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Articles by I.M. Al-Ruqaie
Total Records ( 3 ) for I.M. Al-Ruqaie
  I.M. Al-Ruqaie
  Two varieties of local truffles namely (Zubide and Khlassi) were treated with acetic acid (pH = 3.6) and sodium oxalate (pH = 6.2) to eliminate the microbial flora from the surface. Seven doses of gamma radiation at the rate of 0, 150, 250, 500, 1000, 2500 and 3000 Gy were used to irradiate the truffles. In both the varieties, irradiated truffles, with or without prior treatment with acid and alkali and stored in refrigerator showed significantly longer shelf life than the control (un-irradiated samples) under the same conditions. However, pretreated samples stored in refrigerator showed comparatively longer shelf life than the control (un-treated samples). In general, the shelf life of truffles was longer under refrigeration as compared to storage at room temperature. Irradiated truffles stored at room temperature showed longer shelf life than the control only when pre-treated with acid and alkali. Without pre-treatment, shelf life of irradiated and un-irradiated truffles stored at room temperature (25°C) was similar except in truffles treated with 1000 and 2500 Gy which showed significantly longer shelf lives. Overall, the shelf life of truffles can be extend by the synergistic effects of pre-treatment with acid and alkali, mild radiation, and low storage temperature. Physical and chemical analysis showed that desert truffles are good source of food components.
  I.M. Al-Ruqaie , S.A. Swillam , H.A. Al-Batshan and T.M. Shafey
  An experiment was carried out to evaluate the effects of replacing corn with extruded Bakery Waste (BWP) in a corn-soybean basal diet during the starter and finisher periods (day to 21 and 22-35 days of age, respectively) on the performance (weight gain, feed intake and feed conversion ratio), nutrient utilization (apparent nitrogen retention and nitrogen corrected apparent Metabolizable Energy (MEn)), carcass characteristics and cost of feed of broiler chickens. Six isocaloric and isonitrogenous diets were formulated using 0, 20, 40, 60, 80 and 100% of BWP. The levels of corn in the basal (0% BWP) starter and finisher diets were 53.7 and 62.78%, respectively. The replacement of dietary corn for up to 100% with BWP reduced costs of total feed and feed for the production of a kg live weight with no impairment on performance, nutrient utilization and carcass characteristics of broiler chickens. It is concluded that BWP can completely replace corn in broiler diets from day to 35 days of age. The substitution of corn with BWP offers economic benefits for both bakery and poultry producers.
  T.M. Shafey , M.A. Alodan , H.A. Al-Batshan , M.A. Abouheif , M.S. Alamri and I.M. Al-Ruqaie
  An experiment was carried out to evaluate the effects of replacing corn with extruded Bakery Waste (BWP) in the diet of laying hens on the performance (feed intake, egg production, egg weight, egg mass and feed efficiency) and egg components (albumen, yolk and eggshell) and characteristics of eggshell (thickness and strength) and albumen (height and Haugh unit) and yolk (height and color (YH and YC)) and feed costs of egg production. Six isocaloric and isonitrogenous diets were formulated using 0, 20, 40, 60, 80 and 100% of BWP. The level of corn in the basal diet (0% BWP) was 60.16%. The replacement of corn for up to 100% with BWP reduced feed costs with no impairment on the performance, egg components, characteristics of eggshell and albumen and YH. Replacing dietary ≥40% of corn with BWP reduced YC. It is concluded that BWP can completely replace corn in laying hen diets without affecting the performance, egg components, egg characteristics of albumen and eggshell and YH. Yolk pigment should be added to the diet to improve YC when ≥40% of corn replaced with BWP.
 
 
 
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