Research Journal of Animal Husbandry and Dairy Science最新文献

{"title":"Extent of adoption of goat farming technologies and problems faced by goat keepers in adoption of goat farming technology","authors":"R. T. Koli, S. Koli","doi":"10.15740/HAS/RJAHDS/7.1/35-38","DOIUrl":"https://doi.org/10.15740/HAS/RJAHDS/7.1/35-38","url":null,"abstract":"The problems faced by goat keepers in adoption of goat farming technology were lack of knowledge regarding improved breeds, non-availability of improved breeds, lack of training centres, lack of grazing land, high mortality in kids, lack of markets and seasonal variation in goat prices, non-availability of credit facilities, high cost and non-availability of concentrate mixtures, non-availability of veterinary hospitals and doctors near to villages were the major problems faced by goat keepers. The study also revealed that majority of the respondent goat keepers had medium level of adoption on selected goat farming practices.","PeriodicalId":407606,"journal":{"name":"Research Journal of Animal Husbandry and Dairy Science","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115845493","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}

{"title":"Make use of advanced processing technologies to sustain dairy Industry","authors":"D. Choudhari, V. S. Kadam, J. Khedkar, B. K. Pawar","doi":"10.15740/HAS/RJAHDS/7.1/56-60","DOIUrl":"https://doi.org/10.15740/HAS/RJAHDS/7.1/56-60","url":null,"abstract":"The uses of advanced processing technologies discussed in with this are most effectual for inactivation of micro- organism and extension of shelf-life of milk and milk products. In addition, these technologies have no harm physico-chemical, nutritional and sensory qualities of milk and milk products.","PeriodicalId":407606,"journal":{"name":"Research Journal of Animal Husbandry and Dairy Science","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116354363","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}

{"title":"Effect of feeding water washed neem (Azadirachta indica) seed cake and salt sprinkled neem (Azadirachta indica) leaves on blood parameters, feed conversion efficiency and economics of feeding in Osmanabadi kids","authors":"R. Korake, A. T. Shinde, S. Jadhav, D. Gavit","doi":"10.15740/HAS/RJAHDS/6.2/93-98","DOIUrl":"https://doi.org/10.15740/HAS/RJAHDS/6.2/93-98","url":null,"abstract":"Twenty four Osmanabadi weaned male kids with average live weight of 10.80 kg (5-6 months old) were divided into four equal groups in a Randomized Block Design and fed with water washed neem (Azadirachta indica) seed cake (WWNSC) and salt (2%) sprinkled neem (Azadirachta indica) leaves for 182 days to study the effect on blood parameters, feed conversion efficiency and economics of feeding. The kids (T 0 ) were fed with control diet without WWNSC and salt sprinkled neem leaves, (T 1 ) WWNSC (15% DCP) individually, (T 2 ) salt sprinkled neem leaves individually (15% DCP), (T 3 ) WWNSC (15% DCP) in combination with salt sprinkled neem leaves (15% DCP) as a protein source along with concentrate mixture, green maize and ad libitum sorghum kadbi. The concentration of blood parameter (Blood glucose, total serum protein and heamoglobin) did not differ significantly (P<0.01) among all treatments groups. However, its concentrations increased throughout experimental period in all treatments group including control. While, Blood urea nitrogen concentration was significantly (P<0.05) higher in group fed with salt sprinkled neem leaves than group fed with WWNSC individually and in combination with salt sprinkled neem leaves while comparable with control groups. The feed conversion efficiency (FCE) for dry matter, DCP and TDN was comparatively higher in groups fed with salt sprinkled neem leaves individually than groups fed with WWNSC individually and in combination with salt sprinkled neem leave when compare with control groups. The feeding cost per kg live weight gain was comparatively less (Rs. 150.73) in group fed with salt sprinkled neem leaves individually than groups fed with control diet (Rs. 164.08) and group fed with WWNSC individually (Rs. 183.10) while comparable to groups fed with WWNSC and salt sprinkled neem leaves (Rs. 157.55) in combination. It concluded that, feeding of salt sprinkled neem leaves individually (15% DCP) was comparatively more economical than rest of all treatments groups without adverse effect on blood parameter.","PeriodicalId":407606,"journal":{"name":"Research Journal of Animal Husbandry and Dairy Science","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131513302","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}

{"title":"Development of small scale frustum cone shaped butter churn","authors":"A. Kalla, C. Sahu, A. K. Agrawal, A. Khare, K. K. Choudhaury, A. Shrivastava, Geetesh Sinha","doi":"10.15740/HAS/RJAHDS/6.2/153-157","DOIUrl":"https://doi.org/10.15740/HAS/RJAHDS/6.2/153-157","url":null,"abstract":"A novel small scale improved butter making unit called 'Frustum Cone Shaped Butter Churn was developed with working capacity of 5 liter curd/batch. This paper deals with development of parts of churn i.e. inner and outer frustum cone, stirring tube, head and closure and insulation etc. For better insulation foamed polyethylene was used to offset the effect of ambient on temperature of curd filled inside the churn. For controlling the speed of the motor, gear and pulley arrangement with v-belt was used. The highest overrun and yield of butter were recorded to be 24.41 per cent and 1.63 kg/5 l. curd at higher churning temperature of 12°C and higher churn speed of 85 rpm. However, the optimum speed of churn for good quality butter production was found to be 60 rpm at churning temperature of 10°C.","PeriodicalId":407606,"journal":{"name":"Research Journal of Animal Husbandry and Dairy Science","volume":"61 2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116447603","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}

{"title":"Constraints experienced by poultry ownwers in adoption of poultry farming in Anand district of Gujarat state","authors":"G. Thorat, S. Vahora","doi":"10.15740/HAS/RJAHDS/6.2/105-108","DOIUrl":"https://doi.org/10.15740/HAS/RJAHDS/6.2/105-108","url":null,"abstract":"The present study was conducted to find out constraints experienced by the poultry owners in adoption of poultry farming in Anand district in Gujarat state. The constraints which are mostly experienced by the poultry owners were low egg price during the summer, birds are costly, high cost of feed, high rate of interest on loan, difficulty in getting loan, wholesale price of eggs is low, high charge of electricity, risk and uncertainty in poultry farming. Majority of the poultry owners had suggested that electricity charges should be kept in low, easily, timely availability of feed with reasonable price and long term credit facilities should be provided.","PeriodicalId":407606,"journal":{"name":"Research Journal of Animal Husbandry and Dairy Science","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130324058","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}

{"title":"Studies on physico-chemical properties of Gulabjamun prepared from cow milk Khoa blended with wheat bran","authors":"S. D. Ghube, K. U. Bidwe, R. Shelke, S. Shegokar","doi":"10.15740/HAS/RJAHDS/6.2/99-104","DOIUrl":"https://doi.org/10.15740/HAS/RJAHDS/6.2/99-104","url":null,"abstract":"In present investigation wheat bran was used for preparation of Gulabjamun with different per cent i.e. T 1 (control), T 2 (5 %), T 3 (10 %), T 4 (15 %), T 5 (20 %) with the main objective physico-chemical properties of Gulabjamun prepared from cow milk Khoa blended with wheat bran. During the study of chemical composition it was observed that, addition of wheat bran in Gulabjamun increased moisture, ash, carbohydrate and fibre content significantly in finished product while per cent ash, fat, protein and total solid content was decreased significantly due to increase in rate of addition of wheat bran. Texture profile analysis of product revealed that addition of wheat bran in Gulabjamun progressive decreased hardness towards higher of incorporation. 20 per cent level of wheat bran in Gulabjamun decreased the score for cohesiveness, adhesiveness, gumminess and chewiness.","PeriodicalId":407606,"journal":{"name":"Research Journal of Animal Husbandry and Dairy Science","volume":"159 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123295408","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}

{"title":"Effect of fat and sugar levels on acidity and total solids of shrikhand","authors":"Manvendra Singh, Ramji Gupta, B. Andhare, Shweta Singh","doi":"10.15740/HAS/RJAHDS/6.2/125-129","DOIUrl":"https://doi.org/10.15740/HAS/RJAHDS/6.2/125-129","url":null,"abstract":"Shrikhand as a semi-soft, sweetish sour, whole milk product prepared from lactic fermented curd, the curd is partially strained through a muslin cloth to remove the whey and thus produce a solid mass called chakka.This chakka is mixed with the required amount of sugar to yield Shrikhand. The dish is very popular in Gujarat, Maharashtra and Karnataka. The buffalo milk was standardized to three fat levels i.e. 4 per cent (F 1 ), 5 per cent (F 2 ) and 6 per cent (F 3 ). During the preparation of Shrikhand three levels of sugar i.e. 30 per cent( S 1 ),40 per cent (S 2 ), 50 per cent( S 3 ) was added and then the Shrikhand was put in plastic cups and earthen pots. The impact of all treatment individually and their interaction was studied on total solids and yield of Shrikhand. The results of present investigation yield useful information of productive utility for higher fat in Shrikhand the treatments F 3 xS 2 showed better result. The highest amount of fat was evaluated in F 3 S 2 . Individually higher total solid content in Shrikhand was observed for the treatment 6 per cent fat and 40 per cent sugar level. The treatment F 3 xS 2 result in maximum TS content of Shrikhand. On the basis of sensory and chemical examination of buffalo milk shrikhand, the maximum yield of shrikhand was noted in F 3 ×S 3 sample followed by F 2 ×S 2 and minimum yield of shrikhand was noted in F 1 ×S 1 sample.","PeriodicalId":407606,"journal":{"name":"Research Journal of Animal Husbandry and Dairy Science","volume":"93 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122315316","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}

{"title":"Studies on physico-chemical changes occurred during storage in Lassi prepared from cow milk blended with sapota pulp","authors":"K. Shinde, R. Shelke, P. A. Kahate, K. U. Bidwe","doi":"10.15740/HAS/RJAHDS/6.2/115-120","DOIUrl":"https://doi.org/10.15740/HAS/RJAHDS/6.2/115-120","url":null,"abstract":"Present investigation was conducted to study the physico-chemical changes occurred in Lassi prepared from cow milk blended with sapota pulp during storage at refrigeration temperature (7±1°C). Fresh cow milk was standardized at 3.5 per cent fat and 8.5 per cent SNF then used for the investigation. Five treatments of sapota pulp blended lassi i. e . T 1 , T 2 , T 3 , T 4 and T 5 with different levels of sapota pulp (0, 5, 10, 15 and 20 %) by weight of lassi added during preparation. The physico-chemical analysis was followed to observe the chemical changes occurred in lassi during storage and it was observed that moisture, fat and pH was decreased, while total solids, protein and acidity were increased.","PeriodicalId":407606,"journal":{"name":"Research Journal of Animal Husbandry and Dairy Science","volume":"220 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132724669","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}

{"title":"Studies on preparation of Gulabjamun blended with wheat bran","authors":"M. Nalawade, A. T. Shinde, R. Korake, N. Lingayat","doi":"10.15740/HAS/RJAHDS/6.2/139-144","DOIUrl":"https://doi.org/10.15740/HAS/RJAHDS/6.2/139-144","url":null,"abstract":"The Gulabjamun were prepared from Khoa of buffalo milk blended with wheat bran in different proportion such as (T 1 ) 0.2 per cent wheat bran by weight of milk, (T 2 ) 0.4 per cent wheat bran by weight of milk, (T 3 ) 0.6 per cent wheat bran by weight of milk and compared with control T 0 (without wheat bran) for its acceptability. The average chemical composition of control Gulabjamun (T 0 ) and Gulabjamun blended with wheat bran 0.2 per cent (T 1 ), 0.4 per cent (T 2 ), 0.6 per cent (T 3 ) are as moisture 27.12, 27.42, 28.00 and 28.30 per cent, fat 14.89, 15.00, 15.17 and 15.37 per cent, protein 13.72, 14.00, 14.28 and 14.56 per cent, ash 2.95, 2.76, 2.55 and 2.32 per cent, fibre 0.55, 1.46, 2.32 and 3.25 per cent, carbohydrate 41.32, 40.82, 40.00 and 39.45 per cent and total solid 72.88, 72.58, 72.00 and 71.70 per cent, respectively. The sensory score for overall acceptability of control Gulabjamun (T 0 ) and Gulabjamun blended with wheat bran treatment T 1 , T 2 and T 3 are 8.62, 8.52, 8.43 and 8.30, respectively. Gulabjamun was evaluated for textural properties viz. , hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness. Hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness in control T 0 was 2.157, 0.2673, 0.061, 18.391, 0.5765 and 10.602, for treatment T 1 was 2.097, 0.2767, 0.059, 16.621, 0.5802 and 9.643, for treatment T 2 was 1.968, 0.2717, 0.050, 15.037, 0.5347 and 8.040, for treatment T 3 was 1.843, 0.2553, 0.016, 16.546, 0.4705 and 7.784, respectively. Cost of production of 1 kg Gulabjamun (T 0 ) and Gulabjamun blended with wheat bran of treatment T 1 , T 2 and T 3 were Rs.219.46, 218.00, 216.26 and 214.69, respectively.","PeriodicalId":407606,"journal":{"name":"Research Journal of Animal Husbandry and Dairy Science","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114919968","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}

{"title":"Infectious bursal disease standardization and seroprevalence study in Ranchi in poultry.","authors":"A. Kumari, A. Prasad","doi":"10.15740/HAS/RJAHDS/6.2/109-114","DOIUrl":"https://doi.org/10.15740/HAS/RJAHDS/6.2/109-114","url":null,"abstract":"The work was planned to develop diagnostic assay using hyper immune sera and poultry sera with seroprevalence monitoring in Ranchi (Jharkhand). The best result for dot-ELISA was standardized with 1.2μ l of BursaB2K and Gumboro strain, skimmed milk 1.5 per cent+gelatin 0.5 per cent+BSA 1 per cent as blocking solution, sera dilution of 1:10 and 1:500 conjugate dilution. Statistical analyses were showing there is a non-significant difference in results of dot-ELISA and ELISA test to detect specific anti IBDV antibodies. In the present study, dot-ELISA based seroprevalence study of 92 suspected poultry samples in 18 different places of Ranchi in the year 2014-15, revealed IBD antibodies existed in 38.04 per cent with sensitivity and specificity of 67.57 per cent and 81.82 per cent, respectively. Serodiagnosis helps in monitoring immune status of poultry flock in the area for IBD. There was large variation in IBD positive antibodies in different places of Ranchi, ranging between 14.29 per cent to 100 per cent by dot-ELISA. Similar degree of results were observed with two strains of live attenuated IBD antigen i.e. Bursa B2K (invasive intermediate) and Gumboro (intermediate) strain. Statistical analysis revealed non-significant difference between dot- ELISA and ELISA. Dot-ELISA can be taken as promising tool in field.","PeriodicalId":407606,"journal":{"name":"Research Journal of Animal Husbandry and Dairy Science","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128772133","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}