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A. S. Chavan ¹, R. R. Shelke ¹, P. A. Kahate ¹, S. R. Munnarwar ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Abstract

Low Fat-Sugar Free Softy Ice-cream was prepared in the Dairy Technology laboratory per cent of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola.Ice-cream was prepared from different levels of Sugar-Free i.e. 1 per cent 3 per cent 5 and 7 per cent which was evaluated for its acceptability by the panel of sensory judges. Acceptable level of 3 per cent Sugar Free Natura was used as base and further fat level treatments were conducted by using 12 per cent 10 per cent 8 per cent 6 per cent and 4 per cent fat for the treatments T₁, T₂, T₃, T₄ and T₅, respectively. Regarding the chemical composition, it was found that maximum titratable acidity (%), fat (%) and added sugar (%) content was recorded in Ice-cream prepared from 12 per cent fat level (T₁) i.e. 0.25, 11.99 and 3 per cent, respectively. While maximum total solids and melting period (min) were recorded in ice-cream prepared from 4 per cent fat level (T₅) i.e. 37.76 per cent and 34.05 min. 3 per cent Sugar Free Natura (Sucralose) and up to 6 per cent fat level ice-cream was found acceptable which may be beneficial for the people who suffering from diabetic, obesity and vascular cardiac disease. Cost of preparation of Ice-cream was decreased with decrease in fat levels of ice-cream.

Keywords

Low Fat, Sugar Free Natura, Softy Ice-Cream, Chemical Composition, Melting Period, Cost of Production.

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D. R. Bhoyar ¹, P. A. Kahate ¹, R. R. Shelke ¹, H. V. Wadatkar ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Abstract

The present investigation entitled "Standardization of process line for preparation of unripe banana shrikhand" was undertaken in the Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, during the year 2013-2014. The efforts were made to incorporate the nutritional value of banana in shrikhand and prepared the value added fermented dairy product. The investigation was planned with main objectives to standardize the process line for preparation of shrikhand, to standardize the optimum level of unripe banana pulp in shrikhand, sensory evaluation and determination of cost of production of shrikhand. Before blending unripe banana was cooked at 90°C for 5 min. and prepare paste which improves sensory quality of shrikhand. It was found that blending of 20 per cent unripe banana in shrikhand produce a good and more acceptable quality shrikhand. Cost of production was reduced due to increase in the level of unripe banana pulp in shrikhand.

Keywords

Shrikhand, Unripe Banana Pulp, Sensory Evaluation, Cost of Production.

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D. R. Bhoyar ¹, P. A. Kahate ¹, R. R. Shelke ¹, H. V. Wadatkar ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Abstract

The present investigation entitled "Sensory evaluation and chemical composition of shrikhand blended with unripe banana" was undertaken in the Department of Animal Husbandry and Dairy Science Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2013-2014. The efforts were made to incorporate the nutritional value of banana in shrikhand and prepared the value added fermented dairy product. The investigation was planned with main objectives to standardize the optimum level of unripe banana pulp in shrikhand, sensory evaluation and determination of chemical composition of shrikhand. It was found that blending of 20 per cent unripe banana in cow milk chakka produce a good and more acceptable quality shrikhand. Regarding chemical composition it was found that, fat, protein, total solids and titratable acidity was decreased with increase in rate of addition of unripe banana while, solids not fat and moisture content was increased with increased in the level of addition of unripe banana pulp in shrikhand.

Keywords

Shrikhand, Unripe Banana Pulp, Sensory Evaluation, Chemical Composition.

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R. R. Shelke ¹, S. D. Chavan ¹, P. A. Kahate ¹

Affiliations
1 Department of Animal Husbandry and Dairying, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN

Abstract

Feeding of untreated (T₂) and 2 percent urea treated SBS (T₃) was evaluated on feed intake and digestibility in lactating cows in reference to conventional jowar straw diet (T₁). Leguminous SBS emerged out as alternative non-conventional roughage to replace cereal straws. The data obtained from present investigation revealed that SBS possesses higher feeding value, containing 6.8 percent CP, of which 59 percent is digestible. Leguminous SBS emerged out as alternative non-conventional roughage to replace cereal straws. Enrichment with 2 percent urea treatment can increase CP content by 42 percent (9.67%) over untreated SBS. Enrichment with urea increases the palatability and acceptability of SBS in cows, there by more consumption of straw by 42 percent in reference to untreated straw. Urea treated straw based ration contained 6.28 percent DCP and 55.12 percent TDN against a content of 5.68 and 53.05 percent in untreated SBS diet, respectively. Therefore, the results do suggest that 2 percent urea treated SBS can find a place in the ration of lactating cows without any adverse effect on performance of cows.

Keywords

Conventional Jowar Straw, Untreated Soybean Straw, 2 per Cent Urea Treated Soybean Straw, Total Feed Intake, Dry Matter Intake, Crude Protein, Ether Extract, Nitrogen Free Extract, Digestible Crude Protein, Total Digestible Nutrients.

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R. R. Shelke ¹, S. D. Chavan ¹, S. P. Waghmare ², P. A. Kahate ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN
2 Department of Pharmacology and Medicine, Post Graduate Institute of Veterinary and Animal Sciences (MAFSU) AKOLA (M.S.), IN

Abstract

Feeding of untreated soybean straw (T₂) and 2 per cent urea treated soybean straw (T₃) was evaluated on the performance of lactating cows in reference to conventional jowar straw diet (T₁). It was found within 120 days trial that, the Hb levels showed a increase from the initial level of 9.83 to 9.96, 9.76 to 10.08 and 9.86 to 10.80 g/dl/cow, blood glucose levels increased from 48.68 to 48.89, 45.89 to 53.36 and 45.16 to 56.24 mg/dl in T₁, T₂ and T₃ groups, respectively The STP levels increase from initial content was 5.89 to 6.05, 5.76 to 6.38 and 5.70 to 6.58 g/dl, Significantly more BUN (17.82 mg/dl) was noticed in cows offered with T3 followed by T₂ (13.85 mg/dl) and T₂ (16.66 mg/dl) while blood urea pooled means were noticed as 29.65, 38.13 and 35.67 mg/dl in cows offered T₁, T₂ and T₃ groups, respectively The pooled means of STL were 278.15, 298.22 and 302.30 mg/d, the pooled means of STC content were 69.18, 68.64 and 77.06mg/dl and the serum triglyceride content of blood increased were 16.72, 16.79 and 17.57mg/dl, in cows offered T₁, T₂ and T₃ groups, respectively. The results do suggest that 2 per cent urea treated SBS can find a place in the ration of lactating cows without any adverse effect on health of cows.

Keywords

Conventional Jowar Straw, Untreated Soybean Straw, 2 per Cent Urea Treated Soybean Straw, Blood Metabolic Profile,haemoglobin (HB), Blood Glucose, Serum Total Protein (STP), Blood Urea Nitrogen (BUN),blood Urea, Serum Total Lipids (STL)/Cholesterol/Triglyceride).

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K. B. Shinde ¹, R. R. Shelke ², P. A. Kahate ¹, K. U. Bidwe ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN
2 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN

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. T₁, T₂, T₃, T₄ and T₅ 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.

Keywords

Lassi, Sapota Pulp, Chemical Composition, Fat, Protein, Moisture, Total Solid, Solids not Fat, PH, Keeping Quality.

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Kavita Ghodekar ¹, R. R. Shelke ², P. A. Kahate ¹, S. T. Ingle ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidhyapeeth, AKOKA (M.S.), IN
2 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidhyapeeth, AKOKA (M.S.), IN

Abstract

The present investigation was conducted to study the sensory and microbial changes occurred in herbal softy ice cream during storage at deep freeze temperature condition (-18±1°C). Herbal softy ice cream was prepared by blending 4 per cent Ginger juice and different levels of Turmeric powder 0, 0.2, 0.4, 0.6 and 0.8 per cent i.e. in treatment T₁, T₂, T₃, T₄ and T₅, respectively Herbal softy ice cream was poured into plastic containers and then stored at deep refrigeration temperature to detect keeping quality of herbal softy ice cream. On the basis of sensory evaluation herbal softy ice cream prepared from blending of 4 per cent Ginger juice and 0.4 per cent Turmeric powder (T₃) was found superior and accepted extremely by the panel of judges. On the basis of data obtained in present investigation during storage of sensory evaluation of herbal softy ice cream prepared from blending of 4 per cent Ginger juice and different levels of Turmeric powder, it was found that ice cream is accepted only up to 25^th day of storage under deep freeze condition. Then after on the basis of flavour, taste and overall acceptability it was rejected by the panel of judges, in all 4 per cent Ginger juice and 0.4 per cent Turmeric powder blending was found superior. Further during microbial studies it was recorded that the standard plate count, yeast and mould count and coli form count was increased during storage. But softy ice cream prepared from 4 per cent Ginger juice and 0.4 per cent Turmeric powder blending was found superior for microbial quality, might be due to antibacterial values of turmeric powder.

Keywords

Herbal, Ginger, Turmeric, Ice Cream, Sensory Evaluation, Keeping Quality, Standard Plate Count, Yeast and Mould Count, Coli Form Count.

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R. R. Shelke ¹, S. D. Chavan ¹, P. A. Kahate ¹

Affiliations
1 Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Abstract

Present investigation was conducted to utilize urea treated non-conventional SBS as protein source roughage in the ration of lactating cows to find out its feeding value in respect to intake and digestibility of nutrients, milk yield and quality of milk, blood metabolic profile, feed conversion efficiency and economics. The results do suggest that 2 per cent urea treated SBS can find a place in the ration of lactating cows without any adverse effect on performance of cows. The results also points out that cow having up to 300kg body weight and producing 5 kg milk/day can be reared and can maintain a growth rate of 0.65 per cent in milk yield per week on urea treated SBS with one kg concentrates and little support of greens.

Keywords

Conventional Jowar Straw, Untreated Soybean Straw, 2 Per Cent Urea Treated Soybean Straw, DCP, TDN, DMI, Water Intake, Feed Conversion Efficiency, Milk Yield, $ Per Cent FCM, Blood Metabolic Profile.

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Abdul Hafiz Pakrawan ¹, R. R. Shelke ¹, S. D. Chavan ¹, P. A. Kahate ¹, R. D. Walke ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Abstract

The present investigation entitled “effect of different herbals feed additives on body weight gain and dressing percentage of Giriraja poultry birds” was carried out to assess the effect of feeding coriander and Tulsi seed powder on body weight gain and dressing percentage, during 2016-17 at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. 125 chicks of day-old straight run commercial Giriraja breed were procured from Govt. hatchery. They were randomly and equally distributed in to five dietary treatments consisted of on basal control (T₁) (untreated group), supplemented with one per cent coriander seed powder (T₂) 2 per cent coriander seed powder (T₃), 1 per cent Tulsi seed powder (T₄) and 2 per cent Tulsi seed powder (T₅). The significant difference in weekly body weight gain was found only on third week. But in cumulative live body weight gain the significant difference was observed from second week on ward. The trend of significantly better growth and gain in cumulative was recorded in T₁ (1063.42), T₂ (1157.78), T₃ (1200.56), T₄ (1182.16) and T₅ (1229.15) groups during second to seventh week. Average weekly cumulative live body weight gain as treatment mean was calculated as 512.99, 548.75, 572.54, 564.27 and 585.75 for treatment T₁, T₂, T₃, T₄ and T₅, respectively. The average dressing percentage among the different treatment groups was recorded as 63.36, 65.39, 67.78, 66.37 and 68.32 per cent for treatment T₁, T₂, T₃, T₄ and T₅, respected. The effect of coriander and Tulsi seed powder feeding on dressing percentage was found to be beneficial and positively effect on dressing percentage of poultry birds. Supplementation of 2 per cent Tulsi seed powder was found more beneficial to live body weight gain and dressing percentage of Giriraja poultry birds.

Keywords

Giriraja, Herbal, Body Coriander, Tulsi Seed Powder, Weight Gain, Dressing Percentage.

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N. S. Chore ¹, S. D. Chavan ¹, R. R. Shelke ¹, P. A. Kahate ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Abstract

Present investigation entitled “effect of formaldehyde treated concentrate, urea and soybean meal on yield and quality of cow milk” was undertaken at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Feeding of 1.5 per cent formaldehyde treated 70:30 sugras : SBM concentrate mixture with 2 per cent added urea diet to lactating cows (T₃) was evaluated in relation to sugras untreated ration (T₁). It is concluded that lactating cows reared on HCHO treated 70:30 sugras:SBM concentrates with 2 per cent added urea ration produced 15 and 19 per cent more milk and 4 per cent FCM in comparison to control diet comprising feeding of sugras milk ration. Feeding of HCHO treated concentrate with 3 per cent added urea (T₅) and untreated concentrates with 3 per cent added urea (T₄) rations did not influence significantly on fat content of milk, being 4.23 and 4.24 per cent, respectively. There was increase in protein content of milk by 9.30 per cent on formaldehyde treatment (T₃) as compared to T₁ control group. The average SNF content in milk in order of significance was 8.87, 8.74 and 8.60 per cent under T₃, T₅ and T₁ groups, respectively. While the SNF content of milk noticed on feeding untreated 70:30 sugras:SBM with 2 per cent (T₂) and 3 per cent (T₄) added urea diets was significantly lower than that of T₃ and T₅ respective treated groups On the other hand, TS content of 12.74, 12.78 and 12.96 per cent were noticed under T₁, T₄ and T₅ treatments, respectively.

Keywords

Formaldehyde, Sugras, Urea, Soybean Meal, Milk Yield, Milk Quality, 4 Per Cent FCM, Fat, Protein, Solid not Fat, Total Solids.

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Abdul Hafiz Pakrawan ¹, R. R. Shelke ¹, S. D. Chavan ¹, P. A. Kahate ¹, R. D. Walke ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, (M.S.), IN

Abstract

The present investigation entitled “Effect of different herbals feed additives on the feed intake and feed conversion efficiency of Giriraja poultry birds” was carried out to assess the effect of feeding Coriander and Tulsi seed powder on feed consumption and feed conversion ratio (FCR) or efficacy, during 2016-17 at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. 125 chicks of day-old straight run commercial Giriraja breed were procured from Govt. hatchery. They were randomly and equally distributed in to five dietary treatments consisted of on basal control (T1) (untreated group), supplemented with one per cent coriander seed powder (T₂) 2 per cent coriander seed powder (T₃), 1 per cent Tulsi seed powder (T₄) and 2 per cent Tulsi seed powder (T₅). The significant difference in weekly feed consumption was found from forth week onward. The trend of significantly feed consumption was recorded in T₁ (680.42), T₂ (677.66), T₃ (675.33), T₄ (679.40) and T₅ (673.83) groups during forth to seventh week which the feed intake of all chicks receiving coriander and Tulsi seed powder reared lower than control and this was a linear decrease in level might be due to of feed additives addition. The cumulative feed consumption at seventh weeks of age were recorded as 2678.32, 2662.13, 2648.78, 2673.28 and 2648.33 g for T₁, T₂, T₃, T₄ and T₅ treatments groups, respectively. supplementation of 2 per cent Tulsi seed powder was found more beneficial to live body weight gain, feed consumption and feed conversion efficiency of Giriraja poultry birds.

Keywords

Giriraja, Herbal, Coriander, Tulsi Seed Powder, Feed Consumption, Feed Conversion Ratio.

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N. S. Chore ¹, S. D. Chavan ¹, R. R. Shelke ², P. A. Kahate ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
2 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Abstract

Present investigation entitled “effect of formaldehyde treated concentrate, urea and soybean meal on compound growth rate of milk yield and correlation studies in lactating cows” was undertaken at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Feeding of 1.5 per cent formaldehyde treated 70:30 sugras : SBM concentrate mixture with 2 per cent added urea diet to lactating cows (T₃) was evaluated in relation to sugras untreated ration (T₁). It was observed that intakes in cows were non-significantly influenced by the parameters except water intake as out of the five animals only 2 animals showed significant impact due to DMI and TDNI and none of the animals due to DCPI. The values were 0.30, 0.74, 0.30 and 0.28 per cent per week for DMI, DCPI, TDNI and TWI, respectively. This reflected in an increase of 1.14 per cent in milk yield/ week in cows. It was noticed that DCPI had a greater influence on milk yield of cows in all the groups except T₅ group as the correlation values were positive and significant, being r = 0.770, 0.764 and 0.921 of high magnitude in T₁, T₂ and T₃ groups, respectively and 0.588 of medium order in T4 group while it was positive but non-significant (r= 0.431) in T₅ group. The correlation values observed for maximum and minimum ambient temperature were positive non-significant, being r = 0.186 and 0.137, 0.243 and 0.074, 0.324 and 0.081, 0.230 and 0.067 and 0.250 and 0.094 in T₁, T₂, T₃, T₄ and T₅ treatments, respectively. In contrast correlation coefficient values between RHI and daily milk yield were negative non-significant in T₁, T₂ and T₄ treatments, being r = -0.481, -0.546 and -0.424, respectively while the association was negative significant in T₃ (r = - 0.642) and in T₅ ( r = - 0.778).

Keywords

Formaldehyde, Sugras, Urea, Soybean Meal, DMI, DCP, Milk Yield, Compound Growth Rate, Correlation Studies.

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Dipika D. Khodke ¹, K. U. Bidwe ¹, R. R. Shelke ¹, P. A. Kahate ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

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 (T₁), 94:06 (T₂), 91:9 (T₃), 88:12 (T₄) and 85:15 (T₅). 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 T₁, T₂, T₃, T₄ and T₅, respectively. The treatment T₃ 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 (T₁), Rs. 21.14 (T₂), Rs. 27.11 (T₃), Rs. 33.08 (T₄) and Rs. 39.05 (T₅).

Keywords

Whey, Custard Apple, Beverage, Blending, Sensory Evaluation, Cost of Production.

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Rajan Mishra ¹, S. P. Nage ¹, R. R. Shelke ¹, S. D. Chavan ¹, Hemant Kumar ¹, P. A. Kahate ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

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., T₁ - Readymade concentrate (Sugras), T₂ - homemade concentrate-I, T₃ - 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 T₂ followed T₁ and T₃ treatments. The highest total kg/day/head body weight gain of indigenous calves was observed in treatment T₂ (0.392), followed by T₃ (0.336) and lowest in treatment T₁ (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 T₂ followed by T₃ and T₁ 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.

Keywords

Readymade Concentrate, Homemade Concentrate, Indigenous Calves, Adlibitum, Crude Protein, Dry Matter Intake, Body Weight.

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Hemant Kumar ¹, S. P. Nage ¹, S. D. Chavan ¹, R. R. Shelke ¹, P. A. Kahate ¹, Rajan Mishra ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Abstract

The present study on effect of different concentrates on growth performance of crossbred calves was conducted for period of 90 day. Fifteen crossbred calves were divided into three groups on the basis of nearness to the age and body weight. Three feeding treatment were studies namely T₁ Dry fodder (Soybean straw) + Green fodder (Hybrid napier) + Readymade concentrate (Sugras) mixture, T₂ Dry fodder (Soybean straw) + Green fodder (Hybrid napier) and Homemade concentrate-I mixture and T₃ Dry fodder (Soybean straw) + Green fodder (Hybrid Napier) + Homemade concentrate-II, dry fodder, green fodder and concentrate quantities was calculated as per feeding standard and provided to the crossbred calves in all treatments. Daily DMI differed significantly between the treatments. The calves from T₂ groups need more DM than that of T₃, and T₁ groups. The average daily intake was 2.32, 2.59 and 2.47 kg/day/calves in T₁, T₂ and T₃ groups, respectively. Higher intake of DM per 100 kg body weight was noticed in treatment T₂ and lowest in T₁ and T₃. All the crossbred calves exhibited satisfactory growth rate 324 to 456 (g) per day and differences were significant. The per kg of body weight gain was higher in T₂ (0.456 g.) followed by T₃ (0.431 g.) and T₁ (0.324 g.) treatments.

Keywords

Readymade Concentrate, Homemade Concentrate, Crossbred Calves, Dry Matter, Body Weight.

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S. D. Toradmal ¹, R. R. Shelke ¹, P. A. Kahate ¹, K. U. Bidwe ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Abstract

The present investigation on studies on supplementation of green Azolla (Azolla pinnata) on growth performance of Osmanabadi goat kids was conducted under Department of Animal Husbandry and Dairy Science, Post Graduate Institute, Dr. P.D.K.V., Akola for period of 60 day. Twenty goat kids between (3 to 6) month of age were divided into four groups on the basis of nearness to age and body weight as T₁ (Intensive feeding +Conc), T₂ (Intensive feeding +Conc.+100 g green Azolla), T₃ (Intensive feeding +Conc. +200 g green Azolla) and T₄ (Intensive feeding +Conc+300 g green Azolla), respectively. In intensive feeding dry, green and concentrate was provided as per thumb rule (ICAR, 1985) to all groups. The average daily dry matter intake per kid per day was higher in treatment T₄ (0.64kg) followed by T₃ (0.62kg), T₂ (0.58) and T₁ (0.57), respectively. The average daily gain in body weight of experimental kids was more in T4 (0.098kg) followed by T₃ (0.087kg), T₂ (0.069kg) and less in T₁ (0.068kg). The average total gain in body measurement (chest girth, body length and body height) of kids which received green Azolla treatments showed significant effect with concentrate mixture. The total cost per day per kid for T₁, T₂, T₃ and T₄, were found to be Rs.6.98, 11.21, 15.11 and 19.01, respectively, but cost of feeding per kg body weight was found.Rs.105.62, 106.46, 87.07 and 77.30, respectively. From the result it may be concluded that supplementation of green Azolla (Azolla pinnata) and concentrate in the diet is beneficial to increase body weight gain and health of the experimental goat kids.

Keywords

Intensive Feeding, Azolla, Concentrate, Dry Matter Intake, Body Weight Gain, Body Measurements, Economics.

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Dipika D. Khodke ¹, K. U. Bidwe ¹, R. R. Shelke ¹, P. A. Kahate ¹

Affiliations
1 Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Abstract

The present investigation was carried out in the laboratory of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2016-2017. During present investigation beverage was prepared with different combinations of whey and custard apple pulp as 97:03 (T₁), 94:06 (T₂), 91:9 (T₃), 88:12 (T₄) and 85:15 (T₅). The results revealed that, moisture content of beverage was 92.92, 92.55, 92.26, 91.86 and 91.53, fat content of the beverage was 0.32, 0.34, 0.35, 0.37 and 0.39, Protein content of beverage was 0.44, 0.48, 0.51, 0.53 and 0.56, total sugar content was 13.55, 13.93, 14.36, 14.74 and 15.20, titratable acidity content was 0.28, 0.31, 0.35, 0.40 and 0.45 and pH content was 5.13, 5.11, 5.08, 5.06 and 5.03 for the treatment T₁, T₂, T₃, T₄ and T₅, respectively.

Keywords

Whey, Custard Apple, Beverage, Blending, Chemical Analysis.

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S. S. Kahandal ¹, R. R. Shelke ¹, P. A. Kahate ¹, S. R. Munnarwar ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Abstract

The present investigation on studies on chemical composition of Rabri prepared from buffalo milk blended with khajur (Phoenix dactylifera) crush was conducted during the year 2018-2019 at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with a view to study the chemical composition of khajur Rabri. The chemical composition of khajur Rabri was determined, in respect to fat, protein, total sugar, ash, moisture and total solid. Present investigation was carried out with five treatments and five replications. The treatment details were T₁ control sample, T₂ (97 %Rabri + 3 % khajur crush), T₃ (94 %Rabri + 6 % khajur crush), T₄ (91 %Rabri + 9 % khajur crush), and T₅ (88%Rabri + 12 % khajur crush). During the chemical analysis it was revealed that the fat content of khajur Rabri was 19.88, 19.20, 18.09, 17.17 and 16.26. 17.02, 17.15, 17.28, 17.41, 17.53, ash content was 3.02, 2.91, 2.73, 2.62, 2.51, moisture content was 44.18, 43.75, 43.26, 42.88, 42.26 and total solids content was 55.82, 56.25, 56.74, 57.12, 57.74, for the treatment T₁, T₂, T₃, T₄ and T₅, respectively. In short fat, protein and ash were normally decreased while total sugar, moisture and total solid were increased with increase in levels of khajur crush.

Keywords

Buffalo Milk, Khajur Crush, Rabri, Blending, Chemical Composition.

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