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Kerala Agricultural University, Thrissur

The history of agricultural education in Kerala can be traced back to the year 1896 when a scheme was evolved in the erstwhile Travancore State to train a few young men in scientific agriculture at the Demonstration Farm, Karamana, Thiruvananthapuram, presently, the Cropping Systems Research Centre under Kerala Agricultural University. Agriculture was introduced as an optional subject in the middle school classes in the State in 1922 when an Agricultural Middle School was started at Aluva, Ernakulam District. The popularity and usefulness of this school led to the starting of similar institutions at Kottarakkara and Konni in 1928 and 1931 respectively. Agriculture was later introduced as an optional subject for Intermediate Course in 1953. In 1955, the erstwhile Government of Travancore-Cochin started the Agricultural College and Research Institute at Vellayani, Thiruvananthapuram and the College of Veterinary and Animal Sciences at Mannuthy, Thrissur for imparting higher education in agricultural and veterinary sciences, respectively. These institutions were brought under the direct administrative control of the Department of Agriculture and the Department of Animal Husbandry, respectively. With the formation of Kerala State in 1956, these two colleges were affiliated to the University of Kerala. The post-graduate programmes leading to M.Sc. (Ag), M.V.Sc. and Ph.D. degrees were started in 1961, 1962 and 1965 respectively. On the recommendation of the Second National Education Commission (1964-66) headed by Dr. D.S. Kothari, the then Chairman of the University Grants Commission, one Agricultural University in each State was established. The State Agricultural Universities (SAUs) were established in India as an integral part of the National Agricultural Research System to give the much needed impetus to Agriculture Education and Research in the Country. As a result the Kerala Agricultural University (KAU) was established on 24th February 1971 by virtue of the Act 33 of 1971 and started functioning on 1st February 1972. The Kerala Agricultural University is the 15th in the series of the SAUs. In accordance with the provisions of KAU Act of 1971, the Agricultural College and Research Institute at Vellayani, and the College of Veterinary and Animal Sciences, Mannuthy, were brought under the Kerala Agricultural University. In addition, twenty one agricultural and animal husbandry research stations were also transferred to the KAU for taking up research and extension programmes on various crops, animals, birds, etc. During 2011, Kerala Agricultural University was trifurcated into Kerala Veterinary and Animal Sciences University (KVASU), Kerala University of Fisheries and Ocean Studies (KUFOS) and Kerala Agricultural University (KAU). Now the University has seven colleges (four Agriculture, one Agricultural Engineering, one Forestry, one Co-operation Banking & Management), six RARSs, seven KVKs, 15 Research Stations and 16 Research and Extension Units under the faculties of Agriculture, Agricultural Engineering and Forestry. In addition, one Academy on Climate Change Adaptation and one Institute of Agricultural Technology offering M.Sc. (Integrated) Climate Change Adaptation and Diploma in Agricultural Sciences respectively are also functioning in Kerala Agricultural University.

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2007 - 200913
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Subject: Fisheries × End date: 2009 × Start date: 2007 ×
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Now showing 1 - 9 of 13
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    ThesisItemOpen Access
    Standardisation of thermal processing of cuttle fish nidamental glant
    (Department of Processing Technology, College of Fisheries, Panangad, 2007) Bikash kumar Pati; KAU; Sherief, P M
    Cuttlefish nidamental gland is a pair of flattened glands associated with the female reproductive system in cuttlefish. The glands are exported as a frozen product under the name cuttlefish roe. The procedure for thermal processing of cuttlefish nidamental gland in brine packed in tin plate can is standardised to produce a ready- to- eat product. The standardisation process essentially involved determination of optimum blanching conditions, retorting temperature, process time, processing parameters, optimum solid- liquid ratio and process levels to produce a safe product and assessment of quality changes during storage at room temperature. Cuttlefish nidamental gland in brine was packed in tin plate cans in 65 : 35 ratio (gland : brine) and thermal processed in an overpressure retort. The optimum blanching condition was found to be 5 % brine for 5 min. The retorting temperature and process time were selected as 121.10C and 25 min, respectively. The F0 value attained by the process was found to be 11.25 min with total process time of 30.54 min. The cook value meant to achieve tenderness of product was 81.54 min. The processed product was found to be commercially sterile. The product was acceptable even after 3 months of storage at room temperature with regard to all sensory attributes like appearance, colour, odour, taste, texture and overall acceptability. There were significant variation in the salt, pH and TBA values (P<0.05). The cut- out test showed a marginal increase in solid weight. The study showed that the cuttlefish nidamental gland can be used for processing ready to eat product, which can be stored at room temperature for long periods.
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    ThesisItemOpen Access
    Growth and survival of penaeus monodon in monosex and mixed sex culture under laboratory condition
    (Department of Aquaculture, College of Fisheries, Panangad, 2008) Bajaniya Viralkumar, Chhaganlal; KAU; Mohanakumaran Nair, c
    Sexual dimorphism is apparent in the black tiger shrimp, Penaeus monodon with females achieve larger size than the males. This character may be attributed to behavioral and/or physiological differences between the sexes. An experiment was developed to determine if there were advantages in rearing all female or all male P. monodon as opposed to mixed-sex populations. Juvenile shrimps (4.46±0.54 g) were collected from earthen pond and individually hand sexed and stocked in the circular cement tanks. Treatments all male, all female and mixed-sex were stocked @ 8 nos./tank. Each treatment had five replicates. The shrimps were offered commercial shrimp feed. The experiment was conducted for a period of 50 days. At harvest, all female shrimps had shown significantly higher growth than all male and mixed-sex treatment. Survival was not significantly different among treatments. FCR of all female was significantly lower than the all male and mixed-sex treatment. Result of the present study demonstrates a benefit to all female culture of P.monodon against the all male or mixed-sex culture. Thus culture of all female may be commercially more attractive to entrepreneurs. Although additional research is required to find a reliable and quick procedure for separation of the sexes or techniques for the production of all female populations.
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    ThesisItemOpen Access
    Reproductive biology of macrobrachium canarae ( tiwari, 1958 ) (decapoda, palaemonidae)
    (Department of Fishery Biology, College of Fisheries, Panangad, 2008) Sreedevi, K H; KAU; Jayachandran, K V
    The aim of this project is to introduce the freshwater prawn Macrobrachium canarae (Tiwari, 1958) as a candidate species in a community aquarium. The orange red shining spot on the second cheliped where the movable finger joins with palm makes it appealing in the aesthetic sense. This species is found to breed in captivity also. For the effective management of the prawn in the aquarium, a thorough knowledge on the various aspects of its reproductive biology is a prerequisite. The various aspects of reproductive biology dealt with are 1. Taxonomy 2. Sexual dimorphism 3. Breeding dress 4. Maturity stages and ovarian development 5. Fecundity 6. Moulting Since the species do not exhibit sexual dimorphism in size, it is difficult to identify male and female. The difference in colour of antennular flagellum between sexes becomes useful especially when they are bred in captivity. The data on maturity stages and also the time of ovarian development finds its use especially in the aquarium rearing. The fecundity studies gives an idea of the number of offsprings which could be produced from a single brood .
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    ThesisItemOpen Access
    Ovararian maturation, breeding and early embryonic development of an indigenous ornamental cyprinid of the western ghats - chela fasciata silas
    (Department of Fishery Biology, College of Fisheries, Panangad, 2008) Indira, Divipala; KAU; Anna Mercy, T V
    Chela fasciata is an indigenous ornamental cyprinid endemic to the Western Ghats of Kerala. It inhabits the riffle zones of River Bharathapuzha at Thootha. A total of 144 fishes (94 females and 50 males) ranging in size from 26.0 to 82.0 mm were collected from the wild and used for the study of reproductive biology. The gonads were quantified into six maturity stages based on external morphology as immature virgin, maturing virgin, early ripening, late ripening, ripe and partially spent. Studies on oocyte distribution of the six stages of maturity were done to understand the maturation of ova in the ovary. The ovaries of Chela fasciata showed asynchronous oocyte development. The oocyte development was classified into nine different oogenic stages namely, chromatin nucleolus stage, early perinucleolus stage, late perinucleolus stage, yolk vesicle stage, primary yolk stage, secondary yolk stage, tertiary yolk stage, migratory nucleus stage and mature oocyte). The first mature females appeared in the length group of 40 – 45 mm and males in the group of 25 – 30 mm. The size at first maturity for female was found to be at 45.75 mm TL (45 – 50 mm) and for males at 36.25 mm TL (35 – 40 mm). All the females were mature by 60.00 mm TL and the males by 45.00 mm TL. Based on the ova diameter frequency study of the ripe ovary, Chela fasciata was found to be a multiple spawner, with a protracted spawning season, the individuals spawning intermittently. Absolute fecundity of the fishes ranged from 2669 to 4437 in fishes of size range 49.5 mm to 82 mm TL. The number and size of eggs were found to be directly proportional to the size and age of the fish. Fecundity showed a positive linear relationship (5% level of significance) with the length and weight of both the fish and ovary. The embryonic development studies showed that the cleavage stage of the egg lasted for about 2 hrs 10 min., post fertilization. The inside egg embryo stage had lasted for 21 hrs, post fertilization. The eggs hatched at the end of 21 hrs, and the embryos emerged tail first. Pigmented eye was seen in one-day-old free embryo. Free embryo stage lasted for three days post fertilization. By the end of third day, the mouth developed, the yolk sac was empty and the exogenous feeding started, the free embryo entering the larval period. A complete understanding of basic reproductive biology of this fish will definitely help in the commercial production under captivity for the domestic and export market of this indigenous ornamental fish.
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    ThesisItemOpen Access
    Studies on electrophoretic identification of fish species used in surimi(products) and their quality evaluation
    (Department of processing technology, College of fisheries, Panangad, 2008) Mathivanan, A; Nambudiri, D.D
    SDS-PAGE pattern of water soluble proteins and salt soluble proteins of raw fillets, surimi, sausage and different combinations (1:1; 3:1; 1:3; and 4:1) of surimi mixtures; sausage mixtures from the two species of fish, threadfin bream (Nemipterus japonicus), and bulls-eye (Priacanthus hamrur) were studied to see that whether these pattern are useful in identifying the species used for the preparation of surimi and sausage; and their quality evaluation. SDS-PAGE gave the effective species-specific pattern of raw fillets, surimi, sausage and surimi mixtures; sausage mixtures of extract of water and salt soluble proteins of threadfin bream and bulls-eye separately. Threadfin bream and bulls-eye were effectively identified by using their SDS-PAGE pattern of extract of water soluble proteins and salt soluble proteins separately. Threadfin bream and bulls-eye surimi and sausage were also effectively identified by comparing their SDS-PAGE pattern with species-specific SDS-PAGE pattern in their extract of water soluble proteins and salt soluble proteins separately. The SDS-PAGE pattern of water soluble proteins and salt soluble proteins were shown in this study to be effective in distinguishing the species specificity between threadfin bream and bulls-eye of raw fish fillets, surimi and sausage samples. Adultered/substituted species in the different mixture were identified by comparing their mixture SDS-PAGE pattern with species-specific SDS-PAGE pattern in their extract of water soluble proteins and salt soluble proteins separately. Different mixtures species-specific SDS-PAGE protein patterns can be used with reservation to detect/differentiate the adulteration/substitution in the fish mixtures, surimi and sausage when these two species mixed with the combinations of 1:1; 3:1; 1:3 and 4:1 ratios. The quality evaluation study showed that surimi, sausage and surimi mixtures; sausage mixtures of threadfin bream and bulls-eye used for the experiment were of good quality.
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    ThesisItemOpen Access
    Microbial risk assessment and process standardization for cook-chill fish and partially processed value added fish
    (Department of processing technology, College of fisheries, Panangad, 2007) Anju; KAU; Namboodiri, D D
    A study was undertaken for the preparation of cook-chill fish from Selar crumenophthalmus and partially processed value added fish from Oreochromis mossambicus and their microbial risk analysis. Standardization of processing technique for both products was done. Parameters standardized were brining conditions and blanching conditions for cook-chill fish. Standardization of brining condition was carried out for partially processed value added fish. Various brining conditions studied were brine concentrations of 3%, 5%, 6% for 5min, 10min, 15min and blanching at 75oC for 60sec, 90sec, and 120sec for cook-chill fish. In the case of partially processed value added fish brining concentrations of 1%, 2%, 3% for 5min, 10min, and 15min. Salt content and sensory evaluation were carried out, in case of cook-chill fish to select best blanching time. TPC values were determined. Based on the results the following treatments were selected. In the case of cook-chill fish brine concentration of 5% for 10min and blanching at 75oC for 90sec were selected. For partially processed value added fish the brine concentration of 2% for 10min was selected. Both products were packed and chill stored using ice at 4oC. Cook-chill fish was packed in polyethylene and heat sealed. Partially processed value added fish was vacuum packed in 12 polyester laminated with polyethylene 200 gauge. Control was used for comparative study. Control in the case of cook-chill fish (Selar crumenophthalmus) was fish fillets stored without any brining, cooking treatments. For partially processed value added fish (Oreochromis mossambicus), control was not given any brine treatment, was packed in polyethylene and heat sealed using electric heat sealer. During storage TMA, TVB-N, TPC and test for specific microorganisms were carried out. Results of quality parameters showed a greater shelf life of five days for test samples compared to the control in both the products.
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    ThesisItemOpen Access
    Influence of cryoprotectant levels on storage stability of surimi from a tropical fish, Nemipterus japonicus (Bloch) and quality of surimi-based products
    (Department of Processing Technology, College of Fisheries, Panangad, 2009) Parvathy, U; KAU; Sajan, George
    A study was undertaken with the aim of reducing the concentration of cryoprotectants in surimi without adversely affecting stability of the material during frozen storage. The concentration of sugar in commercially produced surimi is generally about 8% which may result in high sweetness in the products prepared. A tropical fish, Nemipterus japonicus (Bloch) was used as the raw material. Minced fish meat was strained, water leached, mixed with different levels (0%, 2%, 4%, 6% and 8%) of sucrose-sorbitol mixture in 1:1 ratio, quick frozen at -35 oC and frozen stored at -20 oC. Water leaching resulted in a slight absorption of water by meat and reduction in protein, fat and mineral contents. Surimi was found to have a moderately white colour. Sensory evaluation studies were conducted on three products, viz., sausage, patty and cake, prepared using surimi containing different concentrations of sucrose-sorbitol mixture. Sugar content varying from 0% (control) to 4% in surimi resulted in products that were more acceptable to the taste panelists compared to those prepared using surimi with 6% and 8% sugar mixture. A slight sweetness in the product (2% to 4% sugar in surimi) was more preferred by the panelists than their respective controls prepared using surimi containing no sugar. Frozen storage studies were carried out at -20oC on surimi treated with various concentrations of sugar mixture as mentioned above for a period of five months. pH and total plate count remained nearly steady for all sugar concentrations and throughout the storage period indicating insignificant microbial activity. Moisture content appeared to remain constant during storage, but decreased with increase in sugar concentration probably on account of addition of the sugar mixture. The salt soluble nitrogen content of surimi and gel strength of sausage prepared from it decreased with storage period in all surimi samples, and increased with sugar concentration, while expressible water content of the sausage showed an increasing trend with storage period and a decreasing trend with cryoprotectant concentration. These indicate a greater extent of protein denaturation occurring at low concentration of surimi samples. Sensory evaluation parameters - elasticity, sweetness and preference - remained more or less steady during storage. However, elasticity of sausage prepared from surimi with no cryoprotectant (control) and with 2% sugar level showed a decreasing trend with storage. Elasticity and sweetness increased while preference decreased with cryoprotectant concentration. Elasticity and gel strength seemed to be much lower for control (1.7 and 783.71 g.cm, respectively) compared to even the lowest concentration of sugar (2%) used (2.6 and 886.9 g.cm, respectively). From the study it may be concluded that a concentration of 2 to 4% sucrose-sorbitol mixture is well accepted by the consumers in products such as surimi sausage, patty and cake. At this range of concentration, surimi can be well-preserved in frozen condition at -20oC for at least five months.
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    ThesisItemOpen Access
    Ecology of mangrove patches in the Vembanad lake at Panangad
    (Department of Fishery Hydrography, College of Fisheries, Panangad, 2009) Sukam, Monalisha devi; KAU; Raman, N N
    The present study was carried out in mangrove area and backwater connected to the backwater through a sluice gate where mangrove patches are present. The study was undertaken in order to identify the floral composition, fishes, prawns, crabs and molluscs found in the area. The seasonal changes of hydrographical parameters like DO, pH, water temperature, alkalinity, salinity, primary productivity, silicate-silicon, phosphate-phosphorus, nitrite-nitrogen and nitrate-nitrogen and the sediment characteristics like sediment pH, total organic carbon, sediment texture were also studied. The mangrove species found in the study area were identified. Water temperature was minimum during south-west monsoon and maximum was during pre-monsoon. Average water temperature was lesser in mangrove area. Negative correlation was found between dissolved oxygen and all the nutrients. Through out the study period pH was alkaline. pH increased with increase in salinity and alkalinity. Dissolved oxygen was high during monsoon when compared with pre-monsoon period. It decreased with increased in salinity. Maximum salinity recorded during pre-monsoon when there was less freshwater intrusion. Average salinity was higher in backwater. Salinity showed negative correlation with all the nutrients. Alkalinity minimum value was observed during south-west monsoon it increases in post-monsoon and attained maximum during pre-monsoon. Alkalinity is higher in mangrove area. Primary productivity was maximum when light intensity was maximum. Average concentration of nutrients was higher in mangrove area. Maximum concentration was seen when inflow of freshwater was more. Sediment pH was minimum during pre-monsoon. Average sediment pH was lower in mangrove area than to backwater. Average Total organic carbon was maximum during post-monsoon in mangrove area and backwater. Sediment texture showed that substratum was silty sand in both the stations. When sand percentage increased total organic carbon was lowered. t-Test was done to compare significant difference between mangrove area and backwater. It showed that there was no significant difference with any of the hydrographical parameters between the two stations except primary productivity. ANOVA was conducted separately for two stations to compare significant difference between three seasons- monsoon, post-monsoon and pre-monsoon. In mangrove area pH and dissolved oxygen did not showed significant seasonal difference. In backwater water temperature, phosphate and nitrite did not show any seasonal difference. Dominant mangrove plants include Rhizophora mucronata, Brugiuera gymnorhiza, Brugiuera cylindrica, Avicennia officinalis, Acrostichum aureum, Acanthus ilicifolius. Prawns and crabs were abundant. Among prawns Fenneropenaeus indicus was caught through out the study period. Among crabs Scylla serrata and Uca spp. were commonly found. Balanus, Lamellidens sp., Villorita sp. were also seen in the study area. 30 species of fishes were identified from the study area and major contribution was by fishes belonging to the Order Perciformes. Mostly juveniles contributed to the fish catch.
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    ThesisItemOpen Access
    Structure & functions of the accessory nidamental gland in the indian squid,loligo duvanuceli orbigny(mollusca:cephalopoda)
    (Department of Fishery Biology, College of Fisheries,Panangad, 2008) Gomathi, P; KAU; Rjashekaran Nair, J
    Females of the Indian squid, Loligo duvauceli in different stages of sexual maturity were collected during September-November, 2007. Mantle length of the ripe females was 16.22 ± 0.487 cm and body weight was 125.3 ± 8.628 g. Accessory nidamental glands (ANG) were conspicuous only in sexually maturing females. These paired glands were located at the anterior end of the nidamental glands (NG) and were closely associated with the ventral surface of the ink sac. The colour of ANG was orange red in mature specimens. The colour has been attributed to pigments of symbiotic bacteria. The ANG-somatic index of ripe females of L. duvauceli was 0.154 ± 0.024 %. Based on the morphological changes like gross size, coloration of the gland and also histological changes like formation, distribution, size and shape of the pigment granules during the course of maturation, the accessory nidamental glands were quantified into four stages namely immature, ripening, ripe and spent. Antibacterial activity of ANG-butanol extracts (2.5 g in 5.0 ml butanol) from different stages of maturity was studied. The extracts from ripe stage ANG showed antibacterial activity against gram negative bacterial strains, Escherichia coli and Pseudomonas aeruginosa, and gram positive bacteria, Staphylococcus aureus. Immature and spent gland extracts did not show any antibacterial activity. The ANG-butanol extract of ripe ANG showed an absorbance maximum at 498.5 nm, followed by shoulders at 528.0, 290.5 and 315.5 nm. In the case of immature stage an absorbance maximum at 285.0 nm was obtained, followed by shoulders at 340.5, 358.0 and 400.5 nm. For the spent stage the absorbance spectrum was very similar to the immature stage. The peak at 498.5 nm (2.597A) obtained for the ripe stage could be attributed to the presence of carotenoid pigments. The peak obtained at 286 nm for the different stages indicated the presence of peptides/ proteins. Thin layer chromatography of the ANG- butanol extract did not show the presence of polyphenols/flavonoids or quinones, whereas neutral lipid components such as phospholipids, cholesterol, free fatty acids, triglycerides, fatty acid esters, and cholesteryl esters were detected. The total free fatty acid (FFA) content in the ripe ANG was 16.0 ± 0.143 mg oleic acid/g tissue, whereas in immature ANG, it was 10.3 ± 0.114 mg oleic acid/g tissue. The FFA content was significantly higher in the ripe stage. Gas chromatographic studies of immature and ripe stages revealed the presence of a mixture of fatty acids. The total fatty acid content was 3.925 mg/g tissue in ripe stage and 0.704 mg/g tissue in immature stage showing the high gross value in the ripe stage. The quantum of the major four fatty acid (Palmitic acid, Oleic acid, Docosahexaenoic acid and Eicosapentaenoic acid) components was clearly found to be much more in the ripe stage than in the immature stage, especially the unsaturated fatty acids and may be the factors responsible for the antibacterial activity.