Definition and Risk Factors for an ovulation Diagnosed at 50 Days in Milk in Dairy Cows:(CDVS)-Lupine Publishers

Definition and Risk Factors for an ovulation Diagnosed at 50 Days in Milk in Dairy Cows  by 
Jocelyn Dubuc in CDVS in Lupine Publishers.

The objectives of this observational study were to determine the optimal progesteronemia threshold for defining an ovulation at 50 days in milk (DIM) in dairy cows and to identify risk factors for this condition. A total of 3,776 cows from 100 Holstein dairy herds were enrolled in this cow-level study. During farm visits, cows were bled at 1-14DIM to quantify ketonemia and glycemia, examined at 30-43 DIM to diagnose purulent vaginal discharge, cytological endometritis, and leukocyte esterase endometritis, and were bled at a 14d interval to quantify progesteronemia. Multiple progesteronemia thresholds were tested to identify the one providing the highest sum of sensitivity and specificity to predict the pregnancy status at first service. The optimal threshold found for defining an ovulation at 50DIM was ≤0.90 ng/mL. The final model for risk factors included parity group, season of calving, cytological endometritis, hyperketonemia, hypoglycemia, and the two-way interaction term of hyperketonemia and hypoglycemia. Overall, these results suggest that a progesteronemia threshold of ≤0.9ng/mL could be used to define an ovulation at 50 days in milk in dairy cows.

https://lupinepublishers.com/dairy-veterinary-science-journal/fulltext/definition-and-risk-factors-for-anovulation-diagnosed-at-50-days-in-milk-in-dairy-cows.ID.000115.php

https://lupinepublishers.com/dairy-veterinary-science-journal/abstracts/definition-and-risk-factors-for-anovulation-diagnosed-at-50-days-in-milk-in-dairy-cows.ID.000115.php

For more Lupine Publishers Open Access Journals Please visit our website: http://www.lupinepublishers.com/

For more veterinary science journal impact factors Please Click Here:
https://lupinepublishers.com/dairy-veterinary-science-journal/

Validation of milk product pasteurization by Alkaline Phosphatase Activity:(CDVS)-Lupine Publishers

Validation of milk product pasteurization by Alkaline Phosphatase Activity by Hilal Ahmad Punoo
in CDVS in Lupine Publishers.

The standard practices for indirectly assessing the pasteurization status of milk products are primarily based on the thermal in activation kinetics of the endogenous milk enzyme, alkaline Phosphatase (ALP).This review provides an invaluable, tool for both regulatory and in house process control and validation. Endogenous milk ALP manifests a slightly higher heat resistance than the pathogenic micro flora upon which pasteurization time and temperature requirements are based. Therefore, ALP activity is recognized and accepted as the method of choice for the rapid validation of milk product pasteurization. However, ALP assays have notable limitations that must be understood if they are to be administered and interpreted correctly and the results are to be applied judiciously. Issues such as the reactivation of heat denatured ALP and the presence of both heat stable and labile microbial ALP are addressed. A discussion of ALP in the milk of non-bovine speciesis presented based on the limited literature available. Also brief discussion of research involving alternative pasteurization indicators is presented. This review article is intended to summarize the pertinent details of the ALP assay for dairy products (considering the basis and limitations of various methods) and the processing, handling, and known compositional factors that influence the assay results.

https://lupinepublishers.com/dairy-veterinary-science-journal/fulltext/validation-of-milk-product-pasteurization-by-alkaline-phosphatase-activity.ID.000113.php

https://lupinepublishers.com/dairy-veterinary-science-journal/abstracts/validation-of-milk-product-pasteurization-by-alkaline-phosphatase-activity.ID.000113.php

For more Lupine Publishers Open Access Journals Please visit our website: http://www.lupinepublishers.com/

For more journal of veterinary science impact factor Please Click Here:
https://lupinepublishers.com/dairy-veterinary-science-journal/

Amaranth - A Functional Food by Suneeta Pinto:(CDVS)-Lupine publishers

Amaranth - A Functional Food by Suneeta Pinto by Suneeta Pinto in CDVS in Lupine publishers.

Amaranthus, collectively known as amaranth or pigweed, is a cosmopolitan genus of herbs. Approximately 60 species are presently recognized, with inflorescences and foliage ranging from purple and red to gold. Because of recent concerns about global food security and malnutrition scientists all over the world are engaged in exploring the plant biodiversity to broaden the crop list. Due to described agricultural advantages, unique nutritional properties and versatile usage, grain amaranth (Amaranthus spp.) has gained increased attention. Amaranth seeds have a high content of storage proteins (14-19%) whose amino acid composition is rich in lysine and methionine, two limiting amino acids in cereals and legumes, respectively. Amaranth (Amaranthuscaudatus), quinoa (Chenopodium quinoa) and ka~niwa (Chenopodiumpallidicaule) are originally from the Andes of South America where they have remained a staple since Pre-Hispanic times. Due to its good protein quality which is comparable to casein, high fibre content and bioactive compounds, and these gluten-free grains are formidable food alternatives for celiac patients and/or those suffering from gluten-sensitivity.

https://www.lupinepublishers.com/dairy-veterinary-science-journal/fulltext/amaranth-a-functional-food.ID.000112.php

https://www.lupinepublishers.com/dairy-veterinary-science-journal/abstracts/amaranth-a-functional-food.ID.000112.php

For more Lupine Publishers Open Access Journals Please visit our website: http://www.lupinepublishers.com/

For more veterinary science journal Please Click Here: https://www.lupinepublishers.com/dairy-veterinary-science-journal/index.php

The Use of Epidural Anaesthesia over General Anaesthesia in Ruminants:(CDVS)-Lupine Publishers

The Use of Epidural Anaesthesia over General Anaesthesia in Ruminants by Olaifa AK in CDVS Lupine Publishers.

General anaesthesia is an essential component of modern medicine. It is a drug induced reversible condition that includes specific behavioral and physiological traits - unconsciousness, amnesia, analgesia, and akinesia- with concomitant stability of the autonomic, cardiovascular, respiratory, and thermoregulatory systems. General anesthesia in ruminants has inherent risks such as regurgitation of ruminal contents, excessive salivation and the possibility of pulmonary aspiration; therefore it is not always recommended and local or regional techniques may be used instead. Epidural anaesthesia is a central neuraxial block technique which is used regularly in veterinary practice for treatment of different obstetrical and surgical interferences in the perineal, sacral, lumbar, and caudal parts of the thoracic region of domestic animals. There have been several scientific researches on the use of epidural anesthesia in ruminants and other species for various surgical and laboratory procedures. In conclusion, the disadvantages of general anaesthesia outweigh the advantages especially in ruminant specie. Therefore, epidural anaesthesia is the most preferred.

https://www.lupinepublishers.com/dairy-veterinary-science-journal/fulltext/the-use-of-epidural-anaesthesia-over-general-anaesthesia-in-ruminants.ID.000111.php 

https://www.lupinepublishers.com/dairy-veterinary-science-journal/abstracts/the-use-of-epidural-anaesthesia-over-general-anaesthesia-in-ruminants.ID.000111.php 

For more Lupine Publishers Open Access Journals Please visit our website: http://www.lupinepublishers.com/

For more Open Access Journal articles Please Click Here: https://www.lupinepublishers.com/dairy-veterinary-science-journal/

Gastrointestinal Parasites Found in Domesticated Animals Introduced Into the Neo-Tropics (New World Tropics) by Kegan Romelle Jones:(CDVS)-Lupine Publishers

Gastrointestinal Parasites Found in Domesticated Animals Introduced Into the Neo-Tropics (New World Tropics) by Kegan Romelle Jones in CDVS in Lupine Publishers.

This paper is the first part of a three (3) part series of reviews that serves to shed light on the parasites which inhabit the gastrointestinal tract of domestic animals imported into the New World tropics (Neo-tropics), the domesticated Neo-tropical animals and the non-domesticated Neo-tropical animals (wildlife). This first review has focused on the domesticated animals introduced into the new world tropics (Neo-tropics) which were brought by the early European settlers four to five hundred years ago. These introduced Old World domesticated animal species were cattle (Bos taurus, B. indicus), sheep (Ovis aries), goat (Capra hircus), pigs (.com scrofa), horses (Equus caballus) and chicken (Gallus domestiucus). The references used in this review were gathered and synthesized to give a clear breakdown of gastrointestinal parasites of Old World Domesticated animals. The references spanned sixty five (65) years, the earliest reference cited was in 1953 and the most recent was 2018. Most classes of gastrointestinal parasites were reviewed and tabulated by species; they were trematodes, nematodes, cestodes and coccidian. Gastrointestinal parasites which have been reported in domestic livestock species, have negatively affected the health and performances of the animals. The drugs used have been tabulated across animal species.

https://www.lupinepublishers.com/dairy-veterinary-science-journal/fulltext/gastrointestinal-parasites-found-in-domesticated-animals-introduced-into-the-neo-tropics-new-world-tropics.ID.000110.php

https://www.lupinepublishers.com/dairy-veterinary-science-journal/abstracts/gastrointestinal-parasites-found-in-domesticated-animals-introduced-into-the-neo-tropics-new-world-tropics.ID.000110.php

For more Lupine Publishers Open Access Journals Please visit our website: http://www.lupinepublishers.com/

For more Open Access Journal articles Please Click Here: https://www.lupinepublishers.com/dairy-veterinary-science-journal/

The Development Fortified Pan Bread by Increasing Its Protein Content with High Levels of Live Yeast cells Saccharomyces Cerevisiae:(CDVS)-Lupine Publishers

The Development Fortified Pan Bread by Increasing Its Protein Content with High Levels of Live Yeast cells Saccharomyces Cerevisiae by Nader R Abdelsalam in CDVS in Lupine Publishers

The main objective of the study was to develop high protein content bread through fortification with nutritional yeast. Fortified bread boosts the nutritional status of poor people and reduces the incidence of protein energy deficiency diseases. The bread was reformulated by adding various concentrations of nutritional yeast in the range 5, 10, 15, 20 and 30g/kg wheat flour. The bread was baked using the straight dough method. Protein, carbohydrate, moisture, fat, vitamin B complex, minerals, energy value and amino acids content of the fortified bread were evaluated. Sensory evaluation was conducted on bread samples to evaluate the bread acceptance levels. The results of the study revealed that the carbohydrate, moisture, vitamin B complex, minerals and protein content increased with an increase in concentration of nutritional yeast. Addition of nutritional yeast increased the essential amino acids and non-essential amino acids. The test panels accepted bread fortified with (5-20g/kg) nutritional yeast but bread with higher amounts of nutritional yeast (30g/kg) was generally unacceptable. This study shows the potential of using nutritional yeast in improving protein quality of bread consumed by economically disadvantaged communities.

https://www.lupinepublishers.com/dairy-veterinary-science-journal/fulltext/the-development-fortified-pan-bread-by-increasing-its-protein-content-with-high-levels-of-live-yeast-cells-saccharomyces-cerevisiae.ID.000109.php

https://www.lupinepublishers.com/dairy-veterinary-science-journal/abstracts/the-development-fortified-pan-bread-by-increasing-its-protein-content-with-high-levels-of-live-yeast-cells-saccharomyces-cerevisiae.ID.000109.php

For more Lupine Publishers Open Access Journals Please visit our website: http://www.lupinepublishers.com/

For more Open Access Journal articles Please Click Here: http://www.lupinepublishers.com/research-and-reviews-journal/ 

Use of Dietary Yeast and its Products in the Feeding Regime of Meat Type Goats:(CDVS)-Lupine Publishers

Use of Dietary Yeast and its Products in the Feeding Regime of Meat Type Goats by Kashif Ishaq
in CDVS in Lupine Publisher.

All around the world, sheeps and goats play an important role in small scale farming systems. Goat farming is very beneficial from economic point of view. It provides many products but meat and milk are the major products. Goat meat has low level of calorie, fat and cholesterol so it is a healthy substitute to beef and lamb. Moreover goats also use extensively to provide milk for human consumption. It is easier to digest than cow’s milk because it has smaller fat globules than cow’s milk. In order to support metabolic process all living organisms require essential nutrients, to keep themselves alive so variations in animal diets may improve both the quantity and quality of the final products. In recent years, yeasts are gaining popularity in fattening system as a probiotics.

Since yeast is robust with high viability under a range of environmental conditions and can be culture very easily so yeast cultures are more commonly used as a feed supplements in livestock feeding systems. These cultures have positive impact on microbial population in gastrointestinal tract and they increase the beneficial activities associated with these microorganisms that has indirect impact on animal performance. Saccharomyces cerevisiae and Aspergillusoryza are the most important yeast products and they are very significant for the manipulation of rumen metabolism.

It is stated by most of the researchers that yeast culture supplementation has positive impact on carcass characteristics, nutrient digestibility, feed intake and the growth performance of the goats in cost effective way but on the other hand some of the scientists do not support that results and they concluded that yeast supplementation in the diet of goats and other ruminants do not have any significant influences on animal performance, carcass characteristics and other features. Step by step, this paper will make the detail evaluation of the use of dietary yeast and its product in the feeding regime of meat type goats, impact of yeast on goat physiognomic features such as growth performance, feed efficiency, digestibility and meat quality.

http://www.lupinepublishers.com/dairy-veterinary-science-journal/fulltext/use-of-dietary-yeast-and-its-products-in-the-feeding-regime-of-meat-type-goats.ID.000108.php 

http://www.lupinepublishers.com/dairy-veterinary-science-journal/abstracts/use-of-dietary-yeast-and-its-products-in-the-feeding-regime-of-meat-type-goats.ID.000108.php 

For more Lupine Publishers Open Access Journals Please visit our website:
http://www.lupinepublishers.com/

For more Open Access Journal articles Please Click Here:http://www.lupinepublishers.com/dairy-veterinary-science-journal/