Nutritional and Biochemical significant studies on Friesian diary cows productivity

Proper nutrition for diary herds assesing the high yield. Adequate crurde protein content of the dairy ration is important to maintain the high productivity. This importance is maximized if it maintain sufficient level of degradable and undegradable intake protein. Dietary calcium and phosphorus must be enough and in balanced manner to enable the high producing cows to meet their requirements for lactation and / or pregnancy. Metabolic profile results showed that reduced milk yield may be -due to failier in maintenance adequate level of certain blood constituents due to dietary insufficiency of their parent nutrients

Iron enriched bread: interaction effect of calcium, zinc and cupper on iron bioavailability

In the present study, wheat flour [82%] was enriched with iron alone in the form of ferrous sulfate and ferric ammonium citrate at different levels [4, 8 and 15 mg Fe/100g] or with calcium, zinc and cupper in addition to iron. Results obtained revealed a minor effect of added minerals on phytic acid content, which was found to decrease in the dough during fermentation, lonizable iron content of bread showed increased values in bread, especially those enriched with low levels of iron [4 mg Fe/100g] in the form of ferric ammonium citrate, while addition of high levels [15 mg Fe/100g] was found to reduce soluble iron. Addition of calcium, zinc and cupper also reduced the soluble iron. Feeding the enriched bread diets to anemic rats for 6 weeks indicated maximum body weight gain as well as feed efficiency in the rats fed the low levels of iron while those given the high levels as well as those containing calcium, zinc or cupper showed decreasing values for body weight gain and feed efficiency. Hemoglobin levels of all groups of rats fed the enriched diets were significantly increased [15.3 - 17.19 g/dl], whereas hematocrit values indicated non- significant differences as compared with the control

Effect of addition of arginine and lysine to casein diets on serum lipids metabolism in rats

The effect of feeding casein diets supplemented by amino acids on serum lipids was studied on rats. Three groups of rats were fed casein diets supplemented by lysine or arginine, while the third was fed unsupplemented diet for 8 weeks. The results indicated that rats fed lysine added diets exhibited decrease in body weight comparable with casein only, whereas those fed the arginine showed significant increase for body weight. A significant decrease for serum total lipids, total cholesterol, triglycerides as well as phospholipids were also shown for the group fed the arginine diet, HDL-cholesterol showed no change in supplemented casein by lysine; however, largely increased triglycerides, while total lipids, total cholesterol were fairly increased

I- Fortification of bread with iron and amino acids

Fortification of breads [Shamy 72% and Baladi 87% extraction] with iron alone or iron, lysine and methionine were applied P.E.R. values of fortified breads showed higher levels for both of breads fortified with iron and lysine [1.9]. While addition of methionine resulted lower levels of P.E.R [1.4]. Protein content of liver of rats fed the fortified diets as well as non-haem iron and hepatic iron stores, showed higher levels, for rats fed Shamy bread, compared by those of Baladi bread. The highest levels for non-haem iron and hepatic iron stores were given by the diets sup-plemented by iron, lysine and methionine

II- Bioavailability of iron of enriched bread diets with iron and amino acids

Baladi and Shamy bread diets of extraction 87% and 72% were fortified with iron [2 and 4mg/100gm] or with lysine and methionine [30 and 15gm/100gm] in addition with iron. The bread diets were fed to rats which were first made iron deficient. After feeding the depletion diet for 4 weeks; the repletion diets containing bread fortified with iron and amino acids were then given to the rats for 21days. Hemoglobin and hematocrit levels were determined during the regeneration period. The results showed that diets containing Shamy bread [72%] fortified with iron gave relatively higher levels of hemoglobin. The net increase was found to be 5.8gm /100ml compared with the controls [0.42gm /100ml] and with Baladi [87%], 5.5 gm /100ml. Diets containing iron as well as methionine and lysine resulted not increase in hemoglobin 1.8gm /100ml for Shamy bread and 1.06gm / 100ml for Baladi bread. Hematocrit levels of the tested diets revealed that diets containing iron alone showed the highest level 46.6%. Depletion, repletion showed a high increase of gained hemoglobin for Shamy bread [5.9gm /100ml] compared with those of Baladi [5.4gm /100ml]

Studies of fungal and aflatoxins contamination of meat, meat products and food additives

A survey was carried out to obtain data on the occurrence of aflatoxins and aflatoxigenic mould contamination of meat and meat products as well as some food additives used in meat industry. The results revealed that all samples had fungal contamination [100%]. The most common isolated fungal flora were Aspergillus, Penicillium, Mucor, Trichosporon, Scopulariopsis, Cryptococcus, Rhodotorula and Candida. In all instances, aspergillus flavus was the predominant one with the exception of frozen and canned meats. Aflatoxins were detected in 17.5% of 80 samples of meat and meat products at a level below 5 micro g/kg. Also 51.25% of 80 food additive samples were positive for aflatoxin B[1] with a maximum level of 300 micro g/kg. Furthermore, 50 isolates of A. flavus were checked for toxicity. Of the examined isolates 66% were positive for aflatoxins. The contamination of meat products as sausages, minced meat and beef burger with aflatoxins and aflatoxigenic moulds may be due to the addition of spices and other additives to fresh meat

Effect of dietary phytate and fiber on availability of iron, zinc and calcium of some common foods consumed in Egypt

The metabolie balance technique was followed to measure the availability of iron, zinc and calcium in common foods. Apparent absorption and relative absorption or availability of each metal was estimated. The balance study showed that dietary phytate had a little effect on the absorption of calcium, whereas it markedly decreased both the availability of iron and zinc. Regarding the effect of sodium phytate at doses of 10, 20 and 40 mg/rat on serum iron levels, the results clearly indicated that there is a negative correlation between serum iron levels and the concentration of phytate given. From the results obtained it is seen that dietary phytate fairly inter-fer with calcium, whereas the availability of iron and zinc were affected

Evaluation of the nutritional value of lamb meat stored by freezing with liquid nitrogen or plast freezing

The nutritional value of lamb meat was assessed after either by plast ir liquid nitrogen and storing for 3-9 months. The following parameters were estimated. Proximate analysis including, protein, fat, ash, calcium, phosphorus and iron. Biological evaluation including digestibility, biological value and net protein utilization. Effect on rancidity of lipid fractions, including the determination of the peroxide value, iodine value and free fatty acids. Concerning the proximate analysis, the result showed that the moisture content of meat samples frozen by liquid nitrogen is markedly lower than that frozen by plast freezing. The ash of samples frozen by plast freezing is slightly higher. The net protein utilization of meat samples frozen by liquid nitrogen and stored for 3 months is relatively higher than that subjected to plast freezing. The digestibility of the frozen samples is generally higher than fresh ones. The iodine value and the peroxide value of lipid fraction extracted from meat samples are increased after storing of the frozen meat whether the meat was frozen by liquid nitrogen or by plast freezing. The data show that freezing by liquid nitrogen or by plast freezing keep well on the nutritional quality of meat, however freezing by liquid nitrogen is more efficient in this respect

Nutritional quality of low-cost food supplements for infant feeding

In the present study seven baby food-mixtures were formulated, processed using low-cost extrusion and drum drying techniques. The new food mixtures were constituted from the available dietary staples of relatively low-cost. They were chemically and biologically evaluated and showed to be rich sources of proteins and have high levels of essential amino acids. The protein quality evaluation denote high values for NPR and PER