1.
Effect Of Feeding Frequency On The Growth Performance Beetal Goat Kids During Winter Season
by Amir Ali | Mr.Nisar Ahmad | Prof.Dr.Anjum | Prof.Dr.Muhammad Abdullah.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2008Dissertation note: The study was performed to investigate the effect of frequency of feeding on the growth performance of Beetal goat (Capra hericus) kids during winter months. For this purpose, 18 unweaned kids were reared in different groups. Each group had 6 replicates. The experiment was carried out from (4th November 2007 to 2nd February 2008). During this period it was observed that ambient temperature ranged from -2.8°C to 32°C and the humidity percentage remained between the ranges of 20% to 800/0. Green fodder and water were offered ad libitum and concentrate @ 1% of body weight to all the kids. During the experimental period, daily feed intake, weekly weight gain, weekly feed efficiency, fortnightly body measurements, twice a day ambient temperature were recorded. The data indicated that kids in group C showed significantly (P<0.05) more weight gain, increased feed intake and increased body measurement when compared with other two groups (A & B). This study clearly indicated that the overall performance of group C, having four times feeding is better than that of others A and B.
Conclusion
The results showed that the group C had significantly (P<0.05) high weight gain, increased feed intake and increased body measurement when compared with other two groups (A & B). The results showed that the net profit from twice daily feeding is Rs.0.21, by three time feeding Rs.4.231 and by four time feeding Rs.5.104. It is concluded that treatment 3 with Rs.5.104 profit is the most economical among the treatments.
Availability: Items available for loan: UVAS Library [Call number: 1036,T] (1).
2.
Effect Of Soya Protein On Chemical And Sensory Characteristics Of Permented Milk Product
by Muhammad Shakeel Khetran | Prof.Dr.Muhammad Abdullah | Dr.Jalees | Dr.Muhammad Nasir.
Material type: ; Format:
print
Publisher: 2009Dissertation note: Increased population, high cost and changing consumer attitude towards animals based proteins has put greater pressure for the consumption of proteins from plant origin. Soya bean contains almost 40% high quality protein which can be used as a source of proteins in various products. There was a need to develop convenience foods with high energy, good nutritional status and extended shelf life from indigenous resources. Thus the present research project was designed to asses the feasibility of incorporating soya protein isolate to improve nutritional quality of kurut and to determine the physico-chemical properties of SPI-fortified kurut with 90 days of storage. For the reason, yoghurt was converted into long life product (Kurut) with the addition of soya protein isolate (SF1) @ 10%, 15%, 20% and 25%, whereas kurut prepared without the addition of SF1 was taken as control.
Storage has influential significant effect on moisture content of the kurut samples; increased from 11.25c to 12.36a% with 90 days of storage period. Moisture content differed non-significantly with the addition of SF1 in Kurut and ranged from 11.57 to 11.86%. Protein content was momentously affected as a function of SF1 augmentation and non-significantly affected with storage and treatment-storage interaction. All the five treatments showed significant differences for the crude protein content of the product (Kurut).The protein content increased progressively with the addition of SPI in Kurut and the significantly highest protein content was noted in T4 (57.85a%), followed by T3 (55.30b%) and T2 (52.70c%) while the lowest crude protein content was found in To (44.77e%).
The means values of fat content of soya protein isolate fermented dairy product differed momentously and To contained the highest value (9.62a %) followed by 8.94b and 8.59c% in T1 (10% SF1) and T2 (15% SPI), respectively. The lowest value (8.Ole %) for the fat content was found in T4, which was prepared from 25% SPI addition in Kurut recipe. The means for the crude fiber content of SF1 enriched Kurut exhibited that T4 (SPI 25%) had the highest significant crude fiber (0.31a %) followed by 0.2Th% in T3 (SPI 20%) 0.23b% in T2 and T1 whereas, lowest fiber value was recorded for control Kurut (0.21b %). The ash content decreased significantly at all levels of SPI addition in the product; decreased from 9.97a% to 7.61e% up to 25% of soya protein isolate addition. The overall range for the NFE content was found to be from 25.89±1.00 to 35.60±1.04%.
Lactose content ranged from 19.90% to 26.90% from beginning to end of the study. Minimum mean value for lactose (22.77%) was observed at 0 day where as increasing trend was observed with progressive increase of storage period. The highest total solids were noted in T3 (88.43a) followed by T4 (88.42a) and T2 (88.38 a), whereas the lowest total solids value was found in case of To also it is controlled treatment i.e. (88.14a) (Table 4.9). The mean values for total solids of different treatments with 90 days of storage are mentioned in Table 4.9 all the treatments different momentously for total solids were noted 88.75a, 88.45a, 88.45a, 87.64a at 0 , 30, 60 and 90 days respectively.
The means value for acidity of various treatments showed in Table 4.10. It ranged from 1.52d to 1.81a % from initiation to end of the study. Minimum mean value for acidity (1.49d %) was observed at 0 day where as increasing tendency was observed with progressive increase of storage period. At 30 days, it was 1.57c % that increased to 1.67b % at 60 days and 1.79a at 90 days. The mean pH values of all the treatments decreased momentously with storage interval. The highest pH value was noted in T4 (4.53a) followed by T3 (4.38b), T2 (4.16c), and Ti (4.Old), whereas the lowest pH value was found in case of T0.
Color scores assigned to control Kurut were highest (12.Ola), which differed non-significantly with scores assigned to 10% SPI fortification (12.18a), 15% SF1 fortification (12.02a) and 20% SPI fortification (11.88a) while scores given to 25% SPI fortification (11.llb) were significantly lowest from all other treatment scores. Storage has significant effect on color of SF1 fortified Kurut. The scores for flavor of Kurut prepared from different SPI fortified samples showed that Kurut prepared from control obtained the highest flavor score (12.35a) followed by T1 and T2 that were assigned 12.22a and 11.78b scores, respectively. The significant lowest flavor scores 9.Old was allocated to T4 (25% SPI). Storage resulted significant effect on flavor of Kurut prepared from different SPI levels. At 0 day, the highest flavor score (11.62 a) was given by the panelists which decreased to 11.18b, 10.72c and 10.25d after 30, 60 and 90 days of storage.
Texture scores differed variably with SPI addition level whereas, decreased with the progression of storage period. Average overall scores for texture ranged from 10.2± 0.88 to 13.6± 1.34 among various treatments throughout the storage period. It is obvious from the findings that panelists rated higher with SPI addition up to 15% (T2).The judges placed T1 (12.47a) at the top for overall acceptability scores which differed non-significantly with control Kurut (12.28ab) followed by T2 (12.03b) T3 (10.07c) while the lowest mean overall acceptability scores were assigned to T4 (9.19d). Storage also has significant negative effect on overall acceptability scores; decreased from 11.80a at the start of the study to 11.41b, 10.92c , and 10.71c at 30, 60 and 90 days of storage interval, respectively.
Generally, soya protein isolate addition in Kurut (fermented dairy product) resulted in improved chemical and nutritional value. SF1 addition resulted in progressive increase in protein and fiber content, whereas fat and ash contents decreased with SPI augmentation. Regarding sensoric acceptability of Kurut prepared with SF1 fortification; organoleptic quality was affected with SPI levels, however, Kurut prepared from up to 15% SF1 level was not much different from control Kurut. Hence Kurut prepare up to 15% SPI addition level with improved nutritional profile, increased level of essential amino acids and acceptable organoleptic quality has a potential to cope protein deficiency in some vulnerable segment of population and is thus recommended for commercial application.
Availability: Items available for loan: UVAS Library [Call number: 1058,T] (2).
3.
Evaluation Of Lactation Performance Of Beetal Goats Under Different Milking Systems
by Muhammad Mudassir Sohail | Dr.Jalees ahmed Bhatti | Prof.Dr.Anjum | Prof.Dr.Muhammad Abdullah.
Material type: ; Format:
print
Publisher: 2010Dissertation note: Studies were conducted to evaluate the lactation performance of Beetal goats under different milking systems at Small Ruminants Training and Research Centre, Ravi Campus, Pattoki to determine the effects of different milking frequencies and methods on milk production and composition. Twenty four (24) lactating Beetal goats of approximately same weight in first lactation were selected. Twenty four experimental does were randomly divided into four (04) equal treatments A, B, C and D according to Complete Randomized Design with factorial arrangement. Treatment-A was hand milked twice daily (06:00 AM and 06:OOPM) and considered as control treatment, treatment-B was milked thrice daily (06:00, 02:00 PM and 10:00 PM) manually, treatment-C was milked twice daily by machine and treatment-D was milked thrice using machine. All experimental goats were individually kept under same management conditions and fed on Lucerne hay based total mixed ration ad libitum, and were allowed to graze for 4 hours in the morning.
Daily TMR intake was significantly different (P<0.05) between treatments. Highest daily total mixed ration intake was observed in treatment D (1.47 ± 0.01 kg), followed by treatment B, C and A (1.33 ± 0.02 kg). Daily milk production in goats was significantly different (P<0.05) between treatments. Highest daily milk production was recorded in Treatment D and B, followed by C and A (804.59±6.55 ml). On over all basis daily milk production was 928.16±16.34 ml/goat. Milk samples were analyzed for fat, solid-not-fats, density, water and proteins contents. The results of fat content showed declining trend in twice and thrice machine milking. Highest (3.95 ± 0.08 %) fat content was observed in B followed by A, C and D (3.67 ± 0.06 %). Statistically non significant differences were observed in fat content between treatments. Overall mean for solid not fat contents was 8.87±0.07 %. Highest (9.21±0.17 %) SNF contents were recorded in treatment D, followed by A, B and C (8.68±0.14 %). Statistically significant (P<0.05) difference was observed between treatments in SNF. Over all mean for density was 1.032±0.00032 g/crn3 and was highest (1.033±0.00072) in Treatment D, followed by A, C and B and differences were statistically significant (P<0.05) between treatments. Proportion of water in milk was 87.23±0.072 %. Water contents were highest (87.37±0.111 %) in Treatment C followed by B, A, and D. Differences between treatments were nonsignificant. Protein contents in milk were 3.17±0.022 % on over all bases. Highest (3 .22±0.043) protein content per lOOmi milk was observed in C, followed by B, D and A, but differences were non- significant between treatments. Lactation length was significant (P<0.05) among all the treatments. The goats in treatment D showed longest lactation length (125.83±0.7 days) followed by B and C. Shortest lactation length was observed in treatment A (111.5±1.82 days) kept on twice a day hand milking. Milk production economics was calculated as the total variable cost includes cost of TMR consumed, labor, utility cost and sale value of milk produced per goat per day. Total variable cost incurred daily was Rs. 22.26, 25.46, 22.21 and 24.87 per goat under treatment A, B, C and D, respectively. Daily gross margin per goat was highest (Rs. 2.576) on treatment C followed by D (Rs. 1.698), B (Rs. 1.00) and A (Rs. -0.741). Machine milking twice and thrice a day found more economical as compared to manual milking.
On the basis of the above mentioned facts and figures it is concluded that the Beetal goat can be maintained as dairy animal under improved milking system. Milk production and composition was improved, lactation length was extended and production was more economical under thrice a day by hand or machine milking.
Availability: Items available for loan: UVAS Library [Call number: 1105,T] (1).
4.
Effect Of Replacing Milk Fat With Chemically Interesterified And Enzymatically Transesterified Palm Olein on Physico-Chemical and Sensory Characteristics of Ice Cream
by Muhammad Awais Khurshid | Prof.Dr.Muhammad Abdullah | Mr.Muhammad | Mr.Muhammad Nadeem.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2009Dissertation note: Ice cream is the most popular dairy product and equally liked by people of all ages. Milk fat is important to ice cream because it increases the richness of flavor, produces a smooth characteristic texture, gives body to the ice cream and contributes good melting properties. Intake of milk fat has been associated with coronary heart disease. Vegetable fats are used extensively as fat sources in ice cream. Functional properties of vegetable oils are modified by the process of hydrogenation. Palm olein is a fraction of palm oil having low melting point and high iodine value which is also used in ice cream manufacturing as source of vegetable fat. Physico-chemical characteristics of vegetable oils and fats can also be modified by interesterification. It is an acyl-rearrangement reaction on the glycerol molecule and may either be random or selective. Interesterification can be carried out chemically and enzymatically. Sodium Methylate is used in chemical interesterification. In enzymatic interesterification microbial lipases is used as the catalyst. In this research of ice cream manufacturing, milk fat was replaced with interesterified palm olein in to find out the optimum level at which milk fat could be replaced with interesterified palm olein and to develop a more health friendly ice cream which has lower level of saturated fatty acids and no trans fatty acids.
The experiment was involved in making ten types of ice cream and thirty batches of ice cream was prepared. Mix was heated to 80 °C, homogenized in a clean and sanitized double stage homogenizer. Pasteurized and homogenized mix was cooled immediately to 4 °C and will be aged at this temperature for 24 hours. The mix was then frozen. Analysis of skim milk powder for moisture, fat, acidity, protein, lactose and ash, analysis of milk fat for fat, free fatty acids and acidity, analysis of palm olein before and after interesterification for free fatty acids, iodine value, peroxide value, melting point, color and moisture, analysis of ice cream for chemical tests including pH, acidity, fat, protein, ash, total solids and physical tests including color, flavor, taste and overall acceptability, physical parameters of ice cream for whippingability, hardness, overrun measurement, melting test, viscosity and storage study was determined. The data obtained was statistically analyzed to find out the effect of treatment and effect of storage on treatment.
Compositional attributes like fat, protein, ash and total solid contents were not influenced by the addition of chemically interesterified and enzymatically transesterified palm olein at all levels i.e from 25% to 100% replacement. Compositional attributes were not influenced by storage period of 60 days.Addition of either chemically interesterified palm olein or enzymatically transesterified palm olein did not have significant effect of pH and acidity of different treatments. During storage of 60 days pH slightly decreased while acidity increased non significantly.
The addition of vegetable oil in different treatments of ice cream tended to decrease the whippingability with increase levels of chemically interesterified and enzymatically transesteified palm olein. Statistical data represented that highest level of whippingability was T2 (1.185) and minimum level in T9 (0.913). Whippingability decreased throughout storage period of 60 days in all treatments. Decrease in whippingability may be due to increase level of unmodified palm olein in ice cream. Overrun varied between different treatments of ice cream and maximum level of overrun in T2 (83.482) and minimum level in T9 (65.635). Decrease in overrun may be due increase level of chemically interesterified and enzymatically transesteified palm olein in mix of ice cream. Effect of storage on treatments was significant. The interaction between treatments and storage was also significant. Melting resistance varied between different treatments of ice cream and maximum level of melting resistance in T2 (39.660) and minimum level in T9 (21.667). Increase in melting resistance may be due increase level of chemically interesterified and enzymatically transesteified palm olein in mix of ice cream.
Flavor of different treatments of ice cream varied significantly among each other and the maximum score for flavor was in T2 (7.95) and minimum in T9 (6.56). Flavor slightly decreased throughout storage period of 60 days in all treatments.Statistical data for color of different treatments of ice cream indicated that all treatments varied significantly among each other and the maximum score for flavor was in T2 (8.07) and minimum in T9 (5.65). Color slightly decreased throughout storage period of 60 days in all treatments. The mean scores for taste of modified vegetable fat in different treatments of ice cream showed that maximum level of score of taste was in T2 (8.04) and minimum in T9 (4.65). Decline in flavor score may be due to increase in modified vegetable oil in ice cream.
Overall acceptability scores were affected significantly with different treatments of ice cream with modified vegetable fat addition and storage interval and also significant. Judges placed T2 (7.95) at the top which differed significantly with different treatments of ice cream while the lowest mean overall acceptability scores were assigned to T9 (5.56). Storage also had significant effect on overall acceptability scores. The main objective of this research work was to replace milk fat with chemically interesterified and enzymatically transesterfied palm olein in the production of ice cream. Replacement of milk fat at T2 level i.e (50% milk fat and 50 % chemically interesterified palm olein) and T7 (25% milk fat and 75% enzymatically transesterified palm olein) did not have adverse effect on fat, protein,ash, total solids, pH and acidity of ice cream. As evident from the sensory scores T2 and T7 (50% milk fat and 50 % chemically interesterified palm olein) and T7 (25% milk fat and 75% enzymatically transesterified palm olein) obtained maximum score for color, flavor, taste and overall acceptability and did not influence significantly from control. It is concluded that satisfactory quality ice cream can be manufactured by replacing 50% milk fat with 50% chemically interesterified palm olein and 25% milk fat with 75% enzymatically transesterified palm olein.
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5.
Effect Of Different Stabilizers On Physio-Chemical And Microbiological Properties And Storage Stability Of Whey Drink
by Israr Hussain | Prof.Dr.Muhammad Abdullah | Dr.Saima | Prof.Dr.Muhammad Ayaz.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2011Dissertation note: The main objective of this research work was to develop mango flavored drink from cheddar cheese whey by using stabilizers at different concentrations and to investigate the effect of stabilizers on the stability of mango flavored whey drink by using different concentrations of stabilizers and effect of stabilizer on mango flavored whey drink quality. Carageenan and guar gum was incorporated in whey drink at five different levels i.e. T1 (100% Carrageenan), T2 (75% Carrageenan and 25% guar gum), T3 (50% Carrageenan and 50% guar gum), T4 (25% Carrageenan and 75% guar gum) and T5 (100% guar gum). All these treatments were compared with a control which did not contain any addition of stabilizer. Whey was pasteurized, then the ingredients were mixed and stored at 4°C in the refrigerator for 28 days. Mango flavored whey drink was analyzed for chemical parameters like pH, acidity, fat, protein, lactose, ash, total solids, total plate count and sensory evaluation at 0, 7, 14, 21 and 28 days of storage period.
The pH of mango flavored whey drink decreased after 28 days of storage. It decreased from (5.22) to (5.10) during 28 days of storage period. The acidity of the mango flavored whey drink increased during the 28 days of storage. It increased from (0.24%) to (0.31%) during the storage period. The highest acidity was noted in T4 (0.29 %), followed by T1 (0.28%) while the lowest acidity was found in T0, T2. T3 and T5 (0.27%). The means values of fat content of mango flavored whey drink differed momentously and T4 contained the highest value (0.31%) followed by (0.30%) in To and 0.29% in T1, T2 and T5 and T3 (0.28%), respectively. The protein content was not influenced by the addition of stabilizers in mango flavored whey drink during the storage period of 28 days. Lactose content ranged from (4.49%) to (4.62%) from beginning to end of the study. Decreasing trend was observed throughout the storage period. The addition of stabilizers in different treatments of mango flavored whey drink along with control tended to decrease the total solids. The highest total solids were recorded in T3 (12.85%) followed by T1, T2, T4 and T5 (12.84%) whereas the lowest total solids were found in case of T0 (12.58%). No significant changes were recorded in ash contents of mango flavored whey drink after 28 days of storage. It ranged from (0.59%) to (062%) from initiation to end of the study. The total plate count of the mango flavored whey drink increased during the 28 days of storage. The highest TPC value was noted in T5 (2.87x105 cfu/mL), whereas the lowest TPC was found in T0 (2.75 x105 cfu/mL). Mango flavored whey drink samples were found coliform negative and none of the samples showed positive results for coliform test.
Organoleptic evaluation of mango flavored whey drink showed that treatments had significant effect on all sensory parameters. Sweetness scores assigned to T3 was highest (8.4), while scores given To (7.0) was lowest from all other treatment scores. Storage and treatments has significant effect on sweetness of mango flavored whey drink. The scores for sourness of mango flavored whey drink prepared from different stabilizers combination showed that whey drink sample T3 obtained the highest score (7.3) followed by T2 and T4 that were assigned (6.8) and (6.6) scores, respectively. The lowest score (5.6) was allocated to T1. Storage resulted significant effect on sourness of mango flavored whey drink. Thickness slightly decreased throughout storage period of 28 days in all treatments. The mean scores for thickness in different treatments of mango flavored whey drink showed that maximum level of score was in T3 (8.1) and minimum in T1 and T5 (4.8). Storage and treatments resulted significant effect on thickness of mango flavored whey drink. Flavor of different treatments of mango flavored whey drink varied significantly among each other and the maximum score for flavor was in T3 (8.0) and minimum in To (5.4). Flavor slightly decreased throughout storage period of 28 days in all treatments. Statistical data for flavor of different treatments of mango flavored whey drink indicated that all treatments varied significantly among each other. Overall acceptability scores were affected significantly with different treatments of mango flavored whey drink and storage interval were also significant. Judges placed T3 (7.6) at the top which differed significantly with different treatments of mango flavored whey drink while the lowest mean overall acceptability scores were assigned to T5 (5.5). Storage also had significant effect on overall acceptability scores; decreased from 7.0 at the start of the study to 6.6, 6.2, 5.9 and 5.6 at 0, 7, 14, 21 and 28 days of storage interval, respectively.
The overall acceptability score of T3 (8.2 out of 9) was 91.22% as compared to control which is 64%. After 28 days of storage a slight decline was observed in overall acceptability scores in all mango flavored whey drink samples.
Hence it was concluded that mango flavored whey drink can be made by using carageenan and guar gum at 50:50% level with acceptable sensory quality.
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6.
Relationship Between Live Body Weight And Body Measurements In Hissardale Sheep
by Umair Younas | Prof.Dr.Muhammad Abdullah.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2010Dissertation note: The study was conducted to determine the relationship between live body weight and body measurements in Hissardale sheep at Livestock Experiment Station Jahangirabad, district Khanewal. The Hissardale sheep were divided into five age groups designated as, A=0-6 months, B= 7-12 months, C= 13-18 months, D= 19-24 months and E group contained more than 24 months age animals. The data on body weight and body measurements; body length (BL), height at withers (HAW), heart girth (HG), neck length (NL), neck width (NW), ear length (EL), ear width (EW), tail length (TL) and tail width (TW) will be taken by using measuring tape. Data on total 314 observations of different age groups of sheep were collected. The mean height at wither of Hissardale sheep in five age groups (A, B, C, D, and E group) was found to be 48.85 ±2.35, 55.50 ± 1.85, 61.91 ± 1.79, 63.59 ± 1.53, 66.35 ± 3.22cm. The mean body length (cm) of Hissardale sheep in five age groups (A, B, C, D, and E group) was found to be 47.45 ±2.69, 54.27 ± 1.80, 60.66 ± 1.78, 63.91 ± 2.02, 70.69 ± 3.51cm respectively. The mean heart girth of Hissardale sheep in five age groups (A, B, C, D, and E group) was found to be 48.17 ±2.83, 55.64 ± 1.95, 60.83 ± 1.95, 64.94 ± 1.90, 80.67 ± 3.65cm respectively. The mean ear length of Hissardale sheep in five age groups (A, B, C, D, and E group) was found to be 12.41 ± 0.93, 12.50 ± 0.59, 12.68 ± 0.63, 13.53 ± 0.72, 14.21 ± 1.71cm respectively. The mean ear width of Hissardale sheep in five age groups (A, B, C, D, and E group) was found to be 6.31 ± 0.65, 6.31 ± 0.63, 6.70 ± 0.65, 6.35 ± 0.53, 7.15 ± 0.60cm respectively. The mean neck length of Hissardale sheep in five age groups (A, B, C, D, and E group) was found to be 14.85 ± 1.70, 15.23 ± 0.90, 15.14 ± 0.63, 15.93 ± 0.68, 19.36 ± 1.57cm respectively. The mean neck width of Hissardale sheep in five age groups (A, B, C, D, and E group) was found to be 12.22 ± 1.165, 13.90 ± 0.72, 13.68 ± 0.67, 14.42 ± 0.80, 16.30 ± 1.69cm respectively. The mean tail length of Hissardale sheep in five age groups (A, B, C, D, and E group) was found to be 22.25 ± 2.59, 22.30 ± 0.97, 22.24 ± 1.85, 25.97 ± 2.67, 27.64 ± 4.22cm respectively. The mean tail width of Hissardale sheep in five age groups (A, B, C, D, and E group) was found to be 1.98 ± 0.38, 2.60 ± 0.30, 2.95 ± 0.30, 3.54 ± 0.46, 4.32 ± 0.61cm respectively. The correlation coefficients between body weight and other body measurements in age group of 0-6 month: body weight, height at wither, body length, heart girth, ear length, ear width, neck length, neck width, tail length and tail width were found to be 0.798, 0.696, 0.586, 0.467, -0.18, -0.039, 0.458, 0.253, 0.153 respectively. The correlation coefficients between body weight and other body measurements in age group of 7-12 months: body weight, height at wither, body length, heart girth, ear length, ear width, neck length, neck width, tail length and tail width were 0.855, 0.835, 0.850, 0.461, -0.137, 0.316, 0.599, 0.320, 0.443 respectively. The correlation coefficients between body weight and other body measurements in age group of 13-18 months: body weight, height at wither, body length, heart girth, ear length, ear width, neck length, neck width, tail length and tail width were 0.676, 0.536, 0.708, 0.455, 0.350, 0.666, 0.597, 0.397, and 0.643 respectively. The correlation coefficients between body weight and other body measurements in age group of 19-24 months: body weight, height at wither, body length, heart girth, ear length, ear width, neck length, neck width, tail length and tail width were 0.737, 0.828, 0.769, 0.275, 0.508, 0.600, 0.575, 0.617, and 0.537 respectively. The correlation coefficients between body weight and other body measurements in age group of above 24 months: body weight, height at wither, body length, heart girth, ear length, ear width, neck length, neck width, tail length and tail width were 0.549, 0.466, 0.425, 0.116, 0.253, 0.437, 0.463, 0.327, and 0.077 respectively.
Availability: Items available for loan: UVAS Library [Call number: 1245,T] (1).
7.
Genome-Wide Association Mapping To Approach The Candidate Gene Having Potential Role In Dairy Bull Fertility
by Asif Nadeem | Prof.Dr.Masroor Elahi Babar | Dr.Atif Hanif | Prof.Dr.Muhammad Abdullah.
Material type: ; Format:
print
Publisher: 2011Dissertation note: Reproductive efficiency is a most important determinant of dairy profitability. Fertility in
the herd is absolutely critical for both male and female animals. Fertility studies in dairy
cattle were directed toward the female side and very little importance has been placed on
the influence of the service bull. In this study association mapping was carried out Cor
fertility trait in Holstein dairy cattle bulls using high-throughput and a high-density SNi>
genotyping array. Single nucleotide polymorphisms (SNPs) were associated with dair,
cattle bull fertility. Associated SNPs were queried in the bovine genome. Seven SNPs
were found within the genes and fourteen were within 10 kh o! a gene. Seven gl'nes.
namely LEPRELl, MOBKL3, CD247, LRRC8J\, LRFN5, IT] I [J and [·.NTP[) J were
seleeted as candidate genes. Resequencing and fine mapping of selected candidate genes
were performed and identified SNPs were associated with dairy cattle hull fertility. This
is the first GWA study for dairy bull fertility using the Illumina Bovine S~ P50 Bcadchip
containing 54001 S Ps powered by I1lumina lnfinium-Il assay.
Availability: Items available for loan: UVAS Library [Call number: 1354,T] (1).
