Asian Journal of Research in Animal and Veterinary Sciences https://journalajravs.com/index.php/AJRAVS <p style="text-align: justify;"><strong>Asian Journal of Research in Animal and Veterinary Sciences</strong> aims to publish high quality papers (<a href="/index.php/AJRAVS/general-guideline-for-authors">Click here for Types of paper</a>) in all aspects of Animal and Veterinary sciences. The journal also encourages the submission of useful reports of negative results. This is a quality controlled, OPEN peer reviewed, open access INTERNATIONAL journal.</p> Asian Journal of Research in Animal and Veterinary Sciences en-US Asian Journal of Research in Animal and Veterinary Sciences Percentage Viability Spermatozoa in Post-Thawing Boer Buck Semen with Addition of Sweet Orange Essential Oil to Tris Yolk Extender https://journalajravs.com/index.php/AJRAVS/article/view/30117 <p><strong>Aims:</strong> To ddetermined the effect of the addition of sweet orange essential oil for tris yolk extender to percentage viability spermatozoa in Boer Buck frozen semen.</p> <p><strong>Study Design:</strong> Randomized Block Design.</p> <p><strong>Place and Duration of Study:</strong> Sample: Laboratory Reproduction of Loka Penelitian Kambing Potong Sei Putih Indonesia, between January and March 2019.</p> <p><strong>Methodology:</strong> The research procedure starts with the preparation of semen extender, collection of fresh semen, dilution of semen, equilibration, freezing of semen, and thawing. This research obtained conducted using a Randomized Block Design consisting of 5 treatment levels and five replications. Semen storage using 3 Boer bucks, which has done for three days. As a treatment is the addition of sweet orange essential oil as much as (P<sub>0</sub>) 0%, (P<sub>1</sub>) 0.25%, (P<sub>2</sub>) 0.5%, (P<sub>3</sub>) 0.75% and (P<sub>4</sub>) 1% on the tris yolk extender. The observed variable was percentage viability spermatozoa evaluated before freezing and after freezing (Post-Thawing).</p> <p><strong>Results:</strong> The results showed that the addition of sweet orange essential oil had a very significant effect (P &lt;0.01). The results of adding sweet orange essential oil to the extender (Post-Thawing) were 44.8% (P<sub>0</sub>), 49% (P<sub>1</sub>), 51.8% (P<sub>2</sub>), 55.2% (P<sub>3</sub>) and 59% (P<sub>4</sub>).</p> <p><strong>Conclusion:</strong> It can be concluded that addition of sweet orange oil to tris yolk extender at 1% gave best results.</p> Sukma Aditya Sitepu Zaituni Udin . Jaswandi . Hendri ##submission.copyrightStatement## 2020-10-17 2020-10-17 1 5 A Study on Production Performance of Local Ducks and Identifying the Constraints of Duck Rearing at Farmer’s Level https://journalajravs.com/index.php/AJRAVS/article/view/30118 <p>Poultry play a significant role in the subsistence economy of Bangladesh. Ducks are one of the most important poultry species in Bangladesh. Duck rearing is most suitable, popular and profitable in riverine country like Bangladesh. The study was conducted at Babugonj upazila of Barishal district, Bangladesh to evaluate the production performance and constraints of duck rearing under semi-scavenging system at farmer’s level. Farmers were selected randomly and were divided into control followed by minimum (30%) and maximum (60%) level of supplemental feeding regimes. It was observed that natural feeds were not available <em>ad-libitum</em> all the year round as per the requirement for rearing ducks. It was revealed that the average duck mortality (%) was higher in control group than that of treatment groups. It was observed that the mortality rate of ducks was higher in minimum supplemental group than that of maximum supplemental group of the whole experimental period. It was also observed that the supplemental feeding lowered the rate of duck mortality irrespective of age groups. The study showed that the average live weight gain (g/d) was significantly higher in treatment groups as compared to control group. The average live weight gain of ducks was higher in maximum supplemental group (8.24±0.65) than that of minimum supplemental group (7.86±0.74). It was observed that the average DM intake (g/d) was significantly higher in maximum supplemental group (58.32±1.20) followed by minimum supplemental (52.02±2.69) and control group (38.26±2.77). It was also observed that the average egg production (eggs/duck/year) was significantly higher in treatment groups than that of control group of ducks. It was found that the average egg production was higher in maximum supplemental group (181.80±4.55) than that of minimum supplemental group (175.60±6.39). The average egg weight (g) was higher in supplemented groups as compared to control group of ducks throughout the experimental period. The results revealed that natural feeding alone was unable to satisfy the nutritional requirement of ducks under semi-scavenging system at farmer’s level. It was concluded that supplemental feeding had a significant effect on production performance of ducks under farmer’s condition.</p> F. Kabir A. Rahman H. Biswas ##submission.copyrightStatement## 2020-10-22 2020-10-22 6 11 Synergistic Effect of Probiotic and Enzyme on Physical Evaluation and Consumers Preference of Broiler Chickens https://journalajravs.com/index.php/AJRAVS/article/view/30119 <p>The objective of the study was to determine physicochemical activities and consumer’s preference of broiler chickens fed probiotic and enzyme-based diet. A total of Twenty (20) refrigerated (4&nbsp;±&nbsp;1°C) whole carcass broiler chickens were used for this study. 5 broiler chickens from 4 dietary treatments were used to perform the comparison of physicochemical and sensory analyses in a Completely Randomized Design. T1- Control treatment (without Enzyme nor Probiotics); T2- Probiotic based diet; T3- Enzyme based diet and T4- Probiotic + Enzyme based diet. The broiler chickens were obtained from an experimental site at the Poultry Division of the National Veterinary Research Institute, Vom. Chicken samples were acquired then slaughtered and taken to the laboratory properly packed in cool boxes with ice. Breast samples were used for physical and sensory analyses. Data were analyzed using descriptive statistics and ANOVA at α<sub>=0.05.</sub> There were no significant differences in both the pH of raw and cooked meat. The cooking loss of breast meat showed no difference in all the dietary treatment. The same trend was observed for the cooking loss for drumstick meat. Cooking loss in thigh meat had a significant difference with T1 having the highest cooking loss. The product yield was significantly higher in meat from T3 and had the least in T1. It was also observed that meat from T2 had higher thermal shortening with less shortening obtained in T3.&nbsp; For boiled chicken meat, no difference was observed in colour, flavor, and juiciness while no difference was also observed in colour, aroma, flavor, juiciness and overall acceptability of grilled chicken meat. For boiled chicken, tenderness was higher in meat from broiler chicken fed T1 and T4 with less tenderness obtained in T3 while the grilled chicken meat tenderness was significantly higher in meat from broiler chicken fed T3. In conclusion, since there was no significant difference in most of the parameters measured, it shows adding probiotic and enzyme in the diet of broiler chickens does not have significant effect on the meat quality measures but shows significant effect on consumers’ preference when compared with meat from broiler chickens fed a control diet without probiotic and enzyme with chickens fed probiotics and enzyme. There is no need adding probiotic and enzyme in the diet of broiler chickens except in breaking high fibre diet and promoting wellness of the chickens.</p> P. E. Emennaa D. O. Oshibanjo N. M. Sati J. J. Mbuka A. C. Nwamo H. Haliru S. B. Ponfa A. K. Adeniyi T. Aluwong ##submission.copyrightStatement## 2020-10-23 2020-10-23 12 17