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Research Journal of Animal Husbandry and Dairy Science最新文献

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Comparison of in situ nylon bag technique with in vitro procedure to estimate dry matter and other nutrients digestibility in buffalo calves 原位尼龙袋法与体外法测定水牛犊牛干物质和其他营养物质消化率的比较
Research Journal of Animal Husbandry and Dairy Science Pub Date : 2018-06-15 DOI: 10.15740/HAS/RJAHDS/9.1/1-7
O. Prakash
{"title":"Comparison of in situ nylon bag technique with in vitro procedure to estimate dry matter and other nutrients digestibility in buffalo calves","authors":"O. Prakash","doi":"10.15740/HAS/RJAHDS/9.1/1-7","DOIUrl":"https://doi.org/10.15740/HAS/RJAHDS/9.1/1-7","url":null,"abstract":"","PeriodicalId":407606,"journal":{"name":"Research Journal of Animal Husbandry and Dairy Science","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124877526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Calf management practices in dairy animals of rural and urban area under milk shed of South Gujarat 南古吉拉特邦农村和城市奶棚下奶牛犊牛管理实践
Research Journal of Animal Husbandry and Dairy Science Pub Date : 2017-12-15 DOI: 10.15740/has/rjahds/8.2/99-102
V. Prajapati, R. Singh, N. B. Jadav, P. S. Sharma, S. Undhad
{"title":"Calf management practices in dairy animals of rural and urban area under milk shed of South Gujarat","authors":"V. Prajapati, R. Singh, N. B. Jadav, P. S. Sharma, S. Undhad","doi":"10.15740/has/rjahds/8.2/99-102","DOIUrl":"https://doi.org/10.15740/has/rjahds/8.2/99-102","url":null,"abstract":"","PeriodicalId":407606,"journal":{"name":"Research Journal of Animal Husbandry and Dairy Science","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131388934","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Effect of probiotic supplementation on growth performance, feed efficiency and carcass quality of broilers 添加益生菌对肉鸡生长性能、饲料效率和胴体品质的影响
Research Journal of Animal Husbandry and Dairy Science Pub Date : 2017-12-15 DOI: 10.15740/has/rjahds/8.2/85-89
S. Adangale, D. Yadav, T. R. Walkunde, R. Mali
{"title":"Effect of probiotic supplementation on growth performance, feed efficiency and carcass quality of broilers","authors":"S. Adangale, D. Yadav, T. R. Walkunde, R. Mali","doi":"10.15740/has/rjahds/8.2/85-89","DOIUrl":"https://doi.org/10.15740/has/rjahds/8.2/85-89","url":null,"abstract":"","PeriodicalId":407606,"journal":{"name":"Research Journal of Animal Husbandry and Dairy Science","volume":"453 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115939515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Optimization of the proximate ingredients of Rabri - an energy rich traditional Indian dairy product based on sensorial analysis. 基于感官分析的Rabri -一种能量丰富的传统印度乳制品的近似成分优化。
Research Journal of Animal Husbandry and Dairy Science Pub Date : 2017-12-15 DOI: 10.15740/HAS/RJAHDS/8.2/108-112
D. Rai, T. Alam, A. Bhardwaj
{"title":"Optimization of the proximate ingredients of Rabri - an energy rich traditional Indian dairy product based on sensorial analysis.","authors":"D. Rai, T. Alam, A. Bhardwaj","doi":"10.15740/HAS/RJAHDS/8.2/108-112","DOIUrl":"https://doi.org/10.15740/HAS/RJAHDS/8.2/108-112","url":null,"abstract":"","PeriodicalId":407606,"journal":{"name":"Research Journal of Animal Husbandry and Dairy Science","volume":"103 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124782871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Adoption of goat husbandry practices by goat keepers in Amravati district Amravati地区山羊饲养员采用山羊饲养方法
Research Journal of Animal Husbandry and Dairy Science Pub Date : 2017-12-15 DOI: 10.15740/HAS/RJAHDS/8.2/90-93
N. Pote, S. Mokhale, N. Khandare, S. Kanse
{"title":"Adoption of goat husbandry practices by goat keepers in Amravati district","authors":"N. Pote, S. Mokhale, N. Khandare, S. Kanse","doi":"10.15740/HAS/RJAHDS/8.2/90-93","DOIUrl":"https://doi.org/10.15740/HAS/RJAHDS/8.2/90-93","url":null,"abstract":"","PeriodicalId":407606,"journal":{"name":"Research Journal of Animal Husbandry and Dairy Science","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122460247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Comparative Studies on Growth Performance of Indigenous Calves Fed with Different Concentrate Mixture 不同精料混合饲喂地方犊牛生长性能的比较研究
Research Journal of Animal Husbandry and Dairy Science Pub Date : 2017-12-01 DOI: 10.15740/HAS/RJAHDS/8.2/113-118
R. Mishra, S. Nage, R. Shelke, S. D. Chavan, H. Kumar, P. A. Kahate
{"title":"Comparative Studies on Growth Performance of Indigenous Calves Fed with Different Concentrate Mixture","authors":"R. Mishra, S. Nage, R. Shelke, S. D. Chavan, H. Kumar, P. A. Kahate","doi":"10.15740/HAS/RJAHDS/8.2/113-118","DOIUrl":"https://doi.org/10.15740/HAS/RJAHDS/8.2/113-118","url":null,"abstract":"The present study was undertaken to evaluate the comparative studies on growth performance of indigenous calves fed with different concentrate mixture. Fifteen indigenous calves were selected and divided into three groups on the basis of nearness to age and body weight. Feeding trials were conducted with three treatments viz ., T 1 - Readymade concentrate (Sugras), T 2 - homemade concentrate-I, T 3 - homemade concentrate – II and in all the treatments dry fodder was fed ad. lib and quantity of green fodder + concentrate mixture was provided as per requirement of the basis of feeding standards. It was observed that the higher CP (19.28%) and EE (4.05%) in homemade concentrate-I while, homemade concentrate-II was higher in CF (12.24%) and NFE (60.49). The daily dry matter intake per 100 kg body weight of indigenous calves was higher in T 2 followed T 1 and T 3 treatments. The highest total kg/day/head body weight gain of indigenous calves was observed in treatment T 2 (0.392), followed by T 3 (0.336) and lowest in treatment T 1 (0.313). Same trends were noticed in respect to viz ., height, length and chest girth of calves. The feeding cost/kg body weight gain was lowest in T 2 followed by T 3 and T 1 treatment. It was concluded from the results that the feeding of homemade concentrates-I (Maize 30 % + GNC 20% + Wheat bran 28% + Turchuni 20% + Minerals mixture 1% + Common salt 1%) was economical for better growth performance of indigenous calves.","PeriodicalId":407606,"journal":{"name":"Research Journal of Animal Husbandry and Dairy Science","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129324544","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Backyard Poultry Farming with Improved Giriraja Breed 改良吉里拉贾品种的后院家禽养殖
Research Journal of Animal Husbandry and Dairy Science Pub Date : 2017-12-01 DOI: 10.15740/HAS/RJAHDS/8.2/119-122
K. Sarap
{"title":"Backyard Poultry Farming with Improved Giriraja Breed","authors":"K. Sarap","doi":"10.15740/HAS/RJAHDS/8.2/119-122","DOIUrl":"https://doi.org/10.15740/HAS/RJAHDS/8.2/119-122","url":null,"abstract":"A backyard poultry farming based on scientific management practices with high yielding breed of chickens was desired by the rural communities to improve their income. Rural farmers rear Desi type chicken with low egg and meat production in backyard system. For developing the rural poultry farming, improved backyard poultry like Vanaraja, Giriraja birds rearing is of utmost important. Birds can be reared for egg production in small numbers (10-20) in free range conditions if plenty of natural feed resources are available. Chicks need brooding during initial 6 weeks of age to maintain the required body temperature and to protect from predators. At 42 days of age, the birds can be let out under backyard free-range conditions. Birds should be vaccinated specifically against the Newcastle disease and fowl pox. In the primary sector, Agriculture provides about100 to 120 days employment to the rural poor. Scanty land holding, land fragmentation and seasonal agriculture are not able to provide full employment to the work force which in turn creates disguise unemployment. Backyard poultry farming can be a viable option for rural poor to overcome the issue.","PeriodicalId":407606,"journal":{"name":"Research Journal of Animal Husbandry and Dairy Science","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125945970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Studies on sensory characteristics of ginger (Zingiber officinale L.) milk shake 姜(Zingiber officinale L.)奶昔感官特性研究
Research Journal of Animal Husbandry and Dairy Science Pub Date : 2017-12-01 DOI: 10.15740/HAS/RJAHDS/8.2/103-107
Sonali Jadhav, R. M. Kadam, V. Patil, P. Naik, S. Joshi
{"title":"Studies on sensory characteristics of ginger (Zingiber officinale L.) milk shake","authors":"Sonali Jadhav, R. M. Kadam, V. Patil, P. Naik, S. Joshi","doi":"10.15740/HAS/RJAHDS/8.2/103-107","DOIUrl":"https://doi.org/10.15740/HAS/RJAHDS/8.2/103-107","url":null,"abstract":"India is the largest milk producing country in the world with 114.4 million tones milk production and per capital availability 268g/day (Kalalselvi and Somasundaram, 2011). Milk shake, a product of Western origin, is obtained by freezing a mix very similar to soft serve ice-cream mix and speed mixing the frozen product in a mixture to make it pourable and generate foam in it. It has lower fat and sugar contents and higher milk SNF content than ice-cream. Ginger is a popular home remedy in India today. The medicinal properties of ginger in preventing cough and cold are well documented taking into account the medicinal properties of ginger, the present research on studies on sensory characteristics ginger ( Zingiber officinale L.) milk shake by addition of ginger juice control, 2.5 per cent, 5 per cent, 7.5 per cent, 10 per cent of milk (V/V) . Different sensory characteristics are done i.e. general apperance, flavaur, concestancy and overall aceptability. Most aceepted treatment found i.e. ginger juice 5 per cent of of milk (v/v).","PeriodicalId":407606,"journal":{"name":"Research Journal of Animal Husbandry and Dairy Science","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133190861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Studies on Sensory Characteristics of Sandesh by Incorporating with Mango Pulp ( Mangifera indica L.) cv. ALPHONSO 与芒果果肉掺入对桑地沙感官特性的研究。阿方索
Research Journal of Animal Husbandry and Dairy Science Pub Date : 2017-12-01 DOI: 10.15740/HAS/RJAHDS/8.2/79-84
V. Patil, R. M. Kadam, Sonali Jadhav, A. Hanmante
{"title":"Studies on Sensory Characteristics of Sandesh by Incorporating with Mango Pulp ( Mangifera indica L.) cv. ALPHONSO","authors":"V. Patil, R. M. Kadam, Sonali Jadhav, A. Hanmante","doi":"10.15740/HAS/RJAHDS/8.2/79-84","DOIUrl":"https://doi.org/10.15740/HAS/RJAHDS/8.2/79-84","url":null,"abstract":"Sandesh is the one of the most popular traditional milk products in Indian subcontinent. Pattern of milk production in India indicates that about 6 per cent of the milk produced is coagulated to produce Chhana . Out of this, about 80 per cent is used for manufacture of Sandesh . The efforts are made in the present investigation to add the value of Sandesh by incorporating the mango pulp @ 7.5 per cent, 15 per cent, 22.5 per cent and 30 per cent of weight of Chhana . The different sesory characteristics were determined. It is concluded, the cow milk Chhana best for Sandesh preparation. Sensory characteristics i.e. colour and appearance, flavour, body and texture of Sandesh was done using hedonic rating scale then it is concluded that score increasing with addition of mango pulp upto 22.5 per cent level of mango pulp (T 3 ) then decline significantly with increase in the level of mango pulp. From the results of present investigation it may be concluded that mango pulp could be successfully utilized for preparation of Sandesh . Addition of mango pulp in cow milk Sandesh improved sensory quality and acceptability of the product. For incorporation of Sandesh the optimum level of mango pulp found to be 22.5 per cent on the basis of weight of Chhana .","PeriodicalId":407606,"journal":{"name":"Research Journal of Animal Husbandry and Dairy Science","volume":"34 4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128602115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Preparation of Whey Based Custard Apple ( Annona squamosa L.) Pulp Beverage 乳清苹果蛋奶冻的制备果肉饮料
Research Journal of Animal Husbandry and Dairy Science Pub Date : 2017-12-01 DOI: 10.15740/HAS/RJAHDS/8.2/94-98
Dipika D. Khodke, K. U. Bidwe, R. Shelke, P. A. Kahate
{"title":"Preparation of Whey Based Custard Apple ( Annona squamosa L.) Pulp Beverage","authors":"Dipika D. Khodke, K. U. Bidwe, R. Shelke, P. A. Kahate","doi":"10.15740/HAS/RJAHDS/8.2/94-98","DOIUrl":"https://doi.org/10.15740/HAS/RJAHDS/8.2/94-98","url":null,"abstract":"The present investigation was carried out in the laboratory of Department of Animal Husbandry and Dairy science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2016-2017. During present investigation beverage was prepared with different combinations of whey and custard apple pulp as 97:03 (T 1 ), 94:06 (T 2 ), 91:9 (T 3 ), 88:12 (T 4 ) and 85:15 (T 5 ). For sensory evaluation the results revealed that overall acceptability scores obtained were 7, 7.5, 8.75, 7.75 and 7.25 for the treatment T 1 , T 2 , T 3 , T 4 and T 5 , respectively. The treatment T 3 scored significantly highest scores for flavour, colour, consistency and overall acceptability which were found superior amongst all the treatments. The beverage prepared from all combinations of whey and custard apple pulp was found acceptable. The cost of production per kg of beverage was increased with increase in the rate of addition of custard apple pulp. i.e. Rs.15.17 (T 1 ), Rs. 21.14 (T 2 ), Rs. 27.11 (T 3 ), Rs. 33.08 (T 4 ) and Rs. 39.05 (T 5 ).","PeriodicalId":407606,"journal":{"name":"Research Journal of Animal Husbandry and Dairy Science","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121859356","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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