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Articles by E.A. Elzubeir
Total Records ( 2 ) for E.A. Elzubeir
  O.H.A. Ali , E.A. Elzubeir and H.M. Elhadi
  Two experiments were conducted to investigate the effect of the residual yolk sac on growth and total lipids in serum and liver of newly hatched broiler chicks. In each experiments 36 one day old broiler chicks (Lohmann) were allocated to three groups according to the status of the residual yolk sac; deutectomized (surgical ablation of the residual yolk sac, Y), sham operated (S) or intact chicks (I). Y chicks, when compared to S or I chicks, exhibited significant reduction in body weight gain during the 1st week of age. Feed intake was not significantly affected by removal of residual yolk sac. Removal of the residual yolk sac had no effect on serum total lipids and serum cholesterol during 8 days post-hatch and dietary fat absorption for 15 days. Significant interaction between age and removal of residual yolk sac was observed for liver total lipids. Furthermore, the results showed that the liver total lipids, serum total lipids and serum cholesterol were significantly lower at day 8 compared to day 2. The results of this study indicated that removal of the residual yolk sac had no effect on serum total lipids, serum cholesterol, dietary fat absorption and liver weight. However, it reduced the growth of the chicks for the first week of age, after which the chicks compensate for this reduction. The removal of the residual yolk sac showed significant interaction with age for liver total lipids.
  Hind A.A. Elagib , H.E. Mohamed and E.A. Elzubeir
  This study was conducted to investigate the effects of temperature (during summer and winter), dietary methionine and energy level on blood constituent. Blood constituent were negatively affected by the high temperature. Haemoglobin, haematocrit, red blood cells, MCV, MCH and MCHC were negatively reduced at high temperature. Total protein, albumin and globulin were significantly (p< 0.05) reduced at high temperature. Blood minerals K+, Na+, Ca++ and P++ were significantly (p< 0.05) reduced at high temperature but urea was significantly (p< 0.05) increased. Blood constituents were not significantly (p>0.05) increased by different levels of methionine. Haemoglobin, haematocrit and red blood cells, were not significantly affected by dietary methionine. MCV, MCH were increased significantly by increasing methionine level, while MCHC was not significantly affected. Plasma total protein and globulin were not significantly affected by lysine. However, albumin was increased with increasing lysine.
 
 
 
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