Mahmood Y. Mohammed; Karwan Y. Kareem
Volume 22, Issue 4 , December 2022, , Pages 24-32
Abstract
Using of antibiotics it has started nearly eighty years ago since 1940 the purpose of using for increasing the immunity against microbes, diseases and to enhance growth in poultry production. The development in bacteria to become resistant against drugs results from using antibiotics for long period ...
Read More
Using of antibiotics it has started nearly eighty years ago since 1940 the purpose of using for increasing the immunity against microbes, diseases and to enhance growth in poultry production. The development in bacteria to become resistant against drugs results from using antibiotics for long period it may transformed to humans as well. "Biotic" feed additives, such as probiotics, prebiotics, and postbiotics, are one potential option for increasing poultry development and health. More attention has recently been paid to modern dietary solutions, especially probiotics, postbiotics and prebiotics. A300 one day old Ross 300 chicks distributed randomly into five treatment three replicates twenty birds in each one. The treatment groups include: negative control (a basic diet), positive control (a basic diet) + oxytetracycline 0.05%, T1= a basic diet + 0.3% lactobacillus plantarum (postbiotic), T2= a basic diet + 0.3% Bacillus licheniformis (probiotic), T3= a basic diet + 0.3% Fructo-oligosaccharides (prebiotic). As a result of adding the natural additives to the feed, Birds fed T3 gained more live body weight and had significantly higher (p<0.05) than negative and positive control groups at the same time had lower (p<0.05) FCR. Moreover, carcass weight and bursa of fabricius were higher (p<0.05) in birds that were fed with T1 when compared with negative control. The group of birds that fed with T1, T2 and T3 decreased (p<0.05) drip loss and coocking loss. These natural supplements can be added to enhance growth performance and meat quality in chicken production.
Shler Ahmad; Dunia Khalaf; Paiman Faraj
Volume 19, Issue 4 , December 2019, , Pages 29-35
Abstract
This study was conducted to synthesis of Doina the local cereal- dairy fermented product in Kurdestan region-Iraq by mixed Doo (skimmed butter milk) with fain burgul at size (1000-1500μm) produced from Muselly durum wheat, and storage for six months on Sun drying or Oven drying or freezing methods, ...
Read More
This study was conducted to synthesis of Doina the local cereal- dairy fermented product in Kurdestan region-Iraq by mixed Doo (skimmed butter milk) with fain burgul at size (1000-1500μm) produced from Muselly durum wheat, and storage for six months on Sun drying or Oven drying or freezing methods, the Doina mixture supplemented by Lactobacillus acidophilus and Lactobacillus plantarium as a probiotics, and identified by Commercial (API50 CHL) kit after six months of storage and evaluated the chemical, physical, microbial and sensory properties of final products. Significant difference ( P ≤ 0.05 ) between chemical composition of Doina in the different preservation methods (Sun drying, laboratory drying, Freezing) were found after storage. The rheological properties using of a sun-drying method (Traditional method) caused decreasing of gelatinization temperature in Doina mixture and it had a high amylograph maximum viscosity compared to freezing preservation method which gelatinized in high temperature and maximum viscosity in amylograph was low. There were significant differences ( P ≤ 0.05) between sensory evaluation of preserved Doina. Sun drying method had a high scores of sensory evaluation then laboratory method and freezing method.
