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Shelke, R. R.

• Effect of Feeding Urea Ammoniated Soybean Straw on Plane of Nutrition and Compound Growth Rate with Milk Production in Cows

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Authors

R. R. Shelke ¹, S. D. Chavan ², S. G. Gubbawar ²

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,Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AkolaM.S., IN

Source

The Asian Journal of Animal Science, Vol 8, No 1 (2013), Pagination: 26-29

Abstract

Feeding of untreated (T2) and 2% urea treated SBS (T3) was evaluated on the performance of lactating cows in reference to jowar straw diet (T1) to utilize urea treated non-conventional SBS as protein source roughage in the ration of lactating cows and its effect on plane of nutrition and compound growth rate in relation to milk production. Over the 120 days experimental period, the cows from T1 group received 21.98 and 30.21% more DM and TDN, respectively over that of their recommended level, while the corresponding higher intake of 0.94 and 4.75, 14.82 and 10.59% was observed in cows fed on T2 and T3 diets, respectively. Maximum growth of 0.65% per week in milk production was recorded in urea treated SBS group against a growth of 0.31 and 0.39% under T1 jowar straw and T2 untreated SBS groups, respectively. Provision of sufficient quantity of water was found more necessary otherwise it will reflect adversely on milk production of cows.

Keywords

Conventional Jowar Straw, Untreated Soybean Straw, Milk Yield, Dry Matter Intake

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• Effect of Feeding Sprouted Sorghum [sorghum Bicolor (l.) Moench.] Grains on Yield and Chemical Composition of Cow Milk

Abstract Views :330  |  PDF Views:0

Authors

C. P. Ezati ¹, S. D. Chavan ¹, R. R. Shelke ¹, Moumouni Qusseini ¹

Affiliations
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 8, No 2 (2013), Pagination: 81-85

Abstract

Twelve indigenous cows in a switch over design were allotted to different feeding groups of sorghum grain sources DGSG, FEHSSG, STHSSG and NSHSSG. The grain sources constituted 30 per cent of the concentrate SUGRAS. After pre-trial period of seven days, each of the grain sources was fed to cows for the period of 15 days followed by seven days resting period. The results revealed that, dry matter intake(DMI) and milk yield were unaffected by feeding of sprouted sorghum grains. While 4 per cent FCM and milk composition i.e. milk fat, milk protein, lactose, solids not fat and total solids were found higher for sprout-fed diets as compared to dry ground unsprouted sorghum grain diet. The feeding of forty eight hours sprouted sorghum grain(FEHSSG) seemed to be helpful to raise 4 per cent FCM production which in turn could give more monetary benefits at selling time hence, preferred to dry grounded sorghum grains (DGSG).

Keywords

Dry Ground Sorghum Grain, Sprouted Sorghum Grain, Period of Sprouting, Lactating Cows

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• Effect of Different Levels of Wheat Starch on the Quality of Chhana-poda

Abstract Views :297  |  PDF Views:0

Authors

Amruta A. Rajopadhye ¹, R. R. Shelke ¹, Kavita P. Patil ¹, S. D. Chavan ¹

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

Source

The Asian Journal of Animal Science, Vol 8, No 2 (2013), Pagination: 106-108

Abstract

The present investigation entitled was conducted to identify the acceptable level of wheat starch in chhana-poda and to determine the sensory and chemical qualities. Five different levels of wheat starch 0 per cent (T1), 2 per cent (T2), 4 per cent (T3), 6 per cent (T4) and 8 per cent (T5) were taken for studies. The data obtained were statistically analyzed by Randomized Block Design and the result revealed that fat, moisture and sugar contents decreased with increase the in rate of addition of wheat starch, total solids content increased with increase in the rate of addition of wheat starch. The highest score for sensory attributes was obtained to the chhana poda prepared from blending of 6 per cent wheat starch.

Keywords

Chhana,wheat Starch, Chhana- Poda, Chemical Composition, Sensory Evaluation

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• Correlation Studies on Feeding of Sunflower Heads Straw Based Complete Feed to Crossbred Calves

Abstract Views :284  |  PDF Views:0

Authors

Seema Chaudhary ¹, S. D. Chavan ¹, R. R. Shelke ¹

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

Source

The Asian Journal of Animal Science, Vol 8, No 2 (2013), Pagination: 121-124

Abstract

Sixteen crossbred calves were selected on the basis of nearness in body weight and age from the herd. These crossbred calves were grouped into four for feeding different trials as complete feeds with wheat straw 50 per cent (T1 ), sunflower heads straw 50 per cent (T2 ), sunflower heads straw 30% +subabul meal 20 per cent (T3) and sunflower head straw 25% + wheat straw 25 per cent (T4). The correlation studies clearly demonstrated that significantly positive association between maximum ambient temperature and feed / water intake as well as negative significant relationship was recorded between feed / water intake and relative humidity levels. In contrast correlation coefficient values of feed intake with relative humidity were negative and significant.

Keywords

Wheat Straw, Sunflower Head Straw, Subabhul, Feed Intake, Dry Matter Intake, Growth Performance

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• Studies on Sensory Evaluation, Chemical Quality and Cost Structure of Sweet Yoghurt from Cow Milk Blended With Soymilk

Abstract Views :423  |  PDF Views:2

Authors

R. R. Shelke ¹, P. A Kahate ¹, R. U. Talekar ¹

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

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 74-78

Abstract

The present investigation was carried on the studies on sensory evaluation, chemical quality and cost structure of sweet yoghurt from cow milk blended with soymilk in the Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Fresh and clean cow milk and soymilk was blended in various proportions as 100 : 00, 75 : 25, 50:50, 25: 75 and 00:100 for treatment T₁, T₂, T₃,T₄ and T₅, respectively. The chemical composition in respect to per cent fat, total solids and solids not fat content recorded significantly decreased trend due to increase in the rate of addition of soymilk in cow milk. While the levels of protein content were found nonsignificant only numerical decrease was recorded. Yogurt prepared from 100 per cent cow milk recorded highest score for overall acceptability (92.85) then after score was decreased due increase in rate of addition of soymilk, while it was noticed that yoghurt prepared from 50 per cent cow milk and 50 per cent soymilk also scored satisfactory score for its acceptability. The cost of production of yoghurt was decreased with the increase in the level of soymilk.

Keywords

Cow Milk, Soymilk, Sweet Yoghurt, Sensory Evaluation, Chemical Composition, Cost Structure.

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References

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• Krupal, R.G. (2003). Utilization of soy milk and cow skim milk in different combinations for yoghurt preparation. M.Sc. Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).
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• Ranganatham, M. and Gupta, S.K. (1987). Sensory evaluation of Dahi and yoghurt. Indian Dairyman., 39(10) : 793
• Yadav, D.N. Chauhan, G.S. Chauhan, Sharma, O.P. and Bajpai, A.P. (2003). Replacement of egg solids with whey protein concentrates and optimization of its levels in cake making. J. Food Sci. & Technol., (Mysore) 40(4) : 403-405.

• Effect of Sugar Free-Low Fat Levels on Chemical Composition, Melting Period and Cost of Production of Softy Ice-Cream

Abstract Views :395  |  PDF Views:2

Authors

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

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 105-108

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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References

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• Dere, V.D. (2012). Effect of different levels of Turmeric on the quality of Ice-cream.M.Sc. (Ag.) Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).
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• Wandhekar, S.L. (2003). Effect of fat and solids-not-fat on quality of Lassi. M.Sc. (Ag.) Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).
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• Yadav, G.K. (2012). Preparation of low calorie, sugar free Shrikhand. M.Sc. (Ag.) Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).

• Studies on Preparation of Low Fat, Sugar Free Mango Shrikhand

Abstract Views :734  |  PDF Views:2

Authors

P. A. Shelke ¹, S. R. Shegokar ¹, R. R. Shelke ¹, P. A. Kahaate ², S. D. Chavan ¹

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

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 122-125

Abstract

In present investigation attempt was made to study on preparation of low fat, sugar free mango shrikhand. For this purpose artificial sweetener sucralose with alphanso mango pulp was incorporated in buffalo skim milk chakka.Five treatments were design as base mix of 70 per cent skim milk chakka 30 per cent alphanso mango pulp added with 40 per cent cane sugar (T₁), 3.0 per cent (T₂), 6.0 per cent (T₃), 9.0 per cent (T₄) and 12.0 per cent (T₅), respectively. It was found that, acceptability score of (T₁), (T₂), (T₃), (T₄) and (T₅) treatments of mango shrikhand sample were obtained 91.96, 85.01, 95.09, 89.36 and 87.37, respectively. On an average fat, protein, acidity, total solids and moisture percentage of treatments (T₁), (T₂), (T₃), (T₄) and (T₅) were 8.65, 5.73, 1.31, 63.47 and 36.53; 1.47, 10.26, 1.56, 36.52 and 63.48; 1.38, 9.99, 1.51, 38.50 and 61.50 ; 1.33, 9.69, 1.45, 40.35 and 59.65 ; 1.29, 9.31, 1.40, 41.78 and 58.22 per cent, respectively. The result of present study concluded that, skim milk chakka, mango pulp and artificial sweetener could successfully used for the preparation of low fat, sugar free mango shrikhand.

Keywords

Low Fat, Sugar Free Mango Shrikhand, Skim Milk Chakka, Sucralose, Sensory Evaluation, Chemical Composition.

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References

• A.O.A.C., 1990, Official methods of analysis, (15^th Ed.) Association of Official Analytical Chemist, Washington DC, USA.
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• Grice, H.C. and Goldsmith, L.A. (2000). Sucralose an overview of the toxicity data. Food & Chem. Toxicol., 38 : S1-S6.
• Mehta, Meena (2013). Proximate analysis of branded shrikhand. J. Food Sci. & Technol., 1(2) : 9-12.
• Pal, D. and Gupta, S.K. (1985). Sensory evaluation of Indian milk products. Indian Dairyman, 37(10) : 462-467.
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• Shukla, K.K., Gupta, V.K., Patil, G.R. and Shivkumar (2007). Studies on the production of shrikhand using ultra filtration process. Indian J. Dairy Sci., 60(6) : 393-398.
• Vagdalkar, A.A., Chavan, B.R., Morkile, V.M., Thalkari, B.T. and Landage, S.N. (2002). A study on preparation of shrikhand by using cocoa powder and papaya pulp. Indian Dairyman, 54 : 49-51.

• Standardization of Process Line for Preparation of Unripe Banana Shrikhand

Abstract Views :362  |  PDF Views:4

Authors

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

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 136-139

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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References

• Chavan, K.D. Pawar, B.K. and Sonawane, V.M. (2009). Effect of levels of strawberry pulp and sugar on sensory quality of shrikhand during storage. J. Maharashtra Agril. Univ., 34(1) : 93-95.
• Egbebi, A.O. and Bademosi, T.A. (2012). Chemical composition of ripe and unripe banana and plaintain. Interant. J. Trop Med. Public Helth., 1(1) : 1-5.
• Gavane, P.M., Zinjarde, R.M. and Rokde, S.N. (2010). Studies on preparation of shrikhand blended with custard apple pulp-A new fermented milk product. Indian J. Dairy Sci., 63(1) : 11-15.
• Kumar, Sunil, Bhat, Z.F. and Kumar, Pvan (2011). Effect of apple pulp and Celosia argentea on the quality characteristics of Shrikhand. American J. Food Technol., 1-10.
• Landge, U.B., Pawar, B.K. and Choudhari, D.M. (2011). Preparation of Shrikhand using ashwagandha powder as additive. J. Dairying, Foods & Home Sci., 30(2) : 79-84.
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• Narayanan, Rita and Lingam, Jyothi (2013). Sensory analysis of banana blended shrikhand. African J. Agric. Res., 8(44) : 5518-5521.
• Nigam, Navita, Singh, Rashmi and Upadhayay, P.K. (2009). Incorporation of chakka by papaya pulp in the manufacture of shrikhand. J. Dairying, Foods & H.S., 28(2) : 115-118.
• Pal, D. and Gupta, S.K. (1985). Sensory evaluation of Indian milk products. Indian Dairyman, 37(10) : 462-467.
• Snedecor, G. and Cochran, W.G. (1994). Statistical Methods (8^th Ed.) Oxford and IBH Publishing Co., NEW DELHI (INDIA).

• Sensory Evaluation and Chemical Composition of Shrikhand Blended With Unripe Banana

Abstract Views :502  |  PDF Views:1

Authors

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

Source

Food Science Research Journal, Vol 6, No 1 (2015), Pagination: 40-44

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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References

• Borate, A.J., Gubbawar, S.G., Shelke, R.R. and Chavan, S.D. (2011). Studies on keeping quality of Shrikhand prepared from buffalo milk blended with soymilk. Food Sci. Res. J., 2 (2) : 205-210.
• Chavan, K.D., Pawar, B.K. and Sonawane, V. M. (2009). Effect of levels of strawberry pulp and sugar on sensory quality of shrikhand during storage. J. Maharashtra Agric. Univ.,34 (1): 93-95.
• Egbebi, A.O. and Bademosi, T.A. (2012). Chemical composition of ripe and unripe banana and plaintain. Internat. J. Trop Med. Public Helth., 1(1) : 1-5.
• Gavane, P.M., Zinjarde, R.M. and Rokde, S.N. (2010). Studies on preparation of shrikhand blended with custard apple pulp- A new fermented milk product. Indian J. Dairy Sci.,63(1): 11-15.
• Ghatak, P.K. and Dutta, S. (1998). Effect of admixing of cow milk and buffalo milks on compositional and sensory quality of shrikhand. Indian J. Nutr. Dietet., 35 (2): 43.
• IS: 1479 (Part I) (1960). Methods of test for dairy industry. Rapid examination of milk. Indian Standard Institution, Manak Bhavan, NEW DELHI, INDIA.
• Kolape, R.H., Pawar, B.K., Choudhari, D.M., Kamble, D.K. and Desale, R.J. (2010). Evaluation of chemical, microbial and organoleptic quality of papaya Shrikhand. Asian J. Animal Sci., 5 (1) : 47-52.
• Kumar, Sunil, Bhat, Z.F. and Kumar, Pvan (2011). Effect of apple pulp and Celosia argentea on the quality characteristics of Shrikhand. American J. Food Technol., 6 (9) : 817-826.
• Landge, U.B., Pawar, B.K., Choudhari, D.M. and Kadam, V.S. (2010). Changes in chemical constituents of ashwagandha Shrikhand during storage period, Vet. Sci. Res. J., 1 (2) : 51-56.
• Narayanan, Rita and Lingam, Jyothi (2013). Sensory analysis of banana blended shrikhand. African J. Agric. Res., 8 (44): 5518-5521.
• Nigam, Navita, Singh, Rashmi and Upadhayay, P.K. (2009). Incorporation of chakka by papaya pulp in the manufacture of shrikhand. J. Dairy., Foods & H.S., 28 (2): 115-118.
• Pal, D. and Gupta, S.K. (1985). Sensory evaluation of Indian milk products. Indian Dairyman, 37(10):462-467.
• Shambharkar, A.D., Shelke, R.R., Gubbawar, S.G. and Bharad, P.M. (2011). Utilization of sapota pulp in the preparation of shrikhand. Food Sci. Res. J.,2(2):183-187.
• Shukla, K.K., Gupta, V.K., Patil, G.R. and Kumar, Shiv (2007). Studies on the production of shrikhand using ultrafiltration process. Indian J. Dairy Sci., 60 (6): 393-398.
• Snedecor, G. and Cochran, W.G. (1994). Statistical methods (VIII Ed.) Oxford and IBH Publishing Co., NEW DELHI, INDIA.
• Ubale, P.D., Pawar, B.K. and Choudhari, D.M. (2010a). Organoleptic and microbial quality of branded Shrikhand sold in Ahmednagar market, Vet. Sci. Res. J., 2 (1) : 62-65.
• Ubale, P.D., Pawar, B.K., Choudhari, D.M., Kadam, V.S. and Kamble, D.K. (2010b). Assessment of chemical constituents of branded Shrikhand sold in Ahmednagar market. Asian J. Animal. Sci., 5(2): 131-134.

• Preparation of Cow Milk Yoghurt Blended with Soymilk

Abstract Views :271  |  PDF Views:0

Authors

R. U. Talekar ¹, R. R. Shelke ¹, R. V. Karche ², A. V. Bhagat ¹

Affiliations
1 Deparment of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
2 Department of Animal Husbandry and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri, AHMEDNAGAR (M.S.), IN

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 6, No 1 (2015), Pagination: 32-36

Abstract

Yoghurt was prepared from cow milk blended with soymilk in the Dairy Technology laboratory of Department of Animal Husbandry and Dairy science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.). Yoghurt prepared with different combinations of cow milk and soymilk as 100:00 (T₁), 75:25 (T₂), 50:50 (T₃), 25:75 (T₄) and 00:100 (T₅) was evaluated for various sensory attributes and the results revealed that overall acceptability scores obtained were 96.03, 91.34, 87.58, 83.33 and 80.33 for the treatment T₁, T₂, T₃, T₄ and T₅, respectively. Fat, SNF, acidity and TS of yoghurt samples were decreased normally while protein and moisture increased with increase in levels of soymilk. The per kilogram production cost of yoghurt was decreased with increase in soymilk percentage i.e.Rs. 37.63 for (100 % cow milk yoghurt), Rs. 21.38 (50:50 cow milk and soymilk) and Rs. 15.25 for 100 per cent soymilk. It was found that yoghurt prepared from various combinations upto 50 per cent cow milk and 50 per cent soymilk was most acceptable.

Keywords

Yoghurt, Cow Milk, Soymilk.

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• Effect of Feeding of Urea Ammoniated Soybean Straw on Intake and Digestibility of Nutrients in Lactating Cows

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Authors

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

Source

The Asian Journal of Animal Science, Vol 10, No 2 (2015), Pagination: 95-101

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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• Effect of Feeding of Urea Ammoniated Soybean Straw on Blood Biochemical Parameters of Lactating Cows

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Authors

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

Source

The Asian Journal of Animal Science, Vol 10, No 2 (2015), Pagination: 140-145

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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References

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• Studies on Physico-Chemical Properties of Gulabjamun Prepared from Cow Milk Khoa Blended with Wheat Bran

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Authors

S. D. Ghube ¹, K. U. Bidwe ¹, R. R. Shelke ¹, S. R. Shegokar ¹

Affiliations
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: 99-104

Abstract

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.

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• Studies on Physico-Chemical Changes Occurred during Storage in Lassi Prepared from Cow Milk Blended with Sapota Pulp

Abstract Views :384  |  PDF Views:0

Authors

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

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 6, No 2 (2015), Pagination: 115-120

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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• Studies on Sensory Evaluation and Shelf-Life of Herbal Softy Ice Cream

Abstract Views :349  |  PDF Views:0

Authors

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

Source

Food Science Research Journal, Vol 7, No 1 (2016), Pagination: 21-26

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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References

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• Effect of Untreated and Urea Treated Soybean Straw on Feeding Value in Lactating Cows

Abstract Views :155  |  PDF Views:0

Authors

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

Source

The Asian Journal of Animal Science, Vol 9, No 2 (2014), Pagination: 212-214

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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• Sensory Evaluation of Burfi Prepared Buffalo Milk Khoa Blended with Honey

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Authors

S. N. Wadhave ¹, R. R. Shelke ¹, S. U. Suryawansh ¹, P. G. Kokate ¹

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

Source

The Asian Journal of Animal Science, Vol 9, No 1 (2014), Pagination: 23-25

Abstract

Burfi was prepared from Buffalo milk blended with honey in the Dairy Technology laboratory of Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Burfi was prepared from five different combinations of Buffalo milk and honey i.e. 100:00 (T₁), 96:04 (T₂), 95:05 (T₃), 94:04 (T₄) and 93:07 (T₅) was evaluated for various sensory attributes and it was found that burfi prepared from Buffalo milk khoa blended with 6 per cent honey was superior as compare to other treatments, considering the cost of ingredients it was found that cost of preparation of burfi was increased with increase in the rate of addition of hone but increase in cost of production can be compensate with value addition of honey in burfi.

Keywords

Buffalo Milk Khoa, Sugar, Honey, Burfi, Sensory Evaluation, Economics.

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• Chemical Composition of Peda Prepared from Cow Milk Blended with Skimmed Milk Powder

Abstract Views :282  |  PDF Views:1

Authors

S. U. Suryawanshi ¹, R. R. Shelke ¹, S. N. Wadhave ¹, P. G. Kokate ¹

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

Source

The Asian Journal of Animal Science, Vol 9, No 1 (2014), Pagination: 106-108

Abstract

Peda was prepared from cow milk blended with skimmed milk powder in the Dairy Technology laboratory, Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola. Peda prepared from five different combinations of cow milk and skimmed milk powder i.e. 100:00 (T₁), 40:60 (T₂), 50:50 (T₃), 60:40 (T₄) and 00: 100 (T₅) were analyzed for chemical composition and it was found that maximum fat and total solids content was recorded in Peda prepared from 100 per cent cow milk Khoa i.e. 15.76 and 80.94 per cent, respectively. While maximum protein, moisture and ash contents were recorded in Peda prepared from 100 per cent skimmed milk powder i.e. 26.45, 22.23 and 2.20 per cent, respectively.

Keywords

Cow Milk, Skimmed Milk Powder, Peda, Chemical Composition.

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• Effect of Different Herbals Feed Additives on Body Weight Gain and Dressing Percentage of Giriraja Poultry Birds

Abstract Views :243  |  PDF Views:0

Authors

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

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 8, No 1 (2017), Pagination: 8-12

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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References

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• Effect of Formaldehyde Treated Concentrate, Urea and Soybean Meal on Feed Conversion Efficiency and Economics of Milk Production in Cows

Abstract Views :189  |  PDF Views:0

Authors

N. S. Chore ¹, S. D. Chavan ¹, R. R. Shelke ¹, S. R. Shegokar ¹

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

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 8, No 1 (2017), Pagination: 26-33

Abstract

Present investigation entitled “effect of formaldehyde treated concentrate, urea and soybean meal on feed conversion and economics of milk production in cows.” was undertaken at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeet, 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 noticed that DCPI/kg milk yield was influenced by the feeding treatments being less by 7.23 and 10.84 per cent. The average DMI and TDNI intakes were 1.37 and 0.867, 1.77 and 0.851, 1.17 and 0.778, 1.23 and 0.810 and 1.17 and 0.772 kg/kg milk yield under T₁, T₂, T₃, T₄ and T₅ groups, respectively, as a result the corresponding feed conversion efficiency emerged out as 73.14, 78.79, 83.73, 81.10 and 85.20 per cent, respectively, gross protein efficiency (GPE) was found comparatively more by approximately 7.33 to 7.92 per cent in T₃ and T₅ cows as compared to T₁, T₂ and T₄ group cows, the values being 41.33, 40.74, 48.66, 42.98 and 48.36 per cent in T₁, T₂, T₃, T₄ and T₅ groups, respectively. Moreover, similar trend was noticed in respect of net protein efficiency (NPE) under different treatments. The NPE values were 67.99, 62.66, 76.68, 66.26 and 76.94 per cent under T₁, T₂, T₃, T₄ and T₅ groups, respectively. On an average daily feeding cost worked out as Rs.49, 50, 52, 42 and 43/cow in T₁, T₂, T₃, T₄ and T₅ groups, respectively.

Keywords

Formaldehyde, Sugras, Urea, Soybean Meal, DMI, DCP, Milk Yield, Feed Conversion Efficiency, Gross Protein Efficiency, Net Protein Efficiency, Economics.

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References

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• Yadav, C.M. and Chaudhary, J.L. (2010). Effect of feeding formaldehyde treated groundnut cake on nutrients digestibility and efficiency in lactating crossbred cows. Indian J. Anim. Nutr., 27(4): 379-384.

• Effect of Formaldehyde Treated Concentrate, Urea and Soybean Meal on Yield and Quality of Cow Milk

Abstract Views :184  |  PDF Views:0

Authors

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

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 8, No 1 (2017), Pagination: 51-59

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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References

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• Bugalia, H.L., Chaudhary, J. L. and Gupta Lokesh (2008b). Effect of feeding formaldehyde treated sesame (Sesamum indicum L.) cake on reproductive efficiency and physiological responses of crossbred cows. Anim. Nutr. & Feed Technol., 8 : 219-226.
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• Chaturvedi, O.H. and Walli, T.K. (2000). Effect of feeding graded levels of bypass protein on nutrient utilization, nutrient partitioning and on performance of lactating crossbred cows. Indian J. Dairy Sci., 53 (1): 1-10.
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• Effect of Different Herbals Feed Additives on the Feed Intake and Feed Conversion Efficiency of Giriraja Poultry Birds

Abstract Views :196  |  PDF Views:0

Authors

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

Source

The Asian Journal of Animal Science, Vol 12, No 1 (2017), Pagination: 1-6

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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References

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• Effect of Formaldehyde Treated Concentrate, Urea and Soybean Meal on Proximate Analysis and Feed Intake in Lactating Cows

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Authors

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

Source

The Asian Journal of Animal Science, Vol 12, No 1 (2017), Pagination: 22-28

Abstract

Present investigation entitled “effect of formaldehyde treated concentrate, urea and soybean meal on proximate analysis and feed intake 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). SBM contained 49.50 and CP against a content of 17.60 per cent CP in sugras concentrate. The untreated 70:30 mixture had 27.47 per cent CP and 1.5 per cent HCHO treatment to mixture did not influence the proximate principles, though there was slight decrease in the constituents of mixture. The average DMI was 7.97, 7.78, 7.85, 7.01 and 7.21 kg/cow on feeding control (T₁), 70:30 untreated (T₂) and HCHO treated (T₃) concentrate mixture with 2 per cent added urea and 70:30 untreated (T₄) and HCHO treated (T₅) concentrate mixture with 3 per cent added urea supplementation diets, respectively. Per cent BW DMI under different treatments clearly indicated that the cows received sufficient DM to fulfill the appetite and consequently supply of nutrients to the body. The unit body size intake of all the cows met out the nutritional standards of 2.5 kg DM/100 kg body weight. Hence, it seems no reason to consider the adverse effect of feeding formaldehyde treated (1.5 g/100 g CP) concentrate with added urea ration to cows in reference to express their optimum performance.

Keywords

Formaldehyde, Sugras, Urea, Soybean Meal, Proximate Analysis, Feed Intake, Dry Matter Intake.

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References

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• Effect of Formaldehyde Treated Concentrate, Urea and Soybean Meal on Compound Growth Rate of Milk Yield and Correlation Studies in Lactating Cows

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Authors

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

Source

The Asian Journal of Animal Science, Vol 12, No 1 (2017), Pagination: 61-69

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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References

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• Bugalia, H. L., Chaudhary, J.L. and Gupta, Lokesh (2008a). Effect of feeding formaldehyde treated til cake on milk yield and composition of lactating crossbred cows. IJDS. 61(2): 116-121.
• Bugalia, H. L., Chaudhary, J.L. and Gupta, Lokesh (2008b). Effect of feeding formaldehyde treated sesame (Sesamum Indicum L.) cake on reproductive efficiency and physiological responses of crossbred cows. Anim. Nutr. & Feed Technol., 8: 219 - 226.
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• Preparation of Whey Based Custard Apple (Annona squamosa L.) Pulp Beverage

Abstract Views :299  |  PDF Views:1

Authors

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

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 8, No 2 (2017), Pagination: 94-98

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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References

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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.
• 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.

• Comparative Studies on Growth Performance of Indigenous Calves Fed with Different Concentrate Mixture

Abstract Views :350  |  PDF Views:0

Authors

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

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 8, No 2 (2017), Pagination: 113-118

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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References

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• Effect of Different Concentrates on Growth Performance of Crossbred Calves

Abstract Views :237  |  PDF Views:1

Authors

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

Source

The Asian Journal of Animal Science, Vol 12, No 2 (2017), Pagination: 102-106

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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References

• Adangale, S. B., Mitkari, K. R., Walkunde, T. R. , Baswade, S. V. (2009). Effect of feeding Jowar straw in combination with soybean straw on the growth performance of crossbred heifer. Indian J. Anim. Res., 43 (2) : 142-144.
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• Sreedhar, S. (2015). Growth performance of indigenous and cross bred calves in coastal region of Andhra Pradesh. Livestock Research Internat. Jakarya Public., 3 (4): 99-102.
• Yadav, C.M. and Chaudhary, J.L. (2010). Effect of feeding formaldehyde treated groundnut cake on dry matter intake, digestibility of nutrients and body measurements in crossbred heifers. Anim. Nutr. & Feed Technol.,10:107-113.
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• Studies on Supplementation of Green Azolla (Azolla pinnata) on Growth Performance of Osmanabadi Goat Kids

Abstract Views :376  |  PDF Views:0

Authors

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

Source

The Asian Journal of Animal Science, Vol 12, No 2 (2017), Pagination: 124-128

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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References

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• Studies on Physico-Chemical Properties of Whey Based Custard Apple (Annona squamosa L.) Pulp Beverage

Abstract Views :198  |  PDF Views:0

Authors

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

Source

Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 53-57

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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References

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• Preparation of Basundi from Buffalo Milk Blended with Custard Apple (Annona squamosa L.) Pulp

Abstract Views :196  |  PDF Views:0

Authors

D. N. Phalake ¹, S. D. Chavan ¹, R. R. Shelke ¹, S. P. Nage ¹, S. R. Shegokar ¹

Affiliations
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: 112-116

Abstract

In present investigation Basundi was prepared from buffalo milk blended with different levels of custard apple pulp as control with O% (T₁), 5% (T₂), 10% (T₃), 15 (T₄) and 20 (T₅). The results revealed that, fat, protein, Ash and total solid contents were normally decreased while total sugar was increased with increase in levels of custard apple pulp. For sensory evaluation the results revealed that overall acceptability scores obtained were 7.09, 7.53, 7.96, 7.19, and 6.92 for the treatment T₁, T₂, T₃, T₄ and T₅, respectively. The treatment T₃ scored significantly highest scores for flavour, colour and appearance, consistency and overall acceptability which were found superior amongst all the treatments. The custard apple pulp prepared from all combinations of buffalo milk basundi was found acceptable. The cost of production per kg of custard apple basundi was slightly increased with increase in rate of addition of custard apple pulp percentage. i.e. Rs. 98.18 (T₁), Rs. 104.78 (T₂), Rs. 110.83 (T₃), Rs. 116.4 (T₄) and Rs. 121.53 (T₅).

Keywords

Basundi, Buffalo Milk, Custard Apple, Chemical Analysis, Sensory Evaluation, Cost of Production.

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References

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• Correlation Studies on Socio-Economic Status and Adoption of Recommended Practices Adopted by Goat Owners Under MAVIM in Akola District

Abstract Views :229  |  PDF Views:0

Authors

Jyoti Y. Mote ¹, K. U. Bidwe ¹, R. R. Shelke ¹, S. D. Chavan ¹

Affiliations
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: 10-15

Abstract

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.

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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

Jyoti Y. Mote ¹, K. U. Bidwe ¹, R. R. Shelke ¹, S. D. Chavan ¹

Affiliations
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: 21-26

Abstract

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.

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References

• Anonymous (2003). TCP/Pak/0168 livestock action plan. Food and Agriculture Organization of the United Nations, Islamabad, Pakistan.
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• 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.
• Thorat, L.J., Gaikwad, S.M. and Nath, B.B. (2012). Trehalose as an indicator of desiccation stress in Drosophila melanogaster larvae: A potential marker of anhydrobiosis. Biochem. Biophys. Res. Commun., 419 : 638–642. doi:10.1016/j.bbrc.2012.02.065.

• Preparation of Spicy Flavoured Paneer Blended with Cumin and Black Pepper Powder

Abstract Views :260  |  PDF Views:0

Authors

Roshani R. Gole ¹, R. R. Shelke ¹, V. S. Kale ¹, R. D. Dhage ¹

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

Source

Food Science Research Journal, Vol 10, No 2 (2019), Pagination: 170-175

Abstract

The present investigation on preparation of spicy flavoured Paneer blended with cumin and black pepper powder was undertaking in Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with main objective to find out acceptable level of spices by sensory evaluation, physico-chemical properties and to work out the production cost. The Paneer was prepared from buffalo milk with addition of cumin, black pepper powder and their combination as T₁ (control- plain Paneer), T₂ (Paneer blended with 0.2% cumin powder), T₃ (Paneer blended with 0.4% cumin powder), T₄ (Paneer blended with 0.2% black pepper powder), T₅ (Paneer blended with 0.4% black pepper powder) and there combination as T₆ (Paneer blended with 0.2% cumin and 0.2% black pepper powder) and in T₇ (Paneer blended with 0.4% cumin and 0.4% black pepper powder).Cumin and black pepper powder with 0.2 to 0.4 per cent level individually and in combination were significantly affect the moisture, ash content of Paneer. Protein, fat and total solid content increased significantly as cumin and black pepper powder proportion increased individually and in their combination. The overall acceptability of Paneer prepared from buffalo milk was acceptable in all respect but with addition of cumin and black pepper powder in their combinations in proportion of 0.4 per cent (T₇) each has good quality and acceptability. 0.4 per cent black pepper powder (T₅) and 0.4 per cent cumin powder (T₄)were also acceptable in quality and for value addition also. Regarding cost of production of Paneer it was observed that the cost of production increased considerably due to blending of cumin and black pepper powder but which can be compensated with flavour and acceptability of product as ready to eat spicy Paneer as a snacks also.

Keywords

Buffalo Milk, Paneer, Cumin, Black Pepper, Sensory Evaluation, Chemical Composition, Cost of Production.

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References

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• Studies on Chemical Composition of Rabri Prepared from Buffalo Milk Blended with Khajur (Phoenix dactylifera) Crush

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Authors

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

Source

Food Science Research Journal, Vol 10, No 2 (2019), Pagination: 184-188

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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References

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• Studies on Sugar Free Shrikhand Prepared by using Stevia (Stevia rebaudiana Bertoni) Powder

Abstract Views :262  |  PDF Views:0

Authors

V. V. Mane ¹, R. R. Shelke ¹, S. P. Nage ¹, S. R. Shegokar ¹

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

Source

Food Science Research Journal, Vol 10, No 2 (2019), Pagination: 211-216

Abstract

The present investigation on studies on sugar free shrikhand prepared by using stevia (Stevia rebaudiana Bertoni) powder was conducted at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. An effort was made to standardize the optimum level of stevia powder in the preparation of shrikhand, with main objects to evaluate the product by sensory evaluation, determination of chemical composition and to calculate cost of production. In view of above objectives present study was carried out with five treatments including control T1 and shrikhand prepared from cow milk chakka with different level of stevia powder i.e. 0.5, 1.0, 1.5 and 2.0 per cent in treatment T2, T3,T4 and T5, respectively. From the investigation it was observed that, Treatment T4 (1.5% Stevia powder) secured highest overall acceptability score (95.99) over other treatments. In respect to chemical composition of shrikhand i.e. total solids, SNF and ash significantly increased with increase the level of stevia powder while fat, protein, moisture and titratable acidity were decreased with increased level of stevia powder in shrikhand preparation. Cost of production was increased with increased in the rate of addition of stevia powder. Though the cost of production is increased with addition of stevia powder, it can be compensated with the enjoyment of product taste for the diabetic patient who are prohibited for sugar.

Keywords

Cow Milk, Chakka, Stevia, Shrikhand, Sensory Evaluation, Chemical Composition, Cost of Production.

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References

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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  |  PDF Views:0

Authors

S. U. Madavi ¹, R. R. Shelke ¹, S. P. Nage ¹, K. U. Bidwe ¹

Affiliations
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: 23-28

Abstract

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.

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References

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