Quality attributes of extruded snacks fortified with meats

Fortified extruded snacks with dried chicken, beef or gizzard meats [10%] were compared to corn-only snack as control. All samples formulated with meats had improved nutritional value [e.g. protein content, minerals content such as Mg, Fe, Ca, and K]. Chicken snacks had the highest protein level [15.9%], while control was the lowest [6%] level. On the other hand, control snack had higher expansion ratio [ER], water absorption [WA], lower shear force [SF] and bulk density [BD] when compared with fortified snacks. Scanning electron microscopy was in agreement with the physical and rheological properties [ER, WA, SF and BD]. Thiobarbituric acid [TBA] and peroxide values [PV] as lipid stability measurements were lower for fortified snacks than control. TBA and PV values for beef and gizzard snacks were higher than chicken- snacks. The microbial counts [total aerobic plate count, yeasts and molds and coliform group] were all very low and within the normal microbiological profile range of breakfast cereals and cereal snack products. Finally, use of chicken, beef and gizzard meats in processing and fortifying of corn-snacks didn't have negative effects on sensory properties or eating quality of extruded snack products

Effect of chemotherapeutic agents on sporulation of Eimeria stiedae in vitro

The effect of some chemotherapeutic agents [namely, Darvisul, Amprolium, Sulphaquinoxaline and methylbenzoquate] was tried in-vitro on the sporulation process of Eimeria stiedae isolated from domestic rabbits. Darvisul was found to be the most effective in the inhibition of the sporulation and causing death of the oocysts. Amprolium was effective in higher concentration and longer periods of exposure. Sulphaquinoxaline showed slow inhibitory effect on the sporulation of the organism, while methyl benzoquate had no effect