Morteza Rezaei; Nima Eila
Volume 19, Issue 4 , March 2018, , Pages 929-939
Abstract
The aim of this study was to compare the effects of pigments extracted from Red bell Pepper with the synthetic pigments (Canthaxanthin) on performance and egg quality of laying hens. A total of 64 Hy-Line W-36 laying hens at 75 weeks of age, were randomly divided into four equal groups each with 4 replications. ...
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The aim of this study was to compare the effects of pigments extracted from Red bell Pepper with the synthetic pigments (Canthaxanthin) on performance and egg quality of laying hens. A total of 64 Hy-Line W-36 laying hens at 75 weeks of age, were randomly divided into four equal groups each with 4 replications. A completely randomized design with 4 treatment and 4 replications in each treatment was conducted to study the effects of 4 treatments including: 1- control diet (without addition of any pigments), 2- control diet + 25 mg/kg synthetic red Canthaxanthin pigments, 3- control diet + 15 mg/kg extracted pigments from red bell pepper, and 4- control diet + 30 mg/kg extracted pigments from red pepper. Extraction of pigments from red pepper was carried out using Hexane solvent and subsequently saponified by KOH. The results showed that egg production and egg quality were not affected by any of the treatments but the index of yolk color was significantly higher in laying hens fed either natural or synthetic pigments compared to control (P<0.01). The oxidative stability of yolk’s lipids in the eggs stored at 18oC for 21 days, was significantly improved in the hens received red pepper pigments (P<0.05). It was concluded that synthetic pigments in the diet of laying hens can be substituted with 30 mg/kg natural pigments extracted from red bell pepper.
Behrouz Yarahmadi; Morteza Chaji; Mohammad Boujarpour; Khalil Mirzadeh; Morteza Rezaei
Volume 18, Issue 3 , October 2016, , Pages 447-459
Abstract
This experiment was carried out the aim of the effect of sainfoin forage and forage:concentrate ratios on feed intake, nitrogen balance,ruminal biohydrogenation and milk fatty acid profile in dairy ewes using of eight Lori breed ewes according to a replicated 4 × 4 Latin square design. Treatments ...
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This experiment was carried out the aim of the effect of sainfoin forage and forage:concentrate ratios on feed intake, nitrogen balance,ruminal biohydrogenation and milk fatty acid profile in dairy ewes using of eight Lori breed ewes according to a replicated 4 × 4 Latin square design. Treatments were adjusted from one to four according to forage:concentrate ratios of 35:65 with and without sainfoin and 65:35 with and without sainfoin. Dry matter intake was not significant among experimental diets. Retention of N was higher in ewes that receiveddiets consist of forage:concentrate ratios of 35:65 with sainfoin and 65:35 with and without sainfoin (P<0.05). The high concentrate diet with sainfoinwas the most vaccenic acid concentration accompanied by the less concentrations of stearic acid in ruminal liquor (P<0.05). Apparently biohydrogenation ofhigh concentrate diet with sainfoin (treatment one) decreased for oleic, linoleic and linolenic acid with 10.2, 12.3and 7.1%, respectively (P<0.05). Experimental diets effect were significant on vaccenic acid, conjugated linoleic acid, linoleic acid and linolenic acidconcentrationsin milk fat (P<0.05).In base onobtained the results,feeding of dairy ewes with high concentrate diets consist of sainfoin forage were an important due to increased conjugated linoleic acid and vaccenic acid concentration in milk fat.
Pirouz Shakeri; Morteza Rezaie; Seyed Ahmad Mirhadi
Volume 17, Issue 1 , April 2015, , Pages 59-70
Abstract
The present study was conducted to investigate the effects of ensiling pistachio by-product (PBP) on nutrient value, some physical and chemical parameters. Fresh PBP was ensiled into a trench silo for three months and simultaneously amount of PBP was dried in front of the sun. Chemical composition, buffering ...
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The present study was conducted to investigate the effects of ensiling pistachio by-product (PBP) on nutrient value, some physical and chemical parameters. Fresh PBP was ensiled into a trench silo for three months and simultaneously amount of PBP was dried in front of the sun. Chemical composition, buffering capacity, water holding capacity, protein fractionation according to cornell net carbohydrate and protein system (CNCPS), concentration of aflatoxin poison and ruminal and post ruminal degradability was measured for both products. The result showed that pH reduced from 4.73 to 4.12 after ensiling. The ensiled PBP had low aNDFom and water soluble carbohydrates and high phenolic compounds content compared to the sun dried PBP (P<0.05). There was no difference in buffering capacity, water holding capacity, non- protein nitrogen, concentration of aflatoxin and degradability in total gastrointestinal tract between sun-dried and ensiled PBP. Aflatoxin concentration for both PBP was in the permitable range of using in animal nutrition. It was concluded that PBP had a good potential for ensiling and that process of ensiling had no detrimental effect on nutritive value of PBP and furthermore ensiled PBP had a desirable aerobic stability.