The present study was conducted to know the morphology, morphometry, production and reproduction potentialities of Nageswari duck, an indigenous duck genetic resource of Bangladesh. Data on 58 representative adult Nageswari ducks were included for morphological study from 24 duck owners and two government organizations having Nageswari duck flocks while 468 individuals were considered for the traits of productive and reproductive performances. Information was collected by using a structured questionnaire through personal interaction, on spot recording and direct phenotypic measurements in five different regions of Bangladesh. Black plumage color with white stripe extended from neck to breast make unique features of Nageswari duck compared to other indigenous ducks. Morphometric measurements on adult live weight, body length, head diameter, bill length, neck length, shank length, wing length, massiveness and condition index in male and female were found to be 1.66±0.07 and 1.51±0.05 kg, 26.27±0.57 and 23.79±0.39 cm, 3.49±0.02 and 3.36±0.04 cm, 5.87±0.09 and 5.54±0.07 cm, 23.49±0.58 and 21.59±0.49 cm, 5.76±0.12 and 5.16±0.11 cm, 24.58±0.49 and 21.99±0.53 cm, 6.33±0.28 and 6.39±0.22, and 6.72±0.23 and 6.93±0.23 respectively. Age at first egg of Nageswari duck was found to be 168.48±3.53 days. Total number of eggs laid per year averaged 173.63±3.39 and peak production was found in 29.46±0.19 weeks. The average egg weight was estimated to be 67.32±0.82 g and characteristic bluish tinge of egg color was observed. Breed specific characteristic features and production profiles were observed in this study. The present study provided some baseline information on Nageswari duck of Bangladesh which could be useful for genetic characterization, conservation and future improvement programs in Bangladesh.Bang. J. Anim. Sci. 2015. 44(2): 92-99

Abstract:A study was conducted to investigate the effect of dietary moringa leaf meal (MLM) as a natural alternative to antibiotic on the growth performance, meat quality and carcass yield of broiler chicken. A total of 270 day-old broiler chicks were randomly weighed and assigned to six dietary treatments having 45 birds in each. Each dietary treatment had three replicates of 15 birds and was reared in floor pens. Chicks were distributed in 4 different inclusion levels of MLM in diets; 0.5%, 1.0%, 1.5% and 2.0% with 2 control diets negative and positive. The birds were fed the experimental diets and water was provided without restriction throughout the experimental period. The results showed that significant (P<0.05) effect on final body weight and weight gain in dietary supplementation of 1.5% MLM as compared to that of control group. Better feed conversion (1.53) was observed at 1.5% MLM group. Different levels of MLM exhibit significant influence on meat yield performance of broilers. There was no significant difference (P>0.05) observed among the average live weight, thigh meat, wing meat, drumstick meat, gizzard and abdominal fat of broilers. Breast meat, heart, liver, large intestine and dressing percentage showed significant difference. Lower mortality was found on diet supplemented with MLM. It is concluded that 1.5% MLM in broiler diets can be used as natural feed additive for enhancing growth performance, organ development, meat yield and serum cholesterol of broilers as well as replacing of oxytetracycline.

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Abstract:The aim of the study was to evaluate the effect of dietary probiotics on broiler growth performance, organ development and meat quality in replacing oxytetracycline. Dietary treatments were control (basal diet without additives), antibiotic (basal diet with 0.05% oxytetracycline), basal diet with Bacillus subtilis and basal diet with Lactobacillus spp. A total of 192 birds were randomly allotted to four dietary treatments with four replicates having 12 birds each. Feed and water were supplied ad libitum. The results of the current study revealed that growth performances of broiler did not show significant difference (P>0.05) among the treatments. Body weight and weight gain were numerically higher and FCR was numerically lower in broilers fed a diet containing 2 different single strains of probiotic than control. Though there were no treatment effects (P>0.05) on the weights of the liver, heart, kidney, spleen, gizzard, intestine and dressing percentage, but abdominal fat content was found significantly higher (P<0.05) in antibiotic treated group than that of single strain probiotic (Lactobacillus spp.) feeding group. Significant differences were also observed in meat color values where antibiotic fed broiler meat showed higher redness, lower lightness and yellowness and birds fed the control feed had higher lightness and yellowness of meat than probiotic fed chicken. TBA, P H and cooking loss were not affected by the treatments. Therefore, we concluded that use of selected probiotics resulted in improved performance parameters and reduced abdominal fat pad in broiler chickens. Moreover, addition of the probiotics in broiler diet for replacing antibiotic could be utilized for safe poultry meat production.

Correction: On 20th September 2018, Figure 8 was inserted onto page 255 of the PDF of the article. It had been omitted in error - Editorial Board. This study was conducted to compare different qualities of laboratory prepared salted hilsa and salted hilsa from different markets of Bangladesh. There were five treatment namely T1 = Fresh hilsa, T2=Laboratory prepared salted hilsa, T3 = Salted hilsa from Boro Bazar, Rajshahi, T4 = Salted hilsa from Mechoya bazar, Mymensingh, and T5= Salted hilsa from Kewatkhali, Mymensingh.All samples were evaluated by studying proximate composition, TVBN value, salt concentration and total microbial load. Moisture, crude protein, crude lipid and ash content of fresh hilsa were 60.98%, 19.92%, 17.51% and 1.18% respectively while moisture, crude protein, crude lipid and ash content of laboratory salted hilsa were 42.92%,25.55%,21.23% and 10.21% respectively. Moisture was significantly higher in fresh hilsa than salted hilsa and the crude protein, crude lipid and ash were significantly higher in salted hilsa than fresh hilsa due to dehydration of salted hilsa. TVB-N content of fresh, laboratory prepared, Rajshahi market, Mechoya bazar and Kewatkhali market sated hilsa were 2.26, 3.74, 4.65, 5.04 and 5.29 mg/100g respectively which showed the best quality product was laboratory prepared salted hilsa. Similarly, salt content of fresh, laboratory prepared, Rajshahi market, Mechoya bazar and Kewatkhali market sated hilsa were 10.26, 15.61, 23.65, 25.04, and 28.31 % respectively which resulted excess salt content of market samples. The total Bacterial Load (CFU/g) of fresh, laboratory prepared, Rajshahi market, Mechoya bazar and Kewatkhali market sated hilsa were 1.75×106, 2.37×102, 1.83×104, 3.26×104, and 2.55×105, respectively.Res. Agric., Livest. Fish.5(2): 249-257, August 2018