the effect of flour extraction rate on flour composition, dough rheological characteris-tics and the quality of iranian flat breads (lavash, taftoon and barbari) and their staling rate was investigated. flours with different extraction rates (70, 75, 80, 83, 86, 88, 90 and 93) were subjected to different tests. resultes indicated that, by increasing the extraction rate, the amount of protein, f...

This study aimed to determine the effect of dietary supplementation inulin on growth performance, feed conversion and nutrient digestibility in Barbari goats fed high low concentrate diet for a period 90 days. Twenty four yearling female were randomly divided into equal groups (n=6) according average body weight (18.24±1.16 kg). Treated animals Group 1 (LCD; roughage ratio 40:60) 2 (LCIN) with ...

Introduction: Bread made ​​from wheat flour is an important source of minerals such as iron and zinc, but its phytic acid content is a contributing factor that can cause decreased absorption of these minerals. This survey aimed to determine phytic acid content in different types of bread and dough consumed in Yazd, Iran. Materials and methods: A descriptive, cross-sectional study was carrie...

The genetic improvement of production traits can be made through marker assisted selection using a candidategene approach. Bone morphogenetic proteins (BMPs) are multifunctional growth factors that belong to thetransforming factor b (TGF-b) superfamily. This study aimed detect the polymorphism BMP-4in different goat breeds by polymerase chain reaction-single strand confirmational (PCR-SSCP) and...

Feeding cum growth trial was conducted on male Barbari goats to study the growth, blood metabolites, antioxidant and coccidial egg count feeding of Maize silage having Moringa leaves. Eighteen (Aged about 3 months Avg B.Wt. 9.53±0.42 kg) were divided in completely randomized design into (CRD) three groups six each. Control group (Gr C) fed with concentrate pellet, green gram straw ad lib. Treat...