Changes in the abomasal contents of pre ruminant calves fed probiotics and kitchen herbs fortified in whole milk: Gastric emptying during Probiotics and Kitchen Herb supplement

SAROJ  RAI; MILAN  KUMAR; PRADIP  BEHARE; SURAJIT  MANDAL; JAYASHREE  GOGOI; T K  DUTTA; MOHAN  MONDAL; JYOTIMALA  SAHU

doi:10.56093/ijans.v95i4.131506

Authors

SAROJ RAI National Dairy Research Institute, Eastern Regional Station, Kalyani, WB, India
MILAN KUMAR National Dairy Research Institute, Eastern Regional Station, Kalyani, WB, India
PRADIP BEHARE National Dairy Research Institute, Karnal, Haryana, India
SURAJIT MANDAL West Bengal University of Animal and Fishery Sciences, Kolkata, WB, India
JAYASHREE GOGOI National Dairy Research Institute, Eastern Regional Station, Kalyani, WB, India
T K DUTTA National Dairy Research Institute, Eastern Regional Station, Kalyani, WB, India
MOHAN MONDAL National Dairy Research Institute, Eastern Regional Station, Kalyani, WB, India
JYOTIMALA SAHU National Dairy Research Institute, Eastern Regional Station, Kalyani, WB, India

https://doi.org/10.56093/ijans.v95i4.131506

Keywords:

Abomasal Curd, Kitchen herbs, Pre-ruminant Calves, Probiotics, Ultrasonography

Abstract

The aim of the study was to determine curd formation in abomasum of the pre-ruminant calves when fed whole milk fortified with probiotics and kitchen herbs (carom seeds, cinnamon and turmeric) as prophylaxis against calf diarrhoea. Ultrasonographic imaging reveals that these products enhanced clotting process and abomasal emptying. It can be suggested that addition of probiotics and herb mix in whole milk accelerated the process of gastric emptying less than 3 hours (hrs) of feeding.

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