Abstract:The 9-cis retinoic acid (9-cisRA) enhances early embryonic development in both in vitro and in vivo conditions. This experiment was conducted to evaluate the effect of supplementation of 9-cisRA in the in vitro maturation (IVM) medium on embryo development efficiency and embryo quality. For this purpose, immature cumulus oocyte complexes (COC) collected from slaughterhouse derived bovine ovaries were matured in three different IVM media (control group, DMSO group and DMSO+RA group). In the control group, base IVM medium were used without supplementation of 9-cisRA and DMSO. In the DMSO group, base IVM medium was supplemented with 0.5 µl DMSO per ml IVM medium without 9-cisRA. In DMSO+RA group, base medium was supplemented with 5 nm 9-cisRA dissolved in 0.5 µl DMSO. Data were analyzed using one way ANOVA method and means were compared using Duncan's multiple range test. Results showed that, supplementation of 9-cisRA in the maturation medium has no effect on embryonic development uptocleavage stage. However, blastocyst development rates (P>0.01), total blastomere number (P> 0.01), number of apoptotic blastomere per blastocyst (P>0.05) and percent of apoptotic blastomere per blastocyst (P>0.05) were significantly influences by 9-cisRA. In conclusion, 9-cisRA may be supplemented into the maturation medium for increasing bovinein vitro blastocyst development efficiency and blastocyst quality.

The study was conducted to investigate nutrient metabolism and semen quality of bulls fed with moringa (Moringa oleifera) leaves, twigs, and branches as a major concentrate ingredient. Twenty-one Red Chittagong bulls of about 204 (±50) kg initial live weight (LW) were randomly divided into three equal LW groups. They were fed maize silage as a basal feedstuff for 65 days with the supplementation of concentrate mixtures at 1% of LW, consisting of either 0, 25, or 50% moringa mash on a fresh basis. Moringa mash was a sun-dried ground preparation of leaves, twigs, and branches of moringa. The results indicated that different levels of moringa in concentrate mixtures (0, 25, and 50%) did not change daily DM intake, digestibility, and LW gain of bulls (p > 0.05). However, increasing dietary moringa (up to 203 g/kg DM) significantly decreased production cost of methane (CH4) (methane emission [kg/kg gain] = 1.6422—[0.0059 × moringa intake, g/kg DM], n = 12, R2 = 0.384, P = 0.032) in a similar metabolizable energy intake level (0.21 ± 0.01 MJ/kg LW). Also, higher dietary moringa significantly reduced urinary nitrogen loss (urinary nitrogen [% digested nitrogen] = 43.0 – 0.069 × moringa intake [g/kg DM]; R2 = 0.3712, P = 0.034). Thus, increasing moringa by 1 g/kg DM decreased CH4 emission by 6 g/kg gain and absorbed nitrogen loss by 0.069 %. Also, progressive motility of sperm increased significantly (33.0, 51.0, and 60.1%, respectively; p = 0.03) in bulls fed with concentrate mixtures containing moringa at 0, 25, or 50%. It may be concluded that feeding moringa mash at 203 g/kg DM may decrease energy loss as methane and urinary nitrogen loss without impacting the production of beef cattle. Feeding moringa mash to beef cattle may abate dietary energy and nitrogen loss and consequently decrease the environmental pollution.

Abstract:The experiment was conducted to measure the feasibility of partial replacement of skim milk with different levels of coconut milk in the manufacture of dahi. Skimmed milk was replaced by 0, 5, 10, 15 and 20% of coconut milk to produce Dahi designated as A, B, C, D and E. All the samples were analyzed for organoleptic, chemical and microbiological qualities. Replacement of skim milk up to 10% with coconut milk increased total organoleptic score but score decreased when level of coconut milk was 15% and 20%. Dahi manufactured by incorporating 5% coconut milk gave superior results for body and consistency and also for colour and texture. In all levels of replacement increased fat, carbohydrates, ash and total solids were obtained, while protein and pH content were significantly decreased in Dahi samples. Total bacterial count was higher in the dahi manufactured by replacement of coconut milk than control. It could be concluded that 5 and 10% replacement of skim milk with coconut milk for the manufacturing of Dahi was acceptable and reduced the production cost and they were better in compare to others, according to organoleptic, chemical and microbiological analysis. The work showed the potential of coconut as an alternative source of skim milk in dahi manufacturing with improved nutritional value and consumer acceptability.