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Articles by Sh.A. Nada
Total Records ( 2 ) for Sh.A. Nada
  N.A. Selim , Sh.A. Nada , A.F. Abdel-Salam and S.F. Youssef
  This study was conducted to evaluate the efficiency of aqueous extract of ginger root (GAE), aqueous extract of beetroot (BAE) and tomato puree (TP) as natural antioxidant sources in broiler diets during summer season. Three hundred twenty 1-d-old Arbor Acres broiler chicks (mixed sex) were randomly allocated into 32 wire cages that were then randomly divided into 8 groups (treatments, 4 cages per treatment). Chicks fed on corn-soybean meal basal diet (Con, contained 50 IU of Vit. E/Kg) supplemented with either 50 IU /Kg vitamin E (E-100) or one of the additives (GAE, BAE and TP) at levels of 0.5 or 1.0% from 1 to 40 d of age. The total phenols contents (as Gallic acid equivalent) of GAE and BAE were 44 and 31 μg/L, respectively and lycopene content in TP was 155 mg/Kg. At 40 d of age, 32 birds (4 birds/treatment) were slaughtered and carcass characteristics were recorded. Refrigerated (up to 4 days at 4°C) and frozen (60 days at -20°C) meat samples were examined for total phenols content, antioxidant activity (through two scavenging assays: DPPH and TBARS) and microbiological status. The obtained results showed that neither antioxidant source nor level affected on dressing %, thickness of breast meat, triglycerides and cholesterol compounds of chilled breast meat. On the other side, source of antioxidant have affected strongly on oxidative stability especially after freezing for 60 d. Among examined sources, using BAE was less efficient in reducing oxidation rate than both GAE and TP. The microbiological examination showed strong effect of both tested sources and levels of natural antioxidant additives on decreasing count of total bacteria and Staph. aureas in refrigerated and frozen broiler meat. Using BAE failed to decrease count of Staph. aureas in frozen meat as GAE and TP. According to results of DPPH and TBARS assays and microbiological examination, adding GAE or TP to broiler diets could protect meat safe and healthy even with prolonged storage by freezing to 60d.
  N.A. Selim , S.F. Youssef , A.F. Abdel-Salam and Sh.A. Nada
  This study was conducted to evaluate the efficiency of aqueous extract of ginger root (GAE), aqueous extract of beetroot (BAE) and tomato puree (TP), as natural antioxidant sources, in broiler diets during summer season. Chicks fed on corn-soybean meal basal diets in three phases feeding system. Basal diets were formulated to contain whole strain nutritional requirements including 50 IU of vitamin E/kg. There were two control groups the first fed on basal diet (Con) and supplemented with either 50 IU/kg vitamin E (E-100, to be the second control group), or supplemented with GAE, BAE or TP at levels of 0.5 or 1% from 1 to 40 d of age. The total phenols content (in Gallic acid equivalent) of GAE and BAE were 44 and 31 μg/L, respectively and lycopene content in TP was 155 mg/kg. The environmental temperature and humidity surrounding birds during the experimental period ranged from 35 to 41°C and 30 to 45%. Growth performance, some plasma constituents and viral and bacterial immunity status at 40 d of age were recorded. The results indicated that, among examined natural additives, using BAE improved the overall body weight gain, while adding GAE to broiler diets decreased feed consumption significantly. However the worst feed conversion ratio recorded by TP group, that group recorded the best antioxidant status including plasma total antioxidant capacity and malondialdehyde. Generally, level 1% of supplementation increased the consumed feed and depressed the total bacteria count of intestine at 40 d of age. On the other side, titer of immunity against respiratory viral Diseases (ND and IB), hemoglobin, red and white blood cells increased by adding GAE to diets. Neither antioxidant source, level nor their interactions could change lipids or cholesterol compounds in plasma. The overall results indicated that the best overall broiler performance during summer season was obtained by using GAE at level of 1% as natural antioxidant.
 
 
 
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