Effect of Heat Treatments on Nutrient Value of Egg

The aim of this research was studying effects of traditional heat treatments used in hen egg preparing in nutrient compounds content and nutrient value. This research was conducted in internal trade and consumer protection directorate laboratories.

Egg laying pattern, floor laying, egg weight, hatchability, fertility and body weight at hatch relative to flock age of broiler breeders

Two experiments were carried out to determine the effect of flock age on egg laying pattern, floor laying, egg weight, hatchability, fertility and body weight at hatch. Eggs were collected from 32and 43 wk old Cobb 500 broiler flocks for 6 consecutive days hourly to study egg laying pattern and floor laying (experiment 1). In experiment 2, 2916 eggs from the flock at 32 ,43 and 49 wk old were used to determine the effect of flock age on egg weight, hatchability, fertility and body weight at hatch.

Study of crossing effection between black type of Syrian local hens and Egyptian Strain Fayoumi on some eggs indicators

This research was carried out to study some hattching egg traits and chick weight at day old in black type of Syrian local hens and Egyptian Fayoumi strain , and study the differences in egg traits and chicks which come from hybrization between Syrian black male and Fayoumi female. Results showed that the average egg weight of Syrian hens was 52.33 g and of Fayoumi hens was 46.86 g . The fertility rate increased in hybrid egg compared with parents . It was87.94% in hybrid compared with 84.08% in Syrian hens and 77.22% in Fayoumi strain hens. The day old hybrid chick weight increased compared with Fayoumi chick. It was 32g in hybrid chicks while it was 30 g in Fayoumi chicks , and it was lower compared with black Syrian chicks (35g). Hatchability rate was 89.5% and 92.3% in Syrian local hens and Egyptian Fayoumi hens respectively .And this rate decreased to 82.6% for the hybrid . Chicks hatched decreased to 69.2% for hybrid compared with 72.93%for Syrian local hens and 69.44% for Egyptian Fayoumi hens . The mortality of hybrid chicks was 3.3% , it was lower compared with mortality of Fayoumi chicks (6.05%) and higher compared with mortality of Syrian chicks (2.22%).

Study Of Microbiological and Morphological Changes in The Eggs During Storage

The egg has important role in the food , different food industries, and scientific researches , this is because of its high nutrition value and its special properties that give color and improve texture of food . The microbial content and its changes were studied during storage of washed and unwashed egg and that with cooling and without cooling in different Temperature , also morphology description was studied for all existed microorganisms . This study indicated that microbial growth increases and egg quality decreases in storage egg in natural Temperature and We must not wash egg with cooling and without cooling before storage for long time to prevent the microorganisms from enter through shell of the egg during washing specially without controlled Temperature of washing water ., but it may wash the egg to remove of existing microorganisms on shell .

Efficiency of some diluents in cryopreservation of Awassi Ram Semen

This study was carried out at the laboratory of artificial insemination and embryo transfer in Ezra station Belongs to ACSAD during 2009 to estimate the efficiency of local diluents (sodium citrate with egg yolk, EYC and skimmed milk, SM)in comparison to Andromed® as a standard diluent for short and long -term preservation period of semen in Awassi rams. Four rams, two years old with live body weight 75± 3 Kg, were used. Semen was collected by artificial insemination twice/ per day per week for 4 months during the breeding season. Progressive motility and live – dead sperms were evaluated at each step of semen handling. Results showed that there was a significant effect (p<0.05) for the ram on ejaculate volume (1.8-2.46 ml) and sperm concentration (2.4-3.8 X 109/ml) and more significant effect (p< 0.01) for the diluents on studied traits after each step of semen handling. The highest final survival rate of viability (65.1%) was shown in semen diluted with Andromed® compared with 51.3% in EYC and 22.3% in SM and the total rates of dead sperms were 41.9, 56.9. 78.9% in the standard, EYC and in SM, respectively. It was concluded that local diluents can be used for extending and using Awassi semen as a fresh diluted semen for a short time preservation using SM and as a frozen and preserved semen for a long time with EYC in artificial insemination programs and it was suggested that EYC with glycerol can be replaced for Andromed® if sperm concentrate is increased by 10-15% at dilution.

The effect of using different levels of methionine on productive performance of Japanese Quail

This study was carried out at the poultry experimental station, Technical Institute of Agriculture, Damascus University, Kharbo. 270 of Japanese Quail birds, one day of age were divided equally into 3 similar groups (90each). Every group comprised of 3 replicates of 30 each, each replicates contained 10 cages. Birds were housed and managed under similar conditions throughout the experimental period which lasted from the 8 to 22 weeks of age. The birds were fed on rations recommended by NRC and contained 1, 0.65 or 2 of DLmethionine g/kg of ration in the first (the control), second and third groups respectively. Results showed that using ration contained 2g DL-methionine/ 1kg of ration gave a significant increase in egg weight, production and economical efficiency value as compared to the other used rations.

Biological study of red plum moth, Cydia funebrana Tr. (Lepidoptera-Tortricidae) and preliminary survey for its parasitoid on almond in Mid-Syria

Cydia funebrana is the most important pests on almond and apple fruit, caused damage to fruits and fall down before ripen but the most important damage became in stores, In Syria, almond plantations are locations mainly in central area, This study was done in almond orchards during 2004 – 2008, we found: C.funebrana had two generations in a year, but in 2008 had a third generation that entered in diapauses in late time of the year. The flying graph study showed that first peak was in late May (diapaused larvae), second in first days of July (first generation), However a third peak was noted in mid-August (second generation) in 2008. First, second and third generations lasted for 84, 74 and 44 days, respectively. parasitismstages: one Parasitoid belongs Chalcidoidea egg–larvae parasitoid, Ascogaster quadridentatus, five Parasitoid from larvae parasitoid, Bracon sp., Eupelmus sp., Pentalitomastix pyralis, Monodontomus sp., and fifth one Goniozus sp., and two Parasitoid from larvaepupa parasitoid, and one parasitoid from pupa parasitoid, it,s Pteromalus sp.

The effect of parent age and hatching egg weight on productive parameters of broiler fed on vegetable mixtures

The research was carried out on two classes of hatching eggs obtained from broiler breeder flock ( shifer starbro- Hybird ) 39 and 59 wk of age . In each class the hatching eggs were graded into three groups according to their weights. The hatching eggs of each group were divided into three replicates . Eggs of all replicates were incubated in the same incubator . At hatching (115) chicks were taken from each replicate and fed in separate pen until 7 weeks of age . All conditions of housing, rearing and feeding ( vegetable diets ) were same for all birds of all replications.

Effect of Red Paprika and Local Safflower in the Diets of Laying Hens on Egg Yolk Color and Some of Production Parameters

The influence of Red Paprika and Local Safflower in the diets on yolk color was studied in two experiments of ٨ and ٥ weeks using ٩٠ and ٢٤ laying hens, respectively; Loghorn hybrids of Lohmann brown and Hy- Lain Brown strain, were used. In the first experiment, yellow corn was substituted totally by rye and wheat and ٤ different amounts of paprika or safflower were tested (٠,٢, ٠,٣, ٠,٤ and ٠,٥٪). In the second experiment the effect of sweet red paprika or hot red paprika in the diet (٠,٥٪) on yolk color or some of production parameters was studied.