No abstract

The effect of low dose gamma‐irradiation (2.5 kGy) on the shelf‐life of prepacked fresh buffalo meat at ambient temperature (28–30C) in terms of microbiological, chemical and sensory qualities was studied. Unirradiated samples initially showed the presence of Enterobacteriaceae and Staphylococcus spp. These gradually increased during storage. After 12 h of holding, Clostridium spp. were observed in these samples. On the basis of microbiological, chemical and sensory analyses, the shelf‐life was limited to 18 h. In contrast, Clostridium spp. and Enterobacteriaceae were not detected in irradiated samples throughout the storage period and Staphylococcus spp. were detected only after 12 h of holding. Irradiated samples had a shelf‐life of 42 h.

The present study evaluated the effects of protein intake on growth, nutrient utilization efficiency and body conformation traits in broilers.