Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/13418
Title: Effect of feeding traditionally prepared fermented milk <i style="mso-bidi-font-style:normal">dahi</i> (curd) as a probiotics on nutritional status, hindgut health and haematology in dogs<span style="color:black;mso-bidi-font-style:italic"> </span>
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
Series/Report no.: Int. Cl.<sup>8</sup>: 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: <span style="mso-ansi-language:EN-IN" lang="EN-IN">According to Indian system of traditional medicine (Ayurveda), <i style="mso-bidi-font-style: normal">dahi</i> 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 <i>dahi</i><span style="mso-bidi-font-style: italic">/curd was evaluated as a probiotics <span style="mso-bidi-font-style: italic">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 (<i style="mso-bidi-font-style: normal">dahi</i>, supplemented with measured amount (100 ml) of <i style="mso-bidi-font-style:normal">dahi</i>/curd having ~10<sup>6-7</sup> cfu of <i style="mso-bidi-font-style:normal">Lactobacillus </i>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&gt;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&lt;0.05) due to feeding of <i style="mso-bidi-font-style:normal">dahi</i>. Significant reduction in feacal <i style="mso-bidi-font-style:normal">p</i>H (P&lt;0.001) and ammonia (P&lt;0.01), whereas lactate (P&lt;0.001) and total short chain fatty acids (SCFAs, P&lt;0.05) were increased in <i style="mso-bidi-font-style:normal">dahi</i> fed group. The health positive microbial count (lactobacilli and bifidobacteria) were significantly (P&lt;0.05) increased with decrease in health negative coliforms (P&lt;0.01) in <i style="mso-bidi-font-style:normal">dahi </i>fed animals. Total erythrocyte count (TEC) was increased (P&lt;0.01) and mean corpuscular volume (MCV) decreased (P&lt;0.01) in <i style="mso-bidi-font-style:normal">dahi</i> compared to CON. In conclusion, traditionally prepared <i style="mso-bidi-font-style: normal">dahi</i>/curd can be used as a probiotics with beneficial effect on digestibility of some nutrients, hindgut health characteristics, intestinal microbial balance and haematolgy. </span></span></span>
Description: 35-39
URI: http://hdl.handle.net/123456789/13418
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.11(1) [January 2012]

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