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�ݺ�ߣshows by User: DrRahulkDangi / http://www.slideshare.net/images/logo.gif �ݺ�ߣshows by User: DrRahulkDangi / Mon, 22 Apr 2024 16:42:07 GMT �ݺ�ߣShare feed for �ݺ�ߣshows by User: DrRahulkDangi Dog Nutrition.pptx dr rahul ku,ar dangi /slideshow/dog-nutritionpptx-dr-rahul-kuar-dangi/267432217 unitxidognutrition-240422164208-0923477b
Dog Nutrition Dr Rahul Dangi Dog Nutrition NUTRIENT REQUIREMENTS The requirements of various nutrients discussed here are Energy, Water, Protein, Carbohydrate, Fat. Energy Factors influences on energy requirements Physiological State Compared to adult dog, growing puppies require two to four times more energy per kg of body weight. As the puppy approaches adulthood, energy requirement is reduced. Similarly for reproducing females, energy requirements at the end of gestation and during early lactation is two to four times greater than that of adult maintenance requirements. Environment Dogs housed outdoors and exposed to extreme weather have higher caloric requirements. During hot weather, energy needs decrease and less food may be required and during cold weather energy needs increase to maintain body temperature & more food may be required. Activity During hard work dogs' energy requirements will be increased above that of maintenance. Hardworking dogs require more energy intake per Kg of BW during their training/ working. When the animal is not training or working, their energy requirement is lower and a maintenance-type food may be fed. Feeding high-calorie, nutrient dense foods to dogs when they are not training or working could contribute to excessive weight gain. Regulation of feed intake Animals eat to meet their energy needs. The intake of all nutrients is influenced by the amount of energy present in the diet. The energy content of the diet generally limits the amount of food an animal will consume. Calculation of Energy requirements in Dogs Adult Maintenance - ME requirement = K x W Kg0.67 K = 132 Inactive, 145 Active, 200 Very Active, 300 Endurance performance. WATER Water requirement is determined by the amount of food that the animal consumes. A general guideline is that animals require 1 ml of water for each kcal of energy. A dog-requiring 1000 kcal per day would require 1000 ml of water. As food intake increases, water intake also increases. When the water content of a diet increases, the animal usually drinks less water. PROTEIN Dietary proteins that are digested in the stomach and small intestine are broken down to form free amino acids, which are then absorbed into the bloodstream. Amino acids are distributed to all body cells and are utilized to build body proteins. Out of the twenty amino acids involved in the synthesis of proteins in the body only ten of these are essential for dogs that include: arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine. Protein Requirements A dog's protein requirement depends upon the life stage and activity of the dog. Puppies need more protein than adult dogs. Protein needs of a puppy can be met by a high quality protein providing 20 to 25% of dietary calories. Severe protein deficiency in dogs results in growth retardation or weight loss, subnormal concentrations of blood proteins, muscle wasting, emaciation and ]]>
Dog Nutrition Dr Rahul Dangi Dog Nutrition NUTRIENT REQUIREMENTS The requirements of various nutrients discussed here are Energy, Water, Protein, Carbohydrate, Fat. Energy Factors influences on energy requirements Physiological State Compared to adult dog, growing puppies require two to four times more energy per kg of body weight. As the puppy approaches adulthood, energy requirement is reduced. Similarly for reproducing females, energy requirements at the end of gestation and during early lactation is two to four times greater than that of adult maintenance requirements. Environment Dogs housed outdoors and exposed to extreme weather have higher caloric requirements. During hot weather, energy needs decrease and less food may be required and during cold weather energy needs increase to maintain body temperature & more food may be required. Activity During hard work dogs' energy requirements will be increased above that of maintenance. Hardworking dogs require more energy intake per Kg of BW during their training/ working. When the animal is not training or working, their energy requirement is lower and a maintenance-type food may be fed. Feeding high-calorie, nutrient dense foods to dogs when they are not training or working could contribute to excessive weight gain. Regulation of feed intake Animals eat to meet their energy needs. The intake of all nutrients is influenced by the amount of energy present in the diet. The energy content of the diet generally limits the amount of food an animal will consume. Calculation of Energy requirements in Dogs Adult Maintenance - ME requirement = K x W Kg0.67 K = 132 Inactive, 145 Active, 200 Very Active, 300 Endurance performance. WATER Water requirement is determined by the amount of food that the animal consumes. A general guideline is that animals require 1 ml of water for each kcal of energy. A dog-requiring 1000 kcal per day would require 1000 ml of water. As food intake increases, water intake also increases. When the water content of a diet increases, the animal usually drinks less water. PROTEIN Dietary proteins that are digested in the stomach and small intestine are broken down to form free amino acids, which are then absorbed into the bloodstream. Amino acids are distributed to all body cells and are utilized to build body proteins. Out of the twenty amino acids involved in the synthesis of proteins in the body only ten of these are essential for dogs that include: arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine. Protein Requirements A dog's protein requirement depends upon the life stage and activity of the dog. Puppies need more protein than adult dogs. Protein needs of a puppy can be met by a high quality protein providing 20 to 25% of dietary calories. Severe protein deficiency in dogs results in growth retardation or weight loss, subnormal concentrations of blood proteins, muscle wasting, emaciation and ]]> Mon, 22 Apr 2024 16:42:07 GMT /slideshow/dog-nutritionpptx-dr-rahul-kuar-dangi/267432217 DrRahulkDangi@slideshare.net(DrRahulkDangi) Dog Nutrition.pptx dr rahul ku,ar dangi DrRahulkDangi Dog Nutrition Dr Rahul Dangi Dog Nutrition NUTRIENT REQUIREMENTS The requirements of various nutrients discussed here are Energy, Water, Protein, Carbohydrate, Fat. Energy Factors influences on energy requirements Physiological State Compared to adult dog, growing puppies require two to four times more energy per kg of body weight. As the puppy approaches adulthood, energy requirement is reduced. Similarly for reproducing females, energy requirements at the end of gestation and during early lactation is two to four times greater than that of adult maintenance requirements. Environment Dogs housed outdoors and exposed to extreme weather have higher caloric requirements. During hot weather, energy needs decrease and less food may be required and during cold weather energy needs increase to maintain body temperature & more food may be required. Activity During hard work dogs' energy requirements will be increased above that of maintenance. Hardworking dogs require more energy intake per Kg of BW during their training/ working. When the animal is not training or working, their energy requirement is lower and a maintenance-type food may be fed. Feeding high-calorie, nutrient dense foods to dogs when they are not training or working could contribute to excessive weight gain. Regulation of feed intake Animals eat to meet their energy needs. The intake of all nutrients is influenced by the amount of energy present in the diet. The energy content of the diet generally limits the amount of food an animal will consume. Calculation of Energy requirements in Dogs Adult Maintenance - ME requirement = K x W Kg0.67 K = 132 Inactive, 145 Active, 200 Very Active, 300 Endurance performance. WATER Water requirement is determined by the amount of food that the animal consumes. A general guideline is that animals require 1 ml of water for each kcal of energy. A dog-requiring 1000 kcal per day would require 1000 ml of water. As food intake increases, water intake also increases. When the water content of a diet increases, the animal usually drinks less water. PROTEIN Dietary proteins that are digested in the stomach and small intestine are broken down to form free amino acids, which are then absorbed into the bloodstream. Amino acids are distributed to all body cells and are utilized to build body proteins. Out of the twenty amino acids involved in the synthesis of proteins in the body only ten of these are essential for dogs that include: arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine. Protein Requirements A dog's protein requirement depends upon the life stage and activity of the dog. Puppies need more protein than adult dogs. Protein needs of a puppy can be met by a high quality protein providing 20 to 25% of dietary calories. Severe protein deficiency in dogs results in growth retardation or weight loss, subnormal concentrations of blood proteins, muscle wasting, emaciation and <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/unitxidognutrition-240422164208-0923477b-thumbnail.jpg?width=120&height=120&fit=bounds" /> Dog Nutrition Dr Rahul Dangi Dog Nutrition NUTRIENT REQUIREMENTS The requirements of various nutrients discussed here are Energy, Water, Protein, Carbohydrate, Fat. Energy Factors influences on energy requirements Physiological State Compared to adult dog, growing puppies require two to four times more energy per kg of body weight. As the puppy approaches adulthood, energy requirement is reduced. Similarly for reproducing females, energy requirements at the end of gestation and during early lactation is two to four times greater than that of adult maintenance requirements. Environment Dogs housed outdoors and exposed to extreme weather have higher caloric requirements. During hot weather, energy needs decrease and less food may be required and during cold weather energy needs increase to maintain body temperature & more food may be required. Activity During hard work dogs' energy requirements will be increased above that of maintenance. Hardworking dogs require more energy intake per Kg of BW during their training/ working. When the animal is not training or working, their energy requirement is lower and a maintenance-type food may be fed. Feeding high-calorie, nutrient dense foods to dogs when they are not training or working could contribute to excessive weight gain. Regulation of feed intake Animals eat to meet their energy needs. The intake of all nutrients is influenced by the amount of energy present in the diet. The energy content of the diet generally limits the amount of food an animal will consume. Calculation of Energy requirements in Dogs Adult Maintenance - ME requirement = K x W Kg0.67 K = 132 Inactive, 145 Active, 200 Very Active, 300 Endurance performance. WATER Water requirement is determined by the amount of food that the animal consumes. A general guideline is that animals require 1 ml of water for each kcal of energy. A dog-requiring 1000 kcal per day would require 1000 ml of water. As food intake increases, water intake also increases. When the water content of a diet increases, the animal usually drinks less water. PROTEIN Dietary proteins that are digested in the stomach and small intestine are broken down to form free amino acids, which are then absorbed into the bloodstream. Amino acids are distributed to all body cells and are utilized to build body proteins. Out of the twenty amino acids involved in the synthesis of proteins in the body only ten of these are essential for dogs that include: arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine. Protein Requirements A dog's protein requirement depends upon the life stage and activity of the dog. Puppies need more protein than adult dogs. Protein needs of a puppy can be met by a high quality protein providing 20 to 25% of dietary calories. Severe protein deficiency in dogs results in growth retardation or weight loss, subnormal concentrations of blood proteins, muscle wasting, emaciation and

Dog Nutrition.pptx dr rahul ku,ar dangi from Dr. Rahul kumar Dangi

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0 Types of chicken combs.pptx /slideshow/types-of-chicken-combspptx/265497771 typesofchickencombs-240117123210-2f1dd6a4
Types of chicken combs Dr. Rahul Kumar Dangi What is comb shape in poultry? There are three types of comb shape in poultry, viz., rose, pea and single. The comb shape is controlled by two pairs of alleles. The rose comb is governed by a dominant gene R and pea comb by a dominant gene P. The single comb is governed by two recessive genes (rrpp). Carnation. Carnation combs, also known as King's combs, are rare. Cushion. Cushion combs are small, close to the chicken's head, and look like a cushion sitting on top of the head. ... Pea. Pea combs are small to medium-sized and sit low on the head. Single. Single combs are the most common type of comb. What is a healthy comb on a chicken? The bright comb in laying hen indicates the good health of the bird. A pale but plump comb is likely to mean the hen is healthy but off lay. A comb with a blueish tinge, purple colouring or dark tips may indicate a circulatory problem. An adult hen with a tiny comb may indicate the hen has a serious health issue. Do all chickens have combs? Male and female chickens have different kids of combs. Males usually have a bigger comb. The comb size and shape is also different between different breeds of chicken. Combs are usually red, but they can also be purple in some breeds Some of the most frequent comb infections reported in chickens include: Epidermoid cysts: Epidermoid cysts can occur on the chicken's comb. They appear as several firm, yellow, keratinized masses measuring 4-15 mm in diameter. They may be accompanied by infection with Aspergillus fumigatus and Alternaria spp. Cutaneous mycosis or cutaneous candidiasis: A fungal infection caused by Candida albicans, resulting in crusty white circular patches or lighter diffuse areas on the comb. It may occasionally also involve the wattles, face, ear lobes, and/or neck. Some birds may also have small black scabs within a few lesions, and others may concurrently occur with hyperemia and feather loss in the surrounding areas. favus .................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................]]>
Types of chicken combs Dr. Rahul Kumar Dangi What is comb shape in poultry? There are three types of comb shape in poultry, viz., rose, pea and single. The comb shape is controlled by two pairs of alleles. The rose comb is governed by a dominant gene R and pea comb by a dominant gene P. The single comb is governed by two recessive genes (rrpp). Carnation. Carnation combs, also known as King's combs, are rare. Cushion. Cushion combs are small, close to the chicken's head, and look like a cushion sitting on top of the head. ... Pea. Pea combs are small to medium-sized and sit low on the head. Single. Single combs are the most common type of comb. What is a healthy comb on a chicken? The bright comb in laying hen indicates the good health of the bird. A pale but plump comb is likely to mean the hen is healthy but off lay. A comb with a blueish tinge, purple colouring or dark tips may indicate a circulatory problem. An adult hen with a tiny comb may indicate the hen has a serious health issue. Do all chickens have combs? Male and female chickens have different kids of combs. Males usually have a bigger comb. The comb size and shape is also different between different breeds of chicken. Combs are usually red, but they can also be purple in some breeds Some of the most frequent comb infections reported in chickens include: Epidermoid cysts: Epidermoid cysts can occur on the chicken's comb. They appear as several firm, yellow, keratinized masses measuring 4-15 mm in diameter. They may be accompanied by infection with Aspergillus fumigatus and Alternaria spp. Cutaneous mycosis or cutaneous candidiasis: A fungal infection caused by Candida albicans, resulting in crusty white circular patches or lighter diffuse areas on the comb. It may occasionally also involve the wattles, face, ear lobes, and/or neck. Some birds may also have small black scabs within a few lesions, and others may concurrently occur with hyperemia and feather loss in the surrounding areas. favus .................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................]]> Wed, 17 Jan 2024 12:32:10 GMT /slideshow/types-of-chicken-combspptx/265497771 DrRahulkDangi@slideshare.net(DrRahulkDangi) Types of chicken combs.pptx DrRahulkDangi Types of chicken combs Dr. Rahul Kumar Dangi What is comb shape in poultry?� There are three types of comb shape in poultry, viz., rose, pea and single. The comb shape is controlled by two pairs of alleles. The rose comb is governed by a dominant gene R and pea comb by a dominant gene P. The single comb is governed by two recessive genes (rrpp). Carnation. Carnation combs, also known as King's combs, are rare. Cushion. Cushion combs are small, close to the chicken's head, and look like a cushion sitting on top of the head. ... Pea. Pea combs are small to medium-sized and sit low on the head. Single. Single combs are the most common type of comb. What is a healthy comb on a chicken? The bright comb in laying hen indicates the good health of the bird. A pale but plump comb is likely to mean the hen is healthy but off lay. A comb with a blueish tinge, purple colouring or dark tips may indicate a circulatory problem. An adult hen with a tiny comb may indicate the hen has a serious health issue. Do all chickens have combs?� Male and female chickens have different kids of combs. Males usually have a bigger comb. The comb size and shape is also different between different breeds of chicken. Combs are usually red, but they can also be purple in some breeds Some of the most frequent comb infections reported in chickens include:�� Epidermoid cysts: Epidermoid cysts can occur on the chicken's comb. They appear as several firm, yellow, keratinized masses measuring 4-15 mm in diameter. They may be accompanied by infection with Aspergillus fumigatus and Alternaria spp. ��Cutaneous mycosis or cutaneous candidiasis: A fungal infection caused by Candida albicans, resulting in crusty white circular patches or lighter diffuse areas on the comb. It may occasionally also involve the wattles, face, ear lobes, and/or neck. Some birds may also have small black scabs within a few lesions, and others may concurrently occur with hyperemia and feather loss in the surrounding areas.� favus ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/typesofchickencombs-240117123210-2f1dd6a4-thumbnail.jpg?width=120&height=120&fit=bounds" /> Types of chicken combs Dr. Rahul Kumar Dangi What is comb shape in poultry?� There are three types of comb shape in poultry, viz., rose, pea and single. The comb shape is controlled by two pairs of alleles. The rose comb is governed by a dominant gene R and pea comb by a dominant gene P. The single comb is governed by two recessive genes (rrpp). Carnation. Carnation combs, also known as King's combs, are rare. Cushion. Cushion combs are small, close to the chicken's head, and look like a cushion sitting on top of the head. ... Pea. Pea combs are small to medium-sized and sit low on the head. Single. Single combs are the most common type of comb. What is a healthy comb on a chicken? The bright comb in laying hen indicates the good health of the bird. A pale but plump comb is likely to mean the hen is healthy but off lay. A comb with a blueish tinge, purple colouring or dark tips may indicate a circulatory problem. An adult hen with a tiny comb may indicate the hen has a serious health issue. Do all chickens have combs?� Male and female chickens have different kids of combs. Males usually have a bigger comb. The comb size and shape is also different between different breeds of chicken. Combs are usually red, but they can also be purple in some breeds Some of the most frequent comb infections reported in chickens include:�� Epidermoid cysts: Epidermoid cysts can occur on the chicken's comb. They appear as several firm, yellow, keratinized masses measuring 4-15 mm in diameter. They may be accompanied by infection with Aspergillus fumigatus and Alternaria spp. ��Cutaneous mycosis or cutaneous candidiasis: A fungal infection caused by Candida albicans, resulting in crusty white circular patches or lighter diffuse areas on the comb. It may occasionally also involve the wattles, face, ear lobes, and/or neck. Some birds may also have small black scabs within a few lesions, and others may concurrently occur with hyperemia and feather loss in the surrounding areas.� favus .................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................

Types of chicken combs.pptx from Dr. Rahul kumar Dangi

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0 frrding standard dr rahul dangi.pptx /slideshow/frrding-standard-dr-rahul-dangipptx/262602400 frrdingstandarddrrahuldangi-231022145957-4e9d6ccf
Title: Feeding standard (Comparative Type) By Dr. Rahul Kumar Dangi What is feeding standard Feedings standards are the tables showing the quantities of nutrients to be fed to the various classes of livestock for different physiological functions like growth, maintenance, lactation, egg production and wool growth. Feeding standards may be expressed in quantities of nutrients or in dietary proportions. The nutrient requirements are generally expressed separately for each function or an overall figure for the combined functions. In case of dairy animal, nutrient requirements are generally expressed for the separate body functions but in case of poultry and pigs combined requirements of maintenance and other body functions are given. Objectives of Feeding Standards To Guide Farmers to selecting properly balanced rations for their livestock. To classify different physiological functions like growth , maintenance , lactation , egg production and wool growth. Considering individual animal for preparation of FS due to their ability to digest and utilize feed. Glossary of terms Nutrient requirement: A nutrient requirement is the average amount required for a particular function, Nutrient allowance: A nutrient allowance is greater than this by a safety margin designed primarily to allow for variations in the requirement between individual animals. Albuminoid ratio: Albuminoid ratio is the ratio of digestible protein to digestible carbohydrate used. The term was used in Wolff’s Feeding Standard. Nutritive ratio : Nutritive ratio is the sum of the digestible carbohydrate, digestible protein, and 2.25 × digestible fat, divided by digestible protein. Nutritive ratio: (Digestible carbohydrate + Digestible ether extract X 2.4) Digestible protein Physiological Fuel Value (PFV) : Physiological Fuel Value is "available fuel values" of the feeds, which is obtained by multiplying gross energy of the nutrients by digestibility coefficient. Physiological Fuel Values are 4.0 kcal/g for carbohydrates, 9.0 kcal/g for fat and 4.0 kcal/g for protein. Various units are used for feeding standards The energy requirements of ruminants may be stated in terms of Net energy (NE), Metabolisable energy (ME), Digestible energy (DE) or feed units Protein requirements in terms of crude protein (CP), Digestible crude protein (DCP) Metabolisable protein (MP) etc. COMPARATIVE TYPE FEEDING STANDARD 1. Hay standard In 1810 German scientist Albert Thaer gave a concept of “hay equivalent” as measures of relative value based on determining the materials in feed extractable with water or other solvents. He suggested that different feeds should be compared using meadow hay as a unit. Thaer, in selecting hay, states: "As hay is more known and more used than any of the other kinds of fodder, I shall make that article the standard by which all the others may be compared." He gave the ]]>
Title: Feeding standard (Comparative Type) By Dr. Rahul Kumar Dangi What is feeding standard Feedings standards are the tables showing the quantities of nutrients to be fed to the various classes of livestock for different physiological functions like growth, maintenance, lactation, egg production and wool growth. Feeding standards may be expressed in quantities of nutrients or in dietary proportions. The nutrient requirements are generally expressed separately for each function or an overall figure for the combined functions. In case of dairy animal, nutrient requirements are generally expressed for the separate body functions but in case of poultry and pigs combined requirements of maintenance and other body functions are given. Objectives of Feeding Standards To Guide Farmers to selecting properly balanced rations for their livestock. To classify different physiological functions like growth , maintenance , lactation , egg production and wool growth. Considering individual animal for preparation of FS due to their ability to digest and utilize feed. Glossary of terms Nutrient requirement: A nutrient requirement is the average amount required for a particular function, Nutrient allowance: A nutrient allowance is greater than this by a safety margin designed primarily to allow for variations in the requirement between individual animals. Albuminoid ratio: Albuminoid ratio is the ratio of digestible protein to digestible carbohydrate used. The term was used in Wolff’s Feeding Standard. Nutritive ratio : Nutritive ratio is the sum of the digestible carbohydrate, digestible protein, and 2.25 × digestible fat, divided by digestible protein. Nutritive ratio: (Digestible carbohydrate + Digestible ether extract X 2.4) Digestible protein Physiological Fuel Value (PFV) : Physiological Fuel Value is "available fuel values" of the feeds, which is obtained by multiplying gross energy of the nutrients by digestibility coefficient. Physiological Fuel Values are 4.0 kcal/g for carbohydrates, 9.0 kcal/g for fat and 4.0 kcal/g for protein. Various units are used for feeding standards The energy requirements of ruminants may be stated in terms of Net energy (NE), Metabolisable energy (ME), Digestible energy (DE) or feed units Protein requirements in terms of crude protein (CP), Digestible crude protein (DCP) Metabolisable protein (MP) etc. COMPARATIVE TYPE FEEDING STANDARD 1. Hay standard In 1810 German scientist Albert Thaer gave a concept of “hay equivalent” as measures of relative value based on determining the materials in feed extractable with water or other solvents. He suggested that different feeds should be compared using meadow hay as a unit. Thaer, in selecting hay, states: "As hay is more known and more used than any of the other kinds of fodder, I shall make that article the standard by which all the others may be compared." He gave the ]]> Sun, 22 Oct 2023 14:59:57 GMT /slideshow/frrding-standard-dr-rahul-dangipptx/262602400 DrRahulkDangi@slideshare.net(DrRahulkDangi) frrding standard dr rahul dangi.pptx DrRahulkDangi Title: Feeding standard (Comparative Type) By Dr. Rahul Kumar Dangi What is feeding standard� Feedings standards are the tables showing the quantities of nutrients to be fed to the various classes of livestock for different physiological functions like growth, maintenance, lactation, egg production and wool growth. Feeding standards may be expressed in quantities of nutrients or in dietary proportions. The nutrient requirements are generally expressed separately for each function or an overall figure for the combined functions. In case of dairy animal, nutrient requirements are generally expressed for the separate body functions but in case of �poultry and pigs combined requirements of maintenance and other body functions are given. Objectives of Feeding Standards To Guide Farmers to selecting properly balanced � rations for their livestock. To classify different physiological functions like � growth , maintenance , lactation , egg production � and wool growth. Considering individual animal for preparation of � FS due to their ability to digest and utilize feed. Glossary of terms Nutrient requirement: A nutrient requirement is the average amount required for a particular function, Nutrient allowance: A nutrient allowance is greater than this by a safety margin designed primarily to allow for variations in the requirement between individual animals. Albuminoid ratio: Albuminoid ratio is the ratio of digestible protein to digestible carbohydrate used. The term was used in Wolff’s Feeding Standard. Nutritive ratio : Nutritive ratio is the sum of the digestible carbohydrate, digestible protein, and 2.25 × digestible fat, divided by digestible protein. Nutritive ratio: (Digestible carbohydrate + Digestible ether extract X 2.4) Digestible protein Physiological Fuel Value (PFV) : Physiological Fuel Value is "available fuel values" of the feeds, which is obtained by multiplying gross energy of the nutrients by digestibility coefficient. Physiological Fuel Values are 4.0 kcal/g for carbohydrates, 9.0 kcal/g for fat and 4.0 kcal/g for protein. Various units are used for feeding standards The energy requirements of ruminants may be stated in terms of Net energy (NE), Metabolisable energy (ME), Digestible energy (DE) or feed units Protein requirements in terms of crude protein (CP), Digestible crude protein (DCP) Metabolisable protein (MP) etc. COMPARATIVE TYPE FEEDING STANDARD 1. Hay standard In 1810 German scientist Albert Thaer gave a concept of “hay equivalent” as measures of relative value based on determining the materials in feed extractable with water or other solvents. He suggested that different feeds should be compared using meadow hay as a unit. Thaer, in selecting hay, states: "As hay is more known and more used than any of the other kinds of fodder, I shall make that article the standard by which all the others may be compared." He gave the <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/frrdingstandarddrrahuldangi-231022145957-4e9d6ccf-thumbnail.jpg?width=120&height=120&fit=bounds" /> Title: Feeding standard (Comparative Type) By Dr. Rahul Kumar Dangi What is feeding standard� Feedings standards are the tables showing the quantities of nutrients to be fed to the various classes of livestock for different physiological functions like growth, maintenance, lactation, egg production and wool growth. Feeding standards may be expressed in quantities of nutrients or in dietary proportions. The nutrient requirements are generally expressed separately for each function or an overall figure for the combined functions. In case of dairy animal, nutrient requirements are generally expressed for the separate body functions but in case of �poultry and pigs combined requirements of maintenance and other body functions are given. Objectives of Feeding Standards To Guide Farmers to selecting properly balanced � rations for their livestock. To classify different physiological functions like � growth , maintenance , lactation , egg production � and wool growth. Considering individual animal for preparation of � FS due to their ability to digest and utilize feed. Glossary of terms Nutrient requirement: A nutrient requirement is the average amount required for a particular function, Nutrient allowance: A nutrient allowance is greater than this by a safety margin designed primarily to allow for variations in the requirement between individual animals. Albuminoid ratio: Albuminoid ratio is the ratio of digestible protein to digestible carbohydrate used. The term was used in Wolff’s Feeding Standard. Nutritive ratio : Nutritive ratio is the sum of the digestible carbohydrate, digestible protein, and 2.25 × digestible fat, divided by digestible protein. Nutritive ratio: (Digestible carbohydrate + Digestible ether extract X 2.4) Digestible protein Physiological Fuel Value (PFV) : Physiological Fuel Value is "available fuel values" of the feeds, which is obtained by multiplying gross energy of the nutrients by digestibility coefficient. Physiological Fuel Values are 4.0 kcal/g for carbohydrates, 9.0 kcal/g for fat and 4.0 kcal/g for protein. Various units are used for feeding standards The energy requirements of ruminants may be stated in terms of Net energy (NE), Metabolisable energy (ME), Digestible energy (DE) or feed units Protein requirements in terms of crude protein (CP), Digestible crude protein (DCP) Metabolisable protein (MP) etc. COMPARATIVE TYPE FEEDING STANDARD 1. Hay standard In 1810 German scientist Albert Thaer gave a concept of “hay equivalent” as measures of relative value based on determining the materials in feed extractable with water or other solvents. He suggested that different feeds should be compared using meadow hay as a unit. Thaer, in selecting hay, states: "As hay is more known and more used than any of the other kinds of fodder, I shall make that article the standard by which all the others may be compared." He gave the

frrding standard dr rahul dangi.pptx from Dr. Rahul kumar Dangi

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0 Dog Nutrition.pptx rahul dangi /slideshow/dog-nutritionpptx-rahul-dangi/262102982 unitxidognutrition-231012172113-dafe3c9f
Dog NutritionBy Dr. Rahul Dangi Presenter Name Dog Nutrition NUTRIENT REQUIREMENTS The requirements of various nutrients discussed here are Energy, Water, Protein, Carbohydrate, Fat. Energy Factors influences on energy requirements Physiological State Compared to adult dog, growing puppies require two to four times more energy per kg of body weight. As the puppy approaches adulthood, energy requirement is reduced. Similarly for reproducing females, energy requirements at the end of gestation and during early lactation is two to four times greater than that of adult maintenance requirements. Environment Dogs housed outdoors and exposed to extreme weather have higher caloric requirements. During hot weather, energy needs decrease and less food may be required and during cold weather energy needs increase to maintain body temperature & more food may be required. Activity During hard work dogs' energy requirements will be increased above that of maintenance. Hardworking dogs require more energy intake per Kg of BW during their training/ working. When the animal is not training or working, their energy requirement is lower and a maintenance-type food may be fed. Feeding high-calorie, nutrient dense foods to dogs when they are not training or working could contribute to excessive weight gain. Regulation of feed intake Animals eat to meet their energy needs. The intake of all nutrients is influenced by the amount of energy present in the diet. The energy content of the diet generally limits the amount of food an animal will consume. Calculation of Energy requirements in Dogs Adult Maintenance - ME requirement = K x W Kg0.67 K = 132 Inactive, 145 Active, 200 Very Active, 300 Endurance performance. WATER Water requirement is determined by the amount of food that the animal consumes. A general guideline is that animals require 1 ml of water for each kcal of energy. A dog-requiring 1000 kcal per day would require 1000 ml of water. As food intake increases, water intake also increases. When the water content of a diet increases, the animal usually drinks less water. PROTEIN Dietary proteins that are digested in the stomach and small intestine are broken down to form free amino acids, which are then absorbed into the bloodstream. Amino acids are distributed to all body cells and are utilized to build body proteins. Out of the twenty amino acids involved in the synthesis of proteins in the body only ten of these are essential for dogs that include: arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine. Protein Requirements A dog's protein requirement depends upon the life stage and activity of the dog. Puppies need more protein than adult dogs. Protein needs of a puppy can be met by a high quality protein providing 20 to 25% of dietary calories. Severe protein deficiency in dogs results in growth retardation or weight loss, subnormal concentrations of blood proteins, muscle wasti]]>
Dog NutritionBy Dr. Rahul Dangi Presenter Name Dog Nutrition NUTRIENT REQUIREMENTS The requirements of various nutrients discussed here are Energy, Water, Protein, Carbohydrate, Fat. Energy Factors influences on energy requirements Physiological State Compared to adult dog, growing puppies require two to four times more energy per kg of body weight. As the puppy approaches adulthood, energy requirement is reduced. Similarly for reproducing females, energy requirements at the end of gestation and during early lactation is two to four times greater than that of adult maintenance requirements. Environment Dogs housed outdoors and exposed to extreme weather have higher caloric requirements. During hot weather, energy needs decrease and less food may be required and during cold weather energy needs increase to maintain body temperature & more food may be required. Activity During hard work dogs' energy requirements will be increased above that of maintenance. Hardworking dogs require more energy intake per Kg of BW during their training/ working. When the animal is not training or working, their energy requirement is lower and a maintenance-type food may be fed. Feeding high-calorie, nutrient dense foods to dogs when they are not training or working could contribute to excessive weight gain. Regulation of feed intake Animals eat to meet their energy needs. The intake of all nutrients is influenced by the amount of energy present in the diet. The energy content of the diet generally limits the amount of food an animal will consume. Calculation of Energy requirements in Dogs Adult Maintenance - ME requirement = K x W Kg0.67 K = 132 Inactive, 145 Active, 200 Very Active, 300 Endurance performance. WATER Water requirement is determined by the amount of food that the animal consumes. A general guideline is that animals require 1 ml of water for each kcal of energy. A dog-requiring 1000 kcal per day would require 1000 ml of water. As food intake increases, water intake also increases. When the water content of a diet increases, the animal usually drinks less water. PROTEIN Dietary proteins that are digested in the stomach and small intestine are broken down to form free amino acids, which are then absorbed into the bloodstream. Amino acids are distributed to all body cells and are utilized to build body proteins. Out of the twenty amino acids involved in the synthesis of proteins in the body only ten of these are essential for dogs that include: arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine. Protein Requirements A dog's protein requirement depends upon the life stage and activity of the dog. Puppies need more protein than adult dogs. Protein needs of a puppy can be met by a high quality protein providing 20 to 25% of dietary calories. Severe protein deficiency in dogs results in growth retardation or weight loss, subnormal concentrations of blood proteins, muscle wasti]]> Thu, 12 Oct 2023 17:21:13 GMT /slideshow/dog-nutritionpptx-rahul-dangi/262102982 DrRahulkDangi@slideshare.net(DrRahulkDangi) Dog Nutrition.pptx rahul dangi DrRahulkDangi Dog Nutrition�By Dr. Rahul Dangi Presenter Name Dog Nutrition NUTRIENT REQUIREMENTS The requirements of various nutrients discussed here are Energy, Water, Protein, Carbohydrate, Fat. Energy Factors influences on energy requirements Physiological State Compared to adult dog, growing puppies require two to four times more energy per kg of body weight. As the puppy approaches adulthood, energy requirement is reduced. Similarly for reproducing females, energy requirements at the end of gestation and during early lactation is two to four times greater than that of adult maintenance requirements. Environment Dogs housed outdoors and exposed to extreme weather have higher caloric requirements. During hot weather, energy needs decrease and less food may be required and during cold weather energy needs increase to maintain body temperature & more food may be required. Activity During hard work dogs' energy requirements will be increased above that of maintenance. Hardworking dogs require more energy intake per Kg of BW during their training/ working. When the animal is not training or working, their energy requirement is lower and a maintenance-type food may be fed. Feeding high-calorie, nutrient dense foods to dogs when they are not training or working could contribute to excessive weight gain. Regulation of feed intake Animals eat to meet their energy needs. The intake of all nutrients is influenced by the amount of energy present in the diet. The energy content of the diet generally limits the amount of food an animal will consume. Calculation of Energy requirements in Dogs Adult Maintenance - ME requirement = K x W Kg0.67 K = 132 Inactive, 145 Active, 200 Very Active, 300 Endurance performance. WATER Water requirement is determined by the amount of food that the animal consumes. A general guideline is that animals require 1 ml of water for each kcal of energy. A dog-requiring 1000 kcal per day would require 1000 ml of water. As food intake increases, water intake also increases. When the water content of a diet increases, the animal usually drinks less water. PROTEIN Dietary proteins that are digested in the stomach and small intestine are broken down to form free amino acids, which are then absorbed into the bloodstream. Amino acids are distributed to all body cells and are utilized to build body proteins. Out of the twenty amino acids involved in the synthesis of proteins in the body only ten of these are essential for dogs that include: arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine. Protein Requirements A dog's protein requirement depends upon the life stage and activity of the dog. Puppies need more protein than adult dogs. Protein needs of a puppy can be met by a high quality protein providing 20 to 25% of dietary calories. Severe protein deficiency in dogs results in growth retardation or weight loss, subnormal concentrations of blood proteins, muscle wasti <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/unitxidognutrition-231012172113-dafe3c9f-thumbnail.jpg?width=120&height=120&fit=bounds" /> Dog Nutrition�By Dr. Rahul Dangi Presenter Name Dog Nutrition NUTRIENT REQUIREMENTS The requirements of various nutrients discussed here are Energy, Water, Protein, Carbohydrate, Fat. Energy Factors influences on energy requirements Physiological State Compared to adult dog, growing puppies require two to four times more energy per kg of body weight. As the puppy approaches adulthood, energy requirement is reduced. Similarly for reproducing females, energy requirements at the end of gestation and during early lactation is two to four times greater than that of adult maintenance requirements. Environment Dogs housed outdoors and exposed to extreme weather have higher caloric requirements. During hot weather, energy needs decrease and less food may be required and during cold weather energy needs increase to maintain body temperature & more food may be required. Activity During hard work dogs' energy requirements will be increased above that of maintenance. Hardworking dogs require more energy intake per Kg of BW during their training/ working. When the animal is not training or working, their energy requirement is lower and a maintenance-type food may be fed. Feeding high-calorie, nutrient dense foods to dogs when they are not training or working could contribute to excessive weight gain. Regulation of feed intake Animals eat to meet their energy needs. The intake of all nutrients is influenced by the amount of energy present in the diet. The energy content of the diet generally limits the amount of food an animal will consume. Calculation of Energy requirements in Dogs Adult Maintenance - ME requirement = K x W Kg0.67 K = 132 Inactive, 145 Active, 200 Very Active, 300 Endurance performance. WATER Water requirement is determined by the amount of food that the animal consumes. A general guideline is that animals require 1 ml of water for each kcal of energy. A dog-requiring 1000 kcal per day would require 1000 ml of water. As food intake increases, water intake also increases. When the water content of a diet increases, the animal usually drinks less water. PROTEIN Dietary proteins that are digested in the stomach and small intestine are broken down to form free amino acids, which are then absorbed into the bloodstream. Amino acids are distributed to all body cells and are utilized to build body proteins. Out of the twenty amino acids involved in the synthesis of proteins in the body only ten of these are essential for dogs that include: arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine. Protein Requirements A dog's protein requirement depends upon the life stage and activity of the dog. Puppies need more protein than adult dogs. Protein needs of a puppy can be met by a high quality protein providing 20 to 25% of dietary calories. Severe protein deficiency in dogs results in growth retardation or weight loss, subnormal concentrations of blood proteins, muscle wasti

Dog Nutrition.pptx rahul dangi from Dr. Rahul kumar Dangi

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0 designer eggs ANN Dr. Rahul dangi.pptx /slideshow/designer-eggs-ann-dr-rahul-dangipptx/261341597 designereggsanndr-230923184253-4065d9cd
Presentation title: designer eggs Ann: 606 Egg - Nutrient Rich Source Egg - Nutrient Rich Source Balanced diet - good health Egg is an important and easily available food delivering balanced essential The designer food approach Introduction Designer eggs Animal-derived designer foods are made either by feeding specific diets or by using advanced technologies such as genetic engineering and cross-breeding (Alagawany et al., 2018). In the food sector, designer eggs are a popular category of Nutri-functional food. Advanced progressing of the poultry sector, there is a growing interest in poultry biotechnology for modifying egg composition for human health through genetic and nutritional alterations. As per Narhari (2005), the egg is an increasingly popular option for incorporating a variety of health-promoting ingredients. For this purpose, nutritional modification of the laying hens’ feed, it could be effectively producing an alteration of numerous nutrients in an egg (Hu et al., 2001). This can be achieved by adjusting sterol (Cholesterol) levels, lipid profiles, minerals and amino acids (AA) or by introducing beneficial pharmacological compounds (Alagawany et al., 2018) . Designer eggs are vegetarian, immune-boosting, speciality or organic breakfast and lunch with rich in vitamins, minerals, balanced omega-6:3 FA ratio, low cholesterol, high IgG and vital pigment like Flavonoids. Now a day for humans, eggs remain a healthy, highly nutritious with a high nutritional content and quality. Eggs are one of the most popular foods in worldwide because of its nutritious profile, variety, and low cost as a foodstuff. In human diet phospholipids and fatty acids (saturated) are all major contributed through only by animal products (Eaton, 1992). PUFAs (polyunsaturated fatty acids) were found possess unique governing functions, throughout a creation of various physiologically potent chemicals comprising like eicosanoids. The n-6/omega-6 (FA) is two of the most significant PUFA in modern diet. These PUFAs must be obtained through the diet (Parra Cabrera et al., 2011). In the human body, PUFA (polyunsaturated fatty acids) (n-3 and n-6) being incompatible and have an impact on eicosanoid biosynthesis and inter-cellular communications (Surai, 2001). Arachidonic acid (20:4n-6) and (EPA; 20:5n-3) eicosapentaenoic acid and (DHA; 22:6n-3) docosahexaenoic acid can be formed by elongating and desaturating LA and ALA (Gregory et al., 2011). Due to the fact that these 2 classes of PUFAs are physiologically as well as functionally diverse, with often opposing physiological effects (Simopoulos, 1991). Many physiological responses in the human body are hypothesised to be influenced by the absolute level and equilibrium of n-6 and n-3 PUFAs in the diet. Nutrient content of egg A single egg could provide 10% protein, 6% vit-A, 6% vit-D, 3% vit-E, 15% vit-B2, 4% vit-B6, 8% vit-B12, 6% folic acid, 2% thiamine, 4% zinc, and 4% iron of the RDI for human bei]]>
Presentation title: designer eggs Ann: 606 Egg - Nutrient Rich Source Egg - Nutrient Rich Source Balanced diet - good health Egg is an important and easily available food delivering balanced essential The designer food approach Introduction Designer eggs Animal-derived designer foods are made either by feeding specific diets or by using advanced technologies such as genetic engineering and cross-breeding (Alagawany et al., 2018). In the food sector, designer eggs are a popular category of Nutri-functional food. Advanced progressing of the poultry sector, there is a growing interest in poultry biotechnology for modifying egg composition for human health through genetic and nutritional alterations. As per Narhari (2005), the egg is an increasingly popular option for incorporating a variety of health-promoting ingredients. For this purpose, nutritional modification of the laying hens’ feed, it could be effectively producing an alteration of numerous nutrients in an egg (Hu et al., 2001). This can be achieved by adjusting sterol (Cholesterol) levels, lipid profiles, minerals and amino acids (AA) or by introducing beneficial pharmacological compounds (Alagawany et al., 2018) . Designer eggs are vegetarian, immune-boosting, speciality or organic breakfast and lunch with rich in vitamins, minerals, balanced omega-6:3 FA ratio, low cholesterol, high IgG and vital pigment like Flavonoids. Now a day for humans, eggs remain a healthy, highly nutritious with a high nutritional content and quality. Eggs are one of the most popular foods in worldwide because of its nutritious profile, variety, and low cost as a foodstuff. In human diet phospholipids and fatty acids (saturated) are all major contributed through only by animal products (Eaton, 1992). PUFAs (polyunsaturated fatty acids) were found possess unique governing functions, throughout a creation of various physiologically potent chemicals comprising like eicosanoids. The n-6/omega-6 (FA) is two of the most significant PUFA in modern diet. These PUFAs must be obtained through the diet (Parra Cabrera et al., 2011). In the human body, PUFA (polyunsaturated fatty acids) (n-3 and n-6) being incompatible and have an impact on eicosanoid biosynthesis and inter-cellular communications (Surai, 2001). Arachidonic acid (20:4n-6) and (EPA; 20:5n-3) eicosapentaenoic acid and (DHA; 22:6n-3) docosahexaenoic acid can be formed by elongating and desaturating LA and ALA (Gregory et al., 2011). Due to the fact that these 2 classes of PUFAs are physiologically as well as functionally diverse, with often opposing physiological effects (Simopoulos, 1991). Many physiological responses in the human body are hypothesised to be influenced by the absolute level and equilibrium of n-6 and n-3 PUFAs in the diet. Nutrient content of egg A single egg could provide 10% protein, 6% vit-A, 6% vit-D, 3% vit-E, 15% vit-B2, 4% vit-B6, 8% vit-B12, 6% folic acid, 2% thiamine, 4% zinc, and 4% iron of the RDI for human bei]]> Sat, 23 Sep 2023 18:42:53 GMT /slideshow/designer-eggs-ann-dr-rahul-dangipptx/261341597 DrRahulkDangi@slideshare.net(DrRahulkDangi) designer eggs ANN Dr. Rahul dangi.pptx DrRahulkDangi Presentation title: designer eggs Ann: 606 Egg - Nutrient Rich Source �� Egg - Nutrient Rich Source Balanced diet - good health Egg is an important and easily available food delivering balanced essential The designer food approach Introduction Designer eggs Animal-derived designer foods are made either by feeding specific diets or by using advanced technologies such as genetic engineering and cross-breeding (Alagawany et al., 2018). In the food sector, designer eggs are a popular category of Nutri-functional food. Advanced progressing of the poultry sector, there is a growing interest in poultry biotechnology for modifying egg composition for human health through genetic and nutritional alterations. As per Narhari (2005), the egg is an increasingly popular option for incorporating a variety of health-promoting ingredients. For this purpose, nutritional modification of the laying hens’ feed, it could be effectively producing an alteration of numerous nutrients in an egg (Hu et al., 2001). This can be achieved by adjusting sterol (Cholesterol) levels, lipid profiles, minerals and amino acids (AA) or by introducing beneficial pharmacological compounds (Alagawany et al., 2018) . Designer eggs are vegetarian, immune-boosting, speciality or organic breakfast and lunch with rich in vitamins, minerals, balanced omega-6:3 FA ratio, low cholesterol, high IgG and vital pigment like Flavonoids. Now a day for humans, eggs remain a healthy, highly nutritious with a high nutritional content and quality. Eggs are one of the most popular foods in worldwide because of its nutritious profile, variety, and low cost as a foodstuff. In human diet phospholipids and fatty acids (saturated) are all major contributed through only by animal products (Eaton, 1992). PUFAs (polyunsaturated fatty acids) were found possess unique governing functions, throughout a creation of various physiologically potent chemicals comprising like eicosanoids. The n-6/omega-6 (FA) is two of the most significant PUFA in modern diet. These PUFAs must be obtained through the diet (Parra Cabrera et al., 2011). In the human body, PUFA (polyunsaturated fatty acids) (n-3 and n-6) being incompatible and have an impact on eicosanoid biosynthesis and inter-cellular communications (Surai, 2001). Arachidonic acid (20:4n-6) and (EPA; 20:5n-3) eicosapentaenoic acid and (DHA; 22:6n-3) docosahexaenoic acid can be formed by elongating and desaturating LA and ALA (Gregory et al., 2011). Due to the fact that these 2 classes of PUFAs are physiologically as well as functionally diverse, with often opposing physiological effects (Simopoulos, 1991). Many physiological responses in the human body are hypothesised to be influenced by the absolute level and equilibrium of n-6 and n-3 PUFAs in the diet. Nutrient content of egg A single egg could provide 10% protein, 6% vit-A, 6% vit-D, 3% vit-E, 15% vit-B2, 4% vit-B6, 8% vit-B12, 6% folic acid, 2% thiamine, 4% zinc, and 4% iron of the RDI for human bei <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/designereggsanndr-230923184253-4065d9cd-thumbnail.jpg?width=120&height=120&fit=bounds" /> Presentation title: designer eggs Ann: 606 Egg - Nutrient Rich Source �� Egg - Nutrient Rich Source Balanced diet - good health Egg is an important and easily available food delivering balanced essential The designer food approach Introduction Designer eggs Animal-derived designer foods are made either by feeding specific diets or by using advanced technologies such as genetic engineering and cross-breeding (Alagawany et al., 2018). In the food sector, designer eggs are a popular category of Nutri-functional food. Advanced progressing of the poultry sector, there is a growing interest in poultry biotechnology for modifying egg composition for human health through genetic and nutritional alterations. As per Narhari (2005), the egg is an increasingly popular option for incorporating a variety of health-promoting ingredients. For this purpose, nutritional modification of the laying hens’ feed, it could be effectively producing an alteration of numerous nutrients in an egg (Hu et al., 2001). This can be achieved by adjusting sterol (Cholesterol) levels, lipid profiles, minerals and amino acids (AA) or by introducing beneficial pharmacological compounds (Alagawany et al., 2018) . Designer eggs are vegetarian, immune-boosting, speciality or organic breakfast and lunch with rich in vitamins, minerals, balanced omega-6:3 FA ratio, low cholesterol, high IgG and vital pigment like Flavonoids. Now a day for humans, eggs remain a healthy, highly nutritious with a high nutritional content and quality. Eggs are one of the most popular foods in worldwide because of its nutritious profile, variety, and low cost as a foodstuff. In human diet phospholipids and fatty acids (saturated) are all major contributed through only by animal products (Eaton, 1992). PUFAs (polyunsaturated fatty acids) were found possess unique governing functions, throughout a creation of various physiologically potent chemicals comprising like eicosanoids. The n-6/omega-6 (FA) is two of the most significant PUFA in modern diet. These PUFAs must be obtained through the diet (Parra Cabrera et al., 2011). In the human body, PUFA (polyunsaturated fatty acids) (n-3 and n-6) being incompatible and have an impact on eicosanoid biosynthesis and inter-cellular communications (Surai, 2001). Arachidonic acid (20:4n-6) and (EPA; 20:5n-3) eicosapentaenoic acid and (DHA; 22:6n-3) docosahexaenoic acid can be formed by elongating and desaturating LA and ALA (Gregory et al., 2011). Due to the fact that these 2 classes of PUFAs are physiologically as well as functionally diverse, with often opposing physiological effects (Simopoulos, 1991). Many physiological responses in the human body are hypothesised to be influenced by the absolute level and equilibrium of n-6 and n-3 PUFAs in the diet. Nutrient content of egg A single egg could provide 10% protein, 6% vit-A, 6% vit-D, 3% vit-E, 15% vit-B2, 4% vit-B6, 8% vit-B12, 6% folic acid, 2% thiamine, 4% zinc, and 4% iron of the RDI for human bei

designer eggs ANN Dr. Rahul dangi.pptx from Dr. Rahul kumar Dangi

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0 Floods rahul singh dangi.pptx /slideshow/floods-rahul-singh-dangipptx/261202277 floodsrahulsinghdangi-230920162939-336eb2bd
Definition - Disaster - A disaster is a sudden, calamitous event that seriously disrupts the functioning of a community or society and causes human, material, and economic or environmental losses that exceed the community’s or society’s ability to cope using its own resources. Floods - Flooding may occur as an overflow of water from water bodies, such as a river, lake, or ocean, in which the water overtops or breaks levees, resulting in some of that water escaping its usual boundaries, or it may occur due to an accumulation of rainwater on saturated ground in an areal flood. Objectives To identify the causes of floods To describe the overall impact of flooding To formulate the strategy for the flood affected areas - Mitigation - Preparation - Response - Recovery Types of floods Areal - Areal flooding begins in flat areas like floodplains and in local depressions not connected to a stream channel, because the velocity of overland flow depends on the surface slope. Endorheic basins may experience areal flooding during periods when precipitation exceeds evaporation. Riverine (Channel)- When overland flow occurs on tilled fields, it can result in a muddy flood where sediments are picked up by run off and carried as suspended matter or bed load. Localized flooding may be caused or exacerbated by drainage obstructions such as landslides, ice, debris, or beaver dams. Estuarine and coastal- Flooding in estuaries is commonly caused by a combination of storm surges caused by winds and low barometric pressure and large waves meeting high upstream river flows. Urban flooding- Urban flooding is a condition, characterized by its repetitive and systemic impacts on communities, that can happen regardless of whether or not affected communities are located within designated floodplains or near any body of water. Catastrophic- Catastrophic riverine flooding is usually associated with major infrastructure failures such as the collapse of a dam, but they may also be caused by drainage channel modification from a landslide, earthquake or volcanic eruption. Causes of floods Natural causes- Heavy rains Melting of ice during volcano eruption Under sea earthquake Marine landship Man made causes- Bank erosion Breach of dams/barrage/embankment Flood impact Primary effect- The primary effects of flooding include loss of life and damage to buildings and other structures, including bridges, sewerage systems, roadways, and canals. Floods also frequently damage power transmission and sometimes power generation, which then has knock-on effects caused by the loss of power. It may also cause the loss of sewage disposal facilities. Lack of clean water combined with human sewage in the flood waters raises the risk of waterborne diseases, which can include typhoid, giardia, cryptosporidium, cholera and many other diseases depending upon the location of the flood. Damage to roads and transport infras]]>
Definition - Disaster - A disaster is a sudden, calamitous event that seriously disrupts the functioning of a community or society and causes human, material, and economic or environmental losses that exceed the community’s or society’s ability to cope using its own resources. Floods - Flooding may occur as an overflow of water from water bodies, such as a river, lake, or ocean, in which the water overtops or breaks levees, resulting in some of that water escaping its usual boundaries, or it may occur due to an accumulation of rainwater on saturated ground in an areal flood. Objectives To identify the causes of floods To describe the overall impact of flooding To formulate the strategy for the flood affected areas - Mitigation - Preparation - Response - Recovery Types of floods Areal - Areal flooding begins in flat areas like floodplains and in local depressions not connected to a stream channel, because the velocity of overland flow depends on the surface slope. Endorheic basins may experience areal flooding during periods when precipitation exceeds evaporation. Riverine (Channel)- When overland flow occurs on tilled fields, it can result in a muddy flood where sediments are picked up by run off and carried as suspended matter or bed load. Localized flooding may be caused or exacerbated by drainage obstructions such as landslides, ice, debris, or beaver dams. Estuarine and coastal- Flooding in estuaries is commonly caused by a combination of storm surges caused by winds and low barometric pressure and large waves meeting high upstream river flows. Urban flooding- Urban flooding is a condition, characterized by its repetitive and systemic impacts on communities, that can happen regardless of whether or not affected communities are located within designated floodplains or near any body of water. Catastrophic- Catastrophic riverine flooding is usually associated with major infrastructure failures such as the collapse of a dam, but they may also be caused by drainage channel modification from a landslide, earthquake or volcanic eruption. Causes of floods Natural causes- Heavy rains Melting of ice during volcano eruption Under sea earthquake Marine landship Man made causes- Bank erosion Breach of dams/barrage/embankment Flood impact Primary effect- The primary effects of flooding include loss of life and damage to buildings and other structures, including bridges, sewerage systems, roadways, and canals. Floods also frequently damage power transmission and sometimes power generation, which then has knock-on effects caused by the loss of power. It may also cause the loss of sewage disposal facilities. Lack of clean water combined with human sewage in the flood waters raises the risk of waterborne diseases, which can include typhoid, giardia, cryptosporidium, cholera and many other diseases depending upon the location of the flood. Damage to roads and transport infras]]> Wed, 20 Sep 2023 16:29:39 GMT /slideshow/floods-rahul-singh-dangipptx/261202277 DrRahulkDangi@slideshare.net(DrRahulkDangi) Floods rahul singh dangi.pptx DrRahulkDangi Definition - Disaster - A disaster is a sudden, calamitous event that seriously disrupts the functioning of a community or society and causes human, material, and economic or environmental losses that exceed the community’s or society’s ability to cope using its own resources. Floods - Flooding may occur as an overflow of water from water bodies, such as a river, lake, or ocean, in which the water overtops or breaks levees, resulting in some of that water escaping its usual boundaries, or it may occur due to an accumulation of rainwater on saturated ground in an areal flood. Objectives To identify the causes of floods To describe the overall impact of flooding To formulate the strategy for the flood affected areas - Mitigation - Preparation - Response - Recovery Types of floods Areal - Areal flooding begins in flat areas like floodplains and in local depressions not connected to a stream channel, because the velocity of overland flow depends on the surface slope. Endorheic basins may experience areal flooding during periods when precipitation exceeds evaporation. Riverine (Channel)- When overland flow occurs on tilled fields, it can result in a muddy flood where sediments are picked up by run off and carried as suspended matter or bed load. Localized flooding may be caused or exacerbated by drainage obstructions such as landslides, ice, debris, or beaver dams. Estuarine and coastal- Flooding in estuaries is commonly caused by a combination of storm surges caused by winds and low barometric pressure and large waves meeting high upstream river flows. Urban flooding- Urban flooding is a condition, characterized by its repetitive and systemic impacts on communities, that can happen regardless of whether or not affected communities are located within designated floodplains or near any body of water. Catastrophic- Catastrophic riverine flooding is usually associated with major infrastructure failures such as the collapse of a dam, but they may also be caused by drainage channel modification from a landslide, earthquake or volcanic eruption. Causes of floods Natural causes- Heavy rains Melting of ice during volcano eruption Under sea earthquake Marine landship Man made causes- Bank erosion Breach of dams/barrage/embankment Flood impact Primary effect- The primary effects of flooding include loss of life and damage to buildings and other structures, including bridges, sewerage systems, roadways, and canals. Floods also frequently damage power transmission and sometimes power generation, which then has knock-on effects caused by the loss of power. It may also cause the loss of sewage disposal facilities. Lack of clean water combined with human sewage in the flood waters raises the risk of waterborne diseases, which can include typhoid, giardia, cryptosporidium, cholera and many other diseases depending upon the location of the flood. Damage to roads and transport infras <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/floodsrahulsinghdangi-230920162939-336eb2bd-thumbnail.jpg?width=120&height=120&fit=bounds" /> Definition - Disaster - A disaster is a sudden, calamitous event that seriously disrupts the functioning of a community or society and causes human, material, and economic or environmental losses that exceed the community’s or society’s ability to cope using its own resources. Floods - Flooding may occur as an overflow of water from water bodies, such as a river, lake, or ocean, in which the water overtops or breaks levees, resulting in some of that water escaping its usual boundaries, or it may occur due to an accumulation of rainwater on saturated ground in an areal flood. Objectives To identify the causes of floods To describe the overall impact of flooding To formulate the strategy for the flood affected areas - Mitigation - Preparation - Response - Recovery Types of floods Areal - Areal flooding begins in flat areas like floodplains and in local depressions not connected to a stream channel, because the velocity of overland flow depends on the surface slope. Endorheic basins may experience areal flooding during periods when precipitation exceeds evaporation. Riverine (Channel)- When overland flow occurs on tilled fields, it can result in a muddy flood where sediments are picked up by run off and carried as suspended matter or bed load. Localized flooding may be caused or exacerbated by drainage obstructions such as landslides, ice, debris, or beaver dams. Estuarine and coastal- Flooding in estuaries is commonly caused by a combination of storm surges caused by winds and low barometric pressure and large waves meeting high upstream river flows. Urban flooding- Urban flooding is a condition, characterized by its repetitive and systemic impacts on communities, that can happen regardless of whether or not affected communities are located within designated floodplains or near any body of water. Catastrophic- Catastrophic riverine flooding is usually associated with major infrastructure failures such as the collapse of a dam, but they may also be caused by drainage channel modification from a landslide, earthquake or volcanic eruption. Causes of floods Natural causes- Heavy rains Melting of ice during volcano eruption Under sea earthquake Marine landship Man made causes- Bank erosion Breach of dams/barrage/embankment Flood impact Primary effect- The primary effects of flooding include loss of life and damage to buildings and other structures, including bridges, sewerage systems, roadways, and canals. Floods also frequently damage power transmission and sometimes power generation, which then has knock-on effects caused by the loss of power. It may also cause the loss of sewage disposal facilities. Lack of clean water combined with human sewage in the flood waters raises the risk of waterborne diseases, which can include typhoid, giardia, cryptosporidium, cholera and many other diseases depending upon the location of the flood. Damage to roads and transport infras

Floods rahul singh dangi.pptx from Dr. Rahul kumar Dangi

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0 ANN 601 Dynamics Of Microbial Protein Synthesis In The Rumen.pptx /slideshow/ann-601-dynamics-of-microbial-protein-synthesis-in-the-rumenpptx/261201724 ann601dynamicsofmicrobialproteinsynthesisintherumen-230920161355-c7277221
Dynamics Of Microbial Protein Synthesis In The Rumen . Introduction Protein is a relatively high input cost in dairy rations. Protein available for absorption in the ruminant intestine is derived from ruminal microbes and dietary protein that escapes degradation during passage through the rumen. Protein is one of the major limiting nutrients in the diets of lactating dairy cows. Feeding a diet containing more protein is not a satisfactory solution because the breakdown of dietary protein in the rumen is one of the most inefficient processes as it leads to more waste and nitrogen (N) excretion into the environment (Koenig and Rode, 2001) Methionine (Met) and Lysine (Lys) have been shown to be first for synthesis of protein. Met deficiencies have most often been suggested to affect milk fat synthesis because Met is a methyl donor in the transmethylation reactions of lipid biosynthesis. Lactation has been demonstrated to increase the demand for methylated compounds (Yang et al., 2010). Efficient utilization of dietary protein depends on the ability to formulate diets that deliver the optimal amount of metabolizable amino acids (AA) meaning that are actually absorbed from the intestine in the right proportions to meet the protein needs (maintenance, pregnancy and milk protein) of the cow. Animal feed contains proteins mainly from the two sources 1 Proteins and 2 Non Nitrogenous sources (NPN). Proteins are classified mainly into two forms i.e Rumen Degradable Protein (RDP) and Rumen Undegradable Protein (RUP). RUP escapes the rumen fermentation and directly absorb in the intestine in the form of dietary amino acids whereas RDP and NPN sources after digestion converted to peptides, amino acid which is under the influence of ruminal bacteria converted into microbial protein and finally available in the small intestine. During the process of digestion the most of the RDP and NPN compound are converted to ammonia which may be converted to microbial protein or may be absorbed by the blood to reach the liver where it converted to urea which may be recycled through the saliva of cow or excreted through the kidney via excretion. Digestion and Absorption of Protein and Nonprotein Nitrogenous Compounds in Ruminants . . The key to nitrogen metabolism in the ruminant is the ability of the microbial population to utilize ammonia in the presence of adequate energy to synthesize the amino acids for their growth. Most (80% of the rumen bacterial species, especially cellulolytic, can utilize ammonia as the sole source of nitrogen for growth while 26% require it absolutely and 55% could use either ammonia or amino acids. A few species can use peptides as well. Protozoa can not use ammonia]]>
Dynamics Of Microbial Protein Synthesis In The Rumen . Introduction Protein is a relatively high input cost in dairy rations. Protein available for absorption in the ruminant intestine is derived from ruminal microbes and dietary protein that escapes degradation during passage through the rumen. Protein is one of the major limiting nutrients in the diets of lactating dairy cows. Feeding a diet containing more protein is not a satisfactory solution because the breakdown of dietary protein in the rumen is one of the most inefficient processes as it leads to more waste and nitrogen (N) excretion into the environment (Koenig and Rode, 2001) Methionine (Met) and Lysine (Lys) have been shown to be first for synthesis of protein. Met deficiencies have most often been suggested to affect milk fat synthesis because Met is a methyl donor in the transmethylation reactions of lipid biosynthesis. Lactation has been demonstrated to increase the demand for methylated compounds (Yang et al., 2010). Efficient utilization of dietary protein depends on the ability to formulate diets that deliver the optimal amount of metabolizable amino acids (AA) meaning that are actually absorbed from the intestine in the right proportions to meet the protein needs (maintenance, pregnancy and milk protein) of the cow. Animal feed contains proteins mainly from the two sources 1 Proteins and 2 Non Nitrogenous sources (NPN). Proteins are classified mainly into two forms i.e Rumen Degradable Protein (RDP) and Rumen Undegradable Protein (RUP). RUP escapes the rumen fermentation and directly absorb in the intestine in the form of dietary amino acids whereas RDP and NPN sources after digestion converted to peptides, amino acid which is under the influence of ruminal bacteria converted into microbial protein and finally available in the small intestine. During the process of digestion the most of the RDP and NPN compound are converted to ammonia which may be converted to microbial protein or may be absorbed by the blood to reach the liver where it converted to urea which may be recycled through the saliva of cow or excreted through the kidney via excretion. Digestion and Absorption of Protein and Nonprotein Nitrogenous Compounds in Ruminants . . The key to nitrogen metabolism in the ruminant is the ability of the microbial population to utilize ammonia in the presence of adequate energy to synthesize the amino acids for their growth. Most (80% of the rumen bacterial species, especially cellulolytic, can utilize ammonia as the sole source of nitrogen for growth while 26% require it absolutely and 55% could use either ammonia or amino acids. A few species can use peptides as well. Protozoa can not use ammonia]]> Wed, 20 Sep 2023 16:13:55 GMT /slideshow/ann-601-dynamics-of-microbial-protein-synthesis-in-the-rumenpptx/261201724 DrRahulkDangi@slideshare.net(DrRahulkDangi) ANN 601 Dynamics Of Microbial Protein Synthesis In The Rumen.pptx DrRahulkDangi Dynamics Of Microbial Protein Synthesis In The Rumen . Introduction Protein is a relatively high input cost in dairy rations. Protein available for absorption in the ruminant intestine is derived from ruminal microbes and dietary protein that escapes degradation during passage through the rumen. Protein is one of the major limiting nutrients in the diets of lactating dairy cows. Feeding a diet containing more protein is not a satisfactory solution because the breakdown of dietary protein in the rumen is one of the most inefficient processes as it leads to more waste and nitrogen (N) excretion into the environment (Koenig and Rode, 2001) Methionine (Met) and Lysine (Lys) have been shown to be first for synthesis of protein. Met deficiencies have most often been suggested to affect milk fat synthesis because Met is a methyl donor in the transmethylation reactions of lipid biosynthesis. Lactation has been demonstrated to increase the demand for methylated compounds (Yang et al., 2010). Efficient utilization of dietary protein depends on the ability to formulate diets that deliver the optimal amount of metabolizable amino acids (AA) meaning that are actually absorbed from the intestine in the right proportions to meet the protein needs (maintenance, pregnancy and milk protein) of the cow. Animal feed contains proteins mainly from the two sources �1 Proteins and �2 Non Nitrogenous sources (NPN). � Proteins are classified mainly into two forms i.e Rumen Degradable Protein (RDP) and Rumen Undegradable Protein (RUP). RUP escapes the rumen fermentation and directly absorb in the intestine in the form of dietary amino acids whereas RDP and NPN sources after digestion converted to peptides, amino acid which is under the influence of ruminal bacteria converted into microbial protein and finally available in the small intestine. During the process of digestion the most of the RDP and NPN compound are converted to ammonia which may be converted to microbial protein or may be absorbed by the blood to reach the liver where it converted to urea which may be recycled through the saliva of cow or excreted through the kidney via excretion. Digestion and Absorption of Protein and Nonprotein Nitrogenous Compounds in Ruminants� . . The key to nitrogen metabolism in the ruminant is the ability of the microbial population to utilize ammonia in the presence of adequate energy to synthesize the amino acids for their growth. Most (80% of the rumen bacterial species, especially cellulolytic, can utilize ammonia as the sole source of nitrogen for growth while 26% require it absolutely and 55% could use either ammonia or amino acids. A few species can use peptides as well. Protozoa can not use ammonia <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/ann601dynamicsofmicrobialproteinsynthesisintherumen-230920161355-c7277221-thumbnail.jpg?width=120&height=120&fit=bounds" /> Dynamics Of Microbial Protein Synthesis In The Rumen . Introduction Protein is a relatively high input cost in dairy rations. Protein available for absorption in the ruminant intestine is derived from ruminal microbes and dietary protein that escapes degradation during passage through the rumen. Protein is one of the major limiting nutrients in the diets of lactating dairy cows. Feeding a diet containing more protein is not a satisfactory solution because the breakdown of dietary protein in the rumen is one of the most inefficient processes as it leads to more waste and nitrogen (N) excretion into the environment (Koenig and Rode, 2001) Methionine (Met) and Lysine (Lys) have been shown to be first for synthesis of protein. Met deficiencies have most often been suggested to affect milk fat synthesis because Met is a methyl donor in the transmethylation reactions of lipid biosynthesis. Lactation has been demonstrated to increase the demand for methylated compounds (Yang et al., 2010). Efficient utilization of dietary protein depends on the ability to formulate diets that deliver the optimal amount of metabolizable amino acids (AA) meaning that are actually absorbed from the intestine in the right proportions to meet the protein needs (maintenance, pregnancy and milk protein) of the cow. Animal feed contains proteins mainly from the two sources �1 Proteins and �2 Non Nitrogenous sources (NPN). � Proteins are classified mainly into two forms i.e Rumen Degradable Protein (RDP) and Rumen Undegradable Protein (RUP). RUP escapes the rumen fermentation and directly absorb in the intestine in the form of dietary amino acids whereas RDP and NPN sources after digestion converted to peptides, amino acid which is under the influence of ruminal bacteria converted into microbial protein and finally available in the small intestine. During the process of digestion the most of the RDP and NPN compound are converted to ammonia which may be converted to microbial protein or may be absorbed by the blood to reach the liver where it converted to urea which may be recycled through the saliva of cow or excreted through the kidney via excretion. Digestion and Absorption of Protein and Nonprotein Nitrogenous Compounds in Ruminants� . . The key to nitrogen metabolism in the ruminant is the ability of the microbial population to utilize ammonia in the presence of adequate energy to synthesize the amino acids for their growth. Most (80% of the rumen bacterial species, especially cellulolytic, can utilize ammonia as the sole source of nitrogen for growth while 26% require it absolutely and 55% could use either ammonia or amino acids. A few species can use peptides as well. Protozoa can not use ammonia

ANN 601 Dynamics Of Microbial Protein Synthesis In The Rumen.pptx from Dr. Rahul kumar Dangi

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0 Artificial Intelligence dr rahul kumar dangi.pptx /slideshow/artificial-intelligence-dr-rahul-kumar-dangipptx/261151442 artificialintelligencedrrahulkumardangi-230919144925-c16fb83f
Artificial Intelligence By Dr. Rahul Kumar Dangi Who is the father of AI?John McCarthy By Dr. Rahul Kumar Dangi What is artificial intelligence with examples? Machines today can learn from experience, adapt to new inputs, and even perform human-like tasks with help from artificial intelligence (AI). Artificial intelligence examples today, from chess-playing computers to self-driving cars, are heavily based on deep learning and natural language processing. History of AI What are 4 types of AI? Reactive AI. Reactive AI algorithms operate only on present data and have limited capabilities. ... Limited memory machines. Limited memory-based AI can store data from past experiences temporarily. ... Theory of mind. ... Self-aware AI Types of AI Expert System An expert system has five basic components: knowledge base, inference engine, explanation component, user interface, and acquisition component. In artificial intelligence, an expert system is a computer system emulating the decision-making ability of a human expert. Expert systems are designed to solve complex problems by reasoning through bodies of knowledge, represented mainly as if–then rules rather than through conventional procedural code. What is natural language processing It helps machines process and understand the human language so that they can automatically perform repetitive tasks. Examples include machine translation, summarization, ticket classification, and spell check. An example of NLP in action is search engine functionality. Search engines leverage NLP to suggest relevant results based on previous search history behavior and user intent. Natural language processing (NLP) refers to the branch of computer science—and more specifically, the branch of artificial intelligence or AI—concerned with giving computers the ability to understand text and spoken words in much the same way human beings can Speech recognition Speech recognition in AI works by converting spoken words into digital signals that can be analyzed and interpreted by machines. This process involves several steps, including signal processing, feature extraction, acoustic modeling, language modeling, and decoding. Computer vision Computer vision can automate several tasks without the need for human intervention. As a result, it provides organizations with a number of benefits: Faster and simpler process - Computer vision systems can carry out repetitive and monotonous tasks at a faster rate, which simplifies the work for humans. Computer vision, a type of artificial intelligence, enables computers to interpret and analyze the visual world, simulating the way humans see and understand their environment. It applies machine learning models to identify and classify objects in digital images and videos, then lets computers react to what they see. Robotics Robotics is a branch of AI, which is composed of Electrical Engineering, Mechanical Engineering, and Computer Science for designing, construction, and application of]]>
Artificial Intelligence By Dr. Rahul Kumar Dangi Who is the father of AI?John McCarthy By Dr. Rahul Kumar Dangi What is artificial intelligence with examples? Machines today can learn from experience, adapt to new inputs, and even perform human-like tasks with help from artificial intelligence (AI). Artificial intelligence examples today, from chess-playing computers to self-driving cars, are heavily based on deep learning and natural language processing. History of AI What are 4 types of AI? Reactive AI. Reactive AI algorithms operate only on present data and have limited capabilities. ... Limited memory machines. Limited memory-based AI can store data from past experiences temporarily. ... Theory of mind. ... Self-aware AI Types of AI Expert System An expert system has five basic components: knowledge base, inference engine, explanation component, user interface, and acquisition component. In artificial intelligence, an expert system is a computer system emulating the decision-making ability of a human expert. Expert systems are designed to solve complex problems by reasoning through bodies of knowledge, represented mainly as if–then rules rather than through conventional procedural code. What is natural language processing It helps machines process and understand the human language so that they can automatically perform repetitive tasks. Examples include machine translation, summarization, ticket classification, and spell check. An example of NLP in action is search engine functionality. Search engines leverage NLP to suggest relevant results based on previous search history behavior and user intent. Natural language processing (NLP) refers to the branch of computer science—and more specifically, the branch of artificial intelligence or AI—concerned with giving computers the ability to understand text and spoken words in much the same way human beings can Speech recognition Speech recognition in AI works by converting spoken words into digital signals that can be analyzed and interpreted by machines. This process involves several steps, including signal processing, feature extraction, acoustic modeling, language modeling, and decoding. Computer vision Computer vision can automate several tasks without the need for human intervention. As a result, it provides organizations with a number of benefits: Faster and simpler process - Computer vision systems can carry out repetitive and monotonous tasks at a faster rate, which simplifies the work for humans. Computer vision, a type of artificial intelligence, enables computers to interpret and analyze the visual world, simulating the way humans see and understand their environment. It applies machine learning models to identify and classify objects in digital images and videos, then lets computers react to what they see. Robotics Robotics is a branch of AI, which is composed of Electrical Engineering, Mechanical Engineering, and Computer Science for designing, construction, and application of]]> Tue, 19 Sep 2023 14:49:24 GMT /slideshow/artificial-intelligence-dr-rahul-kumar-dangipptx/261151442 DrRahulkDangi@slideshare.net(DrRahulkDangi) Artificial Intelligence dr rahul kumar dangi.pptx DrRahulkDangi Artificial Intelligence By Dr. Rahul Kumar Dangi Who is the father of AI?��John McCarthy By Dr. Rahul Kumar Dangi What is artificial intelligence with examples? Machines today can learn from experience, adapt to new inputs, and even perform human-like tasks with help from artificial intelligence (AI). Artificial intelligence examples today, from chess-playing computers to self-driving cars, are heavily based on deep learning and natural language processing. History of AI What are 4 types of AI? Reactive AI. Reactive AI algorithms operate only on present data and have limited capabilities. ... Limited memory machines. Limited memory-based AI can store data from past experiences temporarily. ... Theory of mind. ... Self-aware AI Types of AI Expert System An expert system has five basic components: knowledge base, inference engine, explanation component, user interface, and acquisition component. In artificial intelligence, an expert system is a computer system emulating the decision-making ability of a human expert. Expert systems are designed to solve complex problems by reasoning through bodies of knowledge, represented mainly as if–then rules rather than through conventional procedural code. What is natural language processing It helps machines process and understand the human language so that they can automatically perform repetitive tasks. Examples include machine translation, summarization, ticket classification, and spell check. An example of NLP in action is search engine functionality. Search engines leverage NLP to suggest relevant results based on previous search history behavior and user intent. Natural language processing (NLP) refers to the branch of computer science—and more specifically, the branch of artificial intelligence or AI—concerned with giving computers the ability to understand text and spoken words in much the same way human beings can Speech recognition Speech recognition in AI works by converting spoken words into digital signals that can be analyzed and interpreted by machines. This process involves several steps, including signal processing, feature extraction, acoustic modeling, language modeling, and decoding. Computer vision Computer vision can automate several tasks without the need for human intervention. As a result, it provides organizations with a number of benefits: Faster and simpler process - Computer vision systems can carry out repetitive and monotonous tasks at a faster rate, which simplifies the work for humans. Computer vision, a type of artificial intelligence, enables computers to interpret and analyze the visual world, simulating the way humans see and understand their environment. It applies machine learning models to identify and classify objects in digital images and videos, then lets computers react to what they see. Robotics Robotics is a branch of AI, which is composed of Electrical Engineering, Mechanical Engineering, and Computer Science for designing, construction, and application of <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/artificialintelligencedrrahulkumardangi-230919144925-c16fb83f-thumbnail.jpg?width=120&height=120&fit=bounds" /> Artificial Intelligence By Dr. Rahul Kumar Dangi Who is the father of AI?��John McCarthy By Dr. Rahul Kumar Dangi What is artificial intelligence with examples? Machines today can learn from experience, adapt to new inputs, and even perform human-like tasks with help from artificial intelligence (AI). Artificial intelligence examples today, from chess-playing computers to self-driving cars, are heavily based on deep learning and natural language processing. History of AI What are 4 types of AI? Reactive AI. Reactive AI algorithms operate only on present data and have limited capabilities. ... Limited memory machines. Limited memory-based AI can store data from past experiences temporarily. ... Theory of mind. ... Self-aware AI Types of AI Expert System An expert system has five basic components: knowledge base, inference engine, explanation component, user interface, and acquisition component. In artificial intelligence, an expert system is a computer system emulating the decision-making ability of a human expert. Expert systems are designed to solve complex problems by reasoning through bodies of knowledge, represented mainly as if–then rules rather than through conventional procedural code. What is natural language processing It helps machines process and understand the human language so that they can automatically perform repetitive tasks. Examples include machine translation, summarization, ticket classification, and spell check. An example of NLP in action is search engine functionality. Search engines leverage NLP to suggest relevant results based on previous search history behavior and user intent. Natural language processing (NLP) refers to the branch of computer science—and more specifically, the branch of artificial intelligence or AI—concerned with giving computers the ability to understand text and spoken words in much the same way human beings can Speech recognition Speech recognition in AI works by converting spoken words into digital signals that can be analyzed and interpreted by machines. This process involves several steps, including signal processing, feature extraction, acoustic modeling, language modeling, and decoding. Computer vision Computer vision can automate several tasks without the need for human intervention. As a result, it provides organizations with a number of benefits: Faster and simpler process - Computer vision systems can carry out repetitive and monotonous tasks at a faster rate, which simplifies the work for humans. Computer vision, a type of artificial intelligence, enables computers to interpret and analyze the visual world, simulating the way humans see and understand their environment. It applies machine learning models to identify and classify objects in digital images and videos, then lets computers react to what they see. Robotics Robotics is a branch of AI, which is composed of Electrical Engineering, Mechanical Engineering, and Computer Science for designing, construction, and application of

Artificial Intelligence dr rahul kumar dangi.pptx from Dr. Rahul kumar Dangi

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0 animal nutrition Feed processing techniques for improving nutrients utilization in ANN .pptx /slideshow/animal-nutrition-feed-processing-techniques-for-improving-nutrients-utilization-in-ann-pptx/261106836 feedprocessingtechniquesforimprovingnutrientsutilizationinann603-230918142232-90542d04
Feed processing techniques for improving nutrients utilization in ANN Feed processing techniques for improving nutrients utilization in farm animals Dr. Rahul Kumar Dangi Grain processing methods Classification on the basis of thermal treatments Hot process Steam flaking, Steam rolling, Pressure Cooking, Exploding, Gelatinization, Pelleting, Roasting andMicronization. Cold process Cracking/dry rolling Crimping, Crumbling, Extrusion Water soaking, Reconstitution, Decortication Classification on the basis of treatment Physical treatment Chemical treatment Biological treatment Cracking or dry rolling: The process of disintegration of kernels into particles with the application of pressure by moving rollers is known as dry rolling or cracking. It is done by a combination of breaking and crushing of the grains. The rollers are adjustable forgetting the rolled products of desired particles size. However, there is generally considerable variation in the particle size if fine particles are not removed by screening. Crimping: The process of rolling of feed ingredients with the use of corrugated rollers is called crimping. The process may include conditioning cooling of the processed feed. Pellets Crumbles & Roasting Crumbles: The feed of granular particle size produced from thegrinding of pelleted feeds is called crumbles. Such processing ismostly done for the feeding pigs and poultry. Roasting: The treatment of grains with direct flame or applicationof hot sand is called roasting. It causes expansion in volume dueto heating and generally increases digestibility. Grinding Grinding is a process of particle size reduction with the application of pressure and shearing. The purposes of feed grinding are as follows: It reduces particle size, breakage of cell wall resulting into release of nutrients and their availability Increases compactness and reduces space requirementfor storage. Facilitate uniform mixing of feed ingredient Pelleting more efficient Swelling efficiency of feed ingredients increases. Reduced scope for sorting of less palatable feed Improves digestibility of fat containing material resulting in improved energy availability. Reconstitution Reconstitution is a process of conditioning the grains to raise its moisture content to 25-30% and storing in anaerobic condition for approximately 21 days. It results in disruption of the protein matrix the grain and release of enzyme (amylase and protease). Result in breakdown of cellular carbohydrates and/or alteration in the structure of intracellular starch. The only disadvantage with reconstitution of grains is high cost of drying wet material. Improvement in nutritive value of barley on reconstitution which was attributed to reduced glucan content through activation of endogenous enzymes. Reconstitution can raise the sorghum digestibility to near that of maize. Rolling and grinding of reconstituted grains results in complete breakdown of the endosperm of the grain. Soaking and germi]]>
Feed processing techniques for improving nutrients utilization in ANN Feed processing techniques for improving nutrients utilization in farm animals Dr. Rahul Kumar Dangi Grain processing methods Classification on the basis of thermal treatments Hot process Steam flaking, Steam rolling, Pressure Cooking, Exploding, Gelatinization, Pelleting, Roasting andMicronization. Cold process Cracking/dry rolling Crimping, Crumbling, Extrusion Water soaking, Reconstitution, Decortication Classification on the basis of treatment Physical treatment Chemical treatment Biological treatment Cracking or dry rolling: The process of disintegration of kernels into particles with the application of pressure by moving rollers is known as dry rolling or cracking. It is done by a combination of breaking and crushing of the grains. The rollers are adjustable forgetting the rolled products of desired particles size. However, there is generally considerable variation in the particle size if fine particles are not removed by screening. Crimping: The process of rolling of feed ingredients with the use of corrugated rollers is called crimping. The process may include conditioning cooling of the processed feed. Pellets Crumbles & Roasting Crumbles: The feed of granular particle size produced from thegrinding of pelleted feeds is called crumbles. Such processing ismostly done for the feeding pigs and poultry. Roasting: The treatment of grains with direct flame or applicationof hot sand is called roasting. It causes expansion in volume dueto heating and generally increases digestibility. Grinding Grinding is a process of particle size reduction with the application of pressure and shearing. The purposes of feed grinding are as follows: It reduces particle size, breakage of cell wall resulting into release of nutrients and their availability Increases compactness and reduces space requirementfor storage. Facilitate uniform mixing of feed ingredient Pelleting more efficient Swelling efficiency of feed ingredients increases. Reduced scope for sorting of less palatable feed Improves digestibility of fat containing material resulting in improved energy availability. Reconstitution Reconstitution is a process of conditioning the grains to raise its moisture content to 25-30% and storing in anaerobic condition for approximately 21 days. It results in disruption of the protein matrix the grain and release of enzyme (amylase and protease). Result in breakdown of cellular carbohydrates and/or alteration in the structure of intracellular starch. The only disadvantage with reconstitution of grains is high cost of drying wet material. Improvement in nutritive value of barley on reconstitution which was attributed to reduced glucan content through activation of endogenous enzymes. Reconstitution can raise the sorghum digestibility to near that of maize. Rolling and grinding of reconstituted grains results in complete breakdown of the endosperm of the grain. Soaking and germi]]> Mon, 18 Sep 2023 14:22:32 GMT /slideshow/animal-nutrition-feed-processing-techniques-for-improving-nutrients-utilization-in-ann-pptx/261106836 DrRahulkDangi@slideshare.net(DrRahulkDangi) animal nutrition Feed processing techniques for improving nutrients utilization in ANN .pptx DrRahulkDangi Feed processing techniques for improving nutrients utilization in ANN Feed processing techniques for improving nutrients utilization in farm animals Dr. Rahul Kumar Dangi Grain processing methods � Classification on the basis of thermal treatments Hot process Steam flaking, Steam rolling, Pressure Cooking, Exploding, Gelatinization, Pelleting, Roasting andMicronization. Cold process Cracking/dry rolling Crimping, Crumbling, Extrusion Water soaking, Reconstitution, Decortication Classification on the basis of treatment Physical treatment Chemical treatment Biological treatment Cracking or dry rolling: The process of disintegration of kernels into particles with the application of pressure by moving rollers is known as dry rolling or cracking. It is done by a combination of breaking and crushing of the grains. The rollers are adjustable forgetting the rolled products of desired particles size. However, there is generally considerable variation in the particle size if fine particles are not removed by screening. Crimping: The process of rolling of feed ingredients with the use of corrugated rollers is called crimping. The process may include conditioning cooling of the processed feed. Pellets Crumbles & Roasting Crumbles: The feed of granular particle size produced from thegrinding of pelleted feeds is called crumbles. Such processing ismostly done for the feeding pigs and poultry. Roasting: The treatment of grains with direct flame or applicationof hot sand is called roasting. It causes expansion in volume dueto heating and generally increases digestibility. Grinding Grinding is a process of particle size reduction with the application of pressure and shearing. The purposes of feed grinding are as follows: It reduces particle size, breakage of cell wall resulting into release of nutrients and their availability Increases compactness and reduces space requirementfor storage. Facilitate uniform mixing of feed ingredient Pelleting more efficient Swelling efficiency of feed ingredients increases. Reduced scope for sorting of less palatable feed Improves digestibility of fat containing material resulting in improved energy availability. Reconstitution Reconstitution is a process of conditioning the grains to raise its moisture content to 25-30% and storing in anaerobic condition for approximately 21 days. It results in disruption of the protein matrix the grain and release of enzyme (amylase and protease). Result in breakdown of cellular carbohydrates and/or alteration in the structure of intracellular starch. The only disadvantage with reconstitution of grains is high cost of drying wet material. Improvement in nutritive value of barley on reconstitution which was attributed to reduced glucan content through activation of endogenous enzymes. Reconstitution can raise the sorghum digestibility to near that of maize. Rolling and grinding of reconstituted grains results in complete breakdown of the endosperm of the grain. Soaking and germi <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/feedprocessingtechniquesforimprovingnutrientsutilizationinann603-230918142232-90542d04-thumbnail.jpg?width=120&height=120&fit=bounds" /> Feed processing techniques for improving nutrients utilization in ANN Feed processing techniques for improving nutrients utilization in farm animals Dr. Rahul Kumar Dangi Grain processing methods � Classification on the basis of thermal treatments Hot process Steam flaking, Steam rolling, Pressure Cooking, Exploding, Gelatinization, Pelleting, Roasting andMicronization. Cold process Cracking/dry rolling Crimping, Crumbling, Extrusion Water soaking, Reconstitution, Decortication Classification on the basis of treatment Physical treatment Chemical treatment Biological treatment Cracking or dry rolling: The process of disintegration of kernels into particles with the application of pressure by moving rollers is known as dry rolling or cracking. It is done by a combination of breaking and crushing of the grains. The rollers are adjustable forgetting the rolled products of desired particles size. However, there is generally considerable variation in the particle size if fine particles are not removed by screening. Crimping: The process of rolling of feed ingredients with the use of corrugated rollers is called crimping. The process may include conditioning cooling of the processed feed. Pellets Crumbles & Roasting Crumbles: The feed of granular particle size produced from thegrinding of pelleted feeds is called crumbles. Such processing ismostly done for the feeding pigs and poultry. Roasting: The treatment of grains with direct flame or applicationof hot sand is called roasting. It causes expansion in volume dueto heating and generally increases digestibility. Grinding Grinding is a process of particle size reduction with the application of pressure and shearing. The purposes of feed grinding are as follows: It reduces particle size, breakage of cell wall resulting into release of nutrients and their availability Increases compactness and reduces space requirementfor storage. Facilitate uniform mixing of feed ingredient Pelleting more efficient Swelling efficiency of feed ingredients increases. Reduced scope for sorting of less palatable feed Improves digestibility of fat containing material resulting in improved energy availability. Reconstitution Reconstitution is a process of conditioning the grains to raise its moisture content to 25-30% and storing in anaerobic condition for approximately 21 days. It results in disruption of the protein matrix the grain and release of enzyme (amylase and protease). Result in breakdown of cellular carbohydrates and/or alteration in the structure of intracellular starch. The only disadvantage with reconstitution of grains is high cost of drying wet material. Improvement in nutritive value of barley on reconstitution which was attributed to reduced glucan content through activation of endogenous enzymes. Reconstitution can raise the sorghum digestibility to near that of maize. Rolling and grinding of reconstituted grains results in complete breakdown of the endosperm of the grain. Soaking and germi

animal nutrition Feed processing techniques for improving nutrients utilization in ANN .pptx from Dr. Rahul kumar Dangi

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0 balancing fat nutrition to optimise transition cow performance animal nutrition .pptx /slideshow/balancing-fat-nutrition-to-optimise-transition-cow-performance-animal-nutrition-pptx/259840761 ann602drsafisirassignment-230813130308-79ea17de
balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary ]]>
balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary ]]> Sun, 13 Aug 2023 13:03:08 GMT /slideshow/balancing-fat-nutrition-to-optimise-transition-cow-performance-animal-nutrition-pptx/259840761 DrRahulkDangi@slideshare.net(DrRahulkDangi) balancing fat nutrition to optimise transition cow performance animal nutrition .pptx DrRahulkDangi balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/ann602drsafisirassignment-230813130308-79ea17de-thumbnail.jpg?width=120&height=120&fit=bounds" /> balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary balancing fat nutrition to optimise transition cow performance animal nutrition .pptx animal nutrition mineral vitamin vitamins minerals veterinary

balancing fat nutrition to optimise transition cow performance animal nutrition .pptx from Dr. Rahul kumar Dangi

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0 HEAT AND COLD WAVES in India /slideshow/heat-and-cold-waves-in-india/255004232 pgs506heatandcoldwavesassignment-221223213544-dc6be510
It is a prolonged period of excessive heat often accompanied by excessive humidity. Heat waves occurs when there are a number of consecutive days with above average temperature , than the body can not tolerate . The unusual and uncomfortable hot whether can impact on the human and animal health and cause disruption to community infrastructure such as power supply, public transport and other services. The Indian Meteorological Department (IMD) has given the following criteria for Heat Waves: Heat Waves need not be considered till the maximum temperature of a station reaches at least 40°C for Plains and at least 30°C for Hilly regions. When the normal maximum temperature of a station is less than or equal to 40°C The weather agency declares a heat wave when a place registers a temperature that is 4.5 to 6.4oC more than the normal temperature for the region on that day. If the temperature is over 6.4oC more than the normal, the IMD declares a ‘severe’ heat wave. The IMD also uses another criteria to declare a heat wave which is based on absolute recorded temperatures. If the temperature crosses the 45oC mark , the Department declares a heat wave ; when it crosses 47, a ‘severe’ heat wave is declared. heat waves in india How bad has this year’s heat wave been in India? The early heat waves of 2022 that began on March 11 have impacted 15 Indian states and Union territories (as of April 24), according to data from the India Meteorological Department (IMD) that was analysed by Down To Earth. Rajasthan and Madhya Pradesh have suffered the most among the states, with 25 heat wave and severe heat wave days each during this period. Surprisingly, after Rajasthan and Madhya Pradesh, the mountainous state of Himachal Pradesh has been the most affected by heat waves this year with 21 heat wave and severe heat wave days. The IPCC report says that every additional 0.5oC of warming will increase hot weather extremes, along with extreme precipitation and drought. Heat waves in India are likely to “last 25 times longer by 2036-2065” if carbon emissions remain high and push global temperature rise to 4oC by the end of the century, according to an international climate report published October 28, 2021, covering the G20 countries. Wet-bulb temperature is a measure of humidity in the air. Factoring in humidity along with the heat, called the heat index, helps us determine what the temperature actually ‘feels like’. Humidity combined with heat is deadlier for human health and wellbeing. Humans with their sweat-based cooling system, have been well-designed to beat the heat. But there is a limit to the level of heat and humidity we can cope with. A wet-bulb temperature of 35°C is considered the maximum limit of humidity that humans can handle. Beyond this, the body can no longer effectively cool itself via perspiration. Wet-bulb temperature is a measure of humidity in the air. Factoring in humidity along with the heat, called the heat index, helps us determine w]]>
It is a prolonged period of excessive heat often accompanied by excessive humidity. Heat waves occurs when there are a number of consecutive days with above average temperature , than the body can not tolerate . The unusual and uncomfortable hot whether can impact on the human and animal health and cause disruption to community infrastructure such as power supply, public transport and other services. The Indian Meteorological Department (IMD) has given the following criteria for Heat Waves: Heat Waves need not be considered till the maximum temperature of a station reaches at least 40°C for Plains and at least 30°C for Hilly regions. When the normal maximum temperature of a station is less than or equal to 40°C The weather agency declares a heat wave when a place registers a temperature that is 4.5 to 6.4oC more than the normal temperature for the region on that day. If the temperature is over 6.4oC more than the normal, the IMD declares a ‘severe’ heat wave. The IMD also uses another criteria to declare a heat wave which is based on absolute recorded temperatures. If the temperature crosses the 45oC mark , the Department declares a heat wave ; when it crosses 47, a ‘severe’ heat wave is declared. heat waves in india How bad has this year’s heat wave been in India? The early heat waves of 2022 that began on March 11 have impacted 15 Indian states and Union territories (as of April 24), according to data from the India Meteorological Department (IMD) that was analysed by Down To Earth. Rajasthan and Madhya Pradesh have suffered the most among the states, with 25 heat wave and severe heat wave days each during this period. Surprisingly, after Rajasthan and Madhya Pradesh, the mountainous state of Himachal Pradesh has been the most affected by heat waves this year with 21 heat wave and severe heat wave days. The IPCC report says that every additional 0.5oC of warming will increase hot weather extremes, along with extreme precipitation and drought. Heat waves in India are likely to “last 25 times longer by 2036-2065” if carbon emissions remain high and push global temperature rise to 4oC by the end of the century, according to an international climate report published October 28, 2021, covering the G20 countries. Wet-bulb temperature is a measure of humidity in the air. Factoring in humidity along with the heat, called the heat index, helps us determine what the temperature actually ‘feels like’. Humidity combined with heat is deadlier for human health and wellbeing. Humans with their sweat-based cooling system, have been well-designed to beat the heat. But there is a limit to the level of heat and humidity we can cope with. A wet-bulb temperature of 35°C is considered the maximum limit of humidity that humans can handle. Beyond this, the body can no longer effectively cool itself via perspiration. Wet-bulb temperature is a measure of humidity in the air. Factoring in humidity along with the heat, called the heat index, helps us determine w]]> Fri, 23 Dec 2022 21:35:44 GMT /slideshow/heat-and-cold-waves-in-india/255004232 DrRahulkDangi@slideshare.net(DrRahulkDangi) HEAT AND COLD WAVES in India DrRahulkDangi It is a prolonged period of excessive heat often accompanied by excessive humidity. Heat waves occurs when there are a number of consecutive days with above average temperature , than the body can not tolerate . The unusual and uncomfortable hot whether can impact on the human and animal health and cause disruption to community infrastructure such as power supply, public transport and other services. The Indian Meteorological Department (IMD) has given the following criteria for Heat Waves: Heat Waves need not be considered till the maximum temperature of a station reaches at least 40°C for Plains and at least 30°C for Hilly regions. When the normal maximum temperature of a station is less than or equal to 40°C The weather agency declares a heat wave when a place registers a temperature that is 4.5 to 6.4oC more than the normal temperature for the region on that day. If the temperature is over 6.4oC more than the normal, the IMD declares a ‘severe’ heat wave. The IMD also uses another criteria to declare a heat wave which is based on absolute recorded temperatures. If the temperature crosses the 45oC mark , the Department declares a heat wave ; when it crosses 47, a ‘severe’ heat wave is declared. heat waves in india How bad has this year’s heat wave been in India? The early heat waves of 2022 that began on March 11 have impacted 15 Indian states and Union territories (as of April 24), according to data from the India Meteorological Department (IMD) that was analysed by Down To Earth. Rajasthan and Madhya Pradesh have suffered the most among the states, with 25 heat wave and severe heat wave days each during this period. Surprisingly, after Rajasthan and Madhya Pradesh, the mountainous state of Himachal Pradesh has been the most affected by heat waves this year with 21 heat wave and severe heat wave days. The IPCC report says that every additional 0.5oC of warming will increase hot weather extremes, along with extreme precipitation and drought. Heat waves in India are likely to “last 25 times longer by 2036-2065” if carbon emissions remain high and push global temperature rise to 4oC by the end of the century, according to an international climate report published October 28, 2021, covering the G20 countries. Wet-bulb temperature is a measure of humidity in the air. Factoring in humidity along with the heat, called the heat index, helps us determine what the temperature actually ‘feels like’. Humidity combined with heat is deadlier for human health and wellbeing. Humans with their sweat-based cooling system, have been well-designed to beat the heat. But there is a limit to the level of heat and humidity we can cope with. A wet-bulb temperature of 35°C is considered the maximum limit of humidity that humans can handle. Beyond this, the body can no longer effectively cool itself via perspiration. Wet-bulb temperature is a measure of humidity in the air. Factoring in humidity along with the heat, called the heat index, helps us determine w <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/pgs506heatandcoldwavesassignment-221223213544-dc6be510-thumbnail.jpg?width=120&height=120&fit=bounds" /> It is a prolonged period of excessive heat often accompanied by excessive humidity. Heat waves occurs when there are a number of consecutive days with above average temperature , than the body can not tolerate . The unusual and uncomfortable hot whether can impact on the human and animal health and cause disruption to community infrastructure such as power supply, public transport and other services. The Indian Meteorological Department (IMD) has given the following criteria for Heat Waves: Heat Waves need not be considered till the maximum temperature of a station reaches at least 40°C for Plains and at least 30°C for Hilly regions. When the normal maximum temperature of a station is less than or equal to 40°C The weather agency declares a heat wave when a place registers a temperature that is 4.5 to 6.4oC more than the normal temperature for the region on that day. If the temperature is over 6.4oC more than the normal, the IMD declares a ‘severe’ heat wave. The IMD also uses another criteria to declare a heat wave which is based on absolute recorded temperatures. If the temperature crosses the 45oC mark , the Department declares a heat wave ; when it crosses 47, a ‘severe’ heat wave is declared. heat waves in india How bad has this year’s heat wave been in India? The early heat waves of 2022 that began on March 11 have impacted 15 Indian states and Union territories (as of April 24), according to data from the India Meteorological Department (IMD) that was analysed by Down To Earth. Rajasthan and Madhya Pradesh have suffered the most among the states, with 25 heat wave and severe heat wave days each during this period. Surprisingly, after Rajasthan and Madhya Pradesh, the mountainous state of Himachal Pradesh has been the most affected by heat waves this year with 21 heat wave and severe heat wave days. The IPCC report says that every additional 0.5oC of warming will increase hot weather extremes, along with extreme precipitation and drought. Heat waves in India are likely to “last 25 times longer by 2036-2065” if carbon emissions remain high and push global temperature rise to 4oC by the end of the century, according to an international climate report published October 28, 2021, covering the G20 countries. Wet-bulb temperature is a measure of humidity in the air. Factoring in humidity along with the heat, called the heat index, helps us determine what the temperature actually ‘feels like’. Humidity combined with heat is deadlier for human health and wellbeing. Humans with their sweat-based cooling system, have been well-designed to beat the heat. But there is a limit to the level of heat and humidity we can cope with. A wet-bulb temperature of 35°C is considered the maximum limit of humidity that humans can handle. Beyond this, the body can no longer effectively cool itself via perspiration. Wet-bulb temperature is a measure of humidity in the air. Factoring in humidity along with the heat, called the heat index, helps us determine w

HEAT AND COLD WAVES in India from Dr. Rahul kumar Dangi

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0 DANGI RAHUL ANN-609 saw dust and paper waste unconventional dry roughAGES.pptx /slideshow/dangi-rahul-ann609-saw-dust-and-paper-waste-unconventional-dry-roughagespptx/254998162 dangirahulann-609sawdustandpaperwasteunconventionaldryroughages-221223071143-0b1f4918
unconventional dry roughages It refers to all those feeds that have not been traditionally used for animal feeding either by farmers or by feed manufacturers in commercial feeds. These includes the agricultural waste and industrial byproducts used in animal feeds at certain percentages depending on their palatability, nutritional value and toxic factors . Sugarcane bagasse is a co-product of the sugar and ethanol production industry, leaving a residue rich in fiber that can be used as a source of forage when feeding dairy cattle. Because of its low nutritional value, it is often used under conditions where forage is scarce, or where its use as a source of fiber is advantageous because of its lower cost. One example are areas where sugar or paper paste are produced, and the use of sugarcane can be a benefit over other more expensive sources of forage Many studies have been conducted to raise the nutritive value of sugarcane bagasse for ruminants through physical, chemical and biological treatments for ruminant feeding. (Gunun et al., 2017;Balgees et al., 2007;Okano et al., 2006). Chemical treatment, such as urea treatment, is considered effective to improve the nutritive value and nutrient digestibility of sugarcane bagasse; urea is an interesting alternative nitrogen source to anhydrous ammonia in the treatment of lignocellulose feedstuff due to its low cost, easy handling, low danger in handling and being non-toxic to animals reported that 5% urea and 3% ammonia treatments of sugarcane bagasse increased the CP content and in vitro dry matter digestibility. ... (Ahmed et al., 2013;Ahmed and Babiker, 2015). Balgees et al. (2015) Straw is an agricultural byproduct consisting of the dry stalks of cereal plants after the grain and chaff have been removed. It has a number of different uses, including livestock bedding and fodder, thatching and basket making. Common name til straw. Straw is an agricultural byproduct consisting of the dry stalks of cereal plants after the grain and chaff have been removed. It has a number of different uses, including livestock bedding and fodder, thatching and basket making. Common name til straw. NUTRITIOUS biscuits made from the leaves of the fast-growing fodder tree subabul (Leucaena leucocephala) can be fed to cattle and increase milk yields, say animal husbandry and social forestry experts. Subabul leaves are collected and ground and mixed with molasses and bone meal to produce biscuits. Prosopis pods and rice bran are also added to enhance the nutritive value of the feed. The biscuits are more digestible than other feeds and animals tend to consume as much as 20 per cent more of subabul biscuits. Subabul biscuits are also preferred to subabul leaves. Trials with milch cattle and buffaloes show the biscuits enhance milk production. Both the milking period and the milk yield increased. The yield was higher in]]>
unconventional dry roughages It refers to all those feeds that have not been traditionally used for animal feeding either by farmers or by feed manufacturers in commercial feeds. These includes the agricultural waste and industrial byproducts used in animal feeds at certain percentages depending on their palatability, nutritional value and toxic factors . Sugarcane bagasse is a co-product of the sugar and ethanol production industry, leaving a residue rich in fiber that can be used as a source of forage when feeding dairy cattle. Because of its low nutritional value, it is often used under conditions where forage is scarce, or where its use as a source of fiber is advantageous because of its lower cost. One example are areas where sugar or paper paste are produced, and the use of sugarcane can be a benefit over other more expensive sources of forage Many studies have been conducted to raise the nutritive value of sugarcane bagasse for ruminants through physical, chemical and biological treatments for ruminant feeding. (Gunun et al., 2017;Balgees et al., 2007;Okano et al., 2006). Chemical treatment, such as urea treatment, is considered effective to improve the nutritive value and nutrient digestibility of sugarcane bagasse; urea is an interesting alternative nitrogen source to anhydrous ammonia in the treatment of lignocellulose feedstuff due to its low cost, easy handling, low danger in handling and being non-toxic to animals reported that 5% urea and 3% ammonia treatments of sugarcane bagasse increased the CP content and in vitro dry matter digestibility. ... (Ahmed et al., 2013;Ahmed and Babiker, 2015). Balgees et al. (2015) Straw is an agricultural byproduct consisting of the dry stalks of cereal plants after the grain and chaff have been removed. It has a number of different uses, including livestock bedding and fodder, thatching and basket making. Common name til straw. Straw is an agricultural byproduct consisting of the dry stalks of cereal plants after the grain and chaff have been removed. It has a number of different uses, including livestock bedding and fodder, thatching and basket making. Common name til straw. NUTRITIOUS biscuits made from the leaves of the fast-growing fodder tree subabul (Leucaena leucocephala) can be fed to cattle and increase milk yields, say animal husbandry and social forestry experts. Subabul leaves are collected and ground and mixed with molasses and bone meal to produce biscuits. Prosopis pods and rice bran are also added to enhance the nutritive value of the feed. The biscuits are more digestible than other feeds and animals tend to consume as much as 20 per cent more of subabul biscuits. Subabul biscuits are also preferred to subabul leaves. Trials with milch cattle and buffaloes show the biscuits enhance milk production. Both the milking period and the milk yield increased. The yield was higher in]]> Fri, 23 Dec 2022 07:11:43 GMT /slideshow/dangi-rahul-ann609-saw-dust-and-paper-waste-unconventional-dry-roughagespptx/254998162 DrRahulkDangi@slideshare.net(DrRahulkDangi) DANGI RAHUL ANN-609 saw dust and paper waste unconventional dry roughAGES.pptx DrRahulkDangi unconventional dry roughages It refers to all those feeds that have not been traditionally used for animal feeding either by farmers or by feed manufacturers in commercial feeds. These includes the agricultural waste and industrial byproducts used in animal feeds at certain percentages depending on their palatability, nutritional value and toxic factors . Sugarcane bagasse is a co-product of the sugar and ethanol production industry, leaving a residue rich in fiber that can be used as a source of forage when feeding dairy cattle. Because of its low nutritional value, it is often used under conditions where forage is scarce, or where its use as a source of fiber is advantageous because of its lower cost. One example are areas where sugar or paper paste are produced, and the use of sugarcane can be a benefit over other more expensive sources of forage Many studies have been conducted to raise the nutritive value of sugarcane bagasse for ruminants through physical, chemical and biological treatments for ruminant feeding. (Gunun et al., 2017;Balgees et al., 2007;Okano et al., 2006). Chemical treatment, such as urea treatment, is considered effective to improve the nutritive value and nutrient digestibility of sugarcane bagasse; urea is an interesting alternative nitrogen source to anhydrous ammonia in the treatment of lignocellulose feedstuff due to its low cost, easy handling, low danger in handling and being non-toxic to animals reported that 5% urea and 3% ammonia treatments of sugarcane bagasse increased the CP content and in vitro dry matter digestibility. ... (Ahmed et al., 2013;Ahmed and Babiker, 2015). Balgees et al. (2015) Straw is an agricultural byproduct consisting of the dry stalks of cereal plants after the grain and chaff have been removed. It has a number of different uses, including livestock bedding and fodder, thatching and basket making. Common name til straw. Straw is an agricultural byproduct consisting of the dry stalks of cereal plants after the grain and chaff have been removed. It has a number of different uses, including livestock bedding and fodder, thatching and basket making. Common name til straw. NUTRITIOUS biscuits made from the leaves of the fast-growing fodder tree subabul (Leucaena leucocephala) can be fed to cattle and increase milk yields, say animal husbandry and social forestry experts. Subabul leaves are collected and ground and mixed with molasses and bone meal to produce biscuits. Prosopis pods and rice bran are also added to enhance the nutritive value of the feed. The biscuits are more digestible than other feeds and animals tend to consume as much as 20 per cent more of subabul biscuits. Subabul biscuits are also preferred to subabul leaves. Trials with milch cattle and buffaloes show the biscuits enhance milk production. Both the milking period and the milk yield increased. The yield was higher in <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/dangirahulann-609sawdustandpaperwasteunconventionaldryroughages-221223071143-0b1f4918-thumbnail.jpg?width=120&height=120&fit=bounds" /> unconventional dry roughages It refers to all those feeds that have not been traditionally used for animal feeding either by farmers or by feed manufacturers in commercial feeds. These includes the agricultural waste and industrial byproducts used in animal feeds at certain percentages depending on their palatability, nutritional value and toxic factors . Sugarcane bagasse is a co-product of the sugar and ethanol production industry, leaving a residue rich in fiber that can be used as a source of forage when feeding dairy cattle. Because of its low nutritional value, it is often used under conditions where forage is scarce, or where its use as a source of fiber is advantageous because of its lower cost. One example are areas where sugar or paper paste are produced, and the use of sugarcane can be a benefit over other more expensive sources of forage Many studies have been conducted to raise the nutritive value of sugarcane bagasse for ruminants through physical, chemical and biological treatments for ruminant feeding. (Gunun et al., 2017;Balgees et al., 2007;Okano et al., 2006). Chemical treatment, such as urea treatment, is considered effective to improve the nutritive value and nutrient digestibility of sugarcane bagasse; urea is an interesting alternative nitrogen source to anhydrous ammonia in the treatment of lignocellulose feedstuff due to its low cost, easy handling, low danger in handling and being non-toxic to animals reported that 5% urea and 3% ammonia treatments of sugarcane bagasse increased the CP content and in vitro dry matter digestibility. ... (Ahmed et al., 2013;Ahmed and Babiker, 2015). Balgees et al. (2015) Straw is an agricultural byproduct consisting of the dry stalks of cereal plants after the grain and chaff have been removed. It has a number of different uses, including livestock bedding and fodder, thatching and basket making. Common name til straw. Straw is an agricultural byproduct consisting of the dry stalks of cereal plants after the grain and chaff have been removed. It has a number of different uses, including livestock bedding and fodder, thatching and basket making. Common name til straw. NUTRITIOUS biscuits made from the leaves of the fast-growing fodder tree subabul (Leucaena leucocephala) can be fed to cattle and increase milk yields, say animal husbandry and social forestry experts. Subabul leaves are collected and ground and mixed with molasses and bone meal to produce biscuits. Prosopis pods and rice bran are also added to enhance the nutritive value of the feed. The biscuits are more digestible than other feeds and animals tend to consume as much as 20 per cent more of subabul biscuits. Subabul biscuits are also preferred to subabul leaves. Trials with milch cattle and buffaloes show the biscuits enhance milk production. Both the milking period and the milk yield increased. The yield was higher in

DANGI RAHUL ANN-609 saw dust and paper waste unconventional dry roughAGES.pptx from Dr. Rahul kumar Dangi

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0 Presentation carbohydrates classification.pptx /slideshow/presentation-carbohydrates-classificationpptx/254981713 presentationcarbohydrates-221221205645-6374c533
• CHO : CHO may be defined as polyhydroxy aldehyde, ketones or acids and their derivatives. • CHO : Based on their digestibility & solubility , the CHO divided in to two parts – Soluble CHO / easily digest - NFE ( Sugar, Starch, Hemicelluloses) – Insoluble CHO / less digest in non ruminant but digestible in ruminant (Crude fibre, cellulose, Ligniin) • Carbohydrates are neutral chemical compounds containing the elements carbon, hydrogen & oxygen & have empirical formula (CH2O)n where n is three or more. CARBOHYDRATES Function of carbohydrates • Important source of energy • As important food reserves • In the storage of Liver and muscle of the liver Glycogen Liver glycogen muscle glycogen • In the seed →as starc • Transfer of genetic characteristic of the cell • Carbohydrates make the matrix of connective tissue eg. Hyaluronic acid • They make structural part of cartilage, bone and tendons eg. Chondroitin sulphate • Oxidation of protein & fat as they are important component. • Essential component of milk as lactose. • It helpful in absorption of calcium & phosphorus in younger animals. • They help in peristaltic movement of food. Classification of carbohydrates: 17 In nutrition, carbohydrates are classied into five groups: • (1) monosaccharides (also known as simple sugars); • (2) disaccharides (containing 2 monosaccharide units); • (3) oligosaccharides (containing 3–10 monosaccharide units); • (4) polysaccharides (containing more than 10 monosaccharide units); and • (5) conjugated carbohydrates. covalently bound to lipids or proteins to form glycolipids or glycoproteins, respectively. Polysaccharides are subdivided into – Homopolysaccharides (containing only one type of monosaccharide) and – Heteropolysaccharides (containing more than one type of monosaccharide). Classification of Carbohydrates • Monosaccharides – Trioses (C3H6O3) Glyceraldehyde and dihydroxyacetone – Tetroses (C4H8O4) Erythrose – Pentoses (C5H10O5) Aarabinase, xylose, xylulose, ribose, ribulose, and 5-deoxyribose – Hexoses (C6H12O6) Glucose, fructose, galactose, and mannose – Heptoses (C7H14O7) Sedoheptulose, mannoheptulose (in avocados), and -glycero--manno-heptose • Disaccharides Sucrose (-α-glucose and -α-fructose), lactose (milk sugar; -α-glucose and -α-galactose), maltose, isomaltose, cellobiose, α,α-trehalose, α,β-trehalose, and β,β-trehalose) • Oligosaccharides – Trisaccharides, Rafnose, kestose, maltotriose (three units of glucose), planteose, and melezitose (in sweet exudates of many trees and in insects), and panose (synthesized by microbes) – Tetrasaccharides Stachyose and lychnose (1-α-galactosyl-rafnose) 18 • Polysaccharides – Homoglycans • Pentosans (C5H8O4)n, for example, arabans and xylans • Hexosans (C6H12O6)n, for example, starch, cellulose, mannans, levans, and glycogen – Heteroglycansd Hemicelluloses, pectins, exudate gums, seaweed polysaccharides (algin, carrageenans, agar, aminopolysaccharides [e.g., chondroitin and hyal]]>
• CHO : CHO may be defined as polyhydroxy aldehyde, ketones or acids and their derivatives. • CHO : Based on their digestibility & solubility , the CHO divided in to two parts – Soluble CHO / easily digest - NFE ( Sugar, Starch, Hemicelluloses) – Insoluble CHO / less digest in non ruminant but digestible in ruminant (Crude fibre, cellulose, Ligniin) • Carbohydrates are neutral chemical compounds containing the elements carbon, hydrogen & oxygen & have empirical formula (CH2O)n where n is three or more. CARBOHYDRATES Function of carbohydrates • Important source of energy • As important food reserves • In the storage of Liver and muscle of the liver Glycogen Liver glycogen muscle glycogen • In the seed →as starc • Transfer of genetic characteristic of the cell • Carbohydrates make the matrix of connective tissue eg. Hyaluronic acid • They make structural part of cartilage, bone and tendons eg. Chondroitin sulphate • Oxidation of protein & fat as they are important component. • Essential component of milk as lactose. • It helpful in absorption of calcium & phosphorus in younger animals. • They help in peristaltic movement of food. Classification of carbohydrates: 17 In nutrition, carbohydrates are classied into five groups: • (1) monosaccharides (also known as simple sugars); • (2) disaccharides (containing 2 monosaccharide units); • (3) oligosaccharides (containing 3–10 monosaccharide units); • (4) polysaccharides (containing more than 10 monosaccharide units); and • (5) conjugated carbohydrates. covalently bound to lipids or proteins to form glycolipids or glycoproteins, respectively. Polysaccharides are subdivided into – Homopolysaccharides (containing only one type of monosaccharide) and – Heteropolysaccharides (containing more than one type of monosaccharide). Classification of Carbohydrates • Monosaccharides – Trioses (C3H6O3) Glyceraldehyde and dihydroxyacetone – Tetroses (C4H8O4) Erythrose – Pentoses (C5H10O5) Aarabinase, xylose, xylulose, ribose, ribulose, and 5-deoxyribose – Hexoses (C6H12O6) Glucose, fructose, galactose, and mannose – Heptoses (C7H14O7) Sedoheptulose, mannoheptulose (in avocados), and -glycero--manno-heptose • Disaccharides Sucrose (-α-glucose and -α-fructose), lactose (milk sugar; -α-glucose and -α-galactose), maltose, isomaltose, cellobiose, α,α-trehalose, α,β-trehalose, and β,β-trehalose) • Oligosaccharides – Trisaccharides, Rafnose, kestose, maltotriose (three units of glucose), planteose, and melezitose (in sweet exudates of many trees and in insects), and panose (synthesized by microbes) – Tetrasaccharides Stachyose and lychnose (1-α-galactosyl-rafnose) 18 • Polysaccharides – Homoglycans • Pentosans (C5H8O4)n, for example, arabans and xylans • Hexosans (C6H12O6)n, for example, starch, cellulose, mannans, levans, and glycogen – Heteroglycansd Hemicelluloses, pectins, exudate gums, seaweed polysaccharides (algin, carrageenans, agar, aminopolysaccharides [e.g., chondroitin and hyal]]> Wed, 21 Dec 2022 20:56:44 GMT /slideshow/presentation-carbohydrates-classificationpptx/254981713 DrRahulkDangi@slideshare.net(DrRahulkDangi) Presentation carbohydrates classification.pptx DrRahulkDangi • CHO : CHO may be defined as polyhydroxy aldehyde, ketones or acids and their derivatives. • CHO : Based on their digestibility & solubility , the CHO divided in to two parts – Soluble CHO / easily digest - NFE ( Sugar, Starch, Hemicelluloses) – Insoluble CHO / less digest in non ruminant but digestible in ruminant (Crude fibre, cellulose, Ligniin) • Carbohydrates are neutral chemical compounds containing the elements carbon, hydrogen & oxygen & have empirical formula (CH2O)n where n is three or more. CARBOHYDRATES Function of carbohydrates • Important source of energy • As important food reserves • In the storage of Liver and muscle of the liver Glycogen Liver glycogen muscle glycogen • In the seed →as starc • Transfer of genetic characteristic of the cell • Carbohydrates make the matrix of connective tissue eg. Hyaluronic acid • They make structural part of cartilage, bone and tendons eg. Chondroitin sulphate • Oxidation of protein & fat as they are important component. • Essential component of milk as lactose. • It helpful in absorption of calcium & phosphorus in younger animals. • They help in peristaltic movement of food. Classification of carbohydrates: 17 In nutrition, carbohydrates are classied into five groups: • (1) monosaccharides (also known as simple sugars); • (2) disaccharides (containing 2 monosaccharide units); • (3) oligosaccharides (containing 3–10 monosaccharide units); • (4) polysaccharides (containing more than 10 monosaccharide units); and • (5) conjugated carbohydrates. covalently bound to lipids or proteins to form glycolipids or glycoproteins, respectively. Polysaccharides are subdivided into – Homopolysaccharides (containing only one type of monosaccharide) and – Heteropolysaccharides (containing more than one type of monosaccharide). Classification of Carbohydrates • Monosaccharides – Trioses (C3H6O3) Glyceraldehyde and dihydroxyacetone – Tetroses (C4H8O4) Erythrose – Pentoses (C5H10O5) Aarabinase, xylose, xylulose, ribose, ribulose, and 5-deoxyribose – Hexoses (C6H12O6) Glucose, fructose, galactose, and mannose – Heptoses (C7H14O7) Sedoheptulose, mannoheptulose (in avocados), and -glycero--manno-heptose • Disaccharides Sucrose (-α-glucose and -α-fructose), lactose (milk sugar; -α-glucose and -α-galactose), maltose, isomaltose, cellobiose, α,α-trehalose, α,β-trehalose, and β,β-trehalose) • Oligosaccharides – Trisaccharides, Rafnose, kestose, maltotriose (three units of glucose), planteose, and melezitose (in sweet exudates of many trees and in insects), and panose (synthesized by microbes) – Tetrasaccharides Stachyose and lychnose (1-α-galactosyl-rafnose) 18 • Polysaccharides – Homoglycans • Pentosans (C5H8O4)n, for example, arabans and xylans • Hexosans (C6H12O6)n, for example, starch, cellulose, mannans, levans, and glycogen – Heteroglycansd Hemicelluloses, pectins, exudate gums, seaweed polysaccharides (algin, carrageenans, agar, aminopolysaccharides [e.g., chondroitin and hyal <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/presentationcarbohydrates-221221205645-6374c533-thumbnail.jpg?width=120&height=120&fit=bounds" /> • CHO : CHO may be defined as polyhydroxy aldehyde, ketones or acids and their derivatives. • CHO : Based on their digestibility & solubility , the CHO divided in to two parts – Soluble CHO / easily digest - NFE ( Sugar, Starch, Hemicelluloses) – Insoluble CHO / less digest in non ruminant but digestible in ruminant (Crude fibre, cellulose, Ligniin) • Carbohydrates are neutral chemical compounds containing the elements carbon, hydrogen & oxygen & have empirical formula (CH2O)n where n is three or more. CARBOHYDRATES Function of carbohydrates • Important source of energy • As important food reserves • In the storage of Liver and muscle of the liver Glycogen Liver glycogen muscle glycogen • In the seed →as starc • Transfer of genetic characteristic of the cell • Carbohydrates make the matrix of connective tissue eg. Hyaluronic acid • They make structural part of cartilage, bone and tendons eg. Chondroitin sulphate • Oxidation of protein & fat as they are important component. • Essential component of milk as lactose. • It helpful in absorption of calcium & phosphorus in younger animals. • They help in peristaltic movement of food. Classification of carbohydrates: 17 In nutrition, carbohydrates are classied into five groups: • (1) monosaccharides (also known as simple sugars); • (2) disaccharides (containing 2 monosaccharide units); • (3) oligosaccharides (containing 3–10 monosaccharide units); • (4) polysaccharides (containing more than 10 monosaccharide units); and • (5) conjugated carbohydrates. covalently bound to lipids or proteins to form glycolipids or glycoproteins, respectively. Polysaccharides are subdivided into – Homopolysaccharides (containing only one type of monosaccharide) and – Heteropolysaccharides (containing more than one type of monosaccharide). Classification of Carbohydrates • Monosaccharides – Trioses (C3H6O3) Glyceraldehyde and dihydroxyacetone – Tetroses (C4H8O4) Erythrose – Pentoses (C5H10O5) Aarabinase, xylose, xylulose, ribose, ribulose, and 5-deoxyribose – Hexoses (C6H12O6) Glucose, fructose, galactose, and mannose – Heptoses (C7H14O7) Sedoheptulose, mannoheptulose (in avocados), and -glycero--manno-heptose • Disaccharides Sucrose (-α-glucose and -α-fructose), lactose (milk sugar; -α-glucose and -α-galactose), maltose, isomaltose, cellobiose, α,α-trehalose, α,β-trehalose, and β,β-trehalose) • Oligosaccharides – Trisaccharides, Rafnose, kestose, maltotriose (three units of glucose), planteose, and melezitose (in sweet exudates of many trees and in insects), and panose (synthesized by microbes) – Tetrasaccharides Stachyose and lychnose (1-α-galactosyl-rafnose) 18 • Polysaccharides – Homoglycans • Pentosans (C5H8O4)n, for example, arabans and xylans • Hexosans (C6H12O6)n, for example, starch, cellulose, mannans, levans, and glycogen – Heteroglycansd Hemicelluloses, pectins, exudate gums, seaweed polysaccharides (algin, carrageenans, agar, aminopolysaccharides [e.g., chondroitin and hyal

Presentation carbohydrates classification.pptx from Dr. Rahul kumar Dangi

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0 Balancing Fat Nutrition to Optimise Transition Cow Performance .pptx /slideshow/balancing-fat-nutrition-to-optimise-transition-cow-performance-pptx/254860052 ann602drsafisirassignment-221211203059-b604b76f
Balancing Fat Nutrition to Optimise Transition Cow Performance A cow’s transition period is a key time since most of the metabolic and infectious diseases occur then. Higher demand of energy and nutrients for the synthesis of colostrum and milk coupled with decreased feed intake force the transition cows to undergo negative energy balance (NEB) and micronutrient deficiencies. When metabolism does not meet production demands, incidence of clinical or subclinical metabolic disorders increases. Because innate and acquired immunity are suboptimal during this period, animals are more prone to infection Proper supplementation at this moment may prevent future diseases and production losses. In early lactation, the challenge for the cow to shift gear to accelerate copious milk production against loss of appetite results in nutrient deficiencies and subsequent negative energy balance leading to mobilisation of body reserves and compromised immunity (Fiore et al., 2017). Endocrine, adipose tissue, liver, digestive system and mammary gland are key components of the adaptations that dairy cows experience to achieve the necessary balance to adjust to the onset of sustained increasing milk production. If unchecked metabolic stress in the affected cows can burden dairy producers with increased poor cow health, infertility, culling rates, inefficient nutrient utilisation and economic loss In early lactation, the challenge for the cow to shift gear to accelerate copious milk production against loss of appetite results in nutrient deficiencies and subsequent negative energy balance leading to mobilisation of body reserves and compromised immunity (Fiore et al., 2017). Endocrine, adipose tissue, liver, digestive system and mammary gland are key components of the adaptations that dairy cows experience to achieve the necessary balance to adjust to the onset of sustained increasing milk production. If unchecked metabolic stress in the affected cows can burden dairy producers with increased poor cow health, infertility, culling rates, inefficient nutrient utilisation and economic loss In early lactation, the challenge for the cow to shift gear to accelerate copious milk production against loss of appetite results in nutrient deficiencies and subsequent negative energy balance leading to mobilisation of body reserves and compromised immunity (Fiore et al., 2017). Endocrine, adipose tissue, liver, digestive system and mammary gland are key components of the adaptations that dairy cows experience to achieve the necessary balance to adjust to the onset of sustained increasing milk production. If unchecked metabolic stress in the affected cows can burden dairy producers with in]]>
Balancing Fat Nutrition to Optimise Transition Cow Performance A cow’s transition period is a key time since most of the metabolic and infectious diseases occur then. Higher demand of energy and nutrients for the synthesis of colostrum and milk coupled with decreased feed intake force the transition cows to undergo negative energy balance (NEB) and micronutrient deficiencies. When metabolism does not meet production demands, incidence of clinical or subclinical metabolic disorders increases. Because innate and acquired immunity are suboptimal during this period, animals are more prone to infection Proper supplementation at this moment may prevent future diseases and production losses. In early lactation, the challenge for the cow to shift gear to accelerate copious milk production against loss of appetite results in nutrient deficiencies and subsequent negative energy balance leading to mobilisation of body reserves and compromised immunity (Fiore et al., 2017). Endocrine, adipose tissue, liver, digestive system and mammary gland are key components of the adaptations that dairy cows experience to achieve the necessary balance to adjust to the onset of sustained increasing milk production. If unchecked metabolic stress in the affected cows can burden dairy producers with increased poor cow health, infertility, culling rates, inefficient nutrient utilisation and economic loss In early lactation, the challenge for the cow to shift gear to accelerate copious milk production against loss of appetite results in nutrient deficiencies and subsequent negative energy balance leading to mobilisation of body reserves and compromised immunity (Fiore et al., 2017). Endocrine, adipose tissue, liver, digestive system and mammary gland are key components of the adaptations that dairy cows experience to achieve the necessary balance to adjust to the onset of sustained increasing milk production. If unchecked metabolic stress in the affected cows can burden dairy producers with increased poor cow health, infertility, culling rates, inefficient nutrient utilisation and economic loss In early lactation, the challenge for the cow to shift gear to accelerate copious milk production against loss of appetite results in nutrient deficiencies and subsequent negative energy balance leading to mobilisation of body reserves and compromised immunity (Fiore et al., 2017). Endocrine, adipose tissue, liver, digestive system and mammary gland are key components of the adaptations that dairy cows experience to achieve the necessary balance to adjust to the onset of sustained increasing milk production. If unchecked metabolic stress in the affected cows can burden dairy producers with in]]> Sun, 11 Dec 2022 20:30:59 GMT /slideshow/balancing-fat-nutrition-to-optimise-transition-cow-performance-pptx/254860052 DrRahulkDangi@slideshare.net(DrRahulkDangi) Balancing Fat Nutrition to Optimise Transition Cow Performance .pptx DrRahulkDangi Balancing Fat Nutrition to Optimise Transition Cow Performance A cow’s transition period is a key time since most of the metabolic and infectious diseases occur then. Higher demand of energy and nutrients for the synthesis of colostrum and milk coupled with decreased feed intake force the transition cows to undergo negative energy balance (NEB) and micronutrient deficiencies. When metabolism does not meet production demands, incidence of clinical or subclinical metabolic disorders increases. Because innate and acquired immunity are suboptimal during this period, animals are more prone to infection Proper supplementation at this moment may prevent future diseases and production losses. In early lactation, the challenge for the cow to shift gear to accelerate copious milk production against loss of appetite results in nutrient deficiencies and subsequent negative energy balance leading to mobilisation of body reserves and compromised immunity (Fiore et al., 2017). Endocrine, adipose tissue, liver, digestive system and mammary gland are key components of the adaptations that dairy cows experience to achieve the necessary balance to adjust to the onset of sustained increasing milk production. If unchecked metabolic stress in the affected cows can burden dairy producers with increased poor cow health, infertility, culling rates, inefficient nutrient utilisation and economic loss In early lactation, the challenge for the cow to shift gear to accelerate copious milk production against loss of appetite results in nutrient deficiencies and subsequent negative energy balance leading to mobilisation of body reserves and compromised immunity (Fiore et al., 2017). Endocrine, adipose tissue, liver, digestive system and mammary gland are key components of the adaptations that dairy cows experience to achieve the necessary balance to adjust to the onset of sustained increasing milk production. If unchecked metabolic stress in the affected cows can burden dairy producers with increased poor cow health, infertility, culling rates, inefficient nutrient utilisation and economic loss In early lactation, the challenge for the cow to shift gear to accelerate copious milk production against loss of appetite results in nutrient deficiencies and subsequent negative energy balance leading to mobilisation of body reserves and compromised immunity (Fiore et al., 2017). Endocrine, adipose tissue, liver, digestive system and mammary gland are key components of the adaptations that dairy cows experience to achieve the necessary balance to adjust to the onset of sustained increasing milk production. If unchecked metabolic stress in the affected cows can burden dairy producers with in <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/ann602drsafisirassignment-221211203059-b604b76f-thumbnail.jpg?width=120&height=120&fit=bounds" /> Balancing Fat Nutrition to Optimise Transition Cow Performance A cow’s transition period is a key time since most of the metabolic and infectious diseases occur then. Higher demand of energy and nutrients for the synthesis of colostrum and milk coupled with decreased feed intake force the transition cows to undergo negative energy balance (NEB) and micronutrient deficiencies. When metabolism does not meet production demands, incidence of clinical or subclinical metabolic disorders increases. Because innate and acquired immunity are suboptimal during this period, animals are more prone to infection Proper supplementation at this moment may prevent future diseases and production losses. In early lactation, the challenge for the cow to shift gear to accelerate copious milk production against loss of appetite results in nutrient deficiencies and subsequent negative energy balance leading to mobilisation of body reserves and compromised immunity (Fiore et al., 2017). Endocrine, adipose tissue, liver, digestive system and mammary gland are key components of the adaptations that dairy cows experience to achieve the necessary balance to adjust to the onset of sustained increasing milk production. If unchecked metabolic stress in the affected cows can burden dairy producers with increased poor cow health, infertility, culling rates, inefficient nutrient utilisation and economic loss In early lactation, the challenge for the cow to shift gear to accelerate copious milk production against loss of appetite results in nutrient deficiencies and subsequent negative energy balance leading to mobilisation of body reserves and compromised immunity (Fiore et al., 2017). Endocrine, adipose tissue, liver, digestive system and mammary gland are key components of the adaptations that dairy cows experience to achieve the necessary balance to adjust to the onset of sustained increasing milk production. If unchecked metabolic stress in the affected cows can burden dairy producers with increased poor cow health, infertility, culling rates, inefficient nutrient utilisation and economic loss In early lactation, the challenge for the cow to shift gear to accelerate copious milk production against loss of appetite results in nutrient deficiencies and subsequent negative energy balance leading to mobilisation of body reserves and compromised immunity (Fiore et al., 2017). Endocrine, adipose tissue, liver, digestive system and mammary gland are key components of the adaptations that dairy cows experience to achieve the necessary balance to adjust to the onset of sustained increasing milk production. If unchecked metabolic stress in the affected cows can burden dairy producers with in

Balancing Fat Nutrition to Optimise Transition Cow Performance .pptx from Dr. Rahul kumar Dangi

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0 Atomic Absorption Spectroscopy RESEARCH TECHNIQUES IN ANIMAL NUTRITION.pptx /slideshow/atomic-absorption-spectroscopy-research-techniques-in-animal-nutritionpptx/254860018 researchtechniquesinanimalnutrition-221211202252-41378f39
A simple total ash determination provides very little information about the exact mineral profile of the feed/food. Analytical techniques involving spectroscopy are generally used to obtain the macro and micro mineral contents except the phosphorus. Atomic absorption spectroscopy is a very common technique for detecting metals and metalloids. It is very reliable and simple to use. It can analyze over 62 elements. It also measures the concentration of metals in the sample. First AAS was built by CSIRO scientist Alan Walsh in 1954 The technique makes use of the atomic absorption spectrum of a sample in order to assess the concentration of specific analyte within it. It requires standards with known analyte content to establish the relation between the measured absorbance and the analyte concentration and relies therefore on the Beer-Lambert law. For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder VFor instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromato]]>
A simple total ash determination provides very little information about the exact mineral profile of the feed/food. Analytical techniques involving spectroscopy are generally used to obtain the macro and micro mineral contents except the phosphorus. Atomic absorption spectroscopy is a very common technique for detecting metals and metalloids. It is very reliable and simple to use. It can analyze over 62 elements. It also measures the concentration of metals in the sample. First AAS was built by CSIRO scientist Alan Walsh in 1954 The technique makes use of the atomic absorption spectrum of a sample in order to assess the concentration of specific analyte within it. It requires standards with known analyte content to establish the relation between the measured absorbance and the analyte concentration and relies therefore on the Beer-Lambert law. For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder VFor instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromato]]> Sun, 11 Dec 2022 20:22:52 GMT /slideshow/atomic-absorption-spectroscopy-research-techniques-in-animal-nutritionpptx/254860018 DrRahulkDangi@slideshare.net(DrRahulkDangi) Atomic Absorption Spectroscopy RESEARCH TECHNIQUES IN ANIMAL NUTRITION.pptx DrRahulkDangi A simple total ash determination provides very little information about the exact mineral profile of the feed/food. Analytical techniques involving spectroscopy are generally used to obtain the macro and micro mineral contents except the phosphorus. Atomic absorption spectroscopy is a very common technique for detecting metals and metalloids. It is very reliable and simple to use. It can analyze over 62 elements. It also measures the concentration of metals in the sample. First AAS was built by CSIRO scientist Alan Walsh in 1954 The technique makes use of the atomic absorption spectrum of a sample in order to assess the concentration of specific analyte within it. It requires standards with known analyte content to establish the relation between the measured absorbance and the analyte concentration and relies therefore on the Beer-Lambert law. For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder VFor instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromato <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/researchtechniquesinanimalnutrition-221211202252-41378f39-thumbnail.jpg?width=120&height=120&fit=bounds" /> A simple total ash determination provides very little information about the exact mineral profile of the feed/food. Analytical techniques involving spectroscopy are generally used to obtain the macro and micro mineral contents except the phosphorus. Atomic absorption spectroscopy is a very common technique for detecting metals and metalloids. It is very reliable and simple to use. It can analyze over 62 elements. It also measures the concentration of metals in the sample. First AAS was built by CSIRO scientist Alan Walsh in 1954 The technique makes use of the atomic absorption spectrum of a sample in order to assess the concentration of specific analyte within it. It requires standards with known analyte content to establish the relation between the measured absorbance and the analyte concentration and relies therefore on the Beer-Lambert law. For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder For instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromator Detector Recorder VFor instrumentation, flame, non-flame, and graphite furnace are available in atomic absorption instruments. Any AAS instrumentation has the following types of components:- Atomization Hollow cathode lamp Monochromato

Atomic Absorption Spectroscopy RESEARCH TECHNIQUES IN ANIMAL NUTRITION.pptx from Dr. Rahul kumar Dangi

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0 Forest fire CONTROL fire forest fire 6.pptx /slideshow/forest-fire-control-fire-forest-fire-6pptx/254859974 forestfirepgs-506-221211201504-39458202
Forest fires are a regular phenomenon in our country often observed during summers. A number of 52,785 forest fires were detected using MODIS (Moderate Resolution Imaging Spectroradiometer) sensor and 3,45,989 forest fires were detected using SNPP-VIIRS (Suomi – National Polar Orbiting Partnership- Visible infrared imaging Radiometer suite) in forest fire season from Nov. 2020 to June 2021. More than 36% of the country’s forest cover has been estimated to be prone to frequent forest fires. Nearly 4% of the country’s forest cover is extremely prone to fire, whereas 6% of forest cover is found to be very highly prone (ISFR 2019). Based on the forest inventory records, 54.40% of forests in India are exposed to occasional fires, 7.49% to moderately frequent fires and 2.40% to high incidence levels while 35.71% of India’s forests have not yet been exposed to fires of any real significance. Natural causes like lightening can set fires on trees which may be spread by wind. Sometimes, high atmospheric temperatures and dryness (low humidity) offer favourable circumstances for a fire to start. Anthropogenic causes (90% of all wildfires) are smoking in forests, campfires, burning debris, fireworks, electric spark or any other source of ignition. Other human led causes are land clearing, industrial development, resettlement, hunting, negligence, and arson. Natural causes like lightening can set fires on trees which may be spread by wind. Sometimes, high atmospheric temperatures and dryness (low humidity) offer favourable circumstances for a fire to start. Anthropogenic causes (90% of all wildfires) are smoking in forests, campfires, burning debris, fireworks, electric spark or any other source of ignition. Other human led causes are land clearing, industrial development, resettlement, hunting, negligence, and arson. Natural causes like lightening can set fires on trees which may be spread by wind. Sometimes, high atmospheric temperatures and dryness (low humidity) offer favourable circumstances for a fire to start. Anthropogenic causes (90% of all wildfires) are smoking in forests, campfires, burning debris, fireworks, electric spark or any other source of ignition. Other human led causes are land clearing, industrial development, resettlement, hunting, negligence, and arson. Natural causes like lightening can set fires on trees which may be spread by wind. Sometimes, high atmospheric temperatures and dryness (low humidity) offer favourable circumstances for a fire to start. Anthropogenic causes (90% of all wildfires) are smoking in forests, campfires, burning debris, fireworks, electric spark or any other source of ignition. Other human led causes are land clearing, industrial development, resettlement, hunting, negligence, and arson. Natural causes like lightening can set fires on trees which may be spread by wind. Sometimes, high atmospheric temperatures and dryness (low humidity) offer favourable circumstances for a fire to start. Ant]]>
Forest fires are a regular phenomenon in our country often observed during summers. A number of 52,785 forest fires were detected using MODIS (Moderate Resolution Imaging Spectroradiometer) sensor and 3,45,989 forest fires were detected using SNPP-VIIRS (Suomi – National Polar Orbiting Partnership- Visible infrared imaging Radiometer suite) in forest fire season from Nov. 2020 to June 2021. More than 36% of the country’s forest cover has been estimated to be prone to frequent forest fires. Nearly 4% of the country’s forest cover is extremely prone to fire, whereas 6% of forest cover is found to be very highly prone (ISFR 2019). Based on the forest inventory records, 54.40% of forests in India are exposed to occasional fires, 7.49% to moderately frequent fires and 2.40% to high incidence levels while 35.71% of India’s forests have not yet been exposed to fires of any real significance. Natural causes like lightening can set fires on trees which may be spread by wind. Sometimes, high atmospheric temperatures and dryness (low humidity) offer favourable circumstances for a fire to start. Anthropogenic causes (90% of all wildfires) are smoking in forests, campfires, burning debris, fireworks, electric spark or any other source of ignition. Other human led causes are land clearing, industrial development, resettlement, hunting, negligence, and arson. Natural causes like lightening can set fires on trees which may be spread by wind. Sometimes, high atmospheric temperatures and dryness (low humidity) offer favourable circumstances for a fire to start. Anthropogenic causes (90% of all wildfires) are smoking in forests, campfires, burning debris, fireworks, electric spark or any other source of ignition. Other human led causes are land clearing, industrial development, resettlement, hunting, negligence, and arson. Natural causes like lightening can set fires on trees which may be spread by wind. Sometimes, high atmospheric temperatures and dryness (low humidity) offer favourable circumstances for a fire to start. Anthropogenic causes (90% of all wildfires) are smoking in forests, campfires, burning debris, fireworks, electric spark or any other source of ignition. Other human led causes are land clearing, industrial development, resettlement, hunting, negligence, and arson. Natural causes like lightening can set fires on trees which may be spread by wind. Sometimes, high atmospheric temperatures and dryness (low humidity) offer favourable circumstances for a fire to start. Anthropogenic causes (90% of all wildfires) are smoking in forests, campfires, burning debris, fireworks, electric spark or any other source of ignition. Other human led causes are land clearing, industrial development, resettlement, hunting, negligence, and arson. Natural causes like lightening can set fires on trees which may be spread by wind. Sometimes, high atmospheric temperatures and dryness (low humidity) offer favourable circumstances for a fire to start. Ant]]> Sun, 11 Dec 2022 20:15:04 GMT /slideshow/forest-fire-control-fire-forest-fire-6pptx/254859974 DrRahulkDangi@slideshare.net(DrRahulkDangi) Forest fire CONTROL fire forest fire 6.pptx DrRahulkDangi Forest fires are a regular phenomenon in our country often observed during summers. A number of 52,785 forest fires were detected using MODIS (Moderate Resolution Imaging Spectroradiometer) sensor and 3,45,989 forest fires were detected using SNPP-VIIRS (Suomi – National Polar Orbiting Partnership- Visible infrared imaging Radiometer suite) in forest fire season from Nov. 2020 to June 2021. More than 36% of the country’s forest cover has been estimated to be prone to frequent forest fires. Nearly 4% of the country’s forest cover is extremely prone to fire, whereas 6% of forest cover is found to be very highly prone (ISFR 2019). Based on the forest inventory records, 54.40% of forests in India are exposed to occasional fires, 7.49% to moderately frequent fires and 2.40% to high incidence levels while 35.71% of India’s forests have not yet been exposed to fires of any real significance. Natural causes like lightening can set fires on trees which may be spread by wind. Sometimes, high atmospheric temperatures and dryness (low humidity) offer favourable circumstances for a fire to start. Anthropogenic causes (90% of all wildfires) are smoking in forests, campfires, burning debris, fireworks, electric spark or any other source of ignition. Other human led causes are land clearing, industrial development, resettlement, hunting, negligence, and arson. Natural causes like lightening can set fires on trees which may be spread by wind. Sometimes, high atmospheric temperatures and dryness (low humidity) offer favourable circumstances for a fire to start. Anthropogenic causes (90% of all wildfires) are smoking in forests, campfires, burning debris, fireworks, electric spark or any other source of ignition. Other human led causes are land clearing, industrial development, resettlement, hunting, negligence, and arson. Natural causes like lightening can set fires on trees which may be spread by wind. Sometimes, high atmospheric temperatures and dryness (low humidity) offer favourable circumstances for a fire to start. Anthropogenic causes (90% of all wildfires) are smoking in forests, campfires, burning debris, fireworks, electric spark or any other source of ignition. Other human led causes are land clearing, industrial development, resettlement, hunting, negligence, and arson. Natural causes like lightening can set fires on trees which may be spread by wind. Sometimes, high atmospheric temperatures and dryness (low humidity) offer favourable circumstances for a fire to start. Anthropogenic causes (90% of all wildfires) are smoking in forests, campfires, burning debris, fireworks, electric spark or any other source of ignition. Other human led causes are land clearing, industrial development, resettlement, hunting, negligence, and arson. Natural causes like lightening can set fires on trees which may be spread by wind. Sometimes, high atmospheric temperatures and dryness (low humidity) offer favourable circumstances for a fire to start. Ant <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/forestfirepgs-506-221211201504-39458202-thumbnail.jpg?width=120&height=120&fit=bounds" /> Forest fires are a regular phenomenon in our country often observed during summers. A number of 52,785 forest fires were detected using MODIS (Moderate Resolution Imaging Spectroradiometer) sensor and 3,45,989 forest fires were detected using SNPP-VIIRS (Suomi – National Polar Orbiting Partnership- Visible infrared imaging Radiometer suite) in forest fire season from Nov. 2020 to June 2021. More than 36% of the country’s forest cover has been estimated to be prone to frequent forest fires. Nearly 4% of the country’s forest cover is extremely prone to fire, whereas 6% of forest cover is found to be very highly prone (ISFR 2019). Based on the forest inventory records, 54.40% of forests in India are exposed to occasional fires, 7.49% to moderately frequent fires and 2.40% to high incidence levels while 35.71% of India’s forests have not yet been exposed to fires of any real significance. Natural causes like lightening can set fires on trees which may be spread by wind. Sometimes, high atmospheric temperatures and dryness (low humidity) offer favourable circumstances for a fire to start. Anthropogenic causes (90% of all wildfires) are smoking in forests, campfires, burning debris, fireworks, electric spark or any other source of ignition. Other human led causes are land clearing, industrial development, resettlement, hunting, negligence, and arson. Natural causes like lightening can set fires on trees which may be spread by wind. Sometimes, high atmospheric temperatures and dryness (low humidity) offer favourable circumstances for a fire to start. Anthropogenic causes (90% of all wildfires) are smoking in forests, campfires, burning debris, fireworks, electric spark or any other source of ignition. Other human led causes are land clearing, industrial development, resettlement, hunting, negligence, and arson. Natural causes like lightening can set fires on trees which may be spread by wind. Sometimes, high atmospheric temperatures and dryness (low humidity) offer favourable circumstances for a fire to start. Anthropogenic causes (90% of all wildfires) are smoking in forests, campfires, burning debris, fireworks, electric spark or any other source of ignition. Other human led causes are land clearing, industrial development, resettlement, hunting, negligence, and arson. Natural causes like lightening can set fires on trees which may be spread by wind. Sometimes, high atmospheric temperatures and dryness (low humidity) offer favourable circumstances for a fire to start. Anthropogenic causes (90% of all wildfires) are smoking in forests, campfires, burning debris, fireworks, electric spark or any other source of ignition. Other human led causes are land clearing, industrial development, resettlement, hunting, negligence, and arson. Natural causes like lightening can set fires on trees which may be spread by wind. Sometimes, high atmospheric temperatures and dryness (low humidity) offer favourable circumstances for a fire to start. Ant

Forest fire CONTROL fire forest fire 6.pptx from Dr. Rahul kumar Dangi

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0 Carbohydrate digestion and metabolism in Ruminants Carbohydrate Digestion & Metabolism in Ruminants /slideshow/carbohydrate-digestion-and-metabolism-in-ruminants-carbohydrate-digestion-metabolism-in-ruminants/254859934 carbohydratedigestionandmetabolisminruminantsassignment605-copy-221211200809-f1325438
The rumen of such animals will have higher amylolytic bacteria than cellulolytic bacteria present in the rumen of roughage- and pasture-fed animals. Factors such as the forage:concentrate ratio, the physical form of the diet (ground vs. pelleted), feed additives, and animal species can affect the rumen fermentation process and VFA production. Molar ratios of VFAs are dependent on the forage:concentrate ratio of the diet. Cellulolytic bacteria tend to produce more acetate, while amylolytic bacteria produce more propionic acid. Typically three major VFA molar ratios are 65:25:10 with a roughage diet and 50:40:10 with a concentrate-rich diet. Changes in VFA concentration can lead to several disorders of carbohydrate digestion in ruminants. Rumen acidosis occurs when animals are fed high-grain-rich diets or when animals are suddenly changed from pasture- or range-fed to feedlot conditions Very little digestion occurs in the mouth in farm animals. The small intestine is the site of carbohydrate digestion in monogastrics. Pancreatic amylase acts on alpha 1,4 links, and other disaccharidases and remove disaccharide units. The end product (mainly glucose) diffuses into the brush-border using ATP-dependent glucose transporters. Undigested (fiber, nonstarch polysaccharides [NSP]) in the hindgut can serve as an energy source for hindgut microbes in monogastrics. Ruminant carbohydrate digestion is very different from monogastrics. First, there is no amylase secreted in the saliva and then most carbs are fermented in the rumen by microbial enzymes. Carbohydrates are fermented to volatile fatty acids (VFAs) in the rumen. These include acetic acid, propionic acid, and butyric acid. VFAs are absorbed through the rumen wall into the portal vein and are carried to the liver. Ratios of the VFAs change with the type of diet. Roughage diets favor microbes that produce more acetic acid, whereas concentrate diets favor microbes that produce more propionic acid. Carbohydrate fermentation disorders in ruminants include rumen acidosis (grain overload), when cattle are fed high-starch-based cereal or grain-rich diets or when there is a sudden change from pasture to feedlot FIBROUS CARBOHYDRATES Cellulose and hemicellulose bound with lignin in plant cell walls or fiber. Provide bulk in the rumen. Fermented slowly. The lignin content of fiber increases with plant maturity and the extent of cellulose and hemicellulose fermentation in the rumen decreases. Fiber in the form of long particles essential to stimulate rumination. Which enhances the breakdown and fermentation of fiber and stimulates ruminal contraction, and increases the flow of saliva to the rumen. Saliva contains sodium bicarbonate (baking soda) and phosphate salts which help to maintain pH of the rumen close to neutral. Rations lacking fiber generally result in a low percentage of fat in the milk and contribute to digestive disturbances (e.g., displaced abomasum, rumen acidosis). Non-fibrous carbohydrat]]>
The rumen of such animals will have higher amylolytic bacteria than cellulolytic bacteria present in the rumen of roughage- and pasture-fed animals. Factors such as the forage:concentrate ratio, the physical form of the diet (ground vs. pelleted), feed additives, and animal species can affect the rumen fermentation process and VFA production. Molar ratios of VFAs are dependent on the forage:concentrate ratio of the diet. Cellulolytic bacteria tend to produce more acetate, while amylolytic bacteria produce more propionic acid. Typically three major VFA molar ratios are 65:25:10 with a roughage diet and 50:40:10 with a concentrate-rich diet. Changes in VFA concentration can lead to several disorders of carbohydrate digestion in ruminants. Rumen acidosis occurs when animals are fed high-grain-rich diets or when animals are suddenly changed from pasture- or range-fed to feedlot conditions Very little digestion occurs in the mouth in farm animals. The small intestine is the site of carbohydrate digestion in monogastrics. Pancreatic amylase acts on alpha 1,4 links, and other disaccharidases and remove disaccharide units. The end product (mainly glucose) diffuses into the brush-border using ATP-dependent glucose transporters. Undigested (fiber, nonstarch polysaccharides [NSP]) in the hindgut can serve as an energy source for hindgut microbes in monogastrics. Ruminant carbohydrate digestion is very different from monogastrics. First, there is no amylase secreted in the saliva and then most carbs are fermented in the rumen by microbial enzymes. Carbohydrates are fermented to volatile fatty acids (VFAs) in the rumen. These include acetic acid, propionic acid, and butyric acid. VFAs are absorbed through the rumen wall into the portal vein and are carried to the liver. Ratios of the VFAs change with the type of diet. Roughage diets favor microbes that produce more acetic acid, whereas concentrate diets favor microbes that produce more propionic acid. Carbohydrate fermentation disorders in ruminants include rumen acidosis (grain overload), when cattle are fed high-starch-based cereal or grain-rich diets or when there is a sudden change from pasture to feedlot FIBROUS CARBOHYDRATES Cellulose and hemicellulose bound with lignin in plant cell walls or fiber. Provide bulk in the rumen. Fermented slowly. The lignin content of fiber increases with plant maturity and the extent of cellulose and hemicellulose fermentation in the rumen decreases. Fiber in the form of long particles essential to stimulate rumination. Which enhances the breakdown and fermentation of fiber and stimulates ruminal contraction, and increases the flow of saliva to the rumen. Saliva contains sodium bicarbonate (baking soda) and phosphate salts which help to maintain pH of the rumen close to neutral. Rations lacking fiber generally result in a low percentage of fat in the milk and contribute to digestive disturbances (e.g., displaced abomasum, rumen acidosis). Non-fibrous carbohydrat]]> Sun, 11 Dec 2022 20:08:09 GMT /slideshow/carbohydrate-digestion-and-metabolism-in-ruminants-carbohydrate-digestion-metabolism-in-ruminants/254859934 DrRahulkDangi@slideshare.net(DrRahulkDangi) Carbohydrate digestion and metabolism in Ruminants Carbohydrate Digestion & Metabolism in Ruminants DrRahulkDangi The rumen of such animals will have higher amylolytic bacteria than cellulolytic bacteria present in the rumen of roughage- and pasture-fed animals. Factors such as the forage:concentrate ratio, the physical form of the diet (ground vs. pelleted), feed additives, and animal species can affect the rumen fermentation process and VFA production. �Molar ratios of VFAs are dependent on the forage:concentrate ratio of the diet. Cellulolytic bacteria tend to produce more acetate, while amylolytic bacteria produce more propionic acid. Typically three major VFA molar ratios are 65:25:10 with a roughage diet and 50:40:10 with a concentrate-rich diet. Changes in VFA concentration can lead to several disorders of carbohydrate digestion in ruminants. Rumen acidosis occurs when animals are fed high-grain-rich diets or when animals are suddenly changed from pasture- or range-fed to feedlot conditions Very little digestion occurs in the mouth in farm animals. The small intestine is the site of carbohydrate digestion in monogastrics. Pancreatic amylase acts on alpha 1,4 links, and other disaccharidases and remove disaccharide units. The end product (mainly glucose) diffuses into the brush-border using ATP-dependent glucose transporters. Undigested (fiber, nonstarch polysaccharides [NSP]) in the hindgut can serve as an energy source for hindgut microbes in monogastrics. Ruminant carbohydrate digestion is very different from monogastrics. First, there is no amylase secreted in the saliva and then most carbs are fermented in the rumen by microbial enzymes. Carbohydrates are fermented to volatile fatty acids (VFAs) in the rumen. These include acetic acid, propionic acid, and butyric acid. VFAs are absorbed through the rumen wall into the portal vein and are carried to the liver. Ratios of the VFAs change with the type of diet. Roughage diets favor microbes that produce more acetic acid, whereas concentrate diets favor microbes that produce more propionic acid. Carbohydrate fermentation disorders in ruminants include rumen acidosis (grain overload), when cattle are fed high-starch-based cereal or grain-rich diets or when there is a sudden change from pasture to feedlot FIBROUS CARBOHYDRATES Cellulose and hemicellulose bound with lignin in plant cell walls or fiber. Provide bulk in the rumen. Fermented slowly. The lignin content of fiber increases with plant maturity and the extent of cellulose and hemicellulose fermentation in the rumen decreases. Fiber in the form of long particles essential to stimulate rumination. Which enhances the breakdown and fermentation of fiber and stimulates ruminal contraction, and increases the flow of saliva to the rumen. Saliva contains sodium bicarbonate (baking soda) and phosphate salts which help to maintain pH of the rumen close to neutral. Rations lacking fiber generally result in a low percentage of fat in the milk and contribute to digestive disturbances (e.g., displaced abomasum, rumen acidosis). Non-fibrous carbohydrat <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/carbohydratedigestionandmetabolisminruminantsassignment605-copy-221211200809-f1325438-thumbnail.jpg?width=120&height=120&fit=bounds" /> The rumen of such animals will have higher amylolytic bacteria than cellulolytic bacteria present in the rumen of roughage- and pasture-fed animals. Factors such as the forage:concentrate ratio, the physical form of the diet (ground vs. pelleted), feed additives, and animal species can affect the rumen fermentation process and VFA production. �Molar ratios of VFAs are dependent on the forage:concentrate ratio of the diet. Cellulolytic bacteria tend to produce more acetate, while amylolytic bacteria produce more propionic acid. Typically three major VFA molar ratios are 65:25:10 with a roughage diet and 50:40:10 with a concentrate-rich diet. Changes in VFA concentration can lead to several disorders of carbohydrate digestion in ruminants. Rumen acidosis occurs when animals are fed high-grain-rich diets or when animals are suddenly changed from pasture- or range-fed to feedlot conditions Very little digestion occurs in the mouth in farm animals. The small intestine is the site of carbohydrate digestion in monogastrics. Pancreatic amylase acts on alpha 1,4 links, and other disaccharidases and remove disaccharide units. The end product (mainly glucose) diffuses into the brush-border using ATP-dependent glucose transporters. Undigested (fiber, nonstarch polysaccharides [NSP]) in the hindgut can serve as an energy source for hindgut microbes in monogastrics. Ruminant carbohydrate digestion is very different from monogastrics. First, there is no amylase secreted in the saliva and then most carbs are fermented in the rumen by microbial enzymes. Carbohydrates are fermented to volatile fatty acids (VFAs) in the rumen. These include acetic acid, propionic acid, and butyric acid. VFAs are absorbed through the rumen wall into the portal vein and are carried to the liver. Ratios of the VFAs change with the type of diet. Roughage diets favor microbes that produce more acetic acid, whereas concentrate diets favor microbes that produce more propionic acid. Carbohydrate fermentation disorders in ruminants include rumen acidosis (grain overload), when cattle are fed high-starch-based cereal or grain-rich diets or when there is a sudden change from pasture to feedlot FIBROUS CARBOHYDRATES Cellulose and hemicellulose bound with lignin in plant cell walls or fiber. Provide bulk in the rumen. Fermented slowly. The lignin content of fiber increases with plant maturity and the extent of cellulose and hemicellulose fermentation in the rumen decreases. Fiber in the form of long particles essential to stimulate rumination. Which enhances the breakdown and fermentation of fiber and stimulates ruminal contraction, and increases the flow of saliva to the rumen. Saliva contains sodium bicarbonate (baking soda) and phosphate salts which help to maintain pH of the rumen close to neutral. Rations lacking fiber generally result in a low percentage of fat in the milk and contribute to digestive disturbances (e.g., displaced abomasum, rumen acidosis). Non-fibrous carbohydrat

Carbohydrate digestion and metabolism in Ruminants Carbohydrate Digestion & Metabolism in Ruminants from Dr. Rahul kumar Dangi

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0 https://cdn.slidesharecdn.com/profile-photo-DrRahulkDangi-48x48.jpg?cb=1720454539 Animal Nutritionist https://cdn.slidesharecdn.com/ss_thumbnails/unitxidognutrition-240422164208-0923477b-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/dog-nutritionpptx-dr-rahul-kuar-dangi/267432217 Dog Nutrition.pptx dr... https://cdn.slidesharecdn.com/ss_thumbnails/typesofchickencombs-240117123210-2f1dd6a4-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/types-of-chicken-combspptx/265497771 Types of chicken combs... https://cdn.slidesharecdn.com/ss_thumbnails/frrdingstandarddrrahuldangi-231022145957-4e9d6ccf-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/frrding-standard-dr-rahul-dangipptx/262602400 frrding standard dr ra...