The effect of vacuum packaging on microbiological quality of roasted chicken. Roasted chicken were subjected to two different type of packaging treatment i.e. aerobic packaging with low density polyethylene bags (con) and vacuum packaging using barrier bags (VP.). Microbiological analyses were done on 0th, 5th, 10th, 15th and 20th day at refrigeration temperature (4±1oC). Studies revealed that microbial counts in terms of total plate count, proteolytic count and yeast and mold count increased significantly (P0.05) with the advancement of storage period and were significantly higher (P0.05) for aerobically packaged product throughout the observation period however, yeast and mould count observed only on 10th, 15th and 20th day of observation period. Lactic acid bacterial counts of vacuum packaged product were significantly higher as compared to aerobically packaged sample.

The effect of two thawing temperatures (37°Cfor30 sec. and 60°Cfor 7 sec.)on sperm survivability and conception rate in buffaloes with frozen semen of Murrah bulls was compared. Thawing at 60°C resulted in statistically significant increase (P0.05) in sperm survivability (motility,live spermatozoa and intact acrosomes) compared with thawing at 37°c. In all, 161 buffaloes were inseminated with frozen semen thawed at 37°Cand 159buffaloeswith semen thawed at 60°Cbetween 2006-07 and 2009-10. Conception rate of 64.15% and 50.31% was obtained with semen thawed at 60°C and 37°C, respectively, and the difference was significant (P0.05). Artificial insemination of buffaloes with frozen semen thawed at 60°C for 7 sec. could be safely used to improve both sperm survivability and conception rate in buffaloes.

Effect of strain (Khaki Campbell, Indigenous) and age (224 and 280 days) of ducks on the physical egg quality and presence of off-flavour in eggs was studied. The average of egg weight, yolk index and percent yolk weight for the two ages under study were significantly (P0.05) higher in Indigenous duck eggs whereas the same average value for albumen index, Haugh Unit score and percent albumen were higher in Khaki Campbell eggs. However, shape index, yolk colour score, shell thickness and percent shell weight of eggs were comparable for the two strains. Age of ducks had an insignificant influence on shape index, albumen height, shell thickness and yolk index as evident from the least difference between average values of two strains under study. But, the average values of the two strains under study were significantly affected by age for A.I., H.U. score, % albumen weight, % shell weight and % yolk weight. Presence of off-flavour was more pronounced in Khaki Campbell eggs than that of indigenous eggs.

Comparision of the carcass traits and sensory properties of meat between different genetic groups of guinea fowl and broiler chickens at 16 weeks ofa gerevealed that the dressing and eviscerated weight percentage of broiler chickens were significantly lower from that all the guinea fowl groups, except from that of Pearl, where the differences were not significant. Percent giblet weight was lower (P of weeks 16 at meat raw properties sensory their in chickens broiler than grades higher scored fowls guinea general, In weights. wing and leg cent per for except ofcarcass cuts birds groups between observed were differences No cross. ofLXP that from only significant but (67.77%), lowest also was yield Similarly, fowls.

The current study was designed to evaluate the influence of three different ground vegetable oil seeds on various physico-chemical, microbiological and sensory attributes of chicken sausages from spent broiler breeder hen stored under frozen (-18±1°C) condition. Chicken sausages were incorporated with ground poppy, sesame and peanut seeds each at 10 % level separately as three treatments and were analyzed for their keeping quality along with high fat control. The mean values of FFA, TBARS, tyrosine values, standard plate count, psychrophilic count and yeast and moulds counts were significantly (P<0.05) influenced by formulation during frozen storage and values increased significantly (P<0.05) throughout the storage period in all chicken sausages. Chicken sausages with ground sesame scored lowest standard plate counts (5.66 log CFU/g) than any others after 180 days of storage at 18±1°C. Coli forms, lacto bacillus and anaerobic counts could not be detected during entire storage period. Scores for all sensory attributes decreased significantly (P<0.05) during storage in all treatments irrespective of formulation. Study proved that, the three ground vegetable oil seeds were effective by delaying the lipid oxidation, microbial growth and preserving sensory quality during frozen storage and among them ground sesame seed was more potent to be a better preservative.