WOODY BREAST – A REPULSIVE TEXTURAL TRAIT IN

BROILERS

People at the processing plants are getting better at identifying the condition and handling it before it gets to restaurants or consumers who would report it having been disappointed with the quality of their purchase. The affected meat tastes woody and stringy, some experts describe the texture as being “gummy”.
The heavier the bird, and the larger the quantity of meat on it, the more likely it is to develop woody breast. While the condition can be found in leg meat, it typically affects breast meat, with enough impact to disrupt the supply chain. In the laboratory, the condition can be detected in chicks as young as a week old.
ETIOLOGY AND MICROSCOPIC CHANGES IN THE MEAT
It was noted that only ten percent of breast meat has woody breast, but it can be detected by looking for pale meat with bulging areas. White stripes on the meat are also indicative of texture and taste defects in the meat. Also, chickens weighting more than nine pounds seem to be more likely to have woody breast syndrome Intensive breeding in broilers to strengthen the genetic markers for large breast meat, and this is thought to be a factor in the development of woody breast in recent years. The reported changes are: oxidation of proteins in muscles, muscle – fibre degeneration (Myopathy) and an increased deposition of connective tissue and fat microscopically. In addition, it has been noted that birds with woody breast have a decreased water-holding capacity, and are slightly larger on the growth curve than other birds. Heavier birds at one week old were more likely to have a
predisposition to develop the condition.
VARIOUS IDENTIFYING METHODS TO DETECT WOODY MEAT
Studies attempting to identify what causes woody breast, rather than having someone touch each fillet, it might be possible to X-ray the meat or use electrical impedance measurement and different applications of imaging technology. TENDERO, an amino acid optimizer keeps the muscles tender and free from unpleasant textural changes like woody breast, white stripping and spaghetti meat.

Its phytoconstituents: Piperines, Flavonoids and Polyphenols, boosts protein
synthesis at higher extent, lessens the percentage of myopathy and reduces
excessive fat deposition by increasing its metabolism in the myofibrils.
TENDERO is a specifically design natural supplement to improve sensory
characteristics is leading in the broiler industry for its benefits like improved weight gain, higher nutritive value, improved textural and processing features.
Feeding Recommendations:
Broiler finisher feeds: 1.5-2 kg per MT of feed

Hidden Profits in the Immune System of Poultry

While dwelling through the last couple of decades, poultry industry is been thriving incredibly. Beside assimilating profitable traits during selections, immune system is been underestimated; arising to increased susceptibility for pathogens, environmental and managemental factors.

The time from hatching to the onset of feeding is a critical period in the development of hatchling chicks. Around 2-5% of hatchlings do not survive this critical post-hatch period because of limited body reserves, and many survivors exhibit stunted growth, inefficient feed utilisation, reduced disease resistance or poor meat yield. The gut represents an evolving ecosystem crosstalk between the immunity and microbiota. Knowledge on poultry immunity facilitates the development of antibiotic alternative strategies to improve growth potential of poultry. Optimal combinations of various alternatives, coupled with good management and husbandry practices, is the key to maximize performance. Compromised immunity leading to an increase in the incidence of metabolic disorders, reduced resistance to infectious disease like Marek’s diseases, Egg drop syndrome, Necrotic enteritis, Coccidiosis, Infectious bursal diseases, etc; and higher mortality. In routine practice, some chicks of a hatch may often spend up to 36-48 hours without any access to feed or water.

This causes poor viability and retarded growth. Thus, the time from hatching to the onset of receiving nutrition is a critical period in the development of hatchling poultry. Appropriate nutrition and access to feed immediately after hatch can accelerate yolk utilisation and stimulate the growth and development of immune systems. So, why delay? Providing nutrients immediately post-hatch contributes to poultry enterprise profitability.


NUCLEOVIN, an Immune Optimizer

Our innovative research team has brought a state-of-the-art recipe which fulfils the deficits and modulates immunity directly. NUCLEOVIN is a potential immunomodulator, contains nucleotides, probiotics and vitamin C in its active forms. Numerous experiments on the product have shown highly significant outcomes. It can either be fed for prophylactic purpose as a non-antibiotic growth promoter or along with antidotes during outbreaks and also as a stress reliever.
Action zones of NUCLEOVIN – Immunosuppression: In environmental temperature, diseases, toxicity, vaccination, forced moulting and imbalanced nutrition; Reproductive performance: Fertility,
hatchability and egg production.
Benefits
Improved FCR, enhanced vaccine action, optimum hatchability, fertility, embryo survival and development, improved egg characteristics, reduced toxin stress, improved feed intake and FCR in heat stress, diseases resistance and reduced mortality.

Feeding recommendation
• 1g per litre of drinking water
• 150-250g per tonne of feed
Recommended feeding schedule
• Chicks: First 14 days
• Broilers: First 4 weeks
• Layers: First 4 weeks
• During stress periods until feed intake and production are retained back to normal

All you need to know about lean meat production in Swine Industry

In the recent past, swine industry has gained important and continuous progress from selection for constantly increasing lean muscle gain and decreasing fat deposition, in order to meet the increasing demand of market and cognizant consumers for quality, tasty and safe meat products.
 Increased Profitability
 Improved Carcass Traits
 Increasing Demand and Market Value

What are the symbolic characteristics of “Lean Meat” ?
Lean meat relatively has less fat and cholesterol content, specially in the prime cuts like ham and loin, etc. Larger longissimus muscle areas, longer carcasses and hypertrophy of the muscle fibres due less fat deposition. Importantly better organoleptic attributes, so does the better market price.
The simplest means to estimate the lean tissue mass in the pigs’ body is the use of B-mode real time ultrasound equipment. This is the preferred method. However, it requires that accurate relationships between ultrasound measurements (loin-eye area and back-fat thickness).

Factors Intervening the Lean Meat Production
A proper interpretation of lean growth curves is important as different factors like genotype, sex, amino acid or energy intake, and environmental stresses may affect lean growth at different stages of growth.During the grower-finisher phase, the difference in lean growth potential between gilts and barrows is approximately 5%, but ranges from 2% to 15% i.e. more lean growth rate in barrows.Between 110 and 176 lb. body weight, the daily lean growth rate is relatively constant in gilts and burrows.

At approximately 176 lb. body weight, the daily lean growth rate starts to decline towards zero when the pig’s mature lean body weight has been reached.Nutrient and energy intake: Sub-optimal intakes of essential nutrients and energy will limit pigs from expressing their lean growth potential. For this reason, practical pig diets are generally over-fortified with the relatively inexpensive nutrients, vitamins and minerals.

Furthermore, close attention should be paid to dietary levels of energy, lysine, and the other essential amino acids and to daily feed intakes when managing grower-finisher pigs.META LEAN (Protein Optimizer for High Lean Growth), A Safe Cure for the Intruding Factors.
 Remarkable Lean Meat Gain
 Improved Feed Efficiency
 Globally Accepted
 100% Natural Components
 Intensive Research Originated Product
 Less Inclusion Levels in the Feed

From practical standpoint, our exclusive product “META LEAN” integrates the diversity of available genotypes (from the fattest to the leanest), along with production and environmental conditions, to set the optimum conditions for lean growth in swine.

“META LEAN” is the remedy for observed trend to some degradation of meat quality with intense selection for muscular growth, particularly with regard to technological and organoleptic characteristics, necessitates taking into account these constraints in feeding;whether one considers fat deposition or lean tissue gain (extent of intramuscular fat).

The use of improved pig genetics for higher growth rate and lean meat percentage has led to deterioration of pig meat quality. “META LEAN” has shown profound impact on improving meat quality and carcass traits. Several research trials on “META LEAN” have showed positive effects on feed efficiency,protein (muscle) deposition and reducing fat oxidation, resulting in improved performance and meat quality (colour, firmness, marbling, etc). This phytogenic feed additive is an effective natural solution with high acceptance by consumers for their safeness and compliance with environmental sustainability.
Feeding Recommendations
1-2 kg per ton of feed or as per veterinarian’s advise

CONSUMER PAYING MORE ATTENTON TO “NATURAL” FOOD?

CONSUMER PAYING MORE ATTENTON TO “NATURAL” FOOD?

According to a survey around 95% of the people around the world are having problems.
Mostly it is because of the consumption of unhealthy and non nutritious food such as various cold/sugary drinks, most pizzas, white bread, and gluten free/low crab junk foods, without knowing its content.
It is found that most of the killer diseases are related to the cardiovascular problems generally caused due to the unhealthy diet.Over some years of period studies has found just 4.3% people to have no health problems.

To increase this percentage of healthiness one should look after his/her diet and try to consume the organic and natural food as it has low sugar content, high in fiber, more nutritious and helpful to cure health related problems.Yes, one cannot focus to eat such food regularly due to their hectic schedule and shortage of time. Thus you can move towards the food having natural ingredient contents in the food.Contents can be in the form of any Food colors, Flavouring agents, Sweeteners, Preservatives, Fillers, Binders, Lubricants, Antioxidants, Humectants, Coating agents, Buffering Agents in
various food industries like Dairy, Bakery, Beverages, Confectionary and Pharmaceuticals etc.
More people are moving totally towards the consumption of natural, herbal and quality food which results to the healthy diet and thus healthy lifestyle.
An industrial application of all natural food additives and ingredients can embed a good reputation and demand of products in the market and thus increase the brand name and values.
Invest in Naturals..!!

Annatto color origin, uses and benefits

Annatto color origin, uses and benefits

Annatto is a Natural food colour obtained from outer layer of seeds of tropical tree bixa orellana. It is an orange-red condiment usually used to impart yellow or orange color with aroma to food industries like bakery, dairy, savory, beverages,spices, pharmaceuticals, nutraceuticals and more.

The origin of annatto is in the tropical regions from Mexico to Brazil. With its culinary usage it is also used in the cosmetics to treat various skin problems. Due to its extraordinary antioxidant, anticancer, antimicrobial properties and also helps in curing eye and heart related problems. Availability of this colour is in variety of concentrations as needed and in both liquid and powdered form, both in oil and water soluble. With all its rich characteristics and properties it is considered as the liable food additive in the natural food colour segment.
Go Healthy …Go Natural…!!

COVID-19, a grave shadow over poultry and feed market

COVID-19, a grave shadow over poultry and feed market

On one side the corona virus (COVID-19) outbreak has already slumped down the global economy, livestock and poultry industry has been suffering huge losses yet increasing over time. Amongst all, the Indian poultry market, which is valued over 90,000 crores has plummeted the most, resulting in more than 30% fall in the sector; which is also reported to affect 4 million employs of the country directly or indirectly.

The outlet prices have come down to 35-55Rs per kg live weight depending on the region, while 80-85Rs is cost of production per kg. As it was not enough, wholesalers saw decline in meat consumers by over 50%. At the same time there is hardly any variation in its products prices, benefiting traders in a way. Misinformation aired on the social media platforms can be blamed for the rumors for the unsupported claims of any relation of poultry and meat products with COVID-19. As per the reports, the impact is even worse in the western countries.

Already enduring livestock industry with the competitive raw ingredients prices like Soyabean and Maize in their compound feed, COVID-19 has also blown away steady growth of the industry. This will probably take long recovery period to reconcile the industry losses.

Again, to make up the bridge of pork industry affected by ASF(African swine fever), china had shown 12% growth in poultry sector last year, however after being the epicenter of novel COVID-19, the meat market is substantially disrupted. Insecurity of the supply chain has led to shut down the main feed manufacturers and slaughterhouses across the globe.

Not only the Asian countries, but also the whole world is experiencing the consequences of Corona Virus in livestock and feed industries along with fall in all markets at the start of new year. Keeping the belief on our rigorous safety practices and advanced medicine, hopefully we will soon get a breakthrough to tackle down the monstrous virus, which has already spread over more than 70 countries and costs thousands of lives and counting.

Vinayak industries private limited is stepping up with animal and feed industries to provide the best, pivotal and innovative products to heal economy, nurture and benefit the farmers while assuring safety and satisfaction to our consumers. Kindly check out our website for more content and our diverse range of scientifically studied products for multiple species.

High in demand herbal flavoring and Aromatic Compound

High in demand herbal flavoring and Aromatic Compound

This is the well known herb that grows mostly in the moist environments more in the tropical areas. The species that makes up the genus Mentha can be found in various environments also growing 10 to 120 cm tall and grows all year round.

Mints are mostly aromatic compounds growing more than two years. They have wide spreading branched steams with dark green leaves. As there are number of species almost 3000 names have been published in genus mentha

For the commercial cultivation the most popular known mints are Peppermint (Mentha Piperita), Native Spearmint also known as common mint and lamb mint (Mentha Spicata), Scotch Spearmint (Mentha Gracills), Corn Mint (Mentha Arvensis), Apple Mint (Mentha Suaveolens).

On the commercial side they are available in the forms of Essential oils, Powders and Crystals as in the name of Menthol Crystals having wide range of applications in the Culinary, Food, Cosmetics, Pharmaceutical and Nutraceuticals Industries. They are used in various consumer goods such as Antiseptic, Chocolates, Candies, Alcoholic Beverages, Juices, Desserts, Herbal Medicines, Face wash, Toothpaste and much more.

They have certain health benefits as they are Rich in Nutrients, Help in digestion, Masks Bad breath, Could improve brain function and reduce breast feeding pain, Treats Asthma, . There are more benefits such as this and has no side effects if consumed in limits as it is totally natural. Using mint gives out a coolant effect as it has its own aroma and flavour which enhances the taste and other sensory properties of a certain product.

The flavour that you can have moreover..!!

How to reduce HPM – EHP a shrimp disease using Rehpairo

Shrimp aquaculture has been developing considerably and expanding rapidly with long term potential. It is the most promising food production sector that provides excellent sources of protein for human consumption. However increase in demand, results in large scale expansion and intensive farming practices to fulfill the ever-growing needs that lead to ecological and physiological stress. That hampers the production capacity of the farms and causes huge economical losses to the farmers. For instance, the growth of infected Litopenaeus vannamei, is reported to be arrested at around 12 g, capping production at approximately 9 tonnes/ha as opposed to the nominal target of 12 tonnes/ha.

Hepatopancreatic Microsporidiosis (HMP) is caused by the Enterocytozoon hepatopanaei (EHP). EHP is a spore-forming, a unicellular parasite that, when enters the ponds is highly difficult to eradicate. Certain spores of EHP in fecal pellets or dried cadavers have shown to be viable up to six months and retain infectivity for over a year under aqueous conditions.

As per the etiology of HMP, once the spores enter the gut of the shrimp they start infecting the hepatic cells via extending a highly specialized polar tube. As the infection progresses there is an increase in the number of spores since they replicate within the host cells. The new spores thus formed then infect other healthy cells. It, ultimately results into deterioration in the health of the shrimp that leads to retarded growth and development.                  

Rehpairo is an amino acid optimizer for healthy hepatopancreas, which helps the cell for better uptake of nutrients supplied in the feed and promotes healthy recovery, faster growth and development. Rehpairo also contains, phytoactive compounds that keep in check the infection caused by EHP within the gut lumen of the shrimp. The phytoactive compounds exhibit their inhibitory action on EHP by interrupting the polar tube extension to the host cell and hence preventing the infection. Use of Rehpairo in aqua feeds has shown to reduce the severity of infection of EHP from 50% to 10% thereby demonstrating very good recovery. Use of Rehpairo was found to be effective in reversing the growth retardation and was apparent from the increase in weekly average body weight gain.

Comprehensively, Rehpairo exhibits a dual mode of action on the deadly disease, firstly by neutralizing the infection and further preventing the disease HPM caused by EHP.

Antibiotics as Growth promoters –is a bane or a boon?

To answer this question it is important to develop understanding about, what is the function of an antibiotic and how it does exactly promote growth in the animals. Also, how natural alternatives can effectively prove to be better substitute.

Antibiotics are antimicrobial drugs that are used to inhibit the growth of pathogenic microorganisms that often cause variety of diseases in animals; hence they are used as therapeutic drugs.

However, there has been the use of antibiotics in the poultry industry, in order to improve meat production through increased feed conversion, growth rate promotion and disease prevention. The postulated mechanisms for growth promotion using antibiotics are as follows-

  1. Antibiotic Growth Promoters (AGP) inhibit endemic subclinical infection
  2. Reduce growth depressing metabolites like ammonia or bile degrading products produced by microbes
  3. Reduce microbial use of nutrients
  4. Enhance uptake and use of nutrients because intestinal wall of AGP fed animal is thinner

However, prolonged use of antibiotics results into resistant microbial strains that pose a greater threat not only to the animals but also humans at large when these strains enter the food chain. Hence the use of antibiotics should be highly restricted.

An effective solution to the addressed issue would be use of natural derivatives that can exhibit similar growth promoting effects in the animal without posing a threat to the food chain.

Herbofloxin is a Natural Growth Promoter, composed of several natural origin derivatives which work in conjunction to produce effects similar to AGP.    

These plant-derived compounds mainly exert their beneficial effects as follows:

  1. Disrupt cell membrane of microbes
  2. Interfere with virulence properties of the microbes by increasing the hydrophobicity, which influences surface characteristics of microbial cells and make them susceptible to immune system
  3. Stimulates growth and proliferation of beneficial bacteria (e.g., lactobacilli and bifidobacteria) in the gut
  4. Act as immunostimulants
  5. Protects intestine from microbial attack
  6. Enhances the production and/or activity of the digestive enzymes
  7. Stimulate the proliferation and growth of absorptive cells (villus and crypt) in the gastrointestinal tract and increases nutrient absorption

Thus the cumulative result of these actions show growth promoting effects on the gut of the animal that mimics the effect of AGP. Hence Natural Growth Promoters like Herbofloxin prove to be effective AGP replacers.

How to improve milk production in cattle using natural supplements

A high yielding animal requires a customized diet formulated after understanding the highly integrated metabolic pathways that ensures better qualitative and quantitative yield.

Milk composition is economically important to milk producers and processors and nutritionally important to consumers. Hence, there has been stringency in the assessment and evaluation of milk, which includes determining parameters like SNF (Solid Not Fat) that has become the price-determining factor in the dairy industry. Thus, increase in SNF is highly desirable for the farmers. This need can be satisfied by a simple yet very effective approach that is accurate feed management. Balanced nutrition means supplying adequate amounts of macronutrients like carbohydrates, proteins, fats, and micronutrients like vitamins and minerals.

Kifay is a product that provides wholesome nutrition to the animal. It is designed to improve parameters like milk yield, SNF as well as provide the animal immunity against various opportunistic infections. It has shown results on dung score and body score of the animal improving them substantially. The active ingredients of the product include Piperin, Flavonoids, Mannans extracted from natural sources.

Given below are brief role of these ingredients.

Piperine:

Enhancing the bioavailability of nutritional compound by two ways,

a) by increased absorption from the gut and

b) by slowdown of biotransformation, inactivation or elimination from the system.

Flavonoids:

They have anti-oxidative properties. They modify rumen microbial activity and create desirable fermentation conditions such as pH regulation, propionate proportion and protein degradation. Once absorbed in mammary glands after circulation in blood, they significantly alter the nutritional composition of milk.

Polyphenols:

They protect proteins from degradation and improve the efficiency of conversion of plant proteins to animal proteins (milk). By enhancing this conversion of dietary proteins, they also increase the delivery of amino acids for absorption in the small intestine, thereby improving the milk production and growth.

Mannans:

They serve as a growing medium for the beneficial flora found in the gut. They help in establishing a balance microflora in the intestine (eubiosis), They are also indirectly responsible for suppression of unwanted microbes. 

Thus all these actions work in synergy that takes care of diverse parameters which in turn have a positive influence on the animal.

Therefore, for those in quest for a product which not only provides their animal nutrition but also converts it into a better milk yield, Kifay is a reliable solution for the comprehensive growth of the animal which ultimately results into high yield and also ensures overall good health and development.