Vaginal cytology as a method of estrous determination in the female agouti (Dasyprocta leporina)

Abstract

towards eating smaller kid goat meat has developed in many counties but more so in the tropical regions of the Indian subcontinent which includes Pakistan, India, Bangladesh, Nepal, Sri Lanka etc. An average carcass weight of 10-14 kg for the goat is considered normal but the tender meat of goats of dressed carcass weight as low as 3-4 kg has emerged for certain tastes. It is achieved by early slaughtering of teddy breeds of goats in India and Pakistan. Sometimes these small goats look like big cats roaming the slaughterhouse floors in these countries.Quality traits of any kind of red meat can be divided into three broad lines, composition of the meat to indicate nutritive value, physical characteristics for visual acceptance and processing ease as it relates to the biochemical parameters indicative of normal processing treatments. Goat meat has brick red color and chalk white fat; both colors darken with the age of the animal. The processing characteristics of chevon are known to be as good as of other meats, so it can be easily put in place of beef or beefalo. In some respects like its use in emulsion products, it is as good as lamb and better than beef.From the nutritional point of view goat meat is a very important source of animal protein in most developing countries, however, not enough research seems to have been carried out on its different nutritional properties and aspects. An average composition of goat meat is as follows, moisture 74-76%, protein 20.6-22.3%, fat 0.5-2.5% and ash about 1.0%. Chevon contains more essential amino acids like arginine, leucine and iso-leucine than sheep meat. Goat meat has a lesser fat content and appears to have more oleic acid in its fat depots than sheep. Goat meat has higher content of thiamine and riboflavin in the liver but it is low in niacin. Management factors and practices affect goat meat yield and meat quality, like tenderness and juiciness. The paper reviews most of the related aspects of goat meat to conclude some important points.

Reproductive Technologies Used in Female Neo-Tropical Hystricomorphic Rodents

“…The ovaries were found to be covered by simple, cuboidal to squamous epithelium, with the cortex consisting of cellular connective tissue, in which ovarian follicles—at different stages of maturation—and corpora lutea could be found, while the medulla was made up of loose connective tissue that contained blood vessels [ 14 , 40 , 41 , 42 , 46 ]. De Oliveira et al [ 42 ] noted the presence of developing follicles and corpus luteum in regression during the proestrus phase; Graafian follicles were present during estrus; a hemorrhagic corpus was present during metestrus; and a mature corpus luteum was present during diestrus.…”

Untitled

“…In an experiment with 18 agouti females, Guimarães, et al [8] found that the estrus cycle (proestrus, estrus, metestrus and diestrus) was 32.05 +/-4.17 days (25 to 40 days) with an estrus period of 24 hours. Singh, et al [9] reported an oestrus cycle of 31 days (+/-4 days) with 17 days (+/-2 days) being estrus using the vaginal cytology Animal Review method of detection. Guimarães, et al [10] reported postpartum estrus to be 12.04 days (7-24 days).…”