24-May-2013
11:18:41 IST
|
NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Traditional Knowledge (IJTK) >
IJTK Vol.11 [2012] >
IJTK Vol.11(1) [January 2012] >
| Title: | Effect of feeding traditionally prepared fermented milk dahi (curd) as a probiotics on nutritional status, hindgut health and haematology in dogs |
| Authors: | Kore, KB
Pattanaik, AK
Sharma, K
Mirajkar, PP |
| Keywords: | Fermented milk
Dahi/curd
Digestibility
Probiotics
Health
Haematology |
| Issue Date: | Jan-2012 |
| Publisher: | NISCAIR-CSIR, India |
| IPC Code: | Int. Cl.8: A01K 5/00, A01K 61/02, A23C, A23C 9/00, A23C 21/00, A23C 23/00, A01J 25/00, C09B 61/00, D21C 3/00 |
| Abstract: | According to
Indian system of traditional medicine (Ayurveda), dahi is beneficial in promotion of health and vitality due to its
antibacterial action against pathogenic microbes and improvement in nutrient
digestibility. Hence, in the present study
traditionally prepared Indian fermented milk dahi/curd was evaluated as a probiotics for its health benefits in canine model. Eight Labrador dogs
were divided in completely randomized design (CRD) in two groups, one control
(CON, without supplement) and other treatment group (dahi, supplemented with measured amount (100 ml) of dahi/curd having ~106-7 cfu
of Lactobacillus sp /ml). Nutrient
digestibility and hindgut health was assessed after 6 weeks and haematology was
done after 7 weeks of experimental feeding. There was a slight (P>0.05)
increase in dry matter (DM, P=0.055), organic matter (OM, P=0.073), crude fibre
(CF, P=0.104) digestibility while that of calcium improved significantly
(P<0.05) due to feeding of dahi.
Significant reduction in feacal pH
(P<0.001) and ammonia (P<0.01), whereas lactate (P<0.001) and total
short chain fatty acids (SCFAs, P<0.05) were increased in dahi fed group. The health positive
microbial count (lactobacilli and bifidobacteria) were significantly
(P<0.05) increased with decrease in health negative coliforms (P<0.01) in
dahi fed animals. Total erythrocyte
count (TEC) was increased (P<0.01) and mean corpuscular volume (MCV)
decreased (P<0.01) in dahi
compared to CON. In conclusion, traditionally prepared dahi/curd can be used as a probiotics with beneficial effect on
digestibility of some nutrients, hindgut health characteristics, intestinal
microbial balance and haematolgy.
|
| Page(s): | 35-39 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0975-1068 (Online); 0972-5938 (Print) |
| Source: | IJTK Vol.11(1) [January 2012]
|
|
