bluuebunny/crossref_metadata_2025_split huggingface dataset:
Study of The Inhibitory Activity of The Alcoholic Extract of Licorice Plant Glycyrrhiza Glabral and Its Effect on Prolonging The Storage Period of Manufactured Biscuit
Authors: Al-Sudani Suhair Abed Talaa , Al-Hafiz Alia Saad , Kadhim Labib Ahmed 
Published: November 2021

Abstract
The study was conducted to obtain the alcoholic extract of the licorice roots plant and to test its effectiveness against diagnosed bacterial isolates. This research was conducted at the Food Contamination Research Center/Department of Environment and Water/Ministry of Science and Technology. The results showed the following: 1-80% ethyl alcohol was used to obtain the alcoholic extract using a saxolite device, and the activity of the extract was tested against four bacterial isolates diagnosed in the Food Contamination Research Center, which included two gram-negative isolates of Escherichia Coli and Pseudomonas aeruginosa, and two gram-positive isolates of Bacillus Cereus and Staphylococcus aeastureus by a method, in addition to yeast by Diffusion method. The study included two treatments of biscuits with alcoholic extract (A) at a concentration of 10% and compared to the control treatment (B) without any adding and for preservation periods (1, 4, 8, 15, 22) days, and microbial tests were conducted for the biscuits. The alcoholic extract showed a lethal activity to microorganisms and no bacterial cell appeared in the biscuit samples except for the incubation period (22) days for storing biscuits, which recorded the presence of fungi (2) cells/ml. Conducting sensory evaluation of the treatments (A, B) for biscuits where there were no significant differences (P<0.05) for sensory attributes except for flavor and flakes of biscuits.
Inhibition of Protein and Lipid Oxidation of Beef Patties by Using Sumac Fruit Extract During Freeze Storage
Authors: Hashim Alia Z. , Fadhil Ward A. 
Published: November 2021

Abstract
The fruits of sumac Rhus coriaria L. are widely used in traditional folk medicine as spices and flavors, especially in meats, because they are a rich source of natural antioxidants and also their tremendous potential in improving the quality of meat. The study aimed to use different concentrations of sumac fruits extract ( SFE) prepared with a concentration of control T 0, T1: 0.05% and T2: 0.1% and studying their effect on inhibiting protein and lipid oxidation of beef patties stored in Freeze - 18±1 °C for 90 days. The T2 could significantly inhibit an increased carbonyl content, PV and TBA value (P<0.01) and inhibition of pH value at (P<0.01) while the thiol content and water content significantly (P<0.01) decreased finding. The SFE may be used as natural antioxidant compound in helping to extend the period of meat products.
Effect of Partial and Total Replacement of Raw and Germinated Red Sorghum Instead of Yellow Corn in The Diets on Growth Performance of Broilers
Authors: Al-Mashhadani H. A. , Al-Rubaie N. S. 
Published: November 2021

Abstract
This experiment was conducted at the poultry farm of Animal Production Department - College of Agricultural Engineering Sciences - University of Baghdad, for the period from 11/22/2020 to 2/1/2021, to demonstrate the effect of partial and complete replacement of raw and germinated red sorghum instead of yellow corn in the diets on productive performance of broilers. A total of 225 one day old broiler chicks (Ross 308) were naturalized in the farm and randomly distributed to five treatments, each treatment divided to 3 replicates and each replicate content 15 chicks (10 males and 5 females). The initial weight of the chicks was from (42 to 44 g). Chicks were fed on the starter diet from 1 _ 10 day of age and grower diet from 11 _ 24 days of age and finisher diet from 25 _ 42 days of age. The raw and germinated red sorghum was partial and total replaced with yellow corn by (24 and 48%) respectively. The data of growth performance were taken at the end of each period. The birds were fed on the one of the following diets: T1: control treatment (content 48% yellow corn); T2: (48% raw red sorghum + 0.0% yellow corn); T3: (48% germinated red sorghum + 0.0% yellow corn); T4: (24% raw red sorghum + 24% yellow corn); and T5: (24% germinated red sorghum + 24% yellow corn). The growth performance data represented by body weight, weight gain rate, feed intake and feed conversion ratio were taken. The results were showed no significant differences between all transactions in growth performance during the first age period (0-10 days). In the second period (11-24 days), a significant superiority of the T1 and T2 treatments as compared with T3 and T4 treatments for the body weight and weight gain..For the last period (25 - 42 days), no significant differences were observed between all treatments.
The Effect of Biofertilization in Fatty Acids Content for Many Flax Varieties
Authors: Hassoon Ali S. , Alnuaimi Jassim Jawad Jader 
Published: November 2021

Abstract
Field experiment was carried out in the fields in Al-Mahaweel district of Babil Governorate during the agricultural season 2020-2021 to estimate the effect of biological fertilization on the content of some fatty acids in flax varieties seeds. A factorial experiment was applied according to a Randomized Complete Block Design (R.C.B.D) with three replications. The experiment included two factors, the first included eight varieties of flax (Indian, Giza11, Giza10, Sahka5, Sahka6, Giza8, Syrian Thorshansity72), The second factor, biological fertilization included four treatments: (control, bacterial fertilization, fungal fertilization and a bacterial-fungal mixture). The fatty acids (a-Linolenic acid, Oleic acid, Linoleic acid, Palmitic acid, Stearic acid) in seeds were determined using HPLC High-Performance Liquid Chromatography. The results showed that Sahka6 Variety was significantly superior on other varieties in seed content of (Oleic acid and Linoleic acid) amounted to (29.70, 28.39) %, respectively, while Indian Variety superiority in seed content of Palmitic acid and Stearic acid amounted to (21.28, 25.27)% respectively. Bacterial fertilizer + Mycorrhiza were significantly superior to the other fertilizer treatments in all indicators of study, and the interaction between a variety and biofertilization did not show any significant differences except for the seed content of (a-Linolenic acid Palmitic acid).
Determination of Genetic Diversity Depending on Quantitative Characters Among Genotypes of Triticale (X Trititcosecale Wittmac) Using Cluster Analysis
Authors: Mohammed Mohammed Ibrahim , Al-Zubaidy Khalid Mohammed , Obaidi Balssam Mansour Al 
Published: November 2021

Abstract
The study included twenty genotypes of triticale, whose seeds were sown during 2018-2019 season at the Research Station of the Faculty of Agriculture, University of Kirkuk in the Sayyadah region on three dates (5 November, 20 November and 5 December) using randomized complete block design according to split plot system with three replications. The data were recorded for traits: first, second and third developmental stages, number of days to 50% flowering, plant height, flag leaf area, number of tillers per plant, number of spikes per plant, length and weight of spike, number of spikelet’s per spike, number of grains per spike, 1000 grains weight, biological yield, grain yield per plant, harvest index, protein percent, specific weight, gluten percent, flour strength, moisture percent and ash percentage, The data were analyzed to identify the nature of the differences between genotypes and planting dates. Because of the significant (genotypes x planting dates) interaction, a cluster analysis was conducted with the aim of grouping similar genotypes into homogeneous groups and estimating the degree of genetic diversity between them through the use of hierarchical clustering technology to estimate distances between groups of genotypes formed for each planting date separately. The results showed that the mean squares of genotypes' was highly significant 1% for all traits except harvest index, with a highly significant interaction with dates for all traits except number of spikelet’s and protein percent. The stages of the cluster analysis showed that the genotypes were distributed into 13 groups for the first date and 14 groups for the second and third dates. Some groups included one genotype, indicating the difference of these genotypes from other due to the difference in their genetic origin, which was consequently reflected on their performance, while other groups includes two genotypes. It is concluded from the results of the clustering analysis that there is a strong convergence between the genotypes of stage 18 with the genotype LIRON at the first date and with POLLMER in the second and third dates because they have the lowest euclidean distances, and this requires avoiding crosses between these pairs, while the highest distance was between CMH80 and CMH82 in the first and third dates and CENT/1715 and POPP-CAAL in the second date indicated high genetic variation between them and other genotypes, which may be due to the variation in their genetic origin or to having preferred main genes, other genotypes devoid of them, which encourages their introduction into hybridization with genotypes that showed distinct genetic variation to take advantage of the phenomenon of heterosis and its segregations.
Effects of Soy Sauce and Some Other Additives on Lipid Oxidation and Its Related Properties of Minced Beef Meat During Cold Storage
Authors: Mahmood Rabeea M. , Saleh Amera Mohammed , Mahdi Saleh Abed Al Wahed 
Published: November 2021

AbstractThis study was designed to investigate the effects of soy sauce and some other antioxidants on some of important meat and meat products properties in cold storage conditions. Five treatment were demanded. Control group without any kind of adding. NaCl treatment with adding 10% NaCl solution. SS treatment with adding 10% soy sauce solution. NaCl+SS treatment with adding 5% NaCl+5%soy sauce solutions. And the last SS+Asc treatment with adding 10% soy sauce solution+0.05% ascorbic acid. samples in all treatment divided to groups and been exposed to five storage period (0,3,6,9,12) days at 4oc. to study the effect of treatments and storage periods on twelve properties (pH, WHC, Drip loss, Mb concentrations, TVN, TBA, P.V, FFAs, moisture percentage, protein percentage, fat percentage and ash percentage). The results showed a benefit in all studied properties related with using soy sauce with or without ascorbic acid. These natural antioxidant material may be considered as an effective natural antioxidants and good replacement instead of synthetic types.
Determine The Manufacturing Characteristics of Iraqi Pasterma
Authors: Zainy Zaid I.H. , Alrubeii Amera M.S. 
Published: November 2021

Abstract
The Study was aimed to determine and fixed the fat source (beef or sheep) and percentages use for production of Iraqi pasterma and to determine the best treatment from them by use measurements of the physical and chemical characteristics and sensory evaluation of the pastrama where stored at a temperature of 4 C0 for a period of 21 days. four treatments were used, the first treatment was used 800 gm of meat with 200 g pelvic and kidney fat, the second treatment used 750 g of meat with 250 g of tail fat, the third treatment used 800 g of meat with 200 grams of tail fat, the fourth treatment used 750 grams of meat with 250 grams of pelvic and kidney fat. with the addition to salt, sugar, spices, then packaged in natural casings (from cleaned cow small intestine sterilized in 15% NaCl with 1% Acetic Acid). Treatments were stored for a storage period of 1,7 14,21 days. to study the effect of treatments and storage periods on properties (pH, WHC, Drip loss, coking loss TBA, moisture protein, fat and ash percentage and sensory evaluation ). The Results was found to be superior to the fourth treatment in the sensory evaluation and have the highest estimate in moisture and lipid measurements and the lowest pH. Results obtaining the best characteristics of fermented pastrami.
Prediction of Lambs Growth From Milk Production and Its Composition in Awassi Sheep and Description of Growth Curve of Non-Linear Function
Authors: Abd-Alameer Ahmed Burair , Al-Anbari Nasr Noori 
Published: November 2021

Abstract
This study was undertaken at the Ruminant’s Research Station, Office of Agricultural Research/Ministry of Agriculture (20 km west of Baghdad). 102 ewes were used in this study from 1/1/2020- 1/10/2021 to study prediction of lambs growth from milk production and its composition in Awassi sheep and description of growth cure of non–linear function. Simple regression was used to examine relationship between growth traits such as gain, weaning weight, weight at 6 months of age and milk production and its composition. Regression of weaning weight was positive and highly significant (P≤ 0.01) with daily milk yield (DMY) and significant (P≤0.05) with dam’s milk protein percentage (MPP), Analysis of regression also showed significant positive increasing (p≤ 0.05) in lambs' weight at six months of age with increasing of DMY and MPP, where coefficient of regression (CR) amount to 5.006 kg/kg and 0.663 kg/% respectively. Results showed that CR of gain from birth to weaning was highly significant with dam’s DMY, whereas was significant with MPP. Both DMY and MPP had significant and positive relationship with gain between birth weight and weight at six months, where amount of CR was 4.859 kg/kg and 0.619 kg/% with determination coefficient (R2) amount to 0.31 and 0.19 sequentially. Also, positive and significant regression was noticed for gain from birth to 6 months with MPP and milk Solids Not-Fat(SNF) percentages. Exponential functions also were used according to analysis of non-linear regression with calculated R2 for growth in Awassi lambs. Results showed that relationship which derives from regression weight at 6 months on weight at weaning according to equation WT6^=a+b WWT2 is considered the best because increasing value of R2 which was 0.69. we conclude, possibility prediction in lamb’s growth from birth to six months depend on DMY and MPP, also dependence non-linear functions gave an important results to describe growth curves between weaning to 6 months.
The Effect of Foliar Thiamine and Roselle Extract on NPK Content and Some Chemical Parameters inof Mathiola Plant
Authors: Al-Sultani Raeed S. H. , AlFahham Ameer A. H. 
Published: November 2021

Abstract
The experiment was conducted in the Directorate of Agriculture in Najaf during the agricultural season 2020-2021 to know the effect of Foliar application of thiamine and Roselle extract on the chemical parameters of the Mathiola plant(Matthiola incana L).The experiment included two factors, the first is thiamine at four concentrations (90,60,30,0) mg.L-1. The second is Roselle extract at four concentrations (0,2,4,6) g.L-1, a factorial experiment was conducted consisting of three replicates, the experiment was conducted based on the Randomized Complete Block Design (R.C.B.D) 4×4×3=48, The results can be summarized that thiamine at a concentration of 90 mg.L-1 with Roselle extract at a concentration of 6.4 g.L-1 when sprayed on the plant led to a significant increase in the study parameters as the leaves content of total chlorophyll and nitrogen phosphorous potassium, boron and the total soluble carbohydrate content of the leaves and the anthocyanin content of the flowers were increased reached to 57.27 mg.100 g-1 and 2.45% and 0.29% and 2.96% and 13.72 mg.kg-1 and 18.10 mg.g-1 respectively.
Production of Dianthus Caryophyllus L. Cultivar (Haytor White) as Cut Flowers Using Day- Extension Treatment and Mulching
Authors: Al-Bayati Mateen Yilmaz I. , Salih Ziyad Khalaf 
Published: November 2021

Abstract
The experiment was carried out in the greenhouse of the Agricultural Research and Experiment Station - Kirkuk University - College of Agriculture for the agricultural season 2020-2021. The experiment was started on 20-11-2020. Carnations were taken from the mothers before the start of the experiment and planted in culture dishes to complete the rooting process. Carnations were planted on terraces with a length of (20 m) and width (75 cm), and the distance between one line and another (30 cm) and between one plant another (30 cm) as well. Artificial lighting (white LED light factor, 40 watts) was used for four hours in addition to the natural light which started half hour before sunset. The intensity of lighting was measured by a light meter (Lux 6612). As for the mulching factor, the industrial mulching was used with white polyethylene and the natural mulching with shredded yellow corn residue with a thickness of 2.5 cm, in addition to the control treatment. The experiment was carried out in a split-plot system in a randomized complete block design (RCBD) and the treatment of illumination was placed in the main plots, while mulching was placed in the secondary plots, and the results were tested according to Duncan’s multiple range test at a probability level of 5%. The following characteristics were studied: plant height (cm), plant total chlorophyll content (CCI), number of days required for flowering (day), number of flower/m2, and flower stem length (cm). The results showed the superiority of lighting and mulching treatment in all vegetative and flowering traits under study.
Effects Wheat Gluten on The Physicochemical and Sensory Properties of Local Burger
Authors: Al-Hafud Alyaa S. 
Published: November 2021

Abstract
This study includes the production of beef substitute from wheat gluten and its introduction into the manufacture of beef Burger, the properties and sensory evaluation were tested, as the functional properties of gluten were tested. When estimating the water absorption capacity, the gluten recorded the highest water absorption at pH 7, where the water absorption amount reached 2.69 ml/g gluten. The susceptibility to binding of fat was 1.5 g oil/g of gluten, as the chemical nature of the ability to bind to the lipid molecules. As for the sensory evaluation, it included the treatment A of gluten with saline solution %3 NaCl and treatment B Solution 4% apple vinegar and treatment C 15% soaking tamarind. The treated gluten with saline solution %3 NaCl scored the highest total sensory evaluation of 78.7%, and as for the treatment of gluten with a solution 4% apple vinegar recorded the lowest sensory evaluation rate of 58.8%, and treatment C 61.9 % that all of the gluten treatment included the boiling of the gluten with the above solutions for 10 minutes, separately. The results of the microbial analysis referred to possibility of well-protected burger for 4 days in a refrigerator after preparation, where the microbial contamination is within the allowed limits for human consumption.
Effect of Spraying With Bread Yeast Suspension and The Addition of NPK+(TE) on The Chemical Content of The Leaves of Tamarind Young Plants (Tamarindus indica L.)
Authors: Al-Rabea'a Jamal Abdul Redha , Mayah Manal Zubari Sebti Al , Al-Sereh Eman Abdulali 
Published: November 2021

Abstract
The experiment was carried out during the spring season from 1/3/2019 to 1/9/2019, to study the effect of foliar spraying with a suspension of bread yeast at concentrations 0.0, 2.5, 5.0 and 7.5 g.L-1, and the addition of the compound chemical fertilizer NPK+Trace Elements(TE)20-20-20 for soil with three levels (0.0, 0.5 and 1.0 g.plant-1 ) and their interactions in the chemical content of the leaves of two years old tamarind young plants. The research was carried out as a factorial experiment (4*3) according to the randomized complete block design (RCBD) with three replications. The indicators of the study showed that the foliar spraying with bread yeast suspension led to an improvement in most of the studied traits of tamarind young plants and the foliar spraying treatment with a concentration of 7.5 g.L-1 excelled in achieving the best results in comparison with the control treatment of nitrogen, phosphorous, potassium and protein content in the tamarind young plants leaves. Total chlorophyll and carotene, yeast did not have any significant effect in any of the concentrations in the experiment. The compound chemical fertilizer NPK+Trace Elements improved all the studied characteristics of tamarind young plants, and the treatment at the level 0.5 g.plant-1. While the concentration of one g.plant-1was superior in recording a significant increase of potassium concentration in the leaves. Whereas, the interaction between foliar spraying with bread yeast suspension and the addition of the neutral chemical fertilizer NPK+Trace Elements showed a significant effect in most of the studied traits, where the treatment was superior to 7.5 g.L-1 yeast and 0.5 g.plant-1 neutral fertilizer in recording the highest content in leaves of element N andprotein in the leaves, while the treatment recorded 7.5 g.L-' yeast and 0g.plant-1 neutral fertilizer was superior in the percentage of phosphorous, while the concentrations7.5 g.L-1 yeast and lg.plant-1. Neutral fertilizer were superior in percentage of Potassium in the leaves of tamarind young plants achieved a concentration of 0.0 g.L-1 yeast and 0.5g.plant-1 neutral fertilizer an outperformance in the leaf content of total chlorophyllwhile the treatment recorded 5 g.L-1 yeast and 0 g.plant-1 neutral fertilizer was superior in the percentage of carotene.
Effect of Adding Astaxanthin to The Diet on The Physical and Chemical Traits of The Broiler Chickens
Authors: Awadh Ihab A.J. , Zangana Bushra S.R. 
Published: November 2021

Abstract
The aim of this study was conducted to add low levels of Astaxanthin to the feed on some physical and chemical traits of broiler carcasses raised at 42 days of age. 240 unsexed chicks, one day age, used the ROSS 308 strain, which was distributed randomly into five treatments by 48 chicks/treatment, and each treatment was divided into three replicates (16 chicks/replicate). The chicks were fed on three diets that included the initiator, growth, and final (23, 21.5, and 19.44% crude protein), respectively. Representative energy has amounted to 3000.5, 3100.7, and 3199.25 kcal/kg feed, respectively. Astaxanthin powder was added to the diet at levels 0, 10, 20, 30, and 40 mg/Kg of feed (T1, T2, T3, T4, and T5 treatments group), respectively. The results show the following: The treatments with Astaxanthin has recorded a significant improvement (P <0.01) in the percentages of liquids loss during cooking, drip and thawing loss, a significant increase in water holding capacity and pH in favor of the nutrient addition treatments compared to the control group. It, also, showed a significant improvement in the chemical traits of the Myoglobin and cholesterol concentration of minced chicken meat for the Astaxanthin treatments compared to the control group. It is concluded from the present study that the addition of low levels of Astaxanthin to broiler feed during the 42-day rearing period gave the best results in the physical and chemical traits of the carcass.
Effect of Organic Fertilization and Mulching on Growth and Yield of Brassica Olerracea L. Var. Capitata
Authors: Al-Din Abdul Rahman Harith B. , Hajim Hassan H. 
Published: November 2021

Abstract
The experiment was carried out at the Research Station of the Department of Horticulture dept. of Tikrit University for the season 2020-2021 to investigate the effect of organic fertilization with treatments (control, poultry manure, and Humobacter fertilizer) and mulching type with four Mulching type (no mulching, black mulch, white mulch, and yellow mulch). A randomized complete blocks (RCBD) design and a split-plot method were used in the experiment, which included three replications. The Humobacter fertilizer treatment considerably outperformed of plant height, and overall plant yield, which were 21.69 cm, and 46.55 tons -1, respectively, compared to 19.03 cm, and 28.10 tons -1, respectively, As for the mulch treatments, the yellow mulch treatments were achieved the best values of number leaves, plant yield for one plant and the total plant yield, 16.81 leaf-1, 50.38 cm, 1.42 kg and 47.31 tons -1, respectively.