TY  - JOUR
A1  - Mokhtarzadeh, Shakir
A1  - Nobakht, Ali
A1  - Mehmannavaz, Yousef
A1  - Palangi, Valiollah
A1  - Eseceli, Hüseyin
A1  - Lackner, Maximilian
T1  - Impacts of Continuous and Intermittent Use of Bovine Colostrum on Laying Japanese Quails: Egg Performance and Traits, Blood Biochemical and Antioxidant Status
JF  - Animals
N2  - Quail is used in cookery, but mainly for its egg production around the globe, and sustainable poultry farming practices have been searched. The use of colostrum (beestings or first milk from cows) in quails’ diet can play an important role in providing probiotics and reducing the need for antibiotics, which, in addition to better quail performance, is effective in reducing environmental impacts. The results of the current research show that the continuous use of bovine colostrum (BC) in laying quails’ diets has beneficial effects on their performance, egg traits, blood indexes and antioxidant status.
KW  - antioxidant
KW  - blood parameters
KW  - carcass characteristics
KW  - egg traits
Y1  - 
U6  - http://dx.doi.org/10.3390/ani12202811
VL  - 12
IS  - Issue 20
ER  - 
TY  - JOUR
A1  - Taghavi, Marziyeh
A1  - Taghizadeh, Akbar
A1  - Mehmannavaz, Yousef
A1  - Hosseinkhani, Ali
A1  - Mohammadzadeh, Hamid
A1  - Macit, Muhlis
A1  - Palangi, Valiollah
A1  - Lackner, Maximilian
T1  - Degradability of Vicia ervilia Grain Using In Situ and CNCPS Methods, and Model-Based Analysis of Its Ruminal Degradation
JF  - Fermentation
N2  - Using nylon bag techniques, Cornell net carbohydrates and protein systems (CNCPS), and scanning electron microscopy, the authors examined the digestibility and structure of Vicia ervilia (ervil, bitter vetch) after steam flaking, roasting, and microwave processing. During the in situ technique, the samples were incubated at 0, 2, 4, 6, 8, 12, 16, 24, 36, and 48 h. For the description of the ruminal DM (dry matter) and CP (crude protein) degradation kinetics of treated and untreated Vicia ervilia, different models were selected as the best fit for the dry matter (DM) and crude protein (CP) degradation parameters of steam flaked samples. The results showed that both the steam flaking and microwave treatment samples contained high levels of non-protein nitrogen and buffer soluble protein, respectively. In comparison with steam flaking and microwave treatment, roasting decreased and increased the buffer soluble protein and neutral detergent insoluble protein, respectively. The control treatments showed the highest levels of neutral detergent soluble protein and the lowest levels of acid detergent soluble protein. Moreover, steam flaking and roasting decreased and increased the amount of acid detergent insoluble protein, respectively. When using dry heat (microwave and roasting), the acid detergent soluble and insoluble protein fractions were increased. As a result of this experiment, the nitrogen fractions were altered using heat processing. Hence, protein fermented feed and ruminal fermentation conditions can be expressed using these results.
KW  - Vicia ervilia
KW  - steam flaking
KW  - microwave
KW  - roasting
Y1  - 
U6  - http://dx.doi.org/10.3390/fermentation9050419
VL  - 9
IS  - 5
ER  -