Academic Trascript
E learning
Library
Downlaods
Academic Calendar
Online Services
Dr. D.M.S.Munasinghe
BVSc(Peradeniya)MSc,PhD
Senior Lecturer/Dean
Address:
Department of Basic Veterinary Science,
Faculty of Veterinary Medicine & Animal Science,
University of Peradeniya,
Peradeniya,20400
Contact:
Phone: +094 81 2395802
Email: maduram@vet.pdn.ac.lk
maduram@pdn.ac.lk
maduravet58@gmail.com
- Maturation of sperm during epididymal transmission
- Lipid Peroxidation in fish and meat products
- Drug residues in animal origin food
- Use of gene based technologies for the improvement of productivity in livestock
- Macroscopic and microscopic anatomy of fish
Publications(selected):
-
Sakai, T, Munasinghe, D. M. S., Kawahara, S. (2010). Effect of NaCl on Protein Oxidation in Frozen Cod Meat. Bulletin of the Faculty of Agriculture, University of Miyazaki 56 ,115-118.
-
Munasinghe, D. M. S, Kawahara, S, Sakai, T. (2006) Effects of NaCl on 4- hydroxy-2- hexenal formation in yellowtail meat stored at 00C. Biosci. Biotechnol. Biochem, 70 (12), 3036-3038.
-
Munasinghe, D. M. S., Ohkubo, T., and Sakai, T. (2005). The lipid peroxidation induced changes of protein in refrigerated yellowtail minced meat. Fisheries Science 71, 462 - 464.
-
Takagi, S., Muratha, H., Goto, T., Ichiki, T., Munasinghe, D. M. S., Endo, M., Matsumoto, T., Sakurai, A., Hatate, H., Yoshida, T., Sakai, T., Yamashita, H., Ukawa M. and Kuramoto, T. (2005). The green liver syndrome is caused by taurine deficiency in yellowtail, Seriola quinqueradiata fed diets without fishmeal. J. Aquaculture Science, 53 (3), 279-290.
-
Sakai, T., Munasinghe D. M. S., Kashimura, M., Sugamoto, K., and Kawahara, S. (2004). Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef. Meet Science 66(4), 789-792.
-
Sakai, T., Munasinghe D. M. S., Kashimura, M., Sugamoto, K., and Kawahara, S. (2004). Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef. Meet Science 66(4), 789-792.
-
Munasinghe D. M. S., Sakai T., (2004). Sodium Chloride as a preferred protein extractant for pork lean meat. Meat Science 67(4), 697-703.
-
Sakai, T., Ueki, N., and Munasinghe, D. M. S. (2003). Influence of sodium chloride on superoxide dismutase activity and lipid peroxidation in refrigerated and frozen yellowtail meat. J. Fisheries Science 69 (5), 1060-1064.
-
Munasinghe, D. M. S., Sakai, T. (2003). Sodium chloride (0.8M) as a better protein extractant for fish meat quality assessments. Journal of Food Science, 68, 1059 - 1062.
-
Munasinghe, D. M. S., Ichimaru, K., Ryuno, M., Ueki, N., Matsui, T., Sugamoto, K., Kawahara, S., Sakai, T. (2003). Lipid peroxidation-derived aldehydes, 4-hydroxy-2E- hexenal in smoked fish meat products. Fisheries Science, 69, 189 - 194.
-
Munasinghe, D. M. S., Ichimaru, K., Matsui, T., Sugamoto, K., Sakai, T. (2003).Lipid peroxidation-derived cytotoxic aldehyde, 4-hydroxy-2-nonenal in smoked pork. Meat Science, 63, 377 - 380.
-
Horadagoda, N. U., Gunawardena, I. S., Ambagala, A. P.N., Munasinghe, D.M.S. (2002) Haematological and biological profiles of adult female lanka buffaloes. Buffalo. J., 1: 125-135.