<p><strong>Background:</strong> Drought stress is one of the most common and important environmental factors affecting crop growth and production. Sugar Beet (<em>Beta vulgaris</em> L.) is a temperate halophyte crop, but it is sensitive to water scarcity, which can reduce its growth and yield.<br />
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<strong>Methods:</strong> 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.<br />
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<strong>Result:</strong> 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.</p>


<p>Stress Tolerance in Sugar Beet under Various Drought Stress Cycles</p>


<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>

<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 <em>Sugar Beet</em><br />&nbsp;

<p>Trypanosomiasis is a frequently reported disease in wild and domestic animals and it is a major cause of death in them. It has been detected in most wild species, including deer, elephants, capybaras, jaguars, tigers, lions and other species of domestic animals commonly known as surra in tropical and sub-tropical countries. It causes tremendous economic loss due to illness, decreased productivity, reduced weight gain, decreased milk yield and productivity and death in domestic and wild animals. Early detection and effective management strategies are crucial for controlling the spread of the disease and minimizing its impact on wildlife populations. By providing comprehensive information, such a review article can serve as a valuable resource for researchers and practitioners working in the field of wildlife health and conservation. The data from several article related with trypanosomiasis in wild animals were collected between a period of 1971 to 2022. Out of several article dealing with trypanosmiasis in wild animals, seventy-five articles are included as references for the compilation of this review. The article selected for this review are dealing about various aspects of trypanosomiasis in wild animals. The academic research databases PubMed, Scopus, Web of Science, Science direct etc besides google search engine was used for the selection of various article by using key words viz., trypanosomiasis, prevalence, wild animals, tropical trypanosomiasis, oxidative stress, anaemia, trypanocides <em>etc</em>. The article directly or indirectly related to wildlife trypanosomiasis were selected for this review. The prevalence of trypanosomiasis were reported in various species of wild animals viz., Tigers, Antelopes, Vampire birds, Deer, Shamber, Elephants etc. Transmission of trypanosomiasis to wild animals is comparatively easier in comparison to other animals as it may get infected either by biting flies or by ingesting infected flesh. Pathogenesis of trypanosomiasis in wild animals are mostly associated with cutaneous lesions, anaemia, emaciation, neuropathy, oxidative stressand lymphadenopathy.</p>


<p>Trypanosomiasis in Wild Animals of Tropical and Sub-tropical Region: A Review</p>


<p><strong>Background:</strong> Cryopreservation of bovine semen is essential in artificial insemination programs. Traditional extenders using egg yolk and fructose have limitations in biosecurity and performance. Plant-based alternatives like soy lecithin and longan sugar may offer improvements.<br />
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<strong>Methods:</strong> This study evaluated the effectiveness of extenders by replacing 20% egg yolk with 1% soy lecithin and substituting fructose with longan sugar. Semen from Angus, Charolais and tropical crossbred bulls was divided into four treatments: T1 (Egg yolk + fructose), T2 (Egg yolk + longan sugar), T3 (Lecithin + fructose) and T4 (Lecithin + longan sugar). Post-thaw semen quality was assessed using computer-assisted sperm analysis (CASA) in a 2&times;2 factorial randomized complete block design. Conception rates were recorded after artificial insemination.<br />
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<strong>Result:</strong> Sperm quality in T1, T2 and T3 was significantly higher than T4 (P&lt;0.05). Kinematic parameters showed no significant differences among T1-T3 but were superior to T4 (P&lt;0.05). Lecithin groups showed more morphological abnormalities than egg yolk groups (P&lt;0.05). T4 was excluded from insemination due to substandard post-thaw quality. Pregnancy rates were highest in T3 (67.21%), followed by T1 (53.29%) and T2 (32.73%) (P&lt;0.05). The T3 extender (lecithin + fructose) maintained high semen quality and achieved the best conception rate. Lecithin combined with longan sugar is not recommended due to adverse interactions affecting sperm preservation.</p>


<p>Using Lecithin and Longan Sugar Instead of Egg Yolk and Fructose in Extender for Bull Semen</p>


<div style="text-align: justify;"><strong>Background: </strong>The recent market trend of Diabetic products is increasing very fast due to awareness in consumers about the benefits of the products for sound health. It is estimated that around 8-12% of the global population buys diabetic products on regular basis. Shrikhand is fermented dairy product prepared by blending chakka, a semi-solid mass obtained after draining whey from dahi, with sugar, and other ingredients. In the preparation process of both sugar and Jaggary powder, sweeteners are different. While manufacturing White Sugar, harmful chemicals like Phosphoric acid, Sulfur Dioxide, Calcium Hydroxide, Polyacrylamide and Bone Char are used. Jaggery is far better than white sugar, Jaggery is far better than white sugar, because of its nutritional significance of sucrose (C12H22O11), with traces of mineral salts, iron, and some fiber. Shrikhand is a highly refreshing and energy dense dairy dessert due to its high fat, protein and carbohydrates content. Hence, the current study aimed at evaluating the effect of Jaggery powder on the sensory quality and Nutritional quality of shrikhand in order to manage and control eating calorie-rich food like sugar increases the risk of diabetes.<br /><strong>Method: </strong>In this study Laboratory investigation during 2019-2020 conducted. The experiment was carried out in the Department of Dairy science Research Centre, Yeshwant Mahavidyalaya Nanded, MS. To utilize jaggery powder in place of sugar, value added shrikhand prepared by replacing 45 % sugar replaced with three levels of sugar i.e. 31, 41, and 51% Jaggery powder was used and study was laid in Completely Randomized Design with three replication. The effect of all treated samples and their interaction were studied on the sensory quality of Shrikhand.&nbsp;<br /><strong>Conclusion: </strong>In present investigation the effect of Jaggery powder on the sensory and nutritional quality of value added Shrikhand was studied, on the basis of sensory and chemical qualities. There was a significant difference (P&lt;0.05) in overall acceptability scores observed between all treatment combinations. Higher acceptability score (7.99) indicating superior acceptability among experimental samples. The mean liking was in the following trend: SO&gt;S2&gt;S1&gt;S3 .The present work showed that Shrikhand (S2) prepared with 41% Jaggery powder had more acceptable quality characteristics among all the experimental samples. The nutritional parameters were significantly (p&lt;0.05) differ except protein. It is acceptable that sugar can be replaced with Jaggery powder on an equal weight basis in preparation of shrikhand.</div>

<div style="text-align: justify;">Effect of Replacement of Sugar with Jaggery Powder on Sensory and Nutritional Quality of Shrikhand</div>

<div style="text-align: justify;"><strong>Background:</strong> Reducing the sugar content of processed products has been claimed to be one of the most efficient strategies for decreasing sugar intake. To investigate what level of sugar reduction is accepted in set-type yogurt, we conducted a hedonic test focusing on the sensory attributes and assessed the nutritional quality of the yogurt.&nbsp;<br /><strong>Methods:</strong> We prepared a total of 12 set-type yogurt samples using four sugar concentrations (<em>viz</em>. 0, 4, 5 and 12%). The starter culture was used as a 1:1 ratio mixture of <em>Streptococcus thermophilus </em>and <em>Lactobacillus bulgaricus</em>. The sensorial, chemical and microbiological analyses were performed.<br /><strong>Result:</strong> From the investigation, yogurt containing at least 4 and 5% added sugar was found acceptable based on overall sensory score. On the hedonic scale, yogurt containing 12% sugar was more often described as too sweet compared with yogurt containing 4 and/or 5% sugar. On the other hand, the sweetness and aroma intensity for yogurt containing 0% sugar was judged as too low. The 4 and 5% added sugar yogurt was recorded highest with protein content 4.35 and 4.53%, respectively. The initial total viable count (TVC) of the yogurt made was found highest in 4 and 5% sugar yogurt each with &raquo; 5 log10 cfu/mL. These results indicate that consumers would accept set-type yogurts with 4 to 5% added sugar instead of 12 to 15%, but 0 to 3% sugar would be too low.</div>

<div style="text-align: justify;">Optimization of Sugar Reduction in the Formulation of Set-type Yogurt Using Pure Lactic Acid Bacterial Culture</div>

<div><strong>Background: </strong>Biscuits are the most popular cereal-based bakery and sugar is an important element of biscuits which provides unique taste, color and texture. However, the consumption of sugar is linked to potential health risks. Therefore, there is a scope to substitute sugar with natural non-caloric sweetener, maintaining all sensory and storage qualities of the biscuits.&nbsp;<br />
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<strong>Methods: </strong>The present study was conducted to find an acceptable formulation to manufacture biscuits using stevia leaf. Dried leaf powder and fresh juice were used as a substitute for sugar in biscuit manufacturing. After baking, biscuits were tested for sensory qualities. In addition, biscuits were packaged with different packaging materials&nbsp;and organoleptic changes were assessed.<br />
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<strong>Result:</strong> Biscuits made with 18 g stevia powder and 55 ml stevia juice per kg of flour showed the best results comparing all aspects of consumer preferences. The organoleptic and microbiological evaluations of stevia powder biscuit and stevia juice biscuit showed no significant changes and unsafe measures for one month of storage in glass, plastic jar and tin can. Therefore, sugar-free biscuits can be made following either stevia powder biscuit or stevia juice biscuit formulations and stored in either glass, plastic jar, or in tin can to remain safe for human consumption.</div>


<p>Formulation, Senso-chemical Analysis and Shelf-life Study of Biscuits using Stevia Leaf as the Substitute for Sugar</p>


<p><strong>Background: </strong>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.<br />
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<strong>Methods:</strong> 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.<br />
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<strong>Result:</strong> 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).</p>


<p>Development of Healthier Dessert Alternative: A Low-fat and Low-sugar Strained Yoghurt</p>


<div style="text-align: justify;">In this study Comparative production performance of three broiler strains namely, Hubbard, Vencobb and Vencobb-400 was explored in tropical summer season of Eastern Uttar Pradesh state of India. Experiment was conducted on 450 broiler chicks, 150 chicks of each strain with three replications of 50 birds each. The performance of the broiler strains were measured in terms of feed intake, body weight gain and FCR, dressing and mortality percentage. Their performance on the aforementioned criteria was observed, three times, at the age of 14 days, 28 days and 42 days during the experimental period. It was observed that there exists a significant difference in performance in terms of feed intake, live weight, body weight gain and FCR among the three broiler strains during the experimental period and even at each stage of experimental age of 14, 28 and 42 day. The mortality was also significantly different in each strain and at each stage of experimental age. There was a significant difference in the dressing percentage among the three strains of broilers at the age of 42 days. Results indicated that Vencobb-400 performed best followed by the Hubbard strain. Therefore, both Vencobb-400 and Hubbard broiler strains may be recommended as economic and more suitable for rearing in tropical summer season of Eastern Uttar Pradesh of India.</div>

Stress Tolerance in Sugar Beet under Various Drought Stress Cycles

Effect of substituting barley grain with wet sugar beet pulp silage on some blood metabolites in lambs

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

Trypanosomiasis in Wild Animals of Tropical and Sub-tropical Region: A Review

Using Lecithin and Longan Sugar Instead of Egg Yolk and Fructose in Extender for Bull Semen

Effect of Replacement of Sugar with Jaggery Powder on Sensory and Nutritional Quality of Shrikhand

Optimization of Sugar Reduction in the Formulation of Set-type Yogurt Using Pure Lactic Acid Bacterial Culture

Formulation, Senso-chemical Analysis and Shelf-life Study of Biscuits using Stevia Leaf as the Substitute for Sugar

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

Comparative production performance of Hubbard, Vencobb and Vencobb-400 broiler strains during tropical summer season