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Chaudhary Sarwan Kumar Himachal Pradesh Agriculture University, Palampur

Himachal Pradesh Krishi Vishvavidyalaya (renamed as Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya in June, 2001) was established on 1st November, 1978.The College of Agriculture (established in May, 1966) formed the nucleus of the new farm University. It is ICAR accredited and ISO 9001:2015 certified institution. The Indian Council of Agricultural Research has ranked this University at eleventh place among all farm universities of the country. The University has been given the mandate for making provision for imparting education in agriculture and other allied branches of learning, furthering the advancement of learning and prosecution of research and undertaking extension of such sciences, especially to the rural people of Himachal Pradesh. Over the years, this University has contributed significantly in transforming the farm scenario of Himachal Pradesh. It has developed human resources, varieties and technologies and transferred these to farming community enabling the State to receive the “Krishikarman award” of Govt. of India four times in row for food grain production among small states of the country. Today, the State has earned its name for hill agricultural diversification and the farming community has imposed its faith in the University.

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Subject: Animal Nutrition × Author: Chauhan, Prince × Start date: 1997 × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    FORMULATION, PREPARATION AND NUTRITIONAL EVALUATION OF DOG BISCUITS
    (CSKHPKV, Palampur, 2017-07-07) Chauhan, Prince; Rani, Daisy
    ABSTRACT Specific ingredients of new formula was used to prepare NF (new formula) biscuits and OF (old formula) biscuits by using existing formula of university. One lot of NF was baked for 25 minutes (NF25), one lot for 35 minutes (NF35) & one lot for 45 minutes (NF45). The biscuits of old formula (OF) were baked for 30 minutes (OF30). After forming dough from all mixed ingredients, dough was rolled and ¼ inch thick biscuits were cut with the help of cookie cutters. All the biscuits were baked in a pre-heated oven at 300o F. Biscuits were then left in oven (after turning it off) for another 20 minutes. Biscuits of NF were brushed with slightly beaten egg white for glaze and that of OF30 were coated thin paste of chicken flavor masala (MDH). On the next day biscuits were once again dried at 700 F in preheated hot air oven for 5 hours. The biscuits were then stored in air-tight containers for chemical composition, energy, mineral analysis and for preference and palatability studies. Chemical composition was again analysed after one month period to study storage loss. NF had the higher mineral content than OF. The energy content of NF biscuits was higher than OF. Two experimental studies were conducted using five dogs to measure palatability and preference. The Research concluded that biscuits of new formula should be baked at 3000 F for 35 minutes in pre-heated oven and the new variety of biscuits had more fibre, NFE, minerals and more preferred and more palatable for dogs but 13.77 per cent more costly compared to the old one.