Morphometrical analysis of chicken Crytosporidium baileyi in various stages of life cycle in the bursa of Fabricius wer carried out by electron microscope to establish a differential point for identification of C baileyi. By avidin-biotin complex method, protozoans of the bursa of Favricius were identified Cryptosporidium spp. The size and area on each developmental stages of C baileyi, as measured by Morphomat 10 attached to electron microscope were as follews. Trophozoites' size with range of 3.21+_0.70*2.49+_0.59 micro meter, area with range of 118. 82+_41.92 micro meter2; meronts' size with 3.99+_1.07*2.96+_0.52 micro meter, area 210.11+_57.11 micro meter2 ; merozoites' size 1.98+_0.43*0.60+_0.18 micro meter, area 24.10+_5.97 micro meter2; microgametes' size 1.36+_0.83*0.50+_0.23 micro meter, area 20.23+_6.73 micro meter2; macrogametes'size 4.57+_0.65*4.02+_0.55 micro meter, area 258.37+_51.83 micro meter2; oocytes' size 4.39+_0.56*3.44+_0.50 micro meter, area 187.21 +_62.68 micro meter2. In conclusion, the size and area on each developmental stages of Cryptosporidium baileyi is different from that of other Cryptosporidia spp. It suggests, with considering tissue tropism and life cycle, morphometrical analysis can be quite a good way to identify C baileyi.

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.