The present study was conducted to observe the effect of various heat treatments on sensory characteristics and shelf-life of skimmed milk at the Department of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, during year 2012-2013. The skimmed milk was produced from buffalo milk through cream separator and then divided into four groups viz. A, B, C and D. The group A was kept as untreated (control) and B, C, D (treated at 60C for few s (thermization), 65C for 30 min (pasteurization), 110C for 10 min (sterilization), respectively. The parameters studied included; sensory attributes such as appearance/color, taste/flavor and body/texture scores and shelf-life at cold storage (6±2C) and at room temperature. Appearance/color of pasteurized and sterilized skimmed milk was not acceptable compared to thermizide and control skimmed milk. Sterilization process improved the taste/flavor and body/texture of skimmed milk. Shelflife of skimmed milk was remarkably (P<0.05) better with sterilization process at room temperature as well as at cold storage (6±2C).

The study was carried out to determine the histological characterizations of wound healing in cats. For the purpose, 24 feral/stray with mean age of 7 to 33 months and body weight between 1.72 to 4.02 kg cats were selected and divided in 4 subgroups. Ovariohysterectomy was performed in all the cats. The cats operated through flank approach healed earlier and histological characterization showed better wound healing through flank in adult cats. All the cats did not heal on the 12th day, and the trend of healing showed bit maturation. Parameters studied are histological characterization of wound healing were acute inflammation, chronic inflammation, granulation tissue amount, granulation tissue amount and fibroblast maturation, collagen deposition, re-epithelization and neovascularization.

No abstract

No abstract

The present study investigates the comparative effectiveness of different concentrations of garlic (Allium Sativum) and ginger (Zingiber Officinale) on carcass yield and selected histo-anatomical parameters of broilers. A total of 80 one day- old chicks were divided into five different groups with each group having 4 replicates in a trial of 35 days. The first group was kept as control whereas, the second, third, fourth and fifth groups diet were supplemented with garlic at 0.25 and 0.5% and ginger at 0.25 and 0.5% respectively in the diet. At the end of trial all birds were slaughtered for analysis. Results revealed that carcass weight and carcass yields were significantly (plessthan 0.05) improved by garlic supplementation at 0.5% compared to other groups. Histo-anatomy revealed that the strength of tibia bone increased significantly plessthan 0.05) whereas, the number of intraepithelial lymphocytes decreased significantly (plessthan 0.05) by the dietary supplementation of garlic and ginger irrespective of level. It is concluded that 0.5% garlic can be used as a potential replacement for antibiotic growth promoters in the broiler diet.