S. Khanna

Antioxidant- Influenced Alterations in Glutathione Reductase Activity in Different Age Groups of Male Mice

The glutathione reductase activity was estimated in brain and liver of male mice of different age groups fed on butylated hydroxy anisole (BHA), propyl gallate (PG) and alpha-tocopherol (TP). A significant increase in glutathione reductase activity was observed with TP during all the phases (pre-reproductive, reproductive and post-reproductive). Antioxidants enhanced the enzyme activity in both the tissues with the exception of BHA in brain during reproductive and PG in liver during pre-reproductive phases respectively. The enhanced reducing potential of the cell in terms of added bioconversion of GSSG to GSH may account for increase in longevity on antioxidant treatment.

Age-related analysis of adenosine triphosphatase activity as affected by propyl gallate in the drosophilid, Zaprionus paravittiger.

The specific activity of ATPase in whole body and mitochondrial homogenates declined significantly with age and on propyl gallate (25 μg/ml standard medium) feeding in both the sexes of Zaprionus paravittiger reared at 26 ± 2°C. Maximum activity was observed during the reproductive period.RésuméL’activité spécifique de ATPase en entier consistance et mitochondrial homogenates diminuere significativement aux âge et sur repasant propyl gallate (25 μg/ml médium etendard) en deux les sexes de Zaprionus paravittiger arriére à température 26 ± 2°C. L’activité maximum observé pendant les période reproduction.

Non-traditional small poultry species: An approach to food sustainability

Limited food supply and huge demand have necessitated the researchers to find out the new food sources. In this context, non-traditional small poultry species can play a major role in it amongst muscle foods. By rearing in a proper manner, slaughtering at proper age, good quality meat can be produced. Moreover, economic status and livelihood standards can be raised. However, many challenges act as a barrier to their production and harvesting which need to be taken care off. Therefore, the non-traditional poultry species may get focus as a supplementary muscle food source in a view to food sustainability.

Effect of Supplementing Spirulina and Thyme on Nutrient Digestibility and FCR in New Zealand White Rabbits

An experiment was conducted on 48 New Zealand White rabbits of either sex for evaluating the effect of supplementing spirulina and thyme on nutrient digestibility and feed conversion ratio (FCR). Rabbits were randomly assigned to four treatments in three tier cages, divided into two compartments, housing six rabbits in each compartment, in controlled environmental conditions during the feeding trial of 56 days. The experiment consisted of four dietary treatments. Treatment group T1 was fed with control diet as per ICAR (2008) guidelines with concentrate mixture formulated using maize, soybean meal, ground nut cake, gram, mineral mixture and common salt. In treatment groups T2, T3 and T4, concentrate mixture as used in control group was supplemented with 5% spirulina, 3% thyme and 5% spirulina plus 3% thyme, respectively. At the end of experiment a digestibility trial was conducted for 7 days and the results revealed that digestibility of dry matter, crude protein, crude fiber and NFE of rabbits fed with supplementation of 5% spirulina and 3% thyme in combination was significantly higher than rabbits fed control diet. The EE and ash digestibility of rabbits under different treatments remain statistically similar. The results of the study also revealed that mean values of FCR of rabbits fed with thyme or combination of thyme with spirulina supplementation was higher than rabbits of control group or supplemented with spirulina alone.

Development of techniques for improvement of peeling property of fresh and treated hard cooked shell eggs of different species of poultry birds

Application of chemical additives (Sodium Chloride and Calcium Chloride), cooling and reheating and pressure cooking techniques were studied to improve the peeling efficiency of fresh and oil coated hard cooked eggs of chicken, duck turkey and quail. The peeling quality of uncoated and oil coated eggs was improved significantly. The peeling score of uncoated eggs was better than oil coated ones in all the samples. While following cooling and reheating technique to improve the peeling score, one minute ice-water cooling followed by 30 sec reheating gave the best results in uncoated eggs than oil coated eggs, in all the four species of birds. The peeling property of uncoated and oil coated chicken, duck and turkey eggs could be improved by application of steam pressure cooking at 15 lb psi for 8 min.

Scale of production, compositional, physico-chemical and sensorial attributes of market samples of rasmalai available in Hisar city of Haryana, India

A study was conducted to find out scale of production, compositional, physico-chemical and sensorial qualities of rasmalai in Hisar city, Haryana. The results revealed that 70% respondent procured milk from vendors, used buffalo milk for sweetened condensed milk (SCM) and cow milk for chhana patties making. Survey further revealed variation in the quality evaluation, milk used per batch, source of heating method and shelf life of the product. The composition of market samples for fat, protein, total carbohydrates, total solids and ash varied between 9.2 to 10.97, 9.63 to 11.3, 16.8 to 18.82, 38.54 to 40.30, 1.26 to 1.31 per cent, respectively, in chhana patties and between 6.46 to 7.55, 6.47 to 7.25, 17.78 to 19.60, 33.01 to 34.92 and 1.08 to 1.28, respectively, in SCM. The acidity and pH of the chhana patties samples varied between 0.30 to 0.47 and 6.44 to 6.60, respectively, while in SCM part varied from 0.32 to 0.45 and 6.33 to 6.48, respectively. Coliform and yeast and mould count were varied between 4 to 18 and 4 to 13, respectively, and overall sensory score of market samples ranged from 7.03 to 7.67.

ESTIMATION OF GENETIC TRENDS FOR ECONOMIC TRAITS IN CROSSBRED CATTLE BY USING REGRESSION METHODS

The present study was conducted on 782 crossbred cows sired by 35 bulls, maintained over the period from 1985 to 2009. The data were analyzed to estimate genetic, phenotypic and environmental changes in characters of economic importance which might have taken place during the several years of selective breeding practiced in the herd. The economic traits studied were first lactation milk yield, first lactation milk yield per day of lactation length and first lactation milk yield per day of calving interval in kg and age at first calving, first lactation length, first calving interval, first service period and first dry period in days. The average genetic changes in a given trait were estimated by four methods. Phenotypic trends were negligible for all the traits except age at first calving while, genetic trends were in desirable direction. Comparison of methods of estimation of genetic trend showed that adjustments for biases due to non-random allotment of dams with respect to their age and merit suggested by Powell and Freeman were useful for increasing the precision of the estimates. This method showed lower magnitude of standard error in comparison to other methods. Method-III showed lower standard error than method-IV. Hence, method –III was the best method of estimation of genetic trends.

Storage stability and quality characterstics of ready to serve spice paneer products

Two types of Reddy to Serve spiced paneer were prepared using whole milk paneer along with marinate of whole milk (4.5 % fat, 8.5 % solid non fat) curd with spices (2.5% cumin, 2.5 % coriander, 2 % salt, 2 % sugar, 10 % ginger and 5% garlic) and 1.25 % red pepper and 0.25% black pepper in second product instead of ginger and garlic for 60 min. One batch was packed in polyethylene pouches and sealed. The second batch was heated after packaging in polyethylene pouches at 15 psi for 10 min. Nutritional results revealed that 16 % of daily reference value (DRV) of energy, 33.3% of DRV of protein and 26 % of DRV of calcium could be met from single serving of 100g spice paneer. The products were microbiologically safe and remained so for six days in refrigerated storage.

Influence of Dietary Supplementation of Saccharomyces Cereviciae and Candida Rugosa on Production Economics and Sensory Evaluation of Cooked Rabbit Meat Raised under Cage and Pen System of Housing

Thirty two weaned New Zealand White rabbits of either sex were randomly divided into four treatment groups. Experimental rabbits in treatment groups T1 and T2 were housed in cage system while rabbits under treatment groups T3 and T4 were housed in pen system. Rabbits of treatment groups T1 and T3 were fed standard concentrate diets without yeast supplementation while T2 and T4 were fed concentrate diets supplemented with 2% yeast (Saccharomyces cereviciae and Candida rugosa, 2 X 1013 cfu). At 13 weeks of age, rabbits raised in cage housing system (T1&T2) had significantly (Pmost efficient feed economics and sensory attributes of cooked rabbit meat.

Application of pickling for preservation of paneer.

The present study was conducted to investigate the effect of pickling on preservation of paneer at room temperature. Two types of pickles were prepared i.e. brine pickle (BP) and spice vinegar pickle (SVP). BP was prepared by dipping paneer in brine solution (20%) and SVP in acetic acid (4%). Both these products were packed in sterile glass bottles with moisture proof laboratory seal films and lids. The products were stored at room temperature and analyzed for nutritional composition and microbial quality at 15 days interval. Microbial safety was assessed by determining standard plate count (SPC), coliform count, yeast and mould count (YMC) and pathogens. SPC and YMC showed increasing trend during entire storage but were within the limits. Pickling was effective in keeping bacterial and yeast and mold count at low level. BP was microbiologically stable for 1 month and SVP had a shelf life of 2 months.