Browsing by Author "Aman Rathaur"

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Appraisal of some ethnic milk products from minor milch animal species around the world: a review
(BioMed Central Ltd, 2023) Prajasattak Kanetkar; Vinod Kumar Paswan; Hency Rose; Abdelrazeq M. Shehata; Jude Felix; Durga Shankar Bunkar; Aman Rathaur; S. Yamini; Basant Kumar Bhinchhar
Cattle and buffalo are the main species producing milk for human consumption. Minor milch species such as goat, sheep, camel, horse, yak, donkey, and reindeer make up a less significant portion of the total milk supply in the dairy sector as their production share is relatively small. However, in recent years, people have started to recognize the numerous health and nutritional benefits of milk from these minor milch species. There is a rich diversity of traditional dairy products in the world, among which the ethnic products made from the milk of minor dairy species have a solicitous place in their region of origin. The ingredients and composition of these products and the preparation methods impart their characteristic taste and flavour along with their typical nutritional and functional health benefits. Anti-microbial, probiotic, antioxidant, nutraceutical, and other health-promoting qualities are the few benefits of these products. However, lack of research and developmental activities, promotions and advertisements of ethnic milk products of minor milch species have led to their limited awareness among the consumers. In view of the above, the present review attempts to discuss some of the important ethnic milk products around the world from the milk of minor milch species. © 2023, Korea Food Research Institute.
Development of Chhana Spread by Incorporating Moringa (Moringa oleifera L.) Leaves Extract as a Source of Antioxidants and Phenolics
(Agricultural Research Communication Centre, 2024) Brajapal Singh; M.P.S. Yadav; Pooja Yadav; Ved Prakash; Dinesh Chandra Rai; Aman Rathaur
Background: Herbs are abundantly grown throughout India in all the states, which encourages the development of herbs incorporated products that provide health advantages in addition to flavour and taste to functional dairy products. Hence, the present study was undertaken to develop functional chhana spread by incorporating moringa leaves extract as a source of antioxidants and phenolics. Methods: The chhana spread was formulated with incorporation of moringa leaves extract at different incorporation levels of 4%, 6% and 8% levels. The developed moringa chhana spread was investigated for its sensory characteristics, physico-chemical, antioxidant and phenolic properties against control. Result: The moringa leaves extract with 6% incorporation level in chhana showed higher overall acceptability than others. Among the physico-chemical properties, there were no significant differences in moisture and lactose percentage between control and treated groups. As extract levels in the chhana increased, protein, fat and ash percentages were significantly increased. Antioxidants and phenolic contents were found significantly higher in 8% of moringa leaves extract group and lowest was found in control group. Consequently, moringa leaves extract could be used as a natural antioxidant and phenolic ingredient to develop a novel chhana spread. © 2024 Agricultural Research Communication Centre. All rights reserved.
Effect of Ashwagandha (Withania somnifera) root extract enriched shrikhand on Salmonella infected albino mice
(Dr. Nasir Akbar Mir, 2025) Ashok Kumar Yadav; Dinesh Chandra Rai; Aman Rathaur
Herbs have long been utilized as food flavor, preservatives, and medicinal ingredients. The current study investigated the effects of Ashwagandha (Withania somnifera (L.) root extract enriched shrikhand on growth performance, blood lipid profile, liver enzyme activities, bacterial counts, serum immunoglobulin, and spleen lymphocyte activity in albino mice infected with Salmonella typhi. A total of 72 albino mice (20-25 days) were fed a basal diet for one week, followed by Salmonella infection. After one week, the mice were randomly distributed into three treatment groups for 23 days: T1 (basal diet), T2 (basal diet + 0.7 g/kg shrikhand), and T3 (basal diet + 0.7 g/ kg Ashwagandha root extract enriched shrikhand). Compared with the other treatment groups, the T3 group displayed the highest body weight, with no significant difference in feed intake across the treatments. However, compared to T1 group, the blood lipid profiles in the T2 and T3 groups significantly improved. Lipid peroxidation was significantly (p<0.05) reduced in mice fed Ashwagandha root extract-enriched shrikhand accompanied by increased superoxide dismutase and catalase activities. Salmonella counts in the small intestine and fecal matter were significantly (p<0.05) lower in the T3 group than in T1 and T2 groups. Serum immunoglobulin and spleen lymphocytes and immunoglobulin production was significantly enhanced in T3 group compared to others. According to the results of the present study, the Ashwagandha root extract-enriched shrikhand has immunomodulatory, antioxidant, antibacterial, and lipid-lowering effects in Salmonella-infected mice, highlighting its potential application as a functional food for immune enhancement and infection management. © 2025, Dr. Nasir Akbar Mir. All rights reserved.
Effect of dietary supplementation of linseed (Linum usitatissimum) on the growth performance and lipid profile of broiler chickens
(Indian Council of Agricultural Research, 2022) Aman Rathaur; Dinesh Chandra Rai; Vinod Bhateshwar; Uday Pratap Singh
[No abstract available]
Effect of Dietary Supplementation of Safflower (Carthamus tinctorius L.) Seed on Carcass Traits, Nutrient Utilization, Cost Economics and Blood Biochemistry in Broiler Chicken
(Indian journals, 2023) Aman Rathaur; Dinesh Chandra Rai; Ved Prakash; Ashok Kumar Yadav
A total of 200 male broiler chicks (Cobb 400) of one-day-old were fed a basal diet over a week. After one week, chicks were randomly allotted to five treatment groups in completely randomized design, i.e. one which were fed with the basal diet (control), and others fed with different levels (2.5, 5.0, 7.5, and 10%) of safflower seed, respectively. Each treatment included five pens with eight chicks. The diet was formulated into two phases: starter phase (7-21d) and the finisher phase (22-42d). The carcass attributes were similar among the groups except abdominal fat. Abdominal fat was significant lower in treatment groups compared to control. The digestibility coefficient of crude fibre and crude protein was significantly different among the groups. Production cost of broiler birds was significantly different among the groups. Highest and lowest cost of live weight and dressed weight was found in 5% and 0% safflower seed groups, respectively. A significantly (P<0.01) increase in blood total protein and ALT levels in broilers fed with various levels of safflower seed was observed. The blood albumin, A:G ratio, creatinine and AST significantly (P<0.01) decreased with increasing levels of safflower in the diet. It was concluded that, safflower seed could be used as an oil seed source to decrease abdominal fat levels, improve nutrient utilization and blood biochemical parameters. © (2023), (Indian journals). All Rights Reserved.
Effect of Dietary Supplementation of Safflower (Carthamus tinctorius L.) Seed on the Growth Performance, Blood Lipid and Meat Quality of Broiler Chickens
(Agricultural Research Communication Centre, 2023) Aman Rathaur; Dinesh Chandra Rai; Aparna Agarwal; Abhishek Dutt Tripathi
Background: Broiler diets frequently include fats and oils to improve energy density, feed palatability and functionality associated with PUFAs and MUFAs. The purpose of this research was to see how dietary supplementation of safflower seed affected broiler growth, lipid profile and meat color. Methods: In this study total two hundred male broiler chicks of one-day-old were fed a basal diet over one week. After one week, randomly chicks were distributed into five treatment groups, i.e. one which were fed with basal diet (control) and other fed with different ratios (2.5%, 5%, 7.5% and 10%) of safflower seed, respectively. Each treatment included five pens, each with eight chicks. The diet was formulated into two phases: starter phase (7-21 d) and the finisher phase (22-42 d). Result: The birds fed rations supplemented with different levels of safflower seed resulted in increased (P<0.05) BWG and FCR during the last 21 days of the trial. In this experiment, the highest and lowest BWG were observed in 5% safflower seed and 0% safflower seed, respectively. No differences were observed in feed intake during the starter phase and finisher phase among the groups. In blood lipid profile, HDL-C was not different in all treatment, while CHO, LDL-C and VLD-C concentrate levels were decreased (P<0.05) when fed with different levels of safflower seed. Dietary supplement of safflower seed showed no significant (P>0.05) effect on meat color, pH and WHC. Hence, safflower seed could be used as a natural energy source to boost growth development, decrease cholesterol levels and improve meat color. © 2023 Agricultural Research Communication Centre. All rights reserved.
Effect of Storage Temperature on Microbiological Quality of Optimized Almond Supplemented Paneer Kheer
(Agricultural Research Communication Centre, 2024) Pankaj Kumar Gupta; Rajendra Kumar Pandey; Rajendra Panta; Aman Rathaur; Lokesh Kumar Tinde
Background: The present research entitled Effect of Storage Temperature on Microbiological Quality of Optimized Almond Supplemented Paneer Kheer was conducted to detect the relationship between storage temperature and storage period. Methods: The research took place in the laboratory of Department of Animal Husbandry and Dairying, Banaras Hindu University, Varanasi from October 2019 to December 2019. Three different aspects of Microbiological Parameters were studied viz. Standard Plate Count (SPC), Coliform Count (CFC) and Yeast and Mold Count (YMC) from the sample taken under study as control and optimized. All the samples were studied at distinguish storage temperatures like. 5ºC, 25ºC and 37ºC. The CRD was used to find out the appropriate data obtained from research work. Result: Microbiological parameters have been the major influencer in determination of shelf life of any product. Milk possesses the characteristics to be refrigerated soon otherwise it starts degrading in its quality which is true also for milk products. It has been found that maximum mean scores of SPC of control sample (5.54) and of optimized sample (5.42) were obtained on 3rd day of storage at 37ºC. But for YMC maximum mean score of control (1.32) and of optimized (1.25) were obtained on 18th days of storage at 5ºC whereas CFC remained nil at every count regardless of storage temperature and period. Thus, the result revealed that with the elevation in the storage temperature along with storage period the life of product deteriorates at a faster rate showing directly proportional relation. © 2024 Agricultural Research Communication Centre. All rights reserved.
Growth performance, meat quality and hematological parameters of broiler chickens fed safflower seed
(Springer Science and Business Media B.V., 2024) Aman Rathaur; Dinesh Chandra Rai; Ashok Kumar Yadav; Pankaj Kumar Upadhyay; Vikas Patel; Uday Pratap Singh
The aim of the current study was to determine the effects of dietary supplementation of safflower seed (SS) on the growth performance and hematological parameters of broiler birds along with the physicochemical, textural and sensory attributes of chicken meat. A total of 200 male chickens (7-days-old) were distributed into 5 groups (40 chickens in each) with 5 replicates of 8 chicks in a 42-day experiment. Each group was allocated to one of 5 dietary treatments, i.e., 0, 2.5, 5, 7.5, and 10% SS. The experimental diets were formulated for starter (7 to 21 days) and finisher (22 to 42 days) phases. Inclusion of SS in the diet improved growth performances in treatment groups between 7 and 42 days. The highest and lowest body weights were observed at the 5% SS and 0% SS levels, respectively. The physicochemical attributes of breast and thigh meat were found (P > 0.05) except for crude fat. The crude fat was significantly (P < 0.05) increased with increasing levels of SS in the diet. The inclusion of SS in the diet did not negatively impact the textural properties, i.e., hardness, cohesiveness, springiness, gumminess, chewiness, and shear force of breast and thigh meat. There was no significant difference in the sensory parameters of cooked chicken meat with increasing levels of SS in the diet. The results demonstrated a significant (P < 0.01) improvement in hematological parameters in the blood samples of broiler chickens fed diet supplemented with various levels of SS for five weeks. These findings suggest that, SS may be used as an oil seed for broiler chicken feed. © The Author(s), under exclusive licence to Springer Nature B.V. 2024.
Process Optimization for the Development of Ashwagandha Root Extract Enriched Shrikhand Using Response Surface Methodology
(United Scientific Group, 2024) Ashok Kumar Yadav; Dinesh Chandra Rai; Aman Rathaur
Response surface methodology (RSM)'s central composite rotatable design (CCD) expert tool was used to optimize the "Ashwagandha root extract (ARE) enriched shrikhand" process. Different levels of chakka, powdered sugar and ARE for manufacturing of functional shrikhand has been optimized. The optimized input variables found were 0.742% for ARE, 29.16% for powdered sugar and 69.48% for chakka. Different sensory parameters were optimized by numerical approach methods and found to be 7.74 for color, 7.38 for flavor, 8.15 for sweet-ness and 7.97 for overall acceptability. The desirability of the selected finished product was found to be approximately 80.1%. The physico-chemical properties of ARE enriched shrikhand was 60.45% moisture, 8.40% protein, 15.92% fat, 60.26% total sugar, 0.79% ash, 1.4% acidity with pH 4.4. The optimized product has 81.40% DPPH (2,2-diphenyl-1-picrylhydrazyl) inhibition, 73.25% ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) activity, 53.68 mg/100 g total phenolic content (TPC) as gallic acid equivalent (GAE), 45.85 g firmness, 1000.97 consistency, 30.28% cohesiveness and 66.77 index of viscosity. © 2024 Yadav et al.
Role of nanotechnology in mastitis treatment for dairy cows: a mini review
(Dr. Nasir Akbar Mir, 2022) Ved Prakash; Aman Rathaur; Dinesh Chandra Rai; Samar Jeet Singh
Mastitis is among the most popular ailments in dairy cow that results in the greatest financial losses for dairy farms. Different strains of bacteria, fungus, and algae are responsible for causing mastitis. Mostly this disease is typically caused by bacteria that grow in the udder and lymph nodes, causing damage to the udder parenchyma. Antibiotics are the primary method of treatment for mastitis. However, long-term use of antibiotics has caused pathogens that cause mastitis to become more resistant to antibiotics. As a result, various strategies for eliminating pathogenic bacteria that cause mastitis are being researched. Researchers have looked for alternative therapeutic modalities to antibiotics for the treatment of mastitis. These efforts are helped by the innovative invention of nanotechnology for mastitis therapy and management. As a result, nanotechnology may become the primary type of mastitis treatment in the near future. In vitro-In vivo research of alternative remedy for mastitis have indicated that many microorganisms responsible for this disease can be successfully inhibited and destroyed. The current review article discusses different nanoparticles for mastitis treatment in dairy cow herds. © 2022, Dr. Nasir Akbar Mir. All rights reserved.
The Health Benefits of Ghee: A Comparative Analysis of Ayurvedic and Modern Scientific Perspectives: A Review
(Agricultural Research Communication Centre, 2025) Vishal Kumar; Akanksha; Saurabh Singh; Ashok Kumar Yadav; Sudhir Kumar; Aman Rathaur
The scientific perspective on dairy fats, including ghee, is evolving. In the past, dairy fats were thought to have adverse health effects, but recent research is revealing their functional benefits and the positive aspects of their fatty acids. This shift in scientific understanding has sparked interest in ghee, a clarified butter derived from milk, which holds cultural significance in India and plays a prominent role in Ayurvedic medicine. While modern scientific studies on ghee’s benefits are limited, Ayurvedic literature extensively documents its therapeutic potential, categorizing different types of ghee based on factors like milk source, manufacturing methodand maturation. To explore ghee’s therapeutic potential further, researchers conducted a review comparing Ayurvedic literature to modern scientific studies. These mentions were grouped into various health benefit clusters. While recent research emphasized cardiovascular health and skin benefits, Ayurveda, an ancient medical system, has emphasized cognitive benefits, gastrointestinal healthand overall nourishment. These aspects are gaining significance as the world’s population ages and chronic diseases become more common. As scientists work to address these health issues, they can look to the detailed descriptions in Ayurvedic texts. These texts provide information about the animal sources of ghee, how it is processedand how it is aged, as well as its associated health benefits. This knowledge could offer valuable insights for guiding future research efforts. Exploring ghee’s traditional usage and formulations could lead to new scientific discoveries and potentially innovative approaches to addressing modern health challenges. © 2025 Agricultural Research Communication Centre. All rights reserved.