Unique stomach physiology allows ruminants to utilise any form of dietary nitrogen (N) as a protein source. Ruminant N requirements can be divided into for microbial fermentation and host amino acids. diets often contain non-protein (NPN) compounds, group components that are not proteins but converted by rumen microbes. Therefore, NPN compounds in ruminant serve alternative sources ammoniacal (...

in order to study the effects of nitrogen (n), boron (b) and sulfur (s) on yield, yield components, oil and protein content of safflower (carthamus tinctorius l.) an experiment was conducted in research station, college of agriculture, shahid bahonar university of kerman, using a local variety’’ isfahan’’. a randomized complete block design with three replications was used. treatments were all ...

milk urea nitrogen (mun) of dairy cows was determined in relation to breed. a total of forty (40) pabna and red chittagong dairy cattle each of twenty (20) were selected to know the milk composition, nutritional status and milk urea nitrogen. live weight of pabna cattle (187±14 kg) was higher than that of red chittagong cattle (174±4 kg). in pabna cattle milk yield (4.94 kg), minerals (0.15%) a...

The effect of soaking and roasting velvet beans (Mucuna pruriens) on nitrogen utilization and rumen microbial protein synthesis in goats was investigated. Sixteen goats were randomly assigned to four diets in a completely randomized design. Goats were fed a basal diet of Cynodon dactylon hay plus 30% soaked (treatment 1), 30% roasted (treatment 2) and 30% untreated velvet bean (treatment 3). Th...

Chemical studies of the blood and urine of four dogs following pyloric obstruction are reported. The observations of other workers that a fall in chlorides and a rise in CO(2)-combining power of the plasma occur, are confirmed. There is also a marked rise in the non-protein nitrogen of the blood, consisting mainly of urea nitrogen and undetermined nitrogen. The fall in chlorides is not due to t...

The aim of the present study was to investigate the impact of whey protein coating on quality and shelf life of Kilka fish. Whey protein edible coating was prepared in three different concentrations, including 3, 7, 10 and 13%. Then gutted Kilkas were coated for 1h, packed in polyethylene dishes with cellophane blanket and stored at -18 °C. Total microbial count, total volatile nitrogen (TVN) a...

The aim of the present study was to investigate the impact of whey protein coating on quality and shelf life of Kilka fish. Whey protein edible coating was prepared in three different concentrations, including 3, 7, 10 and 13%. Then gutted Kilkas were coated for 1h, packed in polyethylene dishes with cellophane blanket and stored at -18 °C. Total microbial count, total volatile nitrogen (TVN) a...