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ThesisItem Open Access Toxicity studies of fungal isolates from sorghum straw in rats, mice and calves(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2006-11-03) NIRMALA G. C.; N. B. SHRIDHAR; K. JAYAKUMAR; S. G. RAMACHANDRA; SHRIKRISHNA ISLOORMillions of tones of forage consumed by animals is contaminated with fungal species invading forage plants prior to harvest or during storage as hay, straw or silage (Gremmels, 2005). The species of fungi affecting the forage are of two groups, namely: field fungi and storage fungi (storage molds). Field fungi are those, which invade the crop when it is still in the field, and require 20-21 percent moisture. These include species of Fusarium, Alternaria, Clodosporium, Diplodia, Gibberella and Helminthosporium. The storage molds are those that invade the fodder during storage and need less moisture (13-18%) than field fungi. These include species of Aspergillus and Penicillium (Elizabeth, 2005). These fungi produce mycotoxins, when favorable conditions allow the fungi to grow on crops in the field, at harvest, in storage or during the processing of feed (Palmgren and Lee, 1986). Mycotoxins are the fungal secondary metabolites formed by consecutive series of enzyme-catalysed reactions from a few biochemically simple intermediates (Bohra and Purohit, 2003). These mycotoxins are present in foods as natural pollutants, thereby causing acute and chronic toxicities in both human and animalsThesisItem Open Access EVALUATION OF NUTRITIVE VALUE OF RAGI AND SORGHUM REPLACING YELLOW MAIZE VIS-À-VIS IN PRESENCE OF SOYOIL, FISH OIL AND ENZYME IN BROILER DIETS(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2008-03) Venkata Reddy, K.; K.S. PRATAP KUMAR; B.S. VENKATARAMI REDDY; B. UMAKANTHA); V. MANJUNATH; M.L. SATYANARAYANAPoultry in India, which was predominantly a backyard activity before 1960s has reached an industry status as well as an agri-business enterprise. India ranks third place in egg production and fifth place in broiler production in the world (Watt Executive Guide, 2006). At present, Indian meat production is 2.2 million tons and contributing about 260 billion (2%) to the GDP, providing both direct and indirect employment. Since the early 1990s, poultry meat has been the fastest growing sector in animal production and consumption in India. While demand has slowed for other meats, including fish, the poultry meat has accelerated and continues to lead the expansion of meat trade. Poultry meat is the cheapest animal protein providing food and nutrition security to both urban and rural population. During the past decade, egg production increased to over 45,200 million and the per capita availability of eggs has increased to 41 eggs. Broiler meat production increased to 2.2 million tons and the per capita availability of chicken meat increased to 1.73 kg. However, it is for below the recommended consumption of 180 eggs and 10.8 kg poultry meat per person per annum as by the Nutritional Advisory Committee. Over the years, poultry meat has found broad consumer acceptance, in part due to its low relative price and less fat compared to red meat. Without any social constraint the sector is growing at 12.64 per cent per yearThesisItem Open Access TOXICITY STUDIES OF FUNGAL ISOLATES IN RATS AND MICE FROM PADDY STRAW SUSPECTED TO CAUSE NECROSIS OF EXTREMITIES IN BUFFALOES(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2008-07) SHIVAPRASAD, G. R.; N. B.«SHRIDHAR; K. JAYAKUMAR; H. D. NARAYANASWAMY; (S. G. RAMACHANDRA; S. YATHIRAJIn most developing countries, livestock production is an important part of national economy. A major constraint for increased milk production by small and medium dairy farmers is the chronic shortage of affordable feeds of adequate quality and quantity, particularly during the dry season. The problem of feed storage is further complicated by farmer’s inability to use them before they spoil, especially during wet season when there is a production peak. During peak production, one of the major agents of feed spoilage, are moulds. Though their prevalence and rate of colonization are highly dependent on climate and farm practices, the growth of moulds in raw material and finished feeds of livestock is an universal problem. Mould spores, of the so called field fungi, can contaminate cereal grains and stover in standing crop in severe conditions (too wet or too dry season). These include species of Fusarium, Altemaria, Cladosporium, Diplodia, Gibberella and Helminthosporium, their spores can germinate, especially under high moisture conditions (20-21%). The moulds can also c olonize on feed ingredients and feeds during storage especially with Aspergillus and Penicillium species at 13-18% moisture. Both field and storage fungi can result in elaboration of mycotoxins.ThesisItem Open Access ECONOMIC IMPACT OF VARIATION IN DIETARY PROFILE AND DURATION OF EARLY FEED RESTRICTION IN BROILERS(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2006-09) O.R. NATARAJU; K. S. Prathapkumar; B. Umakantha; H.N. Narasimhamurthy; B. S. Venkatarami ReddyPoultry production in the country has gained momentum during the last four decades. Consequently, it has taken the shape of full-fledged industry. At present, this industry has emerged as the most dynamic and fastest expanding segment in Animal Husbandry sector with an annual growth rate of 6 per cent in 1980s, 11 per cent in 1990s and 19 per cent in 1997-2002 in broiler chickens and 5 per cent in egg production. With an annual production of around 43.67 billion eggs and 1440 thousand metric tones of broiler meat, India ranks 4th and 5th respectively, in the world (Mandal et al., 2005). Poultry sector in India contributes 100 billion rupees to the Gross National Product (GNP). The annual per capita availability of 1 kg meat in India is lower than 10.8 kg meat recommended by National Committee on Human Nutrition (Evans, 2002). Hence, the industry has potential to grow at about 10 times in meat sector. Broiler meat has a greater demand as compared to other meats, primarily because of the limitations and religious taboos in case of beef and pork. It also has the highest acceptability among all sections of consumers.ThesisItem Open Access PHYTOPLANKTON DYNAMICS IN THE COASTAL WATERS OF PADUBIDRI, UDUPI DISTRICT(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2009-06) MEGHANA P.N.; H.R.V.REDDY; S.M.SHIVPRAKASSeasonal variation of phytoplankton was studied in the coastal waters of Padubidri with reference to hydrographic parameters for a period of one year (February 2008 to January 2009). The sampling was made at monthly intervals at 5, 10, 15m depts. The salinity values ranged from 30.64 to 35.11ppt and exhibited bimodal seasonal oscillation with maximum values during pre monsoon period. The dissolved oxygen content varied between 4.0 and 6.5 mg/l with moderate values during pre monsoon period. The pH values were observed during post monsoon period. Among the nutrients ammonia and nitrite showed high values during post monsoon period while nitrate, phosphate and silicate showed higher values during pre monsoon period. Total phytoplankton population varied from 100 to 10, 95,000 cells/m3. Diatoms dominated the phytoplankton and contributed about 92% of total phytoplankton population followed by dinoflagellate (6%) and cyanobacteria (2%). In total 22 species of diatoms were encountered. The diatoms comprised of Bacteriastrum, Biddulphia, Cerataulina, Chaetoceros, Coscinodiscus, Cyclotella, Ditylum, Eucamphia, Leptocylindrus, Mellosira, Planktoniella, Rhizosolenia, Skeletonema, Streptotheca, Tricerratium, Asterionella, Fragillaria, Navicula, Nitzschia, Pleurosigma, Thalassionema, and Thallassiothrix..The dinophyceae was represented by 5 genera such as Ceratium, Dinophysis, Ornithoceros, Peridinium and Preperidinium and blue green algae by Tricodesmium and Oscillatoria The chlorophyll- “a” content fluctuated from 1.28 to 4.81mg/l Overall, phytoplankton population density was high during summer periods and low during post monsoon periods. The statistical analysis showed strong relationship between temperature, salinity, nutrients and phytoplankton abundance.ThesisItem Open Access DEVELOPMENT OF LONG SHELF LIFE ENRICHED PROBIOTIC LASSI(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2008-07) MANUKA KRISHNA; B.V. Venkateshaiah); H.G. Ramachandra Rao); R. Krishna; R. Prabha; M. VenkateshThe annual milk production in India was estimated about 101.7 million tonnes in 2007 and it may expect to reach 104.8 million tonnes in the year of 2008 (Chindanandaiah et al., 2007). About 55% of the milk produced in the country is being utilized for preparation of various indigenous dairy products like khoa and khoa based sweets, chhana and chhana based sweets and fermented milk products etc. Among which dahi, lassi, shrikhand and butter milk are of great significance. Dahi occupies an important place in the diet of average Indian who is mainly a vegetarian as it serves as an important source of protein. Fermented foods are those which have been subjected to the action of desirable/ beneficial microorganisms so that desirable biochemical changes cause significant modification to foods. The origin of such foods in our diet go back many thousands of years and usually predate the existence of written records of their production and consumption. Fermented foods are of great significance as they provide and preserve nutritious food in a wide diversity of flavours, aromas and textures which enrich the human diet. Dahi or yoghurt is consumed in different forms such as Lassi and Shrikhand. Lassi is a ready to serve fermented milk beverage. It is prepared by mixing required quantity of sugar or spices and cold water with Dahi or yoghurt, and is a very popular summer drink in the Indian subcontinent. It has a creamy consistency, sweetish rich aroma and mild to acidic flavour, which makes the product refreshingly palatable. It keeps well for a day or two at room temperature and about one week at refrigerated temperature. However, lassi production is highly localized especially in northern India and scattered. This is mainly because of lack of technology for the manufacture of lassi of uniform compositional quality. The limited keeping quality of lassi also poses difficulties in its transportation. If lassi could be made with longer shelf-life, it will even offer a stiff competition to the expensive soft drinks in the beverage market (Sabikhi, 2003).ThesisItem Open Access UTILIZATION OF WHEY PROTEAN AND DRUMSTICK {Moringa oleifera] KERNEL POLYSACCHARIDE GELS IN KULFI AND YOGHURT(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2007-10) LAVANYAVATHI Y.; P.K. Keshava Prasad; G.S. Bhat; U. Krishna Mdbrthy; R. Prabha; H.G. Rama::handra RaoModern food industry is driven by consumer demand. The consumer demand safe foods with good nutritional and functional properties. Many components of food, especially protein and polysaccharides are responsible to maintain structural, mechanical and physico -chemical properties of foodstuffs under favorable environment in food systems. These components interact to form gel in order to provide optimum structural quality to design new and attractive types of food. Interaction between protein and polysaccharides induces the formation of highly structured composite macro-complex. These complexes can display better functional properties such as hydration, structurization, interfacial and adsorption than protein and polysaccharide alone. The texture and stability are major criteria of food quality. In order to maintain better food quality in food industry, protein- polysaccharide mixtures have been used either as fat replacers or texturizing agents. In addition, stabilizers and emulsifiers are often employed for improvement of rheological properties like viscosity, body and texture of food products. All milk proteins have excellent nutritional values; especially whey proteins with the rich supply of sulfur containing amino acids exhibit the highest protein efficiency ratio (PER). Earlier, whey was considered as a waste product and pollutant due to its potent polluting strength. Currently, the whey is not considered as waste product, but a treasure chest of valuable nutrients. Whey proteins are utilized as functional ingredients in many foods because of their ability to form gels with desirable nutritional, sensory and physico-chemical characteristicsThesisItem Open Access TOXICITY STUDIES OF FUNGAL ISOLATES FROM MAIZE HULLS IN RATS AND MICE(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2008) VENKANNA BALAGANURAgricultural economy is changing very fast. Today India produces 87.7 million tonnes of rice and 68.7 million tonnes of wheat and in between these two crops lie 84 million tonnes of milk. Thus India has emerged as largest producer of milk in the world. India has very large livestock population with more than 185.18 million cattle and 97.92 million birffaloes (17^^ Livestock Census 2003, Government of India, Krishi Bhawan, New Delhi).ThesisItem Open Access STUDIES ON LARYNGOPLASTY AND VENTRICULECTOMY FOR LARYNGEAL HEMIPLEGIA IN RACEHORSES(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2007) C. YESHWANTH KOMARAthletic performance has improved in man and animal as a direct result of better understanding about changes in body function during various types of exercise. The knowledge acquired could further lead to better selection of animals, devising appropriate training methods, and for identification of true racing fitness
