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Influence of Fortification with Extracts of Three Varieties of Iraqi Dates on the Viability of Lactobacillus plantarum in Probiotic Fermented Milk Products

Author: Bahaa Nidham Essa Almosawi1 , Thaeir Ahmad Hassan2
Journal: Iraqi Journal of Biotechnology المجلة العراقية للتقانات الحياتية ISSN: 18154794 Year: 2019 Volume: 18 Issue: 2 Pages: 216-223
Publisher: Baghdad University جامعة بغداد

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Abstract

Therapeutic fermented milk is product owing to its particular physical, nutritional, probiotic and organoleptic properties containing prebiotics as enhancers of human natural micro-flora and probiotics with their positive effects on health when consumed regularly according to WHO recommendations, This study was conducted to fortified the Milk by the extracts of three variety of Iraqi dates (Zahdi, Khastawi and Khadrawy) on four different percentage levels of treatments T1 (5), T2 (10), T3 (15) and T4 (20) comparing with T0 (without any addition) in order to know its role in the impact on the vitality and numbers of Probiotic Lactobacillus plantarum expressed in terms of growth intensity when used as starter culture In the manufacturing of therapeutic fermented milk and their influence as Prebiotic enhancers, The lowest number appeared in logarithmic counts of viable bacteria cell were in the treatment of control T0 (10.80), comparing with the increase in the supported products with extracts for T4 treatment, which were similar to those of al-Zahdi and al-Kashtawi (12.86), while al-Khudrawi (12.96) and what it means that there is a direct increasing in the logarithmic number of probiotic bacteria with the higher percentage addition of date extracts, and was the most effective with the Khadrawi variety, there is a correlation between the growth of Lb. plantarum bacteria to get the best and smooth texture of the therapeutic fermented milk products, and to maintain the probiotic bacterial number at proper required accounts, That the results obtained give a positive indication of the role of date extracts of these varieties in increasing numbers and enhancing the viability of these probiotic bacteria in fermented milk products.


Article
Effect of probiotic fermented supplementation on egg quality in Cotornix Japonica
تأثير أضافة المعزز الحيوي المخمر في نوعية البيض لدى طائر السمان (Cotornix Japonica)

Author: Hamood Kh. AL-Janabi
Journal: journal of kerbala university مجلة جامعة كربلاء ISSN: 18130410 Year: 2015 Volume: 13 Issue: 1 Pages: 229-235
Publisher: Kerbala University جامعة كربلاء

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Abstract

This study was conducted at Poultry Farm of Animal Resources Dept. College of Agriculture ,University of Baghdad to investigate the effects of probiotic fermented supplementation on egg quality in Cotornix Japonica (No. 160 female, 24 wk old, period 1/1/2014 to 31/3/2014). The effect of four treatments (0, 25, 50 and75 % probioptic fermented ) , were evenly distributed to 4 groups with two replicates containing (20 birds in each replicate). Increase of egg yolk weight was not significant (P>0.05) in first , second and third week, had significant effect on egg yolk weight from fourth week to eight week (P<0.05). Although addition of probiotic had significant effect (P<0.05) on egg yolk high in 1 , 2 , 4 , 5 , 7 and 8 week, had no significant effect (P>0.05) in 3 , 4 and 6 week, although addition of probiotic had significant effect (P<0.05) on egg albumin weight, the increase of egg albumin weight with increase of probiotic, these were expected which have already been reported. Although addition of probiotic had significant effect (P<0.05) on egg albumin high, the increase of egg albumin high with increase of probiotic. Statistically not significant effect (P>0.05) addition of probiotic on shell weight. Although addition of probiotic had significant effect (P<0.05) on Haugh unit, the increase of Haugh unit with increase of probiotic. Supplementation of probiotic fermented to the diet of quail breeders improved egg quality (yolk , albumin and haugh unit).

اجريت هذه الدراسة في حقل الطيور الداجنة التابع لقسم لثروة الحيوانية-كلية الزراعة/جامعة بغداد بهف دراسة تأثير اضافة المعزز الحيوي المخمر على نوعية البيض لطائر السمان (العدد 160 انثى بعمر 24 اسبوع، للمدة من 1/1/2014 الى 31/3/2014). شمل البحث تأثر اربعة معاملات (0، 25، 50 و 75% معزز حيوي مخمر)، وزعت الطيور على المجاميع الاربعة بواقع مكررين لكل معاملة على (20 طير لكل مكرر). لم تكن الزيادة في وزن الصفار معنويا (P>0.05) في الاسبوع الاول والثاني والثالث لكن تأثرت صفة وزن الصفار معنويا من الاسبوع الرابع الى الثامن (P<0.05). كما ان لإضافة المعزز الحيوي المخمر تأثير معنويا (P<0.05) في ارتفاع الصفار للأسابيع 1و 2 و 3 و 4 و 5 و 7 و 8 اسبوع لكن غير معنوية للأسابيع 3 و4 و 6. كان تأثير اضافة المعزز الحيوي المخمر معنويا (P<0.05) في وزن بياض البيض، إذ ازداد وزن البياض مع زيادة نسبة المعزز الحيوي وهذا مطابق للدراسات السابقة. كان هنالك تأثيرا معنويا (P<0.05) لاضافة المعزز الحيوي المخمر (P<0.05) في ارتفاع البياض، إذ ازداد ارتفاع البياض مع زيادة النسبة المئوية للمعزز. اظهرت نتائج التحليل الاحصائي (P>0.05) عدم معنوية تأثير المعزز الحيوي المخمر في وزن القشرة. تبين أن لاضافة المعزز الحيوي المخمر تأثيرا معنويا (P<0.05) في وحدة هو، إذ ازدادت وحدة هو بزيادة المعزز الحيوي. أن اضافة المعزز الحيوي المخمر الى عليقة انواع السمان من شأنه تحسين الصفات النوعية للبيض (الصفار والبياض ووحدة هو).

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