Processing, Products, and Food Safety

نویسندگان

  • N. A. Cox
  • L. J. Richardson
  • M. E. Berrang
  • L. L. Rigsby
  • R. J. Buhr
  • J. R. Plumblee
  • P. J. Fedorka - Cray
  • D. G. Menon
  • D. C. Bennett
  • K. M. Cheng
  • J. F. Frank
  • R. J. Meinersmann
چکیده

were supplemented with 40 ppm T4 for 10 days. Of the 3 treatment groups, 1 was maintained under a 14-h light schedule and fed breeders’ diet while the 2 others were subjected to a drop in photoperiod to 6 h during or after supplementation, and were then fed a maintenance diet. Egg production, feed intake, body weight, molt and plasma levels of T4 were measured. All treated hens ceased laying within 20 days; however, several individuals spontaneously returned to lay when left on 14 h light, suggesting incomplete involution of the reproductive tract. T4 supplementation significantly reduced feed consumption (P < 0.001) and induced significant rapid body weight loss (P < 0.001). However, all hens returned to their initial body weight by experiment’s end. Most treated hens initiated molt within 8 days of supplementation and all completed molt by day 37. Plasma T4 levels in treated hens increased significantly by day 3 of supplementation (P < 0.05) and remained significantly higher than in controls until day 9 (P < 0.01). Levels returned to initial values by day 35. In conclusion, dietary supplementation with 40 ppm T4 was successful in inducing molt in spent turkey breeder hens. However, a drop in photoperiod seems necessary to completely reset the reproductive system.

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Generic Plan of Food Safety Management System Based on ISO 22000:2005 for Aflatoxin Control in Raw Pistachio Processing Units from Raw Material Reception to Packaging

Pistachio is one of the most important agricultural crops of Iran. It is a nut from Anacardiacea family and its domesticated species is called Pistacia vera L. Regarding to pistachio importance and usage and by the expanding of pistachio cultivate, it is necessary to improve agricultural situation and by establishing well equipped processing and packaging units near the farms, it is possible to...

متن کامل

Hygienic Quality of Meat Products in Qazvin Province during (2011-2014), Iran

Background & Aims of the Study: One way to increasing shelf life of meat is the production of sausages along with additives. One of these additives contains nitrite that in an acceptance limit is not a threat for human health but if it's amount is higher than standard, it will react in the body with secondary amine and the result is the formation of...

متن کامل

Listeria monocytogenes Contamination in Unpasteurized Traditional Cheese Products in Qazvin, Iran

Background and purpose: Listeria monocytogenes is a foodborne pathogen and a pothential risk to public health. Listeriosis is one of the most serious infectious diseases in most developed countries. Consumption of raw milk and unpasteurized traditional dairy products such as cheese can be a major reason for listeriosis in humans. This reaserch aimed at investigating Listeria monocytogenes conta...

متن کامل

Microbial Contamination of Commercial and Traditional Doogh Dairy Products in Lorestan Province of Iran

Background: Doogh is a popular dairy beverage in Iran which its main ingredient is yogurt. The aim of this study was evaluation of bacterial and fungal contamination of this product marketed in Lorestan province, West of Iran. Methods: A total of 200 doogh samples consisted of 150 commercial samples, including five different brands and also 50 homemade samples were purchased randomly from mark...

متن کامل

Impacts of food processing industry on some environmental health and safety factors

In developing countries, it is common to site (or locate) industries without environmental impact assessment. In this study the impacts of two food processing industries on land use and land capability, noise and vibration, environmentally sensitive areas and visual quality as environmental elements were investigated. The research method adopted was the investigative survey research approach (I...

متن کامل

Thermal Processing Determination Time for Fermented and Acidified Indigenes Iranian Vegetables

Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety.  Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:

دوره   شماره 

صفحات  -

تاریخ انتشار 2008