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Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

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  • ThesisItemOpen Access
    STANDARDIZATION AND EVALUATION OF CHICKEN CUTLETS PREPARED WITH PUMPKIN
    (Department of Livestock Products Technology College of Veterinary Science and Animal Husbandry Anand Agricultural University Anand, 2020) Taral Bhoomiben Rameshbhai; Dr. M. N. Brahmbhatt
    A study was undertaken to determine the effect of incorporation of pumpkin powder in chicken cutlets. Chicken cutlets were prepared by replacing lean meat with pumpkin powder at 3 levels i.e., 5, 10, 15 percent. The three treatments along with control were evaluated for physico-chemical properties (quality parameters, proximate composition) and sensory evaluation (general appearance, flavour, texture, juiciness and overall acceptability). Each experiment was repeated for four times. There was a significant increase (P<0.05) in cooking yield, crude fibre and ash content with increase level of pumpkin powder incorporation. Product pH, moisture, crude protein and crude fat showed significant decrease (P<0.05) with increase in the level of incorporation of pumpkin powder. Mean sensory scores for treatments were found to be significantly higher (P<0.05) for general appearance, flavour, texture and juiciness when compared to control. The optimum incorporation level of pumpkin powder was found to be 10 % for chicken cutlets preparation.
  • ThesisItemOpen Access
    IDENTIFICTION OF SEX AND SPECIES OF MEAT ORIGIN BY DNA BASED TECHNIQUE
    (Department of Livestock Products Technology College of Veterinary Science and Animal Husbandry Anand Agricultural University Anand, 2019) Prakrutik Bhavsar; Dr. M. N. Brahmbhatt
    The present study was carried out to determine optimal method of DNA extraction from meat samples for meat identification, to determine species of origin for meat of food animals and to determine sex of origin for meat from beef. The DNA extraction methods viz. KAPA Express Extract Kit and alkaline lysis method were compared. KAPA Express Extract Kit was found more suitable than alkaline lysis method.
  • ThesisItemOpen Access
    DRAFTABILITY ASSESSMENT OF KACHCHHI CAMEL UNDER MIDDLE GUJARAT AGROCLIMATIC CONDITON
    (Anand Agricultural University, Anand, 2012) PADHERIYA YOGESH DHARAMSHIBHAI; Dr. K. N. WADHWANI
    All the draftability parameters like Horse Power (Hp), Power output (W), Speed (m/Sec), Stride number/100mt, Time (Sec.)/100mt, Stride length (m), Duration of stride/Sec were affected significantly (P < 0.05) by seasons of experiment and different payloads under which camel worked where as Kgf was affected by different payloads and Stride/Sec was affected by the seasons. None of the draftability parameters were affected by work rest cycles, session of work and interaction effects of seasons, work rest cycles, payloads and session of work did not influence any of the draftability parameter. The Kachchhi camel generated 24.27% and 22.75% more