Objective: To investigate the short-term toxicity of deltamethrin in rats. Materials and methods: Deltamethrin was dissolved in dimethyl sulphoxide and the oral LD 50 was calculated to be 150 mg/kg. Then groups of rats were given repeated daily oral dose (1/10 LD 50) of deltamethrin for 30 days. The animals were killed on 31 st day. Activities of various enzymes, cytochrome P 450 and b 5 contents in liver, hepatic antioxidant status, tissue residue concentration, haemogram and pathological changes were studied. Results: Deltamethrin increased the serum aminotransaminase, alkaline phosphatase, lactate dehydrogenase activities and blood glucose level significantly. Deltamethrin decreased PCV and Hb level and the liver cytochrome P 450 content significantly. Considerable amount of residues were present in different tissues. It increased malondialdehyde level, while decreased the activities of catalase, superoxide dismutase, reduced glutathione and glycogen levels in liver significantly. Mild to moderate histological alterations were observed in lungs, liver, stomach, kidney, testes and cerebellum. Conclusion: Repeated dose toxicity studies of deltamethrin at 1/10 LD 50 altered the biochemical parameters; decrease cytochrome P 450 content, antioxidant status, which correlated with histopathological changes with considerable amount in tissue residues.

No abstract

Impaired germ cell migration leading to the development of gonads with deficient initial pools of germ cells may form the causal link between galactosaemia and POF.

No abstract

A study was conducted to compare the quality of chicken and duck sausages (in natural and artificial casings) prepared from broiler, spent hen and duck. Emulsions were analyzed for pH, moisture, protein, fat, total plate count (TPC), total psychrophilic count (TPSC) and emulsion stability; and cooked sausages were analyzed for pH, moisture, fat, protein, cooking yield, TPC, TPSC, thiobarbituric acid (TBA) values and sensory qualities. Sausages prepared from broiler meat showed significantly higher moisture content, emulsion stability and cooking yield. Fat content was significantly highest in duck sausage. TPC, TPSC, TBA values and sensory qualities of all the sausages were within the acceptable level up to 14th day of refrigerated storage. Sausages stuffed in natural casing were preferred by consumers. Despite the comparative differences among these sausages, spent duck meat can be used for nutritionally sound and acceptable sausage as the parameters are within the range of standard values.