Present study was undertaken to evaluate the shelf life of chhana podo prepared from 1% citric acid and 2% lactic acid and stored at ambient temperature (30+ 20 C). Microbial, physico-chemical and sensory qualities of product were studied during storage. The chhana podo were analyzed Standard Plate Count (SPC), yeast and mould count on alternate days. The SPC, yeast and mould count increased significantly (P<0.05) with the progress of storage at ambient temperature in 1% citric acid and 2% lactic acid products. No significant change in SPC, yeast and mould count was observed up to 2nd day storage but later there was remarkable increase in SPC (2.79 & 2.55) as well as yeast and mould count (12.40 & 12.30) at the end of day four. The significant reduction in pH, moisture and fat content in 1% citric acid and 2% lactic acid products during the progress of storage of 8 days, while protein content showed an increasing trend. All the sensory quality attributes of products made by 1% citric acid and 2% lactic acid were comparable up to 2 days of storage from then on declined significantly with progress of storage. Colour, body & texture, flavour and overall acceptability score of channa podo declined significantly up to the 4th days of storage. Thus, the findings of the study indicated that the channa podo could be safely stored upto 4th days at ambient temperature.  

Present study was undertaken to evaluate the shelf life of chhana podo prepared from 1% citric acid and 2% lactic acid and stored at ambient temperature (30+ 20 C). Microbial, physico-chemical and sensory qualities of product were studied during storage. The chhana podo were analyzed Standard Plate Count (SPC), yeast and mould count on alternate days. The SPC, yeast and mould count increased significantly (P<0.05) with the progress of storage at ambient temperature in 1% citric acid and 2% lactic acid products. No significant change in SPC, yeast and mould count was observed up to 2nd day storage but later there was remarkable increase in SPC (2.79 & 2.55) as well as yeast and mould count (12.40 & 12.30) at the end of day four. The significant reduction in pH, moisture and fat content in 1% citric acid and 2% lactic acid products during the progress of storage of 8 days, while protein content showed an increasing trend. All the sensory quality attributes of products made by 1% citric acid and 2% lactic acid were comparable up to 2 days of storage from then on declined significantly with progress of storage. Colour, body & texture, flavour and overall acceptability score of channa podo declined significantly up to the 4th days of storage. Thus, the findings of the study indicated that the channa podo could be safely stored upto 4th days at ambient temperature.  

An experiment was conducted to study the effect of citric acid supplementation on growth performance of weaned LWY pigs up to market weight at 205 days. Thirty LWY weaned pigs were selected, divided randomly into five experimental groups and fed with five iso-nitrogenous and iso-calorie ad libitum diets, that contained citric acid at 0, 0.5 %, 1 % and 1.5 % and 2 % of feed. Feed intake was measured daily and body weight was recorded at fortnight intervals. The Escherichia coli count of excreta was estimated for all the weaned pigs for initial, middle and end of the experimental period. The weight gain was significantly (p<0.01) increased by 2.61, 4.59 and 4.74 % at 1 %, 1.5 % and 2 % citric acid supplemented groups than control. The feed intake decreased (p<0.05) and feed conversion efficiency improved (p<0.01) in citric acid supplemented groups as compared to control. Best feed efficiency was observed in 1.5 and 2 % citric acid supplemented groups. The Escherichia coli count in feces was significantly (p<0.01) decreased in citric acid supplemented groups than control and best results were observed in 1.5 and 2 % citric acid supplemented groups. It was concluded that the minimum level of citric acid supplementation at 1.5 % improved the growth performance and cost effectiveness to the maximum extent with lower faecal E. coli count in LWY pigs.

The aim of the present study was to standardize and evaluate and acceptance of Japanese quail egg pickle. A simple, cost-effective and efficient technology need to be developed for pickling of Japanese quail eggs for storage at ambient temperature and marketing it in a ready-to-eat form for at least 6 months. Results on sensory evaluation revealed that highly acceptable nutrient rich Japanese quail egg pickle prepared by soaking in citric acid solution was superior than those made from other trials and recorded highest sensory score of 8.0. Storage study showed that the pickles stored in both food grade pouches and glass bottles could be stored up to six months. Training programmes were organized to demonstrate Japanese quail egg pickle production among farmers, farm women and SHG women. Feedback of the farmers and SHG showed that the Japanese quail egg pickles was tasty and can be used as side dish for any food item, easy to prepare and market. A case study on a successful entrepreneur showed that Japanese quail egg pickle had a good demand among the people suffering from respiratory problems. The pickle was sold as 200g bottle with a profit margin of 40 per cent. Developed Japanese quail egg pickles are also sold in 200 g bottle at the KVK Rural mart with FSSAI license and labeling.

A useful approach for evaluating antitussive drugs in humans is to determine the sensitivity of the cough reflex to a standard challenge. The purpose of this study was to determine if methods used to induce coughing in humans would be effective when used on awake, untrained, healthy dogs for future application in therapeutic trials involving dogs with spontaneous disease. Methods tested were: mechanically stimulating the trachea by digital compression as well as by vibration from an electric shaver, neck massager, and palm sander (11 dogs), and administering nebulized irritant (3000 micromolar capsaicin), acidic (1 M citric acid), and hypotonic (deionized water) solutions using face masks (4 dogs). The threshold for success was defined as induction of at least 2 moderate or strong coughs in at least 75% of the dogs. None of the methods tested was successful. Digital compression induced soft (n = 2) or moderate (n = 1) coughing in 3 of 11 dogs tested. Nebulization of citric acid induced 1 soft cough in 1 of 4 dogs. It was concluded that coughing cannot be successfully induced in awake, healthy dogs using methods that are successful in humans. Other strategies must be developed so that cough sensitivity can be objectively and non-invasively measured in dogs for clinical research purposes.

Objectives: Current research aimed to compare the effects of fungal and bacterial phytase with or without citric acid (CA) on growth performance, serum mineral profile, bone quality, and nutrient retention in birds given non-phytate phosphorus (nPP)-deficient diets. Materials and Methods: A total of 216 Indian River broiler chicks were disturbed into six groups, namely, i) positive control (PC), ii) negative control (NC) contained 0.2% lower nPP than that in the PC diet, iii) NC + fungal phytase (Aspergillus niger), iv) NC + fungal phytase with 2% CA, v) NC + bacterial phytase (Escherichia coli), and vi) NC + bacterial phytase with 2% CA. Results: Compared to the PC group, the NC group showed poor performance, serum phospho¬rus (P) content, P retention, and bone quality. However, with the inclusion of phytase, all these phenomena were improved. The addition of bacterial phytase showed better values compared with fungal phytase. The main effects of phytase were significant for the feed conversion ratio (FCR), metabolizable energy conversion ratio (MECR), and P retention. The addition of CA, either with fungal or bacterial phytases, did not show considerable beneficial effects on overall performance. However, the main effects of CA were significant on the FCR, MECR, and crude protein conversion ratio. Conclusion: Incorporating bacterial and fungal phytase into low-nPP diets enhanced the broiler's performance. The effects of bacterial phytase were more apparent than those of fungal phytase. However, the efficacy of phytase based on the source might relate to dose, and other factors need further investigation. [J Adv Vet Anim Res 2024; 11(2.000): 376-383]