Browsing by Author "ESWARA RAO, B"
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ThesisItem Open Access ASSESSMENT OF ECONOMIC VALUE OF SHEEP SLAUGHTERED IN COASTAL ANDHRA PRADESH(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2020-01) VENU, THOTA; NAGA MALLIKA, E (MAJOR); ESWARA RAO, B; SRINIVASA RAO, TThe present work was undertaken with the objective of understanding existing slaughter facilities and to study the post harvest economics of sheep slaughtered in municipal slaughter houses and rural meat stalls of coastal districts of Andhra Pradesh. The survey revealed that the existing slaughter houses had reasonably better slaughter facilities but slaughter houses were shut down by Supreme Court order. The shut down lead to a great increase in unauthorized slaughter in meat stalls. It was observed that basic requirements were lacking at slaughter premises in rural meat stalls. Personal hygiene and knowledge on the slaughter operation procedures of the butchers was low. Recycling of the waste was not carried out at satisfactory level and effluent treatment plants were not established. In sheep meat market several middle men were playing major role and direct involvement of the farmer in municipal slaughter houses was very lowl. In the rural meat stalls, where unauthorised slaughter was prevailing the extent of involvement of farmers was high. The rate of slaughter was higher on weekends when compared to the other days. Post mortem examination was carried out in municipal slaughter houses, and Halal method was used for slaughter of sheep irrespective of plate of slaughter. Water and electricity supply was well established. During the study the dressing percentage of 47.85 – 49.61 per cent in sheep along with a sale price of Rs. 570 – 600/- per kg for mutton was observed in municipal slaughter houses and rural meat stalls respectively. The utilization of head, legs, lungs, liver, heart, kidneys and testicles was utmost full whereas skin was utilized at 73-89 per cent, blood was utilized at 28-60 per cent, stomach was utilized at 50-82 per cent level and intestines were utilized at 60-100 per cent level in municipal slaughter houses and rural meat stalls respectively. The by-products utilization was almost 100 per cent and profitability of postharvest economics of sheep slaughter was strongly dependent on by-products utilization. On an average a profit of Rs.3,218/- was obtained per animal out of which Rs. 2,623 /- was from by-products which indicates a profit share of 82 per cent from by products.. Therefore from this study, it can be concluded that the sale of by-products was playing a major role in economics of sheep.ThesisItem Open Access DEVELOPMENT AND EVALUATION OF SEMI-DRY FERMENTED SAUSAGES WITH DIFFERENT MEATS(Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P, 2010-05) ESWARA RAO, B; SREENIVASA MOORTHY, P.R (Major); SUDHAKARA REDDY, K; SREENIVASULU, D; ANAND KUMAR, PABSTRACT: The proximate composition, physico-chemical and microbiological characteristics were evaluated during fermentation and drying of pork, mutton and chicken sausages using different Lactic acid bacteria viz., Lactobacillus casei (LC), Lactobacillus plantarum (LP) and Pediococcus pentosaceus (PP). The per cent moisture of different meat sausages inoculated with Lactic acid bacteria were significantly (P>0.01) decreased whereas per cent protein and fat were increased during fermentation and drying. Among treatments significant (P>0.01) lower per cent moisture and higher per cent protein and fat values were observed in sausages treated with LP than PP and LC irrespective of type of meat. With regards to the physico - chemical characteristics, pH, WHC, water activity and cooking yield of different meat sausages inoculated with Lactic acid bacteria were significantly (P>0.01) lower where as emulsion stability and shrinkage were significantly higher than control after fermentation and drying. Among treatments significantly (P>0.01) lower pH, WHC, water activity and cooking yield and higher emulsion stability and shrinkage were observed in sausages treated with LP than PP and LC irrespective of type of meat. The total plate count and yeast and mould count of pork, mutton and chicken meat sausages inoculated with different Lactic acid bacteria, were significantly (P>0.01) higher where as the coliform count and the Salmonella count were significantly (P>0.01) lower than the control after fermentation. Significantly (P>0.01) higher total plate counts, yeast and mould counts and lower coliform and Salmonella counts were observed in sausages treated with LP followed by PP and LC during fermentation and drying irrespective of type of meat. In the second phase of the study, storage studies were conducted for the semi- dry fermented meat sausages at regular intervals at ambient (29+10C), refrigeration (4+10C) and frozen (-18+10C) temperatures. The per cent moisture of different semi-dry fermented meat sausages as effected by Lactic acid bacteria were significantly (P>0.01) lower where as protein and fat were higher than control at room and refrigeration storage. Among treatments lower per cent moisture and higher protein and fat were observed in sausages fermented with LP followed by PP and LC irrespective of type of meat. At ambient and refrigeration temperatures significantly (P>0.01) lower pH, water activity, TBARS values and cooking yield were observed in sausages fermented with LC, LP and PP than control irrespective of type of meat. Significantly (P>0.01) higher shrinkage values were observed in semi- dry fermented sausages than control at refrigeration temperatures. Lower (P>0.01) pH and TBARS values were observed in sausages fermented with LC, LP and PP than control during frozen storage. Among treatments Significantly (P>0.01) lower pH, water activity, TBARS values and cooking yield were observed in different meat sausages fermented with LP than PP and LC at both ambient and refrigeration temperatures. Shrinkage values were significantly (P>0.01) higher in sausages fermented with LP followed by PP and LC irrespective of type of meat at refrigeration temperatures. Significantly (P>0.01) lower pH and TBARS values were observed in sausages fermented with LP than PP and LC during frozen temperature. There was significant (P>0.01) decrease in pH and cooking yield, non-significant decrease in water activity and significant (P>0.01) increase in TBARS values in all semi-dry fermented meat sausages during storage at ambient temperature. There was a non- significant (P>0.01) decrease in pH, significant (P>0.01) decrease in water activity, TBARS values and cooking yield and significant (P>0.01) increase in shrinkage during storage in all semi-dry fermented meat sausages at refrigeration temperature. There was a non- significant (P>0.01) decrease in pH and TBARS values during 90 days of frozen storage in all semi-dry fermented meat sausages. There was higher (P>0.01) total plate count, yeast and mould count, coli form count and salmonella count were noticed in control than sausages treated with LC, LP and PP irrespective of type of meat at ambient, refrigeration and frozen storage. Among the treatments significantly (P>0.01) higher total plate count, yeast and mould count and lower (P>0.01) salmonella and coli form count were observed in sausages fermented with LP followed by PP and LC irrespective of type of meat. There was a significant (P>0.01) increase in total plate count and yeast and mould count where as coli form and salmonella counts were decreased during storage at ambient, refrigeration and frozen temperatures in all types of semi-dry fermented sausages. The psychrophilic count was not detected in all semi-dry fermented meat sausages treated with LC, LP and PP during 10 days of storage at refrigeration temperature, and 45 days of storage at frozen temperature. Among treatments significantly (P>0.01) lower counts were noticed in sausages fermented with LP followed by PP and LC irrespective of type of meat at both refrigeration and frozen temperatures. There was a significant (P>0.01) increase in psychrophilic count during storage at refrigeration and frozen temperatures in semi-dry fermented meat sausages. With regards to the organoleptic characteristics significantly (P>0.01) higher colour, flavour and overall acceptability and lower juiciness and tenderness were noticed in sausages fermented with LC, LP and PP than control at ambient, refrigeration and frozen storage. Among treatments significantly higher colour and overall acceptability scores and lower juiciness and tenderness scores were noticed in sausages fermented with LP followed by PP and LC irrespective of type of meat at ambient, refrigeration and frozen temperatures. But no significant differences in flavour was noticed in sausages fermented with LC, LP and PP irrespective of type of meat at all storage temperatures. There was a significant (P>0.01) decrease in colour, flavour, juiciness, tenderness and overall acceptability scores during storage at ambient, refrigeration and frozen temperatures in all semi-dry fermented meat sausages. In the third phase challenge studies were conducted with bacterial pathogens to know the public health safety of semi-dry fermented sausages treated with Lactobacillus casei, Lactobacillus plantarum and Padeococcus pentosaceus. Significant (P>0.01) decrease in E.coli and Staphylococcus aureus counts were observed during 7th day storage in all treatments at refrigeration temperatures.ThesisItem Open Access DEVELOPMENT AND EVALUATION OF VALUE ADDED CHICKEN MEAT SAUSAGES WITH CERTAIN NATURAL ANTIOXIDANTS(Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P, 2012-11) MAHESWARA REDY, DAREDDI; SREENIVASA MOORTHY, P.R (Major); ESWARA RAO, B; JAGADEESH BABU, AABSTRACT : A study was conducted to investigate the effect of natural and synthetic antioxidants on the quality and storage stability of chicken meat sausages. Repeated trials were conducted to incorporate three different binders viz., Sorghum flour, Oat flour and Barley flour, each at three different levels viz., 3, 6 and 9 per cent to select a binder at its optimum desirable level. Among different treatments, chicken meat sausages incorporated with oat flour at 9 per cent level possessed superior physico- chemical and organoleptic quality, hence oat flour at 9 per cent level was selected for further studies. In the next phase, chicken meat sausages standardized with oat flour at 9 per cent level were treated with natural (rosemary extract (Rosmarinus officinalis at 0.2 per cent, green tea extract (Camellia sinensis) at 0.2 per cent) and synthetic antioxidants (BHA at 0.01 per cent) separately to evaluate the shelf-stability of chicken meat sausages at refrigeration (4±1°C) temperature. Storage studies revealed a significant (P<0.01) effect on the physicochemical parameters, microbiological and organoleptic quality of chicken meat sausages due to the incorporation of various antioxidants during refrigeration. Chicken meat sausages incorporated with green tea extract at 0.2 per cent level had significantly (P<0.01) lower values for cooking loss, pH, 2-TBARS, free fatty acids, standard plate count and coliform count and significantly (P<0.01) higher values for various attributes of organoleptic evaluation under refrigeration. Also a significant (P<0.01) increase in cooking loss, hardness, pH, 2-TBARS value and FFA content and a decrease in emulsion stability, WHC of chicken meat sausages was observed as refrigeration storage period progressed. Incorporation of antioxidants did not exert any significant effect on the proximate composition of various treatments, but a significant (P<0.01) decreasing trend was observed in per cent moisture, per cent fat and significant increase (P<0.01) in per cent protein but no significant difference was observed in per cent fiber during storage. The cost of production is high in chicken meat sausages added with rosemary extract (Rs.210.00) while chicken meat sausages added with green tea extract cost of production (Rs.190.00) and BHA (181.00) whereas the control had a cost of production of Rs.185.00. Psychrophiles and yeast and molds could not be detected in any of the treatments during storage. In nut shell, green tea extract (at 0.2per cent) exerted significantly (P<0.01) desirable effect on the quality of chicken meat sausages and it would protect its quality with higher degree of acceptability.ThesisItem Open Access DEVELOPMENT AND PROCESS OPTIMIZATION OF CHICKEN MEAT CHIPS WITH KODO MILLET FLOUR(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2022-03) SHARMILA, SHAIK; NAGA MALLIKA, E (MAJOR); ESWARA RAO, B; SRINIVASA RAO, TAn investigation was carried out to study the effect of incorporation of kodo millet (Paspalum scrobiculatum) flour in chicken meat chips. In the first phase of experiment, four different types of chicken meat chips were formulated with 5, 10, 15 and 20 per cent levels of incorporation of Kodo Millet Flour along with control. Then they were subjected to two types of drying viz., microwave frying and air frying. Based on the sensory quality, air frying as was selected. The developed formulations had significantly (P<0.05) higher cooking yields, better dehydration ratio, lower water activity, better dietary fibre, lower fat and cholesterol content and superior scores for all sensory characteristics. In the second phase of experiment, the developed chicken meat chips were subjected to ambient (28±1℃) storage and refrigeration (4±1℃) storage for a period of 45 days. As the storage period advanced, the pH was significantly (p≤0.05) decreased and 2-thiobarbituric acid values were increased significantly (p≤0.05). Refrigeration of chips caused a significant increase in the total plate counts (log10 CFU/g) of chips. Yeast and moulds couldn’t be detected in initial stages of storage but later on counts were significantly increased. Sensory evaluation revealed a significant reduction in all sensory traits during the storage period. However, the product was well within the acceptable limit of panelists till 45 days of refrigeration and ambient storage.ThesisItem Open Access EFFECT OF MICROCLIMATE ALTERATIONS ON TEMPERATURE-HUMIDITY INDEX (THI), PRODUCTION AND REPRODUCTION TRAITS OF MURRAH BUFFALOES(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI – 517 502. (A.P) INDIA, 2014-10) SANDEEP REDDY, SEERAPU; ANANDA RAO, K (Major); SESHAIAH, Ch V; ESWARA RAO, BABSTRACT: The effect of microclimate alteration through fogger and air circulator system during summer was studied by conducting experiments on Murrah buffaloes maintained under loose housing system. Forty lactating buffaloes were divided in 4 groups of 10 each in Completely Randomized Design (4x10 CRD). Group I buffaloes (control) were maintained in loose housing system without any microclimate alteration, while group-II ,III and IV buffaloes were provided with foggers, fans and foggers and fans in their loose houses, respectively from 11.00 A.M. to 4.00 P.M. for a period of 90 days. All the experimental buffaloes were offered 20kg chopped hybrid Napier and adlibitum chopped maize straw as roughage source to meet their dry matter requirements. Concentrate feed was given at the time of milking as per the milk production of buffaloes (1kg concentrate per 2kg of milk). The average Temperature-humidity index (THI) values recorded in experimental Murrah buffalo houses were 82.45±0.16, 77.04±0.10, 80.00±0.14 and 76.78±0.10 for group I (control), group-II (foggers), group-III (fans) and group IV (foggers & fans), respectively. The peak THI in group I, II, III and IV was 86.25±0.16, 79.72±0.13, 83.40±0.17 and 79.32±0.13, respectively and was reached at 12th week of the experiment during May month in all the experimental buffalo houses. THI was significantly (P<0.001) lower in group II, III and IV buffalo houses compared to group I buffalo house. Significant (P<0.001) difference in THI was also observed between group III and II and IV groups of buffalo houses. However, the THI between II and IV buffalo houses were comparable. The average rectal temperature (0F), respiration rate (breaths/min) and pulse rate (beats per min) recorded in Murrah buffaloes were 102.5±0.06, 101.6±0.02, 102.1±0.06 and 101.5±0.02, 37.81±0.37, 22.15±0.26, 28.32±0.58 and 22.50±0.23 and 67.86±0.41, 51.39±0.32, 57.12±0.40 and 52.00±0.26 in group I, II, III and IV, respectively. Rectal temperature (RT) respiration rate (RR) and pulse rate (PR) were significantly (P<0.001) lower in group II, III and IV compared to group I buffaloes. Significant (P<0.001) difference in RT, RR and PR was also observed between group III and II and IV groups of buffalo houses. However, the RT, RR and PR between II and IV buffalo groups were comparable. The average milk yield (kg per day) recorded in Murrah buffaloes was 6.05±0.02, 7.30±0.01, 6.75±0.01 and 7.31±0.01 in group I, II, III and IV, respectively. The average milk fat, SNF and TS per cent in Murrah buffaloes were 5.99±0.01, 7.07±0.01, 6.56±0.01 and 7.05±0.01, 9.14±0.01, 10.03±0.01, 9.37±0.02 and 10.05±0.01, 15.13±0.01, 17.10±0.02, 15.93±0.03 and 17.10±0.01 for the groups I, II, III and IV, respectively. Significantly (P<0.001) higher milk production and milk constituents were observed in II, III and IV groups of buffaloes compared to group I. Significant (P<0.001) difference in milk production and milk constituents was also observed between group III and II and IV groups of buffalo houses. However, II and IV buffalo groups were comparable. The estrus induction and conception rate of 10, 80, 50 and 80 and 10, 60, 30 and 70 per cent were recorded in group I, II, III and IV experimental buffaloes, respectively. No early embryonic mortalities were recorded. The mean drinking time of 29.97±0.4, 10.73±0.3, 19.57±0.5 and 10.20±0.3 minutes per day was observed in group I, II III and IV, of experimental buffaloes, respectively. Drinking time (min/day) was significantly (P<0.001) lower in group II, III and IV compared to group I buffaloes. Drinking time was significantly (P<0.001) lower in group II and IV compared to group III buffaloes. However, drinking time between II and IV buffalo groups were comparable. The mean eating, rumination and total chewing time (minutes/day) were 211.4±3.3, 322.0±2.7, 269.7±1.5 and 326.2±2.6, 333.7±4.8, 526.8±3.7, 433.8±1.7 and 532.9±3.7, 545.1, 848.8, 703.5 and 859.2 for the groups I, II III and IV, respectively. The mean eating chews, rumination chews and total chews (number/day) were 12062±314.4, 21433±352.6, 16913±220.1 and 21794±321.4, 23706±474.6, 37477±501.2, 30842±311.3 and 37912±595.1, 31537±794.6, 56015±809.9, 44305±571.4 and 56850±613.6 for groups I, II III and IV, respectively. Significant (P<0.001) increase in eating, rumination and total chewing time (min/day) and eating, rumination and total chews (number/day) was observed in group II, III and IV compared with group I. Significant (P<0.001) difference was observed between III and II and IV group buffaloes. However, no significance was observed between II and IV groups of buffaloes. The mean resting time of 605.1±4.2, 790.1±3.2, 707.8±3.7 and 784.7±3.2 minutes/day in the experimental buffaloes were recorded in group I, II III and IV, respectively. Significant (P<0.001) increase in resting time (minutes/day) was observed in group II, III and IV compared with group I. Significant (P<0.001) increase in resting time was observed in II and IV compared to III group buffaloes. However, no significance was observed between II and IV groups of buffaloes. Microclimate alteration was found to have beneficial effect on physiological responses, total milk production and composition, reproductive performance and feeding behavior of lactating buffaloes during hot summer season.ThesisItem Open Access EFFECT OF NANOCAPSULATED ROSEMARY OIL ON QUALITY CHARACTERISTICS OF PORK NUGGETS(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2019-01) YOGESWARI, K; VIJAYA BHASKAR REDDY, G(MAJOR); ESWARA RAO, B; JAGADEESH BABU, AThe rosemary essential oil was encapsulated by zinc oxide and surface morphology was studied under scanning electron microscopy (SEM). SEM images revealed that rosemary essential oil mediated nano particles was nearly spherical, predominately cuboidal, rectangular, poly-dispersed and aggregated into large irregular structures with no well-defined morphology. In first phase, pork nuggets were standardized with suitable level of REO at concentrations of 0.025%, 0.05% and 0.075% compared with control. Addition of different concentrations of REO significantly (P<0.05) affected the sensory scores of pork nuggets. Pork nugget added with 0.05% REO had significantly (P<0.05) higher colour and flavour, mouth coating and overall acceptability scores than control, 0.025% REO and 0.075% REO added pork nuggets. The tenderness and juiciness scores of pork nuggets was not significantly (P>0.05) affected by addition of different concentrations of REO. Addition of different concentrations of nanocapsulated REO significantly (P<0.05) affected the sensory scores of pork nuggets. Pork nugget added with 0.01% NREO had significantly (P<0.05) higher colour and flavour, mouth coating and overall acceptability scores than control, 0.02% NREO and 0.04% NREO added pork nuggets. The tenderness and juiciness scores of pork nuggets did not significantly (P>0.05) affected by addition of different concentrations of NREO. Pork nuggets added with 0.05 % REO and 0.01 % NREO rated superior sensory scores thus selected for further studies during refrigerated (4±1°C) storage. In the second phase, comparative anti-oxidant and anti-microbial efficacy of REO, NREO added pork nuggets with control and synthetic antioxidant (BHT) added pork nuggets were determined by evaluating physico-chemical, microbial and sensory quality at 5 days regular interval up to 30 days stored in refrigeration (4±1°C) temperature. Pork nuggets added with 0.01% NREO had significantly (P<0.01) lower pH, 2-TBARS values (mg malonaldehyde/kg of product), tyrosine value (mg/100 g of product) and per cent FFA values than control and pork nuggets added with 0.01% BHT and 0.05% REO. Control and pork nuggets added with BHT were spoiled after 15 days of refrigerated storage. A significant (P<0.01) increase of pH, 2-TBARS values, tyrosine values and per cent FFA values were observed as progressing of the storage period in both control and treated nuggets. Pork nuggets added with 0.01% NREO had significantly (P<0.01) lower total plate counts, total psychrophilic count than control and remaining formulations. Coliform counts were not detected up to 5th day in control and all treated nuggets. From 10th day onwards total coliform counts were noticed. Pork nuggets added with 0.01% NREO significantly (P<0.01) lower coliform count than control and other formulations. The overall mean ± S.E value of 0.01% NREO added pork nuggets had significantly (P<0.01) lower staphylococcal counts than control, 0.01% BHT and 0.05% REO added pork nuggets. Pork nuggets added with 0.01% nanocapsulated rosemary essential oil (NREO) had significantly (P<0.01) lower total yeast and mould count than control and remaining formulations. Control and pork nuggets added with BHT were spoiled after 15 days of refrigerated storage. Pork nuggets added with 0.01% NREO had significantly (P<0.01) higher colour, flavour, juiciness, mouth coating and overall acceptability scores than control and remaining formulations. Addition of BHT, REO and NREO had not significantly (P>0.01) influenced the tenderness scores of pork nuggets during refrigerated storage. As storage period progressed, there was significant (P<0.01) detrimental effect in sensory scores between control and treated nuggets. Control and pork nuggets added with BHT were spoiled after 15 days during refrigerated storage, but REO and NREO treated samples are shelf stable up to 30 days of refrigerated storage. Nanocapsulated REO added pork nuggets rated superior scores than REO added nuggets. Based on the above findings, it was concluded that addition of nanocapsulated rosemary essential oil at 0.01% per cent was an excellent anti-oxidant and anti microbial agent and protecting sensory attributes during refrigerated (4±1°C) storage and maintain the shelf-life of pork nuggets up to 30 days without any significant quality deterioration.ThesisItem Open Access EVALUATION OF EDIBLE POLYMER COATINGS ENRICHED WITH NATURAL ANTIOXIDANTS ON QUALITY OF CHICKEN NUGGETS(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI – 517 502. (A.P) INDIA, 2014-10) PRATHYUSHA, KRISTAM; NAGA MALLIKA, E (Major); ESWARA RAO, B; SRINIVASA RAO, TABSTRACT : In the present study an attempt was made to evaluate the quality of chicken meat nuggets coated with edible alginate based coatings incorporated with Green tea extract (GTE) and Grape seed extract (GSE) for shelf-life extension. Nuggets were evaluated at both refrigerated and frozen storage temperatures. Chicken nuggets were coated with alginate coating (T1), alginate coating incorporated with 1% GTE (T2), and alginate coating incorporated with 1% GSE (T3). The nuggets were analyzed at regular interval of 5 days for refrigerated storage and 15 days interval for frozen storage period. pH, 2- thiobarbituric acid value (TBA), peroxide value (PV), Total plate count (TPC), water loss and sensory characteristics of the nuggets were evaluated. Films were formed with the coating solutions to test the efficacy of the solutions in their ability to form films. The films were evaluated for their thickness and grammature. There was a significant (P<0.05) difference in values of pH, TBA, PV, TPC and Percent water loss of coated and uncoated nuggets. Sensory attributes like colour, flavor, tenderness, juiciness and overall acceptability also differed significantly (P<0.05) for coated nuggets. pH values of the formulations ranged from 6.15 to 6.34 at refrigerated storage temperature (4±1⁰C) and 6.49 to 6.71 at frozen storage temperature (-18±1⁰C). The pH values increased significantly (P<0.05) during the storage period for all the treatment groups, but the rate of increase was at a lower level in T2 and T3 formulations when compared to T1 and (control) C. TBA value of the treatments ranged from 1.28 to 1.54 mg MDA/kg and 1.34 to1.50 mg MDA/kg under refrigerated and frozen storage temperatures respectively. The TBA values increased significantly (P<0.05) during the storage period in all the treatments. There was a significant difference (P<0.05) between coated and uncoated nuggets but the values were significantly lower (P<0.05) for coated nuggets at any point during the storage period. However, the values were well within the limits of 2 mg MDA/kg in T2 and T3 indicating better activity of antioxidants against lipid oxidation. Peroxide values differed significantly (P<0.05) for both coated and uncoated groups. However, an increasing trend was noticed both at refrigerated (4±1⁰C) and frozen storage (-18±1⁰C) temperatures. Total plate counts differed significantly (P<0.05) between nuggets coated with antioxidant incorporated coating solutions and the others. Even though counts increased with increasing storage periods, they were well within the limits for coated samples. Colour, flavour, juiciness, tenderness and overall acceptability of the nuggets differed significantly (P<0.05) with the coated nuggets. The coated nuggets were well acceptable upto 15 days at refrigerated storage temperature (4±1⁰C) and upto 75 days at frozen storage temperature (-18±1⁰C). The coating solutions also revealed good film forming ability as indicated by their thickness and grammature when formed into films.ThesisItem Open Access INFLUENCE OF EARLY WEANING ON THE PRODUCTION AND REPRODUCTION PERFORMANCE AND BEHAVIOR OF LARGE WHITE YORKSHIRE SWINE(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI – 517 502. (A.P) INDIA, 2014-10) SRAVANTHI, VADTHE; SURESH BABU, D(MAJOR); ANITHA, A; ESWARA RAO, BABSTRACT: An experiment was conducted in the dept. of LPM at the NTR College of Veterinary Science, Gannavaram under RKVY (Rashtriya Krishi Vikas Yojana) project to find out the influence of early weaning on the productive performance and behaviour of piglets, post weaning maternal behaviour, reproductive performance and oestrus behaviour and carcass characters in Large White Yorkshire pigs. Fifty four piglets were divided into three groups of early weaning at 25 days (group 1) and 40days (group 2) and another group of conventional 56days(group 3) weaning in such a way that each group contains 18 piglets from three litters based on uniform birth weight. Similarly 18 sows were divided at the rate of six sows in each group to study the post-weaning maternal behaviour, reproductive performance and oestrus behaviour. The experiment was carried out for a period of 8 months from December 2013 to July 2014. The experimental animals were maintained under standard managemental, feeding and health care practices under intensive rearing system. The various piglet behavioural patterns studied were playing, fighting, huddling, lying, standing, locomotion and tail biting behavior for a period of one month. The amount of time spent for each behavioural pattern was recorded four times in a day at an interval of three hours during day time. The piglets from group 1 showed maximum playing behaviour at 2:00-3:00 PM in the afternoon whereas the group 2 and group 3 had spent more time at 10:00-11:00 AM in the morning. A significant variation (P<0.01) was observed among the three weaning age groups with respect to playing behaviour. The fighting behavior was more pronounced in group 1and group 2 at 10:00-11:00 AM whereas in group3 at 2:00- 3:00PM. Piglets in group1 and group 3 differ significantly (P < 0.01) with that in group 2 piglets, with regard to fighting behaviour. Maximum huddling time was spent by piglets in group1followed by group 3 and least by group 2 piglets. There was a significant (P<0.01) difference among the three weaning age groups for huddling behaviour. The time spent for lying behaviour was more in group 3 followed by group 2 and least by group 1. There was a significant difference (P < 0.01) among the three groups with each other for mean lying behaviour. The time spent for standing behaviour was more for group 2 followed by group 3 and least for group 1. There was a significant difference (P < 0.01) among the three groups with each other. The locomotion behaviour exhibited by piglets in group 2 was more followed by group 3 and least by group 1. The piglets in group 2 differ significantly (P < 0.01) with those in group 1 and 3. The time spent for tail biting behavior exhibited by piglets was more in group 2 followed by group 1 and least for group 3. The tail biting behavior was mostly observed at 10:00 AM and 2:00 PM for all the three groups. There exists a significant (P <0.01) difference among the three weaning age groups of piglets. The growth performance of the piglets was studied in the form of post weaning body weight gain and Average Daily Gain. The post weaning weight (kg) gains reached 56.63 ± 0.41, 65.03 ± 0.36 and 63.09 ± 0.38 Kg for group 1, group 2 and group 3 respectively, at the end of study period. Among the three groups the group 2 piglets showed higher body weight at the end of study period than group 1 and 3. A significant difference (P < 0.01) was observed among the groups for all the fortnightly interval body weights. The mean ADG (Kg) for group 1, 2 and 3 was 0.33, 0.38 and 0.36 respectively and showed significant difference between the groups (P < 0.01) for average daily gain. The post weaning maternal behaviour was studied taking into account aggressive behaviour, resting, locomotion, grunting and standing behaviour. The sows in group 3 had spent more time for aggressive behaviour than group 2 and group 1. The aggressive behavior was decreased from day 1 to day 4 in all the groups. The time spent in aggressiveness was significant (P < 0.01) by the group 2 and 3 with group 1. The resting period for group 1 sows was higher than that of the group 2 and group 3. The time spent for resting had increased from 1st to 4th day by the sows in group 2 and 3. The difference in time spent for resting by the sows of group 2 and 3 were significant (P < 0.01) with the group 1 sows The locomotion behaviour for sows in group 3 was more than that of group 1 and 2.The time spent for locomotion was reduced from 1st to 4th day for sows in group 2 and 3 whereas increased for sows in group 1. This behaviour for sows in the group 2 and 3 were significant (P < 0.01) over the group 1 sows. The grunting period was more for group 3 followed by group 2 and least for group 1. The time spent for grunting had reduced from 1st to 4th day in all groups. The group 2 and 3 sows had shown significant (P < 0.01) difference over group 1 for grunting behaviour. The time spent for standing was more for group 1 sows than that of group 2 and group 3.The sows in group 1 differ significantly (P < 0.01) with those in group 2 and 3. The reproductive performance was studied in the form of onset of oestrous after weaning and after farrowing and conception rate. The onset of oestrous in group 1,2 and 3 were within 39.75 ± 0.34 days, 47.83 ± 0.28 days and 61.67 ± 0.19 days respectively in the increasing order after farrowing. The data showed that there was a significant (P<0.01) difference observed on the days of onset of oestrus after farrowing between different groups. The conception rate in group 1 sows was 66.6% when compared to group 2 and group 3 in which it was 100% .The oestrous behaviour was exhibited in the form of lordosis, mounting and and restlessness. 66% of sows in group 1 and 100% in group 2 and 3 sows exhibited this behaviour. The carcass characters were studied with the following parameters. The Preslaughter weight of pigs was higher in group 2, followed by group 3 and lower by group 1. The Carcass length of pigs in group 2 was more than for group 1, and group 3. The Average Back fat Thickness of pigs in group 2 was more than in 3 and group 1.The hot carcass weight was observed to be higher in group 2 when compared to group 1 and group 3 pigs. The dressing percent of pigs from group 2 was higher and for group 1 and 3 it was lower. The meat bone ratio was more for group 2 followed by group 3 and least for group 1. The pigs in the three groups were significantly different (P < 0.01 ) with each other with respect to pre slaughter body weight and hot carcass weight. The carcass length was more for group 2 and it significantly(P < 0.01) differed with group 1. The group 3 piglets was not significantly differ with group 1 and group 2 for carcass length. It was noticed that the Average Back Fat thickness and Meat Bone ratio in group 2 & 3 were significant with group 1 (P < 0.01).Whereas the group 2 pigs showed higher dressing percentage and was significant (P < 0.01) compared with group 1 and group 3. As a part of the wholesale primal cuts the percentage of boston butt in group 3 was higher and lower in group1 and group 2. As regards picnic shoulder the group 1 showed higher percentage than group 2 and group 3.The percentage of loin was found to be more in group 3 and group 1.The percentage of belly was higher in group 2 then group 3 followed by group 1.The ham percentage was indicated to be more in group 2 followed by group 3 and group 1. The five wholesale primal cuts percentages in their hot carcass weight were significant (P<0.01) among three groups.ThesisItem Open Access OPTIMIZATION OF ACTIVE EDIBLE FILMS AND COATINGS WITH NANO EMULSIONS OF ESSENTIAL OILS FOR CHICKEN PATTIES PACKAGING(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2018-10) HARITHA, M; NAGA MALLIKA, E(MAJOR); ESWARA RAO, B; SRINIVASA RAO, TIn the present study, an attempt was made to evaluate the physical, mechanical, microbial and antioxidant properties of alginate based edible films incorporated with nanoemulsions of essential oils. Different alginate films i.e., C, T1, T2, T3, T4, T5 and T6 viz Sodium alginate film (C), Sodium alginate film with 10 µl of GEON (T1), Sodium alginate film with 20 µl of GEON (T2), Sodium alginate film with 50 µl of GEON (T3), Sodium alginate film with 10 µl of CEON (T4), Sodium alginate film with 50 µl of CEON (T5), Sodium alginate film with 100 µl of CEON (T6) were developed. Among all these films one best film was selected along with control to wrap the chicken patties and efficacy of these films to extend the shelf life of chicken patties during 21 days of refrigerated storage period was evaluated. The overall mean values of thickness, grammature, opacity values, tensile strength and percent elongation at break were significantly (P<0.05) higher in cardamom essential oil nanoemulsion incorporated films compared to ginger essential oil nanoemulsion incorporated films and control. The water vapour permeability values were higher in ginger essential oil nanoemulsion (GEON) compared to cardamom essential oil nanoemulsion (CEON). The water sorption kinetic values of control films were significantly (P<0.05) higher than the rest of formulations. The mean antioxidant values of ginger essential oil nanoemulsion and cardamom essential oil nanoemulsion films were 80.37 and 98.06 respectively. The antioxidant activity of cardamom essential oil nanoemulsion films were significantly (P<0.05) higher than ginger essential oil nanoemulsion and control films. The mean log reduction of GEON and CEON incorporated films against both E.coli and S.aureus were 1.66, 2.87 and 1.54, 2.91 respectively. The log reduction was significant for both E.coli and S.aureus but high with S.aureus. Depending on the analysis of quality parameters of above films, T6 formulation i.e. Sodium alginate film with 100 µl of CEON (T6) was selected as best film and used to evaluate the efficacy and to extend the shelf life of chicken patties. The pH values of chicken patties wrapped in T6 ranged from 6.19 to 6.84 during 21 days of refrigeration storage period. The pH values of chicken patties wrapped in T6 films were significantly lower than control. TBARS values of chicken patties wrapped in T6 films were significantly lower than control and they ranged from 0.91 to 1.28 during 21 days of refrigerated period. Percent cooking loss values of chicken patties wrapped in T6 incorporated films were significantly (P<0.05) lower than the control and the mean values of both control and treatment were in the range of 8.17 to 32.61 and 12.17 to 50.43 which were well within the limits during storage period. The microbial counts (Total plate count, yeast and moulds, psychrophilic)were observed to be significantly (P<0.05) lower in chicken patties wrapped in T6 films than control films. Colour, flavour, juiciness, tenderness and overall acceptability values of chicken patties wrapped in T6 films were significantly (P<0.05) higher than control films. The results indicated that cardamom essential oil nanoemulsion can be incorporated in nanoemulsions into sodium alginate films and can effectively be used as a food wrap and as an edible packaging for meat and meat products.ThesisItem Open Access PROCESS OPTIMIZATION AND QUALITY EVALUATION OF SHIKAMPURI KEBAB(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2022-03) KRUSHEED, P; INDUMATHI, J (MAJOR); ESWARA RAO, B; SRINIVASA RAO, TShikampuri kebab, an ancient ethnic meat product of Hyderabad. The mughals love for meat blended with the fiery spices of Andhra Pradesh which led to the creation of some of the best kebabs and other meat dishes of India. Shikampuri kebab of Hyderabad is also one such kebab recipe which hails from royal kitchens of the nizam. The proteins present in the egg have natural antimicrobial property and protect the product from the microbial spoilage and in addition it imparts acceptable pleasing flavour to the product. The aim of the current study was to prepare and optimize shikampuri kebabs with both chicken and mutton incorporated with different components of liquid egg as binder at different levels and to assess their physico chemical, proximate, microbiological quality and storage stability. In this study both the chicken and mutton shikampuri kebabs were prepared by utilizing different components of liquid egg i.e., egg albumen, egg yolk and whole egg each at three different levels (5%, 7.5%, 10%). The control was prepared in similar manner without using liquid egg. Trials were conducted for each level to select the best one based on the sensory attributes. Sensory evaluation of the product was performed by a panel of six semi-trained judges and were selected 10% level as the most acceptable level. The preparation of shikampuri kebabs with both chicken and mutton with different liquid egg components (egg albumen, egg yolk, whole egg) as binder at 10% level were used as treatments i.e., chicken without egg as C1, chicken with egg albumen as T1, chicken with egg yolk as T2, chicken with whole egg as T3 and mutton without egg as C2, mutton with egg albumen as T4, mutton with egg yolk as T5 and mutton with whole egg as T6. The preparations were subjected to sensory, proximate and quality analysis and the results revealed that the chicken shikampuri kebab with whole egg (T3) and mutton shikampuri kebab whole egg (T6) had significantly (P<0.05) higher sensory scores like appearance, flavour, texture, juiciness and overall acceptability, cooking yield than the other components of addition and control and thus it was selected for further study. The selected product along with control which were packed aerobically in LDPE pouches and stored at refrigeration (4±1°C) temperature. The selected formulations were further assessed for their physico-chemical, microbiological analysis and sensory evaluation. The kebabs were stable up to 12 days and found spoiled on 14th day of storage at refrigerated (4 ± 1°C) temperature. Based on the above study it was concluded that the pH values were non significantly (p<0.05) higher than the control. The batter stability values were non significantly (p<0.05) affected with increase in the storage period. The tyrosine, 2 - thiobarbituric acid reactive substance values, total plate and yeast and mould counts increased significantly (P<0.05) with storage period. Sensory scores like appearance, flavour, meat intensity flavour, texture, juiciness, and overall acceptability values decreased with the advancement of storage period. This study brought out the process for both chicken and mutton shikampuri kebab preparation in a standardized procedure and documented the traditional methodology for shikampuri kebab liquid with egg as binder.ThesisItem Open Access STANDARDIZATION OF TRADITIONAL PREPARATION OF BAMBOO CHICKEN –AN ETHNIC LOW FAT MEAT PRODUCT OF COASTAL ANDHRA PRADESH(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI – 517 502. (A.P) INDIA, 2013-12) ABDUL KALAM AZAD, SHAIK; NAGA MALLIKA, E(Major); ESWARA RAO, B; Jagadish Babu, AABSTRACT: Bamboo chicken, a heritage meat preparation was standardized in the traditional method and an attempt was made to prepare it by alternative methods through use of frequently available bamboo Dendrocalamus strictus, with the broiler chicken on the liquid petroleum gas flame. The experiment was carried out to standardize bamboo chicken preparation in the form of eight treatments using Desi chicken with Bambusa bambos on traditional fire wood flame (C), and on Liquid petroleum gas flame (T1), as well as with use of Dendrocalamus stictus on fire wood flame(T2), and on Liquid petroleum gas flame (T3) were studied, Broiler chicken formulations with Bambusa bambos on firewood flame (T4), and on liquid petroleum gas flame(T5), with Dendrocalamus strictus on traditional fire wood flame (T6), and on liquid petroleum gas flame (T7) with a view to adapt flexibility to the preparation with an intention to mobilize it to urban areas. These different treatments were analyzed for physico-chemical and organoleptic parameters and all the treatments recorded significantly (P<0.05) very low fat and very high protein contents of 0.99%-1.90% and 23.45%-27.95% respectively. Due to pleasing flavor of the preparation imparted through use of bamboo, sensory scores of all preparations were between 7.0 and 8.0 in spite of its low fat content. The control treatment was found superior when compared to the other treatments. All other treatments were also acceptable and were near to the control in their physico - chemical and sensory quality. Storage studies were conducted at refrigeration (4±10C) temperature for different feasible and near control formulations T1, T6 and T7 along with the control. No significant (p<0.05) difference was found between the quality of different formulations during storage. All the preparations were stable up to 3 days at refrigeration temperature. The pH values, Thio barbituric acid reactive substance values and Free amino acid values were increased progressively with an increase in the storage period and the colour, flavor, juiciness, tenderness, and overall acceptability were decreased with increasing storage period.The study brought out alternative feasible approach and process for bamboo chicken preparation besides standardizing the traditional preparation of the bamboo chicken, which can further be well adapted for commercial production.ThesisItem Open Access STUDIES ON APPLICATION OF POLYMER COATINGS ENRICHED WITH NATURAL SPICE OILS ON QUALITY OF MUTTON BALLS(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI – 517 502. (A.P) INDIA, 2015-02) ANNAPAREDDY, ROSIREDDY; NAGA MALLIKA, E (Major); ESWARA RAO, B; SRINIVASA RAO, TABSTRACT : In the present study an attempt was made to evaluate the quality of mutton balls coated with edible corn starch based coatings incorporated with Clove oil and Cinnamon oil. Mutton balls were coated with corn starch coating (T1), corn starch coating incorporated with 1% Clove oil (T2), and corn starch coating incorporated with 1% Cinnamon oil (T3) and were analyzed at regular intervals of 5 days under refrigerated storage and at 15 days interval under frozen storage. pH, 2- thiobarbituric acid reactive substances (TBARS), peroxide value (PV), total plate count (TPC), water loss and sensory characteristics of the mutton balls were evaluated. There was a significant (P<0.05) difference in values of pH, thiobarbituric acid reactive substance (TBARS), peroxide value (PV), total plate count (TPC) and per cent water loss of coated and uncoated mutton balls. Sensory attributes like colour, flavour, tenderness, juiciness and overall acceptability also differed significantly (P<0.05) between coated and uncoated product. pH values of the formulations increased from 6.00 to 6.39 at refrigerated storage temperature (4±1⁰C) and from 6.00 to 6.77 under frozen storage temperature (-18±1⁰C). The pH values increased significantly (P<0.05) during the storage period for all the treatment groups, but the rate of increase was at a lower level in T2 and T3 formulations i.e. essential oil incorporated formulations when compared to T1 and C. TBARS value of the treatments ranged from 1.11 to 1.95 mg MDA/kg and 1.11 to 1.91mg MDA/kg under refrigerated and frozen storage temperatures respectively, for a length of 15 days under refrigeration and 90 days under frozen storage. The TBARS values increased significantly (P<0.05) during the storage period in all the treatments. There was a significant difference (P<0.05) between coated and uncoated mutton balls but the values were significantly lower (P<0.05) for coated balls at any point during the storage period. However, the values were well within the limits of 2 mg MDA/kg in T2 and T3 indicating better activity of antioxidants against lipid oxidation. Peroxide values differed significantly (P<0.05) for both coated and uncoated groups. However, an increasing trend was noticed both at refrigerated and frozen storage temperatures, lower values were recorded for balls with Essential oil incorporated coating solutions. Total plate counts differed significantly (P<0.05) between mutton balls coated with antioxidant incorporated coating solutions and the others. Even though counts increased with increasing storage periods, they were well within the limits for coated samples and the rate of increase was low with Essential oil incorporated coatings. Colour, flavour, juiciness, tenderness and overall acceptability of the mutton balls differed significantly (P<0.05) in the coated mutton balls. The coated balls were well acceptable up to 15 days at refrigerated storage temperature (4±1⁰C) and up to 75 days at frozen storage temperature (-18±1⁰C). Films were formed with the coating solutions to test the efficacy of the solutions in their ability to form films. The films were evaluated for their thickness and grammature. The coating solutions also revealed good film forming ability as indicated by their thickness and grammature which were 362mm and 0.763kg/m2 respectively.ThesisItem Open Access STUDIES ON DEVELOPMENT OF EDIBLE ACTIVE PACKAGING FILMS INCORPORATED WITH NATURAL POLYPHENOL NANOEMULSIONS FOR PORK PATTIES(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2018-12) GIRIDHARA RAO, VANA; NAGA MALLIKA, E(MAJOR); ESWARA RAO, B; SRINIVASA RAO, TIn the present study an attempt was made to develop and evaluate alginate based active edible films with nanoemulsions of polyphenols. Different films i.e. sodium alginate film without polyphenol nanosolutions (C), sodium alginate film with 50 µl of QUEN (T1), sodium alginate film with 75 µl of QUEN (T2), sodium alginate film with 150 µl of QUEN (T3), sodium alginate film with 5 µl of TAN (T4), sodium alginate film with 10 µl of TAN (T5) and sodium alginate film with 15 µl of TAN (T6) were developed. Among all these films, one best film was selected along with control to wrap the pork patties and efficacy of these films in quality and shelf-life extension of pork patties during 11 days of refrigerated (4 ± 1℃) storage period was evaluated. The film characteristics like film thickness, grammature, tensile strength, per cent elongation at break, water vapour permeability, water sorption kinetics, light transmission and film opacity, antioxidant activity, antimicrobial activity and total phenol content were evaluated. The overall mean values for thickness and grammature were significantly (P<0.05) higher in Quercetin nanoemulsion incorporated films compared to Tannic acid nanosolution incorporated films and control films. The per cent elongation at break, tensile strength, opacity mean values were significantly (P<0.05) higher in Tannic acid nanosolution incorporated films compared to Quercetin nanoemulsion incorporated films and control films. The water vapour permeability and water sorption values were observed to be higher in control film compared to rest of the formulations. Within the treatment groups, these values were found to be lower in Tannic acid nanosolution incorporated films than Quercetin nanoemulsion incorporated films. The mean antioxidant activity values of Quercetin and Tannic acid nanosolution incorporated films were 69.55 ± 0.88 and 76.10 ± 1.19 respectively. The antioxidant activity of Tannic acid nanosolution incorporated films was higher than Quercetin nanoemulsion incorporated films. The total phenol content and antimicrobial activity of Tannic acid nanosolution incorporated films were significantly (P<0.05) higher in Quercetin nanoemulsion incorporated films compared to Tannic acid nanosolution incorporated films. The total phenol content of the films ranged from 1.67 (T1) to 1.76 (T6) mg of gallic acid equivalent and the antimicrobial activity of the films ranged from 8.66 (T1) to 22.33 (T6). Depending on the analysis of quality parameters of above films, T6 formulation was selected as best film and used to evaluate the efficacy in quality and shelf-life extension of pork patties at refrigerated (4 ± 1℃) storage. pH values of pork patties wrapped in T6 film ranged from 5.90 to 6.41 during 11 days of refrigerated (4 ± 1℃) storage period. The pH values of pork patties wrapped in Tannic acid nanosolution incorporated films were significantly (P<0.05) lower than patties wrapped in control films. 2-TBARS values of pork patties wrapped in Tannic acid nanosolution incorporated films were significantly (P<0.05) lower than patties wrapped in control films and ranged from 0.15 to 1.34 mg of malonaldehyde per kg of the sample during refrigerated (4 ± 1℃) storage period. Per cent cooking loss values of pork patties wrapped in Tannic acid nanosolution incorporated films were significantly (P<0.05) lower than patties wrapped in control films and the mean values for both control and treatment groups were in the range of 6.16 to 20.13 per cent which were well within the limits during storage period. Microbial counts (total plate count, yeast and mould count and psychrophilic count) were observed to be significantly (P<0.05) lower in pork patties wrapped in Tannic acid nanosolution incorporated films than control films. Colour, flavour, tenderness, juiciness and overall acceptability values of pork patties wrapped in Tannic acid nanosolution incorporated films were significantly (P<0.05) higher than patties wrapped in control films.ThesisItem Open Access A STUDY ON RURAL DAIRY PRODUCTION SYSTEM IN IRRIGATED AND RAINFED AREAS OF PRAKASAM DISTRICT OF ANDHRA PRADESH(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI – 517 502. (A.P) INDIA, 2014-03) SUDHIR BABU, K; JAGADEESWARA RAO, S(MAJOR); PRASAD, R M V; ESWARA RAO, B; JAYA LAXMI, PABSTRACT : An investigation was carried out to study the rural dairy production system in irrigated and rainfed areas of Prakasam district of Andhra Pradesh. The buffalo population was increased by 41.45 per cent, whereas cattle population was decreased by 39.47 per cent during 1993 to 2007 in the district. The annual milk production was increased by 192.26 per cent during 10 years period from 2003-04 to 2012-13. The contribution of buffalo milk to the total milk production ranged from 73.99 to 96.28 per cent during the 10 years period in Prakasam district. Majority of milk producers belonged to middle age group and had agriculture as main occupation followed by dairying in irrigated and rainfed areas. Extension contact and availment of technical services and inputs was higher in the irrigated area than that in rainfed area. The mean number of lactating buffaloes and cattle possessed by milk producers in irrigated area was significantly (P< 0.05) higher than that in rainfed area of Prakasam district. The mean age at first calving, service period, calving interval and dry period of Murrah, graded Murrah, local buffaloes and Ongole cows was significantly (P< 0.01) lower in irrigated area than that in rainfed area of the district. The average peak yield, lactation milk yield and lactation period of Murrah, graded Murrah, local buffaloes and Ongole cows was significantly higher in irrigated area than that in rainfed area of the district. Land holding of milk producers had significant effect on age at first calving, peak yield and lactation milk yield of Murrah buffaloes. The average age at first calving, service period, calving interval and dry period was significantly (P< 0.01) lower in Murrah than that in graded Murrah and local buffaloes in the study area. The mean peak yield and lactation milk yield was significantly (P< 0.01) higher in Murrah than that in graded Murrah and local buffaloes. The rearing of high milk producing dairy animals like Murrah and graded Murrah buffaloes, adoption of A.I in dairy animals, the practice of breeding of dairy animals between 3-5 months after calving, pregnancy diagnosis and treatment of anoestrus/ repeat breeding animals was higher in irrigated area than that in rainfed area. The practice of green fodder production was higher in irrigated (80.67%) than that in rainfed (67.33%) area. The practice of homemade concentrate mixture was higher in rainfed area (90.67%) than that in irrigated (26.67%) area. 73.33 per cent of milk producers in irrigated area purchased concentrate mixture from local market. Extra concentrate feeding during advanced pregnancy and early lactation was adopted by all the milk producers in both irrigated and rainfed areas. Majority of milk producers (91.67%) provided drinking water to animals from tube well followed by irrigation tank (8.33%). The practice of wallowing of buffaloes was adopted in irrigated area (54.67%), whereas it was not practiced in rainfed area. The practice of colostrum feeding to new born calf within 1-2 hours was higher in irrigated (100%) than that in rainfed (48%) area. All the milk producers in both irrigated and rainfed areas did not practice weaning of calves and feeding of calf starter to calves. The practice of deworming and vaccination for FMD and HS in calves was higher in irrigated than that in rainfed area. All the milk producers in irrigated and rainfed areas practiced hand milking two times in a day. No milk producer adopted machine milking in dairy animals. Majority of milk producers adopted full hand method of milking (65.67%) followed by stripping (20.33%) and knuckling (14%) in the study area. All the milk producers both in irrigated and rainfed areas did not practice the strip cup test before milking, dipping of teats in povidine iodine after milking and dry cow therapy.The practice of FMD and HS vaccination to dairy animals was higher in irrigated (66.67%) than that in rainfed area (28%). Deworming of dairy animals was practiced by only 32 per cent of milk producers in irrigated area, whereas no milk producer adopted this practice in rainfed area. The practice of control of ectoparasites in dairy animals was higher in irrigated (52%) than that in rainfed (8%) area. Majority of milk producers rated veterinary facilities as satisfactory in irrigated (82%) and rainfed (90.67%) areas in the study area. High cost of purebred dairy animals in the local market, high cost of hired labour, high cost of feed ingredients, lack of financial assistance for purchase of high milk producing animals and equipment, lack of extension activities, non remunerative price for milk and feed and fodder shortage were some of the constraints perceived by milk producers in the study area. Lack of subsidy on animal feeds, problem of anoestrus and silent heat in buffaloes, inadequate facilities for diagnostic purpose and specialized treatment were observed to be some of the major constraints perceived by field veterinarians in Prakasam district. It indicated that the reproduction and milk production characters of dairy animals and adoption of milk production practices was higher in irrigated area than that in rainfed area. It might be due to more availability of feed and fodder resources, veterinary institutions, dairy cooperatives, private dairies and availment of technical inputs and services in irrigated area than that in rainfed area of the Prakasam district