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Articles by A. Wadud
Total Records ( 2 ) for A. Wadud
  A. Nahar , M. Al-Amin , A. Wadud , M.M. Monir and M.A.S. Khan
  This study was undertaken with a view to determining the effect of partial green grass over dry feeding on the productive performance of early lactating crossbred cows. With that understanding, fifteen early lactating crossbred cows having nearly similar body weight, body condition score, milk yield and stage of lactation were selected and divided into three groups composed of five in each group (A, B and C group). Cows of A group received 2 kg concentrates without green grass daily. Group B and C received daily 1.85 kg conc. + 3 kg green grass and 1.75 kg conc. + 6 kg green grass respectively along with ad libitum straw for each cow of all groups. Daily feed intake were recorded. Live weight changes of cows were measured fortnightly and condition scores were measured before starting and at the end of the experiment. Milk composition (fat, SNF, protein and ash) as percentage were determined monthly. The average daily DM intake were 7.07±0.12, 7.16±0.03 and 7.78±0.04 kg for A, B and C group, respectively. This study showed that the DM intake, live weight gain, body condition score, milk yield and milk composition in respect of fat, SNF and protein were significantly (p<0.01 and p<0.05) higher in C group followed by B group and lowest values obtained in A group. Considering the present research, it would be fair to conclude that the partial green grass over dry feeding showed the positive effect on the productive performance of early lactating crossbred cows.
  A. Nahar , M. Al-Amin , S.M.K. Alam , A. Wadud and M.N. Islam
  The experiment was carried out with an aim to assess the quality of Dahi prepared from cow, goat and buffalo milk. With that understanding, milk samples were collected from Bangladesh Agricultural University Dairy farm; Senbari, Mymensingh; Gobiddocher, Mymensingh and Dahi samples were analyzed in the Dairy Technology and Animal Nutrition Laboratory of the Bangladesh Agricultural University, Mymensingh. The parameters used to monitor the quality of Dahi samples were physical (smell and taste, body and consistency, color and texture), chemical (protein, fat, total solids, ash, acidity and pH) and microbiological (gram positive rods and cocci, total viable count, coliform and mould count). From the result of all parameters it can be concluded that Dahi prepared from cows milk in the Dairy Technology Laboratory, Department of Dairy Science was superior to Dahi samples in same place from buffalo and goat milk. Most of the nutritional parameters it can be found that Dahi sample prepared from buffalo milk scored the highest. From the nutritional point of view it can be showed that Dahi prepared from buffalo and goat milk was not so bad. So, the people of our country are suggested to prepare Dahi from cow, buffalo and goat milk and also follow to strict hygienic conditions in order to get good quality Dahi.
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