Hamza M. Abu-Tarboush

Evaluation of diet containing Lactobacilli on performance, Fecal Coliform, and Lactobacilli of young dairy calves

Twenty-four Holstein bull calves were used in this study. Eight calves per treatment were assigned randomly to one of three treatments: 1) control, 50% whole pasteurized milk added to 50% milk replacer; 2) whole pasteurized milk and milk replacer treated with commercial culture of lactobacilli (Lactobacillus acidophilus plus L. plantarum); or 3) culture containing Lactobacillus acidophilus 27SC added to the same milk in treatments 1 and 2. Water and starter ration were offered for ad libitum intake throughout the trial. Calves were weaned abruptly at week 10 and received only water and starter during the postweaning period. Fecal counts of lactobacilli were higher than those for coliforms for healthy calves but lower than fecal coliforms for calves suffering from scours. Incidence of diarrhoea decreased after week 1 in calves fed diets in treatments 1 and 2. Lactobacilli increased in feces of calves fed the liquid diet treated with L. acidophilus 27SC. Performance of calves was not significantly affected by treatments, although body weight (BW) increased most during weeks 7–9 for calves fed the mixed lactobacilli and in weeks 10–12 for calves fed L. acidophilus 27SC.

Floral-type identification and quality evaluation of some honey types

Abstract Floral identification of six of the most commonly used honeys was investigated and their chemical characteristics were reported and compared with the Saudi Standards on honey. Microscopic examination confirmed the origin of the honey claimed by the manufacturer. ‘Sugar-feed’ honey was significantly (P

Amino acid and protein changes in tilapia and spanish mackerel after irradiation and storage

Abstract Some amino acids in tilapia decreased while some others increased when subjected to doses up to 10.0 kGy. However, 10 kGy contributed to a significant reduction in all amino acids of Spanish mackerel. Variations in amino acid contents continued during post-irradiation storage with no consistant trend of increase or decrease. SDS-PAGE of protein from both fish showed 27 bands of subunits with MW

Cholesterol and fat contents of animal adipose tissues

Abstract Adipose tissues dissected from camel, lamb and beef carcasses were analysed for total lipids and cholesterol contents in order to provide information to consumers and health care professionals. Differences were observed between the adipose tissues in term of lipids and cholesterol contents. The adipose tissues contained an average of 80.22% of lipids with individual samples ranging from 71.25% to 92.17%, while cholesterol values ranged from about 135 mg up to 184 mg per 100 g adipose tissues. This range of values, therefore, reflects natural levels. Camel adipose tissues tended to have lower levels of cholesterol than beef and lamb adipose tissues. The adipose tissue of kidneys has the highest concentration of cholesterol (greater than hump fat, tail fat and subcutaneous fat). Minor differences were observed in subcutaneous fat cholesterol levels between high and low energy feeds, and castrated and non-castrated beef at similar animal ages. Some beef adipose tissues contained higher amounts of cholesterol than literature values.

Studies on karkade (Hibiscus sabdariffa): protease inhibitors, phytate, in vitro protein digestibility and gossypol content

Abstract Karkade defatted flour extract had chymotrypsin inhibitor activity almost half that of trypsin (21.8 and 40.5 enzyme inhibitor activity units/mg protein, respectively). The protein isolate had a weak chymotrypsin inhibitor activity compared to that of tryprin (4.9–28.3 enzyme inhibitor activity units/mg protein, respectively). The trypsin inhibitor activity of the protein isolate was 70% of that of the defatted flour extracts. Extraction of trypsin inhibitor by citrate buffer (pH 4.6) gave a higher specific activity of trypsin than by phosphate buffer (pH 7.6), Tris buffer (pH 9.0) or distilled water. Heating the extract in boiling water for 10 min destroyed 66.1% of the trypsin inhibitor activity. Karkade protein isolate had lower free and total gossypol than did the whole seed and defatted flour. The in vitro protein digestibility of karkade defatted flour and protein isolate was lower than that of casein. Phytic acid was higher in karkade defatted flour than in soybean defatted flour.

Irradiation of dates: insect disinfestation, microbial and chemical assessments, and use of thermoluminescence technique

Abstract Irradiation of dates (Khalas variety) at 0.9 kGy was sufficient to eliminate single insect infestation ( Oryzaephilus surinamensis ) and mixed infestation ( O . surinamensis and Tribolium castaneum ), whereas 0.3 kGy was effective only in controlling single infestation. Sensory properties were not affected but irradiation contributed to some reduction in microbial counts immediately after irradiation and counts remained low till the end of 6 months storage period. All sugars were significantly reduced immediately after irradiation but they increased gradually with increasing storage time. Thermoluminescence (TL) technique was useful in discriminating between irradiated and unirradiated dates during the entire storage period but was less sensitive as far as the dose estimation is concerned.

Irradiation and storage effects on some properties of potato starch and use of thermoluminescence for identification of irradiated tubers

The effect on properties of starch isolated from Ajax and Diamant potatoes freshly harvested and irradiated immediately after harvest and after two weeks with 0.05, 0.10, 0.15, and 0.20 kGy were reported. Changes due to postirradiation storage up to six months at two different conditions (5 C, 90±2% RH and 20 C, 79±5% RH) were also studied. Swelling power (SP) slightly decreased or remained unchanged with different irradiation dose, but the effect of timing of irradiation after harvest was significant. Doses of 0.2 and 0.15 kGy significantly (p≤0.05) increased solubility, particularly at 90 C solubility temperature compared to lower doses. Decrease in viscosity with increasing dose immediately after irradiation was observed in both varieties but was more pronounced in Diamant. However, changes were dependent on variety, irradiation dose, timing of irradiation, and postirradiation storage conditions. Viscoamylograph test showed that 0.2 kGy significantly (p≤0.05) increased transmission temperature (TT) and temperature at maximum viscosity (TMV), but decreased the maximum viscosity immidiately after irradiation. The same trend was established during the post-irradiation storage time, particularly in Ajax starch, regardless of timing of irradiation or storage conditions. Thermoluminescence (TL) glow curves exhibited qualitative differences between irradiated and unirradiated tubers during the entire storage period, but dose estimation could not be determined.ResumenEl efecto en propiedades de almidón aisladas de papas Ajax y Diamant recién cosechadas y irradiadas inmediatamente después de la cosecha y después de dos semanas con 0.05, 0.10, 0.15 y 0.20 de kGt fue reportado. Cambios debidos al almacenamiento posirradiación haste los seis meses en dos condiciones diferentes (5°C, 90±2% RH y 20°C, 79±5% RH) fueron estudiados también. El poder de abultamiento (SP) se desminuyó ligeramente, o no cambió, con diferentes dosis de irradiación, pero el efecto del momento de la irradiación después de la cosecha fue significante. Dosis de 0.2 y 0.15 de kGt aumentaron considerablemente (p<−0.05) la solubilidad, particularmente a 90°C temperatura de solubilidad en comparación con dosis menores. La diminución en viscosidad con dosis creciente inmediatamente después de la irradiación fue observada en ambas variedades, pero fue más manifiesta en Diamant. Sin embargo, los cambios dependían de la variedad, dosis de irradiación, el tiempo de la irradiación y las condiciones de almacenamiento posirradiaciónes. La prueba de viscoamilógrafo mostró que 0.2 de kGt aumentó considerablemente (p<−0.05) la transmisión de temperatura (TT) y la temperatura a viscosidad máxima (TMV), pero se disminuyó la viscosidad máxima inmediatamente después de la irradiación. La misma tendencia fue establecida durante el tiempo de almacenamiento posirradiación, particularmente en el almidón de Ajax sin que importare el tiempo de irradiación o las condiciones de almacenamiento. Las curvas de encendimiento de Termoluminiscencia (TL) mostraron diferencias cualitativas entre tubérculos irradiadas y no irradiadas durante todo el tiempo de almacenamiento, pero el cálculo de dosis no podía determinarse.

THE USE OF ELECTRON SPIN RESONANCE SPECTROSCOPY FOR THE DETECTION OF IRRADIATED MACKEREL

Abstract Free radicals produced in Spanish mackerel fish bone by 60Co γ-rays were measured using electron spin resonance spectroscopy. The ESR spectra of the irradiated fish were found to have an asymmetric absorption characterized by a major resonance at g1 = 2.0020 and a minor resonance at g2 = 1.9980. The intensity of the radiation-induced ESR signal was found to increase with the absorbed dose. The results obtained after irradiation in the dose range 0.5–5.7 kGy gave a nonlinear relationship between the radiation dose and ESR signal height. The radiation-induced ESR signal of Spanish mackerel decayed most significantly in the first 15 days after irradiation, but could still be detected even after 60 days.

Nutritional quality of Dhub (lizard) meat (Uromastys aegyptius Blanford 1874) and characterization of its protein using electrophoretic techniques

The nutritional quality and protein characteristics of Dhub (Lizard) meat were studied. Some essential amino acids (phenylalanine plus tyrosine, threonine, histidine and tryptophan) were lower while isoleucine was higher in Dhub meat protein compared to beef and cow milk proteins. However, the essential amino acid profile of Dhub meat protein surpassed the essential amino acid requirements of the FAO/WHO/UNU for children and adults. In vitro protein digestibility and computed protein efficiency ratio values were 90.7% and 2.62, respectively, compared to 89.6% and 2.50 for ANRC‐Casein. Isoelectric focusing showed that most of the sarcoplasmic protein patterns in Dhub were localized in the pH range 3.5–8.5 and they were different from beef, lamb, camel meat, chicken and king mackerel fish. On the other hand, horizontal SDS electrophoresis showed a molecular weight distribution of major Dhub meat protein bands in the range of 18 to 79 KD. Dhub meat protein had a distinguishing band with molecular weight of 2...