and biomedical applications, hence they have become a liability with an
Environmental degradation and improper waste disposal. This led to search for alternatives materials that can replace
plastic. Bio-plastics are environment-friendly and biodegradable consequently provide an effective way to replace the
conventional plastics. Chicken feathers are among the most inexpensive abundant, and renewable protein sources.
Feathers disposal to the land? lls leads to environmental pollutions and it results into wastage of 90% of protein raw
material. Keratin is a non-burning hydrophilic and biodegradable material that can be applied in various ways via chemical
processing. In this present work, Keratin protein is used to produce bio plastic.In the present work, keratin is extracted
from chicken feathers using different reducing agents. Glycerol and other plasticizers were added at different
concentration to prepare bio plastic film. According to the results, Scanning Electron Microscopy test showed good
compatible morphologies without holes, cavity and edge. The difference in chemical composition was analyzed using
Fourier transform infrared spectroscopy (FTIR). The samples were also characterized by thermogravimetric analysis
(TGA), differential scanning calorimetry (DSC), X-Ray diffraction (XRD) to check the thermal and crystallinity properties.
Other than that, the bioplastic made up from keratin with 2% of glycerol has the best mechanical and thermal properties.
According to biodegradability test, all bioplastic produced are proven biodegradable. Therefore, the results showed the
possible application of the ? lm as an alternative to fossil oil based materials which are harmful to the environment.
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Harnessing solar energy for processing of value added meat (pork) products
Mineswar Hazarika and Sadhana Chowdhury
All India Coordinated Research Project on Post Harvest Engineering and Technology
Dept. of Livestock Products Technology, C.V.Sc.,A.A.U
Khanapara Campus, Guwahati-781022
Introduction
Meat, being an important animal product is consumed by a large population (More than 90% in North Eastern
Region (NER) against the national average of 70%). Apart from fulfilling dietary commitments, meat occupies an
important place in religious and social customs in the region. Among the conventional meats, pork is the most popular and
preferred meat among the tribal societies of NER and thus, consumption is the highest. Varieties of processed pork
products are available in the markets of NER. However, except a few, most of the products are imported either from some
parts of the country or from outside the country. Imported dry pork products are rare and not easily available. Meat drying
has been practiced in NER where no cold chain is available, but the methods are primitive and good manufacturering
practices are not followed. Certain dry and smoked meat products are regularly prepared indigenously and consumed by
the tribal communities of NER. Preservation of food including meat has a long history. To survive in the inclement climate,
ancient man had to harness nature and stored foods in ice or snow in cold and sub tropical climate and dried foods in
sunlight. Evidence shows that Middle East and oriental cultures actively dried foods as early as 12,000 B.C. in the hot sun.
Thus, harnessing solar energy for processing of meat products is not a new venture; however, this area is still in infant stage
in our country. Solar dried meat products are hard to find out in the commercial circuit as these are not very popular among
the meat consumers.
Importance of ready-to-cook and convenient dry meat products:
Due to tremendous change in lifestyle and cooking habit, most of the people prefer easy and short way of cooking
and thus, here comes the importance of ready-to-cook food products which take very little time to prepare and cook before
consumption. Many factors influence the acceptance of ready-to-cook meat products which are - rising income level,
convenience in preparation, lack of time due to the trend of dual income by both the husband and wife, influence of western
foods, convenient to store, reasonable price and high nutritional profile etc. Akin to many agricultural based dry food
products such as dry soya bean chunks, balls and cubes which are very popular among the vegetarian consumers, similar
solar and oven dried pork products fortified with certain indigenous fruits and vegetable based phytoingredients have
been contemplated to develop for the non-vegetarian consumers of this region.
Harnessing non-conventional (solar) energy for drying of meat:
Among the different preservation methods, drying is probably one of the oldest and effective methods.
Dehydration or drying of meat is carried out in NER where cold chain is not available. The direct sun drying method
practiced in NER is not scientific and has certain disadvantages such as exposure to contamination from sources such as
dirt, dust, wind, rain, insects, rodents and birds. There are many chances of quality deterioration from microbial
contamination, changes in color and flavor, foreign contaminating substances such as dirt and sand. Heavy microbial
contamination can even affect the meat after rehydration which may lead to product deterioration and possible food
poisoning. It is therefore, imperative to use such a drying method which is hygienic, cheaper, and efficient and the
deteriorative changes in food are very less.
The entire NER is highly energy deficient region. Application of refrigeration technology is still a luxury for those
living in remote areas. Solar drying may be an alternative approach in rural setting. Solar drying method uses indirect
solar radiation. Here solar energy is collected in a solar collector and in turn heats up the air in the chamber and the hot air
is allowed to pass through the attached meat drying chamber. Meat is dried in a more hygienic way without much quality
deteriorations. Considering the advantages of solar drying, it is proposed to tap the abundant solar energy in a solar dryer
and use the source for processing of dry pork products in rural areas of the region. The technology will also support the
government's appeal to use non-conventional sources of energy for food processing.
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Research Project undertaken by AICRP on PHET, Khanapara Centre on Solar Drying of pork products:
A research project was submitted by the All India Co-ordinated Research Project on Post Harvesting Engineering &
Technology, Khanapara centre to ICAR-CEPHET, Ludhiana and the same was approved to carry out the works with the
following objectives:
Ÿ Fabrication of a cheaper locally made solar drier for drying of meat products.
Ÿ Development of ready-to-cook solar dried value added pork products.
Ÿ Standardization of quality and popularization of the products for commercial exploitation.
Because of high perishable nature of meat at room temperature, high cost involved in maintaining refrigeration in
energy deficient areas of NER and shortcoming in traditional drying methods, it was proposed to undertake a research
project on solar drying of pork which would be a ready-to-cook type fortified with certain local phytoingredients to extend
the shelf life and also to enhance the flavor at a normal room temperature.
Fabrication of solar dryer:
The solar dryer was fabricated with locally available construction materials such as wooden planks, glass, black dye,
stainless steel trays, PVC exhaust pipes etc. The dryer chamber and collected plates were made up of restructured wood.
The collector plates were covered with a glass of 4mm thickness. The black dye absorbs the heat and the air is heated and
transferred to the drying chamber where products are dried. An exhaust pipe is also attached to the dryer chamber
through which the hot air is passed out. A backup system with solar panel, solar battery and a solar heater were also fitted
so that drying can be done to some extent in cloudy weather and in night.
Technology for developing dry pork products fortified with phytoingredients:
The technology for preparation of a ready-to-cook dry pork products (pork balls & cubes) in short is mentioned below:-
Ÿ Collection of fresh pork: Fresh pork was collected from departmental pig slaughter house and manually deboned
in the laboratory. One part of pork was cut into small cubes of desired thickness of 4mm and the other part was kept
for mincing.
Ÿ Mincing: The pork kept for mincing was minced in a meat mincer using 6 mm pore sized plate.
Ÿ Curing: Both ground lean meat and cubes were mixed thoroughly with sodium chloride (2%) and sodium nitrite
(0.02%) and kept at a refrigerated temperature (4 ± 1º C) for 24 hours.
Ÿ Selection of phyto and non-meat ingredients: Following fruits and vegetables which are the potent source of
antioxidants were selected viz. amla (Phallanthus emblica), carrot (Daucaus carota subsp. sativus), Round lemon
juice (Citrus lemon), mint (Mentha sachalinnsis), & pomegranate (Punica granatum), in 1:3.5:1:1:3.5 ratio and used.
Egg albumen and wheat flour were also used as binders and extenders.
Ÿ Selection of spices: Certain conventional spices and condiments incorporated are onion, garlic and ginger paste,
black pepper, cumin, coriander, cinnamon, clove and paprika.
Ÿ Marinating of meat cubes: The pork cubes were marinated with all the non-meat ingredients and kept for
overnight at 4 ± 1º C. Ice cubes were added while marinating.
Ÿ Preparation of emulsion for meat balls: The lean pork was mixed thoroughly with all the non-meat ingredients,
spices and ice cubes in a bowl chopper until an emulsion was formed. From the emulsion, the meat balls were
prepared manually.
Ÿ Drying: The meat balls and cubes were placed in solar dryer and oven dryer. Oven dryer was used to compare the
products. The temperature maintained in the oven dryer was 60ºC for 20-22 hours and in solar dryer it was 55-
60º C for 24-28 hours, for meat cubes; and 40-45 hours for meat balls.
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Ÿ Packaging, storage and shelf life studies: The products were packed in food grade HDPE packaging material with
two packaging methods i.e., vacuum packaging and aerobic packaging and kept in room temperature. The samples
were assessed at intervals to determine the shelf life stability and other quality parameters.
Results, Summary and Conclusion:

Results may be summarized as follows:
Ÿ The inside temperature of the solar cabinets could be raised to 600 C.
Ÿ Around 24% more time was required for drying in solar dryer than in the oven drying.
Ÿ The meat balls required around 1.6 times higher time to dry than the meat cubes.
Ÿ Average moisture percentage could be reduced to the extent of 10-11% in both the method of drying. Vacuum
packaging method was found to be better in quality retention including physio-chemical and microbial quality
during six months of shelf life study period.
Ÿ Rehydration capacity was in the range of 60-65%, however, rehydration capacity of meat cubes was higher than
the meat balls prepared by both the drying methods.
Ÿ The crude protein content was recorded to be in the range of 53-54% in the dry products and there is reduction in
crude protein content during storage.
Ÿ The ether extract was recorded to be in the range of 23-25%. Phytoingredients have distinct effect on products'
stability, better sensory qualities and shelf life.
Ÿ The products were found to be rich in total ash content which was in the range of 5-6%.
Ÿ The microbial quality studies revealed that bacterial growth was absent during the six months of storage period
including anaerobic bacteria, i.e., sulphite reducing clostridial organisms in both the drying methods. However
after 150 days of storage periods, problem of yeast and molds were observed in few aerobically packed samples,
but the loads were within the desirable limit.
Ÿ The sensory evaluation studies of rehydrated pork products showed that pork cubes were better accepted when
compared to balls.
Ÿ The yield of dry products was in the range of 18-21% after drying. One kilogram of rehydrated product could be
served for 8-10 persons in the form of soup and curry.
Ÿ Cost of production varies from one method to another method which ranges from Rs.1300-1700/kg dry product.
Comparatively solar dried products were cheaper with a range of 10-22% than the mechanically dried products.
Based on the study conducted in the AICRP on PHET, Khanapara Centre, it can be concluded that organoleptically and
microbiologically acceptable dry pork products can be prepared economically with the use of low cost solar dryer. The
following benefits could be derived from this technology which may be summarized as follows.
Ÿ Use of non-conventional source of energy may an alternative source of energy for meat processing
Ÿ Cheaper and easily operable technology which can be handled by unskilled workers
Ÿ Ready to cook products with indigenous flavor may be prepared with minimum processing
Ÿ Long shelf life in ambient temperature
Ÿ Cheaper transportation cost
Ÿ Prospect of setting up of ancillary industries with better employment opportunity
Ÿ Export potential to neighboring countries
Ÿ Multi stake holders such as farmers, meat processors, entrepreneurs, meat consumers, hotel and restaurants
owners, arm forces, hospitals and quality control departments may be benefitted.
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Preservation, processing, utilization and nutritive value of organ meats

S. Sureshkumar, A. Irshad* and S. Karthika**
Department of Livestock Products Technology, Veterinary College and Research Institute, Orathanadu, Thanjavur
District, Tamil Nadu.*College of Veterinary and Animal Sciences, Mannuthy, Thrissur, Kerala, ** Veterinary College and
Research Institute, Namakkal
Introduction
Indian livestock wealth plays an important role in Indian economy. About 20.5 million people (ie, two-third of rural
community) depend upon livestock for their livelihood. It also provides employment to about 8.8% of the population in
India. Livestock sector contributes 4.11% GDP and 25.6% of total Agriculture GDP. The livestock provides food items such
as milk, meat and eggs for human consumption. Population growth, urbanization, changed life styles and increased per
capita income are fuelling a massive increase in demand for food of animal origin in India as well as all around the world. As
per World Bank projection, worldwide demand for food will increase by 50% and for meat by 85% by 2030. In order to
meet the increasing demand for meat and meat products, there should be an increase in slaughter rate as well as the
effective utilization of livestock resources. Eventually, the effect of such an increase in production from livestock and allied
sectors on the environment will be harsh both in terms of pollution and depletion of natural resources.
Value of Animal by products
Efficient utilization of meat by-products is important for the profitability of the meat industry. It has been
estimated that 11.4% of the gross income from beef and 7.5% of the income from pork, come from the by-products. In the
past, by products were a favourite food in Asia, but health concerns have led to an increased focus on non-food uses, such as
pet foods, pharmaceuticals, cosmetics and animal feed (Rivera et al. 2000). Meat by-products are produced by slaughter
houses, meat processors, wholesalers and rendering plant. Traditional markets for edible meat by-products have
gradually been disappearing because of low prices and health concerns. In response to these problems, meat processors
have directed their marketing and research efforts towards non-food uses.
In addition to economic losses, unused meat products cause serious environmental pollution. However with
improved utilization, meat by-products can give a good profit to meat processors. It accounts for more than 10 million MT
of edible and inedible by-products. Though no reliable data is available on the economic losses caused to the nation, yet
some estimates put it as Rs 1,000 crore/annum from slaughter houses and Rs 600 crore from dead and fallen animals
(Thota, 1999). Moreover, there is a loss of animal proteins, directly for human consumption as well as the proteins
containing materials that can be processed and fed back to animals. Today, the cost of animal is higher than selling price of
the carcass. Hence the value of by-products must pay the expenses of slaughter and generate profit to the livestock, poultry
and aqua feed industries. The animal by-products fetch 10-15% of the value of the live animal in advanced countries and
proper utilization contributes significantly to the profitability of meat business as it may meet all costs of slaughter house
operations or even more thus benefiting the farmers, processor and consumers. (Chatliet al., 2005).
The literature indicates that by-products (including organs, fat or lard, skin, feet, abdominal and intestinal
contents, bone and blood) of cattle, pigs and lambs represents 66.0, 52.0 and 68.0% of the live weight respectively. More
than half the animal by-products are not suitable for normal consumption, because of their unusual physical and chemical
characteristics. As a result, a valuable source of potential revenue is lost, and the cost of disposing of these products is
increasing. The United States Dept. of Agriculture Economic Research Service has found that 11.4% of the gross income
from beef is from the by-products. The figure for pork is 7.5%.
Classification
Animal by-products can be classified as edible and inedible on the basis of whether being used as food or not.
Edible byproducts are those by-products that can be consumed as a food by human beings generally include liver, kidney,
heart, brain, intestine, tongue, spleen etc. They are also called as variety meats. On the other hand, those by-products which
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cannot be consumed as food by human beings are called Inedible by-products e.g. hides, skins, ear, snout, gallbladder,
faetus, hoofs, horns, hair, bristles etc. All parts of dead animal or condemned meat and organs also come in this category.
The basic criterion of division between edible and inedible byproducts depends upon the purchasing power, custom,
tradition, food habits, religious outlook etc. Animal byproducts are also divided into principal/primary and secondary
byproducts (Sharma, 2011). Principal byproducts are those byproducts which are being directly harvested from the
animals e.g. hides and skins, bones, blood, hoofs and horns whereas secondary byproducts are those byproducts which are
derived from principal byproducts e.g. bones, a primary byproduct may yield secondary byproducts like bone meal, fat,
gelatin, buttons, cutlery handles etc. Likewise intestines may yield casings, catgut, tennis strips etc. as secondary
byproducts
Organ meats as food
Organ meats are sometimes referred to as "offal." The word offal derives from the term "off fall," referring to any
part of an animal that falls away when it is butchered, such as the tail, feet, and testicles. In the United States, organ meats
include all things that are distinguished as offal. On the other hand, most meats Americans are used to eating are muscle
meats, while organ meats are not considered a staple of the Western diet. Organ meats are very high in some vitamins and
nutrients. There are issues with harmful bacteria in intestines if not cleaned properly. Also, brain meat has been known to
transmit rare diseases, such as Mad Cow Disease. Despite the vitamin content, culturally in the U.S., organ meats are not
considered as important a part of a dietary plan, as traditional muscle meats. There are several different types of organ
meats, some of which are better known than others including: liver, heart, kidneys, sweetbreads, brain, tongue and tripe.
Organ meats are sometimes referred to as "super foods" because they are dense sources of vitamins and nutrients,
including: vitamin B, iron, Phosphorus, Copper, magnesium, vitamin A, vitamin D, vitamin E and vitamin K Across the
world, many different cultures like to use an animal in its entirety for food, including making use of the blood, bones, and
organs.
Edible, for human consumption
The yield of edible by-products from animals varies tremendously depending on species, sex, live weight, fatness
and methods of collection. In general, the total by-products range from 10% to 30% of the live weight for beef, pork and
lamb and from 5% to 6% of the live weight of chickens (Table 4). The yield of edible by-products including blood and
organs in cattle averages 12%, in sheep 14%, and, if pork rinds are also included, 14% for hogs. Biologically, most non-
carcass material is edible if the product is cleaned, handled and processed appropriately. In the developing nation meat is
maligned with a fact that it is a diet of rich people because of low purchasing power of consumers. Hence, most of the soft
tissues are used for edible purposes. This includes all the glandular by-products including liver, heart, brain, lungs, sweet
breads (thymus, pancreas), testicles, tongue and gizzard etc. Various by-products such as intestines, skin, stomach, bile
which can be used for more valuable processed products such as catguts, collagen sheets, sportguts, leather etc., are being
used for edible purposes. Poultry gizzard and pro-ventriculus which account for 3.5-4.5% of total live weight are also used
very commonly for edible purposes generally at very low price. Edibility is determined by customs, religion, consumer
acceptance, reputation, availability of the product, economics and hygiene. What is considered edible in one region may be
considered inedible in another. The use of blood for edible purposes is forbidden in Islam while it is being used extensively
for preparing sausages in many western countries and as a curried fried product in Nepal.
Red viscera, sometimes called 'variety meat' or 'fancy meat', would include the liver, heart, kidney, tongue, neck
sweetbread (thymus) and other products frequently used as edible by-products. White offal (intestines and stomach)
would also include blood and trimmings. Although animal slaughter has increased over time, the use of edible by-products
for human consumption has declined.
Processing and preservation of edible by products
Edible by-products have high level of glycogen, less fat and more perishable compared to the carcase. Hence they
must be handled with sanitary precautions. They must be separated from the carcase within 30 minutes of the slaughter,
but the recommendations say that the organs must remain with the main carcase until it is inspected. And the inspection
may sometimes take longer than 30 minutes before the removal of the organs from main carcase. Removal of mucous
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membrane, chilling, freezing and vacuum packaging are the methods which may protect these by-products from microbial
deterioration and its threats. These by-products may be used after collection from animal body or they may be frozen,
cured, smoked, pickled or canned for increased shelf life, shipping, storage and future use.
Many inedible by products are converted into edible by products through technological innovations. Poultry
feathers and heads, skin trimmings, fish scales, horns and hooves are converted into protein hydrolysates by acidic/
alkaline /enzymatic hydrolysis. These protein hydrolysates are used as protein fortification agent for concentrated soups
and beverages as well as valuable component of solid and liquid seasoning. This can also be used as a diet for the operating
patients for better recovery because of high biological value and digestibility. These protein hydrolysates find use in
various industries such as textile (for dyeing), paper (for coating), paint (as ingredient), match stick (for shaft), leather
industry (as filler syntam), animal/poultry feed, detergents (as foaming and sequestering agent), cosmetics (face creams
and lotions), microbiology (media ingredients), pharmaceuticals, tissue culture techniques etc.
Nutritional Values of Edible By-Products
Edible meat by-products contain many essential nutrients. Some edible meat by-products often are used as
medical cures because they contain special nutrients such as amino acids, hormones, minerals, vitamins, or fatty acids.
Except for blood, many meat co-products have higher levels of moisture than meat. Examples would be lung, kidney, brain,
spleen, and tripe. Some organ meats such as liver and kidney contain a higher level of carbohydrates than other meat
material; pork tail has the highest fat and the lowest moisture level of all the meat by-products. Liver, beef tail, ears, and feet
have the closest protein level when compared with lean meat tissue but a large amount of collagen is found in the ears and
feet (Vaughn et al., 1979; 1981). The lowest protein level of by-products is found in the brain, in chitterlings, and in the fatty
tissue.
USDA (1983, 1986) states that mechanically deboned beef and pork are required to contain at least 14% protein
and a maximum of 30% fat. The amino acid composition of meat by-products is different from that of lean tissue due to the
high amounts of connective tissue; this results in a larger amount of proline, hydroxyproline, and glycine and a lower level
of tryptophan and tyrosine for by-products such as ears, feet, lungs, stomach, and tripe (Rice, 1971). The vitamin content of
organ meats is usually greater than that of lean meat tissue. Kidney and liver contain the highest amounts of riboflavin
(1.697 to 3.630 mg/100g) and have 5 to 10 times more than lean meat. Liver is the best source of niacin, vitamin B12, B6,
folacin, ascorbic acid and vitamin A. Kidney also is a good source of vitamin B6, B12, and folacin. In addition to supplying
vitamins, lamb kidney, pork liver, lungs, and spleen are often act an excellent source of iron. The copper content is the
greatest in the livers of beef, lamb, and veal. Livers also contain the highest amount of manganese (0.128 to 0.344 mg/100
g). Among the raw material, mechanically deboned meat has the highest calcium content (315 to 485 mg/100 g). Many
organ meats contain more polyunsaturated fatty acid than does lean tissue. Brain, chitterling, heart, kidney, liver, and lung
have the lowest level for monounsaturated fatty acids and the highest amount of polyunsaturated fatty acid. In addition to
higher levels of cholesterol (260 to 410 mg/100 g), which are three to five times higher than those of lean meat, large
quantities of phospholipid also are found in these meat organs. Brain is the highest in cholesterol (1352 to 2195 mg/100 g)
and also has the highest amount of phospholipid when compared with other meat by-products (Weihrauch and Son,
1983). A high-cholesterol content in many organ meat and the possible accumulation of pesticides, residues of drugs, and
toxic heavy metal contribute to the recommendation for limited consumption.
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Table: 1. The Potential Uses and Preparation of Edible by-products
Casings and Others
Various parts of the digestive and excretory tracts like oesophagus, large and small intestines, caecum, rectum and
bladders are processed into natural casings that serve as containers or packaging materials for comminuted meat
products like sausages, salami etc. India, being a country with numerous states and vast area, has resources for production
of animal casings of high quality with excellent calibration and shining colour. This makes India one of the major exporter
of animal casing in the world. The country has exported 352.21 MT of Casing products to world for the worth of Rs. 28.45
crores during the year 2013-14 (APEDA, 2014). The major export destinations during the period 2013-14 are Albania,
Spain, South Africa, Romania, Japan, USA European union and Lebanon. The other products from intestines include cat gut
or surgical sutures, music strings and tennis racket strings.
UTILIZATION OF POULTRY BY-PRODUCTS
Waste products from the poultry processing and egg production industries must be efficiently dealt with as the
growth of these industries depends largely on waste management. Emulsion based mutton nuggets, incorporating
chicken by-products, i.e., skin, gizzard and heart (SGH) from spent hens were evaluated by Kondaiahet al. (1993).
Incorporation of SGH resulted in better acceptability of mutton nuggets as compared to that containing mutton fat.
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Urlingset al. (1993) studied the proteolysis and amino acid breakdown of heated and irradiated poultry by products of
muscle tissue and concluded that during processing of poultry meat and poultry wastes, enzymic activity has to be reduced
or eliminated to ensure safe and high quality products.
Medicinal and Pharmaceutical uses of Organs
Animal glands and organs are traditionally used as medicine in many countries, including China, India and Japan.
The endocrine glands secrete hormones (i.e. enzymes that regulate the body's metabolism). These include the liver, lungs,
pituitary, thyroid, pancreas, stomach, parathyroid, adrenal, kidney, corpus luteum, ovary and follicle. Brains, nervous
systems and spinal cords are a source of cholesterol which is the raw material for the synthesis of vitamin D3. Cholesterol is
also used as an emulsifier in cosmetics (Ejike and Emmanuel, 2009). Other materials can be isolated from the
hypothalamus of the brain for the same purpose. The hormone melatonin, extracted from the pineal gland, is being
evaluated for the treatment of schizophrenia, insomnia and other problems, including mental retardation.
Bile consists of acids, pigments, proteins, cholesterol etc., and can be obtained from the gall bladder. It is used for
the treatment of indigestion, constipation and bile tract disorders. It is also used to increase the secretory activity of the
liver. Bile from cattle or pigs can be purchased as a dry extract or in liquid form. Some ingredients of bile, such as
prednisone and cortisone, can be extracted separately, and used as medicines. Gallstones are reported to have aphrodisiac
properties, and can be sold at a high price. They are usually used as ornaments to make necklaces and pendants.
The liver is the largest gland in animals. The liver of mature cattle usually weighs about 5 kg, while that of a pig
weighs approximately 1.4 kg. Liver extract is produced by mixing raw ground liver with slightly acidified hot water. The
stock is concentrated into a paste in a vacuum at a low temperature, and is used as a raw material by the pharmaceutical
industry. Liver extract can be obtained from pigs and cattle, and has been used for a long time as a source of vitamin B12, and
as a nutritional supplement used to treat various types of anaemia. (Colmenero and Cassens 1987; Devatkalet al. 2004).
Heparin can be extracted from the liver, as well as the lungs and the lining of the small intestines. It is used as an
anticoagulant to prolong the clotting time of blood. It is also used to thin the blood, to prevent blood clotting during surgery
and in organ transplants. Progesterone and oestrogen can be extracted from pig ovaries. It may be used to treat
reproductive problems in women. Relaxin is a hormone taken from the ovaries of pregnant sows, and is often used during
childbirth. The pancreas provides insulin, which regulates sugar metabolism and is used in the treatment of diabetes.
Glucagon extracted from the cells of the pancreas is used to increase blood sugar, and to treat insulin overdoses or low
blood sugar caused by alcoholism. Chymotrypsin and trypsin are used to improve healing after surgery or injury. The
intestines of sheep and calves are used for the manufacture of catgut, to make internal surgical sutures. The lining of the
small intestines of pigs and cattle can be collected while the intestines are being processed into casings. It is either
preserved in a raw state, or processed into a dry powder for shipment to heparin manufacturers.
Constraints in utilization of organs and byproducts
Indian meat industry has inherent handicaps which hamper the proper utilization of the animal by-products. At
present we do not have major industries based on by-products processing. The major constraints are:
1. Lack of modern abattoir: Generally in local or panchayat slaughter houses, on an average less than 5 large animals
or 15 sheep or goat are slaughtered per day. The clandestine slaughter at various meat shops or family functions is
also very common. The quantum of by-products from such small slaughter houses will be small and collection of
organs and by-products is difficult. However, the total volume of all these small slaughter houses will be huge but
because of lack of facilities it is not collected. It is not economically feasible to have rendering plants or by-products
utilization plant, attached to such individual small slaughter houses.
2. Lack of collection and transportation systems: The system and facilities (carriage vans) for the collection as well
as transportation of animal by-products and fallen animals from small slaughter houses to the processing plants is
lacking.
3. Preference to hot meat: Indians like to purchase hot meat. The sight of poultry birds being slaughtered on the
roadside meat shops before the eyes of the customers is very common. The heaps of poultry feathers or other
poultry by- products on the side of these shops create an obnoxious scene and environment pollution.
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4. Unorganized meat industry: Indian meat industry is regulated by unscrupulous uneducated meat traders. They
do not know the benefits of processing of animal byproducts both in turn of economics as well as pollution and
health hazards.
5. Lack of processing facilities: There are hardly limited processing plants in such a vast country processing not even
1% of the raw materials available. The rendering units are attached to upcoming modem abattoirs only.
6. Lack of human resource: There is also dearth of technically trained and scientific personnel in this area. The
Veterinary Education Institutes/Universities or Veterinary Colleges in State Agricultural Universities lack the
programme, facilities as well as the curriculum to train the personnel in by-product processing.
7. Lack of Research and Development: There is lack of linkages between laboratory and industry. Even the modern
abattoirs and big houses in meat industry do not have proper R&D Section. There is an urgent need for engineering
R&D in the development of low inventory, low priced equipments/ rendering units for animal by-product
processing.
8. Diseases: The problems such as Salmonellosis or recent problems of Bovine Spongiform Encephalopathy (BSE) in
Europe especially Great Britain are being linked with feeding of meat meal or meat-cum-bone meal, severely
disrupted the market of animal byproducts.
9. Agitation by ethical groups: Some social ethical groups are agitating to discourage the use of organ meat and
animal byproduct for processing into different valuable products. This is also a big hindrance for the development
of animal by-product industry.
10. Identification of markets: There is an urgent need to identify markets (domestic as well as international) for both
raw and processed animal by-products.
Conclusion
The utilization of animal byproducts and edible organs are often ignored, however, these items contribute a
significant value to the livestock and meat industries. Non-utilization of animal by-products in a proper way may create
major aesthetic and catastrophic health problems. Value addition of animal byproducts has two benefits. Firstly, the meat
industry gets additional revenue by processing them to industrial, household, and cosmetic products; livestock feed
additives; pet foods; pharmaceutical and medical supplies etc that otherwise would have been unrealized. Secondly, the
costs of disposing of these secondary items are avoided. Value addition can also sometimes acts as a cushion to cover losses
suffered in the trade. Furthermore, although the development of synthetic substitutes in the middle of the 20th century
decreased the value of many animal byproducts, but their importance in the pet food industry and the medical/veterinary
field are contributing to an increase in byproduct values in recent years. The utilization needs become significantly
stronger due to competition. This is important because increasing profit and decreasing the cost is required in the future
for the meat industry to remain viable. These contributions and efforts are also necessary for the meat industries to change
in an innovative manner and to widen the opportunities to utilize by-products.
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Session-5
Innovations of by-products processing &

waste management from livestock,
poultry and fish sector

22 - 24 November, 2018
Oral Presentation
BPWM 01. Fortification of chitosan-oligo-saccharide antibacterial activity by nanozinc oxide chitosan

composite
S. Visnuvinayagam1*, L.N. Murthy2, V. Murugadas1, G.K. Sivaraman1, M.M. Prasad1 and C.N. Ravishankar3
1
MFB Division, ICAR-Central Institute of Fisheries Technology, Cochin, Kerala,
2
Mumbai Research Centre of ICAR-CIFT, Vashi, Navi Mumbai, Maharashtra,
3
Director, ICAR-CIFT, Cochin, Kerala
Enzymatic or chemical degradation of chitosan yields different sized of chitosan viz. High molecular weight Chitosan
(HMW-CH), medium molecular weight Chitosan (MMV-CH), low molecular weight (LMW-CH) and Chitosan
Oligosaccharides (COS). Even though first three products possess powerful antibacterial activity; its poor solubility in
water makes them difficult to use in food and biomedical applications. In contrast, COS is readily soluble in water; but, it
has poor antibacterial activity due to its heavy hydrolysis. Hence, the present study was planned to increase the
antibacterial activity of the different molecular weight chitosan by incorporating ZnO-NP i.e., Preparation of ZnO-NP
Chitosan Composite (Nano-Composite). ZnO-NP was prepared by sol-gel method and nano-size was confirmed by
Scanning Electron Microscope. Further, the Nano-Composite was prepared keeping pH and deacetylation percentage at
constant. Antibacterial activity was assessed by well diffusion method against various seafood pathogens. The results
show that Nano-Composite exhibited 6-16 mm higher inhibition zone size as compared to its individual component.
Hence, significant different (P<0.05) was observed between ZnO-NP-CH than chitosan alone. In the meantime, no
significant different was observed between the high, medium and low molecular weight composite. Interestingly, there is
no significant difference between LMW-CH and ZnO-COS.The hierarchy of the antibacterial activity of varying sized
chitosan and its nano-composite are as follows ZnO-LMW-CH A<ZnO-MMW-CH A<ZnO-HMW-CH A,B< LMW-CH B,C<ZnO-COS
B,C
< HMW-CH C,D< MMW-CH D<COSE. The study concludes that the antimicrobial activity of different molecular weight of
Chitosan can be enhanced by the ZnO-NP. Antibacterial activity of COS greatly enhanced at a greater extend by
incorporating ZnO-NP. Since, it is water soluble nature may be a potential use in various biomedical applications.
BPWM 02. Utilization of poultry sleeves as source of quality fat for economy gain
Mukesh Gangwar, Rajiv Ranjan Kumar, S.K Mendiretta, Sagar Chand and Suman Talukder, Deepali T
Sakunde
Division of Livetock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, UP,
India
“Poultry sleeves” the skin and feathers together are mostly removed at retail shops and dumped causing a serious
environmental threat. Utilizing the poultry sleeves as a source of quality fat has been stressed over the years but with
limited actual utilization. The present study was made with objective of optimization of extraction of fat from poultry
sleeve waste and its characterization. Poultry sleeves collected from wet market were washed with water followed by
soaking in food grade acid solution of different pH for separation of feathers from skin. Separated skin after washing
subjected to different time temperature combination in a hot air oven for rendering out of fat. The quality of extracted fat
was evaluated in terms of Free fatty acid, Peroxide value and Iodine value. There was increase in amount of extracted fat
with decrease of pH of soaking solution and increase of temperature and time of rendering. Based on the quality of
extracted fat the optimum pH of soaking solution, temperature and time was standardized as 4.3, 70oC and 3 hours. Thus, it
was concluded that poultry sleeves can be better utilized as source of quality fat for economic gain
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BPWM 03. Quality evaluation of meat emulsion prepared with the inclusion of porcine liver protein
hydrolysate
Akhilesh K. Vermaab*, Manish Kumar Chatlia, Pavan Kumara and Nitin Mehtaa
a
Department of Livestock Products Technology, Guru AngadDev Veterinary and Animal Sciences University,
Ludhiana-141004, India.bDepartment of Livestock Products Technology, College of Veterinary and Animal
Sciences, SardarVallabhbhai Patel University of Agriculture and Technology, Meerut-250110.
Present study was conducted for the evaluation ofchanges in the storage quality of meat emulsion during storage
at 4±2 0C under aerobic packaging conditions. Meat emulsion were prepared with addition of three different levels of
porcine liver hydrolysate (LPH-1: 0.03, LPH-2: 0.06 and LPH-3: 0.09 %) and compared with control (LPH: 0.00%) and
positive control (BHT: 0.02 % w/w meat emulsion). Various parameters such as physico-chemical, antioxidant assays,
oxidative stability, instrumental colour profile, antimicrobial activity were tested for all treatments. Results revealed that
all assessedparameterswere better maintained in LPH-3 and positive control (except antimicrobial activity) throughout
storage. Antimicrobial activity such as aerobic plate count, coliforms and yeast and mould counts were significantly (P <
0.05) lower in LPH-3 throughout storage as compared to other groups. Microbial challenge test was also conducted for
various microbes such as Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Escherichia coli
exhibitedconsiderably (P < 0.05)lower counts in LPH-3 throughout storage. Results concluded that due to slower rate of
lipid oxidationand microbial growth,LPH may be used assubstitute for chemical preservatives in meat emulsion.
BPWM 04. Fish filleting waste use as a potential source of protein
Prasanta Murmu1, Supratim Chowdhury1, K. C. Dora1

1
Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal
and Fishery Sciences, Kolkata - 700 094, West Bengal, India.
Demand for fish as a food has consistently increased during recent years with ? sh protein being the major animal
protein consumed in many parts of the world. Fish fillets are very popular products but processing of fish fillet results in up
to 50-70% of the whole fish as by-products. Utilization of these by-products is very important for the fish industry in terms
of economic, nutritional and environmental values. Highest value addition can be done if by-product is use for human
consumption. In the present investigation, Asian Sea Bass (Latescalcarifer) fillets were used and protein was isolated from
filleting by-product for further utilization by injecting in fish fillets. During the present investigation, protein isolate was
injected (3% protein concentration + 1.5% brine) in Sea Bass fillets at different level of incorporation i.e.,0% (C) 5% (T1),
10% (T2) and 15% (T3) (w/v) using injector. Then the fish fillets were subjected to the frozen storage (-18±10C) for the
period of 120 days. Objective of the present study is to investigate the effect protein injection on fish fillet during frozen
storage. After protein injection significant weight gain was observed for all treated sample which significantly improve
(p<0.05) in protein values for sample T2 and T3. Proximate composition (protein, fat, ash and moisture) of all the samples
was significantly changed (p<0.05) throughout the frozen storage. The results obtained conclusively suggest that fish
filleting waste can be used for human consumption as additional protein source and it will be profitable for processors by
utilizing the resource optimal. In addition, utilization of filleting by-product can reduce pollution problem.
BPWM 05. Chemical composition of solar dried blood and ruminal content and its effect on performance of
Japanese quails
Jyotiprabha Mishra1, Robinson J.J Abraham2, V. Appa Rao2 and R. Asha Rajini3 and Nihar Ranjan Sarangi4
KrishiVigyan Kendra, Sambalpur, Odisha. 2Department of Meat Science and Technology, Madras Veterinary
College, Chennai-7, 3Department of Poultry Science, Madras Veterinary College, Chennai-7, 4Veterinary
surgeon, Jaganathprasad, Ganjam, Odisha
Feeding trial on the effect of dried blood and rumen content (DBRC) on performance of Japanese quails was
studied up to 5 weeks. The DBRC was included at 0%, 5%, 10%, 15%, 20%, 25% and 30% in diets as Control, Treatment-1
(T1), Treatment-2 (T2), Treatment-3(T3), Treatment-4 (T4), Treatment-5 (T5) and Treatment-6 (T6) respectively in a
completely randomized design to replace soybean meal in Japanese quail feed. Two hundred fifty two (252) numbers of
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day old (Nandanam type III breed) Japanese quails were purchased from Poultry Research Station, Madhavaram and
divided into 7 batches (control+ six treatments) each consisting of 36 birds. The birds were allowed to access the feed and
drinking water ad-libitum during the entire experimental period. At the end of the feeding trial, 4 birds per replicate were
selected for carcass evaluation.The results obtained showed that there was highly significant difference (P<0.01)
observed in carcass yield, dressing percentage, breast percentage,percentage of thigh,percentage of back and percentage
of neck,inedible offalspercentage, edible offalspercentage, head percentage, feet percentage, feather and skin percentage.
The result of the experiment showed that dried blood / rumen content mixture can replace soyabean meal up to 30% level
without any deleterious effect on the carcass yield of birds slaughtered at 5 wks of rearing.
BPWM 06. Best from the waste: rabbit fur processing for doubling the farmer's income
YP Gadekar and A K Shinde

Livestock Products Technology Section, ICAR-Central Sheep and Wool Research Institute, Avikanagar
304501 Rajasthan, email: Yogesh.Gadekar@icar.gov.in
Food Safety and Standards Authority of India (FSSAI) have recognised domestic rabbits (Oryctolagus cuniculus), as
a food animal in the year 2017. Rabbit meat contains a high protein and low fat and cholesterol, thus making it a healthier
food for human beings. Higher reproduction rate, efficient roughage utilization, rapid growth rate and nutritious meat are
some of the merits of rabbits. Rabbit farming is suited to both small scale (backyard) and large-scale commercial farms.
The rabbit skin is covered with soft, pliable and lustrous hairs. Beside nutritious meat from rabbit, farmers can earn extra
income by processing of rabbit fur for making various products. The fur after processing can be utilized for making fur
garments like ladies purse, hand bag, baby purse, gloves, cap and many unique handicrafts. The fur processing can be
started in the villages without much investment. At present, most of the skins are thrown away without any use. The
present study was undertaken to develop rabbit fur products. The rabbits were slaughtered in the experimental abattoir of
the Institute. The fur-skins were removed carefully and immediately after removal of fur from the carcass, it was mounted
on 9 gauge galvanized wire with the flesh side out. The furs were dried up to 15% of original weights. Furs were then
chrome tanned and processed furs were used for making different products. The processing cost of one skin comes to Rs
20. The finished products could be easily sold @ 250-300/piece in the markets. The rabbit fur processing can generate
employment to rural youth and women and helpful in doubling the income of farmers.
BPWM 07. Comparative study of weekly slaughter rate of small ruminants in public private partnership mode
slaughter house for meat production in Visakapatnam
YR Ambedkar, Anurag Pandey, Ashsis Shyni, Saritha Chowdary and NehaThakur
Postgraduate institute of Veterinary education and Research, RAJUVAS, JAIPUR
Meat from sheep and goat, despite the prohibitive cost, is an important article of human food in the non-vegetarian menu
of households catering establishments in our country because of its higher consumer acceptance and freedom from
religious taboos.The present study was undertaken to understand the weekdays and weekend slaughter rates of sheep and
goats by average and percentage proportion and t-test in Public private partnership mode slaughter house of
visakapatnam. The data of small ruminants were collected from the year 2014 to 2017 on weekly. The data was grouped as
male and female slaughtered. The t –test showed highly significance between the weekday difference between the weekly
and weekend slaughter rates in goats (p<10) the consumption rate was high in weekend days. No significance difference
found n sheep (P<0.05) between the weekly and weekend slaughter rates. No significance difference (P>0.05) in males but
significance difference in females (P<0.05). The result of percentage proportion analysis showed that during weekdays
sheep(66.13% )slaughter noticed a higher proportion than goat(41.66%).In week end goat (22.13% )slaughter rate
attained a higher proportion than sheep (32.14).overall study revealed that there was difference in slaughter rate of sheep
and goat in week days and weekends. The reason may be associated with preference towards week end because the
consumption rete was high in weekends compared to weekdays.
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BPWM 08. Effect of varying level of chicken gizzard blend on quality attributes of chicken patties
S K Joshi, P K Singh and C Singh

Department of Livestock Products Technology, College of Veterinary and Animal sciences, GBPUAT,
Pantnagar, Uttarakhand-263145, India
The present study was undertaken to prepare an chicken gizzard blend (CGB) containing oat flour and to study the effect of
its incorporation at varying levels on quality attributes of chicken patties. The Chicken gizzard blend (containing 10% oat
flour) was added at different (50%, 55% and 60%) level in patties and they were evaluated for quality attributes against
control containing 30% chicken gizzard without added oat flour. Significant differences (P<0.01) in fat retention,
proximate analysis and cholesterol content was observed among treatments. TPA revealed that springiness decreased
significantly (P<0.01) with increase in level of CGB while the hardness, chewiness and cohesiveness did not differ
significantly. Sensory scores were uniformly higher for 55% level and 60% level as compared to others. Flavour, juiciness
and overall acceptability scores were significantly different (P<0.01) among treatments. Whereas the appearance and
texture scores were not significantly differs. Storage stability studies showed that addition of CGB significantly affected pH,
TBARS and total plate count (TPC). The patties were acceptable upto 15 days storage at 4±1°C. The optimized CGB can be
incorporated in chicken patties with advantages of improved functionality due to reduced fat and cholesterol and
increased protein.
BPWM 09. A meta-analysis on Cystic Hydatidosis in muscle food from herbivores in West Bengal
Utpal Das, Subrata Bhattacharjee and Kshounee Khan

Department of Health, The Kolkata Municipal Corporation, Kolkata-700015
Hydatid disease, caused by the larval stage of the adult tapeworm Echinococcusgranulosus of canines is a cyclozoonotic
infection of man and herbivores. Cystic hydatidosis in man is prevalent in India and also throughout the world. An
investigation was conducted on the prevalence of cystic hydatidosis in muscle food of five different species of meat
animals outside kolkata and the findings are presented, analysed and discussed. Just after evisceration, hydatid cysts
were collected from different organs of cattles buffalo, sheep, goat and pig. Cysts were send to the laboratory in ice. Cystic
fluid was aspirated and examined for protoscolices. In all the species of food animals, the common sites involved were
liver and lungs. Spleen and kidney were the other two organs found to harbor cysts. In cattle and buffalo lungs were
affected more than the liver. On the other hand, in sheep, goat and pig hepatic cysts were more common than pulmonary
cysts. It also observed that right lung was affected more than left in all the species. Cysts were mostly sterile in cattle and
buffalo, whereas in sheep, goat and pigs cysts found mostly fertile. Six percent of cysts in goats were found to be calcified.
Thousands of food animals are slaughtered every day and it was observed that in most of the unauthorized slaughtering
places, dogs have free access to take infected offals of animals. It is evident therefore from the veterinary public health
point of view that the risk of propagation of cystic hydatidosis in man is very high.
BPWM 10. Influence of whole poultry carcass meal on certain growth parameters of chilli plants
P Sivakumar* and S Karthika

Department of Livestock Products Technology (Meat Science), Veterinary College and Research Institute,
Namakkal - 637 002. Tamil Nadu Veterinary and Animal Sciences University
A rampant application of inorganic fertilizers in agriculture has deteriorated the soil quality apart from the environmental
degradation .The improper disposal of dead poultry birds leads to poses great threat to environment and spread of
diseases and pollution of water sources. In order to mitigate the environmental pollution and disposal of dead poultry
birds environmentally friendly methods and reduce the indiscriminate usage of inorganic fertilizer the cost of fertilizer
and increase the usage level of organic manure to inorganic manure for the agricultural purpose this present study was
conducted to study the influence of rendered whole poultry carcass meal on the growth parameter of chilli crops and this
study was designed to observe the effects of poultry carcass meal as organic fertilizers on growth, yield and quality of green
Chilli. Thedead birds were collected from poultry farm and the carcass meal was prepared by dryrendering process. The
prepared carcass meal (25%, 50%, 75%, 100% and 125%) was applied as a fertilizer along with farm yard manure and
inorganic manure in different proportion to chilli crop. The height of the chilli plant at 30 and 60 days after planting were
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recorded. As a result, with the incorporation of carcass meal the height of the plant was increased as that of the amount of
fertilizer applied. The increase in plant height resulted was found in 100 % (T5) and 125% (T6) of carcass meal application
was comparable with other doses of carcass meal and recorded significantly taller plant with higher yield. Since
considering the economics lower doses of carcass application is recommended.Hence it is concluded that application of
100 % Carcass meal (T5) is recommended for chilli crop for achieving higher yield and better returns.
BPWM 11. Effect of incorporation of Indian gooseberry on sensory attributes of chicken gizzard pickle
Ramesh Chand Jat*, Dinesh M. Chavhan, Umesh S. Suradkar, Harpreet Singh, Praveen Kumar and Lokendra
Singh
College of Veterinary & Animal Science, Navania, Vallabhnagar, Udaipur-313601
The present research work was conducted to evaluate the effect of incorporation of Indian gooseberry extract and powder
on sensory attributes of chicken gizzard pickle. Commonly used chemical preservative (vinegar) was replaced by using
gooseberry extract at different levels such as 10% (E1), 15% (E2) and 20% (E3) and powder at 2% (P1), 4% (P2) and 6% (P3).
The control product (C) was also prepared by adding vinegar to compare the data obtained from gooseberry extract and
powder treated products. Sensory evaluation of all the products including control was done up to 90 days of storage at
ambient temperature with 15 days interval using 9 point hedonic scale. Under sensory evaluation different factors like
appearance, flavour, tenderness, juiciness and over acceptability of the products were studied. The sensory panel
members offered appearance scores in between moderately desirable to slightly desirable for the control and extract
treated pickle whereas moderately desirable to slightly undesirable for powder treated samples. Throughout the storage
period of 90 days the mean values of all the sensory attributes of Indian gooseberry extract and powder treated samples
were found better than the control product except the appearance and juiciness score offered to the powder treated
groups. The appearance score offered to the powder treated samples revealed that P2 and P3 became slightly undesirable on
90th and 75th days of storage respectively. The Juiciness score of powder treated samples on all the evaluation days were on
the lower side than the control and extract treated samples. As the sensory score offered by the panel to the products
treated with the Indian gooseberry extract were at higher side than the control so it can be concluded that the Indian
gooseberry extract has a potential and it may be incorporated to enhance the sensory properties of chicken gizzard pickle.
Further detail study is required to reach up to the conclusive remark on the incorporation of gooseberry powder in chicken
gizzard pickle.
BPWM 12. Alcalase hydrolysates of goat liver as natural antioxidant for raw meat emulsion.
D. Krofa*, M.K. Chatli, N. Mehta, P. Kumar, O.P. Malav and R.V. Wagh
*Department of L.P.T., COVAS, CSKHPKV, Palampur, (H.P.), India-176062

Department of L.P.T., COVS, GADVASU, Ludhiana, Punjab, India-141001
Goat liver hydrolysates of Alcalase were ultrafiltered to select <1 kDa peptides and evaluated for antioxidant &
antimicrobial potential to estimate its prospect as an alternate to chemical preservatives in meat. Peptide fraction was
vacuum dried at 50°C & 600 mm Hg and incorporated in goat meat emulsion at three levels viz. T1 (0.03%), T2 (0.06%) and
T3 (0.09%) and compared with C1 (0.02% butylated hydroxy toluene; BHT) and C2 (without any additive). The samples
packaged aerobically in LDPE bags and stored in refrigeration (4±1°C) were drawn on 0th, 2nd, 4th and 6th day for
evaluation of physico-chemical (pH, aw, emulsion stability, Extract release volume; ERV), instrumental colour profile and
antioxidant properties (1, 1 Diphenyl-2picrylhydrazyl radical scavenging activity; DPPH, 2-2-Azinobis-
3ethylbenthiazoline 6-sulphonic acid; ABTS+, Ferric reducing antioxidant power; FRAP, Thiobarbituric acid reactive
substances; TBARS). The pH increased while aw, emulsion stability and ERV decreased (P<0.05) during storage. There was
a significant (P<0.05) decline in radical scavenging activities (DPPH, ABTS+, FRAP) and an increase in TBARS values
during storage of all the samples. All these parameters varied in dose dependent manner, C2 exhibited poorest and T3 the
best antioxidant properties with T3 activities significantly (P<0.05) higher than C1. Instrumental colour profile
characteristics; Lightness (L*), redness (a*), yellowness (b*) and Hue (h°) decreased throughout storage. Results conclude
that 0.09% bioactive peptide fraction of <1 kDa generated from Alcalase hydrolysed goat liver significantly improves the
oxidative stability of goat meat emulsion during its refrigerated storage in LDPE packets.
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BPWM 13. A study on nutritive qualities of meat meal and meat cum bone meal incorporated pet food
R. Rajkumar, V.V. Kulkarni, S. Banupriya and M. Muthulakshmi

Department of Livestock products technology, VC&RI, Namakkal
A study was conducted in Department of Livestock products Technology (Meat) VC&RI , Namakkal , pet food processing
plant using double screw extruder to develop a low cost pet food without affecting the nutritive quality by using meat and
bone meal and meat meal as as a replacing ingredients for raw meat. maize (35%),rice flour (17.2%),meat meal
(15%),soya (10%), meat and bone meal(8%) ,vitamins and minerals were added to meet out the requirement of an adult
dog by replacing 15% meat with meat, meat and bone meal .The proximate analysis of the pet food revealed moisture
(7.46%),crude protein (22.7% ),crude fibre (2.70%), ether extract (4.48%),total ash-(7.95%) calcium (1.80%
)phosphorus (1.02%) and the gross energy 4002Kcal/kg. The product yield ranged of 86-90%. The results were in
accordance with the AAFCO standards for adult dogs.The production cost was Rs.42 per kg which was lower than
commercially available pet foods. The acceptability of pet food to the dogs was good and no adverse reactions or digestive
disturbances was noticed in the pet dogs.
BPWM 14. Process standardization of hot chicken sticks using spent hen meat
Manju Koshle, R K Ambadkar and R S Rathod
Dept. of Livestock Products Technology, Nagpur Veterinary College, Seminary Hills, Nagpur
Present study was undertaken to standardize the processing of hot chicken sticks (HCS) from spent hen meat with
incorporation of rice flour (20%). Boneless meat form spent hens were used after slaughtering them hygienically in the
department. Two formulations Viz., HCS made with local spices (Ginger garlic paste @ 3%, Black paper @ 1.3%, Chilli
flakes @ 0.6%, oregano plus green herbs mix @ 1%) and cooked by boiling (T1) and HCS made with spice mix (2%) and
cooked by steaming (T2) were evaluated on the basis of sensory evaluation. Results indicated that the scores of
appearance and texture of both products did not differ significantly. However, Flavour and juiciness were significantly
improved in the HCS prepared using local spices which was cooked in boiled water. Further, the overall palatability score of
T1 was significantly higher than T2. On the basis of these sensory attributes it was concluded that the hot chicken sticks
from spent hen meat and using local spices could be prepared by cooking under boiling water.
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Poster presentation
BPWM 15. Fallen carcass disposal – impact on environment and public health
Manoj Kumar Bunkar, Anurag Pandey, Y. R. Ambedkar, Sarita Kumari , Ashish Saini, Neha Thakur, Shrawan
Meel, Vilsan Kumar Chauhan and Manaswini Sharma
Department of Livestock Products Technology, Post Graduate Institute of Veterinary Education and
Carcass can be defined as the entire body or a part of a dead animal. Animal farming systems as well as slaughter houses
generate a significant numbers of carcasses that need to be disposed off safely, practically and economically. Animal
disease outbreaks associated with slaughter house waste management are a global concern. Throughout history, the most
widely utilized methods for disposal of on-farm mortalities has probably been burial and to a lesser extent, burning.
However, these methods leave a significant impact on environment and take a toll on the public health by contributing to
spread of various zoonotic diseases. Proper disposal of carcass protects air and water quality and also prevents
transmission of zoonotic disease to human being like anthrax, plague, leptospirosis and viral disease such as Ebola, Lassa
fever etc. The public health monitoring systems need to keep a vigilant check and look for the evidences of disease
transmission via the carcasses generated from these routes (on-farm/ slaughter houses). All carcasses should be collected
in proper covering and transported to the disposal place. Carcass must be disposed off within 48-72 hours with proper
precaution. Furthermore, stringent environmental policies and alternative carcass disposal methods that are less taxing
on the environment and human health are required. There are many methods used in carcass disposal such as burial,
incineration, composting, rendering, lactic acid fermentation, alkaline hydrolysis, or anaerobic digestion etc. Instead of
routine on-farm disposal methods, off-farm methods need to be followed under strict biosecurity. This area of research has
significant potential to benefit the public health and environmental cleanup policy, establishing a better understanding of
the dynamics of livestock production systems.
BPWM 16. Fishery By-Products Utilization
Jorawar Singh*,Basant Bais, Seema Choudhary, Ajay Sharma, Ashok Prajapat, Rohit Meena, Lokesh Tak,
Sanjay Mahla, Durga Devi, Parmaram
Department Of Livestock Products Technology, Rajasthan University Of Veterinary and Animal Sciences
Bikaner
Similar as paddy and wheat, each and every part of fish can be profitably utilized for product or by-product development.
Approximately half of all the species caught in the world today go into the production of fish meal and oil which are
generally considered to be the major-by-products. Development of procedures that will make these resources directly
available for human food would greatly improve their efficiency of use. Advances in our knowledge of the chemistry and
biochemistry of the unstable components and improvement in processing procedures will be necessary to adopt these
species for human food. Waste in the food industry is characterized by a high ratio of product specific waste which consists
primarily of the organic residue of processed raw materials, can scarcely be altered if the quality of the finished product is
to remain consistent. The generation of this waste is unavoidable and the amount and kind of waste product are also
almost fixed. The utilization and disposal of product specific waste is difficult, due to its inadequate biological stability,
potentially pathogenic nature, high water content, potential for rapid auto oxidation and high level of enzymic activity. We
must face and accept this challenge. Rather we can explore this situation in an advantageous way by extracting high valued
byproducts. The modern research is in the track and by-products may fetch higher value than that of base product with
which the by-product may be associated.
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BPWM 17. Biofilm: A threat to dairy industry
Manaswini Sharma, Anurag Pandey,Y. R. Ambedkar, Sarita Kumari , Ashish Saini, Neha Thakur, Shrawan
Meel, Vilsan Kumar Chauhan and Manoj Kumar Bunkar
Department of Livestock Products Technology, 1Post Graduate Institute of Veterinary Education and
Research, Jaipur- 302031
Biofilm is assemblage of microbial cells that are irreversibly associated with a surface and are usually enclosed in a matrix
of polysaccharide material. Biofilm formation is a dynamic process and which involves conditioning of a surface, adhesion
of cells, formation of microcolony, formation of matrix, maturation and dispersion. Dairy industry is considered to be one
of the major food industries, which manufacture a wide range of perishable and semi perishable milk products. Insufficient
sanitization and cleaning may lead to accumulation of contaminants in milk processing equipments which may cause
formation of biofilm that result in food borne illness. If not removed properly then they may increase the biotransfer
potential. A variety of bacteria and fungi are involved in biofilm formation which may cause dental caries, periodontitis,
otitis media, musculoskeletal infections, necrotizing fasciitis, biliary tract infection, cystic fibrosis pneumonia, meliodiosis
etc. Formation of biofilm can be control by following clean-in-place practices with the help of certain alkali and acids,
enzymatic control, ultrasound etc. Bacteriophages can also be used against biofilm as a weapon.
BPWM 18. Utilization of Whey in Comminuted Meat Products- an Economic and Eco-Friendly Approach
Vilshan Kumar Chauhan, Anurag Pandey, Shrawan Kumar Meel, PriyankaMeena, Ashish Saini, Ravi
Raman Asman Singh Gurjar and Manoj Kumar Bunkar
Research, Jaipur- 302031,e-mail: vilshan11@gmail.com
Whey is a by-product of the dairy industry manufactured during production of cheese, chhana, paneer and casein. It is
usually greenish yellow in color and contains approximately 93% water and 7% solids (5.1% lactose, 1% protein, 0.1%fat
and 0.7% ash). Only 50% of total amount of whey in developing countries is used in further processing, remaining amount
with potential value as food or feed is wasted. Whey has very high biological oxygen demand (BOD) of 30000-50000
mg/lit. Due to its organic components and is considered as a potent pollutant for environment if discarded without proper
treatment. However, proper disposal of whey imposes an additional economic blow on dairy industry. Whey could be used
directly in comminuted meat products as a substitute of added water, especially of its protein content. Whey protein is next
only to the egg protein in term of nutritive value, the biological value and protein efficiency ratio. Whey proteins provide
various properties essential for comminuted meat products i.e. water binding, viscosity, high solubility, the formation of
stable emulsion; improve gelation and also antioxidant activity. These all properties are very important for good texture
and storage stability of emulsion based meat products. So using of whey in comminuted meat products can prevent
environment pollution and also provide additional fortification of meat products.
BPWM 19. A study on nutritive qualities of meat incorporated pet food
R. Rajkumar, V. V. Kulkarni, S. Banupriya and M. Muthulakshmi

Department of Livestock Products Technology, VC&RI, Namakkal
A study was conducted in Department of Livestock products Technology (Meat) VC&RI ,Namakkal , in pet food processing
plant using double screw extruder to develop a pet food using riceflour (27.5%),maize 24%,raw boneless chicken meat
15% and DORB 21.5% as major ingredients and soya 5% as minor ingredient with other ingredients like salt,vitamins and
trace minerals in the formulation of PET FEAST. The formulation is based on the Association of American Feed Control
Officials (AAFCO) for adult dog maintenance ration with gross energy 4000 kilocalories and crude protein 18% calcium
0.5%,phosporus 0.4% and crude fibre 5.5%.The proximate composition revealed moisture 6.5%, crude protein 21%,
crude fibre 1.69%, fat 7.8% and total ash 5.56% , calcium 1.20%, and phosphorus 0.67%.The product yield ranged from of
73-77%.The results were in accordance with the AAFCO standard cost. Cost of development of the product was 93.00/kg
which was lesser than commercially available branded pet foods. The acceptability of pet food to the dogs was good and no
adverse reactions or digestive disturbances were noticed in the pet dogs.
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Session-6
Strategies for quality production of

muscle food in changing climatic
scenario with special reference to bio
and nanotechnology

22 - 24 November, 2018
Keynote
Advances in PCR platforms for meat species identification with
special reference to DNA macro array & droplet digital (dd) PCR techniques
S. Vaithiyanathan and M. R. Vishnuraj
Meat Species Identification Laboratory, ICAR-National Research Centre on Meat,
Chengicherla, Hyderabad-92, Telangana, India.ISO/IEC 17025:2005 NABL Accredited Laboratory
Email: svaith@gmail.com
Introduction
Consumption of meat and meat products in India is growing rapidly due to higher disposable income and rapid
urbanization. Being a country with diverse geography and religiously and seasonally adaptable food habits, the
possibilities of adulterations are various. Another distinctiveness of Indian meat industry is that, slaughter of cow and sale
of beef is prohibited in several states of India through enactment of law (National Commission on Cattle, 2002). Singh and
Neelam (2011), reported that approximately 25-30 % of meat sold in India is adulterated and adulteration will be more in
case of comminuted meat products. The high price of animal derived proteins in market make this commodity (meat)
highly vulnerable to adulteration. Moreover mislabelling of food products is done to cover up the food fraud committed
while making food preparations in the form of ingredient substitution and has been observed globally (Amaral et al.,
2017).
The driving force behind any adulteration is the revenue maximization, either by using a low cost ingredient to
substitute a more expensive one, or to remove the valued component (Ioannis and Nikolaos 2005). The adulteration of high
value commercial meat such as mutton with low value meat such as chicken, pork and beef is done for financial gains which
results in high motivation to the trader (Nischella et al., 2016). Once the taxonomic features are removed from the meat, it is
difficult to identify the species of the meat visually. Authentication methods can be categorized into the areas where fraud
is most likely to occur and lot of researches were already carried out using various biomarkers (like DNA, proteins) to
detect the species and sex origin of meat. Analytical methods used in authentication are as diverse as the authentication
problems, and include a diverse range of equipment and techniques. In recent past, DNA based molecular methods are
being used to identify the unknown meat samples at species level (Ballin, 2010). Mostly the mitochondrial DNA is used in
the species identification due to the conserved nature of gene sequences (Kocher et al., 1989). High copy number of mtDNA
is found in the cells and, it remains intact during food processing thereby minimizing DNA degradation and does not
contain any introns (Unseld et al., 1995). The published methods clearly indicate that PCR offers both the desired
sensitivity and the specificity for detection of adulteration of meat and meat products. Vaithiyanathan et al. (2018)
published a comprehensive report on application of DNA techniques in forensic food analysis through analyzing 139
field/evidence samples submitted by various law enforcement agencies to Meat Species Identification Laboratory (MSIL),
ICAR-NRC on Meat, Hyderabad.
Genesis of meat authentication up to PCR platforms
The history of scientific meat inspection can be sketched back to AD 1910, with Dr Robert Von Ostertag of
Germany, popularly known as “Father of Veterinary meat inspection”. Conventional method of meat authentication, both
anatomical and physical method can be considered as an extension of meat inspection to distinguish meat from physically
similar species. Certain chemical characteristics of meat and fat like, glycogen content, amount of intramuscular fat,
refractive index of fat, iodine value, linoleic acid content and carotene content can also be utilized. To overcome the issues
associated with physical and chemical techniques, biological techniques based on antigen and antibody were developed in
due course. In the beginning, electrophoretic and immunological techniques were used widely to detect the meat species
(Hitchcock and Crimes, 1985). With advances in mass spectrometry (MS) in peptide biomarker identification, the
proteomic tool largely gains attention in meat species identification too (Montowska and Pospiech, 2012). ). And currently
the techniques like MALDI–TOF MS and MALDI–TOF and LC–ESI–MS/MS are in use as a rapid screening method for various
meat and fish products (Ortea et al., 2009). Another development in meat species identification is the Mid-infrared ATR
spectroscopy (attenuated total reflectance).
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Various PCR platforms for meat species identification
a. Singleplex or duplex PCR platforms
In conventional singleplex PCR, a single target sequence is amplified in a single reaction tube. This can be achieved
through use of a universal primer set to amplify a conserved region across the species or using species specific primers one
at a time. Singleplex PCR is used for detection of a single target sequence and does not require specific probes. Therefore,
it's not surprising that singleplex PCR is inherently simpler in its design, implementation and optimization. It can be fast
and easy to perform with little optimization required. Universal primers like mt cyt b, mt 12s rRNA, mt 16s rRNA, mt D-loop
will amplify a target sequence and the PCR product could be further sequenced to exactly detect the meat species. Another
extension of universal primer technology is the application of by restriction fragment length polymorphism (RFLP) with
AluI and/or HhaI for species identification of cattle and buffalo. In duplex PCR, two different target sequences were
simultaneously amplified in the same reaction tube with two sets of specific primers, and this technology were applied to
detect the presence of buffalo tallow in cow ghee using mt cyt b gene specific primers.
b. Real time- Quantitative PCR (qRT-PCR) platforms
The most popular PCR technique to measure the presence and concentration of a DNA sequence, is real-time
quantitative PCR (qRT-PCR, or qPCR). In qPCR, DNA is copied until it produces a certain level of signal; the number of
amplification cycles needed to reach this point is then used to calculate how many DNA molecules with the particular
sequence were originally present relative to other DNA molecules in the sample. RT PCR platforms, like Taqman, SYBR
green can be utilized to accurately measure the limit of detection (LOD) and to further quantify specific DNA, using
standard curve method. Application of this technology in meat science and a comparison with digital PCR is explained
further in detail.
c. Digital PCR platforms
The latest PCR based platform getting familiarity in the field of meat science as well, is the digital PCR (d PCR). The
strategy for digital PCR (d PCR) has been summarized as 'divide and conquer': a sample is diluted and partitioned into
hundreds or even millions of separate reaction chambers so that each contains one or no copies of the sequence of interest.
By counting the number of 'positive' partitions (in which the sequence is detected) versus 'negative' partitions (in which it
is not), scientists can determine exactly how many copies of a DNA molecule were in the original sample (Baker, 2012).
Droplet Digital polymerase chain reaction (ddPCR) assay is to provide high-precision, absolute quantification of nucleic
acid target sequences. It measures absolute quantities by counting nucleic acid molecules encapsulated in discrete,
volumetrically defined water-in-oil droplet partitions. The assay combines water-oil emulsion droplet technology with
microfluidics.
The droplet generator partitions samples (20µl PCR reaction mixture) into 20,000 droplets. PCR amplification is
carried out within each droplet using a thermal cycler. After PCR, droplets are streamed in single file on a droplet reader,
which counts the fluorescent positive and negative droplets to calculate target DNA concentration. A droplet digital PCR
(dd PCR) platform working based on the principle of microfluidics (Bio-Rad's QX200 droplet digital PCR System), is
already acquired by the Meat Species Identification Laboratory (MSIL) of ICAR-NRC on Meat. Digital PCR uses the same
primers and probes as qPCR but is capable of higher sensitivity and precision.
One of the classical use of dd PCR in meat science, apart from species identification is the quantification of
adulteration or detection of level of incorporation of various meat species in an admixture. A complete picture of this
technique in quantification can be read out from the article of Ren et al., (2017). Different proportions of chicken and sheep
were prepared covering from 1 to 80 % and quantification were made both by dd PCR and qRT PCR. Quantification was
done by use of a multiplication factor to convert copy numbers of DNA in the sample analysed to real meat quantity present
in the admixture.
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Fig 1: The Bio-Rad's QX200 droplet digital

PCR System and the positive and negative
events distribution after PCR.
Table 1: Comparison of dd PCR method with qRT PCR in quantifying meat admixture (Chicken and sheep meat
admixture, chicken meat percentage varying from 80 to 1 %)
d. LCD array based techniques
DNA macro-array, and more specifically a meat Low Cost and Density (LCD) Array, is a specific, reliable and fast
method and fit-for-purpose of simultaneous detection of 32 (latest version) species of meat samples. This meat LCD array
approach is based on classical PCR followed by a LCD array hybridization. The first PCR step amplifies a fragment of DNA
ranging from 115 to 125 bp from the vertebrates' 16S rRNA mitochondrial gene and further the amplicons are hybridized
on a macro-array spotted with capture probes specific to 32 different meat species with a high screening capability.
Extracted DNA free of inhibitors of PCR reaction should be used as starting material. The pre labelled PCR primer mixes
provided with the kit generate labelled fragments of the animal mtDNA. The labelled PCR fragments are combined with the
hybridisation buffer (provided) and hybridised to the individual array fields of one chip. During hybridisation the labelled
PCR fragments will bind to the specific capture probes immobilized as spots on the bottom of each field. Following a short
washing procedure each field is incubated with a secondary label solution (enzyme-conjugate). After a second washing
step, those positions (spots) where PCR fragments and secondary label are bound can be visualized by a blue precipitate
formed by the enzyme substrate provided as “BLUE stain”. The data read-out can either be done by simple optical
examination, using the pattern matrix provided with the kit or, alternatively using scanner and software from Chipron.
The Meat Species Identification Laboratory (MSIL) utilized its LCD meat array (Meat 5.0 Version for 24 animal
species) facility to detect the presence of undeclared species of meat in one of the most traditional and geographically
indicated meat product of India, Hyderabadi Haleem. Haleem samples (n=100) were collected from hotels & retail shops of
Hyderabad during Ramzan month of 2016 and 2017, DNA extracted by spin column method and PCR assay (target gene,
16S rRNA) and hybridization was done as prescribed in manufacturer kit. Out of 78 mutton Haleem analysed, twelve
samples from 2016 and seventeen samples from 2017 were found to be mislabelled. In the two year period, 46 samples
from 100 samples of Haleem analyzed detects the presence of undeclared meat species and the LCD signal values were
suggestive of deliberate inclusion rather than accidental contamination. High incidence of adulteration in mutton Haleem
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with chicken and beef/carabeef suggest the typical example for economically motivated adulteration in meat business to
fetch high return.
Fig 2: Standard protocol for hybridization and staining of PCR product before Chip Scanning.
Fig 3: Results of Chipron analysis showing various undeclared adulterant species with associated signal values.
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Lead paper
Role of genomics and gene silencing technology for improving

productivity in poultry
T K Bhattacharya and RNChatterjee
Molecular Genetics Lab, ICAR-Directorate of Poultry Research, Rajendranagar, Hyderabad, India
Introduction
The truth of life in every living beings desperately needs proteins, which is the mother of all physiological
mechanisms required for maintaining the normal biology in the body. The major requirement of human body is the
protein while carbohydrate and lipids are sufficiently available in nature. Whatever foods we are consuming in bulk, they
are mainly rich in carbohydrates. The excess carbohydrates are being converted into fats and lipids while the proteins are
unique substances which have to be consumed from external sources to meet the body requirement. The animal proteins
are very much required for getting the essential amino acids without which the body can't survive. Hence, animal proteins
are in other way, the life saving commodity. The most of the animal proteins in humans are coming from consuming eggs,
meat and milk produced from animals. Different animal commodities have different contents of animal proteins, for
example egg contains very high concentration of albumin, meat contains very high concentration of myoglobin etc. Hence,
peoples are taking different animal commodities according to their demands and requirements.
Poultry caters human food in terms of egg and meat. Human population is increasing day by day and so its
requirement. People whether rich or poor, consume meat and egg to mitigate mainly the protein requirement. Hence, with
increase in human need, the production potential of poultry is to be enhanced simultaneously so that it can suffice the
requirement of human population. For augmenting production potential, clear understanding of physiological
mechanism of chicken is must for which molecular biology plays pivotal role in deciphering the central dogma of
molecular mechanism. Molecular Biology explored chicken genomics information about the structural details of genomes
in chicken. The functional aspect of chicken genomes can be explored through functional genomics.
The poultry egg is one of the excellent source for getting animal proteins very easily. If we can increase the protein
concentration of eggs, the number of egg required for a person can be minimized. The excess number of eggs can be used
by other persons when there is a huge demand of eggs through out the globe. In the developed countries, the production of
eggs is very high whereas in the third world countries the production performances of hens are not upto the mark. The
demands of eggs are high but the supply is very less and there is a huge gap in demand and productivity. To mitigate such
problems, one of the way may be to produce nutritionally enriched eggs, which is called as designer eggs, so that eating
such type of egg may fulfil the daily protein requirement of a person, which can be achieved through consuming more
number of normal eggs daily. Consequently, taking one nutritionally enriched egg will be equivalent to consuming more
number of normal eggs. Thus, production of comparatively less number of designer eggs may solve the human needs
efficiently. In the egg, novel type of proteins can be expressed, which can have enormous importance to meet special
requirement of needy persons or diseased persons. These new proteins for medicinal purposes may be produced by a
number of ways. They are broadly classified into two categories, one is nutritional modulation and another is genotypic
modulation. Nutritional modulation has its own limitations and is not a permanent solution to produce nutritionally
enriched eggs or designer eggs constantly whereas genotypic modulation through transgenesis can develop special type
of chicken which produces designer eggs all the times in dependent of nutrition. This approach for production of designer
eggs today may solve various needs of human beings right from nutritional requirement to medicinal use. In addition, the
recent advancement of biotechnology has made it possible to improve the performance of animals through gene silencing
technique. Knocking down the expression of deleterious genes makes it possible to enhance the performance of animals.
In this article, we made an attempt to produce designer eggs through transgenesis and improving growth through gene
silencing in chicken.
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Fundamentals of Poultry Genomics
Chicken genome is comprised of 39 pairs of chromosomes (8 pairs of macro chromosomes, 30 pairs of micro
chromosomes and ZZ/ZW sex chromosomes) and unlike mammals, the sex chromosome of male birds composed with ZZ
and females birds with ZW chromosomes. International chicken genome sequence consortium, organised by Washington
University School of Medicine submitted 6.6X draft of chicken genome assembly of haploid genome with the size of 1.2 gb
in 2004. Successful completion of sequencing and subsequent analysis of 31 chromosomes of Red Jungle Fowl (Gallus
gallus) has suggested that the chicken genome evolved ~310 million years ago from existing mammals and other
vertebrates (International chicken genome consortium, 2004, Schmidet al., 2005). Currently available genome sequence
data covers the structural architecture of autosomes of 1-28, 32, sex chromosomes (W and Z) and mitochondrial DNA
providing information of mRNA sequences, novel protein coding genes, micro RNA genes, non-coding RNA (ncRNAs),
small nucleolar RNAs (snoRNAs), transfer RNA (tRNA), ribosomal RNA (rRNA), genome wide CpG island, genome wide GC
content and single nucleotide polymorphism. A genome-wide transcriptome analysis using microarray revealed that the
genome regions with highly expressed gene clusters have higher gene densities, shorter genes, shorter average intron and
higher GC content as compared to the regions with lowly expressed gene cluster. Structural variants in a gene or genome
might play a role in phenotypic differences and gene expression levels too. Genome-wide structural variation study using
next generation sequencing approach in broiler and layer breeds of chicken found that high abundance of structural
genomic variants are located in non-coding regions than coding region (Kerstenset al., 2011). In this article, we have
presented an outline of status of genomics in chicken.
High throughput gene expression profiling has been widely applied in avian genomics research over the last
decade as one of the most powerful tool. Oligonucleotide/cDNA microarray, serial analysis of gene expression (SAGE),
massively parallel signature sequencing (MPSS), cDNA subtractive hybridization and next generation sequencing
techniques (Deep RNA sequencing) have been utilised to investigate the genome-wide expression pattern of thousands of
genes and abundance of mRNA expression, rather than traditional methods allowing only one or a few genes to be
examined at a time in various avian species. These high-resolution techniques assess the parallel gene expression profile
and epigenome of chicken among the groups of interest (Fast Vs Slow growth, Diseased Vs Healthy, Resistant Vs
Susceptible and Lean Vs Fat line etc). Changes in gene expression levels are often associated the regulation of various
physiological responses, especially those with long-term implications.
Well characterised gene sequences and EST's information of chicken from various public databases facilitated the
construction of oligonucleotide/cDNA microarrays for genome wide CpG methylation pattern, detection of copy number
variation, SNP detection/genotyping, and differential gene expression studies. Modern microarray platforms greatly
enhanced the ability to evaluate global gene expression targets of chicken for about 28,000 genes, micro RNAs and viral
genes (Wang et al., 2007; Li et al., 2008). Massively parallel signature sequencing (MPSS) is one of the modern
transcriptome analysis tool, which provides a greater depth of coverage of expression profile. However, only limited
studies in chicken used this technique to address the gene expression levels
To augment egg production, it is crucial to improve our knowledge in productivity of eggs in poultry. Various
functional genomics studies have been devoted to identify the genes associated with the function and regulation of
oviduct, shell gland and egg shell proteins in chicken. Genes associated to egg production in high and low egg producing
lines determined increased expression of thioredoxin, acetyl-CoA dehydrogenase long chain, inhibitor of growth family
member 4 and annexin II, coactosin-like protein, transcription factor SOX18 and Mx protein in ovarian follicles and shell
gland, apolipoprotein B in the liver of high egg production strain and higher expression of elongation factor 2, ovocalyxin-
32 and annexin A2 in shell gland, transcripts of cyclin B2, ferritin heavy polypeptide 1, gag-Pol polyprotein, thymosin ß4
and elongation factor a1 in ovarian follicles and 5-aminoimidazole- 4-carboxamide ribonucleotideformyltransferase/IMP
cyclohydrolase in lower egg laying chicken. These transcripts were associated with signal transduction, protein
biosynthesis, cell adhesion, cellular metabolism, skeletal development, cell organization and biogenesis (Ding et al., 2008,
Yang et al., 2007).
Prolactin is a polypeptide hormone, which plays critical role in egg production, controls broodiness and ovarian
follicular development. Recent studies have associated the prolactin promoter polymorphism and gene expression with
egg production, egg quality and sexual maturity in different breeds of chicken (Bhattacharya et al, 2011a,b; Cui et al., 2006).
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Gene expression in the shell glands and uterus explored by cDNA microarray identified genes encoding fabrication of the
egg shell (Osteopontin, ovocleidin-116, ovocalyxin 32 and ovocalyxin 21) and transportation of shell minerals (carbonic
anhydrase II, H+ transporting ATPase 38 kDa, H+ transporting ATPase 42 kDa, Ca2+ transporting ATPase), antiviral and
anti bacterial activity of egg (Ovocalyxin-36, Mx protein , Avian ß defensin 9, neuroplastin, beta-2-microglobulin and
bactericidal/permeability-increasing protein-like 2) in matured high egg laying hen shell gland (Dunn et al., 2009, Yang et
al., 2007 Hinckeet al., 2010).
Concept of production of designer egg
Designer egg is nothing but an egg of altered composition being produced for specific purpose and objective.
Chicken eggs are being consumed as a food by human beings since time immemorial. As compared to hen's egg, no other
single food of animal origin is eaten by so many people all over the world. Its popularity and acceptance is well justified not
only because it is easily produced and has so many uses in cookery, but also has nutritive excellence. If we look at the
natural composition of an egg, we will find that an egg contains 31% yolk, 58-60% albumen, 0.6% shell membrane, 9-11%
shell, vitamin A, D, E, riboflavin, pantothanic acid, niacin, B6 and B12, and saturated and unsaturated fatty acid, cholesterol,
phospholipids etc. Recently, a number of egg producers are offering eggs enriched in n-3 fattly acids like docosahexaenoic
acid or DHA (Van Elswyk, 1998), vitamin E (Sim, 1998), iodine (Garber et al., 1993), super egg (Suraiet al., 2000) etc.
In some countries, eggs enriched with iodine (Japan), DHA (Canada) are frequently available in the market.
Pilgrim's pride company in North America and Mexico offers 'Egg plus' with an increased level of vitamin E and n-3 fatty
acids. Omega Tech (USA) produces Gold Circle Farms eggs enriched with 150 mg DHA and 6 mg vitamin E. Super egg
contains 19.3 mg vitamin E, 1.91mg lutein, 0.032 mg Se and 209 mg DHA and are extensively used in Western Countries
with having nutritional and therapeutic advantages (Speakeet al., 1999). Iodine enriched eggs have clinical advantages in
hypo-thyroid persons. Further, DHA-enriched eggs were recognized with the “Most Innovative Finished Food Product
Award” in 1996 at annual Food Ingredients Europe conference in Paris. A survey report in Taxas indicated that 65% of
consumers were willing to purchase n-3 fatty acid-enriched table eggs and 71% were willing to pay an additional $ 0.5 per
dozen eggs (Marshall et al., 1994). Thus, health benefits of supplementary vitamins or minerals have lead to a multibillion
dollar business in supplying these as designer eggs. A fluoride-enriched egg for young children to improve tooth structure
or vitamin D-enriched egg for aged peoples has been a versatile implication of designer egg.
For production of designer hen's eggs, there are two approaches, one is through nutritional modulation of chicken
diet and other one is through genetic modification. Most of the designer eggs developed across the globe were through
nutritional modulation. This approach is very simple, easy and time dependent that is as and when designer egg is
required, birds are to be fed with specific diets otherwise fed normal diet to get normal egg. But, the main drawbacks are (i)
For getting designer eggs, birds are to be fed with special diets and the cost of those diets are expensive and availability of
those diets across the world are sometimes limited, (ii) A little change in the diet may cause havoc in the egg, (iii)
Sometimes feeding of the special diets may cause other physiological changes in the hen's system (iv) Constant availability
of those diets through out the year is also a disadvantage of the technology (v) If feed is toxic such as with aflatoxins which
are very common in improperly stored feeds, toxin may reach to eggs making eggs toxic and (vi) Finally, overall nutritional
method is expensive for the diets as and when designer egg is produced. To minimize these limitations, genetic
modification techniques are now being used by the researchers and manufacturers. This method, although is complex and
required huge initial investment, in the long run the production is inexpensive, very quick, independent of availability of
special diet across the globe and/or tenural availability and the solution is permanent as the technology changes the
genome of chicken. The Avain Transgenic Manufacturing project, a joint venture between Roslin institute, US-based
Virageninc. and UK-based biotechnology firm, Oxford BioMedica is regularly producing Anti-R24(h) antibody for
targeting malignant melanoma causing skin cancer through developing transgenic chickens. With a modified cockrel, it
was possible to produce a whole flock of transgenic hens. Each hen lays one egg a day which would mean a lot of the drug
every day from so many eggs. This method of production of drug is cheap, quick and efficient. Once, a few transgenic birds
are produced, it would serve all the purposes very quickly and permanently without more investment in future.Roslin
team in this regard told “we have bred five generations of chickens so far and they all keep producing high concentrations
of pharmaceuticals”. Andrew Wood of Oxford BioMedica said “The GM chicken lead to treatments for Parkinson's disease,
diabetes and 4 range of cancers”. US patent Application 20020108132 revealed a novel method of producing transgenic
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chickens that generate antibodies or immunoglobulin polypeptides in white portion of eggs.
Through transgenic technology many drugs including immuroglobulinIgY is produced in egg yolk (Li-Chan, 1998)
from which drugs are isolated and purified. Sometimes, instead of isolation-purification, dried yolks are fed to humans or
animals to have drug efficiency against many diseases (Marquardt, 1998). Recently researchers are trying to develop IgY-
specific eggs to treat AIDS. Time will come when physician will recommend to his/her patient “Eat two designer eggs per
day and see me in two months, rather than take two aspirin and call me in the morning”
Gene silencing
We conducted gene silencing experiment with shRNA in primary myoblast cell cultute to establish the silencing
efficiency of shRNA molecules in vitro with respect to mRNA expression of myostatin gene. The myoblast cells were
transfected with all the five shRNA DEST clones and scrambled shRNA clone to find out the most efficient shRNA clone in
cell culture. The mock transfection was also performed by transfecting the cells by electroporation without shRNA
molecules. From the transfected cells, total RNA was isolated and cDNA was synthesized. The mRNA of myostatin gene was
quantified in all the cell culture plates including 5 shRNA and scrambled shRNA clones as well as mock transfected plates.
All the molecules showed significant reductions (P<0.05) in mRNA expression of myostatin gene as compared to the
scrambled shRNA. Amongst five constructs, molecule4 showed maximum silencing effect (76%) followed by molecule 5
(71%), molecule2 (62%), molecule1 (61%) and molecule3 (55%).
Development of knock-down birds
Two methods namely, embryonic manipulation and sperm mediated methods were employed to transfect the
embryos and spermatozoa, respectively for development of knock-down chicken. Over all, the hatchability percentage for
development of knock down chicks was 58%. In the control group, the fertility and hatchability on fertile and total egg set
basis were 86, 91.8 and 79%, respectively. In sperm mediated method, 4 different ways of transfecting spermatozoa such
as simple incubation of plasma free spermatozoa with DMSO, electroporation of spermatozoa in high temperature (HT)
buffer (Sigma), electroporation of spermatozoa with PBS buffer and lipofection of spermatozoa with lipofectamine 2000
were performed before inseminating the hens artificially. In DMSO based method, the fertility and hatchability on fertile
and total egg set basis were 54, 81.4 and 44%, respectively while in electroporation method with HT buffer, the fertility and
hatchability on fertile and total egg set basis were 82, 92.6 and 76%, respectively. In electroporation with PBS buffer, the
fertility and hatchability on fertile and total egg set basis were 46, 47.8 and 22%, respectively. In lipofection method, the
fertility and hatchability on fertile and total egg set basis were 64, 37.5 and 24%, respectively. Overall, the fertility for
developing knock down chicks from sperm mediated method was 41.5%. However, in control group, the fertility and
hatchability on fertile and total egg set basis were 70, 76.2 and 53.3%, respectively.
We detected the presence of DEST vector in hatched chicks by carrying out PCR with DEST vector based primers to
screen the positive knock-down birds. We also detected the presence of DST vector through Southern blotting using
genomic DNA digested with PstI enzyme (Fig. 4). The percentage of knock down birds developed from day 4, day 5, day 6
and day 7 embryos by embryo manipulation were 37.5, 30, 34.4 and 22.8%, respectively. The positive chicks hatched from
sperm mediated method involving incubation with DMSO, electroporation with HT buffer, electroporation with PBS and
lipofection were 40.9, 30.5, 36.4 and 33.3%, respectively. The mRNA expression of myostatin gene in knock-down chicken
was significantly (P<0.01) lower than that of control and scrambled shRNA groups of birds. The birds with scrambled
shRNA did not show significant differences of myostatin expression from control group. In terms of fold change, myostatin
expression was 108 and 223 times higher in control and scrambled birds than knock-down birds, respectively. The
molecule-wise expression revealed that the mRNA expression was the lowest in molecule 4 followed by molecule 5, 2, 1
and 3. We also observed expression of myostatin protein in muscle tissues though Western blotting. The MSTN protein was
detected in myofibrils of knockdown chicken through in situhistochemistry. The myofibrils number was significantly
(P<0.05) higher in the knock-down birds ranging from 3.1 to 3.4 as compared to control (2.2) and scrambled ones (2.1).
Thus, MSTN expression was determined in knock down as well as control group of birds though expression was varied
among the groups.
The immune response gene, interferon alapha expression was also checked in breast muscle tissues of knock
down as well as control birds. The expression level did not differ significantly between knock-down and control as well as
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scrambled birds. Among the knock-down birds possessing different shRNA molecules, there were no significant
differences of expression of interferon- alpha in breast muscle tissues.
Effect of knock down on muscle growth
We found significantly (P<0.05) higher body weight at 2, 4, 5 and 6 weeks of age in knock down birds as compared
to control and scrambled birds. The molecule3 showed the highest body weight at 2nd, 4th, 5th and 6th week of age while birds
possessing shRNA molecule2 had the lowest body weights at the corresponding ages. At 6 weeks, molecule 3 showed the
highest effect by increasing body weight by 26.9% while molecule 1 showed 22% higher body weight than the control
group. However, birds possessing molecule2, molecule4 and molecule5 showed 23.4, 26.4 and 24.4% higher body weight
at 6 weeks of age, respectively. The molecule4 showed the highest effect on body weight by having 15.5, 10.5 and 8.8%
higher weight than the molecule1, 2 and 5 at 2nd, 4th and 5th week of age. At 6th week of age, molecule2 had the highest body
weight with 2.4% higher weight than the birds with molecule1. But, the body weight at 6th week of age among the
molecules did not differ significantly. The difference of effect between chicken of scrambled shRNA molecule and control
group was found as non-significant.
Conclusion
Genomics is not a single technique but combinations of many tools dealing genome information and its
manipulation is being used to define life and augment productivity/lessen the incidence of disease incidences in animals
and human by adopting intentional human intervention. Designer egg production although can be achieved through
nutritional modulation, but this tool can not provide the permanent solution for its continuous production. Instead,
transgenesis can produce the designer eggs constantly without any extra efforts after development of transgenic birds.
Initially development of transgenic chicken is expensive, but after getting a male and female, they can be multiplied very
rapidly and within a year we can obtain a number of transgenic birds. Within one and half to two years, we will get a
sizeable number of transgenic birds which are able to produce hundreds and hundreds of eggs without involvement of
extra expenses through special nutritional regime, which is normally employed in nutritional technique for designer egg
production. Further, nutritional manipulation may affect the birds' normal physiology showing some abnormalities and/
stress. On the otherhand, transgenic programme can produce designer eggs without showing any nutritional imbalances
in the birds. The transgenic chickens can produce eggs with nutritional enrichment or new biomolecules which could have
nutritional effects or be used for production of neutraceuticals/pharmaceuticals. For preparation of transgenic bird,
several gene transfer technologies are available and each technique has its own pros and cons, but depending on the
available infrastructure and technicalities, they can be used very efficiently to produce transgenic chicken. The expressed
proteins should be properly diagnosed in hen's egg so that the impact of those proteins can be assessed accordingly and be
used for the benefits of human beings. Gene silencing showed its potential to improve performance of birds. With silencing
the expression of gene, growth of chicken has been improved by 26%. Thus, transgenesis and gene silencing have been the
two important tools to alter the performance of animals with significant impact.
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Proteomics and Metabolomics Approach for Understanding and Improving Meat

Quality and Safety
1 1 2
B M Naveena , Rituparna Banerjee and M Kiran
1
ICAR-National Research Centre on Meat, Chengicherla, Hyderabad-500092
2
Dept. LPT, Veterinary College, KVAFSU, Bangalore-560024
The use of the 'ome' suffix in biology dates back to the early 1900s when it was first used to describe a 'biome' and
genome. Over the past few decades, the use of the 'omics' suffix has rapidly increased, due to the rapid growth in
technologies that allow global analysis of samples on a systems level. The 'Central Dogma Theory of Genetics' states that
DNA is transcribed into RNA that is then translated into protein. Proteins are intrinsic in the establishment and
maintenance of biochemical pathways in an organism which lead to the production/turnover of various metabolites. Thus
the different 'omic' technologies are inter-related: Genomics study the structure, function and expression of all the genes in
an organism, Transcriptomics assesses changes in the transcriptome (the entire complement of RNA produced by DNA
transcription of a cell, tissue or organism), Proteomics aims to characterize information flow within the cell and the
organism, through protein pathways and networks (Petricoin et al., 2002), whereas, Metabolomics can reveal the global
metabolite profiles in a system (cell, tissue or organism) under a given set of conditions (Goodacre et al., 2004).
Figure 1. Interaction of Omics Sciences
All biological traits and mechanisms are controlled by and associated with complex regulation of genes and
proteins. The level of protein expression has a significant implication to understand biological basis of muscle tissue, as
gene products go through more than 400 possible chemical modifications prior to their functions largely in a manner of
interactions (Pennington and Dunn, 2001). Application of proteomics to meat science is in an early stage, and only a limited
amount of studies have been published so far. The proteomics approach has been successful in discovering the functional
protein marker associated with meat quality traits viz, color, tenderness; understanding ageing changes; meat safety and
authentication; meat processing etc. Metabolomics is the comprehensive analysis of small molecule metabolites. The term
small molecules refers to compounds with a molecular weight of less than 2 kilodaltons. These small molecules can include
a range of endogenous and exogenous chemical entities such as peptides, amino acids, nucleic acids, carbohydrates,
organic acids, vitamins, polyphenols, alkaloids, minerals and just about any other chemical that can be used, ingested or
synthesized by a given cell or organism. The metabolome is the final downstream product of gene transcription and,
therefore, changes in the metabolome are amplified relative to changes in the transcriptome and the proteome
(Urbanczyk-Wochniak, 2003). Additionally, as the downstream product, the metabolome is closest to the phenotype of the
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biological system studied. Changes in genes and proteins often do not give phenotypic, or 'real-world', endpoints; they
simply indicate that a change in phenotype may occur. Rather, it is the changes in the concentrations of cellular metabolites
that directly produce observable changes. Thus, the study of metabolomics bridges the gap between genomics and
proteomics and biological endpoints. Metabolome is more diverse, containing many different biological molecules,
making it more physically and chemically complex than the other 'omes'.
Proteomics
An ideal proteomics technology combines high-throughput capability with detection of as many protein products
as possible in a sensitive, reproducible, and quantifiable manner. General strategies for proteome analyses include protein
extraction, separation, purification and identification. Tools of proteomics include, two-dimensional gel electrophoresis
(2-DE), mass spectrometry (MS) and bioinformatics. Proteomic analyses describe the identity, relative quantity, and state
of proteins in a cell, under a specific set of conditions (Vaidyanathan and Goodacre, 2003). All the proteomic studies
require protein separation and purification of crude sample before further analysis and characterization.
Protein separation
A. Gel-based separation
Evidence from the available database (http://www.expasy.ch) suggests that two-dimensional gel electrophoresis
(2DE) is the most widely used tool for large scale proteomics. Established in the mid 1970's modern 2DE technology make
use of first dimension, isoelctric focussing (IEF) using highly reproducible immobilized pH gradient (IPG) strips. In 1st
dimension (IEF), proteins are separated based on their charge followed by separation based their molecular weight using
SDS-PAGE (2nd dimension). The DIGE (Differential gel electrophoresis) technology has more recently been used for direct
quantification of abundance changes on a global scale without interference from gel-to-gel variation. This is done using
spectrally resolvable MW and charge-matched fluorescent dyes (Cy2, Cy3 and Cy5) to pre-label protein samples which are
then multiplexed onto 2D gels.
B. Liquid chromatography mass spectrometry (LC/MS) based separation
Liquid chromatography coupled with mass spectrometry (LC/MS) based approach offer greater sensitivity than is
typically offered by the protein-staining detection limits from gel-based strategies. Here, protein identification is
performed at the level of peptide fragmentation pattern acquired during tandem MS (LC-MS/MS), and which are indicative
of amino acid sequence (Wolters et al., 2001).
Protein identification by mass spectrometry
The most commonly used method for identification of proteins from 2DE is peptide-mass fingerprinting by matrix
assisted laser desorption ionisation-time of flight mass spectrometry (MALDI-TOF MS). This technology is sensitive,
allowing identification of femtomole quantities of proteins and peptides, in a high-throughput mode. The MS produces a
data characteristic of individual proteins, usually at the level of amino-acid sequence or peptides that are generated after
digestion with a site-specific protease (Henzel et al., 1993). Other commonly used mass spectrometer include
electrospray-ionisation triple quadrupole (ESI-QTOF). Powerful bioinformatics algorithms can then be applied to search
databases that match these experimentally derived mass spectral signatures (Eng et al., 1994).
Bioinformatics
The ExPASy (Expert Protein Analysis System) proteomics server of the Swiss Institute of Bioinformatics (SIB) is
dedicated to the analysis of protein sequences and structure as well as 2-D PAGE analysis data
(http://us.expasy.org/ch2d/2d-index.html). Information on biologically significant protein domains, patterns and
profiles that help to identify the protein family a sequence belongs to can be obtained from the PROSITE database
(http://ca.expasy.org/prosite/). The Munich Information centre for protein sequence (MIPS), hosted by the Institute for
Bioinformatics (IBI) supports and maintains generic protein databases (http://mips.gsf.de/).
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Other proteomic database include EXprot for experimentally verified protein functions containing protein
sequences for which the function has been experimentally verified (http://www.cmbi.kun.nl/EXProt/); a proteome
analysis database (http://www.ebi.ac.uk/proteome/) for comprehensive statistical and comparative analyses of
predicted proteomes, including InterPro, a database of protein families, domains and functional sites
(http://www.ebi.ac.uk/Interpro/); database from Incyte genomics (http://www.proteome.com/database/); protein
information resource (PIR), a database of functionally annoted protein sequences
(http://pir.georgetown.edu/pirwww/).
Proteomics and meat quality
Doherty et al. (2004) separated soluble extracts of muscle homogenates from broiler and layer chicken by 2-DE and
analysed the selected spots by in-gel tryptic digestion and MALDI-TOF mass spectrometry. Hamelin et al. (2007) used 2-DE
and MALDI-MS to investigate the molecular basis of muscle fiber type-related variability and showed that muscle
differentiation was based on the differential expression of proteins involved in oxidative metabolism like citric acid cycle
enzymes, proteins with functions related to oxidative metabolism, oxidative stress, and higher protein turnover. Houbak et
al. (2008) explored the degradation of bovine muscle proteins by proteasome and ubiquitous calpains via 2D gel proteome
analysis. Hwang et al. (2005) conducted a study to assess postmortem proteolysis using a proteomics approach, and to
determine the relationship of proteolysis to WB-shear force, drip loss, and hunter L* value during chiller ageing in pig
longissimus muscle. Joseph et al. (2010) differentiated the sarcoplasmic proteome of color-stable (Longissimus
lumborum; LL) and color-labile (Psoas major; PM) beef muscles and suggested the necessity of developing muscle-specific
processing strategies to improve beef color. The effect of age (6, 9, 12 month old sows) and breed (Duroc and Norwegian
Landrace) was studied by Hollung et al. (2009) using DIGE and PMF at the level of the adductor muscle.
At National Research Centre on Meat, Hyderabad we have used various proteomic tools to understand and improve
meat quality and safety as below:
· Proteomics of 4-hydroxy-2-nonenal induced oxidation of buffalo (Bubalus bubalis) and goat (Capra hircus) meat
myoglobins.
· Muscle-specific variation in buffalo (Bubalus bubalis) meat texture: biochemical, ultrastructural and proteome
characterization (Figure 2).
· Effect of aging on physicochemical, textural, microbial and proteome changes in emu (Dromaius novaehollandiae)
meat under different packaging conditions.
· Understanding tenderness variability and ageing changes in buffalo meat: Biochemical, ultrastructural and proteome
characterization
Developed proteomic-based technology using in-gel (two-dimensional gel electrophoresis, 2DE) and OFFGEL-
electrophoresis coupled with mass spectrometry for authentication of meat species
Figure 2. Total proteins from LL and PM muscles of water buffaloes separated through 2-dimensional gel electrophoresis
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OFFGEL Electrophoresis and MS-based technique for meat species identification
Metabolomics
Metabolomics is deemed as the end point of the “omics cascade” (Dettmer & Hammock, 2004). Metabolomics was
defined by Fiehn as “the qualitative and quantitative study of the metabolome in a biological system” (Fiehn, 2002).
Basically, metabolomic studies can be divided in targeted and untargeted analyses (Fernández-Peralbo & de Castro, 2012).
In Chemometric or non-targeted approach, chemical compounds are not generally identified, only their spectral patterns
and intensities are recorded, statistically compared and used to identify the relevant spectral features that distinguish
sample classes. Once these features are identified, a variety of approaches are used to identify the metabolites
corresponding to the most important features. The other approach, Quantitative or targeted, attempts to identify and/or
quantify as many compounds in the sample as possible by comparing the sample's NMR or MS spectrum to a spectral
reference library obtained from pure compounds. Once the constituent compounds are identified and quantified, the data
are then statistically processed to identify the most important biomarkers or informative metabolic pathways. Depending
on the objectives and instrumental capacity, quantitative metabolomics may be either targeted (selective to certain classes
of compounds such as lipids or polyphenols) or comprehensive (covering all or almost all detectable metabolites).
Workflow of Metabolomics
Metabolomic analyses consist of a sequence of steps including sample preparation, metabolite extraction,
derivatization, metabolite separation, detection, and data treatment (Cevallos-Cevallos et al., 2009). However, the
selection of the steps depends on the type of study (untargeted vs. targeted), kind of sample, instrumentation to be used for
separation and detection methods. To analyze the raw data of unknown or known food or food related metabolome,
several food metabolome databases are developed (Wishart et al., 2014), such as the Human Metabolome Database
(www.hmbd.ca), Food Component Database (www. foodb.ca), PhytoHub (www.phytohub.eu) and Phenol- Explorer
(www.phenol-explorer.eu). Human Metabolome Database (HMDB) is an online database of all known and presumptive
human metabolites. It currently contains >40,000 metabolites including endogenous, microbial, biotransformed, and
exogenous/xenobiotic compounds. E. coli Metabolome Database (ECMDB is another online database consisting of 2750
metabolites known to be produced by Escherichia coli. It provides an estimate of the microbial metabolome that exists
within the human gut. Food Component Database (FooDB) is a database of >28,000 food constituents, including artificial
food additives. Much of the chemical data in FooDB is now in HMDB, but FooDB provides additional information about food
sources and food concentrations that is not in the HMDB. PhytoHub is an online database dedicated to the phytochemicals
present in plant foods (∼ 1000 compounds), their known human metabolites reported in the literature, and other
potential metabolites.
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Metabolomics and Meat Quality and/or Safety
The application of metabolomics has spurred interest in many areas of research, such as meat quality and safety including
the analysis of meat products, both for detection of microbial spoilage and shelf-life estimation (Ellis et al., 2002, 2004) and
meat speciation as a first step toward detection of adulteration (Ellis et al., 2005; Nychas et al., 2008). Application of
metabolomics has been used to investigate beef tenderness (D'Alessandro et al., 2012; D'Alessandro & Zolla, 2013), effects
of different packaging conditions on beef metabolites, (Ercolini et al., 2011), metabolite changes in beef caused by aging
time (Graham et al., 2012) and effects of diet on beef metabolites (Osorio et al., 2012; 2013). Effects of various dry-aging
regimes on meat quality and sensory attributes of beef loins and the metabolite differences of dry-aged and wet-aged beef,
with particular emphasis on flavor precursors were investigated by Kim et al. (2016). Volatile organic compound (VOC)-
based metabolic fingerprinting was employed to detect spoiled pork meat contaminated with Salmonella typhimurium (Xu
et al., 2010). A metabolomics approach was reported by Trivedi et al. (2016) to assess the adulteration of beef with pork
using GC-MS and UHPLC-MS. With the application of chemometrics and statistical analyses, a panel of differential
metabolites were found for identification of each of the two meat types. Surowiec et al. (2011) were able to accurately
classify mechanically recovered meat (MRM), hand deboned meat (HDM) and desinewed meat of pork and chicken
samples using GC–MS and Orthogonal partial least squares discriminant analysis (OPLS-DA) modelling.
Conclusion
While omics approaches are on the verge of potentially making major impacts in food quality and safety, there are
a number of areas where use of these approaches is still in its early stages. Proteomics studies have increased our
knowledge on factors controlling muscle development, growth, function, ante- and post-mortem muscle metabolism and
meat quality and safety. Combining proteomics with metabolomics will enable us to understand the meat lipids,
carbohydrates, nucleic acids, ions and other metabolic intermediates. However, development of faster, less
computationally intensive, and easier to use bioinformatics tools will play a critical role in facilitating further use of omics
tools. Indeed a comprehensive effort and integration of different omics (genomics, transcriptomics, proteomics), will
provide greater understanding of global system biology and will increase the importance of omics research.
(References may be collected from the authors)
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Recent Advances in Application of IT in Muscle Food Sector

Girish, P S, P J Das and Nagappa Karabasanavar
1
ICAR – National Research Centre on Meat, Chengicherla, Hyderabad, 2ICAR – National Research Centre on Pig,
Guwahati, Assam, 3Veterinary College, KVAFSU, Hassan, Karnataka
Email: girishlpt@gmail.com
Introduction
Indian meat industry is one of the paramount components of the Indian agro-food sector that plays pivotal role in
providing livelihood support, employment opportunities and nutritional security to the nation. India's annual meat
production stood at 7.4 million tons in 2016-17. India holds highest number of livestock heads in the world; but it stands 6th
in the global meat production with share of meager 2.7% in the global meat production. This necessitates efforts to
improve productivity of Indian permitted meat species. Inadequate infrastructure for clean meat production, quality and
safety issues, slaughter restrictions, etc coupled with limited access and affordability of quality or safety evaluation
systems have been affecting the sector and creating hindrance for the emergence of Indian meat sector as a global leader.
Largely, issues linked to skilled human resource for ensuring clean meat production across the meat supply chain,
adherence to quality and safety specifications of meat at abattoirs, prevailing pre- and post-harvest practices,
establishment and accreditation of quality control or quality assurance laboratories, capacity building of stakeholders and
above all indifference in the acceptability by the Indian consumers the routine or premier quality meats have all been
construed as influencing or limiting factors for the rapid development of the Indian meat industry. Therefore, need for
paradigm changes in lieu of these determinants is felt by the sectoral peers, thinkers, researchers and academicians.
Of the several proclaimed interventions suited to boost the meat sector, application of the Information Technology (IT) has
been one of the most advanced and practical approach with its potential automation applications. India has emerged as
one of the global resource hub in IT and the nation has proven its competence in the IT domain and listed as one of the top
IT countries in the world. In the last two decades, the world including India has evidenced IT revolution and applications of
the IT need to be customized to benefit the Indian meat sector. This article is aimed to decipher opportunities of IT based
interventions for the enhancement of quality and safety of meat produced in the country.
Need for IT for meat production, processing and trade
Meat production and processing in India occurs under extremely variable circumstances. Predominantly, large
scale commercial meat trade involves organized corporate or service abattoirs. Corporate abattoirs follow systematic
scientific slaughtering procedures; on the other hand, public sector service abattoirs operate by local self-government by
employing handful of veterinarians. Nevertheless, larger chunk of meat sector still operates under conventional systems
far away from established code. Both corporate and public sector abattoirs require scrupulous meat inspection
procedures by qualified veterinarians. However, owing to the high throughputs at corporate abattoirs and scarcity of
trained veterinary human resource at service abattoirs, search for alternate tools for ante- and post-mortem inspections
are felt. The IT tools that could assist in evaluating pre-slaughter animal health, detect post-mortem abnormalities/
conditions and ensure traceability through on-line computerized data acquisition are construed as the sector necessities.
Rapidity of computer applications enables fast line speed and freedom from associated human errors.
Meat production in India has been characterized as 'production by masses' as opposed to the 'mass production' of
the developed countries. The sector mostly salvages spent or unproductive animals with the exception of few integrated
red meat and poultry. Such productions encompass scattered stakeholders viz. traders, retailers, processors, quality
control agencies, local bodies, etc and they must be brought under single umbrella so as to locate supplies and demands of
livestock and meat. The IT has potential to provide such integrative platform, outreach through cyber extension and real
time analysis for the decision or policy making. The public, corporate, trader and the government would benefit from such
applications.
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Potential IT applications for Indian meat sector
Decision Support Systems
Decision Support System (DSS) is a set of related computer programs. The system analyzes given data and
support the user in arriving at a decision based on the preprogrammed data. Accuracy of data acquired for building the DSS
program is critical as it decides the effectiveness and practical utility of the program. Brackeet al. (2002) developed SOWEL
(SOwWELfare) DSS system for assessing animal welfare based on 37 attributes. Each attribute was given weightage score
based on its relative importance to the attribute. Individual cattle management DSS system was developed by Tedeschiet
al. (2004); the system dynamically predicted growth rate, accumulated weight, days required to reach target body
composition, carcass weight (CW) and beef composition of individual cattle; further, the IT tool could also predict average
daily gain (ADG) for known dry matter intake (DMI), dry matter required (DMR) for attaining required ADG. Similar DSS
modules developed for use in livestock sector include 'HotCross' system for efficient livestock breeding (Newman et al.,
2000) and 'EpiMAN' for the control of contagious diseases (Jalvinget al., 1995).
The IT based Sow Herd Decision Support System (SH-DSS) was developed by Plaet al. (2004) for the analysis of
production factors associated with reproductive and replacement management strategies at sow farms. Entinget al.
(2000) developed 'Zovex' Knowledge Based System (KBS), for herd-health management; output of Zovex comprise list of
risk factors existent in the farm along with recommended interventions for risk factors. In addition to problem-solving, the
Zovex IT tool possesses advisory functions for the rapid preventive screening and identification problems.
For the development of DSS, one must have complete domain information for which DSS has to be designed and
interrelationships of different factors while designing the program. Applications DSS to the meat sector include - (a) Quick
ante-mortem decisions, (b) Effective post-mortem judgments, (c) Formulation of different meat products, (d) Investment
decisions, (e) plant expansion decisions, (f) Marketing, etc. Although DSS are aimed to work as support tools, yet such tools
cannot completely replace the human factor (discretion and involvement). However, DSS would definitely minimize
manpower required to operate the task and also such tools enhance the decision accuracy.
The DSS would bring rapidity in various operations of the meat sector. Nevertheless, several hindrance factors have been
identified in its adoption; according to Newman et al. (2000), reasons for limited adoption of DSS by producers included
lack of end user evaluation (preceding and during DSS development), unmatched DSS output of producer's decision-
making style, complexities in DSS operation, considerable data inputs, etc. In this direction, additional research is
warranted to render DSS tools user friendly through mobile applications for their extensive use in the meat sector.
Designing of abattoirs and processing plants
Indianmeat industry is still under developmental stage. Most of the meat produced in India caters domestic
consumption; meat is mostly produced from large and small ruminants processed at 5,520 registered and 4,707
unregistered slaughter houses of the country (Government of India, 2006). After the implementation of the Food Safety &
Standards Act (FSSA-2006) in the year 2011, regulations have become stringent and also quality consciousness among
consumers has increased necessitating establishment of hygienic abattoirs. Demand for processed meat products is also
rising owing to the increasing disposable incomes and nuclear families. To meet the demand, entrepreneurs are now
venturing to establish abattoirs and meat processing plants for the supply of clean, wholesome and safe meat and meat
products. Local bodies are now keen to establish modern abattoirs for the supply of clean and safe meat to the consumers.
In order to establish abattoirs scientifically, three dimensional (3D) computer graphic programs are developed using pre-
programmed information pertinent to requirements of the abattoirs or meat processing plants of different capacities. IT
based tools can help entrepreneurs to generate feasibility report, view virtual plant design, automation designs, material
inventory, on-line work-flows, etc prior to or during the plant operations.
Image based systems for monitoring conditions of animals and carcass
Image based analysis of health conditions of meat animals and abnormalities in carcasses have expanded the
horizons of IT tools (computer applications) to meat inspections. Detection of diseases and health conditions is now
possible at ante-mortem inspection using non-invasive imaging tools; and post-mortem carcass evaluation using such
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non-invasive imaging could detect abnormalities enhancing the meat inspection. Such applications of IT tools in the meat
sector include - (a) Image based examination of food animals to enhance ante-mortem inspection/ decisions, (b) image
based fecal examination for evaluating parasitic load, (c) Image based post-mortem examination systems (automated on-
line or off-line), (d) Image based system for carcass evaluation and grading, etc. Digital images captured on-line in real time
or stored offline information is retrieved and analyzed using IT tools (pre-programmed application software) for the
detection of parasites in fecal matter, lesions in carcass or organ (cyst, abscess, tumor, etc) or other post-mortem changes
during the meat inspection.
Infra-Red Thermal (IRT) imaging in particular aides in ante-mortem inspection of meat animals.Radiant energy emitted/
absorbed by animal body depends on emissivity of the skin. The largest part of radiation energy is emitted in the
wavelength of 7 to 14 µm which is referred to as Infra-Red (IR) radiation. In animals 40 to 60% of heat is lost within this
range (Stewart et al., 2005). A technique based on measurement of IRT has been applied for the diagnosis of diseases/
conditions such as mastitis, injuries, body surface damages, milking hygiene, etc (Poikalainenet al.,2012). Infrared
Thermography (IRT) has been used to predict diseases; for instance, based on udder temperature early diagnosis of
mastitis could be accomplished in dairy cows (Berry et al., 2003) or early detection of foot-and-mouth disease in cattle
(Rainwater-Lovett et al., 2009). The IRT technology could also be used in screening cattle for feed utilization efficiency
(Montanholiet al., 2010). Likewise, IT based imaging has been used for grading carcasses. Invention of image analysis
system used for grading of meat, predicting meat quality and carcass yield has been patented (US 6891961 B2) in the year
2004 (Eger et al.2008). Likewise, Lu and Tan (2004) have developed an IT image tool based on measurement on 12th rib as
the predictor of lean yield in beef. However, implementation of such grading systems in India is still far away from the
reality unlike that of developed nations. This in principle requires development of non-invasive imaging IT tools to be
developed for carcass quality evaluation and grading so as to comply with the Indian standards.
Internet of Things (IoT) tools for quality meat production
'Internet of things' is a network of physical devices embedded with sensors and softwares that enable things to connect
and exchange data. The IoT have multiple industrial applications and now it is time to develop models that integrate IoT
into the meat sector. The IoT has been used in precision livestock farming wherein environmental parameters like
temperature, humidity, lighting, etc are controlled, recorded and monitored using automated electronic devices. Such
devices also communicate with other devices or create alerts so as to take necessary timely actions especially when
deviations occur beyond prescribed limits in the farm operations. One of the striking applications of IoT in the meat
industry is the cold chain maintenance; the IoT tools fixed in the cold room (or cold vehicles) constantly collect
temperature data of the storage unit in real time and also communicate or alert temperature abuse, if at all occurs, due to
system breakdown so that timely interventions could be made. However, researchers need to explore additional
advantages of IoT tools and customize them to suit the meat industry requirements so as benefit the stakeholders. The
National Dairy Research Institute (NDRI, Karnal) in collaboration with Indian Institute of Technology (IIT, Delhi) has
developed a wireless sensor network based Moosense system for the precision animal management.
Reaching the un-reached using Cyber extension
Extension is an ongoing continuous process of transmission of pertinent information to target people (communication
dimension) and assisting them to acquire necessary knowledge, attitudes and skills by effectively utilize the IT
(educational dimension) (Sasidhar& Sharma, 2006). The IT has revolutionized the information dissemination process in
the country especially in last decade. Cyberspace is an imaginary (virtual) space of interconnected computers that cross-
talk interactively accessing text, audio, video, graphic and animated information from the core database. Its application in
meat sector helps in creating an interface between the meat industry stakeholders to access critical information using cell
phones (mobiles) or computer devices whenever and wherever convenient.
Cyber extension that makes use of Information and Communication Tools (ICT) for extension services could be used to
create awareness about clean meat production, novel technological inventions or interventions among stakeholders of
meat industry spread across the wide geographical area of India (Sasidhar and Sharma, 2006). Meat sector has engaged an
estimated 14.44 million people directly or indirectly and reaching them physically or personally for an outreach would be a
herculean task; secondly, such efforts are also far from plans at present in the country. However, research and extension in
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the meat sector can be reached using cyber extension tools. The ICT tools in the form of text, audio-visual information or
other forms of virtual information can be effectively provided to the frontline stakeholders at the grass root level i.e.
personas engaged in meat production, processing and marketing. Design, compilation, and delivery of timely needy
information pertinent to the stakeholders shall be undertaken by the universities, national institutes and the reputed
corporates with the aim to bring sea change in functionalities of the Indian meat industry. Such ICT interventions also
provide platforms for the effective collaborations between industry stakeholders, research institutions, regulatory bodies,
etc in the areas of technological, marketing and business activities.
Marketing of meat and meat products using IT tools
The IT based marketing platforms (also known as online or internet marketing) have revolutionized the way products
including foods are marketed across the world. India's online food delivery market that comprises of aggregators and
internet kitchens has grown 150 % in the year 2016 with an estimated Gross Merchandize Value (GMV) of 300 million USD
(Economic Times, 2017). Online marketing of meat and meat products is growing rapidly especially in the urban areas.
Major firms that operate online E marketing of meat India include - Licious, Big basket, Swiggy, Aaram shop, ekstop.com,
calbanya.com and meat man. These online marketing sites are helping to link the meat producers with consumers thereby
enabling efficient marketing of meat and meat products. Consumers can get meat of any species at their doorsteps with the
help of Internet Marketing websites and dedicated application softwares (apps).
In line with the growing market trend and to benefit the farmers, the GoI has launched National Agricultural Marketing
(NAM) portal for different agricultural products (all India electronic trade portal). The NAM is endeavoring to bring all the
APMC mandis of the country under the NAM umbrella so that farmers can sell their products at any place in India wherever
they get better price. The Online Marketing is expected to grow rapidly even in the near future and in order to meet the
cyber requirements the researchers need to revamp storage, packaging and distribution requirements. Further, there is a
need for development of innovative online marketing models suitable for small scale meat processors and rural India.
Livestock traceability using IT tools
The livestock value chain is a complex network of livestock rearers, traders, veterinary authorities, abattoir managers,
retailers, consumers, etc. Integrating and networking of all players of the value chain is the basic requirement for the
implementation of livestock traceability system. Identification of animals by tagging and maintenance of information
pertaining to the meat animal, farm and the abattoir in a database are the basic requirements of the livestock traceability
system (LTS). Several livestock traceability initiatives have been promulgated in India viz., (a) Maharashtra Animal
Identification and Recording Authority (MAIRA) – Maharashtra, (b) Information Network for Animal Productivity and
Health (INAPH) – Gujarat, (c) Program for identification of cattle and buffalo by the Department of Animal Husbandry,
Dairying & Fisheries, GoI, (d) Meat.Net, post-slaughter traceability database of APEDA, (e) Animal identification and
online management system of private agencies and (f) Meat traceability database (www.livestocktraceaindia.in)
developed by the ICAR - NRC on Meat, Hyderabad. All these initiatives have a centralized information management
database which is the core of activities. Nevertheless, still there is a scope work for an user friendly, easily manageable and
affordable database system for the management of the traceability system.
In an attempt to develop a user friendly traceability system; Visoliet al. (2011) formulated a new generation spatial
decision support system enabling traceability systems involving automatic recording, several times a day, of an animal at
different locations coupled with system analysis for the decision-making by stakeholders, validation and hypothesis
testing.
Mobile apps: Interactive and integrating applications
Software programs designed to run on mobile devices are called mobile apps. It is an IT tool for delivering complex
information to the stakeholders in an interactive mode. Users can access application at any time on their mobile as per
convenience. Different mobile apps have been developed various agencies; the ICAR has developed mobile apps for
supporting livestock sector viz., Food Safety, Indigenous dairy products, Feed calculator, Vet Micro, Hoof Care, Infoequine,
IVRI – PashuPrajanan, IVRI – ShukarPalan, IVRI – Artificial insemination, etc. The mKisanmobile app has been developed
by the Government of India (mkisan.gov.in) which supports mobile apps related to agriculture, horticulture, animal
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husbandry and other agricultural fields. Likewise, iCow is a Kenyan SMS and voice mobile app that provides a variety of
information as subscription service to increase farm productivity (access to knowledge and experts). The Modisar app of
Botswana helps farmers to manage livestock by tracking their farm records, cattle herds, farm costs and sales
(Costopoulouet al., 2016).The Mobile app can be developed for varied applications in the meat sector like clean meat
production, meat processing, state-of-the-art facility, quality control measures, regulatory guidelines, etc. Scientists
working in the area of meat sector need to develop such apps in the format akin to the current digital ecosystem.
Food recall system
Food Safety and Standards Authority of India (FSSAI) has notified Food Safety & Standards (Food Recall Procedure)
Regulations - 2017 w.e.f. 18th January 2017. According to this act food recall is an 'Action to remove food items from chain,
including that possessed by consumers'. The regulation mandates every Food Business Operator (FBO) to establish
procedures and arrangements to retrieve food and food products from the food chain, if problem arise in future. All meat
and meat product manufacturers need to establish Food recall plan for their firm and report it to the FSSAI. Presently, there
is paucity of awareness among processors about the implications of this regulation. Researchers must develop traceability
and food recall models for propagation among the meat processors. Support of IT tools is imperative for food recall system
as it involves documentation of different stages across meat value chain. Further, stakeholders must be educated about the
about the food recall through training and awareness programs.
Use of IT tools for the rapid pathogen and chemical residues detection in meat
The IT applications have been extensively used for the rapid detection of pathogens in foods. Mishra et al. (2015)
developed a label free impedemetricimmunosensor for the detection of Escherichia coli in water; testing takes only 10
minutes with assay limit of detection of 102 CFU/mL. Likewise, Pal et al. (2015) developed a miniaturized nano-
immunosensor for the high through put aflatoxin detection in milk with the limit of detection of 6.25 pg/ mL.
Conclusion
India is a global giant in IT sector. Also, India has witnessed an unprecedented raise in the digital literacy especially
in the rural areas. Penetration of the internet and mobile connectivity to every corner of the country owing to digital India
program provides huge opportunity to reach out to the stakeholders. Taking advantage of the development in IT, several
innovative IT based tools are being developed and incorporated in all aspects of livestock sector across the world to
enhance production, productivity and quality. Meat sector quality interventions need to be quick, accurate, economical
and user friendly for wide spread acceptability and application. There is an urgent need to undertake research initiatives
and to put collective effort to incorporate IT tools in meat animal rearing, meat production, processing, storage and quality
control activities with the aim to accelerate growth so that in Indian meat Industry can march towards greater heights to
achieve pink revolution in the country.
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Session-6
Strategies for quality production of muscle

food in changing climatic scenario with special
reference to bio and nanotechnology

22 - 24 November, 2018
Oral Presentation
MFBCC 01. Safety and probiotic potency ofantagonistic Pseudomonas aeruginosa FARP72 for health benefits in
aquaculture
Farhana Hoque, Gadadhar Dash and T. Jawahar Abraham
Department of Aquatic Animal Health, West Bengal University of Animal and Fishery Sciences, Chakgaria,
Kolkata -700094, West Bengal, India
In this study we isolated and identified a potent antagonistic bacterium Pseudomonas aeruginosaFARP72 from the skin
mucus of freshwater catfish, Clariasbatrachus by conventional phenotypic, 16S rDNA gene sequence and fatty acid methyl
ester (FAME) analyses. This strain was antagonistic to Aeromonashydrophila, Edwardsiellatardaand
Streptococcusagalactiaethat cause motile aeromonassepticaemia, edwardsiellosis and streptococcosis, respectively in
fish. It also inhibited the human bacterial pathogens such as Bacillus subtilis, B.amylolequifasciens, Escherichia coli,
Enterohaemorrhagic E. coli (EHEC), Edwardsiellatarda, Klebsiellapneumoniae, Salmonella Typhi, Staphylococcus
aureusandVibrio cholerae in vitro. The probiotic potency of the strain was characterized in terms of safety, adherence,
tolerance to temperature, pH, acid and bile salt, pathogenic, haemolytic and enzymatic activities in vitro. Preliminary study
showed that P. aeruginosaFARP72 was harmless to Labeorohitaand able to modulate the non-specific immune responses.
These results suggested that P. aeruginosaFARP72 has the probiotic/ immunomodulating potency and can be used in
aquaculture to improve the growth, health status, disease resistance, fish production. By virtue of its inhibitory activity
against human pathogens, attempts may also be made to explore the development of new drugs from the novel inhibitory
metabolites. Further, studies are needed to ascertain the mode of application, dose and dosage to promote the safe use of P.
aeruginosaFARP72 to augment the aquaculture production.
MFBCC 02. Influence of supplementation of nano-particles for dietary fortification of meat and its storage
quality
A Mahato, PN Chatterjee, Sougata Sarkar, AR Sen, A Pal and Purnendu Biswas
Department of Animal Nutrition, West Bengal University of Animal and Fishery Sciences, Kolkata-37,
1
Ramakrishna Mission Vivekananda Centenary College, Rahara
Chicken and fish meat are the most common basic sources of animal protein consumed throughout the world without any
religious prejudice. Meat is generally stored by refrigeration or chilling but during this process the quality of meat
deteriorates to a great extent which includes lipid oxidation, protein denaturation and microbial contamination. Several
natural or synthetic food additives are often being incorporated in meat either directly or through precision feeding with
an attempt to augment the shelf life. Inclusion of dietary nano-particles seems to be the most recent one. Zinc Oxide Nano
Particles (ZONPs) is one such permitted food additive which might not only enhance the shelf life but also can enrich the
meat with Zinc having higher bioavailability. In the present study, we have synthesized different varieties of ZONPs
employing environment benign colloidal chemistry route. The as synthesized particles were completely characterized by
FESEM, HRTEM and powder X-ray diffraction study (EDx). In next phase, the influence of dietary inclusion of the ZONPs
were evaluated in commercial broiler chicken in comparison to its inorganic (ZnO) and organic counterparts (aviala-Zn).
The synthesized ZONPs proved to be of novel variety in terms of its size and higher bioavailability in chicken.
Supplemented birds found to have optimum gut health, better intestinal morphometry and superior meat composition as
compared to that of unsupplemented birds. In last phase, different varieties of Zinc particles were used for fortification of
fish (Pangasiushypophthalmus) meat in a six days long storage study. The optimized level of fortification was decided by an
initial trial where graded levels of ZONPs were used. Then a comparative storage study was conducted with minced fish
meat to evaluate the efficacy of ZONPs as compared to other Zinc sources. The fish meat samples were evaluated for their
sensory appeal, quality (pH, TVB-N), oxidative damage (TBA and peroxide value) and microbial load. Synthesized ZONPs
proved to be unique and highly promising to enhance the shelf life and fortification of fish meat.
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MFBCC 03. Angiotensin-I-converting enzyme (ACE-I) inhibitory activity of protein hydrolysates obtained from
water buffalo (Bubalusbubalis) liver
Naveena, B.M., Rituparna Banerjee and Suresh K. Devatkal

ICAR-National Research Centre on Meat, Chengicherla, Hyderabad, Telangana, India
Recovery of functional ingredients from slaughterhouse by-products through enzymatic hydrolysis presents an
opportunity for the meat industries to develop high value products. In the present study we attempted to use ginger as a
natural source of protease in comparison with other commercially available enzymes to extract and characterize
antihypertensive hydrolysates from water buffalo liver (a protein rich offal). Sarcoplasmic protein extracts from buffalo
liver was subjected to enzymatic hydrolysis (enzyme: sample, v/v) in presence of partially purified ginger protease
(1:100), proteinase-K (1:200) and pronase-E (1:200) at different temperature and pH conditions. Crude liver extract
without any enzyme stored at 4 ºC served as control. Enzyme treated hydrolysates were ultra-filtered followed by
purification using gel-filtration chromatography and purified fractions were evaluated for %degree of hydrolysis (DH) and
ACE inhibitory activity.The ACE inhibitory activity of control and enzyme treated fractions were estimated in-vitro by
comparing the amount of hippuric acid (HA) produced in the absence of inhibitors (hydrolysates) to the amount of HA
produced in the presence of hydrolysates to obtain %ACE inhibition. Hydrolyzed fractions significantly increased the
%degree of hydrolysis and generated low-molecular weight peptides as evident from SDS-PAGE. All the three hydrolysates
showed significantly higher (P< 0.05) ACE inhibitory activity compared to control (15.3±2.12%). No difference (P> 0.05)
was observed between proteinase-K (50.1±2.81%), pronase-E (48.8±2.97%) and ginger protease (46.9±3.58%) treated
hydrolysates. Present findings indicate the efficacy of ginger protease in generating protein hydrolysates from water
buffalo liver with significant antihypertensive activity. These findings will pave the way for commercial utilization of liver
in developing high-value functional products.
MFBCC 04. Quality assessment of Tilapia mince fortified with zinc oxide nanoparticles under refrigerated
storage (4±10C)
K Pati, S Chowdhury and K C Dora

Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria,
Kolkata -700094, West Bengal, India
Food fortification is the addition of micronutrients to achieve improvements in the micronutrient status of a population.
Fortification of Zinc can be done by using Zinc oxide (ZnO) and it is listed as a generally recognized as safe (GRAS) material
by the Food and Drug Administration. The present study is focused to assess the biochemical and microbiological changes
in tilapia mince fortified with ZnOnano-particles (Nps) during refrigerated storage (4±10C). The samples treated with
inorganic ZnO at 20ppm level (T1) and ZnONps T2 (20ppm), T3 (40ppm) and T4 (60ppm) showed significantly (p<0.05)
higher protein content till the end of storage study. The significantly higher (p<0.05) moisture content in T2 and T4
suggested that ZnONps incorporation at 20ppm and 60ppm may be good in retaining moisture content of the mince at
4±10C. A significant lowering (p<0.05) of fat content were observed over the storage days in all samples.The ash content for
T4,T5 (80ppm) and T6 (100ppm) was above 1% probably due to the addition of ZnONps that contributed to the ash content
of the mince. The TVBN values of ZnO treated samples never crossed 30 mg N/100g suggesting good quality of mince till
day 18 of storage. All samples of tilapia mince including control was well within the limit of acceptability of PV (30
miliequivalent of O2/kg of fat) till the end of storage period. Samples T4 and T5 were recorded to have the lowest (p<0.05)
TPC among all the treatments suggesting a significant antimicrobial influence of ZnONps.
MFBCC 05. Polymorphisms of Leptin gene and its association with growth traits of Murrah buffalo
(Bubalusbubalis)
Sanjoy Datta*1, Archana Verma2

1
Department of Animal Genetic and Breeding, West Bengal University of Animal and Fishery Sciences, 37 K B
Sarani, Kolkata -700037, 2Molecular Genetics Lab, National Diary Research Institute, Karnal, email:
drsanjoydatta@gmail.com
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Leptin is one of the candidate genes involved in production and reproduction in farm animals. Present study was
conducted to screen the genetic variations at Leptin gene in Murrah buffaloes using PCR-RFLP technique and to establish
the association of various polymorphic forms with growth traits. A total of 120 animals were included in the present study.
The data regarding growth parameters such as birth weight, weaning weight and weight at yearling stages (twelfth
month)were recorded. Genomic DNA was isolated by phenol-chloroform extraction method and qualitative and
quantitative analysis was performed to check the quality of DNA. The target region was amplified by two sets of primers,
designed using primer 3-software. Amplification protocols for the primers designed to amplify coding region of Leptin
gene were standardized which yielded consistent and specific amplification. PCR amplified products were checked on 1.5
% agarosegel. The amplicons were custom DNA sequenced. RFLP was carried out by using restriction endonucleases viz.
MspI, Sau3AI and Kpn2I, which revealed monomorphic band pattern in all the animals. In Clustal W analysis, variations at
eight nucleotide sequences at positions 983, 1083, 1147, 1152, 1221, 1371, 3318 and 3333 were found. All the SNPs are
synonymous resulting in no change in amino acids. Since Murrah buffaloes included in the present study were found to be
monomorphic, it was not feasible to analyze the data with respect to different growth traits.
MFBCC 06. RP-HPLC mediated in-vitro phenolic evaluation of Pumpkin (Cucurbita maxima) seed extract and in-
vitro antioxidant efficacy in model meat system
Gauri Jairath12*, Gadekar Y. P1., Shinde A. K1., R.S. Bhatt1 and Lalit Soni1
1
ICAR-Central Sheep and Wool Research Institute, Avikanagar-304501, Rajasthan
2
ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly-243122, UP
The phenolic compounds of pumpkin seed extract (PSE) were identified and quantified by total phenolic content and RP-
HPLC analysis of seven compounds (gallic acid, p-hydroxybenzoic acid, vanillic acid, syringic acid, p-coumaric acid, ferrulic
acid and sinapic acid) followed by in-vitro assessment of antioxidant capacity. In-vivo efficacy was accessed in terms of
oxidative stability and sensory attributes of minced mutton by evaluating five batches viz., C-1 (without antioxidants), C-2
(200ppm BHA), T-1 (2% PSE), T-2 (4% PSE) and T-3 (6% PSE) at one-day interval up to day 9. Results showed total
phenolic content of PSE as 49.52 mg gallic acid equivalent/ml of extract. RP-HPLC depicted that six phenolic compounds
viz. gallic acid, p-hydroxybenzoic acid, syringic acid, p-coumaric acid, ferrulic acid and sinapic acid at respective
concentration of 18.65, 55.52, 2.52, 1.08, 0.86 and 0.88 ug/ml of PSE were found. The ferric reducing power per ml of
extract was 428.09±1.72 mM Fe+. The DPPH of undiluted extract was 94.23±1.12% and ABTS was 63.71±1.70% in 100
times diluted extract. In-vivo evaluation showed, more oxidative stability in treated products with significantly (P<0.05)
lowered TBARS in T-3 amongst all. However, tyrosine values (mg %) differed significantly on day 7 and 9 with significantly
(P<0.05) higher respective values in T2 (0.026 and 0.022) and T3(0.038 and 0.028). The colour and odour scores were
significantly higher in treatment groups. Findings of the study, thus indicated that PSE works as highly effective
preservative at 2 % level and can be efficiently employed as preservative in model meat system.
MFBCC 07. Relationships between growth performance with some nutrients and abundance of transcripts
encoding growth-related genes in black Bengal goat
S Perveen, P K Das*, J Mukherjee, P R Ghosh, D Banerjee

Department of Veterinary Physiology, West Bengal University of Animal & Fishery Sciences,37, K B Sarani,
Kolkata–700037, India, pkdaskol@rediffmail.com
The aim of the present study was to evaluate the relationships between growth performances and blood levels of some
nutrients and also to record the changes of some genes related to growth viz., growth hormone receptor (GHR) and insulin
like growth factor 1 receptor (IGF1R) in growing black Bengal kids. In this study, male and female kids (n=50 each), were
selected equally in two seasons viz. summer and winter. Body weight, heart girth and linear length were recorded as
growth attributes and plasma glucose, cholesterol and total protein were considered as nutrients. All the parameters were
recorded / considered from day 15 to the age of six month. Relative abundance of transcripts encoding GHR and IGF1R
were analyzed using reverse transcriptase PCR. Results revealed that all the growth attributes were significantly (P ≤
0.01) increased with age with a higher value in males and remained positively correlated with nutrients level. Different
changing pattern is observed due to seasonal effect. Definite patterns of changes in abundance of transcripts encoding
GHR and IGF1R genes were observed with a peculiar synchronous expression throughout the period studied.
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22 - 24 November, 2018
MFBCC 08. Research and Development on Cultured Meat
M. A. Hashem and M.S. Ali

Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University,
Mymensingh-2202, Bangladesh.e-mail: hashem_as@bau.edu.bd
Cultured meat, also called clean meat, synthetic meat or in vitro meat, is meat grown from in vitro animals cell culture
instead of from slaughtered animals. In vitro meat has recently emerged as a new concept in food biotechnology.
Culturedmeat could be a more environment- and animal-friendly alternative to conventional meat. Therefore, it seems
wise to take into account consumer concerns at an early stage of product development. Methods to produce in vitro meat
generally involve the growth of muscle cells that are cultured on scaffolds using bioreactors. Production of in vitro cultured
meat is a concept or theory that has practical potential and which has been demonstrated its feasibility as a proof of
concept by Prof. Dr. Mark Post at Maastricht University in Netherlands in 2013. Mark has taken the first step in creating a
viable meat source that will decrease worldwide dependency on livestock farming. In comparison to conventionally
produced European meat, cultured meat involves approximately 7–45 percent lower energy, 78–96 percent lower GHG
emissions, 99 percent lower land use, and 82–96 percent lower water use depending on the product compared. A
European Science Foundation representative said in vitro meat recognizes a topic of brand new scientific field to be deeply
explored given the great potentiality for improving human welfare. But despite all its potential benefits, there are no more
than 10 research labs and may be three companies working in the field. Funding will be a big obstacle. There are three
stages in the production of cultured meat- starter cells, growth medium and scaffold. We need to address several obstacles
to overcome if it has any chance of succeeding; at the moment, the most notable ones are scale and cost, proliferation of
muscle cells, scaffold, bioreactors, ethical and religious considerations.
MFBCC 09. Identification of tissue of pig origin by Recombinase Polymerase Amplification (RPA) assay
targeting mitochondrial gene sequence
Dhananjay Kumar, R R Kumar, S.K.Mendiratta, R.K.Agarwal and Praveen Singh

Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatngar-243122
Simple morphology or other conventional techniques usually ineffectual in case of confiscated specimen because of their
old, rotten, altered/fabiracted or processed nature. Options left for identification of species origin of such specimens are
assays based on amplification of DNA. Usual PCR amplification tools do not qualify as point of care test becaue of stringent
themocyclic protocol putting demand for development of assay based on isothermal amplification of DNA. The present
research was aimed to develop and standardize a DNA based RPA assays for identification of tissue of pig origin. The
nucleotide sequences of mit. d-loop gene of common food species viz: cattle, buffalo,sheep, goat, pig and chicken was
retrieved from NCBI and by homology comparisons of the sequences, pig specific RPA primer set RPA/D-loop-PF &
RPA/D-loop-PR was designed. Using the reaction components from Twist Amp nfokitRand instructions in its manual the
RPA assay for designed primer set was optimized. End point detection ofamplified RPA product was done by gel
electrophoresis and designed pig specific RPA-LFA strips. Modifications were made on silicon based solid phase
extraction for isolation of genomic DNA in field conditions. The developed assay was evaluated for their specificity,
diagnostic sensitivity and validated on coded samples and binary meat admixtures with relative percentage of 20, 10, 5 &
1% pig tissue.The developed RPA assay resulted in amplification of DNA template exclusively of pig origin to a product of
283bp. The diagnostic sensitivity of developed assay was highly correlated with specis specific PCR assay taken as gold
standard. Developed pig specific RPA assay also completely identified the tissue of pig orgin in coded samples and binary
meat admixture up to 1%.
MFBCC 10. DNA barcoding of wild red jungle fowl and domestic indigenous fowls from Eastern India from East
and Northeast India
Probal Ranjan Ghosh1*,Pradip Kumar Das1, Monika Ahanthem2, PradoshMahadani2, Amalesh Choudhury3
and Sankar Kumar Ghosh2**
1
West Bengal University of Animal and Fishery Sciences, Kolkata-700037, West Bengal,
2
Department of Biotechnology, Assam University, Silchar-788011&**Presently Vice Chancellor, Kalyani
University, Nadia, West Bengal,3S. D. Marine Institute, Sunderban, West Bengal
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22 - 24 November, 2018
Chicken domestication plays an important role for major supply of animal protein throughout the world. Poultry
biodiversity widely prevails over the world, especially in Indian subcontinent as domestic indigenous fowl. Cross species
hybridization of different Gallus species confers ambiguity in proper classification. Molecular approach using DNA
barcoding to identify species boundaries is successfully employed to detect hybridization signal of nondescript
indigenous fowls.In the present study DNA barcoding region of cytochrome oxidase I (COI) gene collected from wild RJF
from North-eastern India and non-descript fowl in geographically distant region of five agro climatic zones of eastern India
is amplified using PCR, sequenced and subsequently deposited in GenBank. Related sequences were retrieved from global
databases for phylogenic analysis using bioinformatics. The study provides for the first time the DNA barcodes of red
jungle fowl from northeastern India and subsequent bioinformatics yield that the RJF is grouped within correct taxonomic
assignment of other Gallus species proving strong resolving power of DNA barcode in chicken. It also provides for the first
time the DNA barcodes of domestic fowls from Eastern India and established that the domestic fowls are grouped within
the group Gallus gallus. Additional COI sequences within the same and related genus collected from different countries
properly discriminate and assign their correct taxonomic positions. Low level of interspecies variation was observed
between Gallus gallus and Gallus sonneratii indicating the failure to discriminate them as separate species.
MFBCC 11. Identification of Cattle Origin of Tissue by Paper Based Loop Mediated Isothermal Amplification and
Lateral Flow Assay (LAMP-LFA) Targeting Mitochondrial Gene Sequences
Jyoti, Sarita Kumari, R R Kumar*, Dhananjay Kumar, Sagar Chand, Deepak Kumar, S.K.Mendiratta, Somendu
Chakroworti, Ravikant Agarwal and Praveen Singh

ICAR-Indian Veterinary Research Institute, Izatngar-243122
Internationalization of meat production, distribution and increased prices of commercial meat commodities have led to a
significant increase in fraudulent practises in meat. Nucleotide amplification assays have always been preferred over
protein-based assays for identification of species origin of meat and under these, in order to meet out the criteria of point of
care test (POCT), isothermal amplification techniques have evolved. Paper based analytical devices have gained increasing
interest as a promising tool for POCT due to their simplicity, cost efficiency, biodegradability and biocompatibility. Here,
we have designed a paper buttons and strips for identification of cattle origin of tissue based on its inherent DNA, which is a
single-step device for performing on site amplification using loop-mediated isothermal amplification (LAMP) technique
and detection of amplified product by lateral flow. Using self-designed cattle specific LAMP primer sets and suitable paper
the component of paper based LAMP reaction mixture such as Bst DNA polymerase, MgSO4, dNTP, betaine and ratio of
outer and inner primer pair and thermal protocol were optimized. The optimized paper based LAMP reaction mixture
were lyophilized using button shaped paper as a carrying material at a specific temperature and time combination. A pair
of LAMP amplicon specific probe was designed one tagged with biotin at 5' end and another fluorescein at 3' end. The
annealing temperature for hybridization of probe with amplified paper based LAMP product was optimized. The
concentration of probe, ratio of probes, concentration of anti-fluorescein on test and concentration of biotin on control
line, amount of streptavidin-gold nanoparticle on conjugate pad, amount of hybridized paper based LAMP elute, amount of
migrating solution and time gap for observation of results were optimized. Analysis of successful amplification was made
by visualizing change in color of freeze-dried paper based LAMP amplified product from violet to blue using HNB dye,
instant color change in freeze-dried paper based LAMP amplified product (without HNB dye) after addition of SYBR Green
I dye from orange to green, red colored test and control line on LAMP-LFA strip and typical ladder like pattern on gel
electrophoresis. The efficacy of developed assay was validated on known/coded/meat admixture/processed samples.
Cattle-specific LAMP primers showed specificity without any cross reactivity. Results of sensitivity test conducted on 10
fold serially diluted samples of DNA from target species using specific primer sets revealed the lowest level of detection of
absolute DNA was 0.0001ng. Laboratory validation carried out on samples from 10 different individuals of cattle, coded
samples and binary meat admixture substantiated the accuracy of developed paper based LAMP-LFA assays. Thus it was
concluded that developed cattle specific paper based LAMP buttons assay are very much effective in identification of
species origin of tissue from cattle.
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22 - 24 November, 2018
MFBCC 12. Esatablishing forensic evidences from animal/abattoir by-product (horn) through DNA techniques:
a case study from ICAR-NRC on Meat
S Vaithiyanathan, M R Vishnuraj, M Sowmya, and R Uday Kumar
Meat Species Identification Laboratory, ICAR-National Research Centre on Meat, Chengicherla, Hyderabad-92,
Telangana, India.
DNA techniques are of great importance in establishing the forensic evidence from meat or animal by-products samples as
part of food or wildlife legal enforcement or for safeguarding the animal slaughter acts in the country. The Meat Species
Identification Laboratory (MSIL), ICAR-NRC on Meat, made an attempt to develop some forensic clues for the customer
samples (horn 1, 2 & 3) it received. Three horn samples of different physical measurements were submitted by the police
department to find out the species & sex origin of the samples, since they have suspected illegal slaughter of cow in a state
where slaughter of cow and its progeny is banned by law. Bone powder were collected from each sample with careful
drilling so that the cells from the dried out inner mucosal lining and bony core might end up in the final sample for DNA
extraction. Alkaline lysis and Vertebrate lysis buffer (VLB) method were used for DNA extraction and DNA extracted with
VLB method is used for downstream applications after quantifying concentration and O.D. 260/280 ratio for optimum. On
universal amplification of horn DNA using mitochondrial 12S rRNA, PCR product of 456bp developed, which was send for
nucleotide sequencing and were digested for PCR-RFLP with Alu-1 & Hha-1. Species specific PCR with mitochondrial D-
loop, sex specific PCR with TK_S4 & SAT-1 and DNA macro array using Chipron were carried out. On completion of analysis
it was found that horn 1 & 3 were form female cattle (cow) and 2 belongs to male cattle.
MFBCC 13. Analyzing the muscle protein profile of Catla Catla raised from sewage-fed aquaculture systems of
east Kolkata, West Bengal
R R Anupama1, Arabinda Mahanty2, B P Mohanty2,SangramKeshari Rout1*

1
Department of Aquatic Environment Management, Faculty of Fishery Sciences, WBUAFS, 5-Budherhat road,
Panchasayar, Kolkata, 700094, 2ICAR- Central Inland Fisheries Research Institute, Kolkata, 700120, India
Aquaculture has potential and effective contribution that can address protein and multiple micronutrient deficiencies in
people of developing and under-developed countries. However, cost of feed and water resources are the major challenges
in aquaculture which are uniquely addressed by using domestic sewage for fish culture in East Kolkata Wetlands since
decades. Utilization of this organic waste with the concept of their reuse or recycle through an ecologically balanced
system mainly be possible through aquaculture practices. As sewage effluents contains complex mixture of organic and
inorganic substances, to ensure the quality of fish raised from sewage fed system in the angle of nutritional security, the
present study has been carried out to obtain a better understanding about the protein profile of carp (Catlacatla) from
sewage- fed aquaculture system and it was compared with the same size carp collected from managed aquaculture farms.
Carps from the Nalban sewage-fed aquaculture system from East Kolkata Wetlands (EKW), a Ramsar site and few nearby
rain-fed managed aquaculture ponds were collected for analysis. The proteins were analyzed in axial white skeletal muscle
of test species by SDS-PAGE and 2-D GE analysis. A total of 45 individual protein spots were identified from the 2-D gels
which represented 23 proteins. Proteins identified in the current study were dominated by proteins which are mainly
composed of enzymes such as enolase, pyruvate kinase, and creatine kinase (CK). When the protein profiles of Catla that
were caught in sewage fed fish and culture pond were compared, the results showed that both the fishes have similar
protein profiles, where each protein band consisted of identical proteins. From the present study it can be concluded that
the sewage fed fish can meet the high nutritional demand as well as leads to environmental safeguard through sewage
utilization. Such model can be replicated elsewhere for sewage management. However, precaution must be taken for
periodic monitoring of the fish as well as aquatic ecosystem as the quantity and quality of sewage vary from time to time.
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22 - 24 November, 2018
Poster presentation
MFBCC 14. A comparative study on the level of cortisol and lactatedehydrogenase in Large White Yorkshire
(LWY) and Ghungroo pigsduring summer stress
T Parkunan1, AK Das 2, PK Das1, P R Ghosh1, J Mukherjee1*, S Naskar 2, M Sarkar 3, BC Das 2, D

Banerjee1,*
Department of Veterinary Physiology, West Bengal University of Animal & Fishery Sciences, 37 KB Sarani,
Kolkata-700037, 2 Eastern Regional Station, Indian Veterinary Research Institute, 37-Belgachia Road,
Kolkata 700037, India, 3Physiology and Climatology Division, IVRI, Bareilly, UP, India, email:
joyphy@gmail.com
In pigs, the accumulation of lactate due to poor capillarization in muscle during stress causes significant fall in the muscle
pH and deteriorates the keeping quality of pork. The enzyme lactate dehydrogenase causes the conversion of pyruvate to
lactate which can be used as a marker to assess the keeping quality of pork. The hormone cortisol was used as universal
stress markers in domestic animals. Therefore the present study was undertaken to evaluate the level of plasma cortisol
and lactate dehydrogenase in Large White Yorkshire (LWY) and Ghungroo pigs during summer stress. Blood samples
(5ml) were collected from Large White Yorkshire (LWY) (n=20) and Ghungroo (n=20) pigs maintained at Haringhata Pig
Farm, Nadia, India during hot summer period (May to June) with a mean temperature about 38°C.. Plasma cortisol was
estimated by radio immune assay (RIA) with commercially available Cortisol RIA kit. The activity of lactate dehydrogenase
(LDH) was evaluated using a commercial kit as per manufacturer's protocol . The level of plasma cortical and LDH were
significantly (P<0.01) lower in Ghungroo compared to LWY indicating higher adaptability of Ghungroo over LWY during
summer.
MFBCC 15. Changes in expression pattern of monocarboxylate transporters, heat shock proteins and meat
quality of Large White Yorkshire and Ghungroo pigs during summer
T Parkunan1, AK Das 2, PK Das1, P R Ghosh1, J Mukherjee1, S Naskar2, M Sarkar3, BC Das 2, D Banerjee1*
Department of Veterinary Physiology, West Bengal University of Animal & Fishery Sciences, 37 KB Sarani,
Kolkata-700037, 2 Eastern Regional Station, Indian Veterinary Research Institute, 37-Belgachia Road,
Kolkata 700037, India, 3 Physiology and Climatology Division, IVRI, Bareilly, UP, India
Present study explores the effect of hot summer period on the glycolytic rate of early post-mortem meat quality of
Ghungroo and Large White Yorkshire (LWY) pig and comparative adaptability to high temperature between above breeds
by shifting the expression of stress related genes like mono-carboxylate transporters (MCTs) and heat shock proteins
(HSPs). Methods: Healthy pigs of two different breeds, viz., LYW and Ghungroo (20 from each) were maintained during hot
summer period (May to June) with a mean temperature of about 38°C. The pigs were slaughtered and meat samples from
the longissimusdorsi (LD) muscles were analyzed for pH, glycogen and lactate content and mRNA expression. Following
24 h of chilling, LD muscle was also taken from the carcasses to evaluate protein solubility and different meat quality
measurements. Results: LWY exhibited significantly (p<0.01) higher plasma cortisol and lactate dehydrogenase
concentration than Ghungroo indicating their higher sensitivity to high temperature. LD muscle from LWY pigs revealed
lower initial and ultimate pH values and higher drip loss compared to Ghungroo, indicating a faster rate of pH fall. LD
muscle of Ghungroo had significantly lower lactate content at 45 min postmortem indicating normal postmortem
glycolysis and much slower glycolytic rate at early postmortem. LD muscle of LWY showed rapid postmortem glycolysis,
higher drip loss and higher degrees of protein denaturation. Ghungroo exhibited slightly better water holding capacity,
lower cooking loss and higher protein solubility. All HSPs (HSP27, HSP70, and HSP90) and MCTs (MCT1, MCT2, and MCT4)
in the LD muscle of pigs inclined to increase more in Ghungroo than LWY when exposed to high temperature. Conclusion:
Effect of high temperature on the variation of HSPs and MCTs may play a crucial role in thermal tolerance and adaptation to
different climatic conditions, pH regulation, muscle acidification, drip loss, protein denaturation and also in postmortem
meat quality development.
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22 - 24 November, 2018
MFBCC 16. Effect of green tea, okra polysaccharide and their hydro gel on quality and shelf life of goat meat at
room temperature 25 ±2°C and RH85%
T Anwar, D Bhattacharyya, G Patra, S Pahan, Annada Das and S Biswas

Department of Livestock Products Technology, West Bengal University of Animal & Fishery Sciences, 37 KB
Sarani, Kolkata-700037
The present study was carried out to study the anti-oxidative and anti-microbial effects of Hydrogel prepared and only
extracts from two natural plant extracts (Okra and Green Tea) and its effects on goat meat at room temperature storage.
Fourtreatmentswere prepared as control (T1), samples treated with only Okra (T2), and samples treated with only green
tea (T3) and samples treated with hydrogel prepared using Okra polysaccharide and green tea extracts (T4) .Physico-
chemical, microbiological and sensory attributes were assessed in all samples. The T4 sample showed a significantly
(p<0.05) lower TBARS values and Tyrosine values than other treatments and control throughout the observation
period.On the day 2 of storage it was observed that the pH and WHC of control was highest as compared to other treated
groups. The entire treatments group showed significantly (p<0.05) lower total microbial count as compared to control
which was minimum in T4 at the end of 2nd day.The yeast and mold count increased significantly (p< 0.05) in control and T2
sample during storage but in T3 and T4 samples yeast and mold count were not detected. Higher scores for all sensory
parameters through out the storage period were found in T4 than other treated group . Hence T4 sample containing
hydrogel of okra polysachharide and green tea extract was best among all in improving quality of goat meat at room
temperature.
MFBCC 17. Bioactive peptides from meat- An overview
Vilshan Kumar Chauhan, Anurag Pandey, Shrawan Kumar Meel, Priyanka Meena, AshishSaini, Ravi
Raman, Asman Singh Gurjar and Manswini Sharma
Department of Livestock Products Technology, Post Graduate Institute for Veterinary Education and
Research, Jaipur-302031, e-mail: vilshan11@gmail.com
Bioactive peptides are short sequences of amino acids (approximately 3-20) that are not active in their parent protein
sequence. But when they are released by enzymatic hydrolysis, can interact with target receptors to regulate the body and
its functions. Many of bioactive peptides have been identified from meat proteins having positive health effects, including
on the circulatory, digestive, nervous and immune system. Some of these positive health effects are antihypertensive,
antioxidative, antimicrobial, antithrombotic and immune modulator etc. These bioactive peptides can be produced during
fermentation (in vitro by starter culture and probiotics), hydrolysis (in vitro by proteolytic enzymes) and digestion (in vivo
by digestive enzymes) from meat proteins. Some of bioactive peptide sequences identified from meat proteins are
KRQKYD and EKERERQ from troponin, VKKVLGNP from myosin, VKAGF from actin, RPR from nebulin, and
PAGNPGAGDQPGAKGANGAP from collagen etc. The increase in chronic life style related diseases, such as cardiovascular
disease, diabetes, cancer and obesity has les consumers to demand food products that not only offer nutritional value but
also functional and health benefits. In this way, meat derived bioactive peptides can be used as curing agents to treat these
life style related diseases. Apart from this, these peptides don't produce side effects as conventional drugs do.
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Session-7
Advances in muscle food

preservation and packaging

22 - 24 November, 2018
Keynotes
Developments in Sensory Evaluation of Muscle Foods for improvement

in Quality and Shelf life
B. D. Sharma
Ex-Principal Scientist and Head, Division of Livestock Products Technology
ICAR-Indian Veterinary Research Institute, Izatnagar-243122
Sensory evaluation is a scientific testing method that evokes, measures, analyzes and interprets the human responses to
those characteristics of food products which can be perceived through the senses of sight, taste, smell, touch and hearing. It
is a fairly young science and most of the development and expansion has taken place in the last 25 years. Now, it is being
used in the food industry throughout the world. It puts more human element to the overall acceptability of a food product
due to multi-sensory experience. Human physiology and psychology has contributed immensely in evolving the principles
of sensory evaluation.
The human senses
Taste: The four main basic tastes- sweet, salty, sour and bitter were recognized for a long time. However recently (2002),
the existence of a fifth taste called umami ( savory or meat like) has been confirmed. The umami receptors detect amino
acid glutamate, commonly found in muscle foods. The classical 'taste map' is an over simplification. Sensitivity to all tastes
is distributed across the whole tongue but some areas are more responsive to certain tastes than others. A human tongue
has 2000 to 10,000 taste buds and each bud has between 50 to 100 tasre receptor cells. These are very sensitive and get
activated very quickly. So when a food comes in contact with them, they can trigger a neural impulse in less than one tenth
of a second.
Smell: The inhaled air through the nostrils contain volatile chemical molecules from the food which are detected by 10
million to 20 million olfactory receptor cells(containing protein) embedded in the olfactory membrane of the upper nasal
passage. On stimulation of olfactory receptor cells, the membrane sends neural messages to the brain via olfactory nerve.
Sight: The eyes perceive general appearance of food such as colour, size, shape, texture, consistency etc. Light entering the
lens of the eye is focused on the retina, where the rods and cones convert it to neural impulses that are transmitted to the
brain via optic nerve.
Touch: The sense of touch delivers the impression of food texture. The tactile feel properties of the texture which are
measured as geometric properties (grainy, gritty, crystalline etc,) or moisture properties (wetness, oiliness, dryness etc.)
are sensed by the tactile nerves in the surface of the skin of the hands, lips or tongue.
Hearing: The sense of hearing can perceive sounds like crunching, crackling, popping etc. can communicate much about a
food. Sound is detected as vibrations propagating in the air which are transmitted via middle ear to create hydraulic
motion in the fluid of inner ear or cochlea. The agitation in cochlea sends neural impulses to the brain.
Sensory testing facilities
The sensory evaluation laboratory should sufficient space with panel booths. It should be quite and odour free. The
temperature and relative humidity in the sensory evaluation area should be 22-240c and 45-55% respectively. There
should be uniform white fluorescent light of 300 to 500 lux in the evaluation area. Low intensity red colour light can be
used to mask visual differences in specific cases.
Panel selection and training
The sensory panelists for analytical tests (discriminative as well as descriptive) have to be properly selected and
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provided suitable training. They should be healthy persons, preferably drawn from both the sexes and age groups. People
suffering from cold and colour blindness do not qualify for the job. Smoking has also been found to dull gustatory and
olfactory sensations. The prospective panelists should be subjected to taste recognition and threshold tests .Their
threshold can be further improved by conducting training sessions especially difference tests.
Preparation and presentation of samples
Cooked steaks, chops or roast samples should be cut in 1.25cm cubes. Cutting of meat patties in pie-shaped or wedge
samples is recommended. The minimum serving temperature for meats is 60OC in difference tests because at this
temperature most volatile aromatics can be detected.
Samples should be coded with three digit random numbers and presented in random order. Ideally four samples and
maximum six samples can be evaluated per session in order to avoid taste or odour fatigue, lack of interest or
concentration amongst the panelists. Palate cleansers such as room temperature distilled water or unsalted crackers can
be used to minimize taste fatigue and flavor carryover. In the trained descriptive test, a ''first sample bias'' can be an issue.
So an standardized ''warm up sample''(usually a sample that represents the typical product) should therefore be served to
the panelists at the initiation of the sensory session. Ideal time for sensory evaluation is late morning or late afternoon.
White-glazed china plates washed in unscented detergent serve best as sample containers.
Types of sensory evaluation methods
1. Analytical methods- based on discernible differences
2. Affective methods- based on individual acceptance or preferences
Analytical methods are divided into two types of tests -(i) Discriminative or difference tests and (ii) descriptive
tests
(i) Discriminative or difference tests: These tests are used for finding out the differences between the samples.
These are generally employed to check and train the sensitivity of sensory panelists as follows:
A. Paired comparison test: It is a comparison test to find out the difference between two sample for a single specific
attribute. Two samples are presented at a time to the respondents who are asked to tell whether the samples are same or
different. There is 50% chance of the respondent being right in this simple test.
B. Triangle test: This is the most widely used difference test. It is employed to check the overall difference between the
samples. In the triangle test, three samples are presented simultaneously in which two samples are alike and one is
different. Panelists are asked to identify the odd sample. Thus, there is 33.3% chance of getting the right answer.
C. Duo-trio test: This test is also an overall difference tests due to multi-attribute evaluation. It is a mix of the earlier two
difference tests. In the duo-trio test, the reference sample is presented first; it is then followed by other two other samples,
one of which is same as the reference. The panelist is asked to identify which of the last two samples is same as/ or different
from the reference. There is 50% chance of getting the right answer.
(ii) Descriptive tests: Theseare one of the most sophisticated, flexible and widely used tools in the sensory analysis.
Descriptive tests have a number of advantages over difference tests and been used to describe and quantify the
differences between the meat productsand their sensory attributes.
A.Flavor profile test: In this test, potential panelists are screened according to their abilities to discriminate aroma and
flavor differences.The test uses descriptive terms to characterizethe flavor of a product as well as provide theintensities
and order of appearance of the various aromas, flavors, and aftertastes detected. After the four to six members of a panel
individually evaluate a sample, the results are submitted to the panel leader, who leads a discussion to arrive at a general
consensus of the sample. Reference samples can be used to present flavor attributes. Data can be presented in tabular or
verbal format. With this method, panelist effects are not accounted for.
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B.Texture profile test:This test is based on the same concept as flavor profiling in that overall texture of a product is
comprised of a number of different texture attributes. Panelists define the procedures and terminology to use in the
textural evaluation.
Texture attributes in the texture profile test can be classified as to the following:
Ÿ Mechanical
Ÿ Geometrical
Ÿ Those related to moisture and fat content
Mechanical characteristics are revealed as the meat samples react to stress, such as chewing. Geometrical characteristics
relate to size, shape, and orientation of the product before and during breakdown. The contributions of moisture and fat
are determined through mouth feel. Texture references have been developed and can be used for training.
C. Meat descriptive attributes test: This is a unified method of evaluating several quality attributes of meat product samples
at the same time.The test is widely used in the product development as well as shelf life studies of processed meat
products. It uses 8-point or 9-point descriptive scale for each attribute.The test requires training on each attribute and use
of uniform cooking as well as product sampling. In the trained meat descriptive attributes test, 'first sample bias' can be an
issue. Hence, a standardized 'warm up sample', usually a sample that represents the typical product, should be served to
the panelists at the initiation of sensory session.
D. Sensory spectrum: This technique is an expansion of descriptive sensory analysis where instead of panel specific
descriptive scale, the panelist use a standardized word list called lexicon. The training of panelists is more extensive and
they are provided with the lexicons that are used to describe perceived sensations associated with the samples. The
panelists use a numerical intensity scale – usually a 15-point scale and they are supplied with reference standards.
2. Affective methods: These are commonly referred as consumer panel evaluation and usually performedtowards the
end of product development. The tests are consumer oriented whoare not trained but they are potential consumers of the
meat product irrespective of their gender, age, social or economic level. In consumer assessment of meat products, the
serving size should be standardized in such a way as to get actual consumer eating experience. The serving temperature of
meat products for consumer evaluation should be 400C. The test can be conducted at the market place, grocery store,
restaurants, factory premises,fairs etc. The number of participating consumer could be 100 or more.
A. Acceptance test: In this test, the product is rated by the potential consumers on a scale of absolute liking / acceptability.
Degree of liking is structured in the short ballot. The option of 'did not like' should also be there. Just About Right (JAR)
scale can be used if the product is being tested for specific attribute.In another test form, there may be a paired comparison
abetween the developed product and the existing competitive product in the market. In yet another form of this test, the
developed product with minor variations issubjected to acceptance test by potential consumers on a hedonic or eating
pleasure scale. The pro-forma should be as short as possible in order to avoid 'halo effect'. It is a type of cognitive bias
where impression of one attribute influences the acceptance of other attributes of the product.
B. Preference rest: These are conducted as ranking test where the various samples of a meat product are ranked by the
potential consumers for the intensity of a particular attribute in order of their descending or ascending preferences. This
simple test uses large number of prospective consumers. The data is subjected to non-parametric analysis.
Conclusion: Sensory evaluation is a unique science which uses human senses as tools. The food technologists have to rely
on sensory evaluation as no instruments can substitute for the instantaneous perception of a food by five human senses.
There are several variations andalternative methods even in methods and guidelines suggested by AMSA(2015) and ASTM
International. Several concepts are being reviewed, reoriented and realigned in order to derive maximum advantages from
these tests. So, we need to apply the right sensory evaluation test in a given situation.
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Lead Papers
Technological Development of Bio-based Plastic for Muscle Food Packaging

Manish Kumar Chatli, S N Rindhe, R V Wagh and Amanpreet Kaur
Guru AngadDev Veterinary and Animal Sciences University, Ludhiana
Introduction : Food packaging is a vital part of food technology and involved with protection and preservation of all types
of foods. It is considered as dynamic science and known to have techno-economic purpose. Various revolutionary changes
are associated with food packaging. For last few years, this field is completely dominated by mineral oil derived polymers
such as polyethylene (PE) and polystyrene (PS). These materials have brought so much convenience and attraction to food
industry that nobody was bothered about the diminishing availability of these materials as they are coming from non-
renewable sources and their safe disposal. But as a result of increasing environmental concerns/legislative pressure for
dumping of non-biodegradable plastics in landfills and rapid increase in the cost of petroleum, the development of
“environmental friendly” materials has attracted extensive interest. Recently, bioplastics are one of the most innovative
environmental friendly materials developed. Use of bioplastics will help in sustainability and national development thus,
making the environment less overwhelmed with greenhouse gases and reduction of waste biomass. Keeping in view the
non-renewable nature and waste disposal problem of petroleum, newer concept of use of bioplastics came into existence.
Bioplastics of renewable origin are compostable or degradable by the enzymatic action of micro-organisms. Generally
biodegradable polymers get hydrolysed into CO2, CH4, inorganic compounds or biomass. The use of bio-origin materials
obtained through microbial fermentations, starch and cellulose has led to their tremendous innovative uses in food
packaging in the last few years. Bio-plastics are a form of plastics derived from biobased materials such as starch, cellulose
and proteins etc. These polymers are naturally degraded by the action of microorganisms such as bacteria, fungi and algae.
Bio-plastics can help to alleviate the energy crisis as well as to reduce the dependence on fossil fuels of our society. They
have some advantages such as lower carbon footprint, independence, energy efficiency, and eco-safety along with
remarkable properties which make it suitable for different applications.
In general, compared to conventional plastics derived from petroleum, bioplastics have more diverse
stereochemistry and architecture of side chains which enable research scientists a greater number of opportunities to
customize the properties of the final packaging material. This paper identifies the challenges involved while using bio-
plastics for different muscle food.
Global Market : The global bioplastics& biopolymers market is projected to witness a CAGR of 12.0% from 2016 to reach a
market size of USD 5.08 Billion by 2021. The global bioplastics market is thought to be growing about 20%~25% per year.
Approximately 10%~15% bioplastics of the total plastics market will increase its market share to 25%~30% by 2020.
More and more companies are entering and investing in this market. The market is driven by stringent environment laws
across the globe as bioplastics have less negative impact on environment compared to traditional plastics. Another major
factor which is expected to bring momentum to this market is fluctuations in the prices of oil forcing companies to search
for a stable source of raw material. Bio-PET and PLA segments are expected to register high CAGRs between 2016 and
2021, in terms of volume. The bio-PET segment accounted for the highest market share as this bioplastics are widely used
in packaging and bottling industries. Bio-PET possesses similar properties to conventional PET. Europe accounted for the
largest share of the global bioplastics& biopolymers market and is projected to continue dominating the market during the
forecast period. The Central & South America market is projected to witness the highest CAGR during the forecast period
due to availability of feedstock in the region. Europe accounted for the largest share due to focused interest on the issue of
sustainable packaging and increased political awareness in the region about environmental issues. Increased awareness
has resulted in the formulation of laws and regulations that have influenced all industries in Europe.
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Table 1 International Certification Bodies for biodegradable products with logo
Legislative aspects for Biodegradable Films : The materials to be incorporated in films should be GRAS and
approved by FDA as per health claims and food safety concerns. Proper labelling should be done indicating type of
material used in order to avoid misleading of consumers. Manufacturers must receive no-objection certificate from
concerned government authorities to produce their packaging product on large commercial scale without any harm to
the environment from the emission and waste coming out from the manufacturing firm.
Other aspects include marketing and consumer preferences. Marketing of biodegradable films include the price of
the stock materials, directions for handling and disposability of the films and wraps post usage. The films should be
formulated in such a way that producer gets a satisfied price for his product and consumer find them affordable with a
proper market approach. Finally, consumer concerns for food safety and acceptance of the novel packaging products over
the traditional packaging materials are of prime importance because consumers are the end users who have to be satisfied
with the final product.
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Table 2 List of some published standards for biodegradation of plastics
(Source: Arikan and Ozsoy, 2015)

Need of biodegradable food packaging material : India is encouraging use of sustainable food packaging material due
to rising environmental concerns about carbon emissions, increased health awareness and waste reduction targets. In
2013, the government of Himachal Pradesh banned the sale of junk food in non-biodegradable plastic packaging and also
directed for the implementation of Section 7 of the Himachal Pradesh Non-biodegradable Garbage (Control) Act, 1995 in
order to determine the new non-essential food items, which are required to be packaged in biodegradable material. Many
food and beverages companies such as Chai Point are introducing sustainable packaging material. In 2016, Chai Point
introduced 100% biodegradable packaging such as food boxes, plates and cutlery. The packaging, made of bagasse, is the
fibrous matter that remains after sugarcane stalks are crushed to extract their juice
Biodegradation : Biodegradable polymers represent food to microorganisms. Biological degradation thus takes place
under the in? uence of various microorganisms, which due to enzymes they have, can decompose polymers. During the
metabolic processes, biodegradable polymers in the final stage, under aerobic conditions are converted into water, carbon
dioxide and biomass; under anaerobic conditions into methane, water and biomass. The characteristic of those final
products of degradation is that they are non-toxic, and thus normally present in nature, as well as in living organisms.
Microorganism
Biodegradable Co2 + H2O + Biomass
Enzyme
In the process of degradation the first to occur is fragmentation, during which the material, under the in? uence of
both living and non-living factors, mechanically disintegrates, these disintegrated products then mineralise in the next
phase, under the in? uence of microorganisms. The second phase is that essential step that must occur, for us to be able to
talk about biodegradation, because only here the metabolism of partially degraded polymer fragments into the final
products occurs.
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Basic Concepts
Biobased: The term 'biobased' means that the material or product is (partly) derived from biomass (plants). Biomass
used for bioplastics stems from e.g. corn, sugarcane, or cellulose.
Biodegradable: Biodegradation is a chemical process during which microorganisms that are available in the environment
convert materials into natural substances such as water, carbon dioxide, and compost (artifcial additives are not needed).
The process of biodegradation depends on the surrounding environmental conditions (e.g. location or temperature), on
the material and on the application.
'Biobased' does not equal 'biodegradable' : The property of biodegradation does not depend on the resource basis of a
material but is rather linked to its chemical structure. In other words, 100 percent biobased plastics may be non-
biodegradable, and 100 percent fossil based plastics can biodegrade.
Biodegradable food packaging & Food Packaging Industry : The rapid increase in non-biodegradable food packaging
waste has caused adverse environmental concerns. This has led to the development of polymers made from renewable
resources for food packaging. Natural polymers derived from agricultural products (such as starch, proteins, cellulose and
plant oils) are the major resource for developing renewable and biodegradable polymer materials. The polylactic acid
(PLA) and the polyhydroxybutyrate acid (PHB) are two of the biopolymers targeted for use in the food industry as
packaging material. Vendors are introducing biodegradable and sustainable forms of packaging to cater to the growing
demand for eco-friendly packaging products. The Coca Cola Company launched its Plant Bottle, which is partially made
from bio-based plastics, while Danone is using PLA for its yoghurt cups.
Bio-plastic : According to IUPAC, bio-based polymer or bioplastics derived from the biomass or issued from monomers
derived from the biomass. A number of bio derived materials and their innovative applications in food-related packaging
have gained much attention over the past several years. These new materials mostly include starch, cellulose. Bio-plastic
development efforts have focused predominantly upon starch, which is a renewable and widely available raw material.
Starch is economically competitive with petroleum and has been used in several methods for preparing compostable
plastics (Chandra and Rustgi, 1997). Corn is the most common source of starch for bio-plastics, although more recent
global research is evaluating the potential use in bio-plastics for starches from other sources like potato, wheat, rice,
barley, oat and soy (James et al., 2005). Some acceptable bio-plastics are listed below (Park et al., 2001; Plastics Task Force,
2008)
Starch : Starch in the process of composting rapidly degrades in many di? erent environments. The toughness and water
resistance of starch, however, are worse than in most petroleum-derived polymers, so numerous ways to overcome this are
being searched. Better characteristics are achieved if the starch is blended with more waterproof polymers or if it is
chemically modified. The main component of starch plastics is starch, the structure of which is slightly modified
(destructured starch). Starch can be destructured with energy and heat, and so the crystal structure is completely
disrupted. Only destructured starch behaves as a thermoplastic (thermoplastics are linear and/or slightly branched
polymers, capable of (multiple) softening and transformation at elevated temperatures) and can be treated as a traditional
plastics; if it is used in its natural form it is too sensitive to moisture. Thermoplastic starch-based polymers represent one
of the classes of biodegradable materials that have the best short-term potential, and enable the development of fully
biodegradable products for specific conditions of use. Thermoplastic starch composites can achieve a starch content of up
to 50 %. Starch-based films, which can be found on the market, are mainly made of starch, blended with thermoplastic
polyesters, with the intention of obtaining a biodegradable and compostable product. When these films are used to
manufacture bags for recycling organic waste, packaging and packaging materials, hygiene products and agriculture; the
properties of these films are similar to those of LDPE. De-structured starch, combined with other synthetic polymers, can
meet quite broad market needs. Currently, quite a lot of starch-based products are commercially available
Products based on starch:
Ÿ Water-soluble chips as spacers to protect the contents of packages and other expanded materials as a replacement
for polystyrene (styrofoam);
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Ÿ Shopping bags;
Ÿ Bags for the bio-waste storage;
Ÿ Food packaging and packaging (e.g. bags for fruit, vegetables, bread - their important advantage over other materials
is ventilation, which improves the storage conditions of these foods);
Ÿ Hygiene products and cosmetics products (nappies, sanitary napkins, toothpicks, cotton swabs etc)
Cellulose: Cellulose, as starch, is a carbohydrate. It is a structural polysaccharide, while starch is one of the storage
polysaccharides. In terms of quantity, cellulose is the most represented polymer on Earth and is the main support for trees
and other plants (cotton, ? ax, jute, sugarcane, cereals etc). In addition to higher plants, acetic acid bacteria also synthesise
cellulose. Bacterially synthesised cellulose has great potential within the packaging industry, but it is still more or less
unexplored. Certain (acetic acid) bacteria can synthesise almost pure cellulose with the same chemical and physical
properties as those which cellulose from plants have.
Polylactic acid (PLA) : Polylactic acid (polylactide) is the most widely used biodegradable aliphatic polyester. The
monomer, lactic acid, is ound in blood and muscle tissue as a metabolic product of the metabolism of glucose. The co-
polymer is formed in the process of the chemical polymerisation of lactic acid. Lactic acid is produced via the fermentation
of glucose, which can be obtained from various sources of sugar (cane sugar, potatoes and tapioca). Polylactic acid is water-
resistant and unstable in the halogenated hydrocarbons. It is developed primarily for degradable packaging materials and
in the industrial composting process it decomposes within three weeks. Industrial production of polylactic acid started in
2002. Polylactide became the frst polymer from renewable resources to be produced on an industrial scale. PLA is
currently used for packaging (cups, bowls, foils and food storage containers), textiles (t-shirts and furniture textiles),
hygiene products (nappies), foils for agriculture and cutlery. Foamed polylactide is used as an insulator and is an
alternative to foamed polystyrene (styrofoam). Polylactates have good mechanical properties, similar to PET and PP.
Danone's yogurt pots are thermoformed pots made from polylactic acid.
Polyhydroxyalkanoates (PHA): Polyhydroxyalkanoates are natural aliphatic polyesters, synthesised through the
fermentation of sugar and lipids (glucose, sucrose, vegetable oils, even glycerine from the production of biodiesel) by a
wide variety of bacteria, as an intercellular carbon and energy reserve, when the cells grow in stressful conditions. They
can combine more than 150 monomers, thus obtaining materials with various characteristics. Polyhydroxyalkanoates are
biodegradable, and biodegradation usually takes place with enzymes. They can change mechanical and biological
compatibility by mixing, altering the surface or combining polyhydroxyalkanoates with other polymers, enzymes or
inorganic materials, which allows them a wider range of uses. For production, bacteria are grown in a suitable medium and
are supplied with a sufficient amount of nourishment so that they grow fast. When a bacterial population reaches the
desired size, the composition of nutrients is changed, thus encouraging bacteria to synthesise PHA. The quantity of PHA in
the intercellular spaces may represent up to 80 % of the dry weight of the organism. Bio-synthesis of PHA is usually
encouraged in conditions of shortage (shortage of certain micro-elements: phosphorus, nitrogen, elements in traces or
lack of oxygen) and excess amounts of carbon. Synthesis with the help of a microorganism in the soil can be proftable: the
lack of nitrogen or phosphorus stimulates the bacteria to produce one kilogram of the polymer out of 3 kilograms of sugar.
Depending on the culture of bacteria, homo- or co-polyesters are produced. Polyesters are stored in the body in the form of
granules. PHA polymers are thermoplastics and can be cultivated/treated with equipment for processing conventional
plastics. They are used as hardeners in cosmetic products, for hygiene products, packaging products and golf tees.
Contrary to other types of bioplastics (e.g. PLA), PHA plastics are UV stable, they whitstand temperatures up to 180oC and
hardly leak water. Polyhydroxybutyrate is a barrier for moisture and odours, and is in terms of its characteristics similar to
polypropylene.
Polyamide 11 : If a polymer is obtained from a renewable resource it does not necessarily imply that it is also
biodegradable. Such an example is polyamide 11 (nylon 11). It is obtained from castor oil, is highly water-resistant and also
has other desired thermic, physical, chemical and mechanical characteristics. It is resistant to chemical and thermic
in? uences and is thus versatilely useful. At the same time it is a? ordable and it is used for electrical cables, in the
automotive industry and for pneumatic and hydraulic pipes. It is used in areas where safety, durability and versatility are
key, and is often a cheaper alternative than metals and rubber in high-tech applications. The development of polyamide 11
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started in 1938 with the production of undecanoic acid by cracking castor oil. Cracking is a high-temperature and/or
catalysed procedure of splitting large hydrocarbon molecules into smaller ones.
Bio-polyethylene : Just as polyamide 11, bio-polyethylene is also obtained from renewable resources (sugar cane), it is
not biodegradable and its characteristics are the same as those of polyethylene obtained from oil. Biopolyethylene is
mostly used for packaging. Polyethylene from renewable resources is obtained by polymerisation of ethylene, obtained
from renewable resources. Many plants produce ethylene during the gestation of their fruit. Industrial production of
ethylene is based on the dehydration of ethanol. The emergence of polyethylene on the basis of renewable resources is not
new, since it first emerged about 40 years ago in India, where ethanol was processed into ethylene and then into PE, PVC
and styrene. Later, the production of bio-polyethylene decreased due to low oil/petrol prices, but today – due to global
warming awareness and limited amounts of non-renewable resources (which also re? ects on the rising prices of oil) – bio-
polyethylene is becoming attractive again. The production of bio-polyethylene is based on the use of sugar cane as the
source of ethanol. The sugar cane is cleaned and crushed in a sugar grinder. Thus the main product, sugar-cane juice, is
obtained, as well as so called 'bagasse', a by-product. In Brazil, the by-product is usually used to produce energy to power
the mill. The rest of the energy is usually sold to the electricity grid. The sugar cane juice is fermented to ethanol in
anaerobic conditions. The obtained ethanol is distilled in order to create 98.5 % ethanol that is then dehydrated at
temperatures between 300 and 600 °C.
Polyethylene from renewable resources is an important chemical in the chemical industry. It is by far the most
important product obtained from ethylene, and also an important intermediate (by-product) for producing PVC, PET, PS
and polyols for polyurethanes (PUR). PE and PVC from renewable resources are slowly coming into mass production, and
in the future it is possible to expect more polymers based on ethylene from renewable resources. PE from renewable
resources can be used for the same products as PE from fossil fuels
Bio-polyethylene terephthalate (BIO-PET) : Polyethylene terephthalate (PET) is plastics made of ethylene glycol (e.g.
one of the main ingredients of antifreeze– a liquid against freezing) and terephthalic acid (TPA), and is mainly used as a
material for the production of plastic bottles. Recently PET containing 30 % material (by weight) from renewable
resources was developed and came in use. That 30 % is represented by ethylene glycol (EG), obtained from sugar cane. The
problem in obtaining 100 % biobased PET is the production of terephthalic acid from renewable resources. Terephthalic
acid is a colourless liquid, mostly used as a precursor for production of PET. The main resource for the production of
terephthalic acid is para-xylene, obtained from toluene in the presence of a catalyst. In November, 2001, Japan announced
that it had synthesised the frst PET based merely on renewable resources. They obtained terephthalic acid from
paraxylene, which was obtained from biomass via isobutanol as the intermediate product.
Chitosan : Chitin, the second most abundant natural polysaccharide on earth after cellulose, is the structural component of
the exoskeletons of crustaceans, insects, mushrooms and cell walls of certain fungi and green algae. Crustacean shells are
regarded as the main source of chitin for the chemical industry. Chitin is insoluble in water, in common organic solvents as
well as in acidic, basic and neutral aqueous solutions. Chitosan, is the N-deacetylated derivative of chitin. Chitosan is of
special interest in biodegradable antimicrobial packaging, because it is cationic and naturally antimicrobial. Chitosan
based films have antimicrobial activity mainly due their protonated amino group, which interferes with negatively charged
ions. The properties that make chitosan commercially important are biodegradability, biocompatibility (in both plant and
animal tissues), non-toxicity, allerginicity and the ability to transform into gels, beads, fibres, colloids, films, flakes,
capsules and powders.
Proteins : In recent years, protein-based films have gained more importance and use as bio-degradable packaging
material because of their advantage as edible packaging over synthetic films. Protein-based films are hydrophilic in nature,
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which limits their use in high moisture food systems, causing poor performance as barrier materials. Hydrophilicity and
thus barrier properties can be improved by addition of structuring agents such as lipids and emulsifiers that increase
structural complexity, gel strength and resistance to heat denaturation. Furthermore, protein-based edible films can
function as carriers of antimicrobial and antioxidant agents. Animal proteins (whey, casein, zein, ossein) based films have
better mechanical and barrier properties than polysaccharide based materials and other plant protein based films. The
mechanical and barrier properties of biodegradable films is directed by quality of raw material and additives, as the
presence of triglycerides in milk protein networks significantly improves water vapour properties, due to low polarity. In
addition, the incorporation of natural antimicrobial and antioxidant substances in the milk-based films may help in the
extension of storage life of meat products.
Whey Proteins : Whey proteins have excellent intrinsic nutritional as well as functional properties, which are required for
formation of edible films and coatings, both in the denatured as well as native forms (Richa 2015). The film forming
properties include water solubility, gelation and emulsification properties. Since whey protein based films are water
based, they are generally flavourless, tasteless and flexible in nature. However, important factors which affect the physical
features of the film are purity, composition of protein sources and formulation of the film. Film formation requires the
necessity of the initial unfolding (partial or total) of the proteins, thus resulting in protein aggregation and finally gel
formation. The various methods employed for film formation are heating, irradiation, cross-linking of agents (enzymes),
addition of chemicals, change in net charge, and increase in hydrostatic pressure, cooling, or partial enzymatic hydrolysis.
Lipid/Fats : Lipid-based films are mostly used as moisture barriers, especially for fresh fruits and vegetables. Lipid based
films have improved water vapourpermeability, however they significantly affect the young's modulus, tensile strength,
elongation. The amount and type of lipids used are critical determining factors of the water vapour permeability value of
films formed from protein-lipid emulsions. Crystalline lipids provide better barrier characteristics to moisture transport
than liquid lipids.
Table 3: Comparison between some common plastics and bioplastics
(Source: Petersen et al., 1999)
Application of Bio-based Packaging in Meat Industry : Biobased films can mechanically protect foods and can prevent
quality losses of foods due to mass transfer (e.g.moisture, gases, flavors, etc.). In fact, they can also prevent the surface as
well as post processing contamination from microorganisms. Indeed, these films can be used as excellent carriers of
natural or chemical antimicrobial agents, antioxidants, enzymes or functional ingredients such as probiotics, minerals and
vitamins and other food additives (Chatli et al. 2012, Chatli et al, 2016). Raw meat and meat products have been
successfully coated and preserved for sufficient period of time (Chatli et al. 2014; Singh 2014) with acceptable sensory
acceptability and shelf stability.
For many years, cellulose in the form of paper and cardboard enjoys wide usage as an exterior packaging layer
(Petersen et al., 1999). However, paper is fibrous and opaque with poor barrier and moisture resistance properties. Hence,
its role will remain limited to exterior packaging of foods except in very specific cases (e.g. dry products). Coated
cellophane and cellulose acetate have been utilized for food packaging. Coated cellophane is used for e.g. baked goods,
fresh produce, processed meat, cheese, and candy. Cellulose acetate is used mainly for baked goods and fresh produce
(Krochta and Mulder, 1997). The moisture and gas barrier properties of cellulose acetate are not optimal for food
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packaging. However, the film is excellent for high-moisture products as it allows respiration and reduces fogging
(Hanlon, 1992). Films based on biodegradable materials can be produced by different techniques such as casting,
extrusion, thermomolding, and injection, sheeting and blowing (Gennadios et al., 1993).
Films made from proteins and carbohydrates are excellent barriers to oxygen, because of their tightly packed,
ordered hydrogen-bonded network structure (Yang and Paulson, 2000). Holton et al. (1994) evaluated the suitability of an
ordinary polyethylene (PE) film and a PE film containing 6% corn starch when used for packaging of broccoli, bread, and
ground beef stored under normal time and temperature conditions. The type of packaging film seemingly did not affect the
evaluated quality parameters, i.e. bread staling, broccoli colour and lipid oxidation of ground beef. Hood and Zottola
(1995) found that Starch addition (0±28%) in polyethylene films did not impair heat sealing, nor did it accelerate
microbial growth in ground beef. Suman et al. (2010) showed that coating ground beef patties with chitosan reduced
TBARS values and improved the surface red colour of patties as compared to non-coated samples.
Raw meat and meat products have been successfully coated and preserved for sufficient periods of time (Chatli et
al. 2014) with satisfactory sensory acceptability and shelf stability. Jandyal, 2016 also used soy protein isolate based films
for the protection of egg koftas incorporated with cinnamon oil and liquorice extract which was able to extend their shelf
life up to 20 days under aerobic and 35 days under vacuum packaging conditions.
Limitations : One of the challenges facing the food packaging industry in its efforts to produce bio-based primary
packaging is to match the durability of the packaging with product shelf-life. The biologically based packaging material
must remain stable without changes of mechanical and/or barrier properties and must function properly during storage
until disposal. Subsequently, the material should biodegrade efficiently. It appears that the barrier properties of
biopackaging materials, in particular the moisture barrier properties, are inferior to existing packaging materials. The
most important parameters for controlling stability of the biologically based packaging material are appropriate water
activity, pH, nutrients, oxygen, storage time, and temperature. The main disadvantage of biodegradable starch based films
is their hydrophilic character, which leads to low stability when these materials are submitted to different environmental
conditions. Thus, moist foods would have limited storage periods (Krochta and Mulder, 1997). The immediate solution is to
package foods that are compatible with the materials and their properties. Therefore, Holton et al. (1994) recommended
that corn starch based PE film be used only for packaging of wet and dry low-lipid foods. With respect to polyalkanoate,
suggested use within the food sector includes beverage bottles, coated paperboard milk cartons, cups, fast food packaging,
and films (Hocking and Marchessault, 1994). In some classes of bio-plastics certain limitations associated with their
production, and cost effectiveness also arises, such as poly-betahydroxyalkanoates and polylactates generally perform
very well and are easily processed into films using standard plastics techniques, but tend to be expensive compared with
their synthetic analogues. According to Kester and Fennema (1986) hydrophilic films and coatings (polysaccharide or
protein-based) generally provide a good barrier to oxygen transference. But this property is in turn greatly affected by the
water availability and temperature.
Future Scope : The environmental impact caused by the excessive quantity of non-degradable waste materials is
promoting research and efforts to develop new biodegradable packing materials that can be manufactured with the
utilization of environmental friendly raw materials. However, citing above limitations it is necessary to modify the bio-
based materials to improve their properties with respect to food packaging like; many bio-based food packaging materials
are biodegradable hence, the microbial stability of the material during storage until disposal must be tested before using
the material as a primary packaging material for foods. The global market for biodegradable polymers is expected to rise
hence, it may be assumed that most of the present problems will be solved within a reasonable time. However, there seems
to be a gap between research and its implementation in the to make a case for continued collaboration between academic
and industry in order to bridge the yawning gap between research in the field of food processing technologies and its
implementation in the industry.
Meat Packaging Development of bio-based plastics from the by-products of dairy and animal industries is an
innovative concept. This will have a dual beneficial impact in comparison to non-biodegradable plastic, in the form of
environmental protection, effective utilization of waste from dairy/animal industry and revenue & employment
generation. Therefore, the problems of environmental pollution and the limited petroleum resources have encouraged
scientists to develop 'bio-based plastics', meaning plastics derived from bio-based materials such as polysaccharides,
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proteins and lipids etc. While these are renewable resources, a lot of research is required to develop and improve the
quality characteristics of such packaging materials.
Protein and lipid based polymers have good potential as bioactive packaging due to their mechanical and barrier
properties. Such films can mechanically protect foods and can prevent quality losses of foods due to mass transfer (e.g.
moisture, gases, flavours, etc.). Indeed, these films can be used as excellent carriers of natural or chemical antimicrobial
agents, antioxidants, enzymes or functional ingredients such as probiotics, minerals and vitamins and other food
additives.
Moreover, there is need of further research efforts towards the study of interaction between bio-plastics and the
food material packed within because of only few number of publications in this area indicates that this area remain
unexplored till date.
Conclusions : Biodegradable packaging films offer alternative ways of packaging without adversely affecting the
environmental costs while maintaining ecological balance. These can be incorporated with antioxidants, antimicrobials or
natural extracts in the film formulation. They can be wrapped on ready-to-eat products for extending their shelf-life and
for widening their marketability. They can serve to protect the food quality during storage, transportation and retail
merchandising while ensuring food safety and decreasing the environmental burden.
Emerging field of bio-plastics development produces the necessary resources to address the growing
environmental concern. Important reason for this attention is the marketing of environment friendly bioplastics
packaging materials, as use of biodegradable packaging materials has the greatest potential in areas where landfill is the
main waste management tool. Although research efforts to date primarily have focused on the laboratory production of the
bio-based polymers there is need for a more practical system analysis of the entire operation and to investigate why the
practical implementations of these advancements seem to lag behind research in the field. So that it will help bio-plastics to
fully demonstrate their socioeconomic benefits and replacement of traditional petroleum-based plastics in future.
(References can be requested from the authors)
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Primary Determinant in Quality Deterioration of Fish Seed in Captivity

N. R. Chattopadhyay, Visiting Research Professor,
Dept. of Biotechnology, Govt. of India, Dept. of Zoology, Rajib Gandhi University,
Rono Hills, Itanagar, Arunachal Pradesh, India
Abstract
This study was primarily undertaken to review the current status of fish seed production at freshwater sector of West
Bengal, Bihar and Assam – three leading seed producing states of India and its distribution range within the state
and throughout the country (Chatterjee, 2016). Main emphasis of the work was to assess how far the current practices are
following the principle objectives of the technology i.e. production and supply of quality seed out of captive breeding. With
the immediate standardization of the technology, West Bengal farmers adopted the technology of their own (in 98% cases)
and started practicing the technology, initially through hapa breeding and afterwards through the establishment of
Chinese hatchery. The realization of huge profit margin within a short period (4 – 6 months), attracted people from diverse
sectors and soon mushroom hatcheries came, who started practicing seed production by learning the mechanical aspects
of the technology from neighboring farmers. The profit-making proposition attracted farmers from Assam and Bihar, who
by learning the mechanical aspects of the technology from ignorant fish breeders of Bengal, started seed production in
captivity by hiring skilled laborer from Bengal, which continues still today. Even today the entire hatchery operation in
Bihar and part of the hatchery operations in Assam is under the control of hired people from Bengal. Misappropriation and
profit-making proposition (Padhi et al. 1989)of the technology and subsequent deterioration of quality starts from this
point. In the subsequent years, the fish breeders, not being apprised of their faulty breeding practices due to want of any
primary training on their part, used the technology only for profit. In the compromization with quantity, quality lost its
fragrance and as a consequence a worthy technology became a curse in disguise for the sector. Within very short period of
introduction of technology, the ignorant farmers started practicing improper breeding practices like mixed spawning, use
of small number of under aged and undersized breeding population and indiscriminate hybridization for their profit and
convenience. Mixed spawning leads to hybridization inadvertently and ultimately affect the native gene pool
(Maintenance of small number of founder population leads to inbreeding and the obvious genetic consequences are the
increased fry deformities (37.6%), decreased food conversion efficiency (15.6%) and fry survival (19%). Again, the
undesirable hybrids (Natarajan et al., 1979; Jhingran 1985) when find their way into natural system results in “genetic
intermixing” and affects the genetic biodiversity of the native fish fauna of Bengal. Along with these the fish breeders are
introducing alien fishes almost every year without maintaining any code of practice. This alien introduction and repeated
use of unauthorized drugs and feeds (composition totally unknown) severely affecting the native biodiversity and unless
checked early it may lead to the extinction of some of the prized fishes of Bengal.
(Full paper can be collected from the author)
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Designer Egg : Nutritional, Functional significance in Human Health

Eswara Rao.B, Mallika E N and Mahesh B
Department of Livestock products Technology, NTR College of Veterinary Science, Gannavaram – 521 102
Introduction: The growing role of human nutrition in both the treatment and prevention of chronic diseases has led to the
convergence of the consumer and governmental attention on the nutritional quality of foods. The food industry has
responded to the demand for foods of superior health benefits by modifying the nutritional profile of popular foods like
eggs and meat.Consumer awareness on the relationship between dietary lipid and the incidence of Coronary Heart
Disease (CHD) changed their attitude towards egg and meat consumption. The per capita consumption of egg and meat has
not increased in required number and quantity, respectively, through the years because of the fear that egg yolk and meat
contain high cholesterol. Due to unsuccessful attempts to significantly reduce cholesterol content of eggs through genetic,
nutritional, pharmacological tools, researchers have turned towards using the egg and meat as vehicle for delivering
essential nutrients that were traditionally absent or in low concentration in those products. With the focus on concepts
such as the glycemic index, macronutrient ratios and food groups, essential fatty acids (EFA) are one of the most neglected
aspects of nutrition in modern society. Even though a diet that is nutritious by most standards can be deficient in
polyunsaturated fatty acids (PUFA), omega-3 fatty acids are of particular importance to the present day enlightened
consumers.
Designer food : The health promoting effects of dietary PUFA have provoked considerable effort to enrich animal
products using various sources of PUFA. The poultry industry in particular has been seeking newer technologies to exploit
products beyond their traditional food value. One such technology is DESIGNER FOOD (MEAT/EGGS), which can be
defined as a nutritionally modified functional or designer food, which retains its functional, nutritional and sensory
qualities but has a significantly altered lipid profile. Production of speciality eggs that have higher or enriched levels of
certain nutrients already present in the eggs or lower the levels of other nutrients, which are considered undesirable for
some reasons. Such eggs are called “designer eggs", “functional eggs”, “diet eggs”, “omega-3 fatty acid enriched eggs”,
which are capable of safeguarding the health of the consumers.
Modification of fatty acid profile of eggs : The fatty acid composition of hen egg yolk can be modified through alterations
in the diet. Feeding with sources rich in long-chain (LC) or short chain (SC) ? -3-fatty acids increases the content of these
fatty acids in egg yolk. Omega-3 enriched eggs can either contain higher levels of the marine type ? -3 PUFA, DHA and EPA
which are more commonly found in deep sea cold water fish (such as salmon, mackerel, herring, tuna, bluefish and
anchovies), fish oil and marine algae Schizochytrium sp. Or the terrestrial type ? -3 PUFA, alpha linolenic acid (LNA) found
in canola oil, soybean oil, and flaxseed, walnut, spinach and mustard greens. The total fat content of the ? -3 eggs and the
cholesterol level may be less or quite similar to regular eggs. However, supplementation with fishmeal or fish oil can exert a
negative influence on the sensory properties of the egg (Nash et al. 1996). Supplementation with ω-3 from plant sources
results in much lower concentrations of LC ? -3 in the egg as this is due to oxidation of the LNA and low conversion of LNA to
DHA. The two major types of ? -3 eggs sold are either the SC ? -3 type eggs predominantly with the terrestrial alpha
linolenic acid (LNA) and the LC ? -3 type eggs predominantly with the marine DHA and EPA.
Herbal enriched super eggs : Phytobiotics or plant-derived products containing several plant secondary metabolites can
be used in poultry feed to improve the performance of hen and to produce herbal enriched super eggs. Chicken feed will be
supplemented with herbs like garlic/onion leaves, spirulina, basil leaves, turmeric powder, citrus pulp, flaxseed, red
pepper, fenugreek seeds etc. These super eggs will be having a lower LDL cholesterol, immunomodulator property,
antioxidant, anticarcinogenic properties, higher omega-3 fatty acids etc. For example normal egg have vitamin E content
of 90-100 µg /g yolk whereas herbal supplemented egg have 220 – 240 µg / g yolk which added to its increased antioxidant
property. All these indicating that the overall health promotion in hens as well as possible health promotion in humans is
possible by popularizing herbal enriched eggs.
Lowering Cholesterol Content : Even though the dietary cholesterol is insignificantly correlated with the serum
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cholesterol levels, the consumers are scared of high cholesterol foods, like eggs. A large egg contains about 200 mg of
cholesterol and chicken meat contains about 60 mg per 100 g. At present low cholesterol eggs can be achieved either by
reducing the amount of cholesterol per egg, by reducing the size of the yolk or by altering the lipid profile of the yolk.
Research towards lowering egg cholesterol has centered mostly on dietary and pharmacological interventions.
Chromium, copper, nicotinic acid, statins, garlic, basil (tulasi), plant sterols, N-3 PUFA supplementation to chicken feed will
reduce the yolk cholesterol levels significantly. Similarly, dietary Linseed oil =2-4%, Fish oil (body oil and not liver oil)=1-
2%, Garlic=0.5%, Basil=0.3%, Spirulina=0.2%, Bay leaves=0.5%, Nicotinic acid=200mg / kg, Neomycin=10ppm, Statins of
yeast=0.5-1%, Guar Gum=1%, Grape seed pulp / Tomato pomace (lycopene)=2-5%, Citrus pulp (nirangenin)=2-5%,
Chelated Copper=200ppm, Organic Chromium=2ppm, Roselle seeds=0.5% and many more herbs in chicken diets will
reduce the yolk and body cholesterol levels by 10-25%. Moreover, these substances are having synergistic effect in
reducing the cholesterol levels. Hence a combination of these supplements will be more beneficial, rather than a single
substance. One of the best advantages of the low cholesterol egg is in cholostrophobia among the consumers. By reducing
the cholesterol level in plasma we can reduce the chances of coronary heart disease and heart attack.
Anti Oxidants in eggs : Egg is a rich source of natural antioxidants like vitamin-E, selenium, carotenoid pigments,
flavinoid compounds, lecithin and phosvitin. These compounds will protect the fat-soluble vitamins and other yolk lipids
from oxidative rancidity. However, these levels are not sufficient to protect the designer eggs rich in N-3 PUFA. Hence it is
essential to increase the anti-oxidant levels in the designer eggs. The designer egg not only contain high levels of the above
anti-oxidants; but also contain synthetic antioxidants like Ethoxyquin and anti-oxidants of herbal origin such as Lycopene,
Curcumin, Sulforaphene, Carnosine, Quercetin, depending upon the herbs used in hens diet. Supplementation of these
antioxidants in hen's diet will increase their levels in the egg.
The advantages of enrichment of the egg with anti oxidants include:

Ÿ Decreased susceptibility to lipid peroxidation
Ÿ Prevention of fishy odour to the product
Ÿ Designer foods could be a good source of antioxidants in human diet
Ÿ Prevents destruction of fat-soluble vitamins
Ÿ Prevents denaturation of natural fat-soluble pigments
Ÿ Promotes the overall health of the consumers
For designer egg production, vitamin E and organic selenium can be added as anti-oxidants at levels of 200-400mg/kg
and 0.1-0.3ppm, respectively. Besides these, other anti-oxidants as chemicals and herbs may be added, to prevent
oxidative rancidity.
Vitamin-E enriched designer eggs: : Vitamin E enriched eggs can be produced with a higher amount of vitamin-E as
compared to normal eggs by feeding hens on diet high in vitamin-E. The higher contents of vitamin-E can be obtained by
supplementation of poultry feed in the form of natural sources found in butter, milk, vegetable and nut oils.
The extra addition of vitamin-E in the diet of hens leads to the following advantages:
• Vitamin E reduces free radicals in blood

• Decreases risk of cancer and ageing process due to the reduction in the formation of the free radicals formation
• May reduce the risk of heart disease since it is an antioxidant
• Vitamin E acts as an antioxidant that result in delay of the development off odours
Immunomodulating Egg Production: The eggs naturally contain certain specific compound like lysozyme (G1-globulin),
G2 and G3 globulin, ovomacro globulin, antibodies etc. The globulin antibodies are natural antimicrobials and
immunostimulants in the egg that can be utilized in the cure of immunosuppressed patients like AIDS patient. Chicken egg
is abundant in antibodies like "IgY"; which is cheaper and better than mammalian immunoglobulin "IgG". In a 6-week
period, a hen produces about 298mg of specific antibodies, compared with only 17mg from a rabbit. This "IgY" can be used
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to treat human rotavirus, E.coli, Streptococcus, Pseudomonas, Staphylococcus and Salmonella infections.The IgY level in
the egg can be increased by dietary manipulations. The functional feed rich in omega – 3 fatty acids and anti-oxidants itself
will increase the IgY level in the egg. Herbal supplementation will further boost the IgY level in the egg. Among the herbs,
Basil leaves (Tulasi) at 0.3-0.5 % dietary level is having the highest ability to boost the IgY level in the egg. Other herbs like
Rosemary, Turmeric, Garlic, Fenugreek, Spirulina, Aswagantha, Arogyapacha etc., are also possessing immunomodulating
properties.
Pigment Enrichment of Yolk and Skin : The colour of the yolk is a reflection of its pigment content. In addition, the type of
pigment in the egg and its concentration are directly influenced by the dietary concentration of any particular pigment. In
many countries, deep yellow or orange colour yolks are preferred over pale yolks. Natural carotenoid pigments like
carotenes, xanthophylls, cryptoxanthin, zeaxanthin, lutein present in alfalfa, corn gluten meal, blue green algae - spirulina,
marigold petal meal and capsicum will impart rich yellow and orange colours to the yolk. Some of the pigments are having
vitamin A activity. Most of these natural pigment sources are used in feeds at 1-5 % levels to increase the yolk colour. The
active pigments extracted from these sources are sufficient at 0.05 - 0.1 % level, to give the same level of pigmentation.
Turmeric powder at 0.5 kg along with red chilli powder at 1 kg / tonne of feed, not only improve the yolk colour, but also act
as anti-microbial agents and anti-oxidants. Fat soluble Azo dyes are also used for pigmentation, but this is banned in many
countries. The beneficial effects of pigment enrichment in the yolk include:
Ÿ It assists in preventing muscular degeneration
Ÿ It is responsible for attractive colour of yolk
Ÿ It acts as antioxidant and anti carcinogenic agent
Ÿ Lutein is responsible for safeguard to the retina
Pharmaceutical designer eggs: Now a day, researchers are producing genetically modified chickens through the genetic
manipulation which are capable to produce certain pharmaceutical compounds and those compounds can be harvested
through eggs like insulin which are used for treatment of diabetes. The hen, like all animals, produces antibodies to
neutralize the antigens (viruses, bacteria, etc.) to which she is exposed to each day. These antibodies circulate throughout
her body and are transferred to her egg as protection to the developing chick. Immunologists are taking advantage of the
fact that the hen can develop antibodies against a large array of antigens and concentrate them in the egg. Specific antigens
are now being selected and injected into the hen that develops antibodies against them. As new biotechnology knowledge
is gained in this area, designer eggs in the future may be produced that result in a range of antibodies for treatment against
snake venoms to the countering of microorganisms which cause tooth decay.
Mineral enriched designer eggs: Many types of minerals can also be enriched in the production minerals enriched
designer eggs. Among these selenium and iodine are one of them followed by chromium and copper. This can be achieved
by the dietary manipulation of hen's diet. These trace minerals are very important for human health because the deficiency
of these trace minerals leading to development of certain deficiency disease. Normally a hen egg contain almost about 53
µg iodine/100g of their edible portion, that is the 33% of the approximate dietary intake but after supplementation
potassium iodide i.e., KI at the @ of 5 mg of their feed level of KI does not affect the performance of the hen. It increases the
iodine content from 26-88 µg in 60 g hen egg tremendously.
Selenium enriched designer eggs: Now a days, selenium enriched eggs are available in more 25 countries in the world.
Among these Russia is the most advanced country for the production of selenium enriched eggs. The prices of the selenium
enriched eggs are higher than normal table eggs. Today the selenium content of eggs can be easily modified by the
supplementation of organic selenium rich feed to the hens. Among all microelements, selenium is one of the most essential
micro-nutrient because it plays very vital function in our body. Selenium enriched eggs were first developed in the Scottish
Agriculture College in 1998 by the use of supplementation of organic selenium in the form of Se enriched yeast into hen
diets. The selenium exists in the eggs mainly in the firm of selenomethionine (Sc-met). Selenium is an important
constituent of a number of functional seleno-proteins which is mandatory for normal health that may come from different
sources like that bread and cereals, fish, poultry and meat. Supplementation of selenium in eggs can decrease the incidence
of cancer. It was also reported that the supplementation of selenium may helps in betterment of semen quality in sub-
fertile men and enhances the probability of successful conception.
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Iodine-enriched designer eggs: In developing country like India, Africa, China and in many other countries of the world,
some people are suffering from iodine deficiency diseases therefore iodine enriched eggs could be a good source of iodine
in human diet. A typical egg of this type includes approximately 700 µg iodine. Eggs enriched with iodine can also reduce
plasma cholesterol in humans and laboratory animals. On the basis of clinical trials conducted by Garber et al. (1993)
showed that ingestion of one iodine-enriched egg a day for several weeks is relatively safe and devoid any significant
adverse effects in healthy individuals. However, these eggs were not effective when used in low fat and low cholesterol diet
by hyperlipidemic people. There are some indications of anti-inflammatory and anti-allergic properties of such eggs. To
avoid this situation iodine should be enriched with vitamin E in the eggs.
Difference between normal and enriched egg
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Session-7
Advances in muscle food

preservation and packaging

22 - 24 November, 2018
Oral Presentation
MFPP 01. Effect of Drying Method and Ambient Storage on Physico-Chemical and Sensory Qualities of
Chevon Kilishi
P P Prabhakaran, S K Mendiratta, P Singh, R Nayar and G Chauhan

Division of Livestock Products Technology, ICAR-IVRI,Bareilly, UP
Kilishiis a spicy, sun dried and roasted intermediate moisture meat snack of Sahelian region of West Africa. The
present study was undertaken to compare the effect of drying method on physico-chemical and sensory qualities of kilishi.
Kilishiwas prepared from chevon muscle slices by sun drying (SD), microwave-hot air convection hybrid drying (MW-
HAC) and hot air convection drying (HAC); roasted, cooled and packaged in low density polyethylene bags and held at
ambient temperature till various physicochemical and sensory qualities were assessed on 0, 30, 60 and 90 days of storage.
The yield of kilishi obtained by SD, MW-HAC and HAC were 91.8±5.51, 97.3±5.78 and 95.9±4.00 %, respectively. However,
differences observed were not significant. pH did not differ significantly among drying methods and during storage.
Though, the difference in water activity (aw) was significant (P<0.05) among drying methods, the values ranged from 0.64-
0.68 throughout storage. Peroxide values differed significantly across drying methods and storage periods. However, the
thiobarbituric acid reacting substances values did not differ significantly among drying methods and during storage and
the values ranged from 0.80-1.02 mg malonaldehyde per kg. No significant difference in moisture content was observed
among drying methods and during storage and values ranged from 11.68-14.31 percent. Significantly lower (P<0.05)
protein content was observed in SD and MW-HAC as compared to HAC. Warner-Bratzler shear force values (WBSFV) did
not differ significantly among drying methods. There was progressive and significant decrease (P<0.01) in mean WBSFV
from 11.31 to 9.71 kg/cm2 during storage. WBSFV on 60th and 90th day were significantly lower (P<0.05) than that of 0 day.
Among sensory attributes, the scores for appearance and colour, hardness on initial bite, flavour, texture, chewiness and
after taste differed significantly (P<0.05) among drying methods; whereas, the scores for hardness on initial bite, juiciness
and after taste differed significantly (P<0.05) among storage periods. The scores for hotness/ pungency and meat flavour
intensity were not significantly affected by both the method of drying and storage period. Kilishi from all three methods
were acceptable to panelists during storage. It can be concluded that all the three methods of drying resulted in acceptable
kilishi which was shelf stable for 90 days at ambient temperature.
MFPP 02. Development of polymer-based bactericidal silver nanocomposites and their use as active food
packaging and food preservative
Niloy Chatterjee1,2, Anindita Chakraborty3, M.Sudarshan3, and Pubali Dhar1,2

1
Laboratory of Food Science and Technology, University of Calcutta, 20B Judges Court Road, Alipore, Kolkata,
West Bengal 700027.1Centre for research in Nanoscience and Nanotechnology, JD-2, Sector-III, Salt Lake City,
Kolkata, West Bengal-700098, 3UGC-DAE CSR, Kolkata Centre, Block LB-8, Sector-III, Bidhannagar, Salt Lake
City, Kolkata-700098
The growing demand for increased fresh food shelf life as well as the need of protection against foodborne diseases urged
the development of antimicrobial food packaging. Among the most efficient methods, the combination of
organic–inorganic, packaging, i.e. polymer embedded metal nanoparticles proved to be highly effective. Silver
nanoparticles (AgNPs), in particular, have antimicrobial, anti-fungi, anti-yeasts and anti-viral activities and can be
combined with both nondegradable and edible polymers for active food packaging. Synthesis of nanoparticles and
nanocomposites using green route is a major focus of modern nanotechnology. Herein we demonstrate the green
synthesis of silver nanoparticle and silver-based Agar and Alginate bionanocomposite film. The synthesised silver
nanoparticles were characterised by the various techniques- UV-Vis spectrophotometry, Dynamic Laser Scattering (DLS),
and transmission electron microscope (TEM), X-Ray Diffraction (XRD) and Energy Dispersive X-Ray spectroscopy (EDS)
techniques. The presence of silver nanoparticles on the agar and Alginate suspension was identified by scanning electron
microscope (SEM) and energy dispersive x-ray spectroscopy (EDS). The presence of possible functional group involved in
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the reduction of silver metal ions into silver nanoparticles was identified by Fourier transform infrared spectroscopy
(FTIR) analysis. The antibacterial activity of the synthesized silver-based polymer bionanocomposite was evaluated
against various food pathogens- Bacillus subtilis, Klebsiellapneumoniae, Staphylococcusaureus and Escherichia coli. For the
determination of food preservative efficacy, the shelf life of fruits and meat were compared in respect of weight loss, total
protein content and microbial load count. This study demonstrates that these Ag-nanocomposites/films possess
antimicrobial activity and also increase the shelf life of fruits and meat.
MFPP 03. Effect of vacuum packaging on the quality of mutton snacks
Y P Gadekar, A K Shinde and RS Bhatt

Livestock Products Technology, ICAR-Central Sheep and Wool Research Institute, Avikanagar.
The study was undertaken to evaluate the quality of mutton based snacks at ambient storage. One batch was packaged
aerobically while another batch was vacuum packaged in laminate (12µ PET+ 55µ nylon polymers). The packets were kept
at ambient storage and were evaluated at 15 days interval up to 45 days for physicochemical, microbiological and sensory
attributes. The pH of the control and treatment product was 7.04 at day one which changed to 6.71 and 6.67 on day 45
respectively. The water activity of the both the products declined (0.555 vs 0.435 and 0.433) significantly as storage period
advanced. The lipid oxidation as indicated by TBARS values increased from 0.27 to 1.59 and 0.90ppm malonadehyde for
control and treatment respectively. The tyrosine values showed significant increase (1.14 to 6.9 and 4.9 for control and
treatment respectively) as storage periods progressed. However, values were lower for vacuum packaged snacks. The
microbial quality of the products indicated that total plate counts increased significantly from log10 3.57 to 3.87 in
aerobically packed product from day one to day 45. The coliforms were not detected throughout the storage period. The
yeast and mold counts were detected from day 15 onwards. Throughout the storage the microbial counts were within the
acceptable limits. The sensory attributes of the products were found between good to very good. The findings of the study
revealed that, vacuum packaging could be useful in enhancing the keeping quality of the shelf stable mutton snacks at
ambient storage.
MFPP 04. Effect of gamma irradiation on shelf life and quality of indigenous chicken meat
Anisul Islam1, Md. Sadakuzzam1, Md. Anwar Hossain1, Md. Abul Hashem1
1
Department of Animal Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.
The present experiment was designed to evaluate the effect of gamma irradiation on meat quality traits and to determine
the safe level of irradiation dosage to increase the shelf life of indigenous chicken meat. About 3.5 kg of fresh indigenous
chicken meat samples were taken from K.R. market, Bangladesh Agricultural University and divided into four groups. Each
group was exposed to the irradiation dose of non-irradiated Control (T1), 1 KGy (T2), 2 KGy (T3) and 3 KGy (T4) according to
experimental design. 4X3 Factorial experiment in CRD replicated three times per treatment was conducted for all
variables. Data were analyzed in SAS software using GLM procedure. The results showed that irradiation groups had
significantly (p<0.05) higher color and tenderness of meat compared to non-irradiated group. There were no significant
(p>0.05) differences of flavor, juiciness and overall acceptability between non-irradiated and irradiated groups. 2 KGy
group showed significant (p<0.05) higher dry matter and ether extract but irradiated groups showed lower ash content
compared to non-irradiated group. Significantly (p<0.05) higher cooking loss, free fatty acid, peroxide value and
thiobarbituric acid reactive substances appeared in 3 KGy irradiated group. No significant changes were found in pH
among four treatment groups. With the advancement of storage periods pH significantly decreased. 2 KGy irradiated group
showed significantly (p<0.05) less numbers of total viable count, total coliform count and total yeast mould count
compared to non-irradiated group. Microbial counts were increased gradually with increasing the storage periods. In
conclusion, 2 KGy irradiated groups had good effects to preserve and favorable for overall meat quality of indigenous
chicken meat.
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MFPP 04. Textural changes in whole gutted Chocolate Mahseer (Neolissochilus hexagonolepis) under frozen
storage (-18±10c)
S Karki, S Chowdhury*, S Nath1 and K C Dora
Department of Fish Processing Technology, Faculty of Fishery Sciences, WBUAFS, Kolkata, India1Department
of Fish Processing Technology, College of Fisheries Science, Birsa Agricultural University, Ranchi, India.
Neolissochilushexagonolepis commonly known as Chocolate Mahseer is a popular fish in Darjeeling and Kalimpong
districts of West Bengal. Locally known as katli, this species attracted attention for aquaculture. A good market for
aquaculture species is very important and existence of cold chain is important for marketing the produce. Chocolate
Mahseer was collected from the farms in Kalimpong and transported in iced condition to Kolkata, gutted and frozen. The
changes in texture and sensory parametrs were assessed for frozen fish stored at -18±1OC. A decrease in hardness (p<0.05)
was observed from an initial value of 2607.56 ± 343.92g to a final value of 1608.81 ± 424.10g over a period of 180 days.
Similarly, decreasing trend (p<0.05) was observed in both gumminess and chewiness values suggesting that the fish
muscle becomes soft during storage. However, the values of cohesiveness and springiness exhibited non-significant
(p<0.05) changes. The changes in various texture parameters were attributed to the degradation of myofibrillar proteins
during frozen storage (-18±1OC). Although, significant (p<0.05) decreasing trend was seen in all the sensory parameters,
the fish flesh was well within the acceptable score of 7 (like moderately) to 8 (like very much), deeming it fit for human
consumption till 180 days under frozen condition (-18±1OC). Thus, the cold-water species Neolissochilushexagonolepiscan
be distributed over larger areas which open a window of opportunity for the establishment of cold chain and its
distribution. This in turn will ensure increase in income of farmers of the region as well.
MFPP 06. Influence of zinc nano-coated lemon grass oil (Cymbopogoncitratus) on storage stability of pork
nuggets
G V Bhaskar Reddy, A R Sen1, TNVKV Prasad2 and J Indumathi
Department of Livestock Products Technology, College of Veterinary Science, Sri Venkateswara Veterinary
1
University, Tiruapthi, Andhra Pradesh, ICAR-National Research Centre on Integrated FarmingPatna-
800014, Bihar, 2Nanotechnology Laboratory, Institute of Frontier Technology, Tirupati-517 502
The comparative antioxidant and antimicrobial efficacy of zinc nano coated lemon grass oil (Cymbopogan citrates) (NLGO)
@ 0.01 % with control, synthetic antioxidant (BHA) @ 0.01 % and lemon gross oil (LGO) @ 0.01 % was studied in aerobic
packaged pork nuggets during refrigerated storage (4±1°C) at five days interval up to 30 days. The pork nuggets treated
with NLGO has significantly (P < 0.05) lower pH values compared to control, BHA and LGO treatments. NLGO added pork
nuggets has significantly (P<0.05) lower 2-thiobarbituric acid reactive substance (2-TBARS) values and free fatty acids
(FFA) content compared to other treatments. A significant (P<0.05) lower total plate counts, total psychrophilic counts,
coliform counts, lactobacillus counts and yeast and mould counts were recorded in pork nuggets added with zinc nano
coated lemon grass essential oil throughout the storage period. The pork nuggets treated with NLGO rated significantly (P
< 0.05) superior sensory scores ie) color, flavor, tenderness, juiciness and overall palatability than control, BHA and LGO
treated samples. The TBARS values, FFA % and microbial counts increased significantly and sensory scores decreased
significantly (P < 0.05) during progression of refrigerated storage. Control and BHA samples were spoiled at after 15th day
and LGO treated pork nuggets were stable up to 30th day of refrigerated storage. The pork nuggets treated with NLGO were
not spoiled up to 30days during refrigerated storage, but more shelf stable than LGO treated samples. Based on the results,
it can be concluded that zinc nano coated lemon grass oil have excellent antioxidant and antimicrobial properties
compared to control, BHA and LGO treated pork nuggets during refrigerated storage and the nuggets were shelf stable up
to 30 days without any quality deterioration.
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MFPP 07. Shelf life extension of chicken patties enrobed with natural antimicrobials admixed with essential
oils
Vivek Shukla*, S.K. Mendiratta1, R.J. Zende2, Ravikant Agrawal1, S R Badhe, S.R. Yadav and Saurabh
Karunamaya
Department of Livestock Products Technology, 2Department of Veterinary Public Health, Bombay Veterinary
College, Parel, Mumbai-12, 1Division of Livestock Products Technology, ICAR-IVRI, Izatnagar-243122
Shelf life extension of meat products using natural methods of preservation is a thrust area of research. Therefore, a
research work was undertaken for shelf life extension of chicken patties using natural preservatives. Chicken patties were
enrobed with chitosan admixed with clove and oregano essential oil separately and were kept in aerobic packaging at
refrigeration storage (4±10C). Microbiological and sensory parameters were evaluated for estimation of shelf life of
chicken patties. The study revealed that, total plate count of chicken patties enrobed with chitosan admixed with oregano
oil (T1) was significantly (P<0.05) lower as compared to chicken patties enrobed with chitosan and admixed with clove oil
(T2) throughout the storage period. Coliform & Yeast and Mould count also had increasing trend during storage period but
they were significantly (P<0.05) less for T1 as compared to T2. Microbial count for T2 crossed the permissible limit of
104cfu/g on 25th day of storage while T1 crossed the specified microbial limit on 30th day of storage at refrigeration storage
(4±10C). On sensory evaluation, T1 and T2 had similar sensory scores as compared to controlled sample during the initial
storage period but after 15th day of storage sensory scores for T1 were significantly (P<0.05) higher as compared to T2 which
was due to typical flavour of oregano oil while controlled sample spoiled on 15th day itself. Thus, from the present study, a
shelf life extension of 15 and 10 days was obtained for T1 and T2 respectively, against shelf life of 15 days for control.
MFPP 08. Quality assessment of Ragi flour extended chicken patties stored at refrigeration temperature
S B Wadpalliwar, AM Chappalwar and A A Devangare1

Dept. of Livestock Products Technology, College of Veterinary and Animal Sciences, Parbhani.Dept. of
The study was planned to assess shelf life finger millet flour (5%) extended chicken nuggets stored at refrigeration
temperature (4±1°C). Chicken nuggets were packed in high density polyethylene pouches for storage. The sensory scores
for all the attributes decreased with the advancement of storage period, but both the products were acceptable up to 20th
day of storage. Development of off flavor and slimness in the product was observed on the 22nd day of refrigerated storage.
During the storage of chicken nuggets the pH, TBA and tyrosine values increased significantly (P<0.05), while the moisture
content declined significantly for both control and treatment nuggets. Similarly, the total plate count was increased
significantly (P<0.05) upto incipient spoilage level with advancement of storage, whereas psychrophilic and coliform
organism were not detected on the day zero and upto 12th days of storage respectively. Thereafter count for both the
organisms was increased significantly and found beyond the spoilage limit at the end of storage period.Based on the above
observations, it is concluded that functional chicken nuggets prepared with incorporation of 5% finger millet flour which
could be stored safely in HDPE pouches for 20 days at refrigeration temperature (4 ± 10 C).
MFPP 09. Quality changes during the storage of ready to cook dehydrated chicken cutlet mix (RTCCM) under
ambient storage conditions
S Tomar, G Chauhan, S Chand, Annada Das1 and S Meshram

Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, UP; 1Department
of LPT, WBUAFS, Kolkata
The study was conducted with an objective to evaluate the storage stability of RTCCM packaged in ALP and storage at
ambient temperature. The dehydrated mix prepared using optimized quantities of meat from spent hen, spices,
condiments, refined wheat flour, corn starch, curd powder, textured soya protein, blanched and shredded potatoes and
dried vegetable mix (beans, carrot and peas) packaged in ALP were sampled at 15 days interval and evaluated for various
physico-chemical and microbiological quality analysis. Cutlets prepared from the mix were evaluated for their sensory
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attributes. A gradual significant (p<0.05) decline in pH was observed during the storage period while the moisture
content, water activity, TBARS, FFA content, PV followed an increasing trend during the storage period. Hunter colour
values, hue, chroma and colour change (? E) did not show a significant trend during the entire storage period thus showing
the colour stability of mix during storage. The mix was microbiologically stable upto the end of the storage period as
indicated by the low SPC, YMC and absence of coliforms. Cutlets prepared from the stored mix were sensorially acceptable
with no significant changes in colour and appearance, juiciness, meat flavour intensity while the overall acceptability of the
cutlets ranged from 6.83-6.60 during the storage period. Evaluation of the nutritive value of the mix indicated the
optimized RTCCM to be a dense source of energy, with high protein, total dietryfibre and essential minerals.
MFPP 10. Storage stability of aerobically packaged superchilled poultry breast fillets
K S Rathod, R K Ambadkar and B M Naveena1

Dept. of Livestock Products Technology, Nagpur Veterinary College, Seminary Hills, Nagpur, 1National
Research Centre on Meat, Hyderabad
The present study was conducted to evaluate the storage stability of superchilled poultry breast fillets under aerobic
condition. The poultry breast fillets aerobically packaged in LDPE pouches stored at superchilled (-1.5 to -2.5OC) and
frozen (-20+1OC) temperature, were examined at an interval of five days until its spoilage. Frozen (-20+1OC) fillets were
considered as a reference to compare the quality of super chilled fillets. The moisture per cent in the frozen sample
(72.52+0.26) was significantly low than the superchilled sample (73.07+0.25). The protein and fat content of both the
samples decreased significantly during the storage. The pH was significantly low in superchilled fillets than frozen fillets at
the end of storage. Superchilled fillets had significantly higher ERV (30.63+0.25 ml) on day zero than frozen sample
(29.33+0.54 ml) which decreased at the end of storage (24.88+0.23 ml). The WHC of superchilled fillet was significantly
higher than the frozen one. The TBA and tyrosine value in both the samples increased significantly from day 10 onwards.
However, the rate of increase in TBA value in frozen meat was lower than superchilled samples. The awof superchilled
chicken fillets decreased (0.853+ 0.02) significantly than frozen fillets (0.869+ 0.02) during the entire storage. The
superchilling had significant effect on drip of the meat wherein the drip loss was significantly higher in frozen (3.25+ 0.16)
fillets than superchilled (1.86+ 0.08) fillets at the end of storage. Total plate counts (TPC) and psychrophillic counts (PPC)
increased significantly during entire storage period of 20 days. However, the superchilled fillets had significantly higher
TPC and PPC throughout the study. The study indicated that the poultry breast fillets superchilled at -1.5 to -2.5OC could be
stored upto 20 days under aerobic packaging conditions, without adverse effect on its quality.
MFPP 11. A comparative study on quality of fish preserved by conventional sun drying and improvised
solar drying in Sunderban area of West Bengal
Olipriya Biswas1, Annada Das, SantuPahan, Swarup Singh and P. Kandaswamy1

1
Department of Agricultural Engineering, Visvabharati, Santinikatan, West Bengal;
Department of Livestock Products Technology, WBUAFS, Kolkata.
A study was carried out to compare the change in various quality parameters of Bombay duck (Harpadonnehereus)
? sh under conventional sun drying and improvised solar drying method using concentrating solar (CS) technology
during storage at room temperature under aerobic packaging conditions in Sunderban area of West Bengal. The
results of the current study revealed that there were no significant differences in the various quality parameters of
dried fish samples in both the drying methods. However a significant (p<0.05) decreasing trend in protein content,
hardness and fracturability was observed with the advancing storage period. A significant (p<0.05) increase in the
mean moisture content, springiness value, water activity, thiobarbituric acid reacting substances value and yeast and
mould count was observed during the storage period in both the drying methods. An absence in total plate counts of
dried fish samples in both methods was observed throughout the storage period.
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MFPP 12. Quality evaluation of vacuum packaged functional carabeef cookies stored at ambient
temperature
Meena Goswami1*, B. D. Sharma2, S. K. Mendiratta3, Vikas Pathak4, R. R. Kumar5, Suman Talukder6 and Heena
Sharma7
1,4
Department of Livestock products Technology, College of Veterinary Science and AH, DUVASU, Mathura
(U.P.), India-281001, 2,3,5,6 Division of Livestock Products Technology, Indian Veterinary Research Institute,
Izatnagar, Bareilly (U.P.) India -243122, 7Scientist, Dairy Technology Division, National Dairy Research
Institute, Karnal, Haryana, India- 132001
The present study was conducted to compare quality characteristics of pre standardized low fat low sugar fiber enriched
functional carabeef cookies (F) with normal carabeef cookies (N) and control refined wheat flour cookies (C) stored under
vacuum packaging at ambient temperature for 90 days at every 15 days interval. The pH of F and R were significantly
(P<0.05) lower than C during storage. pH of all decreased significantly (P<0.05) with further storage. TBARS and FFA
values were significantly lower (P<0.05) in F as compared to C which increased significantly (P<0.05) with the progression
of storage period. The moisture, protein and ash percentage were significantly higher (P<0.05) with lower fat percentage
in functional carabeef cookies. There was no significant change in proximate parameters except for protein percentage
during storage. The textural properties and color parameters remained comparable, but hue value of normal carabeef
cookies increased significantly. The microbial growth in terms of TPC, yeast and mold count, lipolytic count, anaerobic
count and Lactobacillus count were negligible upto 30th day but detected and increased significantly (P<0.05) with the
progression of storage. The coliforms were not detected in cookies throughout the period of storage. The microbial counts
were within the safe limit as prescribed for processed meat products. The sensory scores of normal carabeef cookies
significantly decreased (P<0.05) at the end of the storage. Fiber enriched low fat low sugar functional carabeef cookies
retained good to very good sensory ratings during storage under vacuum in multilayered nylon pouches at ambient
temperature. Therefore, functional carabeef cookies could be safely stored at least for 90 days at ambient temperature
under vacuum packaging with very minor losses of quality characteristics.
MFPP 13. Development of on-package colorimetric indicator for monitoring of chicken meat freshness
Arvind Soni1*, S.K. Mendiratta1, S. Talukder1, S. Chand1, R. K. Jaiswal1, Y.P.Gadekar2 and A.K. Shinde2
1
Uttar Pradesh, INDIA, 2Division of Livestock Products Technology, ICAR-Central Sheep and Wool Research
Institute, Avikanagar, Tonk, Rajasthan, INDIA
Real-time quality monitoring of packaged meat is the key of today's commercialized meat sector to ensure its safety in
supply chain. Designing of dye based freshness indicator can fulfil the present requirements. Bromocresol Purple (BCP) is
chemo-responsive dye, sensitive to pH changes, has been evaluated and indicator was fabricated into strips of specific
dimension. Indicator strips, changed its colour from light yellow to purple during storage at 4±1°C. The changes in colour
of indicator strip were compared with chicken meat quality parameters upto day 7 with intervals of 2 days. pH,
Thiobarbituric Acid Reacting substance (TBARS), Total Volatile Basic Nitrogen (TVBN), Ammonia level, Free amino acid
(FAA) and microbial counts increased (P<0.05) significantly during storage. At initial stage, pH, TBARS, TVBN, Ammonia
and FAA value was 5.78, 0.33, 7.64, 25.9 and 61.53, which significantly (P<0.05) increased to 6.34, 1.52 mg
malonaldehyde/Kg, 20.9, 56.0 and 126.93 mg/100g, respectively on 7th day of storage, when final colour of indicator dye
was observed. Total plate and Pseudomonas count also increased significantly (P<0.05) to final count of 7.07 and 6.41
log10cfu/g, respectively on 7th day of storage. Results have indicated that indicator colour response correlated well with the
change in physico-chemical and microbial parameters of chicken meat enable to real-time monitoring of chicken meat
during the refrigerated storage.
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MFPP 14. Storage stability of chicken momo at super-chilling temperature
A A Pawade, K S Rathod and R K Ambadkar

Dept. of Livestock Products Technology, Nagpur Veterinary College, Seminary Hills, Nagpur
The present study was conducted to compare the quality of superchilled (-2 ±0.5ºC), frozen (-20±1ºC) and chilled (4±1ºC)
chicken momos, aerobically packaged in LDPE pouches. The products stored at chilling (4±1ºC) temperature spoiled on
day 12th. There was significant decrease in moisture and fat content of both frozen and superchilled samples with progress
in storage period where as the protein content of chicken momo did not affect. The pH of all the samples increased
gradually during the storage period. However, the pH of superchilled samples increased significantly at the end of storage.
TBA and Tyrosine values of the superchilled samples were significantly lower than chilled samples during the storage
period. Furthermore, superchilled products showed significantly lower TPC and PC as compared to chilled product and
none of the samples revealed coliforms throughout the period of storage. Superchilled samples had the yeast and molds on
day 24.onwards.However, frozen sample did not reveal any yeast and mold throughout the study period of 32 days. Sensory
evaluation also revealed significantly high scores for superchilled product than chilled momos indicating usefulness of
superchilling in extension of shelf life. The study indicated that the shelf life of chicken momos could be extended upto 32
days under superchilling (-2 ±0.5ºC) temperature.
MFPP 15. Bioactive biodegradable films infused with silver nano particles for the extension of shelf life of
pork chunks under refrigerated storage conditions
Manish Kumar Chatli, Amanpreet Kaur, Nitin Mehta, P Kumar, O. P. Malav & Rajesh V. Wagh,
Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary
and Animal Sciences University, Ludhiana-141004, Punjab, India
Biodegradable films are protective coverings made up of natural substances such as polysaccharides, lipid and proteins
and provide a barrier to moisture, oxygen and solute movement. The efficiency of these films can be enhanced with the
incorporation of nano particles in the matrix material. Bioactive biodegradable films were developed using whey protein
concentrate (WPC;6%) incorporated with silver nano-particles (SNP) of size 34.20 ±1.46 nm. These films were used to
wrap pork chunks and storage stability was evaluated at refrigeration temperature (4±1°C) for 9 days under aerobic
conditions. Four treatment were compared viz. Pork chunk packaged in low density polyethylene films; Control, pork
wrapped in WPC films WPC-1; pork wrapped in WPC films added with 0.5% SNP; WPC-2, pork wrapped in WPC films
with 1.0% SNP; WPC-3. The samples were drawn alternate days i.e. 1,3,5,7,9 and analyzed for various physicochemical
(pH, titratable acidity, TBARS, PV, FFA) microbiological (SPC, Psychrophiles, coliforms and yeast & mold) and sensory
parameters. TBARS was measured lowest in WPC-3 and highest in Control throughout storage. PV and FFA were
significantly lower in WPC-3 than control and WPC-1, but comparable with WPC-2 on 9th day of storage. SPC and
psychrophiles were lower (P<0.05) in WPC-2, 3 than all other treatments throughout storage. Yeast and mold were not
detected in WPC-2 and WPC-3 throughout the study. Sensory quality followed decreasing trend with the increase in
storage days. Control, WPC-1 developed off odour, sliminess on 5th and 7th day of storage, respectively. Raw pork chunks
can be stored successfully for 9 days at refrigeration temperature on packaging with WPC bioactive films infused with
1.0% silver nano-particle, with acceptable physico-chemical, sensory and microbiological quality characteristics.
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Poster presentation
MFPP 16. A comparative study on quality evaluation of raw chevon samples incorporated with crude extract
from Indian curd, lactic acid and nisin under refrigerated storage (4±1°C)
Annada Das1, G Chauhan1, R K Agrawal1,S Tomar1 Sirajuddin1 and K Satyaprakash2

1
Division of Livestock Products Technology, 2Division of Veterinary Public Health, Indian Veterinary Research
Institute, Izatnagar, U.P.
The current study was conducted to assess the storage stability of raw chevon incorporated with crude extract (CE) from
Indian curd, lactic acid and nisin at refrigerated temperature (4±1°C). Four different batches of raw chevon i.e. untreated
control (C), chevon mixed with crude extract (T1), 0.5% lactic acid (T2) and 10 ppm nisin (T3) were analyzed for physico-
chemical, microbial and sensory attributes under aerobic packaging conditions at every alternate day until day 7. The pH,
free fatty acid value, thiobarbituric reacting species value and peroxide values were significantly (p<0.05) higher in control
than other treatments and T1 showed significantly (p<0.05) lower values than other treatments. The extract release
volume and water activity followed a decreasing trend for all samples during storage period; however significantly
(p<0.05) higher values were obtained for T1. Microbiological qualities were better for treated samples than control and T1
was having lowest bacterial counts. There were no significant (p>0.05) differences in colour and odour scores of control
and treated chevon samples on day 1, except T2 which had a lower colour score and T1 had significantly (p<0.05) higher
sensory scores towards the end of storage period. From this comparative study, it is concluded that crude extract from
Indian curd was having better effect and could be used effectively as a biopreservative for extending shelf life of raw
chevon.
MFPP 17. A study on shelf life of duck meat patties in different packaging and storage conditions
Debashis Bhattacharyya, Mita Sinhamahapatra1 and Subhasish Biswas

Department of LPT, West Bengal University of Animal and Fishery Sciences
1
School of Agriculture, Indira Gandhi National Open University, New Delhi.
A study was conducted to assess the shelf life of duck meat patties packed in PET/Poly and laminate of metalized PET/Poly
with polyethylene pouches under aerobic and vacuum packaging and kept in refrigerator (4±1° C) and freezer (-18±1° C).
The samples were analyzed for moisture, pH, Thiobarbituric Acid (TBA) Value, Tyrosine value, Total Plate Count (TPC),
Total Psychrophilic Count (TPSC), Yeast and Mould Count (YMC), appearance, flavour and tenderness. The pH, TBA value,
Tyrosine value, TPC, TPSC and YMC of the samples increased with the storage period whereas moisture, appearance,
flavour and tenderness scores decreased throughout the storage period. Irrespective of the packaging material, duck meat
patties were acceptable upto14th and 21stday of refrigerated storage in aerobic and vacuum packaging respectively. In the
freezer storage, the shelf life of the patties was 60 days in aerobic packaging and 80 days in vacuum packaging.
MFPP 18. Effective utilization of pomegranate peel powder as an antioxidant in meat product for replacing
synthetic antioxidants
A B Amle, AA Devangare1 and A M Chappalwar

Livestock Products Technology, College of Veterinary and Animal Sciences, Udgir
An investigation was undertaken to explore the possibilities of utilization of (PPP) and BHT as an antioxidant in chevon
nuggets. During the study, chevon nuggets were prepared with addition of different levels of BHT(50ppm, 100ppm,
150ppm) and (1%,2%,3%) pomegranate peel powder and replacing corresponding amount of meat. The scores for all
sensory attributes viz., appearance, flavour, juiciness, texture and overall palatability increased gradually with up to
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50ppm BHT and 1% level of pomegranate peel powder. Addition of higher level 100ppm, 150ppm of BHT and (2%and 3%)
pomegranate peel powder (PPP) showed gradually decrease in all sensory attributes. Addition of PPP in standard
formulation caused slight change in emulsion stability, cooking yield and composition of chicken nuggets. Nuggets
incorporated with 1% PPP scored optimum for all the sensory attributes and ranked superior with regard to emulsion
stability. Cost of production of 30 gm PPP added chevon nuggets Rs 11.31 which was lower than control (Rs 11.81) and
BHT (Rs 11.82). Study concludes that pomegranate
MFPP 19. Recent advances in foam-mat drying technology for preservation food materials
P Kandasamy
Department of Agricultural Engineering, Institute of Agriculture, Visva-Bharati (A Central University),
Santiniketan, West Bengal.
Foam-mat drying is an economical alternative to drum, spray and freeze-drying for the production of food powders. The
liquid or semi-liquid food material is converted into stable foam by adding foaming agent through beating or whipping in
presence or not of foam stabilizers, and dehydrated by different classical airflow and thermal means. Rate of drying in this
process is increased since the great volume of gas present in the foamed mass, enormous gas-liquid interface, porous foam
structure and superior rate of heat transfer through the foam. Moreover, drying occurs in more than one constant rate
period because of the periodic bursting of successive layers of foam bubbles. A high-quality food powder attributes can be
obtained by the proper selection of foaming method, foaming agents, foam stabilizers, time taken for foaming, suitable
drying method and temperature. The foam mat drying is considerably cheaper than freeze and spray drying for the
production of fruit powders. This process can be used for large scale production of food powders because of its suitability
for all types of food materials, rapid drying at lower temperature, retention of nutritive value and bioactive compounds,
good reconstitution characteristics and flowability and cost-effective for producing food powders. Food powders obtained
through this process have high economic potentials over their liquid counterparts such as reduced volume or weight,
reduced storage space, simpler handling and transportation, and much longer shelf life. The fruit powders obtained
through this method can find applications in snacks, beverages, ice creams, bakery products, as a starter for the
preparation of instant foods, pastes, etc. In this paper, basics of foam and its structure, mechanisms of foaming, types of
foaming agents and stabilizers for the production of stable foam have been discussed. The influence of foaming agents,
foaming properties, thickness of foam and drying temperature on the drying characteristics of mat are also studied. This
paper reviewed the application of foam drying process for different food materials, the microstructure and whole quality
attributes of obtained powder, and the energy consumption.
MFPP 20. Egg Preservation: A way to reinforce food safety and security
Manoj Kumar Bunkar1, Anurag Pandey1,Y. R. Ambedkar1, Sarita Kumari1, Ashish Saini1, Neha Thakur1 ,
Shrawan Meel1, Vilsan Kumar Chauhan1 and Manaswini Sharma1
Department of Livestock Products Technology, 1Post Graduate Institute of Veterinary Education and
Egg is a very fragile and perishable product. Due to high production and low demand, all eggs cannot be marketed;
therefore, egg preservation is necessary for long term use. The methods of egg preservation are used to prevent the entry
and growth of pathogenic &nonpathogenic micro-organisms. Eggs are sterile at the time of laying but they become
contaminated after laying, with litter and dropping. Approximately 1.2-1.5 lakhs bacteria present on egg shell may cause
spoilage of egg. Among these most of the bacteria are not pathogenic such as Pseudomonas fluorescenswhich is the cause of
green rot and some are pathogenic such as Salmonella sp. which causes food poisoning & are dangerous to health. So, egg
preservation is very important to reduce the occurrence food born diseases and economic losses. Different types of
methods used for preservation of eggs are oil coating, thermo-stabilization, freezing, pasteurization, irradiation and
vacuum packingetc. The methods for preservation of egg shell are based on simple principle of retarding the microbial
growth and sealing the pores of the shell to minimize the evaporation of moisture and escape of gases, thus reducing the
physico-chemical changes in the egg. Sometimes, a combination of methods is employed for effective preservation.
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MFPP 21. Effect of arjuna fruit and black cumin extract on quality attributes of pork meat nuggets during
refrigerated storage.
Pranav Chauhan1, Arun K Das2*, Annada Das3, Dipanwita Bhattacharya3, and P K Nanda2
1
Department of Livestock Products Technology, ICAR-IVRI, Izatnagar, Bareilly,UP
2
Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata 3Department of Livestock
Products Technology, WBUAFS, Kolkata-700037
In this study, the efficacy of arjuna fruit extract (AFE, 1.0 %) or black cumin extract (BCE, 1.5%) in retarding lipid oxidation
of pork nuggets was investigated and compared with a synthetic antioxidant, butylatedhydroxytoluene (BHT, 100 ppm)
and control sample during refrigerated storage at 4±1oC. The total phenolics content of AFE treated cooked pork nuggets
was significantly (P < 0.05) higher compared to control but nuggets with BCE extract had comparable total phenolics with
BHT treated nuggets. However, incorporation of AFE, BCE or BHT did not have any effect on the cooking yield of pork meat
nuggets. The increase in pH during storage was significantly (p>0.05) less in all treated samples as compared to control.
The pork nuggets with AFE had signi? cantly (p<0.05) lower mean total aerobic plate count than control. In samples
incorporated with AFE and BCE, thiobarbituric acid reactive substances (TBARS) value, peroxide formation, free fatty
acids were significantly (p<0.05) lower than control even on 20th day of storage. Sensory evaluation revealed that
incorporation of either AFE or BCE improved the flavour and overall acceptability scores of pork nuggets than control and
prolonged the shelf-life of the product up to 20 days by inhibiting lipid oxidation and microbial growth. From the above
findings, it is concluded that AFE at 1 % and BCE at 1.5 % were effective and could be used as natural antioxidant in
retarding lipid oxidation of processed muscle foods.
MFPP 22. Application of edible film in meat and meat products: an ecofriendly approach
Sarita Kumari, Anurag Pandey, Y. R. Ambedkar, Anurag1, Ashish Saini, Neha Thakur and Priyanka Meena
Department of LPT, Post Graduate Institute of Veterinary Education and Research, Jaipur- 302031,
4
Department of LPM, M.J.F. Veterinary and Animal Science College, Chomu, Jaipur.
In meat industry storage stability and food safety issues related with meat and meat products plagued since ages.
Packaging methodologies are one of the active techniques to extend the storage life and to ensure food safety without the
addition of chemical preservative. According to the European Directive and USA rules, edible films and coatings can be
classified as food product, food ingredients, food additives, food contact substances, or food packaging materials. The
functions of edible films are to prevent moisture loss, drip, reduce lipid oxidation, improve some of their sensory
properties (colour, taste and smell) and provide microbial stability of foods. Edible films can be made from
polysaccharides (cellulose, starch derivatives, pectin derivatives, seaweed extracts, exudate gums, microbial fermentation
gums and chitosan), protein (wheat gluten, corn zein, soy protein, and whey protein) and lipids (paraffin wax, beeswax,
acetoglyceride, shellac resins) or by combination of any of these to form a composite film. The application of
nanotechnology and the effectiveness of added antimicrobials and anti-oxidants have opened a new field of research for
the development of edible films on preservation of meat and meat products. Sustainable application and use of edible films
requires a synergistic effort of both the polymer and food technologists to develop packaging materials which can
overcome the drawbacks of a natural film.
MFPP 23. Shelf life assessment of chevon nuggets stored at refrigeration temperature
A A Devangare and A M Chappalwar1 .

Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Udgir,
1Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Parbhani
The study was conducted to assess the effect of BHT and PPP on sensory and microbiological qualities of optimized
product in comparison with its control counterpart sensory and microbiological qualities of chevon nuggets at
refrigeration temperature (4±1°C). Result revealed that the scores of all sensory attributes declined gradually with the
progress of storage period. Similarly, the pH, Moisture, TBA value, tyrosine value and microbial counts increased
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considerably at the end of 20 days storage but the microbial counts were within the spoilage limit in both the product
prepared using BHT and PPP. The findings showed antioxidant and antibacterial effect of (1% PPP) as microbial load in
optimized preparation was found to be significantly (P<0.05) lower throughout the storage period when compared with
control. It is concluded that chevon nuggets with (1% PPP) could be stored safely in HDPE pouches for 20 days under
refrigerated temperature (4±1OC) storage as natural
MFPP 24. Process standardization of Japanese quail meat nuggets using Bengal gram flour
C. K. Choudhary, S.V. Londhe, A. S. Nemade, P. N. Bhumre and P. A. Shinde

Department of Livestock Products Technology, College of Veterinary and Animal SciencesParbhani-431 402,
MAFSU, Maharashtra, India.
The present study was undertaken with a view to develop the quail meat nuggets were prepared using bengal gram flour
with different levels 0% and 10% concentrations respectively. In which the boneless meat of Japanese quail was used,
while the skin, subcutaneous fat, tendon separable connective tissue were trimmed off. The shelf-life of so prepared
Japanese quail meat nugget prepared with bengal gram flour was assessed on the basis of store at refrigeration
temperature 4±1oC, the meat nugget samples were packed in LDPE bags before refrigeration. During refrigerated storage,
the scores for all the sensory attributes, moisture, protein and fat declined but ash content inclined with the progress of
storage period. Similarly, pH, TBA number, tyrosine value and microbial counts increased considerably throughout the
storage period but were within the spoilage limit up to 20 days.
MFPP 25. Quality assessment of Ragi flour extended chicken patties stored at refrigeration temperature
S B Wadpalliwar, A M Chappalwar1 and A A Devangare

1
Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Parbhani.
The study was planned to assess shelf life finger millet flour (5%) extended chicken nuggets stored at refrigeration
temperature (4±1°C). Chicken nuggets were packed in high density polyethylene pouches for storage. The sensory scores
for all the attributes decreased with the advancement of storage period, but both the products were acceptable up to 20th
day of storage. Development of off flavor and slimness in the product was observed on the 22nd day of refrigerated storage.
During the storage of chicken nuggets the pH, TBA and tyrosine values increased significantly (P<0.05), while the moisture
content declined significantly for both control and treatment nuggets. Similarly, the total plate count was increased
significantly (P<0.05) upto incipient spoilage level with advancement of storage, where as psychrophilic and coliform
organism were not detected on the day zero and upto 12th days of storage respectively. Thereafter count for both the
organisms was increased significantly and found beyond the spoilage limit at the end of storage period. Based on the above
observations, it is concluded that functional chicken nuggets prepared with incorporation of 5% finger millet flour which
could be stored safely in HDPE pouches for 20 days at refrigeration temperature.
MFPP 26. Determination of shelf life of chicken meat using physicochemical, microbiological sensory and
instrumental parameters at refrigeration temperature
Dhanashree Didolkar1, SR Badhe2,Vivek Shukla*3, SR Yadav4,Saurabh Karunamaya5

Department of Livestock Products Technology, Bombay Veterinary College, Parel, Mumbai-12
Shelf life of chicken meat was estimated by keeping meat in polystyrene foam trays at refrigeration temperature (4±1°C).
Different quality parameters viz. physicochemical, microbiological, sensory and instrumental parameters were analysed
at suitable intervals of 1st, 3rd, 5th, 7thand 9thdays of storage. The pH, TVBN, tyrosine and ammonia content of chicken meat
increased significantly (P<0.05) during storage period which due to increase in bacterial flora. The free amino acid
increased significantly (P<0.05) throughout storage period which was caused mainly by the actions of amino-peptidases
towards peptides produced from meat proteins by the actions of cathepsins and calpains. The lightness (L*), yellowness
(a*) and colour difference (? E) values of chicken meat decreased significantly (P<0.05), while redness (a*) values
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increased significantly (P<0.05) till 3rd day, after which the values followed a decreasing trend during storage period.
Microbiological count viz. Total plate count, Yeast &Mould count, Pseudomonas count and Psychrophilic count increased
significantly (P<0.05) during storage period which reached to their maximum permissible limit on 7th day of storage while
sensory scores decreased significantly during storage period (P<0.05). Based on these observations, a shelf life of 7days
was observed for chicken meat during aerobic packaging at refrigeration storage (4±1°C).
MFPP 27. Effect of ginger as an antioxidant on quality of chicken patties stored at refrigeration temperature
R S Talekar, A A Devangare and A M Chappalwar1

1
Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Parbhani.
This experiment was carried out to evaluate the quality of ginger paste (5%) and ginger extract (5%) added chicken patties
stored at refrigeration temperature (4±1°C). During storage of chicken meatballs the moisture, protein and fat declined
significantly while pH, TBA, Tyrosine values increased significantly (P<0.05). The sensory scores for all the attributes
declined with the progress of storage but all the products were acceptable up to 20th day of storage. Similarly, the total
plate count, psychrophilic count increased significantly (P<0.05) during 20 days storage but were within the spoilage limit
indicating that the product could be safely stored for 20 days without adversely affecting the sensory and physico-chemical
characteristics. Thus, based on the observations, it is concluded that chicken patties with GP and GE were acceptable up
5%level and stored up to 20th day of refrigerated strage.
MFPP 28. Active packaging- an important aspect for meat industry
Shrawan Kumar Meel, Anurag Pandey, Y. R. Ambedkar, Vilshan Kumar Chauhan, Priyanka Meena,
Ashish Saini, Ravi Raman and Asman Singh Gurjar
There is a growing demand by consumers for meat and meat products perceived as tender, nutritious, healthy and safe. In
the meat industry, microbial spoilage and lipid and protein oxidation are major concerns for meat and meat products in
terms of food safety and quality deterioration. The meat quality and safety properties are highly dependent on the applied
packaging materials and technologies. In this way, active packaging is a good approach to prevent microbial contamination
and ensure safety and quality attributes of meat and meat products. Active packaging is a type of food packaging with an
extra function, in addition to that of providing a protective barrier against external influence. Active packaging material
absorbs food derived chemicals from the food or it releases substances into the food or the environment surrounding the
food such as preservatives, antioxidants, and flavorings. The most important active packaging systems used to meat and
meat products are antimicrobial, antioxidant, and carbon dioxide emitting packaging. To prevent lipid oxidation and
controlling the growth of spoilage and pathogenic microorganism various antimicrobial and antioxidant substances are
used in sachet/pad of active packaging material such as silver zeolite, glucose oxidase, chlorine dioxide, ethanol vapor
emitting, allylisothiocyanate.
MFPP 29. Storage quality of functional spent hen meat nuggets with bioactive Zein film under different
packaging conditions
Kanika Mahajan*, Manish K. Chatli, N. Mehta, P. Kumar, O.P. Malav and R. V. Wagh
Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University,
Ludhiana-141004, Punjab, India
The storage quality of functional spent hen meat nuggets (SMN) incorporated with antioxidant rich amla fruit juice
powder coated with coliphages (5%) impregnated developed zein films was evaluated for a storage period of 35 days at
refrigerated (4 ±1ºC) temperatures under different packaging conditions. Treatments viz. T1 (product packaged in
aerobic conditions), T2 (product packaged in MAP conditions), T3 (product packaged in vacuum), T4 (product wrapped in
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developed films and packaged in aerobic conditions), T5 (product wrapped in developed films and packaged in MAP
conditions), T6 (product wrapped in developed films and packaged in vacuum conditions) were evaluated for various
physico-chemical (pH, aw, thiobarbituric acid reactive substances (TBARS), peroxide value(PV) and free fatty acids(FFA)
characteristics at weekly interval for 5 weeks. Results depicted that pH decreased in aerobic product upto 14 day and
increased thereafter with the progress of storage period. However pH exhibited decreasing trend in vacuum and MAP
products. Though aw decreased with increase of storage interval but was higher in MAP and vacuum products and the
highest in wrapped products. FFA and PV increased with advancement of storage period, however wrapped had
significantly (P<0.05) lower PV than unwrapped products. TBARS increased significantly (P<0.05) during storage period,
but recorded lower than threshold value (1mg MDA/ Kg) throughout storage period for vacuum and MAP packaged
products irrespective of wrapping with bioactive films. Results concluded that developed functional SMN can be
successfully stored for 35 days in bioactive zein wrap under MAP conditions at 4±1oC with a satisfactory physico-chemical
and oxidative quality attributes.
MFPP 30. Development of superchilling process for shrink wrapped chicken carcasses
Rituparna Banerjee, Naveena, B.M., Muthukumar, M. and Suresh K. Devatkal

ICAR-National Research Centre on Meat, Chengicherla, Hyderabad, Telangana 500092, India
Superchilling is a process, where food products are stored between their initial freezing point and 1-2 °C below this
temperature. Considering the emerging industrial needs for development of energy efficient and sustainable processing
technologies, the present research was proposed to compare the effects of superchilling (-1 °C) and freezing (-18 °C) on
quality of chicken. Twenty two live birds were slaughtered, dressed and chilled at 4 °C for approximately 5-6 h and then
each carcass was individually shrink wrapped. Samples were divided into 2 groups – superchilling (-1 °C) and freezing (-18
°C). For superchilling, carcasses were placed in blast chiller for 30-35 min and after reaching the core temperature of 1 °C,
transferred to superchilling cabinet designed at ICAR-NRC on Meat with temperature and humidity control for further
quality evaluation and storage studies. Samples were analyzed for pH, WHC, TBA value, instrumental color (L*, a* and b*
value), % metmyoglobin, shear force value on 0, 15 and 30 d and scanning electron microscopic study on 0 and 30d of
storage.Significantly (P<0.05) lower drip loss (3.1 ± 0.03) was observed in superchilled sample during storage indicating
mechanical damage of muscular tissues by freezing resulting in lower WHC. On 15 and 30 d of storage, significantly
(P<0.05) higher % metmyoglobin (39.96 ± 2.01; 47.47 ± 1.71) and lower shear force (7.16 ± 0.48; 5.26 ± 1.13) were
observed in superchilled samples in comparison to the frozen samples. On 0 d, scanning electron microscopy (500 X)
showed an organized structure with compacted fibres. Superchilled sample revealed small gaps between muscle fibres
and variation in the fibre diameter on 30 d whereas, frozen sample showed disintegration of fibre structure with larger
inter-fibre spaces. These findings indicated that the superchilling (-1 °C) was able to maintain the meat quality upto 30 d
and could be a promising alternative to freezing.
MFPP 31. Effect of different drying methods, phytoingredients and storage periods on physicochemical
qualities of Dry Pork Cubes
Sadhana Choudhury, M. Hazarika, D. R. Nath, T, Borpuzari, R. A. Hazarika?, G. K. Saikia??, P. Doley and D.
Bhuyan
Depart.ment of Livestock Products Technology, Department of Vety. Public Health, Department of Vety.
Microbiology, College of Veterinary Science, AAU, Khanapara, Guwahati-781022
A study was conducted to investigate the effect certain phytoingredients on the physico-chemical qualities of dry pork
cubes dried by solar and oven drier. Oven-drying was done at 60°C while solar drying was done at 55-60°C. The results
showed that during oven-drying and solar-drying the dry matter and protein contents of the dried samples decreased
(p<0.05). Due to addition phytoingredients there are certain changes in the proximate composition of the dry products.
TBARS values of the samples were affected due to antioxidant contents of the phytoingredients. The solar-dried samples
had higher acceptability level than the oven-dried samples. The products were kept in aerobic packaging method at room
temperature and changes were observed during storage up to six months. The results were attributed to the various
changes that occurred during the drying process. Solar-drying of meat samples could be adopted under the hot humid
environment done under hygienic conditions.
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MFPP 32. In-vivo meat model storage stability of RSM optimized Origanum vulgare leaves extract
Niraj S Jagtap*, Rajesh V Wagh, Manish K Chatli, Pavan Kumar, O P Malav & Nitin Mehta
Department of Livestock Product Technology, College of Veterinary Science, Guru Angad Dev Veterinary and
Animal Sciences University, Ludhiana-141004, Punjab, India
Present research was planned to study the effect of response surface optimized antioxidant-rich bioactive extracts from
Origanum vulgare leaves in chevon emulsion during refrigeration storage (4±1°C). The bioactive extracts were added at
the level of 0.25%, 0.5& and 1.0% in chevon emulsion along with control samples without added phyto-extracts. Storage of
nine days were followed by evaluating various physico-chemical, microbiological, sensory quality characteristics. The pH
was significantly (p<0.05) higher in control than all the treatments and aw showed decreasing trend throughout the storage
period. Microbiological quality and Oxidation efficacy values viz. TBARS, PV and FFA followed an increasing (p<0.05) trend
throughout the storage period of nine days irrespective of added level of OLE, showing and strong microbial stability and
lowest oxidation in samples treated with 1% OLE. The sensory panellists awarded comparatively higher scores to all the
OLE treatments than control. It was concluded that Origanum vulgare leaves extracts can be a potential candidature to be
used as novel natural anti-oxidants for in chevon emulsion.
MFPP 33. Optimization of extraction protocol for the preparation of phytoextract from the Licorice root and
its incorporation in pork emulsion stored under aerobic packaging
Ritika Birla, Om Prakash Malav*, Rajesh V. Wagh, Nitin Mehta,Pavan Kumar and Manish Kumar Chatli
This study was conducted to optimize the most suitable extraction conditions for the preparation of Licorice root extract
(LRE) using response surface methodology. The developed phytoextracts were analyzed for antioxidant ef? cacy in vitro
viz. total phenolic, ABTS, DPPH and SASA activity. The optimized model showed that ethanol at 60% concentration with a
extraction time of 15 min and temperature of 65°C was found most suitable as it showed the highest antioxidant efficacy.
Selected Licorice root extract was incorporated at three different levels i.e. 0.20%, 0.50% and 1.0% separately in pork
emulsion after replacing the lean meat in the pre-standardized formulation of pork emulsion. The control and treatment
pork emulsion was packaged in LDPE pouches and stored aerobically under refrigeration (4±1°C) for 9 days and analyzed
at regular interval of 1, 3, 5, 7 and 9 days of storage. Water activity decreased significantly (P<0.05) with the advancement
of storage period. Redness (a*), Lightness (L* value) and Yellowness (b* values) of control and treatment emulsion,
followed a declining trend with the increase in storage time. Oxidative stability parameters followed an increasing
(P<0.05) trend throughout the storage period. Microbiological count of pork emulsion followed an increasing trend in
control and treatment emulsion. Sensory scores also showed declining trend with increase in storage time. Treatment
emulsion incorporated with LRE showed better storage stability in comparison to control emulsion.
MFPP 34. Storage stability of high fibre – low fat kadaknath chicken nuggets under refrigeration
Shubham Uikey, N.K Nayak, Sunil Badole, Reena Dhakar and S.V.D Teja
Department of Livestock Products Technology, College of Veterinary Science & A.H., Mhow, Indore 453446),
M.P., India
The nuggets were developed to increase the functional value of products with increasing fibre and decreasing the fat
content. Gram hulls and carrageenan were used in different combination and finally nuggets with 6 % gram hulls and 0.5 %
carrageenan was found superior and most acceptable by the sensory panelists, hence, selected for further storage stability
under refrigeration. The pH, TBA and FFA values of developed high fibre-low fat kadaknath chicken nuggets were lower as
compared to control throughout the storage period. A progressive and significant (P<0.05) increment in the pH, TBA and
FFA values of control as well as developed kadaknath chicken nuggets were observed with the advancement of storage.
The total plate count (TPC) followed a significantly(P<0.05) increasing pattern from 0 to 12 day in control as well as
developed high fibre-low fat kadaknath chicken nuggets. Psychrotrophs were detected on 12 day of storage. The mean
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scores for all the sensory attributes for both control as well as developed high fibre-low fat kadaknath chicken nuggets
decreased gradually with increasing storage period. It was concluded that the developed high fibre- low fat kadaknath
chicken nuggets may be considered as health full product which was very well accepted up to 12 day under refrigeration.
MFPP 35. Storage quality evaluation of prebiotic enriched chicken meat kachori at ambient temperature
Poodari Kiran Rajeshwar, Om Prakash Malav*, Nitin Mehta, Manish Kumar Chatli, Pavan Kumar and Rajesh
V. Wagh
Chicken meat kachori was prepared with the incorporation of 4% inulin. The storage quality of prebiotic enriched chicken
meat kachori was evaluated under aerobic and MAP conditions at ambient temperature. The storage quality was evaluated
on the basis of various physico-chemical (pH, TBARS, FFA) microbiological (TPC, coliforms count, yeast and mold counts),
water activity and sensory analysis (8- point descriptive scale). The pH values and water activity followed a significant
(P<0.05) increasing trend with the advancement of storage period. TBARS values and Free fatty acid content also followed
increasing trend throughout the storage period, but the rate of increase was significantly (P<0.05) lower in MAP than
aerobic packaging. Total plate count (TPC) for control as well as treatment products of both packaging methods increased
significantly (P<0.05) at each subsequently storage interval. Yeast and mold were not detected in all the treatment groups
and control throughout the storage except on 30th day of storage for both Aerobic and MAP packaged products. The scores
for all the sensory parameters showed declining trend in products of both aerobic and MAP with the progress of storage
period but decline in the scores for MAP products was significantly (P<0.05) slower than aerobic packaging. The
developed product was successfully stored under aerobic packaging conditions for 15 days and under MAP conditions for
30 days at ambient temperature with an acceptable physico-chemical, microbial and sensory quality.
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Session-8
Role of Muscle Food Safety and

Human Health

22 - 24 November, 2018
Keynote
Muscle Food Safety and Public Health with Special Reference to
Antimicrobial Resistance in fish and fishery products
G K Sivaraman , M M Prasad, B MadhusudanaRao, S Visnuvinayagam,
V Murugadas and C N Ravishankar
Microbiology, Fermentation & Biotechnology Division,ICAR- CIFT, Willingdon Island,
Matsyapuri Post, Cochin- 682 029, Kerala, email:gk.sivaraman@icar.gov.in
Introduction
India experienced an eleven fold increase of fish production in the past six decades with the annual fisheries and
aquaculture production enhanced from 0.75 million tonnes in 1950-51 to 11.35 million tonnes in 2016-2017 (MPEDA,
2017). Globally the country now ranks second position, after China, with regard to annual fisheries and aquaculture
production (FAO, 2014). The aquaculture production system includes the freshwater aquaculture, brackish water
aquaculture and mariculture; there is a huge potential to challenge the country's food security. Indian marine product
exports witnessed impressive growth from 37,175 tonnes in 1970 to 1,05,1243 tonnes in 2014-15 and frozen shrimp
continued to be the major export value item accounting with a share of 64.12% of the total US$ earnings of which the
contribution of cultured shrimp was 73.31% (source: http:/ www.mpeda.com, 2017).
Antibiotics in Aquaculture products
Antibiotic use is an integral part of intensive aquaculture production system and is mainly for prophylactic and
growth promoting purposes.India was the single largest consumer of antibiotics in the world in 2010, followed by China
and the United States (Van Boeckel et al., 2014). The expansion and intensification of aquaculture farming is causing severe
stress and become susceptible to variety of diseases. Occurrence of minor disease results in the loss of the complete
aquaculture production system. As a preventive measure, the aquaculturists started using 'antibiotics', and found good
production. Hence this this led to indiscriminate usage of antibiotics in the aquaculture production system. The use of
antibiotics to treat the infected fish in the entire farm leads to the development of resistance in bacteria and also the entire
microbial population in the aquaculture system including the beneficial microbes. The greatest risk associated with the
abuse of antibiotics lead to the development of resistant bacteria in aquatic environments. Moreover, aquaculture acts as
the medium for antibiotic residues and could spread to the environment. The antibiotic resistance has emerged as a critical
global health priority needing urgent attention. The antibiotic residues in aquatic food production are potentially harmful
to the consumers like allergy, cancer, chloramphenicol causes aplastic anaemia and nitrofurans are carcinogenic and less
responsive to antibiotic treatment of the patient and development of antibiotic resistant bacterial strain. The aqua
farmers are likely to use veterinary antibiotics since there is no specific antimicrobial agents are available for aquaculture
system. The problem of veterinary medicinal drugs in shrimp is plaguing the Indian shrimp export. The 1995 Prevention of
Food Adulteration Act & Rules (Part XVIII) bannned 20 antimicrobials in aquaculture and set residue tolerances in shrimp
and fish tissue. The antibiotics and other pharmacologically active substances banned for using in shrimp aquaculture by
Coastal Aquaculture Authority of India are Chloramphenicol, Nitrofurans, Neomycin, Nalidixic acid, Sulphamethoxazole,
Dimetridazole, Metronidazole, Ronidazole, Ipronidazole, Other nitroimidazoles, Sulphonamide drugs, Fluroquinolones,
Glycopeptides, Clenbuterol, Diethylstilbestrol, Choloform, Chlorpromazine, Colchicine, Dapsone and Aristolochiasp and
preparation thereof.
Evidence of antibiotics and bacterial pathogens in Aquaculture
Quality issues raised by the EU in fish exported from India: During the last 15 years (2001 to 2015), a total of 362 Rapid
Alert System for food and feed (RASFF) notifications related to fishery exports from India to EU were notified. The major
quality issues in the exported fishery products (71% Crustaceans, 15% Cephalopods and 14% Finfish) were veterinary
medicinal drugs (52%), heavy metals (14.4%), and pathogenic microorganisms (12.4%). The residues of veterinary
medicines detected in fishery products were Furazolidone (AOZ), Nitrofurazone (SEM), Oxytetracycline and
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Chloramphenicol and the pathogenic bacteria includes Vibrio species (V.cholerae/ V.cholerae non-O1/ non-139, V.
parahemolyticus, V. vulnificus) and Salmonella species (S.paratyphi B, and S.weltevreden) (Madhusudhana Rao et al.,
(2017). Hence the EU has established a minimum required performance limit (MRPL) of 1 µg/kg (1 ppb) for nitrofuran
metabolites and 0.3 µg/kg for chloramphenicol in aquaculture products (EU, 2003). However, EU has 'zero tolerance' to
nitrofurans which means 'any confirmed concentration of any of the metabolites is a non-compliance'. It is pertinent to
note that nitrofurans and chloramphenicol etc., are banned for use in aquaculture in India.
Quality issues raised by the United States in fish exported from India: The antibiotics reported were nitrofurans (47%
Furazolidone-AOZ, 37% Nitrofurazone-SEM, Oxytetracycline and Chloramphenicol). Nitrofurans is being commonly
detected in the frozen shrimps exported from India to EU and USA. Nitrofurans and Furazolidone were reported from the
frozen shrimp (M.rosenberg, P.monodon, and L.vannamei).
Residues of veterinary antibiotics in cultured frozen shrimp: RASFF notifications due to antibiotics were reported in
Penaeusmonodon (black tiger), Macrobrachiumrosenbergii (scampi, giant freshwater prawn), Litopenaeusvannamei
(vannamei shrimp, white leg shrimp), Parapenaeousstylifera, Metapenaeopsisaffinis, Metapenaeusmonoceros,
Solenoceracrassicornis, Parapaenid shrimp and in some cases the species simply mentioned as frozen shrimp (
MadhusudhanaRao et al., 2017).
Use of antibiotics and its impact on bacterial pathogens
Majority of the detected bacterial pathogens in aquatic products are not a native flora of fish. It is clear that the
occurence of pathogens is mainly from the entire production chain viz., contact of the aquatic products to the environment
where they are grown, various implements used, contact surfaces, handlers, water etc. The post harvest handling process
plays a major role in the aquatic products contamination with the pathogens such as Escherichia coli, Staphylococcus
aureus, Salmonella spp,Vibrio cholerae, Vibrio parahaemolyticus, Listeria monocytogenes,Clostridium botulinum, Shigellasp,
Aeromonashydrophila, Plesiomonasshigelloides and viral pathogens such as hepatitis A virus etc. Among these pathogens,
Escherichia coli, Staphylococcus aureus, Salmonella spp, and Shigellaspp are non-indigenous to the aquatic environment
and others are indigenous to the aquatic environment. Depending on the nature of the environment (contaminated water),
feeding habits (filter feeders), season of harvest (summer) are considered as an important factors for the contamination of
aquaculture products. In addition, the risk is potentiated not only by the presence of these pathogens but also the antibiotic
resistance. Worldwide research deviation is noticed on antibiotic resistant pathogens both from clinical sector and in the
food producing animals. Antibiotic resistant pathogens of aquaculture importance are Methicillin- Resistant
Staphylococcus aureus(MRSA), Extended spectrum Beta-lactamase producing (ESBL) Enterobacteriaceae viz., ESBL
producing E. coli, ESBL producing Salmonella; carbapenamase Resistant Enterobacteriaceae (CRE) viz., Klebsiella
pneumonia, E. coli; Vancomycin resistant Enterococci (VRE), Acinectobacterbaumanii and so on. The link between the use
of antimicrobial substances in aquaculture production and the presence of antibiotic resistant food borne pathogens
Salmonella, pathogenic E.coli, Campylobacter, Staphylococcus spp., Enterococcus spp. and ESBL has already been reported
by various researchers. This perhaps shows the importance of studies on AMR pathogens in the food producing animals
with special reference to the seafood or aquatic products development. In general aquaculture products have the close
proximity of getting contaminated to various microbes during entire production and processing chain. The raw foods in
general have the highest culturable bacterial loads, followed by minimally and fully processed foods. The food with
acceptable microbiological loads (5 lakh and 1 lakh CFU/ g for raw and processed aquaculture products) may also serve as
the sink for the development of antibiotic resistances through bacteria, bacteriophages, bacterial DNA and mobile genetic
elements etc. Hence, the food chain ecosystem may be conducive niches for gene transfer, antibiotic selection pressure and
persistence of AMR bacteria and this route cannot be generally disregarded.
Antibiotic resistance in bacteria
An antibiotic is a drug that kills or stops the growth of bacteria such as penicillin and ciprofloxacin, whereas
antimicrobial refers to all microbes viz., bacteria, viruses, fungi, and parasites. Hence, Antibiotic or antimicrobial
resistance (AMR) denotes the ability of microbes to resist the effects of drugs, so that either their growth is not stopped or
they are not killed or both. Mechanism of antibiotic resistance in bacteria. In general main mechanism of resistance to
antimicrobial agents in bacteria may falls under any one of these categories, 1. Changes in the bacterial cell wall
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permeability or target sites 2.Enzymatic drug modifications or degradation and 3. Membrane bound efflux pumps-
removal of antibiotics through energy dependent.
Trends in antimicrobial resistance among various seafood borne bacterial pathogens; AMR is an increasing global public
threat because of their rapid emergence of newer resistances and spread across the various countries and its impact is felt
across the globe. This results in prolonged illness; complications in surgical conditions due to infection with resistant
organisms, severe fatal forms are also encountered. Antibiotic resistance development is a natural process over a longer
time, however, the current situation is happening at an elevated speed due to various reasons are misuse, overuse of
antibiotics with or without professional oversight, as growth promoting substances in food producing animals,
inadequate or inexistent programmes for infection prevention and control (IPC), poor-quality medicines, weak laboratory
capacity, inadequate surveillance and insufficient regulation of the use of antibiotics (WHO, 2015). AMR organisms are
present in human, animal, food, and environment which make the transmission faster than before between or within
human and animals.
Possible pathways of AMR spread
V. parahaemolyticus, V. vulnificus, V. alginolyticus, and V. cholerae are autochthonous Gram-negative bacilli to

estuarine and marine environments and found associated with disease through wound infection or through consumption
of contaminated seafood especially shellfish. Antimicrobial resistant pathogenic bacteria released into aquatic
environments through wastewater acts as potential spread of antibiotic resistant genes. In general Vibriossp exhibit
higher resistance towards ampicillin and lower to tetracyclines. The frequency of resistance reported in aquatic products
ranged from 16.6% to 50% level and 10 to 69% of the vibrio strains showed resistance to more than 4 molecules. Common
antibiotics showed resistances are teicoplanin, pencillin, oxacillin, vancomycin and low level resistance for cephalosporin
groups. High resistant to penicillin, ampicillin, tetracycline, and vancomycin was observed in L. monocytogenes isolated
from seafood and low level less than 10% for tetracycline, enrofloxacin, and ciprofloxacin. The antibiotic resistance
pattern and number changes between the serotypes of L. monocytogenes isolated from seafood, serotype 1/2a was found
to be more resistant than other serotypes. S. aureus isolated from fishery products were resistant to penicillin,
chloramphenicol and ciprofloxacin and most of them were also resistant to tetracycline. In general to the ß-lactams,
macrolides, aminoglycosides, ciprofloxacin, co-trimoxazole (4.7%) and tetracycline resistances were observed in most of
the studies with varied percentage. Pencillin, macrolides are above 50% and others were less than 50% level. Multidrug
resistant strains were also reported in many studies. Salmonella isolated from seafood were in general resistant to the
pencillin, erythromycin, tetracycline and other antibiotics were less than 15% level. In a study conducted on seafood to
imported US from 20 countries, S. enterica strains of 36 serovar were isolated and twenty isolates showed resistance to at
least one antibiotic. Five strains (serovarsBareily, Oslo, Hadar, Weltevreden and Rissen) were resistant to two or more
antibiotics. Two S. enterica strains (serovarsBareily and Oslo) from seafood from Vietnam and India were resistant to
trimethoprim/sulfamethoxazole, sulfisoxazole, ampicillin, tetracycline and chloramphenicol. Multidrug resistant strains
were also observed in Salmonella isolated from seafood. In addition to this, fish are reservoirs for zoonotic pathogens not
only infecting the host animal but also humans in contact during aquaculture activity. The infections includes
Aeromonashydrophilia, Mycobacterium marinum, Streptococcus iniae, Vibrio vulnificus, and Photobacteriumdamselaeetc
are noted few.
All the studies demonstrated that there is a change in the trend of antibiotic resistances which depends on the country of
origin of the seafood, antibiotic usage in particular country for aquaculture practices etc. Laboratory detection of AMR in
bacterial pathogens carried either qualitatively or quantitatively. Qualitatively antibiotic resistances can be determined by
disk diffusion assay for particular antibiotic against the pathogens. Quantitatively antibiotic resistance can be determined
by minimum inhibitory concentration (MIC) either in broth dilution or agar dilution. In this the resistance is estimated for
concentration from microgram to milligram. MIC can also be performed in microdilution or macrodilution in microtitre
plate or tube, respectively. Antibiotic resistances determination can be divided into phenotypic and genotypic. Phenotypic
is based on disk diffusion and MIC, whereas genotypic is based on the detection of genes responsible for the antibiotic
resistances. In the present scenario there is a shift in the adoption of methodologies for determination of antibiotics
resistances. Genotypic methods are implemented in high throughput level for better understanding of molecular
mechanism of antibiotic resistance. AMR and seafood trade implications during the last three decades have shown a
remarkable increase in World trade of fishery and aquaculture products. 40% of fish producers are now engaged in
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international trade, majority from Asian countries. In which China gives major shares. Japan, EU and the US are the major
importers of seafood for processed products of crustaceans, molluscs and aquatic invertebrates and fish, as well as cured
and fresh/chilled fish. If transboundary diffusion of AMR pathogens occurs at greater pace, it may seriously impacts the
seafood trade in near future. Already US and EU have kept a control measure based on the principle of quality management
and process oriented controls throughout the entire food chain (from the fishing vessel or aquaculture farm to the
consumer's table). Implementation of hygienic practices must be verified and certified by the national authorities. Every
personnel who is involved in the seafood production chain is responsible to interrupt the chain of contamination and
spread of the AMR pathogens.
Controlling of AMR
AMR is a complex and interdisciplinary issue, holistic efforts are required to bring down the burden of AMR in
public. WHO, FAO and OIE have taken collective tripartite joint venture called one health approach to control AMR spread
which is considered as national action plans to each country. Key action plans proposed to control AMR are
1. Strengthen the surveillance system in healthcare, food producing animals on Antimicrobial usage and antimicrobial
drug resistant bugs
2. Emphasis needs to be given to the food and environmental sectors also
3. Strengthening the laboratory capacity for surveillance system
4. Guideline for the optimized use of antibiotics in human and animal health
5. Reduce the infection loss due to AMR pathogens by providing assured quality medicines
6. Awareness and understanding among the general public
7. Effective infection prevention and control programmes
8. Development of alternate to antibiotics protocols
9. Controlling the resistances development in bacteria for medically important antibiotics.
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Lead Papers
Antibiotic Feed additives: Muscle Food safety
Barun Roy
Department of Animal Nutrition, Faculty of Veterinary & Animal Sciences
West Bengal University of Animal & Fishery Sciences, Kolkata
An issue : Antibiotics are chemotherapeutic agents used for the clinical management of infectious diseases in humans,
plants and animals. However a sizeable fraction of antibiotics produced every year all over the world is used for non-
therapeutic purposes. In US alone, about 24.6 million pounds of antibiotics are used in animal agriculture annually and a
substantial portion of this is used as growth promoters and not for the treatment of infections (Oliver et al., 2011).
According to a recent report, out of 13 million kg of antibiotics administered to animals in 2010, the major portion was
meant for promoting the growth of the livestock (Spellberg et al., 2013). The ability of low doses antibiotics to promote
growth of animals and birds was discovered serendipitously in the 1940s (Gustafson and Bowen, 1997). Subsequently, it
was widely exploited and by the course of time, addition of antibiotics to the animal feed to stimulate growth has turned
into a global practice.The basis of growth-promoting effect of antibiotics is not clearly known. It is postulated that
microorganisms present in the animal feed consume a considerable portion of nutrients in the feed. They also inhibit
absorption from the intestine and produce toxins having adverse effect on the health of the animals. The growth-
promoting effect of antibiotics might stem from their ability to suppress these harmful organisms. It is also suggested that
animals reared in the unhygienic environments always bear some latent infections, which trigger a cascade of events in
their immune system. Cytokines produced in the process lead to the release of some catabolic hormones which cause
wastage of muscles. Antibiotics relieve the animals of the need to produce cytokines by suppressing the causative agents of
infections.
The use of antibiotics: Benefits associated : Literature shows the volumes on the beneficial effects obtained from
antibiotics used as a feed additive. Pigs supplemented with antibiotics in their feed require 10–15% less feed to achieve a
desired level of growth. Hence addition of antibiotics substantially cuts down the expenditure. Antibiotics added to the
feed also ensure better FCR and improvement. The daily growth rate of animals subsisting on antibiotic-supplemented
food is known to be improved by 1–10% compared to that of the animals provided feed without antibiotic. The meat
obtained from antibiotic-fed animals is also of better quality with higher amount of protein and less amount of fat
compared to that obtained from animals not supplemented with antibiotics (Hughes and Heritage, 2002). Use of
tetracycline and penicillin in chicken feed led to a significant improvement in the production of eggs and hatchability
besides feed efficiency (Gustafson and Bowen, 1997). Health of the livestock fed with antibiotic-mixed food is also
markedly improved. Benefits in terms of the rate and efficiency in the gain of body weight, decrease in mortality and
morbidity and reduction in the occurrence of subclinical diseases, were observed using of antibiotics during all phases of
growth of pigs (Cromwell, 2002). The adverse effects of inflammation and pro-inflammatory mediators in animals (e.g.,
reduction in growth, feed intake, reproduction, milk production, and metabolic health) are well-known. The anti-
inflammatory potential of antibiotics (particularly macrolides) provides a rational basis of their beneficial effects which is
independent of their antimicrobial effect (Buret, 2010). Hence there is no doubt about the important role of antibiotics in
profitable and efficient production of livestock.
The use of antibiotics: Risks associated: On the other hand, use of antibiotics in animal feed as growth-promoters
appears to promote emergence of antibiotic-resistant strains. The problem of bacterial resistance to antibiotics is a
burning question throughout the world. According to an estimate of the World Health Organization, during the past decade
number of deaths caused by some resistant strains exceeded the combined number of deaths caused by influenza, Human
Immunodeficiency Virus and traffic accident (Yap, 2013). While emergence of antibiotic-resistant strains is most often
correlated with the use of antibiotics, resistance is detected even in bacteria obtained from places which are uninhabited,
thinly populated (Chattopadhyay and Grossart, 2010) and totally detached from human intervention (Bhullar et al., 2012).
In this backdrop, quite understandably the possibility that presence of antibiotics in the animal feed might contribute to
the crisis, has triggered a vigorous controversy. It is widely believed that use of antibiotics as growth promoters promotes
evolution and/or selection of antibiotic-resistant strains in animal farms. Reports published from time to time on the
isolation of bacterial strains from animals, resistant to the antibiotics that are added to their feed, have fueled the debate
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further. It is also evident that the possibility of emergence of bacterial strains resistant to the therapeutically useful
antibiotics for humans cannot be bypassed by substituting the antibiotics with their analogs in the animal feed. For
example avoparcin is a glycopeptide antibiotic not used in humans. Use of this antibiotic as feed additive has been known to
be associated with emergence of avoparcin- resistant strains, which are cross-tolerant to vancomycin, a glycopeptide
antibiotic used in humans (Marshall and Levy, 2011) Transfer of resistance-conferring genes from the bacteria of animal
origin to the bacteria of human origin has also been demonstrated in animal model (Moubareck et al., 2003).
The controversy: The proponents for the use of antibiotics in animal feed as growth- promoters however remain
unconvinced about the potential of the practice to aggravate the problem of antibiotic resistance (Wallinga and Burch,
2013). They argue that the doses of antibiotics used for this purpose are small compared to their therapeutic doses and it is
not definitely known whether such low doses really select for resistance or not. Even those, who accept that agricultural
use of antibiotics promotes emergence of antibiotic-resistant strains, believe that evidence of this possibility having a
major impact on human health is either non-existent or minimal (Turnidge, 2004). Notwithstanding the fact that bacterial
isolates resistant to various antibiotics used in animals are found in humans, it is contended that such people might
contract the infection from some other source and it is also possible that both the animals and the humans are infected with
the same organism from a common source. Isolates from humans and animals in many cases are claimed to be genetically
different (Phillips et al., 2004). The hypothesis on transmission of resistance through food chains is also not universally
accepted. Those, who accept it, recommend good hygienic practices in the kitchen and use of vaccines in the birds and
animals to reduce the incidence of transmission. Following a ban on the prophylactic use of antibiotics, an overall
deterioration of animal health (in terms of diarrhea, weight loss and mortality) was observed in some cases. Hence a ban
on the use of antibiotics in animals is believed to be associated with an increased incidence of food-borne diseases in
humans as well as more frequent use of antibiotics for therapeutic purposes in animals (Casewell et al., 2003; Spellberg et
al., 2013). Therefore restriction on the use of antibiotics as feed additive is considered unwarranted by the proponents.
They firmly believe that advantages associated with use of antibiotics in animals outweigh the risks.
On the contrary, it has been demonstrated that exposure to sub-inhibitory concentration of some antibiotics can
not only enrich resistant bacteria (Gullberg et al., 2011) but in some cases also stimulate the production of reactive oxygen
species which might contribute to an increase in the rate of mutation and emergence of multidrug-resistant mutants
(Kohanski et al., 2010). It was also shown that antibiotics in animal feed might facilitate phage-mediated gene transfer thus
promoting dissemination of antibiotic resistance (Allen et al., 2011). Horizontal gene transfer, the major mechanism
involved in dissemination of antibiotic resistance, is also fostered by sub-inhibitory concentration of some antibiotics
(Couce and Blázquez, 2009). The number of food animals exceeds the number of humans by far. Hence use of antibiotics in
animal farms poses a risk of creating a large reservoir of resistance genes, the far reaching consequence of which needs
hardly to be over-emphasized (Turnidge, 2004). Adverse effects on the health and productivity of animals, observed
following a ban on the use of antibiotics in animal feed by the European Union (EU), appeared to be diminished in course of
time. Furthermore, the beneficial effects associated with the use of antibiotics were found to be waned in some particular
cases (reviewed by Marshall and Levy, 2011). A systematic survey in Danish swine farms indicated improvement in the
long-term productivity following decrease in the use of antibiotics in animal feed (Aarestrup et al., 2010). Besides being
used as growth-promoters, antibiotics are also widely used for prevention and treatment of the infections of the livestock.
Normal microbiota of the organism may be adversely affected by the antibiotics added to the feed. This phenomenon called
dysbiosis may foster overgrowth of some already existing harmful microorganisms in the flora (e.g., Clostridium difficile),
decreased production of short chain fatty acids and other beneficial compounds by the normal flora and increased
susceptibility of the livestock to infections (Hawrelak and Myers, 2004). Thus the practice of addition of antibiotics to
animal feed might be self-defeating.
## The author declares that the research was conducted in the absence of any commercial or financial relationships that
could be construed as a potential conflict of interest.
Acknowledgments
The author feels thankful to Dr. Madhab K. Chattopadhyay for his write up this in Frontiers in Microbiology & to reproduce
of the manuscript for public interest is sincerely acknowledged.
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Advances in rapid detection of microbial spoilage of muscle foods

P. K. Mandal, U. K. Pal and S. Kasthuri,
Rajiv Gandhi Institute of Veterinary Education and Research, Kurumbapet, Pondicherry – 605009
Introduction : Muscle foods, which include both meat and poultry, are an integral part of the human diet and have been so
for several thousand years. However, within the past two decades public concern, as well as awareness, has been raised due
to high profile food safety issues such as the BSE and foot and mouth epidemics in the UK (Fox, 2001; Pickrell&Enserink,
2001). These out-breaks, along with concerns over specific meat-borne pathogenic bacteria, have prompted the
requirement for a rapid and accurate detection system for microbial spoilage of meats. The meat and meat products
industry may have suffered some losses due to recent events, especially those dealing in beef and lamb, the converse can be
said for the poultry industry. This may not be related to convenience poultry products, a relatively inexpensive protein
source. This relatively recent change in eating habits has emphasised the requirement for advances in detection systems,
whereby, those used at present are replaced by methods that are truly rapid and accelerate the detection of microbial
spoilage in muscle foods (Mandal et al., 2011).
This paper concentrates on the search for a rapid detection system for the microbial spoilage of meats that has
been ongoing since at least the 1970s. The bacteria involved within the microbial spoilage of muscle foods and their
metabolic processes is briefly outlined prior to a brief overview of the current methods employed in the industry to
quantify levels of spoilage organisms and future trends. Despite these detailed microbiological studies there is still a
requirement within the meat industry for new techniques which would ideally be accurate, non-destructive and give
answers in real-time. A range of novel analytical technologies which are currently being developed for the rapid
assessment of microbial spoilage in muscle foods are highlighted.
Microbial spoilage of Muscle Foods : Muscle foods are described as spoiled if organoleptic changes make them
unacceptable to the consumer. These organoleptic characteristics can include changes in appearance (i.e. discoloration),
the development of odours, slime formation or any other characteristic which makes the food undesirable for human
consumption (1996). It is generally accepted that detectable organoleptic spoilage is a result of decomposition and the
formation of metabolites by the growth of microorganisms (Braun et al., 1999). The organoleptic changes vary according
to the species of microflora present, the characteristics of the meat, processing methods, product composition and the
storage conditions (Jackson et al., 1997). The first stage of colonization and growth of microorganisms is the attachment of
bacterial cells on meat surfaces. The second and irreversible stage involves the production of a glycocalyx by the bacterium
(Costerson et al., 1981). Main spoilage organisms belong to the genus Pseudomonas and other major spoilage flora of
meat stored aerobically under refrigeration include the Moraxella, Psychrobacter and Acinetobacter.
Fresh meats generally have a pH range between 5.5 and 5.9 and contain sufficient glucose and other simple
carbohydrates to support approximately 109cfu /cm 2. The pseudomonads grow fastest and utilize glucose at refrigeration
temperatures (Seymour et al., 1994). At levels of 107cfu/ cm 2odours may become evident in the form of a faint 'dairy' type
aroma and once it has reached 108cfu /cm 2 the recognizable off odours develop leading to 'sensory' spoilage (Stanbridge&
Davies, 1998). The development of off odours depends upon the free amino acid utilization. These odours are described as
dairy/ buttery/fatty/cheesy at 107cfu/ cm 2; a sickly sweet/fruity at 108cfu /cm 2 and finally putrid odour at 109cfu/ cm 2
(Adams & Moss, 2000). The surface of the meat will be tacky, indicating the first stages of slime formation due to bacteria
growth and synthesis of polysaccharides. Deterioration in the colour of meat is due to a fall in the partial pressure of oxygen.
Once the population of bacteria approaches 108cfu/ cm 2, the nitrogenous compounds lead to the formation of malodorous
substances such as ammonia (NH3), dimethylsulphide (C2H6S) and diacetyl (C4H6O2) (Stanbridge& Davies, 1998).
Microbial Metabolites : Numerous attempts have been made to associate metabolites with the microbial spoilage of meat
and to to provide information about spoilage and possibly determine remaining shelf-life (Alomirah et al., 1998; Braun et
al., 1999). The physicochemical changes during the spoilage process occur within the aqueous phase of meat and this
phase contains low molecular weight compounds, such as glucose, lactic acid, certain amino acids, nucleotides, urea and
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water soluble proteins that are catabolized by the vast majority of the meat microflora (Nychas et al., 1998). Once surface
levels of glucose have been depleted bacteria will metabolize secondary substrates such as free amino acids and lactate.
Borch, et al., 1991 concluded that glucose limitation caused a switch from a saccharolytic to an amino acid-degrading
metabolism in at least some bacterial species. Many bacteria secrete proteases and in general Gram-negative bacteria in
chilled meat predominantly secrete amino-peptidases (Nychas et al., 1998). In addition to ammonia, the by-products of
amino acid utilization include sulphides, indole, scatole and amines, such as the diaminesputrescine and cadaverine
(Adams & Moss, 2000; Vasundhara, &Radhakrishna, 2001). It is the production of these compounds, amongst others, that
lead to the characteristic changes associated with spoiled meat, such as malodours and the increase in pH.
Current status of detection methods : The conventional microbiological approach to food sampling has changed little
over the last half century and it has been estimated that there are currently in excess of 40 methods to measure and detect
bacterial spoilage in meats (Betts, 1999; Nychas et al., 1998). The development of rapid microbiological test procedures
over the last two decades can be divided into two main groups; enumeration and presence/absence tests.
Enumeration methods : Current rapid enumeration methods are generally based on microscopy, ATP bioluminescence
or the measurement of electrical phenomena. In the case of microscopic methods sophisticated techniques have been
developed where microorganisms are stained with fluorescent dyes and viewed with an epifluorescent microscope. The
problems such as staining of both viable and non-viable cells were overcome with the introduction of the direct
epifluorescent filter technique (DEFT), but the procedure is time consuming and laborious (Pyle et al., 1999). Though fully
automated systems and the use of flow cytometry developed (Rattanasomboon et al., 1999), but results from low levels of
microorganisms can still take 18–20 (Betts, 1999) and disaggregation of the spoilage organism from the meat is difficult.
ATP bioluminescence acts by measuring ATP levels in bacterial cells in culture in order to calculate the number of cells
present in that culture (Champiat et al., 2001; D'Souza,2001). The problem with this method is that ATP present in meat
have to be destroyed before microbial ATP can be measured. Electrical measuring methods are based on the detection of
electrical current during microbial growth, as changes are caused by bacteria that metabolize uncharged particles in any
growth medium, thereby increasing the conductivity of that medium. Commercially available instruments include the
Bactometer, Malthus Analyser, Rabit and Bactrac (Betts, 1999).
Detection methods : Current detection methods are based on immunological or nucleic acid-based procedures.
Immunological methods employ antibodies that are raised to react to surface antigens of specific microorganisms (Betts,
1999). The most common form of these methods is the enzyme linked immunosorbent assays (ELISAs) and these are
based on the use of an enzyme label. Those in use are currently aimed at the detection of food-borne pathogens such as
Salmonella, Listeria, E. coli O157:H7 as well as toxins produced by Staphylococcus aureus and proteases from food
spoilage genus Pseudomonas (Jabbar&Joishy, 1999). Nucleic acid-based procedures utilize probes that are small
segments of single-stranded complementary nucleic acid that are used to detect specific genetic sequences in test samples.
Nucleic acid probes can be used to detect either DNA or RNA sequences in order to identify accurately a specific
microorganism (Alexandre et al., 2001; Mandal et al., 2011). The most widely applied nucleic acid detection method at
present utilizes the polymerase chain reaction (PCR) (Mullis &Faloona, 1987). This method has been reported to allow for
rapid and selective identification and/or detection of microorganisms in dfferent matrices by amplifying specific gene
fragments and detecting the PCR amplicons by gel electrophoresis (Cloak, et al., 2001; Yost & Nat-tress, 2000). Thus, like
for nucleic acid probes, the DNA sequence of the target organism must be known prior to the analysis. This method has
limitations for as long as intact nucleic acid sequences are present in a sample they will be amplified by PCR. Therefore,
DNA from non-viable micro-organisms can lead to false positive results. The final limitation of PCR is yet again the time
factor, as this can be a time-consuming method especially as regards large-scale testing and the tedious and exacting
nature of the reaction set-up (Barbour & Tice, 1997). However, PCR is at present one of the most rapid procedures available
for the detection of pathogens in foods with test times for Salmonella spp., for example, of approximately 18 h (Warneck,
2001; Mandal et al., 2011).
Modern Trends : Measuring microorganisms in food products is a critical issue for food safety and human health.
Although various approaches for detecting low-levels of microorganisms in food have been developed, they require high
cost, complex equipment, invasive procedures, and skilled technicians which limit their widespread use in the food
industry. It is apparent that the range of protocols currently undertaken to determine the presence, type and enu-meration
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of microorganisms and their metabolic products all have inherent limitations. While some methods are superior to others
and most give adequate results, the major drawback at present is the time taken to obtain results. This can be a major
drawback within the food industry as monitoring procedures, such as the Hazard Analysis Critical Control Point (HACCP)
system, need to give results in real-time to enable corrective action to be taken as soon as possible within busy and highly
automated processing environments. The requirement for real-time monitoring in the modern and highly automated food
processing environment has stimulated research into rapid microbiological testing (Mandal et al., 2011).
Biosensors : The science of biosensor is a multidisciplinary area. Biosensors (Figure 1) are defined as indicators of
biological compound that can be as simple as temperature sensitive paints or as complex as DNA-RNA probes. The
potential application of biosensor technology to food testing offers several attractive features. Many of the system are
portable, can be used on site in time, rapid and are capable of testing multiple analyses simultaneously. Analytical
approaches for the rapid and quantitative detection of microbial spoilage in meats is biosensors. These include most
notably enzymatic reactor systems with amperometric electrodes for the determination of the quality of chicken by
sensing diamine levels (Okuma, et al., 2000; Suzuki, et al., 2001). It has been reported that accurate results were possible
within 5 min from one of these studies (Suzuki et al., 2001). However, this was preceded by 10 min sample preparation for
the enzyme reactor system and would therefore not be conducive to non-invasive online monitoring. However, this is a
significant and desirable improvement in rapidity in comparison to current techniques (Mandal et al., 2011).
Electronic noses : Electronic noses were first developed in the mid 1980s and are essentially an instrument comprised of
an array of electronic chemical sensors with partial specificity and an appropriate pattern recognition system capable of
recognizing simple or complex odours (Craven, et al, 1996; Gardner & Bartlett, 1999). These instruments contain an array
of sensors that utilize a variety of different sensor technologies including organic polymers, metal oxides and micro-
balances (Harper, 2001). These instruments have only recently become available commercially and are still in the
developmental phase they are likely to have many potential applications in the future including rapid and non-invasive
detection of spoilage and a range of quality attributes in foods, including muscle foods.
Fourier transform infrared (FTIR) spectroscopy : Fourier transform infrared (FTIR) spectroscopy is a non-destructive
analytical technique with considerable potential for application in the food and related industries (van Kempen, 2001). For
FTIR a particular bond absorbs light (or electromagnetic (EM) radiation) at a specific wavelength, therefore, by
interrogating a food sample with EM radiation of many wavelengths in the mid-IR range (usually defined as 4000–600 cm
1
) one can construct an infrared absorbance spectrum which can be considered as a 'fingerprint' which is characteristic of
any chemical substance (Gillie, et al., 2000). This technique is very rapid (taking seconds) and has been shown to be a
valuable tool for the rapid and accurate characterization of axenically cultured bacteria (Timmins, et al., 1998; Lang &
Sang, 1997; Mandal et al., 2011),
A number of studies have applied this technique to the discrimination and adulteration of meats (Al-Jowder, et al.,
1999; McElhinney, &Fearn, 2000). In attenuated total reflectance (ATR) the food sample is placed in intimate contact with
a crystal of high refractive index, and an IR absorbance spectrum collected in just a few seconds (Ellis, et al., 2002). An
online fibre optic probe in combination with the appropriate statistical methods, it can enumerate the total viable counts
of bacteria on the meat surface. With the FTIR approach the metabolic snapshot of the meat can be acquired. Thus rather
than detecting the presence of bacteria in the meat, FTIR can be used to measure biochemical changes within the meat,
enhancing and accelerating the detection of microbial spoilage (Ellis et al., 2002; Mandal et al., 2011). Rapid monitoring of
the spoilage of minced beef stored under conventionally and active packaging conditions using fourier transform infrared
spectroscopy in tandem with chemometrics using videometer has been reported by Ammor et al., (2009). They concluded
that the color and surface chemistry changes during meat spoilage may be monitored using Videometer Lab and
heterogeneity of changes may be measured by a canonical discriminant function (CDF).
Leser speckle decorelation : It is a simple, non-destructive, non-contact, and rapid optical method for measuring living
microorganisms in meat products using laser speckle decorrelation reported by Yoon et al. (201-). By simply measuring
dynamic speckle intensity patterns reflected from samples and analyzing the temporal correlation time, the presence of
living microorganisms could be non-invasively detected with high sensitivity. They reported demonstrations for detecting
E. coli and B. cereus in chicken breast tissues. Although it could be used for the detection of bacterial activity, it is not able to
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identify different pathogenic bacterial strains, such as Salmonella, Listeria, B. cereus, E. coli, and Campylobacter.
Nonetheless, the method can be potentially used for the detection of bacterial activity to avoid food toxicity or to perform
prescreening tests.
Electrochemical impedance spectroscpy (EIS) : This method offers a simple, rapid and in situ measurement of the onset
of spoilage. Niu and Lee, (2000)described the determination of fish freshness by EIS using a home-made needle type
electrode (NTE). In situ tissue freshness measurements were carried out simply by inserting the NTE into the fish body and
starting the EIS. Determinations from 3 fish species using the needle type electrode (NTE) EIS system confirmed that the
dielectric properties of fish tissue are spoilage dependent. Good correlations between the extent of fish spoilage and
several EIS parameters were found, suggesting the usefulness of this approach as a rapid and effective detection of fish
freshness.The phase angle and admittance changes are the best freshness indicators, from which four classifications of
freshness may be defined for all of the tested fish species. Four categories of freshness: fresh, semi-fresh, semi-
deteriorated and deteriorated, could be easily established by inserting the NTE into the fish body and measuring the tissue
dielectric properties by EIS. The NTE-EIS system is a prompt and simple in-situ procedure and can easily be adopted for
automation in practical applications.
Smartphone-based technologies : A new generation of mobile sensing approaches offers significant advantages
overtraditional platforms in terms of test speed, control, low cost, ease-of-operation, and data management, and requires
minimal equipment and user involvement. This novel field of research represents a promising area that has high scientific
and commercial impact. Advancements in chemistry, biotechnology and engineering have led to new diagnostic platforms
which are more portable, economical and easier for food analysis than lab-based assays. Further, the universal presence of
mobile phones makes it suitable for on-site testing.
Conclusion : Current methods for the rapid detection of spoilage in meats are inadequate and all have the same recurring
theme in that they are time consuming, labour intensive and, therefore, give retrospective information. The processes
involved in the microbial spoilage of meats are well established and for three decades microbial metabolites have been
forwarded as potential indicators of organoleptic spoilage and remaining shelflife. Despite this knowledge the ability to
correlate biochemical change with microbial biomass is a complex problem. Application of biosensors, electrochemical
impedance spectroscopy, fourier transform infra-red spectroscopy, laser technology, smart phone based techniques are
some of the promising trends for the rapid detection of spoiled meat. With continuous advances in analytical
instrumentation coupled with miniaturization instrumentation is assuming increasing importance. As computers
processing speeds get more powerful, as our understanding of complex multivariate spectroscopic data, it will not be long
before the so called 'rapid' detection methods used at present are replaced by those which are truly rapid and detect
quantitatively microbial spoilage in meats within seconds as opposed to hours.
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Seafood-borne pathogens and their role in public health and export

Sanjoy Das*, K.V. Lalitha#, S.V. Alavandi and K.K. Vijayan
ICAR- Central Institute of Brackishwater Aquaculture, 75, Santhome High Road, Chennai *Kakdwip Research Centre of
ICAR-Central Institute of Brackish Water Aquaculture, Kakdwip, West Bengal, India, # Former Head, Microbiology,
Fermentation and Biotechnology Division, ICAR- Central Institute of Fisheries Technology, Cochin- 682029, India.
Introduction
Worldwide seafood is very popular not only for taste, but also for their nutritional value as most of the seafood
contains high protein, omega-3 fatty acids, vitamin D and selenium. Due to presence of high amount omega-3 fatty acids,
consumption of seafood helps in reducing the cardiovascular diseases (Zarrazquin et al., 2014). As a consequence of this,
per capita fish consumption of the globe in increasing at very fast pace and it was 20.3 kg in 2016. Since 1961, the annual
global growth rate of fish consumption is twice as high as population growth (FAO, 2018). Every year, India earns a lot of
foreign currency through export of seafood to foreign countries and during 2017-18, the country earned Rs 45,107 crores
through export of seafood. Approximately, 68.4% of this export earning was solely through frozen shrimp (MPEDA, 2018).
But due to occurrence of seafood-borne outbreaks in last few decades in different parts of the world, the concern of
consumers regarding safety of the food is increasing day by day. Food-borne diseases are among the most serious public
health concerns worldwide, being a major cause of morbidity. These diseases are caused by microbial pathogens such as
bacteria, viruses, parasites and a large variety of toxins that affect the environment. Bacterial pathogens are the primary
organism implicated in food-borne disease and therefore, they are the primary microbial concern of many consumers,
food processors, microbiologists and others who are responsible for producing safe food. Contamination of environment
such as sediment and water due to presence of naturally occurring pathogens is generally the common source of unsafe
seafood. The cross-contamination of seafood may also occur during harvesting, handling, processing, transportation and
storage. The microbial agents, which are very often responsible for seafood-borne illnesses, include Norovirus, Hepatitis A
virus, Vibrio spp., Salmonella spp., Listeria monocytogenes, Shigella spp., Clostridium botulinum, Clostridium perfringens,
thermophilic Campylobacter spp., enterotoxigenic Bacillus cereus, pathogenic Escherichia coli, Staphylococcus aureus, etc.
Antibiotic resistance especially multi-drug resistance among different seafood-borne pathogens is also of a great concern
(Elbashir et al., 2018). Basically seafood-borne diseases can be classified into two types viz. Seafood-borne infection and
Seafood-borne intoxication.
Seafood-borne infection: A seafood-borne infection is caused by ingestion of food contaminated by either viruses,
bacteria or parasites, and occurs in one of two ways:
1) Microbial pathogens ingested along with seafood invade and multiply in the intestinal mucosa or any target
tissue.
2) Bacteria in ingested seafood invade and multiply in the intestinal tract with release of toxins that damage
surrounding tissues. This type of infection is sometimes referred to as a toxin-mediated infection as in case of
Vibrio cholerae, Clostridium perfringens and some strains of enterotoxigenic E. coli.
The infectious agent may or may not have multiplied in the food, but the ingested viable bacteria continue to grow
within the host's body to produce the typical symptoms (fever, diarrhea). The number of viable bacterial cells necessary to
cause disease (the Minimum Infective Dose, MID) varies considerably between bacterial species. This MID is known to be
high (>105-106 cells) for pathogenic Vibrio spp. and very low for some Salmonella Typhi and Shigella spp.
Seafood-borne Intoxication
Seafood-borne intoxication occurs when the toxin is formed in seafood itself before ingestion as in case of
Clostridium botulinum and some strains of enterotoxigenic Bacillus cereus. This type of food poisoning is therefore
characterized by rapid onset of the illness (typically symptoms are nausea, vomiting) as the toxins are already formed in
the food before consumption. Mostly this type of intoxications occurs when toxin-producing bacteria grow in food in very
high numbers (105 - 108 cfu/g) before consumption of food.
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For seafood, safety is a primary issue as seafood is one of the most important internationally traded items due to its
high value. Improper handling and storage of seafood is very often responsible for contamination of food with pathogens.
The chances of food-borne illnesses can therefore be reduced by good hygiene practices before, during and after
preparation of food. Storage of seafood in room temperature for long time and inadequate cooking very often results in
food-borne infection. The source of pathogenic organism in seafood may be 1. The aquatic environment 2. The general
environment and 3. The animal/human reservoir. Contamination of fish products by pathogenic bacteria found in the
animal/human reservoir is almost always because of poor hygiene. The MID for pathogens originating in the
animal/human reservoir may be high or as low as 10 organisms for some Shigella and for E. coli O157. Most of the seafood-
borne pathogens are not naturally present in seafood. Therefore, adoption of good hygienic practices (GHP) and good
manufacturing practices (GMP) can prevent the occurrence of most of the seafood-borne diseases. With the passage of
time, different ready to eat (RTE) products is getting popular as in this busy world, as people do not prefer to devote more
time in preparation of food. However, the RTE food is a big safety concern especially when they are not properly stored.
Some food-borne pathogens (e.g. Listeria monocytogenes, Yersinia enterocolitics) can even grow at refrigerated
temperature and this property of this organism necessitates the regular and random screening of RTE food for L.
monocytogenes.
Some important food-borne pathogens:
Vibrio spp.: Vibrio spp. are Gram negative, curved rod-shaped facultative anaerobic group of bacteria that causes various
seafood-borne illnesses. There are different species of Vibrio and the major pathogens in human being are V. cholera, V.
parahaemolyticus and V. vulnificus. They contribute to the significant human health hazard in the form of both outbreaks
and sporadic infections. The natural habitats of most of the species of Vibrio are estuarine and coastal waters. V.
parahaemolyticus is the leading cause of gastroenteritis world wide. Two virulent genes viz. thermostable direct
haemolysin (tdh) and TDH-related haemolysin (trh) attribute to the pathogenesis of this organism. The long duration
antacid medication is often associated with V. parahaemolyticus infection. The virulent strains of V. parahaemolyticus can
be easily differentiated from avirulent strains by evidence of haemolysis reaction on Wagatsuma agar and this reaction is
called Kanagawa reaction. This organism possesses three major antigens viz. somatic antigen (O), capsular antigen (K) and
flagellar antigen (H). The combination of O and K antigen is the basis of serovar classification. O3:K6 strain of this organism
is known as pandemic strain, which is capable of causing widespread outbreak. In USA, oyster and shellfish acted as
principal source of outbreak of this organism (CDC, 1998 and 2013).
V. vulnificus is associated with both gastroenteritis and wound infection. Individual with chronic liver disease, and
immune-compromised patients are highly susceptible to severe V. vulnificus infection. In severe infection, this pathogen
can even cause septicemia, which is highly fatal. Biotype 1 of this organism is highly pathogenic to human through seafood
consumption and wound. However, V. vulnificus Biotype 2 and 3 are comparatively less pathogenic and are responsible for
few wound infection only. V. cholerae is ubiquitous in fishery environment and this organism causes cholera, which is
characterized by profuse diarrhea, dehydration and electrolyte imbalance. Cholera toxin and toxin coregulated pilus (TCP)
are the most important pathogenicity factors of this organism. The widespread epidemics of cholera is generally caused by
serotypes O1 and O139. In the past, non O1 group was generally considered as harmless. However in 1992, an epidemic
form of cholera took place in Indian sub-continent by a non-O1 strain, which was later designated as V. cholerae O139. V.
cholerae is generally noninvasive and affects the small intestine through secretion of an enterotoxin. Cholera is mainly
transmitted through contaminated water or food that has been contaminated with human faeces containing the bacteria.
V. cholerae Ol and non-Ol was reported in seafood and cultured shrimp in India (Lalitha and Thampuran 2006, Rakesh
Kumar and Lalitha 2013). Marinated raw fish dish (ceviche), crabs and undercooked seafood or shellfish were implicated
epidemiologically as a vehicle of transmission of cholera cases. Thorough cooking of seafood destroys the cholera
organism in the food.
Salmonella spp.: Like Vibrio spp., Salmonella also are Gram negative facultative anaerobic bacteria. Salmonellosis is the
second most leading cause of food-borne illness in USA after Campylobacter spp. They are generally non-lactose fermenter
and this organism produces enterotoxin that causes inflammatory reaction and diarrhea. Salmonella was isolated fresh
fish/ shellfish and frozen seafood (squid, cuttle fish and shrimp) samples in India (Rakesh et al. 2009). Outbreaks of
Salmonella food infection have been associated with raw oysters, salmon, tuna salad, shrimp cocktail, stuffed sole and
gefilte fish. The most important species of Salmonella that causes food-borne infection, is Salmonella enterica subsp.
enterica, which has more than 2500 serovars. The important serovars, which cause food-borne infections are
Typhimurium, Typhi, Bareilly, Enteritidis, etc.. Being a facultative anaerobic organism, Salmonella can grow even in
presence of low level of oxygen. This organism can grow at the temperature range of 8 to 45 °C. Consumption of raw &
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undercooked food and cross-contamination during handling and storage are mostly responsible for infection with this
organism. Both USFDA and European Union have imposed zero tolerance on presence of Salmonella in seafood.
Listeria monocytogenes: L. monocytogenes is a Garm positive intracellular food-borne pathogen, which is the causative
agent of human listeriosis. This pathogen also causes septicemia, arthritis, febrile gastroenteritis, conjunctivitis,
meningitis, etc. The organism can cause abortion in pregnant human and animals. In calf, this organism also causes
'circling calf syndrome' in which the affected calf move in circular fashion due to affection of central nervous system (CNS).
L. monocytogenes was detected in tropical seafood of Kerala (Das et al. 2013). One of the characteristics feature of this
organism is its ability to grow at refrigerated temperature. It can even grow in RTE food stored at refrigerator. In wet
mount, this organisms cause characteristics tumbling motility in which the organism rotates on its own axis. Infection with
Listeria generally causes a very high mortality rate. In USA, approximately 2500 cases of listeriosis in human being is
reported in a year and it attributes to less than 0.1 % of total food-borne illnesses, but is responsible for 27.6 % of the
deaths caused by food-borne illnesses (Mead et al. 1999). This pathogenic species is biochemically very much similar to L.
innocua, which is non-pathogenic. The differentiation of these two species can be done by presence of restricted ß-
haemolysis in case of L. monocytogenes on sheep blood agar.
Shigella spp.: Shigella spp. are Gram negative rod shaped non-motile bacteria coming under Family Enterobacteriaceae. It
produces an illness called Shigellosis which causes mild diarrhea, fever, abdominal cramps and severe fluid loss in human
being. This genus contains four important species viz. S. boydii, S. sonneii, S. flexneri, S. dysenteriae. The symptom of
Shigellosis includes very watery bloody diarrhea with tenesmus, abdominal pain and occasional fever. In children it often
causes hemolytic uremic syndrome. In one study, it was revealed that 32% of the seafood (shrimp, tilapia and salmon)
tested positive to Shigella spp. by PCR, but none of those samples yielded Shigella spp. in culture (Wang et al., 2011).
Seafood (shrimp-cocktail, tuna salads) has been the cause of a number of outbreaks of shigellosis. The infective dose of this
organism is generally very low, around 10-100 cells. Shigella infections can be prevented by eliminating human waste
contamination of water supplies and by improved personal hygiene for people who are ill or are carriers of Shigella and
work in food operations.
Thermophilic Campylobacter spp.: Infection caused by Thermophilic Campylobacter spp. is the most leading cause of
food-borne infection in USA and in India, it is considered as emerging pathogen. Thermophilic Campylobacter includes
three most important species viz. Campylobacter jejuni, C. coli and C. lari. Campylobacter spp. are Gram negative
microaerophilic organism. Every year nearly 1.3 million people get infected with thermophilic Campylobacter spp. in USA
(CDC, 2018). Campylobacter infection is primarily a food-borne illness, usually without complications; however, serious
squeals such as Guillain-Barre Syndrome occur in a small subset of infected patients. C. jejuni infection can be controlled by
thoroughly cooking seafood and by proper food-handling practices. Since the infective dose of C. jejuni appears to be small,
time/temperature abuse of food products is not necessary to result in this illness. Campylobacter infection is generally
associated with acute enteritis and abdominal pain lasting for 7 days or more. The infection also may cause abortion and
reactive arthritis. The contact with infected pet and livestock and consumption of contaminated water and raw milk is the
main source of transmission of Campylobacter spp. Infected poultry is one of the main sources of infection and personnel
working in poultry farm is at risk.
Clostridium botulinum: Clostridium botulinum is a Gram positive, anaerobic, spore-forming bacillus that causes botulism,
which is a neuro paralytic disease caused by ingestion of preformed botulinum toxin. Seven neurotoxin designated as
types A through G are produced by this organism. The paralysis starts at the face and slowly it spreads towards the limbs.
Ultimately, it reaches to the muscle associated with breathing resulting in respiratory failure followed by death. Three
forms of human botulism have been identified viz. food-borne, wound, and infant botulism. The types pathogenic to
humans (types A, B, E and F) can conveniently be divided into two groups namely 1).The proteolytic types A, B and F, which
are also heat-resistant, mesophilic, and have the general environment as the natural habitat, 2). The non-proteolytic types
B, E and F, which are heat-sensitive, psychrotolerant and have the aquatic environment as the natural habitat. Cl. botulinum
has been isolated from fresh and processed fish and shellfish from India (Lalitha and Surendran, 2002). Although botulism
is very rare, the disease is very severe and treatment cost is very high. Normal cooking and frying of raw fish products can
easily destroy the pre-formed botulinum toxin as toxin gets destroyed heat treatment at 80 °C for 10 min. The symptom of
botulinum intoxication normally starts 18-36 hours of consumption of food. The symptom includes nausea, vomition,
diarrhea followed by constipation and abdominal distension. At later stages, weakness and difficulty of breathing will
follow. The neurological symptoms also include dizziness, double vision, progressive difficulty in speaking, difficulty in
swallowing, dyspnea and muscle weakness. In case of wound botulism, the incubation period is very high and it varies
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from 4 days to 2 weeks.

Clostridium perfringens: Clostridium perfringens is widely available in the environment but human infection mostly
takes place through consumption of food containing this organism and its toxin and the incidence is very common in India
(Lalitha and Thampuran 2006). Cl. perfringens food-borne illnesses mostly take place through under-cooked meat
especially when food is prepared for large number of people in bulk quantities. Food-borne infection by this organism is
very common in USA, Canada and UK, but comparatively rare in India. The symptoms of Cl. perfringens infection include
abdominal pain, stomach cramps, nausea and diarrhea. Both raw and processed seafoods were implicated in Cl.
perfringens food poisoning outbreaks in United States and Japan. However, the illness due this organism infection lasts for
24 hours and is rarely fatal. The more severe form of this disease is called Pig-bel syndrome, which is caused by Type C
strain of this pathogen. In this disease, death of intestinal cell occurs and is sometimes fatal.
Plesiomonas shigelloides: Plesiomonas shigelloides causes watery diarrohea in various parts of the world. In addition to
this, it causes wound infections and septicemia. The organism is ubiquitous in aquatic environments including seafood.
Outbreaks have been reported through consumption of freshwater fish and contaminated raw oysters and shellfish.
Pathogenic Escherichia coli: Different groups of pathogenic E. coli are enteropathogenic E. coli (EPEC), enterotoxigenic E.
coli (ETEC), enteroaggressive E. coli (EAggEC), and enterohemorragic E. coli (EHEC/VTEC). The contamination of food
with pathogenic E. coli is mostly due to improper handling of food. EPEC causes a enteritis evidenced by vomiting, watery
diarrhea and fever. It mostly affects infants and young children. The ETEC produces a diarrheal disease similar to Shigella
whereas ETEC causes diarrhea resembling V. cholerae diarrhea. ETEC also causes travelers' diarrhea in adults. ETEC
strains produce two types of toxins, of which one resembles the cholera toxin. E. coli O157:H7 is the most common EHEC
serotype and infection by this organism causes haemolytic uremic syndrome and death. Normal house hold cooking
process destroys E. coli cells. The infective dose of E. coli is highly variable between various strains from only a few
organisms to millions.
Yersinia enterocolitica: Food-borne outbreaks by Yersinia enterocolitica is mostly through oysters and fish. Like L.
monocytogenes, Y. enterocolitica is also a psychotropic bacterium and can grow at refrigerated temperature. However, it is
also a heat-labile organism, which can easily be killed by normal house hold cooking. Food-borne diseases through Y.
enterocolitica are mostly common in temperate region of the world especially Northern Europe, Scandinavian countries
and Japan. However, mortality hardly occurs by this organism and patient generally recovers within 2-3 days. Pigs very
often act as principal reservoir of virulent strains of this organism.
Bacillus cereus: Bacillus cereus produces two types of toxins viz. heat-labile diarrheal toxin and heat-stable emetic toxin,
which produce diarrhea and vomition, respectively. Being a spore-forming organism, this is somewhat resistant to heat
treatment compared to other food-borne pathogens. The incubation period of diarrheal type disease is usually 6-15 hours
whereas, the incubation period is very short in case of emetic type of disease and occurs within one to six hours of ingestion
of food. Generally patient recovers within 24 hours provided further complication does not take place. This organism is
normal inhabitant of soil and vegetations. Spore of this organism very often survive in the cooking. The infective dose is
generally 105 CFU/g of food. In Indian isolates of B. cereus, the diarrheal enterotoxin production is generally associated
with presence of one specific gene i.e. hbla gene (Das et al., 2009).
Staphylococcus aureus: Staphylococci are the Gram positive cocci and are generally arranged in cluster form.
Staphylococcus aureus enterotoxins (SEs) are responsible for the pathogenicity and virulence of the bacterium. Pathogenic
Staph. aureus can be differentiated from non-pathogenic staphylococci on the basis of positive coagulase test. There are
nine different enterotoxins produced by staphylococci viz. SEA to SEE and SEG to SEJ). However, most of the staphylococcal
food poisoning is caused by SEA. Staphylococci are highly resistant to heat and radiation. One of the major concern
regarding this organism is antibiotic resistance. Multidrug resistance and particularly Methicillin resistant Staphylococcus
aureus (MRSA) are of great public health concern.
Norovirus: Norovirus is a RNA virus, which causes nausea, vomition, abdominal cramp, diarrhea, fever and headache.
Norovirus outbreaks mostly take place through consumption of contaminated shellfish. Mussels, oysters, clams, crab,
shrimp and prawn are considered as main reservoir of the Norovirus. Norovirus is considered one of the etiological agents
of Travellers' diarrhea in Mexico. This virus is resistant to freezing as well as most of the commercial disinfectants.
Hepatitis A virus: Hepatitis A virus belongs to Genus Hepatovirus under family Picornaviridae. This is the most common
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cause of Jaundice and is usually transmitted through fecal-oral route. The incubation period ranges from 14 to 28 days.
Symptoms include fever, malaise, loss of appetite, abdominal pain, diarrhea and jaundice. The clinically case is generally
acute with low fatality. Among seafood, the virus is mostly transmitted through shellfish.
Impact on export: The export regulatory agencies like European commission and United States Food and Drug
Administration (USFDA) have imposed their own standard with regards to presence of different seafood-borne pathogens.
However, most of the export regulatory agencies have imposed zero tolerance on Vibrio cholerae and Salmonella spp. That
means if those organisms are detected in food, the same will be considered unfit for consumption. USFDA has imposed zero
tolerance in case of L. monocytogenes too.
Microbiological standard of food as per directive of European commission:
(Source: European Union Commission Regulation, 2005 and 2007; Centre for Food Safety, 2007).
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Methods for testing bacterial pathogens: The detection of pathogenic bacteria especially quantitative detection is key to
the prevention and identification of problems related to health and safety. Polymerase chain reaction (PCR), culture and
colony counting methods as well as immunology-based methods are the most common tools used for pathogen detection.
They involve DNA analysis, counting of bacteria and antigen–antibody interactions, respectively. The culture-based
microbiological methods are the oldest detection technique for food-borne pathogenic bacteria. In case of most of the
bacterial pathogens, selective enrichment followed by selective plating is done for isolation of bacterial pathogen. The
selective media usually contains different inhibitory substances that inhibit or delay the growth of non-targeted groups of
bacteria allowing the targeted strains to grow. Identification of the isolated organisms is generally done by a series of
biochemical tests. Thus in most of cases, this technique is tedious and time-consuming and generally almost 7 days to 2
months to complete both the isolation and identification procedures. Introduction of different chromogenic media has
made the procedure somewhat simple as this media can easily distinguish the targeted species. The fast identification of
the targeted species can also be achieved by use of different biochemical test based commercial kits such as API system,
Enterotube II, etc.
Different immunological methods can also be used for detection of targeted food-borne pathogens. These
methods include antibody-based assays, and newer sensor development. The immunological techniques include ELISA,
immunomagnetic separation (IMS), reverse passive latex agglutination (RPLA), reverse passive haemagglutination
(RPHA), etc. But the disadvantages of most of the immunological techniques are that high amount of antigen or antibody is
required for detection and thus the sensitive detection may not be achieved. The sensitive and rapid detection of food-
borne pathogens can be achieved through different molecular techniques like PCR and Real time PCR. However, the PCR-
based methods cannot differentiate the live and dead bacteria. Other nucleic acid-based techniques for detection of
pathogen include Loop-mediated isothermal amplification (LAMP) and Nucleic acid sequence based amplification
(NASBA). The advantages of these two methods is they are carried out in isothermal condition and thus the costly
equipment i.e. Thermocycler is not required. Use of biosensor is the recent development for detection of food-borne
pathogens. These are detection device incorporated with biological materials (tissue, cell receptors, enzyme, nucleic acids,
etc.). Using biosensor technology, rapid detection of food-borne pathogen and toxins is possible. Among other molecular-
based techniques, surface plasmon resonance (SPR) and DNA chip technology are gaining popularity nowadays due to
high sensitivity and specificity.
Conclusion: In case of seafood, it is very difficult to control pre-harvest hazards. Thus food safety personnel should
critically look into the post-harvest hazards and their control. The main control measures of food-borne diseases include
sufficient cooking procedure and proper storage of food. The cross-contamination of cooked or RTE food by contaminated
utensils or equipments should be avoided. The food handlers should be trained and educated properly for hygienic
handling of food including seafood. Microbial control at processing level can easily be checked by adopting Goof
Manufacturing Practice (GMP), Good Hygiene Practice (GHP) and Hazards Analysis and Critical Control Points (HACCP)
programmes.
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Session-8
Role of Muscle Food Safety and

Human Health

22 - 24 November, 2018
Oral Presentation
RMFS 01. Types of MRSA in landing centre and retail market seafoods of Kottayam, Kerala
V Murugadas*, Ancy Tony, G K Sivaraman, S Visnuvinayagam and M M Prasad.

1
Microbiology Fermentation and Biotechnology Division,ICAR- Central Institute of Fisheries
Technology,Matsyapuri post, Willingdon island, Cochin-29.
Staphylococcus aureus is one of the leading causes of surgical site as well as soft tissue infection. Over the past
decade there has been an increase in methicillin-resistant S. aureus (MRSA) documentation and suffering due to MRSA
healthcare system as well as food animal production. However, the evolutionary origins of MRSA are poorly understood
and there has been limited studies in seafood in India. The present study was carried out to understand the diversity of
MRSA clones in the seafood commodities between two landing centres and retail markets each of Kottayam district,
Kerala. A total of 74 samples were collected from different landing centres and retail market and screened for the presence
of MRSA. 12.16% of the total samples harboured MRSA and the methicillin resistance was confirmed by agar dilution
method spot inoculation on MHA (4% NaCl and oxacillin at 6µg/mL). Molecular confirmation of presumptive MRSA was
done by multiplex PCR targeting mecA, nuc and 16srDNA genes to differentiate S. aureus and MRSA from other
Staphylococci. spa typing was employed to identify the clonal diversity of MRSA. spa types identified in this study were
t3841, t304, t334, t127 ridom types. This study clearly states the prevalence of MRSA and diversity and unique pattern of
the MRSA in seafood prevalent between samples from retail markets and landing centres.
RMFS 02. Molecular characterization of biofilm producing Escherichia coli from chicken of Mizoram, India
S. Chakraborty1, T. K. Dutta1, P. Roychoudhury1, S. Kalai1 and M. Das2

1
Department of Veterinary Microbiology, 2Department of Veterinary Public Health & Epidemiology, College
of Veterinary Sciences and Animal Husbandry, Central Agricultural University, Selesih, Aizawl, Mizoram –
796014, India
The present study was conducted to determine the phenotypic and genotypic characteristics of biofilm producing
Escherichia coli along with their virulence and antimicrobial resistance properties isolated from chickens of Mizoram. A
total of 50 cloacal swabs were collected from chickens of Mizoram irrespective of age and sex. Escherichia coli were
isolated and identified using standard bacteriological and molecular techniques. Biofilm production was determined by
microtiter plate assay. All the biofilm producing bacterial isolates were subjected for detection of selected biofilm genes
(csgA, csgBandpapC) virulence genes (papC, tsh, iucC, stx1, stx2, eaeAand ehxA) and antimicrobial resistance genes (blaTEM,
blaSHV and blaCTX-M) by PCR assay. Sequence data of biofilm associated genes were analyzed using standard bioinformatics
tool. A total of 68 E. coli was isolated and identified, of which 35 (51.47%) were biofilm producer. Majority of the isolates
were positive for csgA(62.86%), csgB(88.57%) andpapC(8.57%) genes, which are associated with biofilm formation in E.
coli. Of the 35 biofilm producing E. coli isolates 3 (8.57%) were positive for papC, 7 (20.0%) for tsh, 11 (31.43%) for iucC, 2
(5.71%) for stx2and 3 (8.57%) for ehxAgenes. Three major AMR genes were also detected from studied isolates of which
blaTEM(22.86%) was found to be the major AMR determinants followed by blaCTX-M (2.86%) but all were negative for
blaSHVgene. Phylogenetic analysis of papCgene showed 99-100% homology with other published sequence mainly
recovered from USA and Japan. The study reveals that majority of the isolates were carrying multiple biofilm genes,
virulence genes along with AMR genes which might be an alarming public health threat from the food safety point of view.
RMFS 03. Determination of efficacy of essential oils against food borne pathogens for enhancement of
quality and safety of meat products
Vivek Shukla*1, S.K. Mendiratta2, R.J. Zende3, Ravikant Agrawal4, S.R. Badhe5, S.R. Yadav6 Saurabh
Karunamaya7
1,5,6&7
Department of Livestock Products Technology, 3Department of Veterinary Public Health, Bombay
Veterinary College, Parel, Mumbai-12, 2,4Division of Livestock Products Technology, ICAR-IVRI, Izatnagar-
243122
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Harmful effects of synthetic chemical preservatives for inhibition of food borne pathogens has compelled the scientific
community to develop natural methods of preservation having beneficial effects on health. Therefore, a research work was
undertaken to determine efficacy of clove and oregano essential oils against food borne pathogens viz. E. coli, Salmonella
spp., Pseudomonas spp. and Staphylococcusaureus by estimating minimum inhibitory concentration of essential oils using
macro-tube tube dilution and disc diffusion method. The study revealed that, among tested microbes, Salmonella spp. and
E. coli were significantly (P<0.05) susceptible for both oregano and clove essential oil as compared to Staphylococcus
aureus and Pseudomonas spp. Clove essential did not show any significant effect (P<0.05) against Pseudomonas spp. while
oregano oil was also significantly (P<0.05) less effective against Pseudomonas spp. as compared to other pathogens. The
study concluded that, of two essential oils viz. clove and oregano, oregano essential oil was significantly (P<0.05) more
effective as compared to clove essential oil, while among tested food borne pathogens Pseudomonas spp. was significantly
(P<0.05) more resistant to inhibition by both essential oils. It was also concluded that essential oils can be successfully
used as an effective natural method for inhibition of food borne pathogen subsequently enhancing quality and safety of
meat products.
RMFS 04. Pig farm environment as a source of antimicrobial resistant (beta-lactamase or AmpC producing)
Klebseilla Pneumoniae and Escherichia coli
Arindam Samanta1, Achintya Mahanti1, Souvick Chattopadhyay1, Siddhartha Narayan Joardar1, Kunal
Batabyal1, Samir Dey1, Devi Prasad Isore1, Tapas Kumar Sar2, Samiran Bandyopadhyay3, Indranil Samanta1*
1
Department of Veterinary Microbiology, 2 Department of Veterinary Pharmacology and Toxicology, West
Bengal University of Animal and Fishery Sciences, 37, K.B. Sarani, Belgachia, Kolkata-700037, West Bengal,
India, 3Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata, West Bengal, India
The present study was undertaken to detect the occurrence and clonal relationship of antibiotic resistant (beta-lactamse
/AmpC producing) Klebsiella spp. and E. coli in healthy pigs, feed, drinking water and pen floor or surface soil in West
Bengal, India. Rectal swabs (n=120) and environmental samples (n=48) were collected from apparently healthy pigs kept
in organized or backyard farms. Klebsiella spp. and E. coli were isolated from the collected samples by standard
microbiological techniques and were confirmed by 16SrRNA PCR. ESBL/ACBL genes, class-I integron of the phenotypical
ESBL/ACBL producing isolates were detected by PCR and nucleotide sequencing. By comparing the difference in the
RAPD-PCR banding pattern phylogenetic relationship among the isolates were established. Beta lactamase-
producingKlebsiellawere isolated from healthy pigs (20.0%), pen floor swabs / surface soil swabs (14.0%) and drinking
water (100%). E. coli isolated from healthy pigs (14.4%), pen floor / surface soil (8.0%) and drinking water (33.3%) were
detected as beta lactamase producers. Majority of beta lactamase-producing isolates possessed blaCTX-M-9. Further, 35 (81%)
Klebsiella and all the E. coli isolates were detected as ACBL producers and possessed blaAmpC. Sixteen beta lactamase
producing-Klebsiella (37.20%) and 13 E. coli (86.67%) possessed class-I integron. The phylogenetic analysis of beta
lactamase producing-Klebsiella spp. and E. coli detected clonal relationship between the strains isolated from water/soil
and pigs.The study indicated about the possible role of contaminated environment as a source of beta-lactamase/AmpC-
producing Klebsiella and E. coli in healthy pigs.
RMFS 05. Molecular detection and antimicrobial sensitivity pattern of Listeria monocytogenes from cattle
sources and environment from Aizawl district of Mizoram, India
Devajani Dekaa, P. Roychoudhuryb, P. Biswasa, E. Motinaaand M. Dasa

a
Department of Veterinary Public Health & Epidemiology, College of Veterinary Sciences & AH, Central
Agricultural University, Selesih, Aizawl, Mizoram, India; b Department of Veterinary Microbiology, College of
Veterinary Sciences & AH, Central Agricultural University, Selesih, Aizawl, Mizoram, India
Listeria monocytogenes is a gram positive, non-spore forming, intracellular, facultative anaerobic zoonotic food borne
pathogen. Although identification of L .monocytogenescan be achieved most authentically by traditional cultural methods,
rapid detection of food borne pathogens is of utmost importance so that outbreaks can be stopped. In the present study, the
molecular detection and antimicrobial sensitivity pattern of L. monocytogenesfrom cattle, beef and environment has been
attempted from Aizawl district of Mizoram. Two hundred numbers of samples from cattle sources (100) and water used in
farms/ slaughtering (100) were collected randomly from Aizawl district of Mizoram to detect the occurrence and
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antimicrobial sensitivity pattern of L. monocytogenes.Listeria was isolated and identified based on cultural characteristics,
gram staining, biochemical properties and tumbling motility. All the presumptively identified Listeria was subjected to the
detection of 16Sr RNA gene of L. monocytogenes by conventional PCR. The antimicrobial sensitivity pattern of the L.
monocytogenes was studied against 12 numbers of commonly used antibiotics in animals and human. The occurrence of L.
monocytogenes was recorded as 4.50 percent. The L. monocytogenes strains showed 100 percent sensitivity towards
Penicillin, Ampicillin, Oxacillin, Cephotaxime/Clavulanic acid, Ciprofloxacin, Tetracycline and
Trimethoprim/Sulphamethoxazole followed by Chloramphenicol, Streptomycin, Gentamicin and Ceftriaxone.
RMFS 06. Evaluation of biosafety of medicated oxytetracycline feed in Nile tilapia OreochromisniloticusL.
Anwesha Roy*, T. Jawahar Abraham, Beryl Julinta R, Jasmine Singha

Department of Aquatic Animal Health, Faculty of Fishery Sciences, West Bengal University of Animal and
Fishery Sciences, Chakgaria, Kolkata 700 094, India
Antibiotics are playing an important role in the control of bacterial diseases in aquaculture. Use of antibiotics in food fish is
considered a major concern from the public health point of view. In this study, the biosafety of oxytetracycline (OTC) was
evaluated in Nile tilapia (Oreochromisniloticus) when fed OTC feeds containing 0-10 times the approved dose (80 mg/kg
fish/day). OTC-feeding was done at five different concentrations, viz., 0 mg/kg fish, 40 mg/kg fish, 80 mg/kg fish, 240
mg/kg fish, 400 mg/kg fish and 800 mg/kg fish for at 2% of the body weight thrice daily for 10 days. The fish behaviour and
morality were recorded daily during the treatment and post-treatment periods. OTC at 40 mg/kg fish level had a growth
promoting effect on tilapia. The fish fed 800 mg/kg fish (10X) recorded a mortality of 6.65%. Histologically, the intensity of
kidney and liver damage increased with increase in OTC concentration. The kidney of tilapia fed 800 mg/kg fish exhibited
severe nephropathy and glomerulopathy; while the liver had severe fatty changes and necrosis compared to tilapia fed 80
mg/kg fish and control. On 22 day post-feeding, the tissue level OTC residues, as analyzed by LC/MS/MS, were 14.40, 15.45,
14.40, 14.95 and 24.95 ng/mL in tilapia fed 40, 80, 240, 400 and 800 mg/kg fish, respectively. The detectable levels of OTC
residues in tilapia fed the approved dose even after 22 days of cessation of OTC-feeding may have a negative impact on fish
and public health.
RMFS 07. Molecular characterization and antimicrobial resistance of clostridium perfringens type A of
chicken origin
Sidhant Pradhan1, S. C. Das1, Samiran Bandyopadhyay1 and S. V. S. Malik2

1 2
Eastern Regional Station, ICAR-Indian Veterinary Research Institute (IVRI), Kolkata, India. Division of
Veterinary Public Health & Epidemiology, ICAR-IVRI, Izatnagar-243122, Bareilly; U.P., India
C. perfringens type A is one of the important foodborne pathogens and commonly associated with antibiotic associated
diarrhea (AAD) and sporadic diarrhea (SD) in humans. It also causes a severe histotoxic and invasive diseases in both
animals and humans. The present study was aimed at to assess the presence of pathogenic (cpa and cpb2) and
enterotoxigenic (cpe) C. perfringens type A from chicken fecal and meat sources and also to understand their degree of
resistance against the commonly used antimicrobials. Accordingly, a total of 380 samples including faeces (n=280) and
meat (n=100) from chicken were examined for C. perfringens type A following the standard procedure for culture, isolation
and identification. Thus, the presumptive isolates were confirmed by PCR Assay for species specific 16S rRNA and cpa
genes and overall, 24.47% (93/380) isolates were found to be C. perfringens type A that belonged to the samples from
chicken faeces [89.24%; (83/93)] and meat [10.75%; (10/93)]. All the isolates were further screened for accessory genes
(cpb2 and cpe) to define their virulence repertoire and 51 (61.44%) of 83 isolates from chicken faeces harboured only cpa
gene followed by 26 (31.32%) with cpa & cpb2; 5 (6.02%) with cpa, cpb2 & cpe and 1 (1.2%) with cpa & cpe. Similarly,
7(70%) isolates from chicken meat possessed both cpa & cpb2 and 3 (30%) carried only cpa. Further, on agar dilution
method of MIC determination, the isolates from chicken faeces showed highest resistance to tetracycline [32.53%
(27/83)] followed by clindamycin [20.48% (17/83)], vancomycin & lincomycin [15.66% (13/83) each] and
metronidazole & ciprofloxacin [4.81% (4/83) each]. Similarly, only one isolate each from chicken meat revealed resistance
to tetracycline, vancomycin, lincomycin and clindamycin; however, none were resistant to metronidazole & ciprofloxacin.
Interestingly, a considerable number of isolates showed resistance to 3 or more antimicrobials and appeared to be
multidrug resistant isolates.
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RMFS 08. Lipase based enzymatic time temperature indicator (TTI) for monitoring frozen chicken meat
quality
RK Jaiswal*, SK Mendiratta, S Talukder, A Soni, S Chand, S Ojha

For continuous monitoring of frozen chicken meat during supply chain, there is hardly any system available to
detect temperature abuse related problems. To accomplish it, lipase based enzymatic time temperature indicator (TTI)
was developed using tricaprylin as substrate to monitor thermal abuse history of frozen chicken meat. TTI showed a
distinct irreversible colour change from initial green to intermediate orange to final red during thermal abuse with
collateral decline in pH of TTI solution from 8.11 to 6.93 and 5.75, respectively. TTI changed colour to intermediate orange
and final red at 36h and 52h, 19h and 24h, 7.5h and 12h and 4h and 6h at 5±1°C, 15±1°C, 25±1°C and 35±1°C, respectively.
Temperature dynamicity of TTI on kinetic parameters was derived through Arrhenius equation and activation energy (Ea)
of TTI was calculated as 50.94kJ/mol. At different temperature abuse conditions, quantitative changes in various quality
parameters of frozen chicken meat were evaluated and correlated with distinct colour response of TTI. Initial green colour
of TTI indicates, there was no temperature abuse of frozen meat and meat is highly acceptable; intermediate orange colour
indicates, there was temperature abuse of frozen meat but meat is still acceptable and final irreversible red colour
indicates, there was longer duration temperature abuse of frozen meat and hence meat is unacceptable.Therefore,
enzymatic TTI based on tricaprylin-lipase complex can be used for monitoring quality and safety of frozen chicken meat
during temperature abuse conditions in supply chain.
RMFS 09. Aeromonas hydrophila vaccination effects on gross clinical signs and changes of head kidney
tissues in rohu, Labeo rohita (Hamilton, 1822)
A. Biswas1, G. Dash2, S.N. Joardar3, T.J. Abraham4, P. Mali5

1,2,4,5
Dept. of Aquatic Animal Health, Faculty of Fishery Sc., W.B.U.A.F.S.
3
Dept. of Veterinary Microbiology, Faculty of Veterinary & Animal Sc., W.B.U.A.F.S.
Aeromonashydrophila is the most common primary bacterial pathogen in freshwater fish has been recognized to be the
aetiological agent of several distinct pathological conditions. Effects of vaccination on gross clinical symptoms,
survivability rate and pathological changes of fish head kidney tissues was studied during evaluation of vaccine efficacy of
three antigenic preparations of ? sh pathogen Aeromonashydrophila N10P (NCBI accession number KC914628) in rohu,
Labeorohita. Six fish groups (n=10) in duplicate (R1 and R2) were vaccinated for 28 days by three antigens (@ 200 µg/
fish), namely formalin inactivated whole cell A. hydrophila (WCA), outer membrane protein (OMPA) and somatic proteins
itself and along with Freund's incomplete adjuvant in a 1:1 (v/v) ratio. Two separate groups (n=10) in duplicate (R1 and
R2) were injected with NSS (0.85%) and left without injection respectively as positive and negative control. After 28 days,
fishes of R2 replicate were subjected to Ah N10P challenge for 7 days @ 2.85×103 cells/ fish, a sub-lethal dose determined
based on the pre-calculated LD50 value, i.e., 2.85×10⁴ cells/ fish. Study of histopathological changes in head kidney tissues
were conducted in all vaccinated and control group of rohu including both pre and post Aeromonas challenge state. In case
of NSS and control group, extensive histopathological changes were observed after Ah N10P challenge in compare to all
vaccinated groups where minute damages of nephric cells were observed in both pre and post challenge state. Mortality
rate during post challenge state were also higher in case of non vaccinated fishes compare to the vaccinated groups. Results
suggest that vaccination can effectively protect the head kidney which is considered as a major lymphoid organ of rohu,
against A. hydrophila infection and could offer an appropriate strategy to prevent this infection as well as increase the
production in rohu farms.
RMFS 10. A study on microbial load of nuggets prepared from different combination of spent duck and spent
hen meat
Rajesh Kumar1*Subhashish Biswas1, Manmohan Kumar2,Nirmala Minz2, Sujit kumar3, Sweta kumari4,
Toufique Ahmad5 and Shobha Kumari6
1
Department of Livestock Products Technology, 2Department of Livestock Production and Management,
3
Department of Gynecology and Obstetrics, 4Department of Veterinary Microbiology, 5Department of
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22 - 24 November, 2018
Veterinary Anatomy & Histology, 6Department of Veterinary Extension Education, Ranchi Veterinary College,
Kanke, Ranchi-834006, Jharkhand, India
This study was conducted to assess the microbial load of nuggets prepared from different combination of spent duck and
spent hen meat. The combination are 100% spent duck (T1), 75%+ 25% spent duck and spent hen (T2), 50%+50% spent
duck and spent hen (T3), 25%+75% spent duck and spent hen (T4) and 100% spent hen (T5). All the samples of different
combination were subjected to total plate count (TPC), total psychrophilic count (TPSC) and total Coliform count (TCC).
There were no significant (p<0.05) difference between the different group of combination of nuggets for TPS as well as
TPSC but varies significantly (p<0.05) from 7th day of storage in both cases. The coliform group of bacteria will not be
detected in any combination of nuggets. It is concluded that microbial load of nuggets prepared from spent duck is high and
it decreases as the percentage of duck meat decreases but, the upper limit of bacteria in each group of nuggets was within
limit and hence it is safe for human consumption up to 7th day of storage at refrigeration temperature.
RMFS 11. Determination of shelf life of food products by using predictive microbiology
Dhananjoy Dhara and Friedrich-Karl Luecke

Kassel University & Fulda University of Applied Sciences, Germany
Consumer's trend is changing frequently. They are prone to have perishable fresh and minimal processed products with no
intrinsic 'hurdles' such as preservatives, pH, water activity, etc. So, the probability of growth of spoilage as well as
pathogenic microorganism is more expected on those processed products. Traditional microorganism method requires a
lot of time to detect unless adequate numbers of microorganisms present within the products. But, products are unfit for
consumption before reaching detectable level of microbes. Hence, industry needs some methods which will be performed
very rapidly, less laboriously and most importantly, to predict the safety of products more accurately. Predictive
microbiology could give promising hope to determine the safety of food products.Predictive microbiology is based on the
premises that the growth responses of microorganisms in different environmental factors are reproducible and that, by
characterising environmental factors which affect microbial survival and/or growth, enables, from the past experience
and/or observation, to predict the growth responses of microorganisms in similar or different environmental factors
(Ross et al., 1994). This prediction is on the basis of mathematical models between microbial responses and
environmental factors. Predictive microbiology could not be used to get absolute value of shelf life, but to make assurance
the longer shelf life of food products. Successful implementation depends on the predictive models used for shelf life,
proper knowledge of microbial ecology in the food system and the limitations of models used for shelf life. If all the criteria
are properly followed, then it will be great potential tool for commercial practices.
RMFS 12. Pesticide residue concentration in fish muscle collected from Ganga Joara region of South 24
Parganas of West Bengal
Ankit Sarkar, Raman Kumar Trivedi1, Satarupa Ghosh, Sayantan Bhattacharya, Sangram Keshari Rout*
Department of Aquatic Environment Management, Faculty of Fishery Sciences, West Bengal University of
Animal and Fishery Sciences,5-Budherhat Road, Panchsayar, Kolkata 700094, West Bengal.1Bihar Animal
Science University, Patna
Use of Pesticides to increase the agricultural production is now the burning topic of discussion throughout the Globe as its
ultimate rest is in aquatic environments which cause the water pollution along with affecting the fish production.
Considering the seriousness of the pesticides in fish muscle, the present study has been designed to find out the residual
pesticide concentration present in fish muscle. The fish samples were collected from twenty pisciculture water bodies
from the Ganga Joara region of South 24 Parganas District of West Bengal during the summer season of 2017. The
commonly used three pesticides namely Chlorpyrifos, Cypermethrin and Dieldrin were considered for the study. Fish
samples collected from different water bodies were analyzed for the above mentioned pesticide residues using standard
laboratory procedures by Gas chromatography method. As per the result obtained the residual pesticides in the fish
muscle tissue were found to be below detectable level (BDL). The dieldrin found in the fish muscle tissue was of great
concerned though it was BDL as the use of dieldrin pesticides was banned in India due to its various side effects.
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Poster Presentation
RMFS 13. Studies on the Fermentative Potential of Camel and Buffalo Milk by Using Lactococcuslactis ssp.
Cremoris and Lactococcus lactis ssp. Lactis
Sanjay Singh*, Basant Bais, Parmaram Gorachiya ,Renu Kumari1, Lokesh Tak and Durga Devi
Department of Livestock Product Technology,1Department of Animal Nutrition,College of Veterinary and
Animal Science Bikaner,Rajasthan University of veterinary and animal sciences, RAJUVAS, Bikaner
The present study was carried out with objectives to estimate the physicochemical properties of camel and
buffalo milk and to determine the antioxidant property of fermented camel and buffalo milk. The overall compositions of
buffalo and camel milk showed that the buffalo milk had higher concentrations of protein, fat and solid not fat (SNF) than
camel milk. The statistical analysis of data revealed that there was a highly significant (P<0.01) decrease in the pH value of
camel and buffalo milk samples with advancement of fermentation hours as well as between the treated bacteria that is
Lactococcus lactis ssp. Cremoris and Lactococcus lactis ssp. lactis. There was a highly significant (P<0.01) increases in the
TA value of camel and buffalo milk samples with advancement of fermentation hours.ABTS and DPPH activity in all
samples changed significantly (P<0.01) from zero to 12 hour. The ABTS antioxidant activity (% inhibition) of Lactococcus
lactis ssp. cremoris was significantly higher, when compared with Lactococcus lactis ssp. Lactis in both camel and buffalo
milk samples during fermentation process. Lactic acid bacteria Lactococcus lactis ssp. cremoris was utilized for production
of fermented camel and buffalo milk product that was yogurt, ABTS and DPPH activity of both camel and buffalo milk
products decreased significantly (P<0.01) from day 1 to day 7 of storage. The overall acceptability scores of the sensory
evaluation revealed that the buffalo milk fermented using culture Lactococcus lactis ssp. cremoris and fortified by jujube
syrup of level 5% was the most acceptable while fermented camel with fortification was the least. The mean values of
moisture content and crude fibre percentage in camel milk product was higher than buffalo milk product. The pH of camel
and buffalo milk products decreased and acidity increased significantly after storage of 7 days.The initial plate count of
camel and buffalo milk yogurt decreased significantly during storage for 7 days and coliforms were absent in fresh camel
and buffalo yogurt and also at day 3 of storage period, but found at day 5 and day 7 of storage and increased significantly
from 5 days of storage to 7 day of storage. Yeasts and molds were significantly increased in camel and buffalo milk yogurt
with storage period of day 7 but not found at day 1 to day 5 of storage period. In both products the initial TBA value at day 1
was very low and it significantly increased at day 3 and day 5 of storage which shows slow elevation till day 7 of storage.
Hence it may be concluded that fermented camel and buffalo milk showed significant antioxidant property and fermented
buffalo milk fortified with jujube syrup more acceptable with regards to sensory attributes. The results revealed that the
stability of camel and buffalo yogurt decreased day by day with the storage period.
RMFS 14. Biopreservation - A Natural Approach for Food Safety
Sudeep Solanki1 and Durga Devi2

1
Department of Veterinary Microbiology, College of Veterinary and Animal Science
Navania Udaipur -313601, 2Department of Livestock Products Technology, College of Veterinary and Animal
Science, Bikaner- 334001
Bio-preservation refers to extended storage life and enhanced safety of foods using the natural microflora or their
antimicrobial products that are of plant, animal and microbial origin. Antimicrobial substances derived frombacterial cell
metabolism like organic acids (Lactic acid, Acitic acid, Propionic acid) Carbon dioxide, Hydrogen peroxide, Bacteriocins,
Diacetyl, acetaldehyde etc. Antimicrobials derived from animal sources like lactoperoxidase, lysozyme, from Plants
sources like Essential oils, saponins, eugenol, flavonoids. Bacteriophages (Lytic bacteriophages) offer a great potential as
natural biopreservative agents, due to their capacity to selectively control bacterial population. Micro-organisms or their
protective culture act on Food( final products, pre-stages or raw material) by Inhibition of foodpathogenic micro-
organisms, growth control, prevention of toxin formation, reduction of pathogen, Shelf life extension based ontargeted
inhibition of specific spoilage micro-organisms. Commercially produced bacteriocins are Nisin produced by
Lactoccocuslactis ssp. lactisPediocin PA-1, produced by Pediococcusacidilactici .Nisin ihibits synthesis of peptidoglycan by
interaction between lipid I and lipid II causeingpore forming and Inhibition of cell wall synthesis. In raw meats,
bacteriocins have been tested alone or in combination with other hurdles for carcass decontamination and/or to inhibit
bacterial growth on stored fresh meat.
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RMFS 15. Aflatoxins in food chain: Through raw foods to processed foods
Ruma Devi, Rajesh Kumar Verma and S SSengar
College of Veterinary Science and Animal Husbandry, N D University of Agri. & Tech., Kumarganj Faizabad-
224229.
Between 1960 and 1970 it was established that some fungal metabolites, now called mycotoxins, were responsible for
animal disease and death. In the decade following 1970, it became cler that mycotoxins have been the cause of human
illness and death as well, and are still causing it. Apart from their toxicological effects in affected animals, the carry-over
through animal derived products, such as meat, milk and eggs into the human food chains is an important aspect of
mycotoxins contamination. Aflatoxins are produced primarily by the fungal species Aspergillusflavus and
Aspergillusparasiticus. There are six forms of aflatoxin: B1, B2, G1, and G2 are found in plant-based food, while M1
(metabolite of B1) and M2 are found in foods of animal origin. B1 is the most harmful form due to its direct link to human
liver cancer. Lack of awareness on aflatoxin contamination increases the risk of damage to human and animals. When food
processed, aflatoxins enter the general food supply chain where they have been found in both human foods and feedstocks.
Aflatoxins taken in the diet are further converted to the dangerous aflatoxins M1 and M2 that are secreted in the milk.
These aflatoxin transformation products are sometimes found in eggs, milk products and meat when animals are fed
contaminated grains. Aflatoxins in human like other toxicological syndromes can be categorized as acute or chronic. To
ensure food safety and to protect consumers from harmful contaminants like aflatoxins, presence of fungi with the
potential to produce such compounds must be checked at critical control points during production of food as well as
during processing. The prevention of aflatoxin once occurs and treatment of aflatoxicosis is difficult. However, there are
some mitigation mechanisms pre- and post harvest, especially proper storage is essential with proper moisture and
temperature. losses due to Aflatoxicosis can only be prevented by feeding rations free of aflatoxin.
RMFS 16. Bacteriological Quality of Chicken Marketed in Palampur (Himachal Pradesh)

S K Khurana* and A K Panda
Department of Veterinary Public Health and Epidemiology, 1Department of Livestock Products Technology,
DGCN College of Veterinary and Animal Sciences, CSK HPKV Palampur
Bacteriological qualities of 80 chicken samples (raw and cooked) collected from various outlets located at Palampur
district Kangra were studied. The average total viable count was recorded as 3.62X 105cfu/g. Upon isolation coliform, E.
coli and Salmonella were recovered from 21 (26.3%), 10 (12.5%) and 7 (8.8%) samples, respectively. These results
indicates that chicken marketed in the region could act as a potential source of food poisoning, hence hygienic measures
must be adopted in slaughter houses and proper cooking of chicken should be ensured before consumption.
RMFS 17. Heavy metal residues in soil and water and its effect on micronutrient quality of chevon
Gargi Mahapatra, S. Biswas and G. Patra
Division of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, 37, K.B.
Sarani, Belgachia, Kolkata-700037.
An increase in human population coupled with urbanization, has resulted for higher demand in meat per capita. Meat and
meat products are important for human diet because they provide a great part of nutrients, including the necessary trace
elements. The present study focuses on the concentration of trace elements (iron, zinc, manganese and copper) in the
meat of goats (40 weeks age) reared in the three targeted zones of West Bengal. Over a span of six months samples of soil,
water and chevon were collected, digested and analyzed by atomic absorption spectrophotometry. For this purpose three
meat cuts (shoulder, loin and thigh) were taken from free range animals of these areas. The mean values of heavy metals in
soil samples ranged from 5428 to 19997.50 ppm for iron, 198.6 to 482 ppm for manganese, 14.65 to 38.3 ppm for copper
and 34.5 to 1141.2 ppm for zinc. The mean values of heavy metals in water ranged from 0.651 to 6.0051 ppm for iron, 0.068
to 0.436 ppm for manganese, 0.0024 to 0.0180 ppm for copper and 0.007 to 0.299 ppm for zinc. Soil samples revealed high
concentration of iron, zinc and copper whereas the water samples indicated high concentration of iron only. These levels
did not impact the edible quality of meat because manganese and copper were Below Detection Limit, whereas the
concentration of iron ranged from 14.061 to 32.635 ppm and zinc ranged from 14.865 to 54.305 ppm, both of which are
considered to below maximum permissible limit. Hence advocating that risks associated with chevon consumption from
goats reared in areas having high heavy metal residual content are negligible and consumption of such meats should not
necessarily cause any dilemma.
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RMFS 18. Influence of bacillus inoculation on textural and sensory properties of fish muscle under refrigerated
storage
S. Nath1, S. Chowdhury*2, S. Biswas3 and K.C. Dora4.

1
Department of Fish Processing Technology, College of Fisheries Science, Birsa Agricultural University, Ranchi,
India, 2,4Department of Fish Processing Technology, Faculty of Fishery Sciences, WBUAFS, Kolkata, India,
3
Department of Livestock Products Technology, WBUAFS, Kolkata, India
The search for a natural alternative approach to chemical preservatives has stimulated research in the field of biopreservation
that includes biological antimicrobials. Bacillus tequilensis FPTB26 (Accession no. KF574000), isolated from fish gut
(Oreochromis mossambicus) was observed to have strong antimicrobial activities against various pathogens viz. Staphylococcus
aureus (ATCC 25923), Enterococcus faecalis (MTCC 2729) and Vibrio cholera. Therefore, the isolate FPTB26 was used as a
biopreservative for shelf life extension of Asian Sea Bass fillets at 5±1OC. Application of B. tequilensis FPTB26 in combination with
vacuum (L2) showed higher hardness figures of 9167.22±22.17g (p<0.05) compared to its aerobic counterpart (L1)
4216.13±21.43g. Springiness, cohesiveness, gumminess, chewiness and resilience showed a positive impact of inoculation of B.
tequilensis FPTB26 at 5±1OC both under vacuum and aerobic conditions. Application of the Bacillus strain both in aerobic and
vacuum packaging condition proved beneficial in preventing texture deterioration at storage temperature of 5±1OC and L2 fillets
were acceptable till the end of 15 days of storage period. Bacillus strain probably inhibited the growth of spoilage bacteria and
consequently reduced the denaturation of muscle protein. B. tequilensis FPTB26 inoculated fillets, packed under vacuum
exhibited maximum retention of color and flavor under 5±1OC storage temperatures. Thus, correlating the instrumental textural
profile parameters with respective sensory score evaluation, it may be inferred that the isolate B. tequilensis FPTB26 in
combination with vacuum and low temperature (5±1OC), act as a potential biopreservative for Asian Sea-Bass fillet up to 15 days.
RMFS 19. Detection of virulence genes of Listeria monocytogenes from cattle, raw milk and milk products from
West Tripura district, Tripura (India)
Papia Biswas*, Devajani Deka, T. K. Dutta1 and E. Motina
Department of Veterinary Public Health & Epidemiology, 1 Department of Veterinary Microbiology, College of
Veterinary Sciences & AH, Central Agricultural University, Selesih, Aizawl, Mizoram -796014.
Listeria monocytogenes, a gram positive bacterium, has been identified as a causative agent in series of outbreaks of human
listeriosis involving milk and dairy products with high mortality rate (30%). There are paucity of data regarding the occurrence
and characterization of L. monocytogenes in cattle, raw milk and milk products from India and more particularly from North–East
region. A total of 200 samples (cattle faeces, raw milk and milk products) from West Tripura district (Tripura), comprised of 50
samples of cattle faeces, 50 samples of raw milk and a total 100 samples of milk products i.e. lassi (25), dahi (25), ice-cream (25)
and rasmalai (25), were collected during June to May, 2018. Seventeen numbers of L. monocytogenes strains were isolated
conventionally from by using two step enrichment culturing methods. All the 17 numbers of L. monocytogenes strains were
positive for 16S-rRNA gene by PCR and 10 (58.82%), 6 (35.29%), 5 (29.41%), 9 (52.94%), 6 (35.29%) and 5 (29.41%) numbers
of strains were positive for actA, iap, inlA, hlyA, plcA and prfA genes, respectively.
RMFS 20. Storage Stability of Pork Nuggets Incorporated with Ethanolic Extracts from Licorice root and Arjuna
tree bark in aerobic packaging at refrigeration temperature (4±1 °C)
Ritika Birla, Om Prakash Malav*, Rajesh V. Wagh, Manish Kumar Chatli, Nitin Mehta and Pavan Kumar
Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and
The current study was conducted to assess the storage stability of pork nuggets prepared by incorporating various
phyto-extracts viz. Control (C), T-1 (pork nuggets with 0.50% ethanolic Licorice root extract) and T-2 (pork nuggets with 1.0%
ethanolic Arjuna tree bark extract) during refrigerated storage (4±1°C) under aerobic packaging conditions. Pork nuggets were
stored for 20 days and analyzed for physico-chemical, oxidative parameters, instrumental colour, texture profile, microbiological
and sensory parameters at a regular interval of 5 days i.e. 1st, 5th, 10th, 15th and 20th day. The pH followed gradual decreasing trend
with the advancement of storage period irrespective of treatments. The various oxidative stability parameters such as TBARS
(Thiobarbituric acid reacting substances), FFA (free fatty acid value) and Peroxide value, followed an increasing trend in aerobic
packaging conditions, but the rate of increase was significantly lower (P<0.05) for the treatment products. The standard plate
count (SPC) and psychrophilic count (PC) were significantly (P<0.05) lower in treated products than control and microbial count
was better maintained in T1 than control. With the advancement of storage period, overall acceptability (OA) scores showed
significantly (P<0.05) decreasing trends, however the overall acceptability scores for T-1 was recorded highest during entire
storage. Thus pork nuggets could be successfully stored upto 20 days under refrigerated condition (4±1°C) under aerobic
packaging.
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Session-9

Quality of Muscle Foods (Part-II)
(Keynote and lead papers)

22 - 24 November, 2018
Keynote
Integrated Farming System- A Way Forward for Doubling Farmers' Income with
Special Reference to Eastern India
S. S. Singh and A. Haldar
ICAR-Agricultural Technology Application Research Institute (ATARI), Kolkata
Bhumi Vihar Complex, Block- GB, Sector- III, Salt Lake, Kolkata- 700097, West Bengal
Introduction
Agriculture, along with livestock, fisheries and forestry, is one of the largest contributors to the Gross Domestic
Product (GDP). As per the 2nd advised estimates by the Central Statistics Office (CSO), the share of agriculture and allied
sectors (including agriculture, livestock, forestry and fishery) was 17.3 per cent of the Gross Value Added (GVA) during
2016-17 at 2011-12 prices. During the period of last 50 years from 1965 to 2015, since the adoption of green revolution,
India's food production multiplied 3.7 times while the population multiplied by 2.55 times. During the green revolution
the population was about 400- 500 million; now it is 1,300 million and it is predicted to be 3 billion by 2030. The net result
has been a 45% increase in per person food production, which has made India not only food self-sufficient at aggregate
level, but also an exporting country (Chand, 2017). While the country achieved commendable position in food production,
farming itself turned non-profitable overtime due to rising costs and uneconomical land holdings. The inequitable
distribution of land holdings among 85 per cent of small / marginal farmers, who are cultivating in 45 per cent of area,
makes the small and marginal farms the poverty hotspot of the country. Thus, the farmers' income remains low in relation
to income of those working in the non-farm sector and it leads to the emergence of agrarian distress and farmers' unrest in
the country. The low and highly fluctuating farm income is causing detrimental effect on the interest of the farmers and
thus the young generation are not coming in agricultural farming. This can cause serious adverse effect on the future of
agriculture in the country. In this background, the goal set to double farmers' income by 2022 is central to make a sense of
income security to farmers in a time bound manner, promote farmer's welfare, reduce agrarian crisis and bring parity
between income of farmers and those working in non-agricultural professions. Hence, the paradigm has changed from
food security to income security for the farmers.
Many technologies have been identified for doubling the income of the farmers depending on resources and
facilities. These technologies are Natural Resource Management (NRM), Resource Conservation Technologies (RCTs),
Integrated Farming System (IFS), Integrated Crop Management (ICM), Integrated Nutrient Management (INM), Integrated
Pest Management (IPM), farm mechanization, crop diversification, cultivation of high-value crops, protected cultivation
practices, use of solar energy, promotion of agro-ecological zone specific agricultural production, improved animal
husbandry practices, modern fish production techniques, application of climate resilient technologies, secondary
agricultural practices and post-harvest technologies.
During last five decades, agricultural research has focused on the development of higher productivity of crop
varieties and animal breeds, better farm implements and machinery, increased fertilizer use and other production
technologies which enabled the farmers to grow more food, but at the same time it over exploited the resources and
resulted in decreasing farm productivity and profitability. To tackle such problems, Integrated Farming System (IFS) has
been advocated for harmonious use of inputs through integration of various land- based enterprises and their
compounded response to make the agriculture productive, profitable and sustainable (Solaiappan et al., 2007). Thus, the
emergence of IFS has enabled us to develop a framework for an alternative development model to manage a farm with a
more integrated approach as compared to monoculture approache for improving farm efficiency and augmenting farm
income. The present paper attempts a rapid summary of the recent- day state of IFS in agricultural system that may likely to
be extended to the farming community in Eastern India for realizing doubling farmers' income by 2022.
Concept of Integrated Farming System
Farming is facing changing demands. The very reason for agriculture's existence is to capture solar energy and to
convert it into biomass, in order to supply energy to human beings in the form of food, feedstuff for livestock and raw
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material for industrial use, and increasingly also in form of biomass for the production of renewable energy. However,
energy needed for tillage, planting and harvesting, water used for irrigation or livestock supply, feed composition for
livestock and fisheries requires initial energy inputs which mostly come from fossil sources, therefore, requiring much
attention for the best use and savings. At the same time, agriculture inevitably causes emissions of greenhouse gases such
as CO2, NH3, N2O or CH4. They also result from climate change, which will increasingly threaten yields due to higher
temperatures, lower water availability and the invasion of new pests. In addition, environmental issues such as the
conservation of biodiversity, the protection of ground and surface water and the conservation of soils are still considered
as areas of global concern. The challenge for a farmer is to respond to these economic, environmental and social issues as
well as the fundamentals of sustainable agriculture. IFS is a whole farm management system which enables the farmers to
identify threats and opportunities and solve the problems accordingly, and, at the same time, consider consumer interests
in their business. An IFS is not work on a set of fixed parameters, but on knowledge-based flexible management processes
to manage all resources available.
The International Organization of Biological Control (IOBC) describes Integrated Farming according to the UNI
11233-2009 European standard as a farming system where high quality organic food, feed, fibre and renewable energy are
produced by using resources such as soil, water, air and nature as well as regulating factors to farm sustainably and with as
little polluting inputs as possible. Particular emphasis is placed on an integrated organic management approach looking at
the whole Bio farm as cross-linked unit, on the fundamental role and function of agro-ecosystems, on nutrient cycles which
are balanced and adapted to the demand of the crops, and on health and welfare of all livestock on the farm. Preserving and
enhancing soil fertility, maintaining and improving a diverse environment and the adherence to ethical and social criteria
are indispensable basic elements. Crop protection takes into account all biological, technical and chemical methods which
then are balanced carefully and with the objective to protect the environment, to maintain profitability of the business and
fulfill social requirements. The Food and Agriculture Organization (FAO) of the United Nations promotes Integrated Pest
Management (IPM) as the preferred approach to crop protection and regards it as a pillar of both sustainable
intensification of crop production and pesticide risk reduction (https://en.wikipedia.org/wiki/Integrated_farming).
Precision agriculture may also be a management strategy of IFS that employs detailed, site-specific information to
precisely manage production inputs. The philosophy behind precision agriculture is that production inputs (seed,
fertilizer, chemicals, water, feed etc) should be applied only as needed and where needed for the most economic
production. In animal husbandry, integrated farming is an effective tool to maintain health and welfare of livestock on farm,
to achieve high quality and good performance and at the same time to reduce environmental impacts. Wastes including
farm yard manure must be seen as a valuable resource in terms of saving money and reducing pollution. Farming effluents
needs to be managed to optimise recycling and re-use, thereby minimising effects on the environment. Being bound to
sustainable development, the underlying three dimensions, economic development, social development and
environmental protection are thoroughly considered in the practical implementation of IFS. However, the need for
profitability is a decisive prerequisite (EISA, 2012).
Integrated Farming System in India with special reference to Eastern India
There are 115 million operational holdings in the country and about 80 % are marginal and small farmers.
Undoubtedly, majority of the farmers are doing farming since long back but their main focus was individual components,
but not in an integrated manner. Due to failure of monsoon, the farmers are forced to judicious mix up of agricultural
enterprises like dairy, poultry, pigeon, fishery, sericulture, apiculture etc., suited to their agro-climatic and socio- economic
condition. At the ICAR and State Agricultural Universities level, lot of efforts have been made aiming at increasing the
productivity of different components of farming system like crop, dairy, livestock, poultry, piggery, goat keeping, duckery,
apiculture, sericulture, horticulture, mushroom cultivation etc. individually, but lacking in their integration by following
farming system approach. The operational farm holding in India is declining and over 85 million out of 115 million
operational holdings are below the size of 1 ha. The small size of land holding is one of the limiting factors for generating
more production potential (Singh et al., 2004). Due to ever increasing population and decline in per capita availability of
land in the country, practically there is no scope for horizontal expansion of land for agriculture. Only vertical expansion is
possible by integrating farming components to ensure reasonable returns to farm families. The integration is made in such
a way that product of one component should be the input for other enterprises with high degree of complimentary effects
on each other for enhancing productivity and profitability of the farm. An IFS approach is not only a reliable way of
obtaining fairly high productivity with considerable scope for resource recycling, but also concept of ecological soundness
leading to sustainable agriculture (Varughese and Mathew, 2009).
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The practice of incorporation of fish in rice fields was introduced in the south-east Asian countries from India
about 1500 years ago. Rice- fish integrated farming system ensures higher productivity, farm income and employment
in these areas. It is practiced by the farmers mostly in rainfed areas. The eastern region of the country is blessed with plenty
of rainfall, most of which occurs during June to September. Rice is, therefore, the predominant crop of this region during
monsoon. During this period, about 50% of the annual rainfall comes from few intense storms. To increase the productivity
from unit volume of water and unit area of land, conservation of rain water both in-situ and ex-situ and integration of fish/
prawn culture is found to be a viable and easily adaptable technology for small and medium farmers in coastal areas of
West Bengal and Odisha. In the system, a height of 12.5 cm and refuge area of 9% of rice field can result highest return (4.22
to 4.55 t per ha) without using any pesticide. Stocking density of fish and prawn @ 25,000 per ha is recommended for this
short duration (about 120 days) fry to fingerling stage of rearing. Farmers raise some vegetables on the bunds and
creepers on platforms over pond. Ducks may also be integrated in this system. In rice- fish farming system, primary
producers and consumers (phytoplankton, bacteria and zoo-plankton) at different tropic levels compete with rice for
material and energy, decrease over all productivity. However, fish culture in paddy fields can convert and recycle the
available material and energy into fish production, accelerate the productivity and rice equivalent yield of the system. In
addition to enhanced productivity, this system can further generate employment opportunity, increase income of farmers
and provide a better nutritional security (Mohanty and Mishra, 2003).
Crop- fish- duckery/ poultry based integrated farming system has been reported by Gautam et al. (2004). Pisciculture
and duckery with crops were practiced in Bhelura Rampur and Dosiyatola villages of Vikram block in Patna district of
Bihar. There is a mutual beneficial biological relationship between fish and duck. A fish pond being a semi-closed biological
system with several aquatic animals and plants provides an excellent disease free environment for ducks. In turn, ducks
consume juvenile frogs, tadpoles, dragonfly etc. Thus, makes a safe environment for fishes. Duck droppings find their way
into the pond and decompose. This process provides essential nutrients such as carbon, nitrogen and phosphorus for
production of natural fish feed organism. Duck cum fish integration has two advantages: First of all there is no loss in the
availability of manure and secondly fertilization of the pond is homogenous. Ducks also aerate the pond water along with
bottom raking effects. About 500 nos. of ducks can take care of fertilization schedule of 1 ha water body. Consumption as
well as production of duck eggs in India is mostly done by the socially weaker sections of the community. Khaki Campbell, a
prolific layer with an annual average production of 310 eggs, is recommended for duck- fish integration. Similarly, an
economically viable, simple and well tested poultry- fish integration utilizes poultry droppings of fully built-up poultry
litter recycled into fish ponds with fish production levels of 4.5-5.0 t fish per ha. Broiler production provides immediate
returns to the farmers. The poultry litter is applied to the pond in daily doses and is deferred on the days when algal bloom
appears in the pond. One adult chicken produces about 25 kg of compost (poultry manure) in one year, 1000 birds would
provide sufficient litter for fertilization of 1 ha water body. Thus, duck and poultry farming along with livestock and crops
are found profitable for small farmers.
Integrated farming in the lowlands of Sundarbans areas of South 24 Parganas in West Bengal through land
shaping and rainwater harvesting technology has brought multi-faceted changes from mono- cropping system to
double/ triple- cropping system with diversified cropping possibilities in an integrated approach (Maitra et al., 2008). The
principle of land shaping includes excavation of 1/5th area of the low land upto a depth of 9 feet, raising of adjoining low
land upto 1.5 feet with 5 feet wide and 4 feet height pond embankment. The technology helps in reclamation the degraded
land by reducing soil salinity through hindering the capillary movement of the salt ions from beneath due to the raising of
the lowland by the excavated soil spread over it. The land shaping technology provides immense scope of increasing huge
income by proper utilization of the raised land and the harvested rain water in the dugout pond. HYV paddy replaces low
yielding indigenous ones in rainy season and makes growing of high value vegetable crops possible during winter season.
At the same time, pisciculture with duck rearing in pond and growing of fruit plants is also possible on the pond
embankment developed by the dug up soil. The net income of Rs. 56,500/- may be obtained from such land shaping plot of
0.266 ha, as against the income of only Rs. 4,500/- before adoption of the technology. An important characteristic feature of
this technology is the creation of man-days which can reduce migration rate of the people elsewhere in search of their
livelihood (Maitra et al., 2008).
Crop- fish- duck- goat integrated farming system has been emerged as the best IFS in terms of productivity,
employment generation and income sustainability index for net returns. Goat farming is an age-old practice but its
integration with fish farming has been explored. In addition to duck droppings, goat droppings have the advantage of
direct application into grow-out fish ponds as the size of droppings is of around 6-7 mm pellet, coated with mucus and
floats in semi dried state. The droppings have been observed to be consumed by the fish. The organic waste to the tune of
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40- 50 kg is converted into one kg of fish. The solid excreta of goats are several times richer in nitrogen content and
phosphoric acid than the excreta of other animals. Goat urine is equally rich in both nitrogen and potash. Both solid excreta
and urine of goats are used in crop field. The pond silt becomes rich in nutrient due to ongoing fish culture and this is
utilized as fertilizer for fodder crops for raising goats. Pond dykes are used for horticulture and agricultural crops. Nutrient
rich pond water is used for watering the plants. The success of the system depends on the selection of plants. Ideal
management involves utilization to the middle portion of the dyke covering about 2/3 of the total area for intensive
vegetable cultivation and the rest of the area along the length of the periphery for fruit bearing plants. Such system
provides large quantities of leaves of cauliflower, cabbage, turnip, radish at the farm site which is fed to the fishes as feed.
Grass carp is one of the ideal fish for this purpose. A mono culture of grass carps with stocking density of 1000 per ha will
give a production of 2 t per ha per year. The system can generate 30% return to investment annually which is quite high.
The appreciable quantity of N, P and K is thus recycled into the system among animal, plant and fish. Thus, this system
holds great promise and potential for augmenting production, employment, betterment of household nutrition and
economic security.
Crop- fish- cattle integrated farming system model added higher quantity of N, P and K over all other models. Growing
crops under IFS with different recycled wastes produced 39.1 % higher yield than growing crops in conventional rice-
wheat cropping system. Fish farming using cow manure is well established practice. A cow of about 400 kg body weight
excretes about 8 t of dung and about 5000 liters of urine annually. The cow dung and urine are extremely beneficial for filter
feeding of omnivorous fishes such as silver carp, catla etc. A unit of 5- 6 cows can provide sufficient input for 1 ha water
body. These types of system not only provide fish to the farmer but on daily basis he gets milk which increases revenue for
his household security.
In IFS, rain water harvesting is playing a pivotal role for sustainable production especially in rain fed farming system. This
water is used as a life saving for different components of IFS. IFS can play a significant role in increasing production,
remunerative returns, and nutrition requirements as well as employment opportunities of tribal populations. Thus, IFS is
best suited for sustainable production and livelihood development in the North Eastern Hill Region of India (Ansari et al.,
2014). The investigations advocated the benefits of productivity improvement by 30- 50% depending upon the number
and kind of enterprises and their management (Manjunatha et al., 2014). Three different farming system models: fish-
vegetable- fruit- flower- mushroom based farming system, crop- horticulture- dairy- mushroom based farming
system and crop- horticulture based farming system have been developed at the farmers' fields and assessed and found
that the gross income was Rs. 5,19,600/- from 0.8 ha in a pond based farming system followed by gross income of Rs.
3,75,920/- from an area of 1.872 ha crop- animal based farming system and gross income of Rs. 1,50,300/- from an area of
0.8 ha crop based farming system in Odisha (Dash et al., 2015).
Krishi Vigyan Kendra of ICAR, the largest national agricultural extension network in the country, is working untriedly and
aggressively to realize institute research outcomes at the farmers' field in the context of real world situations of the
farmers. A reasonable degree of success has been achieved in the specific area of interaction between the scientists and the
farmers in evolving certain micro-environment responsive technology. In the process of technology transfer, a shift from
the traditional model of farming to a systemic and client-oriented IFS approach has been developed at the farmers' field. A
farmer achieved to double his income after adopting horti- fish- poultry- duck- cattle based IFS in only 1.32 acre area out
of 11 acres land in Khordha District of Odisha (Ananth et al., 2016). Pond based farming system with fish culture, backyard
poultry rearing, duck rearing, vermicomposting, floriculture, mushroom production could double farm income from 2.5
ha land in Jharsuguda district of Odisha (Annual Report, 2016- 17). Doubling farm income has been recorded by the
farmers through duck- cum- fish farming system, field crops- horticultural crops- fisheries- dairying- mushroom
production based farming system in Nadia district, paddy- jute- mustard- potato- onion- winter vegetables-
fisheries- dairy based farming system in Burdwan district, paddy- potato- rabi and summer vegetables- mixed
orchard of mango, banana, ber, papaya- fisheries based farming system in West Medinipur district, paddy- mixed
orchard of mango, guava, safeda, timber trees of segun, sisso, acacia, neem, eucalyptus- vegetables- psiciculture-
goat based farming system in Purulia district of West Bengal (Haldar et al., 2018).
Some successful innovative interventions in IFS mode (crop-livestock-aquaculture) under National Agricultural
Innovation Project (NAIP) of ICAR, supported by The World Bank during (2006-14) have been undertaken to enhance
income of the rural people living in selected disadvantaged regions across the country and thus described recently by
Srivastava (2018). Integrated rice- fish- poultry farming system: Annamalai University demonstrated integrated rice-
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fish-poultry farming system on 430 farm holdings in 12 villages of Cuddalore, Villupuram, Nagapattinam and
Thiruvannamalai districts of Tamil Nadu. The intervention included transplanted rice in 200 m2 area, 20 poultry birds kept
in cages of size 1.8 m × 1.2 m × 1 m and 100 fingerlings (Rohu, Mrigal, Catla, Common Carp) in trench of 20 m2 area. The
results indicated annual increase in net return per household by Rs. 33,000/- to Rs. 50,500/ha/year for two and three
crops, respectively. Poultry manure was 11.4 to 19.6 t/ ha which also helped in pest suppression. Integration of makhana
with fish and singhara (water chestnut): Makhana was integrated with fish and water chestnut to enhance farmers'
income as compared to makhana alone at ICAR Research Complex for Eastern Region, Patna of Bihar. The technology was
demonstrated in an area of 50 ha with 96 beneficiaries in Darbhanga Sadar Block. The results revealed that makhana gave a
total net profit of Rs. 7,90,636/- with an employment generation of 9,437 man-days per year; fish showed an additional net
income of Rs. 4,65,677/- with an employment generation of 889 man-days/year whereas water chestnut generated an
additional net income of Rs. 25,010/- with an employment generation of 335 man-days/year. Integrated pig/ poultry-
fish- vegetable farming system model: About 98% of total population of backward districts of Asom lives in the rural
areas. Pig rearing is one of the alternative livelihood options for most of the people. However, they are mostly rearing local
breed in the backyard with poor condition. As a result, income from pig rearing is less. Integrated farming system with
cross breed pigs/ improved poultry birds, fish and horticulture as well as improved method of rearing was demonstrated
for enhanced income, by Asom Agricultural University, Jorhat in Lakhimpur, Kokrajhar and Karbianglong districts of Asom.
The results indicated that on an average a farmer could get an income of Rs. 54,500/- and Rs. 90,000/- from poultry- fish-
vegetable and pig- fish- vegetable system, respectively. Pig-cum-fish farming has certain advantages over others. The
waste produced by 30-35 pigs is equivalent to one tonne of ammonium sulphate. Animals are fed largely on kitchen waste,
aquatic plants and crop waste. Pig dung enhances the biological productivity of the pond. A portion of dung is directly
consumed by some of the fishes. The excreta voided by 45- 50 pigs is found to be adequate to fertilizer/ ha water body.
Epilogue
The global economic and business environment is undergoing rapid changes that will have far reaching impact and
implications for agriculture sector in India. Understanding the market and preparing itself to respond to emerging market
trends would be the prime tool for enhancing the domestic livelihood opportunities. With the opening of the Indian
markets to the world, there is an enormous pressure on Indian farmers to produce quality food at low cost from shrinking
land and natural resource for ever growing human population. Under such a paradoxical situation, the answer lies in
efficient utilization of crucial natural resources. It is a matter of fact, the practice of IFS is not new and the same is already in
vogue among the farming community since time immemorial. In fact, farmers can't deny practicing IFS as this directly
helps them to improve their level of income, employment and livelihood. They are certainly integrating different farming
components as far as possible to the best of their knowledge, skill, awareness, resource endowment, labour availability,
taste and preferences. However, attention needs to be paid on integration of farm components at a best possible way for
achieving optimum farm production and highest farm income. This approach is not only a reliable way of obtaining fairly
high productivity with considerable scope for resource recycling, but also a concept of ecological soundness leading to
sustainable agriculture. The entire philosophy of IFS revolves around better utilization of resources, money, family labour
and time. The level and nature of integration may vary depending on many factors like resource available, agro- climatic
condition, demand and market. Undoubtedly, this approach demands location specific and technically skill based
technology. Thus, it is responsibility of Agricultural scientists to develop relevant IFS technologies for best fitting with the
micro environment of the farm and farmer. It is imperative to say that there is great scope for IFS research and development
in India, especially in Eastern India in all types of ecosystem, because of good soil of alluvial tract, a remarkable percentage
of land under cultivation, abundant sunshine, ample water resources, a large number of livestock and vast human
resources. The IFS approach may find the path to convert Indo-Gangetic Basin, particularly lower part of the Indo- Gangetic
Basin, i.e. Eastern UP., Bihar and West Bengal as a feeding bowl of the country.
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Lead Papers
Feed Additives and Metabolic Modifiers for Quality Meat

Production from Farm Animals: Potential and Safety
Avijit Dey1, Arun K. Das2 and Satbir S. Dahiya1
1
Division of Animal Nutrition & Feed Technology
ICAR- Central Institute for Research on Buffaloes, Hisar- 125 001
2
ICAR- Indian Veterinary Research Institute, ERS, Kolkata- 700037, India
Abstract
Global demand of food from animal origin is increasing due to enhancing population and income, especially in
developing countries. To feed the ever increasing world population, the productivity of animals and the quality of products
need to be improved. Feed additives and metabolic modifiers are generally used to improve production efficiency and
quality of meat from farm animals. Feed additives such as plant bioactive compounds (tannins, saponins, and essential
oils), vitamins (A, D3, E), minerals (Cr, Se, Mg) and other compounds such as betaine, L-carnitine, conjugated linoleic acid
have the potential to improve the animal productivity and also the quality of meat. Metabolic modifiers such as anabolic
steroids, somatotropin and beta agonists can improve the efficiency of milk, meat and egg production and enhance the
quality of animal products by altering physiology and metabolism of animals. These metabolic modifiers increase protein
synthesis and decrease fat synthesis and deposition in muscles. These technological advancements benefited the
producers, processors and consumers by enhancing efficiency of production and processing. At the same time, consumers
are getting desired quality of animal products. However, safety of using these modifiers needs to be measured depending
on the regulatory authority of the country, because of potential threat by their residual effect in animal products.
Therefore, judicious selection of feed additives and metabolic modifiers, and their doses are essential to assure quality
animal products.
Key words: Feed Additives, Metabolic modifiers, Meat quality, Safety
Introduction
Global population is expected to reach 9.1 billion in 2050, an increase of 34 per cent than today. Most of this
population increase will occur in developing countries. Urban population is expected to increase from 49 per cent to 70 per
cent in 2050 with increase in income in many multiples. Therefore, it is essential to be prepared to produce sufficient food
for the increased population with the application of newer technologies. Large increases in per capita and total demand for
meat, milk and eggs are forecast for most developing countries for the next few decades. In developed countries, per capita
intakes are forecast to change slightly, but the increases in developing countries, with their larger populations and more
rapid population growth rates, will generate a very large increase in global demand (FAO, 2012).
Fig.1. Food consumption per capita, major commodities (kg/person/year) (FAO, 2012)
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In addition, increasing demand for healthy and quality foods by consumers have pushed researchers into
development of technologies that can control the proportion of lean and fat muscle deposition in meat producing animals.
A number of technologies have been developed that led to remarkable improvements in the efficiency of animal
production and in carcass composition and meat quality. There are some dietary additives and vitamins that may increase
protein and muscle deposition, while often simultaneously reducing fat deposition by modifying nutrient metabolism in
individuals. There are some phytogenic feed additives, which could improve the quality of meat by increasing health
promoting fatty acids in muscles of meat producing animals.
Fig.2. India: Food demand, base year and 2050 (FAO, 2012)
Feed Additives
Feed additives are products used in animal nutrition to improve the quality of feed and the quality of food from
animal origin, or to improve the animals' performance and health. There are different categories of feed additives viz. plant
bioactive compounds (PBAC), vitamins and minerals, and few others like betaine, L-carnitine and conjugated linoleic acids
(CLA) used in animal ration for improving animal performance and product quality.
Plant bioactive compounds (PBAC)
The potential exists to produce animal products that are inherently healthier via increased levels of poly
unsaturated fatty acids (PUFA) and conjugated linoleic acids (CLA) when grazed on certain pasture species compared to
other pastures or grain feeding. PUFA, including CLA and trans-vaccenic concentrations are higher in the meat from
animals with a high pasture intake than meat from animals fed a high concentrate diet ( Realini et al., 2004). The low
PUFA/SFA ratio in ruminants' meat could seem a contradiction, as ruminants evolved for grazing herbages rather than
eating grains, and herbage contains much greater proportions of PUFA than short chain fatty acids (SFA). This fact depends
on the biohydrogenation (BH) of fatty acids (FA): during this process the cis-9, cis-12 C18:2 (linoleic acid, LA) and cis-9, cis-
12, cis-15 C18:3 (linolenic acid, LNA) ingested are gradually isomerized and saturated to form a number of 18 carbons
diene and monoene isomers intermediates; the final product of this cascade of reactions is C18:0 (stearic acid, SA) (Bessa
et al., 2007). This process is carried out by the microorganisms present in the rumen (Kemp et al., 1975). Among the
intermediates arising from the BH of LA, cis-9, trans- 11 C18:2 (rumenic acid, RA) has been shown to possess beneficial
effects on human health. Up to 90% of the RA present in meat and milk is of endogenous synthesis being originated by the
action of stearoyl Co-A desaturase (SCD) enzyme (Corl et al., 2003) via the desaturation of trans-11 C18:1 (vaccenic acid,
VA) an intermediate of the biohydrogenation of LA and LNA.
Besides nutritional aspects, the phenolic compounds (PhCs) are increasingly studied for their impact on products
quality. The animal nutritionists are attempting to manipulate ruminal BH in order to increase the PUFA (particularly RA)
available for the absorption in the intestine at the expenses of SA. Priolo et al. (2005) hypothesized that ruminal BH could
be hampered by feeding a source of tannins to lambs, as tannins are well known to reduce the proliferation of ruminal
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bacteria and to inhibit their activity. In a successive study of Vasta et al. (2007), a diet was formulated to contain 2.7% feed
DM of condensed tannins (CT) by the inclusion of carob pulp: in that study, the intramuscular fat of lambs contained lower
RA (-24%) and VA (-43%) compared to lambs receiving the same diet but supplemented with polyethylene glycol (PEG),
thus leading to the conclusion that dietary tannins could have modulated the BH of PUFA and have a positive role in
increasing RA and VA content in lambs.
Saponins have been given attention mostly because of their defaunating and anti-methanogenesis properties. At
the basis of the investigation on saponins and meat fatty acid profile there is the hypothesis that, as saponins modify
ruminal microbial ecology (Patra and Saxena, 2010), the BH process could be altered by saponins supplementation. Lambs
fed diets containing up to 45 g (equal to 1.35 g diosgenin) of fenugreek seed (Trigonella foenum-graecum L.) was found
minor changes on Longissimus muscle fatty acid profile, suggesting that fenugreek saponins might interfere with lipid
metabolism. This result was confirmed also when saponins purified from Q. saponaria were supplemented to lambs diet at
30, 60 or 90 ppm (Nasri et al., 2011). Another possible effect of saponins regards meat cholesterol content. In monogastric
animals saponins bind to cholesterol, thus hampering its absorption in the intestine; in the light of the above, Brogna et al.
(2011) have hypothesized that dietary saponins could reduce the accumulation of cholesterol in meat.
Use of terpenes or essential oils (EOs) in animal diets is becoming a frequent practice due to their antimicrobial
properties, they seem to be alternative to antibiotics in livestock farming (Calsamiglia et al., 2007). They have been shown
to be effective in inhibiting ruminal hyper-ammonia-producing bacteria thus ameliorating the efficiency of nitrogen
utilization (Wallace et al., 2002; Dey et al., 2016). However, Chaves et al. (2008) administered the cinnamaldehyde, garlic or
juniper berry essential oils (200 mg/kg DM) to growing lambs and reported that the overall fatty acid profile of liver and
back fat was not modified by EOs supplementation. The lamb meat possesses such a peculiar flavour that it is often
referred to as “sheepmeat” or “sheepy” flavour. This typical odour note has been attributed to the presence of some
branched chain fatty acids and skatole, an indolic compound originated in the rumen by ruminal microorganisms. Skatole
production is generally enhanced by grass feeding although, in some instances, when comparing the appearance of skatole
in the fat of lambs fed either grass or concentrate no significant differences were found (Priolo et al., 2004). Schreurs et al.
(2007) reported that supplementing grape seed extract to lambs fed either white clover or perennial ryegrass reduced the
presence of skatole in blood but not in the back fat compared to control; nevertheless, the meat of lambs supplemented
with grape seed extract was evaluated with lower scores for faecal, barnyard, and sheepy flavour compared to control.
Priolo et al. (2009) have found that quebracho tannins decreased skatole formation in the rumen and its accumulation in
lamb caudal fat and at the sensory evaluation the sheep meat flavour was significantly lower compared to control.
Some studies have investigated the impact of essential oils and terpenoid-rich plants on lambs sensory attributes.
Nieto et al. (2010a) administered distilled rosemary leaves at two supplementation levels during pregnancy and lactation
to ewes; the same diet was given to growing lambs and sensorial attributes of meat were evaluated. Supplementation
reduced the rancid odour note of meat after 14 d under display compared to meat from control lambs; it is likely that this
effect was due to rosemary diterpenes (carnosic acid, carnosol, rosmanol, epirosmanol, isorosmanol, and rosmarinic acid)
which act as potent preservatives against oxidative processes. A reduction of meat rancid perception was observed also
with the inclusion of thyme leaves in pregnant ewes' and then in lambs' diets; they attributed this appreciable result to the
phenolic terpenoids present in thyme (Nieto et al., 2010b).
Vitamins and minerals
A number of micronutrients (vitamins and minerals) regulate the biochemical pathways to modify metabolism of
nutrients towards improvement in animal production. Oxidation of myoglobin pigment in fresh meat to brown colour
lowers consumers' acceptability. Lipid oxidation in meat and meat products contribute to the deterioration in quality and
reduction of shelf life. Vitamin E supplementation improves meat quality by reducing lipid and myoglobin oxidation of
meat and meat products. Positive effects of feeding vitamin E to improve shelf life and meat quality in pigs, poultry and
cattle have been reported (Tsai et al., 1978; Bartov et al., 1983; Faustman et al., 1989). Pig diets incorporated with vitamin E
(100 - 700 mg/kg feed) reduce lipid oxidation (-20 to 80%), drip loss (-40%), and improvement of colour of pork and its
products. The colour improvement is more evident in beef and lamb due to higher myoglobin content than pork and
poultry products (Chan et al., 1996; Guidera et al., 1997; Guo et al., 2006).
Vitamin D3 has the potential to improve meat tenderness. It increases blood and muscle calcium levels.
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Supplementation of vitamin D3 increases the tenderness in beef and improves firmness and colour and decrease drip loss
in pork (Dikeman, 2003). However, feeding vitamin D3 as metabolic modifier to improve meat quality needs more research
as it reduces feed intake and potential toxicity in humans.
Vitamin A is involved in adipocyte differentiation and marbling development. However, the effects seem to be
dependent on age and type of animals and level of vitamin A supplementation. Marbling scores have been negatively
correlated with concentrations of vitamin A in blood and liver. Steers fed on diets containing low levels of vitamin A have
produced carcasses with increased marbling scores (Kruk et al., 2004). However, high levels of vitamin A supplementation
decreases marbling in young cattle (Oka et al., 1998). This suggests that high vitamin A might negatively affect
differentiation of adipocytes and, consequently, marbling. Lambs fed diets with 1,365 IU vitamin A per kg feed had higher
percentages of intramuscular fat in the longissimus muscle than non-supplemented control (Arnett et al., 1996). A
decreased concentration of saturated fat (C18:0, stearate) and increased unsaturated fat (C18:1, oleate) was reported in
lambs fed a diet containing low beta-carotene (Seibert et al., 2000). Colour and shelf life of meat are improved by
supplementing (7500 mg/day/head) beta-carotene (Muramoto et al., 2003). Niacin plays a significant role in biochemical
pathways, thereby modifying body metabolism. Supplementation of niacin (110- 550 ppm) to finishing pigs fed corn-
soybean meal based diet improves feed efficiency and meat quality (Real et al., 2002).
Chromium (Cr) has several biological functions, including roles in nuclear protein and RNA synthesis, but its
predominant physiological role seems to be as an integral component of glucose tolerating factors (GTF) to potentiate the
action of insulin. Trivalent chromium alters the direction of energy accumulation towards muscles rather than fats.
Boleman et al. (1995) found that feeding elevated levels of chromium picolinate to pigs increased percentage of muscle,
decreased backfat, and had no effect on tenderness or sensory traits. Feeding chromium (1.5 mg/day) to goats down
regulates the expression of the acetyl CoA carboxylase 1 (ACC1) gene, which is responsible for secretion of the enzyme
acetyl CoA carboxylase1 that catalyzes the carboxylation of acetyl CoA to form malonyl CoA, the key intermediate
metabolite in fatty acid synthesis (Najafpanah et al., 2014). Dietary supplementation (1200 ppb) of chromium-yeast to
broiler birds improves meat quality by reducing lipid content and oxidation of meat (Toghyani et al., 2010).
Supplementation of magnesium (Mg) to finishing pigs decreases fat thickness and increases muscle percentage
(Apple et al., 2000). It also reduces the drip loss and increases muscle pH and colour scores of pork. Feeding 1%
magnesium oxide to sheep 4 days before slaughter are reported to increase muscle glycogen concentrations (Gardner et
al., 2001). Selenium (Se) supplementation has beneficial effect on growth and carcass quality traits in pigs, poultry and
cattle (Close, 1999). Feeding selenium either in inorganic form (sodium selenite) or organic form (yeast-bound selenium)
to pigs at 0.1 and 0.3 ppm results increased productivity from both the sources, however, organic selenium
supplementation results higher selenium levels in the muscle (Mahan and Kim, 1996).Selenium, an essential constituent
of the antioxidant enzyme glutathione peroxidase, has also been shown to significantly improve meat quality by
decreasing cell membrane oxidation leading to reduced muscle drip loss in poultry (Edens, 1996).
Others
Betaine, an active methyl donor with a lipotropic effect has been reported to increase protein deposition and carcass
leanness and to decrease back fat (Suster et al., 2004). Besides improvement in growth performance by reducing the
maintenance energy requirement of animals, betaine supplementation improves carcass quality, meat colour and water
holding capacity and decrease drip loss, cooking loss (Matthews et al., 2001).L-carnatine is a vitamin-like compound,
which can modify metabolism of long chain fatty acids by abetting their transport to mitochondrial matrix.
Supplementation of L-carnatine to pigs decreases backfat thickness and increases lean deposition without affecting
growth performance (Owen et al., 1994). Conjugated linoleic acid (CLA) is a mixture of positional and geometric isomers of
linoleic acid with conjugated double bonds on the carbon chain with several biological effects. While cis-9 trans-11 CLA
has anticancer and other health properties, trans-10 cis-12 isomer increases body weight gain, feed efficiency and muscle
deposition. Despite of reduction in backfat thickness in pigs, intramuscular fat and marbling increases with CLA
supplementation (Dunshea et al., 2002; Ostrowska et al., 2003b). Cook et al. (1998) demonstrated a reduction (-20%) in
backfat for pigs fed CLA and an increase (+7%) in lean muscle mass. Dietary CLA is incorporated into adipose tissue and to
a lesser extent into intramuscular fat in a dose dependant manner in pigs (Eggert et al., 2001; Ostrowska et al., 2003a),
which offers the opportunity to improve the amount of CLA in fat. However, cis-9 trans-11 CLA is incorporated more
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efficiently than trans-10 cis-12 isomer (Whigham et al., 2000). CLA enriched meat can be produced from ruminants since
CLA occurs naturally in ruminant fat. Trans-vaccenic acid and CLA cis-9 trans-11 are products of the normal
biohydrogenation of linoleic acid to stearic acid in the rumen. McGuire et al. (1998) observed that increasing both forage
level and high oil corn in feedlot diets of cattle increased CLA content by 24% in intramuscular fat. Feeding linseed oil (6%
of feed dry matter) to the diet of finishing steers increases CLA content of longissimus muscle (Enser et al., 1999). A meta-
analysis of collated data showed an average reduction in backfat (-6%) and an increase in intramuscular fat (+7%) and
marbling score (+11%) by supplementation of CLA to swine. However, reduction in consumer perception of flavour (-3%),
juiciness (-12%) and tenderness (-2.5%) was noticed (Dunshea et al., 2005).
Metabolic Modifiers
Metabolic modifiers are a group of compounds that can improve the efficiency of milk, meat and egg production
and, in certain cases, enhance the quality of animal products by altering physiology and metabolism of animals. They can
be supplemented with feed, injected or implanted in animals and, in general, these metabolic modifiers increase protein
synthesis and decrease fat synthesis and deposition (Dunshea et al., 2005). These technological advancements benefited
the producers, processors and consumers by enhancing efficiency of production and processing. At the same time,
consumers are getting desired quality of animal products. The metabolic modifiers can be categorized into anabolic
steroids, somatotropin, beta agonists etc.
Anabolic steroids
Anabolic steroids are estrogenic, androgenic or both and used widely on cattle to enhance growth rate and feed
efficiency of animals and profitability of the livestock industry. There are many compounds that are used either alone or in
combination including naturally occurring steroids such as progesterone and testosterone, 17-oestradiol and their
synthetic counterparts like trenbolone acetate, melengestrol acetate and zeranol (Moon et al., 2009). Breeds or type of
animals that have high potential of muscle growth show the greatest response to these hormones. Again the responses are
more during first few weeks of implantation, suggesting a peak and then a decline in circulating concentration of the
hormones (Hayden et al., 1992). Study of various researchers revealed 10-30% increase in growth rate of cattle with an
improvement of feed efficiency of 15% by application of anabolic steroid implants.
The carcass leanness is increased, which reduces the marbling and tenderness of meat. Therefore, meat quality
and palatability is decreased with anabolic steroid implantation. The Warner-Bratzler shear force values are more for
meat from anabolic steroid treated animals due to reduced tenderness. However, the types of implant, time and length of
application, category of animals have significant roles on these parameters. A meta-analysis revealed that shear force was
increased by 2.55 N and sensory tenderness score was decreased by 5 units on a 100 point scale. However, there are
differences among hormone growth promotants in their effect on tenderness; some have a distinct negative effect,
whereas others have a rather modest effect (Morgan, 1997). Implanting anabolic steroids to grass-fed cattle has more
negative effects on meat quality than feedlot cattle.
Somatotropin
Somatotropin, also known as growth hormone is a peptide hormone secreted by somatotropic cells within the
lateral wings of the anterior pituitary gland and stimulates growth, cell reproduction and regeneration in humans and
other animals. It plays important role in protein synthesis, lipolysis, mineral metabolism, gluconeogenesis and several
other functions. There are also recombinantly produced somatotropins which have been approved for use in swine
(porcine somatotropin, rpST) and ruminants (bovine, rbST and ovine somatotropin, roST) in different countries
(Dikeman, 2007). These exogenous somatotropins are normally injected to animals once to thrice per week and responses
are dose-dependent. Injection of rpST (150µg/kg body weight/day) to pigs was reported to increase average daily gain
(+20%) and improvement of feed conversion efficiency. Carcass protein accretion rates are increased (+74%) concurrent
with a decrease (-82%) in lipid accretion rate when rpST is administered from 30 to 90 kg body weight (Beermann, 1994).
Increased protein synthesis results in increase in protein deposition; however, dressing percentage remains same due to
higher organ weight. A meta-analysis of various experiments conducted on rpST showed a decrease in intramuscular fat (-
12%), drip loss (-6%) and tenderness (-9%) with increased shear force value (+9%). However, the effects are highly
dependent on dose, genotype and managemental variables (Dunshea et al., 2005). Responses of ruminants to rbST are
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lesser than pigs. Somatotropin decreases intramuscular lipid content in both pork and beef in a dose-dependent manner
by a magnitude of 20–50% (McKeith et al., 1994). Administration of rbST and roST to growing sheep also reduces carcass
fatness and the effect is greater in ewe lambs than wethers (Beermann et al., 1990). Somatotropin is efficient in improving
growth performance and meat production. However, it reduces marbling and tenderness by decreasing intramuscular fat
deposition.
Beta agonists
The beta agonists are naturally occurring and synthetic organic compounds that enhance lean muscle gain,
increase growth rate, and feed efficiency. There are differences between specific beta-agonists, but those approved by
most of the countries include ractopamine and zilpaterol for use in swine and beef productions. The beta-agonist binds to
receptors in a muscle cell where it initiates an increase in protein synthesis, resulting in an increase in muscle fiber size.
They also decrease lipogenesis, while increasing lipolysis. Beta-agonists are different than hormone implants in that the
effects occur at a cellular level and do not affect the hormone status of the animal; whereas an implant, made of natural and
synthetic hormones, does affect the hormone status of the animal to promote growth. Ractopamine hydrochloride
(Paylean) for pigs has positive effects on growth rate, feed efficiency, dressing percent, and carcass composition when fed
at dosages of 5.0 and 9.9 mg of ractopamine per kg of feed for 30–50 days before slaughter (Dikeman, 2007). The visual
meat quality and sensory traits remain neutral to positive. Feeding of ractopamine (Optaflexx) to feed lot cattle at 20 and
30 ppm, 46 days before slaughter increases growth rate, feed efficiency, and final live and carcass weights over the controls
(Schluter et al., 1991). However, feeding of ractopamine to steer at 300 mg per day for the last 33 days on feed increased
shear force besides decrease in feed intake and improvement in feed efficiency and dressing percent (Avendano-Reyes et
al., 2006).
Safety issues of using feed additives and metabolic modifiers
Use of feed additives and metabolic modifiers to improve growth rate and meat quality has a threat by their
residual effect in animal products. Accordingly, approval has been issued by different international agencies for different
types of metabolic modifiers. There is a clear worldwide scientific consensus to support the use of these approved and
licensed metabolic modifiers when used according to good veterinary practices. The world's scientific community has
agreed that these products are safe when used according to label directions in food producing animals. Beta-agonists are
approved feed additives and are deemed safe by the U.S. Food and Drug Administration (FDA). There are differences
between specific beta-agonists, currently Ractopamine is approved in 26 countries including Canada, Mexico, Australia
and Brazil. In July 2012, the Codex Alimentarius Commission, developed in part by the World Health Organization,
confirmed Ractopamine's safety by establishing a maximum residue limit. The Codex decision provides a worldwide
standard. Recombinantly produced porcine somatotropin (rpST) has been approved for use in swine production in several
countries, but not in the US. Currently, rbST and roST are not approved for beef cattle or lamb production due to potential
human health hazards.
Conclusion
Animal productivity and product quality has been improved in the past few decades with the technological
development. The use of metabolic modifiers in farm animals has a significant advantage of improving quality and
quantity of meat. In general, they increase protein synthesis and decrease fat synthesis and deposition. Production of lean
meat sometimes lessens the quality of meat by reducing tenderness, juiciness, marbling and enhancement of shear force.
However, as these metabolic modifiers increase the growth rate and feed efficiency considerably; their judicious
application would enhance the profitability of animal production. Safety measures are required to be considered while
selecting metabolic modifiers and their doses to assure quality animal products.
(References can be obtained from author)
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Nutritional management for enhancement of dairy animal productivity in India
MK Ghosh, R Mantri and JK Paswan

ICAR-National Dairy Research Institute, Eastern Regional Station, Kalyani-741 235, India
Introduction: India being an agrarian country, the percentage of population dependent on agriculture for livelihood is
around half (49.8 per cent) of total population thus livestock farming plays an integral role for food and income affecting
the socioeconomic status of large part of population. Our population (1.35 billion) is exploding like anything (annual
growth rate 1.2%) and if it continues to grow at similar rate then we will be facing a huge food crisis for feeding that large
population in near future. India stands 1st in total livestock population (512.05 million) (19th Livestock Census 2014. DADF,
MoA, GoI). We are fortunate enough as we are blessed with such a huge quantity of livestock in our country. Though these
animals are having very good genetic potential to give very high yields but unfortunately productivity of them is much
below their potential due to different aspects like imbalanced feeding, unawareness of scientific managemental practices,
reproductive mismanagement, infectious diseases and lack of succifient and timely veterinary aids. Limited availability of
land and forage resources puts limitation on increasing the existing livestock population to increase livestock products so
as to meet demand of growing human population.Urbanization, increase in income resulting in shifting of peoples
preference to animal origin foods rather than cereal based ration is putting extra burden on demand of animal products.
The above all issues are big challenges in front of farmers and entrepreneurs engaged in animal husbandry business. These
constraints can be addressed by implementation of some advance nutritional technologies so that we can exploit the
genetic potential of present livestock to its fullest and successfully face the food crisis & feed our population adequately.
This article gives an account of such approaches in short.
Ration balancing programme: The feeding practices used in developed countries are no more relevant in Indian
conditions as our animals are fed mainly with cereal straws and agro industrial byproducts which is totally reverse of
developed countries where good quality green fodder and concentrates constitutes the major part of ration. Due to
unavailability of scientific knowledge about feeding to the unorganized and uneducated small farmers, they follows some
feeding practices which results in imbalanced and inadequate feeding of animals unknowingly to them. To address this
issue ration balancing programmes can play a vital role. These ration balancing programme can be developed at farmer's
level with the available feed resources. It consist of different software packages which work out the nutrient requirement
of the animal based on its physiological and production status and formulates least cost ration specific for that animal. The
use of ration balancing programme has lead to benefits like efficient use of available feed resources, possible reduction in
daily feeding cost, improvement in reproductive efficiency and productive life of animal. Thus overall better health and
productivity from the animal.
Enrichment and densification of crop residues: In our country there is a net shortage of different feed forms like
concentrates, dry fodder and green fodder as evident from reports of different agencies as given in table below. As we are
under tropical region the feedstuffs available are already having low nitrogen - high fibre content. Also many of them have
only seasonal availability which limits their optimum use. In such situation crop residues gives a good alternative.
Table: Availability of feed resources (million tons DM basis)-
*National Institute of Animal Nutrition and Physiology

These fibrous residues though are of low nutritive value but can act as an important source of nourishment of livestock
particularly in dry season. Unfortunately, they are not evenly distributed across the country thus a farmer needs to bear
significant costs on account of transporting low bulk density residues across large distances. Thus enrichment and
densification of crop residues becomes vital option in such scenario. Such type of newer techniques are as follows:
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A. Straw based pellets

B. Straw based blocks
C. Straw based briquettes
These techniques increase the bulk density thus reduces transportation cost as well as handling cost & also gives better
palatability and helps to formulate balanced ration for animals.
Urea molasses mineral block (UMMB) : Urea molasses mineral block supplement is very unique in making possible the
use of urea like NPN compounds to supply proteins to ruminant animals. Addition of molasses ensure optimum energy
supply to rumen microbe so that they can synthesize microbial proteins by utilizing NH3 produced from urea & also avoid
the possible chances of NH3 toxicity to animal. Inclusion of minerals & vitamins in the same block gives the added benefit of
optimum supply of these nutrients to animal. This technique along with dry fodder can meet the maintenance requirement
of animals especially during natural calamities. It improves intake of crop residues, straws, kadbies etc. resulting in
reduced wastage. Also Improves digestive efficiency of dry fodder, which helps in improving milk production as well as
gives higher fat content in milk. Though it is having many benefits but loss of shape of block particularly during hot summer
days, chances of toxicity impose difficulty in usage.
Supplementation of area specific mineral mixtures : In animal body there are about 30-40 mineral elements which
counts 3% of animal body tissue. Minerals are the essential nutrients play a significant role in the overall health and
productive efficiency of the animal. In some feeds though mineral content are sufficient but they have poor availability.
Thus animals don't get optimum supply of some essential macro and micro minerals leading to their deficiency which may
leads to certain structural, physiological or immunological disorder affecting growth, production and reproductive health.
Thus problems like infertility/subfertility & repeat breeding arises in animals. The minerals profile of soil & plants and
ultimately of the animal varies area wise. Thus mineral deficiency is an area specific problem and feeding strategy should
be aimed at supplementation of mineral mixture specifically designed for that area. This can be achieved by provision of
ASMM in animal's diet. Provision of ASMM gives better growth rate in young calves also improves efficiency of feed
utilization as well as enhances milk production of the animal. It also reduces inter-calving period thus increasing
productive life of animals along with developing higher resistance against infectious diseases. Thus overall it is a cost
effective method for higher production & better health of the animal.
Bypass Nutrient Technology: Bypass nutrient means that fraction of nutrient which gets less fermented in rumen &
becomes available at lower part of GI track for subsequent digestion & absorption. Whole intention is behind this
technology is avoid the losses in nutrient & making the digestion process more & more efficient. Thus by using chemical
treatment of these feeds; their efficiency of utilization by animal can be significantly altered. This technique has high
practical implementation potential in Indian scenario where quality feed resources are available in limited quantity &
farmers have to bear a significant cost for their supply.
A. Bypass protein supplements: Protein is usually the first limiting nutrient for cattle and buffalo fed low quality
forages.The microbial fermentation of soluble protein in the rumen is an unavoidable consequence of digestion and under
many circumstances; it is a wasteful process because high quality proteins are broken down to ammonia, excess converted
to urea in the liver and excreted through urine. Bypass proteins are less fermented in the rumen and passes undegraded to
lower intestine and digested and absorbed there. Thus by supplementation of it RDP:UDP ratio can be maintained
successfully. These slowly degradable proteins work as a source to provide rumen microbe with steady supply of nutrient
rather than a sudden burst from easily soluble proteins. Bypass protein supplement insures higher availability of amino
acids per unit of feed thus resulting in better utilization of protein meals having higher rumen protein degradability. Also
enables judicious utilization of limiting amino acids like lysine and methionine by increasing their supply to the small
intestine. Hence results in improved growth rate, protein % (0.1-0.3%) & SNF content of milk and hence overall milk
production (0.8-1.2litre/day).
B. Bypass fat supplements: Bypass fat is that fraction of dietary fat, which resists lipolysis and biohydrogenation in
rumen by rumen microorganisms, but gets digested in lower digestive tract. Supplementation of bypass fat has huge
economical significance as milk values are judged on fat% & it helps to increase that. It consist of saturated long chain fatty
acids which are partially released in the rumen but mostly pass in the small intestine where 95% of them are digested. The
fatty acids pass from blood to the udder where they can be incorporated directly in the milk fat. This results in the increase
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in milk and milk fat output. Among all forms of bypass fat, calcium salts of long chain fatty acids (Ca-LCFA) is most widely
used as it is relatively less degradable in rumen & has highest intestinal digestibility and also serve as an additional source
of calcium. It is very crucial for enhancing the energy density of the ration in high producing dairy animals to fulfil their
nutritional requirement within limited DMI. There is no need to add concentrates at higher level in ration of thus we can
avoid decrease in fiber intake & acidosis, milk fat depression like diseases. It also minimize the body weight loss after
calving thus better reproductive performance by early return to positive energy balance post calving is possible.
Supplementation of bypass fat has no adverse effect on the rumen fermentation, feed intake, digestibility of nutrients
when ration contain 4-6% fat in case of high producing animals.
C. Bypass carbohydrates supplements: It is aimed for feeding high producing animals mainly. These animals are fed with
bypass starch to reduce the excess production of lactic acid in rumen which otherwise may inhibit the fibre digestion due
to acidic condition of rumen, thus the starch which bypasses the rumenal degradation is digested in the small intestine &
absorbed as glucose which is more energy efficient as compare to lactic/propionic acid absorbed from rumen wall. The
fermentation of starch from maize in rumen is very much limited thus regarded as a natural source of bypass carbohydrate.
Formaldehyde treatment, urea treatments are well known techniques to resist rumenal hydrolysis of starch & make it
bypass carbohydrates.
Feed additives: Since long back we are using different feed additives like vitamins, minerals, enzymes, hormones which
have given reasonably good results. Nowadays supplementation of comparatively newer additives like probiotics,
antibiotics, toxin binders etc. are becoming more common. With advancement in nutritional science these trends will go
on changing. Though many of feed additives are high costly but better performance of animals is still attracting industry
towards using them. These additives work on different aspect of digestion and metabolism to help animal to give more
better production efficiency. We need to have selective approach during use of these so as to bear economics for more cost
effective production. This class is very huge & individual discussion is beyond the scope of this article.
Compound cattle feed as a source of balanced nutrients: Compound feed plays a vital role in nutrition of producing
animals. Compound feed is consist of variety feed resources like cakes, grains, brans, chunnies etc. thus when it is fed along
with the basal diet, nutrient requirement of animals can be met more efficiently and economically. These type of feed
ensure the optimum supply of different nutrient at levels sufficient to meet animals demand so that its production
potential can be fully exploited. An compound feed basically supposed to supply a level of 16-20% of CP to animals but
checking rations at farmers doorstep for such parameters is actually impossible.
Conclusion: Animal husbandry sector is playing huge role in livelihood of large population of our country and is going to
play a vital role in nutritional sufficiency for feeding rapidly increasing population in near future. Feeding plays most
important role in realizing production potential of animals & thus it has been recommended time to time to spend around
70% of total cost alone on feeding. But the unavailability of sufficient good quality feed contributes the major factor
towards limiting productivity. So we need to increase per animal productivity, which can be done by using different
nutritional interventions. Ration balancing programme and balanced feeding ensures optimum supply of required
nutrients to animal to enhance productivity. Densification of crop residue, supplementation of UMMB are the strategies for
reducing daily feed cost by using locally available cheaper resources & thus enhances cost effectiveness of animal
production. Inclusion of different nutrients like proteins, fat & carbohydrates in rumen bypass form is minimizing the
nutrient losses in fermentation thus making their use more judicious resulting in more efficient production.
Supplementation of ration with ASMM insures supply of required minerals in optimum quantity avoiding both deficiency
as well as toxicity. Inclusion of different feed additives is giving animals required boost for enhancing production. These
different techniques have their benefits and limitation however one can apply them individually or in combination to
optimize the animal production and make enterprise a more profitable one. Unfortunately unawareness about some of
these practices has laid to modest improvement in livestock productivity. But with vast spreading commercialization &
communication media the awareness and hence the acceptance of these technologies is showing growing trends & thus
has promising future ahead.
(References can be obtained from author)
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Pragmatic management practices for quality meat production from food animals
Keshab Das and S. K. Verma
Department of Livestock Products Technology, College of Vety.Sci. and Animal Husbandry, Anjora, Durg, Chhattisgarh
Introduction : The meat sector has been experiencing change at an unprecedented pace over the past few decades.
Escalating demand in the world's most rapidly growing economics for meat and meat products has led to large scale
increase in livestock production, supported by major technological innovations and structural changes in the sector. The
surging demand has been mostly met by commercial livestock production and associated activities in the food chain.
Livestock contributes 40 percent of the global value of agricultural output and support the livelihood and food security of
almost 1.3 billion people. The livestock sector is one of the fastest growing components of the agricultural economy. The
growth and transformation of the sector offer opportunities for agricultural development, poverty reduction and food
security gains but the rapid pace of change risks quality meat production and its impact on human health which needs to be
addressed to ensure sustainability and adequate quality assurance measures. Livestock is the world's largest user of land
resources, with grazing land and crop land dedicated to the production of feed and fodder representing almost 80 % of all
agricultural land. Feed crops are grown in one-third of total crop land, while the total land area occupied by pasture is
equivalent to 26 % of the ice-free terrestrial surface. In this perspective world attention focuses on sustainable
development of dairy, beef, pig and poultry as well as small ruminant production.
Relevance of quality meat production : Modern human population with higher income generation, awareness about
superiority of meat food products, advancement in processing and production technology and modern life style of people
have led to increase in demand for quality meat products. Although the growth of meat production in India has witnessed
phenomenal increase from 1.9 million tons in 1999 to 7.4 million tons in 2017 the quality concerns have assumed
enormous significance. In recent past per capita income of Indian population is found to be growing at an annual rate of
nearly 5 %. The rise is much higher in urban areas where the demand for animal products has witnessed a rapid increase
leading to their increased share in food expenditure. A new challenge has, however, crept in the meat trade in this context
that is about the quality attributes both in the global as well as Indian perspective. Unlike past when consumers were not
conscious about the quality parameters of food products today's consumers are much aware about their implication on
human health. Concerns for quality meat production have thus called for greatest attention both in the domestic as well as
international trade in different gateways. Towards achieving the goal it has been necessary to procure meat animals and
poultry birds from healthy farms, assuring their proper care and handling, optimal slaughter procedures, adequate
processing, appropriate packaging and preservation and making the quality products available to the consumer in the best
possible manner.
Management interventions in the process : The first step towards quality meat production begins with a holistic
approach in the livestock farm. Quality feeding, breeding, management and drug use hold the key to ensure quality of meat
for the consumer. Ideal husbandry practices aim to produce healthy and clean livestock. It can be achieved by proper
design of the animal shed, recommended stocking density, proper ventilation, provision of bedding material, parasite
control programme and clipping of hairs and bristles in the area prone to soiling. Cleanliness of the meat animals is a
prerequisite for quality meat production. It needs to be ensured by the dispatch of livestock after washing from the farm
and their final cleaning in the abattoir before slaughter if the need arises. If hidesare soiled with dung at the time of
slaughter, there is every risk of the meat becoming contaminated with bacteria like E. Coli, Campylobacter or Salmonella.
Even the highest standards of abattoir hygiene cannot guarantee to prevent contamination of the carcass and cross
contamination of other carcasses in the vicinity during dressing. Dirtier the hide the greater is the potential for carcass
contamination and the higher risk to human health. Management system should, therefore, take care of cleanliness of
livestock. This can be ensured by monitoring diet and animal heath, proper housing management and routine cleaning
facilities.
Care of food animals beyond point of production : Slaughter units often being distantly located from the points of
production careful handling of food animals during transport is always important. Selected animals from the healthy farms
need to be transported to the slaughter house enduring minimum stress by adopting standard procedure. Ramp angles of
the transporting vehicles need to be maximum 20o for pigs and calves and 26ofor sheep and cattle. Optimum stocking
density, suitable bedding material, necessary partitions, proper ventilation, accommodating compatible animals together,
adequate feeding and watering mechanism and sanitized transport vehicles are must to reduce transportation hazards
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and achieve healthy meat production. PSE, DFD condition, shipping fever, high shrinkage and unusual stress can be
minimized through proper transportation of food animals.
Management practices at the abattoir : Care of the animals transportedfrom the point of production to the abattoir
begins at the lairage. Congenial accommodation at the lairage helps to relieve the stress and fatigue and produce
wholesome meat. Careless stressors leading to Alarm Reaction or General Adaptive Syndrome causes deterioration of
meat quality. Accommodating unfamiliar, aggressive or animals of different age group escalates stress considerably.
Plentiful supply of drinking water helps to reduce bacterial load in the gastrointestinal tract. Adequate fasting of animals
before slaughter helps to obtain uncontaminated carcass. Thorough ante-mortem inspection of the animal ensures quality
meat production. Disease of zoonotic importance, large scale bruising, various accidental injuries and improper handling
of the animals being identified during the inspection helps to ensure quality check of the meat. Segregation of disease or
suspect animals is essential in lairage.
Screened animals aftersatisfactory ante-mortem inspection are passed for slaughter as per standard procedure.
Sanitation of the slaughter hall and sterilization of the equipments are necessary in the process of healthy meat
production. Slaughter and dressing is followed by final screening of carcass through post-mortem examination by
qualified personnel. By the inspection only wholesome meat is passed for processing while unacceptable carcass or
portions are destroyed and disposed off appropriately. While isolating condemned portion care need to be exercised to
ensure that the edible portions donot get contaminated. During dressing all clean operations should strictly be separated
from unclean operations to prevent carcass contamination. Maintenance of cold chain for fresh meat from the slaughter
house to the reach of the consumer is essential to maintain the meat quality. Personal hygiene of the abattoir personnel is of
paramount importance. Clean habits and practices of the personnel and their periodical health examination are important
both in the interest of quality of the productand to prevent occupational health hazard of the personnel.
Strategies for post processing quality management : Meat being highly perishable commodity managemental
interventions need to be well organized to make it available to the consumer in the best possible manner. Efforts made to
procure healthy animals, passing through standard procedures and finally producing quality meat at the slaughter house
does not complete the process. Until healthy meat and meat products are accessible to the consumers in its best form the
mission remains incomplete.
The second part of the process of quality meat production comprises of suitable packaging techniques of meat.
Healthy meat produced in the abattoir after the scientific slaughter needs to prolong its shelf life. This is only possible by
appropriate packaging to protect against microbial contamination and chemical changes maintaining the appearance and
appeal of the product. Proper packaging also demands maintenance of the sensory attributes of meat. Although there are a
number of methods of packaging Modified Atmosphere Packaging (MAP)isfound to be the suitable method for fresh meat
packaging. MAP helps to preserve the meat in its best possible condition till it reaches the end user. Such packaging
encloses the product in high gas barrier materials where the gas environment needs to be changed to slow the respiration
rate, reduce microbiological growth and delay enzyme spoilage. The atmosphere inside the package is modified in such a
way to extend the shelf life of meat while retaining its colour, flavour and weight. The package air can usually be replaced by
gases like nitrogen, oxygen or carbon dioxide alone and in combination. Carbon dioxide causes inhibitory effect on
bacterial and mould growth, nitrogen inhibits oxidation of fat, rancidity, pack collapse and reduce the possibility of mould
growth and oxygen prevents anaerobic spoilage.
Quality assurance measures through HACCP : Earlier concepts of quality assurance through end product testing have
reasonably been replaced by a proactive measure termed HACCP in recent years. Previous measure was the intervention at
the last stage and had least attention during the processing leading to resource wastage and faulty practices of quality
assurance. Hazard Analysis and Critical Control Points approach has been accepted as superior consumer protection
measure in all the production and processing establishments of human food sector. HACCP is the mechanism to estimate
hazard and established control systems that concentrate on preventive measure to ensure quality assurance. The objective
of hazard analysis is to ascertain potential problems and critical control points help to point out limits of what should be
achieved during establishment of a HACCP programme. Applications of HACCP system being made mandatory in the
relevant international fora is widely being introduced in the meat processing units but the need is being felt to extend the
mechanism in the production of healthy animals at farm. Thus holistic approach of quality assurance of meat production
will better be ensured through required attention in the food animal farms as well as the processing units.
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Prospects of Sheep Meat Production and Its Value Addition for

Doubling the Farmers' Income
A.K. Shinde, Y.P. Gadekar and Arvind Soni
ICAR-Central Sheep and Wool Research Insitutute, Avikanagar 304501 Rajasthan, India
Introduction
Sheep farming is a source of livelihood and income to a sizable portion of rural people in arid, semiarid plains and
mountain regions of the country. Sheep in the country are mainly raised for meat and wool. Little amount of milk is also
produced by sheep which meet the household requirement of people in rural areas. Manure also contributes to the fertility
of the soil, but not accounted in many cases. In other part of the world, sheep of diversified purposes like dairy, pelt and
skin, fat tailed etc. are reared. Sheep meat is preferred by the people in Andhra Pradesh, Telangana, Karnataka and J&K
states. In other states, it is less preferred over goat meat. Sheep contribute 7.60% of total meat production (7.4 million
tonnes) in 2016-17. About 43.26 million sheep are slaughtered annually and contribute 556.44 million kg of meat (DAHD,
2016-17). Total sheep population as per 19th livestock census, 2012 was 65 million, next census is in progress. Majority of
sheep are Nellore, Deccani, Marwari, Bellari, Jaisalmeri, Mecheri, Ramnad White, Patanwadi and Kanguri breeds
contributes 19.17, 10.15, 6.70, 3.79, 2.92, 2.33, 1.40, 1.39, 1.25, 1.10%, respectively of the total sheep population and
remaining sheep breeds contribute less than 1%. Most of sheep breeds in southern region produce meat. Wool produced
by them are coarse and hairy in nature, these types of wool has little utility in textile. Out of total meat produced in the
country, 391.29 million kg (70 %) is produced in southern states. Andhra Pradesh and Telangana are leading mutton
producer contribute 177.94 and 145.53 million kg of mutton respectively (DAHD, 2016-17). The mutton production at the
present state and also its growth during the last 5 years is steady increasing at 12.51% annually still it is far below than the
requirement and present demand in the country. This is reflected in the sharp rise in the slaughter rate, and at the same
time, due to scarcity of meat in market, mutton price is increasing sharply. To meet the demand of domestic market and
keep the price under control, so that meat is available in the market at affordable price, it is necessary to increase
production per animal without much increase in population as the feed and grazing resources are limited and areas
available for sheep for grazing earlier has also declining rapidly with urbanization. In this paper attempts are being made
to describe the newer technologies for increasing meat production per animals by integrated approaches of breeding,
feeding, management and health care and also value addition of meat to diversified functional and healthy food for the
urban population.
By 2050, about 1408 million kg of mutton would be required in the country to meet the growing demand of human
population. On the other hand, grazing lands which are the primary source of the feed resource for sheep would decline
rapidly with urbanization. At present, the grazing pressure and intensity on available lands is far ahead of its stocking
density, it will increase drastically. The increase in areas under grazing lands is not possible because agriculture is already
competing for limited land and water resource with rapidly expanding urban settlements. Sheep rearing will have to
improve its resource use efficiency and productivity to sustain meat production and consumption. It means a concerted
efforts are required to develop new technologies and improve farmer's capacity building and skill to sustainably produce
more from less sheep within a rapidly changing market oriented and competitive farming environment. This will ensure a
growing demand of meat, provide economic and social opportunity and protect ecosystems. However, this transition
requires a paradigm shift from traditional subsistence sheep farming to market oriented sheep farming. If sheep farmers
are to capitalise on growing demand for mutton, they must have sustainable access to markets for produce, inputs and
credit to stimulate uptake of technology that will greatly increase output per animal and return and effectively producing
“more from less sheep”.
Sheep population and Meat production
Total meat production in the country is 7.4 million tonnes in 2016-17. Nearly 47.32% of meat is contributed by the
poultry. Buffalo, goat, sheep, pig and cattle contribute 19.83, 14.42, 7.60, 6.41 and 4.62% of meat, respectively. About 70%
of sheep meat is produced in southern states, out of which Andhra Pradesh contributes 46% followed by Telangana 37%,
Tamil Nadu 12% and Karnataka 5%.
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Table 1. Estimated region-wise carcass weights and mutton production in India (2016-17)
Approaches for increasing per sheep productivity
Introducing prolificacy in sheep: Majority of sheep produce single lamb per lambing except Garole, Kendrapada and
Edka sheep in eastern region. They produce twins/triplets, but the body weights of these sheep breeds are smaller, hardly
attain adult mature body weights of 12-14 kg at one year of age. In prolific sheep, there are two opportunities, firstly to
increase the survival of multiple born lambs and secondly to improve their growth rates and hence the total weight of lamb
weaned per ewe bred. ICAR-CSWRI, Avikanagar has developed a new genotypes Avishaan (GMM X P), produce
twins/triplets and also have higher body weights, better survivability and milk yield. They produce 69% more lambs than
native single bearing Malpura sheep. Total body harvested at 3 months of age is 46% more than Malpura. Overall
survivability of Avishaan sheep is >96%. Attained slaughter weight of 24.36 kg at 6 months of age. They produce a carcass
of desirable quality. Lean, fat and bone content (%) of 57.51, 15.66 and 24.45, respectively (Annual Report, ICAR-CSWRI
2016-17). Dressing yield of 49.45 and 55.46 % on pre-slaughter and empty body weights. Hot carcass weights of 12.46 kg
at 5 months of age, suitable for domestic market. The prolific gene from Avishaan sheep may be introgressed in other meat
producing sheep in the country to increase mutton production. This is one of approaches to double the income of farmers
and also for producing more sheep per sheep.
Introducing faster growing sheep breeds: One of the limitation in increasing mutton production from native sheep is
their poor growth rate and feed efficiency. One of the reasons could be their genotype make which has developed over a
period due to rearing system, environment and feeding system. However, in controlled studies when these animals are fed
adequately, they perform well. Fat-tailed sheep constitute 25% of the world sheep population. More than 293 million
sheep of about 60 fat-tailed breeds are found in the different parts of the world in the Middle East, North and Southern
Africa, Iran, Pakistan, Central Asian Republics and China. In India, fat-tailed sheep are scanty in number. Fat-tailed sheep
attained body weight of 28.50 kg at 3 months and 43.20 kg at 6 months of age. Fat-tailed sheep produced 72 litres of milk in
a lactation period of 90 days with 8.63% fat, 3.50% protein, 3.93% lactose and 16.09% total solids. There is huge demand
for these sheep and also fetches a very high price in the Indian market. A lamb of 6 month with body weight 60-70 kg
fetches Rs 75,000-80,000. A preliminary study at ICAR-CSWRI revealed that Dumba/fat-tailed sheep produced a
slaughter and hot carcass weights of 58.68 kg and 31.79 kg, dressing yield of 54.18%, loin eye area of 28.05 cm2, lean meat,
bone, fat and fat tail 56.98, 20.96, 20.68 and 9.74%, respectively (Anon, 2017). Faster growing and better demand for meat
in the market like fat tailed sheep should be introduced in certain pockets on stall feeding for commercial ventures where
animals are stall fed on economic and balance ration during their growth phase to attain slaughter of 22-25 kg at an early
age.
Increasing reproductive efficiency: The demand of meat in the market varies widelybetween the seasons with higher
demand during festivals. Most of sheep in the country are bred in certain season with a little number throughout the year.
To overcome this problem and also bred the sheep as per the market demand, ICAR-CSWRI, has developed Avikasil-S:
Progesterone impregnated intravaginal sponges indigenously for estrus induction and synchronization in sheep. They are
quite effective and cheaper for synchronization of estrus in goat and sheep. Sheep can be brought into estrus at a time and
bred naturally or artificially. This approach also facilitates Artificial insemination (AI) in sheep with fresh semen or frozen
semen. Impregnated sponges bring the ewes in estrus at a time with success rate of 83-85%. The conventionally majority
of the sheep give one lamb in a year under the prevailing system of rearing under extensive grazing system. Three lambs in
2 years can be achieved by breeding at regular interval of 8 months either naturally or synchronizing by use of sponges.
The accelerated lambing system produced 50% more lambs in comparison to conventional system. Moreover 9 lambs can
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be obtained from a ewe's life against 6 lambs under the conventional system. In natural mating, one ram cover 30-35 ewes
in a season but with one ejaculate 30-35 ewes can be inseminated. AI in sheep is important technique for multiplying elite
animals in a flock at a faster rate, reduce the requirement of number of rams and avoid the possibilities of transmitting
contagious diseases within the flock. Advances made in the development of new semen diluents and insemination
procedures opened a new avenue for achieving accelerated genetic gain in sheep through AI. Liquid semen (within 24h of
storage at refrigerated temp.) can be used with success rate of 60-65%.
Lamb feeding to attain slaughter weight at an early age: Major portion of income from sheep rearing comes from the
sale of lambs for meat purposes. The foremost objective of lamb producer is to attain slaughter weights of lambs at an early
age. In majority of sheep dominating states it has been seen that lambs are disposed for meat at an early age of 3-4 months
when they hardly attain a slaughter weight of 12-14 kg. Consumer education on the advantages of buying mutton from
larger weight / optimum weight rather than very young lower weights with higher protein and greater satisfaction from
increased juiciness.Developing growth curves for efficiency and increased returns with the partition of bone-muscle-fat to
determine optimum growth/body weight for different major sheep breeds. Selecting stock at the correct growth stage
optimizes production profit and lean meat yield. Optimum weight for slaughter vary between the breeds because of
different body weight and size. Medium sized sheep attaining mature weight of 30 kg at 12 months of age, for these types of
animals, slaughter weight should be 22-24 kg. These weights can be attained in 135-150 days of age under the intensive
feeding system. Same weight under extensive system on grazing land could hardly be attained in 270-280 days. It has been
reported that energy is utilized for the development of bone first followed by the muscles. Once the bone and muscles are
formed, energy is utilized for fat deposition, which is high energy costing process. It is not economical for efficient meat
production system from lambs. Therefore, it desirable to find out the actual slaughter weight and age for different breeds of
sheep for economic meat production to optimize profit and lean meat production. The cost of per kg of lean meat
production should be calculated to know the actual benefit accrued from different feeding systems and feed inputs.
In most of studies, in the country for enhancing growth to attain early slaughter weights are targeted during post weaning
stages between 3 to 6 months. Not much effort is being made for increasing the growth of lambs during 0-3 months of age.
It is an important phase in the growth of lambs which can be harvested to attain slaughter weight at an early age. Generally
lambs during 0-3 months of age are maintained on suckling with a little bit of supplementation of feed in the traditional
system. They attain a body weight of 10-12 kg at 3 months of age with average daily gain of 100-110 g. The study conducted
at ICAR-CSWRI, Avikanagar indicated that lambs maintained on suckling with ad-lib creep ration and tree leaves attained
14.6 kg body weight at 3 months of age with ADG of 134 g and FCR of 2.00 (Tripathi et al 2011). Same Malpura lambs, when
maintained on suckling with ad-lib creep mixture and milk replacer from 0-3 month of age attained 17.2 kg body weight at
3 months of age with ADG of 154 g and FCR of 3.73 (Bhatt et al 2009). There is ample scope of increasing pre-weaning
weights to 18-20 kg by nutritional inputs at economical cost. Pre-weaning growth of lambs under different feeding
module
Post weaning growth is mainly targeted for increasing slaughter weights. Several studies have been taken in different parts
of the country utilizing locally available feed resources to optimise growth in lambs. Lambs on grazing system alone on
community lands attained 17-18 kg body weight at 6 months. But hardly keep lambs for 6 month for sale to a butcher for
slaughter, they are sold at 3-4 month. The study conducted at the ICAR - CSWRI indicated that Malpura lambs can attain >
30 kg body weight at 6 months with ADG of 170-180 g and feed efficiency of 5.0-5.5. In many studies, age is fixed at 6
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months and weights are maximised to harvest higher meat yield. This concept of raising lambs for meat production is not
economic in term of cost per kg of meat produced. Carcasses of these lambs contained 57-58% lean, 22-24% fat and 23-
24% bone. Deposition of 24% fat in the carcass is not a desirable character. The cost of fat deposition in economic term is
not a correct proposition. Therefore the lambs should be put to slaughter when carcass contain 12-14% fat. It would
produce a lean carcass and also at economic cost in term of feed and other inputs.
Post weaning growth of lambs under different feeding module
Milk yield of Indian sheep is low and not adequate to support higher growth and weaning weights. Moreover the prolific
sheep when give multiple birth could not support or meet their milk requirement due to low milk yield. Feeding of milk
replacer to lambs improved growth and also improve survivability. New technology based on early weaning and artificial
rearing of lambs on milk replacer increased flock productivity by providing a management tool to rear lambs successfully
to market weight. Milk replacer feeding of Malpura lambs during pre-weaning stage from 0-3 month of age improved
weaning weight (17.2kg), average daily gain (154g) and feed conversion ratio (3.73) (Bhatt et al 2009).
Restructuring of carcasses of cull ewes: In the country ewes after completing a productive life are sold and slaughtered
in an unfinished condition. They have poor body condition and low body weights. They are sold at lower price for meat
production. Conditioning of cull ewes could be a profitable venture for sheep farmers as well as providing quality meat to
the consumers. About 40% of sheep slaughtered in India fall under category of cull animals with the low body score,
dressing yield and carcass fat content (Sahoo and Bhatt, 2012). The carcass of cull ewes is tough due to increased cross
linking of collagen and tastes abnormally due to accumulation of volatile branched chain fatty acids, phenols and indoles
and is lower in quality attributes than lamb. Improvement in body condition and carcass characteristics were also
recorded in cull ewes fed high energy diet at 2.5% of body weight for a period of 90 days (Bhatt et al., 2012). Culled ewes fed
with whole grain maize and sorghum showed favourable productive performance. The finishing of culled ewes with rye-
grass pasture ensures better lipid stability and colouring, and also confers a greater proportion of fatty acids that are
beneficial to consumer health (Fruet et al 2016). Restructuring of carcasses of cull Ewe by dietary incorporation of rumen
protected fat during pre-slaughter fattening suggested that supplementation of rumen protected fat at 4.00% level in cull
ewe's diet increased pre-slaughter weights and carcass yield but did not improve meat quality (Gadekar et al 2011).
The meat from cull ewes, though tough in nature, but can be effectively utilized in the product preparation. Dry cured meat
'cecina' is a traditional, dry product of Spain. 'cecina' from cull ewes presented an adequate acceptable to local consumers.
Low levels of fat are usually preferred by consumers, therefore short finishing periods (30 days) are enough to improve
and homogenize the carcasses of cull ewes, and supplementations with low levels of linseed (5% or 10%) would be
recommended based on 'cecina' attributes and economical profitability. This types of product would increase the income
from adult animals, which usually have a low market value (Guerrero et al 2018).
APPROACHES FOR VALUE ADDITION OF MEAT
Functional and healthy meat products
Value added meat products are further processed with increasing convenience to consumers by reducing preparation time
and steps and making it convenient, ready-to-eat and appealing. Moreover, demand and marketability of meat products
can be increased. Numerous non- meat ingredients along with low value meat cuts, edible meat by-products can be
incorporated for improving quality and reducing cost of production. Further processing will also promote export of meat
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products, entrepreneurship ventures and employment.Facilitates to preserve, transport and distribute to over larger
populations.Value addition by incorporation of novel ingredients includes
Low fat meat products
Fat adds key sensory and physiological benefits to the product. Reduction of fat in comminute meat products causes
rubbery and dry textured products and poses problems in terms of flavour and texture. Fat replacers could be useful for
correcting texture and other attributes of the product. Fat replacers consist of two groups: fat mimetic and fat
substitutes.Fat mimetic imitate physical and organoleptic characteristics of triglycerides and are mainly carbohydrates
and proteins in nature. These cannot replace the fat on a 1:1 basis. Whey and egg protein based fat mimetic Simplesse®,
Dairylo® are used. Similarly Oatrim (Beta-TrimTM, Trim Choice)which is derived from oat can be used for reduction in fat
content of meat products. Fat substitutes resemble triglycerides and can be used as fat substitutes in a 1:1 proportion.
Animal fat substitutes made from vegetal oils have a positive impact on nutritional aspects in the form of reduced
cholesterol content and improved PUFA/SFA and n-6/n-3 ratios. Meat products such as emulsified or coarsely ground
sausages may contain up to 30% fat. WHO recommends that daily diets should provide a sufficient intake of
polyunsaturated fatty acids (PUFAs) for 6–10% of daily energy intake. Ideally, there should be an optimal balance between
intake of ? -6 PUFAs (5–8% of daily energy intake) and ? -3 PUFAs (1–2% of daily energy intake) (WHO, 2003). Alginate,
carrageenan, xanthan gum, cellulose derivate, starches and pectin have been reported as fat replacers or mimics. Mixtures
of carrageenan and locust bean gum were found improve texture and water retention, with only minor effects on sausage
colour. A dietary supplementation of meat products with ? -3 PUFAs such as eicosapentaenoic acid (EPA; C20:5) and
docosahexaenoic acid (DHA; C22:6) has been suggested as a potential way to compensate and/or replace saturated and ? -
6 polyunsaturated fatty acids in meat or meat products (Jimenez-Colmenero, 2007). Plant oils such as maize, soy, cotton,
canola, linseed, grape seed, walnut and others that contain significant quantities of a-linolenic acid (ALA; C18:3) can also
be used as an alternative. Conjugated linoleic acid (CLA) and L-carnitine have shown to possess significant antioxidant
potential thereby can provide a protective effect against lipid per oxidation thus maintain meat quality. Conjugated linoleic
acid (CLA) is a group of geometric and positional isomers of linoleic acid. CLA is important for healthful living. Naturally
occurring CLA originates mainly from bacterial isomerisation or/and biohydrogenation of polyunsaturated fatty acids
(PUFA) in the rumen. Use of functional ingredients like linseed as a source of linolenic acid, an omega-3 fatty acid, fish oil as
a source of omega-3 fatty acids, or the addition of vegetable oils during processing will also augment CLA content in meat
products.
Low Sodium/salt meat products
Sodium chloride in meat products is an indispensable ingredient providing a number of different functionalities.
Salt is being used as a preservative to prevent the spoilage of perishable meat products. It is a critical component to give
meat products their characteristic flavour and to create the desired texture of processed meat products. Despite these key
functionalities, there is an increased pressure to reduce both salt and sodium content in meats because of its direct
relationship between excessive intake of sodium and an increased incidence of hypertension. The WHO recommends as
little as 5 g of salt per day, which is equivalent to 2 g sodium per day (WHO, 2003) but the average intake of salt in India is
about 10 g/day/person (Kapil et al., 2003). The consumption of meat and meat products contributes about 16–25% to the
total daily intake of sodium chloride and thus is second only to bread with respect to salt levels (WHO, 2003). Apart from
potassium chloride, the most common substances used as salt replacers are phosphates or salts of organic acids.
Phosphates promote saltiness simultaneously improve the water-binding capacity and reduce cooking loss. Application of
sucrose, food grade tartaric, and citric acids in salt substitute blend having potassium chloride has been attempted to mask
bitter taste in low salt, low fat and high fibre chicken nuggets (Verma et al., 2010). Process can be developed to promote a
solubilisation of proteins at lower salt levels through the application of accelerated meat processing or high pressure
processing.
Fibre enriched meat products
Dietary fibre is the edible part of plants and analogous carbohydrates which are non- digestible in human small intestine
with positive health benefits. Varieties of fibres from different sources have been used in meat products to reduce cook loss
due to their water and fat binding properties and to improve texture. Oat fibre imparts flavour, texture, mouth feel and
increases yield of meat products. Several dietary fibre sources like sorghum, wheat fibre, carrot, sugar-beet, citrus (lemon)
fibre extract can be used for development of functional meat products. Other dietary fibre sources like pea hull flour, gram
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hull flour, apple pulp and bottle gourd in different combinations at 10% level were used in developing healthier chicken
nuggets by Vermaet al. (2009). Fructooligosaccharides (FOS) are non-digestible which can be used as dietary fibres®).
Chitosan obtained from exoskeleton of crustaceans has characteristics of a dietary fibre.The production of low calorie
meat products is possible using inulin (Raftiline®, Fruitafit®, Fibruline).
Natural antioxidants fortified meat products
Addition of natural antioxidants to meat and meat products is one of the important strategies in development of healthier
meat products. Lipid oxidation is one of the major causes of deterioration in the quality of meat and meat products. The use
of natural preservatives for augmenting shelf life of meat products is a promising technology as many substances from
plants and vegetables have antioxidant and antimicrobial properties which can be utilized in processing of meat products.
Several studies utilizing herbs, spices, fruits and vegetable extracts have shown that addition of these extracts to raw and
cooked meat products decreased lipid oxidation, improved colour stability and total antioxidant capacities.
Tenderization of meat from cull or old animals
Tenderization of tough meat of cull sheep to be standardized and popularized. Natural products such as different fruit and
vegetables that contain proteolytic enzymes are used for tenderization of tough meat. Among these plant proteolytic
enzymes most commonly discussed are papain, zingibain, cucumin, ficin etc. The fruit of kachri, found in Rajasthan have
proteolytic activity and coarsely ground dried fruits of kachri are traditionally used as a food tenderizing agent. Studies
indicated that, 2.5% crude kachri powder could be used for tenderization of tough meat from cull/spent sheep (Gadekar et
al 2017).
Promotion of lamb and mutton sale-separately
Efforts for brand promotion.Selling mutton from culled animals-tough cuts as keema (minced meat) for popularizing such
practice in the trade. It is a major disadvantage faced by consumers in the purchase of mutton/goat meat that meat from
young and adult/aged animals mixed and sold. If minced meat from the tougher cuts of adult animals is popularized – the
malpractice of mixing tender and tough meat to get reduced. Incidentally- for minced meat adult animal meat would be
better as tender meat from young animals would lose the desired texture on heating due to easy hydrolysis.
Skill development and capacity building
Basic aims are to assist the member countries in exploiting the opportunities for livestock development and poverty
alleviation through the promotion of safe, efficient and sustainable production, processing and marketing of meat and
meat products. The focus should be laid on enhancing skills and capacity building in the smallholder sector through
improving and upgrading small-scale meat production and processing techniques. The skill development at each stage
right from production till it reaches consumer is required. The Government of India has already taken initiative for skill
development and imparting training to various stakeholders. The farmers or livestock keepers could be trained for
scientific rearing for production of wholesome food. Similarly, the personnel involved in processing sector could be
trained for hygienic, safe meat and other livestock products manufacturing. Similarly, during marketing of these items,
maintenance of cold chain is mandatory due to high perishability of the meat and milk. Therefore, intense collaborative
efforts are required for production of hygienic and wholesome food of animal origin.
The sheep have played, is playing and will play an important role in human nutrition. Sheep has been the backbone of rural
and landless labourers as a source of nutritional and livelihood security. Small size, less inputs, less space requirement,
ability to thrive on shrubs, bushes, and scanty grazing resources makes sheep more suitable for livestock keepers.
Depleting grazing resources, increased slaughter rate, early disposal of lambs are major challenges to sheep husbandry in
the country. The sheep rearing would definitely double the income of farmers, provided suitable marketing strategies are
implemented to get remunerative prices to the sheep keepers.
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Prospects of Chaugarkha as meat goat breed in Kumaon region of Uttarakhand,

India
C. Jana*, Amol G. and M. Sankar
ICAR- Indian veterinary Research Institute, Mukteswar campus, Nainital-263 138
Introduction
Goat (Capra hircus) is gradually becoming a popular enterprise in India for its milk, meat and skin. Goat production
in Uttarakhand is an old age traditional and integral part of the agriculture practice among farming community. It occupies
a unique position among all domestic livestock of the state and shares 28.51% of total domestic livestock population (19th
Livestock census, 2012). Like other part of the country goat is reared mostly by small and marginal farmers as well as
landless labourers under low input management system, especially in the aspect of housing and feeding. In this state,
goatary plays a vital role in nutrition of family, house hold income and employment generation. Goat population of this
state has increased by 2.4 % over the previous livestock census and the total goat population was 13,67,413 in year 2012.
The goat meat contributes the major share out of total meat production in the state during the year the 2011-2012. Still,
there are huge gap between availability of meat/ day/ person and dietary recommendations of Indian Council of Medical
Research (ICMR). The population density (number/sq. Km) of goats increased meagerly from 24.92 to 25.52, but goat per
100 persons got reduced from 14.1 to 13.5 during the period. The increasing demand of food for the population and tourist
can be met through scientific goat rearing of meat breed in the state.
A base line study suggested that goat rearing is most popular in the mid-Himalayan region where the land is mostly
barren and un-irrigated. However, major breeds of goats such as Gaddi, Bengal goat, Beetal, Barbari and newly registered
breed Pantja have been reared in tarai region (Vandana et al., 2014) and low altitude of hills of Uttarakhand. Each goat
breed gets evolved and adapted in a particular agro-climatic situation over the generations. In temperate Kumaon region, a
Himalayan hill goat has been identified and locally called as 'Chaugarkha'. The home tract of Chaugarkha is found to be
Chaugarkha patti of Almora district. The Chaugarkha breed is being reared for meat purpose by local farmers in the region.
The milk of a doe is being kept for the kids only. In this context, All India Coordinated Research Project (AICRP) on goat
improvement is being carried out by ICAR-Indian Veterinary Research Institute, Mukteswar campus for characterization
and improvement of the Himalayan hill goat.
Distribution of Chaugarkha goat:
Chaugarkha has been identified as a unique strain of goat in central Himalayan regions particularly in Almora
district (Joshi, 1992) and adjoining areas like Pithoragarh, Nainital and Champawat (Singh and Barwal, 2007) of Kumaon
region which lie approximately 29°58' latitude in north and 78°13' longitude in east. The native tract of this breed is the
Chaugarkha Patti (from Chitai to Danya) from where its name originated. Locally Chaugarkha Patti means area spread over
four Patties i.e. Saloom, Rangod, Darun and Lakhanpur Patties.
Fig. 1. Original breeding tract for himalayan hill goat
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Breed characteristics and body confirmation:
They are small sized and reared mainly for meat purpose. The head is small in length with small to medium
forehead. The ears are medium and horizontal (13.55 to 13.73 cm). Adults have straight outwards horn, measuring 6.8 to
8.9 cm in length. A characteristics line is originating from the base of horn to top of the nostril. The top line is almost
straight. They have small and lean legs. Tail is thin and short in length with curled warped. The goats are small in size with
22.00±3.93 kg body weight in adult male (15 month of age) and 20.08±3.57 kg body weight in females at 15 month of age.
The body measurements are shown in table below.
Table 1: Body measurement of Himalayan hill goats (Chaugarkha)
Production system:
a. Housing system: In the clusters, goat farmers follow mainly semi-intensive system of rearing where goats are
allowed to graze during day time in the nearby forest area/ fallow land and housed during night time along with other
livestock species in same shelter. Mostly animals are tied with chain or rope. The shelter is locally called as “Goth”. Shelters
are mainly made up of local materials like bricks and hill slabs with kaccha floor. Due to cold weather conditions farmer
covers the floor with locally available bedding material such as oak, pine leaves etc and some places, floor is made of wood.
They clean the house and removes the bedding once or twice a week.
b.Feeding practices: Goats are mainly depended for their diet on grazing in the fallow lands, forest area and road
sides. In addition, the farmers provide local tree leaves, kitchen wastes and sometimes home-made concentrate mixture or
crusted grains to the goat. Tree leaves usually offered to goats for feeding are Bhimal (Grewia optiva), Timil (Ficus
nemoralis), Kharsu (Querceus semicarpifolia) and Baanj/Oak (Quercus leucotrichophora). For feeding in the lean period
during winter month or snowfall farmers conserve the grasses in the form of hay. Hay is stored in the form of heap in open
areas like over the roof of house, nearby trees etc.
c. Breeding: Generally, for breeding purpose goat farmers follow natural mating using local bucks, selected based
on phenotypic characteristics. Unplanned mating, using same buck for a long period of time causing ill effects of
inbreeding like reduction in growth performance and hybrid vigour, increase in abnormalities in offspring and disease
occurrence etc. Single kidding per year is most common in this breed. Twining is occasional in healthy female and triples
are very rare in field.
d. Health care: Majority of farmers are not aware about preventive measures (like deworming, vaccination etc.) of
animal diseases. For treatment of animals, majority of the farmers are dependent on local remedies and indigenous herbs.
The major diseases in this region are reported as deficiency diseases, PPR, goat pox, orf, FMD and bacterial and parasitic
infections. Recently arthropod borne viral infection like bluetongue is reported by our institute from Pithoragarh and
diagnosed as Bluetongue virus serotype 1 (Mondal et al., 2013). Faecal examination indicated high prevalence of
gastrointestinal parasitic infestation and peak was noticed during summer to autumn (April to mid-October). Faecal
culture examination and PCR-RFLP on beta tubulin isotype-1 gene showed prevalence of Haemonchus contortus,
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Teladorsagia circumcincta, Trichostrongyle spp, Oesophagostomum spp, and Bunostomum trigonocephalum. H.

contortus is more prevalent, though T. circumcincta is also equally prevalent particularly in winter. High level of O.
columbianum infestation is present throughout year and Trichostrongylus spp is infesting in all seasons, however, less in
winter. B. trigonocephalum was observed from September to November.
e. Marketing: Farmers are selling live animals at the age of 12 to 16 months in local haats/unorganized market
through middle man usually.
Growth performance
In Uttarakhand, scarcity of feed/fodder and improper management leads to poor health and productivity. Though
in the field condition, the average body weight of female at birth, 3, 6, 9 and 12 months were 1.46±0.08, 5.72±0.40,
9.54±0.55, 14.62±0.66 and 18.08±0.69 kg, respectively. Whereas, the average body weight of male at birth, 3, 6, 9 and 12
months are 1.64±0.071, 6.90±0.40, 13.97±0.8 kg, 17.035±0.97 kg and 20.95±0.58 kg, respectively. The daily weight gain of
male was calculated and the values were 43±6.9 gms/day from 6 to 9 months and 63.76±8.5 gms/day from 9 to12 months
of age.
Prospects of Chaugarkha goat:
Human being began to domesticate goat since dawn of civilization (Das, 2001). Goat farming has become very popular
among the resource poor farmers of this state. It has several advantages over other livestock farming.
Ÿ Goat has ability to convert feed resources like crop residues/by-products and tree leaves into valuable meat, milk
and wool.
Ÿ It is very also a very easy to handle animal and can be managed with low input management system.
Ÿ Chevon has huge market demand as well as good market value in this state.
Ÿ Family labour can be efficiently utilized in goat production.
Ÿ It has good browsing habit and can easily pluck feed from trees, bushes and shrubs from road side and forest area.
Ÿ Male of this breed attends the selling age at 9 to 12 months.
Ÿ Twining percent is 1.09 % at field and mean kidding interval is 275 days.
Ÿ This goat can thrive in extreme cold weather with the minimum management and health care approaches.
Ÿ This breed can also easily be incorporated in Integrated Farming System (IFS) for efficient utilization of resources
and sustainable family income.
Conclusion: Considering the performance of the male goat and body measurements in such agro- climatic condition of
Kumaon region, the breed can be explored as a meat purpose breed.
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Role of Unconventional Energy in Sustainable Food Processing Industry
Dr. P. Kandasamy
Head, Department of Agricultural Engineering,
Institute of Agriculture, Visva-Bharati University, Sriniketan-731236, West Bengal.
Introduction
RenewIable energy is an energy which comes from natural sources such as sunlight, wind, rain, tides, geothermal
heat, and biomass, which are naturally replenished. About 18% of global energy consumption came from renewable
energy, with 13% from traditional biomass, which is mainly used for heating, 3% from hydroelectricity and new renewable
(small hydro, modern biomass, wind, solar, geothermal, and bio-fuels) accounted for another 2.4% and are growing very
rapidly. The share of renewable in electricity generation is around 18%, with 15% of global electricity coming from
hydroelectricity and 3.4% from new renewable. Wind power is growing at the rate of 30% annually, with a worldwide
installed capacity of 157,900 MW. The annual manufacturing output of the photovoltaic industry reached 6,900 MW.
In this paper an overview of the potential of solar power in food process industrial process heat, with emphasis on
the food industry, the characteristics of low to medium temperature solar collectors that can be employed in food
processing and an analysis of the efficiency of solar systems is presented. Food industry in India plays an important role in
the country's economic development as a result of the vital linkages and synergies that it promotes between the industrial and
the agricultural sector, the two most important sectors in the Indian economy. India is world's second largest food producer
and food and agricultural sector contributes are around 26% of the country's annual GDP. The Indian food industry has shown
signs of potential for higher growth and profitability in the coming years. This industry can be identified as a prospective area
for the application of Solar Thermal Energy Systems because the relatively lower temperature at which the processes are
carried out here can be achieved easily through solar heating.
The temperature requirements of food industry applications range from 60°C to 180°C. The food industry and
beverages sector has a large heat demand in the temperature range up to 150°C. Common processes are pasteurization of
liquid goods at 65 to 100°C, cooking at 100°C in meat processing, blanching of vegetables or meat at 65 to 95°C, drying and
evaporation at 40 to 130°C in fruit and vegetable processing or cleaning of products and production facilities at 60 to 90°C.
Taking into account its big share of the industrial heat demand at low temperatures, the food industry has a great potential for
the use of Solar Thermal Energy. Application of solar energy in food processing industry was mainly limited to drying
operations. Solar fruit-vegetable dryers, operating below 55ºC, are used for the purpose. But in recent years, many solar
technologies have been developed for variety of applications. Different solar concentrators can provide excellent boiling,
steaming, blanching and roasting capabilities while Solar Air Dryers/ Heaters can effectively remove moisture. Efforts are
required to integrate knowledge of food processing with capabilities of available solar thermal gadgets. The technologies
include solar water heating systems, steam generating systems and air heating systems based on flat plate or evacuated
tube collectors and automatically tracked solar concentrating collectors can be used to good benefit in food production.
Solar food processing brings in two emerging technologies together to solve the two major problems including
generation of energy and feed it constantly. Solar food processing is an emerging technology that provides good quality
foods at low or no additional fuel costs. A number of solar dryers, collectors and concentrators are currently being used for
various steps in food processing and value addition. With the help of concentrators, higher temperatures can be achieved
and solar heating systems with concentrators can be effectively used in this particular industry. Society for Energy,
Environment and Development (SEED)developed Solar Cabinet Dryer with forced circulation which has been used for
dehydration and development of value added products from locally grown fruits, vegetables, leafy greens and forest
produce. Drying under simulated shade conditions using UV reducing blue filter helps retain nutrients better. It's simple
design and ease of handling makes SEED Solar Dryer an ideal choice for application of food processing in rural settings,
closer to where the harvest is produced, eliminating the need for expensive transportation or storage of fresh produce.
Some of the food products processed using cabinet solar dryers are fruits, vegetables spices, forest produce, medicinal &
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herbal products, chemical powders and more like Vermicelli, Noodles, Pickled Chilies and Fish. It also creates employment
opportunities among the rural population, especially women.
Different types of solar dryers have been designed, developed, and tested in the different regions of the tropics and
subtropics. Solar dryers can be classified into (i) passive solar dryers (ii) active solar dryers (iii) natural convection solar
dryers (iv) forced convection solar dryers. Passive solar dryers can be classified into direct passive dryers, indirect passive
dryers, and mixed-mode passive dryers. Passive dryers use only renewable energy sources. Active dryers use non-
renewable source either as supplementary heat source or as an auxiliary source such as a source to drive the fan for
circulation of air through the product. In natural convection solar dryers, the airflow is usually established by buoyancy-
induced airflow while in forced convection solar dryers, the airflow is provided by using fan either operated by
electricity/solar module or fossil fuel. Natural convection solar dryer also classified into (i) direct and (ii) indirect natural
convection solar drying systems. The mixed-mode dryer is improved over the indirect natural convection solar dryer.
Natural convection solar dryers do not require power from the electrical grid or fossil fuels. Many studies on natural
convection solar drying of agricultural products have been reported. Recently many forced convection solar dryers have
been developed. They are (i) solar tunnel dryer (ii) indirect forced convection solar dryer (iii) green house type solar dryer
(iv) roof-integrated solar dryer and (v) solar-assisted dryer. All of these types of dryers have been tested, and attempts
have been made to extend at the farm levels in the different regions of the tropics and subtropics for drying of fruits,
vegetables, cereals, grains, legumes, oil seeds, spices and fish.
In India, on-farm solar-powered cold storage system has been developing for storing the perishable food products
including fruits, vegetables, milk and meat. It maintains controlled required (less than 0ºC) interior temperature to keep
rotting, sprouting, damage from insects and other forms of degradation. On-farm portable, solar powered cold room with
storage capacity of 5 metric tons also developed. Power and Control system consists of 4 KWp Solar PV polycrystalline,
panel mounting structure, drive control, refrigeration unit, power convertors and battery with an efficient thermal energy
storage to provide backup of over 30 hours.It is meant to be used for on-farm cooling and storage of produce right after
harvest. With a wide range of temperature control, it is ideal for storing fruits, vegetables, flowers and other perishable
commodities. It does not depend on grid electricity and after a 2-year breakeven, leads to over 40% increase in profits. This
innovative technology can be suitably adapted for local conditions across the world.
Solar refrigeration technologies use solar power to run a cooling system. In areas with a high degree of solar
radiation and low supply of electricity, solar powered refrigerators can be a suitable solution for the cooling of food and
vaccines as well as medicines. There are mainly two different kinds of solar refrigerators: Solar PV Refrigerators and Solar
Thermal Refrigerators. In a Solar PV refrigerator, there is a photovoltaic system which runs a conventional refrigeration
device. In a Solar Thermal Refrigerator, solar heat is being used to generate the cooling effect. Among several methods that
enable the use of heat to run a refrigerator, the absorption refrigeration cycle is the most commonly applied one. Thermal
refrigerators can also use heat generated by biogas to operate. Another system of cooling, suitable for hot and dry regions,
is the construction of an evaporation cooling device: A container with groceries is placed inside a wet material; the
evaporation process detracts energy in form of heat from the container with the food. At present, there are around 1.5
billion refrigerators in use globally. In contrast, there are some 3000 medical solar refrigerators, which have been installed.
But they still cannot compete in terms of cost or efficiency with the well established designs.
There are no doubts that solar energy will make an essential contribution to a future, sustainable energy supply.
The main use of solar radiation will be to produce thermal energy in a wide range of temperatures that will surely benefit
the food industry in long run. Solar food processing is an innovative and multi-faceted technique capable of addressing
various problems faced by people in the developing world. The implementation of technologies for food processing and
conservation using solar energy can indirectly help to improve health conditions, create sustainable local economic
opportunities, enhance productivity, and limit environmental damage by promoting the use of clean and renewable
energy sources.
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Role of Small Ruminants in Doubling Farmers' Income by enhanced

Meat Production and processing
V. Rajkumar, M. Suman Kumar and Arun Kumar Verma
National Referral Laboratory for Testing Animal Products
Goat Products Technology Laboratory, ICAR-Central Institute for Research on
Goats, Makhdoom, Farah, Mathura (UP)
Small ruminants constitute 39% of livestock population and are a major source of self-employment for nearly 38
million animal holders in India. Sheep and goat act as a cushion in distress situations like drought and famine since they
can be sold off immediately to meet the exigencies.The total meat production in India in 2016-17 was 7.4 Million tonnes
with small ruminant meat contributing up to 25%. The ever increasing human population has spurred the need for
producing more with the available resources. It is expected that the population in India would increase by 34% by 2050
and to fulfil the dietary recommended levels of the livestock products in terms of meat, the current level of production
should increase by at least 3 times. Further, the scope for increasing meat production is apparent by the nearly 50%
shortfall incurrent meat availability w.r.t. ICMR recommendation of per capita meat consumption of 30g/day.This demand
supply gap reaffirms that augmenting meat production in small ruminants can contribute towards doubling farmers'
income.However, the unorganized nature of the small ruminant husbandry has offset the potential for growth and led to
stagnation in income. This is majorly due to the problems such as nearly 62% Indian goat breeds being non-descript which
has led to poor growth characteristics and in turn low carcass dressing percentage. Lack of scientific feeding practices,
endemic health diseases and high kid mortality have all led to poor body weight gain. Once the animal has been
slaughtered, the poor marketing facilities and lack of awareness of entrepreneurship has further eroded the potential for
higher income. The solutions lie in addressing these issues by upgradingbreed germplasm, improved nutrition and health
interventions. Other measures include setting up of state-of-art slaughter houses and meat processing plants,
implementation of FSSAI regulations and licensing of meat shops, development of marketing channels and cold chain
infrastructure for meat, value addition and processing, training of butchers on “Clean Meat Production Practices” and
education of animal holders. Less than 2% of meat output in the country undergoes value addition. Diverse products such
asnuggets, sausages, meat balls, meat patties, meat slices, kebabs, snack-based products to name a few can further
increase profitability and augur well for doubling the income from this sector. Further, by virtue of the premium price paid
for chevon by the consumers, improved animal body weight gain through improvement in breed can directly contribute to
the increased income. Although, India is the largest exporter of Sheep and Goat meat to the world, the high domestic
demand has left a huge demand gap internally. Augmenting meat production with value addition in small ruminants can
act as a blessing for the farmers and improve the livelihood of small and marginal farmers due to its commercially viable
nature. Ground realities of doubling farmers income require more inputs. Real and paper values are to be narrowed with
more dedication and commitment.
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Role of microbes in maintaining muscle food safety

1 2
Siddhartha N. Joardar and Subhasish Biswas
1
Department of Veterinary Microbiology, 2Department of Livestock Products Technology
West Bengal University of Animal and Fishery Sciences, 37, K B Sarani, Belgachia, Kolkata-37
Introduction : It is quite alarming to note that more than 200 known diseases are transmitted through food by a variety of
agents that include bacteria, fungi, viruses and parasites. According to public health and food safety experts, each year
millions of illness throughout the world can be traced to food borne pathogens. The risk of food-borne illness has increased
markedly over the last 30 years, with nearly a quarter of the population at higher risk for illness today. Preventing illness
and death associated with food-borne pathogens remains a major public health challenge. Muscle foods usually serve as a
potential growth medium of microbes or at least as a vector.The microbial growth occurs by utilization of different
nutrients in the muscle foods. The microorganisms cause enzymatic changes in food that break down of different products
and synthesis of new products. Consequently, the foods become spoiled.The principle factors of muscle food influencing
microbial activities are hydrogen ion concentration, moisture, oxidation-reduction potential, nutrients, and presence of
barriers or inhibitory substances. Contamination of sterile animal muscle, used as meat, is occurred as a direct
consequence of slaughtering and dressing of animal carcasses. Varieties of microorganisms from different sources are
introduced onto moist muscle surfaces, rich in nutrients. But a small portion (about 10%) of these microbes is capable of
survival and proliferation during processing, storage and distribution of meats. But the survived microbes in favorable
conditions will eventually predominate and cause spoilage.
Table-1. Frequently isolate microorganisms from meat
Product Microorganisms isolated

Fresh and refrigerated meat Bacteria:
Acinetobacter, Moraxella, Pseudomonas, Aeromonas, Alcaligenes and Micrococcus.
Yeasts:
Candida, Torulopsis, Debaryomyces and Rhodotorula.
Moulds:
Cladosporium, Geotrichum, Sporotrichum, Mucor and Thamnidium.
Processed and cured meat Bacteria:
Lactobacillus and other lactic acid bacteria, Bacillus, Micrococcus, Serratiaand
Staphylococcus.
Moulds:
Aspergillus, Penicillium, Rhizopus and Thamnidium.
Yeasts:
Debaryomyces, Torula, Torulopsis, and Trichospora and Candida.
Microbial challenges to meat safety : Major meat safety issues and elated challenges include the need to control
traditional as well as 'new', 'emerging' or 'evolving' pathogenic organisms, which may be of increased virulence and low
infectious doses or resistance to antibiotics or food related stresses. Other microbial pathogen related concerns include
cross-contamination of other foods and water with enteric pathogens of animal origin, meat animal manure treatment and
disposal issues, food borne illness surveillance and food attribution activities and potential use of food safety programmes
at the farm. Viral pathogens will continue to be of concern at food service, bacterial pathogens such as Escherichia coli
O157:H7, Salmonella and Campylobacter will continue affecting the safety of raw meat and poultry, while Listeria
monocytogenes will be of concern in ready-to-eat processed products. In addition to the above mentioned pathogens,
additional pathogens recognized since 1970 include Vibrio cholera nonO1, Vibrio vulnificus, Norovirus, Cryptosporidium
parvum, Cyclospora catetanensis, Enterobacter sakazakii, prions and resistant bacteria. Other potentially important
pathogens may be Mycobacterium avium subspecies paratuberculosis, Escheri chia albertii and Clostridium difficile.
Food animals are one of the important sources of extended spectrum beta lactamases (ESBL) producing E. coli in
several countries in Europe and Asia. Healthy pigs among the food animals may play a major role in carriage of such ESBL-
producing organisms which can increase the chance of infection in pig attendants, meat handlers as well as consumers of
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pork or pork products in manifold. A positive correlation was observed between ESBL-E. coli colonization and an Asian
mother tongue with frequent consumption of meat products specially the pork. Recently, one study was undertaken to
investigate the occurrence and to characterize the ESBL/beta-lactamase producing-Escherichia coli in healthy pigs of
organized and backyard farms in West Bengal by our group. A total of 200 rectal swabs were collected randomly from
healthy pigs maintained in four organized farms and 10 backyard farms (n=100 each) and 76 isolates were identified as E.
coli from organized (48/100, 48%) and backyard pigs (28/100, 28%). Twelve E. coli isolates (6%) in the present study
were detected to possess any of the ESBL/beta-lactamase genes studied. The ESBL/beta-lactamase producers from
organized farm and indigenous pigs showed a characteristic phenotypical antibiotic resistance pattern. The present study
detected comparative higher carriage of ESBL/beta-lactamase producing-E. coli in backyard farm (indigenous) pigs than
the organized farm pigs. Many of the ESBL producers carried EnterotoxigenicEscherichia coli (ETEC) toxin genes. Isolation
of O157 serogroup and association of STa (heat stable toxin a) with the E. coli isolates from backyard farm (indigenous)
pigs make them a potential public health hazard. Obviously, the recommendation in this situation is to not overuse or
abuse antibiotics in animals and humans. The consensus recommends prudent use, and decisions based on examination of
all issues associated with each specific type of antibiotic application and concern and on the basis of risk analysis
Use of Microbes as a strategy in food safety : In order to meet the increasing demand for food safety, control of
pathogenic microorganisms 'from farm to fork' is most vital. Natural intervention in form of protective and probiotic
cultures measures to control and prevent the transmission of pathogens along the food chain. Beneficial bacteria, mainly
lactic acid bacteria (LAB) and bifidobacteria, may be a useful and effective strategy to prevent or reduce the incidence of
pathogens; thus improving muscle food safety and consumer health. Probiotic cultures include live microorganisms that,
once ingested by animals at farm level, can help to improve animal health. Protective cultures execute meat safety by two
different approaches-
i) The inoculation of food materials with target microorganisms that lead to in situ production of inhibitory molecules
and/or a competitive effect against pathogen and spoilage bacteria
ii) Use of microbial metabolites in purified form, in particular bacteriocins
The applications of pure bacteriocins in muscle food has several drawbacks viz. the reduced efficacy determined by the
binding of food components and food additives. On the other hand, the use of microorganisms can not only be the source of
anti-microbial peptides but also a wide spectrum of molecules, such as organic acids, carbon dioxide, ethanol, hydrogen
peroxide and diacety. Antimicrobial action of these substances is well known. The lactic acid bacteria (LAB) represent the
microbial group most commonly used as protective cultures as they are present in all fermented foods and have a long
history of safe use. However, LAB may contribute spoilage in several types of food and it is essential to study their effect on
food texture and quality with particular emphasis on the nutritional value of the product.
Table 2. Use of protective cultures in muscle food as food safety measure
Concluion: Microbial hazards and associated issues will continue being major challenges to muscle food safety in the
future. It is important to realize that management of meat safety risks should be based on an integrated effort and
approach that applies to all sectors, from the producer through the processor, distributor, packer, retailer, food service
worker and consumer. We should keep in mind that most food borne illness is due to mishandling of foods, while animal-
borne pathogens introduced into environment lead to illness associated with consumption of water or other foods. To
address the issue of food safety, application of protective cultures is expected in future years, both for prolonging the shelf-
life of products which have to be cooked, such as meat and ready-to-eat meat products, which are widely appreciated by the
modern consumer. Research in the future years will have to focus on a better understanding of the mechanism of action of
the inhibiting activity of the useful strains and to define the most suitable technologies to preserve this activity when the
microorganisms are produced on the large scale by industries.
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Session-9

Quality of Muscle Foods (Part-II)
(Oral Presentation)
22 - 24 November, 2018
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320
Session-10

Quality of Muscle Foods (Part-III)
(Keynote and lead papers)

22 - 24 November, 2018
Keynote
Potentiality of micro-livestock in meat production and food security

Nilotpal Ghosh
Department of Livestock Production Management
Faculty of Veterinary & Animal Sciences, West Bengal University of Animal & Fishery Sciences,
Kolkata, West Bengal-700037, nilotpal.vet@gmail.com
Abstract
The term 'microlivestock' is of recent origin under the domain of Animal Husbandry, and it is mostly synonymous to rabbit
(Oryctolagus cuniculus). The relatively small body size of rabbit helps in its handling, transport, slaughtering, etc.
Elaborate housing is not needed for their rearing. They require small quantities of feeds and forages as compared to other
livestock species. They are docile and can be easily handled. The day-to-day management practices do not involve
strenuous physical labour. Physically disabled persons as well as female member(s) of a family can perform these works
satisfactorily. So, the rabbits are rightly called as microlivestock (Vietmeyer, 1985). Keeping 4-5 does on locally available
green forage and kitchen waste can provide about 2.0 kg meat per week for domestic consumption or for sale. This type of
rabbit rearing can be easily managed by a housewife in whatsoever little time she can spare from routine household work.
This way she can improve the menu of her house or add some money to her domestic purse (Singh, 1997). Nowadays
rearing of domestic rabbits is an established 'microlivestock' industry in many countries of the world. The world-wide
expansion of this industry has been encouraging in the recent past. The reason for the growing interest in the use of rabbit
is not hard to seek: the answer lies in the use of rabbit to produce meat, the high quality animal protein and fur. It is now
realised by many people and organisations that rabbit has a number of features which make the species useful in
contributing animal protein. Rabbits can produce meat from crops which cannot be utilized by human beings. They have
higher digestibility and nutrient utilization of forage proteins which are related to their coprophagy or cecotrophy
character. In efficient production system rabbits can convert 20% of the proteins they eat into edible meat as compared to
22-23% by broiler chicken, 16-18% by pigs and 8-12% by beef cattle (Lebas et al., 1986). Rabbit is highly prolific. A female
rabbit, through its progenies can produce up to 80 kg of meat per year i.e. 2900 to 3000% of her live weight. The population
of rabbit in India has increased from 0.424 million in 2007 to 0.592 million in 2012 with an increase of 39.55% as per 19th
livestock census 2012, and meat production in the country is reported to be between 5000 and 19000 tonnes/year. Rabbit
meat is highly nutritious and of excellent quality. It is easily digestible and good for aged people also. It has comparatively
less fat, cholesterol and sodium. So it is not harmful for heart-patient also (Chakrabarti et al., 1999). Due to its excellent
quality, taste, finely grained, delicately flavoured and appetising nature, rabbit is gaining popularity among people of all
community. In India, there is hardly any religious taboo or social stigma against the consumption of rabbit meat. The rabbit
husbandry can be successfully advocated especially for the poorer section of the society for generating their subsidiary
income and improving family nutrition status as it calls for low input and easy husbandry practices. In a developing country
like India the consumption of rabbit meat must be popularised and for that a strong marketing structure is required for sale
of meat and pelt. In absence of this, the rabbit production will continue to be dormant leaving behind a stream of
speculation only.
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Lead Papers
Carbon footprints of protein and energy of livestock-derived

foodstuffs in different states of India*
Amlan Kumar Patra
Department of Animal Nutrition, West Bengal University of Animal and Fishery Sciences,
Belgachia, Kolkata, 700037, India.
Introduction
There has been a growing concern on the contribution of food production including livestock products to
greenhouse gas (GHG) emissions and climate change. Agriculture sector contributes the second largest share of
anthropogenic GHG emissions after energy sector. As per the report of the FAO (2014), in 2011 total annual emissions from
agriculture were 5,335 Mt in carbon dioxide equivalents (CO2e), the highest level in history, and almost 9% higher than the
2001–2010 decadal average. Livestock contributes about 10% to the global anthropogenic GHG emissions excluding the
land use change accounting 37% of anthropogenic methane (CH4) and 65% of anthropogenic nitrous oxide (N2O; FAO,
2006; Patra, 2017). Among the agriculture, enteric CH4 production contributes about 40% of total GHG, and has increased
by 11% over the period 2001 to 2011 (FAO, 2014). In India, many research workers estimated enteric CH4 emissions by
various approaches (Singhalet al.2005, 10.08 million tonnes in 1994; Chhabraet al. 2009, 10.65 million tonnes in 2003;
Patra 2012a, 11.89 million tonnes of enteric CH4 and 1.25 million tonnes of manure CH4 emissions in 2007).
The estimation of GHG emissions needs to be extended accentuating the GHG emissions per unit of products, i.e.,
carbon footprint (CF) of livestock products because the outputs of livestock products should not be compromised to fulfill
the demands of growing human population. This has resulted in a widespread interest in quantifying the environmental
impact of a product. The CF expressed as CO2e provides an estimate of total GHGs emitted during part or all of the life of a
good or service. The CF is increasingly utilized in the food supply chains to quantify the amount of GHG emitted at each
stage of the production, distribution and use phases. However, there is no detailed information analysing the CF of
different livestock products in India in different states. Here, CF values of livestock products (milk, meat and eggs) in
different states of India are presented based on the 19th Indian livestock census reports (DAHDF, 2014) conducted in the
year 2012, which have been published recently (Patra, 2017).
Greenhouse gas emissions from livestock
Greenhouse gas (GHG) emissions from enteric fermentation and manure management of different Indian
livestock species were estimated from the latest Indian livestock census data published in 2012 using IPCC Tier 2 (2006)
guidelines, and carbon footprints (CF) of livestock products were assessed in different states of India. Indian livestock
produced 304,030, 31,045 and 3,978 Gg/year in CO2 equivalent of enteric methane (CH4), manure CH4 and manure nitrous
oxide (N2O), respectively in 2012. The contributions of GHG by cattle, buffalo, sheep, goat, pig and other animals were 55,
37, 4, 2, 1 and 1% respectively. Enteric CH4 was the major source of CH4, accounting for 89.7% of total GHG emissions,
followed by manure CH4 (9.2%) and N2O (1.2%).
Carbon footprint of milk, milk protein and energry
The CF expressed as GHG (in CO2e) per kg of milk yield or per MJ milk energy or per kg of milk protein was
substantially different among states and production system (Table 1 and 2). Average CF per unit of milk production was
lower for crossbred cattle (1.21 kg/kg milk), followed by buffalo (1.85 kg/kg milk) and highest for indigenous cattle (2.96
kg/kg milk). The CF of milk production for goat was 2.54 kg/kg milk. For crossbred cattle, CF per unit of milk yield ranged
widely varying from 0.63 kg/kg milk in Goa to 2.39 kg/kg milk in Tripura; while for indigenous cattle, the values ranged
from 0.82 kg/kg milk in Punjab to 14.0 in Arunachal Pradesh. The CF for buffalo milk production was lowest in Union
Territories (0.70 kg/kg milk) and Tamil Nadu (1.15 kg/kg milk) and highest in Nagaland (4.08 kg/kg milk). The CF values
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for goat was lowest in Haryana (1.00 kg/kg milk), followed by Punjab (1.43 kg/kg milk), and greatest in Assam (12.8 kg/kg
milk) and Tripura (12.6 kg/kg milk). The overall CF for each kilogram of milk production was lowest in Kerala (0.69 kg/kg
milk), followed by in Union Territories (0.83 kg/kg milk) and greatest in Arunachal Pradesh (9.19 kg/kg milk) and Assam
(5.71 kg/kg milk). The CF expressed in terms of kg/MJ energy of milk was lower for crossbred cattle (0.41 kg/MJ milk
energy) and buffalo (0.42 kg/MJ milk energy) than indigenous cattle (1.00 kg/MJ) and goat (0.83 kg kg/MJ). The CF per
unit of milk energy ranged from 0.21 kg/MJ (Goa and Kerala) to 0.80 kg/MJ (Tripura) for crossbred cattle, 0.28 kg/MJ
(Punjab) to 4.71 kg/MJ (Arunachal Pradesh) for indigenous cattle, 0.16 kg/MJ (Union Territories) to 0.93 kg/MJ
(Nagaland) for buffalo, and 0.33 kg/MJ (Haryana) to 4.17 kg/MJ (Assam). The average intensity of GHG emission per unit of
milk energy was lowest in Union Territories (0.21 kg/MJ) and Kerala (0.23 kg/MJ) and highest in Arunachal Pradesh (3.09
kg/MJ).
Intensity of GHG emission per kg of milk protein was also lower for crossbred cattle (34.7 kg/kg protein), followed
by for buffalo (45.8 kg/kg protein), and greater for indigenous cattle (85.1 kg/kg protein) and goat (76.4 kg/kg protein).
The CF per kilogram of milk protein (i.e, kg GHG in CO2e/kg milk protein) ranged from 18.0 (Goa) to 68.6 (Tripura) for
crossbred cattle, 23.6 (Punjab) to 403 (Arunachal Pradesh) for indigenous cattle, 17.5 (Union Territories) to 102
(Nagaland) for buffalo, and 30.1 (Haryana) to 385 (Assam) for goats. The average CF of milk protein was lowest in Kerala
(19.9 kg/kg milk protein) and highest in Arunachal Pradesh (264 kg/kg milk protein).
Carbon footprint of energy and protein of livestock products
Average CF per unit of livestock food energy yield (Table 3 and 4) was low for duck eggs (0.12 kg/MJ energy) and
hen eggs (0.31 kg/MJ energy). Intensity of GHG per unit of food energy was highest for sheep production (3.08 kg/MJ
energy). Among the ruminant production system, CF of food energy was lowest for buffalo (0.46 kg/MJ energy), followed
by for goat (0.77 kg/MJ energy), and then for cattle (1.08 kg/MJ energy). For cattle, CF per unit of energy yield ranged
widely varying from 0.22 kg/MJ energy in Kerala to 4.27 kg/MJ energy in Chhattisgarh; while for buffalo, the values ranged
from 0.13 kg/MJ energy in Kerala to 9.25 kg/MJ energy in Mizoram. The CF for food energy yield from goat production
system was lowest in Haryana (0.31 kg/MJ energy) and Nagaland (0.32 kg/MJ energy) and highest in Sikkim (42.5 kg/MJ
energy). The CF value for food energy yield from sheep production system was lowest in Union Territories (0.11 kg/MJ
energy) and Nagaland (0.18 kg/MJ energy), and was greatest for Gujarat (44.7 kg/MJ energy) and Assam (43.4 kg/MJ
energy). The CF for each unit of energy from chicken meat was lowest in Mizoram (0.08 kg/MJ energy), followed by in
Manipur (0.12 kg/MJ energy) and greatest in Haryana (0.93 kg/MJ energy) and Punjab (0.89 kg/MJ energy). The CF of pig
meat was lowest in Kerala (0.44 kg/MJ energy) and Uttar Pradesh (0.569 kg/MJ energy) and greatest in Goa (12.5 kg/MJ
energy), followed by in Chhattisgarh (11.1 kg/MJ energy). The CF of hen egg was lowest in Manipur (0.04 kg/MJ energy)
and Jammu and Kashmir (0.04 kg/MJ energy) and greatest in Haryana (0.46 kg/MJ energy), followed by in Punjab (0.43
kg/MJ energy). Duck eggs are produced in few Indian States, of which West Bengal (0.03 kg/MJ energy) and Tripura (0.04
kg/MJ energy) had lowest CF for duck egg production but Assam and Kerala (0.19 kg/MJ energy) had highest CF for duck
egg production.
Average CF per unit of protein was also lower for duck eggs (6.8 kg/kg protein), followed by for chicken meat (14.7
kg/kg protein) and hen eggs (17.8 kg/kg protein). Intensity of GHG per unit of protein among ruminant animals was lowest
for goat production (45.5 kg/kg protein) and highest for cattle production (90.7 kg/kg protein). Among the ruminant
animals, CF per kilogram of protein (kg/kg protein) ranged from 16.1 (Kerala) to 365 (Chhattisgarh) for cattle, 3.8 (Kerala)
to 243 (Mizoram) for buffalo, 10.0 (Nagaland) to 1240 (Sikkim) for goats, and 0.21 (Union Territories) to 1170 (Assam) for
sheep. Among the non-ruminant animals, CF (kg/kg protein) ranged from 1.70 (Mizoram) to 18.6 (Haryana) for chicken
meat, 19.6 (Kerala) to 552 (Goa) for pork, 2.3 (Jammu and Kashmir) to 26.6 (Haryana) for hen eggs, and 1.9 (West Bengal)
to 11.3 (Kerala) for duck eggs. The CF of livestock products varied considerable among the Indian states, which have arisen
due to several factors such as socio-economic status and culture of the people, breed variations, climatic conditions, and
livestock policies of the Indian states. In many Indian states, the slaughter of cattle is banned. Thus, CF per unit of protein or
energy in those states would be high as only milk, but not meat is obtained from cattle production system. In some states,
breeds of cattle, buffalo and goats are of low productive types, which again resulted from climatic conditions of the states.
The high producing livestock breeds are not adapted in some climate zones of India. High quality of feeds and fodders are
not sufficiently available or farmers are not able to afford to buy the feeds for feeding of animals due to poor economic
conditions in the states. In analyzing CF of milk in New Zealand and Sweden, Flysljo et al. (2011) noted that the large
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variations within the systems compared with the difference in CF values between the countries (1.00 and 1.16 kg CO2e
kg/ECM, respectively) and the CF values expressed in terms of protein, ranged from 24–38 kg CO2e/kg for milk, 21–53 kg
CO2e/kg for pork, 18–36 kg CO2e/kg for chicken and 30–38 kg CO2e/kg for eggs, whereas production of beef resulted in a CF
values of 75–170 kg CO2e/kg.
Average CF of milk production from crossbred cattle was generally lower than indigenous cattle and goats. The
productivity of indigenous cattle is lower than crossbred cattle, which resulted in high CF of milk production from
indigenous cattle. Although average CF of milk production was high for buffalo compared with cattle, CF in terms of unit of
energy yield from milk was similar for crossbreed cattle and buffaloes, which was owing to high content of energy in
buffalo milk.
The CF per unit of protein or energy of meat and eggs from non-ruminant animals was lower than that of
ruminants. Similarly, in other studies, the CF values of pork, chicken and beef were 3.9–10, 3.7–6.9, and 14–32 kg CO2e/kg,
respectively (deVries and de Boer, 2010). A number of factors explain the differences in CF among pork, chicken, eggs, and
beef. Emission of CH4 from ruminants is higher than from non-ruminants. Emission of CH4 from non-ruminants originates
mainly from manure, whereas CH4 emission from ruminants originates from manure and enteric fermentation processes
in the rumen. Enteric CH4 emission in ruminants accounts for about 75% of the CH4 emission per animal, whereas manure
management accounts for about 25% (de Vries and de Boer, 2010). The greater CH4 emission from ruminants compared
with non-ruminants also explains why CH4 and N2O are the major greenhouse gases for milk and beef, whereas N2O is the
major one for pork, chicken and eggs (de Vries and de Boer, 2010). Moreover, the amount of feed needed per kilogram of
meat is higher for ruminants than for non-ruminant animals. During cultivation and transport of feeds, emission of GHG
occurs, especially CO2 and N2O. Therefore, emission of CO2 and N2O per kilogram product is higher for ruminants than for
non-ruminants. Williams et al. (2006) showed that CF was lower for chicken protein (30–36 kg CO2e) than for pork protein
(47–49 kg CO2e) or egg protein (32–38 kg CO2e), and was comparable to milk protein (28–31 kg CO2e). In this study, CF
values of these products were lower than the study of Williams et al. (2006). This is expected as in India, these animals are
mostly reared in backyard farming system with minimal external inputs, feeds and processing of the products. The animals
are generally fed with small amounts of by-product feeds and as they collect feeds as scavenging. The CF for duck eggs was
even less than hen eggs because most of the ducks are reared in backyard farming system while some percentage of the
laying hens are reared in organized layer farms where feeds are needed to supply. Feeds for non-ruminants are one of the
major shares of GHG emissions.
A number of enteric CH4 mitigation technologies from livestock have been suggested, most of which are not
economically viable for livestock producers, and technically feasible for smallholder Indian farmers, and are also not
consistently proved to mitigate emissions (Patra, 2012b). It is important to reduce GHG emissions from animal agriculture
sources without decreasing total livestock products including milk and meat to fulfill the demands of increasing world
human population. From the analysis, it has been noted that considerable reduction of GHG could be possible through
proper dairy herd management. For example, CF of milk from crossbred cattle was lowest suggesting that rearing of the
crossbred cattle instead of indigenous cattle could reduce environmental impact of the livestock products. Lower CF of the
crossbred cattle is attributed to greater milk yield of the crossbred animals than the indigenous cattle. Thus, increasing the
productivity of the animals would decrease CF of the products. Jones et al. (2014) suggested that the emphasis should be
given on closing the gap in productivity between poor and top performing farms in order to reduce the CF of lamb. Also, the
CF values of meat and egg protein were less for non-ruminants animals than ruminants. Therefore, the policies
encouraging chicken and duck farming especially in backyard farming system would decrease overall CF values from
livestock products. Evidence from wider variations of CF of the livestock products in different states indicates that
reduction of CF is possible through changes in the pattern of livestock population, adoption of improved breeding
technologies or crossbreeding and status of intensification for different livestock species. Economic considerations,
tradition and habit in the societies are some of the determinants of farming practices, which may slow down the
rationalisation of the farming sectors. Thus, reduction of CF from Indian livestock products will require much efforts as
Indian livestock systems are mostly in the unorganized sectors and are much diversified along with the unawareness and
economic constraints of livestock producers.
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Conclusions and recommendations
The wide range of CF values for milk, meat and eggs in different states of India and different livestock production
systems suggest that CF of livestock products could be reduced largely if appropriate animal husbandry practices and
policy measures are adopted from the states that have reduced CF values of the livestock products. In Indian livestock
production settings, CF values of egg energy or protein were lower compared with CF values for food energy or protein
obtained from other livestock species. For milk, CF of milk protein from crossbred cattle was lowest and CF of milk energy
from crossbred cattle and buffaloes was lowest among the livestock products from other species. Crossbred cattle are
generally high milk producing cattle than the indigenous cattle population. Therefore, shifting livestock population mix
towards crossbred cattle, buffalo and poultry especially duck could be best to meet the demands of animal products while
reducing the CF values of the animal products. Relatedly, there is a trend towards greater numbers of crossbred cattle and
chicken populations in India (DAHDF, 2014).
Indian livestock systems are mainly associated with livelihood and food security of rural people, and therefore
unless those mitigation options illustrate a better income generation with easily accessible and cost effective technologies,
and are connected to incentives showing benefits for their livelihoods, smallholder farmers just will not be interested to
adopt the GHG mitigation technologies. Some GHG mitigation options from enteric fermentation sources including
improved feeding practices and dietary supplements and additives can reduce methane production and simultaneously
improve the production of the ruminants (Patra, 2012b; Patra et al., 2017). Breeding plans of cattle that increase the
number of crossbred cattle could be adopted since CF of milk from crossbred cattle is low. Male cattle populations are
responsible for a significant proportion of GHG emissions, and cattle slaughter is banned in many Indian states and
territories. In this context, advanced reproductive technologies such as sperm sexing that improve fertility and increase
female cattle population would be useful to reduce CF while improving production. Moreover, Government policies should
endorse farmers to rear chickens and ducks especially in backyard farming systems. The implementation of strategies,
framework and policies that focus on changes in the pattern of livestock population mix, implementation of improved
breeding technologies and altering the status of intensification for different livestock species could reduce CF of livestock
products as well as increase the supply of animal products.
*Information presented in this paper has been adopted from Patra (2017). Patra A.K. (2017). Accounting methane and
nitrous oxide emissions, and carbon footprints of livestock food products in different states of India.Journal of Cleaner
Production 162, 678-686.
Table 1.Intensity of greenhouse gas emissions (kg/kg milk or kg/MJ milk energy or kg/kg milk protein) for
milk production by different species in different states of India and Indian territories.
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CB = crossbred.Source: Patra (2017).
Table 2.Intensity of greenhouse gas emissions (kg/kg milk or kg/MJ milk energy or kg/kg milk protein) for
milk production by different species in different states of India and Indian territories
GHG, kg/MJ milk energy GHG, kg/kg milk protein
CB Native CB Native
cow cow Buffalo Goat Avg cow cow Buffalo Goat Avg
Andhra Pradesh 0.39 0.85 0.32 0.38 33.7 72.6 34.3 38.8
Arunachal Pradesh 0.59 4.71 3.09 50.4 403 264.0
Assam 0.40 2.90 0.51 4.17 1.79 34.3 248 56.1 385 160.5
Bihar 0.74 0.86 0.58 1.36 0.71 63.7 73.9 63.5 125 68.3
Chhattisgarh 0.53 2.02 0.48 1.45 1.25 45.1 173 52.0 134 118.4
Goa 0.21 0.86 0.32 0.32 18.0 73.9 34.7 30.3
Gujarat 0.46 0.98 0.48 0.74 0.56 39.1 83.6 52.7 67.8 56.7
Haryana 0.59 0.59 0.35 0.33 0.38 50.4 50.3 38.3 30.1 39.8
Himachal Pradesh 0.52 1.02 0.44 0.71 0.55 44.5 87.2 48.5 65.5 52.5
Jammu & Kashmir 0.42 1.12 0.62 0.84 0.59 36.1 95.4 67.9 77.3 53.8
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Jharkhand 0.63 1.14 0.32 1.45 0.74 53.8 97.7 34.6 133 70.6
Karnataka 0.45 0.85 0.43 1.53 0.54 38.7 72.6 46.8 141 50.6
Kerala 0.21 0.98 0.42 0.49 0.23 18.4 83.7 45.6 45.3 19.9
Madhya Pradesh 0.54 1.02 0.45 0.61 0.63 45.8 87.1 48.9 55.9 62.5
Maharashtra 0.42 1.10 0.41 0.72 0.51 35.7 93.6 44.6 66.8 48.9
Manipur 0.32 1.34 0.73 0.71 27.3 114 79.8 63.2
Meghalaya 0.31 3.75 0.74 1.70 26.7 321 81.2 146.4
Mizoram 0.31 1.91 0.64 26.3 163 55.1
Nagaland 0.43 1.69 0.93 1.62 0.64 36.6 144 102 150 55.2
Odisha 0.48 1.66 0.43 1.00 40.6 142 46.9 89.3
Punjab 0.39 0.28 0.33 0.47 0.34 33.5 23.6 35.6 43.0 34.7
Rajasthan 0.64 0.81 0.52 0.61 0.61 54.4 69.3 57.2 55.8 60.2
Sikkim 0.40 1.30 0.74 0.75 33.8 111 81.3 64.6
Tamil Nadu 0.41 0.71 0.26 0.44 34.8 60.9 28.5 38.8
Tripura 0.80 1.74 0.69 4.12 1.47 68.6 149 75.0 379 126.6
Uttar Pradesh 0.66 0.88 0.47 0.58 0.54 56.7 75.6 50.8 53.8 55.4
Uttarakhand 0.51 0.78 0.33 0.46 43.2 66.8 36.3 46.0
West Bengal 0.32 1.04 0.38 1.68 0.71 27.3 89.3 41.0 155 61.9
Union territories 0.34 0.35 0.16 1.98 0.21 29.3 29.5 17.5 182 21.5
Average 0.41 1.00 0.42 0.83 0.51 34.7 85.1 45.8 76.4 50.4
CB = crossbred; Avg = average.,Source: Patra (2017).
Table 3. Intensity of greenhouse gas emissions (GHG; kg/MJ energy or kg/kg protein) for total energy or protein
derived from different species in different states of India and Indian territories.
GHG, kg/MJ energy

Cattle Buffalo Goat Sheep Chicken Pig Hen egg Duck egg
Andhra Pradesh 0.98 0.34 1.64 2.69 0.75 4.09 0.39
Arunachal Pradesh 3.37 0.28 2.07 0.38 0.25 2.18 0.05
Assam 4.23 0.95 4.26 43.4 0.47 2.94 0.11 0.19
Bihar 1.05 0.64 1.14 4.37 0.57 0.62 0.06 0.08
Chhattisgarh 4.27 1.19 1.58 2.96 0.75 11.1 0.30 0.17
Goa 0.46 0.41 2.70 0.57 12.5 0.26
Gujarat 1.04 0.51 0.86 44.7 0.65 1.58 0.29
Haryana 0.74 0.38 0.31 1.90 0.93 1.15 0.46
Himachal Pradesh 1.02 0.47 0.81 19.1 0.82 0.89 0.27
Jammu & Kashmir 0.77 0.67 0.87 3.59 0.82 0.04 0.07
Jharkhand 2.72 0.61 1.40 4.62 0.59 2.20 0.06 0.06
Karnataka 0.88 0.46 1.07 4.58 0.88 0.93 0.34
Kerala 0.22 0.13 0.42 0.76 0.44 0.07 0.19
Madhya Pradesh 1.75 0.50 0.69 10.5 0.42 4.73 0.25
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Maharashtra 1.16 0.43 0.64 1.52 0.84 1.00 0.20

Manipur 0.97 1.00 4.45 2.18 0.12 1.20 0.04 0.06
Meghalaya 2.01 2.24 6.31 0.16 1.50 0.07 0.06
Mizoram 0.67 9.25 3.28 0.08 1.12 0.07
Nagaland 0.66 0.44 0.32 0.18 0.16 0.63 0.06
Odisha 2.46 0.88 1.70 2.51 0.50 1.07 0.11 0.14
Punjab 0.43 0.33 0.43 0.86 0.89 1.67 0.43
Rajasthan 0.97 0.56 0.63 8.39 0.61 1.57 0.28
Sikkim 1.07 0.17 42.5 0.13 2.25 0.06
Tamil Nadu 0.52 0.28 3.07 3.51 0.84 0.81 0.40
Tripura 2.46 1.28 2.51 0.45 1.36 0.06 0.04
Uttar Pradesh 1.08 0.51 0.53 1.58 0.67 0.56 0.12 0.10
Uttarakhand 1.03 0.36 4.53 3.94 0.83 0.62 0.41
West Bengal 1.07 0.82 0.63 0.74 0.66 0.94 0.07 0.03
Union territories 0.46 0.16 0.43 0.11 0.46 5.76 0.15 0.08
Average 1.08 0.46 0.77 3.08 0.73 0.91 0.31 0.12
Source: Patra (2017).
Table 4. Intensity of greenhouse gas emissions (GHG; kg/MJ energy or kg/kg protein) for total energy or protein
derived from different species in different states of India and Indian territories.
GHG, kg/kg protein
Cattle Buffalo Goat Sheep Chicken Pig Hen egg Duck egg
Andhra Pradesh 83.9 34.8 48.0 70.6 15.1 180 22.5
Arunachal Pradesh 147 6.91 60.3 9.9 5.1 96.0 3.1
Assam 353 104 202 1137 9.5 130 6.2 10.9
Bihar 87.4 65.3 56.3 114 11.5 27.4 3.5 4.8
Chhattisgarh 365 130 100 77.6 15.1 490 17.5 9.6
Goa 29.5 43.5 78.9 11.4 552 15.3
Gujarat 88.5 55.5 77.1 1170 13.0 69.7 17.0
Haryana 63.2 41.3 22.1 49.8 18.6 50.7 26.6
Himachal Pradesh 87.0 51.1 63.0 502 16.5 39.1 16.0
Jammu & Kashmir 66.3 73.5 63.1 94.0 16.4 2.3 4.0
Jharkhand 233 66.2 71.5 121 11.9 96.7 3.3 3.4
Karnataka 74.5 49.3 48.2 120 17.7 41.1 19.8
Kerala 16.1 3.80 25.4 15.4 19.6 3.9 11.3
Madhya Pradesh 150 54.3 58.5 274 8.5 208 14.8
Maharashtra 96.3 42.5 36.4 39.8 16.8 43.8 11.7
Manipur 60.3 56.2 130 57.2 2.3 52.8 2.4 3.7
Meghalaya 96.8 131 184 3.3 66.1 3.9 3.5
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Mizoram 34.1 243 95.7 1.7 49.4 3.8

Nagaland 32.1 13.1 10.0 4.7 3.2 27.7 3.4
Odisha 211 95.8 50.6 65.8 10.0 47.1 6.6 8.3
Punjab 36.5 34.4 31.3 22.6 17.8 73.7 25.2
Rajasthan 83.3 59.9 51.7 220 12.3 69.3 16.4
Sikkim 91.8 18.0 1240 2.6 99.3 3.5
Tamil Nadu 43.4 29.8 89.7 92.1 17.0 35.5 23.3
Tripura 210 140 103 9.1 59.7 3.2 2.4
Uttar Pradesh 92.4 50.5 32.9 41.5 13.4 24.6 6.7 5.5
Uttarakhand 88.3 38.2 132 103 16.7 27.4 23.8
West Bengal 90.7 69.4 22.4 19.5 13.3 41.2 3.9 1.9
Union territories 38.3 13.0 14.1 0.21 9.3 254 8.7 4.5
Average 90.7 47.4 45.4 80.7 14.7 40.1 17.8 6.8
Source: Patra (2017).
(Reference can be collected from the author)
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Recent Biotechnological advances in species meat identification

S. Batabyal1 and Mayukh Ghosh2
1
Department of Veterinary Biochemistry, West Bengal University of Animal & Fishery Sciences,
Kolkata, 2APR Division, ICAR-CIRB, Hisar-125 001, Haryana
Introduction
The recent global status undoubtedly depicts that “Muscle food industry” is in log phase of growth due to
increasing demand of meat and meat products world wide. Meat ensures superior dietary protein source, moreover the
delicious taste and flavor it brings, has created a surpassing demand to supply ratio for its ad-libitum consumers
generating lucrative business. The never-ending demand has ensured a supreme price tag to the meat products which
hardly seems to follow any downward trend in near or even in far future. This increasing monetary gain always generates a
spontaneous temptation towards fraudulency and renders meat industry very much susceptible to adulteration. The
types of adulterations are varied but in current context, our primary focus is towards identification of adulteration by
intermixing of meat from different species origin. This will certainly shield the consumers from the malicious practices of
inter-species meat adulteration to ensure quality meat products and protect the religious belief of the customers.
Moreover, the public health hazard associated with mixing of inferior quality meat has turned several eyes towards this
aspect for critical inspection of meat and meat products. The species meat identification is also very much relevant
towards augmentation of fair trade, consumer satisfaction and efficient handling of vetro-legal cases. Thus rather luxury,
it's an absolute necessary to have a rapid, authentic and sensitive method for species meat identification under current
scenario.
Several approaches like physical techniques (differentiation in colour, consistency, odour, marbling etc.),
anatomical techniques (dental formulations, number of vertebrae and ribs present on the carcass etc.), histological
techniques (diameter, density and pattern of the muscle fibers etc.), chemical techniques (determination of carotene,
glycogen, refractive index, iodine number etc.), along with serological or immunological analyses (precipitation test,
complement fixation test (CFT), enzyme-linked immunosorbent assay (ELISA), electrophoresis techniques etc.) has
successfully employed for meat species speciation over the years. The recent biotechnological developments equipped
with supreme sophistication and enormous precision has also found its domain of application in meat species speciation.
Different DNA based techniques are conventionally used for the purpose but competing with increasing demand of
accuracy, further modifications of traditional DNA based techniques has evolved newer techniques like different variants
of real-time PCR, droplet digital PCR etc. adding further accuracy along with recent bioinformatic tools. Thus the purpose
of meat species speciation along with the recent methods of biotechnological interventions perfectly justifies the theme
“Technological Innovations In Muscle Food Processing For Nutritional Security, Quality And Safety” and requires further
elaboration.
Meat species Identification methods
Although several different types of traditional methods are routinely used for meat species speciation but
enumeration under current text will focus broadly on DNA based methods and Protein based methods. Each of the method
described hereunder is having its inherent advantages as well as drawbacks including the stability, time, labor and cost
involvement, level of instrumentations etc. Thus the method of choice mainly depends upon the resources and expertise.
DNA based approaches
DNA based methods mainly rely upon either hybridization or amplification tools to differentiate among meat
species. Polymerase chain reaction (PCR) forms the core of the amplification based methods encompassing Restriction
fragment length polymorphism (RFLP), Single-Strand Conformation Polymorphism (SSCP), Nucleotide sequencing,
Multiplexing etc. mainly for qualitative identification of meat species. Quantitative competitive (QC) PCR, Real-time PCR,
Droplet Digital PCR (ddPCR) etc. are more sophisticated PCR variants applied for quantitative analysis meat adulteration.
Enough thermal stability, omnipresence in almost every cellular counterpart, uniformity in information over any origin of
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same species and ease of extraction has rendered DNA as preferred target molecule for species speciation. But all these
approaches require moderate to high level of instrumentation, skill and cost of analysis making sometimes difficult for
their commonplace application.
DNA hybridization
Although DNA hybridization has found its way in various diagnostics from around 1960's but for meat species
identification, the technique was introduced in late 80's. The technique relies upon complementary binding of labeled
single stranded nucleic acid probe to its target sequence. The type of detection system depends on the nature of label used
such as hybridization of fluorescence labeled probe can be detected by Fluorescence microscopy or radio-labeled probe
can be detected by Autoradiography. Conventionally DNA hybridization is performed on a solid sheath, most commonly on
nylon and in the format of dot- or slot-blot. But recent advancement has enabled to perform this nucleic acid probing either
in liquid or on solid platform. DNA biosensor and DNA microarray has evolved to be the most promising detection systems
to provide enough specificity as well as sensitivity along with rapid diagnostic platform. DNA microarray provides
quantitative information about the target nucleic acid molecules. Sensitivity of detection of a particular species origin or
detection of cross contamination oftentimes become an issue, especially in absence of probe or target amplification. Thus
the dependency on amplification method like PCR paralyses DNA hybridization and one step PCR based species
identification is often preferred over hybridization. Surface-enhanced Raman spectroscopy (SERS) based detection of
nucleic acid hybridization using specific nanoparticle-based probes labeled with Raman active dyes has came out with a
solution. SERS is a surface-sensitive technique in which the coupled nano-metal such as gold nano-particles enhances the
scattering by a factor as much as 1010 to 1011. This eradicates the necessity of amplification based method in hybridization
and it may detect single target molecule alone. Moreover, Raman active dyes have some advantages over fluorescent dyes
like- Firstly, the Raman intensity ratio can be extracted from a single Raman spectrum with single laser excitation.
Secondly, the availability of Raman dyes is much higher than fluorescent dyes. Raman dyes are not limited to the
fluorescent dyes; they can be either fluorescent or non-fluorescent. Any dye molecule can be converted to a new type of dye
molecule with variant Raman spectrum with slight chemical modifications. Consequently, this methodology offers
potentially much higher flexibility and greater multiplexing capabilities than conventional fluorescence-based detection
approaches and a larger pool of available and non-overlapping probes. The specificity of the hybridization also depends
upon several other factors like the level of meat processing which may degrade the DNA to different extent; the sequence of
the probe and level of cross-reactivity etc. The oligonucleotide probes based on satellite DNA and tandem repeated
sequences was found to be highly specific to the species. Thus DNA-hybridization has emerged to be an outstanding option
for meat species speciation; simultaneously it can also be effectively used for pathogen detection and quality control of raw
meat and meat products. However, the technical expertise, instrumentation, cost of array fabrication etc. needs to be
considered for viable and commonplace application of the technique.
Polymerase Chain Reaction (PCR) and its variants
Arguably PCR is the most popular meat species specification technique which relies upon in-vitro replication to
amplify a single or multiple copies of a specific DNA fragment across several orders of magnitudes to generate many fold
copies of the target DNA sequence within a few hours. Several PCR based techniques, namely Restriction Fragment Length
Polymorphism (PCR-RFLP), Randomly Amplified Polymorphic DNA (PCR-RAPD), Single-strand Conformation
Polymorphism (PCR-SSCP), PCR sequencing along with PCR variants like Multiplex-PCR, Quantitative Competitive (QC-
PCR), Real time PCR and Droplet Digital PCR (ddPCR) have been successfully employed for the detection of meat
authenticity over the years.
PCR-RFLP relies upon amplification of the conserved target gene followed by digestion of the resultant PCR
product with specific restrictions of endonuclease enzyme to obtain a restriction pattern or fingerprints of the fragmented
products. As it targets the apomorphic sites for species identification, this method is even suitable for the detection of two
different species in processed meat where DNA may get partially degraded or fragmented after heating at high
temperatures. It can also provide accurate detection, even if multiple species are present in the food product but the
existence of certain intraspecific variability within the species, such as in turkey, chicken and sheep meat may results into
erroneous outcome. The mtDNA is often preferred for RFLP analysis due to greater copy number and relatively high
mutation rate to accumulate enough point mutations in mitochondrial genes compared to nuclear genes which yields
better options for discrimination of closely related species. The mitochondrial cytochrome b (cyt b) sequences are widely
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employed for meat species identification and act as excellent tools for studying phylogenetics of closely related species.
However, again mtDNA also exhibits significant degree of intra specific variability which needs to be taken care of when
studying differences between organisms based on single polymorphisms. The inherent limitations of PCR-RFLP include its
qualitative nature and degree of adulteration cannot be estimated by this method; further it often fails to generate a vivid
fingerprint of restriction fragments in case of admixing of multiple species.
PCR-RAPD relies upon random amplification of large template of genomic DNA using several arbitrary, short
primers (8-12 nucleotides). A species specific semi-unique pattern of amplified products can be yielded after RAPD
reaction. Prior knowledge of the DNA sequence of the targeted genome is not required for RAPD analysis, still a species
specific differential map can be generated. The technique has been successfully employed for identification of several
avian origin meat species like pheasant, partridge, quail, guinea fowl, pigeon, emu, ostrich, chicken, duck, dove etc. and also
for different mammalian species like reindeer, buffalo, boar, camel etc. However limited resolving power than targeted,
species-specific DNA comparison methods and lack of applicability for degraded DNA fragments are the major concern
over the utility of this method.
PCR-SSCP is most suitable to discover new DNA polymorphisms and point mutations at multiple positions in DNA
fragments. This technique is based on the principle where the single stranded DNA molecules of identical lengths take on
specific sequence-dependent secondary structure and migrate differentially to produce distinct electrophoretic pattern.
This technique has been successfully used for species identification of fishery products as well as identification of marine
mammal species in food products. However, recently nucleotide sequencing techniques are more commonly used for this
purpose due to better efficiency and accuracy. PCR-sequencing is a process which enumerates the sequence of nucleotides
present at the target DNA which is amplified by PCR using specific primers prior to sequencing. After obtaining the
sequence information, the individual species may be identified by using sequence specific restriction enzyme digestion.
Comparison of the obtained sequence data with an established reference sequence database is also an alternative way of
validation. However, it is still difficult to apply sequencing solely to identify mixtures of different species. Cytochrome-b
and 12S-r RNA are the most commonly used targets for meat species identification. Multiplex PCR is a modification of
polymerase chain reaction that uses species specific primers for simultaneous amplification of multiple DNA targets at a
single go. As it identifies multiple species in a single reaction, thus reduces labour, time and cost involvement. However, it
requires proper standardization as many PCR primers in a single tube may cause mispriming or self-dimerization. Several
meat species like pig, dog, cat, rat, monkey etc. have been identified using this technique and Cytochrome-b, mitochondrial
genes like NADH dehydrogenase subunit 5 (ND5), ATPase subunit 6 etc. are commonly used as preferred targets for the
purpose.
QC-PCR is based on the coamplification of the target sequence (the sequence to be quantified) with a known
amount of another sequence (the competitor) which resembles the target. Both sequences amplify with the same primers.
These two sequences should ideally be from the same region of DNA so that the primers can amplify the target as well as
the competitor with equal efficiency but should have different size to be distinguished by agarose gel electrophoresis. For
QC-PCR, a dilution series of three to five PCR reaction mixtures are made, each with an unknown amount of added target
DNA and a known dilution of competitor DNA. The target and competitor DNA compete for the same primers; when the
concentration of each is equivalent, band intensities will be equivalent. The point of equivalence is determined by visual
assessment of band intensities or by digital analysis of the gel image and generation of a regression line. Here for
quantification of target sequence, the competitor functions as internal standard. Detection and quantification of porcine
DNA was successfully performed using QC-PCR system based on the growth hormone gene of Sus scrofa.
Real time PCR is a powerful technique for absolute as well as relative quantification of meat source from different
species origin. For quantitative determination of templates it monitors the amplification of a targeted DNA molecule
during the PCR, i.e. in real-time, and not at its end, as in conventional PCR. Two common methods for the detection of
amplified products in real-time PCR are: (1) non-specific fluorescent dyes that intercalate with any double-stranded DNA,
and (2) Reporter-quencher based system in which sequence-specific DNA probes consisting of oligonucleotides that are
labeled with fluorescent reporter dye permits detection only after hybridization of the probe with its complementary
sequence. Hybridization probe based system is more authentic than non-specific fluorescent dye based detection because
non-specific fluorescent dye can intercalate with any double-stranded DNA like non-specific amplified products or even
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with primer dimer yielding false interpretation but the former method is more tedious and cost intensive than the later
one. Even species specific single nucleotide polymorphism can also be detected by high-resolution melting (qPCR-HRM)
curve analysis option of real time PCR. Species speciation of several mammalian origin meats has been performed by real
time PCR technique but sophisticated and cost-intensive instrumentation is required for this method to perform which is
oftentimes unaffordable under field condition.
Droplet Digital PCR (ddPCR) is a powerful nucleic acid quantification method for performing digital PCR that is
based on water-oil emulsion droplet technology. A sample of 20 µl size is fractionated into 20,000 nanoliter-sized droplets,
and PCR amplification of the template molecules occurs in each individual droplet. This partitioning enables the
measurement of thousands of independent amplification events within a single sample. Prior to droplet generation,
nucleic acid samples (DNA or RNA) are prepared as they are for any real-time assay: using primers, fluorescent probes
(TaqMan probes with FAM and HEX or VIC), and a proprietary supermix developed specifically for droplet generation.
Following PCR, each droplet is analyzed or read to determine the fraction of PCR-positive droplets in the original sample.
These data are then analyzed using Poisson statistics to determine the target DNA template concentration in the original
sample. ddPCR technology include several advantages like it provides absolute quantification of DNA template without
any calibration standards or reference with high precision. The method is successfully employed for identifying and
quantifying adulteration of different meat species like- pork, beef, horse, rabbit, donkey, sheep, goat, dog, chicken, duck,
pigeon, goose, turkey etc. in raw and processed food.
In spite of enormous utility and ample application, PCR based technique still has several limitations. PCR based
methods are normally run in a laboratory set up and lacks portability, which is often required for food investigators point-
of-care applications. Too much reduction in target amplicon length often produce non-specific results in PCR based
analysis. It is even time-consuming than biosensor based technology or other specific point-of care tests.
Protein-based methods
Protein based methods for meat species identification includes different types of chromatographic technique,
electrophoretic separation like odium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) or Isoelectric
focusing (IEF) or capillary electrophoresis (CE) or immunoelectrophoresis along with some serological techniques like
Ring precipitation test, Double Immunodiffusion Test, Radioimmuno assay (RIA), lateral flow (non-enzymatic
chromatographic immunoassays) and different variants of Enzyme Linked Immunosorbent Assay (ELISA). These
techniques have been proved to be effective for meat species identification but more precisely for raw meat because high
temperature processing of meat denatures the proteins and render them unsuitable for protein based approaches. Further
processing of meat may change the properties of proteins in several ways including affinity alterations towards matrix
components, antigenic, and electrophoretic properties of the proteins etc. Moreover, immunological techniques often
suffer from the problem of cross-reactivity among related species. Thus the focus has been shifted towards DNA based
approaches which are more robust in terms of stability as well as equally specific and sensitive to serve the purpose of meat
species speciation in raw as well as processed meat products.
Conclusion
The demand for animal protein is increasing along with the improvement of the socio-economic status of the
consumers. Thus rapid growth has been observed in the business related to meat and meat products. Simultaneously the
awareness regarding the quality of the raw as well as the processed meat has been enhanced to avoid the public health
issues. Furthermore, the religious issue is also very strong to necessitate strict quality control as well as to promote fair
trade. Thus unprecedented accuracy is needed for species meat identification in current scenario. Recent biotechnological
development has already provided important solutions in terms of several specific, sensitive, rapid and cost effective
techniques to serve the purpose and DNA based techniques are evolved to be the preferred choice but the quest for further
improvement is still going on.
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Meat Food Safety Assurance Risk Management Approaches In Supply Chain
Y. Babji, G. Kandeepan, S. Kalpana, and M. R. Vishnu Raj

National Research Centre on Meat, Chengicherla, P. B Box 19, Uppal, Hyderabad-92
Introduction
India is endowed with huge livestock population .As per 19 th Livestock census 2012, India possessed a total
livestock population of 512.05 millions of which total bovines population was 299.6 million (cattle 190.9 million and
bovine 108.7 millions);sheep 65.07 millions; goat 135.2 millions;pigs 10.3 million; poultry 729.2 millions. While the yak
and mithun were 0.1and 0.3 millions respectively, the other animals were 1.48 millions. The Poultry was 729.2 millions
registering a growth rate of 12.39% . The Meat production has registered a healthy growth from 2.3 million tonnes at the
end of tenth five year plan (2006-07) to 5.5 million tonnes at the end of the eleventh five year plan (2011-12) whereas in
the beginning of twelfth plan (2012-13) it was 5.95 million tonnes and it increased to 7.0 million tonnes in 2015-16 and
7.4 million tones in 2016-17(DAHS Annual Report 2017-18).India is the largest producer of milk in the world producing
155.5 million tonnes in the year 2015-16 and 165.4 million tones during 2016-17 while the egg production was 82.92
billions in 2015-16 and 88.14 billions during 2016-17 . Of the total meat of 7020 thousand tonnes, poultry had a share of
46% (3246 thousand Tonnes), buffalo 23% (1611thosand tonnes), goat13%(943 thousand tonnes), sheep7% (485
thousand tonnes),pig 5.5% (388 thousand tonnes) respectively during the year 2015-16.(DAHDAnnual Report 2015;
DAHDAnnual Report2016). Fish production increased from 5.66 MMT in 2000-01 to 11.41 MMT in 2016-17
Meat food safety and quality is more assuredly vital for India, where an enormously high percentage (15.2%,
194.6 million people) of our population (1.34 billion people) suffers from malnutrition and food borne diseases. In India,
the exact estimates of the burden of food-borne disease are not known. Most food-borne diseases go unreported, only a
few are reported by the media, usually those with high morbidity when they occur in urban areas but in a 2006 nationwide
study 13.2 % households reported to have experienced foodborne illness in India (Koli and Garg 2015). According to 2015
global estimates of foodborne diseases, “the risk of foodborne diseases is most severe in low-and middle-income
countries, linked to preparing food with unsafe water; poor hygiene and inadequate conditions in food production and
storage; lower levels of literacy and education; and insufficient food safety legislation or implementation of such
legislation” (World Health Organization, 2016). In the current food safety scenario of global and national importance,
understanding the microbiological testing, sampling plans and application of microbiological criteria as approaches that
ensure food safety assurance through risk management system is vital and that have been used in food production and the
food regulatory contexts for many years.The Codex Committee on Food Hygiene (CCFH) also recognized the need for
strengthening it along the supply chain as the globally meat consuming populace demand meat food safety and wellbeing
from competent authorities.
Microbiological Testing
Microbiological testing is regularly used to determine the microbiological safety and quality of foods. The results
of such testing are now and then inaccurately interpreted as absolute owing to simple statistical effects and significant
heterogeneity in the distribution of microorganisms in food, therefore the results should not be considered as complete. In
several instances, the number of samples required to prove a certain absolute level of control is unrealistically big. Yet,
microbiological testing in general is an important element of a food safety management system globally.For example, in
the import and export of consignments, no information is available on the food safety management system concerning the
products that are shipped, how the food is produced and means of food safety assessment, where microbiological testing
is important. For food safety management systems, the control of food safety is assured by the application of best practices
and Hazard analysis and critical control points (HACCP) principles where microbiological testing is key for verification
purposes.Microbiological testing can be advantageously applied for various purposes (Table 1) and at various locations in
the food chain (Table 2).
Microbiological Criteria
A microbiological criterion includes elements that establish the microbiological acceptability of a product for a
specific purpose, whether as an ingredient in a particular food product or for a final food product with or without
particular preparation.In establishing whether a final food product is microbiologically acceptable, further handling and
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treatment of the food is an important consideration. Microbiological testing is carried out against a sampling plan
specified in a microbiological criterion by the limit or limits to the level of a particular microorganism for each analytical
unit and the proportion of the analytical units representing the batch or lot that must be below the micro biological
limit(s).
According to Codex Alimentarius, microbiological criteria define the acceptability of a product or a food lot,based
on the absence or presence, or number of microorganisms, per unit(s) of mass,volume,area or lot which ought to specify
all the following elements such as the food and the point(s) in the food chain where the criterion applies;(i)Any actions to
be taken when the criterion is not met;(ii)A statement of the microorganism(s)of concern;(iii)A plan defining the number
of field samples to be taken;(iv)The size of the analytical unit to be tested for each field sample;(v)the analytical method(s)
for detection/quantification; Microbiological limit(s) considered appropriate to the number of microorganisms found in
the analytical units;(vi) the proportion of analytical units that should conform to the limit(s). The last five elements
together form the sampling plan primary microbiological criterion. The sampling plan is a key part of the microbiological
criterion as it determines the stringency of microbiological acceptability. Two types of sampling plans; one is attribute
plans and the other is variable plans. In attribute plans experimental results are attributed to certain classes (desirable,
marginal, and/ or unacceptable). In variable plans all quantitative results of the test are quantitatively used in the
criterion.
Two and Three Class Sampling Plans:
The International Commission on Microbiological Specifications for Foods (ICMSF) defined15 risk categories ()
that differentiate acceptable levels of microorganisms in foods based on the degree of health risk possibly posed by food
containing specific microorganisms as dictated by: (1) the inherent severity of infection by the pathogen or ingestion of a
microbial toxin, (2) the conditions of handling and use of the foods (3) the susceptibility to foodborne illness of the
population intended to consume the food.These cases use different sampling plans to reflect the stringency required for
microbiological acceptance.For lower degrees of risks, 'three class' sampling plans are advocated, even though 'two class'
sampling plans are more usual for higher degrees of risk. Three class plans are used where some tolerance of the presence
of the specific microorganism is acceptable and does not present a risk to consumers.In three class plans,'m' represents
the desirable level that is consistent with a product of good microbiological acceptability. Recognizing that deviations may
occur in food production,some margin of tolerance is allowed. However, there is a second limit in three class plans that
should never be exceeded as this would mean that the product is unacceptable. This intolerable level is defined by 'M.' In
two class plans, there is only one limit, 'm,' which renders the unit nonconforming when exceeded. Usually, three class
plans are used where higher levels of the target organism are acceptable and quantitative methods are used, whereas two
class plans are more commonly used when only very low levels of microorganisms are tolerated and qualitative
('presence/absence') methods are used.
Characteristic Numbers Defining a Sampling Plan
The characteristic numbers for a two class sampling plan are the number of analytical units to sample (n), the
microbiological limit (m) that determines the acceptability of each of the analytical units, and the number of analytical
units (c) that are allowed not to meet the limit. A three class plan specifies the number of analytical units to be sampled (n),
a lower microbiological limit defining acceptable analytical units (m), an upper microbiological limit defining completely
unacceptable analytical units (M), thus defining the defective lots, and the number of analytical units (c) that are allowed
to be in the 'marginal' range, thus between 'm' and 'M.' In a three class plan, a lot or batch can be rejected if too many (c) of
the sampled analytical units are found to be in the marginal range, or if any of the analytical units exceeds 'M.' It is
desirable that the values selected for m and M are not too close together for the analytical method to be able to
discriminate between them.
Sampling Plan Cases
To select values for n and c, the risk categories ('cases') as defined by the ICMSF can be used as guidelines, as these
clearly are taking into account the degree of concern of the hazard and the conditions of storage and use.The cases
differentiate between different types of hazards and microorganisms.Utility organisms are measures of general
contamination not directly related to safety, like total plate count, cold tolerant organisms, and lactic acid
bacteria.Indicator microorganisms likeEnterobacteriaceae or coliforms, usually are not directly harmful, but may indicate
the likely presence of pathogens. Moderate hazards cause illness symptoms of short duration that are rarely life
threatening and do not result in serious sequelae (e.g.,Bacillus cereus, Staphylococcus aureus).Serious hazards result in
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disease of moderate duration and do not normally result in sequelae(e.g.,Salmonella enteritidis, hepatitis A).Severe
hazards can result in substantial chronic sequelae or effects that can be of long duration (e.g., botulinum toxin,
enterohemorrhagic Escherichia coli).
Performance of Sampling Plans
Though the ICMSF cases have proven useful as general guidance, the specific number of samples, the proportion
of compliant analytical units, the microbiological limits and the size of analytical units proposed cannot be directly related
to public health risk.Hence,the approach has been taken further by determining the performance of sampling plans in
detail.Based on the level of heterogeneity expected (i.e., as characterized by the standard deviation of the assumed log
normal distribution of counts of bacteria within the lot) the average level of contamination that can be detected with a
specified level of certainty (or 'confidence') can be determined.The decisions to be taken on the basis of assumptions or
additional data generation for the specific situation are much the responsibility of risk managers supported with data
brought forward by risk assessors. In particular, the actual standard deviation of contamination levels within the batch
would be essential as well as the target level of contamination tolerated for microbiological acceptability linked to the
feasibility to detect such a level.
Statistical Aspects
Microbiological criteria are used as a tool to detect defective food products but limit the level of sampling and
testing required for this. The level of testing relates to the statistical aspects of sampling and testing. The important aspect
to realize is that there is a clear distinction between the power of one test (n ¼ 1), and the result of a sampling plan with a
certain n and c value. A single test of a relatively small sample of a food lot or batch would not give much assurance of
product safety, considering that lot sizes in a manufacturing operation are very large (e.g., from hundreds of kilograms
increasing to hundreds of tons). To ensure safety of the product only by testing, every part of a lot would have to be tested
and no product would be left to sell. Importantly, when a safe product and process design are implemented in a food
production operation that is managed with proper hygienic practices and HACCP principles approach, sampling and
testing serves much more the purpose of verifying whether the operation is in control and product is safe. Even for batches
for which the management is not known, such as port of entry situations,a limited amount of sampling and testing can give
sufficient confidence that the product was produced under appropriate conditions.However, good knowledge of the
statistical aspects of sampling and testing is essential to determine what limited level is sufficient for food safety
assurance through the use of microbiological criteria. (Zwietering et al, 2014)
Difference between a Microbiological Criterion and an FSO/PO
A food safety objective (FSO) specifies the maximum permissible level of a microbiological hazard in a food
commodity at the moment of consumption and is based on a management decision regarding the acceptable risk of the
hazard to the population or on a public health goal.Maximum hazard levels at other points along the food chain are called
performance objectives (POs) and can be derived from the FSO. The current definitions for FSO and PO are that an FSO is:
'the maximum frequency and/or concentration of a hazard in a food at the time of consumption that provides or
contributes to the appropriate level of (health) protection (ALOP),' whereas a PO is: 'the maximum frequency and/or
concentration of a hazard in a food at a specified step in the food chain before consumption that provides or contributes to
an FSO or ALOP,as applicable.'FSOs and POs are general risk-based objectives for a food commodity. An FSO can stipulate
that the probability of survival of Clostridium botulinum in sterilized foods at maximum is 1 spore in 1010 cans which
cannot be tested by any practical microbiological method.
Conclusion and recommendations:
Sampling plans are useful elements within food safety management and safety and assurance, however results
should be interpreted with care, since results do not give an absolute indication of the safety assurance of the batch under
study. The cases as defined by the ICMSF give useful guidelines for selecting the characteristics of sampling plans, taking
into account the degree of concern of the hazard and the conditions of storage and use of the product. By determining the
performance of sampling plans or the OC-curves, a quantitative indication of the performance of sampling plans can be
obtained. FSSAI should focus on hands on trainings on meat food safety assurance risk management approaches for
enhancing quality assurance involving producers, processors, consumers, national government agencies across the farm-
to-table continuum, protecting food from “farm to fork”, with the goal of preventing foodborne illness and protecting
public health.
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Effects of climate changes on meat production
Pradip Kumar Das* and Dipak Banerjee

Department of Veterinary Physiology, West Bengal University of Animal
& Fishery Sciences, Kolkata, India, pkdaskol@rediffmail.com
Introduction:
Food and water security are the prime priorities in the 21st century. Nutritional security is a major challenge to the
society. To meet such, the quality and quantity of foods of animal origin (e.g. meat) is probably a very important area of
research which can better meet the requirements of human nutrition. One of the major hindrances of it is climate change or
global warming, as during the same period, the world is also experiencing a change in the global climate, causing shifts in
local climate, makes an impact on local and global agriculture including animal husbandry. The indirect effects of global
warming make worse consequence in animal production more than the direct effects. As, due to global warming the soil
infertility, water scarcity etc. reduced the quality and quantity of grain yield. Low rainfall, more droughts on grain
production and pasture growth are also occurring with high incidence as an indirect effect of global warming (Adams et al,
1990; Rosenweig and Parry, 1994; Shankar and Shikha, 2018). The indirect effects of climate driven changes in animal
performance result mainly from alterations in the nutritional environment. As a consequence, productivity of grazing
livestock could be altered (Eckert et al, 1995; Rojas-Downing et al, 2017). It also causes transmission of pathogens through
favoring vector's life cycle. Climatic restrictions on vectors, environmental habitats and disease causing agents are
important for keeping animals in good health (Stem et al, 1989; Yatoo et al, 2012). Alterations of temperature and
precipitation regimes may result in a spread of disease and parasites into new regions or produce an increase in the
incidence of disease, which in turn, would reduce animal productivity as well as increase animal mortality (Baker et al,
1998; Oyhantçabal et al, 2010).
The global warming, causing direct effects of weather and extreme events seriously affect the animal health,
growth and reproduction (Smit et al, 1996; Nardone et al, 2010; Padodara and Ninan, 2013). High yielding animals or,
animals of higher growth rate are more sensitive to heat stress (Hahn, 1989; Rust and Rust, 2013). Direct effects involve
heat exchanges between the animal and the surrounding environment that are related to radiation, temperature, humidity
and wind speed. Under present climate conditions, the lack of ability of animals to dissipate the environmental heat
determines that animals suffer heat stress in many parts of the world. Hence, the livestock systems based on grazing, grain
feeding and the mixed farming are affected more by global warming. These systems exist mainly in developing countries
where the human demand for animal products is increasing due to the continuous growth in the population and per capita
consumption. A loss of 25% of animal production by global warming is foreseen in these countries (Seguin, 2010). A worse
scenario is foreseen for Africa and some zones of Asia where extensive or pasture based systems remain the norm.
Considering such challenge, animal production has to increase in the next decades to satisfy the growing
population need. According to Cohen (2001) in the year 2050, the world population will reach 9.3 billion and more than
60% will live in towns. It is estimated that global meat consumption will be twice that of today during the aforesaid period.
Hence, animal production level should be kept at par with animal consumption. The challenge is now, either increase the
number of stock or the productivity per head, at the same time improving the sustainability of the livestock sector. The
efficiency of water utilization is another primary mission necessary to achieve sustainability of animal agriculture in
expectation of increasing water scarcity and worsening quality. Animal production requires high volumes of water per unit
of product. An example is beef that demands about 23 tons of water per kg of product. Hence, animal husbandry is facing
tough challenges in many fields in the 21st century.
Physiological background
Unfavourable temperatures (too cold or too hot environments) lead to an increased heat production by the animal,
i.e. there is more loss of energy, and in consequence less energy remains for production at the same level of energy intake,
and the efficiency of energy utilization deteriorates. Higher feed or energy intakes can help the animals to compensate for
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this lower energy supply to a certain extent. But that scope is also limited due to indirect effect of global warming. In high
ambient temperature hyperthermia developed in the body, which reduces the activity of the appetite centre in the medulla
oblongata causing lower feed intake and stress to the animal. Not only intensity of stress, but also the length of the daily
recovery period is important in determining animal responses (Hahn et al, 2001; Wong and Candolin, 2015). The daily
stress hours would increase to 17 by 2025 (Valtorta et al, 1996; Matthews et al, 2017). Further, under global change
scenarios extreme events are expected to increase their frequency and severity (IUC, 2002; Hay et al, 2016). The lower feed
intake along with higher utilisation of energy to combat stress altered electrolyte balance of body fluids that may impair
the protein metabolism (Patience, 1990). The changes in the protein metabolism are then clearly affecting the growth of
the animals and compromise its production performance. HSPs have a critical role in the recovery of cells from stress and
in cytoprotection as well as guarding cells from subsequent insults (Collier et al, 2008).
If heat production exceeds heat loss from radiation, convection, evaporation, and conduction, heat is stored and
hyperthermia results in an increased body temperature. In farm animals with only a few sweat glands or not at all (poultry,
swine), evaporation through rapid air exchange (panting) is one of the most important mechanisms for cooling the body. It
is well known, that rectal temperature is a good indicator of internal body temperature. For this reason rectal temperature
and respiratory rate are the usual indicators of heat stress even in cattle (Brown-Brandl et al., 2001; Logic et al, 2018). As a
result, heat stress developed due to the animal's inability to dissipate sufficient heat to maintain homeothermy. The
enhanced respiration, results in a higher CO2 emission, causes respiratory alkalosis which alters the acid/base balance.
This can be compensated by dietary electrolyte balance (DEB) to avoid any loss of performance (Sayer and Scott, 2008).
The optimal temperature for fast growing, lean genotypes is lower than that for the unimproved animals or conventional
hybrids (Brown-Brandl et al., 2001), since heat production related to the maintenance processes is linearly related to
muscle mass. The genetic selection for rapid growth rate results in a high metabolic heat production by the animals
without a significant increase in their ability to lose heat (Renaudeau et al., 2010). Thus intensive genotypes tolerate global
warming much less than the extensive or semi-intensive breeds.
Heat stress may reduce disease resistance or immune responsiveness of domestic animals. A moderate heat stress
would probably not modify immunological parameters (Lacetera et al., 2002; Koltes et al, 2018); severe heat stress
however may cause immune suppression, such as lower number of circulating white blood cells (Heller et al., 1979) and a
reduction in antibody production (Zulkifi et al., 2000). Due to the production potential oriented selection, intensive
genotypes are usually more susceptible to any disease. Further, increasing temperature provides better conditions for
microorganisms and viruses. At the same time the use of pharmaceuticals, such as antibiotics or other drugs in food-
producing animals may impair product quality and/or may constitute a food safety hazard, and can finally lead to a loss of
consumer confidence in the product.
Impact on ruminants
Global warming causes negatively impact on animal's growth, production and puberty. The negative impact of THI
rises on faster growing cattle (500g/day or more) than slow growing (300-400g/day). The crossbreds were more
responsive to rise in THI than either Zebu cattle or buffaloes. Time to attain puberty was observed to prolong from 5 to 17
days due to decline in growth rate at high temperatures (Upadhyay et al, 2008). Rojas-Downing et al. (2017) reported that
over 50% of the bovine population is located in the tropics and it has been estimated that heat stress may cause economic
losses in about 60% of the dairy farms around the world. Beef cows are negatively affected by heat stress. The fatter cattle
have fat under the skin which provides an insulation layer trapping heat inside the animal. Cattle with a heavier hair coat
(more insulation) and darker coated animals (black and dark red cattle) are very sensitive to heat. The Scientific
Committee on Animal Health and Animal Welfare (SCAHAW, 2001) suggested that the higher threshold temperature for
beef cattle is 30°C with relative humidity below 80% and 27°C with relative humidity above 80%. Temperatures between
15 and 29°C do not seem to exert any influence on growth performance. Ruminants kept under high environmental air
temperature and solar radiation is seriously affected with reduction of daily dry matter intake and average daily gain,
carcass weight loss, lower fat thickness and an increase in disease incidence (Lee et al., 2001). Nardone et al. (2010)
reported a remarkable reduction in body size standards of cattle, sheep and goats breeds from north to south of the
Mediterranean area related to the number of dry months.
Kadim et al. (2003 and 2004) found strong negative effects of the hot season (average temperature of 34.3±1.67 °C and
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48.8± 7.57% relative humidity) on the quality characteristics of beef and goat meat. Higher ultimate pH, lower
Warner–Bratzler shear force and darker meat in heat-stressed beef cattle (m. longissimus thoracis) when compared with
muscle samples collected during the cool season. The lower feed intake and higher water consumption during heat stress
result in a modified fermentation and volatile fatty acid production in the rumen. Hence, body will get less quality of
protein. The lower feed intake caused by high ambient temperatures compromises the protein (with less sulphur) supply
of the cows in an indirect manner as well, which may limit the protein synthesis by rumen bacteria, and which certainly
affects the level of the essential amino acid, methionine to the body growth. The heat-stressed ruminants produce less
saliva due to reduced feed intake and reduced forage/concentrate ratio. The reduction in the amount of saliva and salivary
HCO3- content makes the ruminants more susceptible to sub-clinical and acute rumen acidosis (Kadzere et al., 2002).
Considering the above trend of rearing of small ruminants is increasing as they are tough, more heat tolerant, more disease
resistant, and are relatively adaptable to the difficult conditions.
Impact on poultry
The critical temperature for poultry is 30oC (Daghir, 2009). Above 30oC the feed and energy intake declines to such
an extent that birds are no more able to compensate for it, growth declines rapidly and the rate of mortality increases. The
thermoregulation characteristics of poultry is not favourable to accommodate heat stress than mammals due to their high
rate of metabolism with more rigorous heat production and low heat dissipation capacity due to its feathers and lack of
sweat glands. High ambient temperatures decrease the digestibility of nutrients in poultry likely due to a reduced activity
of trypsin, chymotrypsin and amylase which disturb the anabolism process (Hai et al., 2000). Respiratory alkalosis is also
developed due to lose of large amount of carbon dioxide by panting. It causes excess of alkaline metabolites in the body, as
the formation of HCO3- is insufficient due to the excess loss of CO2 resulting increase K+ in body fluids and excess loss of Na+
through in the faeces and urine, while the Cl- concentration of the blood rises. Hence, withdrawal of chlorinated water on
extremely hot days is recommended (Daghir, 2009). This condition may cause water imbalance of the birds. Despite the
fact that at high temperatures the birds have a higher water intake, the water retention capacity of the body decreases
significantly due to the altered electrolyte balance; accordingly, the reduction in intracellular water alters the osmotic
pressure and electrical potential of cell membranes as well as the intracellular-extracellular homeostasis (Borges et al.,
2003). The lack of homeostasis and the heat stress per se accelerate the production of free radicals in the body and lead to a
higher risk for oxidation, which is damaging for the growth performance and meat quality of poultry. Broilers are more
susceptible to heat stress for its higher production performance and feed conversion efficiency as well as decreased
protein synthesis and increased protein breakdown along with higher fat levels (Lin et al., 2006; Aksit et al., 2006). Thus,
the deterioration of meat quality is not only altered protein/fat ratio, it also mobilise minerals and vitamins from tissues
due to heat stress causing compromises the nutritive value of meat (Sahin et al., 2009). Heat stress reduced the carcass
weight (drip loss) more than 3%, moisture content nearly 3% and protein content of meat around 8% as well as reduce the
pH and too pale color of meat (Aksit et al, 2006).
Impact on pigs
Pigs are very sensitive to hot conditions due to their low sweating capacity. The upper critical temperature for pigs
is 25-26ºC. The optimal temperature may decreases with the increase in body weight as, the heavier animal have less
ability to lose heat due to the relative small surface area compared to its body weight. In addition, feed refusal increases
with body weight at high ambient temperatures (Quiniou et al., 2000; Cottrell et al., 2015). With the increase of humidity a
60 – 70 kg pig may lower its feed intake by up to 80-150 g/day (Huynh et al., 2005). Heat stress reduced feed intake nearly
50% resulting poor body growths (reduced by nearly 50%) and back fat thickness (declined upto 67%) (Quiniou and
Noblet, 1999; Rauw et al., 2017). A curvilinear relationship between the increase of temperature and the average daily gain
and feed conversion rate of pigs fed ad libitum was reviewed by Noblet et al. (2001). The energy metabolism and hormonal
(thyroxin hormones) status of the animals changed during heat stress resulting impair the nutritive value and quality of
pork (Renaudeau et al., 2003). The rate of protein deposition in growing and finishing pigs was reduced (Kerr et al., 2003).
Lower feed intake in heat stress causes reduced carcass fatness. Heat stress also causes shift of fat distribution from
external sites towards internal sites due to reduced activity of the lipogenic enzyme in backfat and a higher activity of
lipoprotein lipase in lean fat (Noblet et al., 2001). Duration and intensity of the heat stress periods with the high losses in
pig production. The negative effects of high air temperature on pork production become evident during the suckling
period (Santosh and Lean, 2000). Under hot environments, as for beef cattle, the heavier the pigs, the more appetite and
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growth are reduced. Since protein deposits require less energy than fat deposits, the carcasses are leaner at slaughter.
Compared to those reared in an optimal climate, Rinaldo and Mourot (2001) found that Large White pigs (between 35 and
94 kg body weight) reared in a tropical climate had a lower voluntary feed intake (- 9%, - 13%) and daily weight gain (- 9%,
- 12%), leaner carcass, higher pH, lower moisture loss and decreased lipid content of leaf fat in the entire back-fat, that
could mean tropical climate may have a favourable effect on pork quality. The adaptation of pigs to heat affects carcass
characteristics by the re-allocation of fat deposits from subcutaneous sites (bardiere) towards inner sites (panne) to
facilitate thermal conductance.
Strategies for keeping quality of meat
The principle of the strategies to combat heat stress is maintaining of homeostasis. This can be achieved by
reducing the oxidative damage through antioxidant defense mechanisms protecting the cells against cellular oxidants and
repair system that prevent the accumulation of oxidative damaged molecules. Thus proper nutritional management can
develop such physiological adjustment (West, 1999; Sunil et al, 2010). Another two strategies are shelter management to
reduce stress over the animal and by genetic modification to develop more heat tolerant animals (Atrian and Shahryar,
2012). The identified heat shock gene related to thermotolerance (viz. Hsp100, Hsp90, Hsp70, Hsp60, Hsp40 and the small
Hsps having sizes below 30 kDa) can be used as marker in marker assisted selection and genome-wide selection to
developed thermotolerant bull (Collier et al, 2008).
Vitamin C enhances the antioxidant activity of vitamin E by reducing tocopheroxyl radicals into the active form which
protect the biological membranes against the damage of scavenge reactive oxygen species (ROS) as well as act as inhibitor
(chain blocker) of lipid peroxidation. It also protects DNA damage by inducing H2O2 radical. Zinc is a catalytic cofactor for
Cu/Zn SOD and catalyzes dismutation of superoxide anion, producing molecular oxygen and H2O2, the latter product is
usually metabolized by GPx and CAT. Vitamin C and zinc synergistically play a vital role as modulators of antibody
response. Hence, dietary supplementation of zinc and copper along with vitamin C and E can protect the heat stress (Atrian
and Shahryar, 2012). Supplementation of sodium and potassium in the form of bicarbonate/carbonate also help in better
regulation of acid-base balance in the blood (Sunil et al, 2010). Protecting microorganisms in ruminant is an indirect way
to combat heat stress (Stella et al, 2007).
Considering the molecular changes several reports showed associations of SNP in the Hsp genes with thermal stress
response and tolerance in farm animals. Association of polymorphisms in Hsp90AB1 with heat tolerance has also been
reported in Thai native cattle , Sahiwal and Frieswal cattle, HSF1 gene, HSP70A1A gene, HSBP1 in Chinese Holstein cattle
(Deb et al, 2014; Li et al, 2011a & 2011b; Wang et al, 2013). There are non-Hsps genes also revealed to undergo changes in
expression in response to heat stress. For example ATP1B2 gene in Chinese Holstein cows and ATP1A1 gene in jersey
crossbred cows was observed to have associated with thermotolerance (Wang et al, 2011; Das et al, 2015). These SNPs
could be used as markers in marker assisted selection to developed thermotolerant animal in early ages. Further,
thermotolerant bull can be used in breeding policy to have thermal adapted offspring.
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Meat sector development in Odisha state: an analysis of prospects and way forward
P. K. Pati1 and B. P. Mishra2
1
Professor and Head, 2Assistant Professor
Department of livestock Products Technology
College of Veterinary Science & Animal Husbandry, OUAT, Bhubaneswar-751003, Odisha
Introduction
Livestock is an integral part of India's agricultural economy and plays a multi -dimensional role in providing
livelihood support to the rural population. Livestock sector apart from contributing to national economy in general and to
agricultural economy in particular also provides employment generation opportunities, asset creation, coping mechanism
against crop failure as well as social and financial security. Meat and meat products are an important source of protein in
human diets and their consumption depends upon socio economic and religious beliefs and tradition. Meat sector
contribute to sustainable livestock production through sustained demand at reasonable returns to producers. The meat
sector contribution is significant in nutrition, food security and livelihood both directly and indirectly for a very large
number of people in the country. Meat sector development needs to aim at organizing meat industry on scientific and
modern lines to the benefit of meat animal producers and processors and consumers. The optimum utilization of meat
animal resources through development of meat sector is important not only to provide meat and by products of human
utility but also to sustain livestock production to contribute for food security and nutrition. It is necessary to set criteria for
organized meat sector development and develop a road map of different activities that are relevant to meat sector could be
planned and implemented. It more important and relevant to Odisha state to examine different aspects of Meat sector in
the state, so that a planned approach could be undertaken for realizing the potential of livestock economy to the stake
holders.
India produces about 7.3 million tones of meat (2016-17) annually from all species comprising buffalo meat in
thousand tones (1450.98), beef (337.91), poultry (3463.65), goat meat (1041.11), sheep meat (556.44) and pig meat
(468.80) (BAHS, GOI-2017). The total estimates of meat production in Odisha during 2016-17 was 176.51 thousand tones
comprising of goat meat (69.48), sheep meat (15.52), poultry meat (82.37) and pig meat (9.14) thousand tonnes. Carcass
yields relatively lower and need to be improved with appropriate feeding and slaughter practices for achieving better
productivity. The development of meat sector in Odisha is still in infancy. There is a huge opportunity exist in Odisha to
enhance the financial security as well as to increase the employment generation through optimum utilization of livestock
resources. Essentially the road map need to aim at augmenting meat production through realization of production
potential of the available meat animal resources to achieve clean meat production through one time large scale efforts for
providing essential facilities for establishment of modern slaughter houses, small scale processed meat sector
development for better utilization of meat and by products from spent animals, awareness programmes and trainings for
personnel engaged in all the activities mentioned. The state of Odisha located in the East coast of the country by the side of
the Bay of Bengal, has a geographical area of 1,55,707 sq. km which is 4.7% of the country's geographical area. Odisha has
485 kilometers of coastline along the Bay of Bengal on its east. Total human population of Odisha is 4.2 crores (3.47% of the
country's population, 2011 census). Rural population constitutes 83.3% of the total population and urban population
constitutes 16.7% of the total population. Population density is 270 persons /sq.km. Tribal population constitutes 22.8%
of the population of the state. Forest cover area is around 48,838 sq. km.
The total livestock population of the state is 20.7 million which constitutes 4.04% of the total livestock population
of India (19th livestock census). Odisha produces about 176.51 thousand tonnes of meat annually utilizing 7259.11
thousand number of meat animals and 54195.79 thousand number of poultry birds. Meat animals comprise sheep, goat,
poultry (chicken and ducks), pigs, buffaloes, cattle and rabbits. But in Odisha meat production from cattle and buffalo is
quite negligible. The per capita availability of meat in Odisha is 3.52 kg/annum (Odisha Economic Survey, 2014-15).
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Factors favoring meat sector development in Odisha
1. Low cost of production of meat animals due to natural grazing.

2. Availability of large forest area favours livestock production
3. A large number of small and marginal farmers are engaged in livestock production
4. State government considers livestock production a priority activity
5. Large proportion of Meat consumers in the state and increasing domestic demand
6. Neighboring states of West Bengal and Andhra Pradesh are large markets for meat animals
Livestock distribution among land holding category farmers
The distribution of livestock among landholding categories indicate that marginal farmers possessing less than one
hectare constitute 86.25 percent of farmers and considerable livestock populations are with this category. Hence,
importance of livestock activities including meat animal production and utilization with appropriate processing and
marketing are important for these resource poor and weaker section communities for their improved livelihood and
livestock economy.
Strategies for improving the prospects of meat sector in Odisha:
As the prospects of increased livestock production including meat animal production are large, the present production
need to be enhanced to increase the per capita availability of animal products, for providing nutritional security and to
enhance the livelihood and economy of the farmers in the state of Odisha. Some of the prospective measures to increase
the production potential of livestock species are as follows:
Sheep and goat
1. Increasing the population of meat type breeds of sheep and goat.

2. Rearing lambs and kids to larger weights which would contribute for substantial increase in meat production.
3. Popularizing advantages of slaughter of animals at optimum age along with yield and nutritional merits of
optimum grown animals compared to very young and immature animals
4. Providing supplementary feeding particularly in critical periods (April to June) so that condition of adult stock
maintained for better productivity.
5. Complete feed production from crop residues for sheep and goat.
6. Feeding lambs and kids for realizing compensatory growth phenomena.
7. Popularizing improved managemental and health practices for minimizing lamb and kid mortality.
8. Early weaning of lambs and kids with appropriate feeding practices in order to obtain higher percentage of lamb
and kid birth from ewes and does.
9. Exploring lamb and kid milk replacer or soya milk use in early age lamb feeding for better productivity
10. Need for semi intensive and intensive system of production with importance to productivity and efficiency of
production.
11. Objective marketing systems (weight and grade based) without exploitation of farmers.
12. Market yards with feeding and watering facilities for better marketing.
13. A state wide programme for livestock markets development - including for sheep and goats
14. Introduction and popularization of marketing of packaged meat with proper meat to bone ratio and quality
assurance.
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15. Retail sale of meat from young and old (culled) animals separately for quality assurance to consumers
16. Providing hygienically processed and packed minced meat from tough cuts of culled animals.
17. Transportation of sheep and goat from rural areas to urban centers with adequate care and consideration to
animal welfare measures.
18. Popularizing clean meat production with relevant infrastructure facilities.
19. Creating an efficient marketing channel that will help in providing remunerative prices to the producers.
20. Promoting hygienic meat transport, meat market and rural meat shops.
21. It should be made mandatory for each local body to include place for slaughter houses in the master plan.
22. Improvement or modernization of slaughter house with basic facilities for hygienic meat production.
23. Promoting animal welfare and pollution control for positive image of the meat sector.
24. Providing facilities for small scale processing of animal by products.
25. Processed meat sector development with appropriate schemes.
26. Consumer awareness programmes for different value added processed meat products to increase the consumer
demand for meat products.
27. Improvement in post harvest processing and cold storage facility.
28. Private entrepreneur need to be facilitated to take up slaughter and meat production activities for domestic and
export market.
29. Promotion of rural slaughter houses at the animal production area will bring more remuneration without much
interference of intermediaries.
30. Backward integration should be established with farmers for raising the animals by providing health, feeding,
management and marketing services at their door steps.
31. Subsidies in animal feed as well as purchase of kids by the Govt. for encouraging entrepreneur activities in meat
production.
32. Establishment of market shop or butcher's stall in the market of different localities with adequate refrigeration
facilities.
33. Food safety at all stages of production, processing, packing, storage and marketing of meat and meat products,
maintenance of FSSAI standards
34. Consumer awareness: Priorities must be given to address the myths prevalent among the public regarding meat
consumption and diseases (Meat consumption and risk of cancer, Meat consumption associated to increased risk
of coronary heart disease due to its fat and cholesterol content) with proper extension programmes.
35. Meat processing and value addition are key for the prosperity of meat sector. The awareness regarding the
processed meats and the convenience to the consumers and households should be improved.
36. Packaging of meat and meat products: Most of meat sold in India is in unpacked form. Meat is packed only in some
organized meat factories and in bacon factories. For safe delivery of the meat and various value added meat
products through the various stages of processing, storage, transport, distribution and marketing packaging is of
utmost importance.
Constraints of Meat sector development in Odisha
There are many reasons for slow growth rate of meat sector in Odisha
1. Strong religious taboos for intake of beef and carabeef in Hindu community in Odisha.
2. Lack of awareness among the people about the potentiality of meat sector.
3. Lack of popularization of processed and packaged meat products.
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4. Lack of any modern and organized slaughter house in Odisha.

5. Myths about meat consumption and half truths in the media against meat consumption.
6. Insanitary and unhygienic conditions of the slaughterhouses and the meat shops.
7. Slaughtering operations are generally carried out by untrained and unskilled personnel in butcheries.
8. Lower carcass weight and dressing percentage of food animals due to the slaughter of spent / aged animals.
9. Consumer prefers fresh meat, resulting in less demand for frozen meat.
10. Diseases such as Foot and Mouth Disease (FMD) is a major concern.
11. Non availability of good quality livestock in the open market.
12. Overcrowding of food animals during transport resulting into inferior meat quality.
13. The lack of a sufficient cold chain infrastructure for storage.
Challenges and opportunities for the Meat sector development in Odisha
(a) Raising male buffalo calves for meat production: In Odisha, male buffalo calves are removed from the buffalo
production system due to intentional killing by the farmers to save dam's milk in the wake of non- remunerative
cost of raising them. Male calf therefore is unfortunately not cared for and resultantly does not survive. A major
potential exists for male calf rearing for meat purposes. These calves can be salvaged for meat production thereby
improving the economic condition of the farmers and also meat production for domestic and export market. Male
calves can be reared without the use of hormones, antibiotics, and growth promoters. They can then be
slaughtered scientifically for meat production. The present availability of male calves is more than a lakh per year.
Govt. of India scheme on male buffalo calf rearing for meat production should be used.
Buffaloes being triple purpose (meat, milk, draught) animal, the prospects of increased buffalo induction as milch
animal in the state should be considered as the present role of buffaloes in Odisha livestock economy is limited.
1. Establishing disease free zones for export trade: India is fortunately free from most of the trade related diseases
and BSE has not been reported. However, FMD is still prevalent in an endemic form in Odisha. FMD incidence
decreased considerably with implementation of Govt of India FMD Control programme in the country and in
Odisha state.
2. Byproduct utilization: For the profitability of the meat sector, efficient utilization of meat by- products is
important.
3. Identification and up gradation of municipal slaughter houses. Government should make efforts to upgrade
municipal slaughter houses to semi modern abattoirs with all basic requirements and essential hygienic
standards.
4. Promoting integrated export abattoirs in private sector in particular for organic goat meat.
5. Need for modernizing the Quality Control laboratories of the State Govt.: The State Govt. laboratories are not well
equipped and also lacking in skilled staff to conduct various examinations of meat. It is therefore need of an hour to
upgrade the quality control laboratories in terms of modern testing facilities and skilled manpower in order to
monitor safe, clean and wholesome meat to consumers.
6. In most of the slaughter houses, basic facilities required for hygienic meat production such as ante mortem and
post mortem inspection are not adequately available. Better facilities and deploying persons are essential.
7. Training programmes for meat workers: Regular training should be conducted by Govt. institutions, SAUs for meat
workers, supervisors and managers on importance of scientific slaughtering and dressing. This will help in
improving meat sector.
8. Marketing of Meat and Meat Products: Most of the meat production and marketing practices in Odisha are
traditional. Well-integrated marketing system for meat and meat products is lacking in Odisha. The main reasons
are monopoly of meat trader, lack of coordination between production and demand, too many middlemen in the
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trade and inefficient management in slaughter house. There is a dire need to modernize the meat production and
marketing system. Government of India is keen to improve the marketing system so that the consumers would get
the quality meat and meat products at reasonable prices. Statewide programme need to be developed and the
required funds need to be sourced with adequate involvement of private entrepreneurs.
9. Setting up cold storages: Meat is nutrient dense food which makes it perishable commodity. In order to improve
keeping quality of meat, cold chain is of crucial importance during transport as well as storage till it reaches to
consumers. The Government should support setting up cold storages, supply/value chain and 100% export
oriented slaughter houses in the country.
10. Slaughter regulations: The State is implementing The Orissa Prevention of Cow Slaughter Act, 1960, Orissa Act 5 of
1961. As per the Act, cow including heifer and calf are prohibited from slaughter.
Conclusion
With increasing human populations, increased growth in the demand of the high quality protein, the meat sector faces a
biggest challenge to produce and supply meat in a more sustainable manner. Qualitative and quantitative development of
animal products production is the need of the hour as far as Government flagship programs like Building Zero Hunger,
Food security and Doubling the farmer's Income by 2020 are concerned which can only be possible by joint efforts of all the
stakeholders and implementing proper policy by the government. Meat industry in Odisha is still in infancy which needs a
lot of awareness among the stakeholders of different activities including farmers, traders and producers of meat,
consumers and persons implementing different developmental programme. Meat sector development in an organized
way will go a long way in the improvement of food and nutrition security along with providing employment and economic
livelihood to the large number of weaker sections of the society engaged with meat animal production activities.
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Session-10
Strategies for Production and Quality

of Muscle Foods (Part-III)
(Oral Presentation)
22 - 24 November, 2018
353
Session-11
Development of functional, novel

& ethnic products from livestock
and fishes

22 - 24 November, 2018
Keynote
Traditional Meat Products of Kashmir
Sarfaraz A Wani, Asif H Sofi, Sheikh Rafeh Ahmad and M A Pal
Faculty of Veterinary Sciences and Animal Husbandry
Sher-e-Kashmir University of Agricultural Science and Technology of Kashmir
Introduction
The food products coming through ages are an inevitable part of Indian culture, its identity and heritage. India is a
large country with huge diversity in culture, language, traditions and festivals (Muthkumar and Naveena, 2018). The
diversity in their food habits and varieties is no exception to it. Traditional foods are defined as those foods that are
frequently consumed or associated with specific celebrations and/or seasons normally transmitted from one generation
to another (Guerrero et al. 2009). Like other traditional food products, there is a huge diversity in the meat products of
India. The traditional processing of these products using locally available ingredients has resulted in a range of products
with unique characteristics which in turn has resulted in the development of culture specific taste towards different meat
products.
The state of Jammu and Kashmir is famous all over the worldnot only for its beauty in terms of its lakes, springs,
mountains, meadows and handicrafts but also highly admired for its ethnic/heritage meat products, a cuisine of meat
collectively called wazwan(Sofi et al. 2010). The term wazwan has been derived from two words, i.e. wazameaning
chef/cook and wan meaning shop. This wazwan is supposed to be brought to the Kashmir valley by King Timor in 15th
century when along with other artisans, he brought some cooks with them who in a course of time were called waza(Rocky,
2007). The wazwan is a feast which is traditionally being served to honoured guests at important functions and marriage
ceremonies. Wazwan constitutes flavourful ready-to-eat meat products which are usually freshly prepared and served hot
as a part of splendid meal (Salahuddin et al. 2013). The wazwan items are classified and named on the basis of degree of
comminution, type of meat cut used, processing methodology adapted, nature of ingredients used etce.g, Goshtaba and
Rista are emulsion based meat products; Kabab is coarsely ground comminuted meat product; Tabakmaaz is a product
prepared from rib portion; aabgosh is prepared mostly from sacral and scapular cuts. This flavorful cuisine including rista,
goshtaba, kabab, rogenjosh, kormaetc is served in a definite traditional sequence with goshtabaserved at the end. It is being
relished by non-vegetarian people including those who visit Kashmir valley, irrespective of age, sex and nation. The
Kashmiri wazwan has been influenced by various cultural migrants that have swept into Kashmir from time to time. The
names of the wazwan dishes reflect Persian, Turkish, Arabic, and Central Asian influences. E.gkababis Arabic in origin,
Korma has Turkish roots, and roganjosh, yakhni, aabgosh, rista, and goshtaba stem from Persian sources (Sheikh and
Shabina, 2011; and Rather et al. 2016). Recognizing its popularity, the wazwan items are now-a-days being served at
almost all the catering institutions in the valley to cater the needs of locals and tourists.
Wazwan Products - The wazwan is a multicourse meal comprising of different items ranging from 7-36, mostly meat
based, cooked overnight on raging fire involving a spread of huge copper vessels, mounds of mutton, chicken, fish,
vegetables and heaps of spices, condiments and other ingredients (Salahuddinet al. 2013). Some of the important and
inseparable items of the wazwan include:
Kabab - Kabab not only forms an important component of traditional cuisine but has now-a-days taken an important place
among fast food items (Sofi et al. 2009). It is a comminuted meat product. About 40 gm of salted, spiced and seasoned
chopped meat is pressed on to the skewer (steel/aluminum rod) and skillfully spread over it until it forms a uniform layer
of about 6-8 inch length around the skewer. Raw kababs are then cooked by charcoal broiling till doneness for about 3-4
minutes with periodical and constant turning (Salahuddin et al. 1988). After charbroiling, raw kababs are rehydrated in
meat soups before serving. Although traditionally kababs are cooked by charbroiling, but now-a-days also prepared by
grilling, roasting or stewing (Rather et al. 2016). However, charcoal broiling has certain advantages over oven-cooked
kababs, which include smoky flavor, better color, more yield, better juiciness and texture (Salahuddin et al. 1991).
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Roganjosh - Roganjosh is a combination of two words viz; “Rogan” means red and “josh” means intense heat. It is a non-
comminuted meat product prepared from intact meat pieces along with bones. In this, meat chunks with bone are being
first boiled in water and then cooked in gravy containing varied spices and condiments (Rather et al. 2016).
Rista - Ristais another important component of traditional Kashmiri wazwan. It is a comminuted meat product prepared
from meat emulsion by traditional methods of pounding hot boned meat manually on a flat and smooth stone called Maz-
Kaene (“Maz”- meat and “Kanae”- stone) with a wooden hammer called “Goshpare” (“Gosh”- meat and “Pare”- hammer)
along with animal fat (up to 20%), first individually and then in combination. This meat emulsion is being moulded in to a
ball shaped structure and then cooked for an hour in gravy containing spices and condiments (Samoon, 1988).
Goshtaba - Goshtaba is considered as one of the best of all wazwanitems. It is prepared from meat emulsion by traditional
methods of pounding hot boned meat manually on a flat and smooth stone called Maz-Kaene (“Maz”- meat and “Kanae”-
stone) with a wooden hammer called “Goshpare” (“Gosh”- meat and “Pare”- hammer) along with animal fat (even up to 30
%), first individually and then in combination. Meat emulsion is given a shape of a ball bigger than Rista. These are then
cooked in curd gravy giving it a slight sour taste (Samoon, 1988). The gravy of Goshtaba (yakhni) is prepared by
homogenizing about two parts of curd with one part of water with continuous stirring, and heated rapidly until it reaches
the boiling point. Oil is added to the mix, and boiling is continued for 10-15 minutes. Then garlic paste is added followed by
a spice mixture. Fried onion paste is added at the end. Boiling is continued until the added oil floats back. At this stage, the
remaining water is added, and yakhni is cooked further for 10-15 minutes to obtain a desirable consistency. Salt is added
towards the end of cooking (Rather et al. 2015a and b). The meat balls are then transferred to the boiling yakhni and cooked
for 30 minutes to get the goshtaba in its final form.
Tabakmaaz - Tabakmaaz is a popular product of wazwan prepared from the rib region of sheep carcass. The rib portion of
lamb or mutton is cut into small pieces, moderately steam cooked, and applied with salt and turmeric. The meat chunks are
shallow fried in ghee over mild heat for a longer period until it becomes crispy in nature. This variety of wazwan is being
served dry without any gravy (Ahmad et al. 2012; and Anjaneyuluet al. 2008).
Aabgosh -Aabgosh is a wazwan item prepared mostly from the sacral and scapular part of animal carcass. It is being
prepared on milk based gravy. For the preparation of aabgosh, lamb or mutton cuts are boiled in water with salt, ginger,
garlic paste, and aniseed powder. The milk is then boiled along with spices such as green cardamom, onions, pepper
and ghee, to which the lamb or mutton is added. The meat along with milk curry is then stirred thoroughly until it boils
well (Rather et al. 2016).
Korma -Korma is another important item of wazwan. It is prepared from non-comminuted meat cuts. There are different
types of korma included in wazwan but two important inevitable types of korma used in wazwan include Marchawagun
Korma and Daniwal Korma. Marchawagan Korma is prepared by first boiling meat in water. To this boiled meat, salt, spices
and condiments are added. The most important component of marchawagun Korma is red chilli extract. This is followed by
cooking on a slow heat until meat becomes tender. Daniwal korma is a product which is based on yoghurt gravy garnished
with green corriander. Meat is first boiled in water. Yoghurt is cooked on a slow simmering heat with continuous stirring.
To this cooked yoghurt, meat cuts along with cook-out (soup) is added with other ingredients. This is followed by cooking
on a slow heat until meat becomes tender.
Another traditional meat product, which is not a part of wazwan is Harisa. It is a very popular in this part of the
world, being prepared and consumed during winter season of the year. It is characterized by brown appearance, semi-solid
consistency, soft texture and a typical meaty flavor with a slight acido-aromatic taste. The meat chunks along with bones,
salt and condiments (cinnamon, aniseed, cardamom etc) are boiled in water till meat gets separated from the bones. The
bones and residues of spices are discarded. The cooked meat piece along with the cookout is homogenized in to a pasty
mass with the help of large wooden pestle. Rice flour as an extender is being added to the mass with continuous stirring till
as final product is ready. At the time of consumption, the harisa is being served hot by adding a spoonful of boiled vegetable
oil.
Research and Development

Although the traditional cuisine “wazwan” has its unique identity, yet there is a need of scientific interventions for
maintaining better hygiene, improving processing methodologies, catering to health conscious consumers, besides
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extending its shelf life. The efforts towards the R&D of wazwan products had started from Indian Veterinary Research
Institute and is still continuing at SKUAST. The highlights of the efforts put so far include:
Ÿ The processing schedules and recipes for the development of emulsion based wazwanproducts viz; Goshtaba and
Rista have been standardized (Samoon, 1988).
Ÿ Comparative study for the processing of Rista and Goshtaba has been carried out to see the effect of hot processing vs
cold processing; manual mincing vs machine mincing; and salt treatment vs phosphate treatment (Samoon, 1988).
Ÿ R&D efforts were also extended in the development of Kababs with the objective to see the effect of different types of
meat (mutton, beef and chicken); processing methodologies adapted; as well as the type of extenders used on various
quality characteristic of kababs (Salahuddin et. al. 1988).
Ÿ Baseline data has been generated about the quality in terms of physico-chemical, microbiological and sensory
attributes of wazwan products available at the commercial catering institutes of Srinagar city (Sofi, 2008).
Ÿ The effect of incorporation of Rosemary extract and a-tocopherol as a source of anti-oxidants on the quality of Rista
and Goshtaba has been carried out. (Hussain, 2011).
Ÿ Low fat Goshtaba have been developed by replacing the animal fat with different fat replacers viz; sodium alginate,
carrageenon, and hydrated oatmeal (Jalal, 2012).
Ÿ Storage studies of low fat Goshtaba incorporated with oatmeal has been carried out (Jalal, 2012).
Ÿ Comparative study was conducted on the quality of Goshtaba prepared by manual pounding against the machine
pounding (Jalal et al. 2014).
Ÿ R&D efforts were also carried to see the effect of different types of extenders viz; cow pea, green gram, black bean as
well on the types of processing viz; oven roasting vs microwave cooking on the quality of seek kabab (Bhat, 2009)
Ÿ Studies have also been conducted on the identification of adulteration of mutton Rista, Goshtaba and Kababwith beef
using multiplex PCR technique (Bhat, 2014).
Research Gaps
There is a dire need for adaption of strategies for development and commercialization of the wazwan products of Kashmir.
These include:
Ÿ Mechanized production of the products, improvised processing technologies, long term storage possibilities and cold
chain transportation facilities (Rather et al. 2016).
Ÿ Processing using modern food processing machinery to meet the increasing market demands (Rather et al. 2016).
Ÿ Strict adaption of the principles of HACCP, FSSAI specifications and other quality/safety criteria.
Ÿ Extending the shelf life of the product by interventions in the product processing technologies and packaging
strategies.
Ÿ Development of functional wazwan products to cater growing health conscious consumer base. Use of fat replacers,
modification in fat profile, natural antioxidants, probiotics, and bioactive compounds are few of them.
Conclusion
The cuisine of Kashmiri wazwan has a unique identity in the culture of Kashmir. The festivals, functions and
marriage ceremonies are incomplete without wazwan products in the feast. Because of its flavourful nature and sensory
appeal, it is having a huge demand at local, national and international market. However, its traditional way of preparation is
time consuming, demanding days of planning and hours of cooking. Hence R&D efforts in its process optimization,
commercial production, packaging, extension in shelf life and distribution along with adherence to safety standards is
inevitable for its popularization at international market.

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Lead papers
Bioactive peptides derived from muscle sources and their

applications for human health
A R Sen
ICAR-Mahatma Gandhi Integrated Farming Research Institute
Motihari, Bihar-845429, India.
Introduction - The general consensus on the impact of lifestyle on human health considers that diet represents a crucial
factor in terms of human health status. Proteins of animal origin have been recognized for theirnutritional properties as an
essential source of amino acids upon digestion, but both digestion and industrial processing may liberate peptides from
the parent protein which have biological functions.Bioactive peptides have been defined as “food derived components
(genuine or generated) that, in addition to their nutritional value exert a physiological effect in the body”. Being a major
source of high quality proteins and important source of essential amino acids, muscle food presents one of the most
investigated sources for isolation of bioactive peptides in recent number of years. Although most peptides derived from
animal sources are generated from milk and milk-based products proteins, peptides also were isolated from meat
proteins, eggs, bovine blood, collagen, gelatin, various fish species including tuna, sardine, herring, salmon, bonito and
from marine organisms.
Bioactive compounds and peptides - Bioactive components in foods represent dietary elements that impart a
measurable biological effect that affect health in a beneficial way, such as immune-modulating, antihypertnesive,
osteoprotective, antilipemic, opiate, antioxidative, and antimicrobial activities.A range of compounds from plant and
animal sources has a positive influence on human health namely polyphenols, phytosterols, fatty acids and peptides. Many
phenolic compounds including flavonoids which are a source of health promoting biologically active compounds (Singh et
al. 2018; Choudhary et al. 2018) are widely studied in meat/fish product development with natural antioxidants. Bioactive
peptides can be defined as protein fragments with potential biological activities.In general, bioactive peptides usually
contain 2–20 amino acid sequences with molecular masses of less than 6 kDa, and their activities are based on the inherent
composition and sequence of amino acids (Ryan et al., 2011). Peptides within the sequence of their parent proteins are
usually inactive, but can be liberated during enzymatic digestion or fermentation. The growing interest in bioactive
peptides has incentivized the scientific community and the food industry to explore the development of new food additives
and functional products based on these peptides (Sanchez and Vazquez, 2017). Bioactive peptides are considered the new
generation of biologically active regulators that not only prevent the mechanism of oxidation and microbial degradation in
foods but also enhanced the treatment of various diseases and disorders, thus increasing quality of life (Lemes et al., 2016).
Meat and fish proteins offer huge potential as novel source of bioactive peptides.Bhatet al. (2015) reviewed the bioactive
peptides of animal origin.
Methods of generating bioactive peptides - A numerous methods have been utilized to release bioactive peptides from
muscle proteins and enzymatic hydrolysis of protein is the most widely used technique. For example, a number of bioactive
peptides have been isolated from meat using digestive enzymes such as pepsin, trypsin and chymotrypsin. Use of acid
hydrolysis in order to release some peptides is economic, relatively simple to perform, but at the same time difficult to
control and can damage certain amino acids. Methods based on enzymatic hydrolysis have an advantage because they are
more predictable with respect to the end products, and the process conditions can be controlled. Because of that, these are
commonly used methods for peptide production in laboratories and industry. Although bacterial fermentation presents
valuable method for isolation of bioactive peptides from milk proteins, it wasn't successful in obtaining peptides from
meat and fish source, probably because of poor proteolytic activity of the Lactobacillus spp. used in meat fermentations.
Separation of bioactive peptides from hydrolysate is an important step. Ultrafiltration membrane system is a
method used in order to fractionate hydrolysates based on peptide size. For the same purpose, ion exchange, gel filtration
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technologies, liquid chromatography (HPLC), reversed-phase liquid chromatography (RP-HPLC), and gel permeation
chromatography could be used. Individual peptide fractions are identified using the combined techniques of mass
spectrometry and protein sequencing. Lastly, a synthetic version of the peptide is synthesized and the assay is repeated to
verify bioactivity. Several studies have been conducted already to determine bioactive properties of fish protein
hydrolysates with certain proteolytic enzyme mixtures and whole fish muscle extracts from different fish species.
Bioactive peptides and human health - Following digestion, bioactive peptides can either be absorbed through the
intestine to enter the blood circulation intact and exert systemic effects, or produce local effects in the gastrointestinal
tract. Depending on the sequence of amino acids, these peptides can exhibit diverse activities, including obesity control,
immunomodulatory, antimicrobial, antioxidant, antithrombotic, hypocholesterolemic, and antihypertensive actions.
Many of the known bioactive peptides are multifunctional and can exert more than one of the effects mentioned. Because
of their health-enhancing potential and safety profiles they may be used as components in functional foods or
nutraceuticals.
Obesity control - In many industrial countries obesity is a serious health issue that has been associated with higher
incidence of cardiovascular disease and related disorders. Obesity is a risk factor for many diseases, including heart
disease, high blood pressure, diabetes, and some cancers. Certain bioactive peptides have been shown to contribute to
weight management and thereby obesity control.
ACE Inhibitory Peptides - Among the bioactive peptides derived from meat proteins, angiotensin-I converting enzyme
(ACE) inhibitor peptides is most important (Arihara, 2006). This peptide have been generated not only from the meat of
domestic animals and poultry but also that of fish, as both animal and fish muscle proteins have relatively common
sequences. Some ACE inhibitory peptides generated from meat proteins especially from the sequence of myosin heavy
chain (Met-Asn-Pro-Pro) showed antihypertensive activity when administered orally to spontaneously hypertensive rats.
An ACE inhibitory peptide (Val-Leu-Ala-Gln-Tyr-Lys) purified from beef hydrolyzate was reported to have highest ACE
inhibitory activity when enzymatically digested using thermolysin and proteinase A.
Potential antioxidants - The antioxidant activity of peptides is attributed mainly to their ability to chelate prooxidative
metals such as copper, zinc and cobalt. Type of amino acid, their number in the peptide, as well as the arrangements of
amino acid sequence play an important role in antioxidant activity.Carnosine and anserine of muscle have been reported to
play roles in wound healing, recovery from fatigue and prevention of diseases related to oxidative stress. Since anserine is
more resistant to digestion than in carnosine, the physiological function of anserine would be more effective than
carnosine in the human body. For this reason, functional food ingredients with high concentrations of anserine
(approximately 98%) purified from fish extracts have been developed in Japan. Recently, a number of studies
demonstrated that protein hydrolysates derived from fish proteins are potential sources of antioxidant peptides and
several antioxidant peptides from these protein hydrolysates have been isolated (Bougatefet al., 2010).
Anticarcinogenic properties - It has been proved that some peptides isolated from meat and marine organisms,
especially fish, exhibit anti-cancer activity, inhibit cell proliferation and have cytotoxic effect against tumor cells. Further,
acidic peptide fractions from Atlantic cod hydrolysate have shown strong immunostimulatory effects, and treatment of
these peptides has stimulated the oxidative burst of Atlantic salmon leucocytes. These peptides, which showed to possess
anticancer properties in vivo, could be further used to investigate their possibility to prevent the development of different
types of cancer or even more, in their treatment.
Antimicrobial peptides - Antimicrobial peptides (AMPs) are usually composed of less than 50 amino acids, and about a
half of them are hydrophobic. Their antibacterial activity is different and varies depending on origin of the peptides, amino
acid composition, peptide size, charge, hydrophobicity, and secondary structure of peptides. While AMPs from the protein
of muscle foods are less well documented, there has been one report of AMPs from a bovine meat source. Like other
organisms, fish exude different types of antimicrobial peptides, which are positively charged short amino-acid-chain
molecules involved in host defense mechanisms. Recently research has been focused on peptides from marine animal
sources, since they have been found as secondary metabolites from sponges, ascidians, tunicates, and mollusks. Recently,
the hydrolysate of tuna dark muscle by-product was examined for potential antiproliferative activity by exposure to the
human breast cancer cell line (Hsu et al., 2010).
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Immunostimulant activity - Among bioactive peptides, immunomodulatory peptides have gained much attention since
immune system is the first line of defense for disease prevention. Immunomodulatory peptides act either through
stimulation or suppression in order to maintain disease-free state in normal or unhealthy people. Both fish sauce and fish
silage are protein hydrolyzates with immune stimulating properties. In vitro and in vivo studies have shown that certain
peptide fractions in FPHs may stimulate the nonspecific immune defense system. Some peptides, such as commercial fish
protein hydrolysate exhibits immunomodulatory activities by increasing the number of IgA+ cells and IL-4, IL-6 and IL-10
in the lamina propria of the small intestine in mice (Moller et al., 2008).
Antithrombotic properties - Antithrombins from Atlantic salmon (Salmosalar) and Rainbow trout (Oncorhynchus
mykiss) have been isolated, which functions in vitro as does its human counterpart. Some peptides obtained from meat
sources showed antithrombotic properties and it is considered that their use in the future can be beneficial in the
prevention or control of such conditions.
Bioactive compounds from fish - Fish, like other aquatic organisms, are a potential source of structurally diverse
bioactive compounds. Recently, much attention has been focused on the identification and characterization of the
structure, composition and, sequence of these bioactive peptides from meat and fish. Biologically active peptides play an
important role in metabolic regulation and modulation. These peptides can be used as functional food ingredients, or
nutraceuticals and pharmaceuticals to improve human health and prevent disease. Nurdianiet al. (2017) described the
potency of fish byproducts in production of bioactive peptides with anticarcinogenic effects. Fish frames and cut offs
result from mechanically deboned fish contain considerable amounts of muscle protein. Fish skin waste could be used as a
potential source to isolate collagen and gelatin. Better utilization of marine fish processing byproducts could be achieved
by converting these materials into fish oil. The eicosapentanoic acid (EPA) and decosahexanoic acid (DHA) of fish oil exert
their protective effect against heart diseases. Recently much attention has been paid to chitin, chitosan and their oligomers
as natural bioactive materials concerning their non-toxicity, biocompatibility and biodegradable nature.
Validity and Health Claim for bioactive peptides - Health claims on foods have become an increasingly important policy
issue nowadays. Consumers' main skepticism regarding functional foods resides in the veracity of health claims and in the
low and often inadequate control of their claimed properties. Legislation concerning this matter is progressing at an
extremely low pace and currently only Japan, the U.K., U.S.A., and Scandinavian countries have managed to make notable
progress. It is anticipated that technological advances in the food industry, in conjunction with extensive clinical trials and
governmental control, will eventually guarantee the credibility of health claims and ensure consumers' confidence in
nutraceuticals. Moreover, the beneficial effects have to be demonstrated scientifically to justify two specific types of claim:
the enhanced function claim or the reduction of disease risk claim.
Conclusion - There are a number of researchers all over the world working on meat and fish proteins and their hydrolysate
extracts. The reports from various studies suggest that fish proteins and their extracts, hydrolysates have enormous
biological and pharmaceutical applications which are to be focused on a much broader sense. The suggestions given by
various researches regarding the proteins must be considered and new techniques have to be developed for the maximum
utilization of these natural protein resources from meat and fish byproducts in large scale. Although, there is still a small
number of studies, especially in vivo studies, which should be conducted in order to confirm safety and beneficial effects of
bioactive peptides, scientific, technological and consumer interest for these peptides and their potential use in controlling
and promoting health increases, and results remains to be seen. The important step for new bioactive products is in
providing consumers with accurate, non-misleading information about the health benefits of these products. The vast
potential for such product will not be achieved without extensive scientific research to ensure the safety and efficacy.
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Commercialization of traditional meat products of India– a way forward

U.K. Pal, P.K. Mandal and S Kasthuri
Rajiv Gandhi Institute of Veterinary Education and Research, Kurumbapet, Pondicherry – 605009
Introduction
Innumerable indigenous meat products have evolved over the years in India mainly due to its diversity in tradition,
ethnicity and culture among different communities. These products differ widely in their preparation/production based
on region, community and availability of various raw materials resulting in development of products with unique sensory
attributes. Moreover, Arabs, Moughals, Portugese, Persians, Chinese settlers in India introduced various meat products to
our country which include kababs, koftas, tandoori chicken, chilli chicken, Goan sausage etc. to name a few. Now-a-days
there is an ever increasing interest and demands of various traditional meat products which are becoming popular and
gaining importance among the meat consuming population of the country. Kondaiah et al. (1996), Sushil Kumar and
Anjaneyulu (1998), Rao et al. (1999), Anjaneyulu et al. (2008) have documented indigenous traditional meat products
produced and consumed in different regions of the country. Rao et al. (2008) presented an exhaustive list of traditional
meat products under categories of
a. Chunked meat products – (i) Dry (ii) Gravy/Curry based products

b. Comminuted meat based products – (i) Dry (ii)Gravy (iii) Enrobed meat products
c. Meat based rice preparations – Biriyani and Pulav
A total of 56 traditional meat products were enlisted under above categories. Recently, Hazarika et al. (2016) and Pal et
al. (2017) have produced documents related to traditional meat products of Eastern and North-Eastern parts of the
country. Moreover, Halde and Annapure (2016) have proposed to establish a Central Traditional Food Board (CTFB) to
undertake various research objectives like standardization of local recipes, documentation of traditional food recipes,
nutritional aspects of traditional foods and commercialization of traditional foods which reflects the interests of the
researchers in traditional foods.
As stated earlier a huge number and variety of traditional meat products are produced in different regions of the
country. But a critical scrutiny of these products reveals that all the products are not suitable for commercialization as the
primary criteria for successful commercialization is profitability over considerable period of time which depends on many
factors and the most important among them is the sustained demand by the consumers throughout the country. Based on
our experience and observations we have listed the following traditional meat products which have pan Indian demand
and thus have possibility of successful commercialization. These are,
1. Kababs, 2. Tandoori chicken, 3. Meat pickles, 4. Meat curry, 5. Meat kofta/balls , 6. Chicken momo, 7. Meat samosa and rolls
Scientific exploration of traditional meat products
A survey of literature revealed that scientific exploration of traditional meat products in the country started as
early as late sixties of the last century and meat pickle was probably the first product to be studied scientifically by
Chatterjee et al. (1969) at CFTRI, Mysore. With this background we will present a brief review of works carried out on the
above listed products followed by ways and means for their commercial exploitation.
Kababs
A variety of kababs are prepared using different meat (chicken, mutton, chevon, beef, buffalo beef etc.) in the restaurants,
road side eateries, fast food points, budget and star hotels and at social functions, where these kababs are served hot to the
consumers. Mir Salahuddin et al. (1991) reported the processing of high yielding and acceptable quality mutton and
chicken kababs from meat and by-products of spent hen incorporating polyphosphate, soy, potato and maida as binder in
the formulation by applying emulsion technology. These products had good acceptability for 10 days under refrigeration
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storage (5±1oC). Chunks from chicken breast and leg were used to produce good quality garlic kababs (Rao, 1996). Sushil
Kumar et al. (1997) prepared ginger kababs, shami kababs and boty kababs using rabbit meat and recorded that freshly
prepared boty kababs of rabbit meat had significantly higher (P<0.05) juiciness, tenderness and overall acceptability
scores than mutton boty kababs. Hoda et al. (2002) reported that buffalo meat kababs had better colour and tenderness
when processed by microwave cooking than by broiling in hot air oven. Modi et al. (2007) used drying technology to
process dehydrated chicken kabab mix which remained microbiologically safe and organoleptically acceptable for six
months at ambient temperature (27±2oC).
Tandoori chicken
This is a very popular chicken preparation served in the restaurants, hotels and road side eateries all over the country
especially in the northern parts of the country. It is prepared by roasting chicken which has been marinated using curd and
spices in a tandoor, a cylindrical clay oven. The skin is generally removed before the chicken is marinated and roasted. The
marinated chicken is placed on skewers and cooked at high temperature in a tandoor oven, which is heated with charcoal
or wood, which adds smoke flavour. This can also be cooked in a standard oven or over hot charcoal. Rao (1996) recorded
an optimum period of marination as 2 hours and a processing time of 20 minutes at 280oC using response surface
methodology. The same author also reported storage life of tandoori chicken as follows: 8h at 30oC, 24h at 3oC and 15 days
at -15oC.
Meat pickles
Meat pickles are ready-to-eat, highly acceptable, convenience meat products of indigenous origin. Meat pickles can be
prepared using chevon (Pal and Agnihotri, 1996; Das et al. 2007), pork (Pal, 1990; Pal et al, 1996), quail meat (Singh and
Panda, 1984 and 1989), chicken (Chatterjee et al.1969; Putta rajappa et al. 1996; Pangas et al. 1998; Shukla and Srivastava,
1999; Gadekar et al. 2008), duck meat (Kanagaraju and Subramanian, 2012) and guinea fowl meat (Rana and Shukla,
2003). Recently Kumaresan (2018) has developed a spent hen meat pickle with good acceptability and shelf life of two
months incorporating gooseberry powder as an acidifier replacing part of acetic acid in the pickle recipe. On the whole
pickling of meat can be considered as an alternate method to develop a low cost shelf-stable meat product for market
which can provide a better avenue for rural entrepreneurship development (Gadekar et al. 2010).
Meat curry
This is the most common meat dish that is prepared in the kitchens of almost all the meat eating families in the country and
also probably the most commonly available dish in the menu card of all restaurants in the country serving non-vegetarian
food. Meat from all types of animals/birds can be used for meat curry. Method of preparation and ingredients vary from
region to region depending on the taste of a particular region. But the common ingredients include chunked meat (bone-in
or boneless), vegetable oil, condiments (onion, garlic, and ginger) and variety of spices. Variety of thickeners such as
tomatoes, curd, coconut powder, potatoes etc. is also added to produce gravy of desirable consistency. Meat to gravy ratio
is generally 60:40 for curried product (Anjaneyulu et al., 2008). Agnihotri and Pal (1993) reported the processing of a
highly acceptable “warm and serve” meat curry using deboned meat of 4.5 years old bucks in which meat was subjected to
curing and mechanical tenderization before cooking. Das and Radhakrishna (2001) and Das and Jayaraman (2003)
reported a longer shelf life of ready-to-eat mutton curry and chicken curry at refrigeration temperature than at ambient
temperature. These curries were processed using hurdle technology for improved shelf life. Ready-to-eat chicken curry
prepared using deboned chunks of broiler had a shelf life of six months at frozen storage without marked changes in
quality (Modi et al., 2005).
Momo and Samosa
These are two enrobed meat products of Indian origin. Momos are prepared by stuffing partially cooked and lightly spiced
ground meat along with chopped onion into a thin cover made out of maida dough followed by steam cooking for 15-20
minutes. The product is generally served with different sauces as per taste. Among the meats chicken momo is very
popular and available at comparatively affordable prices. Due to high demand, exclusive momo stalls have been started in
many of the Indian cities which are having brisk business during the peak hours.
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On the other hand, samosa is a deep fried product and very popular Indian cuisine. Samosa can be prepared using
partially cooked meat of old animals and culled chicken along with non-meat extenders. Dry spice mixture and green
condiments, mashed potato are fried with partially cooked meat and stuffed into maida dough and given a triangular shape
to the product. The stuffed samosas are deep fat fried till the external maida cover becomes golden yellow and crispy.
Soaked and ground Bengal gram and black gram can also be used as binder along with smashed potato.
How to proceed for commercialization
Many of the meat products discussed above, have the potential to develop as healthy fast food replacing part of the cereal
based fast foods mostly available in the market. Samosas, momos, kababs etc. are being served in many fast food points and
have very good demand among the present day consumers. But actual market demand of such ready-to-eat, indigenous
meat products have never been assessed scientifically although we come across many articles which state that there is
huge demand for different traditional /ethnic meat products in various regions of the country. If we really want their
commercialization and industrial production, then we must assess the feasibility of such project. For any industry, may it
be chemical, meat, food or dairy first and foremost task is to prepare a comprehensive feasibility report on the project on
the basis of what is provided, what are required and available resources. State Veterinary Universities/ Veterinary colleges
in collaboration with civil engineers of Municipality/Panchayats can be involved to prepare such feasibility reports for
different regions for the benefit of the industrialists.
The feasibility report shall contain (Lalat Chander, 2004)
1. A brief note on aims and objectives of the plant

2. Location of the plant – selection of site keeping in view advantages and disadvantages of the place including
accessibility to road, availability of meat animals/birds, labourers etc.
3. Detailed socio-economic conditions prevailing in the region including climate
4. Plant layout – volume of production of different products for the present contraction, if any
5. Area and space requirement for the plant. The available land must be utilized in economical and well planned
manner to meet further targets within the limits of area available.
6. Service requirements such as electricity, water, waste disposal, steam and refrigeration requirements should be
worked out clearly. Approximate figures should be mentioned after calculation.
7. List of equipments, machinery, fittings and fixtures needed in the plant has to be prepared depending on the
product profile and their volume. Capacities of the equipments to be installed need to be specified in the project
report.
8. It is essential to mention the space required by each equipment, working space required, each room space, utility
space providing necessary services to the plant, stores, administrative block area and other building/facility areas
directly or indirectly needed by the plant including parking areas and roads etc. This will help in getting an idea
about total land requirement and suitable layout for flawless working.
9. Manpower requirement has to be justified at all levels in various sections/departments of the plant to carry out
works without any trouble.
10. The project report shall give a fair idea of assets and liabilities of an organization to have an idea about funds
requirements for the project.
Besides large scale production of traditional meat products for marketing in a wide geographical area, there is always
scope for processing products viz. meat pickles, kababs, momos, samosas at small scale for local sale. But most of these
production facilities lack hygiene and quality control.
Kadirvel et al. (2018) listed the following criteria which require substantial input at the ground level for successful
commercialization of traditional meat products.
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1. Quality control and hygiene – producers need to be trained on HACCP and GMP for production of high quality meat
products.
2. Standardization and documentation – A uniform optimized technique for each product which can be documented
for future reference
3. Scaling-up including packaging and transport - From local consumption to commercialization of traditional meat
products, it requires mass production of products, bulk packaging and maintenance of cold chain during storage,
transportation and distribution. Therefore, the logistics should be worked out for scaling-up production from
small scale to large scale. This includes use of mobile refrigerators and freezers (truck, van, car and containers) for
transportation of the products and bulk storage facilities at low temperatures which ensure shelf life and quality
of the meat products.
4. Skill and entrepreneurship development – there is a need to train the entrepreneurs in meat processing for
required skill development to match the today's market requirements. Institutes/ Veterinary
Universities/Colleges can take-up initiative in this regard.
5. Awareness of the Food Safety and Standards Authority of India (FSSAI) – Any food business in India requires FSSAI
registration/licence. Therefore, entrepreneurs should be aware of the existence of FSSAI and follow FSSAI norms
to establish meat processing establishments.
6. Branding and trademark – after a solid footing in the market, branding and trade marking of the products give a
special identity which helps in better marketing of the products.
7. Market networking: market networking is an essential criteria for survival in the tough competition. Besides
linkages with various marketing agencies, entrepreneur can go for on-line marketing of the products which are
now very much prevalent in metros and other cities of the country for earning better profit.
Conclusion
Among the meat products discussed in this article, meat pickles and meat curry have huge potential for
commercial production in retort pouches for distribution and marketing over a large geographical area. Products such as
kababs, samosa, momo, tandoori chicken etc. are mostly processed and sold at restaurants, hotels and fast food stalls
which may be categorised as meat based fast foods. These products have wide acceptance among a large section of non-
vegetarian population. Systematic and sustained efforts are needed in various fronts for successful commercialization of
traditional meat products and if it turns out to be a success, then meat industry in the country will have a good business
ahead.
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Functional and bioactive lipid mediators:

role in prevention of cardio-vascular diseases
1, 2
Pubali Dhar
1
Laboratory of Food Science and Technology, Food and Nutrition Division, University of
Calcutta, 20B Judges Court Road, Alipore, Kolkata, West Bengal, India, PIN 700027
2
Centre for Research in Nanoscience & Nanotechnology, JD 2, Sector III, Salt Lake, Kolkata,
West Bengal, India, PIN 700098
In this modern era, while life has radically changed in terms of convenience and ease of lifestyle, the ugly side of such
unrestrained modernization is now posing a serious calamity in the form of incurable lifestyle diseases. Cardiovascular
diseases (CVDs) are being considered one of these lifestyle diseases that are affecting scores of people across the globe
with life-threatening outcomes. Medication to treat such diseases has only been able to check escalation of the threat
associated with CVDs; however, the etiological basis of such diseases remains unaltered. Thus, it has now become
imperative to counter the challenges of CVD by targeting the very etiology of such diseases. Lipid mediators, for example,
in the light of recent advanced progress in CVD research, are now being actively pursued to facilitate better treatment for
CVDs. The perception of lipids, which were considered major causal agents in the onset of CVDs, has changed for good.
Detailed epidemiological analysis in terms of correlation between population, food, and culture with the aid of molecular
tools have shed new light in the role of forms and the oxidative state of lipids, that can act as either the cause or as a cure for
CVD manifestations. The health-promoting benefits of certain specialty lipids have underlined the need to develop lipids
designed with improved functionality, which is now being referred to as 'functional lipids'. This article lays emphasis on
future perspectives of research in functional lipids along with their available sources and mechanism of modulating CVD
precursors.
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Session-11
Development of functional, novel & ethnic

products from livestock and fishes

22 - 24 November, 2018
Oral Presentation
FNEP 01. Effect of dietary intake of functional poultry meat wafers on obesity and indices of oxidative stress
related chronic diseases- A mice model study
S Kumar1, A K Biswas1*, M Gopi2and M Sahoo3

1
Division of Post-Harvest Technology, 2Division of Avian Physiology and Reproduction,
3
Division of Avian Disease, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly-243 122 (U.P.).
Epidemiological evidence suggests that intake of high amount of red meat is associated with increased risk of chronic
diseases including atherosclerosis, hyperlipidemia and cancers. But, the research study on the effect of poultry meat
product incorporated with functional in physiological functions of health is still pending. The aim of this study was to
evaluate effect of functional meat wafer (FW) on serum lipid profiles, antioxidant enzymes, hepatic and renal enzymes,
MDA content etc in mice model study. Thirty six adult male Swiss albino mice were randomly divided into three groups
(3×12): one group fed control diet (vegetarian diet, CD), another group fed control wafers (CW) and the third group fed
functional wafers (FW). Results indicated that FW lowered overall serum total cholesterol (TC) and LDL-C levels but HDL-
C remain unchanged. Compared with control group, the TC and LDL-C in FW group were lowered by 15.61 and 16.51
mg/dL, respectively. The TGL was lowest in mice received CD. The serum glucose level was decreased in CW and FW fed
mice. The activity of hepatic and renal enzymes were lowered significantly (P<0.01) with the feeding of FW. The
antioxidant enzymes viz., CAT and GSH-Px, however increased in the FW group by 14.0 and 2.27U/mL respectively
(P<0.05). The antioxidant enzymes in FW group mice decreased the MDA formation. These results suggest that FW intake
could greatly help in amelioration of the oxidative stress related chronic diseases besides improving most of the lipid
profile parameters.
FNEP 02. Consumer acceptance of fiber enriched carabeef cookies incorporated with natural fibers
Meena Goswami1, B.D.Sharma2, S.K. Mendiratta3 Vikas Pathak 4, R. R. Kumar5, Suman Talukder6 and Heena
Sharma7
1,4
Department of Livestock products Technology, College of Veterinary Science and AH, DUVASU, Mathura
(U.P.), India, 2,3,5,6,7Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar,
Bareilly (U.P.) India, 7Scientist, Dairy Technology Division, National Dairy Research Institute, Karnal.
The present study was conducted to assess the consumer acceptance of fiber enriched functional carabeef cookies
incorporated with natural fibers viz. orange pulp power, mango peel power and dehulled pigeon pea powder at three
different levels i.e. 5, 10 and 15% separately. Carabeef cookies containing orange pulp powder at 10% (O), mango peel
powder at 10% (M) and dehulled pigeon pea powder at 5% (P) were selected on the basis of sensory evaluation. These
selected treatments were further compared on the basis of various physico-chemical properties and sensory evaluation to
select the most acceptable natural fiber. P had significantly (P<0.05) higher pH and thickness values whereas significant
(P<0.05) lower moisture content than M and O. Most of the physico-chemical properties of O were comparable to M,
however differed significantly (P<0.05) from P cookies. The cooking yield, protein, fat percentage, diameter and spread
ratio were not significantly different in among treatments. Mean IDF, SDF and TDF content was significantly lower
(P<0.05) in P than M and O incorporated cookies. There was no significant difference between M and O. The thickness was
significantly (P<0.05) higher in 5% P cookies, however no significant difference was observed for mean diameter and
spread ratio. There was no significant difference among treatments for instrumental textural properties and color
parameters. The sensory scores of color and appearance, aftertaste and overall acceptability were significantly higher
(P<0.05) at10% OPF cookies. It can be concluded that carabeef cookies incorporated with 10% orange pulp fiber had
highest consumer acceptance among the natural fibers and were very much liked by semi trained sensory panelists due to
pleasant orange flavor, lighter color and crispiness.
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FNEP 03. Effects of Grape Seed Extracts on the Oxidative and Microbial Stability of Chevon Nuggets
Priyanka Meena, Anurag Pandey, Ashish Saini, Asman Singh Gurjar, Ravi Raman, Shrawan Kumar Meel and
Vilshan Kumar Chauhan
Department of Livestock Products Technology;Post Graduate Institute of Veterinary Education and

The antioxidant and antimicrobial efficacy of grape seed extract (GSE) was studied in chevon nuggets under frozen storage
condition. Chevon nuggets treated with grape seed extract (GSE) had significantly (P<0.05) lower thiobarbituric acid
value, tyrosine value and free fatty acid (FFA) compared to control during storage at frozen (18±20C) temperature.
Addition of GSE significantly (P<0.05) reduced the total plate count, total psychrophilic and yeast & mold count and
coliform count in chevon nuggets during storage conditions. The GSE treated chevon nuggets recorded significantly
superior score of colour, flavour, texture, juiciness and overall acceptability than control. The TBA value, tyrosine value,
FFA and microbial counts increased significantly during storage. It can be concluded that GSE has excellent antioxidant and
antimicrobial properties compared to control during frozen storage condition.
FNEP 04. Physico-Chemical, Microbiological and Sensory Properties of Fish Patties Incorporated with
Sapodilla Peel Extract
Asman Singh Gurjar, Anurag Pandey, Priyanka Meena, Ashish Saini, Ravi Raman, Shrawan Kumar Meel and
Vilshan Kumar Chauhan
Study was conducted to prepare fish patties incorporating sapodilla peel extract with three different levels (0.2%, 0.5%,
and 1%) replacing fish meat in the formulation. On the basis of various quality parameters, patties incorporated with 1%
was selected for further studies. The selected as well as control samples were packaged in aerobic packaging under
refrigeration (4±10C) and evaluate various physico-chemical, microbiological and sensory properties for 28 days with
different day interval. Throughout storage period TBA value (mg malonaldehyde/Kg), tyrosine value and free fatty acid
value (% oleic acid) increase significantly for control as well as treated products; however, sapodilla peel treated patties
showed a significantly lower value than control. While pH value showed no significant variation during the storage. Total
plate count (log cfu/g), psychrophilic count (log cfu/g), yeast &mold count (log cfu/g) were maintained better for
treatment throughout the storage. While colliform count (log cfu/g) was not detected during the storage. All the sensory
parameters decreased as the storage period increase. While overall acceptability of sapodilla peel extract incorporated
fish patties significantly higher than control. Here we conclude that incorporation of sapodilla peel in fish patties increase
the shelf life, nutritional quality with making a functional food.
FNEP 05. Effect of clove powder and garlic paste on quality and safety of raw chicken meat at refrigerated
storage
Md. Hasan Tareq and Syed Md Ehsanur Rahman
Laboratory of Food Quality and Safety, Bangladesh Agricultural University,Mymensingh-2202, Bangladesh
The present study was conducted to evaluate the shelf life and microbiological quality of raw chicken meat incorporated
with clove powder, garlic paste and their combination at refrigerated storage (4±1ºC). Meat samples were divided into four
different batches i.e. T0 = Control (without natural preservatives), T1 = 0.2% clove powder, T2 = 2% garlic paste and T3=
combination of 0.2% clove powder and 2% garlic paste. The samples were evaluated for physicochemical properties (pH,
cooking loss), oxidative stability (FFA, POV and TBARS) sensorial properties (color, odor) and microbial counts (TVC, TCC
and TYMC) on 0, 3, 6, 9 and 12 days of storage. The obtained results showed that addition of natural preservatives
significantly (p<0.05) influenced on physicochemical properties, oxidative stability, microbiological and sensory
attributes compared to control samples. Throughout the storage, pH value and cooking loss were significantly lower (P <
0.05) in T1, T2 and T3 batches than control. Among the treated batches, combination of clove powder and garlic paste batch
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(T3) showed significantly (P < 0.05) lower free fatty acid and peroxide values during the storage period. TBARS values were
vary significantly among the treated batches but clove powder (T1) maintained lowest TBARS value till the end of storage.
Throughout the storage period, comparatively lower values of both viable count and coliform count were detected in T3
batch. But yeast mould count was significantly lower in T2 batch. Colour score of T1 batch and odour score of T2 batch were
significantly higher (P < 0.05) than other batches. From this comparative study of natural preservatives, it was concluded
that 0.2% clove powder and 2% garlic paste are effective in extending shelf life of meat but combination of 0.2% clove
powder and 2% garlic paste could be utilized effectively as antioxidant and antimicrobial in preservation of raw chicken
meat at refrigerated storage (4±1ºC).
FNEP 05. Production characterization and functional property analysis of protein isolates and hydrolysates
of Bellamya bengalensis
Roshni Chatterjee1,2, Tanmoy Kumar Dey1,2, Anadi Roychaudhury3 , Debajyoyi Paul1,2 , Amrita Chakraborty1,
Pubali Dhar1,2
1
Laboratory of Food Science and Technology, Food and Nutrition Division, University of Calcutta, 20B, Judges
Court Road, Alipore, Kolkata. 2Centre for Research in Nanoscience and Nanotechnology, University of
Calcutta, Acharya Prafulla Chandra Roy Sikshya Prangan, JD-2, Sector III, Saltlake City, Kolkata 700098,
3
Department of Physiology, Serampur College (Autonomous), University of Calcutta, 8, William Carey Sarani,
Maniktala, Serampore, West Bengal.
The focus of current day nutritional research lays emphasis to develop processing strategies of traditional muscle food for
enhancing nutritional values and providing immense health benefits at much less cost the maintenance. Bellamya
bengalensis is an edible mussel commonly consumed by the ethnic groups of India residing in the mangrove forests of
Sundarban, India. Protein isolates of edible part of Bellamya bengalensis was concentrated and the product was
hydrolysed with three proteases, namely papain, pepsin and alcalase. The objective of the present study is production of
bioactive peptides from B. Bengalensis protein hydrolysates with functional properties that can be used as food
supplement and can be used as a theranostic. The proximate composition of the protein isolate was determined along with
nutritional value which includes biological value, protein efficiency ratio, amino acid score, nutritional index, essential
amino acid index. The molecular weight distribution of the protein isolate and the three hydrates were analysed by SDS-
PAGE. The functional properties of the protein isolates and hydrolysates were determined by protein solubility index,
emulsifying property, foaming property. The hydrolysates were fractionated by ultrafiltration and the in vitro
antioxidative properties were measured. In vitro angiotensin converting enzyme inhibitory activity of the hydrolysates
was compared with the standard drug lisinopril and thus assessed the antihypertensive property. Results depicted that
hydrolysed peptides have antioxidative and antihypertensive activity. The enzyme pepsin and papain produced partially
hydrolysed peptides were found suitable for use in bakery industry while alcalase hydrolysis resulted in short peptides
with antihypertensive activity.
FNEP 06. Formulation of value added chicken nuggets using carrot and ginger as a source of dietary fibre
and natural antioxidant
Muslima Khatun1*, Md. Abul Hashem1**and Md. Shawkat Ali2

2
Department of Animal Science, Department of Poultry Science,Bangladesh Agricultural University,
Mymensingh-2202.
Meat products as nuggets, has a high protein and fat content, but poor of dietary fibre and variety of health problems such
as colon cancer, obesity and cardiovascular disease can cause by low fibre content. Inclusion of carrot and ginger increase
fibre content which help to reduce the risk of these diseases and act as a source of antioxidant.The study was envisaged to
evaluate the effect of different levels of carrot with ginger on the quality attributes of chicken nuggets. For this purpose,
chicken nugget samples were divided into four treatment groups such as T0 (Control group), T1 (1% ginger and 4% carrot),
T2 (1% ginger and 8% carrot) and T3 (1% ginger and 12% carrot). Days of intervals of experiment were 0, 15th, 30th and 45th
days. Samples were preserved at -20°C for 45 days. Color, flavor, Juiciness, tenderness and overall acceptability increased
with increasing level of carrot. Dry matter content decreased significantly (p<0.05) with different treatment levels and
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22 - 24 November, 2018
increased with the days of intervals. Crude protein, ether extract and ash content were decreased significantly (p<0.05)
among different treatment groups. pH, free fatty acids, peroxide values and thiobarbituric acids value were decreased
significantly (p<0.05) with different treatment levels. Total viable counts, total coliform counts and total yeast and mould
count were also significantly (p<0.05) decreased. On the basis of sensory, physicochemical, biochemical and microbial
properties, it reveals that T3 (1% ginger and 12% carrot) is the best among all the treatment groups as a source dietary
fibre and natural antioxidant. Fiber-enriched chicken nuggets can be successfully prepared by incorporating up to 12
percent carrot in the formulation without any significant loss in the quality.
FNEP 07. Effect of Pearl Millet Flour (bajra flour) on some Physiochemical and Sensory Attributes of Chicken
Nuggets
1
Parveez Ahmad Para, 2Subha Ganguly, 1Chirag Singh.
1
Assistant Professor, Department of Livestock Products Technology, Arawali Veterinary College, Sikar,
Rajasthan.2Assistant Professor, Department of Veterinary Microbiology, Arawali Veterinary College, Sikar,
Rajasthan.
The objective of this study was to develop chicken nuggets with the incorporation of pearl millet flour. Pearl millet (Bajra)
is a rich source of primary metabolites, dietary fibre, as well as high calcium and iron contents. The products were assessed
for pH, cooking yield, emulsion stability and sensory attributes. Chicken nuggets were prepared with the addition of 0
percent (control), 10 percent and 20 percent level of incorporation of pearl millet flour and evaluated for the quantitative
and sensory changes. The cooking yield was significantly (p<0.05) higher in the nuggets containing millet flour compared
to the control and highest cooking yield was observed at 20 percent level of incorporation. The increased level of pearl
millet flour significantly (p<0.05) increased the emulsion stability of the product. However, the pH of the products
increased gradually with increase in level of pearl millet flour and it was significantly higher (p<0.05) at 20 percent level
compared to control, whereas a non-significant increase in level of pH was observed at 0 and 10 percent levels of pearl
millet flour incorporation. The scores for colour, appearance and flavour showed a gradual non-significant (p>0.05)
decreasing trend with increase in level of millet flour whereas, the texture, juiciness and overall acceptability scores were
significantly (p<0.05) higher at 10 per cent level of incorporation comparable to control. Hence, chicken nuggets can be
prepared with addition of 10 percent level of incorporation pearl millet flour for achieving higher cooking yield, emulsion
stability and appreciable sensory characteristics.
FNEP 08. Effect of Broccoli (Brassica oleracea var. italica) Powder Extract on Quality Characteristics of Spent
Hen Meat Loaf
Deepika Kunwar, Praneeta Singh and P. Prabhakaran
Department of Livestock Products Technology, College of Veterinary and Animal Sciences, GBPUAT,
Pantnagar-263145, Uttarakhand, India
Broccoli (Brassica oleracea var. italica) is a vegetable of Brassicaceae family contains a number of antioxidants such as
flavanoids, carotenoids, phenolic compounds, ascorbic acid, tocopherol and the minerals manganese and zinc. The present
study was conducted to study the effect of Broccoli (Brassica oleracea var. italica) powder extract on quality characteristics
of spent hen meat loaf. Aqueous extract of dried and pulverized Broccoli was incorporated in spent hen meat loaves at
three levels- 1% (BT1), 2% (BT2) and 3% (BT3). The comparison was made with control (Con) and BHT (0.1% level)
treated meat loaves. The loaves were packed in U.V. sterilized LDPE pouches and stored at 4±1°C. The stored samples were
analysed at different storage intervals. The pH values for Broccoli treated samples were lower than control as well as BHT
treated samples. Though, the difference was non significant. Cooking yield of all the treatments did not differed
significantly, highest cooking yield was found in BT2 (97.9%). Water holding capacity of the treatments was found to be
significantly (p<0.05) lower than Con. Significantly (p<0.05) lower emulsion stability was observed in BT1 than other
treatment groups. Highest moisture content (68.9%) was found in BT3. The protein content was significantly (p<0.05)
higher in BHT treated loaves, while BT3 showed lowest values. Fat content was differing significantly (p<0.05) among the
treatments. Ash content in the treatments did not differed significantly. Sensory evaluation of the loaves from different
treatment groups revealed that appearance scores for different treatments did not differed significantly, though the
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highest score was observed for BT2. The scores for flavour, texture, juiciness and overall acceptability also did not differed
significantly. During storage pH value increased in all the treatments. TBA values (mg of malonaldehyde/ 1000g) increased
significantly (p<0.05) with increase in storage period. BT2 and BT3 showed lower values than BHT treated samples
throughout the storage period. Peroxide value (meq. peroxide/ kg of meat) in all the treatments first increased till ninth
day of storage, then decreased. Free fatty acid content (% oleic acid) for all the treatments was observed as significantly
(p<0.05) lower than Con. Total plate count increased gradually with the storage period but significant difference was not
observed between different treatment groups. Yeast and mould count was found to be significantly (p<0.05) higher in BHT
treated samples than other treatments. Hence, it can be concluded that Broccoli powder extract can be incorporated in
chicken loaves to improve the shelf life, without altering the quality characteristics.
FNEP 09. Effect of Added Amaranthus viridis (Chaulai) on Physico-chemical, Microbiological and Sensory
Quality of Chicken Patties
B. G. Mane*, Anoop, Dinesh Krofa, Sanjay Kumar and S. K. Khurana
Department of Livestock Products Technology, DGCN College of Veterinary & Animal Sciences, CSK HPKV,
Palampur-176062 (HP), India.
The present study was planned to evaluate the effects of Chaulai (a naturally grown seasonal vegetable in high hills of
Himalaya) paste incorporation on proximate, microbiological and sensory quality of chicken patties. The significant
differences were observed in proximate, microbial and sensory attributes of chicken patties incorporated with Chaulai
paste compared to control. The chicken patties were well accepted up to 15 percent level of incorporation; however 10
percent level of incorporation was comparable to control patties. The values of fat percent and SPC decreased significantly
with the increasing level of Chaulai. The fibre content in the chicken patties increased linearly, and it was significantly
higher at 15 percent level of incorporation. This indicates that incorporation of Chaulai not only improves the proximate
and microbial quality but is also acceptable organoleptically. Therefore, it can be concluded that incorporation of Chaulai
in chicken patties successfully improved the functional and sensory quality attributes.
FNEP 10. Composite Biodegradable Films incorporated With Different Essential Oils for the Shelf Life
Extension of Buffalo Mozzarella Cheese
Manish Kumar Chatli, S. Siva Kumar*1, Nitika Goel1, Nitin Mehta and Pavan Kumar
Deptt of Livestock Products Technology, *1Deptt of Dairy Technology, College of Dairy Science & Technology,
Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
The refrigerated storage life of buffalo mozzarella cheese was evaluated after packaging with composite
antimicrobial biodegradable films (CAB) developed from Whey Protein Concentrate-Sodium Alginate material and
incorporated with antimicrobials (essential oils) viz. Eugenol, Peppermint and Lemon grass oil (Cymbopogen citratus) of
0.75% each was evaluated for various oxidative stability parameters, textural and color attributes, microbiological quality
and sensory attributes (8-point descriptive scale) for 35 days and compared with cheese packaged in Low Density
Polyethene (LDPE) films. Lipid oxidation was lower (P<0.05) in CAB packed mozzarella cheese than control and was
measured lowest for lemon grass oil films. The sensory quality attributes (appearance, texture, flavor) were better
(P<0.05) maintained in CAB-coated products during refrigerated storage. SPC was significantly (P<0.05) lower in lemon
grass oil than control on 21 day of refrigerated storage. The buffalo mozzarella cheese packaged in aerobic conditions in
LDPE films had shelf life of 21 days whereas CAB packaged cheese had shelf life of 35 days. Our results indicated that CAB
films impregnated with essential oils can be utilized as protective covering for extending refrigerated storage life to
minimize lipid oxidation and microbial growth without compromising the sensory quality.
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FNEP 11. Prevalence of Antibiotic Resistant Coliform Organisms in Market Sarpuria, a Geographical
Indication Sweetmeat of West Bengal, India
Shailja Kumari and Lopamudra Haldar*
Deptt. of Dairy Microbiology, F/o- Dairy Technology, West Bengal University of Animal & Fishery Sciences,
Mohanpur- 741252, Nadia, West Bengal, India
The State of West Bengal is known for its rich delicacies of indigenous sweetmeats. These have been evolved over ages
utilizing locally available ingredients, fuels, cooking ware and innovative ideas of Halwais. In post WTO era, endeavour has
been made to protect the rights of few location specific sweetmeats with Geographical Indications. Sarpuria is such a
proposed GI sweetmeat, which is originated from Krishnangar, Nadia District of West Bengal, India. As sweetmeat industry
is mostly small cottage industries, the quality of such products is questionable from food safety point of view. Thus, the
present study aims at evaluation of microbiological, chemical as well as keeping quality of market samples of Sarpuria
collected from different shops of Krishnangar, Nadia District, West Bengal. Proximate chemical analysis of twenty samples
of Sarpuria showed remarkable variation in all parameters. In case of microbiological analysis, significant variations were
recorded in the initial Aerobic plate count, Coliform count, Yeast and Mold count, Psychrotrophic count, and
Staphylococcal count. In most of the samples, the initial microbial counts exceeded the standards for both Chhana and
Khoa based sweets, laid by the FSSAI. Interestingly, during refrigerated storage condition at 5±10C up to 5 days, most of the
bacterial load got reduced, while yeast and mold counts significantly increased. Twenty eight colonies of coliform
organisms were isolated based on colony morphology and biochemical tests. Sixteen faecal coliform isolates showed
marked antimicrobial resistance against Erythromycin, Ampicillin/ Salbactam, Chloramphenicol, Tetracycline, while high
sensitivity was observed for almost all isolates against Ciprofloxacin and Norfloxacin.
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Poster presentation
FNEP 12. Comparison of effects of garlic, moringa leaf & vitamin E on antioxidant and antimicrobial
properties of chicken patties
Vinod Kumar1, Pinky Moni Nath2, S. Biswas1 and D. Bhattyacharya1

1
Department of Livestock Products Technology, WBUAFS, 37, K.B.Sarani, Kolkata –
700037.2Department of Livestock Products Technology, LCVSc, AAU, Joyhing, N.L.
The analysis of antioxidant and antimicrobial effect of garlic, moringa leaf & vitamin E on chicken patties was done.
Chicken patties were prepared by using garlic, moringa leaf & vitamin E at different concentrations. The products were
packed in LDPE bags & stored at refrigerated temperature (4±1°C) & subjected to comparative studies on antioxidant and
antimicrobial property on 0th, 3rd,7th, 14th, & 21st day. The TBA values of all test groups on storage showed significant
increasing trend with advancement of storage period. Moringa leaf showed a significantly lower TBA value than other
treatment. The following trend was observed for antioxidant activity of different treatment :moringa leaf > vitamin E >
garlic> control. The TPC values of all treatment ranged 2.256± 0.003to 2.866± 0.035 log cfu/g on 0th day of storage which
increased significantly to 5.437± 0.047 log cfu/g in control and 4.439± 0.016 and 4.817±0.034 log cfu/g in Garlic and
moringa leaves respectively on 21st day of observation. Among all the four treatments the TPC values of Garlic was found to
be lowest. Therefore Moringa leaf showed more antioxidative effect and Garlic showed more antimicrobial effects as
compared to other treatments.
FNEP 13. Quality assessment of functional chicken sausage stored at refrigeration temperature
N K Kodamelwar, A A Devangare and A M Chappalwar1
Chicken sausages were prepared with addition of egg white powder (1.5%) and different level of rice bran 0%, 5%, 7.5%
and 10% replacing corresponding amount of meat. the sensory scores for all the sensory attributes of chicken sausage
differed significantly (P<0.05) due to incorporation of different levels of rice bran. The sensory of chicken sausage for all
attributes at 7.5% incorporation of rice bran were quite comparable to control. the pH, emulsion stability and cooking
yield of chicken sausage increased gradually due to incorporation of different levels of rice bran. Moisture, Protein & fat
content of chicken sausages decreased gradually upto 7.5 % level thereafter significantly (P<0.05) decreased at 10% level
as compared to other levels of added rice bran. Further, TPA studied by using TAXT2 plus texture analyser, obtained
showed that there was increase in the fracturability, hardness, springiness and chewiness textural readings as the level of
rice bran increased may be due to the fibre content of the rice bran. The textural analysis revealed that there is no
significant difference in readings of sample containing Rice Bran upto the concentration of 7.5% .However if the
concentration is further increased then there is drastic variation in Textural properties .Hence on the basis of obtained
results it may be concluded that the Rice Bran can be successfully added into the chicken sausage upto the concentration of
7.5% with significantly affecting the textural quality profile of the products. The shelf life of chicken sausage made with or
without incorporation of egg white powder and rice bran was assessed during refrigerated storage (4±1°C). During
storage of chicken sausage the moisture and protein declined significantly while fat, pH, TBA, peroxide value increased
significantly (P<0.05). Similarly, the total plate count and psychrophilic count increased significantly (P<0.05) during 20
days storage but were within the spoilage limit indicating that the product could be safely stored for 20 days without
adversely affecting the sensory and physico-chemical characteristics. It is observed that coliform count in the control was
observed in both control and treatment at the end of storage period i.e. 16th and 20th day. From the present study, it is
concluded that acceptable quality chicken sausages could be prepared with addition of 1.5% egg white powder and 7.5%
rice bran and safely stored in HDPE pouch for 20 days at refrigerated temperature.
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FNEP 14. Effect of dragon fruit peel as antioxidant dietary fibre on quality and lipid oxidation of chicken
nuggets
Pratap Madane, Arun K Das, Prasant Jagtap*, Akshay Shewalkar*, B Maity and P K Nanda
Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata, India
*Poultry Processing Unit, Shalimar Hatcheries Limited, Grand Trunk Road, Golsi, India
Present study demonstrated the efficiency of two concentrations [1.5 (T1) and 3%(T2)]of dragon fruit peel (DFP)
as antioxidant dietary fiber (ADF) on quality improvement of chicken nuggets and susceptibility to lipid oxidation after 0,
5, 10, 15 and 20 days of refrigerated storage at 4°C. The antioxidant potential (total phenolics, radical-scavenging activity
and ferric reducing antioxidant power) and chemical composition including total dietary fiber (TDF) content of DFP were
estimated. DFP contains 10.36% protein, 4.48% fat and 2.34% ash and is very rich in dietary fibre (56.91%) with higher
insoluble dietary fibre (49.22%) than soluble dietary fibre (7.69%), phenolics (18.34mg mg GAE/g) and possesses good
radical scavenging activity as well as reducing power. HPLC analysis indicated that among the phenolics, gallic acid (10.0
mg/kg) and feluric acid was present in high concentration whereas other compounds including flavonoids (quercetin)
only present in trace amount. Incorporation of DFP decreased the pH but improved emulsion stability as well as cooking
yield of nuggets. Nuggets with DFP had higher protein, ash and lower fat content. Dietary fiber as well as total phenolic
content (TPC) increased in nuggets as level of DFP powder increased in formulation. TDF content was highest (2.37%) in
T2 with 3% DFP, followed by in T1 nuggets with 1.5% DFP while it was lowest in control (0.79%). Similarly, TPC content
was significantly higher in treated nuggets (0.134 and 0.163 mg GAE/g) than control (0.57 mg GAE/g).Incorporation of
DFP in chicken nuggets decreased the hardness, gumminess and chewiness and improved (P<0.05) the products' lightness
and redness values. Sensory evaluation of the products revealed significant improvement in the appearance score and
non-significant (P>0.05) increase in the score of other attributes. DFP significantly decreased lipid peroxidation and
microbial counts in meat products during 20 days of storage period. Therefore, DFP being rich in bioactive components
had positive influence in improving the nutrition quality of chicken nuggets and it could be used as an antioxidant dietary
fiber in muscle food products without affecting its quality and acceptability.
FNEP 15. Optimization of Process protocol to obtain bioactive extracts from Origanum vulgare leaves
Niraj S Jagtap, Rajesh V Wagh*, Manish K Chatli, Pavan Kumar, O P Malav and Nitin Mehta
Present research planned to optimize the extraction protocol to obtain the antioxidant-rich bioactive extracts from
Origanum vulgare leaves. Box-Behnken Design (BBD) subjected with three different variables viz. extraction temperature
(70-85°C), Extraction time (5-15 min.) and solvent concentration (55-65% aqueous Ethanol). The antioxidant efficacy was
recorded by evaluating four responses viz. ABTS, DPPH, SASA and total phenolic contents. The optimized model predicted,
solvent concentration of 60% with an extraction time of 10 min and extracting temperature of 75°C with a higher yield of
bioactive-rich extracts having potent phenolic activity verified by studied attributes. It was concluded that the extraction
of bioactive antioxidants from Origanum vulgare leaves could be improved by optimising extraction parameters using
RSM. The obtained Origanum vulgare leaves extracts can be a potential candidature to be used as novel natural anti-
oxidants for the development of functional meat products.
FNEP 16. Optimization of Process Protocol for the extraction of bioactive compounds from Piper betle leaves
using Response Surface Methodology (RSM)
Rushikesh A. Kantale*, Rajesh V. Wagh, M. K. Chatli, Pavan Kumar, O. P. Malav and Nitin Mehta
Animal Sciences University, Ludhiana 141 004, India
The effect of solvent concentration (ethanol/water, 60-70%), extraction time (12-18 min) and extraction temperature
(50-60 ºC) such as their interaction on extractability of phenolics compounds from Piper betle leaves measured on the
basis of antioxidant efficacy parameters viz. 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 1,1-diphenyl-2-
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22 - 24 November, 2018
picrylhydrazyl (DPPH), total phenolic (TPC). The process conditions for the phenolic compound extraction were
optimized using Response Surface Methodology (RSM). The Box-Behnken design (BBD) showed that polynomial
regression models were in good agreement with the experimental results with the correlation coefficients of 0.9850,
0.9004 and 0.9858 for ABTS, DPPH and TPC, respectively. The experimental values of ABTS, DPPH and TPC were 63.71%,
47.21%, 357.15 mg GAE/100 g DW, respectively. The experimental values agreed with those predicted the suitability of
the model. The most suitable conditions for the antioxidants extraction were recommended to be ethanol/water
concentration of 65% (v/v), extraction temperature of 55°C, extraction time of 15 min, for Piper betle leaves.
FNEP 17. Storage study of functional chevon patties under refrigeration
N.K. Nayak* and V. Pathak

Department of Livestock Product Technology, College of Veterinary Science and Animal
Husbandry, DUVASU, Mathura (UP ) 281001, India
The study titled, “Storage study of functional chevon patties under refrigeration” was carried out with the prime objective
to assess the shelf life. The function anal chevon patties were developed by reducing fat and sodium content and
simultaneously preserving its quality by incorporating natural antioxidants. Chevon patties with 0.6% carrageenan, a slat
blend (NaCl, Cacl2 and KCl ) and 3% noni juice was chosen as functional patties and evaluated for storage stability under
refrigeration The pH, TBA, FFA, peroxide value and microbial counts of functional chevon patties was significantly
(P<0.0.5) lower as compared to control during storage. With the advancement of storage time these were increased
significantly (P<0.05). However, rate of oxidation in functional chevon patties were considered lower than control as
evidenced in estimated value of FFA and PV. Functional chevon patties showed significantly (P<0.05) higher scores for
flavor, juiciness and texture from 12th day of storage period. Gradual decreases in all sensory attributes were noticed during
storage, however, significantly (P<0.05) higher scores in functional chevon patties as compared to control was observed
throughout the storage. From the study it was concluded that the developed low fat low sodium enriched with antioxidants
chevon patties may be considered as health full functional product which was very well accepted up to 15 day under
refrigeration.
FNEP 18. Effect of incorporation of carrot and radish paste in aerobic packaged turkey meat sausages under
refrigeration storage
M Naveen Kumar Reddy, M Shashi Kumar, GV Bhaskar Reddy, N Krishnaiah, D Maheswara Reddy, N. Anitha
and V KesavaRao
Department of Livestock Products Technology, College of Veterinary Science, Rajendranagar, Hyderabad.
The present study was designed to evaluate the shelf life of aerobic packaged turkey meat sausages incorporated with raw
vegetables i.e., raw carrot paste (RCP) and raw radish paste (RRP)each at 10 % level during refrigerated (4±1°C) storage
for a period of 25 days at 25 days interval by evaluating physico-chemical, microbiological and organoleptic quality. The
quality parameters were significantly (P<0.05) affected due to the incorporation of raw carrot paste (RCP) and raw radish
paste(RRP)and also due to refrigeration storage. The results revealed that there was significant (P<0.05) increase in the
physico-chemical qualities viz., Tyrosine value, TBARS value, as storage progressed from 0-25 days. However, the values
were well below the threshold level of spoilage. The pH of the products increased numerically in both control and treated
sausages under aerobic packaging. Sensory evaluation revealed a decrease in the sensory scores with the advancement of
storage. The scores for appearance, texture, juiciness and overall acceptability showed that carrot incorporated turkey
meat sausages were better than radish incorporated turkey meat sausages and control. Standard plate counts, increased
significantly (P<0.05) as storage period progressed from 0-25 days. Psychrophilic counts were not detected in the control
and treated sausages at 0th day, afterwards the psychrophilic counts increased significantly (P<0.05) as storage period
progressed from 5-25 days. Considering the results obtained in the study, it may be concluded that addition of raw carrot
paste (RCP) and raw radish paste (RRP) each at 10 % level would not only extends the shelf life by protecting the product
longer against oxidative rancidity but also had higher acceptability than control and their use in meat products can
enhance the shelf life up to 25 days under refrigerated storage without quality deterioration.
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22 - 24 November, 2018
FNEP 19. Economics of Preparation of Pork Nuggets Incorporated with Phytoextracts from Licorice Root
and Arjuna Tree Bark
Ritika Birla, Om Prakash Malav*, Rajesh V. Wagh, Manish Kumar Chatli, Nitin Mehta and Pavan Kumar
Pig meat can be utilized for the production of comminuted meat products to improve its marketability. In the present study
Licorice root extract and Arjuna tree bark extract was incorporated separately in pork nuggets. Their quality and storage
stability was evaluated and cost of production was calculated. The total production cost of developed pork nuggets (per
100 kg) was calculated on the basis of cost of formulation which was Rs. 16,790.00, Rs. 17,095.00 and Rs. 17,450.00 for
Control, Licorice root extract and Arjuna tree bark extract respectively. Total expenditure for the preparation of 100 kg
pork nuggets was Rs 21868.00, 22528.00 and 22173.00 and the product yield (Kg) was 85, 83 and 85 for control and
treatments including Licorice root and Arjuna tree bark respectively. Therefore, the cost of 1 kg product was calculated on
the basis of cooking yield and recorded Rs. Rs 258, Rs. 272 and Rs. 261 for control and treatments including Arjuna and
Licorice respectively. Thus, the studies indicated that incorporation of phyto-extracts from Arjuna tree bark and Licorice
root at optimum level resulted in the extension of shelf life of pork nuggets with marginal increase in the cost of developed
product by Rs 14 and Rs 3 per Kg respectively as compared to control product.
FNEF 20. Carcass characteristics and meat quality of mithun (Bos frontalis)
Lalchamliani, S. S Hanah, Chamuah J. K . and Abhijit Mitra

ICAR-National Research Centre on Mithun, Medziphema, Nagaland, India
Mithun (Bos frontalis) has a tremendous potential for providing an alternative means of livelihoods to the North Eastern
hill region which is primarily reared as a meat animal and is the most preferred meat among the ethnic tribes. A study was
undertaken to analyze the carcass composition and meat quality of mithun. Mithun (n-8) of age 4-7years maintained at the
institute farm were slaughtered by halal method. The bleeding, dressing and evisceration were done by standard
procedure. Mithun meat is dark cherry red in colour, fat is yellow and firm in consistencyhaving moderate to slight
marbling.Longissimus dorsi muscle were separated from the carcass and is used to study the meat quality of mithun meat.
Dressing percentage of mithun meat 51.69±1.29%. Edible offalswhich include liver, heart, spleen consisted of 1.22±0.09,
0.416±0.01 and 0.23±0.02 percent of the live weight. Mithun meat has 71.19±0.95% moisture, 22.24±0.64% protein and
0.595±0.14% fat and has lesser cholesterol contentas compared to other species. The calorific value (kcal/100 g) of
mithun meat is 113±3.93.The study revealed that mithun meat is leaner which can be a good choice for health conscious
consumers.
FNEF 21. Development of fiber fortified functional chicken meat curls
C.Vasanthi*, V.Appa Rao, V.V.Kulkarni and R.Rajkumar

Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai- 600 007
A study was conducted to formulate fiber fortified functional chicken meat curls with the control samples being
formulated with 50% chicken meat and 50% rice flour and the treatment samples (T1) were formulated with 50% chicken
meat and 50% replacement of kodu millet flour for rice flour and another treatment samples (T2) were formulated with
50% chicken meat and 50% kodu millet flour. Other ingredients like salt, condiments, spice mix, red chilli powder and
baking powder were added within the inclusion percentage of flour. Ice flakes were added at the rate of 50% of meat in
control and 25% of meat in both the treatments. Minced meat followed by other ingredients in the order of salt,
condiments, spice mix powder, red chilli powder, baking powder and rice/kodu millet flour. The parameters like emulsion
yield, product yield, oil uptake and proximate composition (moisture, crude protein, crude fiber, fat, total ash and energy)
were assessed to derive the optimum formulation in the development of functional chicken meat curls. The statistical
analysis of the results revealed that treatment (T2) samples formulated with total substitution of rice flour for kodu millet
flour had significantly (P<0.01) higher product yield than control and T1 samples and lower oil uptake than T1 samples.
The proximate parameters were observed to be significantly (P<0.05) higher protein, fiber, ash (minerals) and energy in
T2 samples. Hence, based on the results it was concluded that fiber fortified functional chicken meat curls can be prepared
using kodu millet flour as a total substitution of rice flour as an optimal formulation.
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22 - 24 November, 2018
Lead Paper
Manipulating Gene: A smart way to improve muscle mass

Abhijit Mitra
Director, ICAR-NRC on Mithun, Medziphema, Nagaland, 797106
drabhijitmitra@gmail.com
The most traits of interest for meat quality and quality have a multifactorial background and are influenced by the
interaction between the genetic potential and the environment. With the exception of a few monogenic effects (major
genes), e.g., the calipyge gene in sheep, the myostatin gene in cattle, the halothane, RN?, intramuscular fat and androstenone
genes in pigs, the heritability of most attributes relating to the quality of meat is low to moderate. These differences in
quality attributes are caused by a large number of genes with small effects, polygenic effects. The best approach to
genetically improve meat quality is to identify relevant DNA-markers directly in populations under selection. Over the
years, a variety of different genes have been identified for their significant role for meat production in livestock species.
Subsequently, various approaches using molecular strategies have been explored to alter the expression of various
candidate genes, regulating muscle mass.
Myostatin (MSTN), a member of TGF-ß superfamily, a negative regulator of the skeletal muscle mass, is considered as an
important candidate gene. Naturally occurring mutations in the MSTN gene resulted in muscular hypertrophy or double-
muscle phenotype in Belgian Blue cattle was found to be due to natural mutations in the MSTN gene. Consequently, we
characterized the MSTN gene in different goat breeds of Indian origin (Singh et al 2014 a, b) and demonstrated that
hypermuscular phenotype using sh-RNA and si-RNA mediated downregulation of MSTN in vitro (Kumar et al 2014).
Further, recently developed testes-mediated gene transfer (TMGT) technique (Kumar et al., 2018) and gene-editing
technique will make it easy to produce a transgenic animal with more skeletal muscle.
In the post-genomic era, gene manipulation techniques can alter the biological processes to improve both the
quality and quantity of muscle. However, such an approach may hardly become ethically acceptable for the conventional
exploitation. Alternatively, a fundamental understanding of the biological processes, which are directly linked to meat
quality attributes, will rationalize a marker-assisted DNA approach, as this allows sampling on live breeding animals.
Further reading:
Pramod RK & Mitra A (2018) Intratesticular injection followed by electroporation allows gene transfer in caprine
spermatogenic cells. Scientific Reports 8: 3169
Kumar R, Singh SP, Kumari P, Kumar S, Mitra A (2014) Small interfering RNA (siRNA) mediated knock-down of myostatin
influences the expression of myogenic regulatory factors in caprine fetal myoblasts. Applied Biochemistry and
Biotechnology 172: 1714
Singh SP, Kumari P, Kumar R, Negi M, Sharma SK, Gangwar M, Kumar S, Mitra A (2014) Molecular characterization and
phylogeny-based analysis of complete coding sequence of myostatin (MSTN) gene in Indian goat breeds. Small Ruminant
Research 116:100
Singh SP, Kumar R, Kumari P, Kumar S, Mitra A (2014) Characterization of 5' upstream region and investigation of TTTTA
deletion in 5' UTR of myostatin (MSTN) gene in Indian goat breeds. Animal Biotechnology 25: 55
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The Organizing Committee

for publication of this

November 22-24, 2018, Kolkata, India

8th Conference of Indian Meat Science Association &

Technological Innovations in Muscle Food Processing

November 22-24, 2018, Kolkata, India

[Dr.(Capt.) Anand Gopal Bandyopadhyay]

Prof. Arunasish Goswami

Prof. Subhasish Biswas

Local Organizing Committee

Chief Patron Prof. P. Biswas, Hon'ble Vice-Chancellor, WBUAFS, Kolkata

Patron Prof. S S Dana, Registrar, WBUAFS, Kolkata

President Prof. Arunasis Goswami, DREF, WBUAFS, Kolkata

Vice-President Prof. M. Hazarika, Deptt of LPT, College of Vety. Sci, AAU.

Organizing Secretary Prof. S. Biswas, Professor, Deptt.of LPT, WBUAFS, Kolkata

Technical Secretaries Dr. A. R. Sen, Pr. Scientist, ICAR

Treasurer Dr. D. Bhattacharyya, Asstt. Prof, Deptt. of LPT, WBUAFS, Kolkata.

Fish Festival Committee

1. Prof. B. K. Das , Dean, F/O-Fishery Science Chairman

About the University

Department of Livestock Products Technology –At a Glance

Major Area of Research:

Major achievement of the department

Committee for the conduct of 8th Conference of Indian Meat Science

Scientific Sub Committee Chairman Prof.S.N.Joardar

INDIAN MEAT SCIENCE ASSOCIATION

• Elevation of the profession of Meat Science and Technology.

• Publication of the Journal of Meat Science.

IMSA Executive Committee Members

President: Journal of Meat Science

Key Note Address

Session I. Livestock, poultry and fisheries resources: A way to livelihood by doubling

1 Inland Open Water Fisheries towards Doubling Fishers Income.

LPFR 17. Advances in Modern Meat Processing

Session 2. Strategies for Production and Quality of Muscle Foods (Part-I)

1 Climate change: A major concern confronting the meat production globally.

PQMF 25. Anatomy of muscles and meat quality

Session 3. Technological innovations in processing and value addition for

2 Developments in Processing Techniques for Buffalo Meat Products

Session 4. Advances in Risk assessment and regulations, trade, awareness

1 Xenobiotic residues in meat and meat products.

RATACB 02. Detection of extended-spectrumand AmpC beta-lactamases producing Escherichia coli

RATACB 17. Efficacy of mycotoxin binder in experimentally induced combined mycotoxicosis in

1 Utilization of Slaughterhouse By-products for Sustainable Meat Industry

MFBCC 03. Angiotensin-I-converting enzyme (ACE-I) inhibitory activity of protein hydrolysates

MFBCC 17. Bioactive peptides from meat- An overview

Session 7. Novel Techniques for muscle food preservation and packaging

Session 8. Role of Muscle Food Safety and Human Health

Session 9. Strategies for Production and Quality of Muscle Foods (Part-II)

9 Role. of microbes in maintaining muscle food safety

1 Potentiality of micro-livestock in meat production and food security

3-PQMF 3. Effects of Rosemary (Rosmarinus officinalis) leave extract on physio-chemical and

1 Traditional Meat and Meat Products of Kashmir.

Session Date Evaluation

Poster I. Livestock, poultry and fisheries resources: 22nd Nov 18 1.45-3.00pm

Livestock Research in Bangladesh with Special Reference to Animal Protein

Animal protein production from cattle

NS= Non-significant; *= p<0.05; **=p<0.01

NS= Non-significant; *= p<0.05; **=p<0.0

Table 3. Effects of genotypes of F1 male progeny on live weight at different ages

Table 7. Carcass characteristics of different regional Bengal lambs

Sustainable Meat Production for Nutritional Security at Global Level

Table 1: Production (species wise) and requirement in India

Sustainability of meat production:

Bidya Shankar Sinha, Rajesh Kumar and Avnish Kumar Gautam**