Dairy Planner - November 2018 by PIXIE CONSULTING SOLUTIONS LTD.

INR 100

HARBIL/2004/22481

Vol.15 | No. - 11 | November - 2018

From the Pen of Chief Editor

Editorial

Protecting dairy cows and buffalo 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

C O N T E N T S

In India up to 50 million cows are suffering on dairy farms in unacceptable conditions. They suffer painful health problems and shorter life-spans 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. You are helping us shape the future of the dairy industry to make sure it is sustainable, giving dairy animals a better chance of improved care and protection.

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)

Infrared thermography technology and its application in livestock

Heat detection in cattle: methods and importance

Improve quality of yogurt and fermented dairy beverages by ...

Ten important suggestion to cut cattle feeding cost

Tuberculosis in dairy cattle: the chronic wasting disease

Shatavari supplementation for 15 enhancing milk production in dairy cattle

Body condition scoring is a best tool for dairy herd management

Types of management in dairy bull

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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. 15 | NO. - 11 | November 2018

INFRARED THERMOGRAPHY TECHNOLOGY AND ITS APPLICATION IN LIVESTOCK Infrared thermography is a science of imaging for collecting thermal information using non-contact m e a s u re m e n t d e v i c e s . I n f r a re d thermography cameras are usually based on electromagnetic radiation (roughly 9,000–14,000 nanometers or 9–14 µm) known as infrared rays which f u r t h e r p ro d u c e i m a g e s of t h e radiations (Fig. 1). Radiations produced by the camera calculate and display the object surface temperature. However, radiations produced by the camera depend upon emissivity not the temperature of the object. Radiations are also generated by the surrounding environment and reflected by the object. The atmospheric absorption of the radiations also influences the reflected radiations and those produced by the object. Therefore infrared thermographs can be altered by many factors. So, in order to accurately measure the temperature of the object it is recommended to compensate the effect of different radiation sources such as: Ÿ

Environmental factors (atmospheric temperature, relative humidity),

Reﬂected temperature,

Object emissivity and

Distance between camera and the object.

electromagnetic radiations was not useful in infrared thermography because they were blocked by the atmosphere. The remaining infrared band spectrum is further divided into smaller bands: near infrared in the range of 0.75-1.7 µm, short wavelength infrared in the range of 1-2.5 µm, mid wavelength infrared in the range of 2-5 µm and long wavelength infrared in the range of 8-14 µm. Mostly used range of infrared radiation in thermography is mid-wavelength and long wavelength infrared radiations. Firstly, due the relation between wavelength and temperature and second reason is due to the atmospheric transmittance. The most effective measurement is carried at wavelength at which most intensity is emitted for a particular temperature. Measurement at different wavelength would require more sensitive instrument for similar results. Air absorbs the infrared radiations and degree absorption depends on the wavelength. The absorption rate of mid wavelength and long wavelength infrared is low. This indicates that they will which reach the sensor of the camera.

Theory Infrared thermography makes the use of electromagnetic radiations which is further divided into bands of different wavelength regions. All the bands of the electromagnetic spectra use the same laws and no difference was there between the radiation spectra of different bands. The only difference in the different bands was due to the difference in the wavelength. Thermography uses the infrared band spectra for the generation of images. Most of the infrared range of 05

Fig. 1: Images of the radiation emitted by the animal and captured using infrared thermal camera.

Factors Inﬂuencing the Infrared Thermal Imaging

History In the year 1800, infrared technology was discovered by Sir Frederick William Herschel, a German-born British astronomer. He was a royal Astronomer to King George III of England, and already famous for his discovery of the Uranus Planet. During his solar observations, he was searching for an optical ﬁlter material in order to reduce brightness of the sun's image in telescope. In his study, he found that some of the samples of the colored glass (testing samples) passed very lower sun's heat and others passed very high heat which can damage eye in few seconds of observation when he tested the different samples of colored glass which give similar reductions in brightness. Later, Herschel set up systematic experiment to ﬁnd out the single material that would give the desired reduction in brightness as well as the maximum reduction in heat. He r e p e a t e d t h e N e w t o n' s p r i s m experiment, to study the effect of heat rather than for the visual distribution of intensity in the spectrum. He tested the heating effect of various colors of the spectrum formed on the top of a table by passing sunlight through a glass prism. For the experiment, he blackened the bulb with ink of sensitive mercury in glass thermometer and other thermometers acting as control were placed outside the sun's rays. When the blackened thermometer was moved slowly along the color of the spectrum from the violet end to the red end, the temperature also increased. As the thermometer was moved beyond the red end of the spectrum, it was reported that heating still increasing. The maximum point beyond red end is now days known as “infrared wavelengths”. Earlier studies done by Italian researcher, Landriani in 1777 also showed similar results. So this was not unexpected. However, Herchel was the

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ﬁrst to recognize that there must be a point where heating effect reaches maximum, and that measurements was conﬁned to the visible portion of the spectrum failed to locate this point. Herchel referred the new portion of electromagnetic radiations as the “thermometrical spectrum” when he reveled his discovery. The term infrared began to appear after 75 years of discovery and it was still unclear who should receive the credit.

parameters in farm animals (Montanholi et al., 2008; Luzi et al., 2013; Soerensen et al., 2014; Weschenfelder et al., 2014). Ÿ

Applications in livestock Ÿ

Infrared thermography can be used to detect the heat and physiological stress. Adaptability to heat stress can mainly be determined by the physiological parameters (respiration rate and body temperature). Stress caused by animal handling sometimes controlled by animal. So, IRT acts as a noninvasive technique that can detect animal under stress. Thermal images obtained by infrared camera indicate the changes in blood ﬂow and surface temperature that occurs under stressful conditions (Fig. 2). Studies have reported that surface temperature of animal different body parts such as ear, eye, rump, udder and foot etc detected by thermal imaging can be used to predict stress and physiological

Infrared thermography can also be used as a simpler method than conventional method to predict methane production and emission. Studies have repor ted that thermography can be used to indirectly assess feed efﬁciency in cattle (Montanholi et al., 2008). Face surface temperature and distal portions of hindquarters were the best body sites for the identiﬁcation (Fig. 3) (Montanholi et al., 2009).

Fig. 3: Face surface temperature of Tharparkar cattle

Fig. 2: Infrared thermographs with temperature scale of Tharparkar cattle during summer and winter season indicating inﬂuence of environmental temperature.

Detection of mastitis can be done by detecting the mammary gland inﬂammation and increase in udder temperature by thermal imaging (Fig. 4). This technique can also be used for the detection of Foot and Mouth Disease (FMD and Bovine Viral Diarrhea Virus (BVDV) by detecting the increase in hoof and eye temperature. Thermography can be used for the detection of cancers in animals by detecting the increase in cell temperature and metabolism of the affected area. It h a s a l s o b e e n re p o r te d t h a t thermography can be used to detect ectoparasites present on animal skin combined with automatic counting software of the contrast points (Dall Cortivo et al., 2014).

Infrared thermography can be used as an effective method for the detection of inflammator y responses in animals. Due to inflammation heat production increases due to local vasodilation and increases the surface temperature which can easily be detected by thermal camera (Hovinen and Pyoralla, 2011). This indicates that infrared imaging can be used for the diagnosis of inflammator y area and pain assessment (Nahm, 2013). Infrared thermography can be used for the detection of diseases and ectoparasite detection in animals. Studies have reported that this tool can be used for the detection of mastitis in animals before its clinical symptoms appear (Kunc et al., 2007).

Fig. 4: Surface temperature of udder in mastitis animal

Infrared thermography can also be used for detecting reproductive parameters with thermoregulation (Fig. 5 and 6). This technique detects semen quality of the bulls affected by different seasons. Ocular temperature, scrotal temperature and its effect on quantitative aspects of spermatozoa can be detected by thermography (Menegassi et al., 2015). In females, this technique predicts the ovulation by detecting the vulva temperature. T h e u s e of t h e r m a l i m a g i n g improves the pregnancy rates as the temperature increases three days before ovulation and can be detected by thermography (Talukder et al., 2014).

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To assess the effect of environmental Pathophysiological temperature Detection of Foot Status of Udder (Lima et al., 2013) and Mouth (Sathiyabarathi Disease et al., 2016) (Dunbar et al., 2009)

The relative changes in the blood ﬂow to the surface and comfort level at different ambient temperature can be visualized by infrared thermography.

Surface temperature detected by thermal imaging can also be used as indicator trait for detecting reproductive parameters with thermoregulation, fertility, diseases and ectoparasite detection in animals, for the detection of inﬂammatory responses, metabolism and conventional m e t h o d t o p re d i c t m e t h a n e production and emission.

While using infrared thermography, there are some limitations and factors that must be considered. Factors like emissivity, temperature, solar radiations, wind speed and position of the animals must be same for the comparison of images. Although thermal imaging is sensitive in detecting the thermal patterns of animals, this methodology may not be sufﬁcient to identify its causes.

Detection of mastitis (Colak et al., 2008)

Assessment of skin temperature gradient (Thompson et al., 2017)

Uses of IRT Prediction of Ovulation (Talukder et al., 2015)

Detection of thermal stress (Gallego et al., 2016)

Mapping of body surface temperature (Salles et al., 2016)

Fig. 5: Scortal surface temperature detected by Infrared thermography.

Detection of Hoof lesions (Alsaaod and Buscher, 2012)

Estimation of metabolic heat loss (McCafferty et al., 2010)

Fig. 7: Schematic representation of applications of Infrared Thermography in livestock.

without the need for physical contact with the animals.

Fig. 6: Vulva surface temperature detection by Infrared thermography for the detection of ovulation.

Infrared thermal imaging of animals can be used for the evaluation of surface temperature which can be further be used as an indicator trait to accurately estimate the physiological state of an animal under stressful situations.

The detection of increase in surface temperature with blood ﬂow in response to environmental conditions can be used to indicate thermal biometric changes in animal.

Conclusion Ø

Infrared thermal imaging is a noninvasive technology which is innovative, fast, efﬁcient, cost effective and provides information

Anjali Aggarwal¹, Renuka Choudhary², Lakshmi Priyadarshini³, and Sonika Grewal⁴ ¹Principal Scientist, ²SRF, ³RA ⁴Ph. D. scholar, National National Innovations in Climate Resilient Agriculture (NICRA) Climate Resilient Livestock Research Centre, Animal Physiology Division

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HEAT DETECTION IN CATTLE: METHODS AND IMPORTANCE

Introduction Animals come in estrus (heat) at periodic intervals from 21±4 (21-25) days. The importance of proper heat detection is immense to achieve optimum gains from the farming enterprise. Appropriate insemination timing is of pivotal significance and one of the biggest restrictions in attaining high conception rate in modern dairy farms. Early insemination would lead to ageing of sperms while late insemination will lead to less probability for fertilization to occur. The estrus detection is thus of prime importance and needs to be considered on a priority basis. Inefficient heat detection reduces the fertility status of the herd. Existing management practices need to be intervened so as to get optimum heat detection methods applicable to modern farms. Estrogen is a hormone responsible for symptoms of heat in animals. Standing heat is a term associated with the animal when it stands the mounts of other animals. This is considered one of the most reliable signs of heat in cattle. Different factors are responsible which affect estrous behavior, out of which feeding and management interventions are one of the most important factors. Visual perception of symptoms forms one of the prime methods in efficient heat detection in animals. Visual observation is usually done three times a day for at least 30 minutes every time. On the other hand, different heat detection aids, when used in combination with visual observation give better results. In current management practices in developed countries, CCTV cameras are in use for heat detection in animals. Progesterone assay forms other advanced methods of heat detection in animals. Different heat detection methods are available in current management scenario. These include: 1. Primary signs of estrus: The primary 09

signs of estrus (heat) are accurate, intense and consistent. The standing heat is an important sign that is useful for detection of estrus in cattle. During estrus, the estrogen levels of animal remain high and behavioural changes occur. The cow stands to be mounts and is receptive to males. The primary signs and estrus remain visible for 12-18 hours in cattle and cattle should be inseminated within this period. 2. Secondary signs of estrus: These signs are varied in nature and are not consistent in animals experiencing the period of estrus. These include the following: a) Mucus discharge: During estrus period in cattle, long viscous and clear elastic strands of mucus hang from the vulva. Healthy cows have clear discharge during 12-18 hours of estrus. The mucus strings on the flank region are indicative of estrus in animals. However, in diseased conditions, the color may change. b) Swelling and reddening of the vulva: During estrus in animals, the vulva becomes swollen and reddening occurs due to increased blood flow to genitalia. During other periods, the vulva is pale and not swollen. c) Bellowing and restlessness: The animals in estrus period bellow repeatedly and with increased intensity. The animals appear restless too wandering here and there. d) Chin resting and back rubbing: This kind of behavior is seen in estrus animals and their hair around flank region remains ruffled. e) Sniffing genitalia: During estrus, the behavior of licking and sniffing of vulva increases in animals. f) Lip curling: Certain animals, particularly male, on sniffing the genitalia of female animals in estrus close their upper lip and show a peculiar response called as Flehmen response. This effect is due to pheromones. g) D e c r e a s e d f e e d i n t a k e a n d physiological parameters: The animals in estrus show lack of feeding tendency and physiological parameters including temperature remains elevated.

h) M e t e s t r u s b l e e d i n g : M e t e s t r u s bleeding is another secondary indication of estrus and even conception in animals. 3. Estrus detection aids: These are accessory things or tricks of the trade that help in effective detection of probable estrus in animals along with decreasing the chances of missing any silent or weak estrus. These include: a) Livestock register Records: Livestock registers are maintained for different purposes. Including reproduction parameters and analyzing them may help in efﬁcient detection of estrus in animals. b) Mount detection aids: These days, modern detection aids using inks and other related things that eventually detect the mounting activity in animals are used. These include Kamar, tailhead markings, electronic mount detectors and videotape, etc. 4. A d v a n c e d m e t h o d s : A d v a n c e d methods are also available that are particularly useful in organized herds that rear animals in higher numbers and where the economy gains the highest priority. These include heat detectors, vaginal electrical resistance and activity monitors by using pedometers. Besides these, there are several other methods that help estrus (heat) detection in animals directly or indirectly. Conclusion Estrus detection and timely insemination in animals is of prime importance in economic cattle farming. Failure to detect estrus may cause heavy losses to the farmer. It leads to production and reproduction losses in animals eventually causing reduced reproductive life being realized in animals. Therefore, it is imperative to understand the importance and application of methods that are useful for timely and efﬁcient detection of estrus in animals.

Mehreen Bashir Division of Veterinary Surgery and Radiology, Sher-e-Kashmir university of agricultural science and technology, R.S.Pura, Jammu

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IMPROVE QUALITY OF YOGURT AND FERMENTED DAIRY BEVERAGES BY ADDITION OF CARBON DIOXIDE

The shelf life of yogurt and fermented milk products are generally limited to 7 to 21 days, depending upon the quality of the raw ingredients, processing conditions and post processing handling techniques. Packaging of milk using extended shelf life equipment increases shelf life by a week or more. Dairy products such as cottage cheese and pasteurized milk also vary from day to day in initial quality, which affects the ultimate shelf life. So there is an interest in extending shelf life and reducing variability in the quality of dairy foods. In addition to extending the shelf life of processed dairy products, there are advantages to reducing microbial growth rates in raw milk. The yield and quality of milk products, including cheeses, ice cream and yogurt mixes, cultured products and related products can be affected by the condition of raw milk. Signiﬁcant changes occur as a result of microbial growth in raw milk during transport and holding. The most detrimental result from the release of lipolytic and proteolytic enzymes is the breakdown of the protein structure of the micelles and hydrolysis of lipids. These enzymes are not completely inactivated by HTST pasteurization and may be heat stable under HTST conditions and active at refrigeration temperatures. For these reasons, 10

potential improvements in yield and quality provide incentive to retard raw milk degradation even though the milk will be pasteurized prior to manufacture into other dairy foods. Growth of mold & yeast and development of off-flavors can be a major determinant of shelf life of yogurts. In addition, the survival of probiotic organisms is of importance in some yogurt products. Technologies that extend shelf life must therefore take into account the effect on both spoilage and desirable organisms in the product. As with cottage cheese, headspace flushing of yogurt packages with CO2 can extend shelf life by inhibiting spoilage organisms and it is possible that direct incorporation of CO2 into the product may also beneficially impact shelf life. High levels of dissolved CO2 incorporated into yogurt had little effect on desirable or undesirable microorganisms. It had been hypothesized that the addition of CO2 to the product could feasibly stimulate growth of starter bacteria, reducing production time. The growth of different spoilage and pathogenic microorganisms, E. coli, L. monocytogenes and B. licheniformis, was monitored. L. monocytogenes was not affected by dissolved CO2 and

populations slowly declined in both CO2-treated and untreated product during storage. Populations of E. coli decreased to non detectable levels in the CO2-treated yogurt during 56 days of storage, while B. licheniformis was reported not to grow under any conditions. The sensory carbonation threshold in yogurt is on average 5.97 mM, at considerably lower levels than those tested in the previous study. The threshold could be used by manufacturers to develop carbonated yogurt products or to make CO2 amendments to yogurt to extend shelf life without changing sensor y properties. As previously discussed, raw milk modified with CO2 during storage prior to dairy product manufacture can result in improved microbial quality with no noticeable changes to the finished product characteristics. Yogurt made from CO2-amended skim milk w a s n o t s i g n i fi c a n t l y d i f f e re n t , including lactic acid production, from control yogurts made from non treated milk. They concluded that the addition of CO2 to raw milk destined for yogurt production would be feasible. There was no difference in the evolution of organic acids between yogurts made with CO2-treated and -untreated milk and also found no difference in sensory properties and in the growth of starter cultures used. Carbon dioxide-modified raw milk has also been evaluated for its use in the manufacture of fermented milk beverages. CO2 modification decreased milk fermentation time in both Streptococcus thermophilus/ Lactobacillus acidophilus (AT) and S. thermophilus/ L. acidophilus/ B i fi d o ba c t e r i u m b i fi d u m ( A BT ) fermented milk products; no negative impact on sensory characteristics of the milks was noted. B. cereus- inoculated ABT milk, finding significant inhibition of growth of the pathogen in

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CO2-modiﬁed milk during incubation at 37 °C. During storage at 4 °C, proteolysis and acid production were reduced in inoculated milk. The authors conclude that CO2 can be an effective method of reducing the risk of B. Cereus contamination in ABT milk during the required prolonged incubation period. In both studies, no impact on the growth of the probiotic Biﬁdobacterium was noted. Conclusions The relatively short shelf life and rapid loss of quality coupled with the desire to consolidate manufacturing in larger

plants has necessitated the requirement of an increased shelf life for many dairy products. The direct addition of CO2 to dairy products coupled with increasing the barrier properties of the containers has been commercially successful and economically feasible with cottage cheese and other ﬂuid products. Substantial research exists to show that

direct addition of CO2 to raw bulk milk during storage prior to processing or further manufacturing of different dairy products can significantly improve and extend the shelf life of the products, increase product safety, and in some c a s e s i m p ro ve p ro d u c t q u a l i t y. Additionally, increases in shelf life can enable longer distance transport of fluid raw milk than what is currently achievable, leading to the opening up of new markets. Additional research can increase the efficiency of the process and contribute to a better understanding of the fundamental basis of the biostatic action of CO2.

Priyanka Meena and Somesh Kumar Joshi Assistant Professor; Department of Livestock Products Technology; Apollo College of Veterinary Medicine, Agra Road, Jaipur, Rajasthan university of Veterinary and Animal Sciences, Bikaner

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TEN IMPORTANT SUGGESTION TO CUT CATTLE FEEDING COST Cattle Feeding Costs keeping down is one of the way to improve your chances of making more money in the cattle farming business. Here are 10 suggestions, that how you can keep control of cattle feeding cost. 1. Select Your Animal Carefully : If your animals are not performing at their peak, they are probably costing you money. Select the breed of cattle that best suit your needs. When you select healthy animals to start and provide a suitable environment and balanced diet, they will produce more for you n a t u r a l l y. S e l e c t b r e e d s t h a t complement and best fit your market. Develop a breeding system that best fits your management style and production goals. 2. Cattle Feeding Purchase Cost : Purchase cost is often the largest single cost associated with a finished beef animal. Careful budgeting prior to purchase is extremely important in times of narrow margins. Good records of previous close-outs and past history of cattle from a source is useful in projecting cattle performance. Often the cheapest cattle may not be the most profitable depending on performance and efficiency. Use realistic cost and price projections when budgeting for new feeder cattle. Often periods of low prices and price volatility can create opportunities for the astute cattle buyer. 3. Feed Testing Before Cattle Feeding : Feed testing will help to ensure that your winter forage will meet the nutritional needs of the cattle, but it is important to monitor wastage. If feed waste is high, animals are likely selecting a higher quality feed than the test indicated. If there is little waste, the feed test quality is likely accurate, but feed intake may be lower than predicted. It is important to regularly monitor intake and body condition to ensure that all nutritional requirements are being met. 4. Alternative Feed-Stuffs of Cattle Feeding: Many feeders are searching 12

for alternatives to high priced corn. Several commodity feeds can partially substitute for corn. Your best bet is to look locally for feeds that may have a transportation cost advantage in your ration. Wet by products have a limited economical transportation range. Some examples of alternative feeds that may be available locally include corn gluten feed, distillersgrains, corn screenings, off-grade or discounted corn, other grains (wheat, barley, rye, milo, oats), bakery by products, and others. Commodity feeds that may partially substitute for corn include hominy feed, fat, and wheat midds. Prices of these feeds tend to fluctuate with the corn and soybean meal market. Also, alternative feeds vary in nutritional content and may have practical feeding restrictions. Contact your nutritionist to help make decisions relative to the substitution of alternative feeds. 5. Feed Additive for Cattle Feed : Feed additive & feed supplements like Growlive Forte, Chelated Growmin Forte, and Amino Power will improve efficiency 20 to 50 percent, depending on the type of ration fed. As feed costs increase, the payback for improved efficiency is much greater. 6. Minimise Feed Waste : Hay and grain should generally not be fed on the ground. There is considerably more feed wastage when feed is fed on the ground. Feeding on the ground can also spread diseases. All feed should be fed in feeders. You should favour feeders which minimise wastage and keep the feed clean and free from fecal or other foreign matter. Feeders can be built on the farm or purchased from commercial vendors. There are many different designs for feeders.If feed is limit-fed, there needs to be enough feeder space for all animals in the feeding group to eat at one time. Animals that do not get their fair share of feed because of lack of feeder space will end up costing you money, because their nutritional needs will probably not be met. It may be wise to cull animals that are too aggressive at the feeders or who won't stay out of the feeders.

7. Protein supplementation in Cattle Feeding: Recent research at Iowa State University has shown that high performance cattle, aggressively implanted and managed to perform at high rates of gain respond to higher levels of protein (13 to 14 percent crude protein). Before adopting the recommendation to increase your protein levels to these higher rates, carefully evaluate the cattle and management to determine if a response in efficiency is expected. Even if it is, there is a cost to feeding higher levels of protein that increases as feed costs increase. Carefully weigh all supplement decisions, but be careful not to create a deficiency. 8. Mineral Supplementation in Cattle Feeding: Evaluate your mineral supplementation program. Are you feeding a protein supplement that is complete with minerals and supplementing minerals free choice? If your mineral is a free choice mineral, is it the right one? Phosphorous is one of the most expensive nutrients that is added to most mineral supplements. On a high-grain ration, supplemental phosphorous is likely not needed. Corn is a good source of phosphorous. Free choice mineral mixes or blocks for feedlot cattle should be high in calcium and low in phosphorous. 9. D o t h e L i t t l e T h i n g s : B a s i c management that requires little more than time can pay big rewards in improving efficiency when feed costs are high. These include routine water maintenance and cleaning, feeding cattle at the same time every day, handling cattle to reduce stress (including heat stress), and maintaining quality control on feed ingredients.

Rakesh Kumar Director Growel Agrovet Private Limited

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TUBERCULOSIS IN DAIRY CATTLE: THE CHRONIC WASTING DISEASE Introduction Tuberculosis is a chronic, contagious, granulomatous disease characterized by development of tubercle nodules followed by caseation and calciﬁcation, debility and muscle wasting. The disease is transmissible between animal and human beings. This is also known as TB, Consumption, Pthisis, Pearl's disease and Scrofula. Tuberculosis is prevalent worldwide both in animals and humanbeings. TB is endemic in India both in animals and humanbeings. Cattle are the primary host highly susceptible for the infection. Pure bred and cross bred are highly affected as compared to zebu cattle. Infected cattle are the main source for human infection. Causative organism A s b a s e d o n s p e c i e s of g e n u s mycobacterium, affecting animals, human and birds, it is classiﬁed majorly into different typesamong which the bovine type affects farm animals and humans and the human type affects humans and farm animals. In Cattle Mycobacterium bovis and Mycobacterium tuberculosis cause the disease.Mycobacterium is a slender, rod shaped organism, appears as single or pair or in group, resembles bundle of

faggots. The cell wall of the organism is rich in mycolic acid (waxy coat) and sulphur rich glycolipids, which facilitate the bacteria to take up certain acid-fast dyes such as Aniline and Ziehl Nielsen stain.

Chronic cough due to bronchial pneumonia.

Rapid respiration with dyspnoea revealed by auscultation and percussion of the chest due to enlargement of bronchial lymphnode and obstruction of air ways.

Squeaking crackles are audible but noise audible over the caudal lobes.

Enlargement of retropharyngeal lymphnode causes dysphagia and noisy breathing due to pharyngeal obstruction.

Predisposing factors Ÿ

Overpopulation in small area.

Purely intensive rearing.

Inter current infection.

Poor sanitation.

Inadequate ventilation.

Vitamin A and C deﬁciency.

Yo u n g a g e g r o u p s a n d malnourishment.

c) Reproductive form Ÿ

Metritis and inﬂammation of placenta leads to infertility, abortion and failure in conception.

Nervous signs.

Source of infection Ÿ

Exhaled air, feces and infected meat.

Nasal discharge, sputum and tracheal mucus.

Contaminated inanimate and animate objects.

Reproductive discharges.

Feed, water and soil.

Post-mortem ﬁndings Ÿ

Granulomatous lesion in bronchial, retropharyngeal & mediastinallymphnodes.

Firm and enlarged phar yngeal lymphnode, swelling in dorsum of the pharynx.

Miliary abscesses in lung.

Pus is characteristic creamy and cheesy.

Clinical signs a) General form Ÿ

Affected animals become docile, lethargic but seems to be bright and alert.

Cows with prominent miliar y tubercle lesions are clinically normal.

Progressive emaciation.

Capricious appetite, ﬂuctuating body temperature and rough / sleek hair coat.

In spite of good appetite animal does not put up weight.

All these general signs are pronounced following calving.

b) Respiratory form Ÿ

Silent or paroxysmal cough especially during early morning and chilled weather.

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TB nodule present in pleura and peritoneum.

Traumatic reticulitis.

TB lesions are covered with ﬁbrous capsule.

Chronic contagious bovine pleuropnemonia.

Upper respiratory tract infection.

Actinobacillosis

Bovine leukosis.

Lymphadenopathy.

Mastitis.

Lesions in placenta with chronic purulent material.

Orchitis.

Enlargement of supramammarylymphnode - TB lymphomatosis.

animals react positive to the skin test. Immunity is not strong and long lasting. Ÿ

Most probably cell mediated immunity is predominant.

Accredited areas set up: All cattle in this area are tested and reactors removed and monitored until next generation off-springs become free from infection by tests.

Treatment Ÿ

Disinfection of utensils with 5% hot phenol and cresol.

Supportive treatment to enhance the immune response can be done.

Feeding of calves with milk free from infection.

Test and introduce new stock.

Education public about the signiﬁcance of the disease.

Prevention Ÿ

Based on clinical signs and necropsy ﬁndings.

Palpation of supramammarylymphnode essential for suspected TB cases.

Isolation and identiﬁcation of organism by culture or acid fast staining.

The following are the tests for detection of cell mediated immunity: 1. Single intradermal test 2. Stormont test 3. Gamma Interferon Assay

All animals over six months and above should be tested by tuberculin test.

Positive reactors disposed of according to local legislation.

Suspicious cases must be retested by comparative test.

Retesting: If incidence is higher, retesting should be done in 45-60 days af ter desensitization of intradermal injected animals.

A n n u a l t e s t i n g of a l l c a t t l e , quarantine, test positive herds should be slaughtered.

Identiﬁcation of individuals and wild life reservoir.

BCG vaccination is available for calf hood vaccination. But vaccinated

Diagnosis

Control

There is no antibiotic treatment successful in control tuberculosis. Broad spectrum antibiotics can be used.

Conclusion Bovine tuberculosis (TB) is a major infectious disease that affects the lungs and lymph nodes of ruminants, and can spread from animals to humans via aerosols or through the consumption of unpasteurized dairy products from an infected animal. Tuberculosis in dairy cattle is an important zoonotic disease. There is an increase incidence with an increase spread from animal to human. M. bovis is responsible for 5-10% of human tuberculosis. Children getting infected via drinking of infected milk.An outbreak of TB can contribute to signiﬁcant economic consequences as a result of reduced milk yields, culling of herds and death of affected animals.

Pragya Joshi¹, Annada Das² and Amandeep Singh³ ¹Ph.D. Scholar, I.V.R.I., Bareilly ²Ph.D. Scholar, West Bengal University of Animal and Fishery sciences, Kolkata ³M.V.Sc. Scholar, I.V.R.I., Bareilly

Differential diagnosisTuberculosis needs to be differentiated from the following diseasesŸ

Lung abscess.

Pleurisy.

Pericarditis.

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SHATAVARI SUPPLEMENTATION FOR ENHANCING MILK PRODUCTION IN DAIRY CATTLE receptors by exerting an influence through adreno-hypothalamohypophyseal-gonadal axis resulting in enhanced prolactin concentration and thereby augmenting milk production. Plants with galactogogues components include fenugreek (Trigonella foecumgraecum), fennel (Foeniculum vulgare), g o a t 's r u e ( G a l e g a o f fi c i n a l i s ) , asparagus (Asparagus racemosus), anise (Pimpinella anisum), milk thistle (Silybum marianum), Papaya (Carica papaya) in which asparagus has a special attention due to its potent galactogogue activity, easy availability and low toxicity. Asparagus racemosus (Shatavari) Introduction India has emerged as the world's top dairy nation with total milk production of 165.4 million tonnes during 2016-17 and 176.35 million tonnes (provisional) d u r i n g 2 0 1 7 - 1 8 . H o w e v e r, t h e productivity of dairy animals in India is very low because of various factors like underfeeding, malnutrition, various diseases, stress, etc. Optimal milk production is the key requirement in the profitability of any dairy unit. This hampers with the positive growth of the dairy industry. In addition, the demand of milk is increasing due to the increasing human population. Therapeutic approaches in addressing insufficient lactation are available but remain poorly understood. Hormones and other additives have been used to augment milk production but their use is limited due to residual effects in body and milk. In this context, the lactogenic effect of various plants and its active principles were explored. Galactagogues are compounds that aid in initiating, maintaining, and augmenting of adequate milk production. Herbal galactagogues act through interactions with dopamine 15

Shatavari, also known as Satavar and Shatmuli is common species of asparagus under Liliaceae family distributed throughout India. The name means curer of a hundred diseases (shat means hundred and vari means curer). The plant bears uniform, small and pine needle like leaves and white ﬂowers with small spikes. The genus Asparagus contains about 300 species of plants around the world, out of which 22 species are found in the India. A. racemosus is the one most commonly used herb in traditional medicine due to the presence of active principles in various parts of a plant. It has medicinal importance due to presence of steroidal saponins, s a p o g e n i n s a n d P h y to c h m i c a l s . Traditionally it is used for cough, dyspepsia, edema, rheumatism, chronic fevers, dysenter y and also as aphrodisiac, cooling tonic, antispasmodic, rejuvenator and promoter of strength in human. It is mainly recommended in Ayurveda for prevention and treatment of gastric ulcers, dyspepsia and as a galactogogue besides its action in

nervous disorders, inflammation, liver diseases and certain infectious diseases. Researches regarding galectogenic properties of A. racemosus have shown positive results in various species of lab and farm animals. Lactogenic effect was reported in rats supplemented with A. Racemosus at 2% of their diet. Systemic administration of alcoholic extract of A. Racemosus in weaning rats also increased the weight of mammary g l a n d s , i n h i b i t e d i n v o l u t i o n of lobuloalveolar tissue, and maintained milk secretion. A significant increase in milk yield has also been observed in pigs and goats after feeding with A. racemosus (lactare –a commercial preparation), which also increased growth of the mammar y glands, alveolar tissues, and acini. Roots of A. Racemosus also have shown galactogogue effect in buffaloes. Interestingly, the response is higher in buffaloes, than in cows. It is also reported that Shatavari supplementation significantly improved fat, protein, lactose and SNF yield. Its role as a milk production enhancing substance has been mentioned in several ancient Ayurvedic text books such as Charaka Samhita and Susruta Samhita too. Shatavari root is said to contain 4.60 to 6.10 % protein, 36.80 to 47.50 %

DAIRY PLANNER | VOL. 15 | NO. - 11 | November 2018

carbohydrates, 3.10 to 5.20 mg/g phenols, 4.80 to 5.10 mg/g tannins, 4.10 per cent saponin and 6.50 to 7.40 per cent ash. It is a rich source of macro minerals such as Ca, Mg, K and Fe having concentration of 0.22, 0.40, 2.50 and 0.01 g/100g, respectively. Micro minerals such as Cu, Zn, Mn, Co and Cr are present in the concentration of 5.29, 53.15, 19.98, 22.0 and 1.81 Âľ/gm, respectively.

dose. The LD50 estimated for lab animal was <1 gm / kg body weight. The lab animals did not exhibit any adverse effect even after feeding shatavari less than 1 gm for 30 days. Dose of 1gm/ kg/ body weight for more than 60 days exhibited teratological disorders like resorption of foetus, intrauterine growth retardation with small placental size, smaller litter size and decreased body weight gain in rats. The data on toxic effect of Shatavari in cows is still not elucidated.

Mechanism of Action S h a t a va r i h a s g a l a t a g o g u e a n d m a m m o g e n i c f u n c t i o n t h ro u g h enhancing blood prolactin and cellular division in mammary gland to augument lactation. It is believed that the estrogenic activity results from the hormone-like actions of the steroidal saponins. It is also known that, the steroidal saponins acts on pituitary and adrenal gland to releases ACTH and prolactin. These hormones enhance the differentiation of mammary cells to increase their number even after peak lactation thereby increasing the milk production. In addition to the galectogenic property, the methanolic extracts of its roots exhibits anti bacterial property against infectious diseases caused by E.coli, Shigella, Vibrio, salmonella, pseudomonas, Bacillus and staphylococcusue due to the presence of t h e a c t i ve c o n s t i t u e n t 9 , 1 0 -

dihydrophenanthrene.

Conclusions

Dose and Toxicity Research suggests that the Shatavari dose ranging from 50- 200 mg/kg body weight/ day supplementation had lead to beneďŹ cial effects in milk production. The root of the satavari plant is p o wd e re d a n d m a i n l y u s e d f o r supplementation. Around 8-12 % improvement in milk yield can be achieved by the supplementation of the same in the feed of cattle and buffaloes. Milkplus, lactare are some of the Shatavari based herbal preparations available in the market. Usually herbal drugs do not pose any side effects with the recommended

A. racemosus have phyto-estrogenic properties which could be helpful in growth and development of mammary gland of dairy cows during pregnancy. Galactogogues, both synthetics and herbal, have been poorly studied in veterinary medicine. Most of the information about the effectiveness and safety of these substances as galactogogues was obtained by research in human. In addition, a clear cut recommendation of Shatavari dose as an ingredient in animal ration needs to be worked out for various stages of dairy animals/lactation.

Rajkumar. K., Hudson. G.H., Boopathi. V. and Arul Prakash. M Assistant Professor, Department of Livestock Production Management, Veterinary College and Research Institute, Orathanadu, T.N. (TANUVAS)

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BENEFITS OF COW DESI GHEE

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BODY CONDITION SCORING IS A BEST TOOL FOR DAIRY HERD MANAGEMENT Body Condition Scoring (BCS) Body-condition scoring is a method of evaluating fatness or thinness of dairy cows according to a five-point scale. Body condition influences productivity, reproduction, health, and longevity of the dairy cow. Thinness or fatness can be a clue to underlying nutritional deficiencies, health problems, or improper herd management. Body condition scoring of the milking herd and dry cows on a routine basis is an excellent tool to help manage the herd more effectively and reduce the incidence of metabolic disorders at calving. Body-condition scoring is also useful in dair y heifer feeding management. The purpose of body condition scoring is to achieve a balance between economic feeding, good production and good welfare. Thin heifers may not grow rapidly enough to reach puberty by 13 to 15 months of age. They may also be too small to calve at 23 to 25 months or to carry enough weight to maintain a normal first lactation. On the other hand, fat heifers have been shown to produce less milk when they enter the milking herd, especially if they have been fat at puberty. How to evaluate body condition The most common system used for body condition score consists of five points. On a five-point scale, a score of 1 denotes a very thin cow, while 5 denote an excessively fat cow. These are extreme scores and should be avoided. The average, 3, is the most desirable for the majority of the herd. A score with a plus or minus indicates a borderline body condition. For accurate scoring, both visual and tactile appraisals are necessar y. The following figure 18

illustrates the dairy cow's major bone and muscle groups and shows the areas of concern in scoring. Scoring consistently requires handling cattle in order to assess body reserves but an overall visual inspection is also important. The scoring system is designed to cover all cattle but some allowance should be made for different breeds. The scoring method involves a manual assessment of the thickness of fat cover and prominence of bone at the tail head and loin area. You should stand directly behind the cow to score both areas and always handle the animal quietly and carefully using the same hand. The tail head is scored by feeling for the amount of fat around the tail head and the prominence of the pelvic bones. The loin is scored by feeling the horizontal a n d ve r t i c a l p ro j e c t i o n s of t h e vertebrae and the amount of fat inbetween. Score of 1 (very poor body condition) Ø

Individual short ribs have a thin covering of ﬂesh.

Bones of the chine, loin, and rump regions are prominent.

Hook and pin bones protrude sharply, with a very thin covering of ﬂesh and

Deep depressions between bones. Deep cavity under tail and around tail head (between pin bones)

Bony structure protrudes sharply, and ligaments and vulva are prominent.

Body condition score 2 (poor body condition) Ÿ

Individual short ribs can be felt but are not prominent.

Ends of ribs are sharp to the touch but have a thicker covering of ﬂesh.

Short ribs do not have as distinct an "overhanging shelf" effect. Ÿ

Individual bones in the chine, loin, and rump regions are not visually distinct but are easily distinguished by touch.

Hook and pin bones are prominent, but the depression

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between them is less severe. Ÿ

Area below tail head and between pin bones is somewhat depressed, but the bony structure has some covering of ﬂesh.

Body condition score 3 (good body condition) Ÿ

Ends of short ribs can be felt by applying slight pressure.

Short ribs appear smooth and the overhanging shelf effect is not so noticeable.

The backbone appears as a rounded ridge; ﬁrm pressure is necessary to feel individual bones.

Hook and pin bones are rounded and smooth.

region is rounded and smooth. Ÿ

Loin and rump regions appear ﬂat.

Hooks are rounded and t h e s p a n between them is ﬂat.

Area of tail head and pin bones is rounded, with evidence of fat deposit.

Score of 5 (very fat) Ÿ

Area between pin bones and around tail head appears smooth, without signs of fat deposit. Ÿ

Bony structures of backbone, short ribs, and hook and pin bones are not apparent; subcutaneous fat deposit very evident. Tail head appears to be buried in fatty tissue.

Individual short ribs are distinguishable only by ﬁrm palpation.

Short ribs appear ﬂat or rounded, with no overhanging shelf effect.

Ridge formed by backbone in chine

Serial number

Type of animal

Recommended body score

Cows at calving

3+ to 4-

Early lactation

3- to 3

Mid lactation

Late lactation

Dry period

3+ to 4-

Heifers

3- to 3+.

Conclusion

Appropriate body condition score

Body condition score 4 (fat)

not long enough to get more than 0.5. Do not over-condition dry cows and on the other hand, do not force cows to lose weight during the dry period.

The appropriate BCS depends on stage of lactation. Cows in early lactation can lose between 60-80 kg in early lactation. However, a body weight loss in excess of one kg per day may indicate possibility of metabolic disorders. Cows should gain weight in late lactation so that at the time of drying-off, they reach a BCS of 3.5. It is easier and more efﬁcient for cow to gain weight during late lactation than during the dry period. Therefore, cows should also score 3.5 at parturition. If cows enter the dry period with a BCS of less than 3.5, extra energy should be fed to get the BCS needed. However, the dry period is

Body condition scoring can be an important tool in dair y herd management. In scoring a cow, the tail head and loin are the major areas to evaluate. Target scores help determine what condition to aim for during the different stages of lactation. If done on a regular basis, body condition scoring can improve dairy herd nutrition, h e a l t h , a n d p ro d u c t i o n . P ro p e r conditioning, then, can be accomplished by body condition scoring, paying close attention to the animals, and ensuring that their nutrient requirements are being met, but not exceeded.

Dr. V. Boopathi¹, Dr. K. Rajkumar² and Dr. G. H. Hudson³ ¹Assistant Professor, Department of Livestock Production Management, ²&³Veterinary College and Research Institute, Orathanadu, T.N. (TANUVAS) Assistant Professor, Department of Livestock Production Management, Veterinary College and Research Institute, Namakkal 2&3-Assistant Professor, Department of Livestock Production Management, Veterinary College and Research Institute, Orathanadu, Thanjavur

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TYPES OF MANAGEMENT IN DAIRY BULL feeding standards are available for d i f f e r e n t c a t e g o r i e s of a n i m a l s . Practically, any one of the following feeding schedules daily can meet the nutritive requirement of a mature bull.

Buffalo bull

(I) Green maize/oat or mixture of cowpea and jowar or other forage having 4-5% DCP and at least 50% TDN ad libitum.

Holsten-Friesian bull Bull, designated as 'half of the herd', transmits fifty percent of its genetic potentially to the offspring in the next generation. For the improvement of the herd it is very necessary to maintain and use best quality proven bull i.e. i m p ro v e m e n t of h e rd i s d i re c t l y proportionate to the use of bull for the farm. To get maximum performance in terms of fertility (ability to impregnate females) and genetic breeding value from a bull, it should be reared under optimum as well as scientific management conditions starting from its birth. Scientific rearing of dairy bull has been discussed asA) Feeding Management Adequate nutrition during pre-and postweaning period plays crucial role for expressing genetic potentiality for growth, timely onset of puberty and age at first mating of bulls. Bulls should be fed in such a way that they can maintain thrifty and vigorous condition. i.e not too-lean not too-fat condition throughout their lifetime. They should not be 'overfed' or 'underfed'. Continuous of fat leading to reduction in

semen quality, lethargic, wastage of feed as well as money. On the other hand, severe underfeeding causes irreversible testicular damage in young bulls and decreases sperm production including quality in nature bulls. Thus, ribs of adequately nourished bull should not be visible from outside. Upto the age of weaning the feeding of bull calf is similar to that of heifer calf. Gradually, they should be shifted from milk to concentrate diet. At six months of age male calf is separated from female calf. In this stage bull calf grown faster than heifer, therefore, amount of concentrate should be enhanced compared to female. Ration of growing bull must contain 12-15% DCP and 70% TDN. Good quality roughage, legume hay and sufﬁcient concentrate mixture is essential to keep the growing bull in optimum body condition. Mature bull does not require any special concentrate mixture. Bull requires about 1 kg hay and 0.5 kg good quality concentrate mixture for every 100 kg body weight. Thus, a 600 kg mature bull needs daily 6 kg hay and 3 kg concentrate mixture. A number of

(ii) Paddy straw/wheat strawe-3-5 kg dm; green grass/hay-3-5 kg dm and concentrate mixture-1.5-2kg dm. (iii) Wheat straw/ paddy straw-6-8 kg dm; green grass-1-2 kg dm and concentrate mixture -2-2.5 kg dm. Concentrate feed must be balanced with minimum 0.41% Ca ad 0.21% P for lighter bulls and decrease as bull becomes heavier. Calcium supplementation through concentrate mixture is not advisable when bulls are getting leguminous roughage. As excess calcium in older bulls may cause fusion of vertebrae with other bones. B) Breeding Management Bull, to be used for breeding for breeding purpose, should be selected at young stage on the basis of breed, type and conﬁrmation, appearances, pedigree, health, offspring characters (daughter average index or daughter-dam comparison or equal parental index or regression index) etc. They should be reared in such conditions so that puberty and sexual maturity come earliest and libido (sex desire) as well as serving capacity (ability to complete act of mating) are maintained throughout their useful life. Although puberty and sexual maturity depend upon level of nutrition, g e n e t i c p o t e n t i a l l y, h u s b a n d r y conditions, breed, body size, climate etc. The ages of puberty of exotic and indigenous cattle bull are 10-12 and 1216 months, respectively. Buffalo calf takes about 5-6 months more time than cattle. First mating is practiced from 18, 24 and 28 months of age in exotic, indigenous and buffalo bulls, respectively. Before introducing the bull in the herd

DAIRY PLANNER | VOL. 15 | NO. - 11 | November 2018

Breeding Soundness Examination (BSE) is must be an experienced Veterinarian. The examination includes visual assessment of eye, teeth, feet, leg and external genitalia; internal palpation of accessory sex organs like seminal vesicles, prostate; Cowper's gland; scrotal measurement; physical exposure and examination of g e n i t a l i a ; e l e c t ro - e j a c u l a t i o n f o r collection of semen sample and semen evaluation.. Recent research findings also suggests that before use of bull for service semen should be tested for 'heparin-binding-protein'. It is a protein produced from prostate, seminal vesicle and Cowper's gland and is released into semen during ejaculation. This protein contains a chemical fraction known as 'fertility-associated-antigen or FAA', which attaches to the sperm cell membrane. 'FAA' of sperm cell binds 'heparin like' compound in female reproductive tract which is necessary for capacitation. Without this process sperm cells cannot fertilize egg. Young bulls normally show low serving capacity when undergoes first test. Therefore, at least two tests should be done at 5-10 days apart. However, young bull is allowed not more than one service/collection in one week. From a mature and experienced bull number of collection should be around 100 in one year for getting best result. If bull is not used for few weeks, first ejaculation should be discarded as it contains increased deed sperm cells. Use the bull for serving or semen cells. Use the bull for serving or semen collection during comfortable part of the day for getting maximum output. Average period of Service of most bulls is around 3-4 years. Most often bulls are culled due to their old age as semen quality declines after six years of age. Side by side, maximum bulls begin to loss their social dominance rank to younger, more aggressive bulls. Beyond this stage only the bulls having outstanding breeding performance may be kept for further use. C) Housing Management Protection from bad weather and theft, provision of comfortable shelter for

getting maximum output from animals should be the main objectives of bull housing. Bull calves should be housed separately from the age of 6 months. They can be reared in groups according to their age for better management. Bulls should never be kept in close conﬁnement which make them vigorous and they become lazy and lethargic due to lack of exercise. Under intensive system of rearing bull should be housed in individual pen having covered and opened area around 12sq. m and 120 sq. m, respectively. About 30cm thick wall of 1.5 m height is constructed in bull pen. Dimensions of manger and water trough should be 60 cm (width) x 0cm (depth) x 50cm (height). Floor must be strong enough to maintain good hygiene within the shed. Height and width of door of bull pen should be about 2 m and 1.5 m, respectively. D) Health Management Proper 'herd health programme' should be adopted to keep the breeding bulls free from different infectious diseases like brucellosis, tuberculosis, vibriosis, trichomoniasis, tuberculosis etc. Any kind of diseases bulls should never be used either for service of collection of semen. It is necessary to strictly follow the proper vaccination and deworming schedule from early stage of life. Semen must be examined in the laboratory for disease organism before use. E) Other Management Practices a) Identiﬁcation:- Ear tattooing is generally done. At the age of one year hot branding is a common practice in bull. b) Disbudding:- It is done in second week after birth. It helps to control the bull in future. In contrast, few reports pointed that polled bulls are more dangerous in open yards. c) Ringing:- To handle and take protection from vicious bull nose ring of

2.5 inches diameter can be fixed into nasal septum at the age of one year with the help of sterilized trocar and canula. Over two years of age the diameter of ring is 3.5 inches Nose ring must be strong, non-rusting metal uniform thickness throughout. d) Training/handling:- Training is started from early age. Halter may be used to accustom with handling. Put rope or chain around the horns threaded through nose ring. Use of bull leader, regular handling by strong halter, daily sufficient exercise, feeding as well as watching in proper time, avoiding confinement and unnecessary teasing are the ways of handling of vicious bull. e) Exercise:- Breeding bull should be exercised at least one hour daily in a specially designed bull exerciser to make him active, to keep normal appetite, to keep bull in good health, to remove cramped quarters or joint stiffness and to retain breeding power: precautions: I)

Avoid over exercise

ii) Avoid exercise in bad weather (iii) Due Care during harnessing of bull to tie in bull exerciser. f) Hoof Trimming:- Hooves of breeding bulls should be property trimmed at every six month interval with the help of chisel, pincer or hoof knife to avoid any kind of lameness. After cutting of long overgrowing hooves from front and sides, it should be leveled with the help of rasp. Terpentine oil should be applied for conditioning and to avoid laying eggs by the ﬁles. g) Brushing, grooming and clipping:It should be done in the morning hours. In winter, for enhancing spermatogenesis oil massaging in the body should be practiced. Daily washing/bathing is also essential. Hair around the sheath of prepuce must be cleaned or clipped for clean and hygienic semen production.

Gurjot Kaur Mavi¹, Shweta Raghav², Rajveer Kaur³ and Injeela Khan⁴ ¹Ph.D Scholars, Department of Animal Genetics and Breeding, ²Department of Veterinary Anatomy, ³Department of Biotechnology ⁴Department of Aquaculture Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana

DAIRY PLANNER | VOL. 15 | NO. - 11 | November 2018

NEWS WONDERING WHETHER YOU CAN EAT DAIRY PRODUCTS ON A KATO DIET?

CAN FERMENTED DAIRY PRODUCTS PROTECT AGAINST HEART ATTACKS: 3 FERMENTED FOODS OTHER THAN DAIRY PRODUCTS

HERE'S WHAT YOU SHOULD KNOW

According to a study published conducted by the University of Eastern Finland, published in the British Journal of Nutrition, found that men who eat plenty of fermented dairy products have a smaller risk of incident coronary heart disease than men who eat less of these products. A ver y high consumption of non-fermented dairy products, on the other hand, was associated with an increased risk of incident coronary heart disease. Earlier studies have shown that fermented dairy products have more positive effects on blood lipid proﬁles and on the risk of heart disease than other dairy products. However, research on the topic remains scarce. The study participants were divided into groups on the basis of how much they ate different dairy products, and the researchers compared the groups with the highest and lowest consumption, while also taking various lifestyle and nutrition factors into consideration. When the study participants were divided into four groups on the basis of their consumption of fermented dairy products with less than 3.5 percent fat, the risk of incident coronary heart disease was 26 percent lower in the highest consumption group compared 23

to the lowest consumption group. Sour milk was the most commonly used lowfat fermented dairy product. The consumption of high-fat fermented dairy products, such as cheese, was not associated with the risk of incident coronary heart disease. Rice and Dal Batters In south India, fermented rice-and-dal batters are part of the daily diets. Dozes and idles may have functioned in a medicinal way too to improve the digestive system in the tropical heat, but these were obviously a way of preserving basic foods longer. Its therapeutic use aside, fermentation and fermented foods are interesting simply or the complex ﬂavors that are a result of the action of yeast and bacteria. Fermented Soybean – Akhuni A specialty from north-east India, Akuna is a fermented soybean (sold lose on in cakes). The best way to savor it to mix it with chilies and home-made chutneys and fried with pork oil to make a base for curries and so on. Very little other ﬂavoring is required to produce this north-eastern bold dish.

Your unhealthy body fat is giving you nightmares and is affecting your personality. Weight management is important in all the stages of life, though it can be a daunting and challenging task. In order to shed those extra kilos you might think of trying the ketogenic diet.The ketogenic diet is an eating plan that drives your body into ketosis. In this state your body uses the fat as a primary fuel source (instead of carbohydrates).While on a ketogenic diet your ﬁrst basic rule is that you cut down your carb intake, eat more of fats and some proteins. If you are on a ketogenic diet these foods should be in your kitchen: Avocados, Coconut oil, Eggs, Cheese, Low-crab vegetables, Meat, Seafood Apart from these foods, you might be wondering if you could consume dairy products while on a keto diet or not. It is important to understand that all dairy products are not equal. When you buy dairy products, just keep in mind higher the fat content the better is for you. As long as you have no allergy or sensitivity, whipped or sour cream, rich cheeses, full fat and thick yogurts can all be a part of your nutritional ketogenic diet. However, you should also keep in mind that not all forms of dairy are Kato friendly.

DAIRY PLANNER | VOL. 15 | NO. - 11 | November 2018

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. 15 | NO. - 11 | November 2018

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DAIRY PLANNER | VOL. 15 | NO. - 11 | November 2018

NEWS/EVENT CALENDER evaporated and dry milk are not healthy keto foods. This is because they are high in lactose. Milk has around 5% lactose, evaporated milk has around 10% lactose, and dry milk has 50% lactose. Lactose is a milk sugar that does affect blood glucose levels the same way regular sugar does. Also, many people are unable to digest lactose that means they are lactose intolerant. Therefore, it would be better if you are not eating dairy containing high amounts of sugar.

Keep these things in mind if you are consuming dairy products: Some dairy products are loaded with carbohydrates while others are ﬁlled with the protein and fat which are important for ketosis, Consuming dairy can also be difﬁcult for some people to digest. It may lead to some health problems like stomach upset, bloating, sinus, acne and even joint pain if your body does not digest it properly

Also, when you chose pasteurized milk instead of raw milk, you miss out on the good bacteria that can help you properly digest dairy easily, Also read: If You Are On A Kato Diet You Must Eat This Vegetable Top 5 dairy products that you should include in your keto diet: 1.

Milk: Milk but especially 3.

Cheese: Most cheese are low in carbohydrates, making them a perfect option for the healthy keto meal plan. You should opt for fattier, hard varieties of cheese like swiss cheese, feta cheese, parmesan, gouda, or cheddar cheese. These contain high amounts of fat along with moderate quantities of protein, vitamins A and B and calcium. Cream: Cream again is rich in healthy fats. You can also go for partially fermented cream (sour cream) which contains less lactose than the unfermented cream. You can put a spoon of whipped cream in your cup of coffee.

The Ofﬁcial

Exhibition

Event

Date Web

OCTOBER 2018

Date

: Doon International Dairy and Agri Exop : 12-14 Oct 2018

Venue

: Dehradun

Web

: https://10times.com/dida-expo

Yogurt: Yogurt is low in fat than m a n y o t h e r d a i r y p ro d u c t s . Although some yogurts contain probiotics that aids in digestion. Full-fat yogurt is a good source of protein and is low in lactose.

Butter: One of the healthy fats, butter is obviously a must to include in keto food. It is low in milk proteins and is also lactose-free. You can cook with it, bake with it, or even use it as a spread.

DAIRY PLANNER Contact..

999-170-5007 OCTOBER 2018

OCTOBER 2018

Event Calender

Event

: 10th NIZO Dairy Conference – Innovations in Dair y Ingredients : 2-6 October 2018 : www.nizodairyconference.com

Event

: North Odisha Agri & Food Processing Expo : 05-08 October 2018

Date Venue

: NOCCi BUSINESS PARK, Balasore

Web

: https://10times.com/noafope

NOVEMBER 2018 Event Date

: EDA Convention 2018 : 14 November 2018 - 17 November 2018 Venue : Ireland, Ireland Web. : www.euromilk.org

NOVEMBER 2018 Event Date Venue Web.

: : : :

Hi Europe 27-29 November 2018 Frankfurt, TBC, TBC Germany www.ﬁglobal.com

DAIRY PLANNER | VOL. 15 | NO. - 11 | November 2018

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