Effect of Different Levels of Local Concentrated Protein Manufactured from Slaughterhouse Wastes on some productive Traits of Broiler

Abstract

"The current study was conducted to find out the effect of using locally manufactured protein concentrate on some productive traits of broilers (weekly body weight rate, weekly weight gain rate, weekly feed consumption rate, food conversion factor) used in the experiment 225 broiler chickens (female) of the age of one day (breed Ross-308) Chicks were distributed randomly into five treatments, with three replications (15 chicks / replicate). The trial parameters were as follows: The first treatment (control T1) provided for the chicks with a diet containing 4% imported protein, the second treatment (T2) for the chicks with a diet containing 2% imported protein + 2% manufactured protein, the third treatment (T3) provided for the chicks with a diet The fourth treatment contains 4% synthetic protein, the fourth treatment (T4) is provided for the chicks with a diet containing 6% manufactured protein and the fifth treatment (T5) using a diet containing 8% manufactured protein. The results showed the absence of significant differences between the trial parameters in all the studied traits, which included live body weight, weight gain, feed consumption rate and feed conversion factor."

Role of Eruca sativa L. seeds in boosting the reproductive performance of male Japanese quails (Coturnix c. japonica)

“…Saponins, a phytochemical component of Eruca sativa, stimulate insulin secretion (Chai et al, 2021), leading to the suppression of hypothalamic appetite‐driven neurons and appetite‐regulating neuropeptides, thereby reducing food consumption (Chruvattil et al, 2017). Al‐Shammari (2018) reported an obvious enhancement in FCR of broiler chickens following intake of ESS powder. Similar findings were observed by Alcicek et al (2003) following addition of ESS powder in drinking water of Turkey broilers but without significant change in the feed intake.…”

Gene Expression of HSP70 Gene when Ascorbic Acid is Added to Broiler Diets Meat and Its Relationship to Meat Quality

“…The diagnostic kit (Trizol, which was supplied by the Iranian Sinalcon company), after which the RNA was extracted, and the concentration and purity of the RNA were measured using the Nano Drop spectrophotometer. and the HSP70 gene was isolated, then the reverse cloning was performed, and after That was to measure the gene expression of the studied gene using RT-PCR and the laboratory work was carried out in the Molecular Genetics Laboratory / University of Dhi Qar, and to perform the molecular detection, reliance was made on the pods of the HSP70 gene prepared by the(Korean Macrogen) company, as shown in Table (1), and then two carcasses were taken From each treatment (11, 12, 13, T4) and the samples that were submitted for testing are from the meat of the breast and thigh cuts randomly from all treatments, then the samples were cut into square pieces of 3 cm and the samples were grilled in an electric oven at a temperature of 165 C for 15 minutes, and he participated in Evaluation Professors of faculty members and students of studies in the Department of Animal Production, College of Agriculture -Dhi Qar University, Those who have the desire, experience, and specialization in the field of technology and meat to carry out the sensory evaluation process, and provide the residents with detailed and adequate information about the nature of the evaluation and forms that include evaluation of color, flavor, taste, and softness. Out of 3 0 is unacceptable, 1 = acceptable, 2 = average, 3 is excellent [6 ].…”

“…Poultry has significant economic importance because it is a source of protein and is of high nutritional value and rich in essential amino acids compared to red meat [1]. The development of gene ticshas led to interest in poultry, its productivity and the quality of its meat, as well as knowledge of the relation ship between genetic and environmental factors, as traits are expressed by Through the multiple and joint effects of genetic and environmental factors [2,3], where environmental factors directly affect IOP Publishing doi:10.1088/1755-1315/1262/7/072049 2 poultry and their meat, specifically the heat factor, because heat is the most dangerous environmental stressor and is harmful to the quality of meat, the productivity and well-being of birds, and can lead to tissue damage [4] and poultry have physiological mechanisms It occurs during exposure to heat stress, and one of these mechanisms is the secretion of heat shock protein, or what is known as the HSP70 gene.…”