Dairy goat supplements
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SEL-E TONIC - Dairy goat supplements An Effective Combination of Vitamin- E with Selenium for Immunity Boost the Immunity Gives strength and vitality. Goat health care and growth medicine. For more detail visit our site: http://livestocknutrition.in/sheep_health_care.php Contact no. 0120-2539467, 8010772770
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Anfacal -calcium tonic for sheep and Goat
Calcium formulation for supplementation: Calcium lactate & Calcium Gluconate Provide the best source of calcium. Tricalcium Phosphate Provides phosphorous besides calcium. Vitamin D3 Provides supplementation of vitamin. This is also known as Calcium supplement, Feed supplement.
Improves milk yield
Prevents milk fever.
Prevent Calcium deficiency
For more detail visit our site: http://livestocknutrition.in/Dairy_goat.php
Contact no. 0120-2539467, 8010772770
cattle feed additives
NEUTRO-CPD GRANULES- Cattle Milk Enhancer
A unique combination of Calcium,Phosphorus,Vitamin-D3,Magnesium with Enzymes & Yeast to Increase milk production & to prevent milk fever.
Prevent rickets osteomalacia anaemia stunted growth,lameness,Leg weakness,prolapse,cannabolism.
Enhances growth,body weights,health & activeness.
Enhances milk production in milch animals & prevents milk fever.
For more detail visit our site: http://livestocknutrition.in/cattle_calcium_supplements.php
Contact no. 0120-2539467, 8010772770
goat probiotics for better result
Anfazyme - Enzymes & Porbiotics
It is a cocktail blend of NSP enzymes and probiotics-cellulase, xylanase, amylase, b-glucoamylase, pectinase, b-gluconase, liapase, sachromyces boulardi, bacillus subtilis and lactobacillus acidophyllus. B.subtilis Controls infection of Clostridium perfinges and prevents necrotic lesions in Gut wall. S.boulardi Controls toxins in feed and prevents non-specific diarrhoea. L.acidophillus Eliminates harmful pathogens from gut and Secretion of organic acids to maintain desired PH Levels in stomach of Animals. This is useful in feed improvement in livestock,PSP Enzyme and Pro biotics. NSP (Non Starch Polysaccharides) enzymes in Anfazyme
Helps in Managing feed cost by flexibility in feed formulation.
Better Efficacy of feed.
Improves litter quality.
Better goat growth medicine.
For more detail visit our site: http://livestocknutrition.in/goat_probiotics.php
Contact no. 0120-2539467, 8010772770
Liver Tonic for Poultry
Anfaliv
Anfaliv is a Liver -protective formula for general use in all conditions. Prevents liver diseases due to fat metabolism and re-generates damaged hepatocytes.
Increases egg production and body weights.
Results in better FCR and feed efficiency.Increases the fertility and hatchability in breeders.
As an adjuvant to anti-biotic therapy for early recovery of ailing bird.
Anfaliv is a liver tonic with amino power.It is a poultry liver tonic.
For more detail visit our site: http://poultryfeedsupplement.com/Liver_tonic_With_Amino_Power.php
Contact no. 0120-2539467, 8010772770
fast pig weight gain
Feton- fast pig weight gain
Iron tonic with chelated minerals & Vitamins.Vitamin-E & Selenium to release stress in Animals
Increases the blood formation by improvement of haemoglobin in blood.
Reduced FCR.
Enhanced body growth.
Iron is a principal ingredient which support in maintained red blood cells.
Chelated copper help in absorption of iron as well as development & maturation of red blood cells
Folic acid helps in growing red blood cells
For more detail visit our site: http://livestocknutrition.in/fast_pig_weight_gain.php
Contact no. 0120-2539467, 8010772770
Broiler Growth Promoter
Anfaplex Liquid
Effective prevention against perosis muscular dystrophy. Increases general health & disease resistance. Increases egg production and body weights. Ensures relief from all kinds of stress. Betters egg production in layers. Enhances body weights in broilers. Improves the fertility and hatchabilityVitamin-B Complex with Chorine Chloride,L-Lysin & DL methionine.
Increases general health & disease resistance.
Ensures Relief From All Kind of Stress.
Better Egg Production in Layers.
Improves Fertility & Hatchability in Breeders.
For more detail visit our site: http://poultryfeedsupplement.com/Poultry_Vitamins_Tonic.php
Contact no. 0120-2539467, 8010772770
Cattle Probiotics in India
Anfazyme - Enzymes & Porbiotics for Livestock
It is a cocktail blend of NSP enzymes and probiotics-cellulase, xylanase, amylase, b-glucoamylase, pectinase, b-gluconase, liapase, sachromyces boulardi, bacillus subtilis and lactobacillus acidophyllus. B.subtilis – Controls infection of Clostridium perfinges and prevents necrotic lesions in Gut wall. S.boulardi – Controls toxins in feed and prevents non-specific diarrhoea. L.acidophillus – Eliminates harmful pathogens from gut and Secretion of organic acids to maintain desired PH Levels in stomach of Animals. This is useful in feed improvement in livestock, PSP Enzyme and Pro biotics. NSP (Non Starch Polysaccharides) enzymes in Anfazyme
Helps in Managing feed cost by flexibility in feed formulation.
Better Efficacy of feed.
Cattle Liver Tonic.
Calf growth Supplement.
For more detail visit our site: http://livestocknutrition.in/cattle_probiotics.php
Contact no. 0120-2539467, 8010772770
Recommended
dairy feed supplements
Anfacal -calcium tonic for sheep and Goat
Calcium formulation for supplementation: Calcium lactate & Calcium Gluconate Provide the best source of calcium. Tricalcium Phosphate Provides phosphorous besides calcium. Vitamin D3 Provides supplementation of vitamin. This is also known as Calcium supplement, Feed supplement.
Improves milk yield
Prevents milk fever.
Prevent Calcium deficiency
For more detail visit our site: http://livestocknutrition.in/Dairy_goat.php
Contact no. 0120-2539467, 8010772770
cattle feed additives
NEUTRO-CPD GRANULES- Cattle Milk Enhancer
A unique combination of Calcium,Phosphorus,Vitamin-D3,Magnesium with Enzymes & Yeast to Increase milk production & to prevent milk fever.
Prevent rickets osteomalacia anaemia stunted growth,lameness,Leg weakness,prolapse,cannabolism.
Enhances growth,body weights,health & activeness.
Enhances milk production in milch animals & prevents milk fever.
For more detail visit our site: http://livestocknutrition.in/cattle_calcium_supplements.php
Contact no. 0120-2539467, 8010772770
goat probiotics for better result
Anfazyme - Enzymes & Porbiotics
It is a cocktail blend of NSP enzymes and probiotics-cellulase, xylanase, amylase, b-glucoamylase, pectinase, b-gluconase, liapase, sachromyces boulardi, bacillus subtilis and lactobacillus acidophyllus. B.subtilis Controls infection of Clostridium perfinges and prevents necrotic lesions in Gut wall. S.boulardi Controls toxins in feed and prevents non-specific diarrhoea. L.acidophillus Eliminates harmful pathogens from gut and Secretion of organic acids to maintain desired PH Levels in stomach of Animals. This is useful in feed improvement in livestock,PSP Enzyme and Pro biotics. NSP (Non Starch Polysaccharides) enzymes in Anfazyme
Helps in Managing feed cost by flexibility in feed formulation.
Better Efficacy of feed.
Improves litter quality.
Better goat growth medicine.
For more detail visit our site: http://livestocknutrition.in/goat_probiotics.php
Contact no. 0120-2539467, 8010772770
Liver Tonic for Poultry
Anfaliv
Anfaliv is a Liver -protective formula for general use in all conditions. Prevents liver diseases due to fat metabolism and re-generates damaged hepatocytes.
Increases egg production and body weights.
Results in better FCR and feed efficiency.Increases the fertility and hatchability in breeders.
As an adjuvant to anti-biotic therapy for early recovery of ailing bird.
Anfaliv is a liver tonic with amino power.It is a poultry liver tonic.
For more detail visit our site: http://poultryfeedsupplement.com/Liver_tonic_With_Amino_Power.php
Contact no. 0120-2539467, 8010772770
fast pig weight gain
Feton- fast pig weight gain
Iron tonic with chelated minerals & Vitamins.Vitamin-E & Selenium to release stress in Animals
Increases the blood formation by improvement of haemoglobin in blood.
Reduced FCR.
Enhanced body growth.
Iron is a principal ingredient which support in maintained red blood cells.
Chelated copper help in absorption of iron as well as development & maturation of red blood cells
Folic acid helps in growing red blood cells
For more detail visit our site: http://livestocknutrition.in/fast_pig_weight_gain.php
Contact no. 0120-2539467, 8010772770
Broiler Growth Promoter
Anfaplex Liquid
Effective prevention against perosis muscular dystrophy. Increases general health & disease resistance. Increases egg production and body weights. Ensures relief from all kinds of stress. Betters egg production in layers. Enhances body weights in broilers. Improves the fertility and hatchabilityVitamin-B Complex with Chorine Chloride,L-Lysin & DL methionine.
Increases general health & disease resistance.
Ensures Relief From All Kind of Stress.
Better Egg Production in Layers.
Improves Fertility & Hatchability in Breeders.
For more detail visit our site: http://poultryfeedsupplement.com/Poultry_Vitamins_Tonic.php
Contact no. 0120-2539467, 8010772770
Cattle Probiotics in India
Anfazyme - Enzymes & Porbiotics for Livestock
It is a cocktail blend of NSP enzymes and probiotics-cellulase, xylanase, amylase, b-glucoamylase, pectinase, b-gluconase, liapase, sachromyces boulardi, bacillus subtilis and lactobacillus acidophyllus. B.subtilis – Controls infection of Clostridium perfinges and prevents necrotic lesions in Gut wall. S.boulardi – Controls toxins in feed and prevents non-specific diarrhoea. L.acidophillus – Eliminates harmful pathogens from gut and Secretion of organic acids to maintain desired PH Levels in stomach of Animals. This is useful in feed improvement in livestock, PSP Enzyme and Pro biotics. NSP (Non Starch Polysaccharides) enzymes in Anfazyme
Helps in Managing feed cost by flexibility in feed formulation.
Better Efficacy of feed.
Cattle Liver Tonic.
Calf growth Supplement.
For more detail visit our site: http://livestocknutrition.in/cattle_probiotics.php
Contact no. 0120-2539467, 8010772770
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Physiology of Chemical Sensation of smell.pdf
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
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Estas diretrizes consolidadas apresentam algumas recomendações novas e já bem fundamentadas sobre cuidados pós-natais de rotina para mulheres e neonatos que recebem cuidados no pós-parto em unidades de saúde ou na comunidade, independentemente dos recursos disponíveis.
É fornecido um conjunto abrangente de recomendações para cuidados durante o período puerperal, com ênfase nos cuidados essenciais que todas as mulheres e recém-nascidos devem receber, e com a devida atenção à qualidade dos cuidados; isto é, a entrega e a experiência do cuidado recebido. Estas diretrizes atualizam e ampliam as recomendações da OMS de 2014 sobre cuidados pós-natais da mãe e do recém-nascido e complementam as atuais diretrizes da OMS sobre a gestão de complicações pós-natais.
O estabelecimento da amamentação e o manejo das principais intercorrências é contemplada.
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Vamos discutir essas recomendações no nosso curso de pós-graduação em Aleitamento no Instituto Ciclos.
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Physiology of Special Chemical Sensation of Taste
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
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FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
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Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
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Physiology of Chemical Sensation of smell.pdf
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
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Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
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É fornecido um conjunto abrangente de recomendações para cuidados durante o período puerperal, com ênfase nos cuidados essenciais que todas as mulheres e recém-nascidos devem receber, e com a devida atenção à qualidade dos cuidados; isto é, a entrega e a experiência do cuidado recebido. Estas diretrizes atualizam e ampliam as recomendações da OMS de 2014 sobre cuidados pós-natais da mãe e do recém-nascido e complementam as atuais diretrizes da OMS sobre a gestão de complicações pós-natais.
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Vamos discutir essas recomendações no nosso curso de pós-graduação em Aleitamento no Instituto Ciclos.
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The Central Drugs Standard Control Organization (CDSCO) is India's national regulatory body for pharmaceuticals and medical devices. Operating under the Directorate General of Health Services, Ministry of Health & Family Welfare, Government of India, the CDSCO is responsible for approving new drugs, conducting clinical trials, setting standards for drugs, controlling the quality of imported drugs, and coordinating the activities of State Drug Control Organizations by providing expert advice.
Pharmacovigilance, on the other hand, is the science and activities related to the detection, assessment, understanding, and prevention of adverse effects or any other drug-related problems. The primary aim of pharmacovigilance is to ensure the safety and efficacy of medicines, thereby protecting public health.
In India, pharmacovigilance activities are monitored by the Pharmacovigilance Programme of India (PvPI), which works closely with CDSCO to collect, analyze, and act upon data regarding adverse drug reactions (ADRs). Together, they play a critical role in ensuring that the benefits of drugs outweigh their risks, maintaining high standards of patient safety, and promoting the rational use of medicines.
Physiology of Special Chemical Sensation of Taste
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
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