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Gadvasu

ਗੁਰੂ ਅੰਗਦ ਦੇਵ ਵੈਟਨਰੀ ਐਂਡ ਐਨੀਮਲ ਸਾਇੰਸਜ਼ ਯੂਨੀਵਰਸਿਟੀ
Guru Angad Dev Veterinary And Animal Sciences University

ADMISSION 2019-20
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extension activity

KVK Tarn Taran organizes Training Programme on “Management of reproductive disorders in Dairy animals

February 25 Expiring at: March 24

Krishi Vigyan Kendra, Booh, Tarn Taran of Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana organized a training programme on “Management of infertility and other reproductive disorders in Dairy animals”  under the scheme ICAR 114 (Capacity building of farmers through training programme on profitable dairying farming and livestock management) funded by MF AH & D, GOI. A total number of 40 farmers from village Gharyala and other adjoining villages of the district Tarn Taran attended this training programme.  Dr. Balwinder Kumar, Associate Director (Training), welcomed the farmers and highlighted the importance of dairy farming for resource poor people in rural areas. He said that infertility in the livestock is due to various causes such as nutritional deficiencies, physiological disturbances and infectious causes which can incur considerable economic losses to the farmers due to delay in maturity, calving and reduced milk production. Dr. Kumar emphasized on better nutrition of livestock through feeding good quality green froges, silage making and mineral mixture feeding to the livestock. He also talked about the different activities of Krishi Vigyan Kendra, for socio- economic upliftment of the farm community. Dr. Suresh Kumar, Assistant Professor, Livestock Production and Course Coordinator discussed about the breeds and management of infertility in dairy animals in detail. He, elaborated about the lay out plans for dairy farming. The farmers were also guided about importance of vaccination in dairy animals, different types of diseases and their possible treatments. Further, he imparted awareness regarding reproductive management and artificial insemination in dairy animals. Dr. Piverjeet Kaur Dhillon, Assistant Professor, Home Science explained the nutritive value of milk and discussed about the various value addition techniques to develop  curd, cheese, khoa and milk recipes.


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