Chemical, Microbial composition and antibacterial activity of modified panchagavya
*Department of Poultry Science, Veterinary College and Research Institute, Namakkal-637 001, T.N., India.
**Department of Animal Nutrition, Veterinary College and Research Institute, Namakkal-637 001, T.N., India.
Panchagavya was prepared, fermented for 10, 20, 30 and 40 days and analysed for its chemical, microbial composition and antibacterial activity. The result revealed that the crude protein content of panchagavya was ranged from 7.72 to 7.83 percent in different period of fermentation. The ether extracts level was found to be in the range of 6.32 to 6.53 percent. The pH of the panchagavya sample was lowered to 4.52 from 5.32 at 10 to 30 days of fermentation. The total volatile fatty acids (TVFA) were higher at 30 days of fermentation. Acetate, propionate and butyrate levels in panchagavya were ranged from 60.05 to 68.28, 14.39 to 17.79 and 6.40 to 7.65 percent, respectively, during the period from 10 to 40 days of fermentation. Lactobacillus count was increased from 8.62 at 10 days of fermentation to 8.71 log10 cfu/g at 30 days of fermentation. The results revealed that panchagavya did not have direct antibacterial activity against micro-organisms. It was concluded that panchagavya at 30 days of age recorded better proposition of chemical and microbial composition favourable for utilization as a growth promoter and panchagavya did not have direct antibacterial activity.
Panchagavya, microbial composition, antibacterial activity, Lactobacillus.