<div style="text-align:justify">The objective of this experiment was to evaluate the effects of substituting grain barley with we sugar beet pulp (WSBP) silage prepared with wheat bran (WSBPS) at different levels on some blood parameters of lambs. A barley grain based control diet was prepared. Then, three experimental diets were prepared by substituting 35, 70 and 100% of barley grain with WSBPS (35, 70 and 100% WSBPS diets). Moreover, negative control was also established. &nbsp;A total of sixty, 6-7 month old male Akkaraman lambs with 24.29+1.50 kg mean body weight were used in the study. These lambs were fed one of five diets for a period of 75 days. Blood samples were taken at the beginning and end of the experiment. Serum glucose, total protein, BUN, phosphorus, and calcium levels were determined. Serum BUN and phosphorus levels were similar at the beginning and end of the experiment (P&gt;0,05). Serum glucose levels were significantly higher in control, 100% WSBPS and negative control whereas Ca level was higher in all groups, except negative control at the end of experiment (P&lt;0,05). Total protein levels were significantly lower in 70 and 100% WSBPS (P&lt;0,05). All of the parameters, except BUN level were statistically similar among groups at the end of the experiment. &nbsp;In conclusion, &nbsp;substituting &nbsp;barley &nbsp;with wet &nbsp;sugar &nbsp;beet &nbsp;pulp silage did not have significant effects on blood parameters, except BUN. Substituting barley with WSBPS could be an alternative feeding strategy for farmers without affecting animal health based on the results of this experiment.</div>

<div style="text-align: justify;">Effect of substituting barley grain with wet sugar beet pulp silage on some blood metabolites in lambs</div>

Background: Drought stress is one of the most common and important environmental factors affecting crop growth and production. Sugar Beet (Beta vulgaris L.) is a temperate halophyte crop, but it is sensitive to water scarcity, which can reduce its growth and yield. 
 
Methods: To study the performance of tropical sugar beet under water deficit conditions, a pot experiment was conducted in January to May 2021, using a completely randomized design with three replicates. First and second cycles of drought stress were imposed on seven-week-old sugar beet plants (LS-6 tropical variety). The first phase of stress involved with 5, 10, 15 and 20 days of irrigation withholding to 8 treatments, followed by 15 days of normal watering. Then, half of the treatments were subjected to a second cycle of drought by imposing 3 days of stress. Drought effects were studied in terms of growth, physiological, biochemical and yield characteristics. 
 
Result: Water deficit hampered plant growth by reducing leaf area and leaf area index. A marked decrease in relative water content and chlorophyll stability index was also observed. Proline and total soluble carbohydrate content increased compared to the control, while starch content was decreased. However, after 15 days of watering under the second duration of stress, all parameters recovered against control, with a slight effect compared to single-stressed treatments. Yield reduction was observed under severe stress 20 days water withholding, whereas the drought effect was not significant on the harvest index.

Stress Tolerance in Sugar Beet under Various Drought Stress Cycles

<div style="text-align: justify;">Jam was standardised by incorporating tender coconut pulp at various levels with fruit pulp of pineapple, mango, grapes and papaya. On the basis of nutritional qualities, jam prepared with 25% TCP Tender coconut pulp and 75% pineapple pulp were found to be the best. Jam prepared with 25% TCP and 75% blended fruit pulp were organoleptically more acceptable. The highest gel strength was observed for jam prepared with 25% tender coconut pulp and 75 % blended fruit pulp. The maximum adhesiveness was in the jam prepared using 100% tender coconut pulp. Acidity, moisture, TSS and reducing sugar of the products slightly increased during storage. However, a decreasing trend was observed in the case of total sugar content during storage. The highest fat content was observed in jam prepared using 100% TCP. The mineral content gradually decreased with advancement of storage period.&nbsp;</div>

Standardisation and quality evaluation of jam using tender coconut pulp and fruit pulp

<div style="text-align: justify;">This study was carried out in the Agricultural Research Center of West Azerbaijan, Iran in 2016. In this research, variations in different physiological and yield traits measurement of total dry weight, shoot fresh weight, shoot dry weight, root fresh weight, root dry weight, relative water content, relative water loss, root length, leaf area, root/shoot ratio, specific leaf weigh, sodium content, potassium content and proline were investigated in normal and saline condition. The results indicated that in saline condition, total dry weight, root fresh weight, shoot dry weight, root/Shoot ratio, specific leaf weight, root length, proline and Na content were increased and the other traits were decreased. Study of correlation of traits showed that most significant difference between the two conditions was observed for the root/shoot ratio, so that, this trait has negative significant relation with total dry weight, shoot fresh weight, shoot dry weight, root fresh weight, root dry weight, relative water content, leaf area, root length, specific leaf weight in saline condition, but in normal condition correlation is positive and significant only in the total dry weight, root fresh weight, shoot dry weight and root dray weight and was not significant in the other traits. Step-wise regression analysis for total dry weight as dependent variable revealed that in normal condition, root fresh weight, shoot fresh weight and Na content expound of 93.1% &nbsp;and in saline condition root fresh weight, root length, Na content and proline explicate of 81.3% of total variation exist in total dry weight. Therefore, it is suggested to consider different traits in breeding programs for normal and saline conditions.</div>

Comparison of some physiological responces to salinity and normal conditions in Sugar Beet &nbsp;

<div style="text-align: justify;">The aim of this study was to evaluate the effect of using sunflower silage instead of corn silage for goats in early lactation on rumen and blood parameters and milk yield and composition. Saanen x Hair goat crossbred were used to assess their milk yield and composition with four diets, where corn silage (CS) was substituted with sunflower silage (SS) at amounts of 0, 34, 66 and 100 % of diets, respectively. The concentrations of C18:1 cis-9, C18:2 cis-9, trans-11 (CLA), C18:3n6 and C18:3n:3 fatty acids increased, due to the increase in the content of SS in the diet, and the highest levels of these fatty acids were found in the 100SS group (P&lt;0.05). In conclusion, the roughage source represents an effective strategy for altering the fatty acid composition of goat milk, with evidence that the total mixed ration is an important determinant of ruminal unsaturated fatty acid metabolism in the goat.</div>

Using of sunflower silage instead of corn silage in the diets of goat

Background: This study was carried out to determine silage quality, nutrient content, relative feed value (RFV), fermentation parameters and Fleig scores of sweet maize [Zea mays (L.) saccharata Sturt.] without the cob ensiled with urea or molasses.&nbsp; 
 
Methods: Plant parts remaining from the sweet maize whose cobs were harvested were ensiled with the addition of 1% urea and 5-10% molasses. In the liquid samples collected from the silages, pH values, ammonia nitrogen (NH3-N) and volatile fatty acid (VFA) concentrations were measured and the silage samples were subjected to crude nutrient analyses, RFV and Fleig score determination.&nbsp; 
 
Result: Significant differences were found among the groups in terms of their dry matter (DM), organic matter (OM), crude ash (CA), crude protein (CP), neutral detergent fiber (NDF) and acid detergent fiber (ADF) values. The difference between silage groups was significant in terms of NH3 and VFA values. In the analyses of Fleig scores, physical parameters and RFV results, the groups were found significantly different except for Fleig scores. In parallel with the increase in the concentration of urea used in the silage groups, there were reductions in Fleig scores, physical parameters and RFV values, while their CP levels increased. The molasses that was added to the silages led to a reduction in their silage pH, NH3-N and butyric acid (BA) values and an increase in their lactic acid (LA) values. It was concluded that the additives used in this study contributed positively to the quality of the silages, all silages with additives were quality silages and they could be used as an alternative quality roughage resource in feeding ruminants.

Silage Quality, Nutrient Content and Relative Feed Value of Urea and Molasses Added Sweet Maize [Zea mays (L.) saccharata Sturt.] Silage

<div>Background: During present investigation burfi was prepared from different combinations of cow milk khoa and pumpkin pulp [viz., 100:00 (T1), 75:25 (T2), 70:30 (T3), 65:35 (T4) and 60:40 (T5)] and the samples were subjected to sensory evaluation, chemical analysis and cost was computed considering the ingredients and processing costs. The pumpkin pulp (as per treatments) and sugar (30% by weight of khoa) were mixed with khoa at different stage of khoa preparation. Then, the mixture was heated till burfi was obtained. 
 
Methods: For preparation of burfi fresh cow milk was obtained from Livestock Instructional Farm, Akola. The milk was standardized to 4.0 per cent fat and 9.0 per cent SNF for the preparation of burfi. The khoa blended with pumpkin (Cucurbita pepo) pulp at different ratios, the product without using pumpkin pulp served as control. The burfi was analyzed for chemical composition (viz., fat protein, total sugars, ash and total solids). The organoleptic attributes of burfi were analyzed in terms of its flavor, body and texture and color and appearance, wherein the total score was out of 100; the judging panel comprised on 5 members. 
 
Result: The total sensory scores of burfi obtained were 87.81, 90.46, 95.46, 92.99 and 84.30 for the treatment T1, T2, T3, T4 and T5 respectively. The burfi prepared from various combinations involving use of up to 70 per cent cow milk khoa in blend with pumpkin pulp was found acceptable. The fat content of burfi&rsquo;s was 19.61, 15.40, 14.38, 13.40 and 12.37 per cent, protein content was 14.89, 12.64, 12.11, 11.61 and 11.04 per cent, total sugar content was 32.78, 36.73, 37.59, 38.45 and 39.31 per cent, ash content was 2.69, 2.55, 2.53, 2.49 and 2.45 per cent, total solids content was 69.94, 67.30, 66.60, 65.94 and 65.17 per cent for the treatment T1, T2, T3, T4 and T5 respectively. The fat, protein, ash and total solids of burfi tended to decrease while total sugar and moisture content tended to increase with an increase in the level of pumpkin pulp used as additive. The per kg cost of production of pumpkin based burfi decreased with increasing level of incorporation of pumpkin pulp in burfi formulation i.e. ₹ 240 (100:00 khoa), ₹ 204.51 (75:25, khoa: pulp), ₹ 199.11 (70:30 khoa: pulp), ₹ 194.33 (65:35 khoa: pulp), ₹ 189.25 (60:40, khoa : pulp) for the treatment T1, T2, T3, T4 and T5 respectively. The most acceptable burfi i.e. T3 was computed to be priced at ₹ 199.11 per kg.</div>

​Effects of Addition of Pumpkin (Cucurbita pepo) Pulp on the Physico-chemical and Sensory Properties of Burfi and its Cost Structure

Background: Strained yoghurt, as a very delicious Indian dessert is traditionally made with full-fat yogurt, sugar and flavouring compounds. Packed with probiotic bacteria, calcium and protein, this fermented dairy treat offers numerous health benefits. Because of its high fat and high sugar content, it is refused by health-conscious individuals and the people with hypercholesterolemia and diabetes. In present research work, efforts were carried out to reduce the fat and sugar content in the strained yoghurt by substituting skim milk with double toned milk and sugar with stevia. 
&nbsp; 
Methods: In present study, attempts were made to develop low-fat and low-sugar strained yoghurt with low-fat chakka, stevia and different levels of pink guava pulp (0-20%). Nutritional sensorial qualities of the developed yoghurt were assessed to confirm the formulation. Shelf-life study was conducted to assess its stability during storage under refrigerated condition. 
&nbsp; 
Result: Sensory scores for taste, flavour, texture and overall acceptability of sample with stevia and 10% pulp were most encouraging after control. The reduced levels of non-reducing sugar and total sugar underline the acceptability of strained yoghurt containing stevia and pink guava pulp as low sugar product. The lower fat content in strained yoghurt samples is comparable with the range of FSSAI standards (3-4%) to label as a low-fat product that rightly justifies the use of ingredient formulation to make low-fat strained yoghurt. Low-fat and low-sugar strained yoghurt stored at 4&plusmn;1oC in PP containers exhibited higher shelf-life (18 days) against PET containers (12 days).

Development of Healthier Dessert Alternative: A Low-fat and Low-sugar Strained Yoghurt

<div>Background:&nbsp;Shrikhand is a semi solid, sweetish-sour, whole milk product, prepared from lactic fermented curd. The curd (dahi) is partially strained through a muslin cloth to remove the whey to yield Chakka. Sugar, flavour, colour and dry fruits/condiments are mixed into chakka to form a soft homogenous mass known as Shrikhand. It is a nutritionally dense fermented milk product. Its nutritional and therapeutic value can further be enhanced by incorporating fruit pulp or probiotics. 
 
Method:&nbsp;The present study was undertaken for combination of different levels of dextrin as prebiotics (1.5, 2.0 and 2.5%), @ 1.5% probiotic culture&nbsp;i.e.,&nbsp;Lactobacillus casei&nbsp;and 60% sugar, blended with different levels of papaya pulp (10, 20 and 30%) respectively for preparation of synbiotic shrikhand. 
 
Result:&nbsp;The most acceptable quality of synbiotic shrikhand can be manufactured by using 2.0 per cent dextrine and 20 per cent papaya pulp which contained on an average 52.848, 8.3, 6.118, 38.492, 1.34 and 1.339 per cent total solids, fat, protein, total sugar, ash and titratable acidity, respectively and also observed significant effect in all the treatments were found subject to chemical analysis. Sensory attributes&nbsp;viz., colour and appearance, Flavour, body and texture and over all acceptability were judged by using 9-point hedonic scale of semi trained panelist and observed that the treatment (D2P2) with 2.0 per cent prebiotic and 20 per cent papaya pulp found highest sensory score.</div>

​Effect of Prebiotics on Physico-chemical and Sensory Properties of Synbiotic Shrikhand Blended with Papaya Pulp

<div style="text-align: justify;">Shrikhand was prepared by using jamun pulp at 10 per cent, 20 per cent and 30 per cent on the weight basis of chakka with 40 per cent sugar. The main aim of using jamun pulp was to harvest and conserve the medicinal properties of jamun specially antidiabetic and used of a major and cheap source of manganese, calcium, iron, potassium and sodium. It is well known that inclusion of jamun in your diet and it may naturally reduce the amount of sugar in blood. The product obtained was subjected for sensory evaluation by panel of judges. It was observed that the colour and appearance score for treatment T0, T1, T2 and T3 was 7.63, 7.50, 8.00 and 8.50, respectively. Flavour score was 8.13, 8.00, 8.25 and 8.38, respectively. Taste score was 8.13, 7.75, 8.00 and 8.25, respectively. Consistency score was 8.25, 7.75, 7.75 and 7.75, respectively. Overall acceptability scores for sensory was 8.03, 7.75, 8.00 and 8.22, respectively. Sensory parameters of shrikhand i.e. Colour and appearance, flavour, taste and overall acceptability was increased progressively in all treatments but consistency goes on decreased and remain constant for jamun pulp added shrikhand.&nbsp;</div>