Ali Adnan Al- Aloush ^*(1)

(1) Directorate of Agriculture Deirzour, Al- Furat university, Deirzour, Syria

(*Corresponding author: Dr. Ali Adnan Aloush, E-Mail: ali83aloush8383@gmail.com, Phone: +963955275483).

Accepted:24/01/2023                    Received:6/04/2023

Abstract: 

This search aims to study the effect of bird’s density on some hematological indicators of raised broilers during summer season.The research was carried out in a personal farm In Deizour district (ALJalaa) during the period between 1/6/2020 and 19/7/2020 using 180 Roos chicks distributed between 3 groups, each group contains 60 birds and were raised in densities of (12 – 14 -16) birds per square meter, all were raised in similar conditions. All of the birds were vaccinated. During the experiments the following hematological indicators have been studied at the middle and at the end of the experiment (average red cells count – hemoglobin – hematocrit – white cells count – average plasma protein) – Death rate.The results have shown that the second and third group significantly better from the other group.

Keywords: Broilers (Roos Chicks), death rate,  Hematological indicators.

Full paper in Arabic:  pdf

Allaa AL-Haj ^(1)*  and Abed Alqadir Hussain ⁽¹⁾

(1). Animal Production Department, Faculty of Agriculture, University of Aleppo, Aleppo, Syria.

(٭Corresponding author: Dr. Allaa AL-Haj, E-mail: Allaapcr7@gmail.com.)

Received: 7/12/2022         Accepted: 10/04/2023

Abstract: 

This study was conducted in the Animal House Research Center at the University of Aleppo on a flock of local inbred quail, using 180 birds during 2021. In order to study the effect of adding Curcuma longa, turmeric to ration at specific rates (0.5 and 1%) on indicators of meat  production in local quails bred by the inbreeding method (fourth generation- F4). The results of the study showed a significant improvement in the indicators of meat production (live body weight , weight gain and  body scale), when adding turmeric at 1% to the feed of local  quails. and it was found that adding turmeric by 0.5% to ration recorded the lowest average weekly feed consumption amounted to 175.65 g/bird/week, and the best feed conversion factor was (7.64) g fodder to produce 1 g live weight and the best percentage carcass78.78% during the production period.

Keywords: local quail, inbreeding, turmeric ,Meat Production,  fourth Generation F4.

Full paper in Arabic: pdf

Ziad jalal Al-Hussein ⁽¹⁾ and Marwa soleman Al-Shabib*⁽¹⁾

(1). Department of Horticulture, Faculty of Agriculture, Deir Ezzor, Al-Furat University, Syria.

(*Corresponding author: Marwa Al-Shabib:E.mail: marwasosh@gmail.com, Mobile: 0951393221)

Received: 6/02/2023           Accepted: 17/05/2023

Abstract: 

 The research was carried out during the years (2020 and 2021) in the nursery of the College of Agriculture at Al-Furat University, to study the effect of foliar spraying with urea on pear (Pyrus communis L.) seedlings with three concentrations (5-10-15g/L), and cytokinin acid at a concentration of 100 mg / L and iron chelate at a concentration of 50 mg/L in improving the indicators of vegetative and root growth. The results showed that spraying with cytokinin acid or iron chelate alone or in combination with urea improved the vegetative and root growth indicators of the seedlings compared to the control. The results of the research showed that the treatment with cytokinin acid or iron chelate affected growth indicators. The treatment of spraying iron chelate gave the highest significant values of the length of the seedlings (79.10) cm, diameter (5.30 mm), the number of branches (8.5), the number of leaves (220) the leaf area (787 cm2), the content of leaves of chlorophyll (43.1 mg / g), the fresh vegetative weight (60.40 g) and dry (31.7 g) with significant differences compared with the control. The results also showed that spraying with cytokinin acid or iron chelate with urea increased the growth indicators by significant differences compared with the control. The treatment of spraying iron chelate and Urea at a concentration of 5g/L gave the highest values for the average number of leaves (206), leaf content of chlorophyll (37.7mg/g), and fresh shoot weight (53.89g) compared with the control. and it was also noted that the treatment with cytokinin acid and urea at a concentration of 10 g/L, it gave the highest averages for the length of the seedlings (75.28 cm), diameter (6.16 mm), leaf area (989 cm2), wet root weight (40.3 g) and dry root weight (19.9 g) compared to the control, while the treatment with cytokinin acid and urea at a concentration of 15g/L gave the highest averages for the number of branches (11.4) compared with the control.

Keywords: Foliar Spraying, growth indicators, Cytokinin, Iron Chelate, Pear Seedlings.

Full paper in Arabic:  pdf

Jenan Othman*⁽¹⁾   and  Jafaar  mahfood⁽¹⁾

(1). Horticulture Department,Faculty Of Agriculture, Tishreen university, Lattakia, Syria.

(*Corresponding author: Dr.Jenan Othman, E-mail: jenan.othman@gmail.com, 0955205560).

Received: 23/12/2022                      Accepted: 10/04/2023

Abstract: 

The research was  carried out in the village of Barna in Lattakia city, in a spring period of the year 2021, in order to study the effect of spraying different concentration of brassinolide and sodium nitrophenolate on vegetative growth and yield parameters of potato plants “Agraia”, The experiment was consisted of five treatments: Plants were sprayed with brassinolide at a concentration of 5 ppm, 7.5 ppm, sprayed with sodium nitrophenolate at a concentration of 20 ppm, 40 ppm, in addition to the control treatment. This was done according to a completely random design with three replications. The results showed a positive effect of both brassinolide and  nitrophenolate at different concentration in all parameters, the foliar application of brassinolide  at 7.5ppm was significantly  superior  in leaf area (24923 cm²/plant), leaf area index (8.901), fresh weight (450 g), dry weight (73.26 g) and the number of tuber per plant (13.16); While the treatment nitrophenolate at 40 ppm was significantly superior in plant height (35.5 cm), average tuber weight (110.14 g), the large tuber weight( 1135.5 g/plant), plant yield (1321.7 g) and marketing production (1267.7 g/plant).

Kay word: potato, nitrophenolate, brassinolide, growth, yield.

Full paper in Arabic: pdf

Nada ALAmer⁽¹⁾ and Bushra ALAmer^(2)*   

(1). Horticulture Department,  Faculty of Agriculture University of Alfurat, Syria.

(2). Plant Protection Department, GCSAR, Syria.

(*Corresponding author: Eng. Bushra ALAmeir. E-Mail: bosha7565@gmail.com).

 Received: 7/03/2023                       Accepted: 10/04/2023

Abstract: 

The research was carried out during the agricultural season for the year 2022 on a private farm in Deir Ezzor Governorate, the aim of studying is the effect of suppressing the growing top with different dates (0,40,55,70) days of cultivation and spraying dry baking yeast with concentrations (1.5-3-4.5)g/liter in addition to treatment The non-sprayed control of some characteristics of vegetative growth and yield of okra, the local cultivar (Almothaman). The results showed that the plants whose growing tops were pinched off at the first date, in terms of the number of leaves, their content of chlorophyll, and the productivity of one plant over the rest of the dates (86.25 leaves / plant – 296.60 mg/100g- 752.82 g/plant (while the second date was superior in terms of the number of fruits (98 fruits/plant) as the uncrushed control showed the highest height of the plant. With regard to spraying with dry yeast, there was an increase in all traits with increasing concentration and with all treatments, and the effect of overlap Between vetting at the first date and spraying with a concentration of 4.5g/liter was significant in all traits except for number of fruits, where it reached the highest value at the time of the second vetting with the same concentration and the characteristic of plant height, where it reached the highest value in plants that were not mowed and sprayed with a concentration of 4.5g/liter.

Keywords: Dates of growing point pinching, dry yeast, okra.

Full paper in Arabic: pdf

Abdel Aleem Bello ⁽¹⁾ and Aline Batch^*(1)

(1) . Plant Biology Department, Faculty of Science, University of Aleppo, Aleppo, Syria

(*Corresponding author: E-Mail: alinebatch@hotmail.com, Tel: 0944826295).

Received: 5/11/2022                        Accepted: 8/03/2023

Abstract: 

There are 13 species of Geranium L. that belong to the Geraniaceae family. The aim of this research is to classify the species of this genus that are distributed in the city of Aleppo. The study included 33 qualitative traits and 29 quantitative traits, the most important of which are the characteristics of flowers, fruits, mericarps, pollen grains and seeds. The numerical classification was studied using the hierarchical cluster analysis algorithm in SPSS version (23). Five species and one class have been classified, belonging to four Section and under two Genus (G. sect. Geranium and Tuberosa of subgen. Geranium; sect. Batrachioidea and Roberta of subgen. Robertium). Species differed in most of the quantitative traits with significant differences, such as the length of the mericarp (G. libanoticum 5 mm and G. molle 1.85), The dimensions of the elongated seeds of G. purpureum were (2.09×0.99) mm, while the seeds of semi-spherical shape of G. rotundifolium were of dimensions (1.82×1.59) mm. and the length of the beak (G. purpureum 2.03 cm and G. molle 0.69). The studied species had 4 patterns of dispersal with high taxonomic value, and a taxonomic key was established based on the qualitative traits being more stable and less affected by environmental conditions. A Dendrogram was created for the qualitative and quantitative traits together, which differed from the qualitative Dendro, showing the effect of the interaction between genes and the environment. In this study, the presence of G. libanoticum was confirmed in the Syrian flora, and G. purpureum, G. molle var. album were recorded for the first time in Aleppo.

Key words: Geranium, Geraniaceae, mericarp, pollen grains, seeds, numerical taxonomy, Aleppo city.

Full paper in Arabic:  pdf

Manal Ahmad ALkhalil* ⁽¹⁾

(1) . College of Chemical and Petroleum Engineering, ALBaath University , Homs, Syria.

 (*Corresponding author: ManalALkhalil, Email: manal.khalil1233@gmail.com).

Received: 27/02/2023         Accepted: 9/05/2023

Abstract: 

The study aimed to determine the effect of adding Corn oil with two different concentrations (0.2 and 0.4)% on some chemical, microbial and sensory characteristics of laboratory-made Akkawi cheese. This research was conducted in the Department of Food Engineering–College of Chemical and Petroleum Engineering – ALBaath University, during April of  the year 2022. The Akkawi cheese was manufactured in the laboratory from pasteurized cow’s milk at a temperature of 63 °C for a period of 30 minutes by following the known traditional methods with the addition of Corn oil to the curd cheese after filtering and in proportions (0.2 and 0.4)% of the curd weight, Processed cheese samples were preserved at a temperature of 4 °C for a period of Six Months where microbial, chemical and sensory tests were conducted on the samples. it was found that addition of Corn oil to Akkawi cheese reduced the total number, Coliform, Salmonella, listeria and Staphylococcus aureus, compared with the control cheese sample, it is clear from the results obtained that the addition of Corn oil to the processed Akkawi cheese improved Some chemical, microbial and sensory properties compared with the control sample.

Keywords: Akkawi cheese, Corn oil, chemical Quality,Microbial quality, sensory quality.

Full paper in Arabic: pdf

Mahmoud AlHassn^(1)*, Suhil Ibrahim Basha⁽¹⁾ and Kaled Kayali⁽¹⁾

(1). Dept of Food Science, Faculty of Agriculture, Aleppo University, Aleppo, Syria.

(*Corresponding author: Mahmoud alhassan Email: yildizalrab@gmail.com)

Received: 5/02/2023                Accepted: 6/04/2023

Abstract: 

The nutritional quality of snacks made from grains and legumes can be improved by adding a mixture of them to obtain snacks with high nutritional value, this study was conducted in the period between of May and June of 2022 in the Department of Food Science, Faculty of Agriculture, Aleppo University and Industrial City in Aleppo in order to prepare extruded snacks by means of a single-screw extruder using a mixture of yellow corn grits rich in starch, which has a primary role in the forming and extrusion process, and  Fortifying the product with   dietary fibers and proteins by adding different proportions of oatmeal and pea flour, where a fixed percentage) 5%( of pea flour was added to all transactions; And different proportions of maize grits and oatmeal, in addition to the control treatment containing only maize )100%( The snacks containing a higher percentage of oatmeal and a fixed percentage of pea flour had a higher nutritional value than the control treatment, and the extrusion technique reduced the moisture content in all treatments to more than half. The addition of oatmeal and pea flour had a significant effect on some physicochemical properties, because each of them contained a good proportion of dietary fiber and proteins, and the presence of dietary fiber contributed to an increase in the expansion rate; And a decrease in the bulk density of these treatments after the thermal extrusion process compared to the control treatment, and the expansion of the extruded materials is also improved in the presence of proteins and sugars.

Key words: Extrusion, Extruder, Snacks, Extruded Food, Oatmeal, corn grits, Bulk density, Expansion rate, Dietary fiber, Peas, Fortifying the product.

Full paper in Arabic: pdf

Omran Faour^(1)*  and Maher Oda Bashi⁽²⁾

 (1) Department of Animal Diseases, Faculty of Veterinary Medicine, Hama University, Hama, Syria.

(2) Department of Public Health and Prevention Medicine, Faculty of Veterinary Medicine, Hama University, Hama, Syria.

(*Corresponding author: Dr. Omran faour, Email: omran.faour@gmail.com ).

Received: 5/02/2023                Accepted: 6/04/2023

Abstract: 

This study aimed to determine the prevalence of contamination by Salmonella in Chicken meat in the markets of Homs city. The study was conducted on 200 samples of Chicken meat offered for sale in shops in the markets of Homs city, which were collected randomly from different parts of Chicken meat (breast – thigh – wing – liver) with equal numbers. The results of bacterial isolation and biochemical tests showed that 37 samples of Chicken meat out of 200 samples taken from the markets of Homs city were positive. The overall prevalence of contamination by Salmonella in chicken meat in Homs city was 18.5%. The highest prevalence of contamination by Salmonella was in the liver, reaching 32%, while the lowest prevalence of contamination by Salmonella was in the wing, where it amounted to 10%. These results are an indication of a risk on the health of consumers, as Salmonella is among the pathogens of foodborne diseases, which threat public health in community.

Key words: Chicken Meat, salmonella, Contamination, Homs city.

Full paper in Arabic:  pdf

Omar Sharbatgy^*(1), Adel Mehio ⁽¹⁾ and Mahmoud Abdel Karim ⁽¹⁾

(1). Department of Food Science in Faculty of Agriculture ,Aleppo University, Aleppo, Syria.

(*Corresponding author : omar sharbatgy, E-Mail: osharbatgy@gmail.com).

Received:19/02/2023            Accepted: 9/05/2023

Abstract: 

The study was conducted in the Department of Food Sciences in the Faculty of Agricultural Engineering at the University of Aleppo, where it aimed to study the chemical and physical composition of mortadella made from different mixtures of chopped and preserved rooster thigh meat, whether salted or unsalted. The results indicated that the mortadella made from fresh meat was the best in terms of chemical and physical properties, so it gave a yield of 136, while the mortadella made from salted minced meat and then frozen. The results of the chemical and physical analysis were close to the mortadella made from fresh meat. The obtained results showed that the use of unsalted frozen minced meat negatively affected the chemical and physical composition and led to a decrease in the percentage of fat, ash and NPN, and it also negatively affected the texture of the mortadella made from it. No clear significant differences were observed in the percentages of carbohydrates, ash and NPN

Keywords: Mortadella, Freezing, Salting, Mincing, Cutting Meat.

Full paper in Arabic:  pdf