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Articles by I.R. Rajput
Total Records ( 5 ) for I.R. Rajput
  W.F. Li , Z.W. Cui , I.R. Rajput , Y.L. Li , H.Z. Wu and D.Y. Yu
  The free radical scavenging systems remove most peroxide which shows antioxidantion capacity of body and lactic acid producing bacteria have capacity to support the body in the mechanism. The present study was initiated to investigate the antioxidantion functioning property of Enterococcus faecium 1 (EF1) to Caco-2 cells under oxidative stress condition. The cells were cultured and randomly divided into 4 groups, the control group (T0), the oxidative stress group (T1), Tert-Butyl Hydroquinone (TBHQ) with addition of H2O2 (T2) and EF1 with combination of H2O2 (T3). The results showed that Total Antioxidation Capacity (T-AOC), Catalase (CAT), Superoxide Dismutase (SOD) activities, Glutathione (GSH) contents in the cultured supernatant and SOD activity of the cells lysate at 12 h increased (p<0.05) in T3 as compared to T1. The supernatant of cells cultured at 12 h significantly improved the SOD, GSH-Px activities and GSH contents in T3. While, Anti Superoxide Anion Free Radical (ASAFR), CAT, SOD and Glutathione Peroxidase (GSH-Px) activities (p<0.05) increased in supernatant at 48 h, conversely Malondialdehyde (MDA) contents was significantly reduced (p<0.05). The SOD activity and GSH contents of cells lysates at 48 h showed similarly reduced (p<0.05). The comparative findings of T3 to T2 supernatant and lysate of cells at 48 h showed significant increase in T-AOC, CAT, SOD, GSH-Px activities and GSH contents of supernatant and in lysate POD activity and GSH contents significantly increased. While, decline (p<0.05) was observed in the MDA contents in supernatant and lysates of T3. The findings revealed that Enterococcus faecium 1 could increase the antioxidation functioning activity of Caco-2 cells under oxidative stress condition.
  Asghar Ali Kamboh , N. Rajput , I.R. Rajput , M. Khaskheli and G.B. Khaskheli
  In present study, 40 livestock vaccines were tested for bacterial contaminants. Four different bacterial species were identified from the vaccine samples. The species were Escherichia coli, Pasteurella multocida, Bacillus cereus and Bacillus subtilis. Of the 40 livestock vaccines studied, 1 Haemorrhagic septicaemia (H.S) and 2 Anthrax vaccines were found positive for bacterial contaminants, possessing batch numbers 057, 079 and 010 respectively, while 37 samples were observed without any bacterial growth. The percentage prevalence of positive vaccine samples was recorded as 7.5%. The pure contamination was recorded in 1 (33.33%) Anthrax vaccine sample with batch number 079, while 2 (66.67%) samples, 1 H.S and 1 Anthrax with batch numbers 057 and 010 respectively were recorded for mixed bacterial species. During investigating biochemical properties, it was observed that Escherichia coli show the positive reaction to catalase, and negative to oxidase, urease and indole. While Pasteurella multocida, Bacillus cereus and Bacillus subtilis were positive to catalase and oxidase, while negative to urease and methyl red.
  Mohammad Asif Arain , I.R. Rajput , M. Khaskheli , S. Faraz , K. Devrajani and S.A. Fazlani
  The research consist of the goat meat to investigate the relationship between goat meat in different age groups, group A (<7 m), group B (8-10 m) and group C (>11 m). The level of contamination of goat meat processed by butchers under local marketing conditions was investigated during 2008-9. A total of 21 goat meat samples were collected equally from three age groups each containing 7 samples Aerobic plate count, Coliform and yeasts and moulds counts enumerated from meat of group A (3.8 x 105±2.3 x 104, 1.8 x 105±1.0 x 104 and 1.5 x 103±2.2 x 102 cfug-1, respectively) were not significantly different (p>0.05) from goat meat of group B (3.3 x 105±4.1 x 104, 1.7 x 105±5.9 x 104, 1.4 x 103±2.9 x 102 cfug-1, respectively) and group C (3.6 x 105±2.4 x 104, 1.6 x 105±1.7 x 104 and 1.5 x 103±3.1 x 102 cfug-1, respectively).The results conclude the meat of goat slaughtered in advanced age may have an extensive advantage to reduce qualitative and quantitative losses of end products; the fact of unhygienic and poor sanitary condition under which the goat meat was handled sold at local meat shops/stalls.
  Mohammad Asif Arain , M. Khaskheli , I.R. Rajput , S. Faraz , S. Rao , M. Umer and K. Devrajani
  The research consist of chemical analysis of the goat meat to investigate the relationship between goat meat in different age groups, group A (<7 m), group B (8-10 m) and group C (>11 m). Chemical characteristics of goat meat in respect of moisture, protein, fat and ash contents were determined of goat meat processed by butchers under local marketing conditions were investigated during 2008-9. Moisture content of goat meat group A was higher (78.30±0.48%) followed by group B (75.70±0.50%) and group C (73.8±0.061%). Protein, fat, ash content in meat of group A was lowered (15.31±0.68, 1.77±0.24 and 1.20±0.06%, respectively) and increase with advance slaughter age (Group B; 18.43±0.80, 2.71±0.18 and 1.31±0.08% and Group C; 20.30±0.91, 3.07±0.17 and 1.63±0.07. The results conclude the meat of goat slaughtered in advanced age may have an extensive advantage to reduce qualitative and quantitative losses of end products and variation in meat of different age groups animal were found.
  Mohammad Asif Arain , M. Khaskheli , I.R. Rajput , S. Rao , S. Faraz , S.A. Fazlani , K. Devrajani and M. Umer
  The study was conducted to examine physical properties of goat meat to evaluate the relationship between goat meat in different age groups, group A (<7 m), group B (8-10 m) and group C (>11 m). In the first step physicochemical characteristics of goat meat in respect of pH, Water Holding Capacity (WHC), Cooking Loss (CL) and Drip Loss (DL) were determined. A total of 21 goat meat samples were collected equally from three age groups each containing 7 samples. The mean pH value of goat meat of group A, B, and C (6.28, 6.30 and 6.34% respectively) mean WHC (61.77, 63.36 and 63.36% respectively) were not significantly different (p>0.05) from each other. WHC of goat meat group B (63.36±028%) and group C (63.36±0.21%) were very similar and significantly (p<0.05) higher than meat group A goat (61.77±0.32%). Cooking loss and drip loss in goat meat of group A (38.72±0.60 and 4.93±0.16%, respectively) were higher compared to advanced slaughter age (8-10 m of age: 35.77±0.86 and 4.02±0.10% and >11 m of age: 33.40±1.13 and 4.06±0.14%, respectively). The result concludes the meat of goat slaughtered in advanced age may have an extensive advantage to reduce qualitative and quantitative losses of end products and by products with relation to export.
 
 
 
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