This experiment was carried out to study the effect of frozen storage on the physico-chemical quality of quail breast meat. Six weeks old broiler quails were collected, slaughtered, dressed hygienically. Quail breast meat samples were collected from dressed carcass which was packed in low density polyethylene pouches taking optimum care to avoid contamination and stored at -18 ± 20 C for 60 days.  Fresh as well as frozen quail breast meat samples were evaluated for physico-chemical and histological changes. Frozen meat samples were analyzed after thawing at 4 ± 10 C for 12 hrs at an interval of 15, 30, 45 and 60 days. It was observed that with advancement of the frozen storage period pH, TBA value, tyrosine value and drip loss increased, whereas moisture, protein, fat and ERV content of quail meat decreased. Pronounced structural changes reported at later part of storage in histological study due to formation of ice crystals in the muscles. It shows that quail meat can be safely stored for 60 days in frozen state without any marked changes.

Meat tenderization is the disruption of meat structure, breaking the collagen subsequently resulting in good palatability and acceptance by consumer. Tenderization could be achieved by the traditional method of ripening for a long period in controlled temperature with due precautions to prevent meat spoilage. In this process endogenous muscle enzymes viz. calpains, cathepsins and caspases are responsible for proteolysis of muscle. Other processes adopted for tenderization include use of electricity, heat, physical force (hydrostatic pressure), ultrasonic waves, shock waves in water (hydrodyne), enzyme action, use of vitamins, ionic compounds, mineral salts, and chemical compounds. The electrical stimulus of low voltage is more popular than high voltage due to the cost involved. Like endogenous enzymes, plant based exogenous enzymes also cause tenderization, but their activity should be monitored to avoid over-tenderization. Chemicals, vitamins and ionic compounds activate the calcium-dependent proteases and lysosomal enzymes, which are responsible for tenderization. 

The main aim of this study was to investigate the effect of different concentrations of glutathione supplementation on liquid storage of Surti buffalo bull semen. This study was performed on adult Surti buffalo bull (n = 6), and seminal ejaculates (24) were collected and evaluated for various microscopic seminal quality parameters for further processing. After preliminary evaluation, ejaculates of each collection session were mixed and divided into four equal aliquots. All the aliquots were diluted (1:10) with Tris fructose egg yolk citrate extender contained glutathione served as control (T0), whereas the other three aliquots were supplemented with 0.5, 2.0 and 5.0 mM glutathione which were grouped as Treatment-1 (T1), Treatment-2 (T2) and Treatment-3 (T3), respectively. Thereafter, the samples were stored at 4 ºC for 4 h, and various seminal parameters (individual sperm progressive motility, viability, abnormalities, plasma membrane functionality) were evaluated at equilibration. The results indicated that the mean percent values for pre-freeze sperm progressive motility, live sperm percentage and HOS responsive spermatozoa were found to be significantly higher (P<0.05) (except individual progressive motility which was non-significantly higher in Treatment-3); whereas sperm abnormalities were significantly lower (P<0.05) in semen samples treated with glutathione (Treatment-1, Treatment-2 and Treatment-3) in comparison to control. The Treatment-2 (2.0 mM glutathione), had the highest pre-freeze sperm progressive motility percentage, live sperm percentage, HOS response sperm percentage and reduced sperm abnormalities percentage compared to other three groups.

In recent years, investigations have been carried out to improve the functional value of meat products through the introduction of dietary fibre (DF). The addition of dietary fibre in meat products contributes to the fabrication of products that enhance physiological functions. The present study was conducted to fortify chicken meatballs with Oats (Avena sativa) and Cabbage (Brassica oleracea) as a source of dietary fibre. Oat flour and cabbage were incorporated at the levels of 1.5 %, 2.5 % and 3.5 % (w/w) for the preparation of meatballs. Moisture content, product pH, emulsion stability and technological properties like cooking yield, water absorption capacity and oil absorption capacity of the final product were studied. The results revealed that cooking yield increased on the addition of oat flour and cabbage (p≤0.05). There was no significant change in product pH, and in sensory attributes at the level of 2.5% incorporation. Overall technological properties and sensorial analysis of these products were found to be higher than control. Thus, the inclusion of oat flour and cabbage at the level of 2.5 % to chicken meatballs had significantly increased the crude fibre from control 14.053+0.021 to 4.727±0.015% in T2, representing a l6.62% increase in fibre content, that also showed higher desirability in sensorial analysis.

The study was conducted in Udaipur district of Rajasthan state selected purposely keeping in view of the fact that the district has highest population of  livestock in southern Rajasthan. A sample of 120 respondents was selected for the present study. The results indicated that a majority of farmers had medium level of Coordinating ability. Half (50%) of the small dairy farmers were found to have medium level of Planning ability while majority of medium category of dairy farmers had medium level of decision-making ability whereas in case of large farmer’s category, 58.82% of them exhibited high level of risk of dairy farming enterprise. The correlation analysis revealed the independent variables viz age, education, annual income, training, occupation, scientific orientation, extension and mass media were positively and significantly correlated with farmer’s Coordinating ability. However,  education, training, annual income, economic motivation, scientific orientation, market orientation, mass media were found to have positively and significant correlation with Planning ability of the respondents. The determinants, training, occupation, extension, annual income, mass media, economic motivation and scientific orientation were important variables which influenced Coordinating ability and Planning ability of dairy entrepreneurs.

A 3 year old Spitz- Pomeranian mixed breed was presented with a history of bilateral hind limb lameness and walking in abnormal gait since birth. Radiographic diagnosis revealed bilateral lateral luxation of patella with deformity of both stifles. Surgical correction of congenital deformity was done on right hind limb using the technique of trochlear wedge resection sulcoplasty (TWRS) and transposition of tibial tuberosity (TT) which showed normal weight bearing and good functional outcome on 50th post-operative day.

Foetal mummification is a common condition in swine. A four year old Large White Yorkshire sow gave birth to one mummified foetus along with 7 normal live foetuses in 4th parity.

The  breeding  values  of  51  Sahiwal  sires  were estimated from the actual and predicted FL305DMY by applying four sire evaluation methods viz., least squares, simple regressed least squares, best linear unbiased prediction and derivative free restricted maximum likelihood. The derivative free restricted maximum likelihood method had lowest error variance for both actual and predicted first lactation 305-days milk yields and it was considered to be the most efficient method. The BLUP method was second efficient  followed by LSM and SRLS method.

Ten cattle with severe generalised skin lesions due to dermatophilosis were taken up for the study. Typical exudative dermatitis lesions with matting of hairs, thick scab formation and fissures on the skin were noticed in lower limbs, udder, perineum, inguinal region, axilla, neck and ears. Haematological analysis revealed anaemia and an increase in the absolute eosinophil count in affected animals. Serum biochemical estimations revealed hypoalbuminaemia, hyperglobulinaemia, a decrease in A/G ratio, increase in the blood urea nitrogen value and decrease in the zinc level in affected animals

Diet of mud crab S.tranquebarica consists of crustaceans, mollusks, fish remains, detritus, debris and undigested flesh. Quantitative analysis of the gut contents contributed 53.18% crustaceans, 24.69% molluscan remains, 16.91% fish remains and 3.02% & 1.23% of detritus and debris respectively. The study indicated that this species is primarily predators of sessile and slow moving benthic macro invertebrates. The presence of detritus, debris and undigested flesh items in the stomachs suggested that the crabs are detritivorous consuming fresh and decaying flesh of all kinds. The sex wise and size wise of diet in these crabs may be largely due to relative abundance of prey species in the habitat or related to change in cheliped strength and foraging behaviour.