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Articles by Md. Ataul Goni Rabbani
Total Records ( 2 ) for Md. Ataul Goni Rabbani
  Md. Nazmul Hasan , Md. Ataul Goni Rabbani , Tahera Yeasmin , Moinul Hasan and Md. Harun Or Rashid
  Background and Objective: Poultry meat, especially broiler and cockerel, consumption is increasing gradually in the country. As income of common people has been upgrading, they are now choosing quality food for consumption considering nutrient contents, meat quality and so on. The current study aimed to compare the meat quality of broiler and cockerel chicken in terms of proximate composition, physico-chemical properties, meat color, microbial load and carcass characteristics. Materials and Methods: To achieve this, apparently healthy twenty (20) broilers of 42 days old weigh between 1320-1380 g and similar number of same aged cockerels weigh between 740-790 g were selected from the experimental house and related jobs were performed carefully. Results: Results showed that the crude protein content of cockerel breast meat was significantly higher (p<0.05) when compared to broiler. The drip loss, cooking loss and free fatty acid content of broiler breast meat were significantly (p<0.01) higher than the cockerel meat. Lightness (L*) and yellowness (b*) values were also significantly higher in broiler meat although redness (a*) was higher (p<0.01) in cockerel meat. In respect to microbial load, E. coli, S. aureus and TBARS value of broiler breast meat samples were found significantly higher (p<0.01) than the cockerel meat. The dressing percentage was found significantly higher (p<0.01) in broiler chickens. The results from this experiment showed that the broiler breast meat quality is comparatively lower than that of cockerel in terms of nutrient contents, pH, TBARS, free fatty acid, meat color and microbial load. Conclusion: Thus, it could be stated that meat quality of cockerel is better than broiler in terms of the above mentioned criteria.
  Md. Ataul Goni Rabbani , Shakila Faruque , Md. Rakibul Hassan and Nathu Ram Sarker
  Background and Objective: Per capita egg intake has been increasing with a significant rate annually here in Bangladesh due to tremendous development of the poultry sector. But, people are in dilemma to intake this high valued biologically standard protein source due to an emerging panic regarding artificial eggs. Thus, the present study was undertaken to investigate the fact regarding existence of artificial/fake eggs in the country’s food markets through evaluation of egg quality and proximate composition of collected samples. Materials and Methods: Some 3750 table eggs were collected from suspected entry points, local and popular food markets and shopping centres of different localities under 8 administrative divisions of the country. External and internal qualities of egg, proximate composition of egg content and external appearance for egg abnormality determination were done following standard procedures and compared with fresh egg samples from BLRI Poultry Research Farm. All recorded data were analyzed using open source R software. Results: After analyzing results, significant differences were found in case of external and some internal properties (height, width and weight of the albumen and the yolk and Haugh unit) of eggs. Non-significant results were found while analyzing proximate composition of whole eggs, egg albumen and yolk. Despite statistical variation of the findings, most of the values resembled the standard ranges of normal eggs. Very considerable percentage (1.25%) of egg abnormalities were also found in this study. Conclusion: As the findings of the present study appeared normal, it can be concluded that claim of artificial or fake egg’s existence in Bangladesh is nothing but a rumor.
 
 
 
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