[Estimation of iron requirement for broiler breeder hens at the late stage of production cycle using nonlinear models]

Background: No study has been conducted on iron requirements of broiler breeder hens until now

Objectives: The purpose of the present study was to determine the iron requirement of broiler breeder hens using nonlinear models

Methods: Forty eight [Cobb 500] broiler breeder hens were individually placed in galvanized wire cages. In order to depletion of hens iron reserved, hens were offered a semi purified iron deficient diet for 3 weeks. At 62 week of age, Hens were randomly allocated to 4 dietary treatments [37, 52, 67, 82 ppm of diet iron] with 4 replicates. Body weight gain, egg production and egg weight were measured during 6 weeks experimental period

Results: The results showed that the estimated iron requirement for egg production[H.H], egg weight, iron content of the liver, blood serum, bone marrow, spleen and egg yolk were 65, 62, 54, 72, 57, 63, 64 ppm respectively. The logistic model was fitted to iron content of liver, spleen, serum and bone marrow, suggested that iron requirement were equal to 66, 53, 129, 58 ppm respectively. Fitted exponential model estimated iron requirement for egg weight, iron content of liver, spleen, serum and bone marrow were 62, 96, 70, 73, 111 ppm respectively. Also based on the quadratic equation models, estimated iron requirement for egg production[H.H], egg weight, iron content of the liver, blood serum, bone marrow, spleen and egg yolk were 65, 66, 71, 220, 51, 70, 62 ppm respectively. Among the four models used, the broken line model is more accurate in estimating the required iron than other models due to the low variance between estimated requirements

Conclusions: Results indicated that value recommended by primary breeder [Cobb 500 management guide, 55 ppm] is lower than values obtained in present study

[Overview of experiental learning styles in nursing education]

Introduction: One of the ways to improve quality of education is to assess Students' Learning styles. Several factors such as learning styles can affect the learning process. Frequency of using learning styles varies in different countries. The purpose of this study is to introduce an overview of experiental learning styles in nursing education

Method: After searching for available resources and articles related to experiential learning including Pubmed, Scopus, Proquest, Google Scholar, Elsevier, Iranmedex and SID, this study was conducted in 2013. Key words were "Learning styles, Experiental learning, Kolb, Nursing student and Nursing education"

Results: According to conducted studies among nursing students, superior learning styles among students are convergent and assimilator learning. However, in different studies it is revealed that some students use two or more learning styles

Conclusion: There are more learning styles in nursing students, especially convergent and assimilating styles. Therefore, coordination of learning styles and teaching methods is a way to improve quality of education

[Effect of heat processing on wheat amino acid digestibility in broiler nutrition]

To determine true and apparent ileal amino acid digestibility of wheat [Mahdavi cultivar], autoclaved wheat and spaghetti by product. Completely randomized design. One hundred and twenty one - day old broiler chickens. Chickens were categorized into five groups: basal diet, bosal diet plus wheat [50: 50%], basal diet plus auto claved wheat [50:50%], basal diet plus spaghetti by product [50:50%] and protein free diet. Chromic oxide was included in all diets as an indigestible marker. Birds were fed for 7 days ad libitum and on day 35 fasted for 24 hours and then allowed to consume their respective diets for one hour. After then birds were killed by CO[2], body cavity opened, ileum removed and digesta gently flushed using strile distilled water. The apparent and true digestibility of amino acid in the test ingredients were estimated by means of basal / test diet difference method. The apparent and true amino acid digestibilities of test ingredients were significantly different [P<0.01]. Autoclaving of wheat increases its amino acid digestibilities [P<0.01]. Among test ingredients, average ileal amino acid digestibility of spaghetti by product was higher than wheat and wheat autoclaved but was lower than those values of basal diet [P<0.01]. Coefficient of amino acids digestibility within and ingredient had significant difference [P<0.01]. The difference between true and apparent values was significant [P<0.01]. Autoclaving and heat processing of spaghetti production increase wheat amino acid digestibilities. Poultry nutritionist, and broiler producers can use these digestibility coefficient values for precision feed formulation