iPURSE 2014

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    Effect of Substituting Calf Milk Replacer with Porcine Whole Blood on the Growth and Performance of Bull Calves
    (University of Peradeniya , Sri Lanka, 2014-07-04) Wijetunge, W. M. G. I. S. L.; Himali, S. M. C.; Senavirathna, N. G.; Cyril, H. W.; Vidanarachchi, J. K.; Randheera, C. S.
    Most of the calves in the commercial farms are fed with milk replacer during their liquid feeding period. As an alternative low cost protein ingredient, porcine whole blood was evaluated by substituting as a possible calf milk replacer. Twelve (12) male Holstein-Friesian calves (weight 40±5 kg and 21±10-day old) were used for the experiment. The study period was 42 days. After adaptation period of seven days, calves were assigned randomly for three groups. The control group of calves was fed with100% calf milk replacer, while the other two groups were fed with milk replacer substituted with 10% whole blood and 15% whole blood. The animals were fed with 4 L and 3 L of milk replacer/milk replacer containing whole blood per day in the first month and for the rest of the research period respectively. All other management practices were performed similarly for all the calves used in the experiment. Daily intakes, rectal emperature and fecal consistencies of each animal were recorded. Body weight, heart girth, body length, skinfold thickness were measured weekly. Daily intake of milk replacer/milk replacer substituted with blood was the same for all calves throughout the experiment period. Body weight gain/week, heart girth, body length, skinfold thickness were analyzed as repeated measures ANOVA using the Mixed Procedure of SAS. There was no significant difference (p>0.05) in the body weight gain (2.5±0.6kg/week), heart girth (85±5 cm), body length (68±5 cm) and skinfold thickness (1.090±0.2cm), concentrate intake (3±1.9 kg/week) among the treatments. The result of this experiment demonstrates that 10% and 15% of calf milk replacer can be successfully substituted by porcine whole blood. The findings suggest the possibility of using whole blood of pigs obtained as a slaughterhouse by-product to reduce the cost of feed in rearing calves.
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    Developing a Drumstick (Moringa Oleifera) Incorporated Functional Drinking Yoghurt
    (University of Peradeniya , Sri Lanka, 2014-07-04) Weerasinghe, L. T. K.; Madhujith, T.; Sarananda, K. H.
    Moringa oleifera leaves have been reported to be a rich source of β-carotene, protein, vitamin C, calcium and potassium. In addition, it is reported that Moringa leaves possess bioactives that bring about a myriad of health benefits. Incorporating Moringa into yoghurt can increase the health benefits. Moringa oleifera leaf samples, sugar and gelatin were obtained from local market. Liquid milk was purchased from University of Peradeniya and the starter culture was obtained from Veterinary Research Institute (VRI), Gannoruwa. Moringa leaf powder (DMLP) was prepared by drying, grinding and sieving of Moringa leaves. The particle size of DMLP was less than 125 μm. Set yoghurt was prepared incorporating varying quantities of DMLP [0.5, 1, 2 and 4%, (w/w)] to the yoghurt mixture. Stirred yoghurt was prepared following the same procedure with the exception of adding extra sugar or water. The so prepared set and drinking yoghurt samples were evaluated for sensory attributes to select the best concentration of DMLP for drinking and stirred yoghurts. According to the paired preference test, drinking yoghurt containing 1% DMLP was the most preferred yoghurt formulation, thus set yoghurt was dropped from the rest of the study. It was observed that 1% DMLP was the most preferred formulation for drinking yoghurt. Furthermore, the selection of the best flavouring agent for set and drinking yoghurts was also carried out through the sensory analysis. Mango flavour was the most preferred flavouring agent for 1% DMLP added drinking yoghurt. Proximate analysis of the best set and drinking yoghurts was performed following standard AOAC methods. Proximate analysis revealed that drinking yoghurt containing 1% DMLP contained 74.28 ± 0.03% moisture, 25.72 ± 0.03% dry matter, 3.91 ± 0.655% ash (on dry weight basis) and 1066.91 mg/100g ± 28.39 calcium. The titratable acidity, TSS and pH of yoghurt were 0.82 ± 0.010%, 21.97 ± 0.06% and 4.60 ± 0.01, respectively. It is concluded that Moringa dry leaf powder, which carries many bioactive properties can be incorporated into drinking yoghurt without affecting the sensory attributes.