Academic literature on the topic 'Agriculture, Animal Culture and Nutrition (0475)'

En zone cotonnière du Mali, la situation d’affouragement des animaux est largement déficitaire. Pour améliorer la disponibilité des ressources fourragères, la recherche en partenariat avec les producteurs a introduit en milieu paysan la culture de Mucuna pruriens. Cette étude vise à évaluer les performances de M. pruriens dans la production du fourrage pour les animaux. Les essais ont été conduits par 25 producteurs répartis dans 5 sites durant les campagnes agricoles 2015-2016, 2016-2017 et 2017-2018. Les essais étaient divisés en deux parcelles tests : culture pure de M. pruriens et association M. pruriens/maïs. La production moyenne en biomasse de M. pruriens pur sur les 3 campagnes agricoles a été de 4 363±1 491kg MS/ha. Cette production couvre les besoins en matière sèche de 7,76±2,65 UBT durant 90 jours. Pour l’association, la production de biomasse a été de 5 449±1 766 kg MS/ha, elle couvre les besoins en matière sèche de 9,69±3,14 UBT pendant 90 jours. La marge brute de la culture pure de M. pruriens est de 786 060±298 140 FCFA/ha. Pour l’association, elle est de 850 917±36 1887 FCFA/ha. La culture de M. pruriens favorise l’intégration agriculture-élevage tout en améliorant l’alimentation des animaux et les revenus des producteurs. Mots clés: Exploitation agricole, date de semis, Cultures fourragères, M. pruriens, zone cotonnière. English Title: Production of Mucuna pruriens fodder for animal feed and its gross margin in the cotton-growing zone of Mali In Mali's cotton-growing zone, there is a large deficit in animal feed. To improve the availability of fodder resources, research in partnership with producers has introduced the cultivation of Mucuna pruriens into the farming environment. This study aims ed at evaluat’hg the performance of M. pruriens in the production of fodder for animals. The trials were conducted by 25 producers in 5 sites during the 2015-2016, 2016-2017 and 2017-2018 crop years. The trials were divided into two test plots: pure culture of M. pruriens and M. pruriens/corn combination. The average biomass production of pure M. pruriens over the 3 cropping seasons was 4363±1,491kg MS/ha. This production covers the dry matter requirement of 7.76±2.65 Btu for 90 days. For the association, the biomass production was 5449±1,766 kg DM/ha, covering the dry matter requirement of 9.69±3.14 Btu for 90 days. The gross margin of the pure culture of M. pruriens is 786 060±298 140 FCFA/ha. For the association, it is 850 917±36 1887 FCFA/ha. The cultivation of M. pruriens promotes the integration of agriculture and livestock while improving animal nutrition and the income of producers. Keywords: Farm, sowing date, fodder crops, M. pruriens, cotton are

According to the data indicating the decline and restructuring during the past decade, as well as the trend in the European Union member states, it can be expected that the role of traditional agriculture and fish production in direct rural employment decrease further. This also values those strategic directions for restructuring that will lead fishculture from quantity driven to quality production along with sustainable development (i.e. environmental conscious production) and multifunctional farming. This way the economic and social tensions caused by the concentration of the production and labour output can be mitigated.It is laid in the 1257/1999 Act on rural Development that farmers that enrol the agri-environmental scheme should follow the “Good Agricultural Practice” on the whole managed area. In case of agri-environmental schemes this is a precondition for which no grants are given.The adaptation of “Good Agricultural Practice” in fishproduction,where it is called: “Good Pond Culture Practice” is considered important on the basis of the above mentioned. This programme is undertaken in co-operation with the Research Institute for Aquaculture, Fisheries and Irrigation, University of Debrecen, Faculty of Agricultural Economics and Rural Development and the Association of Hungarian Fish Farmers and Product Council.The European Commission proposed the formulation of the European Fisheries and Aquaculture Fund (EFAF) for the period 2007-20013, which will replace the Financial Instruments for Fisheries Guidance (FIFG), but it also consists of several new elements and will be working differently, too. According to the proposal the budget for the Fund will be nearly 5 billion EUR (4963 million EUR). The development level of aquaculture and fisheries and the social and economic significance in the given member state will be considered when distributing the Fund between the Member States.According to the plan the Fund is organised along five priority axes, of which the most important for the Hungarian fisheries sector is No. II: Aquaculture and the processing and marketing of aquaculture and fisheries products. The main measure areas are the followings:1. investment support for aquaculture;2. support for aquatic-environmental schemes;3. environmental- and animal health issues;4. investments in processing and marketingIn case of accessing support under measure area No. 2 farms are obliged to meet the requirements of the scheme beyond the “good management practice” for 5 years, which is to be supervised by the approved body of the Member State. For this reason our work is considered to be substantial.Approval of the application of “Good Pond Culture Practice” is based on two elements: first the prevailing environmental and nature conservation regulations, as well as the list of controllable conditions in the new agri-environmental agreements are to be met. “Good Pond Culture Practice” are to be conducted on the whole farm area. Its main elements are:- nutrition management,- feeding,- pond maintenance,- stocking,- harvesting,- animal welfare (storage and over-wintering).

(Active component analysis of fermented milk flavor by gas chromatography)ABSTRACT. Fermented milk is milk processed product that to be one source of nutritious food for humans. The action of food component such as flavor is accepted, sense of taste and smell generated complex assessment of food flavors in the mouth. The flavor components of fermented milk together and interact with each other when consumed and cause the perception of taste between like or dislike. This is an important factor in developing diversification of fermented milk product so as to attract customers other than in terms of aspects of nutrition and health. Flavor is one of the most important criteria in the acceptance of a food ingredient. During processing and storage flavor change easily. This study used gas chromatography to detect the formation of the active component of the flavor of fermented milk. The purpose of this study was to determine the active components in fermented milk which is the formation of flavor. This research was conducted in the Laboratory of Animal Feed Laboratory of the Faculty of Agriculture and Food Chemistry Unsyiah and PAU Food and Nutrition IPB Bogor. This study uses a Likens - Nickerson distillation stage concentrated with Vigreux column and identified by Gas Chromatography Mass Spectrometer. Gas chromatography has identified that the class of acids, alcohols, esters and alkanes group forming an active component in the flavor of fermented milk although relatively varied. In yoghurt, acid found in relatively high amount of alcohol is more varied in its kind. Yogurt with single culture L.bulgaricus has more ketones and aldehydes components. Volatile components were detected mostly in kefir acids, alcohols, esters and alkane derivatives. The curd is dominated by acidic components in addition to alcohol and aldehyde.

The most of protein requirement for cows is fulfilled by microbial protein. Increasing the protein from ration usually influences the milk production in dairy cows. However, the availability of dietary protein should support rumen ecosystem through microbial activity in the fermentation and digestion process. The aim of this study was to evaluate the protein levels of dairy cow ration on the rumen fermentability and digestibility using an in vitro method. Randomized block design with three levels of protein ration as a treatment and three times taken of rumen liquor as a block. The treatments were: R1= ration with low protein; R2= ration with moderate protein and R3= ration with high protein. The measured parameters were rumen fermentability (total VFA, N-NH3 and pH), in vitro dry matter digestibility (IVDMD) and in vitro organic matter digestibility (IVOMD). The results showed that there were significantly increase in dry and organic matter digestibility (p<0.05), due to increasing the level of dietary protein, but there was no effect in the fermentability, except a slight increase in N-NH3 concentration. The conclusion of this study was the highest level of protein ration enhances the digestibility, and showed a tendency for higher N-NH3. Key words: dairy cattle, dietary protein, digestibility, fermentability, in vitro DAFTAR PUSTAKA [Ditjennak-Keswan] Direktorat Jendral Peternakan dan Kesehatan Hewan. 2019. Pemerintah dorong perbaikan kualitas dan kuantitas susu nasional [internet]. Tersedia pada: http://ditjennak.pertanian.go.id/pemerintah-dorong-perbaikan-kualitas-dan-kuantitas-susu-nasional Anggraeny YN, Soetanto H, Kusmartono & Hartutik. 2015. Sinkronisasi suplai protein dan energi dalam rumen untuk meningkatkan efisiensi pakan berkualitas rendah. WARTAZOA. 25(3):107–116 Chanthakhoun V, Wanapat M & Berg J. 2012. Level of crude protein in concentrate supplements influenced rumen characteristics, microbial protein synthesis and digestibility in swamp buffaloes (Bubalus bubalis). Livestock Science. 144(3):197–204. Cherdthong A & Wanapat M. 2013. Manipulation of in vitro ruminal fermentation and digestibility by dried rumen digesta. Livestock Science. 153(1–3):94–100. Colmenero JJO & Broderick GA. 2006. Effect of dietary crude protein concentration on milk production and nitrogen utilization in lactating dairy cows. Journal of Dairy Science. 89(5):1704–1712. Conway E. 1957. Microdiffusion of Analysis of Association Official Analytical Chemist. Georgia (US): Georgia Press. Despal, Permana IG, Safarina SN & Tatra AJ. 2011. Penggunaan berbagai sumber karbohidrat terlarut air untuk meningkatkan kualitas silase daun rami. Media Peternakan. 34(2):69–76. Despal, Zahera R, Lestari DA, Ma’rifah H & Permana IG. 2015. Ketersediaan dan kualitas sumberdaya pakan musim kemarau dan dampaknya terhadap pemenuhan nutrien dan performa sapi perah di Pangalengan Kabupaten Bandung. Sumedang (ID): Seminar Nasional Peternakan Berkelanjutan, Universitas Pajajaran Dung DV, Shang W & Yao W. 2014. Effect of crude protein levels in concentrate and concentrate levels in diet on in vitro fermentation. Asian-Australasian Journal of Animal Science. 27(6):797–805. Forejtová J, Lád F, Třináctý J, Richter M, Gruber M, Doležal P, Homolka P & Pavelek L. 2005. Comparison of organic matter digestibility determined by in vivo and in vitro methods. Czeh Journal of Animal Science. 50(2):47–53. Hernaman I, Tarmidi AR & Dhalika T. 2017. Kecernaan in vitro ransum sapi perah berbasis jerami padi yang mengandung konsentrat yang difermentasi oleh Saccharomyces cerevisiae dan Effective Microorganisms-4 (EM-4). Majalah Ilmu Peternakan. 20(2):45–48. Holik YLA, Abdullah L & Karti PDMH. 2019. Evaluasi nutrisi silase kultivar baru tanaman sorgum (Sorghum bicolor) dengan penambahan legum Indigofera sp. pada taraf berbeda. Jurnal Ilmu Nutrisi dan Teknologi Pakan. 17(2):38–46. Imran M, Pasha TN, Shahid MQ, Babar I & Naveed M. 2017. Effect of increasing dietary metabolizable protein on nitrogen efficiency in Holstein dairy cows. Asian-Australasian Journal of Animal Science. 30(5):660–665. Joo JW, Bae GS, Min WK, Choi HS, Maeng WJ, Chung YH & Chang MB. 2005. Effect of protein sources on rumen microbial protein synthesis using rumen simulated continuous culture system. Asian-Australasian Journal of Animal Science. 18(3):326–331. Law RA, Young FJ, Patterson DC, Kilpatrick DJ, Wylie ARG & Mayne CS. 2009. Effect of dietary protein content on animal production and blood metabolites of dairy cows during lactation. Journal of Dairy Science. 92(3):1001–1012. Leonardi C, Stevenson M & Armentano LE. 2003. Effect of two levels of crude protein and methionine supplementation on performance of dairy cows. Journal of Dairy Science. 86(12):4033–4042. Lestari DA, Abdullah L & Despal. 2015. Comparative study of milk production and feed efficiency based on farmer best practices and National Research Council. Media Peternakan. 38(2): 110-117 McDonald P, Edwards R, Greenhalgh J, Morgan C, Sinclair L & Wilkinson R. 2010. Animal Nutrition. Seventh Ed. London (UK): Pearson Education McMurphy C, Duff G, Sanders S, Cuneo S & Chirase N. 2011. Effects of supplementing humates on rumen fermentation in Holstein steers. South Asian-Australasian Journal of Animal Science. 41(2):134–140. Nadeau E, Englund J & Gustafsson AH. 2007. Nitrogen efficiency of dairy cows as affected by diet and milk yield. Livestock Science. 111(1–2):45–56. NRC. 1978. Nutrient Requirements of Dairy Cattle. 5th Revised Ed. Washington (US): National Academy Press. NRC. 2001. Nutrient Requirement of Dairy Cattle. 7th Revised Ed Washington (US): National Academy Press Permana IG, Despal, Zahera R & Damayanti E. 2017. Evaluasi kecukupan nutrien, produksi dan kualitas susu sapi perah di peternakan rakyat. Bogor (ID): Seminar Nasional Industri Peternakan, Fakultas Peternakan IPB. Saha S, Gallo L, Bittante G, Schiavon S, Bergamaschi M, Gianesella M & Fiore E. 2019. Rumination time and yield, composition, lactating holstein cows. Animals. 9(2):1–13. Shahzad MA, Tauqir NA, Ahmad F, Nisa MU, Sarwar M & Tipu MA. 2011. Effects of feeding different dietary protein and energy levels on the performance of 12 – 15-month-old buffalo calves. Tropical Animal Health Production. 43(3):685–694. Sucak MG, Serbester U & Görgülü M. 2017. Effects of dietary starch and crude protein levels on milk production and composition of dairy cows fed high concentrate diet. Turkish Journal of Agriculture - Food Science and Technology. 5(6):563–567. Suharti S, Aliyah DN & Suryahadi. 2018. Karakteristik fermentasi rumen in vitro dengan penambahan sabun kalsium minyak nabati pada buffer yang berbeda. Jurnal Ilmu Nutrisi dan Teknologi Pakan. 16(3):56–64. Xia C, Aziz M, Rahman U, Yang H, Shao T, Qiu Q, Su H & Cao B. 2018. Effect of increased dietary crude protein levels on production performance, nitrogen utilization, blood metabolites and ruminal fermentation of Holstein bulls. Asian-Australasian Journal of Animal Science. 31(10):1643–1653. Zahera R, Permana IG & Despal. 2015. Utilization of mungbean’s greenhouse fodder and silage in the ration for lactating dairy cows. Media Peternakan. 38(2):123–131

The most of protein requirement for cows is fulfilled by microbial protein. Increasing the protein from ration usually influences the milk production in dairy cows. However, the availability of dietary protein should support rumen ecosystem through microbial activity in the fermentation and digestion process. The aim of this study was to evaluate the protein levels of dairy cow ration on the rumen fermentability and digestibility using an in vitro method. Randomized block design with three levels of protein ration as a treatment and three times taken of rumen liquor as a block. The treatments were: R1= ration with low protein; R2= ration with moderate protein and R3= ration with high protein. The measured parameters were rumen fermentability (total VFA, N-NH3 and pH), in vitro dry matter digestibility (IVDMD) and in vitro organic matter digestibility (IVOMD). The results showed that there were significantly increase in dry and organic matter digestibility (p<0.05), due to increasing the level of dietary protein, but there was no effect in the fermentability, except a slight increase in N-NH3 concentration. The conclusion of this study was the highest level of protein ration enhances the digestibility, and showed a tendency for higher N-NH3. Key words: dairy cattle, dietary protein, digestibility, fermentability, in vitro DAFTAR PUSTAKA [Ditjennak-Keswan] Direktorat Jendral Peternakan dan Kesehatan Hewan. 2019. Pemerintah dorong perbaikan kualitas dan kuantitas susu nasional [internet]. Tersedia pada: http://ditjennak.pertanian.go.id/pemerintah-dorong-perbaikan-kualitas-dan-kuantitas-susu-nasional Anggraeny YN, Soetanto H, Kusmartono & Hartutik. 2015. Sinkronisasi suplai protein dan energi dalam rumen untuk meningkatkan efisiensi pakan berkualitas rendah. WARTAZOA. 25(3):107–116 Chanthakhoun V, Wanapat M & Berg J. 2012. Level of crude protein in concentrate supplements influenced rumen characteristics, microbial protein synthesis and digestibility in swamp buffaloes (Bubalus bubalis). Livestock Science. 144(3):197–204. Cherdthong A & Wanapat M. 2013. Manipulation of in vitro ruminal fermentation and digestibility by dried rumen digesta. Livestock Science. 153(1–3):94–100. Colmenero JJO & Broderick GA. 2006. Effect of dietary crude protein concentration on milk production and nitrogen utilization in lactating dairy cows. Journal of Dairy Science. 89(5):1704–1712. Conway E. 1957. Microdiffusion of Analysis of Association Official Analytical Chemist. Georgia (US): Georgia Press. Despal, Permana IG, Safarina SN & Tatra AJ. 2011. Penggunaan berbagai sumber karbohidrat terlarut air untuk meningkatkan kualitas silase daun rami. Media Peternakan. 34(2):69–76. Despal, Zahera R, Lestari DA, Ma’rifah H & Permana IG. 2015. Ketersediaan dan kualitas sumberdaya pakan musim kemarau dan dampaknya terhadap pemenuhan nutrien dan performa sapi perah di Pangalengan Kabupaten Bandung. Sumedang (ID): Seminar Nasional Peternakan Berkelanjutan, Universitas Pajajaran Dung DV, Shang W & Yao W. 2014. Effect of crude protein levels in concentrate and concentrate levels in diet on in vitro fermentation. Asian-Australasian Journal of Animal Science. 27(6):797–805. Forejtová J, Lád F, Třináctý J, Richter M, Gruber M, Doležal P, Homolka P & Pavelek L. 2005. Comparison of organic matter digestibility determined by in vivo and in vitro methods. Czeh Journal of Animal Science. 50(2):47–53. Hernaman I, Tarmidi AR & Dhalika T. 2017. Kecernaan in vitro ransum sapi perah berbasis jerami padi yang mengandung konsentrat yang difermentasi oleh Saccharomyces cerevisiae dan Effective Microorganisms-4 (EM-4). Majalah Ilmu Peternakan. 20(2):45–48. Holik YLA, Abdullah L & Karti PDMH. 2019. Evaluasi nutrisi silase kultivar baru tanaman sorgum (Sorghum bicolor) dengan penambahan legum Indigofera sp. pada taraf berbeda. Jurnal Ilmu Nutrisi dan Teknologi Pakan. 17(2):38–46. Imran M, Pasha TN, Shahid MQ, Babar I & Naveed M. 2017. Effect of increasing dietary metabolizable protein on nitrogen efficiency in Holstein dairy cows. Asian-Australasian Journal of Animal Science. 30(5):660–665. Joo JW, Bae GS, Min WK, Choi HS, Maeng WJ, Chung YH & Chang MB. 2005. Effect of protein sources on rumen microbial protein synthesis using rumen simulated continuous culture system. Asian-Australasian Journal of Animal Science. 18(3):326–331. Law RA, Young FJ, Patterson DC, Kilpatrick DJ, Wylie ARG & Mayne CS. 2009. Effect of dietary protein content on animal production and blood metabolites of dairy cows during lactation. Journal of Dairy Science. 92(3):1001–1012. Leonardi C, Stevenson M & Armentano LE. 2003. Effect of two levels of crude protein and methionine supplementation on performance of dairy cows. Journal of Dairy Science. 86(12):4033–4042. Lestari DA, Abdullah L & Despal. 2015. Comparative study of milk production and feed efficiency based on farmer best practices and National Research Council. Media Peternakan. 38(2): 110-117 McDonald P, Edwards R, Greenhalgh J, Morgan C, Sinclair L & Wilkinson R. 2010. Animal Nutrition. Seventh Ed. London (UK): Pearson Education McMurphy C, Duff G, Sanders S, Cuneo S & Chirase N. 2011. Effects of supplementing humates on rumen fermentation in Holstein steers. South Asian-Australasian Journal of Animal Science. 41(2):134–140. Nadeau E, Englund J & Gustafsson AH. 2007. Nitrogen efficiency of dairy cows as affected by diet and milk yield. Livestock Science. 111(1–2):45–56. NRC. 1978. Nutrient Requirements of Dairy Cattle. 5th Revised Ed. Washington (US): National Academy Press. NRC. 2001. Nutrient Requirement of Dairy Cattle. 7th Revised Ed Washington (US): National Academy Press Permana IG, Despal, Zahera R & Damayanti E. 2017. Evaluasi kecukupan nutrien, produksi dan kualitas susu sapi perah di peternakan rakyat. Bogor (ID): Seminar Nasional Industri Peternakan, Fakultas Peternakan IPB. Saha S, Gallo L, Bittante G, Schiavon S, Bergamaschi M, Gianesella M & Fiore E. 2019. Rumination time and yield, composition, lactating holstein cows. Animals. 9(2):1–13. Shahzad MA, Tauqir NA, Ahmad F, Nisa MU, Sarwar M & Tipu MA. 2011. Effects of feeding different dietary protein and energy levels on the performance of 12 – 15-month-old buffalo calves. Tropical Animal Health Production. 43(3):685–694. Sucak MG, Serbester U & Görgülü M. 2017. Effects of dietary starch and crude protein levels on milk production and composition of dairy cows fed high concentrate diet. Turkish Journal of Agriculture - Food Science and Technology. 5(6):563–567. Suharti S, Aliyah DN & Suryahadi. 2018. Karakteristik fermentasi rumen in vitro dengan penambahan sabun kalsium minyak nabati pada buffer yang berbeda. Jurnal Ilmu Nutrisi dan Teknologi Pakan. 16(3):56–64. Xia C, Aziz M, Rahman U, Yang H, Shao T, Qiu Q, Su H & Cao B. 2018. Effect of increased dietary crude protein levels on production performance, nitrogen utilization, blood metabolites and ruminal fermentation of Holstein bulls. Asian-Australasian Journal of Animal Science. 31(10):1643–1653. Zahera R, Permana IG & Despal. 2015. Utilization of mungbean’s greenhouse fodder and silage in the ration for lactating dairy cows. Media Peternakan. 38(2):123–131

Tulip (Tulipa gesneriana L.) is an important and highly valuable flower of the cut flower industry. The most critical step in its cultivation is to break dormancy in order to initiate the growth, especially in tropical and sub-tropical areas of the world. Therefore, the current research was conducted to break bulb dormancy and foster the growth of tulip in Potohar region with the help of different primers. The objective of this study was the selection of best primer at appropriate concentration level to enhance growth, yield and vase life of the flower. Tulip bulbs were treated with different primers: T0 (distilled water), T1 (chitosan @ 5 g/L), T2 (gibberellic acid @ 0.15 g/L), T3 (humic acid 160 g/L), T4 (imidacloprid 19 g/L) and T5 (salicylic acid 0.1 g/L) for 24 hours, respectively. The experiment was laid out using Complete Randomized Design (CRD) with three replications. Statistical results revealed that characteristics including early germination, plant height, number of leaves, stalk length, fresh and dry weight of flower, weight of bulbs, diameter of bulbs and number of daughter bulbs were significantly increased in T2. Whereas, leaf area, diameter of stem and flower was maximum in T0. Plants under T3 showed an increase in chlorophyll content of leaves. While floral characteristics like early formation and opening of flower bud, more number of flowers and vase life were improved in T1. Thus, statistical results showed that priming can effectively help to improve morpho-physiological attributes of tulip.Key wordTulip, primers, dormancy, chitosan, gibberellic acid, humic acid, imidacloprid, salicylic acid.INTRODUCTIONTulip (Tulips gesneriana L.) is the most popular and lucrative spring blooming bulbous plant of Liliacae family. It is famous for its distinctive flower shape; size and vibrant color range that make it stand out aesthetically among other ornamental flowers. There are about 150 to 160 species of tulip that can be grown in gardens. In addition to this, they are also used as cut flowers. In cut flower industry, it is ranked as 3rd most desirable flower after rose and chrysanthemum (Singh, 2006; Ahmad et al., 2014). This flower holds a significant importance on societal events like Valentine’s Day, Easter, New Year and Mother’s Day. Along with ornamental uses, its bulb can be used for cooking purposes in place of onions and petals can be used to treat rough skin. As a result of its immense beauty and multiple uses, it is day by day becoming more eminent and favorite among people globally (Buschman, 2004; Jhon and Neelofar, 2006). The demand for cut flowers in Pakistan is also gaining popularity. In Pakistan, where floriculture industry is still struggling to make its way towards development, the annual production of cut flowers is estimated to be 10,000 to 12,000 tons per annum (Younis et al., 2009). Main cut flower crops produced includes: rose, carnation, gerbera, statice, tuberose, narcissus, gladiolus, freesia and lilies (Ahsan et al., 2012). Despite of tulip’s high demand, it is not among the few cut flowers that are produced at commercial level in Pakistan. However, some of the wild species of tulip (Tulipa stellate) are found in the country, as they wildly grow in West and North West Himalayan region of the world. (Nasir et al., 1987). This perennial plant needs several weeks of low temperature (temperature < 50C) to break its dormancy for producing beautiful flowers, as a result, its cultivation is restricted to temperate areas (Koksal et al., 2011). It is widely grown in areas with 5-100C night and 17-200C day temperature throughout the growing season (Singh, 2006). Although, it has high demand worldwide but there are only 15 tulips producing countries in the world. Among few tulip producing countries, Netherlands tops the list due to her favorable climatic conditions. The total production area of tulips in Netherlands is 10,800 hectares that contributes 60% of the world’s total production. The reason behind its limited production in the world is the inability of tulip bulbs to break dormancy under unfavorable climatic conditions. Dormancy is a state in which flower bulbs do not show any physical growth due to physical and physiological barriers. Therefore, dormancy breaking is the utmost important step while growing tulips anywhere in the world (De Klerk et al., 1992). Thus, aforementioned restrictions and sensitivity of crop towards its growth requirements has also affected its production in Pakistan. Its cultivation is restricted to Murree, Abottabad and Swat only. Some other parts of the country, including the Potohar region have great potential to grow tulip by putting in a little effort to cope with the challenge of dormancy breaking due to relatively high temperature. The winter period in Potohar region is from November to March. Moreover, December, January and February are the coldest months with a mean annual temperature between 100C to 150C. As a result, the time of planting is very critical for dormancy breaking and fast growth in such areas, as late planting would cause an abortion of flowers due to a raised field temperature at the time of flowering. In order to grow tulips in areas with mild winters different techniques are adopted that includes: pre- chilling, seed priming and protected cultivation method to achieve early growth and high yield of flowers before the temperature rises. Out of all additional efforts, seed priming can be an effective method for growing tulips in open fields because it promotes early growth and good yield (Anjum et al., 2010; Benschop et al., 2010; Kumar et al., 2013; Ramzan et al., 2014; Sarfaraz et al., 2014; Khan, 2019). Seed priming is a method of soaking seeds in solution with high osmotic potential which provides optimum level of hydration and aggravates the germination process, but don’t show the radical emergence by prolonging the lag phase. Lag phase makes the seed metabolically active and helps to convert the stored food reserves into the available form to be used during germination (Taylor et al., 1998; Reid et al., 2011; Nawaz et al., 2013). Application of different chemicals as primmer including salts (chitosan), growth regulator (gibberellic acid), plant hormone (salicylic acid), organic compounds (humic acid) and insecticides (imidacloprid) can result in a reduced forcing period, enhanced growth, early flowering and high flower yield. Therefore, careful selection of variety and use of priming as dormancy breaking technique is the essential step of Tulip cultivation in the Potohar area (Horii et al., 2007; Shakarami et al., 2013; Nakasha et al., 2014; Baldotto et al., 2016).OBJECTIVES Keeping in view that tulip is an excellent cut flower and its demand is increasing globally, present study was designed to analyze and study the effects of best concentration of different primers on early growth (vegetative and reproductive), yield and vase life of tulip in the Potohar region of Northern Punjab, Pakistan. MATERIALS AND METHODSExperimental site and planting material: The experiment on Tulipa gesneriana L. was conducted at the experimental area, Department of Horticulture, PMAS-Arid Agriculture University, Rawalpindi with longitude 73.070 E and latitude 33.60 N, during the year 2017-2018. Tulipa gesneriana L. was established through bulbs. Tulip bulbs were purchased from reliable sources and were planted by the end of November in pots after priming treatment in open field conditions.Maintenance practice: Regular watering and fortnightly fertilizer application of NPK (Grow more (17:17:17) @ 10g/m2 was done to maintain plant health.Priming treatments: Tulip bulbs were treated with different primers including: T0 (distilled water), T1 (chitosan @ 5 g/L), T2 (gibberellic acid @ 0.15 g/L), T3 (humic acid 160 g/L), T4 (Imidacloprid 19 g/L) and T5 (salicylic acid 0.1 g/L) for 24 hours, respectively.Parameters: Both vegetative and reproductive parameters were analyzed to determine the efficacy of primers including days to sprouting of bulbs (days), plant height (cm), leaf area (cm2), number of leaves, diameter of flower stem (mm), days to flower bud formation (days), days to flower opening stage (days), diameter of flower (mm), number of flowers per plant, stalk length (cm), fresh weight of flower (g), dry weight of flower (g), diameter of bulbs (mm), weight of bulbs (g), number of daughter bulbs per plant and vase life (days).Statistical analysis: Experiment was laid out randomly using Complete Randomized Design (CRD).The collected data was analyzed through appropriate statistical package i.e. MSTAT-C. Statistical significance was compared with LSD test at 5% level of significance (Steel et al., 1997).RESULTS AND DISCUSSIONEffect of priming on vegetative growth attributes: Results were exhibiting significant difference among vegetative growth attributes of the treated plants (table 1). The 0.15 g/L of gibberellic acid treated plants showed early sprouting (25 days) and maximum increase in plant height (33cm), number of leaves (6), stalk length (29.05cm) and diameter of flower stem (9.66mm), followed by 5 g/L of chitosan, 160g/L of humic acid and 19 g/L of Imidacloprid, respectively. Minimum plant height (15.6cm), number of leaves (4), stalk length (12.33cm) diameter of flower stem (6.04mm) and delayed bulb sprouting (31 days) was observed in 0.1 g/L of salicylic acid. Improvement in vegetative characteristics shown by T2 plants revealed that gibberellic acid helped in dormancy breaking, cell division and elongation in actively growing plant parts (Kumar et al., 2013). As further result confirmed that the maximum leaf area (39.07cm2) was observed in control plants and treated plants didn’t show significant increase in leaf area, because of the use of energy in increasing plant height and number of leaves. Previous studies also showed that plants with more number of leaves had a less leaf area and color of the leaves was also lighter (Khangoli, 2001; Janowska and Jerzy, 2004). Moreover, the maximum amount of chlorophyll content (62) was observed in 160 g/L of humic acid followed by 5 g/L of chitosan, 0.15 g/L of gibberellic acid and 19 g/L of Imidacloprid, respectively. Whereas, minimum amount of chlorophyll content was observed in 0.1 g/L of salicylic acid (58). Tulip bulbs treated with Humic acid effectively increased photosynthetic activity of the plant which in result increased the chlorophyll content of the leaves and produced more plant food. Leaf area of the humic acid treated plants was also increased as compared to other treatments that also caused an increase in the chlorophyll content of the leaves (Chanprasert et al., 2012; Salachna and Zawadzińska, 2014). Furthermore, bulb characteristics were also improved under the influence of priming. Maximum diameter (41mm) and weight of bulbs (26g) was observed in 0.15g/L of Gibberellic acid followed by 0.1g/L of salicylic acid, 5 g/L of chitosan, 19 g/L of Imidacloprid and 160 g/L of humic acid respectively. Whereas, minimum diameter (36mm) and weight (21g) of bulbs was observed in control treatment which proved the efficacy of primers in enhancing characteristics of tulip bulbs. Bulb diameter and weight was increased because of the presence of good amount of food in the bulb which helped in its growth (Arteca, 2013). Furthermore the number of daughter bulbs were maximum in 0.15 g/L of gibberellic acid (4.22) and 5 g/L of Chitosan (4.22) followed by 0.1 g/L of salicylic acid and 160 g/L of Humic acid respectively. Minimum number of bulb-lets was observed in 19 g/l of Imidacloprid (3.11). Increased rate of cell division and multiplication, plus availability of good nutrition in bulbs helped to increase the number of daughter bulbs in the treated plants (Shakarami et al., 2013). Thus, results confirmed that 0.15 g/L of gibberellic acid effectively improved both plant (figure 1) and bulb (figure 2) characteristics. Effect of priming on reproductive growth attributes: Results showed significant differences in plants for reproductive growth attributes in response to priming (table 2). Minimum days of bud formation (122 days) and flower opening stage (124 days) were showed by 5 g/L of chitosan followed by 0.15 g/L of gibberellic acid, 160g/L of humic acid and 19 g/L of Imidacloprid, respectively. Whereas, 0.15 g/L of salicylic acid took maximum days in the formation (127 days) and opening (129 days) of flower buds. Chitosan helps plant in maintaining its vegetative and reproductive growth under stress conditions like drought and high temperature. As a result, the plant maintains its growth under stress conditions and give early flowers, because its reproductive growth attributes remain unaffected under any abiotic stress, as previously studied in orchid as well (Saniewska, 2001; Uthairatanakij et al., 2007). Moreover, the number of flowers per plant were maximum in 5 g/L of Chitosan (3.33) and 0.15 g/L of gibberellic acid (3.33), followed by 160 g/L of humic acid. Whereas, 19 g/L of Imidacloprid (2.33) and 0.1 g/L of Salicylic acid (1.44) gave minimum flower yield. Along with enhancing the defense mechanism, chitosan also helped in increasing flower number in Freesia and other flowers, previously (Salachna and Zawadzińska, 2014). Furthermore, maximum fresh weight (33g) and dry weight of flower (2g) were observed in 0.15 g/L, of gibberellic acid followed by 5 g/L of chitosan, 160 g/L of humic acid and 19 g/L of imidacloprid, respectively. Minimum fresh weight of flower (12 g) and dry weight of flower (0.98 g) was observed in 0.1 g/L of salicylic acid. Gibberellic acid effectively increases plant height and diameter of stem that caused an increase in fresh and dry weight of flower due to presence of more plant nutrients and maintenance of turgidity. Diameter of the flower was maximum (40mm) in control plants, this showed priming of tulip bulbs didn’t have any effect on increasing flower size due to increase in flower number (Rashad et al., 2009; Hashemabadi, 2010). Thus, the aforementioned results confirmed that 5 g/L chitosan was most effective in improving floral attributes (figure 3) of tulip.Effect of priming on vase life: According to results (table 3), 5 g/L of Chitosan and 0.1 g/L of salicylic acid showed maximum vase life (8 days) followed by 19 g/L of imidacloprid, 0.15 g/L of gibberellic acid and 160 g/L of humic acid, respectively. Flowers under control treatment showed minimum vase life (6) as compared to treated plants. Chitosan improved the quality of flower by maintaining its size, color and freshness, but most importantly, it provided protection against many pathogenic fungi that can attack tulip and cause senescence of the flower. As a result of fungal protection and resistance against abiotic stresses, Tulip flower showed increased post-harvest quality and vase life (Saniewska, 2001). In Lilium flower it helped to decrease the production of ethylene and respiration rate and helped in increasing its vase life (Kim et al., 2004).CONCLUSIONPresent research proved that treatment of tulip bulbs with different primers at their best selected concentration levels was an effective method of enhancing early growth and yield in an area with relatively high temperature as compared to temperate region. The Tulip plants showed improvement in sprouting, plant height, number of leaves, chlorophyll content of leaf, leaf area, early flowering, flower size, number of flowers, stalk length, stem diameter, bulbs weight and diameter, number of bulb-lets and vase life. Thus, this method can be used in future for the production of Tulips under tropical and sub-tropical areas.CONFLICT OF INTERESTAuthors have no conflict of interest.REFERENCESAhmad, A., H. Rashid, R. Sajjad, S. Mubeen, B. Ajmal and M. Khan, 2014. 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We consider the biologization of agriculture as a system for enhancing the role of the biological factor in the reproduction of soil fertility and increasing the productivity of agricultural production. Due to the unique economic and biological features, a very positive component of many parts of this system is lu-pine. Our research during 1996 -2018 on sod-podzolic sandy loamy low fertile soils of the experimental field of VNIIOU and in a number of farms in the Vladimir region on agrobiological evaluation of various varieties of annual lupine from the All-Russian Research Institute of Lupine showed that at the present stage of agricultural production development in Non-chernozem zone, which takes place in difficult eco-nomic conditions, it should be considered as the most effective universal culture with high environment-forming properties, feed production and resource-saving potential. Among varieties studied, the varieties of the narrow-leaved lupine Vityaz and Crystal have been shown to be priority. With an average long-term yield of grain of about 25 kg / ha and green mass of 400 kg / ha, they form a powerful root system that penetrates the soil profile to the parent rock, accumulating only in the arable horizon of organic dry mass up to 50 kg / ha, providing a reduction in the decrease in soil humus content, improvement of their physicochemical properties, carbon and mineral nutrition of plants in crop rotation. In addition, lupine forms about 30 kg / ha of straw, which is characterized by a narrower ratio of nitrogen to carbon than cereal straw, it can be used for fertilizer without compensating nitrogen additives. Among annual leg-umes, lupine is a priority nitrogen fixer. With a nitrogen fixation coefficient of 60-70, it accumulates up to 300 kg / ha of symbiotic nitrogen in the biomass; therefore, it is a good sideral crop in rotations and a donor crop in mixed and cover crops. For the same reason, it can be used as a phytomeliorant on soils contaminated with animal waste. Lupine has a high feed value - in seeds it accumulates 35-40% of well-digestible protein, in green mass - up to 20%.

One of the biggest challenges facing humanity is achieving sustainable foodsecurity in the face of population growth, resource scarcity, ecosystem degradationand climate change. Transitioning towards sustainable food systems (SFS) is amust for achieving sustainable development. This review paper highlights the needto adopt a holistic, multidimensional, interdisciplinary and systemic approach forbetter understanding food systems, which is a prerequisite for fostering transitiontowards sustainability. A better understanding of food systems meanscomprehending issues at play from ‘farm to fork’ i.e. production (crop, animal,seafood), processing, trade and distribution, and consumption. For gaining a fullawareness also cross-cutting issues such as gender, innovation and technologyshould be considered. Such a deep knowledge and consequent corrective actionsare crucial to address the multiple challenges and dysfunctions of the current globalfood system such as food insecurity, obesity, food waste, climate change,biodiversity loss, land degradation, water depletion, deforestation, marketconcentration and food heritage erosion. It is fundamental to foster transitiontowards sustainable and resilient food systems to achieve sustainable food andnutrition security for present and future generations. All dimensions (environment,economy, society and culture, nutrition and health) of food sustainability should betackled while considering policy and governance. Different food consumption andproduction models can help speeding up journey towards sustainability. Theseinclude, inter alia, organic agriculture and different alternative food systemsallowing to link consumption and production such as urban agriculture,community-supported agriculture and short food chains. While the challenge istitanic, there is a menu of options that can be jointly used to foster shift towardsSFS such as sustainable and eco-functional intensification, sustainable diets, foodloss and waste reduction. Nevertheless, a holistic and systemic approach isnecessary to develop a systems thinking for generating interdisciplinary knowledgeneeded to support transition towards sustainable food systems.

This experiment was conducted on the farm of animal Production Department / College of Agriculture / University of Diyala. the period from 7/5/2019 to 28/5/2019 for a period of 21 days، and the experiment aimed to study the effect of plant nutrition Panicum on the total number of microorganisms in the sheep and the extent of their impact With the quality of feed intake. Nine ewes (non-pregnant) with an average weight of (25.00 ± 0.527) kg were processed from the field of livestock department of the College of Agriculture، University of Diyala، ranging in age from one to two years، animals were randomly divided into three groups and by three Animals for each group، in this experiment followed the individual feeding system، where ewes were placed in cages each area of 1 × 1.5 meters and provided each cage with a feed and a metal manhole and gave her water and cubes of mineral salts free and divided the transactions as follows: First treatment (control): - Feed Concentrated by 3% of animal weight+ hay to the extent of saturation Intent: - feed center by 3% of the weight of the animal+ Drees Panicum limit satiated. The third treatment: - Concentrated feed by 3% of the weight of the animal+ Green panicum to the extent of saturation. The rumen fluid was withdrawn from the experimental animals two weeks after the start of the experiment، at the beginning of the week، the middle of the week and the weekend at times 0، 3 and 6 hours after morning feeding. Immediately after the rumen liquid is withdrawn the pH is measured by the PHep Tester، counting bacterial colonies in the plate count to identify the number of colonies growing in the culture medium. The results of the study were as follows: The presence of significant differences in the pH level of the level of significance p< 0.01 and the superiority of treatment hay Alpanicum and green Alpanicum.the presence of significant differences in the total number of bacteria with a significant level of p<0.01 and the superiority of treatment hay Alpanicum and green Alpanicum.

India has one of the world’s highest proportions of plant-based consumers relative to its total population (Sawe). However, the view that India is a predominantly vegetarian nation is likely inaccurate, as recent findings from the 2014 Indian Census indicate that only three in ten Indians self-identity as vegetarian (Census of India). Other studies similarly estimate the prevalence of vegetarianism to range from about 25% (Mintel Global) to about 40% (Euromonitor International; Statista, “Share”), and many Indians are shifting from strict plant-based diets to more flexible versions of plant-based eating (Food and Agriculture Organization of the United Nations). When it comes to meat eating, poultry is the most widely consumed (USDA Foreign Agricultural Service; Organisation for Economic Co-operation and Development). Some claim that the changing consumer landscape is also eroding traditional taboos associated with beef and buffalo meat consumption (Kala; Bansal), with many tending to underreport their meat consumption due to religious and cultural stigmas (Bansal).This change in food choices is driven by several factors, such as increasing urbanisation (Devi et al.), rising disposable incomes (Devi et al.; Rukhmini), globalisation, and cross-cultural influences (Majumdar; Sinha). Today, the urban middle-class is one of India’s fastest growing consumer segments (Wharton School of the University of Pennsylvania), and the rise in the consumption of animal products is primarily occurring in urban India (National Sample Survey Office), making this an important market to investigate.From a global perspective, while many Western nations are increasingly adopting plant-based diets (Eswaran), the growth in meat consumption is predicted to mainly come from emerging markets (OECD/FAO) like India. With these points in mind, the purpose of this study was to explore contemporary eating practices in urban India and to understand how social structures, cultures, and traditions influence these practices. The findings indicate that the key reasons why many are transitioning away from plant-based diets are the rise of new and diverse meat-based foods in urban India, emerging tastes for meat-based cuisines, and meat becoming to be viewed as a status symbol. These factors are further elaborated upon in this article.MethodA key question of this research was “What are eating practices like in urban India today?” The question itself is a challenge, given India’s varied cultures and traditions, along with its myriad eating practices. Given this diversity, the study used an exploratory qualitative approach, where the main mode of data gathering was twenty-five unstructured individual face-to-face interviews, each approximately sixty minutes in duration. The discussions were left largely open to allow participants to share their unique eating practices and reflect on how their practices are shaped by other socio-cultural practices. The research used an iterative study design, which entailed cycles of simultaneous data collection, analysis, and subsequent adaptations made to some questions to refine the emerging theory. Within the defined parameters of the research objectives, saturation was adequately reached upon completion of twenty-five interviews.The sample comprised Mumbai residents aged 23 to 45 years, which is fairly representative given about a third of India’s population is aged under 40 (Central Intelligence Agency). Mumbai was selected as it is one of India’s largest cities (Central Intelligence Agency) and is considered the country’s commercial capital (Raghavan) and multicultural hub (Gulliver). The interviews were conducted at a popular restaurant in downtown Mumbai. The interviews were conducted predominantly in English, as it is India’s subsidiary official language (Central Intelligence Agency) and the participants were comfortable conversing in English. The sample included participants from two of India’s largest religions—Hindus (80%) and Muslims (13%) (Registrar General and Census Commissioner of India), and comprised an even split of males and females.The Market Research Society of India has developed a socio-economic classification (SEC) grid that segments urban households into twelve groups (Market Research Society of India). This segmentation is based on two questions: level of education—from illiteracy to a postgraduate degree—and the ownership of eleven items that range from fairly basic (e.g., electricity connection, gas stove) to relatively sophisticated (e.g., refrigerator, personal computer). As previous qualitative work has found that education levels and disposable incomes can significantly impact one’s ability to make informed and deliberate food choices (Khara), and given meat is a relatively expensive commodity in India (Puskar-Pasewicz), the study focused on the most affluent segments—i.e., SEC A1 and some of SEC A2.It is said that researcher values and predispositions are to some extent inseparable from the research process, and therefore that potential researcher bias must be managed by being self-aware, looking for contradictory data, and being open to different interpretations of the data (Ogden). As the interviewer is a vegan of Indian ethnicity, she attempted to manage researcher bias in several ways. Triangulation of data sources (e.g., interviews, observations, product analysis) helped provide a multi-faceted understanding of the topic (Patton). The discussion guide and findings were also discussed with researchers from different cultural and dietary backgrounds. It is also argued that when a researcher shares the same background as the participants—as was the case in this study—participants may remain silent on certain issues, as they may assume the researcher knows the context and nuances in relation to these issues (McGinn). This arose in some instances as some participants said, “it’s standard stuff you know?” The interviewer hence took an “outsider” role, stating “I’ll need to know what standard stuff is”, so as to reduce any expectation that she ought to understand the social norms, conventions, and cultural practices related to the issue (Leckie). This helped yield more elaborate discussions and greater insight into the topic from the participant’s own unique perspective.The Rise of New and Diverse Meat-based Foods in Urban India Since the early 1990s, which marked the beginning of globalisation in India, urban Indian food culture has undergone a significant change as food imports have been liberalised and international food brands have made their way into the domestic market (Vepa). As a result, India’s major urban centres appear to be witnessing a food revolution:Bombay has become so metropolitan, I mean it always was but it’s so much more in terms of food now … and it’s so tempting. (Female, age 32)The changing food culture has also seen an increase in new dishes, such as a lamb burger stuffed with blue cheese, and the desire to try out exotic meats such as octopus, camel, rabbit, and emu. Many participants described themselves as “food obsessed” and living in a “present and continuous state of food”, where “we finish a meal and we’ve already started discussing our next meal”.In comparison, traditional plant-based foods were seen to have not undergone the same transformation and were described as “boring” and “standard” in comparison to the more interesting and diverse meat-based dishes:a standard restaurant menu, you don’t have all the different leafy vegetables…It’s mostly a few paneer and this or that—and upon that they don’t do much justice to the vegetable itself. It’s the same masala which they mix in it so everything tastes the same to me. So that’s a big difference when you consider meats. If I eat chicken in different preparations it has a different taste, if I have fish each has a different taste. (Male, age 29)If I’m going out and I’m spending, then I’m not going to eat the same thing which I eat at home every day which is veg food ... I will always pick the non-vegetarian option. (Male, age 32)Liberalisation and the transformation of the local media landscape also appears to have encouraged a new form of consumerism (Sinha). One participant described how an array of new TV channels and programmes have opened up new horizons for food:The whole visual attraction of food, getting it into your living room or into your bedroom and showing you all this great stuff … [There are now] kiddie birthdays which are MasterChef birthdays. There are MasterChef team building activities … So food is very big and I think media has had a very, very large role to play in that. (Female, age 40+)In a similar vein, digital media has also helped shape the food revolution. India has the world’s second largest number of Internet users (Statista, Internet) and new technology seems to have changed the way urban Indians interact with food:We are using social sites. We see all the cooking tips and all the recipes. I have a wife and she’s like, “Oh, let’s cook it!” (Male, age 25)I see everything on YouTube and food channels and all that. I really like the presentation, how they just a little they cook the chicken breast. (Female, age 42)Smartphones and apps have also made access to new cuisines easier, and some participants have become accustomed to instant gratification, givendelivery boys who can satisfy your craving by delivering it to you … You order food from “Zomato” at twelve o’clock, one o’clock also. And order from “Sigree” in the morning also nowadays … more delivery options are there in India. (Male, age 30)This may also partially explain the growing popularity of fusion foods, which include meat-based variations of traditional plant-based dishes, such as meat-filled dosas and parathas.Emerging Tastes for Meat-based Cuisines Many highlighted the sensory pleasure derived from meat eating itself, focusing on a broad range of sensory qualities:There’s the texture, there’s the smell, there’s aroma, there’s the taste itself … Now imagine if chicken or beef was as soft as paneer, we probably wouldn’t enjoy it as much. There’s a bit of that pull. (Female, age 32)Some discussed adopting a plant-based diet for health-related reasons but also highlighted that the experience, overall, was short of satisfactory:I was doing one week of GM Diet … one day it was full of fruits, then one day it was full of vegetables. And then in the third day, when it was actually the chicken part, frankly speaking even I enjoyed … you just cannot have veggies everyday. (Female, age 35)Only eating veg, I think my whole mouth was, I think gone bad. Because I really wanted to have something … keema [minced meat]. (Female, age 38)Plant-based foods, in comparison to meat-based dishes, were described as “bland”, “boring”, and lacking in the “umami zing”. Even if cooked in the same spices, plant-based foods were still seen to be wanting:you have chicken curry and soya bean curry made from the same masala … but if you replace meat with some other substitutes, you’re gonna be able to tell the difference ... the taste of meat, I feel, is better than the taste of a vegetable. (Male, age 32)The thing is, vegetarian dishes are bland … They don’t get the feeling of the spices in the vegetarian dish ... So when you are eating something juicy, having a bite, it’s a mouthful thing. Vegetarian dishes are not mouthful. (Male, age 25)At the end of a vegetarian meal … I think that maybe [it is] a lack of fullness … I’m eating less because you get bored after a while. (Female, age 32)Tasting the Forbidden FruitIn India, chicken is considered to be widely acceptable, as pork is forbidden to Muslims and beef is prohibited for Hindus (Devi et al.; Jishnu). However, the desire for new flavours seems to be pushing the boundaries of what is deemed acceptable, as highlighted in the discussion below with a 25-year-old male Muslim participant:Participant: When I go out with my friends then I try new things like bacon.Moderator: Bacon?Participant: Yeah... when I went with my colleagues to this restaurant in Bandra—it’s called Saltwater Cafe. And they had this chicken burger with bacon wrapped on it.Moderator: Okay.Participant: And I didn’t know at the time that it’s bacon … They didn’t tell me what we are having … When I had it, I told them that it’s tasting like different, totally different, like I haven’t had this in my life.Moderator: Yeah.Participant: And when they told me that it’s bacon then, I thought, okay fine. Something new I can have. Now I’m old enough to make my own choices.Similarly, several Hindu participants expressed similar sentiments about beef consumption:One of our friends, he used to have beef. He said this tastes better than chicken so I tried it. (Male, age 30)I ended up ordering beef which I actually would never eat ... But then everyone was like, it’s a must try ... So I start off with eating the gravy and then it entices me. That’s when I go and try the meat. (Female, aged 23)Although studies on meat eating in India are limited, it seems that many prefer to consume meats outside the home (Suresh; Devi et al.), away from the watchful eyes of parents, partners and, in some instances, the neighbours:My dad would say if you want to eat beef or anything have it outside but don’t bring it home. (Male, age 29)One of my friends … he keeps secret from his girlfriend … he come with us and eat [meat] and tell us not to tell her. (Male, age 26)People around have a little bit of a different view towards people eating non-veg in that area—so we wouldn’t openly talk about eating non-veg when somebody from the locality is around. (Female, age 32)Further to this point, some discussed a certain thrill that arose from pushing social boundaries by eating these forbidden meats:feel excited ... it gave me confidence also. I didn’t know ... my own decision. Something that is riskier in my life, which I hadn’t done before. (Male, age 25)Meat as a Status SymbolIn urban India, meat is increasingly considered a status symbol (Roy; Esselborn; Goswami). Similarly, several participants highlighted that meat-based dishes tend to be cooked for special occasions:non-vegetarian meals [at home] were perceived as being more elaborate and more lavish probably as compared to vegetarian meals. (Male, age 34)Dal [a lentil dish] is one of the basic things which we don’t make in the house when you have guests, or when you have an occasion … We usually make biryani…gravies of chicken or mutton. (Female, age 38)Success in urban India tends to be measured through one’s engagement with commodities that hold status-enhancing appeal (Mathur), and this also appears to apply to eating practices. Among meat-eating communities, it was found that serving only plant-based foods on special occasions was potentially seen as “low grade” and not quite socially acceptable:It’s just considered not something special. In fact, you would be judged…they would be like, “Oh my God, they only served us vegetables.” (Female, age 32)If you are basically from a Gujarati family, you are helpless. You have to serve that thing [vegetarian food] ... But if you are a non-vegetarian … if you serve them veg, it looks too low grade. (Female, age 38)In fact, among some families, serving “simple vegetarian food” tended to be associated with sombre occasions such as funerals, where one tends to avoid eating certain foods that give rise to desires, such as meat. This is elaborated upon in the below discussion with a Hindu participant (female, aged 40+):Participant: So an aunt of mine passed away a little over a year ago … traditionally we have this 13 day thing where you eat—We call it “Oshoge”… the khaana [food] is supposed to be neutral.Moderator: The khaana is supposed to be vegetarian?Participant: Yeah, it’s not just vegetarian … You’re supposed to have very simple vegetarian food like boiled food or you know dahi [plain yoghurt] and puffed rice … after a day of that, we were all looking at each other and then my cousin said, “Let me teach you how to fillet fish.” Similarly, a Muslim participant mentioned how serving certain dishes—such as dal, a common vegetarian dish—tends to be reserved for funeral occasions and is therefore considered socially unacceptable for other occasions:I’m calling a guest and I make dal chawal [lentils and rice] okay? They will think, arrey yeh kya yeh mayat ka khaana hai kya? [oh what is this, is the food for a corpse or what]? ... I can make it on that particular day when somebody has died in the family ... but then whenever guest is at home, or there is an occasion, we cannot make dal. (Female, age 38)ConclusionUrban India is experiencing a shift in norms around food choices, as meat-based dishes appear to have become symbolic of the broader changing landscape. Meat is not only eaten for its sensory properties but also because of its sociocultural associations. In comparison, many plant-based foods are perceived as relatively bland and uninteresting. This raises the question of how to make plant-based eating more appealing, both in terms of social significance and sensory enjoyment. In view of the attachment to familiar customs against the backdrop of a rapidly changing urban culture (Sinha; Venkatesh), perhaps plant-based foods could be re-introduced to the urban Indian as a blend of Western novelty and traditional familiarity (Majumdar), thereby representing the “the new along with the old” (Sinha 18), and hence enhancing their status. 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Master of Science
Department of Anatomy and Physiology
Lisa C. Freeman
Kansas State University uses a variety of animals to fulfill the University’s research and teaching mission. K-State maintains a single Institutional Animal Care and Use Committee (IACUC) to oversee the use of all vertebrate animals used in research and teaching at K-State. K-State’s program is AAALAC accredited. The Association for the Assessment and Accreditation of Laboratory Animal Care, International (AAALAC) is a non-profit organization with the mission to promote the humane care of animals used in research and teaching. AAALAC is a private member association that evaluates and accredits member organizations by utilizing a peer review process. Accreditation signifies that an animal care and use program goes beyond meeting minimum standards required by law and strives for excellence to better meet the needs of the animals in their care. However, K-State’s accreditation is university-limited, meaning not all colleges that use animals for research and teaching are accredited. The College of Agriculture is not included in the accreditation even though it supports 15 animal facilities within the Department of Animal Science & Industry (AS&I) and 2 facilities located at Agricultural Experiment Stations (AES). Species housed in these facilities include; cattle, horses, swine, sheep, goats, and poultry. AAALAC reports that accreditation of agricultural animal programs lags behind other animal research and teaching programs. This may be due to multiple factors such as; minimal research funding sources require institutions to be accredited, minimal funding to make necessary facility upgrades, and a lack of conviction of how accreditation may benefit an agricultural animal program. This paper begins to discuss the scope of the program, identify common deficiencies, and provide suggestions for program improvement. As public pressure increases to improve care of animals in research and agricultural settings, it would benefit K-State to accredit all the institution’s animal facilities. The IACUC is a key player in this effort but support from K-State institutional leadership and the College of Agriculture is paramount. Those at K-State know the importance of the care we provide the animals in our facilities, but obtaining AAALAC accreditation will show our peers, supporting institutions, and our students that we strive for excellence in care of all our animals.

Doctor of Philosophy
Department of Animal Sciences and Industry
James S. Drouillard
Two trials were conducted to evaluate the effects of crude glycerin in feedlot cattle. The objectives of this research were to determine the effects of crude glycerin on animal performance, carcass characteristics, ruminal metabolism, and diet digestibility when fed in steam-flaked corn finishing diets. Trial one utilized crossbred heifers (n = 373) fed finishing diets containing 0, 2, 4, 8, 12, or 16% crude glycerin. Feeding heifers crude glycerin at 8% or less of the diet resulted in improvements in body weight gain and feed efficiency. Dry matter intake decreased linearly (P < 0.001) when glycerin was included at increasing levels from 0 to 16%. Average daily gains of heifers fed crude glycerin increased when glycerin was fed at 2, 4, or 8% of diet DM, but reductions in ADG were noted when glycerin increased to 12 or 16% (linear, P = 0.013; quadratic, P = 0.010). Feeding glycerin had a quadratic effect on G:F, and was optimal when fed at 2% of DM (P = 0.46). Hot carcass weights increased when glycerin was fed at 2, 4, and 8% of the diet, but decreases in HCW were observed with 12 and 16% crude glycerin (linear, P = 0.009; quadratic, P = 0.006). Low concentrations of glycerin can be fed without negatively impacting animal performances. Trial two consisted of a 3 × 3 Latin Square and utilized cannulated crossbred steers (n = 9) fed finishing diets containing 0, 2, or 4% crude glycerin. Apparent total tract digestibilities of DM, OM, starch, CP, and crude fat were unaffected by the addition of glycerin at 0, 2, or 4% of cannulated steer diets (linear, P > 0.51). Apparent total tract digestibilities of NDF tended to decrease as glycerin concentrations increased to 2 and 4% (linear, P <0.13). Ruminal pH increased as glycerin concentrations increased (linear, P < 0.05), and concentrations of butyrate and valerate decreased (linear, P < 0.03). Acetate production also tended to decrease when glycerin increased from 0 to 2 or 4% of the diet (linear, P =0.06). Collectively, these results suggest that glycerin may negatively influence fiber digestion.

Master of Science
Department of Animal Sciences and Industry
James S. Drouillard
Two trials were conducted to evaluate effects of crude glycerin, a byproduct of the biodiesel industry, on feedlot performance, carcass characteristics, and diet digestibility in cattle. A third study was conducted to investigate the use of glycerin as a solvent in Maillard reaction processes used to manufacture value added protein meal. In trial 1, crossbred yearling heifers were fed low levels of glycerin (0, 0.5, or 2% of diet DM) in corn finishing diets, or diets that combined corn with soybean hulls and wet distiller’s grains (0 or 2% glycerin). Results indicated that feeding glycerin decreased DMI (P = 0.04), and feeding byproducts increased DMI (P < 0.01) when compared to control without byproducts or glycerin. Feeding byproducts or glycerin decreased the percentage of carcasses that graded USDA Choice or higher (P < 0.05). Other live performance traits and carcass characteristics were similar across treatments. Trial 2 evaluated effects of crude glycerin on growth performance and diet digestibility in heifers fed high forage growing diets. Treatments consisted of 0, 4, or 8% crude glycerin added to growing diets containing corn silage (60% of DM) and wet corn gluten feed. Apparent total tract digestibilities were calculated from total fecal collections. Adding glycerin linearly increased (P = 0.01) feed efficiency over the entire feeding period, and linearly decreased (P = 0.02) DMI for a portion of the feeding period. No other effects of glycerin on animal growth performance were observed. Digestibility measurements indicated that glycerin decreased DM, OM, and NDF intakes linearly (P < 0.01), but did not affect fecal outputs of DM, OM, or NDF. Apparent total tract digestibilities of DM, OM, and NDF therefore decreased linearly (P < 0.01) with increasing levels of glycerin. The third trial involved several experiments, which were conducted to determine if glycerol could be used as a solvent in processes designed to facilitate non-enzymatic browning of protein meals. Results indicated that glycerol may serve as a more suitable solvent for browning processes than water because its chemical and physical properties may enhance browning processes, increase process efficiency, and yield products with superior resistance to microbial degradation.

Master of Science
Department of Clinical Sciences
Johann F. Coetzee
Objective—To determine the pharmacokinetic parameters of xylazine, ketamine, and butorphanol administered IM and sodium salicylate administered PO and to compare their effect on biomarkers of pain and distress following sham (Period 1) and actual (Period 2) castration and dehorning. Animals—40 Holstein bull calves Procedures—Calves weighing 108 to 235 kg received the following treatments prior to sham castration and dehorning (Period 1) and castration and dehorning (Period 2) (n=10 calves/group): (i) 0.9% saline solution IM (PLACEBO) (ii) sodium salicylate (SAL) supplied free-choice in water to provide concentrations from 2.5 to 5 mg/mL beginning 24 hours prior to Period 1 to 48 hours after Period 2; (iii) 0.025 mg/kg butorphanol, 0.05 mg/kg xylazine, 0.1 mg/kg ketamine co-administered IM immediately prior to both periods (XKB); and (iv) a combination of treatments (ii) and (iii) (SAL + XKB). Plasma drug concentrations, average daily gain (ADG), chute exit speed, serum cortisol concentrations and electrodermal activity (EDA) were evaluated. Results—ADG (0-13d) was significantly greater in the SAL and SAL + XKB groups. Calves receiving XKB had significantly slower chute exit speed in both periods. Serum cortisol concentrations were significantly increased in all groups during Period 2 compared to Period 1. However, XKB attenuated serum cortisol response for the first hour after castration and dehorning while oral salicylate significantly reduced cortisol from 1-6 hours. XKB administration significantly decreased EDA scores in both periods. Conclusions and Clinical Relevance—Free-choice sodium salicylate decreases cortisol concentrations and reduced weight loss associated with castration and dehorning in calves.