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Articles by M.L. Ali
Total Records ( 4 ) for M.L. Ali
  M.L. Ali , A.G. Miah , U. Salma and R. P. Chowdhury
  Ninety Starbro broilers of one month age having an initial live weight 1150-1320 g for 15 days (finisher period) were randomly assigned to six treatment which were fed on different levels of soybean oil. In the finisher period (30th to 45th day), total live weight gain of the broilers fed 4% (920 g) and 6% (961 g) soybean oil diet were significantly higher than the broilers fed 0 (764 g), 2 (870 g), 8 (867 g) and 10% (782 g) soybean oil diets. Total feed intake was gradually decreased with increasing levels of soybean oil in the diets. Feed conversion efficiency (FCE) was gradually improved with increasing levels up to 6% of soybean oil and then decreased with above the levels (e.g. 8 and 10%) of soybean oil in the diets. Similarly, the cost benefit ratio (CBR) of T2 (2.15) and T3 (2.17) groups were significantly more satisfactory than the other treatment groups (T0 = 1.92, T1 = 2.09, T4 = 1.97 and T5 = 1.72). So, up to 6% soybean oil may be added in the broiler finisher diet during hot weather in Bangladesh.
  A. Ara , M.L. Ali , M.S. Islam and M.N. Islam
  The experiment was conducted to manufacture cheese from skim milk with 30, 40 and 50 g kg-1 soybean oil and whole milk and to monitor the quality of different types of prepared cheese. It was observed that the flavour, taste, colour and appearance, body and texture, overall acceptability and final score were significantly higher in whole milk cheese than that of other types of vegetable oil based (30, 40 and 50 g kg-1) skim milk cheese. Chemical analysis showed that there were significant differences (P<0.01) incase of protein and fat contents of different types of cheeses. On the other hand there were no significant differences in moisture, total solids, ash and acidity content of different types of cheese. Although some chemical parameters showed that the quality of soybean oil based (30, 40 and 50 g kg-1) skim milk cheeses were better than the whole milk cheese but expert judges gave their opinion in favour of whole milk cheese, on the basis of organoleptic evaluation. It may be concluded that cheese could be manufactured successfully from skim milk with 30, 40 and 50 g kg-1 soyabean oil and it will open a new door in business sector and experiment also could solve the protein deficiency of Bangladesh. According to panelists score 50 g vegetable oil based skim milk cheese was better than other types of skim milk cheese.
  M.M. Bhuiyan , M.R. Islam , M.L. Ali , M.K. Hossain , M.A. Kadir , N.S. Lucky and B.R. Das
  An experiment was conducted to find out the importance of various characteristics of mammary system and to study their relationship with milk yield in dairy cows during the period from October to November 2000. By a previously prepared module, 100 dairy cows were selected to collection of data for the various measurements and shapes of udder from the Bangladesh Agricultural University Dairy Farm and adjacent villages of University. The phenotypic correlation coefficients between udder measurements and test milk yield and between all possible combinations of udder measurements were significant (P<0.01), revealed that length, width and depth of udder were related to each other and also to the milk production. A bowl shaped udder with large proportion of secretory tissue with highest milk production was as an assets for a milch cow. It may be concluded that a well conformation of udder is to be considered for selecting dairy cows on milk yield.
  G.B. Das , M.E. Haque , M.L. Ali , G.C. Chanda and C. Das
  An experiment was carried out to assess the performance of Indian Ranner (IR), Khaki Campbell (KC), Zending (Z) ducks in an integrated duck-cum-fish farming system for a period of 15 months. Two hundred- seventy number 90-days-old duckling of Indian Runner, Khaki Campbell and Zending ducks fed (115g/duck day–1) on a formulated feed containing 18.41% crude protein and 2720.50 ME (kcal kg–1) of energy for grower ration and 16.68% crude protein and 2637.00 ME (kcal kg–1) of energy for layer ration. The results showed that the three genotypes were almost similar in body weight gain, mortality, egg production, feed conversion and egg weight (P>0.05). In respective of breed, egg production (nos./ duck) was inversely correlative (r = -0.33; P<0.001) with fish production (kg/duck). The total income from egg, fish, Spent duck and net profit per duck were almost similar in three breeds (P>0.05).
 
 
 
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