النشر العلمي

  • Respondents Evolution of the Effect of Grazing on Bt-cotton Crop Residues by Ruminants on Health and Milk Characteristics in Gezira State, Sudan

M. A. HASHIM1*, G. H. ELOBIED1 AND I. A. ADAWI1

1University of Gezira, Wad Medani, Postcode 21111, Sudan

Abstract

The introduction of Bt cotton in Sudan enhanced cotton productivity and restored cotton as a main cash crop. Due to fear among animal owners from grazing on Bt-cotton crop residues an investigation in the form of questionnaire was conducted in two sites (South Gezira locality and Um-Algura locality) to know the effect of grazing on Bt-cotton crop residues (Bt-CCR) on animal health and milk characteristic. 50 questionnaires to investigate the effect of grazing on Bt-CCR on animal health and milk characteristic were distributed to each of the two localities. There was an agreement between the respondents in both sites on that, Bt-CCR had some effects on: Milk production, the color of milk, the taste of milk, the impact on animal health and the milk coagulation. There were some symptoms due to feeding on Bt CCR (if it is cultivated) which included: Diarrhea alone, Diarrhea with mucus, Diarrhea and nasal discharge and Diarrhea and bloat. The most animals affected were cows and sheep. It is recommended that, more investigations are needed to elucidate the reasons of those effects, before taking a decision to prohibit the grazing on Bt- CCR. Also investigation of any health effect from milk and its products on human is urgently needed.

Keywords – Bt-cotton residues, Grazing, Animal health, Milk characteristics, GM-cotton.

published in International Journal of Research in Agricultural Sciences

  • Effect of sexing and dietary incorporation of molasses on performance of broiler chickens

In Sudan, Sorghum is used as a source of energy in poultry rations in Sudan. There are several alternatives for sorghum grains such as sugar cane molasses which is available and cheap source of energy. The unsexed one-day old broiler chicks are commercially used in Sudan. The data concerning the performance of male broiler chicks in comparison with unsexed one are lacking and need to be investigated. The objectives of the study were to evaluate the effect of partial replacement of sorghum grains by cane molasses on broiler performance and to compare the performance of male broiler chickens with unsexed one. A (2 × 3) factorial arrangement was used to study the effect of two sexing pattern (male and unsexed chicks) and three dietary levels of molasses (0, 10 and 24%) on broiler performance. A total of six treatments were employed and each treatment was replicated three times with six birds each. Feed consumption, weight gain, and feed conversion ratio (FCR) were recorded. At the end of the experiment, two birds from each experimental unit were selected and slaughtered. Carcass weight, weights of some internal organs and cuts were measured. Blood samples were collected for determination of cholesterol, triglycerides, protein and potassium. The results revealed that significant improvement (p≤0.05) in feed consumption, body weight gain and FCR as the level of molasses increased. The greater feed consumed and the highest weight gain were observed with birds fed on diets incorporate with 24% molasses. Males were better in weight gain and feed consumption than unsexed birds, while no differences in FCR. The greater blood protein and potassium levels were recorded with birds fed 24% molasses. Sexing had no significant effect (p≥0.05) on blood constituents. The weights of carcass, thigh, drumstick and breast were not affected by experimental treatments. The current study concluded that, molasses could be used as alternative energy source up to 24% in broiler diets without negative impact in performance and male were advisable to be adopted for commercial broiler production than unsexed one. Economically, the cost of diets containing 10 and 24% molasses were lower than control one.

published in جامعة يانجو

  • Some rumen and blood metabolites and total bacterial count in camels

published in 3th international Scientific Conference of Camel research and Production

  • Utilization of Differential Scanning Calorimetry (DSC) in Differentiation Between Cow Milk and Camel Milk Powder

Icnneustmrsoebsde aur tco ttfei ompnhp:y eDsriaicftafuel rraeensnd tgi oacilh nsegcm afrniconamiln plgor wcoap (leo-r1rti2ime0se°.C tTr)y ht oe(D sheSi gCthe)c (ghDrneSiaCqt ul6ye0 sa0 fh°fCea cvatene ddp eDmrTmaAtie t1tre8iad0l 0 cs°lcCaire)i.nficcea tbioyn e mofp eonwdeortihnegr mthiec easntdim eaxtoiothne ormf aic g preroat- Aim: To differentiate between spray dried and freeze dried cow and camel milk powder using DSC technique. teMwnetethehanol ptdhy: e cB htoyatpnheg cseo o(wΔf Hdmr)yi mlikne gaa:n ssdup rcreaamym edenrl tymsi.nilgk awnedr fer eperzoec edsrsyeidn gi natnod s tpor acyo mdrpiaerde a bnedt wfreeeenz et hder icehde mpoiwcadl ecro. mDSpCo nweanst su osfe dth dei fsfaemrepnlteisa tues bineg- ttcRyhoepawsteu ’ smol tmfes da:i rlnTkysh ip netogh rw aeatdsf fuetehlrct.e tsOer sedbh vwtoihoweeur ctesho cramhetaa pslnohlygso eiwctsil o eitnanhr aeo tndf titmhfhfeeailrrlkpee pynw ocoaewfss td ahbe ecer .ltcewoaneret denin ffftrese roeefzn pec-redo irtneie ipnde, aCfakat m1 a en(lfd’as tl )am,c pitloeksa e(kF o(D2f C tah)n ead nv 3adr) if(orpeuresoz steea-imdnr)pi,el aedns cdiio npwde’iasck am t4ei ls(kl ta h(cFatoDt stWeh)e), scCiootwinoc’nsl umosfi imlokni (l:kF DDeSsWpC)e cccoioauwllldy’s t bmheei lc ckoo upwlod’ws b dmee irelk fwf.eicthti vreelsyp eucste tdo ttoh ediirf fcehreenmtiicaatel cboemtwpeoenne ntthse. Ifnre aedzdei-tdiorine,d t hcea mtyeple’s o mf dilrky i(nFgD aCf)f eacntded f rteheez ceo-dmrpieod

published in EC Nutrition 11(5), 2017: 194-200

  • Microbial Starter Culture

This book concerns the microbiology and technology of microorganisms used in production of fermented food products. It has been written in fifteen chapters. The first chapters include the general concepts of microbial starter cultures, definitions, their types, significance and uses, ecology, classification, factors affecting the argumentative changes by starter cultures, preparation of starter cultures, maintenance and preservation of starter cultures and inhibition factors of stater cultures. The second part include the utilization of starter cultures in food industry such as cheese making, production of fermented milk products, production of fermented meat products, production of baked products and production of vegetables products.

published in Publisher: LAP LAMBERT Academic Publishing (October 16, 2017)ISBN-13: 978-6202059619

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