| dc.description | 2011, there are more chickens in the world than any other species of bird. Typical
broilers have white feathers and yellowish skin. For meat purpose most
commercial broilers bred reach slaughter weight at between 5 to 7 weeks of age,
although slower growing strains reach slaughter weight at approximately 14
weeks of age. Broilers are usually grown as mixed-sex flocks in large sheds under
intensive conditions, but some strains can be grown as free-range flocks.
Commercial broiler production has now recognized as a specialized field. It has
attained to acquire great interest and demand throughout the world. This growing
concern of poultry industrialization through broiler production has thus occupied a
speedy poultry operation during recent years in almost all developing countries to
meet up the scarcity of protein for the undernourished people of the third world
including Bangladesh. The ability of poultry to adapt most areas of the world, the
low economic value per unit, the rapid growth rate of poultry and the rapid
generation time, all are determinant factors and advantages in favor of close
proximity that make poultry an ideal starting point for the beginning of animal
derived nutrients required for ideal human food. | en_US |
| dc.description.abstract | The research study was conducted to determine the bacteriological quality in 16 dressed broilers
without skin. Among them four were freshly (0 day) observed and others were store in frozen
condition and each four of them were observed in 10 days, 20 days and 30 days. Each of the
collected samples was investigated during the period from July to December, 2013. For the
determination of microbial load in fresh and frozen storage dressed broiler, Total Viable Count
(TVC), Total Coliform Count (TCC) and Total Staphylococcal Count (TSC) were performed.
The mean values of Total Viable Counts (TVC) per gram meat sample from breast and thigh
regions of dressed broiler at 0 day, 10 days, 20 days and 30 days of storage were log6.53,
log6.68, log2.60, log2.74, log2.23, log2.59, log1.97 and log2.55 respectively. On the other hand
the swab samples obtained from the visceral cavities of dressed broiler at 0 day, 10 days, 20 days
and 30 days of storage were log5.66, log3.92, log2.80 and log1.84 respectively. The mean values
of Total Coliform Count (TCC) per gram meat sample from breast and thigh region of dressed
broiler at 0 day, 10 days and 20 days storage were log2.77, log3.81, log2.05, log2.13, log1.50
and log1.60 respectively. In swab sample from visceral cavities of dressed broiler the TCC were
log3.77, log2.54 and log1.74 at 3° days of storage respectively. The mean values of the Total
Staphylococcal Count (TSC) per gram meat from breast and thigh regions of dressed broiler at 0
day, 10 days, 20 days and 30 days storage were log3.31, log3.64, log1.76, log2.46, log1.57,
log1.82, log1.31 and log1.47 respectively; and in swab samples from visceral cavities the TSC
were log2.29, log!.91, log1.77 and log1.44 respectively. The determination of high counts of
Staphylococci coupled with the presence of E. coli was of public health significance to
consumers. Suggestion has been given for the maintenance of proper hygiene and sanitary
practices to develop public safety meat. | en_US |
