1.
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).
2.
Effects Of Storage And Processing Condition On The Quality Of Whola Milk Powder
by Muhammad Yaqoob Ellahi | Prof.Dr. Muhammad Abdullah | Dr. Muhammad Ayaz | Dr. Saima.
Material type: ; Format:
print
Publisher: 2009Dissertation note: Milk is a complex mixture of fat, proteins, carbohydrates, minerals, vitamins and other miscellaneous constituents dispersed in water. Milk production in flush season is much more than the requirement. Milk production and supply fluctuate through out the year and during winter it is surplus to its demand. Dairy is one of the expanding industrial sectors in Pakistan; about 17 units are engaged in the production of various dairy products. Surplus milk is available in winter and this is the normal practice of dairy industry in Pakistan that surplus milk is converted in to different types of milk powders. The objectives of the study were to evaluate the physico- chemical and keeping quality of whole milk powder commercially available in the market and comparative study of functional properties among different brands of whole milk powders, evaluate the storage stability of different brands of whole milk powder atl5°C, 25°C and 40°C temperature and study the effects of processing conditions indicator like Hydroxymethyl Furfural (HMF) during storage.
Project was undertaken to study the effect of storage temperatures (15, 25 and 40°C) and processing conditions on physico chemical and sensory characteristics of whole milk powder. Statistical analysis of whole milk powder samples indicated during storage non significant changes in protein, ash, fat, lactose, acidity, burnt particles within the treatments as a function of storage was observed. Significant changes were recorded in free fatty acids, solubility index and per oxide value within the treatments and during storage period of 120 days. At 120 days of storage minimum increase in free fatty acids and peroxide value was noted in T3. Acidity, free fatty acids and peroxide value increased throughout the storage period of 120 days but at 15 °C the effect of storage on free fatty acids and peroxide value was comparatively less than 25 and 40 °C.
Hydroxy methyl furfural was found significant within the treatments and effect of storage period and temperature was also significant. Hydroxy methyl furfural almost remained same at 15 °C, with the increase of temperature it increased significantly. Sensory evaluation was carried out by a panel of six trained judges it was noted that score for color, taste; smell and mouth feel decreased with the increase of temperature and storage period. The highest score for color, smell, taste and mouth feel was obtained by T3 during 120 days of storage. Chemical analysis of whole milk powder samples showed that whole milk powder samples stored at 40 °C were most affected in terms of physico chmeical and sensory quality.
Overall results indicated that physico chemical quality and sensory properties of T3 was found best and it was comparatively less affected by storage temperatures. On the basis of this study it is recommended that for proper storage of whole milk powder 15 °C temperatures is suitable.
Availability: Items available for loan: UVAS Library [Call number: 1060,T] (1).
3.
Effect Of Different Milking Practices On Production Performance Of Sahiwal Cows
by Naveed Aslam | Prof. Dr.Muhammad Abdullah | Dr.JAlees Ahmed Bhatti.
Material type: ; Format:
print
Publisher: 2010Dissertation note: Milking is one of the most important dairy practices to achieve higher production and income from the dairy animals. Study was conducted at Livestock Experiment Station Jahangirabad, District Khanewal, to investigate the effect of milking systems and methods on milk production, milk composition and udder health in Sahiwal cattle. Sixteen Sahiwal cows in the 31 and 4th lactation were randomly allocated to four treatments designated as A, B, C and D kept under twice a day manual milking, thrice a day manual, twice machine and thrice a day machine milking, respectively.
Mean daily dry matter intake in cows on treatments A, B, C and D was 8.89±0.39, 9.57±0.20, 9.3 1±0.66 and 10.35±0.55 kg per day, respectively. Mean milk yield in cows on treatment A, B, C and D was 9.02±0.75, 11.44±0.73, 9.12±0.45 and 11.75±0.62 kg, respectively. Mean body weight of cows on treatment A, B, C and D was 372.43±28.96, 365.46±4.75, 366.96±25.37 and 369.61±24.48 kg, respectively. Mean protein level in milk on treatments A, B, C and D was 3.35±0.06, 3.25±0.06, 3.35±0.06 and 3.22±0.08 %, respectively. Milk protein was reduced in thrice a day milking cows. Fat percentage was comparatively higher in two times milking cows than three times milking, while machine did not make any difference as compared to hand milking. A statistically significant (P<0.05) difference was observed in fat level of the cows milked twice and thrice a day. Milking methods showed no significant difference in lactose contents between treatments. Solid not fat contents between treatments were non significant (P>0.05). Mean value for SNF contents in cows' milk on different treatments A, B, C and D was 9.00±0.40, 8.90±0.04, 9.00±0.40 and 8.90±0.04 %, respectively. The cows on treatments A, B, C and D showed total solid contents of 12.7±0.04, 12.4±0.04, 12.7±0.04, and 12.4±0.04%, respectively. Non significant (P>0.05) difference between treatments was recorded in pH of milk. Mean milking time per cow was highest (690±99.09 seconds) on treatment B, followed by A (587±43.16), D (497±28.67) and C (464±83.53). Milk quality of cows was excellent on treatments C and D, milked by machine and milk from cows on manual milking (A and B) was not better in quality than milk from machine.. Mastitis was observed on treatment A (25 %) and no case was observed in cows on other treatments.
Conclusion:
It was concluded that machine milking can be practiced in Sahiwal cattle without any harmful effects and maximum production of excellent quality milk can be harvested by thrice a day milking in high yielder animals.
Availability: Items available for loan: UVAS Library [Call number: 1098,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.
Availability: Items available for loan: UVAS Library [Call number: 1108,T] (1).
5.
Prepartyion And Evaluation Of Cheddar Cheese From Lactobacillus Acidophilus And Bifidobacterum Bifidum
by Irum Naz | Prof. Dr. Muhammad Abdullah | Dr. Muhammad Ayaz | Prof. Dr.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2010Dissertation note: Cheese is a food product which is made by fermenting milk by adding certain starter culture. It is highly proteinaceous and contains high content of fat. It has many flavors but Cheddar Cheese is most popular among all of its kinds. By adding probiotics in cheese it would be added to the group of functional foods.
Probiotics are live micro organisms that are useful for human body if taken in proper amount. There are many food products which contains probiotics like yogurt and fermented milk but the main drawback of these products are their shelf life which is very short and probiotics does not remain viable for longer period of time .
The study was formulated to manufacture probiotic cheddar cheese, chemical and sensory evaluation of probiotic cheese and to check the viability of probiotics. The data was statistically analyzed for the effect of storage and treatment on probiotic viability by using Duncan's test.
The probiotic cheddar cheese was manufactured at Haleeb Foods. Starter culture and rennet was provided by Haleeb foods and probiotic cultures in freeze-died form were obtained from Christian Hansen, Denmark. The starter culture alone and in combination with different concentrations of probiotics were added to milk for cheese making. After completing all the steps involved in its preparation, cheese were removed from mould, packed in vacuum cryovac packaging and were placed for ripening for 90 days at 4ºC.
Sensory evaluation of Cheddar Cheese was done by a team of panelists to check its flavor, colour, taste, texture and overall acceptability at every fifteen days interval during maturation time. There is a significant effect of different levels of probiotics on flavor, color, taste, texture and overall acceptability of Cheddar Cheese. Storage has also shown a significant effect on the sensory parameters of cheese.
Chemical tests like pH, fat, moisture, protein, salt and acidity concentrations were also carried out after fifteen days interval at the laboratory of Department of Food and Nutrition, University of Veterinary and Animal Sciences Lahore. There is a significant effect of pH, acidity, fat and protein on cheddar cheese. As pH lowers with the passage of time its acidity increases. So there is significant effect of storage on different treatment levels. The levels of Lactobacillus acidophilus specifically have shown an increased acidity.
Viability of probiotic bacteria was checked at 15 days interval at the Laboratory of Department of Microbiology, University of Veterinary and Animal Sciences, Lahore. During ripening Bifidobacterium bifidum has shown a good viability level of 107 and 108 cfu/20g of cheese. But on the other hand lactobacillus acidophilus have sustain its numbers for about two weeks and then decreased to a very low level. So there is a significant effect of viability on both strains during the storage. There is non significant effect of levels on viability of probiotics.
The statistical analysis used was two way analysis of variance to check the treatment and storage effect on probiotic cheddar cheese by following the method (Steel et al., 1997). Significance of means was compared by using DUNCAN'S multiple range tests (1955).
The research has enabled us to conclude the outcomes that the Cheddar Cheese is a good vehicle for delivery of probiotics but the lactobacillus strain needs more improvements its viability is concerned.
Availability: Items available for loan: UVAS Library [Call number: 1206,T] (1).
6.
Study Of Physicochemcial And Microbioloigcal Quality And Adulteration Of Processed Fluid Milk In Punjab
by Abdul Rehman | Prof. Dr. Muhammad Abdullah | Dr. Jalees | Dr. Muhammad Ayaz.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2010Dissertation note: Milk production, handling, storage, transportation and marketing of milk is handled in a primitive way in Pakistan. Mostly middle man and contractors are involved in the collection, marketing and distribution of milk. Most of the milk is produced in rural areas and transported to cities where it is supplied to milk plants and also to house consumers. During transportation and distribution there is no refrigeration involved. Middle man adds ice to keep the milk cool and prevent from spoilage. In addition, they also add chemical to kill bacteria and prevent spoilage of milk.
Adulteration of milk is one of the most serious issue in the dairy sector of Pakistan, causing not only major economic losses for the processing industry, but also major health risks for the consumers. Milk is a perishable item and to prevent the spoilage of milk various chemicals are added by the milk collectors. In addition, the microbiological quality of milk is very important which directly concern not only with milk spoilage but also consumer's health
Keeping in view the above mentioned factors, study was conducted to determine the physico-chemical, microbiological and adulterants in processed milk in Punjab. A total of 30 samples of UHT and 30 samples of pasteurized milk were collected and examined from production units in Punjab.
Density in UHT milk ranged from 22.53+0.08 to 28.44+0.27 and in pasteurized milk ranged from 23.43+0.35 to 27.21±0.17. Conductivity in UHT milk ranged from 9.72+0.38 to 11.33+0.28 and in Pasteurized milk ranged from 9.13+0.08 to 10.13±0.18. Freezing point in UHT milk ranged from -0.49+0.006 ºC to -0.45±0.005 ºC and in pasteurized milk brands ranged from -0.47+0.002 ºC to -0.45+0.008 ºC. Fat in UHT milk ranged from 3.74+0.17 % to 3.99+0.31 % and in Pasteurized milk fat ranged 3.46+0.09 % to 3.60+0.01. SNF in UHT milk ranged from 7.65+0.30 % to 8.03+0.66 % and in Pasteurized milk SNF ranged from 7.57+0.13 % to 7.89+0.08 %. Protein in UHT milk ranged from 3.16+0.11 % to 3.24+0.03 %, in Pasteurized milk protein ranged from 2.92+0.09 % to 3.05+0.03.
Lactose in UHT milk ranged from 3.90+0.01 % to 4.08+0.04 %, in Pasteurized milk lactose ranged from 3.69+0.16 to 4.05+0.04. Ash in UHT milk ranged from 0.70+0.003 % to 0.75+0.003 %, in Pasteurized milk ash ranged from 0.54+.08 % to 0.73±0.01 %. Water added in UHT milk ranged from 6.36+0.33 % to 11.11+0.06 % in Pasteurized milk water added ranged from 8.74±0.04 % to 11.54+0.02 %. pH in UHT milk ranged from 6.67+0.01 to 6.82+0.008, in Pasteurized milk pH ranged from 6.38+0.19 to 6.76+0.11. Acidity in UHT milk ranged from 0.15+0.03 % to 0.16+0.06 % and in Pasteurized milk acidity ranged from 0.14+0.003 % to 0.16+0.01 %.
TPC in Pasteurized milk ranged from 5.0 x 104+1.2 x 104 to 6.8 x 104+2.3 x 104 . Coliform count in Pasteurized milk ranged from 62+3.84 to 378+25.98. Staph aureus Count in Pasteurized milk ranged from 63.33+4.41 to 275.32+17.32.
All UHT milk brands were found negative for TPC, Coliform, Staph aureus and Yeast and Mold count.
The qualitative tests adulterants were performed by (M.A.T) Kit.
In UHT and Pasteurized brands the adulterants found were Salt, Sugar, Starch and Hydrogen peroxide.
Conclusion
On the basis of present finding, it is concluded that water addition was one of the major factors present in every segment of milk marketing which decreases the fat and SNF content of milk and markedly effect the physical and chemical quality of milk. Consumers may also be facing potential public health hazards caused by chemical adulteration and food borne pathogens in the milk.
Availability: Items available for loan: UVAS Library [Call number: 1207,T] (1).
7.
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.
Availability: Items available for loan: UVAS Library [Call number: 1244,T] (1).
8.
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).
9.
Study O The Characterstics Of Cheddar Cheese Prepared From Different Blands Of Buffalo And Goat Milk
by Humaira jabeen | Prof. Dr.Muhammad Abdullah | Dr.Muhammad Nasir | Prof.Dr.Makhdo.
Material type: ; Format:
print
Publisher: 2010Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1246,T] (1).
10.
Study Of Livestock Health Issues And Availability Of Veterinary Services To Pastoral Herds Of Northern Pakistan
by Ahmad Wasim Akhtar | Prof. Dr. Muhammad Abdullah | Mr. Nisar Ahmad | Prof. Dr.
Material type: ; Format:
print
Publisher: 2011Dissertation note: Pastoralists contribute great contribution in the economy of the developing world providing food and employment to peoples. In Pakistan pastoralism is also present and the pastoralists having their livestock keeping mobile through all the year upland and lowland. The goal of this research study has been to assess the major health problems in market oriented Livestock development. Although the feed resource and grazing land are quite enough, the research that was carried out in Narran valley reveals of how widespread the diseases are the health problems of livestock. The study indicates Narran valley has a high livestock population, which plays a substantial role in the livelihood of the farmers. In general, livestock is the most important unit of the Agricultural Community in both the market and the households' level. Unfortunately, animal productivity is very low in the area there are many reasons for this, among which is the major obstacle of widespread animal health problems and veterinary services availability. The diseases reported in the herds are the CCPP, FMD, Brucellosis, Small Pox, Liver flukes, Hemorrhagic Septicemia, Enterotoxaemia, GID, Tympany, and PPR. These diseases cause heavy economic losses in their herds every year. The veterinary services for the land less pastoralists were not available where their herds were settled. For this research a survey was conducted to get the perceptions of the pastoralists and the veterinary services providers. Questionnaires were made for the pastoralists and veterinary services providers.
Results of this study lead to development of a policy for the landless herder's livestock. This was a useful study on the livestock health issues and veterinary services, as no other study has been carried out in Pakistan for the livestock of land less transhumant herders. Additionally this study can become the basis for further research in their livestock.
Availability: Items available for loan: UVAS Library [Call number: 1318,T] (1).
11.
Comparative Performance Of Lohi Lambs Supplemented With Lucerne (Medicago Sativa) Hay And Pelleted Diets In Addition
by Abdul Raziq | Prof. Dr. Muhammad Abdullah | Mr. Nisar Ahmad | Prof. Dr. Anjum.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2011Dissertation note: Animal feed resources are still deficient in total digestible nutrients (28.62 million tons)
and digestible protein (1.76 million tons). To meet the requirement of animal, there is need to
properly conserve the flush season growth of Rabi fodder like berseem and alfalfa in their
. different physical forms. Lucerne pallets are economical feed supplement to fulfill protein and
energy requirements of grazing lambs. Feeding management study was conducted to evaluate the
different physical forms of lucerne in eighteen extensive grazing male Lohi lambs having
approximately same body weight. Lambs were fed on individual basis on three experimental
diets designated as A, Band C having extensive grazing, chopped lucerne hay, Lucerne hay
pellets respectively. Each lamb was also given concentrate ration @ 0.5% of body weight on dry
matter basis. The data on daily feed intake, weekly gain, feed digestibility, feed efficiency and
economics was recorded. Samples of feed were analyzed by official method of analysis. Mean
daily dry matter intake of Lohi lambs kept on treatments A, B and C was 820.88 ± 13.22,905.19
± 13.83 and1010.24 ± 15.34 g, respectively. The dry matter intake difference was highly
significant (P< 0.001) between treatments and weight gain on daily bases in lambs was 82.89 ±
0.27, 91.74 ± 0.40 and 119.49 ± 0.44g in treatment A, B and C, respectively. Group C is highly
efficient consuming 8.49 kg dry matter for 1 kg of weight gain following group B consuming
9.86 kg dry matter for 1kg weight gain. Group A showed lower efficiency as it consumes 9.90kg
dry matter for one kg of weight gain. It was highly economical to feed Lucerne pellets with
grazing with a gross margin of Rs.13.75/animal/day followed by extensive grazing with a gross
margin of Rs.11.15/animal/day. Lowest gross margin of Rs.11.12/animal/day was shown by the
lambs kept on extensive grazing.
Availability: Items available for loan: UVAS Library [Call number: 1364,T] (1).
12.
Effect Of Mannan Oligosaccharides On The Performance Of Neonatal Cross Bred Calves
by Muhammad Adeel Khan | Prof. Dr. Muhammad Abdullah | Dr. Imran Javed | Dr. Jalees Ahmed Bhatti.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2013Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1418,T] (1).
13.
Documenting Goat Production System In Two Agro-Ecological Regions Of Punjab
by Maqsood shah muhammad | Prof. Dr. Muhammad Abdullah | Prof. Dr | Prof. Dr. Khalid javed.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2013Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1920,T] (1).
14.
Effect Of Feeding Milk Replacer And Diet With Varying Levels Of Concention On Growth Puberty And First Lactation
by Zeeshan Iqbal | Prof Dr. Muhammad Abdullah | Prof. Dr | Prof. Dr. Khalid Javed.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2013Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2160,T] (1).
15.
Effect Of Feeding Frequency On The Growth Performance Of Lohi Lambs During Post Weaning Period
by Muhammad Zahid Farooq (2010-VA-271) | Prof. Dr. Muhammad Abdullah | Dr. Nisar Ahmed | Prof. Dr. Makhdoom Abdul Jabbar | Faculty of Veterinary Sciences.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Thesis Submitted with Blank CD. Availability: Items available for loan: UVAS Library [Call number: 2192,T] (1).
16.
Productive And Physiological Performance Of Nili-Ravi Buffaloes Under Various Housing Management Practices During Summer
by Umair Younas (2002-VA-58) | Prof. Dr. Muhammad Abdullah | Dr. Jalees Ahmad Bhatti | Prof. Dr. Talat Naseer Pasha.
Material type: ; Literary form:
not fiction
Publisher: 2014Dissertation note: Back ground: Among various factors that are affecting buffalo productivity, heat stress is challenge for the dairy farmers of Pakistan since the geographical location of Pakistan is sub-tropic as it is situated 23.6 degree above the line of equator between Tropic of Cancer and Tropic of Capricorn and summer season prevail for long duration with high ambient temperature and relative humidity. Information on production potential of mature Nili-Ravi buffalo against hot-dry and hot-humid season and its adaptability to the sub-tropical conditions of central Punjab has not been documented before. In this regard, study is designed to understand the relationships of environmental stress with physiological, behavioral and production responses in Nili-Ravi buffaloes under different housing and cooling conditions.
Hypothesis: Developing and implementing housing and cooling systems to mitigate heat stress may decrease this effect but must be cost effective. To test these hypotheses, the proposed study was carried out at Buffalo Research Institute (BRI).
Methodology: Four experiments were conducted to evaluate the physiological, productive, serum biochemical and behavioral profile of mature Nili Ravi buffaloes under subtropical conditions, at BRI (Buffalo Research Institute), Pattoki. Experiments were conducted during proposed duration of March-April; May-June; July-August and September-October on various physiological and productive parameters. Lactating Nili Ravi buffaloes (n=20) were divided in to four groups with five animals in each group. Group A buffaloes were kept under roof shades
EXPERIMENT 4
157
only (control). Group B was supplemented with yeast powder under roof shade; C group buffaloes were raised under ceiling fans and group D was treated with ceiling fans and showers.
During all summer periods, fans with showers (D) showed highest milk production followed by fans only (C), then control A and B have been similar for most of times. However, in early summer (March-April), the additional cost of supplement feed and cooling strategies was higher than revenue generated from increased milk. Cost per liter of milk produced was higher and thus marginal revenue was lower than expected. Whereas, shaded group A showed comparatively less milk production which was offset by low production cost as there were no additional costs of supplementing feed or cooling strategies.
In all other periods of mid-summer (hot-dry: May-June and hot-humid: July-August) and late summer (July-August), higher milk production was noticed in group D followed by group C despite additional costs of cooling strategies. Lower cost/ liter of milk were noticed as well as high marginal revenue. During these periods, fans were noticed as more effective strategy to alleviate thermal load compare to supplemental feed as cost per liter was high and marginal revenue was less in group B. Looks like feed additive may only be applicable in early summer compare to fans group but shaded group A had best performance in terms of cost per liter and revenue. Group D was found best followed by C in terms of lower cost per liter and high marginal revenue in mid and late summer.
Statistical Analysis: The recorded data was subjected to statistical analysis by using analysis of variance technique (ANOVA) under completely randomized design (CRD). The difference of means among treatment groups were determined by using Duncan Multiple Range Test (DMRT;
SUMMARY
EXPERIMENT 4
158
Steel et al., 1997) for the interpretation of results and portraying conclusions with the help of statistical software (Statistical packages for social sciences; SPSS).
Conclusion: However, it is noted that during March and April control group buffaloes performed better economically but they had lower production and higher physiological responses. Improved performance and health of animals under fans with or without showers did not produce enough marginal income to pay for the additional costs. Shaded group A showed comparatively less milk production which was offset by low production cost as there were no additional costs of supplementing feed or cooling strategies. Therefore, small scale farmers may use shade only for their buffaloes during early summer only but progressive farmers better go for shower and fans strategy since early summer as this approach works best throughout other periods of summer season. Since, the group D was found best followed by C in terms of lower cost per liter and high marginal revenue therefore, fans with showers would be a quite useful technique for progressive farmers and also necessary from animal’s health point of view. Also, small scale farmers may use fans to avoid drastic decrease in milk production and take maximum achievable measures according to their affordability during mid and later summer.
Availability: Items available for loan: UVAS Library [Call number: 2490-T] (1).
17.
Study Of Factors Affecting Quality Of Silage As A Component Of Total Mixed Ration On Growth And Production Performance In Nili-Ravi Buffaloes
by Rafi-Uddin (2004-VA-152) | Prof. Dr. Muhammad Abdullah | Prof. Dr. Khalid Javed | Prof. Dr. Makhdoom Abdul Jabbar.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Silage production is at initial stages to be a part of animal agriculture in Pakistan. The lack of research on silage making and its benefits for livestock production under local conditions is an important factor for slow propagation of silage in our country. Under such scenario a multi-step study was conducted. At first, the effect of proper maturity stage for harvesting different fodders was investigated, and then the effects of silo type and silage additives were assessed on silage quality. In last part of the study the feeding trials were conducted on growing calves and lactating buffalo to evaluate the effect of silage feeding on growth and milk production respectively.
In all the three fodders i.e. oats, maize and sorghum, the full bloom stage for harvesting produced the best results regarding silage quality and fermentation characteristics. Although the trench silo produced best results regarding fermentation characteristics and silage quality, the expected operational cost and dry matter losses during face management for trench silo would make it harder for farmers to adopt. Under such circumstances, for long term use the bunkers would be a good choice for silage making with comparable silage quality as that of trench silo. Silage inoculants certainly improved the silage quality and it is highly recommended to use such additives for silage making and these additives are not that costly. Buffalo calves raised on fresh corn fodder and three different silages showed similar daily weight gain. Further growth trials on buffalo calves with varying levels of concentrate feeding along with silage are suggested to investigate silage feeding in calves. Corn silage fed lactating buffaloes had lower dry matter intake and total milk yield, but higher total solids as compared to fresh fodder feeding. The future studies of silage feeding compared to different inclusion levels of fresh and dry roughage sources would add further to explore the economic implications of silage feeding.
Availability: Items available for loan: UVAS Library [Call number: 2590-T] (1).
18.
Effect Of Pre-Weaning Diets And Varying Levels Of Concentrate During Post-Weaning Period On The Performacne Of Female Nili-Ravi Buffalo Calves Up To One Year Of Age
by Zeeshan Muhammad Iqbal (2002-VA-55) | Prof. Dr. Muhammad Abdullah | Prof. Dr. Khalid Javed | Prof. Dr. Makhdoom Abdul Jabbar.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Nili-Ravi buffalo is a well-known buffalo breed in subcontinent Indo-Pakistan region and famous for its high milk production ability. Currently, buffalo calves and growing heifers are fed on deprived quality and quantity roughages with poor nutritive values resulting in reduced growth rate, reproduction with delayed attainment of puberty and high mortality. These constraints can be overcome through nutritional management of buffaloes. There is a need for the development of standards for adequate, cost effective provision of colostrum, whole milk/milk replacer and calf starter ration to neonatal calves up to weaning, establishment of nutrient requirements for growing buffalo heifer with aim of more average daily gain to reduce age at puberty and nutrients requirements for lactating buffalo according to their status and stage of milk production.
The current study comprises of two experiments and was conducted at Livestock Experiment Station, Bhunikey, Pattoki, District Kasur, Punjab, Pakistan. The first experiment was performed with an aim to check the growth performance of female buffalo calves on whole milk & milk replacer and find out the cost effective and growth rate friendly alternate source of liquid diet. The duration of this experiment was 120 days. Thirty six female calves were selected and randomly divided into three (n=12) different treatments A (whole milk), B (50% whole milk & 50% milk replacer) and C (milk replacer). All the calves were given colostrum for first three days, then whole milk up to 15 days of age and transferred into three treatments. In addition to this all the calves were provided calf starter and fresh water ad-libitum. The calves were given
SUMMARY
133
liquid diet @ 10% of their body weight for first two months and then gradually decline of 1% on weekly basis for the subsequent two months. Green fodder was started on three month of age. The average daily total dry matter intake was remained same for all the three treatments but the average daily gain was higher in treatment A (457.38±110.13a) compare to treatment C (362.22±107.83b) but it was same for treatment A&B and B&C, respectively. The mean FCR value was also better for treatment A (3.49±0.56b) compare to treatment C (4.30±1.24a) and it was same for treatment A&B and treatment B&C, respectively. The mean cost/kg gain was higher in treatment A (422.72±70.66a) compare to treatment C (352.97±97.49b) and it was same for treatment A&B and B&C, respectively. Animals had performed well on mix liquid (50 % whole milk: 50% milk replacer) diet and it was more cost effective than other two treatments.
The aim in second experiment was to set the standard and cost effective level of concentrate ration for growing female buffalo heifer calves. For second experiment thirty (30) calves were selected from first experiment and were randomly dived into three treatments A, B and C. Treatment A was fed on concentrate ration according to 0.5 % of their body weight, treatment B 1.0 % and treatment C 1.5 % of their body weight. In addition to this all the calves were given ad-libitum green fodder and fresh clean water. All the calves were fed on similar concentrate ration having CP: 17 % and ME: 2.6 Mcal/kg. The duration of this experiment was 8 months. There was significant difference (P<0.05) in mean dry matter intake, protein intake, energy intake and protein per kg gain across all the three treatments and were higher (P<0.05) for treatment C then treatment B and lower (P<0.05) in treatment A, respectively. The average daily gain was remained same (P>0.05) for all the three treatments (497.32±17.92, 503.63±19.09 and 532.77±20.67). The higher feed efficiency was observed in treatment A (0.135±.004a) while it was same for treatment B & C (0.113±.003b & 0.108±.004b), respectively. The average body
SUMMARY
134
condition & score, body mass index and blood constituents (RBCs, WBCs, heamoglobin, packed cell volume, mean corpuscular volume, platelets count, lymphocytes, monocytes and granulocytes) were unaffected (P>0.05) by different concentrate levels. Concentrate levels had significantly affected some of serum components (total protein and urea) but some components (glucose & cholesterol) were unaffected by dietary treatments. The values of mean serum total protein and serum urea were found lower in treatment A (6.12±0.17b & 42.34±1.59b) compare to treatment B (6.65±0.23a & 50.08±2.05a) and C (6.79±0.23a & 51.41±2.29a), respectively. The higher values of serum total protein and cholesterol in treatment B & C may be attributed to higher concentrate level in these two treatments. Concentrate levels had significantly (P<0.05) affected some of the digestibility parameters (DM %, CP% and NDF%) while other parameters (organic matter, fat, ash, ADF and urine pH) were remained same (P>0.05) on varying concentrate level diet. The mean body measurements (height at wither, body length and heart girth) were also not affected (P>0.05) by dietary treatments. There was significant difference across all the three treatments in total average daily dry matter intake cost and cost per kg gain. These were lower in treatment A compared to other two treatments B & C. It was observed that mean dry matter, protein and energy intake was lower in treatment A (0.5% of body weight) and weight gain was remained same on all the three dietary treatments. The mean feed efficiency was greater and mean cost per/kg gain was lower in treatment A. So, treatment A was remained more cost effective than other two treatments.
Both experiments were planned by keeping in mind the problems of buffalo farmer. Rearing of calves with improved growth rate on least cost feeding regime is important in dairy farming. Milk replacer is an alternate source of whole milk. Most of the buffalo farmers don’t use milk replacer for rearing of calves because of slower growth rate. Mixing of milk replacer
SUMMARY
135
with whole milk in 50:50 ratio make the consistency of liquid diet near to whole milk. Feeding of whole milk with milk replacer along with calf starter reduces the cost without affecting growth rate. At this stage farmers should keep in mid the cleaning of feeding pans to avoid the risk of diarrhea.
In post weaning period calves’ rumen is fully develop and is completely shifted to solid diet. During this transition phase farmers don’t follow the nutritional requirements of calves, which slow down the growth rate and ultimately increase the age at puberty. As buffalo are efficient converter of low quality diet. If farmers offer concentrate ratio (16-18% CP) to buffalo heifers at the rate of 0.5% of body weight along with ad-libitum green fodder, growth rate can be improved cost effectively.
5.1. Conclusion:
The findings of first experiment shows that 50% whole milk & 50% milk replacer @ of 10 of body weight along with adlibitum calf starter ration help in early rumen development, improved growth rate and better FCR on economical basis. So, it is recommended that whole milk and milk replacer in 50:50 ratio is growth rate friendly and cost effective for rearing of female buffalo calves up to weaning. The results of second experiment shows that growth rate, body measurements and body condition & score remained the same on all the three dietary concentrate levels but the feed efficiency was improved on lower concentrate level. So, it is recommended that it is cost effective to raise buffalo growing heifers on small amount of concentrate ration (0.5% of body weight) along with ad-libitum green fodder. Availability: Items available for loan: UVAS Library [Call number: 2720-T] (1).
