Journal of Agriculture, Food and Environment (JAFE) | ISSN (Online Version): 2708 - 5694

Management of broiler chickens using footpad and breast lesions, dustbathing behavior, and fecal microbial load as indicators

2025-02-23T21:47:41-06:00

This study was conducted on 180-day-old Ross 308 broiler chicks to investigate the effects of litter management strategies on footpad and breast lesions, dust-bathing and faecal microbial load. The chicks were divided into 3 groups: T1 = no-litter-change, T2 = litter changed at 7 days interval and T3 = litter changed at 14 days interval. Each treatment group had 60 birds, and this was replicated six times, with each replicate consisting of 10 birds, in a completely randomized experimental design. The study was conducted over a period of 8 weeks, and the resulting data were analyzed using a one-way Analysis of Variance (ANOVA) with a Generalized Linear Model (GLM) procedure to determine the effects of the different treatments. Results revealed birds in T1 recorded the highest frequency of dust-bathing than their counterparts in T2 and T3. Minor breast lesions were also observed in 13.33% and 16.67% of birds in T2 and T3, respectively. Birds in T1 showed a significant increase (P<0.05) in faecal bacteria isolates compared to treatment groups T2 and T3. The birds in treatment group T2 showed a significant decrease (P<0.05) in protozoa isolates compared to those in treatment groups T1 and T3. Therefore, no-litter-change improved welfare and comfort of broiler chickens with the expression of the highest frequency of dust-bathing without the presence of breast and foot pad lesions. However, litter change at 14 days interval reduced faecal bacterial contamination.

The fungal profiles of spoiled fruits in Dutse metropolis, Jigawa State, Nigeria

2025-02-23T22:35:35-06:00

This study investigated the prevalence and pathogenicity of fungal species associated with spoiled fruits in Dutse Metropolis, Jigawa State, Nigeria, known for its diverse fruit markets and semi-arid climate. A total of 100 spoiled fruit samples, comprising sweet oranges (Citrus sinensis), bananas (Musa sapientum), guavas (Psidium guajava), watermelons (Citrullus vulgaris), and tomatoes (Solanum lycopersicum), were collected and analyzed. Fungal isolation was performed by culturing on Potato Dextrose Agar (PDA) and incubating at room temperature for 5 to 7 days, followed by observation of the fungal growth. These were identified morphologically and microscopically, and pathogenicity tests were conducted to assess their spoilage potential. Aspergillus niger emerged as the most frequently isolated species, representing 19.5% of total isolates and primarily affecting bananas (30%), sweet oranges (20%), watermelons (15%), and tomatoes (15%). Mucor spp. and Saccharomyces spp. followed, with frequencies of 15.9% and 14.6%, respectively. Mucor spp. was particularly identified in bananas (25%), guavas (10%), watermelons (10%), and tomatoes (20%). Saccharomyces spp. predominantly affected watermelons (35%) and sweet oranges (15%). Fusarium spp. (12.2%) were associated with sweet oranges (5%), bananas (15%), guavas (10%), watermelons (10%), and tomatoes (10%). Penicillium spp. (11.0%) were found affecting bananas (20%) and tomatoes (25%). Aspergillus flavus (11.0%) was identified in sweet oranges (10%) and tomatoes (20%), while Rhizopus stolonifer (8.5%) was found in sweet oranges (15%) and bananas (10%). Moreover, Aspergillus fumigatus (7.3%) was present in sweet oranges (10%) and bananas (20%). Futhermore, pathogenicity tests confirmed that all isolated fungal species were capable of causing similar spoilage symptoms in healthy fruits, indicating their potential role in post-harvest losses. These findings demonstrate the significant role of various fungal species in the spoilage of fruits in the area, with Aspergillus niger emerging as a primary concern for fruit quality and safety. Further studies are recommended to explore potential control measures and the impact of environmental factors on fungal prevalence.

Factors associated with chilling injury of mango and potential mitigation strategies

2025-02-23T22:45:39-06:00

Mango is a highly valuable fruit crop grown extensively in tropical and subtropical areas, offering considerable nutritional and economic benefits. However, mangoes are susceptible to chilling injury when exposed to temperatures below 13°C during storage, resulting in substantial postharvest losses. This paper explores the factors contributing to chilling injury in mangoes, including pre-harvest genetic variability, climatic conditions, nutritional status, and post-harvest handling and storage practices. The cellular and molecular mechanisms underlying chilling injury, such as membrane integrity, enzymatic activities, ROS accumulation, and hormonal changes, are discussed. Various mitigation strategies are reviewed, including breeding for chilling-resistant varieties, optimal agronomic practices, controlled atmosphere storage, heat treatments, chemical treatments, and emerging technologies like nanotechnology and genetic engineering. The review provided aims to inform better management practices and technological innovations to reduce chilling injury in mangoes, enhancing their shelf life, postharvest qualities and marketability.

Floral biology and physico-morphological characteristics of 10 bael (Aegle marmelos) germplasm grown at Chapainawabganj, Bangladesh

2025-02-23T22:55:27-06:00

The experiment was carried out in the research field and laboratory of Regional Horticulture Research Station (RHRS), BARI, Chapainawabganj during 2018 to 2019 to know the floral biology and post-harvest physical parameters of ten bael germplasm viz., AM-01, AM-02, AM-03, AM-04, AM-05, AM-06, AM-07, AM-08, AM-09 and AM-10 which were grown at Chapainawabganj. The maximum number of pollinations occurred in selected germplasm at 6:00-10:00am when temperature was 27-33°C and relative humidity was 79-83°F. The earliest flowering was observed at 7 April 2019 in AM-02 germplasm. The flowering duration was noted in between 51 to 60 days. The maximum anthesis was occurred at 7:00-8:00 am. Estimates for the maximum fruit weight, fruit length, fruit diameter, pulp weight, and skull pulp percentage in the AM-04 were 2900g, 28.90cm, 55.0cm, 2305g, and 79.48%, respectively and lowest fruit weight was recorded 750g in AM-07 compared to the others germplasm. The AM-06 germplasm had the highest recorded number of seeds (170), whereas the AM-02 and AM-08 genotypes had the lowest calculated number of seeds per axil (76). The superior germplasm of Bael is indicated by the lowest seed number.

Variability in organoleptic characteristics and proximate composition of three dried fish products from Nazirartek fish drying yard under different storage temperatures

2025-02-23T23:10:32-06:00

The study was conducted at the Nazirartek fish drying yard in Cox's Bazar, Bangladesh, to evaluate the quality parameter of three popular dried fish species—Dried Ribbon fish (Trichiurus haumela), Dried Bombay duck (Harpadon nehereus), and Dried Gangetic hairfin anchovy (Setipina phasa). The experiment was carried out in the Department of Fisheries Technology at Bangladesh Agricultural University to evaluate the quality parameters of the three dried fish samples. The study was also conducted to examine the impact of storage conditions on the quality retention of dried fish samples. During the sensory analysis, the dried fish samples were graded as 'A' (Excellent, highly acceptable), 'B' (Good/acceptable), and 'C' (Rejected). After six months of storage at frozen temperature (-18ºC to -20ºC), the samples retained their 'A' grade. However, at room temperature (28ºC to 32ºC), Dried Ribbon fish and Dried Bombay duck were rated to grade B, while Dried Gangetic hairfin anchovy received a grade C. The protein content of Dried Ribbon fish, Dried Bombay duck, and Dried Gangetic hairfin anchovy at collection was 59.73±1.7, 53.75±1.2, and 60.04±1.56, respectively. After six months at room temperature, these values decreased significantly to 48.24±1.78, 48.31±1.34, and 51.85±1.29, whereas storage at frozen temperatures preserved higher protein levels of 57.34±1.7, 52.72±1.2, and 57.79±1.5, respectively. Moisture content fluctuated between 24.36±0.23% and 29.45±0.84% at room temperature but remained lower in frozen storage, ranging from 19.23±0.69% to 26.29±0.45%. The findings suggest that frozen storage significantly preserves the nutritional quality and sensory characteristics of dried fish by slowing biochemical reactions and reducing nutrient degradation. It highlights the importance of frozen storage for extending shelf life and maintaining the quality of dried fish products.

Frozen storage stability and gel formation of Nile tilapia (Oreochromis niloticus) meat paste and effect of heating time on its gel-forming ability

2025-02-23T23:21:20-06:00

Nile tilapia (Oreochromis niloticus) is one of the most widely cultured fish species in the world. This study investigated surimi production as a sustainability and profitable method for utilization of this species. The objectives were to evaluate the stability of meat paste prepared from washed and unwashed tilapia muscle during stored frozen and to examine the effects of heating time on gel formation and breakdown in the meat paste. We studied the freeze-thaw cycle of mince and surimi prepared from washed and unwashed muscle to understand the stability of frozen storage. The freeze-thaw cycle of mince and surimi were analyzed to assess frozen storage stability including muscle and drip loss measurements. The results showed that freezing surimi at -25°C for five weeks with cryoprotectants (4% sucrose, 4% sorbitol, and 0.2% polyphosphate) enhanced stability. However, the texture and taste of surimi deteriorated over time. Surimi with cryoprotectants showed significantly lower thaw drip loss (p < 0.05) compared to mince without cryoprotectants. Both unwashed and washed minces show the similar result. Further, salt-ground (3% NaCl) paste was incubated in water baths at varying incubation times to evaluate the effects of heating on gel formation and degradation. It was found that gel-forming ability increased with increased heating time at 50ºC, whereas extended heating at 60°C led to degradation of meat paste. These findings demonstrated that cryoprotectants are essential additives for maintaining surimi quality while heating time determines the gelation properties of tilapia meat paste.

Digestibility of de-oiled rice bran and its effect on the growth performance of native sheep in Bangladesh

2025-02-23T23:31:26-06:00

This experiment aimed to assess the digestibility of de-oiled rice bran and its impact on the growth performance of sheep. Twelve Indigenous male lambs, approximately 10 months of age, were subjected to a feeding trial involving different levels of de-oiled rice bran (50 g, 100 g, and 150 g) for 45 days. The results revealed that the digestibility of crude protein (CP) was significantly higher (P<0.01) in the 100 g de-oiled rice bran group compared to the 50 g and 150 g groups. The mean values for CP digestibility in these groups were 59.711±0.833, 60.711±0.890, and 48.719±2.329, respectively. Similarly, the digestibility of crude fiber (CF) was significantly higher (P<0.01) in the 100 g de-oiled rice bran group compared to the 50 g and 150 g groups. The mean values for CF digestibility in these groups were 63.174±.94, 63.840±1.61, and 51.584±0.91, respectively. However, the digestibility of ether extract (EE) and nitrogen-free extract (NFE) did not exhibit significant differences (P= 0.305 and P= 0.147, respectively). The average weight gain of the control, 50 g, 100 g, and 150 g de-oiled rice bran-fed groups were 1.03±0.033, 2.63±0.185, 4.36±0.185, and 4.16±0.166, respectively. The body weight gain tended to be higher in the 100 g de-oiled rice bran-fed group compared to the control, 50 g, and 150 g de-oiled rice bran-fed groups. Therefore, it can be concluded that supplementing 100 g of de-oiled rice bran with ad libitum green grass per day was more beneficial for the sheep than any other levels of de-oiled rice bran.