R. Murugeswari, C. Valli, R. Karunakaran, V. Leela, A. S. S. Pandian
Background: Small holding farmers feed surplus cooked rice as the only source of concentrated feed to cattle leading to onset of acidosis. In order to plan preventive measures at appropriate time, determination of time interval required to induce acidosis for respective quantity of cooked rice fed is essential. Methods: An experiment with graded quantity cooked rice was tested in vitro to determine the respective time interval required to induce acidosis. Since varying quantity of cooked rice are fed to dairy cattle by farmers, a prediction equation was developed to determine the precise duration required to induce acidosis for the respective quantity of cooked rice. Thirty-two cooked rice samples, each incubated with 0, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5 and 4.0g in six replications were taken. Result: The onset of acidosis (pH less than 5.8) occurred at 9 hours of incubation with 0.5 and 1.0 g of cooked rice, at 6 hours of incubation with 1.5 2.0 and 2.5 g of cooked rice and at 3 hours of incubation with 3.0, 3.5 and 4.0 g of cooked rice, respectively. The results obtained were fitted in regression equation viz. Y = α + β1x1 + β2x2 + µ Where Y = pH; x1 = Quantity of cooked rice; x2 = Incubation period; α = Intercept; β1, β2 = Slope and µ = Error turn. There was a close relationship between regressive calculated pH (X,) and in vitro determined pH Y = 7.79 - (W × 0.421) - (t × 0.184) r2 = 0:61; p less than 0.001. Hence, it is possible to predict the fall of pH based on the quantity and duration of incubation for any intervening quantity of cooked rice or period of incubation. Thus, appropriate timely intervention or correction in feeding management on intervening quantity of cooked rice to prevent onset of acidosis is possible wherever farmers feed surplus cooked rice to cattle.
{"title":"Time Interval and Intervening Quantity of Cooked Rice Prediction to Induce Ruminal Acidosis","authors":"R. Murugeswari, C. Valli, R. Karunakaran, V. Leela, A. S. S. Pandian","doi":"10.18805/ajdfr.dr-2172","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2172","url":null,"abstract":"Background: Small holding farmers feed surplus cooked rice as the only source of concentrated feed to cattle leading to onset of acidosis. In order to plan preventive measures at appropriate time, determination of time interval required to induce acidosis for respective quantity of cooked rice fed is essential. Methods: An experiment with graded quantity cooked rice was tested in vitro to determine the respective time interval required to induce acidosis. Since varying quantity of cooked rice are fed to dairy cattle by farmers, a prediction equation was developed to determine the precise duration required to induce acidosis for the respective quantity of cooked rice. Thirty-two cooked rice samples, each incubated with 0, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5 and 4.0g in six replications were taken. Result: The onset of acidosis (pH less than 5.8) occurred at 9 hours of incubation with 0.5 and 1.0 g of cooked rice, at 6 hours of incubation with 1.5 2.0 and 2.5 g of cooked rice and at 3 hours of incubation with 3.0, 3.5 and 4.0 g of cooked rice, respectively. The results obtained were fitted in regression equation viz. Y = α + β1x1 + β2x2 + µ Where Y = pH; x1 = Quantity of cooked rice; x2 = Incubation period; α = Intercept; β1, β2 = Slope and µ = Error turn. There was a close relationship between regressive calculated pH (X,) and in vitro determined pH Y = 7.79 - (W × 0.421) - (t × 0.184) r2 = 0:61; p less than 0.001. Hence, it is possible to predict the fall of pH based on the quantity and duration of incubation for any intervening quantity of cooked rice or period of incubation. Thus, appropriate timely intervention or correction in feeding management on intervening quantity of cooked rice to prevent onset of acidosis is possible wherever farmers feed surplus cooked rice to cattle.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141824206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Kusnoto, W. Yuniarti, Pinky Dwi Putri, Suhita Aryaloka, A. Khairullah, S. Kurniawan, C. D. Atma
Background: Ascaridia galli is pathogenic in chickens and causes substantially reduced growth rates, weight loss, low egg production and death in infected chickens. It is necessary to carry out research on the molecular identification of A. galli in chickens in traditional markets in Surabaya using the Polymerase Chain Reaction (PCR) method with the COX-1 mtDNA gene primer. Methods: This research was carried out from April to July 2023. The number of samples used in this research was 100 chicken small intestines taken from traditional markets in Surabaya, Indonesia. A. galli worms obtained from worm collections were identified according to the morphology of the A. galli worms. DNA extraction was carried out followed by PCR laboratory procedure. The specific primers utilized were designed to target the COX-1 gene and the amplified products were visualized in 1.5% agarose. Result: The A. galli worm has a long body posture. Male A. galli worms measure 30-50 mm long; while, adult female A. galli worms measure 65-80 mm long. The results of electrophoresis with a 2% agarose gel run for 30 minutes at 100 Volts and visualized under ultraviolet light using a UV Transilluminator (Geldoc) showed the presence of a single band of the COX-1 mtDNA gene in the 533 base pair. Infection with A. galli worms often causes reduced growth rates and decreased body weight, which is associated with increased worm weight.
{"title":"Molecular Identification of Ascaridia galli in Chickens from Traditional Markets in Surabaya, Indonesia","authors":"Kusnoto, W. Yuniarti, Pinky Dwi Putri, Suhita Aryaloka, A. Khairullah, S. Kurniawan, C. D. Atma","doi":"10.18805/ajdfr.drf-379","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-379","url":null,"abstract":"Background: Ascaridia galli is pathogenic in chickens and causes substantially reduced growth rates, weight loss, low egg production and death in infected chickens. It is necessary to carry out research on the molecular identification of A. galli in chickens in traditional markets in Surabaya using the Polymerase Chain Reaction (PCR) method with the COX-1 mtDNA gene primer. Methods: This research was carried out from April to July 2023. The number of samples used in this research was 100 chicken small intestines taken from traditional markets in Surabaya, Indonesia. A. galli worms obtained from worm collections were identified according to the morphology of the A. galli worms. DNA extraction was carried out followed by PCR laboratory procedure. The specific primers utilized were designed to target the COX-1 gene and the amplified products were visualized in 1.5% agarose. Result: The A. galli worm has a long body posture. Male A. galli worms measure 30-50 mm long; while, adult female A. galli worms measure 65-80 mm long. The results of electrophoresis with a 2% agarose gel run for 30 minutes at 100 Volts and visualized under ultraviolet light using a UV Transilluminator (Geldoc) showed the presence of a single band of the COX-1 mtDNA gene in the 533 base pair. Infection with A. galli worms often causes reduced growth rates and decreased body weight, which is associated with increased worm weight.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141662654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Listiyono Santoso, Mohammad Adib, Moch Jalal, Nadya Afdholy
Background: Traditional cuisine as an ancestral cultural heritage is a marker and an inherent identity characteristic of the presence of an ethnic group in a city. The preservation and development of Indonesian culinary become the important choices to preserve the cultural heritage of foods. This research aims to find the types of preservation and development of Indonesian culinary as the cultural heritage in East Java. Methods: This research employed the ethnography approach, which was carried out in East Java, Indonesia, specifically in the cities of Surabaya, Gresik and Sidoarjo as the representation of community with the industrialist culture and coastal community using marine products as the distinctive food ingredients for the community. Result: The dynamics of culinary food stalls, such as rawon, soto, rujak cingur, penyetan and kupang lontong which produce traditional cuisine has become the attributed icons in East Java. Indonesian culinary preservation that is established in the traditional cuisine-based industry has given new hope to consolidate the populist economic sector or the small and medium enterprises, as well as providing job opportunities for the urban community. Through this preservation, Indonesian culinary can be the important part of cultural heritage as well as the distinctive identity of a city.
{"title":"Exploring Indonesian Cuisine Ethnographically: A Fusion of Heritage and Innovation Through the Lens of Local Wisdom","authors":"Listiyono Santoso, Mohammad Adib, Moch Jalal, Nadya Afdholy","doi":"10.18805/ajdfr.drf-366","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-366","url":null,"abstract":"Background: Traditional cuisine as an ancestral cultural heritage is a marker and an inherent identity characteristic of the presence of an ethnic group in a city. The preservation and development of Indonesian culinary become the important choices to preserve the cultural heritage of foods. This research aims to find the types of preservation and development of Indonesian culinary as the cultural heritage in East Java. Methods: This research employed the ethnography approach, which was carried out in East Java, Indonesia, specifically in the cities of Surabaya, Gresik and Sidoarjo as the representation of community with the industrialist culture and coastal community using marine products as the distinctive food ingredients for the community. Result: The dynamics of culinary food stalls, such as rawon, soto, rujak cingur, penyetan and kupang lontong which produce traditional cuisine has become the attributed icons in East Java. Indonesian culinary preservation that is established in the traditional cuisine-based industry has given new hope to consolidate the populist economic sector or the small and medium enterprises, as well as providing job opportunities for the urban community. Through this preservation, Indonesian culinary can be the important part of cultural heritage as well as the distinctive identity of a city.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141666265","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Pradeep, Sujatha Singh, A. Kumar, P. Kalyani, N. Krishnaiah, G. Lavleen
Background: Brucellosis in India is highly endemic in many states and reported as the most prevalent disease in dairy cattle. Brucellosis is a highly contagious bacterial disease caused by various Brucella species mainly affecting wide range of different species of animals like cattle, sheep, goat and pigs. The present study was undertaken to ascertain the prevalence of brucellosis in suspected buffalo population showing reproductive disorders in selected dairy farms residing nearby region of Hyderabad, Telangana. Methods: Total number of 204 vaginal swab samples were collected aseptically from suspected buffaloes in nearby private dairy farms and were screened by employing various diagnostic methods. Enzyme Linked Immuno Sorbent Assay (ELISA), Lateral Flow Assay (LFA) and molecular identification through Polymerase Chain Reaction (PCR) were conducted. The sensitivity of tests was recorded considering PCR as gold standard method. Result: Screening of 204 vaginal swab samples and prevalence of brucellosis were recorded by ensuring the positive reactions and also depicting the sensitivity of various diagnostic tests namely ELISA, LFA and PCR accounting 92(45.1%), 87 (42.64%) and 113(55.4%) samples respectively. The specificity of both LFA and ELISA were recorded 100% when compared to PCR assay.
{"title":"Prevalence Studies on Brucellosis in Buffalo Population in Nearby Region of Hyderabad, Telangana","authors":"A. Pradeep, Sujatha Singh, A. Kumar, P. Kalyani, N. Krishnaiah, G. Lavleen","doi":"10.18805/ajdfr.dr-2140","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2140","url":null,"abstract":"Background: Brucellosis in India is highly endemic in many states and reported as the most prevalent disease in dairy cattle. Brucellosis is a highly contagious bacterial disease caused by various Brucella species mainly affecting wide range of different species of animals like cattle, sheep, goat and pigs. The present study was undertaken to ascertain the prevalence of brucellosis in suspected buffalo population showing reproductive disorders in selected dairy farms residing nearby region of Hyderabad, Telangana. Methods: Total number of 204 vaginal swab samples were collected aseptically from suspected buffaloes in nearby private dairy farms and were screened by employing various diagnostic methods. Enzyme Linked Immuno Sorbent Assay (ELISA), Lateral Flow Assay (LFA) and molecular identification through Polymerase Chain Reaction (PCR) were conducted. The sensitivity of tests was recorded considering PCR as gold standard method. Result: Screening of 204 vaginal swab samples and prevalence of brucellosis were recorded by ensuring the positive reactions and also depicting the sensitivity of various diagnostic tests namely ELISA, LFA and PCR accounting 92(45.1%), 87 (42.64%) and 113(55.4%) samples respectively. The specificity of both LFA and ELISA were recorded 100% when compared to PCR assay.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141669118","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Safeer M. Saifudeen, K. Anilkumar, T.V. Aravindakshan, J. Valsalan, K. Ally, V. L. Gleeja
Background: Ruminal microbes support growth, lactation and maintenance of animals by providing energy and protein yielding nutrients. Metagenomics is the study of microbial communities directly in their natural environments such as soil, water, gut samples etc. The 16S rRNA gene sequencing is one of the basic genetic markers for the characterisation of prokaryote microorganism community. Current study exploited complex gut microbial communities present in cattle rumen based on variation in milk fat yield. Methods: The study was conducted in cattle reared at University Livestock Farm, Kerala Veterinary and Animal Sciences University. Twelve healthy cattle in the initial stages of lactation (less than three months) were selected and divided into two groups of six each based on high and low milk fat composition. Rumen samples were collected and DNA was isolated. Amplicons of 16S rRNA has been generated from metagenomic DNA targeting V3 and V4 hyper variable regions. Qiime2 was used for analysis for 16S rRNA amplicon sequencing. Result: Results revealed that a total of 38,28,241 sequences were obtained after demultiplexing. Majority of sequence length ranged around 295 to 301 nucleotides for forward reads and 216 to 300 nucleotides for reverse reads. After denoising, a total of 6,62,498 sequences were obtained. Clustering (de-replication) produced 711 unique sequence features. In kingdom level of taxonomy, for bacterial kingdom, there was no significant difference in abundance of organisms for high milk fat yield and low milk fat yield cows. For archaea, significant difference observed between abundance of high milk fat and low milk fat groups at five per cent level in the current study.
{"title":"Evaluation of Rumen Microbes For Milk Fat Yield in Cattle Based on 16S rRNA Amplicon Metagenomic Sequencing","authors":"Safeer M. Saifudeen, K. Anilkumar, T.V. Aravindakshan, J. Valsalan, K. Ally, V. L. Gleeja","doi":"10.18805/ajdfr.dr-2176","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2176","url":null,"abstract":"Background: Ruminal microbes support growth, lactation and maintenance of animals by providing energy and protein yielding nutrients. Metagenomics is the study of microbial communities directly in their natural environments such as soil, water, gut samples etc. The 16S rRNA gene sequencing is one of the basic genetic markers for the characterisation of prokaryote microorganism community. Current study exploited complex gut microbial communities present in cattle rumen based on variation in milk fat yield. Methods: The study was conducted in cattle reared at University Livestock Farm, Kerala Veterinary and Animal Sciences University. Twelve healthy cattle in the initial stages of lactation (less than three months) were selected and divided into two groups of six each based on high and low milk fat composition. Rumen samples were collected and DNA was isolated. Amplicons of 16S rRNA has been generated from metagenomic DNA targeting V3 and V4 hyper variable regions. Qiime2 was used for analysis for 16S rRNA amplicon sequencing. Result: Results revealed that a total of 38,28,241 sequences were obtained after demultiplexing. Majority of sequence length ranged around 295 to 301 nucleotides for forward reads and 216 to 300 nucleotides for reverse reads. After denoising, a total of 6,62,498 sequences were obtained. Clustering (de-replication) produced 711 unique sequence features. In kingdom level of taxonomy, for bacterial kingdom, there was no significant difference in abundance of organisms for high milk fat yield and low milk fat yield cows. For archaea, significant difference observed between abundance of high milk fat and low milk fat groups at five per cent level in the current study.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141681239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background: The study conducted benchmarking research, assessed and identified suitable factors for the efficient benchmarking of Karnataka wines. As the Grape Processing Industry Board is being formed by the Wine Board of Karnataka (Wine Policy ‘2007’), which may have control of grape quality, standards formulation, label approval and market promotion, the study focused on recommending strategies for quality grape-growing, wine-making for label approvals. Methods: The study adopted the Quality Function Deployment (QFD) tool to build the House of Quality to benchmark Karnataka wines with the New World wines. Result: The findings demonstrate that the informative label was given high importance by customers during wine purchases. The wine industry to meet this requirement should focus more, on the factor-crushing method of grapes. Karnataka wineries are inferior to wine from other New World regions when it comes to other aspects such as flavour, colour, brand name, grape variety, meal pairings, alcohol content, wine label designand label information.
{"title":"Quality Function Deployment: Identification of Key Parameters in Grape Growing and Wine Making","authors":"M. T. T. Bhanu, Prasanna Kumar","doi":"10.18805/ajdfr.dr-2186","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2186","url":null,"abstract":"Background: The study conducted benchmarking research, assessed and identified suitable factors for the efficient benchmarking of Karnataka wines. As the Grape Processing Industry Board is being formed by the Wine Board of Karnataka (Wine Policy ‘2007’), which may have control of grape quality, standards formulation, label approval and market promotion, the study focused on recommending strategies for quality grape-growing, wine-making for label approvals. Methods: The study adopted the Quality Function Deployment (QFD) tool to build the House of Quality to benchmark Karnataka wines with the New World wines. Result: The findings demonstrate that the informative label was given high importance by customers during wine purchases. The wine industry to meet this requirement should focus more, on the factor-crushing method of grapes. Karnataka wineries are inferior to wine from other New World regions when it comes to other aspects such as flavour, colour, brand name, grape variety, meal pairings, alcohol content, wine label designand label information.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141680714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Aarti Nirwan, Shahid khan, Manisha Kumari, Bobby Mistry, A.K. Kataria
Background: Staphylococcus aureus is capable of producing a wide range of virulence factors. It is a deadly bacterium that is resistant to the majority of antibiotics that are typically provided. The ability of S. aureus to establish chronic, implant associated infections and our inability to cure them, is directly associated with its biofilm formation, creating an environment where bacteria can grow and persist while protected from the host immune response and antibiotic therapy. Antibiotic resistance of S. aureus is widely spreading with low cure rate. Methods: A total of 62 S. aureus strains were isolated from animal pus, human pus, animal skin, human skin, mastitic milk, normal milk and unprocessed meat samples. The isolates were genotypically confirmed by 23S rRNA ribotyping for S. aureus. Using 14 antibiotics belonging to different generations were tested for their resistance pattern from various sources. Result: All the mastitic milk, animal pus, human pus and unprocessed meat S. aureus isolates from all the places of sampling showed 100% sensitivity towards imipenem while isolates obtained from mastitic milk, human skin, animal skin showed 100% resistance towards ampicillin and ampicillin+sulbactum combination.
{"title":"Resilient Staphylococcus aureus in Mastitis Milk: Insights into Antibiotic Resistance and Biofilm Formation","authors":"Aarti Nirwan, Shahid khan, Manisha Kumari, Bobby Mistry, A.K. Kataria","doi":"10.18805/ajdfr.dr-2203","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2203","url":null,"abstract":"Background: Staphylococcus aureus is capable of producing a wide range of virulence factors. It is a deadly bacterium that is resistant to the majority of antibiotics that are typically provided. The ability of S. aureus to establish chronic, implant associated infections and our inability to cure them, is directly associated with its biofilm formation, creating an environment where bacteria can grow and persist while protected from the host immune response and antibiotic therapy. Antibiotic resistance of S. aureus is widely spreading with low cure rate. Methods: A total of 62 S. aureus strains were isolated from animal pus, human pus, animal skin, human skin, mastitic milk, normal milk and unprocessed meat samples. The isolates were genotypically confirmed by 23S rRNA ribotyping for S. aureus. Using 14 antibiotics belonging to different generations were tested for their resistance pattern from various sources. Result: All the mastitic milk, animal pus, human pus and unprocessed meat S. aureus isolates from all the places of sampling showed 100% sensitivity towards imipenem while isolates obtained from mastitic milk, human skin, animal skin showed 100% resistance towards ampicillin and ampicillin+sulbactum combination.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141680859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
T. Ghosh, G. Saikia, S. Tamuly, B. D. Sarkar, P. Konwar, T. Tayo, M. Kalita
Background: An experiment was conducted to study the chemical composition of spent mushroom (Pleuroyus ostreatus) paddy straw (SMPS) and its nutritive value in cattle. Samples of the SMPS were collected from various mushroom farms of Assam and were analysed for proximate principles according to the AOAC (2012) and fraction of fibre were estimated according to the Van Soest method (1991). Methods: Three digestion trials were conducted to evaluate the nutritive value of SMPS (difference method) by using a group of six mature healthy and non-productive cows of approximately same age and similar body weight. In first trial, only para grass was fed to animals, in second trial, para grass along with GNC were fed together and in third trial, SMPS and GNC were fed together to determine the digestibility for various nutrients of the SMPS. Result: The average chemical composition of SMPS were 42.65±1.33, 76.30±0.40, 7.23±0.24, 1.31±0.06, 21.25±0.76, 23.69±0.49, 46.51±0.57, 62.03±1.18 and 49.26±0.67 per cent of DM, OM, CP, EE, CF, TA, NFE, NDF and ADF, respectively. The DCP and TDN content of SMPS were 4.75 and 59.76 per cent, respectively. From the results obtained, it could be concluded that Spent Mushroom (Pleurotus ostroeatus) paddy straw had higher CP and total ash and lower CF and higher nutritive value (DCP and TDN) compared to paddy straw and could be used as a maintenance types of roughage source for feeding to cattle.
{"title":"Chemical Composition of Spent Mushroom Paddy Straw (SMPS) and its Nutritive Value in Cattle","authors":"T. Ghosh, G. Saikia, S. Tamuly, B. D. Sarkar, P. Konwar, T. Tayo, M. Kalita","doi":"10.18805/ajdfr.dr-2205","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2205","url":null,"abstract":"Background: An experiment was conducted to study the chemical composition of spent mushroom (Pleuroyus ostreatus) paddy straw (SMPS) and its nutritive value in cattle. Samples of the SMPS were collected from various mushroom farms of Assam and were analysed for proximate principles according to the AOAC (2012) and fraction of fibre were estimated according to the Van Soest method (1991). Methods: Three digestion trials were conducted to evaluate the nutritive value of SMPS (difference method) by using a group of six mature healthy and non-productive cows of approximately same age and similar body weight. In first trial, only para grass was fed to animals, in second trial, para grass along with GNC were fed together and in third trial, SMPS and GNC were fed together to determine the digestibility for various nutrients of the SMPS. Result: The average chemical composition of SMPS were 42.65±1.33, 76.30±0.40, 7.23±0.24, 1.31±0.06, 21.25±0.76, 23.69±0.49, 46.51±0.57, 62.03±1.18 and 49.26±0.67 per cent of DM, OM, CP, EE, CF, TA, NFE, NDF and ADF, respectively. The DCP and TDN content of SMPS were 4.75 and 59.76 per cent, respectively. From the results obtained, it could be concluded that Spent Mushroom (Pleurotus ostroeatus) paddy straw had higher CP and total ash and lower CF and higher nutritive value (DCP and TDN) compared to paddy straw and could be used as a maintenance types of roughage source for feeding to cattle.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141351066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Oduetse Daniel Gopadile, R. Kobue-Lekalake, Boitumelo Mokobi, G. Bultosa
Background: Information on the physicochemical, cooking and sensory qualities of cowpea seeds are required for nutrition information, to design processing and for consumer acceptance. In view of this, three cowpea varieties (Tswana, Blackeye and ER7) grown in Botswana were evaluated. Method: Proximate compositions, physical, gelatinization and sensory properties respectively were evaluated following AOAC, conventional, Amylograph and on 7-point hedonic sensory acceptability scale. Result: Significant variations (p less than 0.05) were observed in fat, fiber, ash and available carbohydrate (CHO) contents, length, thickness, hundred seeds weight (HSW), hydration capacity, hydration index, cooking time, flour starches maximum gelatinization temperature (Tm,°C) and viscosity at Tm. The percentage moisture, protein, fiber, fat, ash and available carbohydrate contents ranged 9.5-10.1, 21.7-22.8, 2.3-2.6, 1.1-2.0, 2.1-3.0 and 59.4-62.3, respectively. Initial gelatinization temperature (To,°C) and Tm (°C) were ranged 71.3(ER7)-73.7(Tswana) and 83.0(ER7)-84.7(Blackeye), respectively. Significant (p less than 0.05) variations in Tm and viscosity at Tm were observed because of differences in water uptake, swelling and thickening ability at high temperature. Longest cooking time was recorded for Tswana (43.57 min) while shortest was for Blackeye (36.10 min). Tswana recorded a longer cooking time probably because of low water hydration capacity, small seed size and low HSW. There was no significant difference in the sensory liking of the cooked cowpea seeds and were rated from slightly to moderately like. Cowpeas of high protein and fiber contents, short cooking time and high thickening ability on cooking are preferred for healthy diets. In terms of cooking time and thickening ability, Tswana variety appeared poor. Shorter cooking time, high protein content and high thickening ability of Blackeye cowpea is more acceptable. The ER7 is preferred for its large seed size.
{"title":"Physicochemical, Cooking Quality and Sensory Acceptability of Three Cowpea Varieties Grown in Botswana","authors":"Oduetse Daniel Gopadile, R. Kobue-Lekalake, Boitumelo Mokobi, G. Bultosa","doi":"10.18805/ajdfr.drf-356","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-356","url":null,"abstract":"Background: Information on the physicochemical, cooking and sensory qualities of cowpea seeds are required for nutrition information, to design processing and for consumer acceptance. In view of this, three cowpea varieties (Tswana, Blackeye and ER7) grown in Botswana were evaluated. Method: Proximate compositions, physical, gelatinization and sensory properties respectively were evaluated following AOAC, conventional, Amylograph and on 7-point hedonic sensory acceptability scale. Result: Significant variations (p less than 0.05) were observed in fat, fiber, ash and available carbohydrate (CHO) contents, length, thickness, hundred seeds weight (HSW), hydration capacity, hydration index, cooking time, flour starches maximum gelatinization temperature (Tm,°C) and viscosity at Tm. The percentage moisture, protein, fiber, fat, ash and available carbohydrate contents ranged 9.5-10.1, 21.7-22.8, 2.3-2.6, 1.1-2.0, 2.1-3.0 and 59.4-62.3, respectively. Initial gelatinization temperature (To,°C) and Tm (°C) were ranged 71.3(ER7)-73.7(Tswana) and 83.0(ER7)-84.7(Blackeye), respectively. Significant (p less than 0.05) variations in Tm and viscosity at Tm were observed because of differences in water uptake, swelling and thickening ability at high temperature. Longest cooking time was recorded for Tswana (43.57 min) while shortest was for Blackeye (36.10 min). Tswana recorded a longer cooking time probably because of low water hydration capacity, small seed size and low HSW. There was no significant difference in the sensory liking of the cooked cowpea seeds and were rated from slightly to moderately like. Cowpeas of high protein and fiber contents, short cooking time and high thickening ability on cooking are preferred for healthy diets. In terms of cooking time and thickening ability, Tswana variety appeared poor. Shorter cooking time, high protein content and high thickening ability of Blackeye cowpea is more acceptable. The ER7 is preferred for its large seed size.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141365450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
P. Srivastava, Nitish Kumar, Ruqaiya Bano, Pravin Prakash, D. Bunkar, Garima Singh, Abhinay Shashank
Background: Button mushrooms have long been esteemed for their significant contribution to addressing various human ailments. Their delectable taste, rich flavor and enticing aroma render them a coveted centerpiece on every dining table. However, their inherent susceptibility to decay, owing to a rapid transpiration rate and thin epidermis, typically results in spoilage within a mere two days post-harvest. Methods: The current experiments was done at Banaras Hindu University to investigate the effect of different temperature, chemical and MAP treatments on physico-chemical and microbiological parameters. Chemically treated button mushrooms with CaCl2, citric acid and 0.1% sorbitol were packed in two MAP air compositions followed by storage at 8oC and 12oC for 16 days and observations were recorded at an interval of 4 days for 16 days. Result: Chemically treated button mushrooms with the gas composition of 12% CO2; 6% O2 exhibit better quality retention parameters at 8oC, resulting in a shelf life of around 16 days. Blanched samples exhibit more tissue exudation and browning, responsible for fast tissue degradation and quality loss. Blanched samples without modified atmosphere packaging underwent spoilage and decay after eight days at 8oC.
{"title":"Comparative Evaluation of Storage Temperatures on Physiological and Microbiological Parameters of Chemically Treated Button Mushroom (Agaricus bisporus) Stored under Modified Atmospheric Packaging (MAP)","authors":"P. Srivastava, Nitish Kumar, Ruqaiya Bano, Pravin Prakash, D. Bunkar, Garima Singh, Abhinay Shashank","doi":"10.18805/ajdfr.dr-2153","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2153","url":null,"abstract":"Background: Button mushrooms have long been esteemed for their significant contribution to addressing various human ailments. Their delectable taste, rich flavor and enticing aroma render them a coveted centerpiece on every dining table. However, their inherent susceptibility to decay, owing to a rapid transpiration rate and thin epidermis, typically results in spoilage within a mere two days post-harvest. Methods: The current experiments was done at Banaras Hindu University to investigate the effect of different temperature, chemical and MAP treatments on physico-chemical and microbiological parameters. Chemically treated button mushrooms with CaCl2, citric acid and 0.1% sorbitol were packed in two MAP air compositions followed by storage at 8oC and 12oC for 16 days and observations were recorded at an interval of 4 days for 16 days. Result: Chemically treated button mushrooms with the gas composition of 12% CO2; 6% O2 exhibit better quality retention parameters at 8oC, resulting in a shelf life of around 16 days. Blanched samples exhibit more tissue exudation and browning, responsible for fast tissue degradation and quality loss. Blanched samples without modified atmosphere packaging underwent spoilage and decay after eight days at 8oC.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141373774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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