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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: Biochemistry × Author: Apoorva × End date: 2020 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    EVALUATION OF QUALITY AND DIGESTIBILITY OF STOVER FROM MAIZE (Zea mays) GENOTYPES GROWN IN HIMACHAL PRADESH
    (CSKHPKV, Palampur, 2019-01-05) Apoorva; Katoch, Rajan
    In the present investigation, stover from 24 maize genotypes was evaluated for their nutritive value. Different treatments (physical, chemical and biological) were investigated for their effect on nutritional quality and digestibility. The crude protein content of maize stover revealed variations ranging from 7.00 to 9.80 per cent. The NDF content varied from 67.20 to 74.80 per cent. The ADL, silica and total phenolic content in stover of maize genotypes ranged from 3.70 to 7.20 per cent, 1.30 to 3.40 per cent and 9.12 to 12.58 mg/g, respectively. The IVDMD of maize stover varied from 52.10 to 59.40 per cent. Hot water treatment revealed decrease in NDF (6.88% in PMG-93-2), ADL (31.75% in PMG-14), silica (34.62% in Palam Shankar Makka) and total phenolic (40.41% in PMG-62) content, whereas there was increase in IVDMD (10.28% in PMG-93-1). Urea treatment increased CP content with highest increase of 47.61 per cent (PMG-49). All the chemical treatments resulted decrease in fibre content. Urea treatment resulted in maximum decrease in NDF (14.76% in PMG-18) and ADF (8.82% in PMG-93-1) content. Highest reduction in ADL content was observed after NaCl treatment in Palam Shankar Makka (58.33%). Calcium hydroxide treatment resulted increase in total carbohydrate content in genotype PMG-52-1. Aqueous ammonia, alkali and sodium chloride treatments exhibited increase in ash content with highest increment of 61.11% in PMG-49. NaOH treatment resulted in maximum reduction of silica content. The maximum reduction in total phenolic and total tannin contents was observed in PMZ-4 (72.27%) with sodium hydroxide and PMG-14 (76.28%) with aqueous ammonia treatment, respectively. IVDMD exhibited highest increase in PMG-3 (33.21%) with urea treatment. Among biological treatment, the highest increase in CP and IVDMD content was observed in genotypes PMG-49 (78.64%) and PMG-3 (32.82%) with T. harzianum treatment. The reduction in NDF, ADF and ADL content of maize stover was observed after treatment with T. harzianum, P. fluorescens and T. viride in genotypes PMG-93-2 (6.46%), PMG-18 (27.34%) and PMG-52-1 (58.33%). The study revealed that treatment with T. viride and P. fluorescens were useful for improving the nutritive value and digestibility of maize stover. All the treatments exhibited variable effects on nutritive quality and digestibility of maize stover. Among different genotypes studied, the best response to the treatments was observed in Palam Shankar Makka.