<div style="text-align: justify;">Waste can contain many reusable substances of high value depending on the adequate technology by this residual matter can be converted into commercial products. The lemons are &nbsp;extremely effective to treat the disease, which are caused by a&nbsp;&nbsp;vitamin &nbsp;C deficiency. The health benefits of lemons and lemon juice are well known but the lemon peels contain about 2.5 &nbsp;times more vitamins than lemon juice. It is also an excellent source of fiber, potassium, magnesium, calcium, folate, and beta carotene. The purpose of this paper is to describe the &nbsp;latest advances on the potential of lemon peel as a source of functional food products. For that purpose two trainings were organized by KVK on food safety and preparation of value added &nbsp;products among SHG beneficiary with practical interventions on lemon products making (Lemon &nbsp;Squash, lemon peel pickle and candy). These trainings were conducted in four parts, Part: 1.Knowledge on use of lemon: Health promotion by use of lemon, Part: 2. Uses of Lemon juice for the production of products: Squash and sharbat, Part: 3. Value addition of Lemon waste: Peal as a food products making: Pickle candy, Part: 4. Knowledge on preparation of oil less pickles at low cost. This knowledge is very useful for food safety as well as to establish SHG enterprise.&nbsp;</div>

<div style="text-align: justify;">Training of Self Help Group women on food safety through Value Addition of lemon waste: Peel</div>

<div style="text-align: justify;">The cashew apple production in India is estimated to be 65 lakh tones per year but less than 10% of it is processed inspite of possessing all nutritional and medicinal properties. Although the nutritional and economic importance of cashew apple has been acknowledged by many researchers, but no systematic research has been taken yet for proper utilization of large quantities of cashew apples which are being wasted every year. The present investigation was therefore, carried out at Cashew Research Station, All India Coordinated Research Project on Cashew, during the year 2017-18 to evaluate the fifteen diverse cashew genotypes for their physico-chemical parameters as well as value addition of cashew apple juice. The experiment was laid out following the statistical design RBD with two replications. The tested cashew genotypes revealed variations with respect to physico-chemical parameters of cashew apple as well as prepared RTS. Cashew genotype, Kankadi revealed superiority for physical parameters such as cashew apple length (9.2cm), cashew apple breadth (both at wider (5.17cm) and narrower point (4.35cm)), specific gravity (1.21), juice recovery (72.91%) and apple to nut ratio (15.41). Cashew apple weight was recorded maximum in genotype VTH-711/4(118.71g). Genotype, Dhana exhibited superiority for total cashew apple yield (19.35kg plant-1), titrable acidity(0.35%) and ascorbic acid content(254.54mg 100g-1) among the tested genotypes. Total soluble &nbsp;solids was recorded maximum in genotype &nbsp;D-19 (15.52 0 brix). Reducing sugar and total sugar was recorded maximum in genotypes, NRCC Sel-2(9.90%) and BPP-8 (10.53%) respectively. Minimum amount of tannin was recorded in genotype Bhubaneswar-1(1.76mg ml-1). The organoleptic evaluation of prepared RTS revealed wide variations and recorded organoleptic values ranged between 3.50 to 5.00 for colour, 3.00 to 5.00 for appearance, 2.00 to 4.80 for flavour, 2.00 to 4.00 for taste, 2.00 to 4.50 for sweetness and 2.00 to 4.25 for overall acceptability on 5 point hedonic scale. The genotype, Bhubaneswar-1 recorded highest score for all the organoleptic parameters such as colour (5.00), appearance (5.00), flavour (4.80), taste (4.00), sweetness (4.50) and overall acceptability (4.25). Thus, the genotype, Bhubaneswar-1 may be commercially exploited for RTS preparation owing to its low tannin and consumer acceptability.</div>

<div style="text-align: justify;">Studies on physico-chemical parameters of cashew (Anacardium occidentale L.) apple for value addition</div>

Background: Single-screw extrusion is an innovative method for improving cow dung composting and addressing traditional challenges like nutrient loss. Single-screw extrusion significantly enhances cow dung composting by improving nutrient retention (notably N and P) and accelerating decomposition. 
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Methods: Fresh cow dung was processed through traditional composting and single-screw extrusion composting and fresh cow dung was used as a control. The extrusion process employed optimized mechanical parameters (600 rpm screw speed) before composting. The compost pit was monitored throughout the 3-month process. The temperature averaged 34oC initially, peaked at 62oC during the thermophilic phase and stabilized at 32oC during maturation, confirming successful decomposition. All treatments were analyzed for moisture content, C: N ratio, ash, organic matter, macronutrients (N, P, K, S) and heavy metals (Cd, Cr, Ni). Statistical comparison (ANOVA, p&lt;0.05) also determined significant differences between processing methods. 
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Result: The study found that moisture reduction (25%) and a declining C: N&nbsp;ratio (from ~38 to &lt;20) reflected intense microbial activity, while pH stabilization (7.16) indicated compost maturity, with optimal moisture, aeration and nutrient balance ensuring efficient decomposition. Conventional composting resulted in substantial nutrient losses, with nitrogen (N) decreasing by 16.4% (from 1.22% to 1.02%), phosphorus (P) by 7.4% (from 0.27% to 0.25%), potassium (K) by 52.2% (from 0.69% to 0.33%) and sulfur (S) by 34.0% (from 1.03% to 0.68%). In contrast, single-screw extrusion significantly improved nutrient recovery, increasing N by 26.2% (from 1.22% to 1.54%) and P by 11.1% (from 0.27% to 0.30%), while still showing reductions in K by 49.2% (from 0.69% to 0.35%) and S by 34.0% (from 1.03% to 0.68%). Micronutrient analysis revealed stable zinc levels (0.01%), a threefold increase in copper from 0.001% to 0.003% and a doubling of boron levels (from 0.001% to 0.002%) in extruded compost, revealing enhanced nutrient concentration during extrusion. These findings highlight extrusion composting as a promising method for nutrient retention and compost quality improvement.

Value Addition of Cow Dung Compost through Single Screw Extrusion Process

<div>Background: Substitution of expensive protein sources like soybean meal with lower cost ingredient like rice distillers dried grain with solubles (rDDGS) would reduce the cost of the feed. Various enzymes supplementation may be used to increase their inclusion level. 
 
Methods: An in-vivo study of 42 days was undertaken (n= 384) in broilers divided into 12 dietary treatments as per 3x4 factorial design. Two levels of rDDGS consisted of 12.5 and 15% without and with three different types of enzymes xylanase, protease and multienzymes were used to find out substract specific enzyme. 
 
Result: Overall the growth performance of broiler chicken was significantly lower at 15% rDDGS level as compared to control and 12.5% rDDGS level. However, it was significantly (P&lt;0.01) improved by supplementation of any of the three enzymes (xylanase, protease and multienzymes) in 12.5 and 15% rDDGS groups. Nitrogen retention, dry matter and energy metabolizability were significantly (P&lt;0.01) improved in all enzymes supplemented groups. The cost of feed per kg live weight and meat yield was significantly (P&lt;0.01) lower at 12.5% rDDGS with enzymes supplementation. Thus, it is concluded that the enzymes supplementation can increase inclusion level of rDDGS from 12.5 to 15% for economic broiler production.</div>

Augmenting Feeding Value of Rice Distillers Dried Grain with Solubles Through Dietary Addition of Enzymes in Broilers

<div style="text-align:justify">The Study was conducted to evaluate the additive effect of selected feed additives (Glycerol, a mixture of exogenous fibrolytic enzymes (EFE), a mixture of probiotics and rumen protected methionine (RPM) under both in vitro and in vivo conditions. The optimum dose of pre-mixture of feed additives (PFA) was evaluated by in vitro gas production technique in two stages. The marginal increase in Y-max and in vitro neutral detergent fiber digestibility (IVNDFD) for each incremental increase in PFA was compared graphically and it was found to be 1.7 %. In in vivo trial, 12 crossbred HF cows were equally divided into 3 groups based on milk yield and average days in lactation. The optimized dose of PFA was added to the concentrate supplements without (T1) or with buffer (T2), control group (CG) was fed with the basal diet (roughage: concentrate ratio of 60:40). Results indicated that PFA with or without buffer had no significant effect on nutrient intake and digestibility. Fat corrected milk yield (FCM), milk fat, total solids (TS) and milk protein were significantly (P&lt;0.01) increased in TGs than that of CG. From the results, it may be concluded that optimized PFA had an additive effect on milk production efficiency but not on nutrient intake and digestibility. Further, different groups of feed additives can be evaluated for additive effect, which may pave the way for commercial product preparation.&nbsp;</div>

<div style="text-align: justify;">Evaluation of additive effect of feed additives in crossbred cows under in vitro and in vivo conditions</div>

<div>Background: Dairy sector has highly fragmented supply base and unique ecosystem of delivery resulting that a chain of value addition actors involved in its production and distribution. Value chain financing approach provides opportunities to develop equitable business models that better link all actors in the value chain. Accordingly, this study has carried out to assess the diversity of financial arrangements and the actors involved in dairy value chain in the Eastern Uttar Pradesh. The study also brings about the relatively prominent components/actors of the dairy value chain that could be emphasised while financing dairy value chain.&nbsp; 
 
Method: The value chain actors including milk producers have identified purposively and interviewed with well-constructed scheduled. The study has analysed on the data collected from 64 milk producers in 8 villages, 3 inputs suppliers, 8 milk collectors/assemblers, 4 milk transporters, 1 milk processor and 12 distributers for the year 2019-20.&nbsp; 
 
Result: The study observed that there is vast network of financing institutions have engaged in the financing of dairy value chain in the study area. Financing agencies have identified the set of activities associated with milk value chain and determine the structure of finance accordingly, in order to minimize costs, to maximize efficiency and to reduce risk. However, there are several informal mechanism of value chain financings also existed parallel to institutional finance due to informal sources are willing to lend money more easily without collateral. Relationships between actors in the value chain facilitate informal financial flows directly to his client actors is also observed in the study. The study has further inferred that among all the actors involved in milk value chains, the processor, producer and distributer have added greater value addition in comparison to other actors in the value chain.&nbsp;</div>

<div>Value Chain Finance to Dairy Sector-A Case Study of Eastern Uttar Pradesh</div>

Background: Phytogenic feed additives (PFA) have enormous potential to replace commercial productive performance enhancer in layer quail diet that can be owed to their active principles, easy availability, non-toxic and residue-free nature. The present study was aimed to select an ideal PFA by evaluating the supplemental effect of various phytoadditives on egg quality indices. 
 
Methods: Three hundred sixty quail layers (6 weeks old; same hatch) were randomly distributed into eight groups (n=45), having three replicas of 15 quail layers per group. Basal diet was similar in all groups, except PFA supplementation. Different dietary groups were: Negative control (NC; contains no additive), positive control (PC; herbal growth promoter), whereas T1, T2, T3, T4, T5 and T6 groups were supplemented with 1% dietary additive namely turmeric, garlic, fenugreek, cumin, aloe vera and oregano powder, respectively. Eggs were evaluated for external and internal egg quality indices at monthly intervals, but yolk cholesterol was determined at end of trial.&nbsp; 
 
Result: Our investigations revealed that average monthly egg number was significantly increased (P&lt;0.05) in the PC and PFA supplemented groups during the first 3 months of laying. Mean egg weight of the trial was found significantly higher in PC, T1, T2, T4 and lowest in NC, with intermediate egg weights for rest groups. Shell thickness was found highest in PC, T1, T3 and lowest in NC, T5, T6 whereas rest groups have intermittent values. However, shape index showed higher values in PC, T1 and lower values in NC and T3. Average Haugh unit was found significantly higher (P&lt;0.05) in T1 than rest of the groups, but yolk index showed no significant difference. The cholesterol content of quail egg yolk (mg/g yolk) was highest in NC group followed by PC and lowest in T2 and T3. Cost benefit ratio was found highest in T1, T3 and T5 and was lowest in T6 group. It may be inferred that turmeric supplementation is comparable to commercial herbal additive in terms of egg quality of layer quail.

Influence of Supplementation of Phytogenic Feed Additives on Egg Quality of Layer Quail

<div>Due to the resistance that various pathogens have developed to the unplanned use of antibiotic growth promoters (AGPs) and the risk to consumers health that this implies, AGPs could be replaced by natural products such as plants, essential oils or extracts. The current study was aimed to investigate the effects of a feed additive based on papaveraceae roots and nanoclays (Sangromix 10x&reg;) on broiler performance. One hundred and twenty Cobb broilers one d old, were randomly assigned to a diet without additive or with additive at 20 g/t during 49 d. Broilers had free access to concentrate and fresh water and were weighed daily. Feed intake and body weight was measured daily and where used to estimate average daily gain and feed conversion ratio. Broilers that received Sangromix 10x&reg;, had higher final body weight, total gain, average daily gain and better feed conversion value as compared with broilers with no additive. The additive did not affect feed intake. The inclusion of Sangromix 10x&reg; increased final body weight and improved feed conversion value and it can be concluded that is an efficient alternative for broiler production. Nevertheless, further research is required to determine their effect on meat and carcass quality, internal organs and blood biochemistry.</div>

Effect of a Feed Additive based on Papaveracea Roots and Nanoclays on Broiler Performance

Background: This study was carried out to determine silage quality, nutrient content, relative feed value (RFV), fermentation parameters and Fleig scores of sweet maize [Zea mays (L.) saccharata Sturt.] without the cob ensiled with urea or molasses.&nbsp; 
 
Methods: Plant parts remaining from the sweet maize whose cobs were harvested were ensiled with the addition of 1% urea and 5-10% molasses. In the liquid samples collected from the silages, pH values, ammonia nitrogen (NH3-N) and volatile fatty acid (VFA) concentrations were measured and the silage samples were subjected to crude nutrient analyses, RFV and Fleig score determination.&nbsp; 
 
Result: Significant differences were found among the groups in terms of their dry matter (DM), organic matter (OM), crude ash (CA), crude protein (CP), neutral detergent fiber (NDF) and acid detergent fiber (ADF) values. The difference between silage groups was significant in terms of NH3 and VFA values. In the analyses of Fleig scores, physical parameters and RFV results, the groups were found significantly different except for Fleig scores. In parallel with the increase in the concentration of urea used in the silage groups, there were reductions in Fleig scores, physical parameters and RFV values, while their CP levels increased. The molasses that was added to the silages led to a reduction in their silage pH, NH3-N and butyric acid (BA) values and an increase in their lactic acid (LA) values. It was concluded that the additives used in this study contributed positively to the quality of the silages, all silages with additives were quality silages and they could be used as an alternative quality roughage resource in feeding ruminants.

Silage Quality, Nutrient Content and Relative Feed Value of Urea and Molasses Added Sweet Maize [Zea mays (L.) saccharata Sturt.] Silage

<div>Background: Sausage is one of the diversified products of the unproductive layer&rsquo;s meat utiliation. Addition of red mould rice as curing material is expected to be able to influence the fatty acid profiles, cholesterol, thiobarbituric acid of culled laying hens sausage. This study aims to analyse the saturated fatty acid profile, the unsaturated fatty acid profile and cholesterol content of the laying hens meat sausage with an addition red mould rice as curing material. 
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Methods: The saturated and unsaturated fatty acid data were descriptively analysed and tabulated. The cholesterol and TBA data of the sausage were analysed using ANOVA and continued with the Tukey test. The experiment used a complete randomized design with 4 treatments (R1 = 0%, R2 = 0.5%, R3 = 1%, R4 = 1.5%) and 4 replications.&nbsp; 
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Result: The results showed that the highest saturated fatty acid value was methyl palmitate 28.42% at the level of 1.5% while the smallest saturated fatty acid value &lt;0.1% was Methyl hexanoate, methyl docosanoate and methyl tricosanoate at the level of 0% -1.5%. While the highest unsaturated fatty acid value was methyl linolelaidate 36.05% at the level of 1.5% and the smallest unsaturated fatty acid value, 0.1% was myristoleic acid methyl ester, methyl cis-11,14-eicosadienoate and methyl cis-11,14,17-eicosatrienoate at the level of 1.5%. Addition of 1% red mould rice is considered to be optimal to increase the nutrition quality and the oxidative stability of the sausage. This finding supports the use of red mould rice as an effective natural preservative for healthy processed meat products.</div>

Optimation of Red Mould Rice Addition as Curing Material on Fatty Acid Profiles, Cholesterol and Thiobarbituric Acid (TBA) of Spen Hen Meat Sausages