Ammar Al-Azzami; Ali Yaseen; Wasan Gharbi; Thafer Mohammed; Noor Khaleel
Volume 24, Issue 3 , September 2024, , Pages 333-342
Abstract
The study aimed to identify the relationship between the partial replacement of mung and Jerusalem artichoke powder in burgers made from chicken meat and 4,8,12 day of refrigerated storage and the effect of this on the total number of bacteria, coliforms, molds, and yeasts. Three different replacement ...
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The study aimed to identify the relationship between the partial replacement of mung and Jerusalem artichoke powder in burgers made from chicken meat and 4,8,12 day of refrigerated storage and the effect of this on the total number of bacteria, coliforms, molds, and yeasts. Three different replacement ratios with the control treatment were proposed for a total of six treatments. In this study, two levels of replacement occurred mung powder 5% and 10%, and a treatment included replacing Jerusalem artichoke powder at 5% and 10%, when other treatment was replacing a mixture of 5% mung powder and 5% Jerusalem artichoke powder. The study also examined the extent to which substitution ratios affect the sensory evaluation and microbiological characteristics of the final product and consumer acceptance. Replacing mung beans with Jerusalem artichoke powder significantly enhanced the microbiological properties of burgers during refrigerated storage compared to control. The replacement Led to decreased the total number of bacteria and coliform activity, as well as a decrease in molds and yeasts number. The control group showed an increase in total bacteria, coliforms, and yeasts. The substitution ratios enhanced the sensory evaluation of the product, and this leading to increased customer acceptance of the burger with mung beans and Jerusalem artichoke powder compared to the control. The results indicated that the replacement negatively affected the total count of bacteria as well as coliform and also contributed to a decrease molds and yeasts growth. In contrast, the control showed an increase in total bacteria, coliforms, and yeasts. The substitution ratios enhanced the sensory properties of final product, resulting in increased customer acceptance of burgers with mung beans and Jerusalem artichoke powder compared to the control. The results indicated that the burger containing mung powder 10% was superior in terms of microbial characteristics, and general acceptance of the final product over the burger containing Jerusalem artichoke powder, while both were superior in terms of microbial quality and general acceptance of the control.
Aymen Hameed; Yassen Abdul-Rahaman; Thafer Mohammed
Volume 23, Issue 2 , June 2023, , Pages 171-181
Abstract
The present study was conducted to know the effect of VêO® premium and Vitamin C on productive and reproductive performance of local Iraqi ewes during the heat stress. The study was conducted in a private farm in Fallujah, Al-Anbar province during the period from 6/8/2019 to 8/2/2020. Twenty local ...
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The present study was conducted to know the effect of VêO® premium and Vitamin C on productive and reproductive performance of local Iraqi ewes during the heat stress. The study was conducted in a private farm in Fallujah, Al-Anbar province during the period from 6/8/2019 to 8/2/2020. Twenty local Iraqi ewes were divided randomly into four equal groups. The first group (T1) was given VêO® premium 4 g/ ewe/ day. The second group (T2) was given VêO® premium 2 g/ ewe/ day, the third group (T3) was given Vit. C 40 mg/ ewe/ daily and the fourth group (T4) left without treatment as a control group. The results showed significant (P≤0.05) increase in body weight in the T2 as compared with other treatments. Estrogen were increased (P≤0.05) in T1 and T4 as compared with T2 and T3 at the fourth period. There was significant (P≤0.05) increase in progesterone level in the T2 and T3 during the first period of the experiment, the T4 in the second and fourth period and within all the same treatments. The fourth period within the same treatment increased significantly in the concentration of progesterone levels for T1, T3 and T4. While the third and fourth period showed increase in the level of progesterone for T2. There was a higher estrus rate in the T2 (80%). Fertility rate, conception rate and lambing rate were increased in the T2 and T3. Barrenness rate was decrease in females in T2 and T3. It was concluded from the current study that addition of VêO® premium and Vit. C to the feed of ewes during heat stress was beneficial on body weight and reproductivel performance.
