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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola
Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola was established on 20th October, 1969 with its head-quarter at Akola. This Agricultural University was named after the illustrious son of Vidarbha Dr. Panjabrao (alias Bhausaheb) Deshmukh, who was the Minister for Agriculture,Govt. of India. The jurisdiction of this university is spread over the eleven districts of Vidarbha. According to the University Act 1983 (of the Government of Maharashtra), the University is entrusted with the responsibility of agricultural education, research and extension education alongwith breeder and foundation seed programme.
The University has its main campus at Akola. The instructional programmes at main campus are spread over in 5 Colleges namely, College of Agriculture, College of Agricultural Engineering & Technology, College of Forestry, College of Horticulture and Post Graduate Institute. At this campus 4 degree programmes namely B.Sc.(Agri.) B.Sc. (Hort.), B.Sc. (Forestry) and B.Tech. (Ag. Engg.) , two Master’s Degree Programmes viz. M.Sc.(Agri.) and M.Tech. (Agri.Engg.) and Doctoral Degree Programmes in the faculties of Agriculture and Agril. Engineering are offered.
The University has its sub-campus at Nagpur with constituent College, College of Agriculture which offers B.Sc.(Agri.) and M.Sc.(Agri.) degree programmes. The Nagpur Campus is accomplished with a garden, surrounded by its natural beauty and a well established Zoo which attract the general public and visitors to the city. A separate botanic Garden is being maintained on 22 hectares with a green house for the benefit of research workers.
In addition there are 2 affiliated grant-in-aid colleges and 14 private non-grant-in-aid colleges under the umbrella of this University
A Central Research Station is situated at the main Campus which caters to the need of research projects undertaken by Crop Scientists of the principle crops of the region are Cotton, Sorghum, Oilseeds and Pulses.
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ThesisItem Open Access Title: EFFECT OF GROWTH PROMOTERS ON THE PERFORMANCE OF GOAT KIDS.(Dr.Panjabrao Deshmuksh Krishi Vidyapeet,Akola, 2021-03-12) Authors: WAGH, PUNAM PRAKASHRAO.; Advisor: Chavan, Dr. S. D.Abstract: The present study entitled “Effect of Growth Promoters on the Performance of Goat Kids” was carried out from 15 October to 15 January, 2017-2018 at Livestock Instructional Farm, Department of AH & DS, Dr. PDKV, Akola to evaluate the effectiveness of growth promoters and its subsequent effects on the performance of goat kids. A sixteen goat kids were selected from the livestock instructional farm, on the basis of nearness to the age and weight. The selected kids were randomly divided in to 4 groups containing 4 kids in each treatment. Treatments provided to goat kids formulated as control i.e T1: Feed as per the standard, T2: Feed as per standards + 3 g Lactobacillus acidophilus per Kg, T3: Feed as per standards + 3 g Saccharomyces cerevisiae per Kg and T4: Feed as per standards + mixture of 1.5 g Lactobacillus acidophilus + 1.5 g Saccharomyces cerevisiae per Kg. Dry matter of tur straw, Berseem green and concentrates (sugras) recorded were provided 92.00, 20.50 and 89.90 per cent respectively, while the other nutrients were on percent basis i.e CP (11.8, 17.5 and 20.80), EE (2.6, 2.5 and 2.6), CF (34.86, 25.5 and 10.50), NFE (39.40, 40.30 and 62.33) and ash (11.34, 14.20 and 3.77). The crude fiber and NFE content of tur straw indicated that tur straw was more coarse and fibrous. Berseem green was rich in minerals on the basis of its total ash content. On an average the kid consumed 0.556, 0.595, 0.611 and 0.663 kg total fresh feed under T1, T2, T3, and T4 treatments respectively. This Indicated that there was increase in feed intake under T4 treatment groups as compared to T1 T2, and `T3 groups. The average dry matter intake was 0.319, 0.344, 0.354 and 0.382 in T1, T2, T3, and T4 respectively.The kid from T4: feed as per the standard + 1.5g Saccharomyces cerevisiae +Lactobacillus acidophilus received significantly higher DM over that of untreated group i.e. T1. Results of experiment showed that supplementation of growth promoters affected dry matter intake during the experimental period i.e., lowest in treatment T1 (0.319 kg/kid) group and highest in T4 (0.382 kg/kid), on the 100 kg body weight basis. It was lowest in T4 i.e. (3.47kg) and highest in T1 i.e. (3.51kg). It was observed that average water intake over the experimental period recorded as 0.520, 0.550, 0.590 and 0.670 lit /day /kid under T1, T2, T3, and T4 groups respectively, the differences being significant. Significantly higher water intake was noticed in T4 and T3 groups followed by T2, T1 groups. The higher water consumption was found in treatment T4 (0.670 lit /kid). Significantly higher growth performance in body weight of goat kid i.e.11.02 kg was obtained on feeding T4. The total highest weight gain was observed in T4 (4.69) fallowed as T3 (3.91) T2 (3.82), and T1 (3.11kg) respectively. Significantly higher chest girth (53.73 cm) and total gain in chest (7.25 cm) was noticed when the kid were reared on T4. It was observed that highest body length and body height was recorded in T4 i.e. 48.16 and 54.81 cm respectively and total gain in length and height recorded as (5.51) and (5.42). Haemoglobin content was recorded was 9.80, 10.06, 10.15 and 10.15 (g%), plasma glucose 64.15, 64.17, 64.20 and 64.14 mg/dl, serum total protein 5.69, 5.76, 5.83 and 5.86 g/dl, average albumin content 2.01, 2.06, 2.09 and 2.11 (g/dl), average globulin content 3.68, 3.70, 3.74 and 3.75 (g/dl) and cholesterol content 76.47, 76.56, 76.47 and 76.49 mg/dl in T1, T2 T3 and T4 groups respectively. The Hb (10.15 g%), Serum total protein (5.86 g/dl), albumin (2.11 g/dl) and globulin (3.75 g/dl) content were higher in combination of promoters, on the other hand in plasma glucose and cholesterol was lower. Significantly higher feed conversion efficiency ratio was observed in T4 group i.e.1.73. It was concluded that, supplementation of growth promoters significantly improved growth performance of kids. No adverse effect of different feed was noted which indicated that all blood parameters were in normal range and to be seemed healthy. The supplementation of growth promoters had positive effect on the economics of goat production.ThesisItem Open Access CURRENT STATUS OF DAIRYING IN ADOPTED VILLAGES UNDER UNNAT BHARAT ABHIYAN.(Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2020-12-11) VARPE, ASHUTOSH KAILAS.; Bidwe, Dr. K.UThe present investigation entitled “Current Status of Dairying in Adopted Villages under Unnat Bharat Abhiyan” under university adopted five village clusters viz. Masa, Chandur, Kaulkhed (Gomase), KanheriSarap and Redwa of Akola District. Dr. PanjabraoDeshmukhKrishiVidyapeeth, Akola has participated in Unnat Bharat Abhiyan as Participating Institute (PI) and actively associated with Regional Co-ordinating Institute (RCI) of Vidarbha. A survey was carried out by selecting 60 livestock owners from each village in such a manner total 300 respondents were selected for the study. Data were collected on profile, status, various determinants of improvement of rural livelihood and constraints of dairy farmers with the help of pre structured and pretested interview schedule comprises information for the year 2014 to 2019 to know the status of dairying during last five years. The result showed that, majority of respondents belonged to middle age (61.00%), education up to high school (34.00%), belong to medium family size (71.00%), small land holding (34.33%), medium level of social participation (57.00%) and medium level of annual income in both the years 2014 (75.00%) as well as in 2019 (77.66%). With respect to status, dairy farmers have medium herd size (82.33%) in base year 2014 it rises to 85.00 per cent in study year 2019, possess medium category of number of milking animals (77.66%) with them in base year 2014 it increases up to 80.66 per cent in study year 2019, have medium level of annual income (79.33%) derived from the milch animals in base year 2014 which somewhat found to be rise in study year 2019 (81.66%). Out of total 300 respondents considering their family size, about 76.00 per cent of family labors were engaged in the rearing of livestock in base year 2014 while within period of five years it rises up to 85.60 per cent in study year 2019. Near about 42.33 per cent farmers produce adequate fodder on their farm, 64.33 per cent farmers have availability of grazing facility in which 48.33 per cent farmers opined that the poor quality type of land available for grazing, 41.00 per cent farmers follow the feeding sequence Conc.+ Green + Dry , most of the farmers (64.00%) feed their livestock twice within a day, about slightly more than three-fifth (61.66%) farmers adopt manual method of chaffing the fodder and large proportionate of respondents (69.66%) are unaware about the methods of preservation of fodder. Similarly, in concern to various management practices like housing, half (54.66%) of the farmer adopt kaccha hosing with 53.33 per cent farmers adopt kaccha flooring to shed while 54.33 per cent of the respondents used galvanized iron sheets as roofing material and 40.33 per cent farmers have availability of manger for feeding their livestock. Similar way, with regard to feeding practices the recommended feeding practices for dry fodder, green fodder and concentrates are implemented by 34.00, 27.33 and 19.00 per cent farmers while existing practices in accordance with dry fodder, green fodder and concentrates are implemented by 66.00, 72.66 and 81.00 per cent farmers according to the availability of fodder with them. Likewise, 85.66 per cent livestock owners adopt regular vaccination to their animal, slight more than one-fourth of respondents (25.66%) livestock owners adopt deworming practice, more than half (56.33) of the livestock owners adopt control measures to eradicate ecto-parasites, more than two-fifth (42.66%) livestock owners clean and wash their animal shed regularly, most of the dairy farmers (61.33%) adopt knuckling method of milking and maximum number of farmers (92.66%) of dairy farmers habitual with washing of udder before milking. Regarding breeding practices majority of the livestock owners (31.33%) observe bellowing in animals as sign of heat, 71.00 per cent farmers adopt breeding practice within 12 hrs. soon after they had noticed the sign of heat for breeding more than half 54.00 per cent of farmers adopt natural method of breeding rather than artificial insemination. Assessment of livelihood Sustainability Index was carried on the basis of collected data which reveals 75.33 per cent respondents had medium human capital index, 52.66 per cent respondents had medium physical capital index, 57.00 per cent respondents had low natural capital index, 56.00 per cent respondents had low social capital index and 62.00 per cent respondents comes under low financial capital index. In case overall Livelihood Sustainability Index found to be lower (43.33%) among respondents selected for study. In regards to constraints financial constraints rank first with mean value 263.25, followed by situational having mean value 218.33, technical having mean value 206. Similarly organizational, animal health and personal constraints having mean values 200,190.33 and 177.5respectively. These are some constraints faced by the dairy farmers while rearing of livestock.ThesisItem Open Access STUDIES ON UTILIZATION OF CUSTARD APPLE (Annona squamosa) PULP IN PREPARATION OF BURFI.(2020-12-07) AWASARE, GAURAV BHAGWANDAS.; Shegokar, Dr. S. R.The present investigation entitled “STUDIES ON UTILIZATION OF CUSTARD APPLE (Annona squamosa) PULP IN PREPARATION OF BURFI” was carried out in the laboratory of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2019-2020 During present investigation burfi was prepared with different combinations of khoa prepared with cow milk and custard apple pulp as 100:00(T1), 95:05(T2), 90:10(T3), 85.15(T4) and 80:20(T5) and the samples were subjected to sensory evaluation, chemical analysis and cost of production was also calculated on the basis of prevailing cost of ingredients and concern process requirement. These ingredients of burfi i. e. khoa was prepared from milk received from cows and another hand custard apple pulp was prepared. The custard apple pulp was mix with khoa at dough stage. Then at proportion cane sugar was added and mixed properly. Then heating the mix till solidification and burfi was prepared. For sensory evaluation the results revealed that overall acceptability scores obtained were 7.63, 7.90, 8.18, 7.75 and 7.35 for the treatment T1, T2, T3, T4 and T5 respectively. The burfi prepared from various combinations up to 90 percent cow milk khoa and 10 percent custard apple pulp was found overall acceptable. In reference to chemical analysis, it was found that, fat content were 20.63, 20.30, 19.98, 19.66, and 19.33 per cent., protein content of custard apple pulp burfi were 17.30, 16.44, 16.05, 15.66 and 14.79 per cent, total sugar content were 43.51, 44.91, 45.63, 46.34 and 47.28 per cent. Ash content were 3.28, 3.18, 3.11, 3.07 and 2.89 per cent, total solids content were 66.34, 64.32, 62.30, 60.29 and 58.27 per cent., moisture content were 33.66, 35.58, 37.70, 39.71 and 41.73 per cent for the treatment T1, T2, T3, T4 and T5 respectively. In short fat, protein, ash and total solids were normally decreased while total sugar and moisture were increase with increase in level of custard apple pulp. The per kg cost of production of custard apple pulp burfi was decreased with increase in custard apple pulp levels i.e Rs. 211.15 (100% cow milk khoa), Rs. 208.05 (95:05 cow milk khoa and custard apple pulp) and Rs. 206.07 (90:10 cow milk khoa and custard apple pulp), Rs. 203.79 (85:15 cow milk khoa and custard apple pulp) and Rs. 201.66 (80:20 cow milk khoa and custard apple pulp) for the treatments T1, T2, T3, T4 and T5 respectively. The most acceptable burfi i.e.T3 having Rs.206.07 cost per kg.ThesisItem Open Access STUDIES ON VALUE ADDED BURFI BLENDED WITH POPPED RAJGIRA (Amaranthus caudatus)(Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2020-11-25) KALMEGH, PRANALI GAJANAN.; Kahate, Dr. P.R.The present investigation entitled “STUDIES ON VALUE ADDED BURFI BLENDED WITH POPPED RAJGIRA (Amaranthus caudatus)” was carried out in the laboratories of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2019-2020. During present investigation burfi was prepared with different combinations of khoa prepared with buffalo milk and popped rajgira as 100:00(T1), 95:5(T2), 90:10(T3), 85:15(T4), 80:20(T5) and 75:25(T5) and the samples were subjected to sensory evaluation, chemical analysis and cost of production was also calculated on the basis of prevailing cost of ingredients and concern process requirement. These ingredients of burfi i.e. khoa was prepared from buffalo milk and side by side popped rajgira was prepared. The popped rajgira was mixed with khoa at dough stage. Then at proportion cane sugar was added and mixed properly. Then heating the mix till solidification and burfi was prepared. For sensory evaluation the results revealed that overall acceptability scores obtained were 8.25, 8.35, 8.60, 7.85, 7.25 and 6.90 for the treatment T1, T2, T3, T4 T5 and T6 respectively. The burfi prepared from various combinations of 90 percent cow milk khoa and 10 percent popped rajgira was found overall acceptable. It was found that, fat content was 24.32, 23.33, 22.60, 21.81, 21.15 and 20.41 per cent., protein content of popped rajgira burfi was 15.00, 15.35, 15.70, 16.05, 16.40 and 16.75., carbohydrate content was 40.47, 41.30, 41.73, 42.28, 42.68 and 43.19 per cent. Ash content was 3.37, 3.39, 3.42, 3.44, 3.48 and 3.50 per cent, total solids content was 83.16, 83.27, 83.45, 83.58, 83.71 and 83.85 per cent., moisture content was 16.84, 16.73, 16.56, 16.42, 16.29 and 16.15 per cent for the treatment T1, T2, T3, T4 and T5, respectively. In short protein, carbohydrate, ash and total solids were normally increased while fat and moisture were decrease with increase in level of popped rajgira. The per kg cost of production of popped rajgira burfi was increased with increase in popped rajgira percent i.e Rs. 211.15 (100% buffalo milk khoa), Rs. 214.60 (95:5 buffalo milk khoa and popped rajgira) and Rs. 218.14 (90:10 buffalo milk khoa and popped rajgira), Rs. 221.76 (85:15 buffalo milk khoa and popped rajgira) and Rs. 225.48 (80:20 buffalo milk khoa and popped rajgira) and Rs. 229.27 (75:25 buffalo milk khoa and popped rajgira) for the treatment T1, T2, T3, T4, T5 and T6 respectively. The most acceptable burfi i.e.T3 having Rs.218.14 cost per kg.ThesisItem Open Access PREPERATION OF PANEER BLENDED WITH CURRY LEAVES (Murrya koenigii) ANDCUMIN (Cuminum cyminum) POWDER.(Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2020-11-25) KALE, SARIKA SAMADHAN.; SHELKE, Dr. R. R.The present investigation entitled “Preparation of paneer blended with curry leaves (Murrya koenigii) and cumin (Cuminum cyminum) powder” was carried out in the laboratories of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2019-2020 with a view to utilize valuable, medicinal, nutritious curry leaves and cumin powder. The main objective of present investigation was to standardize the acceptable levels of spices, to study physic-chemical properties and to work out the production cost of paneer prepared by addition of curry leaves and cumin powder and their combinations in buffalo milk. Some of the silent findings emerged from the present investigation as summarized follows. The buffalo milk used for preparation of paneer contained 6.52 per cent fat, 3.88 per cent protein, 0.81 per cent ash, 15.40 per cent total solids, 84.45 per cent moisture and 0.139 per cent acidity. While in curry leaves contain 1.0, 6.1, 2.1, 4.2 and 1.13 fat, protein, total solids, ash and acidity respectively and in cumin contains protein 18 per cent, fat 22 per cent, ash 8 per cent, acidity 0.58 per cent and moisture 4 per cent. Paneer was prepared fron buffalo milk with addition of cumin and curry leaves and their combination at the rate of 0% curry leaves, cumin and their combinations in T1. 0.2% and 0.4% curry leaves powder in T2 and T3 respectively. Cumin powder at the rate of 0.2% and 0.4% respectively. In T6 combination of curry leaves powder and cumin powderat the rate of 0.2% each and in T7 combinations of curry leaves and cumin powder at the rate of 0.4% each. Curry leaves and cumin powder with 0.2 to 0.4 per cent level individually and in combination also was used as blending with buffalo milk for preparation of paneer, significantly affect moisture, ash content of paneer. fat and protein content in paneer decreased whereas ash and total solids content was increased individually and in combination also with increase in level of curry leaves powder, cumin powder from 0.2 to 0.4 per cent. The overall acceptability of paneer prepared from buffalo milk was acceptable in all respect but with addition of curry leaves and cumin powder in their combinations in proportion of 0.2 percent (T6) each was good quality and acceptable for value addition. Also 0.4 per cent curry leaves powder (T3) was also acceptable in quality and for value addition also. Regarding the cost of production of paneer was slightly increased i.e. Rs. 231.177 per kg (T1) to Rs. 237.977 (T7) per kg by addition of different levels of curry leaves powder, cumin powder and their combinations for preparation of paneer which can compensated with the flavour, medicinal and nutritional values of product. It can be concluded that blending of curry leaves and cumin powder in combination also individually was useful for manufacture of paneer having more acceptable quality.ThesisItem Open Access UTILIZATION OF SAPOTA (Achrus zapota) PULP IN PREPARATION OF KALAKAND.(Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2020-12-10) KARANGAMI, MAYURI SHALIKRAO.; CHAVAN, Dr. S.D.The present investigation entitled “Utilization of Sapota (Achrus zapota) Pulp in preparation of kalakand” was conducted at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with a view to study the chemical composition, to evaluate the sensory quality and to estimate the cost of Sapota kalakand during the year 2019-2020. Study on chemical composition of Sapota kalakand was determined, in respect to moisture, fat, protein, total sugar, ash, total solid, acidity and pH. Sensory evaluation was carried out with the help of panel of judges in respect to flavour, body and texture, colour and appearance and overall acceptability. Cost of preparation of sapota kalakand was carried out by considering the prevailing market price for different constitution of milk kalakand. Present investigation was carried out with five treatments and five replications. The treatment details were T1 control (100 per cent cow milk khoa), T2 (95 per cent cow milk khoa + 5 per cent Sapota pulp), T3 (90 per cent cow milk khoa + 10 per cent Sapota pulp), T4 (85 per cent cow milk khoa + 15 per cent Sapota pulp), and T5 (80 per cent cow milk khoa + 20 per cent Sapota pulp). During the chemical analysis it was revealed that the moisture content of Sapota kalakand was 27.44, 27.59, 27.74, 27.90 and 28.09 per cent, fat content was 21.14, 20.11, 19.23, 18.04 and 17.16 per cent, protein content was 15.43, 15.22, 14.78, 14.46 and 14.19 per cent, total sugar content was 32.22, 33.76, 35.39, 36.98 and 38.57 per cent, ash content was 2.46, 2.69, 2.75, 3.06 and 3.18 per cent, total solids content was 71.95, 72.10, 72.25, 72.40 and 72.56 per cent, acidity content was 0.28, 0.27, 0.26, 0.25 and 0.24 per cent, pH content was 6.29, 6.30, 6.33, 6.34 and 6.37 per cent for the treatment T1, T2, T3, T4 and T5 respectively. In short fat, protein, Total Soluble Solid, Total Sugar and acidity were normally decreased while ash, total sugar, total solid and pH were increased with increase in levels of Sapota pulp. For sensory evaluation the results revealed that overall acceptability scores obtained were 7.12, 7.38, 7.84, 8.26 and 7.26 for the treatment T1, T2, T3, T4 and T5 respectively. The treatment T3 scored significantly highest scores for flavour, body and texture, colour and appearance and overall acceptability which were found superior amongst all the treatments. The kalakand prepared from combination up to 85 per cent cow milk khoa and 15 per cent Sapota pulp was found acceptable. The cost of production per kg of Sapota kalakand was slightly decreased with increase in rate of addition of Sapota pulp percentage. i.e. Rs. 283.48 (T1), Rs. 277.75 (T2), Rs. 269.00 (T3), Rs. 263..56 (T4) and Rs. 260.11. (T5). It can be concluded that Sapota pulp is very well suitable for preparation of kalakand. Sapota kalakand is a good product having therapeutic and nutritional benefits. It provides all essential nutrients.ThesisItem Open Access STUDIES ON UTILIZATION OF GUAVA (Psidium guajava) PULP IN PREPARATION OF BURFI.(Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2020-12-07) KOGDE, MANGESH RAMHARI.; Shegokar, Dr. S. R.The present investigation entitled “STUDIES ON UTILIZATION OF GUAVA (Psidium guajava) PULP IN PREPARATION OF BURFI” was carried out in the laboratory of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2019-2020 During present investigation burfi was prepared with different combinations of khoa prepared with cow milk and guava pulp as 100:00(T1), 95:05(T2), 90:10(T3), 85.15(T4) and 80:20(T5) and the samples were subjected to sensory evaluation, chemical analysis and cost of production was also calculated on the basis of prevailing cost of ingredients and concern process requirement. These ingredients of burfi i. e. khoa was prepared from milk received from cows and another hand guava pulp was prepared. The guava pulp was mix with khoa at dough stage. Then at proportion cane sugar was added and mixed properly. Then heating the mix till solidification and burfi was prepared. For sensory evaluation the results revealed that overall acceptability scores obtained were 7.00, 7.05, 8.00, 7.03 and 6.90 for the treatment T1, T2, T3, T4 and T5 respectively. The burfi prepared from various combinations up to 90 percent cow milk khoa and 10 percent guava pulp was found overall acceptable. In reference to chemical analysis, it was found that, fat content was 18.81, 18.12, 18.00, 17.88, and 17.77 per cent., protein content of guava pulp burfi was 13.75, 13.60, 13.57, 13.50 and 13.45., total sugar content was 34.78, 34.22, 33.79, 32.69 and 31.65 per cent. Ash content was 2.45, 2.48, 2.64, 2.69 and 2.75 per cent, total solids content was 68.76, 67.34, 66.55, 65.94 and 65.12 per cent., moisture content was 29.71, 30.50, 30.95, 31.16 and 31.34 per cent for the treatment T1, T2, T3, T4 and T5, respectively. In short fat, protein, total sugar and total solids were normally decreased while Ash and moisture were increase with increase in level of guava pulp. The per kg cost of production of guava pulp burfi was decreased with increase in guava pulp percent i.e Rs. 211.15 (100% cow milk khoa), Rs. 205.55 (95:05 cow milk khoa and guava pulp) and Rs. 200.35 (90:10 cow milk khoa and guava pulp), Rs. 195.57 (85:15 cow milk khoa and guava pulp) and Rs. 191 (80:20 cow milk khoa and guava pulp) for the treatment T1, T2, T3, T4 and T5 respectively. The most acceptable burfi i.e.T3 having Rs200.35 cost per kg.ThesisItem Open Access EFFECT OF DIETARY SUPPLEMENTATION OF BLACK CUMIN (Nizella sativa) SEED POWDER ON GROWTH PERFORMANCE OF GIRIRAJA POULTRY BIRDS.(Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2020-12-10) DAKHORE, RADHESHAM SAMADHAN; Shegokar, Dr. S. R.The present investigation entitled “Effect of dietary supplementation of Black cumin (Nizella sativa) seed powder on growth performance of Giriraja poultry birds” was carried out to assess the effect of Black cumin seed powder on body weight, feed consumption, feed conversion efficiency (FCR), dressing percentage and economics of Giriraja poultry bird’s production. One hundred fifty chicks of day old Giriraja breed were procured from Govt Regional Hatchery, Nagpur (Maharashtra). They were randomly and equally distributed into five treatment groups T1, T2, T3, T4, and T5 with 30 numbers of chicks in each group. Black cumin seed powder was added in experimental ration at different levels. The dietary treatments consisted of one basal control (T1), supplemented with 1.0 % Black cumin seed powder (T2), 1.5 % Black cumin seed powder (T3), 1.75 % Black cumin seed Powder (T4), and 2.0 % Black cumin seed powder (T5). The corresponding average live body weights at the end of seven weeks of age were 1113.17, 1230.57, 1329.73, 1172.50 and 1104.03 gms, in T1, T2, T3, T4 &T5 treatment groups, respectively. The average weekly body weight gains at 7th week of age were 209.97, 189.50, 228.43, 183.07 and 169.13 gms. In T1, T2, T3, T4, and T5 treatments, respectively. The weekly feed consumption gram/bird during the experimental period at the end of seventh week were recorded as 717.8, 712.0, 704.7, 708.9 and 707.4. for T1, T2, T3, T4, and T5 treatments groups, respectively. The cumulative feed consumption at seventh week of age were recorded as 2686.9, 2660.9, 2658.4, 2650.0 and 2624.8 gms for T1, T2, T3, T4, and T5 treatments, respectively. The feed conversion efficiency g/birds at 7th.week of age were recorded as 2.44, 1.85, 1.72, 2.20 and 2.41 gms for T1, T2, T3, T4, and T5 treatments, respectively. The average dressing percentage among the different treatment group varied between 68.14 to 72.14 %. Numerically higher dressing percentage was recorded in treatment T3 (72.14). The net profit per bird was highest in T3 (Rs. 81.8) followed by T2 (Rs. 63.56), T1 (Rs. 52.3), T4 (Rs. 41.97) and T5 (Rs. 25.43) the result therefore concludes that supplementation of 1.5 % Black cumin seed powder was beneficial to improve growth, feed efficiency, net profit and immune system of birds.ThesisItem Open Access UTILIZATION OF ORANGE (Citrus reticulata) JUICE FOR PREPARATION OF LASSI(Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2020-05-31) NAWALE, MITAL SHRIKANT; Nage, Dr. S. P.The present investigation entitled “Utilization of orange (Citrus reticulata) juice for preparation of lassi.” was undertaken in the Department of Animal Husbandry and Dairy Science, Dr. P.D.K.V. Akola during the year 2019-2020. Cow milk was standardized to 3.5 per cent fat for the preparation of lassi, The starter culture Streptococcus lactis sp. Diacetylactis was added in to standardized cow milk and incubate at 32°c for 8-12 hrs. The lassi was prepared by adding 10 per cent water and 10 per cent sugar in curd. The orange juice was added @ 0, 5, 10, 15 and 20 per cent in respective treatments. The result of five treatments with four replications were statistically analysed by using Completely Randomized Design (CRD). The data obtained after chemical analysis of fat, protein, total solids, acidity, pH and sensory evaluation like flavour, body and texture, colour and appearance. The overall acceptability of the orange juice was in range between 8.61 to 8.01 from treatment T1 to T5. The superior treatment was T4 with 8.82 score of overall acceptability with 15 per cent orange juice. As the level of orange juice increased beyond treatment T4 then the acceptability was decreased. T4 treatment was more acceptable than all other treatments in flavour, body and texture and colour and appearance. The chemical composition of lassi was affected due to addition of orange juice. The fat, pH and total solid of lassi was decreased from treatment T1 to T5 while the ash, acidity and protein of lassi were increased from treatment T1 to T5. The cost of production of lassi was decreased with the increases in the level of orange juice. The cost structure of one kg lassi under various treatments ranged from Rs. 46.55 (T2) to Rs. 46.16 (T5). Hence it is concluded that best quality orange lassi can be prepared by using 15 per cent orange juice. This lassi contained 3.11 percent fat, 3.35 percent protein, 1 percent ash, 1.32 percent titratable acidity, 4.41 pH and 14.14 Total solids. The cost of production of orange lassi was Rs.46.29/Kg.
