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Research & Reviews : Journal of Dairy Science & Technology
Contents
1. Genetic Variability and Significance of STAT Gene in Dairy Animals Manoj Kumar, Poonam Ratwan, Vikas Vohra
1
2. Influence of Genetic and Non-Genetic Factors on Lactation Traits in Dairy Cattle: A Review Poonam Ratwan, Manoj Kumar, Ajoy Mandal
7
3. Current and Future Prospects of Colostrum—Indian Ethnic Food Supplement Rajamanickam K., Jayashree Gogoi, Leela V., Suganya G.
23
4. Tagatose: A Low Calorie Multifunctional Sweetener K.V. Mogha, A.R. Chaudhari, K.D. Aparnathi
29
5. Ragi: A Powerhouse of Nutrients Ishwar Patel, Komal Patel, Suneeta Pinto, Sunil Patel
36
Research and Reviews: Journal of Dairy Science and Technology
ISSN: 2319-3409(online), ISSN: 2349-3704(print) Volume 5, Issue 3 www.stmjournals.com
Genetic Variability and Significance of STAT Gene in Dairy Animals Manoj Kumar1,*, Poonam Ratwan1, Vikas Vohra2
1
Animal Genetics and Breeding Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India 2 AGR Division, ICAR-National Bureau of Animal Genetic Resources, Karnal, Haryana, India
Abstract
Signal transducer and activator of transcription (STAT) gene are a family of cytoplasmic proteins that are activated in response to a large number of cytokines, growth factors, and hormones. The interest in the bovine signal transducer and activator of transcription (STAT) gene has increased because STAT1 is involved in the development of the mammary gland and regulating the transcription of genes involved in milk protein synthesis and fat metabolism. STAT5 is related to milk composition, embryonic survival, conception rate, fertilization rate and calving interval of dairy animals. At present, seven bovine STAT genes have been identified and found that STAT1, STAT5A, and STAT5B were not exclusively regulated by individual effectors of differentiation, but their expression was tightly correlated with lipid accumulation. Studies on the expression of STAT in different tissues and at different developmental stages have shown that STAT1 and STAT3 are constitutively expressed at constant levels throughout pregnancy, lactation, and involution, whereas STAT4 and STAT5 are developmentally regulated. STAT5A is a candidate gene because it is a member of interferon and placental lactogen (PL) signal transduction pathways, which play important roles in reproduction and milk production traits. Some associated studies such as milk yield, fat content, protein yield, embryonic survival, conception rate and calving interval have been carried out in dairy animals. These associations will provide insight in to the underlying mechanism of STAT gene and polymorphisms that can be used for selection purposes in dairy animals. Keywords: Candidate gene, fertility, milk content, polymorphism
INTRODUCTION
During the last decade there has been increasing scientific interest in the use of genomic information as an additional tool in conventional dairy cows’ breeding schemes [1, 2]. The progress in molecular genetics has led to the discovery of candidate genes, which exert significant effects on traits of economic importance such as production and reproduction traits. With the use of molecular technologies, it may be possible to select a breeding animal for a wide range of traits and to enhance reliability in predicting the mature phenotype of the individual. To make dairying a successful and profitable business, the animals should not only be high producing, but also reproductively efficient. Therefore, STAT gene is important candidate gene, which is associated with both production and reproduction of dairy animals. In dairy animals, it is important to explore genetic
variations at DNA level in STAT gene and subsequently utilize them in breeding programmes. Recent studies carried by Khatib et al. reported that polymorphisms in the FGF2 and STAT5A genes are associated with male fertility [3]; and Stoop et al. in exotic cattle have revealed large genetic variation in bovine milk fat composition and many SNPs in these candidate genes, which play a role in fat synthesis [4]. Many such candidate genes have been identified for fat synthesis and fertility in dairy animals such as fatty acid synthase (FASN) gene [5–8], diacylglycerolacyl-transferase1 (DGAT1) gene [9, 10], Signal transducer and activator of transcription 1 (STAT1) gene [11], and STAT5A showed the highest significant association with both fertilization rate and embryonic survival at the blastocyst stage [12]. Whole genome scans have shown significant associations between production traits and microsatellite markers in
RRJoDST (2016) 1-6 © STM Journals 2016. All Rights Reserved
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Research and Reviews: Journal of Dairy Science and Technology
ISSN: 2319-3409(online), ISSN: 2349-3704(print) Volume 5, Issue 3 www.stmjournals.com
Influence of Genetic and Non-Genetic Factors on Lactation Traits in Dairy Cattle: A Review 1
Poonam Ratwan1,*, Manoj Kumar1, Ajoy Mandal2
Animal Genetics and Breeding, ICAR-National Dairy Research Institute, Karnal, Haryana, India 2 Animal Genetics and Breeding, ERS, ICAR-National Dairy Research Institute, Kalyani, West Bengal, India
Abstract
India has about 39.73 million crossbred cattle out of total 190.90 million (37.28%) cattle population as per the all India livestock census, 2012. The decade wise trend in livestock population (1997 to 2012) shows a distinctive swing in composition of dairy animal stock in favor of crossbred cattle, as their number increased by 20.18%, while that of indigenous cattle declined by 8.94%. Selection of dairy animals is usually based on the lactation traits. All the lactation traits are affected by various genetic and non-genetic factors like sire, season of calving, period of calving, parity of animals, age group and genetic group of animals. Proper assessment or unbiased prediction of genetic worth (breeding value) depends upon the adjustment of significant effect of environmental or non-genetic factors on the lactation traits. The lactation traits reviewed were 305 days milk yield (305MY), total lactation milk yield (TMY), lactation length (LL), peak yield (PY) and milk production efficiency traits comprised of milk yield per day of lactation length (MY/LL) and milk yield per day of calving interval (MY/CI). In order to enhance the productivity, it is necessary to develop an understanding of the factors affecting lactation traits in dairy cattle. Keywords: Genetic and non-genetic factors, dairy cattle, lactation traits
INTRODUCTION
Agriculture is the main stay of the Indian economy as agriculture and allied sectors contribute nearly 14 per cent of the gross domestic production. Livestock sector alone contributes nearly 25.6% at current prices of total value of output in agriculture, fishing and forestry sector [1]. About 58 per cent of the population is engaged in agriculture and rearing of livestock in the country. As per the all India livestock census, 2012, India has 190.90 million (37.28%) cattle and 108.7 million (21.23%) buffaloes. Out of total cattle population, about 39.73 million are crossbred cattle in our country. The decade wise trend in livestock population (1997 to 2012) shows a distinct shift in composition of dairy animal stock in favor of buffaloes and crossbred cattle, as their numbers increased by 3.19 and 20.18% respectively, while that of indigenous cattle declined by 8.94% [1]. Milk productivity in the country remains one of the lowest as compared to many leading countries of the world. In India, there are 40 registered breeds of cattle [2]. In spite of the presence of large and diverse cattle genetic resources, the productivity of cows remains
low in the country for various reasons, such as inadequate nutrition, poor genetic potential, inadequate animal health services, the harsh climatic conditions and other management related problems. The indigenous cattle breeds are low producers; they mature late and have a delayed conception coupled with long calving intervals. The productivity of dairy animals could be increased by crossbreeding the low yielding non-descript cows with high yielding suitable exotic breeds. Thus systematic cross breeding of indigenous dairy cattle is principally undertaken to combine high milk yield and early sexual maturity of exotic dairy breeds with hardiness, disease resistance and adaptability of indigenous cattle. Therefore, crossbreeding of local non-descript cattle with exotic breeds of high genetic potential is considered to be a rapid and effective method of improvement.
RRJoDST (2016) 7-22 Š STM Journals 2016. All Rights Reserved
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Research and Reviews: Journal of Dairy Science and Technology
ISSN: 2319-3409(online), ISSN: 2349-3704(print) Volume 5, Issue 3 www.stmjournals.com
Current and Future Prospects of Colostrum—Indian Ethnic Food Supplement Rajamanickam K.*, Jayashree Gogoi, Leela V., Suganya G. Department of Veterinary Physiology, Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Chennai, Tamil Nadu, India Abstract
Traditional foods of India are called as ‘Functional Foods’ because they contain components such as body healing components, dietary fibres and growth promoters. Colostrum is the first secretion from mammary gland of an animal after parturition, which contains high amount of many nutrients such as proteins, vitamins, minerals and biologically active substances like immunoglobulins, enzymes, hormones and growth factors. This physicochemical composition makes it highly useful food substance as nutraceuticals to promote growth and increase performance of athletes. Immunological and physiological considerations of bovine colostrum can be exploited more to explore their uses to its full potency and should be easy to use. Indigenous method of preparation of colostrum-based food products differs in various parts of India; accordingly, the composition may also vary. Two main growth factors namely, TGFα and TGFβ and IGF1 and IGF2 has significant muscle and cartilage regeneration, so colostrum proves to be an ideal regenerative material for growth of body cells. Keywords: colostrum, functional foods, nutraceutical and regenerative material
INTRODUCTION
Indian traditional foods are considered as the ‘Functional Food’ because it promotes growth and prevents the diseases occurrence. Traditional Indian foods are prepared by various methods throughout the country for many years. Preparation methods of our native food items follow the method called ‘Shodhana therapy’ which eliminates the toxic substance present in the food [1]. Colostrum or foremilk is the yellowish liquid which is rich in immune factors, secreted by female mammals a few days before and after parturition. Before invention of all artificial antibodies, colostrum was used as a key to unlock all mechanisms to prevent the microbial infections. In the early 20th century, only the higher concentration of antibody level in the colostrum was identified and now it is used as a nutraceutical. The present paper was aimed to review the available information in the composition of cow colostrum and its nutraceutical properties to the humans.
PHYSICOCHEMICAL COMPOSITION OF COLOSTRUM
Colostrum content varies according to its day of production. It contains various types of
immunological substances, growth promoting factors, essential amino acid, hormones and antimicrobial factors. Comparison of nutritive components of human and bovine colostrum is made in Table 1. The composition of colostrum is shown in Figure 1. Immune Milk–Colostrum The colostrum contains various types of immunoglobulins such as IgG1, IgG2, IgM, IgA; among these IgG1 is the principle immunoglobulin [2]. Composition of this immunoglobulin in human and bovine colostrum is depicted in Table 2. Concentration of immunoglobulins will decrease when the number of milking is increased, i.e., time after parturition. When comparison between concentration of IgG1, IgG2, IgM, and IgA in milk and colostrum (collected after 80 h of postpartum) was done, it was found to be 24, 7, 5 and 7 times higher, respectively [3]. Amino Acid Composition Bovine colostrum contains the amino acids such as lysine, methionine, phenylalanine, threonine, isoleucine, valine, cystine, leucine and tryptophan. The concentration of these
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Research & Reviews: Journal of Dairy Science and Technology
ISSN: 2319-3409(online), ISSN: 2349-3704(print) Volume 5, Issue 3 www.stmjournals.com
Tagatose: A Low Calorie Multifunctional Sweetener K.V. Mogha*, A.R. Chaudhari, K.D. Aparnathi Department of Dairy Microbiology, Sheth Mansukhlal Chhaganlal College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India Abstract
A sugar called tagatose is one of the next things that will be appearing on the horizon for products labelled under the pseudo-hygienic appellations of “light”, “lite”, “low calorie”, “sugar free”, “sugarless”, “low fat”, “low sodium”, etc. The only true hygienic starting point, in this day and age of universal deceit, if we want good foods that are optimum for our health, is: “Start with fruit, grains, nuts, and vegetables simply and wholesomely prepared FROM SCRATCH at home”. This review contains a brief study on chemistry of tagatose, how it is produced, applications, limitations and legislations associated with tagatose. Keywords: Tagatose, pseudohygiene, sugar free, sugarless
INTRODUCTION
The need for low-calorie sweeteners has been evident for many years, but the emphasis has grown recently with the accelerating trend toward obesity in the developed nations. Following the lead of body stylists, consumers equate slimness with health and glamour [1]. Thus, both health and body image drive the market for low-calorie sweeteners. These reduced calorie sweeteners can be categorized into two groups. The first group consists of noncaloric sweeteners with a very intense sweet taste that are used in small amounts to replace the sweetness of a much larger amount of sugar; for example, acesulfame-K, aspartame, neotame, saccharin, sucralose, etc. The second group comprises of low-caloric sweeteners that can substitute for both the physical bulk and sweetness of sugar including the sugar alcohols (also called “polyols”) sorbitol, mannitol, xylitol, isomalt, erythritol, lactitol, maltitol, hydrogenated starch hydrolysates, and hydrogenated glucose syrups and often termed as “sugar replacers” or “bulk sweeteners”. Although two other sweeteners, namely trehalose and tagatose, are actually sugars rather than sugar alcohols yet are similar in function to the polyols. D-Tagatose is patented as a low energy sweetener and bulking agent [2]. Tagatose was originally developed by Spherix Incorporated (formerly Biospherics Inc.) as a low-calorie sugar substitute. The
discovery of tagatose has its origin in the quest by its discoverer, Gilbert Levin to identify a low calorie analogue to sucrose. Biosperics Inc., entered into understanding with Arla Foods (Denmark) to supply technology transfer for tagatose production. It was identified as a component of a gum exudate of the cacao tree (Sterculia setigera) and detected as a component of an oligosaccharide in lichens of the Rocella species [3, 4]. As a result of these properties, D-tagatose is considered to be a potential reduced-energy sweetener.
Fig. 1: Structural Formula for D-tagatose and D-fructose.
RRJoDST (2016) 29-35 © STM Journals 2016. All Rights Reserved
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Research and Reviews: Journal of Dairy Science and Technology
ISSN: 2319-3409(online), ISSN: 2349-3704(print) Volume 5, Issue 3 www.stmjournals.com
Ragi: A Powerhouse of Nutrients 1
Ishwar Patel1, Komal Patel1, Suneeta Pinto1,*, Sunil Patel2
Department of Dairy Technology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India 2 Department of Dairy Engineering, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India
Abstract
Finger millet (Ragi, Eleusine coracana), is the principal food grain of the rural population in India, especially in South India. It is very nutritious with respect to minerals, dietary fiber and essential amino acids. Amongst cereals, Ragi provides highest level of calcium including antioxidants and phytochemicals. The total dietary fiber of finger millet grain is relatively higher than that of most of other cereal grains, which helps to control blood glucose levels in diabetic patients. It is usually converted into flour and a variety of preparations. Several methods of processing of ragi have been developed to make the final product more attractive in flavour, appearance, taste, and consistency. Keywords: Finger millet, ragi, nutrients, vitamin, bioavailability
INTRODUCTION
Finger millet (Ragi, Eleusine coracana) is an important staple food in the Eastern and Central Africa as well as some parts of India [1]. According to the US National Research Council (1996) [2], finger millet is more nutritious than most cereal grains with respect to minerals, dietary fiber and essential amino acids. Finger millet also contains various phenolic compounds exerting antioxidant properties [3]. Finger millet (Ragi, Eleusine coracana) was traditionally used as porridge made from boiled groats; foods made from the flour are mainly mixed with cereals, and it is also used for malting in beer substitutes. It is rich in protein, iron, calcium, phosphorus, fiber and vitamin content. The fiber and calcium content is higher than all cereals and iodine content is said to be highest among all the food grains [4, 5]. With the changes in scenario of utilization of processed products and awareness of the consumers about the health benefits, finger millet has gained importance because of its functional components, such as slowly digestible starch and resistant starch [6]. Ragi has best quality protein, desired essential amino acids, vitamin A, vitamin B complex and phosphorus [7]. Thus, ragi is a good source of diet for growing children, expecting
women, old age people and patients. Ragi provides highest level of calcium including antioxidants and phytochemicals, which makes it easily digestible. Hence, it helps to control blood glucose levels in diabetic patients. The bulkiness of the fibers and the slow digestion rate makes us feel fuller on, fewer calories and therefore may prevent us from consuming excess calories. Ragi is considered to be an ideal food for diabetic individuals due to its low sugar content and slow release of glucose/sugar in the body [8, 9]. The powerful influence of diet on health and wellbeing, and increasing scientific evidence confirms that specific components in diet may tend off certain chronic diseases such as cardiovascular diseases, various cancers and neurological disorders [10]. It has revitalized the interests not only in consumer, but also among researchers and food product processors to develop formulated products, which are “natural, functional and nutritional� as well. Finger millet is so called because the ear (head of grain) consists of five spikes, which radiate, sometimes in a curving manner, from a central point, rather as fingers attached to the palm of the hand [11]. Finger millet is an important source of food in Central Africa and India. Finger millet (Eleusine coracana [L.] Gaertn. syn.: Cynosurus coracanus L., E. Stricta
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