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Assam Agricultural University, Jorhat

Assam Agricultural University is the first institution of its kind in the whole of North-Eastern Region of India. The main goal of this institution is to produce globally competitive human resources in farm sectorand to carry out research in both conventional and frontier areas for production optimization as well as to disseminate the generated technologies as public good for benefitting the food growers/produces and traders involved in the sector while emphasizing on sustainability, equity and overall food security at household level. Genesis of AAU - The embryo of the agricultural research in the state of Assam was formed as early as 1897 with the establishment of the Upper Shillong Experimental Farm (now in Meghalaya) just after about a decade of creation of the agricultural department in 1882. However, the seeds of agricultural research in today’s Assam were sown in the dawn of the twentieth century with the establishment of two Rice Experimental Stations, one at Karimganj in Barak valley in 1913 and the other at Titabor in Brahmaputra valley in 1923. Subsequent to these research stations, a number of research stations were established to conduct research on important crops, more specifically, jute, pulses, oilseeds etc. The Assam Agricultural University was established on April 1, 1969 under The Assam Agricultural University Act, 1968’ with the mandate of imparting farm education, conduct research in agriculture and allied sciences and to effectively disseminate technologies so generated. Before establishment of the University, there were altogether 17 research schemes/projects in the state under the Department of Agriculture. By July 1973, all the research projects and 10 experimental farms were transferred by the Government of Assam to the AAU which already inherited the College of Agriculture and its farm at Barbheta, Jorhat and College of Veterinary Sciences at Khanapara, Guwahati. Subsequently, College of Community Science at Jorhat (1969), College of Fisheries at Raha (1988), Biswanath College of Agriculture at Biswanath Chariali (1988) and Lakhimpur College of Veterinary Science at Joyhing, North Lakhimpur (1988) were established. Presently, the University has three more colleges under its jurisdiction, viz., Sarat Chandra Singha College of Agriculture, Chapar, College of Horticulture, Nalbari & College of Sericulture, Titabar. Similarly, few more regional research stations at Shillongani, Diphu, Gossaigaon, Lakhimpur; and commodity research stations at Kahikuchi, Buralikson, Tinsukia, Kharua, Burnihat and Mandira were added to generate location and crop specific agricultural production packages.

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2017 - 201912020 - 20221
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Subject: Poultry Science × Author: Choudhury, Dimpi ×
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    ThesisItemOpen Access
    Development of ready-to-cook chicken chips using spent hen meat incorporated with fenugreek seeds and/or leaves powder
    (College of Veterinary Science, Assam Agricultural University, Khanapara Campus, 2022-07) Choudhury, Dimpi; Sapcota, Deben
    A study was carried out to develop ready-to-cook chicken chips utilizing spent hen meat incorporated with fenugreek seeds and/or leaves powder. For this study twenty numbers of healthy spent hens were used following standard protocols for slaughtering and processing. Fenugreek (Trigonella foenum graecum) seeds and its fresh leaves were purchased from local market of Guwahati city and processed to powdered form and stored for further use. The fenugreek leaves and the seeds were analyzed for proximate parameters. The fenugreek leaves contained 85.64 ± 0.72 % moisture, 4.62 ± 0.14% protein, 0.94 ± 0.01% ether extract, 1.69 ± 0.13% crude fibre and 10.73 ± 0.12% total ash. While the fenugreek seeds contained 10.26 ± 0.15% moisture, 26.86 ± 0.10% crude protein, 10.72 ± 0.15% ether extract, 47.52 ± 0.39% crude fibre and 3.82 ± 0.07% total ash. The qualitative phytochemical studies of fenugreek seeds and leaves revealed presence of steroids, phenols, tannins, flavanoids, alkaloids and saponins. The antioxidant activity against DPPH radical, total phenolic content and ferric reducing activity of the fenugreek seeds and leaves were studied using ethanolic extract. The mean per cent values of inhibition of DPPH radical by ethanolic extract were observed to be 51.40 ± 2.27 and 64.39 ± 1.73% for fenugreek leaves and fenugreek seeds, respectively. The total phenolic content in ethanolic extract of both fenugreek leaves and fenugreek seeds were recorded as 5.16 ± 0.06 and 15.13 ± 0.02 mg GAE/g, respectively. The mean (±SE) ferric reducing activity by ethanolic extract of both fenugreek leaves and fenugreek seeds were found to be 0.35 ± 0.03 and 0.65 ± 0.04, respectively and thus exhibit remarkable antioxidant activity. The antibacterial activities of both extracts (fenugreek leaves and seeds) exhibited positive reaction against Staphylococcus aureus and Klebsiella spp. at different concentrations showing zones of inhibition ranging from 10 to 19 mm. The extracts of fenugreek seeds exhibited anti-bacterial effect against E. coli but no effect could be found with fenugreek leaves. Moreover, no antibacterial activity could be observed against Salmonella spp. by fenugreek leaves as well as fenugreek seeds. The research trials were continued in two Phases, i.e., I and II. Under Phase I chicken chips was prepared as per standard formulation incorporating fenugreek seeds and/or leaves @ 0.25, 0.50 or 1.00 % level. The products were stored in sealed LDPE bags at ambient temperature (37 ± 2oC) for a period of 30 days. The samples were evaluated for the physicochemical, proximate and sensory parameters at a regular interval of 10 days starting from 0th day, till 30th day. The moisture level in all the treatment groups for fenugreek leaves as well as seeds including that of Control progressively increased as storage period extended till 30th day. The protein percentage in the treatment groups with increase in fenugreek seeds level (0.25, 0.50 and 1.00%) showed to have increased as compared to the Control and the values ranged from 22.33 ±0.22 to 22.85±0.09%. The analysis revealed no significant (P>0.05) differences among the various treatment groups incorporated with fenugreek seeds powder. The data analysis revealed no significant (P>0.05) differences in ether extract among the various treatment groups incorporated with fenugreek leaves powder and control group and with increasing storage period. Significant changes (P<0.05) in total ash content could be noted in the Treatment groups with fenugreek seeds with increase in the level of fenugreek seed powder (0.5 and 1.0%). Significant increase in pH could be seen on 30th day of storage in all the treatment groups including that of Control. The impact of storage could not be noticed in the products made of, either leaves or seeds in terms of tyrosine value. The water activity remained unchanged till the 20th day of storage, however increased significantly (P<0.05) on 30th day whereas no change observed among the treatment groups for both fenugreek leaves and seeds addition. The cooking yield of 90.97 ± 0.76% to 95.00 ± 1.77% range was recorded in the chicken chips incorporated with fenugreek leaves and fenugreek seeds powder. The freshly prepared chicken chips with addition of fenugreek leaves and seeds on day 1 exhibited ‘good’ colour, texture, crispiness scores under hedonic scale. The sensory evaluation of the chicken chips product treated with fenugreek seeds and leaves powder showed low for flavor, after-taste scores and overall acceptability in the Treatment II (FL with 0.50%), III (FL with 1.00%) and Treatment V (FS with 0.50%) & VI (FS with 1.00%) groups throughout the storage period of 30 days. Under Phase I trial, based on the statistical analysis obtained, two best groups FL with 0.25% and FS with 0.25% along with combination of both (FL+FS with 0.25 each) were selected for further studies. All the physicochemical values for the treatment groups were found to be under desirable ranges. Significant increase in the moisture level was found on 30th day of storage as compared to the 0th, 10th and 20th day however, no changes were observed among different treatment groups. The crude protein values ranged from 22.36 ± 0.02 to 23.03 ± 0.06% among all treatment groups. Significantly (P<0.05) high crude protein was recorded in the Treatment A (FS with 0.25%) and Treatment C (FL, FS 0.25% each) when compared with Control. The ether extract and total ash content in chicken chips revealed nonsignificant (P>0.05) changes when compared with the Control group. Storage days showed significant (P<0.05) effect on pH of the products and treatment with combination of fenugreek leaves and seeds significantly showed lower (P<0.05) pH on 30th day when compared with 0th to 20th day of storage. There was no significant difference between the treatment groups and Control group throughout the storage period and the values remained far below permissible limit for all the products. The analysis of variance showed significant difference (P<0.05) in water activity values on 30th day of storage compared to the aw on the 0th, 10th and 20th day of storage. There was no significant (P>0.05) change in cooking yield of the treatment groups with increase in storage period and among the different treatment groups. The TBA values decreased significantly (P<0.05) on the 10th day of storage and remained static thereafter up to 30 days of storage. The cholesterol content of ready-to-cook chicken chips using spent hen with addition of fenugreek seeds and fenugreek leaves are found to be as 30.55 ± 0 .14, 30.45 ±0.21, 30.39 ± 0.16 and 31.44 ± 0.14% for Control, T-A, T-B and T-C, respectively with no significant (P>0.05) changes among the groups. The colour profile for the chicken chips showed significant differences only in L* values while no changes observed in a* and b* values. A significant increase in mean DPPH activity was noted in all the treatment groups incorporated with fenugreek leaves and seeds powder revealing its potential antioxidant capacity. The total plate count analyzed for the products were within the limits and were free from Coliform, Salmonella, Staphyloccocal bacteria and yeast and mould which ensures the microbial safety of the product. No significant difference was noticed for colour, texture, crispiness characteristics among the Control and treatment groups but could retain ‘good’ to ‘very good’ scores for the product. The chicken chips under all treatment groups scored very less scores in terms of flavour, after-taste and overall acceptability with increase in levels of fenugreek leaves and seeds powder. The chicken chips prepared with the incorporation of spent hen and fenugreek leaves or seeds have revealed good antioxidant profile without any noticeable changes in any other physico-chemical parameters and microbiological profile. Fenugreek leaves at 0.25% level can be effectively used in chicken chip preparation using spent hen meat with ‘good’ acceptability having cost of production of ` 7.45 per 30g of the product. It could be concluded that a level of 0.25% fenugreek leaves powder can effectively be incorporated in production of ready-to-eat chicken chips as functional food having added health benefits.
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    ThesisItemOpen Access
    EFFECT OF DIETARY SUPPLEMENTATION OF TURMERIC (Curcuma longa) POWDER ON THE PERFORMANCE OF COMMERCIAL BROILER CHICKEN
    (College of Veterinary Science, Assam Agricultural University Khanapara, Guwahati-781022, 2017-07) Choudhury, Dimpi; Mahanta, J. D.
    The present study was undertaken to investigate the effect of dietary supplementation of turmeric (Curcuma longa) powder on the performance of commercial broiler chicken. A total of one hundred and forty four (144) day-old commercial broiler chicks (Cobb 400) from a single hatch were procured. The broiler chicks were randomly divided into four groups viz. T0, T1, T2 and T3 consisting of 36 number of birds in each group. Each group was further sub divided into 3 replicates consisting of 12 birds in each sub group. The chicks were wing banded and reared under deep litter system of management throughout the experimental period following standard and uniform managemantal practices. The birds under T0 group (control) were offered basal diet without addition of turmeric powder. The birds under T1, T2 and T3 groups were fed turmeric powder at the rate of 0.25, 0.50 and 0.75% in the feed (on dry matter basis), respectively. For preparation of turmeric powder, raw turmeric rhizomes were procured and washed. Then these were boiled in water for 30 minutes and sun dried for 15 days after slicing into thin long pieces. The dried turmeric was ground to powdered form and stored at room temperature and used in the broiler starter and finisher feed for a period of 6 weeks. All the birds under the control and treatment groups were offered ad libitum feed and water throughout the experimental period. The birds of all the four groups were reared separately and maintained under uniform managemental condition. The following parameters were studied during the experimental period of 6 weeks: performance traits which included weekly feed intake and feed consumption, weekly body weight and body weight gain, Feed Conversion Ratio (FCR), Broiler Performance Efficiency Index (BPEI) and livability, economics of production, carcass traits like dressed weight, dressing percentage, giblet yield and relative organ weights including lymphoid organs, haematological parameters like haemoglobin, Packed Cell Volume (PCV), total RBC count, total WBC count and WBC differential count (Neutrophil, Eosinophil, Monocyte and Lymphocyte) and blood biochemical parameters like total serum cholesterol, triglycerides, HDL, LDL, serum glucose, ALT and Glutathione peroxidase. The total feed consumption per broiler for different experimental groups was highest in T3 group (3659.02g) and lowest in T1 group (3561.11g). The final body weight per broiler was highest in T3 group (2134.56 ± 25.82g) followed by T2 group (2049.36 ± 31.07g), T1 (1963.97 ± 39.36g) and T0 (1900.28 ± 31.27 g). The overall FCR of the entire period of the experimental groups was best in T3 group (1.71) followed by T2 (1.75), T1 (1.81) and T0 (1.88) group. Among the different xperimental groups, T3 showed the highest BPEI (124.82) followed by T2 (117.09), T1 (108.50) and T0 (101.08). The per cent livability of all the experimental groups was cent per cent (100). The cost of production per broiler including the additional cost of turmeric powder was highest in T3 (₹ 177.50) followed by T2 (₹ 174.50), T0 (₹ 172.14) and T1 (₹ 172.09) group. However, gross profit per broiler was found to be highest in T3 group (₹ 35.96) followed by T2 (₹ 30.44), T1 (₹ 24.30) and T0 (₹ 17.86) group. All the carcass traits like dressed weight, dressing percentage and giblet weight except giblet yield showed non-significant (P>0.05) differences among the experimental ABSTRACT groups. The per cent giblet yield was significantly (P≤0.05) higher in T0 group (4.96 ± 0.19) than T2 (4.34 ± 0.21) and T3 (4.25 ± 0.08) group. The per cent yield of cut-up parts such as neck, wings, back, breast, thighs and drumsticks did not differ significantly (P>0.05) among the different treatment groups. The per cent relative organ weights on dressed weight basis did not differ significantly (P>0.05) among the different treatment groups of broiler chicken except the per cent weights of liver. The per cent weight of liver of the turmeric treated groups (T1, T2 and T3) were 2.21 ± 0.04, 2.03 ± 0.08 and 1.98 ± 0.08, respectively which showed significantly (P≤0.05) lower values than the control group (2.46 ± 0.09). All the lymphoid organs like spleen, thymus and Bursa of Fabricius showed non-significant (P>0.05) differences among the different experimental groups. The haematological parameter like haemoglobin, PCV, total WBC count, WBC differential count did not differ significantly (P>0.05) except total RBC count which was recorded as 2.46 ± 0.02, 2.55 ± 0.03, 2.52 ± 0.04 and 2.59 ± 0.03 million/mm3 for T0, T1, T2 and T3 groups, respectively and it was found that total RBC count in the turmeric treated at the level of 0.75% showed significantly (P≤0.05) higher value as compared to the control group. Moreover, the total lymphocyte count was significantly (P≤0.05) higher in T3 (93.86 ± 0.75 thousand/mm3), T2 (93.84 ± 1.97 thousand/mm3) and T1 (91.58 ± 3.38 thousand/mm3) group as compared to T0 (82.98 ± 3.67 thousand/mm3) group. The biochemical parameters (total serum cholesterol, HDL, LDL and ALT) except serum glucose, triglycerides and glutathione peroxidase differed significantly (P≤0.05) among the experimental groups in the current study. The total serum cholesterol was found to be significantly (P≤0.01) lower in T3 (140.97 ± 3.06 mg/dl) and T2 (148.24 ± 3.62 mg/dl) group as compared to control group T0 (158.87 ± 2.31 mg/dl). Significantly (P≤0.01) higher HDL values were recorded in T3 (119.22 ± 8.17 mg/dl) and T2 (105.68 ± 8.06 mg/dl) group as compared to T0 (82.13 ± 5.13 mg/dl) group. The LDL levels among different groups differed significantly (P≤0.05) and all the turmeric treated groups (T3, T2 and T1) showed significantly (P≤0.05) lower values in comparison to control group (T0). The LDL level was significantly (P≤0.05) lowest in T3 (20.89 ± 8.44 mg/dl) group and highest in control group (54.39 ± 5.21 mg/dl). The ALT level was significantly (P≤0.01) lowest in T3 (19.51 ± 0.60 U/ml) and highest in control group (29.00 ± 1.94 U/ml). The various organoleptic parameters of broiler meat like colour, flavor, texture, juiciness and overall acceptability did not differ significantly (P>0.05) among the different experimental groups. Thus, it is concluded that the turmeric powder can be used effectively and economically as natural feed additive at the rate of 0.75% in commercial broiler chicken feed to improve the overall performance of the birds.