Ahmed Ayman Rushdi

Academic Degree: Master

Supervisor Type: Supervisor

Supervisor State: Ungraduated

Student in the Department of Animal Production Technologies

Omar Maher Kareem

Academic Degree: Master

Supervisor Type: Supervisor

Supervisor State: Graduated

Student in the Department of Animal Production Technologies

Mohammed Wasfi Mustafa

Academic Degree: Master

Supervisor Type: Supervisor

Supervisor State: Graduated

Student in the Department of Animal Production Technologies

Hasan Nazar Mhmood Alhialy

Academic Degree: Master

Supervisor Type: Supervisor

Supervisor State: Graduated

Student in the Department of Animal Production Technologies

بكالوريوس

بكالوريوس في قسم علوم الاغذية والتقنات الاحيائية

ماجستير

ماجستير في تخصص علوم الاغذية/علوم الالبان

دكتوراه

مقرر قسم [مقرر قسم التحليلات المرضية/ المعهد التقني الحويجة]

المختبرات، اعتماد المختبرات [مسؤول شعبة اعتماد المختبرات/قسم ضمان الجودة والاداء الجامعي/الجامع التقنية الشمالية]

متابعة جودة المختبرات واستمارات تقييم المختبرات

مقرر قسم [مقرر قسم تقنيات المختبرات الطبية/المعهد التقني الموصل / الجامعة التقنية الشمالية]

متابعة امور الطلبة

رئيس قسم [رئيس قسم تقنيات الانتاج الحيواني/ الكلية التقنية الزراعية/الجامعة التقنية الشمالية]

متابعة سير اعمال القسم

مسؤول شعبة [مسؤول شعبة ضمان الجودة وتقويم الاداء/المعهد التقني الطبي الموصل/الجامعة التقنية الشمالية]

متابعة سير اعمال الشعبة

رئيس قسم [رئيس قسم تقنيات النباتات الطبية والنواتج الطبيعية/الكلية التقنية الزراعية/الجامعة التقنية الشمالية]

متابعة اعمال القسم

Occurrence of biofilm forming and antibiotic resistance of clinical Stenotrophomonas maltophilia in Ninawa hospitals, Iraq

Journal Microbes and Infectious Diseases

publisher University of Szeged

DOI DOI: 10.21608/MID.2024.290388.1952

Issue 2

Volume 6

Background: Stenotrophomonas maltophilia is an emerging multiresistant nosocomial pathogen. Aim: This study aimed to isolate S. maltophilia and estimate the frequency of biofilm forming as a virulence factor contributing with resistance to some antibiotics. Methods: A total of 350 samples were collected from (100) patients in different hospitals of Mosul city during the period from April 2022 to June 2023. Using conventional methods and Vitek 2 automated system. Results: The highest isolation rate of S. maltophilia was from blood samples at rate of 51.5%, urine and wound 28.5% , 20% respectively while there was no isolates in pharynx samples, the disc diffusion method used to confirm the resistant of bacterial strains against 10 antimicrobial agents, most of them showed high resistant rates to Amikacin (57.1%), Ceftazidime (62.8%), Ciprofloxacin (85.7%), Piperacillin (77.1%), Cefepime and Gentamicin (71.4%), while it was low against Imipenem (42.8), Meropenem (45.7%) and Cefotaxime (45.71%) also for Piperacillin-tazobactam (48.5%), The resistance level was > 60 % for the most tested antimicrobial agents. The biofilm formation was implemented using microtiter plate method, about (31.43%) of the isolates induced strong level of biofilm formation, (42.85%) moderate while only (25.72%) showed weak intensity of biofilm formation, Conclusion: The high resistance of Stenotrophomonas maltophilia to most of the antibiotics used is an indicator that requires attention, in addition most of the resistant isolates had strong biofilm production properties which refer to the virulently of this bacteria relating with serious nosocomial infections.

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ENHANCING BROILER NUTRITION WITH AMINO ACIDS FROM TARAXACUM OFFICINALE: A COMPREHENSIVE REVIEW

Journal Assiut Veterinary Medical Journal

publisher Assiut University, Faculty of Veterinary Medicine

DOI 10.21608/avmj.2025.340199.1497

Issue 185

Volume 71

The interest in using medicinal plants as nutritional supplements to broiler diets has increased recently. This review aims to collect the research on the effect of adding Taraxacum officinale on the diet of broilers. The dandelion plant is one of high nutritional value, as it contains many important nutrients, including vitamins, mineral elements and amino acids. In addition it contains many antibiotics, which are considered growth stimulants. Amino acids in broiler nutrition are a key requirement to help birds with growth, immunity and other body functions. It is necessary to find a source of the least expensive amino acids that the bird can consume, and one of these sources is chicory, which is highly available in pastures. It contains large proportions of proteins and vitamins, and contains approximately 16 amino acids, including the essential amino acids arginine, tyrosine, isoleucine, tryptophan, threonine, and valine. Taraxacum officinale helps increase growth rates and helps increase energy levels as well as increasing the nutrition transformation rate.

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Addition of selenium nanoscale to high diets with wheat bran and its effect on Biochemical and characteristics blood and somatic cell count in milk in Awassi ewes

Journal NTU Journal of Agricultural and Veterinary Sciences

publisher Northern Technical University

DOI https://doi.org/10.56286/4jj39b66

Issue 1

Volume 5

The study was conducted to investigate the effect of selenium nanoscale in improving the utilization of high wheat bran diet using 15 Awassi ewes weighing 51.58 ± 1.71 kg and their ages ranged between 3-4 years, the ewes were divided into three groups, each group included five ewes, the ewes were fed during the study period, which amounted to 72 days, and the amount of feed provided to ewes was equivalent to 1.5 kg of dry matter per ewe per day. The first group (control) was fed a diet high in barley grains with an ideal percentage of wheat bran, in the second group the ewes were fed a diet that contained less barley with a bran percentage raised to 35% of the components of the diet, while the third group was fed a diet similar to the second diet with daily doses of ewes with 0.3 mg / ewe of nano-selenium. The results indicated that there were no significant differences (P≤0.05) for the biochemical blood traits, in Blood standards for a blood picture, there was no significant difference in the number of white blood cells, the percentage of lymphocytes, the mean corpuscular volume, the number of red blood cells, and blood hemoglobin. At the same time, the ratio of granulocytes increased for each of the second and third treatments, the platelet Counts decreased for each of the second and third treatments, and the number of somatic cells was much less in the second period of the study in Bran and selenium groups compared to control.

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Isolation and Identification of Multi-Drug-Resistant Bacteria from the Skin of Diabetic Patients in Mosul, Iraq

Journal Journal of Bioscience and Applied Research

publisher Society of Pathological Biochemistry and Hematology

DOI DOI:10.21608/jbaar.2025.350760.1136

Issue 1

Volume 11

Gramme-positive bacteria were shown to be the primary cause of skin infections associated with diabetes, and they showed varying degrees of resistance to most antibiotics. Additionally, Vancomycin-resistant bacterial isolates were inhibited when a chloromazine minimal inhibitory concentration was employed in conjunction with vancomycin. Methodology and results: The current study isolated and identified the bacteria that cause skin infections in diabetic patients. Among the 20 swabs from the skin of diabetic patients, 11(55%) isolates grew and fermented the mannitol salt agar, 7(35%) of them coagulated the plasma in the coagulase test and were positive to catalase test and produced Beta haemolysis on blood agar. The resistance to antibiotics shows all (100%) isolates resistant to Benzylpenicillin and Oxacillin, 5 (71.5%) of isolates Staphylococcus aureus, resistant to Tetracycline, 4 (57%) isolates resistant to Erythromycin, 6 (85.7%) isolates resistant to Clindamycin, and 1 (14%) of isolates resistant to Fusidic acid, vancomycin, teicoplanin, and rifampicin, respectively. Conclusion: According to the study, most skin ulcers in diabetic individuals are caused by gram-positive bacteria, which also exhibit multiple drug resistance. The combination of chlorpromazine and vancomycin also inhibited the bacterial resistance to the antibiotic, improving the likelihood that these ulcers could be treated. It is also advised that more research be done to determine how effective this medication is before applying it to human skin.

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Prevalence of Acinetobacter in different clinical samples

Journal Journal of Bioscience and Applied Research

publisher Society of Pathological Biochemistry and Hematology

DOI DOI:10.21608/jbaar.2025.348205.1127

Issue 1

Volume 11

From 145 samples 113 samples were diagnosed as Acinetobacter 55 isolates (83%) from burn, 32 (78%) from wounds, and 13 (92.8%), 7(46.6%), 3 (100%), 3 (50%) were from diabetic foot ulcers, tonsil, CSF and urine respectively. Biochemical tests were used for diagnosis including catalase test, oxidase test, IMVC, and TSI test) Also, identifying some isolates confirmed by using the device VITEK 2 compact, the prevalence of this bacteria was high in males at 67(59.3%) while in females at 46(40.7%). also, this bacteria was most common in patients of the age group of 50–75 years (36.1%, 64.3%,50%, 100%) in wounds, tonsils, urine, and C.S.F. swab. Data were analyzed using a chi-square test, all types of samples were non-significant (P> 0.05), (P= 1.333, 1.243, 5.571, 0.500) for burn swab, wound (bus) swab, tonsil, and urine swab respectively, so no statistically significant differences were found between the samples. The objective of this study is to evaluate the distribution of Acinetobacter isolates from various clinical samples and to correlate the distribution of Acinetobacter with sample type and patient demographic characteristics, including gender and age.

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Relationship Between Steroid and Antibiotic Therapy and the Frequency of Oral Candidiasis

Journal International Journal of Design & Nature and Ecodynamics

publisher International Information and Engineering Technology Association

DOI https://doi.org/10.18280/ijdne.200222

Issue 2

Volume 20

Most fungal infections in the oral cavity are caused by antagonism and immunosuppression. It occurs in patients who suffer from immunodeficiency such as diabetes or diseases that cause a weakened immune system. The frequency of oral thrush has increased significantly in the world with the increase in viral infections and the use of immunosuppressive medications caused by immunodeficiency. Certain species of Candida, such as Candida albicans, can cause the fungal infection known as candidiasis. When it affects the mouth, it is called thrush in some countries. Symptoms include white patches on the palate and other areas of the mouth and oral mucosa. Other symptoms may include ulceration and swallowing problems. Aspergillus, a common mold that grows both indoors and outdoors, is the source of aspergillosis, an infection. The majority of people inhale Aspergillus spores on a daily basis without becoming unwell. However, Aspergillus-related health issues are more common in those with lung diseases or compromised immune systems. The primary goal of this investigation is to examine fungal infection in 100 patients with immunodeficiency, particularly those with concomitant and chronic diseases. We found that oral fungal infections, particularly those caused by Candida species, are becoming more common in immunocompromised individuals, including those with autoimmune diseases, diabetes, or those receiving immunosuppressive therapies. Symptoms of these infections are often white lesions in the mouths that can lead to painful ulcers and difficulty swallowing. The increase in the use of corticosteroids combined with the use of broad-spectrum antibiotics has increased the prevalence of oral candidiasis, since these drugs impair host immune response, and affect the balance of oral resident microbiota. As a result, opportunistic fungi such as Candida albicans can proliferate and cause infections. The purpose of this study is to determine the relationship between these medications and the incidence of oral fungal infection, especially candidiasis, in immunocompromised patients so that better prophylaxis and treatment strategies can be established. The results of this study indicate a significant association between the types of fungi and the incidence of infection (P = 0.000). Furthermore, results showed that females are more frequently infected by Candida albicans, with an infection rate of 80%, compared to males at 20%.

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STUDY OF PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF SOYA BEAN PROTEIN ISOLATE (LABORATORY-PRODUCED) AND ITS USE IN CAKE MAKING

Journal Assiut Veterinary Medical Journal

publisher Assiut University, Faculty of Veterinary Medicine

DOI 10.21608/avmj.2025.333070.1454

Issue 184

Volume 71

This study was conducted to prepare soybean protein isolate (SPI) by using soybean (Glycin max Lee) and studying its physicochemical functional and sensory properties. The results of the chemical analysis showed that soybeans and isolated soybean protein contained moisture 2.5%, 3.25%, protein, 38%, 81% fat, 22%, 1. 5% carbohydrates, 31.34%,10.75% and 6.16 %,3.5% ash, respectively. The functional characteristics included water absorption, ligation, foam, viscosity, jelly coloring, emulsion, and solubility. The results of the sensory assessment of these qualities showed that there is an odorless product with yellow cream, solid strength, high storage capacity, desired bait, and no flavor of beans. The results showed that it could be used in different diets. Thus, isolated soybean protein has been used in the cake industry, and the results of increased protein content have shown moral growth by increasing the replacement rate from 10.50 to 15 %. There has also been a decrease in ash content by increasing the replacement ratio from 1.80 to 1.40 %. The fat ratio in mixtures has increased by an increase in the addition ratio from 0.80 to 90.1 %. There has also been a decrease in carbohydrate content by increasing the replacement ratio from 75.70 to 71.00 %. As for the physical properties of the cake, the results varied by increasing the replacement ratio. The shrinkage factor and volume factor are increased by an increase in the replacement ratio compared with the ordered mix. In contrast, The increase reduces both the symmetry factor and the regularity factor in the replacement ratio. As for the sensory calendar, the treatment (B) had a 5% replacement score of 47.76% compared to the treatment (A) of 0% (manufacturing mix) of 86.51% and the treatment (C) of 10% of 65.24%. While treatment (D) received a score of 54.51% overall, the transactions (C) and (B) can be considered the best of the selected transactions, taking into account the fact that with high nutritional value, qualitative and sensory characteristics of the resulting cake are taken.

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THE IMPACT OF NANOTECHNOLOGIES IN FOOD AND DAIRY SCIENCE: A REVIEW

Journal Assiut Veterinary Medical Journal

publisher Assiut University, Faculty of Veterinary Medicine

DOI 10.21608/avmj.2025.317882.1381

Issue 184

Volume 71

The widespread use of nanotechnology will soon cause a dramatic shift in the food and dairy industries. New packaging materials with enhanced mechanical, barrier, and antibacterial characteristics are among the possible uses, as are enhanced food contact materials, longer shelf lives for food and dairy items, and higher-quality processing methods. There has been a recent uptick in research into the possibility of using nanotechnology to encapsulate and transport biologically active compounds, improve the sensory qualities of food, and include antimicrobial nanostructures in packaging, among other uses. Nanotechnology has the potential to enhance the transport characteristics, solubility, and cellular absorption of bioactive chemicals by decreasing their particle size. Consumers' worries about the possible harm to human health from delivery systems based on nanotechnology must be allayed before these systems can be commercially implemented. Focusing on applications with the highest likelihood of commercialization shortly, this article provides a thorough overview of nanotechnology's use in food-related and dairy systems.

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Molecular and immunological diagnosis of human respiratory syncytial virus (HRSV) A and B in respiratory infection patients in Mosul city / Iraq

Journal Microbes and Infectious Diseases

publisher Zagazig University, Faculty of Medicine

DOI DOI: 10.21608/MID.2024.304758.2082

Issue 1

Volume 6

Background: Human respiratory syncytial virus (HRSV) is considered one of the most critical causes of Respiratory Tract Infections (RTI) across all age categories, particularly in infants, the elderly, and those with compromised immune systems. Rapid HRSV detection helps decrease antibiotic use, laboratory testing, and hospitalization time. There is no data available on diagnosing HRSV using the sandwich enzyme-linked immunosorbent assay (ELISA), so the major goal of the examination turned into to determine the superiority of HRSV among patients with RTI with the use of sandwich ELISA and Real-time Polymerase chain reaction (Rt-PCR) techniques. In addition, the results of these two diagnostic methods will be compared to determine the efficacy of ELISA for detecting the virus. Methods: One hundred samples of nasopharyngeal secretions and throat swabs were accumulated from patients with RTI of various ages and genders who were admitted to Mosul hospitals throughout the period March - July at concluded 2023. HRSV-Ag and HRSV-RNA were detected in each sample using ELISA and Rt-PCR, respectively. Results: The prevalence rates of HRSV-Ag and HRSV-RNA were 56% and 34%, respectively. For both tests, males were more likely to be infected with the virus than females. When comparing the ELISA and PCR results, statistical analysis demonstrated that the ELISA had 100% sensitivity, 66.67% specificity, 60.71% positive predictive value, and 100% negative predictive value. The accuracy rate, kappa value, and percent-positive agreement between the detection techniques were 78%, 78%, 0.65, and 76.6%, respectively. Conclusion: We consider that HRSV infection can be diagnosed using both tests. The sandwich ELISA is characterized by way of being a highly sensitive, rapid, inexpensive, and simple procedure, which can be used for routine diagnostics.

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Assessment of Mother's Knowledge and Management Regarding Fever of Preschool Children in Mosul City

Journal Journal of Bioscience and Applied Research

publisher Society of Pathological Biochemistry and Hematology

DOI DOI:10.21608/jbaar.2024.334731.1104

Issue 6

Volume 10

Objective: To assess maternal knowledge regarding fever management in children aged 5 years. Methodology: Data were collected from October 7, 2023, to March 30, 2024. A total of 102 preschoolers (ages 3-5) from Alsalam and Ibn Sina hospitals in Mosul City/Iraq were recruited using convenience sampling. This study used a Completely Randomized Design. The researcher collected data by selecting a sample of participants and intruding to answers with simple explanations without giving any answer or suggestion that could bias the results. Data was collected one day a week from 8:30 A.M. to 1:30 P.M. The time required is 15–30 minutes. In face-to-face interviews, trained interviewers gave the moms the questionnaire. Result: most mothers in this research (39.85%) were 25–33 years old. The majority, 29.80%, had elementary education, 30.2% had more than four children, and 78.75% were homemakers. Our study revealed that 52.5% of mothers struggled to regulate their body temperature, starting around 38.5˚ (28.4%). They believe armpits are the best temperature sampling locations (51.6%) and medicine is the first step (45.6%). Mothers recognize that rainy covering can be used (66.3%). For fever in children under 5 years, 70.7% of mothers visited a physician, and 60.7% chose a height-appropriate dosage.

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The inhibitory effect of the cloves Syzygium aromaticum on the growth of Candida albicans

Journal Journal of Bioscience and Applied Research

publisher Society of Pathological Biochemistry and Hematology

DOI DOI:10.21608/jbaar.2024.335177.1106

Issue 6

Volume 10

Samples were taken from people wearing dentures to investigate the presence of fungal isolates belonging to the genus Candida, which were diagnosed through a direct examination using crystal violet stain and the germ tube formation test was then conducted to identify the isolates belonging to Candida albicans. The Dalma technique was used to confirm the diagnosis. The effect of the antibiotic Nystatin on Candida albicans isolates was tested, and the minimum inhibitory concentration was determined. The IU5000 concentration achieved the highest percentage of inhibition. The effect of some washes used by denture wearers, such as water and salt water, was also tested, and the sodium hypochlorite solution at 1% was the best in inhibiting Candida albicans, with 90-100% percentage inhibition. Subsequently, the minimum inhibitory effect of the aqueous and alcoholic extracts of cloves on Candida albicans isolates was studied, which showed that the aqueous and alcoholic extracts of cloves at 15 and 50 mg/ml, respectively, achieved the best percentage of inhibition with 80-90%.

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Viral Hepatitis B among Medical Technical Students in Mosul City/Iraq

Journal Journal of Bioscience and Applied Research

publisher Society of Pathological Biochemistry and Hematology

DOI DOI:10.21608/jbaar.2024.334737.1105

Issue 6

Volume 10

The high incidence and mortality rates are associated with complications of viral hepatitis B, including cancer, cirrhosis, and other infections, so this disease remains a health problem throughout the world. This study aims to assess the levels of knowledge regarding Hepatitis B among medical technical students at the Mosul Medical Technical Institute in Mosul City/ Iraq. A total of (300) students aged (18-41) years participated in the study. A structured questionnaire, validated by a panel of experts, was employed to evaluate participants' knowledge about HBV transmission, symptoms, and preventive measures. The results indicated that 89% of students possessed acceptable knowledge about Hepatitis B, 7% demonstrated good knowledge, and 4% had poor knowledge. Key findings revealed that the highest awareness was related to the necessity of conducting HBV tests before surgical procedures (79%) and the importance of vaccination (68%). However, knowledge regarding the avoidance of contaminated water was notably low (5%). The study underscores the critical need for enhanced educational interventions to improve awareness and understanding of Hepatitis B among future healthcare professionals, thereby contributing to better prevention and control of this infectious disease.

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Efficacy of Nigella sativa and Zingiber officinale Extract Against Multidrug-Resistance Escherichia coli: An Experimental Study

Journal Journal of Bioscience and Applied Research

publisher Society of Pathological Biochemistry and Hematology

DOI DOI:10.21608/jbaar.2024.329699.1094

Issue 4

Volume 10

The effectiveness of a plant extract of Nigella sativa (black seed) and Zingiber officinale (ginger) against multidrug-resistant Escherichia coli Strains was carried out. Ten strains were selected from a previous study and diagnosed by biochemical tests and confirmed by the VITEK 2 device. Susceptibility testing against (10) selected antibiotics was performed, which proved that all strains were multidrug-resistant. The Agar Diffusion method was used to test the effectiveness of the extracts through discs saturated with methanol and water extracts at concentrations of 100 mg/ml. Some strains showed non-significant inhibition zones around the discs which were saturated with methanolic extract. In contrast, the aqueous extracts did not show any noticeable effect. The Minimum Inhibitory Concentration was determined by the dilution method, where the ethanolic extracts reduced the turbidity of some strains at concentrations of (100 mg/ml). Still, the bacterial growth continued as scattered colonies when the samples were re-cultured on an agar medium. These results indicate that the plant extracts that were used did not achieve any effectiveness in inhibiting the growth of multidrug-resistant Escherichia coli, highlighting the need for further studies to explore other methods or concentrations.

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Alginin: A Natural Alternative to Antibiotics Used for In vitro Inhibition of Clinically Propionibacterium acnes Growth from Adolescents in Mosul

Journal Journal of Bioscience and Applied Research

publisher Society of Pathological Biochemistry and Hematology

DOI DOI:10.21608/jbaar.2024.318516.1082

Issue 4

Volume 10

Context: Acne is an inflammatory disease of the sebaceous glands that results in the formation of papules, pustules, and more advanced complicated scars by opportunistic micro-organisms that are known as Propionibacterium acnes which feed mainly on fat. The need to reduce the use of antibiotics and the discovery of medicinal plant treatments, due to the resistance of Bacteria over time. Propionibacterium acnes is a gram-positive bacterium that plays the main role in the development of some diseases. Aims: This study aimed to investigate the effect of Alginin which was extracted from Pleurotus ostreatus fungus on Propionibacterium acnes. Method: The study involved (100) samples, which were collected from 75 patients suffering from acne, 65 samples of comedones, and 35 pustules, ages ranging between (14-20) years. All samples were collected from adolescent patients in Mosul City/Iraq. All samples indicated the presence of P. acne. Results: A marked effect was observed through the inhibition of the growth of Propionibacterium acnes as the diameter of inhibition of the extract of Alginin ranged between 9.5 mm to 11.5 mm. So, we suggest the possibility of using Alginin as an alternative to antibiotics in the treatment of skin affected by acne.

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ADDITION OF SELENIUM NANOSCALE TO HIGH DIETS WITH WHEAT BRAN AND ITS EFFECT ON MILK PRODUCTION AND COMPOSITION IN AWASSI EWES

Journal Assiut Veterinary Medical Journal

publisher Assiut University, Faculty of Veterinary Medicine

DOI 10.21608/avmj.2024.305898.1318

Issue 183

Volume 70

The study was conducted to investigate the effect of nano selenium on feed utilization of ration containing a high ratio of wheat bran. Fifteen Awassi ewes were used with an average body weight of 51.58 ± 1.71 kg and age ranged between 3-4 years. The ewes were distributed into three groups, five in each. Through the study that lasted 72 days, ewes were fed with a restricted amount of feed, 1.5 kg of dry matter per day. The first group (control) was fed a diet high in barley grains with an optimal ratio of wheat bran (17%), while ewes in the second and third groups were fed with diets higher in wheat bran (37%) with a dosage 0.3 mg nano-selenium/ewe for ewes in third group. The results indicated that increasing the wheat bran ratio in the ewe diet led to a significant decrease (P≤0.05) in milk production in the second group 301.71 g/day, as compared to the control 390 g/day. The addition of selenium led to an improve milk production which reached to 455.15 g with a difference of 16.71%, as compared to the control. In general, milk composition of fat, protein, lactose, and solid non-fat were not affected significantly by treatments. However, the somatic cell count was significantly lower in the second period of the study in the second and third groups as compared to the control.

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EVALUATION OF SOME PROPERTIES OF GOAT YOGHURT ICE CREAM

Journal Assiut Veterinary Medical Journal

publisher Assiut University, Faculty of Veterinary Medicine

DOI 10.21608/avmj.2024.311880.1343

Issue 183

Volume 70

In the dairy market, the interest in goat milk has risen due to its numerous advantages. To date, goat milk has primarily been used as a source of drinking milk in countries where this type of animal is abundant. Nevertheless, due to its advantages, people are ready to consume it in other products. Consequently, goat milk may substitute cow milk and products made from the latter over time. Goat’s milk yogurt ice cream was made by fermenting goat’s milk with YO- MIX 495 starter to prepare yogurt and mixing it with ice cream made from goat’s milk with four replacement ratios: 0:100, 25:75, 75:25, and 50:50% of ice cream to Yoghurt milk as well as the control sample consisting of 100% ice cream to evaluate the physical properties and sensory acceptance of the studied ice cream treatments, as it was noted that the mixture 75:25% gave the highest pH of 5.5 and the lowest acidity of 0.32% compared to other treatments and it also gave the lowest melting rate It reached 23.7% %, which is close to the control sample of 20.1% after 50 minutes. The flavor and texture values for this mixture were respectively 8.5 and 5.5, which is close to the control sample, while the mixture gave 0:100%. The lowest value for flavor and the highest value for texture were 4.3 and 8.6, respectively compared to other treatments. In conclusion, it is possible to make ice cream from goat milk combined with goat yogurt to have a product of high nutritional value of goat's milk, as well as the health benefits of yogurt resulting from fermentation.

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EFFECT OF IN-OVO INJECTION OF BLOOD PLASMA FROM IRAQI LOCAL CHICKEN ON HATCHING TRAITS AND IMMUNE PARAMETERS OF BROILERS HATCHING EGGS

Journal Assiut Veterinary Medical Journal

publisher Assiut University, Faculty of Veterinary Medicine

DOI 10.21608/avmj.2024.313406.1353

Issue 183

Volume 70

The current research was conducted to investigate the impact of injecting hatching eggs with varying levels of plasma of local chickens. In this investigation, 180 fertile eggs were divided into three groups. The first group (P0) is the control, while the eggs in both the second(P1) and third groups (P2) were injected with 50 or 100 µl of local chicken blood plasma, respectively. The eggs were injected at the first day of incubation (0 day). After 21 days, the fertility, hatching characteristics, immunological, and physiological properties of the hatched chicks were evaluated. The results revealed no significant variations in the hatching percentage, weight of the hatched chicks, and their relative weight. the physiological blood traits revealed that the third treatment showed a significant rise in red blood cells, hematocrit value, and hemoglobin with a significant decrease in white blood cells. The third treatment showed a considerable rise in the total protein concentration due to the higher globulin protein level, which is vital for immunity, and improved antioxidant glutathione levels. The treatments had no significant effect on the relative weights of the heart, liver, and residual yolk in the intestine at one day of life. Overall, it can be concluded that injecting local chicken blood plasma did not affect hatchability. This was accompanied by an improvement in the immune status of the hatched chicks, as evidenced by a decline in the white blood cell count and a rise in globulins.

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Molecular Detection of Asymptomatic Bacteriuria and its bacterial phages in adolescents in Mosul City / Iraq

Journal Journal of Bioscience and Applied Research

publisher Society of Pathological Biochemistry and Hematology

DOI DOI: 10.21608/jbaar.2024.304756.1056

Issue 3

Volume 10

Asymptomatic Bacteriuria (ASB) is a pathological state distinguished by substantial urinary infection in the absence of any observable symptoms. ASB is a result of the presence of typical gut microorganisms that migrate via the urethra and potentially reach the bladder and kidneys. The diagnosis relies on urine culture, genetic analysis using The Polymerase Chain Reaction (PCR), and bacteriophage administration as a therapeutic intervention. Methods: The examination was conducted as a prospective study at Mosul Laboratories. The study lasted for one month, A total of 100 participants, aged between 15 and 33, were recruited, including representatives from both sexes. All individuals involved in the study were clinically verified to display no indications or manifestations of Urinary Tract Infection (UTI). Results: The study involved 100 volunteers and cultured urine samples. Bacterial isolates were identified using the Vitek-2 System and PCR methods. Bacteria prevalence was 84%, higher among 15-20 year olds. GPB species were more prevalent in females, with 61% of isolated cases being Gram-Positive Bacteria (GPB) and 23% being Gram-Negative Bacteria (GNB). which was utilized to do sensitivity testing on different antibiotics utilizing Antimicrobial Susceptibility Testing (AST) cards. Identified species included Staphylococcus aureus, Enterococcus faecalis, Klebsiella pneumoniae, and Pseudomonas aeruginosa. Conclusion: Non-pregnant women and healthy males frequently experience ASB. Regular urine culture sensitivity trying should be finished for people of all ages corporations and sexes to mitigate the ability dangers and outcomes connected with this condition.

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Inhibitory Effects of Saccharomyces cerevisiae Against Propionibacterium acnes

Journal Journal of Bioscience and Applied Research

publisher Society of Pathological Biochemistry and Hematology

DOI 10.21608/jbaar.2024.309074.1061

Issue 3

Volume 10

Acne is an inflammatory disease of the sebaceous glands that results in the formation of papules, pustules, and more advanced complicated scars by opportunistic microorganisms known as Propionibacterium acnes, which feed mainly on fat. This resulted in the development of this acne condition. Reduced use of antibiotics and discovery of medicinal plant treatments because most bacteria become resistant over time. Propionibacterium acnes is a Gram-positive bacterium that plays a major role in the development of some diseases. This study investigated the effect of bread yeast extract against Propionibacterium acnes, which causes acne. The study involved 65 samples collected from 45 patients with acne, 40 of which were comedones and 25 of which were pustules. These samples were collected from adolescent patients at Kirkuk Hospitals (Azadi Teaching Hospital and Kirkuk General Hospital/dermatology outpatient clinics). The patients' ages ranged between (15-30 years old). All 65 purified samples showed P. acne. In this study, we investigated the effects of S. cerevisiae yeast on the growth of P. acne bacteria. A marked effect was observed through the inhibition of the growth of this bacteria, as the diameter of inhibition resulting from the effect of the extract of Saccharomyces cerevisiae ranged from 9.5 mm to 11.5 mm. Based on these results, Can be used the Saccharomyces cerevisiae for acne-related skin treatment.

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Evaluation of genotoxicity and some biochemical parameters in preeclampsia patients with SARS-Cov2

Journal Journal of Bioscience and Applied Research

publisher Society of Pathological Biochemistry and Hematology

DOI DOI: 10.21608/jbaar.2024.298004.1053

Issue 3

Volume 10

Background: Preeclampsia is accompanied by biochemical changes, including hepatic activity, increased blood glucose, thrombocytopenia, urea, creatinine, uric acid, lipid profile changes, hypoalbuminemia, demand for electrolytes, and C-reactive protein. Objective: Our research aims to explore the correlation of one of the well-known biochemical profiles with genotoxicity in preeclampsia COVID-19 patient infection in Mosul, Iraq. Methodology: A cross-sectional study in a cohort of 178 as 58 preeclampsia patients with COVID-19 infection, 60 healthy Pregnant women, and 60 healthy controls attending private clinics were enrolled for this study based on the following inclusion and exclusion criteria. Each of the patients, healthy pregnant, and healthy controls had exfoliated cells from scraping the oral mucosa gathered for micronucleus test, and their whole blood samples were collected to be analyzed for; serum hepcidin, apelin, and galectin-3. Also analyze other biochemical parameters such as iron, ferritin, TIBC, UIBC, transferrin, and TSAT. Results: The results show that the highest MN were in preeclampsia patients with SARS-COV2 at 3.51± 0.471% than in Healthy pregnant as 2.96± 0.109 %. The results revealed that hepcidin and galectin-3 levels of the preeclampsia patients with SARS-COV2 were higher 152.82±14.18 ng\ml, 22.76±3.39ng\ml respectively than healthy pregnant 109.67±10.59 ng\ml, 20.43±3.17ng\ml respectively. Also, the results show that apelin level was lower in preeclampsia patients with SARS-COV2 0.47±0.16 ng\ml than healthy pregnant 0.52±0.14 ng\ml. Conclusion: The preeclampsia patients with Covid-19 infection may have increased in MN and elevated the levels of serum hepcidin, and galectin-3.

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Knowledge, Attitude, and Practices of Community regarding Solid Waste Management (SWM)

Journal Journal of Bioscience and Applied Research

publisher Society of Pathological Biochemistry and Hematology

DOI DOI: 10.21608/jbaar.2024.297742.1052

Issue 3

Volume 10

The study assessed the community's knowledge, attitude, and practices concerning solid waste management. A descriptive, cross-sectional, and correlational study design was carried out to randomly select (330) heads of household citizens from Nineveh governorate – Iraq from the 2nd of July to the 29th of December 2022. The instrument used in the study was developed after reviewing many related pieces of literature, it is composed of three domains "Knowledge= 16 items Attitude= 29 nines, and Practices= 9 items". The instrument was exposed to five experts in the community health nursing field to assess its validity while it was applied to ten participants to measure its reliability "r= 0.79". The interview method depended on collecting data from the participants. High percentages of participants possessed low levels of knowledge (40%), negative attitudes (45.8%), and poor practices (49.7%) regarding MSW, and there were significantly positive linear relationships among all aspects of MSW. The community awareness (as knowledge, attitude, and practices) concerning SWM is not satisfied. Educating the community and increasing its awareness toward solid waste management by using all audio-visual means in a simplified manner that is suitable for all socio-economic groups and concentrates more and profoundly on changing society's attitudes towards solid waste management.

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The addition of Citrus aurantium leaves and tomato pomace in the diet of Awassi ewes and the impact on milk composition and matured cheese

Journal Food Research

publisher Rynnye Lyan Resources

DOI https://doi.org/10.26656/fr.2017.8(3).278

Issue 3

Volume 8

The purpose of this study was to use concentrated feed alternatives with other less expensive feed alternatives in feeding the Awassi ewes and the impact on milk composition and matured cheese. A total of twenty Awassi ewes were used, they were selected in the middle of lactation and divided into two homogeneous groups with weights (47±1.7 kg) and aged 3-4 years, given two different servings of feed (1.5 kg/sheep/day) Milk composition was measured weekly, to make cheese, raw milk control (CON) and Citrus aurantium leaves and tomato pomace (CALTP) is kept separately and chilled. Results indicated that fat and total solid content were high in milk and cheese manufactured in the diet that contained CALTP; the proportion of medium-chain fatty acids (c10-c16) and free fatty acids was lower compared to the diet (CON). While the proportion of unsaturated fatty acids (UFA) in the diet increased CALTP. Therefore, the inclusion of CALTP in the diet is helpful because it has a positive impact on the composition of milk and mature cheese, reduces the cost of the diet and helps recycle by-products.

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Effect of Postpartum EwesWeight and Adding Turmeric to the Ration on Productive Performance and Lambs Growth

Journal The Journal of Agricultural Sciences - Sri Lanka

publisher Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka

DOI https://doi.org/10.4038/jas.v19i2.10022

Issue 2

Volume 19

Purpose: This study was conducted to estimate the effect of adding turmeric to the diet of ewes with differing body weights on milk yield and its components, some biochemical blood characteristics, and lamb growth in Awassi sheep. Research Method: Twenty Awassi ewes aged 2-4 years were distributed into two main groups according to their weight; heavy and low weight (10 ewes). They were again grouped into two secondary groups, (5 ewes) in each and fed on the standard ration with or without the addition of 7 gm of turmeric/ewe/day. Findings: : The data revealed a significant (p≤0.01) increase in milk yield during the periods 30-60 and 1-60 days in ewes supplemented with turmeric; also, milk yield increased (p≤0.01) in the heavy ewes compared to the low-weight ewes. The ewes treated with turmeric and kept at a low weight were significantly superior in milk fat. Body weight change was significantly (p≤0.01) lower in low weights compared to heavy-weight ewes, and the decrease in weight was 3.31 and 6.40 kg, respectively. Research Limitations: There were some practical limitations in the estimation of antioxidant activity in the blood and local turmeric due to its high cost. Originality/ Value The addition of turmeric to the diet resulted in enhanced antioxidant activity; this was clear in low weight-ewes.

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Use of Linseed Oil and Animal Tallow in Nutrition and its Effect on Blood Characteristics and Meat Composition in Broilers

Journal Egyptian Journal of Veterinary Science

publisher National Information and Documentation Centre

DOI DOI: 10.21608/EJVS.2023.234921.1604

Issue 2

Volume 55

THIS study was conducted in the field of domestic birds of the Department of Animal Production at the College of Agriculture and Forestry / University of Mosul, and the field study period was from 7/2/2023 to 20/3/2023 (42) days for the purpose of studying the effect of adding Linseed oil and animal lard and the combination between them on the productive performance and nutritional value of broilers, and (288) chicks of broilers with the age of one day were used in this study type (Ross 308) non-naturalized and the coefficients of the study were as follows The first treatment T1 (control) fed on a standard diet ( Free of oil and fat) and the second treatment T2 was fed on a diet containing Linseed oil by (6) %, the third treatment T3 was fed on a diet containing animal fat by (6) % and the fourth treatment T4 was fed on a diet containing Linseed oil by (3) % + animal fat by (3) % , Where the results of the statistical analysis showed a significant increase in the concentration of high-density lipoproteins (HDL-C) and there were no significant differences between the coefficients in the concentration of total protein in blood serum, the concentration of cholesterol and triglycerides, the concentration of low-density lipoproteins (LDL) and the concentration of very low density lipoproteins (VLDL), as well as the absence of significant differences between the coefficients in the percentage of moisture, fat percentage and protein percentage in the breastmeat and thighs.

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Effect of Adding Flaxseed Oil and Tallow and Their Combination on The Productive Performance of Broilers

Journal Egyptian Journal of Veterinary Science

publisher National Information and Documentation Centre

DOI 10.21608/ejvs.2023.234244.1600

Issue 1

Volume 55

THIS study was conducted in the field of domestic birds of the Department of Animal Production at the College of Agriculture and Forestry / University of Mosul, and the field study period was from 7/2/2023 to 20/3/2023 (42 days) for the purpose of studying the effect of adding flaxseed oil and animal tallow and the combination between them on the productive performance and nutritional value of broilers. In this study, 288 non-naturalized broilers chicks (type Ross 308) at the age of one day were used in this study. The coefficients of the study were as follows: the first treatment (T1, control) fed on a standard diet (Free of oil and fat), the second treatment (T2) was fed on a diet containing flaxseed oil by 6 %, the third treatment (T3) was fed on a diet containing animal fat by 6 %, and the fourth treatment (T4) was fed on a diet containing flaxseed oil by 3 % with animal fat by 3 %. The results showed a significant increase in vivo weight and weight gain in addition to the relative weight of the thighs, the percentage of visceral fat and the concentration of high-density lipoproteins (HDL-C). besides that, the results also showed a significant decrease in percentage of net and relative weight of the chest, back and wings in addition to glucose concentration. However, there were no significant differences between the coefficients in total feed consumption, nutritional conversion factor, relative weight of neck, heart, liver, gizzard and Fabricia gland.

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EVALUATION OF SOME PROPERTIES OF GOAT YOGHURT ICE CREAM

Journal Assiut Veterinary Medical Journal

publisher Assiut University, Faculty of Veterinary Medicine

DOI 10.21608/avmj.2024.311880.1343

Issue 138

Volume 70

The study was conducted in the College of Food Sciences laboratories at the University of AL-Qasim Green from March 1, 2024, to May 15, 2024. Goat's milk yogurt ice cream was prepared by fermenting goat's milk with a YO-MIX 495 starter to produce yogurt, which was then mixed with ice cream made from goat's milk at four replacement ratios: 0:100, 25:75, 75:25, and 50:50 (ice cream to yogurt milk). Additionally, a control sample consisting of 100% ice cream was included to evaluate the physical properties and sensory acceptance of the ice cream treatments. It was observed that the 75:25 mixture had the highest pH of 5.5 and the lowest acidity at 0.32% compared to other treatments. This mixture also had the lowest melting rate, reaching 23.7%, which was close to the control sample's rate of 20.1% after 50 minutes. The flavor and texture scores for this mixture were 8.5 and 5.5, respectively, which were similar to the control sample. In contrast, the 0:100 mixture received the lowest flavor score of 4.3 and the highest texture score of 8.6 compared to the other treatments.

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Effect of adding sodium caseinate, whey protein concentrateand milk protein concentrate on the physical, rheological and sensory properties of yogurt produced from goat milk

Journal Journal of Applied and Natural Science

publisher Applied and Natural Science Foundation

DOI DOI: https://doi.org/10.31018/jans.v15i4.5099

Issue 15

Volume 4

Yogurt is a widespread fermented dairy product widely consumed worldwide. The present study aimed to examine the impact on the yogurt's made from goat milk's physicochemical, rheological, and sensory aspects by incorporating varying percentages of Sodium Caseinate (SC), whey protein concentrate (WPC), and cow milk protein concentrate (MPC) during production to produce good quality yogurt. Four different treatments weremade and assigned as control treatment C, treatment C1 (SC was added at a percentage of 1% and 2%), treatment C2 (WPC added at a percentage of 1% and 2%), and treatment C3 (MPC added at a percentage of 1% and 2%). Estimates of pH and total acidity were among the physiochemical tests performed. Rheological evaluations includedviscosity, the ability to separate whey spontaneously, and moisture retention. Texture tests included hardness, springiness, and cohesiveness. A sensory evaluation of the produced yogurt was also done. The results showed an approximation in the additional treatments' total acidity and pH ​​values immediately after manufacturing. Compared to the control treatment, the additional treatments decreased the values of spontaneous whey separation and increased the water holding capacity and viscosity. However, the product's texture was enhanced due to the addition of the three protein components, which contributed to its hardness, springiness, and cohesion. There was an improvement in the sensory properties of the addition treatments compared to the control treatment and directly related to the increment in the addition percentage.The yogurt resulting from the addition of (SC, WPC, and MPC) led to the production of good-quality yogurt.

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Impact of some enzymes and probiotic mixture on milk production, components and some blood traits in Awassi ewes

Journal Bulgarian Journal of Agricultural Science

publisher Agricultural Academy

Issue 6

Volume 29

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Improving chemical, rheological and sensory properties of commercial low-fat cream by concentrate addition of whey proteins

Journal Journal of Applied and Natural Science

publisher Applied and Natural Science Foundation

DOI DOI: https://doi.org/10.31018/jans.v15i3.4672

Issue 3

Volume 15

The present study was conducted to determine the effect of whey protein concentrate (WPC) addition on the commercial low-fatcream's chemical, rheological and sensory properties. WPC was added to the low-fat cream (10% fat) in ratios of 1.0, 2.5, and5.0% to represent the treatments C1, C2, and C3, respectively.In addition, a fat-rich, positive control treatment (C +) with a fatpercentage of 30% and a negative low-fat control treatment (C-) with a fat percentage of 10% were investigated without addingWPC. Chemical tests were carried out, including the percentage of moisture, protein, fat, carbohydrates, total acidity, and pH,as well as rheological tests that included; hardness, springiness, and Cohesiveness. Also, a sensory evaluation was conducted.The results showed a decrease in the moisture percentage of the added treatments with the increment of the added WPC quantity.Also, a decrease in the fat percentage and pH of the WPC addition treatments was observed, combined with an incrementin the percentage of protein, carbohydrates, ash, and total acidity. Regarding the microbiological properties, no bacterial or mycologicalcontamination was observed during the manufacturing and storage periods. The results also showed the improvementof rheological and sensory characteristics by increasing the percentage of WPC addition compared with the positive and negativecontrol treatments. The present study would be helpful in the production of low-fat cream fortified with whey proteins withhigh nutritional value.

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The effects of dietary addition of acetic acid on milk yield and composition in Awassi ewes at an early stage of lactation

Journal Food Research

publisher Rynnye Lyan Resources

DOI https://doi.org/10.26656/fr.2017.7(4).202

Issue 4

Volume 7

This study was conducted to evaluate the effect of dietary supplementation of acetic acid at different levels on milk yield and composition. A total of eighteen Awassi ewes in the early stage of lactation were used in this study, with average body weight (37.631.84) and ages (3–4 years). Animals were allocated to three treatments; the first treatment was control fed with a basal diet without additives (T1). Acetic acid (98%) was added to the concentrate feed daily before feeding by 5 mL/ewe daily in T2 and 10 mL/ewe in T3 after dilution 1:10 with tab water. Results indicate an insignificant increase in ewes' body weight in T2 and T3, which were 40.41 and 41.11 kg compared to T1 at 37.93 kg. Actual milk yield was not affected while fat corrected milk Increased in T3 was 390 g/day compared to T2 with 323 g/day. Milk fat percentage increased (p ≤ 0.05) in T3 at 6.26% as compared to T1 and T2 at 5.65% and 5.43%, respectively, while fat yield was higher (p ≤ 0.05) in T3 at 23.85 g/day than in T2 17.58 g/day. This was reflected in increased milk energy (p ≤ 0.05) in the T3 at 953 kcal/kg compared to T2 at 858 kcal/kg. From the results, it can be concluded that acetic acid can be used as an additive to the ewes diet, and effect positively in ewes’ weight and milk fat.

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THE EFFECTIVENESS OF SOME NANOPARTICLES IN PROLONGING MEAT PRESERVATION

Journal Journal of Hygienic Engineering and Design

publisher Consulting and Training Center - KEY

Volume 43

Prolonging the preservation of meat and protecting itfrom microbial damage is important for meat-freezingstores. The purpose of this research was to determinehow the molecular and microbiological makeup ofminced beef changed over time as a result of exposureto different nanoparticles (NPs) as: ZnNPs, SeNPs,and AlgNPs placed on the flexible sheets in order tostudy whether duration of meat preservation will beprolonged.The minced beef meat was either: left untreated(T1), covered in a viscous film (T2), covered in a filmcontaining ZnNps (T3), covered in a film containingSeNPs (T4), or covered in a film containing processedAlgNPs (T5). Alginate, selenium, and zinc NPs wereall purchased from the USA manufacturer Nanosheland kept out of the sun in opaque receptacles untilneeded. Gelatin film solutions were made using theDe Carvalho and Grosso procedure. Plastic plates withan interior diameter of 18 centimeters were used forthe molding and cooling procedure of the membranesolutions. A balancing mechanism was used to changethe level of the dish on the smooth, solid surface toguarantee an even distribution across its surface. Anautomated manual gauge was used to measure thewidth of the preconditioned sheets to a precision of0.01 mm. American standard ASTM-E96 was used tocalibrate an instrument (WVTR) that evaluated thewater vapor penetration rate of the sheets. Oxygentransmission rate (OTR) of the covers was measured bythe OTR instrument in accordance with the Americanstandard ASTM-D-3985-02. Samples of fresh mincedbeef were collected from Al-Sharqat district in SalahAl-Din Governorate, with an amount of 2 kg of mincedmeat. Each sample of minced beef was sliced into arectangle and measured at 50 g to ensure that it wouldfit into the containers, which were then covered ingelatin sheets and kept in the refrigerator until thetests were performed. The humidity was estimatedusing the convection oven, while the percentage offat was estimated according to the Kerber method,and the protein was used by the Kildhall method. Totalbacteria, yeasts and molds were estimated in meatsamples using the spreading method. The results of theexperiments were analyzed using the general linearmodel in the ready-made statistical program SAS.The results showed that the use of nanoparticles led toa decrease in the thickness of the coated membraneof the meat and the lowest thickness of the T2treatment was 0.14 mm, which led to a decrease inwater permeability to 12.183 g x mL\m2 for 24 h, anda decrease in oxygen permeability to 6.87 mL\m2 for24 h for T2 treatment, compared to the control sampleT1 which amounted to 15.297 g x mL\m2 for 24 h,and 8.64 mL\m2 for 24 h for both water and oxygenpermeability respectively. The wetness percentage ofpreserved beef dropped considerably (P ≤ 0.05) overthe course of keeping. The proportion of wetnessloss was lowest with treatment T3. There were nostatistically significant variations between the protein,lipid, and ash ratios of the T1 and T2 controls and the 0day group. Then, as the length of time for storage grew,these numbers rose, with the greatest values occurringafter 10 days. Total bacterial count findings showeda statistically significant (P ≤ 0.05) rise over time. Onaverage, there were fewer total microbes in treatmentT5 (9.93 cfu/g) compared to the two reference samplesT1, and T2 (15.58, and 13.47 cfu/g). Numbers of yeastsand fungi did not rise after one day, and the same wastrue for the bacteria; however, the number of bacteriagradually increased over time for all interventions,peaking after 10 days.From the results obtained, we conclude that thenanoparticles led to a decrease in the thickness ofthe membrane which led to a decrease in water andoxygen permeability, while the moisture content ofthe meat in which the nano shells were used, whilethe total number of bacteria decreased at 1 day whenusing nano shells.

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IMPACT OF ACETIC ACID ON MILK YIELD, COMPOSITION, AND SOME BLOOD PARAMETERS IN AWASSI EWES AT DIFFERENT STAGES OF LACTATION

Journal Journal of Hygienic Engineering and Design

publisher Consulting and Training Center - KEY

Volume 42

The important thing of the study lies in the inclusion ofacetic acid in the diet of the Awassi ewes, which helpsincrease the fermentation in the rumen, therefore toincrease the percentage of fat. Therefore, this studyaimed to add different proportions of acetic acid tothe diet of ewes and study its effect on milk yield,composition, and some blood parameters.This experiment was conducted between January-May/2022 at animal field of Technical AgriculturalCollege/ Northern Technical University/ Iraq by using18 Awassi ewes aged 3 - 4 weeks after birth, with anaverage body weight of 37.63 ± 1.85 kg. Ewes weredistributed into three treatments: first treatment wascontrol fed with experimental diet without additive(T1), ewes in the second (T2) and third (T3) treatmentwere fed with addition 5 and 10 mL respectively ofglacial concentrated acetic acid. The acid was diluted (1: 10) with tap water, and then mixed with concentratefeed and introduced directly to the ewes. Concentratediet was consisted from barley grain, wheat bran andsoybean meal. Wheat straw was offered by 0.5 kgper ewe daily and in addition to grazed with artificialalfalfa pasture for 2 hr three times a week. Also freshalfalfa was provided ad libitum. Ewes were weighedbiweekly to estimate body weight change during thestages of lactation, and milk fat, protein, solid nonfat,and lactose were measured immediately by usingthe Lactoscan system. Also, 10 mL of blood sampleswere collected from jugular vein through each stageof lactation using a plastic syringe, blood sampleswere centrifuged and glucose, urea, total protein,cholesterol, and triglycerides using (Biolab analysis kit,France) by UV-spectrophotometers were measured.Statistical analysis of the data was performed usingSAS software, the general linear model technique isused to do statistical analysis of the data for a completerandom design (CRD), and the significant differencesbetween the mean were determined using Duncan’smultiple range tests.In general, results indicated that acetic acid had noeffect on milk yield and composition except for fatthat increased as acetic acid increased significantly(p ≤ 0.05) in T3 as compared to T1 (5.53, 6.01 and6.2%), respectively. Although the differences wereinsignificant, ewes’ weight was higher in the treatmentsthat fed with acetic acid than in control during all stagesof lactation. There is trend toward increasing (p ≤ 0.01)blood glucose, while blood cholesterol and triglyceridedecreased as acetic acid increased in the feed.The administration of acetic acid at different levels inthe concentrate feed of Awassi ewes, affects milk fatwhich increased with the increase of acetic acid level.This was accompanied by changes in some bloodmeasurements when the glucose concentrationincreased, while cholesterol and triglyceridesdecreased with the increase in acetic acid intake. Themain effect of acetic acid was noted in the increase ofewes’ weight as compared control.

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Evaluation of milk source on physicochemical, texture, rheological and sensory properties of yogurts

Journal Journal of Applied and Natural Science

publisher Applied and Natural Science Foundation

DOI https://doi.org/10.31018/jans.v15i1.4269

Issue 1

Volume 15

Yogurt is one of the world's most widely consumed dairy products and can be produced from different types of milk. The present research aimed to compare the effects of utilizing whole raw milk from cattle viz. cows, buffaloes, sheep, and goats in four dif-ferent milk-type yogurts, T1- cow’s milk (CM), T2- buffalo’s milk (BM), T3- sheep’s milk (SM), and T4- goat’s milk (GM) on their physicochemical, texture, rheological, and sensory qualities. The physiochemical testing included estimating pH, the percent-ages of moisture, fat, protein, ash, and total acidity, and the sensory assessment of the yogurt. The rheological tests also in-cluded the viscosity test, spontaneous whey separation, water-holding capacity, firmness, cohesiveness, and springiness. The results showed that T2- BM yogurt and T3- SM yogurt excelled in the percentage of fat, protein, lactose, and ash, where the ratio (4.35, 8.4, 4.70, 0.8) (5.55, 7.45, 4.80, 1.1) was for each of T2- BM yogurt and T3- SM yogurt respectively. The rheolog-ical properties were the spontaneous whey separation for each of T1-CM, T2-BM, T3-SM, T4-GM yogurt were 4.1, 2.2, 2.1 and 5.3, respectively, while the water holding capacity was 55, 60, 71 and 53 and the viscosity was 7000, 8900, 6700 and 1510 respectively. The results of the texture properties were 126.2, 199.5, 176.3, and 38.9 for firmness, while the cohesive-ness values were 0.41, 0.63, 0.65, and 0.4, respectively. Finally, T2-BM and T3-SM yogurt excelled in the value obtained for sensory evaluation. The importance of the present study lies in the fact that milk with a high percentage of total solids gives good-quality yogurt.

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EFFECT OF SHEEP’S MILK ENRICHMENT WITH DRIED OYSTER MUSHROOM (PLEUROTUS OSTREATUS) POWDER IN YOGURT QUALITY CHARACTERISTICS

Journal Journal of Hygienic Engineering and Design

publisher Consulting and Training Center - KEY

Volume 42

The importance of the study lies in the fact that wepropose reinforcement of yogurt with consumablefungi in order to improve its high nutritional value,high protein content, carbohydrates and vitamins,and containing compounds and enzymes that havebiological activity. This study aim was to investigatewhether adding dried oyster mushroom (Pleurotusostreatus) can improve the quality characteristics ofyogurt produced from sheep’s milk.In this study, whole Babilon local sheep’s milk, starterculture (Lactobacillus bulgaricus, and Streptococcusthermophilus) from the Italian company ASCO, and afresh local Babilon mushrooms (Pleurotus ostreatus)were purchased from the market, and dried in freezerdryer were used. The yogurt was manufactured in 4variants (sections): control (C) - without any additionof mushrooms, and the variants F1, F2 and F3, withaddition of 1, 3, and 5% mushrooms, respectively.Milk is heated to 90 0C for 10 minutes, then cooledto 42 0C, and after that starter culture was added andincubated at 42 ± 2 0C until coagulation is done. Afteryogurt variants manufacture, and during 14 days ofcold storage at 5 ± 1 0C, we determned its chemicalcomposition: the humidity by drying oven method,percentage of fat by Kerber method, percentageof protein by Kjeldahl method, ash by using theincineration oven at 650 0C, pH by pH meter, thetitrable acidity was determined by use of sodiumhydroxide (0.1N). The percentage of carbohydrates wasestimated (calculated) mathematically bu followingformula: carbohydrate % = 100 - (protein + ash + fat+ moisture). As for the rheological properties, viscositywas measured by using viscometer; the water holdingcapacity was measured by taking 10 g of yogurt andplacing it in a centrifuge, and a tissue analyzer wasused to measure both hardness, cohesiveness, andspringiness. Finally, the sensory evaluation was carriedout according to the model with flavor, texture andconsistency, acidity and appearance characteristics.The results of chemical properties showed a decreasein moisture by increasing the percentage of addedmushrooms due to the increase in total solidsoriginating from the mushrooms. In contrast, the fatpercentage decreased for the F1, F2 and F3 variantscompared to the control sample. The percentage ofprotein and carbohydrates increased by increasingthe percentage of added mushrooms due to theirhigh percentage of protein and carbohydrates. Wedidn’t noticed a difference in the percentage of ashbetween the variants. Finally, the acidity increasedby increasing the percentage of added mushrooms.Rheological properties results showed that an increasein viscosity, water holding capacity, and hardness arerising with the increase in the concentration of addedmushrooms and increased storage duration, whileboth cohesiveness and springiness decreased by theincrease of the percentage of added mushrooms andadvanced duration of storage. The sensory evaluationresults showed that the best was F1 variant (by adding1% of mushrooms), and it was similar to the controlsample.From this study, we can conclude that adding driedoyster mushroom powder (Pleurotus ostreatus)improved the quality characteristics of yogurt.

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ESTIMATION OF THE EFFECTIVENESS OF LACTIC ACID BACTERIA IN REDUCING THE CONCENTRATIONS OF MYCOTOXINS CONTAMINATING GOAT MILK

Journal Journal of Hygienic Engineering and Design

publisher Consulting and Training Center - KEY

Volume 40

Goat milk is a type of milk widely used either directly orby processing milk for various dairy products. This studyaimed to identify or reduce fungal toxins using lacticacid bacteria and assess their effects on goat milk.Lactic acid bacteria (Lactobacillus acidophilus) wereused to remove mycotoxins, aflatoxin M1, aflatoxinB1, and ochratoxin A from goat milk that had beeninfected with these toxins. The removal processdepends on linking mycotoxins to the bacterial cell wallby adsorption of mycotoxins on the bacterial cell wall.Milk samples from purchased dairy goats were usedon a diet with quantities of pre-prepared aflatoxins.Produced aflatoxins originated from the developmentof Aspergillus parasiticus cultivated on potato medium;the spore suspension was collected after the incubationprocess. Lactobacillus acidophilus was then activationand isolated in 30 mL of MRS liquid environment at37 0C for 24 hours under anaerobic conditions, andthe dead bacteria were separated from the livingbacteria by centrifugation of bacterial culture and weresuspended (separately) in test tubes containing 5 mL ofsterile milk contaminated with mycotoxins. The tubeswere then shaken for two minutes. Determination oftoxins aflatoxin M1 and B1 and ochratoxin A in milksamples were determined by ELISA according to thefermentation periods of 2, 6, 12, 24, and 48 hours, andtemperatures of 4, 25, and 37 0C, and at the followingdifferent pH values: 5, 5.5, 6, 6.5, 7, and 7.5, which wereconditions for both, dead and live bacteria.The results revealed that the longer the fermentationperiod, the greater the capacity of Lactobacillusacidophilus to detoxify goat milk, with removal rates ofaflatoxin M1, aflatoxin B1, and ochratoxin A reaching11.63, 43.33, and 1.98% after 2 hours, and 80.23, 65.33,and 5.87% after 48 hours, respectively. In contrast, theeffects of living bacteria were (9.57, 33.83, and 1.27%)after 2 hours, (78.8, 68.03, and 5.53%) after 48 hours foraflatoxin M1, aflatoxin B1, and ochratoxin A, respectively.When talking about the effect of temperature on theability of Lactobacillus acidophilus to detoxify, hightemperatures have increased detoxification, and theresult for dead bacteria was 28.5, 51.17, and 1.19%when fermentation temperature 40C, while the removalrate reached 83.53, 74.8, and 5.33% when fermentationtemperature was 37 0C, for both aflatoxin M1, aflatoxinB1, and ochratoxin A respectively, because of adsorptionmycotoxins on the bacterial cell wall. The effect oftemperature on living bacteria condition was similarto the state of dead bacteria, where detoxification riseswith high temperatures, with the ratios of 32.8, 47.33,and 3.2%, and 75, 70.83, and 5.07% for both 4 and 370C, respectively, for aflatoxin M1, aflatoxin B1, andochratoxin A. pH levels influenced the susceptibilityof Lactobacillus acidophilus to remove toxins such asmycotoxins, meaning, the lower the pH value the greatertoxin removal rate and both kinds of dead and livebacteria status. At pH 5, the highest lactic acid bacteriadetoxification rate for aflatoxin B1, ochratoxin A, andaflatoxin M1 was 71.63, 70.47, and 67.1%, respectively,and for dead bacteria 71.63, 70.47, and 67.1%.This study concludes that Lactobacillus acidophilus caneliminate the mycotoxins in goat’s milk by adsorption onthe bacterial cell wall. Its removal capacity depends onthe temperature, time spent incubating, and pH value.

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EFFECT OF SOME TYPES OF STABILIZERS ON THE QUALITY OF YOGURT DURING STORAGE

Journal Journal of Hygienic Engineering and Design

publisher Consulting and Training Center - KEY

Volume 38

As a fermented milk product, yoghurt is heavily tradedworldwide. Transfers and trading leads to a decreasein the quality of finished products, which are thedestruction of texture, reduced viscosity, and increasedamount of separate whey. Therefore, the objectives ofthis study were to improve the quality of the textureof these products using additives improving thickness,consistency and texture, and to study its qualityproperties.The yoghurt was produced by cow milk (from cows’milk farm in the Directorate of Science in Salah al-Dinprovince in Iraq) and starter cultures (Lactobacillusbulgaricus and Streptococcus thermophilus). In thisyoghurt were added 0.5% of following stabilizers:gelatin, starch and pectin (obtained from theDepartment of Food Sciences at the college ofAgriculture and Forestry). Before and after adding thestabilizers were examined: pH (with pH meter), wheyseparation (by discharge test) and resistance of the curd(by Vi-Kit device), as well as microbial analysis for: totalnumber of bacteria, number of Lactobacillus bulgaricusand Streptococcus thermophilus and the number ofcoliform bacteria (classical methods). Also, sensoryassessment was performed for all variants (regarding:taste and flavor, texture, exterior, and acidity).Results of this study showed that the addition ofstabilizers increased pH value in the final productswhen compared to the control. The amount of wheyseparated decreased from 35.17 mL/100 g to 28.42,24.8, and 25.07 mL/100 g for samples with addedstarch, gelatin and pectin, respectively. Furthermore,resistance of the curd decreased, and the penetrationrate of the cone increased to 18 mm for the yogurtsample with the addition of 5% gelatin, which reflectsthe strength of curd cohesion when adding stabilizersto yogurt samples. Addition of stabilizers to yogurtgave satisfactory and acceptable results regardingfinished yoghurt sensory analysis.The yogurt resulting from the addition of stabilizersled to increase of the pH value, and decrease ofseparated whey and curd resistance. Also, addition ofstabilizers improved final product sensory properties.The addition of gelatin to yogurt led to a decrease inthe number of microbes.

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USE OF NATURAL SWEETENERS (MAPLE SYRUP) IN PRODUCTION OF LOW-FAT ICE CREAM

Journal Journal of Hygienic Engineering and Design

publisher Consulting and Training Center - KEY

Volume 38

Ice cream is a popular frozen milk products worldwide.In the same time, maple syrup is one of the fewproducts in the Middle East, Asia and Iraq, that hasbeen used as a natural local substance instead ofsucrose. This food product as health and nutritionalbenefits compared to sucrose. That’s why this researchaims to assess the extent to which maple syrup ratiosdiffer in the physical, chemical, microbiological andsensory aspects of low-fat ice cream.The chemical, physical and sensory characteristics ofproduced ice cream in our food science laboratorywere evaluated. Samples were divided into 5 sections:Control sample (A) with 100% sucrose, Sample (B) with75% sucrose and 25% maple syrup, Sample (C) with50% sucrose and 50% maple syrup, Sample (D) with25% sucrose and 75% maple syrup and Sample (E)with 100% maple syrup. Following parameters wereexamined: carbohydrates has been calculated viathe (by the spectrometer), total solids (by the dryingoven at 110 0C), fat (via the Gerber test), ash (furnaceburning), and pH (by pH meter). Also were determined:basic specific weight of the product (by density vial),viscosity mixture ice cream (by viscosity meter), meltresistance (via loss, %), the length of the product’sstaying solid and overrun (using formulae: overrun =x100 [(W1 - W2) / W2], where W1 = weight of 250 mLof the mix and W2 = weight of 250 mL of ice cream).The sensory assessment it was done by panel test (25participants who completed assessment of ice creamfor: flavor, body and texture, color, and appearance).Results showed decrease in total solids by increasingreplacement of sucrose with maple syrup from 35.14for (Sample A) to 31.29 for fully replaced sample(sample E). Similarly, carbohydrates also decreasedto 20.73 in sample (E). Maple syrup contains organicacids, consequently, pH decreased to 4.92 in sampleE. In contrast, ash percentage increased by increasingthe substitution rate, from 0.91% in sample A, reaching1.49% for the ice cream sample with a 100% substitutionrate (Sample E). For the viscosity and specific weight,both decreased in most of the treatments comparedto the control sample due to the decrease in thetotal solids rate. Melting resistance of the ice creamsamples gradually decreased with the increase in thereplacement percentage. Sensory assessment of icecream samples obtained with different values betweentreatments, where sucrose replacement with maplesyrup improves flavor, textures, color and appearance,especially for ice cream samples with an alternativerate of 50% and 100%.The resulting ice cream by replacing maple syrup withsucrose led to a decrease in total solids, carbohydrates,pH, specific weight, viscosity, and melting resistance,while ash and excess ratio were improved, the valuesof the sensory properties of ice cream were improved,which is a result of used maple syrup recipes. Overallwe can conclude that maple syrup is a promisingreplacement of sucrose in low-fat ice cream.

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Investigation the inhibitory effects of AgNPs generated by Bifidobacterium spp. on bacteria isolated from ready-to-eat foods

Journal Food Science and Technology (Brazil)

publisher Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA

DOI DOI: https://doi.org/10.1590/fst.88721

Volume 42

Goat milk is a type of milk widely used either directly orby processing milk for various dairy products. This studyaimed to identify or reduce fungal toxins using lacticacid bacteria and assess their effects on goat milk.Lactic acid bacteria (Lactobacillus acidophilus) wereused to remove mycotoxins, aflatoxin M1, aflatoxinB1, and ochratoxin A from goat milk that had beeninfected with these toxins. The removal processdepends on linking mycotoxins to the bacterial cell wallby adsorption of mycotoxins on the bacterial cell wall.Milk samples from purchased dairy goats were usedon a diet with quantities of pre-prepared aflatoxins.Produced aflatoxins originated from the developmentof Aspergillus parasiticus cultivated on potato medium;the spore suspension was collected after the incubationprocess. Lactobacillus acidophilus was then activationand isolated in 30 mL of MRS liquid environment at37 0C for 24 hours under anaerobic conditions, andthe dead bacteria were separated from the livingbacteria by centrifugation of bacterial culture and weresuspended (separately) in test tubes containing 5 mL ofsterile milk contaminated with mycotoxins. The tubeswere then shaken for two minutes. Determination oftoxins aflatoxin M1 and B1 and ochratoxin A in milksamples were determined by ELISA according to thefermentation periods of 2, 6, 12, 24, and 48 hours, andtemperatures of 4, 25, and 37 0C, and at the followingdifferent pH values: 5, 5.5, 6, 6.5, 7, and 7.5, which wereconditions for both, dead and live bacteria.The results revealed that the longer the fermentationperiod, the greater the capacity of Lactobacillusacidophilus to detoxify goat milk, with removal rates ofaflatoxin M1, aflatoxin B1, and ochratoxin A reaching11.63, 43.33, and 1.98% after 2 hours, and 80.23, 65.33,and 5.87% after 48 hours, respectively. In contrast, theeffects of living bacteria were (9.57, 33.83, and 1.27%)after 2 hours, (78.8, 68.03, and 5.53%) after 48 hours foraflatoxin M1, aflatoxin B1, and ochratoxin A, respectively.When talking about the effect of temperature on theability of Lactobacillus acidophilus to detoxify, hightemperatures have increased detoxification, and theresult for dead bacteria was 28.5, 51.17, and 1.19%when fermentation temperature 40C, while the removalrate reached 83.53, 74.8, and 5.33% when fermentationtemperature was 37 0C, for both aflatoxin M1, aflatoxinB1, and ochratoxin A respectively, because of adsorptionmycotoxins on the bacterial cell wall. The effect oftemperature on living bacteria condition was similarto the state of dead bacteria, where detoxification riseswith high temperatures, with the ratios of 32.8, 47.33,and 3.2%, and 75, 70.83, and 5.07% for both 4 and 370C, respectively, for aflatoxin M1, aflatoxin B1, andochratoxin A. pH levels influenced the susceptibilityof Lactobacillus acidophilus to remove toxins such asmycotoxins, meaning, the lower the pH value the greatertoxin removal rate and both kinds of dead and livebacteria status. At pH 5, the highest lactic acid bacteriadetoxification rate for aflatoxin B1, ochratoxin A, andaflatoxin M1 was 71.63, 70.47, and 67.1%, respectively,and for dead bacteria 71.63, 70.47, and 67.1%.This study concludes that Lactobacillus acidophilus caneliminate the mycotoxins in goat’s milk by adsorption onthe bacterial cell wall. Its removal capacity depends onthe temperature, time spent incubating, and pH value.

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Study the effect of replacing the skim milk used in making ice cream with some dried fruit

Journal Food Science and Technology (Brazil)

publisher Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA

DOI https://doi.org/10.1590/fst.29620

Issue 4

Volume 41

Ice cream is a popular frozen dairy product over the world, and there are many types of ice cream that differ according toadditives and manufactured way, the goal of this research was to prepare skim milk dried fruits powder (banana, quince peach,apples) for ice cream production. The chemical, physical, microbiological and sensory attributes were evaluated for resultantice cream. As the results indicated there was an increase in the total solids of resultant ice cream, especially when using bananapowder because of its high carbohydrate content and low pH value of all treatments as compared to the control. As well as thespecific weight and viscosity, increased in most treatments as compared to the control due to the increase in the rate of totalsolids . while the yield decreased in all treatments due to the increased viscosity which led to difficulty of air entering to theproduct. The microbial content of the resultant ice cream was decreased or close to the value of the control for all treatmentsexcept for the treatments in which the skim milk was replaced by the dried banana powder, this may be due to the fact thatadded fruit powder is an additional factor for increasing the number of bacteria as compared with dried skim milk powder, aswell as the addition of dried fruits powder result in a slight improvement in flavor. There was an improvement in the appearanceof the resultant ice cream in which banana powder was used.

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Effect cardamom and cinnamon supplemented to soft cheese on tissues rats

Journal Food Research

publisher Rynnye Lyan Resources

DOI https://doi.org/10.26656/fr.2017.5(1).501

Issue 1

Volume 5

The purpose of this study was to produce soft cheese fortified with cardamom and cinnamon herbs and evaluate its effects on the vital tissues of male rats. Both herbs were used at concentration 0.2 and 0.4 g/100 g. Chemical composition and sensory evaluation of the soft cheese fortified with cardamom and cinnamon were performed immediately after manufacturing. The results showed the cells of the liver and kidney of male rats that consumed fortified soft cheese appeared healthy with a natural appearance. The sensory evaluation revealed the superiority of fortified soft cheese compared to the unfortified soft cheese. These results indicate the effectiveness of cardamom and cinnamon in preserving the active organ tissues of rats.

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Effect of Radiation System on the blood variables of people working in some hospitals

Journal Research Journal of Pharmacy and Technology

publisher A and V Publication

DOI DOI: 10.5958/0974-360X.2020.00013.X

Issue 1

Volume 13

The research was carried out on 40 people working in the Radiology Department at Azadi Hospital, Kirkuk General Hospital, Dar Al-Hikma Al-Ahli Hospital and Dar Al-Salam Al-Ahly Hospital in the city of Kirkuk for the period from September to November 2018. The samples ranged from 20 to 60 years. 30 samples of blood were taken from the teachers and students of the Technical Institute Hawijah as a control group. The study samples were divided into two groups according to the length of service in the hospital, the first group included workers within the service of more than 10 years 20 samples, while the second group included workers in service less than 10 years 30 samples. The level of Miley E.S.R., PLetelet, w.B.C, H.B, P.C.V. The results of this study showed a significant increase at a mean level of less than or equal to 0.1 for all blood variables for each of the two groups within the study group compared with control group.

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Study of the Soft Cheese Composition Produced from a Mixture of Sheep and Camel Milk at Different Storage Periods Using the Enzyme Trypsin and Calcium Chloride

Journal Annals of Agri Bio Research

publisher Agri Bio Research Publishers

Issue 2

Volume 24

The production of camel cheese is relatively difficult. Thus, the aim of this study was to investigate different techniques to produce camel cheese and study the composition of this cheese and the whey byproduct. The results showed that the percentage of solid materials, fat and protein containing a portion of camel’s milk was high. This was due to higher proportions in camel milk compared with sheep’s milk. Similarly, the ratio of solids, protein, fat and ash in the resulting cheese and for all transactions decreased with progress in the duration of the storage period, while the acidity ratio increased continuously until the 30th day of storage.

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The Effect of Nutrition and the Seasons of the Year on the Composition of Cow’s Milk in Two Different Areas of the Province of Mosul

Journal Annals of Agri-Bio Research

publisher Agri Bio Research Publishers

Issue 1

Volume 24

The cows nutrition has an important role in milk composition. The main objective of this study was to findwhether the type of nutrition and/or the season (summer and winter) could have an impact in cows milkcomponents. This study was carried out in two farms located in Badoosh and Hamam Al-Alil (north-westand south of Mosul city, Iraq, respectively). In this study, two types of feedings were applied, the concentratedfeed and green grass. The higher percentage of cows milk fat and total solid were observed in cowsconsume concentrated feed. However, the milk protein concentration showed opposite picture. This studyalso investigated the composition of fatty acid concentrations; the palmitic acid was higher in concentrationin cows milk feeding concentrated feed at summer and winter. The results suggested that both nutritionand seasons affected the composition of cows milk.

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LIPID PROFILE IN NON-DIALYSIS AND HEMODIALYSIS CHRONIC RENAL FAILURE PATIENTS IN KIRKUK CITY

Journal Biochemical and Cellular Archives

publisher Connect Journals

DOI DOI : 10.35124/bca.2019.19.1.1653

Issue 1

Volume 19

Chronic renal failure (CRF) is irreparable damage the tissue of kidney manifested by a broad types of biochemical disorders and frequent clinical signs and symptoms contains haematologic irregularities, cardiovascular complications, gastrointestinal problems, neurologic abnormalities , osteodystrophy, skin disturbances and changed sexual duty. Therefore, this is a cross sectional study aimed to find any effect of hemodialysis on lipid profile between non dialysis and dialysis CRF patients. It includes 30 patients with chronic renal failure and 15 who appear healthy persons. Estimation of serum total cholesterol, triglyceride, HDL-C, LDL-C and VLDL-C was done using enzymatic method. All values were significantly altered between non dialysis and hemodialysis patients although most of them were within the normal ranges except LDL was above the range. These improved measures will aid in humanizing the CKD patients life quality particularly those that kept on hemodialysis.

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Evaluation of Liver Function in Type 2 Diabetic Patients during Clinical Trials in Kirkuk City

Journal Research Journal of Pharmacy and Technology

publisher A and V Publication

DOI DOI: 10.5958/0974-360X.2019.00278.6

Issue 4

Volume 12

Disease of diabetes mellitus is a condition for uncontrolled metabolism with an abnormally high level of glucose in the blood. Type II diabetes is a heterogeneous multi-faceted group of metabolic conditions described by high levels of glucose in the blood due to poor insulin and/or insulin secretion. In patients with type 2 diabetes, abnormalities in functional liver tests are not uncommon. The objective of this study is to investigate deviations in liver function from a group of diabetics in the city of Kirkuk and identify the factors associated with these changes in chemistry. A various primary health care centers were included with a total of 30 patients between March 2016 and August 2017 in Kirkuk. The results found that although the values of Alanine aminotransferase ALT, Aspartate aminotransferase AST were within a typical range, but there was a high significant increase in both values of patients than that of healthy subjects, ALT and AST were known (46.66%) and (43.33%) respectively. Also, no association in both ALT and AST with the sex of patients of diabetes. In addition, there was a weak positive relationship between each ALT and AST with BMI (0.1066), (0.1207), respectively. In conclusion, abnormalities in the consequences of liver function are more common among diabetics. Elevation in ALT, AST is a marker of non-alcoholic fatty liver disease in diabetic patients. Accordingly, the ALT and AST test should be performed to examine the primary fatty liver, especially with diabetes, with a high BMI.

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Effect of replacing milk fat with oil replacers on the quality of processed cheese

Journal BIOSCIENCE RESEARCH

publisher ISISnet: Innovative Scientific Information Services Network

Issue 4

Volume 15

The research aimed to know the effect of substituting fat milk by vegetarian oils (canola oil, sesame oil, flax Oil) on the features of processed cheese during storage. Factors are divided into four factors which are (M, M1, M2, M3) where the results refer that there are no significant differences are noticed on the chemical composition of the processed cheese in relation to humidity and fat percentage. Whereas there was a simple significant difference for protein. Concerning cholesterol a clear significant differences were noticed between comparison sample which was 33.3 mg / 100 g of cheese. The other three samples in which the fat has been substituted by vegetarian oils (canola oil, sesame oil, flax Oil) which reached (4.9, 4.9, 4.7) mg /100 g respectively. In relation to the peroxide no. and free fatty acid percentage, simple significant differences are found between the four factors. In relation to the saturated fatty acids, the percentage in the comparison sample was high, it was 70.01, the percentage of the three factors (M1, M2, M3) went down, it became (29.43, 29.95, 24.93) respectively. Finally, in relation to the cheese sensitive features, there were no significant differences among the factors concerning the cheese color, while little significant differences are noted concerning the cheese flavor and substratum.

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A Comparative Study of the Effect of Alcoholic Extract of Tu r- meric Plant in Inhibiting the Growth of Candida Albicans

Journal International Journal of Engineering and Technology (UAE)

publisher Science Publishing Corporation Inc

DOI https://doi.org/10.14419/ijet.v7i4.37.23604

Issue 4.37

Volume 7

Turmeric is one of the most widely used spices in nature. It contains many health benefits that are countless. Chinese medicine has been used in the preparation of various medicines because it contains curcumin. The inhibitory activity of the turmeric extract for the fungus of Candida bicans, which causes oral salivary disease, was compared with the inhibitory effect of some antibiotics against this fungus In this study, isolating and diagnosing this type of fungal disease was obtained by obtaining an oral smear from children with oral diarrhea. Two methods were used to detect the process of inhibition by the alcohol extract of turmeric I was by the method of propagation and the second was using the ts immersed in the extract of the turmeric plant turmeric for 48 hours. The results and the physiological and bio-chemical tests of the survey used in the study showed that the isolation is due to the yeast of Candida albicans. It was also found that the extract of alcohol for turmeric plant showed an inhibitory effect of the growth of this type of fungus by increasing concentration in both ways. The concentration of 16 mg / ml was found to inhibit the growth of Candida and then 8 mg / ml and finally 4 mg / m compared to the fungal antagonists Nystatin, fluoconazole and ketoconazole It has been shown that turmeric is very useful in the treatment of bacterial and fungal infections and can be counted as an antibiotic because it contains curcumin.

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Utilization of whey proteins for producing low-fat mayonnaise via complete and partial egg replacement

Journal Journal of Applied and Natural Science

publisher Applied and Natural Science Foundation

DOI https://doi.org/10.31018/jans.v17i1.6125

Issue 1

Volume 17

There is a worldwide demand for healthier foods. One common practice is the production of reduced-fat products in several categories. Whey proteins are popular as important food ingredients due to their essential amino acid content. This work intends to investigate the ability of whey proteins to be used to produce a low-fat mayonnaise. The present study aims to evaluate wholly or partially replacing eggs with whey protein concentrates as emulsifiers in low-fat mayonnaise and its impact on rheological, physicochemical, and sensory characteristics. To accomplish this aim, the researchers followed a quantitative approach by using the SPSS program to sort the findings based on the percentage and the frequency of the mayonnaise model .As a result, the moisture, ash, and fat percentages, along with the pH values for transactions (T1: the eggs were partially replaced (50%) with whey protein concentrates, T2: the eggs were completely replaced 100% with whey protein concentrates) when compared to those of the control treatment have been decreased while the protein and carbohydrates have been increased. This fact has been found in both treatments of partial and total replacement of the egg component with whey protein concentrates. Moreover, the texture study revealed that the properties of viscosity, hardness, adhesiveness, and fluctuation of susceptibility were increased. Additionally, the sensory evaluation scores of some of the studied characteristics in the replacement treatments decreased compared to those of the control.

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Efficacy of Rosmarinus officinalis L. and FeCl3 Extracts on Some Biochemical Parameters during Treatment of Epilepsy in Male Rats Models

Journal Egyptian Journal of Veterinary Science

publisher National Information and Documentation Centre

DOI 10.21608/ejvs.2024.277075.1920

Issue 3

Volume 56

The research methodology included evaluating changes in antioxidants and fat oxide levels. Sixty (60) male mice were divided into six groups: control (no additional treatment), FECL3 group, and four groups managed with different components of Rosmarinus Officinalis L. (flavonoid, glycoside, and alkaloids). Show the results, elevated levels of β-secretase, Na, and K in the FeCl3 group and the groups receiving Rosmarinus officinalis L. components. Conversely, compared to the FeCl3 group, those administered with Rosmarinus officinalis L. components exhibit levels of Fucose, Invins-C, and Zn. In terms of oxidant enzyme activity and the lithe oxidation, the FeCl3 group showed significant increases in GSH, MDA, SOD, and CAT compared to the control group. However, the Rosmarinus officinalis L. components resulted in elevated levels of MDA and SOD, along with reduced GSH and CAT levels. In conclusion, the components extracted from Rosmarinus officinalis L. β-securecuresed effects on β-Secretase, Fucose, and Voxidantts, in addition to modulating antioxidant activity and lipid peroxidation constituent’s sartivevcenreduces the costolesfficinalis L. active constituents The aim of the a novel class of anti-epileptic medications.

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EFFECT OF IN-OVO INJECTION OF BLOOD PLASMA FROM IRAQI LOCAL CHICKEN ON HATCHING TRAITS AND IMMUNE PARAMETERS OF BROILERS HATCHING EGGS

Journal Assiut Veterinary Medical Journal

publisher Assiut University, Faculty of Veterinary Medicine

DOI 10.21608/avmj.2024.313406.1353

Issue 183

Volume 70

The current research was conducted to investigate the impact of injecting hatching eggs with varying levels of plasma of local chickens. In this investigation, 180 fertile eggs were divided into three groups. The first group (P0) is the control, while the eggs in both the second(P1) and third groups (P2) were injected with 50 or 100 μl of local chicken blood plasma, respectively. The eggs were injected at the first day of incubation (0 day). After 21 days, the fertility, hatching characteristics, immunological, and physiological properties of the hatched chicks were evaluated. The results revealed no significant variations in the hatching percentage, weight of the hatched chicks, and their relative weight. the physiological blood traits revealed that the third treatment showed a significant rise in red blood cells, hematocrit value, and hemoglobin with a significant decrease in white blood cells. The third treatment showed a considerable rise in the total protein concentration due to the higher globulin protein level, which is vital for immunity, and improved antioxidant glutathione levels. The treatments had no significant effect on the relative weights of the heart, liver, and residual yolk in the intestine at one day of life. Overall, it can be concluded that injecting local chicken blood plasma did not affect hatchability. This was accompanied by an improvement in the immune status of the hatched chicks, as evidenced by a decline in the white blood cell count and a rise in globulins.

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Influence of Sesame Flour and Ascorbic Acid on the Nutritional and Rheological Qualitiy of Dough and Bread

Journal Journal of Food Investigation

publisher University of Szeged

DOI https://doi.org./10.52091/EVIK-2024/3-2

Issue 3

Volume 70

This study showed the effect of combining sesame flour, wheat flour dough, and ascorbic acid on nutritional qualities, rheology, and bread quality. The nutrient composition of sesame flour and wheat flour was analyzed: the sesame flour had lower carbohydrate content and higher levels of fat, protein, calcium, magnesium, zinc, and iron compared to the wheat flour. The compound flour was prepared from replacement sesame flour with 10, 15, and 20% of wheat flour (72% extraction rate), ascorbic acid was added at a ratio of 0.1, 0.2, and 0.3% respectively to the best treatment of the replaced wheat flour with 10% sesame flour. Substituting wheat flour for sesame flour resulted in an increase in water absorption across all treatments when measured with the farinograph test. There was an increase in water absorption and stability time when ascorbic acid was added (0.1, 0.2, 0.3%) to the wheat flour sample replaced with 10% sesame flour compared to the control sample. Sesame flour has higher quantities of mineral components, particularly calcium and magnesium, compared to wheat flour. Adding 10% sesame to sesame flour increased the mineral content compared to wheat flour. The sensory qualities of the loaves made from a mixture of 10% sesame flour, 90% wheat flour, and 0.2% ascorbic acid showed improvements in volume, flavor, color, and texture when compared to the control sample.

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