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Govind Ballabh Pant University of Agriculture and Technology, Pantnagar

After independence, development of the rural sector was considered the primary concern of the Government of India. In 1949, with the appointment of the Radhakrishnan University Education Commission, imparting of agricultural education through the setting up of rural universities became the focal point. Later, in 1954 an Indo-American team led by Dr. K.R. Damle, the Vice-President of ICAR, was constituted that arrived at the idea of establishing a Rural University on the land-grant pattern of USA. As a consequence a contract between the Government of India, the Technical Cooperation Mission and some land-grant universities of USA, was signed to promote agricultural education in the country. The US universities included the universities of Tennessee, the Ohio State University, the Kansas State University, The University of Illinois, the Pennsylvania State University and the University of Missouri. The task of assisting Uttar Pradesh in establishing an agricultural university was assigned to the University of Illinois which signed a contract in 1959 to establish an agricultural University in the State. Dean, H.W. Hannah, of the University of Illinois prepared a blueprint for a Rural University to be set up at the Tarai State Farm in the district Nainital, UP. In the initial stage the University of Illinois also offered the services of its scientists and teachers. Thus, in 1960, the first agricultural university of India, UP Agricultural University, came into being by an Act of legislation, UP Act XI-V of 1958. The Act was later amended under UP Universities Re-enactment and Amendment Act 1972 and the University was rechristened as Govind Ballabh Pant University of Agriculture and Technology keeping in view the contributions of Pt. Govind Ballabh Pant, the then Chief Minister of UP. The University was dedicated to the Nation by the first Prime Minister of India Pt Jawaharlal Nehru on 17 November 1960. The G.B. Pant University is a symbol of successful partnership between India and the United States. The establishment of this university brought about a revolution in agricultural education, research and extension. It paved the way for setting up of 31 other agricultural universities in the country.

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  • ThesisItemOpen Access
    Comparative studies on quality characteristics of meat and meat products from guinea fowl (Lavender) and desi fowl (Aseel)
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-04) Sharma, Chandra Kant; Tanwar, V.K.
    In the present study attempts were made to compare the meat yield and quality characteristics of Guinea fowl (Lavender) and Desi fowl (Aseel) meat. Aseel was found superior to Lavender in meat yield and most of the cutup parts at 8, 12, and 16 weeks of age. The above yield increased with age in both the type of birds. When physicochemical characteristics of raw meat from two birds were compared, it was found that the moisture percent, ether extract per cent, ash percent and water holding capacity per cent was higher and protein content was lower in Aseel meat than that of Lavender. With the increase in age of bird, protein , ether extract and ash percent increased while moisture and water holding capacity of raw meat decreased in both Aseel and Lavender. Among physicochemical characteristics of tandoori from Aseel and Lavender the results were almost similar to that of raw meat for protein, ether extract and ash but moisture and cooking yield were higher for Lavender tandoori than that of Aseel at 8, 12 and 16 weeks of age. With the age moisture decreased while all other parameters of Aseel and Lavender tandoori increased significantly. In chemical characteristics, with the progress of storage period pH decreased while TBA value increased in both Aseel and Lavender tandoori but with the age a non significant change in pH and TBA value of tandoori was observed in both the type of birds. From present study it was concluded that tandoori prepared from Aseel and lavender can be kept well upto 10 days at refrigerated storage but at 15 days of storage the product was spoiled as indicated by off flavour, rancid odour and high microbial load. With the storage total plate count, yeast and mould and proteolytic count of Aseel and Lavneder Tandori increased significantly but an increase in age of bird had no significant effect on these counts. Sensory evaluation of tandoori revealed a significant decrease in sensory attribute score of Aseel and Lavender tandoori with the storage period but with the increase in age only texture, juiciness and overall acceptability decreased significantly in Aseel and Lavender tandoori. Aseel tandoori was superior to that of Lavender Tandoori in various sensory attributes including overall acceptability in this way Aseel was found superior to Lavender in most of the attributes studied in the present study.