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|Title:||Effect of feeding traditionally prepared fermented milk dahi (curd) as a probiotics on nutritional status, hindgut health and haematology in dogs|
|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.|
|ISSN:||0975-1068 (Online); 0972-5938 (Print)|
|Appears in Collections:||IJTK Vol.11(1) [January 2012]|
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