Parasitic nematode infection in animal is one of the main causes for the mortality of animals and most of the treatment relies on the use of the anthelmintic drugs to overcome such a problem. However, the heavy use of anthelmintic contributed to the problem of multidrug resistance. This study was carried out to investigate the infectiveness of Punica granatum (aqueous leaf and peel extracts) as an alternative treatment. This study utilised the in-vitro assay technique (motility assayand larval migration inhibition assay) to determine the effect of the extracts on the survival of L3 stage of parasitic nematodes.The results showed that incubation of L3 in different concentrations (5, 10, 20, 50 and 100 mg/ml) of extracts paralysed and killed the worms after 24 hours and 48 hours ofincubation periods. The same results were obtained from larval migration inhibition assay, showing that both extracts of Punicagranatum inhibited the migration of the L3. After 2 hours of incubation in the leaf extract (5 mg/ml), the migration of nematode larvae was inhibited to 56±12.29% as compared tothe control. While for the peel extract the percentage of migration was reduced to 53 ±3.33%. Further reduction of the migration was observed at 10, 20 and 50 mg/ml of leaf extract.

Objective: The purpose of this study was to investigate how pomegranate peel extract (PPE) can prevent lipid oxidation, peroxide value, and pathogenic bacteria growth in buffalo meat. Materials and Methods: PPE and buffalo meat were employed in this investigation. The buffalo meat marinated with PPE was evaluated by refrigerating it at a temperature of 5°C ± 1°C on days 0, 4, 8, 12, and 16. PPE was added to buffalo meat at a rate of 0% as a control (K0), 0.50% (K1), 1.00% (K2), 1.50% (K3), and 2.00% (K4). Results: The addition of PPE lowered the total plate count, peroxide value, lipid, and pH between treatments and storage period (p < 0.05). PPEs high concentration of polyphenols, flavonoids, antioxidants, and antibacterial substances may decrease lipid oxidation, peroxide production, and bacterial growth rate. Conclusions: Marinating buffalo meat in PPE may help maintain the meats freshness while being stored at a refrigerator temperature (5°C ± 1°C). [J Adv Vet Anim Res 2021; 8(4.000): 612-618]