Browsing by Author "Selvaraj, P, et al.,"
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ArticleItem Open Access Cohort Study of Bovine Malignant Catarrhal Fever in Cavery Delta Districts of Tamil Nadu(2019-08) Krishna Kumar, S; Sood, Richa; Selvaraj, P, et al.,; TANUVASMalignant catarrhal fever (MCF) is a Sheep derived lethal viral disease mainly affecting Bovidae, cervids and other ruminant species. Alcelaphine herpesvirus 1 (AlHV-1) and ovine herpesvirus 2 (OvHV-2) are the two most widely prevalent causative organisms for tropical MCF. Wildebeest associated MCF (WA-MCF) in cattle is prevalent in African sub-continent. The OvHV-2 is prevalent in domestic sheep as a sub-clinical infection and causes sheep associated MCF (SA-MCF) in susceptible ruminants. In India, the detection of cases of SA-MCF in cattle and OvHV-2 infection in sheep during the last decade has established the presence of the virus in native sheep of the country. The present study documents the presence of bovine MCF in Cavery delta districts of Tamilnadu.ArticleItem Open Access Effect of jaggery on the quality and intake levels of maize silage(2010) Venkataramanan, Ragothaman; Sreekumar, Chirukandoth; Anilkumar, Rishipal; Selvaraj, P, et al.,; TANUVASSilage, which is anaerobically fermented green fodder, is valued throughout the world as a source of animal feed during lean months. Several farms in India use carbohydrate sources like jaggery or molasses at 2% for preparation of silage, and this increases cost of production. The present study was undertaken to assess the effect of jaggery on quality and intake of maize silage, with an objective to find out whether additional carbohydrate source is essential in preparation of silage using green maize. Three silage types, one without jaggery (A), the second with 1% jaggery (B), and the third with 2% jaggery (C) were prepared in cylindrical bins under similar conditions. They were compared for colour, pH, lactic acid bacteria count, lactic acid content, proximate composition and silage intake by sheep. Silage type C with 2% jaggery was significantly different from the other two types with values of 3.98 and 805.66 g for pH and mean silage intake, respectively. Even though the values of pH and dry matter intake for all three silage types were within normal levels, silage type C was significantly superior in terms of fermentation and palatability. The method of preparation followed could be ideal for small holder farmers requiring less quantity of silage.