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Articles by A. Nahar
Total Records ( 2 ) for A. Nahar
  M. Al-Amin and A. Nahar
  This study was conducted with a view to investigate the productive and reproductive performances of non-descript and crossbred dairy cows in costal area (Barisal Division) of Bangladesh. For this purpose a total of 105 dairy cows were selected from rural farmers, of which 30 cows local (L), 49 cows Local x Friesian (LxF) and 26 were Local x Sahiwal (LxSL) crossbred dairy cows. The traits studied were age At First Heat (AFH), age At Cirst Calving (AFC), Services Per Conception (SPC), Post Partum Heat Period (PPHP), Daily Milk Yield (DMY), Total Lactation Yield (TLY) Lactation Length (LL) and Calving Interval (CI). From the result, it was revealed that age At First Heat (AFH), age At First Calving (AFC) and Services Per Conception (SPC) of LXF crossbred dairy cows were significantly (p<0.01) lower than other groups. Post Partum Heat Period (PPHP) of L x SL crossbred cows were significantly (p<0.01) lower. Average Daily Milk Yield (DMY), Total Lactation Yield (TLY) and LactationLength (LL) of LxF groups were 5.9±0.14, 1836.7±18.2 L and 339.2±7.4 days, respectively, which is significantly (p<0.01) higher than L and LxSL groups. The Calving Interval (CI) was found highest in L x F crossbred cows compared to others.
  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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