Browsing by Department "Poultry Science"
Now showing items 121-137 of 137
Prevalence of parasites in Alabama poultry flocks with special emphasis on Eimeria maxima
(2020-04-29)
Coccidiosis is a disease caused by Eimeria spp. and it is the most prevalent and economically important disease in poultry. Due to its economic importance, the control of coccidiosis is critical. Other parasites can cause ...
Quantifying Condensation on Shell Eggs and its Effect on Salmonella Enteritidis Penetration into Egg Contents
(2016-07-20)
Salmonella Enteritidis (SE) prevalence in eggs is a major concern to the egg industry. Some research has shown that egg sweating, which can occur when refrigerated eggs are moved into a warmer ambient temperature with ...
Rechargeable N-halamine Modified Antimicrobial Latex, Epoxy, and Polyurethane Coating on Different Materials
(2020-04-14)
N-halamines are effective antimicrobial agents with good stability, rechargeability, nontoxicity and low costs. They have been applied in many fields, such as the food industry and the textile industry. The object of this ...
Role of muscle satellite cells in the Wooden Breast broiler chicken meat quality defect
(2022-11-29)
The poultry industry has made improvements in nutrition, genetic selection, and management to improve broiler chicken growth performance and breast meat yield. However, these observed increases in performance have been ...
Safety and Quality of Non-Commercial Shell Eggs
(2018-07-26)
The market for non-commercially sourced shell eggs has primarily been driven by consumers’ perception of higher safety and quality. Due to the marginal availability of data on these eggs, the objective of this study was ...
Salmonella and Campylobacter Reduction and Quality Characteristics of Poultry Carcasses Treated with Various Antimicrobials in a Finishing Chiller®
(2012-06-19)
With the implementation of more stringent regulatory guidelines, it is necessary for processors to employ new or additional pathogen intervention strategies for more effective control of Salmonella and Campylobacter ...
Sensory Evaluation of Fruits and Selected Food Items by Descriptive Analysis, Electronic Nose, and Electronic Tongue
(2023-07-26)
Sensory analysis has long depended on descriptive panels for systematic characterization and quality evaluation of food items. Currently, sensory instruments like e-nose (electronic nose) and e-tongue (electronic tongue) ...
Spontaneously Occurring Fibroid Tumors of the Laying Hen Oviduct
(2006-08-15)
Spontaneously occurring benign uterine leiomyomas (fibroids) are the most common reproductive tract tumor of women in the United States. It is estimated that more than 70% of women will develop uterine fibroids and the ...
Storage Stability of Rebaudioside A in Various Buffer Solutions
(2012-07-20)
Rebaudioside A is a non-caloric high intensity sweetener extracted from Stevia rebaudiana. For it to be used in the food industry, rebaudioside A needs to be stable during processing and storage. Kinetic data on its long ...
Study of Chicken Egg Qualities Related to Different Protein Level Dietaries and Various Types Of Layers
(2012-04-18)
To determine if strain (brown and white egg shell color type) or diet (16% crude protein, 15% crude protein and 14% crude protein) would affect the component portions of egg, protein composition of albumen, and whether the ...
Survey of feed mills around the United States for select bacterial pathogens
(2022-11-29)
Feed and feed ingredients are one of the principal sources of microbial contamination in the animal production industry and contamination may occur at any time during growing, harvesting, processing, manufacturing, storage, ...
Toxicity Assessment of Clitocybe nuda as Natural Antimicrobials
(2015-05-06)
Clitocybe nuda is an edible mushroom which shows promise to be developed as a novel natural food antimicrobial due to various antimicrobial components found in its fruit body as well as secondary metabolites in recent ...
Use of a Scald Additive to Reduce Levels of Salmonella During Poultry Processing
(2006-12-15)
The risk of cross contamination of food-borne pathogens such as Salmonella during poultry processing remains of great concern to the poultry industry. One of the most critical steps in poultry processing where cross ...
The use of Bacillus subtilis as a direct-fed microbial and its effects on production and colonization of Salmonella Enteritidis and Clostridium perfringens in production broilers
(2015-12-11)
The growing emergence of antimicrobial resistant bacteria has given rise to consumer fear that the use antibiotics in the meat industry can lead to more antimicrobial resistant strains. Because of this fear, the poultry ...
Use of Cellulose Filters to Isolate Naturally Occurring Campylobacter spp. from Contaminated Retail Broiler Meat and Survival of Campylobacter jejuni and Campylobacter coli in Retail Broiler Meat
(2009-12-14)
Campylobacter spp. are indicated as the most common cause of bacteria-related food-borne illness. Campylobacter is present at all steps of the food cycle (i.e. poultry farm, processing plant, retail store, and consumer ...
Using Magnetostrictive Biosensors for Salmonella typhimurium and Campylobacter jejuni Detection
(2012-07-16)
Salmonella and Campylobacter are two of the most common genera of foodborne pathogens. Contaminated foods, water, undercooked foods or contact with infected animals could cause salmonellosis and campylobacteriosis. ...
Validation of Cooking Methods Using Shell Eggs Inoculated with Salmonella Serotypes Enteritidis and Heidelberg
(2007-08-15)
Salmonella Enteritidis has been associated with eggs and egg products for a long time. However, Salmonella Heidelberg is now also being associated with eggs and egg products. Experiments were therefore done to determine ...