Schur M-power convexity of related function for holders inequality with application

Chowdappa M R,Sreenivasa Reddy Perla,S Padmanabhan,Uday Kumar K N 장전수학회 2023 Proceedings of the Jangjeon mathematical society Vol.26 No.4

Schur M-power convexity of related function for holders inequality with application

Effects of fermented oyster mushroom (<i>Pleurotus ostreats</i>) by-product supplementation on growth performance, blood parameters and meat quality in finishing Berkshire pigs

Song, Y. M.,Lee, S. D.,Chowdappa, R.,Kim, H. Y.,Jin, S. K.,Kim, I. S. Cambridge University Press 2007 Animal Vol.1 No.2

<B>Abstract</B><P>The objective of the present study was to investigate the effects of fermented oyster mushroom (Pleurotus ostreats) by-production (FOMP) supplementation on the growth performance, blood parameters, carcass traits and meat quality in finishing Berkshire pigs. FOMP was made by mixing oyster mushroom by-production with rice bran and barley bran and this mixture was fermented for 60 days. The experimental diets were 0, 3, 5 and 7% of FOMP added to C, T1, T2 and T3 in the basis diet for 7 weeks. Average daily gain (kg/day) was higher in C and T1 than in T2 and T3 ( <I>P</I> < 0.05). Average daily feed intake (kg/day) and feed conversion increased by the addition of FOMP ( <I>P</I> < 0.05). Total cholesterol and high-density lipoprotein cholesterol were higher in T3 than other treatments ( <I>P</I> < 0.05). Carcass weight (kg) was higher in C and T1 than in T2 and T3 ( <I>P</I> < 0.05). Dressing (%) was higher in C than in T3 ( <I>P</I> < 0.05). Crude protein was lower in T3 than in other treatments ( <I>P</I> < 0.05). Crude fat was higher in T2 and T3 than in C ( <I>P</I> < 0.05). pH24 was higher in C than in other treatments ( <I>P</I> < 0.05). Cooking loss (%) was higher in T1 than T2 ( <I>P</I> < 0.05). Water-holding capacity (%) was higher in C than in T1 ( <I>P</I> < 0.05). In meat colour, CIE a* was lower by the addition of FOMP ( <I>P</I> < 0.05). CIE b* was higher in C than in other treatments ( <I>P</I> < 0.05). In backfat colour, CIE L* was lower in T3 than other treatments ( <I>P</I> < 0.05). CIE b* was lower by addition of FOMP ( <I>P</I> < 0.05). Palmitoleic and oleic acid were higher in T3 than in other treatments ( <I>P</I> < 0.05). Linoleic and arachidonic acids were higher in T2 than in other treatments ( <I>P</I> < 0.05). The results indicate that 3% of FOMP affected the growth performance, carcass traits, meat quality and fatty acid in contrast to addition of 5% of FOMP for Berkshire pigs during the finishing period.</P>

Antimicrobial Activities of Novel 3-Substituted [1,2,4] Triazolo[4,3-b]pyridazines Derivatives

Ruso, Jayaraman Sembian,Rajendiran, Nagappan,Srinivas, Chowdappa,Murthy, Konappa Narasimha,Soumya, Krishnamurthy Korean Chemical Society 2014 대한화학회지 Vol.58 No.4

A noval derivatives of 3-substituted[1,2,4]triazolo[4,3-b]pyridazine (4a-4o) and 7,8,9,10-tetrahydrobenzo[4,5] thieno[2,3-d][1,2,4]triazolo[4,3-b]pyridazine (7a-7l) is prepared by the reaction of heteroaryl hydrazone from the aldehyde and pyridazinohydrazine derivative, followed by subjecting the intermediate directly to oxidative cyclization employing the mixture of $Me_4NBr$ and Oxone. These derivatives were subjected to preliminary antimicrobial activities against microorganism. All these compounds exhibit good to moderate activity.

The effect of fermented apple diet supplementation on the growth performance and meat quality in finishing pigs

LEE, Sung Dae,KIM, Hoi Yun,JUNG, Hyun Jung,JI, Sang Yun,CHOWDAPPA, Rekha,HA, Ji Hee,SONG, Young Min,PARK, Jun Cheol,MOON, Hong Kil,KIM, In Cheul Blackwell Publishing Asia 2009 ANIMAL SCIENCE JOURNAL Vol.80 No.1

<P>ABSTRACT</P><P>The objective of the present study was to investigate the effect of fermented apple diet (FAD) supplementation on the growth performance and meat quality in finishing Berkshires. The FAD was made from dropped apple mixed with rice bran and barley bran. Until 81 ± 1 kg live weight at 133 ± 1 days, the animals were fed a growing diet, after which experimental samples were fixed at 0, 2, 4 and 6% FAD as C, T1, T2 and T3 in the finishing diets. Growth performance, ADG, ADFI and feed efficiency were improved in T1 than other groups. In carcass parameters, carcass weight was higher (<I>P</I> < 0.05) in T1 than in other groups. In meat quality, moisture and crude protein contents decreased (<I>P</I> < 0.05) by addition of FAD. pH<SUB>24</SUB> and WHC were higher (<I>P</I> < 0.05) in T1 than other groups. In sensory evaluation, marbling of fresh meat and tenderness, juiciness, flavor and overall acceptability of cooked meat were improved by the addition of FAD. According to the results of our experiment, FAD can be used for improvement of meat quality parameters.</P>

Effects on Growth Performance and Meat Quality Parameters by Restricted Diet during Finishing Days

Lee, S.D.,Song, Y.M.,Jin, S.K.,Ha, K.H.,Kim, I.S.,Kim, C.H.,Chowdappa, R.,Sonoda, T.,Song, R.D. Asian Australasian Association of Animal Productio 2005 Animal Bioscience Vol.18 No.9

The objective of the present study was to investigate the effects on growth performance, meat quality parameters and fatty acids of meat by restricted diet amount on finishing Berkshires. A total of 180 pigs (Berkshire, initially 52 kg BW) at 100 days of age were allotted in arrangement in a completely randomized design (10 pigs per pen), blocked arrangement of treatments with 3 replications. The variables were market ages (180, 200 and 220 days) and in which was also included sex (gilts and barrow). All the pigs were restrictively fed so that day could be marked at 103 kg. Pork quality was evaluated from 4 pigs of each treatment. Average daily gain (ADG) and average daily feed intake (ADFI) were decreased (p<0.05) with age increase. The ratio of feed to gain was increased (p<0.05) at 200 and 220 days compared to that of 180 days. Moisture and crude protein of longissimus dorsi muscle (LM) at 180 days were increased (p<0.05) compared to 200 and 220 days. Crude fat was increased (p<0.05) by age and crude ash was lower (p<0.05) at 180 days than at 220 days. Red to green meat color scale (CIE a$^{*}$) increased (p<0.05) at 200 and 220 days more than at 180 days. Regarding fatty acid composition in meat, saturated fatty acids (SFA) was increased more (p<0.05) at 220 days than at 180 and 200 days. The results indicate that even with a restricted diet of low nutrient supplement, there was an improvement in Berkshire meat quality parameters.

The Effect of Change in Meat Quality Parameters on Pig Longissimus dorsi Muscle by the Addition of Fermented Persimmon Shell Diet

Hoi-Yun Kim,Young-Min Song,Sang-Keun Jin,Il-Suk Kim,Yang-Su Kang,Sung-Dae Lee,Rekha Chowdappa,Ji-Hee Ha,Seoc-Mo Kang 아세아·태평양축산학회 2006 Animal Bioscience Vol.19 No.2

The objective of the present study was to investigate the effects of growth performance, chemical composition and meat quality parameters by the addition of fermented persimmon shell diets (FPSD). The experimental animals were ninety-six Berkshires. The pigs were allotted at 8 per pen in front-open building with three replicate pens per treatment. Until 61짹1 kg live weight at 140 days, the animals were fed growing diet, after which, experimental samples were fixed at 0, 3, 5 and 7% FPSD as C, T1, T2 and T3 in the finishing diets. Pigs of 103짹1 kg live weight were slaughtered by electrical stunning. In growth performance, ADG increased more (p<0.05) in T2 than C and T1. ADFI (kg/day) was higher (p<0.05) in T2 than in other groups. Feed conversion ratio was lower (p<0.05) in T2 than in other groups. On longissimus dorsi muscle (LM), the content of moisture was lower (p<0.05) in T3 than in other treatments. Crude fat increased (p<0.05) by addition of FPSD. pH at 24 h (pH24) decreased more (p<0.05) in T2 and T3 than C and T1 by addition of FPSD. WHC decreased (p<0.05) by addition of FPSD. In meat, Hunter L* and a* were lower (p<0.05) in C than in other treatments. Hunter b* was higher (p<0.05) in T3 than in other treatments. In back-fat, Hunter L* was higher (p<0.05) in C than in other treatments. Hunter a* was not different in C and T1 but increased (p<0.05) in treatments by addition of FPSD. Hunter b* increased (p<0.05) by addition of FPSD. In sensory evaluation scores, for fresh meat, the value of meat color was higher (p<0.05) in T2 and T3 than in C and T1. The value of marbling was lower (p<0.05) in C than in other treatments. The value of drip loss was higher (p<0.05) in C than in other treatments and was lower (p<0.05) in T2 and T3 than in other treatments. The results of cooked meat, the value of tenderness was not different in C and T1 but increased (p<0.05) in other treatments. The value of flavor was significantly higher (p<0.05) in T2 and T3 than in C and T1. The value of overall acceptability was increased (p<0.05) by addition of FPSD. Hence we can conclude that addition of FPSD affected growth performance and meat quality parameters, in particular, it improved crude fat, hunter L* and b*, and sensory evaluation on pork and was also seen to affect pH24 and WHC. FPSD can be used for improvement of meat quality parameters.