B. Prakash, S.V. Rama Rao, M.V.L.N. Raju, S.S. Paul, A. Kannan, Y. Praduman, P.K. Santosh
Background: The beneficial effects of omega-3 fatty acids on growth, health and immune function for human is well established. Supplementation of various n-3 fatty acids into the diet of laying hens is a nutritional attempt to increase the levels of n-3 PUFA in the eggs. Therefore, the present study was carried out to determine the effect of dietary supplementation of flaxseed oil (SFO) as a source of omega-3 polyunsaturated fatty acids, on the fatty acid composition of egg, laying performance and egg stability upon storage in laying hens. Methods: Laying hens of 30-week age (n=168) were selected and randomly distributed into two dietary groups consisting of 14 replicates each having 6 birds in each replicate. Iso-nitrogenous and iso-caloric two diets were prepared with and without FSO. Daily recording of eggs, feed intake and egg collection was carried out throughout the experiment. The eggs were subjected for fat extraction and estimation of fatty acid composition. Result: The higher (P less than 0.05) feed intake and lower (P less than 0.05) egg production in groups fed FSO supplemented diet compared to those groups fed control diet. Further, improved (P less than 0.05) feed conversion ratio among the groups fed control diet compared to those groups fed FSO supplemented diet. Eggs contained higher (P less than 0.05) á-linolenic acid, eicosenoic acid, n3 fatty acids in groups fed FSO supplemented diets compared control diet. The stability parameters did not differ by supplementing FSO compared to groups fed control diet. Therefore, it is concluded that FSO can be supplemented up to 6% for feeding of laying hens for producing higher omega 3 fatty acids in eggs. Further, supplementation of 6% FSO did not affect the egg quality parameters upon storing for 21 days at 4°C. Background: The beneficial effects of omega-3 fatty acids on growth, health and immune function for human is well established. Supplementation of various n-3 fatty acids into the diet of laying hens is a nutritional attempt to increase the levels of n-3 PUFA in the eggs. Therefore, the present study was carried out to determine the effect of dietary supplementation of flaxseed oil (SFO) as a source of omega-3 polyunsaturated fatty acids, on the fatty acid composition of egg, laying performance and egg stability upon storage in laying hens.
{"title":"Flaxseed Oil for Omega 3 Fatty Acids Enrichment in Eggs and Performance in Laying Chickens","authors":"B. Prakash, S.V. Rama Rao, M.V.L.N. Raju, S.S. Paul, A. Kannan, Y. Praduman, P.K. Santosh","doi":"10.18805/ajdfr.dr-2060","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2060","url":null,"abstract":"Background: The beneficial effects of omega-3 fatty acids on growth, health and immune function for human is well established. Supplementation of various n-3 fatty acids into the diet of laying hens is a nutritional attempt to increase the levels of n-3 PUFA in the eggs. Therefore, the present study was carried out to determine the effect of dietary supplementation of flaxseed oil (SFO) as a source of omega-3 polyunsaturated fatty acids, on the fatty acid composition of egg, laying performance and egg stability upon storage in laying hens. Methods: Laying hens of 30-week age (n=168) were selected and randomly distributed into two dietary groups consisting of 14 replicates each having 6 birds in each replicate. Iso-nitrogenous and iso-caloric two diets were prepared with and without FSO. Daily recording of eggs, feed intake and egg collection was carried out throughout the experiment. The eggs were subjected for fat extraction and estimation of fatty acid composition. Result: The higher (P less than 0.05) feed intake and lower (P less than 0.05) egg production in groups fed FSO supplemented diet compared to those groups fed control diet. Further, improved (P less than 0.05) feed conversion ratio among the groups fed control diet compared to those groups fed FSO supplemented diet. Eggs contained higher (P less than 0.05) á-linolenic acid, eicosenoic acid, n3 fatty acids in groups fed FSO supplemented diets compared control diet. The stability parameters did not differ by supplementing FSO compared to groups fed control diet. Therefore, it is concluded that FSO can be supplemented up to 6% for feeding of laying hens for producing higher omega 3 fatty acids in eggs. Further, supplementation of 6% FSO did not affect the egg quality parameters upon storing for 21 days at 4°C. Background: The beneficial effects of omega-3 fatty acids on growth, health and immune function for human is well established. Supplementation of various n-3 fatty acids into the diet of laying hens is a nutritional attempt to increase the levels of n-3 PUFA in the eggs. Therefore, the present study was carried out to determine the effect of dietary supplementation of flaxseed oil (SFO) as a source of omega-3 polyunsaturated fatty acids, on the fatty acid composition of egg, laying performance and egg stability upon storage in laying hens.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135691690","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}
H. Belkhodja, D. Bouhadi, K. Sedjrari, S. Sehanine
Background: This work aims at the assessement of anti-inflammatory and anti-hemolytic effect of Malva sylvestris. Methods: The anti-inflammatory potential was evaluated by the inhibition of protein denaturation method. It was followed by the study of anti-hemolytic potential, based on two methods (haemolysis by hydrogen peroxide (H2O2) and by hypotonic haemolysis). Result: The macerated aqueous extract of M. sylvestris (250 µg/ml) exhibited the highest inhibition percentage of BSA denaturation compared to other extracts but it appeared to be slightly lower than the drug diclofenac sodium (80.97±1.23%). On the other hand, the macerated aqueous extract showed more protective power against haemolysis (93.42±3.45%). While it was almost similar to the percentage recorded for ascorbic acid (93.68±3.21%). For the second method, it was observed that the decocted acetone extract of M. sylvestris showed a rate of haemolysis inhibition which was the highest (98.09±1.26%) but that it remained slightly lower than aspirin (98.77±0.44%). All of these results showed that M. sylvestris extracts have interesting anti-inflammatory and anti-haemolytic potential and therefore have considerable interest as an alternative treatment against inflammatory mechanisms.
{"title":"Evaluation of the Anti-inflammatory and Anti-hemolytic Potential of Polyphenolic Components of Common Mallow (Malva sylvestris)","authors":"H. Belkhodja, D. Bouhadi, K. Sedjrari, S. Sehanine","doi":"10.18805/ajdfr.drf-321","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-321","url":null,"abstract":"Background: This work aims at the assessement of anti-inflammatory and anti-hemolytic effect of Malva sylvestris. Methods: The anti-inflammatory potential was evaluated by the inhibition of protein denaturation method. It was followed by the study of anti-hemolytic potential, based on two methods (haemolysis by hydrogen peroxide (H2O2) and by hypotonic haemolysis). Result: The macerated aqueous extract of M. sylvestris (250 µg/ml) exhibited the highest inhibition percentage of BSA denaturation compared to other extracts but it appeared to be slightly lower than the drug diclofenac sodium (80.97±1.23%). On the other hand, the macerated aqueous extract showed more protective power against haemolysis (93.42±3.45%). While it was almost similar to the percentage recorded for ascorbic acid (93.68±3.21%). For the second method, it was observed that the decocted acetone extract of M. sylvestris showed a rate of haemolysis inhibition which was the highest (98.09±1.26%) but that it remained slightly lower than aspirin (98.77±0.44%). All of these results showed that M. sylvestris extracts have interesting anti-inflammatory and anti-haemolytic potential and therefore have considerable interest as an alternative treatment against inflammatory mechanisms.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"265 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135693313","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}
M. ., Anuradha Dutta, Neetu Dobhal, Shailja Durgapal, N. Shahi, Ajay Kumar
Background: From ancient times, lentil has been a prominent part of our diet. Nowadays, there is an emerging interest in lentil, as it is a potential food of plant origin having ample amount of nutrients, which contributes to numerous health benefits. Methods: The seeds of lentil (PL 8) were screened for visual impurity and deformity and sound seeds were selected for further analysis. The seeds were subjected to milling and the flour obtained was further used to analyze the physical parameters, nutritional quality, antinutrient content and cooking characteristics of the chosen variety. The impact of soaking on cooking quality was also observed. Result: It was observed that lentil (PL 8) seeds had higher content of protein, dietary fibre and anti oxidants. However, the antinutrient content as well as physical properties were comparable with the other varieties studied by various authors. It was further observed that soaking of seeds prior to cooking reduced cooking time.
{"title":"Assessment of Physical, Nutritional, Antioxidant, Antinutritional and Cooking Characteristics of Lentil Cultivar PL 8","authors":"M. ., Anuradha Dutta, Neetu Dobhal, Shailja Durgapal, N. Shahi, Ajay Kumar","doi":"10.18805/ajdfr.dr-2056","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2056","url":null,"abstract":"Background: From ancient times, lentil has been a prominent part of our diet. Nowadays, there is an emerging interest in lentil, as it is a potential food of plant origin having ample amount of nutrients, which contributes to numerous health benefits. Methods: The seeds of lentil (PL 8) were screened for visual impurity and deformity and sound seeds were selected for further analysis. The seeds were subjected to milling and the flour obtained was further used to analyze the physical parameters, nutritional quality, antinutrient content and cooking characteristics of the chosen variety. The impact of soaking on cooking quality was also observed. Result: It was observed that lentil (PL 8) seeds had higher content of protein, dietary fibre and anti oxidants. However, the antinutrient content as well as physical properties were comparable with the other varieties studied by various authors. It was further observed that soaking of seeds prior to cooking reduced cooking time.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43578278","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: Functional beverages are one of the kind that focuses solely on consumer interest in health and have distinctive formulations made up of different herbal ingredients along with fruits/vegetables blended together to meet the optimum outcomes. The purpose of the present paper is quality evaluation and organoleptic acceptability which is identified as a significant predictor. Methods: The developed functional fruit-herb beverages produced from Wheatgrass, Pomelo fruit and Hibiscus flower in addition to one each from six treatments of different proportions were analyzed for consumer acceptance test along with chlorophyll, carotenoids, total Phenolic contents, flavonoids content and DPPH radical scavenging activity. Result: The consumer’s overall acceptability of the beverages one serving portion (200 ml) was significantly correlated to their taste and flavor and consumer preference on taste. Beverage (T2) was most preferred, but beverage T2 was favored by one group while beverage (T3) was chosen by the second group. This study examined the chemical characteristics of functional fruit-herb beverages and its conclusions imply that changing the proportions of the ingredients will change the optimal beverage blend’s nutrient profile. Hibiscus juice in T5 and T2 at higher ratios greatly enhanced the formulation’s antioxidant response. While the level of chlorophyll and carotenoids considerably rose in T6 and T3 as the ratio of wheatgrass juice increased.
{"title":"Quality Evaluation and Consumer Acceptance Test of Functional Fruit-herb Beverages","authors":"N. Sahrawat, Neelam Chaturvedi","doi":"10.18805/ajdfr.dr-2022","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2022","url":null,"abstract":"Background: Functional beverages are one of the kind that focuses solely on consumer interest in health and have distinctive formulations made up of different herbal ingredients along with fruits/vegetables blended together to meet the optimum outcomes. The purpose of the present paper is quality evaluation and organoleptic acceptability which is identified as a significant predictor. Methods: The developed functional fruit-herb beverages produced from Wheatgrass, Pomelo fruit and Hibiscus flower in addition to one each from six treatments of different proportions were analyzed for consumer acceptance test along with chlorophyll, carotenoids, total Phenolic contents, flavonoids content and DPPH radical scavenging activity. Result: The consumer’s overall acceptability of the beverages one serving portion (200 ml) was significantly correlated to their taste and flavor and consumer preference on taste. Beverage (T2) was most preferred, but beverage T2 was favored by one group while beverage (T3) was chosen by the second group. This study examined the chemical characteristics of functional fruit-herb beverages and its conclusions imply that changing the proportions of the ingredients will change the optimal beverage blend’s nutrient profile. Hibiscus juice in T5 and T2 at higher ratios greatly enhanced the formulation’s antioxidant response. While the level of chlorophyll and carotenoids considerably rose in T6 and T3 as the ratio of wheatgrass juice increased.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45215557","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: This work focused on the valorization of cashew apple, which, when ripe, rot in plantations in Togo despite its richness in vitamin C and other nutrients. The aims were to produce and characterize cashew apple powder. Methods: In this study, six different of cashew apple powder were made. After the process of picking, sorting, washing, steam bleaching for 15 minutes or not, cutting into rounds, drying at 45-50°C in the oven or in the sun, grinding was carried out. The powders were sealed and stored in polyethylene bags at temperatures between 30 and 32°C. The physico-chemical characteristics were determined by titrimetry and atomic absorption spectrophotometer. Result: The moisture content of the powders varies from 10 to 11% with a yield ranging from 22.52 to 28.12%. The vitamin C and protein content obtained ranged from 688.7 to 924.5 mg/100 g (12.83 to 15.33%) respectively. The fiber content from 7.48% to 7.83%. Two powders retained a light yellow color more visibly than the other powder which are a little darker.
{"title":"Production and Characterization of Cashew Apple Powder","authors":"Xossou Dansou, B. Ouadja, G. Baba","doi":"10.18805/ajdfr.drf-316","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-316","url":null,"abstract":"Background: This work focused on the valorization of cashew apple, which, when ripe, rot in plantations in Togo despite its richness in vitamin C and other nutrients. The aims were to produce and characterize cashew apple powder. Methods: In this study, six different of cashew apple powder were made. After the process of picking, sorting, washing, steam bleaching for 15 minutes or not, cutting into rounds, drying at 45-50°C in the oven or in the sun, grinding was carried out. The powders were sealed and stored in polyethylene bags at temperatures between 30 and 32°C. The physico-chemical characteristics were determined by titrimetry and atomic absorption spectrophotometer. Result: The moisture content of the powders varies from 10 to 11% with a yield ranging from 22.52 to 28.12%. The vitamin C and protein content obtained ranged from 688.7 to 924.5 mg/100 g (12.83 to 15.33%) respectively. The fiber content from 7.48% to 7.83%. Two powders retained a light yellow color more visibly than the other powder which are a little darker.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46098004","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}
S. Dhara, H. Gupta, S. Thakur, S. Anwar, S. Ramanarayana, S. Kumar, M. Sharma, R.K. Sharma
Background: Pantja is a medium sized, dual purpose Tarai goat breed of Uttarakhand and adjacent area of Uttar Pradesh. Due to the lack of pure breeding buck and uncontrolled cross breeding, population of this breed is reducing continuously. Therefore, for preservation and dissemination of this pure breed, cryopreservation of semen and artificial insemination by using frozen thawed semen can play a crucial role. Methods: Semen samples were collected from four sexually matured Pantja bucks and after preliminary evaluation extended in tris egg yolk based extender. Post thaw semen was examined for microscopical and certain biochemical evaluation. A total 12 does were inseminated and pregnancy diagnosis was conducted at 45 days onwards by ultrasonography. Result: Post thaw seminal attributes were significantly (P£0.01) reduced in comparision to freshly diluted semen. Total six does (50.00%) were pregnant and five (83.33%) of them gave birth to healthy kids. Among these five, three does (60.00%) gave birth to single and two does (40.00%) gave birth to twins.
{"title":"In vivo Fertility Assessment of Frozen Thawed Pantja Buck Semen","authors":"S. Dhara, H. Gupta, S. Thakur, S. Anwar, S. Ramanarayana, S. Kumar, M. Sharma, R.K. Sharma","doi":"10.18805/ajdfr.dr-2026","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2026","url":null,"abstract":"Background: Pantja is a medium sized, dual purpose Tarai goat breed of Uttarakhand and adjacent area of Uttar Pradesh. Due to the lack of pure breeding buck and uncontrolled cross breeding, population of this breed is reducing continuously. Therefore, for preservation and dissemination of this pure breed, cryopreservation of semen and artificial insemination by using frozen thawed semen can play a crucial role. Methods: Semen samples were collected from four sexually matured Pantja bucks and after preliminary evaluation extended in tris egg yolk based extender. Post thaw semen was examined for microscopical and certain biochemical evaluation. A total 12 does were inseminated and pregnancy diagnosis was conducted at 45 days onwards by ultrasonography. Result: Post thaw seminal attributes were significantly (P£0.01) reduced in comparision to freshly diluted semen. Total six does (50.00%) were pregnant and five (83.33%) of them gave birth to healthy kids. Among these five, three does (60.00%) gave birth to single and two does (40.00%) gave birth to twins.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45625822","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}
Amita Beniwal, Vikram, Savita Singh, V. Sangwan, D. Punia
Background: Peas are preserved by freezing in pea processing industries because of seasonal limitations; there is a vast amount of pea peels as solid waste generated. Now days, the nutritional and techno-functional properties of by-products play an important role in the development of functional and enriched products in the food sector. The current study aim to analyze the nutrients content in pea shells. The result suggests pea shells can be used for value-addition in products and presence of antioxidant in pea shell powder indicates a better health effect if consumed. Methods: In this laboratory investigation during 2017-2018 peas were collected from market a single lot and analyzed for chemical constituents. In this connection, a fibrous coat of pea shells was separated, dried and prepared powder to perform nutritional analysis. Result: The study result indicates that pea shells have high nutritive value, e.g. protein (17.76%), total dietary fiber (21.04%), calcium (803.33 mg/100 g), iron (10.70 mg/100 g), potassium (1078.75 mg/100 g), magnesium (1029.55 mg/100 g) and bioactive compounds. Fresh pea shells have higher antioxidant activity (91%) compared to powder (86%). The total phenols, vitamin C and â-carotene strongly correlated with antioxidant activity. During the storage study, total phenols and antioxidant activity significantly decreased while on 90 days it was increased.
{"title":"Chemical Constituents (Proximate, Minerals, Bioactive Compounds) of Pea [Pisum sativum (L.)] Shells","authors":"Amita Beniwal, Vikram, Savita Singh, V. Sangwan, D. Punia","doi":"10.18805/ajdfr.dr-1968","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-1968","url":null,"abstract":"Background: Peas are preserved by freezing in pea processing industries because of seasonal limitations; there is a vast amount of pea peels as solid waste generated. Now days, the nutritional and techno-functional properties of by-products play an important role in the development of functional and enriched products in the food sector. The current study aim to analyze the nutrients content in pea shells. The result suggests pea shells can be used for value-addition in products and presence of antioxidant in pea shell powder indicates a better health effect if consumed. Methods: In this laboratory investigation during 2017-2018 peas were collected from market a single lot and analyzed for chemical constituents. In this connection, a fibrous coat of pea shells was separated, dried and prepared powder to perform nutritional analysis. Result: The study result indicates that pea shells have high nutritive value, e.g. protein (17.76%), total dietary fiber (21.04%), calcium (803.33 mg/100 g), iron (10.70 mg/100 g), potassium (1078.75 mg/100 g), magnesium (1029.55 mg/100 g) and bioactive compounds. Fresh pea shells have higher antioxidant activity (91%) compared to powder (86%). The total phenols, vitamin C and â-carotene strongly correlated with antioxidant activity. During the storage study, total phenols and antioxidant activity significantly decreased while on 90 days it was increased.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43617775","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. Bhosale, Trupti R. Raypurkar, U. S. Gaikwad, D. K. Kamble, S. D. Mandakmale, Tushar Rajendra, Bhosale
Background: Ruminants have the distinct advantage of being able to eat forages and graze on land that is not suitable for growing crops. During breakdown of feed in rumen, 2 to 12 per cent of the gross energy consumed is converted to enteric CH4, which accounts for about 6 per cent of the world’s anthropogenic greenhouse gas emissions. Anti nutritional factor (ANF) plays a vital role in rumen manipulation. It helps in mitigation of methane production and improves the feed efficiency. Methods: Twenty calves of 6-7 months old with an average body weight of 90.2±4.0 kg were distributed randomly into four dietary treatment groups. The calves of the control group (T0) were fed on a basal diet as per ICAR (2013) feeding standard. The basal diet of T1, T2 and T3 were supplemented with NLP, MOP, CO@ 2 per cent on DM basis, respectively. Blood serum and fecal samples were collected and analyzed on 30th, 90th and 120th day of the experiment. The methane emission per animal was measured over fortnightly. Result: It was depicted that supplementation of ANFs as feed additives to the crossbred calves didn’t not affect the blood serum indices but the worm load and methane emission in calves differ significantly (P less than 0.05).
{"title":"Effect of Anti-nutritional Factors as Feed Additives on Enteric Methane, Blood Serum Indices and Worm Load in Crossbred Calves","authors":"T. Bhosale, Trupti R. Raypurkar, U. S. Gaikwad, D. K. Kamble, S. D. Mandakmale, Tushar Rajendra, Bhosale","doi":"10.18805/ajdfr.dr-2055","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2055","url":null,"abstract":"Background: Ruminants have the distinct advantage of being able to eat forages and graze on land that is not suitable for growing crops. During breakdown of feed in rumen, 2 to 12 per cent of the gross energy consumed is converted to enteric CH4, which accounts for about 6 per cent of the world’s anthropogenic greenhouse gas emissions. Anti nutritional factor (ANF) plays a vital role in rumen manipulation. It helps in mitigation of methane production and improves the feed efficiency. Methods: Twenty calves of 6-7 months old with an average body weight of 90.2±4.0 kg were distributed randomly into four dietary treatment groups. The calves of the control group (T0) were fed on a basal diet as per ICAR (2013) feeding standard. The basal diet of T1, T2 and T3 were supplemented with NLP, MOP, CO@ 2 per cent on DM basis, respectively. Blood serum and fecal samples were collected and analyzed on 30th, 90th and 120th day of the experiment. The methane emission per animal was measured over fortnightly. Result: It was depicted that supplementation of ANFs as feed additives to the crossbred calves didn’t not affect the blood serum indices but the worm load and methane emission in calves differ significantly (P less than 0.05).\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46632671","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}
K.E. Chitrio, M. Kadam, M. Gole, D. Bhaisare, A. Patil, S. Chopde
Background: Heat stress is a major concern in the poultry industry as it causes heavy economic losses. The current study aimed to evaluate the role of betaine supplementation on growth performance, transportation stress and shrinkage loss of broilers during the summer season. Methods: An experiment was conducted on broiler chicks (n=234), reared in the deep litter up to the 42ndday on diets with or without betaine. The day-old chicks were randomly distributed into three dietary treatment groups viz., Control (Birds fed on a basal diet), T1 (Birds fed on a basal diet, supplemented with Optibetaine @ 1 kg/ton of feed), T2 (Birds fed on a basal diet, supplemented with Betaine HCL @ kg/ton of feed). Each dietary treatment comprised six replicates of thirteen birds each. Result: It was found thatbirds supplemented with betaine significantly improved in LBW/BWG. Supplementation of optibetaine performed best in comparison with betaine HCL and Control group birds by reducing mortality percentage by 2.56% and 6.41% respectively. NCDV HI titre gives numerically high values in betaine supplemented groups. Cellular immunity at the 42nd day of age improved due to optibetaine supplementation. The rise in corticosterone concentration due to transportation stress was more in control group and less in the betaine supplemented group. There was no significant effect on the serum glucose level.The optibetaine supplementation group shows lower shrinkage loss.
{"title":"Role of Betaine Supplementation on Growth Performance, Transportation Stress and Shrinkage Loss of Broilers during the Summer Season","authors":"K.E. Chitrio, M. Kadam, M. Gole, D. Bhaisare, A. Patil, S. Chopde","doi":"10.18805/ajdfr.dr-1943","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-1943","url":null,"abstract":"Background: Heat stress is a major concern in the poultry industry as it causes heavy economic losses. The current study aimed to evaluate the role of betaine supplementation on growth performance, transportation stress and shrinkage loss of broilers during the summer season. Methods: An experiment was conducted on broiler chicks (n=234), reared in the deep litter up to the 42ndday on diets with or without betaine. The day-old chicks were randomly distributed into three dietary treatment groups viz., Control (Birds fed on a basal diet), T1 (Birds fed on a basal diet, supplemented with Optibetaine @ 1 kg/ton of feed), T2 (Birds fed on a basal diet, supplemented with Betaine HCL @ kg/ton of feed). Each dietary treatment comprised six replicates of thirteen birds each. Result: It was found thatbirds supplemented with betaine significantly improved in LBW/BWG. Supplementation of optibetaine performed best in comparison with betaine HCL and Control group birds by reducing mortality percentage by 2.56% and 6.41% respectively. NCDV HI titre gives numerically high values in betaine supplemented groups. Cellular immunity at the 42nd day of age improved due to optibetaine supplementation. The rise in corticosterone concentration due to transportation stress was more in control group and less in the betaine supplemented group. There was no significant effect on the serum glucose level.The optibetaine supplementation group shows lower shrinkage loss.\u0000","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43721648","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: Seabuckthorn (Seabuckthorn plant, Seabuckthorn berries and Seabuckthorn-based products) as a valuable resource has huge market potential all over the world. Nutritional and bioactive substances in Seabuckthorn berries and other parts of the plant have attracted many foods, cosmetic and pharmaceutical companies to develop Seabuckthorn-based consumer products. Thus, the present study attempted to investigate the consumer’s awareness and attitude toward the Seabuckthorn plant and various categories of Seabuckthorn-based products. Methods: The study was conducted in the Solan and Mandi towns of Himachal Pradesh. The primary data had been collected from 101 respondents by personally interviewing them with the help of a pre-tested structured questionnaire. Appropriate statistical methods such as percentage, mean, standard deviation and chi-square was used to analyze the data collected. Result: The findings revealed that the majority of the consumers were not aware of the Seabuckthorn plant, Seabuckthorn-based products, and their benefits. Most of the consumers showed a positive attitude toward Seabuckthorn-based products.
{"title":"Consumers’ Awareness and Attitude towards Seabuckthorn Products","authors":"Kapil Kathuria, S. Naryal, P. Thakur, R. Sharma","doi":"10.18805/ajdfr.dr-2048","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2048","url":null,"abstract":"Background: Seabuckthorn (Seabuckthorn plant, Seabuckthorn berries and Seabuckthorn-based products) as a valuable resource has huge market potential all over the world. Nutritional and bioactive substances in Seabuckthorn berries and other parts of the plant have attracted many foods, cosmetic and pharmaceutical companies to develop Seabuckthorn-based consumer products. Thus, the present study attempted to investigate the consumer’s awareness and attitude toward the Seabuckthorn plant and various categories of Seabuckthorn-based products. Methods: The study was conducted in the Solan and Mandi towns of Himachal Pradesh. The primary data had been collected from 101 respondents by personally interviewing them with the help of a pre-tested structured questionnaire. Appropriate statistical methods such as percentage, mean, standard deviation and chi-square was used to analyze the data collected. Result: The findings revealed that the majority of the consumers were not aware of the Seabuckthorn plant, Seabuckthorn-based products, and their benefits. Most of the consumers showed a positive attitude toward Seabuckthorn-based products.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46869071","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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