Poultry Soya needed
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Poultry Feed Panchakavya
We are producing Panchakavya which can be used as a feed for Poultry Industries.
Indian Journal of Poultry Science Year: 2008, Volume: 43, Issue: 2 First page: (189) Last page: (192) Print ISSN: 0019-5529.
Effect of dietary Panchagavya supplementation on growth and feed conversion efficiency of broilers Mathivanan R.*, Edwin S.C., Amutha R.
Department of Poultry Science,
*Corresponding author:
Received: 29 March, 2007; Accepted: 15 May, 2008.
Abstract
Panchakavya samples were prepared and analyzed for its chemical and microbial qualities. The result revealed that the pH of the Panchakavya sample was 4.52. The Lactobacillus count was 8.71 log10 cfu/g. One hundred and fifty commercial, day-old broiler chicks were randomly allotted into five treatment groups with three replicates of ten chicks each and fed with basal diet (T1), basal diet with virginiamycin-20 mg/kg (T2), basal diet with panchagavya-5.0 g/kg (T3), basal diet with Panchakavya - 7.5 g/kg (T4), and basal diet with Panchakavya - 10.0 g/kg (T5) for 42 days period. The body weight and weight gain were significantly (P<0.01) different amongst treatment groups at 4 weeks of age. However, no significant difference was observed at 5 and 6 weeks of age. The cumulative feed consumption and FCR were significantly (P<0.05) different amongst groups at 6 weeks of age. The livability did not differ amongst treatment groups during the entire study period of six weeks.
Physico chemical and biological properties of Panchagavya
Chemical composition
pH : 5.45
EC dSm2 : 10.22
Total N (ppm) : 229
Total P (ppm) : 209
Total K (ppm) : 232
Sodium : 90
Calcium : 25
IAA (ppm) : 8.5
GA (ppm) : 3.5
Microbial Load
Fungi : 38800/ml
Bacteria : 1880000/ml
Lactobacillus : 2260000/ml
Total anaerobes : 10000/ml
Acid formers : 360/ml
Methanogen : 250/ml
Physico-chemical properties of Panchagavya revealed that they possess almost all the major nutrients, micro nutrients and growth harmones (IAA & GA) required for crop growth. Predominance of fermentative microorganisms like yeast and lactobacillus might be due to the combined effect of low pH, milk products and addition of jaggery/sugarcane juice as substrate for their growth.
The low pH of the medium was due to the production of organic acids by the fermentative microbes as evidenced by the population dynamics and organic detection in GC analysis. Lactobacillus produces various beneficial metabolites such as organic acids, hydrogen peroxide and antibiotics, which are effective against other pathogenic microorganisms besides its growth. GC-MS analysis resulted in following compounds of fatty acids, alkanes, alconol and alcohols.
Sl.No. Fatty acids Alkanes Alconol and Alcohols
1. Oleic acids Decane Heptanol
2. Palmitic acid Octane Tetracosanol
3. Myristic Heptane Hexadecanol
4. Deconore Hexadecane Octadeconol
5. Deconomic Oridecane Methanol, Propanol, Butanol and Ethanol
6. Octanoic
7. Hexanoic
8. Octadeconoic
9. Tetradeconoic
10. Acetic, propionic, butyric, caproic and valeric acids
Poultry
When mixed with the feed or drinking water at the rate of 1 ml per bird per day, the birds became disease-free and healthy. They laid bigger eggs for longer periods. In broiler chickens the weight gain was impressive and the feed-to-weight conversion ratio improved.
We are producing this only with Pure Indian Breed of Cows such as Kankrej, Vechur and Ombalacheri. The cost of the Panchakavya per litre is Rs.150/-. This will delivered in sealed plastic can. This will not include delivery charges.
We are producing this according to the prescribed process of the Tamil Nadu Agricultural University.
V Sudhindranath, Advocate, Bangalore – India.
We are producing Panchakavya which can be used as a feed for Poultry Industries.
Indian Journal of Poultry Science Year: 2008, Volume: 43, Issue: 2 First page: (189) Last page: (192) Print ISSN: 0019-5529.
Effect of dietary Panchagavya supplementation on growth and feed conversion efficiency of broilers Mathivanan R.*, Edwin S.C., Amutha R.
Department of Poultry Science,
*Corresponding author:
Received: 29 March, 2007; Accepted: 15 May, 2008.
Abstract
Panchakavya samples were prepared and analyzed for its chemical and microbial qualities. The result revealed that the pH of the Panchakavya sample was 4.52. The Lactobacillus count was 8.71 log10 cfu/g. One hundred and fifty commercial, day-old broiler chicks were randomly allotted into five treatment groups with three replicates of ten chicks each and fed with basal diet (T1), basal diet with virginiamycin-20 mg/kg (T2), basal diet with panchagavya-5.0 g/kg (T3), basal diet with Panchakavya - 7.5 g/kg (T4), and basal diet with Panchakavya - 10.0 g/kg (T5) for 42 days period. The body weight and weight gain were significantly (P<0.01) different amongst treatment groups at 4 weeks of age. However, no significant difference was observed at 5 and 6 weeks of age. The cumulative feed consumption and FCR were significantly (P<0.05) different amongst groups at 6 weeks of age. The livability did not differ amongst treatment groups during the entire study period of six weeks.
Physico chemical and biological properties of Panchagavya
Chemical composition
pH : 5.45
EC dSm2 : 10.22
Total N (ppm) : 229
Total P (ppm) : 209
Total K (ppm) : 232
Sodium : 90
Calcium : 25
IAA (ppm) : 8.5
GA (ppm) : 3.5
Microbial Load
Fungi : 38800/ml
Bacteria : 1880000/ml
Lactobacillus : 2260000/ml
Total anaerobes : 10000/ml
Acid formers : 360/ml
Methanogen : 250/ml
Physico-chemical properties of Panchagavya revealed that they possess almost all the major nutrients, micro nutrients and growth harmones (IAA & GA) required for crop growth. Predominance of fermentative microorganisms like yeast and lactobacillus might be due to the combined effect of low pH, milk products and addition of jaggery/sugarcane juice as substrate for their growth.
The low pH of the medium was due to the production of organic acids by the fermentative microbes as evidenced by the population dynamics and organic detection in GC analysis. Lactobacillus produces various beneficial metabolites such as organic acids, hydrogen peroxide and antibiotics, which are effective against other pathogenic microorganisms besides its growth. GC-MS analysis resulted in following compounds of fatty acids, alkanes, alconol and alcohols.
Sl.No. Fatty acids Alkanes Alconol and Alcohols
1. Oleic acids Decane Heptanol
2. Palmitic acid Octane Tetracosanol
3. Myristic Heptane Hexadecanol
4. Deconore Hexadecane Octadeconol
5. Deconomic Oridecane Methanol, Propanol, Butanol and Ethanol
6. Octanoic
7. Hexanoic
8. Octadeconoic
9. Tetradeconoic
10. Acetic, propionic, butyric, caproic and valeric acids
Poultry
When mixed with the feed or drinking water at the rate of 1 ml per bird per day, the birds became disease-free and healthy. They laid bigger eggs for longer periods. In broiler chickens the weight gain was impressive and the feed-to-weight conversion ratio improved.
We are producing this only with Pure Indian Breed of Cows such as Kankrej, Vechur and Ombalacheri. The cost of the Panchakavya per litre is Rs.150/-. This will delivered in sealed plastic can. This will not include delivery charges.
We are producing this according to the prescribed process of the Tamil Nadu Agricultural University.
V Sudhindranath, Advocate, Bangalore – India.