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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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Subject: Livestock Product Technology × Author: KAU × End date: 1997 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Hygienic processing technique for quality pig casing manufacture
    (Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, 1997) Thankachan, O T; KAU; George T Oommen
    The fresh small intestines of Large White Yorkshire pigs slaughtered in the Meat Technology Unit were harvested in order to evolve a suitable technique for the hygienic production and storage of pig rounds and to study the economic feasibility of its production. All the pigs were 8-9 months old and of the body weight 70-90 kg and maintained on the same nutritional status. The efficiency of sliming of the pig small intestine by the fermentation technique and by different concentrations of alkaline chemicals such as calcium hydroxide, sodium carbonate, sodium bicarbonate and sodium hydroxide was studied. The various quality parameters of the pig rounds such as cleanliness, appearance, yield, calibre, strength, texture, aerobic mesophilic counts on storage, shelf life and organoleptic qualities after stuffing with fresh pork sausage mix were evaluated. The economic feasibility of production of the rounds was also computed. The pig rounds processed were clean, white, almost transparent and without holes or cuts. The mean length of the round was 17.9 m and the yield was 77.6%. The rounds obtained were of 'Narrow' grade having 29 mm diameter. The casings were strong enough to withstand the pressure of stuffing. Although the overall acceptability of the rounds processed by fermentation technique was' good' the shelf life of the casings on storage in 40% sodium chloride at ambient temperature was less than 15 days. Addition of a little common salt in the water for soaking prevented over fermentation and putrifaction of the intestines till 30 hr. In order to improve the quality of the rounds by reducing the processing time and deteriorative changes, chemical sliming could be resorted to. On inspection and evaluation of the various qualities it was observed that the rounds processed using sodium bicarbonate (2% and 3%) and sodium hydroxide (0.5% and 1 %) were the most acceptable and ranked ‘good'. Their shelf life was also not less than 30 days. The commercial processing of pig small intestine into good quality pig rounds using sodium bicarbonate and sodium hydroxide was economically feasible.
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    ThesisItemOpen Access
    Shelf-life of marinated Rabbit meat
    (Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, 1997) Jayachandra Kamath, G; KAU; Kuttinarayanan, P
    Six Newzeland White crossbred rabbit were slaughtered and cut into suitable size. Cut - up parts were divided into 4 equal parts. Three marinades were prepared containing either curd, lime or vinegar, besides a control with salt alone. Samples were stored at -60 C and -200 C for 30 days period. Samples were subjected to different parameters like pH on zero day and tyrosine value, TBA number, aerobic plate count and sensory evaluation on zero, 5th, 15th and 30th day of storage. In this study, observed that the treatments had no significant effect on pH, tyrosine value, TBA number, aerobic plate count whereas storage period had significant effect on above parameters. Marination, storage period and temperature had significant effect on organoleptic qualities. The rabbit meat marinated with lime had lowest pH. Tyrosine value and TBA number obtained was lowest on zero day. On storage, the rabbit meat cuts treated with marinade gave higher scores in taste panel study. Treatment with lime juice was more expensive.