The effects of the number of frozen-thawed ram sperm per single and double intra-cervical artificial insemination (AI) on fertility in ewes were studied. A total of 89 non-pregnant ewes were synchronized for oestrus with two doses of 100 μg PGF2α (Cloprostenol) 9 days apart. The ewes were randomly assigned to one of four groups; D200 (n = 23; double AI with 200 × 106 sperm), S200 (n = 24; single AI with 200 × 106 sperm), D100 (n = 24; double AI with 100 × 106 sperm) and S100 (n = 18; single AI with 100 × 106 sperm). Ewes were inseminated within 12 to 18 h for single AI and, within 10 to 12 h and 16 to 18 h for double AI after the onset of oestrus. The onset of oestrus ranged from 28 to 76 h (54.33 ± 1.28 h). The high percentage (29.2%) of ewes showed oestrus between 51 to 60 h. The non-return rates were highest in group D200 (56.5%) and differed significantly (p < 0.05) from group S100 (11.1%). No ewes were pregnant in group S100, and the pregnancy rates among the remaining groups did not differ. The mean gestation period was 152.8 ± 0.5 days and no difference was observed among the groups. The lambing and multiple birth rates were 100% in group D200. The single and twin lambing was highest in group D100 (33.3%) and group D200 (83.3%), respectively. Only one triplet lambing and the highest lambing size (2.2 ± 0.2) was recorded in group D200. In conclusion, double AI with 200 × 106 sperm showed comparatively most practical for achieving high pregnancy rates and lambing performances in Bangladeshi ewes under field conditions.

Dahi is yoghurt like fermented dairy products available in Bangladesh made by traditional ways from raw milk. The aim of the present study was to check and compare the present quality status of the market dahi in reference to laboratory made dahi. For this, dahi was prepared in the laboratory (A) and collected from Kishoregonj district (B), Gazipur district (C), Bogra district (D) and Dhaka district (E and F). Consumer acceptance quality was judged on 100 point by a judge panel and chemical and microbiological quality test were done by established methods. ‘A’ type dahi was superior followed by E, D, F, B and C considering the consumer acceptance quality parameter. From chemical test, it appears that, B possess the lowest pH (3.75 ± 0.05) and highest was in C (4.46 ± 0.15). Total solids content of F type dahi (318.40 ± 4.44 g/kg) was highest and fat (52.00 ± 2.00 g/kg), protein (44.33 ± 2.00 g/kg) and ash (10.76 ± 0.31 g/kg) content were also higher in F type dahi. E and A type dahi were also with considerable figure in chemical quality parameter. Dahi B was inferior in respect of microbiological quality- total viable count (TVC) (× 105 cfu/ml) content was 94.00 ± 4.58, yeast (cfu/ml) content was 183.33 ± 15.28 and mold (cfu/ml) content was 53.33 ± 15.28. The TVC (× 105 cfu/ml), yeast (cfu/ml) and mold (cfu/ml) content of A type dahi were 39.67 ± 4.51, 50.00 ± 10.00 and 20.00 ± 10.00, respectively. Considering all the three major quality aspects dahi A was superior than others followed by F, D, E, C and B.