Loading...
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.
Browse
4 results
Search Results
ThesisItem Open Access Effect of dietary supplementation of curry leaves (Murraya koenigii) powder on the performance and histology of certain lymphoid organs of commercial broiler chicken(College of Veterinary Science, Assam Agricultural University, Khanapara Campus, 2022-09) Deori, Sukanya; Mahanta, Joga DevThe present research work was performed to study the “Effect of dietary supplementation of curry leaves (Murraya koenigii) powder on the performance and histology of certain lymphoid organs of commercial broiler chicken”. The study was carried out with 144 numbers of day-old commercial broiler chicks (Cobb-400) obtained from a single hatch with uniform body weight. The weighing and wing banding of the chicks were done individually. The broiler chicks were reared in four different experimental groups viz. T0, T1, T2 and T3 having 36 birds in each group with 3 replicates of 12 birds in each group. The chicks were reared under deep litter system of rearing following standard and uniform managemental practices. The chicks under T0 (control) group was supplemented with only basal diet, whereas the chicks under T1, T2 and T3 groups were supplemented with dried Curry Leaves Powder (CLP) at the level of 0.25, 0.50 and 0.75% in the basal diet, respectively. For the preparation of dried CLP, fresh, and matured curry leaves were collected from the local villages. Then the curry leaves were sun dried for 6 to 7 days on newspaper, until they become crispy while retaining the greenish colouration. After proper drying, leaves were grinded and stored in cellophane bags for further use during the 6 weeks of experimental period. The proximate composition of curry leaf powder was analyzed and incorporated it into the basal diet of broiler chicken at the level of 0.00, 0.25, 0.50 and 0.75%, respectively. During the six weeks of experimental period, the following parameters were studied: performance traits which included weekly feed intake and total feed consumption, weekly body weight and body weight gain, Feed Conversion Ratio (FCR), Broiler Performance Efficiency Index (BPEI) and livability and economics of production, carcass traits like pre-slaughter live weight, dressed weight, dressing percentage, giblet weight, giblet yield, yields of cut-up parts and relative organ weights, organoleptic properties of chicken meat, blood biochemical parameters like serum glucose and superoxide dismutase, and histological observations of lymphoid organs (spleen, thymus and bursa of Fabricius) and jejunum of intestine after the end of six weeks of age. In the present study, the highest feed intake per broiler was recorded in the T3 group (3253.88g) and lowest in the T1 group (3014.19g). The final body weight per broiler was found to be significantly (P<0.05) highest in the T3 group (1989.43±43.16g) followed by T2 (1793.34±34.56g), T0 (1733.76±57.33g) and T1 (1653.31±49.57g) group. During the 6th week of age, the body weight gain was significantly (P<0.05) higher in T3 group (546.37±27.97g) and lowest in the T1 (360.11±17.48g) group. The overall FCR of the entire experimental period was best in the T3 group (1.67) followed by T2 (1.83), T1 (1.87) and T0 (1.90) group. Among the different treatment groups, highest BPEI was found in the T3 group (119.11) followed by T2 (97.99), T0 (91.21) and T1 (88.40) group. The per cent livability of CLP supplemented groups (T1, T2 and T3) was found to be higher (97.22) as compared to control (91.67) group. The production cost per broiler was highest in the T3 group (ƻ) (226.28) followed by T0 (224.90), T2 (224.48) and T1 (213.88) group, respectively. However, the recorded gross profit per broiler was highest in the T3 group (ƻ) (28.87) followed by T2 (17.17), T1 (8.87) and T0 (8.65), respectively. The carcass traits comprising of pre-slaughter live weight, dressed weight, dressing percentage, giblet weight and giblet yield did not differ significantly (P>0.05) under different experimental groups. The per cent yields of cut-up parts like neck, wings,back, breast, thighs and drumsticks showed no significant (P>0.05) differences among the different treatment groups. The per cent weights of relative organs on pre-slaughter live weight basis did not differ significantly (P>0.05) for different experimental groups. In the present study, the blood biochemical parameters like serum glucose and superoxide dismutase (SOD) showed significant (P<0.05) differences among the different experimental groups. The serum glucose level decreased gradually as the level of incorporation of CLP was increased. On the other hand, the SOD level increased gradually with the increased level of CLP in the basal diet. The organoleptic evaluation of broiler chicken meat for colour, flavour, texture, juiciness and overall acceptance did not show any significant (P<0.05) differences among the different treatment groups. The gross, histology and ultrastructure (scanning electron photomicrograph) of lymphoid organs (spleen, thymus and bursa of Fabricius) and jejunum of intestine of T0, T1, T2 and T3 groups of broiler chicken were studied. From the histological observations of lymphoid organs and jejunum, it was found that the average length, diameter, thickness and weight of spleen, thymus and bursa of Fabricius were significantly (P<0.05) higher in T3 group of broiler chicken along with numerous lymphocytes aggregation in these organs. The mean length of villi and diameter of crypts of the jejunum of T3 group of broiler chicken were also significantly (P<0.05) higher as compared to the T0, T1 and T2 groups of broiler chicken. The lymphoid follicle of jejunum of T3 group of chicken contained numerous T and B lymphocytes. This might be due to the concentration and immunogenic effect of CLP. Hence, it can be concluded that, the CLP can be supplemented as herbal feed additives in the diet of broiler chicken at the level of 0.75% to improve the overall performance of broiler chicken with higher gross profit per broiler. The observations in the current study has established a major role in recording the anatomical norms in respect of gross, histology and ultrastructure of lymphoid organs and jejunum of intestine of broiler chickens fed with CLP at different levels.ThesisItem Open Access Quality evaluation and shelf life study of chicken meat patty incorporated with chicken blood plasma and mint powder(College of Veterinary Science, Assam Agricultural University, Khanapara Campus, 2022-09) Barbhuiya, Shakura Siddika; Sapcota, DebenThe objective of the present study was to evaluate the quality and shelf life study of chicken meat patties incorporated with chicken blood plasma (CBP) and mint powder (Mentha spicata). The parameters studied were physico-chemical properties,microbial count and organoleptic properties of the developed product. The study was conducted in the Department of Poultry Science in collaboration with the Department of Livestock Products Technology and Veterinary Biochemistry, C.V.Sc, Assam Agricultural University, Khanapara,Guwahati-781022. For the experiment required quantity of fresh mint leaves were procured from vegetable mandi and chicken blood from local market. Sodium citrate was used as an anticoagulant. Chicken blood plasma (CBP) was separated from whole blood by centrifugation and preserved in refrigeartion (4°C) till use. Mint leaves were dried by exposing the leaves to 50oC for 2 hrs in a hot air oven and powdered (MP) by using Lab grinder, preserved hermetically till further use. The whole experiment was carried out in two phases. Five replicates of chicken meat patties were made in the first phase consisting of chicken blood plasma (15%) at a fixed level for making four groups at different combinations with MP as; To (0% CBP + 0%MP), T1 (15% CBP + 0%MP), T2 (15% CBP+0.5% MP), T3 (15% CBP+1% MP) and T4 (15% CBP+1.5% MP) while preparing chicken patties blending with the emulsion of following compostions: However, the broiler meat used in T0, T1, T2, T3 and T4 group was 70.0, 55.0, 54.5, 54.0, and 53.5%, respectively. The meat was mixed with following ingredients, vegetable oil (10%), corn flour (5%), spice mix (1.5%), salt (1.5%), condiments (2%) and ice cube (10%). The prepared patties were sliced to its standard size, vacumm packed and stored under refrigeration temperature (4oC) till use. The shelf life of the product was studied under second phase using the parameters such as TBARS, microbiological studies and taste panel evaluation at 0, 3rd, 6th, 9th, 12th and 15th days of storage period at 4oC. The physico-chemical evaluation revealed that 15% addition of CBP increased the pH in T1, T2, T3 and T4 groups. Similar results were obtained from the emulsion stability, protein per cent, moisture content and tyrosine value where significant (P<0.01) increase were found in plasma incorporated group. No effect of mint addition was noticed in any of the above mentioned parameters. TBARS value recorded to be decreased significantly (P<0.01) among the groups and increased with progresssion in storage period of 15 days. Water activity found to be increased significantly (P<0.01) due to 15% CBP incorporation but mint addition at 0.5%, 1.0% and 1.5% level resulted in significant decrease of water activity. No effect of CBP or mint powder (0.5%,1.0% and 1.5%) incorporation was noticed in the thickness(mm) and diameter(mm) of the product. The microbiological study revealed that total plate count (log10cfu/g) and psychrophilic count (log10cfu/g) significantly (P<0.01) increased with the incorporation of 15 % CBP in the product whereas mint addition at 0.5 %,1.0% and 1.5% significantly (P<0.05) decreased the microbial count. Also microbial load increased in all groups during 15 days of storage under refrigeration (4oC). Yeast and mould counts were not found in any of the groups when evaluated at 3 days interval for 15 days. The organoleptic evaluation of chicken meat patties was carried out by using semi trained taste panelist. It involved subjective evaluation and objective evaluation. The subjective evaluation of chicken meat patties showed the most preferred and least liked among the treatment groups. Apperance score was best recorded in T2 group and T4 was least preferred. Colour of the patties was found to be highest in T1 group and T4 received lowest score. Flavour score was recorded highest in T2 group and T4 group found to be received lowest score. Juiciness was recorded to be significantly (P<0.01) higher in plasma added group (T1, T2, T3 and T4). Similarly, texture was found significantly higher in T1, T2, T3 and T4. The T2 group was found most preferred among groups for overall acceptability. The subjective study was carried out using texture analyzer and chromameter. It included texture profile (Hardness,springiness,cohesiveness,chewiness and resilience) shear force and colour profile. Texture profile was found to be significantly (P<0.01) increased due to incorporation of 15 % CBP and mint powder addtion at 0.5 %,1.0% and 1.5% level. The shear force was recorded to be increased among the groups. The colour profile was evaluated by measuring L*, a* and b* value. The L* and b* were found to be significantly (P<0.01) decreasing among the groups as compared to the Control group, whereas, significant increase was found in b* value among the groups compared to the Control group. The cost of production revealed that the Control group was most dearer (Rs. 248.10) followed by T4 (Rs. 237.20), T3 (Rs. 228.50), T2 (Rs. 219.80) and T1 (Rs. 237.20). From the various above findings it could be concluded that chicken meat patties can be prepared with 15% meat replacement by chicken blood plasma incorporating mint leaf powder at three different levels. Among all options the chicken meat patties with 15% CBP and 1.0 % mint leaf powder gave the best results in terms of economy and value addition.ThesisItem Open Access Effect of dietary supplementation of marigold flower powder on the productive performance of broiler chickens(College of Veterinary Science, Assam Agricultural University, Khanapara Campus, 2022-09) Sapcota, Rajsekhar; Saikia, ReemaThe present study was undertaken to evaluate the effect of feeding Marigold flower (Tagetes erecta) powder as a natural feed additive on the performance parameters, economics, carcass characteristics, relative organ weights, cut-up parts weights, subjective meat qualities, objective meat qualities, gut histomorphometry and humoral immunity of commercial broiler chickens. From a single hatch, 120-day-old commercial broiler chicks (Cobb-430y) were obtained. The chicks were weighed, their wings were banded and were then randomly separated into 4 groups: C (control), T1, T2, and T3, each of which contained 30 chicks. Each group was divided into three replicates, each with ten chicks. The chicks were raised using a deep litter management method during the course for a time period of 6 weeks while adhering to hygienic, standard and uniform managemental protocols. The birds under C group were offered basal diet using common feed ingredients (ICAR,2013) with no marigold flower powder (MFP). The birds underT1, T2 and T3 groups were offered basal diet with supplementation of MFP at the level of 0.3%, 0.6% and 0.9% in the feed, respectively. For preparation of MFP, local variety of the same was procured from the flower market of Fancy Bazaar of Guwahati city of Assam. The marigold flowers were first cleaned thoroughly with water to make it free from dirt, dust and foreign bodies and then dried in hot air oven at 50°C for 6-8 hours till crisp and warm, and then ground to a fine uniform powder in a kitchen grade mixer-grinder, and then stored hermetically in a cool, dark and dry place till use. Throughout the course of the trial, all birds in the Control and treatment groups received unlimited access to food and fresh water. The following parameters were examined throughout the six-week trial: Performance parameters which included weekly body weight change and body weight gain, feed consumption, feed conversion ratio (FCR), economics of production and livability; carcass characteristics like pre-slaughter live body weight, de-feathered weight, de-feathering loss, dressed weight, dressing percentage, abdominal fat weight and abdominal fat percentage; relative organ weights such as that of liver, heart, gizzard, head and shank; relative yield of cut-up parts like breast, back, drumsticks, wings, thighs and neck; sensory evaluation on the basis of subjective parameters like colour, flavour, juiciness, texture and overall acceptability; meat quality analysis on the basis of objective parameters such as texture and shear force; gut histomorphometric characteristics, hematological parameters like hemoglobin, packed cell volume, RBC, WBC, MCV, MCH, MCHC counts; and HI antibody titers against Newcastle disease virus. The final body weight per broiler was highest in T2group (2410.83±22.06g) followed byT1 (2367.23±39.48g), T3 (2127.73±23.18g) and C (2008.73±31.24g) groups. The T1, T2 and T3 groups had achieved 17.84%, 20.01% and 5.92% more live body weight than the control group, respectively. There was significant (P<0.01) difference between the control and MFP fed groups. And amongst the latter, T1 and T2did not differ significantly (P>0.05)but there was significant difference between T1, T2and T3 group. The total feed consumption per broiler was highest in T2 group (4016.14g), followed by T1 (3984.17), T3 (3638.69 g) and lowest in C group (3475.98g). The overallFCR for the entire period of the experimental groups was found best in T2 group (1.70) followed by T1 (1.72), T3 (1.75) and C (1.77) groups. The cost of production per broiler was found to be highest in T2 (₹ 284.50) group, followed by T1 (₹ 282.60), T3 (₹ 261.86) and C (₹ 252.00) groups. However, the highest gross profit per broiler was found in T2 (₹ 28.91) group, followed by T1 (₹ 25.14), T3 (₹ 14.74) and C (₹ 9.13) groups. All the experimental groups had 100% livability. Among the carcass quality traits, the pre-slaughter live weight (PSLW)of T2 was found to be the highest (2315.62 ±27.35g) followed by T1 (2247.62±36.23g) T3 (2000.09 ±24.35g)and C (1865.46 ±24.50g) groups. Similarly, the T2 group had the highest dressed weight (1667.26 ±17.79 g) followed by T1 (1617.5 ±37.10g) T3 (1441.45 ±15.35g) and C (1328.64 ±16.85g) groups. T2, T1andT3 groups had 25.48%, 21.74% and 8.49% higher dressed weights than the Control group, respectively. The T2group had the highest abdominal fat weight (89.95 ±1.58 g) followed by T1 (87.38 ±1.73g), T3 (73.73 ±0.45g) and C (62.48 ±1.96g) groups. In all these three parameters, there was significant difference (P<0.01) between the treatment and control groups, however, among the treatment groups, T1 and T2 did not differ significantly (P>0.05). The relative per cent liver weight of T2(3.15 ±0.0%) was found to be the highest followed by T1 (3.12 ±0.05%) T3 (2.92 ±0.05%) and C (2.57 ±0.08%) groups. Among the marigold fed groups, T2, T1, and T3 had 22.56%, 21.40%, and 13.61% higher liver weights, respectively than their Control counterpart. The MFP supplemented groups had significantly (P<0.01) higher liver weights than their control counter parts, but amongst the former, T1 and T2 did not differ significantly (P>0.05).On the other hand, relative intestinal weight of T2 (5.12±0.05%) was found to be the highest followed by T1 (4.89 ±0.05%), T3 (4.72 ±0.05%) and C (4.68±0.06%) groups. In comparison to their Control counterpart, the marigold fed groups i.e., T2, T1, and T3 had 9.40%, 4.48%, and 4.00% higher intestinal weights. The treatment groups had significantly (P<0.01) higher intestinal weights over the control group and amongst them they differed significantly (P<0.05) as well. The mean per cent yield of breast was found to be the highest in T2(24.35 ±0.08%) followed by T1 (23.23 ±0.18%) T3 (22.52 ±0.05%) and C (20.25 ±0.21%) groups. The mean per cent yield of drumsticks were found to be the highest in T2(12.75 ±0.04 %) followed by T1 (11.38 ±0.10%) T3 (10.81 ±0.05%) and C (9.63 ±0.12%) groups. The mean per cent yield of thighs were found to be the highest in T2(13.45 ±0.04 %) followed by T1 (12.28 ±0.11%) T3 (11.71 ±0.03%) and C (10.46 ±0.12%) groups. The marigold fed groups differed significantly from the control (P<0.01) as well as amongst them (P<0.05). The organoleptic qualities of breast and drumstick meats were studied in terms of colour, flavour, juiciness, texture and overall acceptance by utilizing semi trained taste panelists employing Hedonic scale of 1(least) to 7(best).The mean overall acceptance scores of broiler breast and drumstick meats for different treatment groups was found to be the highest in T3 (5.89±0.21 and 6.19±0.21)followed byT2 (5.66±0.16 and 5.97±0.16), T1 (5.58±0.21 and 5.59±0.17) and C (5.00± 0.23 and 5.05±0.25) groups. The MFP supplemented groups had significantly (P<0.01) higher scores of overall acceptance over the control group but did not differ significantly among them (P>0.05).The objective meat quality of breast meat was done using Texture Meter as well as Warner-Bratzler shear force apparatus. The hardness values (kg) of breast meat was found to be the lowest in T2 group (2910.738), preceded by T1 (3060.325), T3 (3085.681) and C (4981.010) groups. Chewiness (g) and Resilience (ratio) were found to be lowest in T3 group (589.094 and 0.111), preceded by T2 (591.11 and 0.127), T1 (868.333 and 0.137) and C (875.273 and 0.142) groups. The mean shear force values (kg) of broiler breast meat was recorded to be the highest in C group (2.50±0.10) followed by T3 (2.02±0.09), T1(2.00±0.07) and T2 (1.80±0.07) groups. In the gut histomorphometric study, it was found that the overall duodenal villi height (μm)along with the number of villi was found to be highest in T2 group, followed by T1, T3 and C. The jejunal villi height was also recorded highest in T2 group followed by T1, T3 and C. Duodenal and jejunal villi crypt ratio was recorded to be the highest in T2 group (4.07 and 12.39), followed by T1 (2.93 and 10.57), T3 (2.12 and 9.84) and C (1.02 and 8.49) groups. All the hematological results are found to be within the standard range, indicating that feeding MFP did not evoke adverse effects in the broilers. In the HI antibody titers study against Newcastle disease virus, there was significant increase (P<0.001) in antibody titer progressively at different days post immunization in all the groups. However, no significant difference was observed between control and any of the three MFP supplemented treatment groups in the 35 days study period, which indicated that the dietary MFP had no significant role in modulation of antibody titer in broiler chickens. According to the findings of the current study, MFP may be utilized costeffectively as a natural feed additive in the diet of broiler chickens at a level of 0.60 % to enhance their general performance as well as meat quality.ThesisItem Open Access Analysis of duck farming systems in Morigaon district of Assam(College of Veterinary Science, Assam Agricultural University, Khanapara Campus, 2022) Dutta, Anuj; Mahanta, Joga DevA survey study was conducted to analyze the duck farming systems in Morigaon district of Assam. For this, two villages from each of the six development blocks with higher duck population were selected and from each village 12 duck farmers were taken as respondents through snow-ball sampling technique. As such 12 duck farmers from 12 villages were interviewed for the purpose making the total sample size 144. Duck farmers having atleast 10 numbers of ducks of different ages and who were experienced in duck farming were considered for the present study as a duck farmer and was interviewed personally through pre-tested interview schedule by the investigator. Further participatory extension methods were deployed to elicit responses from the Key Informants and drawal of final conclusions for the study. Duck keeping was practiced by people from all social classes, regardless of their occupation, religion or educational background. People raised ducks primarily for their eggs and meat and kept their flocks close to their dwellings, involving every member of the family in the process. Majority (50.69%) of the farmers were from middle aged (36-50 years) group. Out of the total farmers under investigation 51.38% got qualification upto 10th standard. Majority (74.30%) of the farmers were from Hindu community. About 74.00% farmers had more than 10 years of experience in duck farming. The demographic distribution of ducks revealed the presence of eight distinctive groups of ducks viz. Pati, Graded, Khaki Campbell, White Pekin, Muscovy, Chara-Chemballi, Indian Runner and Nageswari. The majority of farmers maintained only one breed of duck and the desi breed Pati constituted the majority of duck population. The flock strength ranged from 15-150 numbers of ducks with a mean of 32.27 numbers. The majority (95.83%) of farmers kept a male to female sex ratio of 1:5. The natural incubators were broody duck or hen but few farmers practised artificial incubation. Majority (99.30%) of farmers did not clean eggs and candle the hatching eggs during the process of natural incubation. About 85.00% of duck farmers hatched their duck eggs during the month of April to July (84.84%) and only few farmers performed hatching throughout the year either through natural or artificial means of hatching. According to the size of the bird, a total of 10-12 and 14-18 numbers of hatching eggs were set under each broody hen and duck, respectively. The mean hatchability percentage was recorded as 86.24% with a range of 65.00 - 95.00%. Most of the farmers (92.36%) under study fed their duckling from second day of age onwards with raw ingredients like whole paddy grain, whole rice, broken rice, cooked rice, wheat bran and rice polish upto 4th week of age. Grower and adult ducks were reared by the farmers under scavenging or free range system. Majority (92.36%) of the farmers did not provide artificial warmth to the duckling during brooding period while few farmers (7.64%) provided artificial warmth upto 4 weeks of age. During day time duckling were confined in an open area surrounded by bamboo basket, fish trap or mosquito net where provision of drinking and feeding facilities were provided to save them from predators and wild birds. The majority (98.61%) of farmers followed free range system of rearing for adult ducks and allowed to scavenge them in the foraging field during day time. In the morning, evening and even in noon time supplementary feeds in the form of kitchen waste mixed with cooked rice and rice polish was provided. Another system of duck rearing in which a night holding pen was constructed on an elevated area amidst paddy fields, beels, ponds and other water logged areas to keep the adult ducks during night time. Few duck farmers (8.33%) adopted integrated duck cum fish farming. The major viral, bacterial and fungal diseases encountered in the surveyed area were duck plague, duck cholera, anatipestifer infection, hepatitis (aflatoxicosis) and botulism. Occasionally worm infestation was also found and mortality sometimes occurred due to predators. The mean mortality rate of 8.04% (0-20%) in ducklings, 1.55% (1-3%) in growers and 6.01% (0-10%) in adults was noticed. Majority of farmers (67.36%) did not consult veterinary doctor during the occurrence of any disease. Besides treating the ducks with common antibiotic, vitamin and mineral supplements, liver tonic, they also treated their ailing ducks with indigenous medications. None of the farmers vaccinated their ducks. The mean body weight of adult ducks recorded at 40 weeks of age for Pati, Khaki Campbell and Graded ducks was 1488.92±6.53, 1855.08±6.37 and 1519.00±14.57 g, respectively. The mean egg weight of Pati, Khaki Campbell and Graded ducks at 40th week of age was recorded as 67.04 ± 0.63, 66.42 ± 0.62 and 67.56 ± 0.69 g, respectively. The annual egg production of Pati, Khaki Campbell and Graded ducks was found to be in the range of 90-100, 240-250 and 140 – 150 per duck, respectively. The age at first egg for Pati, Khaki Campbell and Graded ducks ranged from 210-240, 150-180 and 180-200 days, respectively. Most of the farmers maintained their flock for 2-3 years of production. The farmers generally purchased duckling at day-old or at one month of age either from the local market or from their neighbours/local hatchery located in the nearby places. Most of the farmers reared ducks for household consumption and the excess eggs and meat ducks were sold through two types of marketing channel- (I) producer → consumer and (II) producer → middle man → consumer. The table eggs and live ducks were sold @ Rs. 9.00 -10.00 per egg and Rs. 450.00 – 600.00 per duck. Demand and consumption of duck meat increased many folds during winter and festive seasons like Durga puja, Kali puja, New Year‟s Eve, Magh bihu and during picnic season starting from October to February. The duck meat becomes tastier due to fat deposition during the month of November to January. None of the farmers were dependent upon the financial supports from any financial agency. Occasionally, the Krishi Vigyan Kendra, Morigaon distributed improved varieties of duck to the beneficiaries interested in duck farming. Duck farming was found to be a subsidiary source of income for almost all the farmers under study. Non-availability of vaccine was ranked first among all the constraints faced by the duck farmers followed by lack of Governmental financial assistance, lack of proper guidance in duck-rearing techniques, lack of availability of quality duckling, lack of scientific know-how, lack of availability of high yielding duck breeds, higher mortality rate, lack of access to veterinary services. The duck farmers earned an annual profit of Rs. 299.00 per duck.
