Browsing by Author "Asaduzzaman, M"

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Effect of feeding cinnamon and garlic as an alternative to antibiotic on growth performance and carcass characteristics in broiler
(Faculty of Animal Science and Veterinary Medicine, Sher-e-Bangla Agricultural University, 2022-07) Akter, M; Asaduzzaman, M; Sumi, FY
ABSTRACT The experiment was conducted to evaluate the potential of feeding cinnamon and garlic on growth performance, carcass yield and immune parameters in commercial broiler. A total of 225 one-day-old Lohman meat (Indian river) broiler chicks have an average body weight of 40±0.50 g were divided into 5 dietary treatment groups. The treatments were T0= control (basal feed), T1= basal feed + antibiotic, T2= basal feed + 0.2% cinnamon, T3= basal feed + 0.2% garlic and T4= basal feed + 0.2% cinnamon + 0.2% garlic. The average live weight and body weight gain were significantly (P<0.05) increased in the 0.2% cinnamon + 0.2% garlic treated group compared with others. Improved FCR was observed in birds fed a combined addition of 0.2% cinnamon and 0.2% garlic with the basal diet than the other treatment groups. All the supplemented group significantly increased the proportion of breast meat compared to control, while wing and back meat was higher in the T2, T3 and T4 supplemented group compared to T0 and T1 group (P<0.05). Dietary supplementation of T2, T3 and T4 also increased the weight of liver, heart, neck, gizzard and giblet (P<0.05). Dietary supplementation of T1, T2, T3 and T4 significantly reduced the concentration of blood WBC and Granulocyte. Taken together, it can be concluded that the use of 0.2% cinnamon and 0.2% garlic in broiler diet separately or combined resulted in improved growth performance, carcass yields, and immunity in broiler chickens and therefore can be recommended as alternatives to antibiotics.
Effect of supplementation of neem (Azadirachta indica) leaves to lactating cows for improving milk production in traditional farming system
(Faculty of Animal Science and Veterinary Medicine, Sher-e-Bangla Agricultural University, 2022-07) Moniruzzaman, M; Khan, MAS; Akter, M; Rahman, Ashikur; Rahman, Abdur; Asaduzzaman, M
ABSTRACT The present experiment was carried out to evaluate the efficacy of neem leaves on the performance of early lactating cows feeding with straw-based traditional diet (rice straw, wheat straw and roadside grass etc.). For this purpose, six lactating cows were selected based on early lactation and severity of infection in terms of gastrointestinal nematode. In each cow, neem leaves were supplemented at the rate of 200 mg/kg live weight of the animal along with the straw-based traditional diet. The selected animals were observed and data were collected 4 weeks before and 4 weeks after treating with neem leaves. Feces were collected from the cows weekly for the observation of parasites. From the findings, it was observed that the average egg per gram of feces (EPG) was significantly (p<0.05) lowered after supplemented with neem leaves. The average body weight and milk production of the lactating cows were significantly increased after treatment. The results indicate that supplementation of neem leaves had a positive effect on the performance of lactating cows and it can be used for better performance of lactating cows under village conditions where cows are reared on straw-based traditional diet.
Preparation of Dahi from Skim Milk Incorporating Apple Juice
(Faculty of Animal Science and Veterinary Medicine, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh, 2016-07) Rahman, A; Asaduzzaman, M; Akter, M; Hassan, M N; Ali, MM
An experiment was conducted to measure the feasibility of incorporation the apple juice in the manufacture of dahi. Five different types of dahi were manufactured incorporating 0, 5, 10, 15 and 20 per cent apple juice with skim milk. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their quality. It was observed that the addition of apple juice with milk improves the physical qualities. Dahi manufactured incorporating 10% apple juice gave superior results for body and consistency. Dahi having 15% of apple juice was better for smell & taste and also for color & texture. Dahi containing 10% apple juice get the highest total score. Addition of apple juice increased the total solids, carbohydrate, ash and acidity content but decreased the protein, fat and pH content. The level of decrease was higher in dahi having 20% apple juice. Dahi containing 5% apple juice showed little better performance with respect to chemical qualities other than control. Total bacterial count was higher in the dahi manufactured incorporating apple juice than control group A. From the studies it was suggested that dahi could be successfully manufactured incorporating different proportions of apple juice and addition of 10% juice showed best performance.