Background: Azolla meal and fish meal are rich sources of
protein and essential nutrients that can contribute to a well-balanced diet for
male goats. Studying the incorporation of Azolla meal and fish meal in the diet
of male goats becomes essential to ensure optimal nutrition, cost-effective
feeding strategies, improved health and performance of the goats and the
promotion of sustainable livestock farming practices.
Aims: Nutritional benefits of supplementation of Azolla meal
and fish meal to Konkan Kanyal goat were exploited in the present study by
feeding Azolla meal and fish meal through concentrate along with basal feed.
The aim of the study was to evaluate the sensory qualities of the meat samples
through respondent tasting at room temperature, assessing attributes such as
tenderness, flavour, juiciness and overall acceptance.
Methodology: This experimental field study was conducted at
Instructional Livestock Farm, Department of Animal Husbandry and Dairy Science,
College of Agriculture, Dr. BSKKV, Dapoli, Maharashtra, India, during 2023-24.
The concentrate feed was prepared by supplementation of Azolla meal and fish
meal with basal feed (Hybrid napier grass + Red gram straw + concentrate) with
supplementation of 4 gm fish meal (A0F1), 8 gm fish meal (A0F2), 4 gm Azolla
meal (A1F0), 4 gm Azolla meal and 4 gm fish meal (A1F1), 4 gm Azolla meal and 8
gm fish meal (A1F2), 8 gm Azolla meal (A2F0), 8 gm Azolla meal and 4 gm fish
meal (A2F1) and 8 gm Azolla meal and 8 gm fish meal (A2F2) in concentrate,
respectively and the experimental goats were slaughtered and the chevon of all
treatment combinations were analyzed for sensory attributes i.e; tenderness,
flavour, juiciness, appearance and overall acceptance of chevon by using
9-point Hedonic scale. A Factorial Randomised Block design was employed using
three replications.
Results: Statistical perusal of the data showed that results
with respect to tenderness, flavour, juiciness and overall acceptance of chevon
of treatment combinations are statistically significant for both the factors
under study, i.e. fish meal and Azolla meal at (P<0.05) level of
significance. In this study, the optimum level of treatment combination of 4 gm
Azolla meal and 8 gm fish meal (A1F2) supplementation through concentrate feed
was found in obtaining maximum score for tenderness, flavour, juiciness,
appearance and overall acceptance of chevon.
Conclusion: The study concludes that supplementing upto 4 g
of Azolla meal and 8 g of fish meal (A1F2) through concentrate to experimental
goats adds a nutritious boost to the chevon. The most acceptable quality of
chevon can be obtained by supplementing 4 g of Azolla meal and 8 g of fish meal
(A1F2) through concentrate to Konkan Kanyal goats.
Author(s) Details
D.K. Kokani
Department of Animal Husbandry and Dairy Science, Dr. Balasaheb Sawant
Konkan Krishi Vidyapeeth, Dapoli, Dist- Ratnagiri, Maharashtra (415 712),
India.
A.J. Mayekar
Department of Animal Husbandry and Dairy Science, Dr. Balasaheb Sawant
Konkan Krishi Vidyapeeth, Dapoli, Dist- Ratnagiri, Maharashtra (415 712),
India.
N. N. Prasade
Department of Animal Husbandry and Dairy Science, Dr. Balasaheb Sawant
Konkan Krishi Vidyapeeth, Dapoli, Dist- Ratnagiri, Maharashtra (415 712),
India.
P.B. Bansode
College of Agriculture Engineering and Technology, Dr. Balasaheb Sawant
Konkan Krishi Vidyapeeth, Dapoli, Dist- Ratnagiri, Maharashtra (415 712),
India.
V. N. Patil
Department of Animal Husbandry and Dairy Science, Dr. Balasaheb Sawant
Konkan Krishi Vidyapeeth, Dapoli, Dist- Ratnagiri, Maharashtra (415 712),
India.
S.G. Shirsat
Department of Animal Husbandry and Dairy Science, Dr. Balasaheb Sawant
Konkan Krishi Vidyapeeth, Dapoli, Dist- Ratnagiri, Maharashtra (415 712),
India.
B. G. Desai
Department of Animal Husbandry and Dairy Science, Dr. Balasaheb Sawant
Konkan Krishi Vidyapeeth, Dapoli, Dist- Ratnagiri, Maharashtra (415 712),
India.
V.S. Dandekar
Department of Animal Husbandry and Dairy Science, Dr. Balasaheb Sawant
Konkan Krishi Vidyapeeth, Dapoli, Dist- Ratnagiri, Maharashtra (415 712),
India.
Please see the book here :- https://doi.org/10.9734/bpi/fsarh/v4/6180
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