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Subject: Dairy Technology ×

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    ThesisItemOpen Access
    REPLACEMENT OF CONCENTRATE MIXTURE WITH FRESH AZOLLA (Azolla pinnata) ON MILK PRODUCTION AND QUALITY IN KONKAN KANYAL GOAT
    (dbskkv., Dapoli, 2019) DONGARE, SACHIN VASANT; Hanmante, A. A.
    Goat plays an important role in the national economy and socio-economic development of the landless, small and marginal farmers by supplementing family income and generating gainful employment. Goat rearing has been recommended as the best choice for rural people in the developing countries because of its wider adaptability, low investment, high fertility and fecundity, less feed and management needs, quick return, low risk involved and high feed conversion efficiency. The experiment was conducted at the Dairy unit, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-415712, District Ratnagiri (M.S.). Twenty Konkan Kanyal goats were selected for the experiment. The experimental animals were randomly divided into five treatment group‟s viz. T1 - Basal feed (Guinea grass + Tree leaves + Paddy straw) + 400 gm conc. T2 - Basal feed + 300 gm conc. + 100 gm fresh Azolla, T3 - Basal fed + 200 gm conc. + 200 gm fresh Azolla, T4 - Basal feed + 100 gm conc. + 300 gm fresh Azolla and T5 - Basal feed + 400 gm fresh Azolla. The results was revealed that the Basal diet + 300 gm Azolla + 100 gm concentrate was found superior in respect to dry matter intake 1119.10 g/day, Milk production 60.30 lit. (60 days), nutrient digestibility coefficient (OM 82.25, DM 80.64, CP 77.98, CF 88.83, EE 73.19, Ash 68.86, NFE 85.24, AIA 69.69), nutritive value (8.72 and 76.97), body weight gain 65.03 g/day and BCR (1.51) and than other treatments. It was concluded that feeding of Basal diet + 300 gm Azolla + 100 gm Concentrate. It was also found significantly incremental effect on growth performance, milk production and more economical for Konkan Kanyal goats.
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    ThesisItemOpen Access
    EFFECT OF FEEDING HYDROPONIC HORSE GRAM SPROUTS ON GROWTH PERFORMANCE OF KONKAN KANYAL GOAT
    (dbskkv., Dapoli, 2019) KOKANI, DIVYA KIRAN; Desai, B. G.
    The experiment was conducted to study the effect of feeding hydroponic horse gram sprouts on growth performance of Konkan Kanyal goat at the instructional Livestock farm, goat unit, Department of Animal Husbandry and Dairy Science, College of Agriculture, DBSKKV, Dapoli. Twenty Konkan Kanyal goats aged between 4-6 months were grouped into four treatments and five replications using (RBD). The experimental goats were randomly assigned to four treatments with five replication. T1 (0%), T2 (15%), T3 (30%), T4 (45%) levels for hydroponic horse gram sprouts where T1 (100%), T2 (85%), T3 (70%), T4 (55%) levels for basal feed. Result of experiment showed that, feeding of hydroponic horse gram sprouts have significantly (< 0.05) higher dry matter intake (g) in treatment T4 (742.20) than T1 (614.74) g/day. Average intake of nutrients (g/day) was highest in treatment T4 than T1. The dry matter digestibility coefficient was significantly higher (< 0.05) in T4 (65.0%) and CP in T3 (73.70%), CF in T4 (89.57%), NFE in T4 (57.63%) than T1 .The gross retention of nitrogen, calcium and phosphorus were higher in T4 (14.40, 7.99, 4.58) g/day, respectively. Nutritive values i.e. DCP and TDN were higher in T4 (8.83, 58.43 %) respectively. Higher daily body weight gain observed in T4 (103.64g/day) than T1(88.33g/day). FCR values were higher in treatment groups. The haematological blood profile was found better in animals fed hydroponic horse gram sprouts than T1 . Highest Economical returns observed in treatment T2 with B:C ratio was 1.73 thantreatment T1.Therefore, it is concluded that15% horse gram sprouts with 85% basal feed beneficial for better growth performance and economic profitability of Konkan Kanyal goat.
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    ThesisItemOpen Access
    EFFECT OF DIETARY SUPPLEMENTATION OF DRUMSTICK LEAF (Moringa oleifera) MEAL ON GROWTH PERFORMANCE OF BROILER
    (dbskkv., Dapoli, 2019) PAWAR, MADHAVI VITTHAL; Bhagat, D. J.
    An experiment was conducted to investigate the effect of dietary supplementation of drumstick leaf (Moringa oleifera) meal on the growth performance of broilers at poultry unit of Instructional Dairy farm, Department of Animal Husbandry and Dairy Science, College of Agriculture, Dapoli. A day-old and vaccinated 240 broiler chicks were purchased from hatchery. The chicks were divided into six treatments of 40 birds each. Treatments were T1 (control group with no supplementation), T2 (2 per cent drumstick leaf meal), T3 (3 per cent drumstick leaf meal), T4 (4 per cent drumstick leaf meal), T5 (5 per cent drumstick leaf meal), T6 (6 per cent drumstick leaf meal). Result of experiment showed that supplementation of drumstick leaf meal have significantly (P<005) lowest feed intake in treatment T6 (2670.36 g/bird) and highest in T1 (2936.07 g/bird). Live body weight was significantly (P<0.05) highest in treatment T4 (1192.50 g/bird) as well as average live body weight gain (332.08 g/bird), live body weight gain at the end of fifth week (1950.4 g/bird) and average feed conversion ratio T4 (1.39) was also superior in treatment as compare to other treatment groups. Serum total cholesterol, LDL, VLDL, LDL/VLDL ratio and WBC were lowest in treatment T4 as 99.50 mg/100 ml, 34.45 mg/100ml, 27.70 mg/100ml, 1.24 mg/100ml and 2610 million/cumm, respectively. Treatment T4 showed higher haemoglobin (13.53 g/dl) and RBC (3.80 million/cumm) as compare to other treatment groups. There was increase in PCV (31.40%), HDL (57.25 mg/100ml) and triglycerides (141.9 mg/100ml) in treatment T4. Also better meat quality and highest economical returns Rs.76.83 observed in the treatment T4. Hence, it is concluded that, 4 per cent drumstick leaf (Moringa oleifera) meal significantly improved growth performance, meat quality and economical returns than other treatment groups.
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    ThesisItemOpen Access
    EFFECT OF REARING SYSTEMS ON THE GROWTH PERFORMANCE AND CARCASS QUALITY OF GIRIRAJA BIRDS
    (dbskkv., Dapoli, 2019) KADAV, NIKITA DINESH; Desai, B. G.
    An experiment was conduct at poultry unit, Department of Animal Husbandry and Dairy Science, Dapoli to investigate the Effect of rearing systems on the growth performance and carcass quality of Giriraja birds. A day old 250 Giriraja chicks rearing in same block during brooding period up to 35 days. Than after 225 Giriraja chicks were divide into three treatments with five replication, thus each treatment having 75 birds. Treatment was deep litter system (T1), cage system (T2) and semi-intensive system (T3). Results of experiment showed that different rearing systems have significant (p<0.05) effect on feed intake during the experimental period which is lowest in treatment T3 (351.10 g/bird) and highest in treatment T1 (483.44g/bird), live body weight was lowest in treatment T3 (743.21 g/bird) and significantly highest in treatment T2 (971.96 g/bird) and body weight gain higher in treatment T2 (160.00) and treatment T1 (144.94) and T3 (130.56) were at par each other. The feed conversion ratio was superior in treatment T2 (2.81) and the body temperature and respiration rate are statistically non-significant for all treatment groups. RBC, haemoglobin, PCV, Serum total cholesterol are statistically non-significant for all treatment groups and only average WBC count is higher in treatment T1 (26231.80 cells/cumm) and treatment T2 (18858.80) and T3 (19760.60) were at par to each other. Better chicken quality and higher benefit cost ratio observed in T3. It was concluded that, the semi-intensive system (backyard system) of rearing for Giriraja significantly improve meat quality, average value of organoleptic evaluation of chicken is also good as more acceptability and higher benefit cost (B:C) ratio (2.72), similarly it reduce Serum total cholesterol (mg/dl), Haemoglobin (gms/dl), WBC (%), PCV (%).
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    ThesisItemOpen Access
    Shelf life studies of Kalakand
    (DBSKKV DAPOLI, 2005-05) Gawde, Ashish Mahadeo; Yadav, D.N.
    The present investigation entitled „Shelf life studies of kalakand‟ was undertaken to explore the possibility of enhancing the shelf life of kalakand using preservatives viz., saffron, cardamom and sorbic acid and to study the effect of these preservatives on chemical, bacteriological and organoleptic quality of kalakand, stored at different periods (0, 2, 4, 6 and 8 days). The effect of different preservatives in kalakand preparation had significant favourable impact on chemical, bacteriological as well as sensory quality of kalakand as compared to kalakand with no preservative. The higher dose of the preservatives proved to be the most effective but imparted typical flavour defect and strong aroma to the final product. The acidity, fat and protein contents of kalakand of different treatments ranged from 0.55 per cent to 0.67 per cent, 21.29 per cent to 21.49 per cent and 14.08 to 14.62 per cent, respectively. The total solids content was 76.22 per 58 cent in all the treatments. The rise in free fatty acids and peroxide value upto 8 days of storage was in the magnitude of 0.18 to 0.38 per cent and 0.16 to 0.39 meq/kg fat, respectively. During storage upto 8 days, kalakand showed rise in SPC, proteolytic, lipolytic, E. coli, staphylococci and yeast and mould as 0.71 to 17.71 × 105 cfu/g, 0.80 to 42.94 × 103 cfu/g, 0.06 to 15.50 × 103 cfu/g, 0.05 to 0.44 × 103 cfu/g, 0.05 to 11.88 × 102 cfu/g and 0.09 to 53.05 × 103 cfu/g, respectively. Further, there was decrease in score during storage from 7.39 to 6.21 for colour and appearance, 7.27 to 6.22 for body and texture, 7.26 to 5.63 for flavour and 7.23 to 5.55 for overall acceptability. Use of 0.015 per cent saffron as herbal preservative in kalakand preparation gave the product with high acceptability and increased the shelf life upto 6 days. The present investigation entitled „Shelf life studies of kalakand‟ was undertaken to explore the possibility of enhancing the shelf life of kalakand using preservatives viz., saffron, cardamom and sorbic acid and to study the effect of these preservatives on chemical, bacteriological and organoleptic quality of kalakand, stored at different periods (0, 2, 4, 6 and 8 days). The effect of different preservatives in kalakand preparation had significant favourable impact on chemical, bacteriological as well as sensory quality of kalakand as compared to kalakand with no preservative. The higher dose of the preservatives proved to be the most effective but imparted typical flavour defect and strong aroma to the final product. The acidity, fat and protein contents of kalakand of different treatments ranged from 0.55 per cent to 0.67 per cent, 21.29 per cent to 21.49 per cent and 14.08 to 14.62 per cent, respectively. The total solids content was 76.22 per 58 cent in all the treatments. The rise in free fatty acids and peroxide value upto 8 days of storage was in the magnitude of 0.18 to 0.38 per cent and 0.16 to 0.39 meq/kg fat, respectively. During storage upto 8 days, kalakand showed rise in SPC, proteolytic, lipolytic, E. coli, staphylococci and yeast and mould as 0.71 to 17.71 × 105 cfu/g, 0.80 to 42.94 × 103 cfu/g, 0.06 to 15.50 × 103 cfu/g, 0.05 to 0.44 × 103 cfu/g, 0.05 to 11.88 × 102 cfu/g and 0.09 to 53.05 × 103 cfu/g, respectively. Further, there was decrease in score during storage from 7.39 to 6.21 for colour and appearance, 7.27 to 6.22 for body and texture, 7.26 to 5.63 for flavour and 7.23 to 5.55 for overall acceptability. Use of 0.015 per cent saffron as herbal preservative in kalakand preparation gave the product with high acceptability and increased the shelf life upto 6 days.
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    ThesisItemOpen Access
    Effect of feeding linseed powder on the growth of Giriraja.
    (DBSKKV., Dapoli, 2017-05) Botle, Mr. Paresh Mangesh; Bhagat, Dr. D. J.
    DEPARTMENT OF ANIMAL HUSBANDRY AND DAIRY SCIENCE DR. BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH, DAPOLI Name : Mr. Paresh Mangesh Botle Regd. No : 2428 Degree : M.Sc.(Agri.) Major Field : Animal Husbandry Research Guide : Dr. D. J. Bhagat Members : Dr. R. G. Burte Dr. B. G. Desai Prof. P. V. Jadhav Title of Thesis : Effect of feeding linseed powder on the growth of Giriraja. ABSTRACT An experiment was conducted to investigate the effect of feeding linseed powder on the growth of Giriraja at Poultry Unit, of Department of Animal Husbandry and Dairy Science. A day-old 140 Giriraja chicks were purchased from hatchery. The chicks were divided into five treatments of four sub levels (2%, 3%, 4% and 5%). One control group was also taken without supplementation of linseed powder. Results of experiment showed that supplementation of linseed powder have significant (P<0.05) effect on feed intake during the experimental period i.e. highest in T4 (4814.72 g/bird), live body weight was highest obtained in treatment T4 (2101.21 g) and feed conversion ratio was superior in treatment T4 (2.26). Serum total cholesterol, LDL, VLDL and triglycerides were lowest in the treatment T4 that was 93.92, 42.57, 19.11, 95.5 mg/dl and HDL, RBC, WBC, PCV and haemoglobin found highest in treatment T4 53.50 (mg/dl), 2.501 (106/mm3), 22165.5 (cell/mm3), 32.35 (%) and 8.6 mg/dl, respectively. Also better meat quality and highest economical returns observed in T4. Hence, five per cent linseed powder significantly improved growth performance, dressing percentage, meat quality and economical returns than other treatments and five per cent linseed powder effectively reduced serum total cholesterol, LDL, VLDL and triglyceride and increased HDL, haemoglobin, RBC, WBC and 8.6 mg/dl, respectively. Also better meat quality and highest economical returns observed in T4. Hence, five per cent linseed powder significantly improved growth performance, dressing percentage, meat quality and economical returns than other treatments and five per cent linseed powder effectively reduced serum total cholesterol, LDL, VLDL and triglyceride and increased HDL, haemoglobin, RBC, WBC and PCV.
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    ThesisItemOpen Access
    PROCESS STANDARDIZATION FOR PREPARATION OF MILK SHAKE BY INCORPORATION OF DATE (Phoneix dactylifera L.) AND JAGGERY
    (DBSKKV., Dapoli, 2017-02) SURVE, SHAMIKA; Joshi, S.V.
    DEPARTMENT OF ANIMAL HUSBANDRY AND DAIRY SCIENCE, Dr. BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH, Name of the student : Miss. Shamika Vikas Surve Registration No. : ADPM/15/2433 Degree : M.Sc.(Agri.) Major Field : Dairy science Research Guide : Prof. S. V. Joshi 137 DAPOLI, DIST. RATNAGIRI, (M.S.) 415712 THESIS ABSTRACT Milk shake, a product of Western origin, is obtained by freezing a mix very similar to soft serve ice cream mix and speed mixing the frozen product in a mixture to make it pourable and generate foam in it. Milk shake is very nutritious because of their main ingredient is milk, aside of milk it contain sugar or jaggery that can easily provide us with energy for our brain to function well. The product is combination of highly desirable fat, protein, sugar and mineral constituents of milk with vitamins, flavor and other nutrients of added fruit pulp which destroy fiber for better digestion. The milk shake is generally served with some flavour blends. Similar to milk, honey and grapes, date (Phoenix dactyliferaL.) are considered, a good source of nutrients like carbohydrates, protein, calcium, phosphorus, iron, vitamins like carotene, thiamine, vitamin ‘C’ and riboflavin and also other minerals. With plenty of vitamins and minerals, date have 25 per cent more potassium than bananas while being free from fats, sodium and cholesterol. Jaggery activates the digestive enzymes in the body, stimulates bowl movements and thus helps prevent and relieve constipation. Jaggery helps in cleansing the liver by washing out harmful toxins from the body. One of the most well-known benefit of jaggery is its ability to purify the blood. When consumed on a regular basis and in limited quantities, it cleanses the blood. It Members : Dr. V. S. Dandekar Dr. A. J. Mayekar Prof. R.V.Dhopavkar Title of thesis : “Process standardization for preparation of milk shake by incorporation of date (Phoenix dactylifera L.) and jaggery” 138 is loaded with antioxidants and minerals such as zinc and selenium, which in turn helps to prevent free-radical. Jaggery contains up to 4 kcal/gram energy. Considering the importance of date and jaggery it was thought to evaluate the suitability of jaggery and date as flavoring agent in developing simple technology for the manufacture of milk shake. In the present study the milk shake was prepared from buffalo milk by incorporation of date pulp and jaggery at different levels viz. 5, 10 and 15 per cent date pulp and 4, 5 and 6 per cent jaggery in different combinations. From the result of present investigation it may be concluded that date pulp and jaggery could be successfully utilized for preparation of milk shake.The most acceptable quality shrikhand can be prepared by using 4 per cent jaggery and 10 per cent date pulp (J1D2). The most acceptable quality milk shake (J1D2) contained on an average, 25.57 per cent total solids, 6.02 per cent fat, 3.95 per cent protein, 0.881 per cent ash, 14.92 per cent total sugar and 0.163 per cent titratable acidity. The production cost of most acceptable milk shake (J1D2) was ₹ 105.08 per kg.
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    ThesisItemOpen Access
    Preparation of Pantua by incorporation of Date (Phoenix dactylifera L.) Pulp (Accession No. T05941)
    (Department of Animal Husbandry and Dairy Science, Dr. B. S. K. K. V., Dapoli, 2016-03) Nagavekar, Shruti Pravin; Joshi, S. V.