The study was designed to determine the effect of various dehydration techniques on the nutritional quality of mango (Mangifera indica L.) products. In the first phase of the study, nutritional characteristics of fresh immature mango of different varieties were determined. The results revealed that maximum TSS, protein, non-reducing sugar, K and Cu were recorded in variety Langra. Whereas, maximum moisture, ash, fat, total sugar, reducing sugar and Mn were observed in variety Sindhri, however, variety Chaunsa showed higher vitamin C, Mg and Cr content. It was further observed that variety Desi was rich in minerals such as Na, Ca, Zn and Fe with maximum acidity. In the second phase of the study mango powder was prepared from different mango varieties using different drying techniques. The results of mango powder prepared with-peel showed that variety Chaunsa had significantly higher moisture and vitamin C content, whereas TSS, total sugar, reducing sugar, Ca, K, Mg, Cu were higher in without peel powder in variety Chaunsa than other varieties. Among the drying methods, maximum moisture was retained in wooden glass drying method (12.88%), whereas, maximum TSS, ash, protein, vitamin C and non-reducing sugar were observed in mango powder dried under cabinet drying method. Moreover, the majority of the minerals were found in maximum quantity in mango powder dried under wooden glass drying method. During the third phase of the study the unripe and ripened mangoes of different varieties were picked from various tree positions viz. top, middle and bottom. The results revealed that during ripening period the TSS was increased in all the varieties. It was further observed that maximum moisture (85.28%) and total sugar (29.36%) was observed in ripened Chaunsa mangoes. The higher Vitamin C content (26.34mg 100g-1) was found in ripened Langra mangoes than other varieties. The unripe variety Desi had the highest acidity (0.47%) as compared to other unripe and ripened mango varieties. It was also observed that minerals were significantly higher in unripe than ripened mangoes, Na, Ca and Zn were higher in variety Desi, Mg, Fe, Cr and Mn were maximum in variety Chaunsa, whereas, variety Sindhri and Langra were rich in K and Cu, respectively. Among the mangoes picked from different tree positions, moisture, TSS, reducing sugar, non-reducing sugar, ash, acidity, vitamin C, Na, Ca, Fe, Mg, Cr and Mn were higher in mangoes picked from top tree position as compared to middle and bottom positions. xv In the last phase of the study, the slices were prepared from mangoes of different varieties obtained from top, middle and bottom tree positions using different drying methods. It was reflected that the mango slices of variety Chaunsa prepared from top tree position mangoes, had the highest pH, ash, TSS and vitamin C content. It was further observed that moisture content was highest (12.88%) in slices of mangoes of variety Sindhri obtained from top tree position and dried under wooden glass drying method. However, total sugar, reducing and non-reducing sugars were significantly higher in slices of variety Chaunsa obtained from top tree position, whereas, Ca content of variety Desi was higher in cabinet drying method in slices prepared from top tree position than all other varieties. Cabinet drying method resulted in higher quantities of K (819.60 mg kg-1), Mg (78.64 mg kg-1), Zn (2.62 mg kg-1), Fe (6.86 mg kg-1), Cu (5.92 mg kg-1), Cr (1.02 mg kg-1) and Mn (3.22 mg kg-1) as compared to open sun drying and wooden glass drying methods. The sensory evaluation of mango powder prepared under cabinet dehydration method proved to be better from variety Desi without peel than other varieties investigated, while mango slices of variety Chaunsa prepared from top tree position under cabinet dehydration resulted in better quality than other varieties and drying methods. It was concluded from the present study that cabinet dehydration method proved to be better in the preparation of mango powder and slices than other two drying methods. The study further confirmed that mango powder and slices prepared from variety Chaunsa were superior in quality and all other nutritional characteristics than other varieties. Similarly, mango slices prepared from top tree position were better in quality than those made from middle and bottom tree positions.
Myths and Misconceptions spread very fast as compared to facts in the current situation of social connectivity. The same is about Covid-19 infection and its vaccine in women of reproductive age and in pregnancy. We need to correct these misconceptions with evidence which is the objective of this editorial about covid vaccination.
Three experiments were conducted to assess the potential of partially replacing dietary soybean meal (SBM) with dried distillery yeast sludge (DYS) and its influence on starter, grower and laying hens’ growth and productive performance. In experiment 1, the influence of varying levels of dried DYS on feed consumption, gut health, immunity, histopathology, mortality and growth performance of starter layer chicks from day-one to 8 weeks of age was examined. Five isonitrogenous (CP 21%) and isocaloric (ME 2800 Kcal/Kg) diets were formulated. The control diet (C) was without DYS, whereas DYS5, DYS10, DYS15 and DYS20 diets had 5, 10, 15 and 20% dried DYS, respectively. The higher (P<0.05) feed intake (FI) was noticed in chicks fed C (1701g) and DYS5 (1685g) diets than those fed DYS10, DYS15 and DYS20 diets. Chicks fed C, DYS5 and DYS10 diets had better growth, immune and gut health status than those fed DYS15 and DYS20 diets. Birds fed DYS15 and DYS20 diets showed pathological lesions. The highest weight gain (603g) was noticed in birds fed DYS5 diet. The best feed conversion ratio (FCR) was noticed in birds fed C (2.77) diet followed by DYS5 (2.79), DYS10 (2.82), DYS15 (3.00) and DYS20 (3.13) diets. The higher antibody titers of newcatle disease (ND) and avian influenza (AI) virus were observed in birds fed C diet followed by DYS5 and DYS10, DYS15 and DYS20 diets. The higher lactobacillus count in birds fed DYS5 (13.39 105 cfu/gram) and DYS10 (6.67 105 cfu/gram) diets were noticed. Increasing dietary dried DYS showed enhanced ill effects in birds. In experiment 2, effect of varying dried dietary DYS concentration on feed consumption, gut health, immunity, histopathology, mortality and growth performance of grower layer chicks from weeks 9 to 16 of age was examined. Five isocaloric (ME 2700 Kcal/Kg) and isonitrogenous (CP 16%) experimental diets were formulated. The feed consumption remained unaltered among birds fed C (3248g), DYS5 (3211g), DYS10 (3183g) and DYS15 (3163g) diets. The weight gained by birds fed C (535g), DYS5 (525g) and DYS10 (517g) diets was unchanged. The best feed conversion ratio was found in chicks fed C (6.07) DYS5 (6.12) and DYS10 (6.16) diets than those fed DYS15 and DYS20 diets. The better immune response was observed in chicks fed low dietary DYS than those fed high dietary DYS.A higher lactobacillus count was found in birds fed C (13.40 105 cfu/gram) and DYS5 (13.37 105 cfu/gram) diets. However, it was the lowest (6.50 105 cfu/gram) in birds fed DYS20 diets. The pronounced histological changes were noticed among birds reared on high dietary DYS concentration. In experiment 3, influence of varying dried dietary DYS concentration on feed consumption, gut health, immunity, histopathology, mortality, hematology and hormone profile, egg producrion and its quality in laying hens kept on cage and floor production systems was studied. Five isocaloric (ME 2800 Kcal/Kg) and isonitrogenous (CP 17%) experimental diets were formulated. The FI between cage and floor system remained almost similar. However, the highest feed consumption was noticed in birds fed C diet in cage (11768g) and floor (11799g) production systems and it was the lowest in birds fed DYS diets both in cage and floor production systems. Increasing rate of DYS supplementation in laying hens diet decreased FI. However, FI by hens fed C, DYS5 and DYS10 diets remained unaltered (P>0.05). Similarly hens fed DYS15 and DYS20 diets showed similar (P>0.05) FI in both production sytems. The more eggs per bird were produced by layers fed C diet and they also laid higher eggs both in cage (94) and floor (91) production systems. However, egg production decreased in birds fed increasing dietary DYS concentrations kept under both production sytems. The FCR (calculated per dozen eggs or on egg mass basis) of diets containing varying dietary DYS concentrations remained unaltered in layers kept under both cage and floor production system. The better FCR was found in birds fed C diet and was the lowest in birds fed DYS20 diet. The FCR in birds fed C and DYS5 diets remained unaltered (P>0.05) when compared to those fed DYS10, DYS15 and DYS20 diets. However, increasing dietary DYS concentration reduced FCR in layers. The highest mortality was observed in birds fed DYS20 diet and it was the lowest in those fed C and DYS5 diets but increasing dietary DYS increased mortality in laying hens reared under both cage and floor production systems. The egg weight was higher (P>0.05) in caged hens (62.31g) than those kept on floor (60.27g) production system. The higher egg weight was recored in birds fed C diet and it was the lowest in birds fed DYS20 dietin both cage and floor production systems. The egg weight decreased in birds fed increasing dietary DYS. The egg shell weight and its thickness remained unaltered in both cage and floor production systems. The egg shell weight and its thickness was more in birds fed C diet and it decreased with increasing dietary DYS. The egg shell weight in layers fed DYS20 diet was the lowest among all dietary treatments. The egg’s albumin height was greater birds fed C diet in cages (8.47 mm) and floor (8.35 mm). However, it gradually decreased with increasing dietary DYS. The higher haugh unit score was observed in birds fed C diet in both production systems while it was the lowest in birds fed DYS20 diet. The increased dietary DYS gradually lowered haugh unit score. The lymphocyte and RBCs count were higher in layers fed C diet reared under cage and floor production system but it decreased in birds fed DYS20 diet. The highest Lactobacillus countwas observed in birds fed C (13.25 105cfu/gram) dietand was the lowest in birds fed DYS20 (5.87 105cfu/gram) The increasing dietary DYS reduced Lactobacillus count. The maximum cumulative mean antibody titers against ND were observed in birds fed C diet and was the lowest in birds fed DYS20 diet. The gradual increasing dietary DYS reduced antibody titers in layers. The T3 and T4 hormone values in birds kept under both cage and floor production systems were same, indicating that birds did not experience any kind of stress because of cage and floor production systems. The birds fed DYS10 diet showed highest concentration of T3 hormone (3.96 ng/ml) and it was the lowest (3.88 ng/ml) in birds fed C diet. The gradual increase of DYS supplementation reduced the feed cost per kg during the starter grower and laying phases of production. The highest feed cost was observed in birds fed C diet but it was lowest in chicks fed DYS20 diet. In conclusion, DYS level upto to 10% can be used to replace SBM in poultry diet on protein equivalent basis.