Browsing by Author "Subash, R"
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ArticleItem Open Access Case Studies on Mastitis Metritis Agalactia: A Challenge to Swine Breeders(2020-01) Ganapathi, P; Paramasivam, A; Subash, R; Kumaravelu, N; TANUVASSuccess of swine industry is mainly based on weaning of healthy piglets after farrowing. Mastitis-Metritis-Agalactia syndrome is one of the main reason to cause morbidity and mortality in the young piglets before one week old. This syndrome often developed due to bacterial infection in the urogenital tract at the time of farrowing. The MMA complex syndrome reduces the milk production in the farrowing sows. The present study was conducted in an organised swine breeding farm located in the Erode district of Tamil Nadu. For this study, six sows in 3rd to 5th litters affected with MMA complex over 3 years of period were taken into account. In present study, cases of the MMA complex were conformed based on the initial mucopurulent foul-smelling discharge from the urogenital tract, off feed and the reduced piglet activity. All the affected animals were treated with injection of Ceftriaxone 3 grams, Meloxicam 20 ml and Chlorpheniramine maleate 10 ml at 12 hours interval. For improving the milk production, every day 4 boluses of Increlac were also given orally along with the feed. All the six cases were successfully recovered from the syndrome and weaned the healthy pigletsArticleItem Open Access Culture Viability, TBA Values and Sensorial Attributes of Yoghurt Fortified with Microencapsulated Whey Protein-Chelated Iron(Excellent Publishers, 2017) Elango, A; Subash, R; Doraisamy, KA; Karthikeyan, N; TANUVASUsing dairy foods as a vehicle for supplementing iron seems to be advantage as ironfortified dairy foods have a relatively high iron bioavailability. In this regard, a study was designed to formulate microencapsulated whey protein-chelated iron (Fe-wp) using ferrous sulphate that could be used to fortify yoghurt and to determine the TBA values and some important sensorial attributes of the developed yoghurt. Influence of iron on survival of yoghurt culture, TBA values of yoghurt and sensory properties of yoghurt were tested by control, free iron and encapsulated iron fortification. Statistically no significant (P>0.05) difference was noticed in count of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus between control and different iron fortified yoghurt treatments on 0, 7, 14 and 21 days. During storage period, the count of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus significantly (P<0.05) decreased both in control and as well as in iron fortified yoghurt and thus the fortified iron did not affect the viability of yoghurt bacteria. The TBA values of unencapsulated iron fortified yoghurt was significantly (P<0.05) higher when compared to control and encapsulated iron fortified yoghurt. Significant (P<0.05) difference was observed in astringent and oxidized flavour at 0, 7, 14 and 21st day of storage between control and different treatments of yoghurt. In addition, significant (P<0.05) difference was observed in overall preference at 0, 7, 14 and 21st day of storage between control and different treatments of yoghurt and between different storage periods. It is demonstrated that microencapsulated whey protein chelated iron can be added up to a level of 80 mg per litre of yoghurt without altering the accepted appearance and sensorial attributes.ThesisItem Open Access Development of Microencapsulated Iron Fortified Yoghurt(TANUVAS, 2013) Subash, R; TANUVAS; Elango, A; Doraisamy, K.A.; Kumaresan, GArticleItem Open Access FORTIFICATION OF MICROENCAPSULATED IRON IN YOGHURT(2015) Subash, R; Elango, A; Pandiyan, C; Karthikeyan, N; Kumaresan, G; TANUVASThis study was designed to develop microencapsulated whey protein-chelated iron (Fe-wp) using ferrous sulphate as the iron source by emulsion method employing sodium alginate as the wall material that could be used in the development of iron fortified yoghurt. Influence of iron on survival of yoghurt culture, TBA values of yoghurt and sensory properties of yoghurt were tested by control, free iron and encapsulated iron fortification. Statistically no significant (P>0.05) difference was noticed in count of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus between control and different iron fortified yoghurt treatments on 0, 7, 14 and 21 days. During storage period, the count of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus significantly (P<0.05) decreased both in control and as well as in iron fortified yoghurt and thus the fortified iron did not affect the viability of yoghurt bacteria. The TBA values of unencapsulated iron fortified yoghurt was significantly (P<0.05) higher when compared to control and encapsulated iron fortified yoghurt. Significant (P<0.05) difference was observed in astringent and oxidized flavour at 0, 7, 14 and 21st day of storage between control and different treatments of yoghurt. In addition, significant (P<0.05) difference was observed in overall preference at 0, 7, 14 and 21st day of storage between control and different treatments of yoghurt and between different storage periods. The present study demonstrated that microencapsulated whey protein chelated iron can be added up to a level of 80 mg per litre of yoghurt without altering the accepted appearance and sensorial attributes.ArticleItem Open Access FORTIFICATION OF MICROENCAPSULATED IRON IN YOGHURT(2015) Subash, R; Elango, A; Pandiyan, C; Karthikeyan, N; Kumaresan, G; TANUVASThis study was designed to develop microencapsulated whey protein-chelated iron (Fe-wp) using ferrous sulphate as the iron source by emulsion method employing sodium alginate as the wall material that could be used in the development of iron fortified yoghurt. Influence of iron on survival of yoghurt culture, TBA values of yoghurt and sensory properties of yoghurt were tested by control, free iron and encapsulated iron fortification. Statistically no significant (P>0.05) difference was noticed in count of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus between control and different iron fortified yoghurt treatments on 0, 7, 14 and 21 days. During storage period, the count of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus significantly (P<0.05) decreased both in control and as well as in iron fortified yoghurt and thus the fortified iron did not affect the viability of yoghurt bacteria. The TBA values of unencapsulated iron fortified yoghurt was significantly (P<0.05) higher when compared to control and encapsulated iron fortified yoghurt. Significant (P<0.05) difference was observed in astringent and oxidized flavour at 0, 7, 14 and 21st day of storage between control and different treatments of yoghurt. In addition, significant (P<0.05) difference was observed in overall preference at 0, 7, 14 and 21st day of storage between control and different treatments of yoghurt and between different storage periods. The present study demonstrated that microencapsulated whey protein chelated iron can be added up to a level of 80 mg per litre of yoghurt without altering the accepted appearance and sensorial attributes.ArticleItem Open Access Microencapsulated iron for fortification in yoghurt(2015) Subash, R; Elango, A; TANUVASIron deficiency anaemia is a significant nutritional problem in south asian countries including India, Bangladesh and Pakistan than anywhere else in the world. Even though yogurt is an excellent source of calcium and protein, it contains very little iron. Using dairy foods as a vehicle for supplementing iron seems to be advantage as iron-fortified dairy foods have a relatively high iron bioavailability. Keeping this in view, a study was envisaged to formulate microencapsulated whey protein-chelated iron (Fe-wp) using ferrous sulphate that could be used in the development of iron fortified yoghurt to have highly bio available iron with no effect on nutritional value or sensory properties of the yoghurt. Influence of iron on survival of yoghurt culture, TBA values of yoghurt and sensory properties of yoghurt were tested by control, free iron and encapsulated iron fortification. Statistically no significant (P>0.05) difference was noticed in count of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus between control and different iron fortified yoghurt treatments on 0, 7, 14 and 21 days. During storage period, the count of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus significantly (P<0.05) decreased both in control and as well as in iron fortified yoghurt and thus the fortified iron did not affect the viability of yoghurt bacteria. The TBA values of unencapsulated iron fortified yoghurt was significantly (P<0.05) higher when compared to control and encapsulated iron fortified yoghurt. Significant (P<0.05) difference was observed in astringent and oxidized flavour at 0, 7, 14 and 21st day of storage between control and different treatments of yoghurt. In addition, significant (P<0.05) difference was observed in overall preference at 0, 7, 14 and 21st day of storage between control and different treatments of yoghurt and between different storage periods. It is demonstrated that microencapsulated whey protein chelated iron can be added up to a level of 80 mg per lit. of yoghurt without altering the accepted appearance and sensorial attributes.ArticleItem Open Access Milk yield, composition, and lactation curve models of Bargur cattle under farmers’ production system in their native habitat(2022) Ganapathi, P; Venkataramanan, R; Ambike, Vrinda B.; Subash, R; TANUVASMilk yield and composition traits (fat (%) and SNF (%)) from 1229 test day records of 205 Bargur cattle maintained under a farmers’ production system were studied. This breed is known for its adaptability to the hilly tracts of Erode District in Tamil Nadu. Performance recording was done in the natural habitat through the test-day milk yield from lactating cows in the farmers’ herds. Effects of non-genetic factors like season, year, parity, stage of lactation, and days from calving were studied using mixed models with animal taken as a random effect. Estimated marginal means for daily milk yield (DMY, L/day), fat (%), and SNF (%) were 2.05 ± 0.03, 4.08 ± 0.03%, and 8.19 ± 0.01%, respectively. Stage of lactation was highly significant (P < 0.01) for DMY, fat, and SNF. Season and year were significant for DMY and SNF, where higher productivity was obtained in the monsoon season, but fat remained constant in all the seasons. Parity was significant (P < 0.05) only for SNF, and year was significant for DMY (P < 0.01) and SNF (P < 0.05). Persistency was 5.9% calculated using Wood’s gamma function and 63.0% calculated using the ratio of predicted yields. This was slightly lower compared to dairy breeds of cattle. Thirteen different lactation curve models were used for fitting of Bargur cattle lactation curve, and the Parabolic exponential model was the best fitting model based on model diagnostic criteria.ArticleItem Open Access Milk yield, composition, and lactation curve models of Bargur cattle under farmers’ production system in their native habitat(2022) Ganapathi, P; Venkataramanan, R; B. Ambike, Vrinda; Subash, R; TANUVASMilk yield and composition traits (fat (%) and SNF (%)) from 1229 test day records of 205 Bargur cattle maintained under a farmers’ production system were studied. This breed is known for its adaptability to the hilly tracts of Erode District in Tamil Nadu. Performance recording was done in the natural habitat through the test-day milk yield from lactating cows in the farmers’ herds. Effects of non-genetic factors like season, year, parity, stage of lactation, and days from calving were studied using mixed models with animal taken as a random effect. Estimated marginal means for daily milk yield (DMY, L/day), fat (%), and SNF (%) were 2.05 ± 0.03, 4.08 ± 0.03%, and 8.19 ± 0.01%, respectively. Stage of lactation was highly significant (P < 0.01) for DMY, fat, and SNF. Season and year were significant for DMY and SNF, where higher productivity was obtained in the monsoon season, but fat remained constant in all the seasons. Parity was significant (P < 0.05) only for SNF, and year was significant for DMY (P < 0.01) and SNF (P < 0.05). Persistency was 5.9% calculated using Wood’s gamma function and 63.0% calculated using the ratio of predicted yields. This was slightly lower compared to dairy breeds of cattle. Thirteen different lactation curve models were used for fitting of Bargur cattle lactation curve, and the Parabolic exponential model was the best fitting model based on model diagnostic criteria.