Dairy Planner March Issue-2019 by PIXIE CONSULTING SOLUTIONS LTD.

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HARBIL/2004/22481

Vol.16 | No. 3 | March - 2019

From the Pen of Chief Editor

Editorial

Protecting dairy cows and buffalo in India In India up to 50 million cows are suffering on dairy farms in unacceptable conditions. They suffer painful health problems and shorter lifespans due to over breeding, poor housing, confinement and over medication. India dairies: the solution Ÿ We are working with authorities to stop animals suffering in large, industrialised indoor dairy farms. Ÿ We are moving people to adopt animal friendly, sustainable, healthy farming practices. Ÿ We are working with farmers and authorities to develop humane and sustainable agriculture practices for high welfare milk production. Ÿ We are moving the government to develop high welfare milk production standards in India. Ÿ We are working with local people to adopt better animal husbandry practices, to increase milk production and quality, while protecting animals National Code of Practices for Management of Dairy Animals in India A growing number of the country's 300 million dairy animals – collectively the world's largest herd – are living in intensive farming systems in overcrowded, barren conditions causing immense suffering. We will now be working with the National Dairy Research Institute (NDRI) to recommend dairy animal welfare in a range of Government of India policies and programmes. This is off the back of our launch of the National Code of Practices for Management of Dairy Animals in India last year. The NDRI will be encouraging the use of the Code of Practices to academics, and in internal government training. Going forward the high welfare management practices will be implemented at the cattle yards managed by the NDRI. The National Code of Practices for Management of Dairy Animals in India covers all aspects of the industry from advice on breeding and husbandry, through to guidance on how animals should be fed and housed. Basic hygiene, sanitation and guidance on record keeping are also included. With your support we plan to drive even greater change to enrich the lives of millions of dairy animals in India.

OUR TEAM Vishal Gupta Managing Director vishal@pixie.co.in

N.K. Gupta General Manager + 91 999 170 5005 pcslkarnal@gmail.com

Aparna Marketing Manager + 91 999 170 5007 dairy.pcsl@gmail.com

Website : www.pixie.co.in 04

EDITORIAL BOARD MEMBER Dr. J Tamizhkumaran M.VSc., PGDEP., Ph.D. (Ph. D in Veterinary & Animal Husbandry Extension Education)

Dr. Anjali Aggarwal Principal Scientist Dr. Sanjay K Latkar Alembic Pharmaceuticals Ltd Mumbai Dr. Manisha Singodia (MVSc Poultry Science, Jaipur) Dr. Annanda Das (Ph. D Scholar, WBUAFS, Kolkata) Dr. M. Arul Prakash (MVSc Assistant Professor, Tanjore) Dr. B.L. Saini (Ph. D ICAR, Izatnangar)

C O N T E N T S Lactoferrin: structure and biological activities

Sub clinical mastitis: a threat to dairy farming: 10 diagnosis, management and prevention measures

Mustard seeds for emulsiﬁcation properties

Role of calcium in pregnancy (milk fever)

Therapeutic properties of goat milk

Vaccine failure: causes and prevention 20 Common frauds in the sale of livestock & livestock products

News

Recipe

Event Calender

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Editorial Policy is Independent. Views expressed by authors are not necessarily those held by the editors. Registered as Newspaper by Register of Newspaper for India : RNI No. HARBIL/2004/22481 Editorial & Advertisements may not be reproduced without the written consent of the publishers. Whilst every care is taken to ensure the accuracy of the contents of Dairy Planner. The publishers do not accept any responsibility or liability for the material herein. Publication of news, views and information is in the interest of positive Dairy industrial development in India . It does not imply publisher's endorsement. Unpublished material of industrial interest, not submitted elsewhere, is invited. The Submitted material will not be returned. Publisher, Printer : Mr. Vishal Gupta on Behalf of Pixie Consulting Solutions Ltd. Karnal. Printed at : Jaiswal Printing Press, Jain Market, Railway Road Karnal. Published at : C/o OmAng Hotel, Namaste Chowk, Near Janta Petrol Pump, KARNAL - 132001 (Haryana) INDIA

Editor-In-Chief : Mr. Vishal Rai Gupta All Legal matters are subject to Karnal.

DAIRY PLANNER | VOL. 16 | NO. 3 | MARCH 2019

LACTOFERRIN: STRUCTURE AND BIOLOGICAL ACTIVITIES Abstract Lactoferrin (Lf) is an iron binding glycoprotein of the transferrin family that is expressed in most biological fluids and is a major component of mammals' innate immune system. Bovine Lactoferrin is about 80 kDa protein, consisting of 689 amino acid polypeptide chain possessing five potential N-linked glycosylation sites. It consists of a single-chain polypeptide with two gobular lobes and is relatively re s i s t a n t to p ro te o l y s i s . I t i s a multifunctional protein occurring in many biological secretions including milk.Various bioactive peptides are also derived from lactoferrin which also possess potent antibacterial activities.It possesses antimicrobial, antiviral, antioxidant, anti-inflammatory and anti-carcinogenic proper ties. Additionally, lactoferrin may function in ways not related to iron-binding, e.g. as a growth factor and as a bactericidal agent. This paper attempts to evaluate the structure and biological significance in more detail. Keywords: protein; glycoprotein; transferrin; milk; iron binding. Lactoferrin: Structure and Biological Activities Lactoferrin is an iron binding glycoprotein of the transferrin family originally isolated from cow's milk as “red fraction” (Groves, 1960) but since then identified in milk of a number of mammalian species such as human, bovine, buffalo, ewes, goat and camel while it is absent in milk of rat, rabbit and dog. Milks from different species differ significantly in the lactoferrin (LF) content. Thus human milk contains almost 10 times more LF than doe's bovine milk (Reiter, 1985).Bovine colostrum contain approximately 2mg/ml whereas normal milk contains 20 to 200µg/ml. Lactoferrin is also present in higher concentration (upto 100mg/ml) in mammary secretions of 05

the non-lactatingcow.Thecomposition of milk samples varies; therefore, theconcentration of Lf also changes during the lactation period. There are several factors that are known to inﬂuence the concentration of milk constituents in predictable ways (Cheng et al., 2008). These include lactation stage, breastfeeding routine, pa r i t y, a g e a n d o t h e r m a te rn a l characteristics such as regional differences and, in some situations, season of the year and maternal diet. Table 1: Lactoferrin concentration in different species Species

Concentration

Human

>2 mg ml-1

Guniea-pig

0.2-2 mg ml-1

Mouse

0.2-2 mg ml-1

Mare

0.2-2 mg ml-1

Cow

20-200μg ml-1

Goat

20-200μg ml-1

Sow

20-200μg ml-1

Rat

<50 μg ml-1

Rabbit

<50 μg ml-1

Dog

<50 μg ml-1

Source: (Masson and Heremans, 1971)

Apart from being present in milk, Lactoferrinalso found in the various exocrine secretions like saliva and tears as presented in table 2. In blood lactoferrin is derived from a special group of white blood cells, the neutrophills. Table 2: Lactoferrin concentration in human external ﬂuids External Fluid

Amount Reported

Saliva

>7.10mg ml-1

Tear

>2.2 mg ml-1

Seminal plasma >0.4 – 1.9 mg ml Synovial ﬂuid

>10 – 80 mg ml

Nasal

0.1 mg ml-1

Hepatic bile

10 – 40μg ml-1

Pancreatic

0.5 mg ml

Gastric

0.5- 1.0 mg ml-1

Urine

1 μg ml-1

-1

Source: Steijns and Van (2000), Masson and Heremans (1966)

LF is a truly multifunctional protein which has been studied extensively over the past decades. Its iron binding ability is best known which eventually led to the discovery of its different biological functions like antimicrobial, antiviral, antioxidant, antiinﬂammatory activities, immunomodulation and modulation of cell growth (Baveyeet al., 1999;Chierici, 2001; Jenssen and Hancock, 2009). It also provides a defense against gastro-intestinal infections, par ticipates in local secretory immune systems (Valentiet al., 1998; Steijns and Van 2000), supplies an iron-binding antioxidant protein in tissues and possibly promotes growth of animal cells, such as lymphocytes and intestinal cells. Various bioactive peptides are also derived from lactoferrin which also possess potent a n t i ba c te r i a l a c t i v i t i e s . I f L F i s administered orally, itstimulates both local and systemic immune response. This protein helps in the absorption of nutrients. Lf plays an important role in delivering different metal ions such as iron, manganese and zinc and facilitates the absorption of sugars (Artym and Zimecki, 2005). Structure of Lactoferrin Lactoferrin is a single chain glycoprotein folded into two globular units, each of which can bind one ferric ion (Fe3+) together with bicarbonate ion. In natural state, bovine lactoferrin is only partly saturated with iron (15 to 20%) and has a salmon pink color, the intensity of which depends on the degree of iron saturation. Iron depleted lactoferrinwith less than 5% iron saturation called apo-lactoferrin (Jameson et al., 1998). The apolactoferrin is colorless. Iron saturated lactoferrin is referred to as hololactoferrin. Bovine Lactoferrin is about 80 kDa protein, consisting of 689 amino acid polypeptide chain possessing ﬁve DAIRY PLANNER | VOL. 16 | NO. 3 | MARCH 2019

Fig 1:Schematic diagram of the metal and anion binding sites of the Lactoferrin. The residue numbers are mentioned within the residue (Sharma et al., 2013).

potential N-linked glycosylation sites. The composition of these glycan is complex and varies with stage of lactation. The glycan content of lactoferrin vary with species, porcine having the lowest at 3.4% while bovine and goat have the highest level i.e around 11%. The sugars found are N acetyl galactosamine, N-acetyl glucosamine, galactose, fucose, mannose and neuramic acid. Human milk lactoferrin contain poly n-acetyl lactosaminoglycans. Bovine milk lactoferrin is characterized by α-1, 3 linked galactose residue in the terminal non reducing position.Lactoferrin is highly basic protein with pI 8-9, giving it a property to binding to many anionic molecules. The bovine lactoferrin is composed of two homologus lobes, called N- and C lobe, referring to N-terminal (1-333 amino acid residue) and C-terminal (345-676 amino acid residue) part of molecule connected by a short alpha helix (consisting of 10-12 residue), two gobular lobes and is relatively resistant to proteolysis. Each lobe further consists of two sublobes or domain, which form a cleft where the ferric ion (Fe3+) is tightly bound in synergistic cooperation with a carbonate or bicarbonate anions. The domains are N1, N2, C1and C2 respectively. When the iron is bound there is no movementwithin the binding site, but when empty, the site can ﬂex open and shut. The two iron binding sites are e x t re m e l y s i m i l a r. T h e m e t a l i s coordinated by to four amino acid side chain i.e 2Tyr, 1Asp, 1His and speciﬁc 06

carbonates/bicarbona tes are involved in coordination to four protein ligands. Four arginine residues are also present in between the two lobes, thus giving it an octahedral structure (Baker et al., 2002).

Structure shows that the anions fit perfectly into a pocket between the positively charged iron atom and positive group on the protein as depicted in figure 1. It is thus act as a spacer and a bridge and ensures that iron is not repelled by the protein. As well binding iron lactoferrin also binds many other compounds and substances such as such as lipopolysaccharides, heparin, glycosamine glycan, DNA and metal ions like Al3,Mn+3, Co+3, Cu+2 and Zn+2. Since aluminium accumulation is implicated in Alzheimer's disease, lactoferrin could be use in the removal of aluminium from suffers of this disease. Functions of Lactoferrin Many roles have been proposed and continue to be proposed, for LF. Although some of these are clearly related to its iron-binding, one of the first functions attributed was the ability to inhibit bacterial growth. Because of its high concentration in milk of some species lactoferrin was also thought to be involved in the delivery of iron in the milk.Though iron binding is considered an important molecular property of lactoferrin, a number of biological functions are independent of this metal binding property.

Antimicrobial Activity: The antimicrobial activity of LF is well established.Most of the microorganisms need iron for growth. Lactoferrin therefore has the potential to inhibit the growth of bacteria and even kill them by depriving them of iron. The effectiveness of antibacterial activity of lactoferrin depends on the iron requirement of organism, the availability of exogenous iron, the concentration and Iron saturation degree of lactoferrin. It has been shown that natural lactoferrin has bacteriostatic action against a wide range of microorganisms including Gram negative (pathogenic) bacteria with high iron requirement (e.g Coliform, E. Coli, salmonella, Shigellaetc) and also against some g r a m p o s i t i ve ba c te r i a s u c h a s Staphylococcus aureus, Bacillus Species and Listeria monocytogenes (Arnold et al., 1980). However lactic acid bacteriawith iron requirement are, in general, not affected. However, another mechanism may be involved in antimicrobial action of lactoferrin because certain susceptible Gram negative bacteria can either remove iron from lactoferrin or express speciﬁc receptors for lactoferrin in their outer membranes to internalize the iron saturated protein. An additional mechanism based on interaction of lactoferrin with the bacterial surface is proposed to explain that lactoferrin can exert a direct bactericidal effect that is independent of iron deprivation against microorganisms. This bactericidal activity is related to the direct binding of lactoferrin to the membrane, which alter the membrane permeability through dispersion of lipopolysaccharides and leads to the death of the organism through osmotic damage. Both intact lactoferrin and partially hydrolysedlactoferrin may kill the microbes via this binding. Lactoferrin has been found to be able to inactivate the IgA protease molecule, DAIRY PLANNER | VOL. 16 | NO. 3 | MARCH 2019

through which some pathogenic bacteria initiate colonization of mucosal surface. IgA protease cleaves the human IgA molecule but Lactoferrin prevents release of active IgA protease from the bacteria (Reyes et al., 2005; Leitch et al., 1999). Antiviral Effect Lactoferrin has been found to inhibit directly and indirectly, several viruses that cause disease in human. Several mechanisms for LF's antiviral activity have been proposed. One of the most widely accepted mechanism is that LF binds to and blocks glycosaminoglycan viral receptors. The binding of LF and receptor prevents the first contact between virus and host cell and therefore prevents the infection (Van et al., 2001). It has been reported that LF is effective against Hepatitis C Virus (Yi et al., 1997), Herpes Simplex Virus (Hammer et al., 2000), Feline Immunodeficiency Virus (Sato et al., 1996), Human Immunodeficiency Virus (HIV)-l and human cytomegalovirus (Harmsenet al., 1995). Anti-inflammatory Properties LF also has antifungal activity. It plays anti-inflammatory roles in noninfectious pathologies such as rheumatoid arthritis, inflammatory bowel disorders, neurodegenerative diseases and skin allergies. Mechanism proposed for antifungal action of LF is through a direct interaction with the pathogen or another mechanism can be by Fe3+ sequestration. It has been shown that administration of LF protects against chemically induced

cutaneous inflammation (Cumberbatchet al., 2003). Antioxidant Activity Lactoferrin is an antioxidant that s c a ve n g e s e xc e s s i ro n , t h e re b y preventing the undesired formation of free radicals and protecting certain cells from per-oxidation.As free iron is often present in area of inflammation or infection, these oxidant reactions may be accelerated due to catalytic effect of iron on in free radicals production. Lactoferrin bind the free ferric iron with high affinity and thus act as antioxidant (Clamp and Creeth, 1984). Anti Cancer Effect One of the most promising uses for lactoferrin may be in its potential as a nontoxic adjuvant cancer treatment agent. Lactoferrinmediated inhibition of tumor growth might be related to NK cell activation and sensitivity of target cell. The number of neuroresponsive cells such as CD4+, CD+8, interleukins and NK cells, these cells has an important factor in defense against tumor cell (Wang et al., 2000). Lactoferrin from a Nutritional Point of View Lactoferrin, which is one of the three dominant whey proteins in human milk, may be of interest from nutritional point of view with regard to atleast two aspects:As a dietary protein source of amino acids and for bioavailability of iron Bioavailability of Iron The extent of proteolytic digestion within the gastrointestinal tract is

probably of great importance for the evaluation of the nutritional value of lactoferrin.Lactoferrin is resistant to proteolytic enzymes, e.g trypsin and iron saturated lactoferrin is more resistant to proteolysis than the apoprotein. The various activity of the lactoferrinseem to be depend on the fact that it is not digested in the GI tract. The lactoferrin receptors present in some species have considerable interest in the bioavailability of the iron. Despite comparatively the low iron content of human milk , its bioavailability is high. Infants fed exclusively human milk thus maintain adequate status through the ﬁrst 6-9 months of life. In addition a number of studies have shown iron absorption from bovine milk and milk based formula to be lower (5 to 20%) than that from human milk (40 to 70%). This may be due to lactoferrin which would function as an iron transporter. In addition to this lactoferrin receptors exist in the brush border membrane of the small intestine several species. Thus the receptor mediated uptake of lactoferrin iron may be responsible for high bioavailability of human milk iron. The binding is pH dependent (optimum binding occur at pH 6.5 to 7.0). The deglycosylatedlactoferrinbinds with the same afﬁnity as native lactoferrin. Lactoferrinmay function not only as iron-binding, e.g. as a growth factor and also acts a bactericidal agent (Fernándezet al., 2017). Food Applications Lactoferrinis becoming a promising ingredientin various type of foods. Most potent application of lactoferrinin food is its incorporation into the infant formula where it accomplishes two objectives. It binds ferric ions stronglyand makes it unavailable to microorganisms and the iron of human milk is more readily absorbed by infants than iron in commercial formula. Bovine lactoferrin or peptides derived from it DAIRY PLANNER | VOL. 16 | NO. 3 | MARCH 2019

are used also as pharmacological agents and might be envisaged not only as antiallergic products but also as ingredient in cosmetic products. It is also used as an ingredient in acid beverages. Lactoferrin Products Available In Market Conclusion Lactoferrin has been the focus of intense research of late. Due to its unique functional properties such as antimicrobial, anti-carcinogenic, antioxidant, anti inďŹ&#x201A;ammator y lactoferrin seems to have great potential in practical medicine. Lactoferrin has wider protective role to play though most of mechanism of its function still remains unclear as most of

the in vitro studies have failed in vivo. Never the less, much research and many experiments still need to be carried out in order to obtain a better

understanding of its activity and interactions and to enable the full and safe utilization of this glycoprotein.

SoniaMor*, G.Swarnalatha, Navdeep Nain, Bumbadiya, Mitul Kumar, Ratanbhai, SumanSoni *Ph.D Scholar Division of Dairy Chemistry, National Dairy Research Institute, Karnal Assistant Professor College of Dairy Technology, PVNR TVU, Kamareddy M.Tech. Scholar, KurukshetraUniversity Ph.D Scholar Division of Dairy Chemistry & Ph.D Scholar Division of Dairy Chemistry, National Dairy Research Institute, Karnal

DAIRY PLANNER | VOL. 16 | NO. 3 | MARCH 2019

SUB CLINICAL MASTITIS: A THREAT TO DAIRY FARMING: DIAGNOSIS, MANAGEMENT AND PREVENTION MEASURES The proﬁtability of dairy farms depends on the productivity of the animals with high genetic merit in optimum management conditions of the farm. The ideal management of the farm talk not only about balanced ration but also proper health care of high yielding animals besides other effective animal husbandry practice. Due to lack of awareness in hygiene of the dairy farm, there is a possibility of udder infection in particularly high yielding animals such as exotic and crossbred cows. Clinical mastitis is expressed with signs and symptoms which are easily visible and detected by farmers whereas in subclinical mastitis, there is no external appearance of disease. Lack of improper management of animals there is possibility of transformation of subclinical mastitis into clinical mastitis. Therefore, rapid and accurate diagnosis is essential for decision making about cows were infected with subclinical mastitis (SCM). Till date, several methods are available to identify mastitis infections. These methods are obligatory the submission of milk samples to laboratory have been criticize as too slow for on farm decision making. To overcome this problem now a days, several new direct and indirect tests on farm have been available to identify the udder problems in dairy farming. Mastitis Ø

It is the inﬂammation of the mammary gland and udder tissue and major endemic disease of dairy cattle especially in high yielding animals. It changes the biochemical composition of milk and the glandular tissue. It usually occurs as an immune response to bacterial invasion of the teat canal with variety of bacterial sources present on the farm, and

can also occur as a due to chemical, mechanical, or thermal injury to the cow's udder. Mode of transmission Mastitis is a multi-factorial disease, since the infection depends on germs, environmental condition and the characteristics of the cow. It is epidemiologically classiﬁed into two categorize such as contagious and environmental mastitis. Contagious mastitis Ø

Contagious mastitis is sometimes referred to as cow to cow mastitis because it's generally spread from cow to cow. It's habitually found on teat surface or udder. Contagious pathogens are spread from a cow with an infected udder to healthy cows primarily during milking, through contaminated milking equipments, towels or improper cleaning of milking person hands. These are well suitable for quick multiplying of bacteria in teat canal and udder because milk is nourishing medium for bacterial growth.

Environmental mastitis Ø

Environmental mastitis is sometimes referred to as environmental to cow mastitis

It's can be caused with microorganism that lives in the environment such as soil, faeces, water, saw dust and bedding material and are transmitted between period of milking and dry periods when the glands does not produce the milk.

Contagious Mastitis

Environmental Mastitis

Staphylococcus aureus

E. coli

Streptococcus agalactiae Klebsiellaspp. Mycoplasmaspp.

Streptococcus dysgalactiae

Corynebacteriumbovis

Streptococcus uberis

A large quantity of milk is lost due to subclinical mastitis (SCM) because 1. Majority of cases are subclinical and are undiagnosed 2. Reduction in milk production due to SCM tends to persist and thus reduces the milk yield 3. Control of SCM is more important than treating clinical cases Because: Ø

The cows that have SCM are reservoir of organisms that tend to infection for other normal cows in farm

Most of the clinical cases start with subclinical; thus controlling SCM is the imperial way to reduce the clinical cases.

Changes in milk composition such as reduction in calcium, phosphorus, protein and fat and increase in sodium and chlorine it will reduce the quality and create awareness among the dairy farmers to control subclinical mastitis.

Detection of subclinical mastitis Generally, SCM ver y difficult to diagnose by visible changes in udder and milk , so various field based snapshot methods are available. SCM is a form of inflammatory reaction within the mammary gland is detectable only with some direct and indirect test. Direct method 1. DeLavalCell Counter (DCC) Somatic cell count (SCC) is a main indicator of milk quality. Somatic cells count increases in milk as they increasesinintra mammary infection. DeLavalCell Counter (DCC) is a new device that is designed for rapid evaluation SCC in the farm level. Small cassettes are filled with fresh milk (approximately onemicro litre),stained with cassette and inserted into a small battery operated optical cell counter. DAIRY PLANNER | VOL. 16 | NO. 3 | MARCH 2019

DCC produces somatic cell count (SCC) in less than 1 minute within the range of 10,000 to 4,000,000 cells per ml. There is no signiﬁcant difference between the SCC determined in the lab and with the DCC. When subclinical mastitis is deﬁned based on a threshold level of 200,000 cells per ml. DeLavalcell counter is an accurate and rapid method for estimation of SCC in milk.

DeLaval cell counter for estimation of somatic cells count 2. Por table Somatic Cell Count (Porta SCC) Portable SCC is a rapid test and direct method of estimating Somatic Cell Countin milk. This test is modiﬁed from a product used with human cancer patients to monitor white blood counts. Its measures only white blood cells and have an upper limit of detection of 3,500,000 cells per ml.PortableSCC consists of a small strip that is inoculated with drop of milkand reagent. The test strip requires 45 minutes incubation at room temperatureand read in a small handheld meter.

materialize to be signiﬁcant improvements over theCalifornia Mastitis Test(CMT) because its produce more accuratecounts SCC at much lower thresholds. Portable somatic cells counter for screening of subclinical mastitis Indirect method 1. California Mastitis Test (CMT) It is an easy, economical, quick and valuable method for evaluation of milk. Since, many years CMT have been used and it is an only reliable method for detection of subclinical mastitis in cows. CMT is useful to identify which quarterhas high Somatic cell count. The degree of reaction between reagent and the DNA of cell nuclei indicates the number of somatic cells present in milk. But it does not detect the type of ba c te r i a w h i c h c a u s e s m a s t i t i s . Relationship between Somatic cell count values and CMT is not precise because the high degree of variability in SCC values within CMT score. To minimize the number of false negative results, the test should be read as positive when at least a trace reaction is apparent. CMT is adequate to detect very high SCC; its ability to precisely identify quarters with SCC that exceeds the threshold of 200,000 cells per ml is limited with its high rate of false negatives. Immediately after mixing equal quantity of milk and CMT reagent must be scored within 15 seconds, because of weak reaction will disappear.

Both the PortaSCC and the Delaval DCC

CMT score count directly related to average somatic cell counts

Gel formation- severe mastitis

screening of milk sample for detection of mastitis by CMT

Electrical conductivity meter (EC) Electrical conductivity meter measures the electrical resistance in all four quarters of the udder. Milk sample collected from infected quarters which have high salt concentration which results in less resistance.Readingsare interpreted with quarter wisebased on the difference between the highest quarter value and the other value. The difference on and above 50 are considered as positive cases of mastitis. Readings between 330 to 360 units usually considered as healthy quarter. The reading of 250 to 300 units can be taken to be normal and quarters as healthy especially when results in a particular cow did not show higher values. However, if the sudden drop is noticed down to 250 to 300 units whereas all the previous examination willgive much higher results, i.e.over 300 units, it means that this particular cow may be at risk of having sub clinical mastitis. Reading below 250 units has subclinical mastitis of the quarter or at DAIRY PLANNER | VOL. 16 | NO. 3 | MARCH 2019

Detection of Mastitis by Electrical Conductivity Meter

least great risk of disease is increasing and in serious infection cases treatment must be undertaken. The change in EC is one of the earliest manifestations associated with new infections making early detection and its management is possible. Hand held conductivity meters are available and may be useful for routine screening animals before milking. Managemental practices Control of mastitis is very essential through effective animal husbandry practices that will help to prevent the infection. Following step should be designed to reduce the rate and duration of infection. Proper milk hygiene: Before milking udder should be washed with clean water with an added disinfectant, such as hypochlorite. Once udder is washed and clean, dr y udder to avoid contaminated water from leaking into teat cups. When a wash cloth is used, it should be disinfected and dried before being used again in the next round of milking Proper functioning and operation of milking machine: Milking machine, vaccum level in the milking unit should be between 300 and 375 mm of mercury and should be ﬂuctuate as little as possible. Fluctuations may be reduce by avoiding noisy environment or slipping of milking unit during milking and shutting of the vaccum to the unit before teat cups are removed. Vaccum regulator should be kept clean and checked regularly for accuracy. 1. Teat Dipping: It is more effective and hygiene one so the rate of new 12

infection may be reduce more than 50% when a suitable disinfectant is used or spray teats pre as well post dip for 30 seconds and wipe with clean cotton towel. Post milking teat dipping is most effective against contagious mastitis. Milking should be very smooth and gentle because rough milking; hard stripping and milkers handare the main predisposing factor for causing mastitis. Hence the best method of milking is full hand milking method and proper washing of milkers hand with appropriate disinfectant is very essential. Bruising is another cause especially in old cows where the udder is large and pendulous and there will be chances of bruises due to hurry situation by milkers. Evena small cut or wound on teats is to be attended as soon as possible. Cut ends or bruises or lesions due to biting with calf will entr y of organisms causing mastitis. Routine use of strip cups more beneﬁcial. If there is any ﬂake or clots visible in milk, the animals should be immediately separated and milked at last to prevent the spread of infection to the healthy animals. After the milking, the infected cow using equipments or machine should be clean with disinfectant. Dry cow therapy: Each quarter must be treated with dry cow antibiotics at end of lactation. Effective use of long term antibiotic infused in each quarter of the udder at last milking of lactation reduces the incidence of new infection during the dry period. In addition, dry cow therapy is the best way to cure chronic and sub clinical mastitis that can be treated successfully during lactation. Timely and proper treatment of

clinical cases: Adequate therapy must be decided by veterinarian and cow should be handling according to avoid the risk of spreading the disease. 8. S. aureusisis a major problem in heifersit should be treated with dry cow antibiotic during gestation 9. Deﬁciencies of selenium and vitamin E in the diet with an increased rate of new infection, hence balanced ration is necessary to maintain the proper health and production performance in high yielding cows. 10.Keep the shed premises clean and maintain hygienic environment by use various disinfectants regularly. 11.Feed cows immediately after milking so that they standing for at least one hour before they lie down. Conclusion: As we discuss various management aspects that are vital important and will helpful to prevent mastitis that causes severe damage to the milk producing ability of an animal even after the treatment and economic condition of farmer. As the animals are the lifeline of various small, marginal farmers and landless farmers who are mainly depends on the milking animals to earn their livelihood. Maintenance of effective animal husbandry practice along with close monitoring of newly introduced animal is very crucial for prevention of mastitis. As the Somatic cell count increases in mammary gland infection regular screening of milk sample using direct and indirect test in once fortnight or month is essential. These methods are economical and proved to be very beneﬁcial nowadays so that we can achieve the national target of healthy, clean milk production and improve the economic condition of dairy farmers.

Amol D. Adbhai*, T. Karuthadurai*, Reshma Raj S*, Prashant Kumar*, Deepak Sharma* and Dnyaneshwari Bhand** *National Dairy Research Institute, SRS-Bangalore, **KNP College of Veterinary Science, Shirwal (MS)

DAIRY PLANNER | VOL. 16 | NO. 3 | MARCH 2019

MUSTARD SEEDS FOR EMULSIFICATION PROPERTIES There are mainly four colours & three types of mustard seeds yellow, brown, black & white respectively. Brown mustard seeds Brown mustards commonly occurs in sub- himalayan plains of northen India. These are spherical, nutty, ﬂavourd & sweet when roasted. Brown mustard seeds are more pungent taste than yellow seeds & less than black mustards. Aroma & pungency due to release of irritant gases & essential oil, sinalbin. This compound releases isothiocyanate chemicals upon enzymatic reaction mediated by myrosinase enzyme. Characteristics Ø

Stimulant to gastric mucosa & increases intestinal secretion

Diuretic and purgative

Bacteriostatic and bactericidal properties

Structure of Mustard seeds Beneﬁts: Ø

Exellent source of niacin

Good source of vitamin-E, gamma tocopherol

Source of B-complex vitamins

Emulsiﬁcation properties Mustard used as oil in water emulsiﬁer

and for texture control in food agents, commonly used in traditional cooking system in small quantity to emulsify food items, mucilage is surrounding seed hull part acts as emulsiﬁer which contains complex mixture of polysaccharides & proteins. Mustard bran contains 25% complex polysaccharides, composed largely water soluble gum known as arabinogalactan. Discussion Generally brown mustard seeds are used for culinary uses in India, reddish

brown mustard is hot, heavy and alkaline. In Indian tradition its medicinal values have been systemically evaluated & documented in texts, they are digestive and helps to alleviate stomach discomfort very easily, useful in cardiovascular disorders. Globally recognized as emulsiﬁer and culinary preservative.

Dr. Shubhangi Patil Biomore life sciences

DAIRY PLANNER | VOL. 16 | NO. 3 | MARCH 2019

ROLE OF CALCIUM IN PREGNANCY (MILK FEVER) Introduction Calcium is very essential for many vital functions in all the living body like muscle contraction, oocyte activation, building s t ro n g b o n e s a n d te e t h , b l o o d clotting, nerve impulse, transmission, regulating heart beat and ﬂuid balance within cells and many more. Any negative balance in its concentration may leads to disease condition in animals among which Parturient paresis or milk fever, is one of the most economically important hypocalcemic metabolic disorder that occurs in mature heavy milk producer, old aged dairy animals usually within 48 hours of parturition. It is estimated that this disease affects 3 to 8% of cows with some herds having prevalence as high as 25 to 30%. Affected animal shows hypothermia, excitement or agitation, tremors, circulatory collapse, coma and in absence of proper treatment in proper time may leads to death of the animal. Incidence Older cows are at greater risk of hypocalcaemia. It is associated with a decreased number of 1,25dihydroxycholecalciferol (1,25(OH)2D3) receptors in the small intestine which leads to less absorption and decreased capacity to mobilise Ca from bone. Milk fever always accompanied by recumbency which is often results of hypocalcaemia along with hypomagnesaemia. Other factor includes musculo-skeletal injury predisposed by calving and hypocalcaemia, ketosis associated with twinning, hypophosphataemia and a number of less frequent problems such a s p e r a c u te m a s t i t i s a n d o t h e r infections. Breed, nutrition, parity, milk production levels and genetic predisposition have also been considered as determining factors in t h e pa t h o g e n e s i s of m i l k f e ve r (Mulligan et al. 2006b). There is clear evidence of the relationship between milk fever, lactation number and milk 15

yield (Jawor et al. 2012; Reinhardt et al. 2011). In fact, it has been reported that the risk of milk fever increases by 9%per lactation and that over-conditioned and high-producingcows were at a higher risk of developing milk fever(De Garis & Lean 2008). It was likely because of the fact that despite the increasing requirement for calciumat parturition and the increased milk yield with eachlactation, the ability to mobilise calcium from bone decreased with age (Horst 1986; Krehbiel 2014). Highyielding cows also had a higher energy demand to suppor t milk production and were more likely to acquire a severe energy deﬁciency after calving than cows with lower yields (Mulligan et al. 2006b). Epidemiological studies show that the Jersey breed has the highest incidence of milk fever of all the dairy breeds followed closely by the Guernsey (Mulligan et al. 2006a). Jersey cows were reportedly at 2.25 times greater risk of milk fever than HolsteinFriesian cows (Lean et al. 2006). Physiology of calcium in milk fever Homeostasis of calcium (Ca) is regulated by calcitonin, parathyroid hormone(PTH) and 1,25(OH)2 vitamin D3. Control of milk fever has revolved around stimulation of homeostatic mechanisms through feeding a precalving diet low in Ca. Physiological controls over Cahomeostasis include calcitonin, secretion of which is stimulated in response to elevated blood Ca concentrations while PTH is released from the parathyroid glands in

response to lowered blood Ca. The ﬁnal hydroxylation of 25-hydroxycholecalciferol (25-hydroxyD3) to 1,25(OH)2D3 in the kidney is regulated by PTH. PTH increases mobilisation of Ca from bone. The active metabolite of vitamin D, acts to increase in testinalabsorption of Ca and resorption from bone to increase the blood calcium level. Hypocalcaemia at parturitionresults from the sudden increase in calcium requirements forcolostrum and milk production (Mulligan et al. 2006b).Colostrum contains approximately four times more calcium than normal milk. Such sudden drainage of large amounts of calcium into milk can overwhelm the cow's homeo-staticmechanisms (Rizzo et al. 2008). The cow adapts to her increased demand by increasing calcium absorption from the gastrointestinal tract, mobilisation of calcium from bone (Radost its et al. 2007) under the inﬂuence of parathyroid hormone, which catalyses the production of calcitriol from vitamin D2. The calcitriol-stimulates increased gastrointestinal absorption of calcium and the mobilisation of calcium from bone. Risks of milk fever increase with increased dietary phosphorus (P) fed pre-calving and with increasing days of exposure to a pre-calving diet.

Clinical signs Milk fever is an acute to peracute, febrile, ﬂaccid paralysis of mature dairy cows that usually occurs within 48–72 hours of calving, although sometimes it may occur DAIRY PLANNER | VOL. 16 | NO. 3 | MARCH 2019

in late lactation (Radostitset al. 2007; Roche & Berry 2006). Researchers reported that most cows developed a subclinical hypocalcaemia in the peripar turient period (LeBlanc 2010;Roche et al. 2013). The normal serum concentration of calcium is 2.0 - 2.5 mmol/L. Milk fever (clinical hypocalcaemia) is precipitated if the serum concentration drops further to below 1.625 mmol/L (Thirunavukkarasu et al. 2010). In typical cases cows show some initial excitement or agitation and a tremor in muscles of the head and limbs. Then they stagger and go down to a "sitting" position, often with a 'kink' in her neck, and ﬁnally lie ﬂat on their side before circulatory collapse, coma and death. Other clinical signs include weaker and faster heartbeat, subnormal body temperature, dry muzzle, staring eyes, cold legs and ears, constipation and drowsiness are seen after going down. Bloat is common in cows unable to "sit up" because the gas in the rumen is unable to escape. Sometimes other disorders such as retained placenta, metritis, dystocia, displaced abomasums and ketosis are associated with it.

Diagnosis Diagnosis of milk fever typically includes a history of recent calving, clinical signs of progressive ataxia, hypersensitivity, excitability to sternal recumbency, depression, dehydration, anorexia, lateral recumbency, loss of consciousness, coma and even death if untreated (Radostits et al. 2007). The diagnosis of milk fever is usually confirmed by a positive response to treatment with calcium borogluconate (Radostits et al. 2007). The disease is confirmed by serum calcium assay (Reinhardt et al. 2011). Lean et al. (2006) used the dietar ycation difference equation method in metaanalyticalstudies to predict the occurrence of milk fever. Treatments The goal of treatment in milk fever is to restore the serum concentration of calcium sufficiently to support cellular function. It is achieved by intravenous

administration of calcium salts such asborogluconate at a rate of 2 g/100 kg body weight. Prevention of milk fever involves several strategies including feeding of calcium-deﬁcient diets in the late dry period feeding of calcium-rich rations 3–4 days before parturition, vitamin D supplementation, reducing the dietar y cation–aniondifference and magnesium supplementation in the late gestation period (Mulligan et al. 2006b). Prevention Ø

Have cows in the correct Blood calcium concentration at calving.

Provide sufﬁcient amount of calcium just after parturition.

Reduce calcium intake before calving and avoid any added oral calcium.

Avoid lush pasture for autumn calving cows as this grass is low in magnesium.

Provide proper treatment at proper time.

Jyotsana Bhatt¹ and Alok Joshi¹ ¹PhD Scholar, Deptt. of Vety. Surgery & Radiology, GBPUAT, Pantnagar, Uttrakahand, ²Veterinary Ofﬁcer, Deptt. of Animal Husbandry, Govt. of Uttarakhand

DAIRY PLANNER | VOL. 16 | NO. 3 | MARCH 2019

THERAPEUTIC PROPERTIES OF GOAT MILK Goats are reared by the people for the purpose of milk and meat. Goat milk, although is obtained in a much less quantity than the cow or buffalo milk, but has a tremendous health beneﬁts in various ways such as antimicrobial effect, anti-oxidative, hypocholesterolemic, immuno-modulator y, anti-allergic, etc. People having lactose intolerance can opt for goat milk as it contains less lactose. Goat milk and milk products are better digestible and help in mineral uptake such as iron, calcium, phosphorous and magnesium. Proper development of body such as bones and teeth require calcium. Goat milk contains higher amount of calcium, vitamins and minerals. Goat's milk is characterized by better digestibility, higher buffer capacity than cow's milk and a lower content of αs1casein which is responsible for c a u s i n g a l l e rg i c reactions. Goat's milk also contains more free amino acids than cow's m i l k . T h e advantage of goat milk over cow milkis that it has around 30 % higher magnesium content, high selenium content and glutathione peroxidase enzyme, which makes goat's milk with betterantioxidative. Goat's milk ranks fourth after cow, buffalo and sheep's milk in terms of world milk production, although goat's milk production accounts 2.16% of the total world milk production. Goat keeping has a signiﬁcant economic importance in countries where climatic 17

conditions are not favourable for cattle ke e p i n g . C o u n t r i e s a ro u n d t h e Mediterranean region have the most developed dairy goat industries, with France, Greece, Spain and Italy among the main goat rearing countries. Role of Goat Milk and Milk Products in Dengue Fever Dengue fever is the major public health problem in India and worldwide as it infects several people annually. A viraldengue fever is transmitted by Aedes mosquitoes when it bites humans. The virus after entering into

the blood stream, replicates into a number of copies. Normally 50 to 100 million cases occurring annually. Dengue fever affects the people of all age group, but especially in case of children under the age of 15. Now a day, dengue is endemic in 112 countries of the world. Currently there is no effective treatment against dengue. Goat milk is mainly prescribed to dengue patients to treat the disease. It maintains body ﬂuid balance because transfusion of platelets is not possible from outside in all cases. Decrease in

platelet count and Selenium deﬁciency are the main complications of dengue fever. Goat milk contains higher Selenium (Se) as compared to cow and sheep milk. On comparison to goat and cow milk it was observed that goat milk have more than 2.5 times the Se powdered infant formula (19.98 mg/l vs. 7.47 mg/l) and nearly 35% greater than pasteurized cow milk (19.98 mg/l vs 14.85 mg/l) present. Se also prevents the replication of virus, T cell and interleuk in both are the important component of immune system and Se help by increasing the function of T cell or by modulating the production of interleukin. Taking goat milk for many dengue patients h e l p e d t h e m to recover very fast, mainly they showed sudden rise in platelet count. Though there is no direct scientiﬁc proof that how goat milk helped to increase the platelet count, various research is still going on. Dietary goat milk increases the iron bioavailability which helps in recovery from haematological parameter after ferropenic nutritional anaemia by increasing the Fe deposition in the target organs. Better recovery with goat milk was seen in case of ferropenic anaemia and bone demineralisation. In case of auto-immune disease Se control the human immune system by upgrading it when necessary and degrading it when it is overactive. Thus it can be concluded that goat milk boosts the immune system and helps in treating the dengue fever. DAIRY PLANNER | VOL. 16 | NO. 3 | MARCH 2019

products containpeptides which causes inhibition of ACE therefore results in a decrease in blood pressure, which help into control hypertension. Antimicrobial Activity

Hypoallergenic Properties The hypoallergenic properties of goat milk are of great importance to human health and medicine. It has been reported that goat milk had less allergenicity probably because of lower content of αs1-caseinand better digestibility compared to cow milk. Because of such propertiesgoat milk has been used for hypoallergenic infant food or milk substitute in infants allergic to cow milk and in those patients suffering from various allergies such as eczema, asthma, chronic catarrh, migraine, colitis, hay fever, stomach ulcer, epigastric distress, and abdominal pain due to allergenicity of cow milk protein. Antihypertensive activity Hypertension has become a serious health problem, especially in developed countries, and has been considered a risk factor for developing cardiovascular diseases, there has been a growing interest in anti hypertensive peptides for their effectiveness in lowering blood pressure. Angiotensin Iconverting enzyme (ACE) is a key enzyme in the rennin-angiotensin system. This enzyme regulates extracellular ﬂuid volume and arterial vasoconstriction either by converting angiotensin I to the vasoconstrictor angiotensin II or by inactivating the bradykinin (a vasodilatory peptide) and enkephalins. Goat milk and their 18

Digestion of milk and milk products in gastrointestinal track leads to release of some anti-microbial peptides in the intestine which are transported to the circulatory system and reach the target sites to inhibit pathogens. The antimicrobial activity of the milk product in simple terms means that the milk peptide have the membrane-lytic a c t i v i t i e s w h i c h d i s r u p t n o rm a l membrane permeability, hence lead to m i c ro b i a l ( pa t h o g e n ) c e l l l y s i s . Casecidins, a milk peptide possess ba c t e r i c i d a l p ro p e r t i e s a g a i n s t lactobacilli and also against various pathogenic bacteria such as Staphylococcus aureus. Another milk peptide known as lactoferricin possess antimicrobial activity against Escherichia coli, Listeria monocytogenes, viruses and fungi. Antioxidant Activity Certain chemical reaction in our body like oxidation reaction, produce free radicals that undergo a chain reactions, ultimately damaging our cells. Antioxidants are those compounds that help to inhibit such harmful reactions in our body. Consuming food rich in such properties is good for our health and lower the risk for diseases like cancers, coronary heart diseases and neurodegenerative disorders. These compounds are found in various foods, tea, milk etc. Various studies have found that goat milk has anti-oxidative properties. Immunomodulating activity Protein hydrolysates and peptides derived from milk caseins and major whey proteins have immunomodulatory effects (exert immune cell f u n c t i o n s ) , s u c h a s l y m p h o c y te proliferation, antibody synthesis, and cytokine regulation. Casein peptides produced during fermentation of milk by lactic acid bacteria, have been shown

to modulate the proliferation of human lymphocytes, to down - regulate the production of certain cytokines, and to stimulate the phagocytic activities of macrophages Because of immune cell functions, these peptides have been of special interest to food researchers and the food processing industry. Hypocholesterolemic Activity Goat milk possesses the property of reducing the high cholesterol level. The serum cholesterol lowering activity is dependent on the degree of faecal steroid excretion. The peptides released after the digestion of milk or milk products binds with the bile acid and thus inhibits the reabsorption of bile acid in the ileum. The cholesterol lowering activity depends on its ability to inhibit the intestinal absorption of dietary cholesterol or to sequester bile acids, which are not reabsorbed but excreted.In response to a lower rate of bile recycling, the liver increases bile acid synthesis, which is done at the expense of removing cholesterol from bloodstream. Conclusion From the therapeutic point of view, goat milk is better than cow or buffalo milk in various aspects such as: it has hypoallergenic properties which are better suitable for infant food and also for the people having lactose intolerance; hypocholes-terolemic activity, antioxidative activity and antimicrobial activity and many more. The goat milk in treatment of dengue is widely used and is beneﬁcial too but the exact mechanism is still to be understood. Although the availability of goat milk is very less in India or other countries, but its health beneﬁts are incomparable to other milks which are available in plenty.

Murtaza Ali, Devika Gautam, Pallavi Goel, Deepika sameni Animal Biotechnology Centre ICAR- National Dairy Research Institute

DAIRY PLANNER | VOL. 16 | NO. 3 | MARCH 2019

VACCINE FAILURE: CAUSES AND PREVENTION When a vaccinated animal develops the disease against which it was vaccinated, it is often referred to as vaccine failure. In the vast majority of cases, however, it is not the vaccine that has failed, but an inadequate immune response to the vaccine has occurred. Following are the main reasons for vaccine failure in animals

vaccine, the use of antibiotics does not signiﬁcantly reduce the immune response.

1. Improper Storage Live vaccines need an effective cold chain. Even a shor t period of exposure to higher temperatures than recommended for storage can effectively reduce vaccine efﬁcacy. Live attenuated vaccines should be used within 2 -3 hours (less during summer) after mixing with diluents and should not be stored at any temperature for future use. The temperature of the diluents should also be around 2° to 8°C at the time of mixing. Killed vaccines are more thermo-stable but prolonged storage in room temperature may change the antigen (which is a protein with speciﬁc threedimensional structures). Although properly stored vaccines may still be potent after the expiration of their designated shelf life, this should never be assumed; expired vaccines should not be used.

Chemical sterilization of syringes or excessive use of alcohol on the skin may have a deleterious effect on the vaccine (live or killed, any vaccine).

Vaccine administered to poultry by aerosol or in drinking water, the aerosol may not be evenly distributed throughout a building, or some animals may not drink adequate amounts. Also, chlorinated water may inactivate vaccines.

3. Improper mixing of vaccines Different pH and diluents: Every vaccine has a speciﬁc requirement of diluents and it is always best to use the manufacturers supplied diluents. If at all such diluents are not available Normal Saline may be used.

2. Improper administration Ÿ

Dosage: Dosage of a vaccine is always mentioned along with the vaccine vial. Almost always it is speciﬁc to species of animal. Eg. 2ml FMD vaccine is recommended for cattle – implies that for a calf, a medium-sized animal and a heavy animal, all must receive 2 ml vaccine. The same vaccine may have a dosage of 1 ml for swine (any swine – piglet to large boars). Other allopathic medicines may have a dosage as - per ml per kg body weight. Use of antibiotics in conjunction with a live bacterial vaccine seriously hampers immune response. For any other type of

Vaccine interference: If there is too short of time elapses between doses of vaccines, vaccine interference can occur.

4. Improper timing Ÿ

Maternal interference: Too early administration of the vaccine to the young animals is the most common reason for vaccine failure and is thought to be due to the presence of maternal antibodies. This is a passive immunity gained from the dam's colostrum during the ﬁrst 72 hours of nursing. Maternal antibody interferes more with viral vaccines than bacterial vaccines. The most important cause of vaccine failure in young animals is the inability of an antigen to impart immunologic memory whether or not passive maternal antibodies are present.

Already in disease process: Too late administration of the vaccine to the animal which is already incubating the disease before vaccination, the vaccine may not be protective; vaccination against an already contracted disease is usually impossible.

5. Animal factors Ÿ

Environmental stress including pregnancy, extremes of cold and heat, and fatigue, may reduce a normal immune response, probably due to increased glucocorticoid production.

Age

Transport

Ø Vaccine failure can also occur when the immune response is suppressed, eg, in heavily parasitized or malnourished animals (such animals should not be vaccinated). 6. Vaccine Factors Ÿ

In some cases, the vaccine may not be effective because it contains strains of organisms or antigens that are different from the diseaseproducing agent.

The method of manufacture may have destroyed the protective epitopes, or there may simply be insufﬁcient antigen (antigenic mass).

Preventive measures to avoid vaccine failure in animals Ÿ

Proper maintenance of cold chain for live vaccines.

Live attenuated vaccines should be used within 2-3 hours) after mixing with diluents and should not be stored at any temperature for future use.

Recommended dosage mentioned along with the vaccine vial should be strictly followed.

DAIRY PLANNER | VOL. 16 | NO. 3 | MARCH 2019

Antibiotics must not be used when t h e l i v e b a c t e r i a l va c c i n e i s administered.

Vaccines should be diluted with the recommended diluent, if not available Normal Saline may be used.

Vaccination to aged, immunocompromised and malnourished animals should be avoided.

Chlorinated water must be avoided w h i l e a d m i n i s te r i n g va c c i n e s through drinking water in poultry vaccination, as chlorinated water may inactivate vaccines.

It is suggested that if more than one type of vaccine is to be given, they should be given at the same time, not several days apart. Or there should be a gap of about 2 -3 weeks.

Too early administration and too late administration of the vaccine to animals should be avoided; as too early administration can lead to maternal interference due to passive immunization by maternal colostrum and too late administration cannot protect the young ones which are already incubating the disease before vaccination.

The vaccine virus may be ineffective if it is manufactured incorrectly, for example containing the insufﬁcient antigen or live virus. Always vaccines should be purchased within the expiry date limit and from the trusted source/company to avoid vaccine failure.

Sunil Kumar Mohapatra¹ and Sameni Deepika², ¹PhD, Scholar, Division of Animal Biochemistry, ²M.V.Sc., Scholar, Division of Animal Biochemistry ICAR- National Dairy Research Institute, Karnal

DAIRY PLANNER | VOL. 16 | NO. 3 | MARCH 2019

COMMON FRAUDS IN THE SALE OF LIVESTOCK & LIVESTOCK PRODUCTS Frauds in the sale of livestock (A). Alteration of Description 1. Castration of entire 2. Clipping of mane and tail 3. Docking 4. Colouring of white patches by hair dye 5. Bishoping 6. Covering chronic ulcers & fistulae with colored mud Punishment Ÿ Section 420 IPC : fine/ 7 yrs (B)Frauds in the sale of milk 1. Reduction of fat 2. Addition of thickening agents 3. Addition of colouring agents 4. Addition of preservatives 5. Addition of urea 6. Accidental adulteration 7. Addition of heated milk 1. Reduction of fat I. Watering II. Skimming of milk III. Skimming and watering I. Watering Ÿ Milk dilution by water Ÿ Dangerous → germs from polluted water Ÿ Density change → atleast 15% water addition Ÿ 10% water → 0.003 g/cucm ↓ milk density Ÿ Detection by: a. Specific gravity b. Solid-not-fat (SNF) c. Nitrates in milk Specific gravity of milk : Lactometer method Specific gravity = CLR/1000 + 1 SNF % SNF = TS – F = CLR/4 + 0.21F + 0.14 (Richmond's Formula) % added water = 8.5 – SNF / 8.5 x 100 Nitrates in milk : sure test for watering 5 ml milk + (1 ml Diphenylamine + 100 ml Sulphuric acid) ↓ Blue colour 22

II. Skimming of milk Ÿ Milk fat removed Ÿ Easily detectable as: Ÿ ↑ Specific gravity Ÿ ↓ TF Ÿ ↑ SNF Ÿ % fat deficiency = 100 (3- F)/3 where, F = % fat in milk sample ( Gerber's method) III. Skimming and watering Ÿ Specific gravity → Normal Ÿ ↓ Viscosity : Thickening agents added (starch, gelatin, cane sugar) Ÿ Detection of thickening agents → sure sign of Double fraud Ÿ Detection : Ÿ Total solids in milk % TS = Wt. of solids after evaporation/ Wt. of milk taken x 100 (Gravimetric method) Ÿ TS = CLR/4 + 1.2F + 0.14 (Richmond's formula) Ÿ T S = C L R / 4 + 1 . 2 F (Babcock's formula) Ÿ TS = CLR/4 + 1.2F + 0.25 (Fleischmann's formula) where, TS = % Total solids; F = % Fat 2. Addition of thickening agents Ÿ Purpose : o ↑ Specific gravity o ↑ Milk consistency STARCH 10ml milk Boil & cool

GELATIN 10ml milk 10ml acid mercuric nitrate solution/ shake 1ml 5% Iodine sol. 20ml water/ shake/ ﬁlter Opalescent ﬁltrate + picric Blue colour (+) acid sol. Yellow ppt. (+)

CANE SUGAR 2ml milk 1ml HCl + 0.1g Resorcinol Boil

4. Addition of preservatives Ÿ Boric acid/ Borax/ Formalin/ Salicylic acid/ Benzoic acid/ Hydrogen peroxide/ Sodium carbonate/ bicarbonate Ÿ Purpose : a. Prolonging period of sweetness of milk b. Bacterial destruction c. Delaying milk curdling Ÿ Harmful effects : a. Poisonous → unﬁt for human consumption b. Interference in normal digestion process 5. Addition of urea

6. Accidental adulteration Urine of animal Ÿ Dung Ÿ Hair Ÿ Dust Ÿ Dirty water Ÿ Indication : foul taste & smell 7. Addition of heated milk Ÿ

Red colour (+)

3. Addition of colouring agents Annatto & Coal tar dyes Ÿ Purpose : o to make milk more attractive

STORCH’S TEST 5 ml milk 1 drop 0.2% hydrogen peroxide sol. + 2 drops 2% paraphenylenediamine HCl Shake

Detection of Annatto dye in milk 10ml milk in test tube 10ml ether/ shake/ keep for 5 min. Ether separates on top & becomes yellow (+)

Blue colour Clear greyish-blue colour (Heated at < 172° F ) (Heated at ≥ 172° F )

Synthetic Milk Ar tiﬁcially manufactured by

DAIRY PLANNER | VOL. 16 | NO. 3 | MARCH 2019

combining different low-grade substances (vegetable oil, detergent, urea) → appearance of natural milk → lack milk's nutritional components and taste Ÿ Origin : Milkmen in Kurukshetra (Haryana state) 15 years ago HARMFUL EFFECTS Food poisoning / GI complications Heart problems Tissue damage

Cancer

Proteins destruction

Death

COLOUR

SYNTHETIC MILK White

NATURAL MILK White

TASTE

Extremely bitter

Palatable

ODOUR

Soapy

Milky

TEXTURE

Soapy feeling when

No soapy feeling

rubbed between ﬁngers pH

9.0-10.5

6.6-6.8

UREA TEST

Faint

SUGAR TEST

NEUTRALIZER

TEST VEGETABLE

FAT TEST

Frauds in the sale of ghee 1. Addition of vegetable oils 2. Addition of hydrogenated oils 3. Addition of animal fats 1. Addition of vegetable oils Ÿ Phytosteryl → (+) in vegetable fat → (-) in ghee Ÿ Detection : Phytosteryl acetate test Interpretation:

Frauds in the sale of meat Falsification of Meat Ÿ mixing meat of different animals or Ÿ mixing inferior/ undesirable meat with superior/ costly meat Ÿ eg : i. Beef with horse flesh ii. Mutton with chevon iii. Rabbit meat with cat's flesh Detection of Meat falsification 1. Physical examination 2. Chemical examination 3. Serological examination 4. Enzyme profiles 1. Physical examination MUTTON

CHEVON

PORK

DOG MEAT

BEEF

HORSE MEAT

POULTRY MEAT

FISH MEAT

COLOR

Dark red

Pale

White- grey

Dark red

Red- brown

Dark red

White

ODOUR

Ammoni--acal

Buck

Urine

FAT DEPOT

B/W muscles

Little in

Mixed with

Finely

muscles

muscle

distrib.

FAT COLOR

White

Yellow

Golden- dark yellow

BONE MARROW

Red

Pink-red

White-red

Greasy

CONSIST.

Firm

Soft

Firm

2. Chemical examination Glycogen test a. Horse meat → Glycogen ↑ b. Also, ﬂesh of fetuses/ starved calves/ dogs/ pig liver Ÿ Test for animal fats i. Linolenic acid test : Horse fat → 1-2% 1.Others → < 0.1% ii. Iodine value : amount of iodine absorbed by UFAs in fat Ÿ

Unadulterated ghee

MP = 114-115°F

S.NO.

ANIMAL

IODINE VALUE

Addition of vegetable oil

MP > 117°F

38-46

Horse

71-86

Sheep

35-46

Pig

50-70

2. Addition of hydrogenated oils Ÿ Sesame oil → (+) in vegetable ghee Ÿ Adulteration with vegetable ghee if sesame oil (+) in pure ghee BOUDOUIN TEST 10 ml ghee + 0.1g sugar + 10 ml conc. HCI Crimson colour → Disappears (+)

Ÿ Detection : 3. Addition of animal fats Ÿ Adulteration with mutton or beef fat Ÿ Detection : 1 ml metled ghee + 15 ml mixture of acetate and alcohol

Differentiation of meats of distantly zoologically related animals Ÿ Demerit : Not speciﬁc for closely related animals (horse & donkey; sheep & goat) Ÿ Raw meat + Antisera → Precipitin lines Ÿ (extraction with water/ saline) (raised in rabbits) Ÿ Closely related meats → length of time req. for reaction Chromatography Paper chromatography Ÿ Beef & Whale meat → No difference in aa except Histidine Ÿ Histidine : Whale meat ˂ Beef/ horse Ÿ

3. Serological examination Precipitation tests Ÿ commonly used Ÿ Principle : Abs develop in blood of animal if given repeated injections of meat extract of another animal Ÿ Abs are species-speciﬁc Ÿ Done in raw meat only

meat/ pork/ mutton Whale meat mixing → differentiation based on ↓ histidine Gas chromatography Ÿ Differentiation of horse meat/ pork/ beef → unsaponifiable matter Thin layer chromatography Ÿ Differentiation of cattle/ sheep/ whale meat → various contents of dipeptides Electrophoresis Ÿ Starch gel electrophoresis (SGE) : water soluble proteins Ÿ PAGE : differentiation of meats of cattle/ pig/ horse/ kangaroo Ÿ Electrophoretic patterns : Skeletal & Cardiac muscles → species specific 4. Enzyme profiles Ÿ Muscle estrase enzyme patterns : SGE in water soluble extracts of superficial muscle Ÿ Each age/ sex → species specificity of estrase enzyme patterns (mobility/ position of enzymic bands) Ÿ Food Adulteration Punishment Ÿ

Pankaj Kumar Patel¹, Supriya Yadav¹, Anjali² and Vandita Mishra³ ¹Division of Medicine, ²Division of Physioloy and Climatology, ³Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute

Water bath at 30°C/ 3 hrs Deposition of crystals (+)

DAIRY PLANNER | VOL. 16 | NO. 3 | MARCH 2019

Cows may seem like simple creatures - most of us have seen them grazing with seemingly not a care in the world. Well, there's more to these ruminants than meets the eye. Here are 20 facts you probably haven't heard about cows:

DAIRY PLANNER | VOL. 16 | NO. 3 | MARCH 2019

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Preparation Barbecue method Preheat grill to high heat. With a knife, make a few shallow cuts in the surface of the Paneer. Coat cheese with zaatar, pushing spice mixture into the cuts. Season with salt and pepper. Thread cherry tomatoes onto skewers. Place Paneer on the grill and cook on all sides. Grill tomatoes and orange halves. Transfer cheese and tomatoes to a serving plate and squeeze orange halves over top; sprinkle with parsley. Serve hot as an appetizer in the centre of the table with pita bread or slices of grilled baguette. Oven method Preheat oven to 450°F (230°C).

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DAIRY PLANNER | VOL. 16 | NO. 3 | MARCH 2019

NEWS/EVENT CALENDER GOVT RISKS TRADE BATTLE WITH US OVER RELIGIOUS OPPOSITION TO DAIRY ITEMS FROM 'NON-VEG' COWS

S insistence that India import dairy products sourced from animals that are fed blood meal may prove to be a roadblock in New Delhi’s efforts to get reinstated into a coveted list of countries enjoying duty-free exports to the US. India has cited “cultural and religious sentiments” to take a “non-negotiable” stand against US demand, despite experts saying there is a scientific basis for such a decision too Nonagreement on this issue is one of the major reasons why US President Donald Trump said on Tuesday that he intends to end preferential trade treatment for India under generalised system of preferences (GSP) that allows $5.6 billion worth of Indian exports to enter the US duty-free.India has clarified that while our cer tification requirement, that the source animal should not have been fed animal derived blood meal, is non-negotiable given the cultural and religious sentiment, the requested simplified dairy certification procedure, without diluting this requirement, could be considered, said a statement by the Ministry of Commerce. Under Indian norms for the

import of milk and milk products, the importer or manufacturer must certify that “the source animals have never been fed with feeds produced from internal organs, blood meal and tissues of ruminant origin.Sources in the commerce ministry said they are ready to deliberate with the US within the 60-day period, the duration after which Trump’s decision will take effect, so that India keeps receiving GSP benefits. However, the issue of US wanting India to import dairy products sourced from animals fed with blood meal cannot be flexed,” said a ministry official on condition of anonymity. The US has time and again invoked scientific studies to suggest that the blood meal and tissues of ruminant origin in the cattle feed get absorbed into their system in three months, while the Indian side wanted Americans to certify that their animals had “never” been fed on a non-vegetarian diet as mentioned above or with beef. The US demand comes after years of lobbying from industr y bodies. The National Milk Producers Federation and the US Dairy Export Council, two American lobby groups, went on record last year to say that India has “maintained unscientific dairy certificate requirements for dairy imports” and has “refused extensive good-faith efforts to restore trade in dairy products between the US and India”. The US dairy industry claims that if India provides market access, exports would increase by up to $100 million. This is one of the major reasons why US believes that India shouldn’t be given a continued

The Ofﬁcial

MARCH 2019

Exhibition

Event Calender

Event Date

: International Dairy Show : 26-28 March 2019

Venue

: Mccormick Place. Chicogo USA

waiver.On the other hand, India’s stand is not new. Since the Atal Bihari Vajpayee administration in 2003, India has required that all imported dairy products be derived from animals that have never consumed anything containing “internal organs, blood meal, or tissues of ruminant origin.The current NDA government has been basing its arguments on article 20 (a) of the General Agreement on Tariffs and Trade (GATT), 1994 which states that members can adopt or enforce measures that are “necessary to protect public morals. Ashwini Mahajan, the general secretary of RSS-afﬁliated Swadeshi Jagran Manch, opined that India should stick to its stand, adding that consuming dairy products from "meat-fed" animals was strictly against the ethos of the nation. US should ﬁnd another trade partner if it wants to export dairy products sourced from blood meal-fed animals. In fact, India has no dearth of bovine. Dairy products from Indians vegetarian cattle can be a suitable substitute. The European foot and mouth, mad cow disease spread only because they served non-vegetarian meal to them, said Mahajan. None of the dairy traders News18 spoke to had any problem with India's resistance. Blood meal is a high protein dietary supplement for cattle that utilises cattle or pig's blood from slaughterhouses. Made from drying blood to a powdery substance, blood meal is a commonly used feed in dairy cattle diet to meet amino acid needs.

April 2019 Event Date Venue

JULY 2019 Event

: 3rd International Symposium on “Milk, driver of Development Date : 12-13 June 2019 Venue : Dakar, Senegal Web. : www.fao.org 26

OCTOBER 2019 Event

: Dairy & Food Industry Expo 2019 Date : 11-13 October 2019 Venue : Auto Cluster Exhibition Center Mob. : 8607463377

: Dairy Innovation Summit 2019 : 3-4 April 2019 : Amsterdam, NSL ofﬁce, 2nd ﬂoor KPHB colony hydrabad

OCTOBER 2019 Event : Dairy Fest 2019 Date : 19-20 October 2019 Venue : RBMC College Ground Telibagh Chauraha, Raibarelly Web. : www.dairyfest.in DAIRY PLANNER | VOL. 16 | NO. 3 | MARCH 2019

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