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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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2004 - 20055
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Subject: Poultry Science × End date: 2005 × Start date: 2004 × Type: Thesis ×
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Now showing 1 - 5 of 5
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    ThesisItemOpen Access
    Effect of dietary supplementation of Baker`s yeast (Saccharomyces cerevisiae) on the performance of broilers
    (Department of Poultry Science, College of Veterinary and Animal Sciences,Mannuthy, 2004) Renjith, P M; KAU; Amritha Viswanath
    An experiment was designed and conducted at the Department of Poultry Science to investigate the effect of feeding baker's yeast on growth, feed consumption and nutrient utilization of broilers. One hundred and forty four day old commercial broiler chicks were reared under three different treatments with four replicates per treatment. The treatment consisted of control diet with standard broiler ration (Tl ) and 1'2 and T3 with 0.3 and 0.6 per cent baker's yeast supplemented respectively with control diet. Chicks were reared under standard managemental conditions up to 8 weeks of age. Broiler starter ration was fed up to 6 weeks of age and finisher ration up to 8 weeks of age. Results of the study revealed that cumulative body weight and body weight gain up to six weeks and eight weeks of age were not affected by the inclusion of yeast. Mean weekly feed consumption recorded significant (P<0.05) difference between treatment during fifth, seventh and eighth weeks of age. Cumulative feed intake up to six weeks and eight weeks of age did not dfffer significantly. But yeast supplemented groups recorded numerically lower feed consumption compared to control group. Feed conversion ratio revealed significant difference (P< 0.05) at sixth week of age recording lower feed efficiency, in 1'2 and T3 compared to control (TJ). But cumulative feed conversion ratio from zero to six weeks and zero to eight weeks of age did not differ significantly. Supplementation of baker's yeast had no effect on processing yields and losses. Numerically lower fat deposition was recorded in yeast supplemented groups than in control group, eventhough there was no significant difference. The addition of yeast at 0.3 per cent and 0.6 per cent levels significantly increased (P<0.05) crude fiber digestibility. Other parameters like retention of dry matter, nitrogen, calcium and phosphorus were not affected by yeast supplementation. Serum protein, serum cholesterol and livability were not affected by yeast supplementation. The net profit per bird was less in yeast supplemented group compared to control group. The higher cost of feed resulted in lower economical return from the treatment groups. The result suggests that inclusion of yeast is not beneficial on economical point of view. However the lower fat deposition consequent to yeast supplementation seems to be advantageous.
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    ThesisItemOpen Access
    Supplimentation of protease on the production performance of Japanese qualis (Coturnis coturnis japonica) fed low protein diet
    (Department of Poultry Science,College of Veterinary and Animal Science, Mannuthy, 2005) Sheena Grace Koshy; KAU; Elizabeth, V K
    The effects of different levels of protease supplementation viz., 0.02 and 0.04 per cent in low protein layer ration of Japanese quails on their production performance and economic feasibility was evaluated using one hundred and sixty laying birds for a period of twenty weeks. The birds were divided into four dietary treatment groups, viz., standard quail layer ration (T0), low protein quail layer ration (T1), low protein quail layer ration with 0.02 per cent protease (T2), and low protein quail layer ration with 0.04 per cent protease (T3). The standard quail layer ration was formulated as per the recommendations for laying Japanese quails by the Central Avian Research Institute, Izatnagar. It contained 22 per cent crude protein (CP) and 2650 kcal/kg of metabolisable energy. The low protein quail layer ration was formulated with a low percentage of crude protein (CP 18%) and same level of metabolisable energy as the standard layer ration. The body weight gain during the entire experimental period was highest for the birds fed 0.02 percent of protease compared to other treatment groups. But analysis of data revealed no significant difference between treatments. Age at sexual maturity and 50 per cent production were not at all influenced by enzyme supplementation statistically. Numerically the birds fed 0.04 per cent enzyme reached age at sexual maturity and 50 per cent production earlier. A numerical improvement was noticed in total egg production, over all hen day and hen housed egg number and overall hen housed and hen day egg production per cent in the birds fed 0.02 per cent protease with low protein layer ration compared to the non supplemented group. Egg weight and egg quality characteristics such as shape, albumen and yolk indices, internal quality unit (IQU) and shell thickness were not affected by enzyme treatment. Feed intake per bird per day and feed efficiency were not significantly influenced by the supplementation of enzyme. Only the serum protein values of standard quail layer ration was statistically more than the other groups. However the enzyme treatment had no effect on the serum protein values of low protein groups. The retention per cent of nitrogen was highest for the groups of birds fed low protein layer rations and lowest for those fed standard protein layer ration. The retention of nitrogen was unaffected by the enzyme treatment. The mortality was not affected by the enzyme treatment. The analysis of economics indicated least cost per egg for the birds fed 0.02 per cent enzyme (T2). The birds fed standard layer ration performed better than low protein groups without or with two levels of protease.
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    ThesisItemOpen Access
    Utilisation of dried cuttle fish (Sepia officialis) waste silage in layer duck ration
    (Department of Poultry Science, College of Veterinary and Animal Science, Mannuthy, 2005) Jayant Govindan; KAU; Peethambaran, P V
    An experiment was conducted in Department of Poultry Science, Kerala Agricultural University during the period from June to November, 2004 to assess the utilization of dried cuttle fish waste silage (CFWS) on replacement of dried fish (DF) in indigenous layer duck ration. At the age of 24 weeks, 96 layer ducks were housed under cage system of rearing with two ducks per cage. They were divided into three groups T1, T2 and T3 comprising 32 ducks per group with 8 replicates having four ducks per replicate. The three groups of ducks were fed with dietary combinations of 10 per cent DF and zero per cent dried CFWS (T1), 5 per cent DF and 11.45 per cent dried CFWS (T2) and 22.9 per cent dried CFWS replacing DF completely (T3) and the diets were made isocaloric and isonitrogenous. The first egg in the flock was laid in groups T1 and T2 at 169 days of age and ages at 10 and 50 per cent production were also early in T1. The overall duck housed number and duck housed per cent production during 25-44 weeks of age were 75.06 and 53.61 in T1 which was though numerically superior was statistically non significant compared with T2 and T3. The overall mean daily feed consumption was 166.36,166.80 and 168.35 g per duck which were statistically comparable between various treatment groups. The overall feed conversion ratio per dozen eggs was 3.58, 4.23 and 4.32 and per kg egg mass was 4.65, 5.14 and 5.22 in T1, T2 and T3 respectively which was non-significant (P<0.05). The overall mean egg weight (EW) was 63.80, 67.74 and 67.09 g in T1, T2 and T3 having significantly lower EW in T1, whereas it was comparable between T2 and T3. The lower DHN in groups fed dried CFWS was compensated by higher mean egg weight and thereby total egg mass in the study periodwas maintained in the cuttle fish waste silage fed groups. All the internal egg quality traits namely, albumen index, yolk index, percent shell and shell thickness did not differ between treatment groups during five, 28-day periods. Livability was excellent in all groups. Economically, though control group showed higher feeding cost, due to higher egg number it returned higher margin of return over feed cost of rupees 0.26 per egg, whereas it was Rs. 0.04 in T2 and Rs.0.14 in T3. Thus, it was concluded that dried cuttle fish waste silage can be included at 11.5 and 22.9 per cent levels in duck layer rations with significantly higher mean egg weight as 50 and 100 per cent replacement for dried fish protein under cage system of rearing of ducks.
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    ThesisItemOpen Access
    Production performance of reciprocal crosses of white leghorn strains under deep litter system
    (Department of Poultry Science, College of Veterinary and Animal Sciences, Mannuthy, 2004) Giriraj, K; KAU; Narayanankutty, K
    The study on “Formulating extruded foods based on dioscorea and taro” was undertaken to utilize dioscorea and taro for the development of the extruded products to ascertain their acceptability, nutritional and shelf-life qualities. The nutritional and chemical qualities of four tuber flour i.e., Sree Priya, Sree Dhanya, Sree Rashmi and Thamarakkannan were evaluated. Sree Priya had the highest protein, starch and crude fibre content. Thamarakkannan (T2) exhibited the highest total ash content while moisture content was higher in D2 (Sree Dhanya). Acidity was found to be higher in dioscorea variety. In dioscorea, Sree Priya (D1) was found to be the superior in protein, starch, crude fibre and total ash than Sree Dhanya. In taro, Thamarakkanan (T2) was found to be superior in the above characters when compared to Sree Rashmi (T1). Yield ratio was higher in Thamarakkannan and lower in Sree Dhanya while processing loss was much less in Thamarakkannan. Yield ratio of taro was significantly higher than that of dioscorea. Processing loss was significantly higher in dioscorea. The storage study of the flour revealed that there was a steady increase in moisture content of the flour. Sree Priya (D1) and Thamarakkannan (T2¬) had highest shelf life than Sree Dhanya (T2) and Sree Rashmi (T1). There was no change in acidity throughout the storage period of three months. There was no significant difference between varieties and containers. There was no insect infestation upto three months of storage period irrespective of containers and flours. Microbial quality of the stored flour was analysed and the data revealed that microbial count was less in flour stored in PET containers than polypropylene covers. Dioscorea flour had less microbial attack than taro flour. Dioscorea and taro flours were the main ingredients for the formulation of the sev and vermicelli. To increase the protein content and the binding capacity maida, rice flour and soya flour were tried along with tuber flour. Sixteen combinations with above ingredients were tried for product development and the principle governing the selection of the suitable combinations were yield ratio, nutritional quality, extrusion behaviour, cost and overall acceptability. The combination with maida, tuber flour and soya flour in proportion 50 : 40 : 10 got the maximum score and this combination was selected for the development of the products, ‘sev and vermicelli’. The physical characteristics such as fineness, shape, uniformity of strands, packaging quality and tensile strength of the D1 and T2 products were found to be good. Dioscorea based products secured higher scores for all the parameters than taro based products. Though there was difference in the quality parameters, it was not statistically significant. The cooking characteristics such as cooking time, water absorption index and bulk density was found to be good in D1 and T2 products. But the difference in these characters was not statistically significant . Nutritional and chemical qualities of the product showed that protein and starch content was found to be higher in Sree Priya (D1) products while crude fibre and total ash content was higher in product with T2 (Thamarakkannan). Significant difference was present between tubers and between varieties. Minerals like phosphorus and iron content was higher in D1 products. Eventhough there was difference in mineral contents it was not statistically significant. Organoleptic qualities such as appearance and texture was found to be higher in T2 products while other quality parameters were found to be higher in D1 products. Dioscorea based products secured higher scores than taro based products. Though there was difference in the organoleptic qualities, it was not statistically significant. Shelf-life studies of the products revealed that there was steady increase in the moisture level of the products during the storage period. Products with dioscorea flour had higher moisture content than products with taro flour. While there was no change in acidity irrespective of the products, tubers and storage period. There was no insect infestation in stored products throughout the storage period. Microbial analysis of the products showed that products with D1 and T2 were more microbiologically safer than D2 and T1 products. Sev and vermicelli prepared with D1 and T2 had more shelf-life than D2 and T1 products with less moisture content and less microbial contamination. Type tests administered to the developed products showed that all the values were below the values specified by the ISI. Fifteen recipes with sev and vermicelli were formulated and standardised in the laboratory such as stuffed bread roll, burfi, sugar stick, sev halwa, coco stick, pakoda, patties, sweet stick, samosa, payasam, sev pak, coconut sev, burger, sev madhuri and sev toffee. The acceptability of the fifteen recipes were assessed among technical experts, college students, working women and farm women. Majority of the recipes were scored positively by these groups. Stuffed bread roll and patties were preferred mostly by these groups. From the above observations, it can be concluded that, it is possible to develop extruded food based on minor tubers dioscorea and taro with good nutritional, organoleptic and shelf-life qualities and thereby value addition could be done to these tubers. Novel recipes could also be standardised through these product.
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    ThesisItemOpen Access
    Utilisation of dried cuttle fish (sepia officialis) waste silage in japanese quail (Coturnix coturnix japonica) layer ration
    (College of Veterinary and Animal Sciences, Mannuthy, 2005) Lekshmy, M A; KAU; Jalaludeen, A
    An experiment was conducted in Japanese quail layers from six to 26 weeks of age by replacing unsalted dried fish with cuttle fish waste silage on crude protein basis. The objective was to assess the production performance as well as the economics of feed cost over production. Two hundred and forty Japanese quail pullets of six weeks age were divided randomly into twelve groups of 20 birds each. They were randomly allotted into three treatment groups, T1, T2 and T3 and maintained on isonitrogenous and isocaloric diet. The unsalted dried fish content in the control ration (T1) was replaced by cuttle fish waste silage at 50 and 100 per cent levels in T2 and T3, respectively. The initial and final body weight were recorded. Data collection was done for five periods of twenty eight days each from seven to twenty six weeks. At the end of the trial pooled yolk samples and two liver samples from each replicate were analysed for fatty acid profile. The initial and final body weight and the body weight gain during experimental period for different dietary treatments did not differ significantly. The birds belonged to group T2 attained sexual maturity first followed by the control group T1. There was a slight delay for group T3 in attaining sexual maturity (P<0.01). The age at 10 and 50 per cent production did not differ significantly between treatments. The period wise mean daily feed consumption was lower in T3 than T1 and T2 (P<0.01). The mean feed intake was highest in T1 followed by T2 and T3 and the treatments differed significantly (P<0.05). The cumulative feed conversion efficiency was superior inT1 and T2 (P<0.01) than T3. The cumulative hen housed and hen day egg number of T1 and T2 were significantly higher (p<0.01) than T3. Though the per cent hen housed and hen day egg production of birds in treatments T1 and T2 were significantly higher in all the periods, the overall mean values did not show any significant difference. The egg quality traits recorded viz., shape index, albumen index, yolk index, internal quality unit and shell thickness did not differ significantly between treatments in any of the periods (P>0.05). The oleic acid content of quail liver was significantly higher in T3 than T1 but no significant difference was noticed among the egg yolk fatty acids. The cost of feed per egg was lowest in T2 followed by T1 and T3. Overall evaluation of the study reveals that the cuttle fish waste silage could be used economically to replace 50 per cent of crude protein from unsalted dried fish on protein basis in Japanese quail layer rations, without any adverse effect on growth, production and egg quality and feed cost.