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Articles by S. Akter
Total Records ( 2 ) for S. Akter
  M.A. Islam , M.A. Samad , M.B. Rahman , M.T. Hossain and S. Akter
  The duck plague vaccine (DPV) is locally produced from the Livestock Research Institute (LRI), Mohakhali, Dhaka which is used to control the duck plague viral disease in ducks in Bangladesh. Efficacy of this vaccine reports has no, so to say on ducks in Bangladesh. Three weeks old 50 Khaki Cambell Ducks were used to evaluate the induced of immune responses of duck plague vaccine during the period from February to April 2003. These 50 ducks were divided into three groups (A = 15, B = 15 and C = 5 ducks) and each duck of group A and group B were inoculated primarily with duck plague vaccine @ 1.0 ml. intramuscularly at the age of 4 weeks and whereas ducks of group C served as unvaccinated control. Then each duck of group A was also injected booster dose after 2 weeks of primary vaccination with same vaccine, dose and route. The mean value of TLC, TSP and PHA antibody titre of ducks of group A was found significantly (p < 0.1) increased at two weeks and four weeks of post-primary vaccination and two weeks and four weeks of post-booster vaccination in comparison to the pre-vaccination values. The mean value of TLC, TSP and PHA titre of ducks of group B was also found significantly increased (p < 0.1) at two, four, six and eight weeks of post-primary vaccination in comparison to the pre-vaccination values. These results indicate that booster vaccination of duck plague vaccine induced comparatively higher TLC, TSP and PHA antibody titre than single primary vaccination in ducks. The mean value of TLC, TSP and PHA in unvaccinated control group C was more or less nearer at the age of four weeks and 12 weeks in ducks. These results showed that the locally prepared duck plague vaccine induced sufficient both cellular and humoral immune responses with booster-vaccination than primary vaccination in ducks. Therefore, it could be recommended to booster dose of vaccination of duck plague vaccine to control duck plague under field condition in Bangladesh.
  Azad M. A. K and S. Akter
  Fresh meat (MI), Minced meat (M2), Minced meat with 4% sucrose + 0.3% polyphosphate (M3), Minced meat with 4% sorbitol + 0.3% polyphosphate (M4), and minced meat with 4% sucrose + 4% sorbitol + 0.3% polyphosphate (M5) were used to evaluate the influence of freezing time on the quality of beef during 80 days of frozen storage period at every 20 days time interval. Sensory evaluation of general appearance, color, smell, consistency of flesh of all meat samples were done by a panel of five members and found the beef samples in acceptable condition. Proximate composition of MI, M2, M3, M4 and M5 decreased gradually with the increase of storage period. The initial protein, lipid, ash and moisture content of all samples were ranged 22.06 to 23.41%, 3.84 to 4.20%, 1.02 % to 1.16% and 70.28 to 72.00%, respectively. The initial pH value was 5.6, which decreased up to 20 days and then increased up to the end of the storage period. The initial expressible moisture, total Volatile Base Nitrogen (TVB-N) and peroxide value was lower and this value gradually increased with the advancement of storage period. The solubility of fresh meat was ranged from 81 to 94.5% initially and declined with the advancement of storage period. More rapid decline of solubility was observed in Minced meat (M2) and lowest decreasing was observed in Minced meat with 4% sucrose + 4% sorbitol + 0.3% polyphosphate (M5). Among all the samples the quality decreasing trend was highest in fresh Minced meat (M2) and comparatively lower in the Minced meat with cry-protective agents.
 
 
 
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