K. S. Huque

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The BLRI Cattle Breed 1(BCB-1) is a native cattle breed developed by Bangladesh Livestock Research Institute (BLRI) through selective breeding among indigenous cattle of Bangladesh. Data asserted from record sheets of 529 animals maintained during 1992 to 2006 were analyzed to evaluate the reproductive efficiency of BCB-1 cattle in different generations,(More)
A study was conducted to determine the ability of oral Lactobacillus bacteria as probiotic to increase the Lactobacilli and decrease the Escherichia coli (E. coli) population in the intestine of calves. Bacteria were isolated from yoghurt (Dahi) with selective de Man, Rogosa and Sharpe (MRS) agar media and identified as Lactobacillus, followed by mass(More)
Chuck is the biggest and one of the tougher cut of beef carcass. By improving the tenderness of chuck meat it can have a higher value to the consumer. The study was conducted to know the efficacy of tasty kit (containing 1.2 M sodium chloride, 0.25 M sodium bicarbonate and 0.1% ascorbic acid) as a meat preservation and tenderization technique during(More)
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