an experiment was conducted to evaluate the effect of dietary crude protein and methionine levels on quality and quantity of egg production. fifteen diets formulated with 3 levels of protein (13, 14 and 15%) and 5 levels of methionine (0.25, 0.28, 0.31, 0.34 and 0.37%) and fed to 420 birds in a 3×5 factorial arrangement. each diet was randomly fed to 4 replicates of 7 birds each and fed for 3 p...

The study was conducted to determine the effect of varying protein levels and preservation method on external egg qualities of Japanese quails. A total of 180 birds were randomly allotted into three dietary treatments in a completely randomized design (CRD) replicated six times. A factorial arrangement of 3 × 4 × 4 which involves 3 protein levels (15, 20 and 25% crude protein), 4 storage method...

An experiment was conducted to study the effects of an emulsifier (glycerol polyethylene glycol ricinoleate: GPGR) and different sources of fat on the performance of Khaki Campbell ducks. Ducks were assigned into five groups with three replicates (10 ducks/replicate) in each group. Treatments were a control diet (C1: without added oil and emulsifier), control diet added with 2% soybean oil (C2)...

This experiment was conducted to evaluation the effects of different levels of untreated and treated green grape leaf with urea on performance, egg quality traits and blood parameters of laying hens. In this experiment 192 Hy-Line (w-36) laying hens, 35 to 46 wk of age were divided in to 4 treatments with 4 replicates (12 birds per replicate) in a completely randomized design experiment. The tr...

Stable carbon and nitrogen isotopes were used to obtain estimates of the contribution of natural and supplemental feeds to the nutrition of Oreochromis niloticus in ponds (free-swimming or caged) receiving different inputs in Sagana, Kenya. Three dietary treatments were employed in the pond study: 1) the test diet; 2) a pig finisher diet; and 3) a rice bran diet. Feeding rates and fertilization...

hadi ghaemi1, ali nobakht2*, sarayen razzaghzadeh1 1-west azarbijan jahad and agriculture faculty, iran 2- maragheh branch, islamic azad university, west azarbaijan, iran      *corresponding author email: [email protected]     received: 1 august 2013  accepted: 21 november 2013       abstract   this experiment was conducted to evaluate the effects of different levels of apple pulp and multi-...

in this research roasted and sonicated rice bran were added at different levels (0, 5, 10, and 15% w/w) to wheat flour for the production of semi-voluminous bread. dough's rheological properties as well as textural and sensory characteristics of bread were investigated. the results showed that water absorption (%), development time (min) and the degree of dough softening (fu) were increased but...