Thi-Qar University Journal for Agricultural Researches

A field experiment was became performed at the College of Agriculture and Marshlands, University of Thi
Qar, 2022-2023, to study the consequences of irrigation methods (surface irrigation and basin irrigation) and compost
kind (local and imported) soil properties consisting of (bulk density, moisture content, field capacity and mean
weighted diameter) and growth indicators (plant height, number of branches per plant, leaf area, number of leaves per
plant, and dry weight of plant) as well as the yield of broad beans (number of pods per plant, number of seeds pod,
weight of 100 seeds, plant yield, and total seed yield).
The experiment was conducted according to a split-plot system in a randomized complete block design, with
main plots representing irrigation methods and subplots representing compost types, in triplicate, resulting in a total
of 18 experimental units. Least significant differences (L.S.D) at the 0.05 probability level were used to compare
treatments.
The results showed that basin irrigation outperformed surface irrigation, and local compost was superior to
imported compost in improving physical soil properties by reducing bulk density, increasing moisture content and
field capacity and mean weighted diameter. Additionally, both the growth indicators and yield were significantly
improved by increasing plant height, number of branches per plant, leaf area, number of leaves per plant, dry weight
of the vegetative part per plant, number of pods per plant, number of seeds per pod, weight of 100 seeds, individual
plant yield, and total seed yield.

Abstract
The study aimed to use lemon peel extract at concentrations of2,1.5,1,0.5% in storing beef meat balls in the refrigerator at a temperature of 4°C. The results showed a significant decrease in Total bacterial count For meat samples treated with lemon peel extract compared to the control treatment, which amounted to192.32% On the sixth day of preservation, the treated samples remained within the standard limits until the refrigeration period, which reached83.32, 75.11, 69.11 and 67.11 (cfu/g). Also, showed moral decline in amount number of cold-loving bacteria In beef meatball treatments with lemon peel extract compared to the control sample. The averages in the treatments were Second and Third, fourth, fifth69.66and65.22and60.33 and 58.33(cfu/g)To the governor in The sixth day of cryopreservation while in the control treatment it reached 93.22% for the same storage period

The present study was conducted in the laboratories of the Aquaculture Unit, College of Agriculture, University of Basra, to determine the effect of four imported floating feeds (Arabco, Aleer, Arasco and Grand).Feed intake as well as the daily rate of. Twelve glass aquarium were used, with four treatments and three replicates for each treatment. The average weight of the experimental fish was 50.62 ± 2.61 g. The experimental fish were brought from Al-Bahaa Fish Farm located in Abi Al-Khaseeb District, south of Basra City, Iraq. The results showed that the daily feed intake was 12.40, 16.53, 14.50 and 12.31 g. and the daily feeding rate was 0.12, 0.17, 0.15 and 0.12 g. for grass carp fed floating diets from Arabco, Aller, Arasco and Grand, respectively. The statistical analysis's results showed that there were significant differences (P ≤0.05) in the in the daily feed intake of grass carp fed floating diets from Arabco, Arasco, Grand, and Arasco from Aller, The floating diets of Grand and Arabco were not different significantly (P > 0.05). with. the floating diets of Arabco and Grand..

The assessment of the health of the aquatic environment is considered an important matter, and one of these assessments is the use of the Index Biological Integrity of Phytoplankton (P-IBI). This study used this index in the northern part of Khor Al-Zubair lagoon waters and some environmental measurements (temperature, pH, oxygen, salinity, biological oxygen demand, nitrates and phosphates). The first station located at the beginning of the lagoon was classified as poor and with polluted water, as the index values ranged from (45-34). While the index values ranged from (62.5-45) in the second station, due to the sewage flows into the lagoon from the Shatt Al-Basra Canal, while the second station was able to absorb these pollutants.

This study was conducted in the poultry hall of the Animal Production Department, College of Agriculture, University of Basrah, from October 9 to November 13, 2024, to evaluate the impact of different levels of bentonite in litter on the productive traits of broiler chickens. 180 one-day-old, unsexed Ross 308 broiler chicks were randomly assigned to five experimental treatments, with three replicates per treatment and 12 chicks per replicate. The birds were reared on a wood shavings-covered floor, each replicate enclosed by one-meter-high plastic barriers. Each replicate measured 100 × 100 cm (length × width).
Bentonite was incorporated into the litter at varying levels: the control group (no bentonite), the second treatment (150 g/m²), the third treatment (250 g/m²), the fourth treatment (350 g/m²), and the fifth treatment (450 g/m²). The birds were fed two commercial diets: a starter diet (days 1–21) containing 23.03% crude protein and 2988.49 kcal/kg metabolizable energy and a grower diet (days 22–35) containing 21.55% crude protein and 3054.29 kcal/kg metabolizable energy.
The results revealed a significant increase (P≤0.05) in body weight, weight gain, and weekly and cumulative feed intake in the fifth, fourth, third, and second treatments during the fifth week. Additionally, a significant improvement (P≤0.05) in weekly feed conversion efficiency was observed in the third and fourth treatments compared to the control group.

This research investigates the influence of incorporating oat protein concentrate (OPC) into yogurt on its physicochemical, sensory and structural properties during 21 days of storage at 4°C. The yield and percentage of OPC were assessed at different pH. The highest yield (77%) and protein content (79%) were observed at pH 10, while lower percentages were noted at pH 5 (59% yield, 74% protein content). Samples of yogurt with different OPC concentrations were made: 0% (control), 0.3%, 0.6%, and 1%. The results indicated that both OPC levels and storage periods significantly influenced (p ≤ 0.05) parameters. The pH value of all samples decreased during storage, while acidity increased. The 1% OPC yogurt maintained higher pH and showed lower acidity (0.96%) compared to the control (1.06%). Water holding capacity (WHC) decreased in all treatments, with the 0.6% OPC group having the lowest WHC (45%) after 21 days. Syneresis increased over time but remained lower in the OPC-treated especially in the 1% OPC (14%) compared to control (22%). Fourier Transform Infrared Spectroscopy (FTIR) and Scanning Electron Microscopy (SEM) showed that OPC enhanced structural integrity and functional group stability in yogurt. Of the formulations, the 1% OPC sample demonstrated the most stable texture during storage, whereas the 0.6% OPC sample scored the highest sensory evaluation, especially for flavor, texture, and overall acceptability. In conclusion, adding OPC, especially at 0.6%–1%, can improve yogurt’s quality, stability, and attractiveness to consumers during cold storage.