The study was undertaken to see the effect of elevated feeding during pre-partum or pre-as well as post-partum period on the productive and reproductive performance of crossbred cows. The experiment lasted for 60 d pre-partum to 120 d post-partum. Eighteen dry pregnant crossbred cows divided into three equal groups were fed either as per NRC feeding standard (C) or 20% above NRC during 60 d pre-partum (T 1 ) or fed 20% above NRC during both 60 d pre-partum to 120 d post-partum (T 2 ) period. During prepartum period body weight gain was significantly (p≤0.05) higher in T 1 and T 2 groups than that of control group. The animals fed at higher plane of nutrition (T 1 and T 2 ) took significantly lesser time for complete relaxation of pelvic muscles, act of calving and for expulsion of placenta than that of control group. Moreover, such cows delivered 2 to 3 kg heavier calves as compared to normal fed dams. During post-partum period, the average daily milk yield was significantly higher in T 2 group than that in T 1 and control groups. The peak yield was significantly higher in T 2 group, it took longer time to reach peak production but it was more persistent in this group as compared to T 1 and control groups. Average milk fat, solids-not-fat (SNF) and total solids were significantly higher in T 1 and T 2 groups as compared to control group. Body weight losses incurred during early lactation were not even compensated by end of 4th month of lactation in C and T 1 groups whereas the animals in T 2 group gained 2.0 kg. The 1st post-partum estrus and conception rate were better in high fed groups (T 1 and T 2 ) than that of control group. The returns over feed cost of milk production were higher in T 2 group followed by T 1 and control groups indicating the advantage of elevated feeding during pre-and post-partum periods. (Asian-Aust.
to utilize the potato flour for preparation of potato chocolate cookies. The potato tubers were procured from the experimental farm of Central Potato Research Institute (CPRI), Modipuram for the present studies and other materials viz. milk powder, sugar and PET jars were procured from the local market. The tubers were thoroughly sorted, washed, peeled, sliced, blanched, dried and milled into flour. In this experiment potato flour was blended with wheat flour in ratio of 30:70%, 40:60%, 50:50%. The proximate composition of the various flour blends used for the preparation of biscuits were determined using standard methods. The physico-chemical analysis and sensory evaluation was done to know the acceptability of Potato-chocolate cookies. On the basis of nutritional and sensory evaluation, cookies containing 30% potato flour scored high score for over-all acceptability.
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