A Review: Livestock On-Station and On-Farm Trial

Scientist working in international livestock research are expected to be familiar with an interdisciplinary systems approach, and to work in multidisciplinary teams. The argument for this approach is that (1) discipline specialists are not equipped to understand the relationships between the components they focus on and the systems as a whole, (2) if the specialist operates in isolation from the other discipline, he/she is operating in isolation from the system and so the results may be irrelevant or, if applied, actually have a deleterious effect on the systems, (3) therefore, the specialist must understand the system through a  systems approach, a systems person, or the activities of a team. Applicants hoping to work in international livestock research are expected to have had project experience in the tropics, where the environment, culture, facilities and infrastructure  may be very different from that in Northern Europe. The purpose of this course is to familiarize student with the  multidisciplinary or interdisciplinary systems approach and to prepare them for their field projects in the tropics. (Animal Production 1(1) : 36-42 (1999).

Study on the Quality of Broiler Carcasses Stored at Room Temperature After Steaming Treatments

This research is conducted to study the effect of steaming time before marketing on quality and storage time of broiler carcasses. A Completely Randomized Design (CRD) with factorial 3 x 4 was used. The first factor was steaming time, i.e. steaming at 80˚C for 2 minutes, 4 minutes, and 6 minutes. The second factor was storage time at room temperature, i.e. initial condition, 4, 8, and 12 hours. The parameters observed were pH, water holding capacity, and total number of bacteria. Results showed that the interaction between steaming time and storage time had significant effect on pH, and  total number of bacteria. Storage time had significant effect on water holding capacity of broiler carcasses. It can be concluded that steaming at 80˚C before marketing significantly decreases total number of bacteria. Meanwhile, broiler carcasses stored for 8 hour at room temperature showed no significant decrease of carcass quality (pH, water holding capacity and total number of bacteria). (Animal Production 7(1): 1-5 (2005) Key words: Quality of broiler carcasses, steaming time, storage time, room temperature