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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: Veterinary Public Health × Author: Kashyap, Ishan × End date: 2017 × Start date: 2015 × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    DETECTION OF BUFFALO SPECIES IN MEAT AND MEAT PRODUCTS EMPLOYING SEROLOGICAL AND DNA BASED TECHNIQUES
    (CSKHPKV, Palampur, 2017-10-16) Kashyap, Ishan; Khurana, S. K.
    The aim of the present study was evaluation of serological and DNA based methods for detection of buffalo meat adulteration in meat and meat products. The AGID and buffalo specific PCR assay using two primer pair based on mitochondrial d-loop and 16S rRNA was employed for detection of buffalo species successfully. The serological methods i.e. AGID, the proteins were extracted from different tissues and then utilized for immunization into rabbit to produce antibodies. Antibodies were reacted for antigen detection using agarose gel immunodiffusion. The results showed serological assay can detect presence of buffalo proteins after extraction and react optimally at a distance of about 7-15 mm. However, further more and specific studies are required for immunological based study for final conclusion for authentic detection of buffalo meat. The buffalo species PCR assay was found to be specific and authentic for detection of buffalo meat adulteration in meat and meat products processed under different processing and heating conditions without any effect in less than 1 percent level of admixing with other meat species used in this study. The PCR assay were found to be specific and repeatable each and every time and can be useful tool for quality assurance of food products containing meat as ingredients. The market survey and laboratory analysis based on the buffalo specific PCR assay revealed that no adulteration of meat and meat products with buffalo species during the study periods.