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.

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This study evaluated the effect of different flours on the physicochemical, textural, and sensory properties of chicken patties. pH; cooking yield %; water holding capacity (WHC); proximate analysis (cooked); cholesterol content; and storage stability studies of control (Con) and sorghum flour (SF; 10%w/w), finger millet flour (FMF; 10%w/w), and carrageenan (Cgn; 0.5% w/w) treated chicken patties were observed in this study. Texture profile analysis (TPA) parameters like hardness, springiness, cohesiveness, gumminess, chewiness, and sensory parameters were estimated on cooked patties. Highly significant (P < 0.01) difference in fat %, total ash %, and cholesterol content; significant (P < 0.05) difference in moisture % (cooked); and no significant (P > 0.05) difference in pH, WHC, and protein % among control and treatments were noticed. Storage stability was dependent on treatments and storage periods. Significant difference (P < 0.05) was observed in different TPA parameters among the treatments, except for hardness value. Sensory scores showed no significant difference (P > 0.05) between Con and treatments.

Purpose The purpose of this study was to study the effect of kiwifruit juice and tumbling in improving tenderness and to access antioxidant potential of kiwifruit juice. Design/methodology/approach Three treatment groups were made: Spent hen meat was subjected to still marination (SM) and tumbling marination (TM). This meat was used for preparation of whole muscle chicken nuggets and compared with control (without marination) nuggets (Con). These treatments were subjected to analysis of physicochemical characteristics, textural quality, lipid oxidation and sensory quality. Findings SM and TM exhibited higher moisture content and lower protein and fat content than Control SM and TM showed significant (p = 0.132) reduction in firmness from 5.1 to 2.3 and 1.2 Kg/cm2, respectively, and toughness from 14.1 to 6.2 and 3.3 Kg-sec/cm2, respectively, as observed by Warner-Bratzler shear and improvement in texture profile values. Sensory scores for texture, juiciness and overall acceptability were also better for SM and TM. Significant (p = 0.007) reduction was observed in lipid oxidation parameters of SM and TM. Thiobarbituric acid (TBA) values (on 0 day) for SM and TM were 0.18 and 0.15 as compared to 0.28 mg/kg of malonaldehyde for control. Peroxide values (PV) were also lower for SM and TM as 0.44 and 0.33, which were lesser than control (0.62 meq. peroxide/kg). The values for PV, TBA and free fatty acid increased with increase in storage period in all treatment groups. However, the antioxidant activity of kiwifruit juice persisted during whole storage period evidenced by lower values of lipid oxidation parameters for SM and TM than Control at each storage interval. Research limitations/implications Further research may be carried out to compare the tenderizing potential of kiwifruit juice with other plant proteases and physical tenderizing techniques. Spent hen meat utilization can be done with greater efficiency by using such techniques in meat caterings. Practical implications Spent hen meat utilization can done with greater efficiency by using such techniques in meat caterings. Originality/value Marination with kiwifruit juice improved the quality characteristics of chicken nuggets made from spent hen meat without altering its sensory quality. Tumbling was found to be beneficial in enhancing the tenderizing effect. Therefore, marination with kiwifruit juice can be used as a processing technology to use spent hen meat in preparing value added products.