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Bidwe, K. U.
- Studies on Physico-Chemical Properties of Gulabjamun Prepared from Cow Milk Khoa Blended with Wheat Bran
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Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 6, No 2 (2015), Pagination: 99-104Abstract
In present investigation wheat bran was used for preparation of Gulabjamun with different per cent i.e. T1 (control), T2 (5 %), T3 (10 %), T4 (15 %), T5 (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.Keywords
Gulabjamun, Cow Milk Khoa, Wheat Bran, Physico-Chemical Properties.
References
- Adhikari, A.K. (1993). Microstructure and Texture of Khoa and Gulabjamun Made from Cow's Milk. Heat Induced Changes During Processing and Frying. J. Sci. Food Agric., 61: 7-15.
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- Aneja, R.M., Mathur, B.N., Chandan, R.C. and Banerjee, A.K. (2002).Desiccated milk based products in technology of Indian milk products. Published by P. R. Gupta,Dairy India Yearbook, Delhi (India): 122-125.
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- BIS 1997. IS: 11602 (1986), Reaffirmed 1997 . Compositional specifications for packed guiabjamun. Indian standard institution, ManakBhavan, New Delhi (INDIA).
- De, S. (1991). Indian dairy products. Outline of Dairy Technology. Oxford University Press, Bombay: 385- 516.
- ISI: 1479 (Part II) (1961). Chemical Analysis of Milk. Indian Standard Institution, ManakBhavan, New Delhi (INDIA).
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- ISI: (1981). Hand Book of Food Analysis. XI Indian Standard Institution, ManakBhavan, New Delhi (INDIA).
- Kumar, P., Yadava, R. K., Gollen, B., Kumar, S., Varma, R. K. and Yadava, S. (2011). Nutritional Content and Medicinal Properties of Wheat: A Review. Life Sci. & Medicine Res. (LSMR), 22: 110.
- Nalawade, M.R. (2014). Studies on Preparation of Gulabjamun Blended with Wheat Bran M.Sc. (Ag.) Thesis, Marathwada Agricultural University, Parbhani, M.S. (INDIA).
- Panse, V. G. and Sukhatma, P. V. (1985). Statistical methods for agricultural workers. 4th Ed. ICAR Publication, New Delhi (INDIA).
- Patel, H.A., Salunke, P. and Thakar, P.N. (2006). Chemical, microbiological, rheological and sensory characteristics of Peda made by traditional machanized methods. J. Food Sci. & Technol., 43 (2): 196-199.
- Rahate, R.C. (1993). Effect of binding material from different sources on quality of Rassogolla. M.Sc. Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).
- Rasane, P., Arvind and Jha, A. (2012). Sensory and textural profile analysis of Burfi sample manufactured in Varanasi. J. Dairying Foods & H.S., 3 (3): 168-172.
- Singh, A.K., Kadam, D.M., Saxena, M. and Singh, R.P. (2011). Effect of soy flour supplementation on the quality and shelf life of Gulabjamuns. Internat. J. Sci. & Nutrition Engg., 1(1) : 11-17 (DOL:10.5923/j.food.20110101.04)
- Yawale, P.A. and Rao, J.K. (2012). Development ofKhoa powder based Gulabjamun mix. Indian J. Dairy Sci., 65 (5):361-367.
- NDDB Statistics (2014). Milk Production in India, www.nddbstatistics.com. Gujarat.
- Studies on Physico-Chemical Changes Occurred during Storage in Lassi Prepared from Cow Milk Blended with Sapota Pulp
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Authors
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
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
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 6, No 2 (2015), Pagination: 115-120Abstract
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.References
- Aneja, R.P. (1994). Modernization of traditional Indian dairy sector. Indian Dairyman, 1994 Cited, Dairy India, 1997 : 391.
- Aneja, R.P. (2014). Indian Dairyman. 2013:1-2.
- Amble, V. N. (1975). Statistical methods in animal science. Indian Society Agricultural Statistics, New Delhi. (1st Ed.) :199219.
- Arora, B. (2006). Health related properties of fermented milk products – A review. Indian J. Dairy Sci., 59 (2): 57 - 63.
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- ISI (1981). Handbook of food analysis, Dairy products, SP: 18 (Part-XI) Bureau of Indian Standards, Manek bhavan, New Delhi, India
- Jadhav, D.S., Chavan, K.D. and Desale, R.J. (2014). Influence of addition of orange (Citrus Sinesis) juice on sensory and microbial qualities of lassi during storage. Asian J. Dairy & Food Res., 33 (3) : 187-189.
- Kadam, P.S., Kalepatil, R.K., Avhad, V.B., Sharma, S.K. and Motey, R.H. (2006). Some studies on preparation of lassi concentrate. J. Soils & Crops, 16 (1) : 121-126.
- Kadam, P. S., Kedare, S.D., Ghatge, P.U. and Ingole, J. (2005). Studies on preparation of soymilk blended lassi. J. Soils & Crops, 15 (2) : 366-369.
- Kumar, A. and Rathur M.J. (2000). Storage related sensory changes in lassi. Dairying. Foods & Home Sci., 19 (2): 100104.
- O’keeffe, R.B., Fox, P.F. and Daly, C. (1976). Contribution of rennet and starter proteases to proteolysis in cheddar cheese. J. Dairy Res., 43 : 97-107.
- Shaikh, F.K. (2013). Utilization of Sapota pulp in preparation of Lassi M.Sc.(Ag.) Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).
- Shuwu, M.P., Ranganna, B., Suresha, K.B. and Veena, R. (2011). Development of value added lassi using honey. Mysore J. Agric. Sci., 45 (4): 757-763.
- Singh, T.P., Kumari, S. and Sethi, S. (2012). Development of lassi containing aloe vera juice and its quality characteristics. J. Dairying, Foods & Home Sci., 31 (1): 1-4.
- Preparation of Whey Based Custard Apple (Annona squamosa L.) Pulp Beverage
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Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 8, No 2 (2017), Pagination: 94-98Abstract
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.References
- Baljeet, S.Y., Ritika, B.Y. and Sarita, R. (2013). Studies on development and storage of whey-based pineapple (Ananas comosus) and bottle gourd (Lagenaria siceraria) mixed herbal beverage. Internat. Food Res. J., 20 (2): 607-612.
- Bose, T. K. and Mitra, S. K. (1990). Fruits of India, tropical and subtropical, Naya Prakash, Culcutta (W.B.) India.pp.293-328.
- Bose, T.K., Mitra, S.K. and Sanjal, D. (2002). Custard apple: Fruits, tropical and subtropical. Kalyani Publications, NEW DELHI, INDIA.
- Bothe, M.S. (2013). Studies on preparation of whey based mango herbal (lemongrass) beverage. M.Sc.(Ag.) Thesis, Mahatma Phule Krishi Vidyapeeth, Ahmednagar, Rahuri,M.S. (INDIA).
- Chavan, R.S., Nalawade, T. and Kumar, Anit (2015). Studies on the development of whey based mango beverage. J. Food & Dairy Technology, 3 (2) : 1-6.
- De. S. (2009). Outlines of dairy technology. Oxford University Press. NEW DELHI, INDIA.
- Deepa, C.K. and Krishnaprabha, V. (2014). Development and nutrient, antioxidant and microbial analysis of muskmelon and whey water and probiotic incorporated squash. Internat. J. Curr. Microbiol. App.Sci., 3(5): 267-271.
- Dhamsaniya, N.K. and Varshney, A. K. (2013). Development and evaluation of whey based RTS beverage from ripe banana juice. J. Food Process. Technol., 4 : 203.
- Dhumal, N.S., Adsule, R.N. and Kotcha, P.M. (1996). Effects of different levels of sugar and skim milk powder (SMP) on the chemical composition and sensory properties of custard apple toffees. Indian Food Packer., 50(19): 23 .
- Gaikwad, S.V. (2010). Studies on preparation of chhana whey beverage using sapota pulp. M.Sc.(Ag.) Thesis,Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M.S. (INDIA).
- Goyal, Nupur and Gandhi, D. N. (2009). Comparative analysis of Indian paneer and cheese whey for electrolyte whey drink.World J. Dairy & Food Sci., 4 (1): 70-72.
- Ingale, M.P., Ranveer, R.C. and Nagargoje, K.D. (2009). Development of whey based custard apple beverage. Beverage & Food World, 36 (5) : 143-144.
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- Mundphane, S. T. (2016). Studies on preparation of channa whey beverage blended with watermelon (Citrullus lanatus) juice. M.Sc.(Ag.) Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).
- Naik, Y. K., Khare, A., Choudhary, P. L., Goel, B.K. and Shrivastava, A. (2009). Studies on physico-chemical and sensory characteristics of whey based watermelon beverage. Asian J. Research Chem., 2 (1): 57-59.
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- Patel, S., Prasanth, P. L., Chaudhari, P. L. and Sahu, C. (2007). Techno-economic feasibility of whey based mango-herbal (Ginger) beverage. Indian J. Dairy Sci., 60 : 149-155.
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- Sakhale, B. K., Pawar, V. N. and Ranveer, R. C. (2012). Studies on the development and storage of whey based RTS beverage from mango cv. KESAR. J. Food Process. Technol., 3 (3): 148-152.
- Parekh, J.V. (2006). Emerging new technologies in the dairy industry in India. Downloaded from http://www.fnbnews.com/article/detarchive.asp?articleid=19393 §ionid=40 on 25/04/2010.
- Studies on Supplementation of Green Azolla (Azolla pinnata) on Growth Performance of Osmanabadi Goat Kids
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Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
The Asian Journal of Animal Science, Vol 12, No 2 (2017), Pagination: 124-128Abstract
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.References
- Ahmed, H.A.,Ganai, A.M. and Beigh, Y.A. (2016) . Performance of growing sheep on Azolla baased diet. Indian J. Anim. Res., 50 (5) : 721-724.
- Alalade, O.A., Iyayi, E.A. and Alalade, T.O. (2007). The nutritive value of Azolla (Azolla pinnata) meal in diets for growing pullets and subsequent effect on laying performance. J. Poultry Sci., 44 : 273- 277.
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- Bhilawade, H.R. (2015). Utilisation of Azolla meal as natural feed supplement for Osmanabadi kids. M.Sc. Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).
- Dhage, S.A., Kamble, S.S., Wagh, A.J. and Jadhav, B.S. (2007). Effect of Azolla feeding on growth performance of Osmanabadi goat. Paper presented in National Symposium on Recent trends in policy initiatives and Technological interventions for rural prosperity in small holder livestock production system. Towords animal-rural livelihood. 20-22 June, At College of Vet. Sci. Tirupati, pp.80.
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- ICAR (1985). Nutrient requirement of livestock and Poultry. Indian Council of Agricultural Research, NEW DELHI, INDIA.
- Indira, D., Rao., K.S., Suresh, J., Naidu, K. V. and Ravi, A. (2009). Azolla (Azolla pinnata) as feed supplement in buffalo calves on growth performance. Indian J. Anim. Nutr., 26 (4): 345 - 348.
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- Shital, L., Ghodake, A.P., Fernandes, Darade, Rohini V. and Zagade, B. (2011). Effect of different levels of Azolla meal on feed intake of Osmanabadi Kids. Vet. Sci. Res. J., 2 (1 and 2): 22-24.
- Shital, L.Ghodake, Fernades, A.P. R.V. Darade and Zagade, B.G. (2012). Effect of feeding different level of Azolla meal on growth performance of Osmanabadi goat kids. Res.J.A.H & D.S. 3 (1): 13-16.
- Tamang,Y. and Samanta, G. (1993). Feeding value of Azolla (Azolla pinnata) an aquatic fern in Black Bengal goats. Indian J. Anim.Sci., 63 (2) :188-191.
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- Studies on Physico-Chemical Properties of Whey Based Custard Apple (Annona squamosa L.) Pulp Beverage
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Authors
Affiliations
1 Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Animal Husbandry and Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 53-57Abstract
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.References
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- Bose, T.K., Mitra, S.K. and Sanjal, D. (2002).Custard apple: Fruits, Tropical and subtropical. Kalyani Publications, New Delhi.
- Chavan, R.S., Nalawade, T. and Kumar, Anit (2015). Studies on the development of whey based mango beverage. J. Food & Dairy Technol., 3 (2) : 1-6.
- David, J. (2015). Studies on Physicochemical Quality of Whey-Based Mango Beverage. Research J. of Pharmaceutical, Biological and Chemical Sciences. Dept of Dairy Tech, Sam Higginbotton Insti. of Agri., Tech and Sci, Allahabad – 211007. 6(3) Page No. 962
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- Dhamsaniya, N.K. and Varshney, A.K. (2013). Development and evaluation of whey based RTS beverage from ripe banana juice. J. Food Process Technol., 4: 203.
- Dhumal, N.S., Adsule, R.N. and Kotcha, P.M. (1996). Effects of different levels of sugar and skim milk powder (SMP) on the chemical composition and sensory properties of custard apple toffees. Indian Food Packer, 50(19): 23
- Gaikwad, S.V. (2010). Studies on preparation of chhana whey beverage using sapota pulp. M.Sc.(Ag.) Thesis, VMKV., Parbhani. (MS).
- Goyal, Nupur and Gandhi, D.N. (2009). Comparative analysis of Indian paneer and cheese whey for electrolyte whey drink.World J. Dairy & Food Sci., 4 (1): 70-72.
- Ingale, M.P., Ranveer, R.C. and Nagargoje, K.D. (2009). Development of whey based custard apple beverage. Beverage & Food World, 36(5):143-144.
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- Panghal, A., Sharma, K., Setia. S. and Ray, A. (2007). Studies on utilization of whey for preparation of Ready to serve (RTS) beverages. Beverage & Food World, 34(8): 27
- Panse, V.G. and Sukhatme, P.V. (1989). Statistical methods for agricultural workers. Publication and Information division, Indian Council of Agricultural Research, New Delhi.
- Puranik, D.B. and Rao, H.G.R. (1996). Potentiality of whey protein as a nutritional ingredient. Indian Dairyman, 48(11):17.
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- Sachdeva, S., Bhattacharje, P.P. and Singh, S. (1998). Technology of lactose manufacture-A Review. Indian J. Dairy Sci., 51(1): 1.
- Correlation Studies on Socio-Economic Status and Adoption of Recommended Practices Adopted by Goat Owners Under MAVIM in Akola District
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Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
The Asian Journal of Animal Science, Vol 13, No 1 (2018), Pagination: 10-15Abstract
The present investigation on correlation studies on socio-economic status and adoption of recommended practices adopted by goat owners under MAVIM in Akola district district, Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2016-2017. The data of 125 goat keepers belonging to SHG’s under MAVIM were collected by personally interviewing with the help of pretested structure. The information about selected characteristics of goat keeper’s viz., age, education, family size, family type, flock size, occupation and annual income, sources of information, infrastructural facilities, and sources of motivation, knowledge and adoption was summarized for drawing the conclusion. Finally revealed that majority of the goat keepers were young (49.60%) and middle age (48%) groups. Over one third of those were high schooled, notably cent per cent goat keepers belonged to medium size family that too majority lives in joint family (52%). Majority of the goat keepers had medium flock size (2 to 4 goats) however, goat keeping as major occupation with annual income between Rs. 27,000 to 54,000/-. The important constraints reported by goat owners were non-availability of pure breeding buck, lack of knowledge about breeding practices, housing requirement, non-availability of grazing area. To overcome the constraints it is proposed to train the goat owners of SHG to develop pasture land at Gram Panchayat level for economic feeding of goats and providing loan facilities to goat owners for purchasing foods and fodders, construction of sheds.Keywords
Mahilla Arthik Vikas Mahamandal (MAVIM), Shelf-Help Group (SHG), Goat, Recommended Management Practices, Adopted Practices.References
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- Management Practices Adopted by Goat Owners of Self-Help Group Under MAVIM in Akola District
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Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
The Asian Journal of Animal Science, Vol 13, No 1 (2018), Pagination: 21-26Abstract
The present investigation on management practices adopted by goat owners of self-help group under MAVIM in Akola district was carried out in Akola district, Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2016-2017. The data of 125 goat keepers belonging to SHG’s under MAVIM were collected by personally interviewing with the help of pretested structure. Finally revealed that majority of the goat keepers had knowledge about feeding of leaves of bushes (100%), extensive method of rearing (35.20%) and type of housing (40.80%), goat insurances (64%) and duration of feeding of colostrums (84.80%). The goat keepers in majority were found to be aware and adopting the practices of buck for natural service (100%), kaccha or packka type of housing (40.80%), extensive method of rearing (35.20%).The important constraints reported by goat owners were non-availability of pure breeding buck, lack of knowledge about breeding practices, housing requirement, non-availability of grazing area. To overcome the constraints it is proposed to train the goat owners of SHG to develop pasture land at Gram Panchayat level for economic feeding of goats and providing loan facilities to goat owners for purchasing foods and fodders, construction of sheds.Keywords
Management Practices, Shelf-Help Group (SHG), Goat, Grazing Area, Adopted Practices.References
- Anonymous (2003). TCP/Pak/0168 livestock action plan. Food and Agriculture Organization of the United Nations, Islamabad, Pakistan.
- Anonymous (2017). Press information bureau government of India ministry of Agriculture : Sailent features of 19th livestock census.
- Gaikwad, S.P. (2003). Training needs of goat keepers in Parbhani district M.Sc. (Ag.) Thesis, Marathwada Agricultural University, Parbhani, M.S. (India).
- Rogers, E.M. (1983). Diffusion of innovation, The free Press, New York, U.S.A.
- Sabapara, G.P., Kharadi, V.B., Sorathiya, L.M. and Patel, D.C. (2014). Housing, health care and milking management practices followed by goat owners in Navsari district of Gujarat. Sch. J. Agric. Vet. Sci., 1 (4) : 164-167.
- Saxena, V.B., Gupta, H.P. and Pandey, A.K. (2001). Goat keeping in new millennium, Indian Farmers Digest., 33 (4).
- Sharma, M.K. (2013). A study on socio-economic condition of self help group members in Golghat district of Assam, Internat. J. Innovative Res. & Develop., 2 (4): 186-195.
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- Effect of Various Fertilizers on Yield of Green Azolla (Azolla pinnata) and its Feeding Effect on Osmanabadi Goat Kids
Abstract Views :185 |
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Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
The Asian Journal of Animal Science, Vol 14, No 2 (2019), Pagination: 23-28Abstract
The present investigation on effect of various fertilizer on yield of green azolla (Azolla pinnata) and its feeding value to Osmanabadi goat kids was conducted under Department of Animal Husbandry and Dairy Science, Post Graduate Institute, Dr. PDKV, Akola for period of 60 day. 03 treatments were studied namely T1 with production of azolla on soil (15 kg) pit, T2 with production of azolla on soil (15 kg) pit with fresh cow dung (2 kg), T3 with production of azolla on soil (15 kg) pit with SSP (20 g), respectively. The mean yield of azolla on wet basis under various treatments i.e.T 1 , T2 and T3 were 4.28, 5.77 and 5.13 kg/pit, respectively and yield of azolla on dry matter basis 49, 66 and 60 kg/pit, respectively. The DM and CP value 5.56, 5.68, 5.67 per cent and 23.82, 25.60, 24.89 per cent, respectively. The CF and TA value were 13.58, 14.96, 14.33 per cent and 13.77, 14.94, 14.52 per cent, respectively. The EE and NFE were 4.02, 4.16, 4.09 per cent and 44.80, 40.34, 42.17, respectively. The goat kids from T2 groups consumed more DM than that of T3 and T1 goat kids groups. The average daily DM intake was 0.570, 0.620 and 0.580 kg/day/kids in T1, T2 and T3 groups, respectively. The average daily gain in body weight of experimental kids was more in T2 (0.097 kg) followed by T3 (0.087 kg) and T1 (0.082 kg). The average total gain in body weight was more in T2 (5.15 kg), followed by T3 (4.90 kg) and T1 (3.59 kg).Keywords
Fertilizer, Soil, Cow Dung, Single Super Phosphate (SSP), Yield, Proximate Analysis, DMI, Goat Kids, Body Weight, Body Measurement.References
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