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Haemolytic properties and titration of haemolysins of Staphylococcus aureus of milk origin from cattle and goat with clinical mastitis.
2010
Upadhyay, A. | Kataria, A.K.
Thirty Staphylococcus aureus isolates used in the study obtained from cattle (20) and goat (10) were haemolytic on blood agar. Twenty one of the isolates (14 from cattle, 7 from goats) produced a-haemolysis, 3 produced b-haemolysis (2 from cattle and 1 from goats), and 6 isolates (4 from cattle and 2 from goats) produced both a- and b-haemolysis. The haemolysins tested against erythrocytes from rabbit, cattle and horse in order to demonstrate a-, b- and d-toxins, respectively revealed that a- and b-toxins were produced by all the isolates but b toxin was produced by only 7 isolates from cattle and by 3 from goats. On titration it was recorded that highest titre was recorded for a-toxins (for cattle, 1:2560 and for goat, 1:1280) whereas the highest titres for b and d-toxins was similar (1:160) for cattle as well as goat isolates. The result obtained for qualitative and quantitative haemolysin assays correlated well with the haemolysis pattern seen on the blood agar plates.
Показать больше [+] Меньше [-]Carcass Quality and Sensory Properties of Guinea Fowls and Broiler Chicken Meat.
2009
Singh, A.K. | Motina, E. | Singh, N. S. | Verma, D. N.
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.
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