Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
The document provides information on pre-hatching egg handling and storage. It discusses collecting eggs from farms and transporting them to hatcheries at least twice a week. Optimum conditions during storage involve controlling temperature and humidity to avoid fluctuations that could damage eggs. Eggs should be stored at lower temperatures for longer periods. Prolonged storage can decrease hatchability and affect chick quality by adding time to incubation and depressing hatch rates by up to 1.5% per day. The document also outlines sanitizing and fumigating eggs to kill bacteria using recommended chemicals and procedures.
This document outlines protocols for poultry bio-security, pre-incubation care of hatching eggs, factors affecting fertility and hatchability, hatchery disinfection, and brooding management. The objectives of bio-security are to prevent entry of contagious diseases and reduce common pathogens through structural and operational measures. Pre-incubation egg care includes proper collection, cleaning, selection, fumigation, and storage of eggs. Factors affecting fertility and hatchability relate to the breeders as well as egg handling practices. The hatchery disinfection protocol specifies cleaning and disinfection steps for various areas. Brooding management objectives are to provide warmth, protection, feed, and water to chicks. Key factors that affect brooding include
Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
The document discusses hatchery management and provides details about key aspects of hatchery operations including:
1) The major functions of hatchery management including hatching eggs, egg handling, incubation, air quality, sanitation, and vaccination.
2) The hatchery process from egg collection and storage through incubation, transfer, hatching, and chick processing.
3) Critical factors for incubation including temperature, humidity, egg rotation, and air quality.
This document provides information and recommendations for small-scale egg producers on handling eggs safely and preparing them for market. It covers egg collection, cleaning, candling, grading, storage and distribution. Key points include collecting eggs frequently to keep them clean; using dry or wet cleaning methods that don't soak eggs; candling and grading eggs to ensure quality; and storing eggs at temperatures below 60°F and 70% humidity. Small producers are advised to follow food safety practices for cleaning and sanitizing eggs while being aware of their state's egg regulations.
The document discusses facts about chickens and eggs. It provides information on clutching (when hens lay eggs successively over a few days), the structure and function of eggs and shells, proper management of egg laying including collecting floor eggs promptly and storing eggs at cool temperatures, and feeding and housing chickens for optimal health and egg production.
This document discusses factors that affect hatchability of eggs, including selection of hatching eggs, incubation temperature and humidity, ventilation, and turning of eggs. The optimal incubation temperature is 37.5-39°C, humidity should allow for 11-12% egg weight loss, and eggs are typically turned 4 times daily for the first 18 days then placed horizontally without turning for the last 3 days prior to hatching. Proper temperature, humidity, ventilation and egg handling are essential for high hatchability.
The document provides information on pre-hatching egg handling and storage. It discusses collecting eggs from farms and transporting them to hatcheries at least twice a week. Optimum conditions during storage involve controlling temperature and humidity to avoid fluctuations that could damage eggs. Eggs should be stored at lower temperatures for longer periods. Prolonged storage can decrease hatchability and affect chick quality by adding time to incubation and depressing hatch rates by up to 1.5% per day. The document also outlines sanitizing and fumigating eggs to kill bacteria using recommended chemicals and procedures.
This document outlines protocols for poultry bio-security, pre-incubation care of hatching eggs, factors affecting fertility and hatchability, hatchery disinfection, and brooding management. The objectives of bio-security are to prevent entry of contagious diseases and reduce common pathogens through structural and operational measures. Pre-incubation egg care includes proper collection, cleaning, selection, fumigation, and storage of eggs. Factors affecting fertility and hatchability relate to the breeders as well as egg handling practices. The hatchery disinfection protocol specifies cleaning and disinfection steps for various areas. Brooding management objectives are to provide warmth, protection, feed, and water to chicks. Key factors that affect brooding include
Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
The document discusses hatchery management and provides details about key aspects of hatchery operations including:
1) The major functions of hatchery management including hatching eggs, egg handling, incubation, air quality, sanitation, and vaccination.
2) The hatchery process from egg collection and storage through incubation, transfer, hatching, and chick processing.
3) Critical factors for incubation including temperature, humidity, egg rotation, and air quality.
This document provides information and recommendations for small-scale egg producers on handling eggs safely and preparing them for market. It covers egg collection, cleaning, candling, grading, storage and distribution. Key points include collecting eggs frequently to keep them clean; using dry or wet cleaning methods that don't soak eggs; candling and grading eggs to ensure quality; and storing eggs at temperatures below 60°F and 70% humidity. Small producers are advised to follow food safety practices for cleaning and sanitizing eggs while being aware of their state's egg regulations.
The document discusses facts about chickens and eggs. It provides information on clutching (when hens lay eggs successively over a few days), the structure and function of eggs and shells, proper management of egg laying including collecting floor eggs promptly and storing eggs at cool temperatures, and feeding and housing chickens for optimal health and egg production.
This document discusses factors that affect hatchability of eggs, including selection of hatching eggs, incubation temperature and humidity, ventilation, and turning of eggs. The optimal incubation temperature is 37.5-39°C, humidity should allow for 11-12% egg weight loss, and eggs are typically turned 4 times daily for the first 18 days then placed horizontally without turning for the last 3 days prior to hatching. Proper temperature, humidity, ventilation and egg handling are essential for high hatchability.
Dr. Tugrul Durali Speaker at Knowledge Day 2015 Poultry India
Poultry India 2015 - Knowledge Day Technical Seminar - Presentation by Prof. Dr Tugrul Durali on "Critical care of Day-old-Chicks from Pull-Out to Housing"
Sanitation is the most important step in producing clean hatching eggs. Proper management practices such as frequent egg collection, clean nesting materials, and separating dirty eggs are essential. Eggs should be sanitized soon after collection using approved methods like spraying or washing with disinfectants. Eggs must then be stored at regulated temperatures and humidity to prevent sweating or spoilage until incubation. Maintaining strict sanitation standards throughout the hatching egg production process is key to successful incubation and chick development.
This document provides information on proper incubation factors for bird eggs, including temperature, humidity, ventilation, and egg turning. It lists the ideal values for these factors for different bird species. Maintaining proper temperature and humidity is essential for hatching success, as improper control can interfere with embryo growth and development. Factors like ventilation, turning, and sanitation must also be controlled correctly.
This document provides information on the industrial processing of eggs. It discusses the structure of eggs including the shell, shell membranes, egg white layers, and yolk. It also outlines the composition and nutritional value of eggs. The key steps in egg processing are described, including feeding, collection, storage, washing, grading, candling, breaking, pasteurization, freezing, drying, and packaging. Various egg products like dried powders, specialty items, and liquid eggs are also mentioned. Quality control standards and methods to preserve shell eggs and liquid eggs are summarized.
CONTAMINATION, SPOILAGE AND PRESERVATION OF EGG AND.pptxDeepak Kannan M S
Meat and eggs are highly perishable foods that can spoil due to microbial contamination and growth. Several factors contribute to contamination during the processing of meat and eggs, such as contact with animal feces, dirt, water, equipment, and workers. Common spoilage microorganisms include Pseudomonas, lactic acid bacteria, and Clostridium. To prevent spoilage, preservation techniques are used like freezing, chilling, canning, drying, salting, smoking, and heat treatment for eggs. Proper sanitation and temperature control throughout the supply chain are important for preserving the quality and safety of meat and egg products.
This document discusses factors that affect egg quality, including genetics, feed quality, environment, age of hens, and diseases. It provides examples of problems with shell quality, egg white quality, and yolk quality, along with the potential causes and recommended corrective measures. Some of the key factors mentioned are age of hens, calcium intake, temperature, humidity, handling practices, and preventing diseases through vaccination. Replacing older hens or molting hens is recommended to improve egg quality over time.
This document discusses key points for hatchery management and incubation. It covers hatching egg management including collecting eggs promptly after laying, proper storage conditions, and egg disinfection. Optimum incubation parameters are described such as pre-heating eggs, maintaining consistent temperature and humidity levels, and managing egg weight loss. Hatching parameters include disinfecting hatchers, controlling the hatch window to less than 30 hours, and adjusting temperature after hatching. The goal is to produce quality chicks and optimize hatchability.
The document provides information on the industrial processing of eggs. It discusses the structure of eggs including the shell, shell membranes, egg white and yolk. It then covers various steps in industrial egg processing like feeding, egg production, collection, storage, handling, washing, grading, breaking and production of egg products. It also discusses quality control tests, pasteurization, preservation methods like freezing, drying and packaging and marketing of eggs and egg products.
This document discusses the incubation process of chicken eggs. It covers selecting eggs suitable for hatching based on size, shell quality, and cleanliness. Eggs should be stored at 55°F and 75% humidity for up to 7 days. Incubation can be natural, done by a broody hen for 21 days, or artificial using an incubator. An incubator provides optimal temperature of 37.2-38.3°C and 60% humidity for development. It also ensures eggs are turned regularly to prevent adhesion and allow nutrient access. Proper temperature, humidity, ventilation, and turning are critical for embryo growth and a successful hatch.
An incubator is a device that simulates fish incubation by maintaining optimal conditions for egg development such as water flow, dissolved oxygen levels, and temperature. There are several types of incubators used in aquaculture, including hatching trays, circular incubators, vertical tray incubators, jar incubators, plastic bottle incubators, and incubation in hatching hapas. Proper incubator operation and egg treatment are necessary to prevent mortality from issues like oxygen deficiency, temperature fluctuations, injuries, and fungal or bacterial infections.
This document discusses incubation, hatching, brooding, and the requirements for each process. It describes:
1) The two types of incubation - natural incubation using a broody hen or artificial incubation using an incubator. Requirements for each like temperature, humidity, ventilation and egg turning are explained.
2) The parts and functioning of an incubator including the setter and hatcher sections. Forced air and still air incubators are also defined.
3) Testing incubated eggs on days 5-7 and 17-18 using candling to remove infertile or dead embryos.
4) The definition and purpose of brooding young chicks. The types of brooding - natural using a hen or artificial using
This document discusses the importance of food safety. It defines food safety as practices that ensure food is not contaminated during handling, processing, and distribution to prevent foodborne illness. This includes thoroughly cooking food, storing it at proper temperatures, using clean surfaces and equipment, and washing hands frequently. The World Health Organization provides 10 golden rules for food safety, including cooking food thoroughly and avoiding cross-contamination between raw and cooked foods. Proper food storage and hygiene of food handlers are also essential principles to ensure safety.
The document discusses environmental factors that affect egg production in laying hens. It identifies 11 key factors: 1) climate, 2) nutrition, 3) shelter/housing, 4) health, 5) management, 6) lighting schedule, 7) feed, 8) age, 9) body weight, 10) laying house, and 11) vaccination and disease control. Proper management of these environmental factors through practices like providing adequate shelter, feed, lighting schedules, and vaccination is necessary to maximize egg production and profitability over a hen's 52-56 week production cycle.
This document provides information on preparing and presenting egg dishes. It discusses tools and equipment used for egg preparation, the nutritional value and components of eggs, different types of eggs available in markets, uses of eggs in cooking, ingredients for egg dishes, and techniques for attractively presenting egg dishes. Factors to consider for presentation include creating a framework, keeping it simple, balancing the dish, using the right portion size, and highlighting key ingredients.
This document provides information and guidance for keeping chickens and maintaining egg production. It discusses the egg and the hen, housing requirements, common health issues, vices to avoid, feeding practices, and troubleshooting production issues. Tips are provided for rearing chicks and pullets, replacing flocks annually for optimal production, and maintaining hen health and welfare. The document aims to help poultry owners get the most from their flock.
This document provides information about mise en place and tools/equipment needed for preparing egg dishes. It discusses that mise en place means "setting everything in place" and is important in cooking to have all ingredients and tools ready. It then lists and describes various knives, spoons, pans, bowls and other kitchen tools needed for egg preparation. It also discusses cleaning and sanitizing tools properly by scraping, rinsing, washing, sanitizing and air drying. Finally, it outlines the physical structure of eggs including the shell, albumen/white, yolk and membranes.
This document discusses key considerations for hatchery design and operation. It recommends laying out facilities to minimize walking distances and avoid cross-contamination. Specific areas like egg receiving, incubation, and chick handling are examined. Proper temperature, humidity, ventilation and egg turning are essential incubation factors. Good sanitation, egg selection and handling also impact hatchability. Overall the document provides guidance on facility layout and best practices for incubation to achieve cost-effective hatchery operation.
This document discusses the selection, care, and hatching of eggs. It outlines important criteria for selecting fertile eggs for hatching, including avoiding eggs that are cracked, dirty, or too large/small. It recommends storing eggs at 55°F and 75% humidity for up to 7 days. Hatching can be done naturally by parent birds or artificially using an incubator, which provides optimal temperature and humidity over the 21 day incubation period. Proper turning of the eggs is important for development. Incubation problems like sticky, mushy, or dehydrated chicks can occur if temperature and humidity levels are not properly maintained.
The emu is the second-largest living bird by height, after its ratite relative, the ostrich. It is endemic to Australia where it is the largest native bird and the only extant member of the genus Dromaius.
Emus are soft-feathered, brown, flightless birds with long necks and legs, and can reach up to 1.9 meters (6.2 ft) in height. Emus can travel great distances, and when necessary can sprint at 50 km/h (31 mph); they forage for a variety of plants and insects, but have been known to go for weeks without eating. They drink infrequently, but take in copious amounts of water when the opportunity arises. They are long lived up to 30years.
Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
Dr. Tugrul Durali Speaker at Knowledge Day 2015 Poultry India
Poultry India 2015 - Knowledge Day Technical Seminar - Presentation by Prof. Dr Tugrul Durali on "Critical care of Day-old-Chicks from Pull-Out to Housing"
Sanitation is the most important step in producing clean hatching eggs. Proper management practices such as frequent egg collection, clean nesting materials, and separating dirty eggs are essential. Eggs should be sanitized soon after collection using approved methods like spraying or washing with disinfectants. Eggs must then be stored at regulated temperatures and humidity to prevent sweating or spoilage until incubation. Maintaining strict sanitation standards throughout the hatching egg production process is key to successful incubation and chick development.
This document provides information on proper incubation factors for bird eggs, including temperature, humidity, ventilation, and egg turning. It lists the ideal values for these factors for different bird species. Maintaining proper temperature and humidity is essential for hatching success, as improper control can interfere with embryo growth and development. Factors like ventilation, turning, and sanitation must also be controlled correctly.
This document provides information on the industrial processing of eggs. It discusses the structure of eggs including the shell, shell membranes, egg white layers, and yolk. It also outlines the composition and nutritional value of eggs. The key steps in egg processing are described, including feeding, collection, storage, washing, grading, candling, breaking, pasteurization, freezing, drying, and packaging. Various egg products like dried powders, specialty items, and liquid eggs are also mentioned. Quality control standards and methods to preserve shell eggs and liquid eggs are summarized.
CONTAMINATION, SPOILAGE AND PRESERVATION OF EGG AND.pptxDeepak Kannan M S
Meat and eggs are highly perishable foods that can spoil due to microbial contamination and growth. Several factors contribute to contamination during the processing of meat and eggs, such as contact with animal feces, dirt, water, equipment, and workers. Common spoilage microorganisms include Pseudomonas, lactic acid bacteria, and Clostridium. To prevent spoilage, preservation techniques are used like freezing, chilling, canning, drying, salting, smoking, and heat treatment for eggs. Proper sanitation and temperature control throughout the supply chain are important for preserving the quality and safety of meat and egg products.
This document discusses factors that affect egg quality, including genetics, feed quality, environment, age of hens, and diseases. It provides examples of problems with shell quality, egg white quality, and yolk quality, along with the potential causes and recommended corrective measures. Some of the key factors mentioned are age of hens, calcium intake, temperature, humidity, handling practices, and preventing diseases through vaccination. Replacing older hens or molting hens is recommended to improve egg quality over time.
This document discusses key points for hatchery management and incubation. It covers hatching egg management including collecting eggs promptly after laying, proper storage conditions, and egg disinfection. Optimum incubation parameters are described such as pre-heating eggs, maintaining consistent temperature and humidity levels, and managing egg weight loss. Hatching parameters include disinfecting hatchers, controlling the hatch window to less than 30 hours, and adjusting temperature after hatching. The goal is to produce quality chicks and optimize hatchability.
The document provides information on the industrial processing of eggs. It discusses the structure of eggs including the shell, shell membranes, egg white and yolk. It then covers various steps in industrial egg processing like feeding, egg production, collection, storage, handling, washing, grading, breaking and production of egg products. It also discusses quality control tests, pasteurization, preservation methods like freezing, drying and packaging and marketing of eggs and egg products.
This document discusses the incubation process of chicken eggs. It covers selecting eggs suitable for hatching based on size, shell quality, and cleanliness. Eggs should be stored at 55°F and 75% humidity for up to 7 days. Incubation can be natural, done by a broody hen for 21 days, or artificial using an incubator. An incubator provides optimal temperature of 37.2-38.3°C and 60% humidity for development. It also ensures eggs are turned regularly to prevent adhesion and allow nutrient access. Proper temperature, humidity, ventilation, and turning are critical for embryo growth and a successful hatch.
An incubator is a device that simulates fish incubation by maintaining optimal conditions for egg development such as water flow, dissolved oxygen levels, and temperature. There are several types of incubators used in aquaculture, including hatching trays, circular incubators, vertical tray incubators, jar incubators, plastic bottle incubators, and incubation in hatching hapas. Proper incubator operation and egg treatment are necessary to prevent mortality from issues like oxygen deficiency, temperature fluctuations, injuries, and fungal or bacterial infections.
This document discusses incubation, hatching, brooding, and the requirements for each process. It describes:
1) The two types of incubation - natural incubation using a broody hen or artificial incubation using an incubator. Requirements for each like temperature, humidity, ventilation and egg turning are explained.
2) The parts and functioning of an incubator including the setter and hatcher sections. Forced air and still air incubators are also defined.
3) Testing incubated eggs on days 5-7 and 17-18 using candling to remove infertile or dead embryos.
4) The definition and purpose of brooding young chicks. The types of brooding - natural using a hen or artificial using
This document discusses the importance of food safety. It defines food safety as practices that ensure food is not contaminated during handling, processing, and distribution to prevent foodborne illness. This includes thoroughly cooking food, storing it at proper temperatures, using clean surfaces and equipment, and washing hands frequently. The World Health Organization provides 10 golden rules for food safety, including cooking food thoroughly and avoiding cross-contamination between raw and cooked foods. Proper food storage and hygiene of food handlers are also essential principles to ensure safety.
The document discusses environmental factors that affect egg production in laying hens. It identifies 11 key factors: 1) climate, 2) nutrition, 3) shelter/housing, 4) health, 5) management, 6) lighting schedule, 7) feed, 8) age, 9) body weight, 10) laying house, and 11) vaccination and disease control. Proper management of these environmental factors through practices like providing adequate shelter, feed, lighting schedules, and vaccination is necessary to maximize egg production and profitability over a hen's 52-56 week production cycle.
This document provides information on preparing and presenting egg dishes. It discusses tools and equipment used for egg preparation, the nutritional value and components of eggs, different types of eggs available in markets, uses of eggs in cooking, ingredients for egg dishes, and techniques for attractively presenting egg dishes. Factors to consider for presentation include creating a framework, keeping it simple, balancing the dish, using the right portion size, and highlighting key ingredients.
This document provides information and guidance for keeping chickens and maintaining egg production. It discusses the egg and the hen, housing requirements, common health issues, vices to avoid, feeding practices, and troubleshooting production issues. Tips are provided for rearing chicks and pullets, replacing flocks annually for optimal production, and maintaining hen health and welfare. The document aims to help poultry owners get the most from their flock.
This document provides information about mise en place and tools/equipment needed for preparing egg dishes. It discusses that mise en place means "setting everything in place" and is important in cooking to have all ingredients and tools ready. It then lists and describes various knives, spoons, pans, bowls and other kitchen tools needed for egg preparation. It also discusses cleaning and sanitizing tools properly by scraping, rinsing, washing, sanitizing and air drying. Finally, it outlines the physical structure of eggs including the shell, albumen/white, yolk and membranes.
This document discusses key considerations for hatchery design and operation. It recommends laying out facilities to minimize walking distances and avoid cross-contamination. Specific areas like egg receiving, incubation, and chick handling are examined. Proper temperature, humidity, ventilation and egg turning are essential incubation factors. Good sanitation, egg selection and handling also impact hatchability. Overall the document provides guidance on facility layout and best practices for incubation to achieve cost-effective hatchery operation.
This document discusses the selection, care, and hatching of eggs. It outlines important criteria for selecting fertile eggs for hatching, including avoiding eggs that are cracked, dirty, or too large/small. It recommends storing eggs at 55°F and 75% humidity for up to 7 days. Hatching can be done naturally by parent birds or artificially using an incubator, which provides optimal temperature and humidity over the 21 day incubation period. Proper turning of the eggs is important for development. Incubation problems like sticky, mushy, or dehydrated chicks can occur if temperature and humidity levels are not properly maintained.
The emu is the second-largest living bird by height, after its ratite relative, the ostrich. It is endemic to Australia where it is the largest native bird and the only extant member of the genus Dromaius.
Emus are soft-feathered, brown, flightless birds with long necks and legs, and can reach up to 1.9 meters (6.2 ft) in height. Emus can travel great distances, and when necessary can sprint at 50 km/h (31 mph); they forage for a variety of plants and insects, but have been known to go for weeks without eating. They drink infrequently, but take in copious amounts of water when the opportunity arises. They are long lived up to 30years.
Similar to Unit 11-DDP- DR. SUSHIL NEUPANE.pdf (20)
Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
- The document discusses the production processes and importance of various fermented and separated milk products including ghee, butter, yogurt, cream, and dahi.
- It provides flow diagrams and explanations of the methods for making these products, including separating cream from milk, churning cream to produce butter, and fermenting milk with cultures to produce yogurt.
- The products are described in terms of their nutritional value and health benefits, with ghee, butter, and yogurt noted as good sources of vitamins, minerals, and other nutrients.
Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
This document discusses dairy microbiology and the microorganisms found in milk and milk products. It describes how milk can be easily contaminated from various sources like the udder, skin, milking utensils and air. There are different types of microorganisms like psychotropic, mesophilic and thermophilic bacteria that can grow in milk. Desirable bacteria used in making dairy products like dahi and yogurt are listed. Various methods to destroy microorganisms in milk are also outlined, including heat treatment like pasteurization and sterilization.
This document discusses gene action and its two main types - additive and non-additive gene action. Additive gene action refers to both alleles being expressed equally without dominance. Non-additive gene action involves one allele dominating over the other. Within non-additive action, several types of dominance are described - complete dominance where only one trait is shown, incomplete dominance where traits blend, and co-dominance where both traits are expressed together. The document provides examples to illustrate these concepts of gene action and dominance.
Selection is the differential reproduction of genotypes based on differences in fertility, viability, or choice of mates between individuals. There are two main types of selection: natural selection, where nature selects the most adaptable individuals; and artificial selection, where humans intervene to select superior individuals to be parents of the next generation. The criteria or basis of selection includes individual selection based on own performance; pedigree selection using ancestor performance; family selection based on family mean; and progeny testing using offspring performance. Selection methods include the tandem method selecting traits sequentially; independent culling levels setting minimum standards for traits; and the selection index assigning economic weights and scores to rank individuals.
Dr. Sushil Neupane's notes on "Introductory Genetics and Animal Breeding" for the 2nd year, 1st semester of the Diploma in Animal Science (latest syllabus of CTEVT) provide a comprehensive overview of key concepts and principles related to genetics and animal breeding. The notes cover fundamental topics in genetics and their practical applications in livestock production and breeding programs.
Dr. Sushil Neupane's notes on "Introductory Genetics and Animal Breeding" for the 2nd year, 1st semester of the Diploma in Animal Science (latest syllabus of CTEVT) provide a comprehensive overview of key concepts and principles related to genetics and animal breeding. The notes cover fundamental topics in genetics and their practical applications in livestock production and breeding programs.
Dr. Sushil Neupane's notes on "Introductory Genetics and Animal Breeding" for the 2nd year, 1st semester of the Diploma in Animal Science (latest syllabus of CTEVT) provide a comprehensive overview of key concepts and principles related to genetics and animal breeding. The notes cover fundamental topics in genetics and their practical applications in livestock production and breeding programs.
Dr. Sushil Neupane's notes on "Introductory Genetics and Animal Breeding" for the 2nd year, 1st semester of the Diploma in Animal Science (latest syllabus of CTEVT) provide a comprehensive overview of key concepts and principles related to genetics and animal breeding. The notes cover fundamental topics in genetics and their practical applications in livestock production and breeding programs.
Dr. Sushil Neupane's notes on "Introductory Genetics and Animal Breeding" for the 2nd year, 1st semester of the Diploma in Animal Science (latest syllabus of CTEVT) provide a comprehensive overview of key concepts and principles related to genetics and animal breeding. The notes cover fundamental topics in genetics and their practical applications in livestock production and breeding programs.
Dr. Sushil Neupane's notes on "Introductory Genetics and Animal Breeding" for the 2nd year, 1st semester of the Diploma in Animal Science (latest syllabus of CTEVT) provide a comprehensive overview of key concepts and principles related to genetics and animal breeding. The notes cover fundamental topics in genetics and their practical applications in livestock production and breeding programs.
Dr. Sushil Neupane's notes on "Introductory Genetics and Animal Breeding" for the 2nd year, 1st semester of the Diploma in Animal Science (latest syllabus of CTEVT) provide a comprehensive overview of key concepts and principles related to genetics and animal breeding. The notes cover fundamental topics in genetics and their practical applications in livestock production and breeding programs.
Dr. Sushil Neupane's notes on "Introductory Genetics and Animal Breeding" for the 2nd year, 1st semester of the Diploma in Animal Science (latest syllabus of CTEVT) provide a comprehensive overview of key concepts and principles related to genetics and animal breeding. The notes cover fundamental topics in genetics and their practical applications in livestock production and breeding programs.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
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1. 1
PREPARED BY DR. SUSHIL NEUPANE (B.V.SC. AND A.H., IAAS, TU)
Unit 11: Knowing eggs and its nutritive aspects
11.1. Process of egg formation, nutritive value of egg
11.2. Collection, handling, and storage of egg
11.3. Preservation techniques of egg
Formation of the egg
The egg is formed gradually over a period of about 25 hours. Many organs and systems help
to convert raw materials from the food eaten by the hen into the various substances that
become part of the egg.
The ovary
The hen, unlike most animals, has only one functional ovary - the left one - situated in the
body cavity near the backbone. At the time of hatching, the female chick has up to 4000 tiny
ova (reproductive cells), from some of which full-sized yolks may develop when the hen
matures. Each yolk (ovum) is enclosed in a thin-walled sac, or follicle, attached to the ovary.
This sac is richly supplied with blood.
The oviduct
The mature yolk is released when the sac ruptures, and is received by the funnel of the left
oviduct (the right oviduct is not functional). The left oviduct is a coiled or folded tube about
80 cm in length.
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PREPARED BY DR. SUSHIL NEUPANE (B.V.SC. AND A.H., IAAS, TU)
Proportion of the different egg compartments in the hen’s egg
Proportion of the different egg compartments in domestic bird species
The nutritive value of the egg
The egg is one of the most complete and versatile foods available. It consists of
approximately 10% shell, 58% white and 32% yolk. Neither the colour of the shell nor that
of the yolk affects the egg’s nutritive value. The average egg provides approximately 313
kilojoules of energy, of which 80% comes from the yolk.
The nutritive content of an average large egg (containing 50 g of edible egg) includes:
6.3 g protein
0.6 g carbohydrates
5.0 g fat (this includes 0.21 g cholesterol).
Egg protein is of high quality and is easily digestible. Almost all of the fat in the egg is found
in the yolk and is easily digested.
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PREPARED BY DR. SUSHIL NEUPANE (B.V.SC. AND A.H., IAAS, TU)
Vitamins: Eggs contain every vitamin except vitamin C. They are particularly high in
vitamins A, D, and B12, and also contain B1 and riboflavin. Provided that laying hens are
supplemented according to the Optimum Vitamin Nutrition concept (see chapter ‘Optimum
vitamin nutrition of laying hens’), eggs are an important vehicle to complement the essential
vitamin supply to the human population.
Minerals: Eggs are a good source of iron and phosphorus and also supply calcium, copper,
iodine, magnesium, manganese, potassium, sodium, zinc, chloride and sulphur. All these
minerals are present as organic chelates, highly bioavailable, in the edible part of the egg.
Collection, handling, storage and transport of eggs
Eggs should be collected, handled, stored and transported in a manner that minimizes
contamination and/or damage to the egg or egg shell, and with appropriate attention to time-
temperature considerations, particularly temperature fluctuations.
Appropriate measures should be implemented during disposal of unsafe and unsuitable
eggs to protect other eggs from contamination.
Proper collection, whether using manual or automated methods, handling, storage and
transport of eggs are important elements of the system of controls necessary to produce safe
and suitable eggs and egg products. Contact with unsanitary equipment and foreign materials
or methods that cause damage to the shell, may contribute to egg contamination.
Whether manual or automated methods are used to collect eggs, producers should minimize
the time between egg laying and further handling or processing. In particular, the time
between egg laying and controlled temperature storage should be minimized.
Methods used to collect, handle, store and transport eggs should minimize damage to
the shell, and avoid contamination and practices should reflect the following points:
Cracked and/or dirty eggs should be excluded from the table egg trade.
Cracked and/or dirty eggs should be directed to a processing or packing
establishment, as appropriate, as soon as possible after collection
Hygienic practices, which take into account time and temperature factors, should be
used to protect the egg from surface moisture in order to minimize microbial growth.
Where appropriate, broken and/or dirty eggs should be segregated from clean and
intact eggs.
4. 4
PREPARED BY DR. SUSHIL NEUPANE (B.V.SC. AND A.H., IAAS, TU)
Broken eggs and incubator eggs should not be used for human consumption and be
disposed of in a safe manner.
Egg processors should communicate any specific requirements at farm level (i.e.
time/temperature controls) to the egg producer
Egg collection equipment
Collection equipment should be made of materials that are non-toxic and be designed,
constructed, installed, maintained and used in a manner to facilitate good hygiene practices.
It is important to prevent any damage to the eggshells by collecting equipment since such
damage can lead to contamination and consequently adversely affects the safety and
suitability of eggs and egg products. It is also important that the equipment is maintained to
a standard of cleanliness adequate to prevent contamination of the eggs.
Where used, egg collecting equipment and containers should be cleaned and
disinfected regularly, or if necessary replaced, and with sufficient frequency to
minimize or prevent contamination of eggs.
Single use containers should not be reused.
Egg collecting equipment should be maintained in proper working condition and this
should be periodically verified.
STORAGE OF EGGS
The storage of shell eggs during the main laying season, in order to conserve them for
consumption when they are scarce, has been practiced for many centuries.
For the successful storage of eggs, the following conditions must be met.
The eggs placed in storage must be clean; they must not be washed or wet.
Packaging material used should be new, clean and odorless.
Loss of water due to evaporation should be reduced to a minimum.
The storage room must be free from tainting products and materials and should be
cleaned regularly with odorless detergent sanitizers.
The storage room must be kept at a constant temperature and humidity must be
checked.
There should be air circulation in the storage room.
Eggs should be stored so that they are allowed to breathe.
5. 5
PREPARED BY DR. SUSHIL NEUPANE (B.V.SC. AND A.H., IAAS, TU)
As far as possible, interior quality should be monitored; there should be a good
proportion of thick white, the yolk should stand up well, and the flavour of white and
yolk should be good.
Cold storage of eggs
In the tropics, eggs can deteriorate very quickly unless they are stored at low temperatures.
The ideal temperature for storage in such climates is 13°C or lower (usually between 10°
and 13° C). Here refrigeration is a necessity for successful commercial storage; however, it
may be unavailable or the costs too high.
The most important factors in successful cold storage are as follows.
The selection and packaging of eggs.
The equipment and preparation of the cold store.
Proper temperature, humidity and air circulation.
Periodic testing for quality.
The gradual adjustment of eggs to higher temperatures when removed from storage.
The selection and packaging of eggs for storage. Eggs for storage must be clean, of good
interior quality and have a sound shell. The period of time between laying and storage should
not be more than a few days. The eggs should be kept cool during that time.
Packaging materials used for storage should be new, clean, odorless and free from damage.
When packaging material is reused, it is extremely important that it is clean, odorless and
free from damage. It is important that the material used allow the eggs to "breathe" and to
be free from tainting odors.
The equipment and preparation of the cold store. The storage room should have a
concrete floor that is washable. Walls and ceilings must also be washable. Wooden buildings
have been found to be satisfactory, provided they do not impart foreign odors or flavors to
the eggs. The room should be scrubbed thoroughly with hot water and soap or an odorless
detergent sanitizer before being used. A final rinse with a hypochlorite solution will help
greatly in deodorizing the storeroom. A liberal application of freshly slaked lime to
unpainted plaster surfaces will also help. The storage room should be aired and dried out
thoroughly after cleaning, then closed up and the refrigeration turned on. It is best to allow
several days for the temperature and humidity to stabilize before introducing the eggs.
6. 6
PREPARED BY DR. SUSHIL NEUPANE (B.V.SC. AND A.H., IAAS, TU)
Proper temperature, humidity and air circulation. Careful and accurate control of the air
condition is essential. A temperature between - 1.5° and - 0° C is recommended. At a
temperature of - 2.5° C eggs freeze. The room should be well constructed and insulated and
the refrigeration should be capable of maintaining an adequate uniform temperature in all
areas. The cases of eggs should be separated by wood-strips and kept well away from the
walls so as not to obstruct air circulation. Periodic ventilation of the storage room is advisable
to promote air exchange.
The relative humidity should be between 80 and 85 percent at a cold storage temperature of
- 1° C. At cold storage temperatures of about 10° C the relative humidity should be between
75 and 80 percent. In such instances, on average, egg weight loss should not exceed 0.5
percent per month. During the early stages of storage when the packaging material is
absorbing moisture at a high rate, the floors should be sprinkled with clean water several
times a day. If forced-air circulation is feasible, a controlled temperature water-spray air
washer may be used. If the humidity becomes excessive, part of the air can be cycled through
a unit containing calcium chloride. Where eggs have been oiled less attention can be paid to
the humidity level.
Periodic testing for quality. Periodic quality checks are essential if the risk of heavy egg
losses is to be avoided. Every month or so a sample of eggs should be selected from the
various lots and tested. Usually a sample of about 1 percent of all eggs in storage may be
sufficient. For example, if 3000 eggs are kept in storage, 30 eggs sampled from various egg
cases will enable a good estimation of the general quality level of the eggs. If there is
evidence of excessive deterioration, it is best to dispose of the eggs quickly, after eliminating
those that are unfit for consumption.
PRESERVATION OF EGGS
In order to preserve eggs only good quality eggs should be produced. Therefore any method
of preservation starts from the point of production itself.
The following practices are recommended as routine for the production of quality eggs on
the farm.
Collection of eggs at least 3 times daily.
7. 7
PREPARED BY DR. SUSHIL NEUPANE (B.V.SC. AND A.H., IAAS, TU)
Using a clean receptacle with ventilated sides and bottom, preferably filler flats.
Careful handling of eggs during collection and while keeping in filler flats etc.,
Cooling the eggs quickly to 50°F or less at 75-85% relative humidity.
Marketing the eggs at least twice weekly.
Preservation
The shell of an egg normally carries a wide range of microorganisms on its surface which
are mostly responsible for spoilage of eggs.Many methods have been used in the past to
counteract this and extend the shelf life of eggs. These include:
Dry packing
Eggs are kept in an earthen pot with clean dry packing material and the pot is buried in wet
sand.
Immersion in liquids
This is fairly an old method and it primarily prevents the evaporation of moisture from the
egg. Depending on the liquid used it may also inhibit bacterial decomposition by chemicals
action or by physical means such as occlusion of air passages/pores.
Lime water treatment
Lime water is prepared by mixing about 0.5kg of quick lime (calcium oxide) in about 1 litre
of boiling water. The mixture is left to settle overnight and the clean supernatant liquid is
poured out into a jar. Sodium chloride of 112 grams per litre may also be added to increase
the specific gravity of water and will minimize the chance of breakage of eggs.
In this solution, 2.5 liters of cold water is added and filtered through muslin cloth.
Keep the eggs to be preserved in a glass jar or earthen pot and pour the lime solution
over the eggs till all the eggs are completely immersed.
Eggs have to be kept in this solution for 24 hours to get maximum beneficial effect.
After 24 hours they are taken out, dried and arranged in filler flats.
Eggs can be kept for 2-3 months in a good edible condition at normal ambient
temperature.
The only disadvantage however, is the taste of lime can be detected in the eggs.
8. 8
PREPARED BY DR. SUSHIL NEUPANE (B.V.SC. AND A.H., IAAS, TU)
Water glass method
A 10% solution of sodium silicate is prepared in hot water and allowed to cool.
The cooled solution is poured into a jar containing the eggs till they are immersed
completely.
The jar is covered and kept in a cool place where the temperature should not exceed
above 70°F.
Eggs preserved by this method are usually punctured before boiling to avoid the
breakage of shell while boiling and it also helps for easy peeling of shell.
Shell - Sealing treatments
When the shell is sealed through this treatment the water vapour and CO2 do not escape and
microorganisms are unable to penetrate the shell.
Coating with oil
The rate of CO2 escape is considerably reduced.
This is a fairly successful method of rendering the egg less permeable.
It can be done by simply dipping the egg in a bowl of tasteless, odorless, colourless
edible oil, having a specific gravity of about 0.855 to 0.870 at 15°C; viscosity should
not be more than 70 to 90 and having a high boiling point so that at lower temperature
it remains in the liquid form.
The eggs are immersed only for a moment and are then removed and the excess oil
is allowed to drain.
If oil treatment is to be effective it should be done preferably at the point of
production the day after the egg is laid.
Oiling is not a substitute for refrigeration.
These eggs must be held at a low temperature.
Cotton seed, linseed and groundnut oil are good sealing agents but mineral oils are
preferable since they are less subject to oxidative changes during storage. oil
immersed eggs and these eggs are not likely to absorb foreign odours.
The oil treatment can also be done by spraying using a hand or electric sprayer.
Eggs can be sealed under vacuum.
Oil may be successfully used in vacuum impregnation method.
9. 9
PREPARED BY DR. SUSHIL NEUPANE (B.V.SC. AND A.H., IAAS, TU)
The egg is first immersed in oil and then subjected to reduced atmospheric pressure,
when normal pressure is restored the tendency of the air to enter the pores of the shell
causes the solution also to be drawn in.
The oil does not penetrate through the egg membranes.
The commercial egg treatment with oils are
Heavy paraffin oil (Central Food Technology Research Institute
Myvacet 9-40 (developed at CFTRI - Mysore)
Myvacet 5
Myvacet 7
Petroleum jelly
Liquid paraffin
Paraffin wax
Coconut oil
Dalda
Carboxyl methyl cellulose
Technical white oil.
Thermostabilization
This method is good for fertile eggs since it kills the embryos and therefore is also
known as 'defertilization' method.
It essentially consists of immersing shell eggs in hot water at 130oF for 30 minutes
which tend to coagulate the albumin and then the egg is cooled under tap water.
Treated eggs remain edible for 3 to 4 weeks even during summer months.
Though this method has many advantages such as stabilizing of the albumin and
sterilization of the egg shell, the egg loses the property of foaming to a remarkable
extent.
Moreover, embryonic development in fertile eggs is completely arrested.
Over-wrapping
For over wrapping of eggs polyethylene, cellophane, polyvinylidene and other
transparent, thin but sufficiently strong, films are used.
These films should be impervious to gases and moisture.
Over wrapping of eggs in different atmosphere like carbon dioxide, vacuum etc. have
been tried.
10. 10
PREPARED BY DR. SUSHIL NEUPANE (B.V.SC. AND A.H., IAAS, TU)
Cold storage
This is the best and most efficient method for commercial storage.
Eggs for cold storage must be clean, unbroken, and free from fungus and other
infections.
A temperature of 0°C or 30-32°F and relative humidity of 85-90% is recommended
for cold storage of eggs to preserve them for 5 to 8 months.
For short period of preservation of 2 to 3 months, eggs can be stored at 10-12°C or
50-55°F with a relative humidity of 60-70%.
Intact eggs are held at the lowest possible temperature that will avoid freezing and
bursting of the shells.
It has been observed that intact eggs do not freeze at temperature between -1.5°C and
-2°C and the relative humidity must not go beyond 90%.
Dried and frozen eggs
This is another method of preserving egg contents or edible eggs.
Egg products of commercial utility are prepared by drying or freezing eggs.
Albumin flakes, yolk and egg white powder can be produced by drying process.
Frozen yolk or frozen egg white can be produced by freezing.
For egg white powder production the best known method is spray drying and for
albumin flakes, pan or cabinet drying method is mostly adopted.