Asian Journal of Research in Animal and Veterinary Sciences https://journalajravs.com/index.php/AJRAVS <p><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. By not excluding papers based on novelty, this journal facilitates the research and wishes to publish papers as long as they are technically correct and scientifically motivated. 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> <p>This is an open-access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.</p> <p>Every issue will consist of a minimum of 5 papers. Each issue will be running, and all officially accepted manuscripts will be immediately published online. The state-of-the-art running issue concept gives authors the benefit of 'Zero Waiting Time' for the officially accepted manuscripts to be published. This journal is an international journal and its scope is not confined by the boundary of any country or region.</p> en-US contact@journalajravs.com (Asian Journal of Research in Animal and Veterinary Sciences) contact@journalajravs.com (Asian Journal of Research in Animal and Veterinary Sciences) Thu, 16 May 2024 04:21:14 +0000 OJS 3.3.0.11 http://blogs.law.harvard.edu/tech/rss 60 A Comparative Study and Profitability Analysis of Different Crossbred Dairy Cattle in Milk Pocket Areas of Bangladesh https://journalajravs.com/index.php/AJRAVS/article/view/302 <p>The Present research was conducted in Sirajgonj district to know the socio-economic status of dairy farmers; to investigate the feeding practices, productive and reproductive performance of different crossbred dairy cattle and to assess the cost and return of dairy farmers in the areas of Bangladesh. A field survey was carried out with a total of 127 crossbred dairy cows under 3 Crossbreds studied from July to September 2022. Data were collected through direct interviews and careful observation of different dairy crossbred rearing farmers. The studied parameters were the major socio-economic condition, seasonal feed allowances, productive and reproductive traits and the profitability of different dairy crossbred rearing farmers where data were analyzed by using SPSS version-25. The average age of puberty of Holstein Friesian (HF), Jersey and HF×Jersey crossbreds was 21.28±0.20, 23.40±0.29 and 22.42±0.15 months where the age at first calving was found 44.42±0.21, 43.96±0.19, and 44.51±0.16months respectively. The highest Benefit-Cost Ratio (BCR) was observed at 1.43 in the case of HF crossbreds and HF×Jersey crossbreds ranked second where the BCR of 1.41 was found for the overall dairy crossbred rearing farmers. The present results would be helpful for the farmers to compare and select the high-yielding dairy crossbreds as well as to understand the profitability of rearing among these three crossbreds of dairy cattle in the selected areas. From these findings, it may concluded that the productive and reproductive performance of the HF cross is higher than the Jersey cross and HF×Jersey crossbred dairy cows in the milk pocket area of Bangladesh.</p> Sharmin Sultana, Syidul Islam, Md. Ashraful Islam, Sabina Yasmin, Md. Yousuf Ali Khan, Dilshat Nahar, Razia Khatun Copyright (c) 2024 Author(s). The licensee is the journal publisher. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. https://journalajravs.com/index.php/AJRAVS/article/view/302 Wed, 15 May 2024 00:00:00 +0000 Investigation of Sorption Isotherm of Products from Turkey Cuts https://journalajravs.com/index.php/AJRAVS/article/view/303 <p>The study assessed the sorption isotherm of vinegar marinated turkey breast jerky, soy-sauce marinated turkey breast jerky, oven dried and fried turkey leg. Fresh 3.5kg each of boneless turkey breast muscles were sliced into a long 6.35 mm strips, parallel to the grain. The sliced turkey breast muscles were marinated with non -meat ingredients and apple cedar vinegar and another set with soy-sauce solution prior to drying in the oven to produce vinegar and soy-sauce marinated turkey breast muscle jerky respectively. Fresh 500g each of turkey leg were marinated with non meat ingredients without vinegar and soy-sauce. One portion was oven dried while the other portion was fried to produce oven dried and fried turkey leg. The results of the impact of vinegar and soy-sauce marinades, oven drying and frying on turkey meat products significantly alters the moisture absorption characteristics of the different turkey meat products investigated. Soy-sauce marinated turkey breast jerky had 0.147 water activity while vinegar marinated turkey breast jerky had 0.185. However, monolayer moisture of soy-sauce marinated was higher (20.211) than vinegar marinated turkey breast jerky (17.832) which implies that vinegar marinated turkey breast jerky may not tolerate a relative higher relative humidity compared to vinegar marinated turkey breast jerky in storage. Oven dried turkey leg had a comparatively higher water activity (0.193) to fried turkey leg (0.183) which also suggest that, the oven dried and fried turkey leg product may not be stored at the same storage condition. Generally, the four products investigated cannot be easily deteriorated by microorganisms if moisture adsorption is prevented as their water activities are far lower compared to the water activity range required by most microorganisms. In conclusion, findings can be harnessed to boost longevity on shelves, and uplift the entirety quality of these meat products.</p> Oluwatoyin Folake Alamuoye, Nathaniel Olu Alamuoye Copyright (c) 2024 Author(s). The licensee is the journal publisher. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. https://journalajravs.com/index.php/AJRAVS/article/view/303 Fri, 24 May 2024 00:00:00 +0000