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ThesisItem Open Access “STUDIES ON SOME BIOLOGICAL ASPECTS OF THE BLACK BANDED TREVALLY, SERIOLINA NIGROFASCIATA (RUPPELL, 1982) ALONG THE MANGALURU COAST”(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018) KALAVATHI N.R.,; MANSING NAIK)The black-banded trevally, Seriolina nigrofasciata found In indo-west pacific, from eastern coast of Africa to Australia, north to southern Japan. Seriolina nigrofasciata (order: perciformes, family : Carangidae ) is a non-schooling carangid fish which occurs at the depth from 20-150 m and is commonly found in offshore reefs over the continental shelf on rocky bottom. This species is also called as “black banded king fish or butter fish” and locally called as “Neyyi meenu”. The present study is based on the observation of a total 627 individuals ranging in size from 15 to 63 cm total length (TL) comprising 280 males and 347 females. The length-weight relationship for male was W= 0.0179L2.9596 and for female W=0.0186L2.9156 . The relative condition factor (Kn) values for male and female varied from 0.9727 and 1.3307 respectively. Analysis of the gut content indicated that fish is carnivore and the diet was composed of Semi-digested matter 68.04 %, teleost 20.80 %, molluscans 16.66 %, crustaceans 3.49 %. The size at the first maturity for male and female appeared at a length of 36 cm and 39 cm TL respectively. The sex-ratio of male:female was found to be 1:1.23 in the commercial catches, showing dominance of female in the population. The Ganado-Somatic Index values ranged from 0.2149 to 2.1769 in male and in case of female, it fluctuated between 0.2342 to 3.9696. The fecundity ranged from 1,92,295 to 7,60,248 eggs with an average 5,02,906 eggs per individual . The ova diameter ranged from 0.01 to 0.5mm. The maturity stages of Seriolina nigrofasciata indicated that this species is a annual single spawner during November to febraury. Proximate composition revealed that fish muscle has 74.03 % to 83.12 % moisture, 14.58 % to 21.87 %. protein, 0.57 % to 3.66 % fat, and 0.86 % to 1.64 %. of ash.ThesisItem Open Access ANTHROPOGENIC INFLUENCE OF MARVOOR VENTED DAM ON HYDROBIOLOGY OF GURUPUR RIVER AND ESTUARY, MANGALORE(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018) CHANNESH G. V; GANGADHARA GOWDA)Anthropogenic effects and processes influences physico-chemical characteristics of aquatic environments and biodiversity. Continuous influx of raw sewages and discharge of effluents into Gurupur river water systems lead to impair the water quality and biodiversity in the Marvoor vented dam and hydrobiology Gurpur River and estuary, Mangaluru, Dakshina Kannada, Karnataka. The present investigation was carried out for twelve months in selected stations (S1 to S7) S1, S2 & S3 in the Vented dam fresh water zone and S4, S5, S6 & S7 in brackish water zone. Study revealed that the anthropogenic activities have made impacts on water quality (Temperature pH, DO, BOD and nutrients especially Ammonia –Nitrogen; sediment (Temperature, pH, Organic matter and texture); plankton (Phytoplankton and Zooplankton); benthos and fishes. Among the water quality parameters water temperature, DO, BOD, salinity, pH and nutrients showed wide range of fluctuations in the both fresh water and estuarine water zones, due to discharge of domestic raw sewage and industrial effluents and habitat destruction due to sand excavation. Presence of dominance of species phytoplankton belong to Chlorophyceae and Chrysophyceae and zooplankton dominated by copepods followed by rotifers indicated the eutrophic environment. Further, microbiological analysis showed that water is contaminated by total and faecal coliforms. Hence, the water is not safe for human consumption. Physio-chemical parameters of water and sediment have altered the occurrence, abundance and distribution of plankton, macro benthos and fish fauna. Results indicated that entry of untreated sewage and industrial wastes have to be treated and before released into the Gurupur river estuary. The water in the vented dam is unsafe hence, water should be treated before supplied to local population in the region. The Gurupur river ecosystem should be properly managed and conserved for future needsThesisItem Open Access TROPHIC INTERACTION IN COMMERCIALLY EXPLOITED DEMERSAL FINFISHES WITH EMPHASIS ON ONTOGENIC DIET SHIFTS(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018) BHAVANJALI M.R; MRIDULA RAJESHTrophic interactions in seven commercially exploited marine demersal finfishes of Karnataka were studied to understand the trophic organization with an emphasis on ontogenic diet shifts and trophic overlap. In total, 4723 stomachs were examined of which 73 prey items were identified. Crustaceans and fishes formed the major prey item. Based on cluster analysis of predator feeding similarities and ontogenic diet shift within each predator, two major trophic guilds were identified. The first guild of ‘crustacean feeders’ included all size groups of Nemipterus japonicus, N. randalli, O. cuvieri and Priacanthus hamrur. The second trophic guild, ‘piscivores’, was mainly made up of larger size groups of all predators and all size groups of Saurida tumbil and S. undosquamis. The mean diet breadth and mean trophic level showed a strong correlation with ontogenic diet shift. TROPH values ranged from 3.4-4.6 for species indicating carnivorous diet pattern of the species. All the species were carnivores and the extent of carnivory increased with ontogeny. It is clear from the present study that most of the species when they were young preferred crustaceans, other invertebrates and smaller fishes but the preference changed for teleosts and other carnivores as they grew in size and age. A seasonal variation in the diet pattern observed was due to variations in prey abundance. Trophic network analysis showed maximum prey in Trophic level III and any alterations due to ecological or anthropogenic activities affecting the prey would result in alterations in community dynamics of the predators.ThesisItem Open Access THERMAL PROCESSING OF FISH STEAKS (PANGASIUS HYPOPHTHALMUS) IN CURRY MEDIUM USING RETORTABLE POUCHES(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018) PATIL SHWETA MOHAN; B.MANJANAIKThe ready to eat Fish steaks in curry (Malvani style) was prepared and packed in 3 layer (3-ply) laminated retort pouches, processed in a steam/ air mixture over pressure retort at 121 ᵒC for two different Fo values of 8.6 and 9.7 min. The time temperature data was collected during thermal processing using Ellab sterilization monitoring system (ELLAB, Denmark). The texture profiles such as hardness, springiness, gumminess, cohesiveness, and chewiness decreased as the Fo value increased. The total process time taken to reach Fo values of 8.6 and 9.7 min was 35.85 and 39.24 min respectively. Cook value and total process time found to be increased with increasing Fo value. Based on the commercial sterility, sensory evaluation and texture profile analysis, Fo value 9.7 min and cook value of 92.71 min with a total process time of 39.24 min at 121.1 ᵒC, was found satisfactory for the development of ready to eat Pangasius fish steaks curry in retort pouches.ThesisItem Open Access EFFECT OF SUPPLEMENTATION OF OATS’ (Avena sativa) POWDER ON THE QUALITY CHARACTERISTICS OF PROBIOTIC YOGHURT(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-07-01) RAKSHITH KUMAR, S.; JAYASHRI P. HIREMATHValue addition of yoghurt with functional ingredients like probiotics and oats (Avena sativa) enhances nutritive and bioactivities of yoghurt. Hence, oats has gained significance due to its β-glucan and antioxidant components. The prepared raw oats‟ powder showed moisture, carbohydrates, fat, protein, ash & crude fibre at 5.31, 61.95, 6.86, 16.34, 1.49 & 8.05 % respectively whereas, the corresponding values were 2.64, 64.01, 6.96, 16.82, 1.50 & 8.07 % respectively in roasted oats‟ powder. Among the levels of yoghurt culture (1.5%, 2% & 2.5%) and probiotic culture B. bifidum (3%, 4% & 5%), the levels of 2 % & 4 % scored maximum respectively. Probiotic yoghurt optimized exclusively with raw oats' powder and roasted oats‟ powder separately (0.5%, 0.75% & 1%), showed 0.5% of raw and roasted oats‟ powders can be incorporated. In-vitro antioxidant activity performed by DPPH radical-scavenging method shown by raw oats‟ powder yoghurt and roasted oats‟ powder yoghurt were 88.79% & 92.71% respectively, which were higher than the control (73.3%). Both optimized experimental samples were effective in significantly lowering the blood glucose level of experimental rats upon feeding for a period of 5 weeks compared to control. Storage studies at 5±1˚C revealed that the product retained acceptability up to 9 days. During storage, there was an increase in % titratable acidity, % FFA and % soluble nitrogen. The viability counts of B. bifidum were higher than the control due to prebiotic effect of β-glucan. Hence, the present study was aimed to explore bioactivities of yoghurt supplemented with oats‟ powder.ThesisItem Open Access DEVELOPMENT OF READY TO USE HEALTH BEVERAGE FOR DIABETIC POPULATION(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-07-01) POORNIMA S. PATWADI; D.B. PURANIKThe replacement of double toned milk with whey at various levels such as 20, 30 and 40 %, respectively was tried and results revealed that 30 % whey replacement was found to be optimum. Optimization of sugar: stevia ratio were tried at 50:50, 25:75 and 0:100 and results revealed that 0:100 ratio was better in overall sensory scores. Health beverage was tried with incorporation of almond oil (2, 3 & 4 %), walnut oil (2, 3 & 4 %) and almond and walnut oil blend (1, 2 and 3 %) and among various additions, 2 % almond oil and walnut oil blend was found to be acceptable. Various levels were tried for optimization of tea and coffee decoction, that is, 15, 20 and 25 %. The results revealed that 15 % of tea or coffee decoction showed better sensory scores. The optimized health beverage was concentrated to 31 % TS and spray dried (inlet 180-190 °C and outlet 80-90 °C) to obtain dried ready to use health beverage. The final optimized health beverage were stored at refrigeration temperature in glass bottles and the dried health beverage was packed in plastic pouches storage at ambient temperature. The health beverage packed in glass bottle stored at refrigeration temperature containing tea and coffee had a shelf life of 15 days and 19 days, respectively whereas dried ready to use health beverage stored at room temperature was to be found in good quality without affecting its sensory attributes up to 3 months of storage. The final formulation of health beverage contains 52.9 % double toned milk, 30 % whey, 0.1 % stevia, and 2 % almond and walnut oil blend and 15 % tea/coffee decoction. The formulation of dried ready to use health beverage (dry mix) for domestic purpose can be prepared by dry blending of 66.4 % of double toned milk powder, 16.8 % whey protein concentrate, 0.8 % stevia, 16 % of almond or walnut oil blend and this health beverage can be prepared domestically by blending and addition of tea or coffee decoction at suitable proportion.ThesisItem Open Access EFFECT OF SUPPLEMENTATION OF OATS’ (Avena sativa) POWDER ON THE QUALITY CHARACTERISTICS OF PROBIOTIC YOGHURT(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-07) RAKSHITH KUMAR, S.; Mrs. JAYASHRI P. HIREMATHValue addition of yoghurt with functional ingredients like probiotics and oats (Avena sativa) enhances nutritive and bioactivities of yoghurt. Hence, oats has gained significance due to its β-glucan and antioxidant components. The prepared raw oats‟ powder showed moisture, carbohydrates, fat, protein, ash & crude fibre at 5.31, 61.95, 6.86, 16.34, 1.49 & 8.05 % respectively whereas, the corresponding values were 2.64, 64.01, 6.96, 16.82, 1.50 & 8.07 % respectively in roasted oats‟ powder. Among the levels of yoghurt culture (1.5%, 2% & 2.5%) and probiotic culture B. bifidum (3%, 4% & 5%), the levels of 2 % & 4 % scored maximum respectively. Probiotic yoghurt optimized exclusively with raw oats' powder and roasted oats‟ powder separately (0.5%, 0.75% & 1%), showed 0.5% of raw and roasted oats‟ powders can be incorporated. In-vitro antioxidant activity performed by DPPH radical-scavenging method shown by raw oats‟ powder yoghurt and roasted oats‟ powder yoghurt were 88.79% & 92.71% respectively, which were higher than the control (73.3%). Both optimized experimental samples were effective in significantly lowering the blood glucose level of experimental rats upon feeding for a period of 5 weeks compared to control. Storage studies at 5±1˚C revealed that the product retained acceptability up to 9 days. During storage, there was an increase in % titratable acidity, % FFA and % soluble nitrogen. The viability counts of B. bifidum were higher than the control due to prebiotic effect of β-glucan. Hence, the present study was aimed to explore bioactivities of yoghurt supplemented with oats‟ powdeThesisItem Open Access DEVELOPMENT OF READY TO USE HEALTH BEVERAGE FOR DIABETIC POPULATION(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-07) POORNIMA S. PATWADIThe replacement of double toned milk with whey at various levels such as 20, 30 and 40 %, respectively was tried and results revealed that 30 % whey replacement was found to be optimum. Optimization of sugar: stevia ratio were tried at 50:50, 25:75 and 0:100 and results revealed that 0:100 ratio was better in overall sensory scores. Health beverage was tried with incorporation of almond oil (2, 3 & 4 %), walnut oil (2, 3 & 4 %) and almond and walnut oil blend (1, 2 and 3 %) and among various additions, 2 % almond oil and walnut oil blend was found to be acceptable. Various levels were tried for optimization of tea and coffee decoction, that is, 15, 20 and 25 %. The results revealed tThesisItem Open Access MICROBIOLOGICAL CHARACTERISTICS OF KUMISS PRODUCED FROM COW’S MILK(KARNATAKA VETERINARY ANIMAL FISHERIES SCIENCES UNIVERSITY., 2018-07) SHIVARAJ SHIVASHIMPAR B. Tech (D.Tech; . RAMACHANDRA, B.Kumiss is an effervescent acidic, alcoholic fermented, milky white or greyish liquid made primarily from mare’s milk. Kumiss has health benefits as it contains prebiotics like inulin. It is limited to the places like central Asia, Russia, Eastern Europe etc. due to its limited technological information and unavailability of mare’s milk and Kumiss as a product itself in certain parts of the world. In the present study an attempt was made to prepare Kumiss from cow’s milk. The lactic isolates like lactococcus lactis ssp. lactis, Leuconostoc mesenteroides ssp
