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ThesisItem Open Access studies on correlation of udder measurements and skin-fold thickness wlth yield in red kandhari cows and it's crosses(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 1994-05-06) Aspat, Nagesh Ramling; Sakhare, P.G.ThesisItem Open Access Development of a process for manufacture of sugar free low calorie ice-cream(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2009-04-28) Rathod , Krishnakumar Rohidas; Londhe, G.K.ThesisItem Open Access Preparation of chhana whey based beverage by using pomegranate fruit juice(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2009-09-23) Waghmode, Bhausaheb Namdev; Maske, D.N.Chhana whey and pomegranate JUICe beverage prepared by blending different levels of pomegranate juice as 0, 10, 15 and 20 per cent in the treatment T0, T~, T2 and T3. The sugar 8 per cent, sodium alginate 0.1 per cent and ginger extract 0.3 per cent were added in each treatment. Beverage: were evaluated for physico-chemical properties and overall acceptability. Significantly higher viscosity, titratable acidity, total solid, protein, carbohydrates and ash content was found as 7.20 cps, 0.77 per cent, 14.86 per c nt, 0.54 per cent, 13.36 per cent and 0.51 per cent, respectively. Organoleptically beverage with different levels of pomegranate juice had sign ificant effect on the colour, flavour, consistency and overall acceptability. The highest score for colour recorded as in treatment TO. The lowest score 7.05 was recorded in the treatment T3 with 20 per cent pomegranate juice level in chhana whey. The highest score 8.31 for flavour was recorded in treatment T3. the highest score for consistency was recorded as 8.20 in treatment T3 and highest score 8.10 was recorded in treatment T3 for overall acceptability which was liked by most of the panelists. The cost of production of one kg chhana whey based beverage by using pomegranate fruit juice was in the range of Rs. 4.20 to 22.10.ThesisItem Open Access Studies on morphometric, production and reproduction performance of red kandhari cattle in marathwada region(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2017-05-30) Bainwad, Datta Vankati; Thombre, B.M.The present study entitled "Studies on Morphometric, Production and Reproduction Performance of Red Kandhari Cattle in Marathwada Region" was undertaken on Red Kandhari cattle in the breeding tract i.e. Nanded, Latur, Hingoli, Parbhani and Beed districts of Marathwada region in Maharashtra state. The present work was intended to study the body measurements and body weight of Red Kandhari cattle at various stages of growth for different sex (male and female) at different locations in the breeding tract and also to study the production, reproduction, colour pattern and off type characteristics. The overall LSM at 0-3 months of Red Kandhari for body weight, chest girth, body length, height at wither, belly girth, height at hip bone, length of body at trunk, face measurement, tail length, ear length, fore legs length and hind legs length were 51.65 ± 0.62 kg, 73.44 ± 0.51 , 63.13 ± 0.44, 71.56 ± 0.58, 76.45 ± 0.50, 72.19 ± 0.56, 60.36 ± 0.28, 23.70 ± 0.19, 37.88 ± 0.62, 18.66 ± 0.22, 58.90 ± 0.31 and 38.05 ± 0.17cm, respectively. The sex and districts showed non-significant effect on all the traits for Red Kandhari cattle at 0-3 months of age. The overall LSM at 4-6 months of Red Kandhari for body weight, chest gi rth, body length, height at wither, belly girth, height at hip bone, length of body at trunk, face measurement, tail length, ear length, fore legs length and hind legs length were 114.15 ± 1.09 kg, 107.25 ± 0.53, 95.64 ± 0.68, 96.03 ± 0.45, 113.47 ± 0.52, 97.87 ± 0.45 , 72.68 ± 0.44, 34.22 ± 0. 17, 60.91 ± 0.16, 19.14 ± 0.13, 70.12 ± 0.36 and 42.78 ± 0.14 em, respectively. The sex showed significant (P 36 month male and breeding bull group of animals. Hence it is concluded that geo-ecological situations of surveyed area and management practices followed there plays an important role on physical measurements parameters of Red Kandhari cattle. The effect of sex was found highly significant on most of body measurements and body weight in Red Kandhari cattle at 13- 24 and 25-36 age groups. Hence it is concluded that the transitional phase of attaining puberty which regulates reproductive life. The effect of district was found significant to highly significant on lactation milk yield (LMY) and lactation period (LP), whereas the effect of season found highly significant on lactation milk yield (LMY) and significant on dry period (DP). Hence it is concluded that the management practices, available water and feed resources and climatic condition followed there plays an important role on productive performance of Red Kandhari cattle. The effect of district and season were found highly significant on age at puberty (AP), service period (SP). Hence it is concluded that the management practices, available water and feed resources and climatic condition followed there plays an important role on reproductive performance of Red Kandhari cattle. The colour pattern observ.ed in Red Kandhari Cattle were Brick red colour pattern was found predominant followed by Dark red and Black shades on Neck, Shoulder and Thigh region. The off type characteristics i.e. mixture of red and white colour (MRW) was recorded highest percent in population followed by absence of black rings around eyes and hoofs (ABR), carroty hooves, horns and muzzle (CHM), red eye lashes (REL), red hairs in the switch of tail (RHS), long drawn mouth (LDM), pendulous dewlap (PO), heavy sheath (HS), roman arched face (RAF), loose skin (LS) and inclination of hump to the side (IHS). To maintain the genetic purity of Red Kandhari cattle, in future it is needed to plan breeding strategy for conservation of Red Kandhari cattle at farmers I breeders herd level in Marathwada region. Formation of "Breed Society and Registration of Herds" is essential in future.ThesisItem Open Access Studies on preparation of rasogolla by using isabgol (plantago ovata)(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2017-05-31) Suryawanshi, Deepratna Baburao; Padghan, P.V.Rasogolla was prepared by using isabgol powder at different proportions. The finished product was subjected for chemical analysis and organoleptic evaluation by panel of judges. The acidity was 0.64, 0.49, 0.34 and 0.32 per cent; pH content was 6.05, 6.30, 6.37 and 6.52; fat 4.50, 4.42, 4.35 and 4.32 per cent; protein 4.80, 5.17, 5.27 and 5.39 per cent; total sugar content was 34.96, 34.90, 34.84 and 34.81 per cent; moisture 54.84, 54.54, 54.51 and 54.43 per cent; total solids content were found to be 45.16, 45.45, 45.48 and 45.56 per cent; ash per cent in isabgol rasogolla were 0.90, 0.97, 1.02 and 1.05 per cent and sugar syrup absorption was 78.73, 78.95, 79.92 and 81.00, for treatment T1, T2, T3 and T4. respectively. The textural properties of rasogolla were studied and recorded the score for hardness was found to be 2.627, 0.503, 0.358 and 0.958 g, cohesiveness was found to be 0.84, 1.51, 1.04 and 0.85, elasticity was found to be 69.74, 69.78, 69.793 and 69.79 mm, chewiness was found to be 153.89, 53.08, 26.06 and 57.17 kg per second (g/ s) and gumminess of the finished product was found to 2.20, 0.75, 0.36 and 0.81 (kg) for treatment T1, T2, T3 and T4 respectively. The sensory parameters were also studied and treatment T2 was found superior on sensory basis.ThesisItem Open Access Characterization of basundi sold in ujani village disrict latur(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2009-05-30) Pawar, Purushottam Shatrughun; Hassan Bin AwazThe present investigation was carried out on "Characterization Of Basundi sold In Ujani village district Latur" at Ujani village district Latur was undertaken and research was conducted in the laboratory of Department of Animal Husbandry and' Dairy Science, College of Agriculture, Latur and College of Food Technology, Marathwada Agricultural University, Parbhani in the year 2008-09. Basundi which is famous in Ujnai village and adjoining areas. The study includes the characterization of Basundi of Ujani {T 1), its comparison with market Basundi of Latur city (T 0) and laboratory made Basundi (T 2) . The study also includes proximate analysis of this product, its acceptability and cost structure. The results obtained during the investigation conducted on "Characterization Of Basundi sold In Ujani village district Latur" are summarized as below. Fat - It was recorded that the average fat content for T 0, T 1 and T 2 was 9.22, 12.30 and 13.41 per cent, respectively. Protein - The protein content of treatment T0, T1 and T2 was 7.20, 7.81 and 9.25 per cent, respectively. Ash - The ash content for the treatment T 0, T 1 and T 2 found to be 1.21, 1.38 and 1.66 per cent, respectively. Carbohydrate - The average carbohydrates content was observed as 21.72, 24.58 and 26.50 per cent for the treatment T0, T1 and T2 respectively. Total solids - Total solids content of treatment T0, T 1 and T 2 was 39.35, 45.79 and 50.83 per cent, respectively. Viscosity - The viscosity of Basundi was found to be 30.71, 37.08 dnd 51.56 cp to the treatment T 0, T 1 and T 2 respectively. Acidity- The acidity of treatment T0, T1 and T2 was 0.39, 0.31 and 0.25 per cent lactic acid, respectively. pH - The pH of treatment T 0, T 1 and T 2 was 6.1 0, 6.19 and 6,49, respectively. Sensory evaluation of Basundi The acceptability of Basundi was measured in term of sensory attributes such as colour and appearance, fla our, consistency, mouthfeel and overall acceptability by a panel of judges using 9 points Hedonic scale. The average score for colour and appearance, flavour, consistency, mouthfeel and overall acceptability for the market Basundi, Ujani Basundi and laboratory made Basundi was 6.50, 7.27 and 8.55, 6.87, 7.25 and 8.00, 6.67, 7.37 and 8.00, 6.75, 7.27 and 8.25 and 6.57, 7.29 and 8.20, respectively. All the treatments were statistically differed from each other. Cost structure of Basundi The cost structure of Basundi for market Basundi. Ujani Basundi and laboratory made Basundi was Rs. 90.50, Rs. 70.72 and Rs. 66.58 per kg, respectively. Form the cost structure studies it was observed that highest cost Rs. 90.50 per kg was for market Basundi. The laboratory made Basundi Rs. 66.58 per kg was most accepted by panel of judges and production cost was comparatively lower than Market Basundi and Ujani Basundi. In the investigation it was observed that superior quality Basundi can be prepared in the laboratory (T 2). There were significant differences in chemical composition, sensory quality and cost of production Basundi ofT0, T1 and T2• The Basundi sold in Ujani vi llage (T 1) had dark brown colour. It has got pleasant flavour, creamy consistency with soft textured flakes that are uniformly suspended throughout the product. The over all acceptability score of this Basundi was 7.29. The reason for popularity of Basundi in Ujani village and adjoining areas is flavour. The low cost of Basundi could be due to less selling price of milk in Ujani village pocket or selling ofUjani Basundi (T 1) than market Basundi (To) ~ • h less margin of profit. Generally Basundi is not stored for longer period. Only salable amount of Basundi is prepared daily by the halwais.ThesisItem Open Access Phenotypic characterization of marathwadi buffalo on field scale in their breeding tract(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2009-05-30) Gambhire, Anil Bhimaji; Thombre, B.M.The research survey entitled "Phenotypic Characterization of Marathwadi buffalo on Field Scale in Their Breeding Tract" was carried out during year 2008-2009. Total data on body measurement of 539 Marathwadi individuals were collected by taking actual measurements of each individual in 25 villages from five tahsils of Latur district. In order to accomplish the statistical analysis of data the Least Square Technique as outlined by Harvey (1976) was employed. The result obtained from this investigation found that the body measurements in Marthwadi buffalo at 3, 12, 24, 36 months, breeding bulls and more than 36 months females for girth as 75.90 ± 1.13, 95.42 ± 0.82, 126.J 1 ± 2.18, 146.47 ± 1.48, 173.81 ± 1.28 and 169.91 ± 0.72 ems, for body length as 64.29 ± 0.89, 77.47 ± 0.52, 97.05 ± 1.55, 110.45 ± 1.48, 128.70 ± 0.98 and 123.23 ± 0.52 ems and for height as 76.45 ± 0.83, 86.77 ± 0.50, 104.07 ± 1.31, 114.68 ± 0.58, 127.98 ± 0.71and 121.72 ± 0.30 ems, respectively.The body weight in Marathwadi buffalo at 3, 12, 24, 36 months, breeding bulls and more than 36 months females as 34.79 ± 1.44, 67.02 ± 1.61,147.34 ± 7.03 ,221.35 ± 5.62, 360.09 ± 7.53 and 331.63 ± 3.81 kg. In Marathwadi colour pattern recorded as Black and White markings. Black was predominant (95.18 %) followed by White markings (4.82 %). Correlation among the body measurement and body weight in Marathwadi buffalo at different age groups were positive and highly significant among HW and CG, HW and BL, HW and BW, CG and BL, CG and BW and BLand BW. The multiple regression ofbody weight on HW, CG and BL indicated that simultaneous increase by one unit in all three traits, there would be corresponding increase in the body weight by about 1.389 kg (3 m), 2.309 kg (12 m), 3.669 kg (24m), 4.796 kg (36 m), 7.181 kg (Breeding bull) and 6.634 kg (above 36m female buffalo). On the basis of the findings given above it is concluded that in the present study various genotypes of Marathwadi breed included during growth production as well as the factors related to physical development and colour pattern. The study confined to the breeding tract of Marathwadi breed. The geo-ecological situation of the tract and management practices followed plays its role. The size of population studied has indicated valuable parameters to be considered for improvement on field scale. Preferential treatment of males, developmental defects in male and female characters warrant significant attention on both front i.e. care and management and selective breeding in future. Formation of "Breed Society and Registration of Herds" is essential in future. While synthesizing the plan for implementation of various aspects of improvement, should include the further more periodic census of Marathwadi buffalo essentially required so as to know the time trend of Marathwadi population and reasons for the trend. Since in Marathwada region population of two important breeds of buffalo viz., Pandharpuri and Marathwadi are found, the genetic improvement programme should be implemented with proper care. The programme of one breed should not adversely affect the other. Larger population size will be essential aspect of future studies.ThesisItem Open Access Studies on mortality pattern in buffalo calves(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2009-05-30) Mane, Mangesh Uttam; Kulkarni, A.N.The present investigation entitled " Studies on mortality pattern in buffalo calves" was undertaken to study the mortality pattern in Murrah and Surti buffalo calves and factors affecting mortality viz., breed, period of birth, season, sex, cause of mortality and age. The data generated at Dairy Unit, Department of Animal Husbandry and Dairy Science, Marathwada Agricultural University, Parbhani for the period from 1985 to 2004 were used for present investigation. The significance of various factors was tested by Chi-square test. It was observed that the overall highest mortality was observed in period P1 followed by P2, P3 and P4. Among the breeds Murrah buffalo calves suffered more in period P2 followed by P~, P3 and P4. Whereas in case of Surti buffalo calves highest mortality was observed in period P1 followed by P2, P3 and P4. There was significant differences among the losses in three different seasons. The mortality was more in winter born calves, followed by summer season, while it was less in rainy season. The mortality percentage of male and female showed significant differences. The overall mortality was highest in period P1• In period P ~, P2, P4 male mortality was more than female calves. In period P3 female calves has more mortality than male claves. There was correlation between effect of cause and sex. Effects of causes were significant in case of male buffalo calves. Total mortality of male sex was higher than female sex due to cause class-II followed by class I, IV, V and III. The mortality differences between both the sexes, causewise mortality and in different age groups was found to be Non-significant in both Murrah and Surti buffalo calves. The effect of causes and season was non significant. From the present study it can be concluded that the mortality pattern varied during different periods. High mortality was found in the age group of 0-30 days which is critical stage of life of the new born calves. The maximum mortality was recorded in winter as calving season of buffalo coincides with cold stress, hence newly born calves become susceptible to adversities of weather. Higher mortality was observed in males. Period P1 showed higher mortality than other three periods. The mortality percentage decreased in P2, P3 and P4 period due to proper sanitation, feeding, management practices followed on dairy unit. The main cause of mortality is pneumonia, pneumoer> teritis. Winter season and rainy seasons provided favourable conditions to grow disease causing micro-organisms.ThesisItem Open Access Studies on physico-chemical properties of milk of different buffalo breeds under parbhani condition(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2009-05-30) Jawale, Atul Laxman; Mitkari, K.R.The present investigation entitled "Studies on physico-chemical properties of milk of different buffalo breeds under Parbhani condition" was undertaken in order to investigate the physico-chemcial properties of milk of Marathwadi, Murrah, Jaffarabadi and Surti buffalo found in Parbhani district undeJ the Marathwada region of Maharashtra state. The three milk samples from I 0 selected buffaloes from each of Marathwadi, Murrah, Jaffarabadi and Surti breed are collected and analysed for it's physico-chemical properties. The average values for specific gravity of Marathwadi, Murrah, Jaffarabadi and Surti buffalo milk were 1.031, 1.030, 1.030 and 1.029, respectively. The average values for acidity (% LA) of Marathwadi, Murrah, Jaffarabadi and Surti buffa lo milk were 0.155, 0.158, 0.155 and 0. 157 per cent, respectively. The mean values for pH of Marathwadi, Murrah, Jaffarabadi and Surti buffalo milk were 6.67, 6.77, 6.78 and 6.80, respectively. The differences observed for pH of buffalo milk were significant. The average values for EC for Marathwadi, Murrah, Jaffarabadi and Surti buffalo milk were 3.532, 3.720, 3.785 and 3.751 mmhos, respectively. The differences observed for EC of buffalo milk were significant. The average values for viscosity of Marathwadi, Murrah, Jaffarabadi and Surti buffalo milk were 2.336, 2.218, 2.278 and 2.386 cps respectively. The differences observed for viscosity of buffalo milk were significant. The average values for RI of Marathwadi, Murrah, Jaffarabadi and Surti buffalo milk were 1.343, 1.345, 1.342 and 1.340, respectively. The average values for fat content of Marathwadi, Murrah, Jaffarabadi and Surti buffalo milk were 7.63, 7.37, 7.43 and 8.11 per cent, respectively. The differences observed in fat content of buffalo milk were significant. The average values for protein content of Marathwadi, Murrah, Jaffarabadi and Surti buffalo milk were 3.79, 3.96, 3.85 and 3.88 per cent, respectively. The average values for lactose content of Marathwadi, Murrah, Jaffarabadi and Surti buffalo milk were 4.93, 4.79, 4.82 and 4.84 per cent, respectively. The average values for total solids content of Marathwadi, Murrah, Jaffarabadi and Surti buffalo milk were 17.28, 16.97, 16.92 and 17.78 per cent, respectively. The differences observed in total solids content of buffalo milk were significant. The average values for SNF content of Marathwadi, Murrah, Jaffarabadi and Surti buffalo milk were 9.69, 9.45, 9.50 and 9.66 per cent, respectively. The average values for ash content of Marathwadi, Murrah, Jaffarabadi and Surti buffalo milk were 0.94, 0.82, 0.84 and 0.93 per cent, respectively. From the present studies it can be concluded that the Marathwadi buffalo milk has higher average specific gravity, SNF, lactose and ash content than Murrah, Jaffarabadi and Slliti buffalo milk. The Jaffarabadi buffalo milk was high in EC than the Marathwadi, Murrah and Surti buffalo milk. The Surti buffalo milk was high in viscosity, pH and content of fat and total solids than Marathwadi, Murrah and Jaffarabadi buffalo milk. The Murrah buffalo milk was higher average RI, acidity and protein content than Marathwadi, Jaffarabadi and Surti buffalo milk. Finally the physico-chemical properties of Marathwadi, Murrah, Jaffarabadi and Surti buffalo milk not differ significantly under the condition of Marathwada region in respect of it's breed averages.