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The current study was undertaken to evaluate various quality attributes of meat from three Indian native cattle breeds and cross-bred cows using Principal Component Analysis. Three muscles each from eight Vechur, Kasargod Dwarf, Gir and cross-bred cows of 10 years of age were utilized and analyzed for 13 variables such as physico-chemical and compositional attributes. The coefficients of variation of each parameter were in the range from 1.04 to 42.54 per cent. PCA transformed the variables into five principal components (PC), which explained about 75 per cent of total variability. PC1 was comprised of Warner-Bratzler shear force, collagen content, collagen solubility and sarcomere length. PC2 was characterized by a*, b*, cooking loss and fat content. Loading plots of the first two PCs revealed high correlation for objective measures of meat tenderness. In score plot, meat samples from cross-breds and native cattle breeds were organized into two distinct groups.

Shelf stable pet kibbles (SSPK) for adult dogs were standardized by incorporating meat-cum

Infrared thermography (IRT) is an advanced, safe, non-invasive, and contactless technology used to determine the surface temperature of an object. Thermal cameras absorb the infrared radiation generated by the surface, then transform it into electrical signals, and provide a thermal image of the body's surface temperature distribution. In addition to human medicine, IRT has mostly been used in veterinary medicine for diagnostic purposes and to detect distress in an animal. However, IRT can be a very effective technique for livestock and poultry breeding research viz. thermoregulation, reproduction, animal welfare, etc. Before preclinical testing, it is crucial to intervene to reduce the stress levels in experimental animals for the betterment of the experimental outcome. Where the infrared thermography could help us to monitor and assess the health status or the stress level in addition to behavioral and physiological parameters before the pre-clinical testing might be beneficial for better outcome and reproducibility. Therefore, this manuscript reviews the recent advances in infrared thermography and its use in animal science.

The demand for pet food is increasing at a robust pace due to the gaining momentum and increasing pet population. The rising cost of commercial pet food has become a matter of concern. Therefore it is the need of hour to develop cost effective along with quality nutritive pet food, which can be achieved by utilization of various animal by-products. It has been proclaimed that slaughter house by-products are traditionally being fed to animals and pets. Various by-products have been attempted in different type of pet foods and feeding other animals besides pet dogs, since these by-products are rich in protein, fats, vitamins and minerals. Therefore this review reflects the use of various processed by-products in pet food products with respect to their nutritive and functional properties.