Agriculture Knowledge for Everyone

pig Tag

घर के पिछवाड़े मे बटेर पालन - ग्रामीण किसानों के लिए एक नया उद्यम The quail (Coturnix coturnis japonica), in Hindi called ‘Bater’ is raised for egg and meat production. It is one of the best source of non-vegetarian diet and a good converter of agri-byproducts or cereals to animal protein. The quality of ‘Bater’ meat is very high due to low calorific values, nutrient contents is more, very tender, juicy and delicious meat. The dry matter content in quail meat is high. To boost up the family income particularly for poor farmers who do not have any other source for high investment for diversified farming can easily opt for low cost quail farming. Initial investment is very less in comparison to other livestock farming and suitable for landless and marginal farmers. It is ideal for backyard farming also. Source: www.grit.com Quail is a small bird and weigh about 200 to 250 gm at mature age. Generally males are lighter than female. Identification of male and female can be done at 3 to weeks of age. Males are cinnamon colour at upper portion of breast and lower portion is having light brown in shade. Female colour varies from brown with black markings in throat, face and upper portion of breast but, tan colour in lower portion. In male there...

ब्रॉयलर खरगोश का उत्पादन और प्रबंधन The feed habits of Indian are changing with increased consumption of animal protein, especially meet on account of the improving living standard. Conventional meat produces like sheep, goat, cattle, pig and poultry will not be able to meet this demand.  Considering the heavy demand of meat and meat products farming of broiler rabbit in India has tremendous scope as an alternative source of meat. Advantages with rabbit meat Rabbit meat is almost cholesterol free (50mg/ 100 gm) and contains least fat among the all available meat. Hence, the heart patient also can consume rabbit meat. It is a white lean meat; very tender, juicy and delicious meat.  Calcium and phosphorous content is more i.e. 20 mg/ 100 gm and 350mg/ 100gm of meat, respectively and less sodium content (40mg/ 100 gm meat). High amount of poly unsaturated fatty acid which are of detrimental to heart.   Rabbit meat has less caloric value and highest nicotinic acid (13mg/ kg meat) containing meat, high percentage of easily digestible protein and nutritive value.  Dressing percentage is 60 to 65% and bone- meat ratio is 5: 1.2.   Rabbit meat does not have strong flavour, high palatability, easily digestible and suitable for consumption in both hot and cold climatic condition. There is no taboo or social stigma attached to the...