Journal of Animal Feed Science and Technology

Background: Traumatic reticulitis is a common digestive disorder in bovines caused by the ingestion of metallic foreign bodies that penetrate the reticulum and induce inflammatory reactions. Aim: The present study was conducted to evaluate haematological alterations in buffaloes affected with traumatic reticulitis. Materials and Methods: A total of 12 buffaloes presented to the veterinary hospital with clinical signs suggestive of traumatic reticulitis were included in the study along with 10 healthy buffaloes serving as controls. Blood samples were collected for haematological analysis including haemoglobin concentration (Hb), total erythrocyte count (TEC), total leukocyte count (TLC), packed cell volume (PCV), and differential leukocyte count (DLC). Results: The results revealed a significant decrease in Hb, TEC, and PCV values in affected buffaloes compared with healthy controls. Conversely, TLC and neutrophil percentages were significantly elevated, indicating inflammatory response and infection. Lymphocyte percentages were comparatively decreased in affected animals. Conclusion: The findings suggest that traumatic reticulitis in buffaloes is associated with anaemia and leukocytosis with neutrophilia. Haematological evaluation can therefore serve as a useful supportive diagnostic tool in the clinical assessment of traumatic reticulitis in buffaloes.

Background: Feed resources are the major constraint in livestock production, as conventional feed ingredients compete with human food demands. Agro-industrial by-products such as pulse chunnies serve as promising alternative feed resources. Incorporating these by-products in complete diets based on sorghum straw may help improve nutrient utilization, growth, and cost efficiency in sheep rearing. Aim: To evaluate the effect of inclusion of different pulse chunnies in sorghumstraw-based complete diets on growth performance of Nellore brown ram lambs. Objectives: 1. To assess the feed intake and nutrient utilization in lambs fed diets containing different pulse chunnies. 2. To evaluate the effect of pulse chunni inclusion on growth rate and body weight gain. 3. To determine the economic efficiency of meat production through pulse chunnibased complete diets. 4. To examine any adverse health effects of pulse chunni inclusion in lamb diets. Materials: • Animals: Thirty-two Nellore brown ram lambs (96.30 ± 2.70 days; 13.27 ± 0.03 kg body weight). • Experimental design: Random allocation to four treatment groups (8 lambs each) and reared under an intensive system for 120 days. ○ T1: Control diet (no pulse chunni) ○ T2: 15% Red gram chunni (RGCC) ○ T3: 15% Green gram chunni (GGCC) ○ T4: 15% Bengal gram chunni (BGCC)• Parameters studied: Feed intake, daily dry matter intake (DMI), body weight changes, total weight gain, average daily gain (ADG), and health status. Results: • Total feed intake and daily DMI were significantly higher (P < 0.01) in T2 compared to other groups. • Body weight differed significantly among groups from the 2nd to 8th fortnights, with T2 recording the highest values. • Total body weight gain (kg): T1 – 10.65, T2 – 10.98, T3 – 10.76, T4 – 10.66. • Average daily gain (g/day): T2 (91.46 ± 0.49) was significantly higher than T1 (88.75 ± 0.90), T3 (89.69 ± 0.49), and T4 (88.85 ± 0.49). • No adverse health effects were observed across treatments. Conclusion: Inclusion of red gram chunni at 15% level in sorghum-straw-based complete diet improved feed intake, nutrient availability, and growth rate in Nellore ram lambs, thereby reducing the cost of meat production. Other pulse chunnies also supported normal growth without adverse health effects, but red gram chunni proved to be the most effective option.

Experiment was undertaken to determine the antimicrobial effectiveness of Cleome viscosa and Angelica glauca commonly in chicken nuggets. Minimum inhibitory concentration (MIC) of the Cleome viscosa and Angelica glauca against Pseudomonas. aeruginosa and Salmonella enterican typhimurium was determined by tube dilution method. Jakhiya at 0.175% concentration was able to inhibit the growth of P. aeruginosa while S. Typhimurium was inhibited at 0.25%. Aqueous extract of Gandreni inhibited the growth of Pseudomonas. aeruginosa at 0.25% while Salmonella enterican typhimurium was inhibited at 0.375%. These Spices were incorporated in breaded chicken nuggets based on various optimization trails. Chicken nuggets incorporated with optimum level of these spices jakhiya(CV), gandreni(AG), jakhiya and gandreni(CVAG) were subjected to microbial storage stability analysis at refrigeration temperature for Total plate counb, Proteolytic count andYeast and mold count The general decreasing trend of microbial count with incorporation of J, G and its combinations:wasCVAG

Original Article English P. 21-29