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Asma H.M Hamed , Amani A. B. Osman , Mohmed E. Elimam (2014). Effects of Cotton Gin Trash Level on the Performance of Desert Lambs in New Halfa Area, Kassala State, Sudan. Animal Review, 1(1): 11-16. DOI:
An experiment was conducted to evaluate cotton gin trash(CGT) as a feed for Shugor Desert lambs in New Halfa area in the Butana plain, Kassala State, Sudan. Cotton gin trash has high EE and CP and the proximate analysis (%) is 98.67, 18.25, 22.70, 38.35, 8.20 and 12.50 for DM, EE, CF, CP, ash and NFE, respectively. These residues cause environmental problem when it is not well exploited. Fifteen Shugor Desert lambs about 8-10 month old weighing 26.5 kg in average were divided to three groups and fed isocaloric and isonitrogenous rations with 0, 10% and 20% CGT for 6 weeks. Daily feed intake increased significantly (P≤0.05) with increasing CGT in rations (1.12, 1.30 and 1.37 kg at 0, 10 and 20% CGT, respectively).Final body weight increased with CGT in rations, but not significantly (P≥ 0.05) and were 34.66,34.76 and 36.90 kg , respectively. Weight gain increased with increasing CGT in rations, but not significantly(P≥ 0.05).They were 7.72, 7.78 and 9.98 kg at 0,10 and 20%CGT, respectively. Feed conversion ratio improved with increasing CGT in rations and were 7.80, 6.54 and 6.03 at 0,10 and 20%CGT, respectively. The results showed that CGT had good nutritive value and improved sheep feed intake, performance and feed conversion ratio and should be promoted.
This study is one of very few studies which have investigated the effect of different levels of cotton gin trash on the performance of Sudanese desert lambs.The papers primary contribution is finding that cotton cotton gin trash had good nutritive value and improved sheep feed intake, performance and feed conversion ratio.
The Effect of Steaming Process on Fat Soluble Vitamins Content and Fatty Acid Profile in Bluefish and Rainbow Trout Fillets
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Stancheva M , Merdzhanova A , Galunska B , Dobreva A.D (2014). The Effect of Steaming Process on Fat Soluble Vitamins Content and Fatty Acid Profile in Bluefish and Rainbow Trout Fillets. Animal Review, 1(1): 1-10. DOI:
Fatty acid composition and all-trans-retinol, alpha-tocopherol, and cholecalciferol content was determined and compared in raw and steamed Bluefish and Rainbow trout. Total lipids were extracted by Bligh and Dyer method followed by GC-MS. All-trans-retinol, cholecalciferol and alpha-tocopherol were analyzed simultaneously using HPLC. In comparison with raw fish fillets, analyzed fat soluble vitamin’s content in steamed fish filletsfor the Trout and Bluefish decreased significantly to about 54.2% and 49.8% for retinol and 32.6% and 43.5% for alpha-tocopherol, respectively. After steaming, the cholecalciferol amounts in processed fillets decreased significantly only in Rainbow trout (23.5%), whereas in Bluefish the losses were non-significant. After cooking, the polyunsaturated fatty acid content changed significantly in the Rainbow trout (45.8%), whereas the variations in the Bluefish were minor. The major PUFA in all samples were linoleic acid (LA) and docosahexaenoic acid (DHA). PUFA/SFA ratios were between 1.01 and 1.68 for both species. Steaming increases PUFA/SFA ratio by 8.33% in Rainbow trout, but does not affect this ratio in Bluefish.