IRAQ JOURNAL OF AGRICULTURAL RESEARCH

This Study was carried out to investigate the potential of using Calotropain in accelaration of Cheddar cheese ripening. Calotropain was extracted from clean leaves of Calotropis procera by 6% NaCl containing 2% boric acid. The crude extract was concentated with ammoimun sulfate (NH4)2SO4, dialyzed and lyophilizied. The clotting and proteolytic activities of the obtained enzyme was determined and was 18.4, 181.24 (unit/ml) respectively. Calotropain was added to the cheese curd in two concentration (100,150 mg / 1kg curd). These treatments were designated as T2, T3. The chemical changes in the processed products for all treatments were recorded. The control treatment (T1) which was manufactured with microbial rennet from (Mucor miehie) by traditional method. The ripening changes were occurred in protein and fat in manufacturing cheeses were examined during the ripening period. The obtained resutls showed that the moisture content of all samples were decreased during the ripening period, while the protein, fat, salt, acidity and acid degree values were increased. The pH values of treated samples were decreased at the beginning of the ripeing period and then decreased slowly with the progress of ripening preiod. The percent both of SN% and NPN% of all treatments were higer than that of control samples and the increases in SN% and NPN% were proportional to the enzyme concentration and the ripening period. The electrophoresis pattern of enzyme treated cheese samples showed increased protein bands than that in control. Further more the bands number were increased as the enzyme concentration increased. The Coliform bacteria , Yeasts and Molds and Staphylococcus aureus bacteria counts were less than that of control cheese. The cheese samples treated with (150 mg\1kg curd) Calotropain showed a perfect flavour after 60 days of ripening. While (T2) showed a perfect flavor after 90 days of cheese ripening for cheese samples that treated with (100mg/1 Kg curd)calotropain, the control cheese (T1) showed the desired flavour at the end of the ripening period using microbial rennet followed by the traditional processing method.

This Study was carried out to investigate the potential of utilizing Calotropain in cheddar cheese making. Calotropain was extracted from clean leaves of Calotropis procera using 6% NaCl containing 2% boric acid. The crude extract was concentated with ammoimun sulfate (NH4)2SO4, dialyzed and lyophilizied. The clotting and proteolytic activities of the obtained enzyme was determined and was 18.4 , 181.24 (unit/ml) respectively. The lyophilized protease was used in manufacturing cheddar cheese from pasteurized milk, different ratios of calotropain (25,50,75)% were used as a paritial substitute for microbial rennet. The treatments were designated (T2,T3,T4)respectively. The chemical, microbial and organoleptic characteristics of the manfactured cheese were studied and compared with the control treatment (T1) which was manufactured with a microbial rennet from (Mucor miehie) by a traditional method. The chemical changes in the processed products for treatments were recorded. The obtained results showed that the moisture content of all samples were decreased during ripening period, while the protein, fat, salt, acidity and acid degree values were increased. The pH values of treated samples were decreased at the beginning of the ripeing period and then decreased slowly with the progress of ripening preiod. The percent of SN% and NPN% of all treatments were higher than that of control samples and the increase in SN% and NPN% were proportional to the enzyme concentration and the periods of the ripening. The electrophoresis pattern of treatments cheese samples showed higher numbers in protein bands than that of control. Further more the bands were increased as the enzyme concentration increased. The Coliform bacteria, Yeasts and Molds and Staphylococcus aureus bacteria were less than that of control cheese. Cheese samples for the treatments (T3,T4) showed distinct flavor during the second month of ripening. The control cheese showed the desired flavour at the end of the ripening period followed by the traditional processing method.

This study was subjected to isolate and identify Brucella from raw milk and soft cheese samples collected from Baghdad markets. Six hundred and ninty nine samples, (446 cattle, buffalo, sheep and goat raw milk and 250 samples of soft cheese) manufactured from unpasteurzed raw milk of cattle, buffalo, sheep and goat were used in this study. All samples were tested with milk ring test (MRT) and bacterial isolation. The results of MRT showed that the percent of positive samples for cattle, buffalo, sheep and goat were 42.8 , 10.3 , 7.3 and 61.5% respectively. A 19 brucella strain were isolated, 11 of Brucella abortus from raw milk and soft cheese made from cattle and buffalo, with 8 of Brucella meliteneses from raw milk and soft cheese of sheep and goat. It had been found that the 1 st and 3rd serotypes of Br. abortus and Br. melitenses respectivlly were the predominate types.

This investigation aimed to examine the effect of addition milled black seeds (Nigella sativa) in proportion of 2, 2.5 and 5% and the crude oil extracted from black seeds by hydraulic press which added separately at proportion of 2.5 , 5% to a local soft cheese curd. The obtained results showed a significant decrease in the total viable count of bacteria by nearly one log cycle in comparison to the control cheese samples, the same result was also obtained with both mould and yeast, there was no growth of coliform bacteria. On the otherhand there was a significant increase in the shelf life of all treated samples with milled black seeds and oil. The product retained acceptable characteristic features which included flavor, colour, texture and consistency up to 10 days of storage in comparison to the control samples which recorded less grades for the examined characters. The addition of black seeds aqueous extract in proportion of 5% had no positive impact in lowering the microbial count and in keeping the normal characters of soft cheese.

This investigation was carried out to examine the effect of adding dried Jerusalem Artichoke (J.A.) (Helianthus tuberosus) to wheat flour on the organoleptic characters of loaf. Two levels of J.A. were used (6.5 and 10%) to substitute wheat flour. This will provide 2.5 and 4% inulin respectively. The chemical, reheological, and organoleptic evaluation were conducted on flour. The results showed that addition of 6.5 and 10% J.A. powder had a significant affect (p<0.05) on wheat flour color. Also, the percent of ash was increased significantly from 0.77 in the control (no addition) to 0.97 and 1.03% respectively after addition of J.A. powder. Addition of J.A. powder did not affect significantly the levels of both moisture and wet glutin in loaf.
The results showed no significant differences among the control (no addition) and the 6.5% level of powder addition. While the 10% addition had a significant impact. The addition of powder improved the stability of dough as measured by farinograph test. It may be concluded that diabetic people can benefit a lot from the consumption of this bread which is very well acceptable when 6.5% J.A. powder was added.

Elastase was isolated from polymorphonuclear leukocytes and purified by the Ion-exchange column Diethyl amino ethyl Cellulose (DEAE-Cellulose), followed by gel filtration on Sephadex G-100 column, purification folds and the enzyme yield was 8.06 and 18.15% respectively. The burity of obtained enzyme was tested by polyacrylamide gel electrophoresis with sodium dodecyle sulfate and indicated that it has been purified to homogeneity by giving a single band. The results of enzyme characterization showed that the molecular weights were 22500 and 23000 Daltons as determined by gel filtration and electrophoresis in the presence of SDS .The optimum pH for the enzyme activity was 8.0 and was stable at pH values ranged between 7.0-9.0. The enzyme exhibited the maximum activity at 40ºC. The study of heat stability pointed out that the enzyme retained entire activity over 30 min. incubation at 30 - 50 Cº and remained active even when incubated at 20-80ºC. It was noticed that the addition of each of CaCl2, HgCl2 didn’t affect enzyme activity while CuCl2, NaCL reduced enzyme activity by 50 and 10 % respectively. However the other reagent which were specific inhibitors for cysteine, aspartic, metallo protease didn’t affect enzymo activity, mean while the enzyme completely inhibited by PMSF (specific serin protease inhibitor) so enzyme could be identify as serine proteases (Elastase).

The aim of this study to define the effect of early use of probiotic bacteria Lactobcillus acidophilus for broiler chicken (one day old) to develop chemical and organoleptic properties of their meat.
The standard isolated liophilized bacteria have been restored, stimulated and designated, microbial and biochemical testing was performed to improve compatibly with standard properties.
The chicken (270 broiler) were divided into 9 groups, 30 chicks each, in 3 dublicates, 10 chicks each. The bacteria introduced throw the drinking water.
The utilization of probiotic bacteria resulted in an improvement of chemical properties of broiler meat as shown by a significant a significal increase (P<0.01) in moisture, protein and unsaturated fatty acid values, while a significant decrease (P<0.01) in saturated fatty acids values and cholesterol in comparison with control.
The evaluation grade of organoleptic properties (tenderness, juciness, flavour and general acceptance) increased significantly for all cooked pieces of chick’s cutlets for birds fed on L. acidophilus as compared with control treatment.

The study was conducted at the Ministry of Agriculture-Organic fertilizer Laboratories over the period of 2007-2008 for studying the effect of four types of mushroom on the Hypercholesterolemia and hypolipidemic in mice .A total of 240 female weighing 20-25 gm (3 month of age) were randomly allocated to three experiment diets ,four replicates of 15 mice were used for each treatment when soybean meal was replaced by mushroom 0(Tc), 50%replacment(T1) and 100% replacement (T2). Body weight (BW) and feed intake were recorded daily for eight weeks, Blood were collected from heart by heart puncture for assay and determine calculate Total cholesterol. Types of lipoprotein (LDL,HLDL and VLDL) also were determined, total aerobics and anaerobic bacteria and lactic bacteria in intestine were also determined. Data were analyzed by using one way ANOVA by using SPSS program. The Results showed a significant (P<0.05) decrease in total plasma cholesterol and liver, triglycerides and low density lipoprotein. The decrease in all values mentioned above were proportional with increasing concentration of mushroom in the ration. the good cholesterol HDL showed higher level in T2 followed by T1 compared to control treatment (Tc) respectively. Also the results showed a significant decrease in aerobics bacteria and a significant increase in lactic acid bacteria. Also the replacement of soybeans by edible mushroom showed total drop in fat liver and increased fat in feces. Thus, the investigationsuggested that edible mushroom was capable and effective to reduce cholesterol in plasma and regulating fat in body.

The study was conducted to estimate the reproductive performance in 101 yearling Goats represented Two Breeding Group (35Native Black does and 66 Imported Damasks does) joined in reproductive season (2007). Fertility (does lambed per does joined), Twinning percentage (twinning lambing per does lambed), Lambing percentage (kids porn per does lambed), mortality (kids died per kids born), Prolificacy (kids weaned per does joined) and weaning percentage (kids weaned per does lambed) were tested.
No significant deference’s between Imported and native breed in fertility (33.3 compared with 37.1%), prolificacy (37.8 compared 40.0%) Lambing percentage (113.6 compared with 107.6%), and weaning percentage (104.5 compared with 92.3%).
Imported yearling does superior native does significantly (p<0.05) in twinning percentage (15.0 compared with 7.6%) and kids mortality (8.0% compared with 14.2.
Results showed that the adults and yearling does had similar performance in mortality and daily weight gain. Yearling group had less performance compared with adults group in fertility, twinning percentage, prolificacy and weaning percentage.
It was concluded that yearling does in both breeds showed a good ability to rear their kids at weaning.

The Styudy was conducted on 51 Awassi ewes Aged (1.5- 3 years). The ewes devided into three equal Groups, The animal were fed different levels of chemical and microbial treated corn cobs (0, 5 and 10%).
Blood samples were collected monthly by jugular vein puncture, blood was collected in hapinized evacuated tukes.
The average of the chromosomal deviations and mitotic index was determined to the end of experiment.
Results obtained revealed that there were no significant differences in chromosomal deviations and mitotic index in different groups.
We concluded that feeding the Awassi ewes on treated corn cobs up to (10%) without undesirable effects.

The present experiment was carried out at poultry farm-Agriculture College –University of Baghdad for the period of 27th/May 2005 to 27th/2/2006 aimed to study the effect of diet supplementation with synbiotic on semen characteristics of males White Leghorn (WL). A locally prepared synbiotic which used in this study prepared by mixing an equal amount from probiotic (Iraqi probiotic) contain Lactobacilli, Lactobacillus acidophilus and Bacillus subtilis bacteria and Saccharomyces cerevisiae and prebiotic were consist a non starch oligosaccharide of S. cerevisiae yeast after crashing of cell wall. Add symbiotic to diet of total 22 WL cocks, 16 weeks of age, were randomly assignal into two treatment groups. Cocks in T1 were fed a standard diet and used as control group, while cocks in T2 were fed diet supplemented with synbiotic at the rat of 5 kg/ton feed. The data showed that dietary treatment were significantly (p<0.01) increased semen volume per ejaculated volume and the percentages of individual and mass motility movement of the sperms in the semen. The dietary treatment were significantly (p<0.01) decreased the percentages of dead and abnormal sperms in the semen.
Key words: synbiotic, semen characteristics, volume per ejaculated, individual and mass motility movement, deat and abnormal, sperms, males White Leghorn.