Development and comparison of shelf stable extended and dehydrated goat meat cubes containing four different legume based binder mixes.

A study was undertaken to develop shelf stable hot air oven dried goat meat cubes extended with different legume based binder mixes. Based on preliminary trials, four different formulations containing 80 % meat mince + 10 % Bengal gram based binder mix (HBE), 70 % meat mince + 20 % green gram based binder mix (HGR), 80 % meat mince + 10 % black gram based binder mix (HBL) and 80 % meat mince + 10 % lentil based binder mix (HLE) were selected and subjected to physico-chemical, microbiological and sensory characteristics. Among treatments, HGR showed a significantly higher pH (6.53 ± 0.01), whereas there was no significant difference in other physico-chemical parameters. Moisture content (10.37 ± 1.06 %) was highest in HLE, while protein (49.68 ± 1.78 %) and ash (8.71 ± 0.30 %) contents were higher in HBL. On texture profile analysis, hardness, gumminess and chewiness parameters were highest for HLE and lowest for HBL. In all treatments, total plate, Staphylococcus aureus and yeast and mold counts were in acceptable range and coliforms were not detected. Scores for sensory attributes of rehydrated cubes were in good to very good range in all treatments, however, higher scores for appearance, flavour, texture, juiciness and overall acceptability were observed in HBL. The dehydrated cubes could be used to prepare curry within few minutes and is a boon to busy housewives.

Reproductive performance of crossbred dairy cows reared under traditional low input production system in the eastern Himalayas.

Reproductive performance of crossbred cows reared under traditional low input production system was assessed. A total number of 160 farmers were surveyed and traditional fodders were evaluated for proximate composition. Total protein, albumin and cholesterol concentrations in blood serum were analyzed. The age at first service, age at first calving, calving interval, calving to first service and calving to conception interval were calculated from records of 261 crossbred dairy cows. The crude protein, crude fiber, nitrogen free extract, ether extract and total ash content varied from 7.2 to 13.9, 18.2 to 34.4, 39.1 to 59.2, 2.1 to 4.1 and 7.2 to 17.9%, respectively. The total protein and albumin concentrations in blood serum were 7.6 +/- 0.3 and 4.3 +/- 0.3 g/dl, respectively. The cholesterol concentration was 221.1 +/- 8.2mg/dl. The mean age at first service and age at first calving was 28.6 +/- 1.0 and 40.7 +/- 1.1months, respectively. The mean values for calving to first service and calving to conception intervals were 182 +/- 14.5 and 224 +/- 9.0days, respectively. The conception rate was significantly high among the cows that showed typical fern pattern of cervical mucus (56.6%). The conception rate based on 1(st) insemination was 44.4%. The incidence of repeat breeders and anestrus among the crossbred cows were 12.8 and 14.1%, respectively.