Background: This study was aimed to evaluate the effectiveness of a phytogenic blend composed of extracts from Mangifera indica, Citrullus lanatus, Cymbopogon citratus, Allium cepa, Rosmarinus officinalis and Allium sativum, against induced heat stress in commercial broilers. These were studied by examining their effects on growth performance, haematological parameters and stress biomarkers. The biomarkers used were HSP70 and cortisol (COR) in feathers and blood serum. 
 
Methods: A total of 1760 one day-old Cobb 430Y broiler chicks were randomly allocated into four treatment groups, consisting of 440 birds in each group. A phytogenic plant extract, referred as PPE, was used in this study. The experimental groups were as follows: Normal Control (NC, 36.05&plusmn;0.32oC at 2 PM, no PPE), NC+PPE (36.05&plusmn;0.32oC at 2 PM, with PPE), Heat Stress (HS, 42.20&plusmn;1oC at 2 PM, no PPE), HS+PPE (42.20&plusmn;1oC at 2 PM, with PPE). Heat stress was induced using portable electric heater for the HS groups. After a 14-day acclimatization period, PPE was administered through drinking water. Feed was withdrawn from 12:00 hrs. and 16:00 hrs, while water was provided ad libitum for all the birds. 
 
Result: The NC+PPE and HS+PPE groups showed significantly higher (P&lt;0.05) body weight and body weight gain compared to their respective control groups. The cumulative weekly mortality percentage was lowest in the NC+PPE group (1.36%, 6 birds). Feather HSP70 levels on day 41 were lowest (P&lt;0.05) in the HS+PPE group. No significant differences were observed in the haematological parameters between the treatment groups. The NC+PPE and HS+PPE both groups performed comparatively better than other treatment groups. Both the groups had a comparatively better reduction of stress biomarkers, viz., feather HSP70, as compared to the respective control groups.

Mitigating Effect of Phytogenic Plant Extracts on Heat Induced Stress in Broilers

Background: The study aimed to evaluate the effect of incorporating Punica granatum (pomegranate) hydroethanolic extract as a functional ingredient in yogurt on the physicochemical, sensory quality and microbiological count of freshly prepared and refrigerated stored (4&deg;C) yogurts. 
 
Methods: Pomegranate peels were dried, ground and extracted with 70% ethanol, then concentrated using a rotary evaporator and finally lyophilized to obtain pomegranate peel powder (PPP). Yogurts were prepared using pasteurized semi-skimmed cow&rsquo;s milk, with phenolic extracts of pomegranate peels added at 10.0 mg, 20.0 mg and 30.0 mg per 100 mL of milk; a control product was simultaneously prepared without such pomegranate peel extract. The physicochemical analysis included pH, acidity, syneresis and viscosity measurements. Microbiological analysis was performed to determine the viability of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Sensory scoring of the yogurt was carried out by 25 panelists using a 5-point scale. 
 
Result: Initial pH values of freshly prepared yogurt ranged between 4.48 and 4.64, decreasing to pH values of 4.3 and 4.15 at 21st day of refrigerated (4&deg;C) storage. The titratable acidity of yogurt increased&nbsp;from initial value of 75&deg;D for freshly prepared control product to 99&deg;D as noted on 21st day of storage. Syneresis at the 21st of storage were 35.98%, 37.88%, 39.34%, 39.22% for yogurt samples control, experimental yogurt containing PPE of 10.0 mg, 20.0 mg and 30.0 mg respectively. The viscosity of yogurt utilizing 10.0 mg PPE peaked to value of 769.63 cP on 21st day of storage. Streptococcus thermophilus count peaked to 8.39 log CFU/g for experimental sample containing 10.0 mg of PPE as noted on 7th day of storage. Yogurt samples containing 20.0 mg and 30.0 mg of PPE received the superior overall acceptability scores over others. The extract improved yogurt&rsquo;s physicochemical and sensory properties, enhancing its nutritional value and consumer acceptance.

Pomegranate Peel Extract Fortified Yogurt: Effect on Physicochemical, Microbiological and Sensory Quality of Functional Dairy Product

<div>Background: Babesia bigemina is the cause of bovine babesiosis. B. bigemina-infected red blood cells (iRBCs) were passaged in vitro for the attenuation.&nbsp; 
 
Methods: We cultured Pakistani isolate of the parasite in three different culture media. Whole blood was collected from splenectomized and intact crossbred young calves. The parameters included were hematological profile, catalase activity, osmotic fragility and lipid profile. Cell culture media (M-199, RPMI 1640 and DMEM) were used to find out the longevity of parasites iRBCs. 
 
Result: Highest PPE level was found up to 6.0% on 72 h post-culture in M-199 medium. Furthermore, no significant difference in catalase activity while significant difference in osmotic fragility were observed. However, lipid profile was significantly less in infected animals except in Babesia-infected. M-199 was the most appropriate medium for the in vitro cultivation of B. bigemina. Our findings would help us for in vitro cultivation of babesia-infected RBCs for its attenuation.</div>

Mitigating Effect of Phytogenic Plant Extracts on Heat Induced Stress in Broilers

Pomegranate Peel Extract Fortified Yogurt: Effect on Physicochemical, Microbiological and Sensory Quality of Functional Dairy Product

Optimization of Conditions for Cultivation of Babesia bigemina -infected RBCs