The effect of two thawing temperatures (37°Cfor30 sec. and 60°Cfor 7 sec.)on sperm survivability and conception rate in buffaloes with frozen semen of Murrah bulls was compared. Thawing at 60°C resulted in statistically significant increase (P0.05) in sperm survivability (motility,live spermatozoa and intact acrosomes) compared with thawing at 37°c. In all, 161 buffaloes were inseminated with frozen semen thawed at 37°Cand 159buffaloeswith semen thawed at 60°Cbetween 2006-07 and 2009-10. Conception rate of 64.15% and 50.31% was obtained with semen thawed at 60°C and 37°C, respectively, and the difference was significant (P0.05). Artificial insemination of buffaloes with frozen semen thawed at 60°C for 7 sec. could be safely used to improve both sperm survivability and conception rate in buffaloes.

In the study, 348 bacterial isolates comprising of Escherichia coli (100), Klebsiella aerogens (45), Proteus mirablis (35), Peudomonas aerogens (20), Staphylococcus sp. (78), Streptococcus sp. (13), Bacillus sp. (57) were isolated from egg shell and egg contents of 150 egg samples collected from local market in Patna (Bihar). The isolates were subjected to antibiogram. This study demonstrated that egg from organized farm microbial contamination than unorganized poultry farm reflecting the effect of environment, storage and transportation on microbial quality of eggs.

Effect of strain (Khaki Campbell, Indigenous) and age (224 and 280 days) of ducks on the physical egg quality and presence of off-flavour in eggs was studied. The average of egg weight, yolk index and percent yolk weight for the two ages under study were significantly (P0.05) higher in Indigenous duck eggs whereas the same average value for albumen index, Haugh Unit score and percent albumen were higher in Khaki Campbell eggs. However, shape index, yolk colour score, shell thickness and percent shell weight of eggs were comparable for the two strains. Age of ducks had an insignificant influence on shape index, albumen height, shell thickness and yolk index as evident from the least difference between average values of two strains under study. But, the average values of the two strains under study were significantly affected by age for A.I., H.U. score, % albumen weight, % shell weight and % yolk weight. Presence of off-flavour was more pronounced in Khaki Campbell eggs than that of indigenous eggs.