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Articles by Mohsen Danesh Mesgaran
Total Records ( 2 ) for Mohsen Danesh Mesgaran
  Hossein Jahani-Azizabadi , Mohsen Danesh Mesgaran , Ali Reza Vakili , Moosa Vatandoost , Einollah Abdi Ghezeljeh and Mohsen Mojtahedi
  Problem statement: Guar meal is a by-product consisting of hull and germ and is mostly used as a protein source in poultry and ruminant rations. The aim was to determine the effect of heat or heat-xylose processing on nitrogen fractions, in situ ruminal degradation parameters and in situ/in vitro ruminal and post-ruminal disappearance of guar meal. Approach: Samples were intact Guar Meal (GM), heat processed GM (GMhp, GM was heated at 100°C for 45 minute using industrial heater) and heat-xylose processed GM (GMhx, xylose was included in GM to give a final concentration of 10 g kg-1 DM, then was heat processed at 100°C for 45 minute using industrial heater). Ruminal degradation parameters of DM and Crude Protein (CP) were determined by in situ technique using four ruminally fistulated sheep. Post-ruminal disappearance of ruminal-undegradable CP was determined on residue from 16 h ruminal incubation of guar meal samples by three-step in situ/in vitro enzymatic procedure. Results: Non-protein nitrogen of the GMhx and GM samples ranged from 218-319 (g kg-1 N). Acid detergents insoluble nitrogen concentration of both GM and GMhp was significantly lower than that of GMhx (10.3, 11.29 and 18.53 g kg-1 nitrogen, respectively). In situ fractional degradation rate constant (c) of DM and CP was significantly decreased as a result of heat-xylose processing. Effective crude protein degradability of GMhp and GMhx was higher than that of GM. Post-ruminal disappearance of ruminal-undegradable CP of GM hx (0.965) was significantly higher compared with GM and GMhp (0.918 and 0.906, respectively). Conclusion: Results of the present study demonstrated that heat and heat-xylose processing might effectively protect the DM and CP of guar meal from ruminal degradation.
  Hassan Nassiri Moghaddam , Mohsen Danesh Mesgaran , Hossein Jahanian Najafabadi and Rahman Jahanian Najafabadi
  In order to study the chemical composition, mineral contents and protein quality of Iranian Kilka fish meal, 6 samples of Kilka fish meal were provided from three commercial rendering plants. The proximate analysis showed that the average Dry Matter (DM), Ether Extract (EE), Crude Protein (CP), Crude Fiber (CF) and ash content of the Kilka fish meal samples were 94.5, 22.9, 59.1, 0.62, and 13.2 percent, respectively. The average Gross Energy (GE) value for the Kilka fish meal samples was 5574 kcal kg-1. The average values of major elements including Ca, P, Na, K, Cl, Mg, and S were 3.97, 2.61, 0.83, 0.52, 0.64, 0.27, and 0.39 percent, respectively, and these values for trace elements including Fe, Cu, Mn, Zn, and Se were 229.3, 6.2, 3.7, 74.5, and 1.58 mg kg-1, respectively. Biological evaluation of protein quality was done by chicks fed a nitrogen-free basal diet (as negative control) or chicks fed semipurified diets containing 10 percent crude protein from the Kilka fish meal or Peruvian fish meal or Chile fish meal (both as positive controls) as the sole source of dietary protein. The values of Protein Efficiency Ratio (PER) and Net Protein Ratio (NPR) showed significant differences (p<0.05) among the Kilka fish meal samples and varied between 2.41 to 3.41 and 3.07 to 3.97, respectively. The PER and NPR values for the Kilka fish meal samples were significantly lower (p<0.05) than that of Peruvian fish meal and Chile fish meal.
 
 
 
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