Diyala Agricultural Sciences Journal

This experiment was conducted in poultry field of Department of Animal Production in College of Agriculture - Diyala University during the period from 12/27/2015 to 21/02/2016 by using 120 of the Japanese quail females aged 20 weeks, randomly distributed evenly over the four treatments each of which contained 30 birds and by three replicates per treatment (10 females/replicate). The birds was feed in duration of the experiment amounting to eight weeks on one of diets and treatments were as follows: T1 (diet free from added), T2 (diet add a 0.3% powder plant turmeric) T3 (diet add a 0.6% powder plant turmeric) T4 (diet add 0.9% powder plant turmeric) for a period lasted from the age of 2027 weeks (8 weeks), and studied the qualities of productivity and some of qualities of eggs. The results showed a significant decrease (P <0.05) in daily feed intake of the birds at treatments T3 and T4 compared to T1 during the first period of the experiment, but during the second period of the experiment has significantly (P<0.05) at T3 in egg production, egg mass and producing cumulative eggs on two treatments T1 and T4, as happened significantly (P <0.05) in feed conversion factor with all the added treatments compared to T1 and significantly decrease (P<0.05) in daily feed consumption with all the added treatments compared to T1. At the end of experiment which reached 8 weeks has significantly (P <0.05) in egg production, egg mass at treatments T2, T3 on the rest of the treatments, as happened significantly (P <0.05) in feed conversion factor with all the added treatments compared to T1and significantly decrease (P<0.05) in daily feed consumption for treatments T3 and T4 compared to T1. It has got excelled significantly (P<0.05) in the shell weight, percentage of shell weight to egg weight in treatment T4 and significant decrease (P<0.05) in character of the high albumen of the treatment T4. We conclude from this study that the addition of turmeric powder to the diets of quail at the age of 20-27 weeks has led to improvement in productivity and some qualitative traits of quail eggs.

Silver carp fish was dried using microwave at the different levels (100, 300 and 500) watt. The dried fishes were preserved in polyethylene bags after removal of air using vacuum and stored at LAB temperature. Analytical tests and microbial content was carried out for these samples at the durations of storage (0, 15, 30, 45 and 60) days. The results were obtained as follows:- All levels of microwaves power showed decreased in moisture content with progress of the drying time. The chemical composition for treatment showed decrease in moisture and increase in percentage of protein, lipid and ash after drying of fish. The moisture content was increased during the durations of storage (0, 15, 30, 45 and 60) days, accompanied by a decline in each of the percentage of protein and fat at the same storage durations. The results showed increasing in TBA and FFA during duration of storage compared to fresh fish. Dried fish was showed decline in the total microbial content after the drying to reach zero, then it was increased gradually to reaching maximum number at the end of storage period compared to fresh fish. While coliform bacteria and fungi were absent in dried fish for all durations of storage. Lipolytic and proteolytic bacteria found after (45 and 30) days from duration of storage respectively, to reach its maximum limit at the end of storage period 60 days.

Alpha-amylase inhibitors were extracted from some maize varieties including Veto, Monarg Rohnaldinia, Daredh and May-70, using 0.2 M buffer solution of sodium acetate, pH 6. Inhibition of all maize cultivars towards human saliva amylase was determined by the method used. The results showed that inhibition percentages varied by different species. Rohnaldinio variety was characterized by amylase inhibition ratio of 40.26% compared to the Monarg and Veto of 23.60% and 16.47%, respectively. May-70 and Daredh showed little efficacy towards amylase. The optimal ratio for alphaamylase inhibitors extraction from maize varieties, and at different proportions including 2.5: 1, 5: 1 and 10: 1 (weight: volume), showed that the specific efficacy was the greatest when extracting the inhibitor from Rohnaldinio variety by using 1:5 (w: v) mixing proportion. The specific efficacy was 6.32 unit mg-1 protein, compared to the other varieties. Determination the optimal extraction time for alpha-amylase inhibitors from maize varieties at 1.0, 1.5 and 2.0 hours extraction time showed that the specific efficacy was the highest when the inhibitor was extracted from Rohnaldinio variety in 1.5 hour. It was 5.66 unit mg-1 protein compared to the rest of the varieties. The results also showed a pH effect on the interaction of the inhibitor with amylase saliva. The optimal pH for bindings the inhibitor from Rohnaldinia variety with amylase saliva was 6, whereas 7, 5, 8 and 6 for inhibitors from Monarg, Veto, Daredh and May-70, respectively. The optimum temperature for inhibitor activity was examined between 30 – 80 ˚C. A significant increase in the effectiveness of inhibition was shown with increasing temperature from 60 to 80 ˚C. Inhibition at 80 ˚C was 40.66% when the inhibitor from Rohnaldinia linked with amylase saliva.