USE OF ADDITIVES IN DURIAN PEEL SILAGES MAKING

Published in Scientific Papers. Series D. Animal Science, Vol. LIX
Written by Wichai SUPHALUCKSANA, Settasit SANGSOPONJIT

The uses of three additives as sodium chloride, sodium nitrite, and yeast on durian peel silage making were determined. The Completely Randomized Design (CRD) with four replications in each treatment were used in the trial. The silage samples were kept tightly sealed in plastic containers and stored at room temperature for 21 days. The results of physical characteristics, chemical composition and fiber analysis of the durian peel silage were indicated that the color appearance of the durian peel silage was yellowish green for sodium chloride, a green brown color for sodium nitrite, and a red green color for yeast. The aroma of the durian peel silage was aromatic and acidic like pickled fruit. The aroma of the durian peel silage mixed with sodium chloride was sweeter than the durian peel silage from sodium nitrite and yeast. The chemical composition analysis of the nonfermented fresh durian peel for dry matter, protein, fat, fiber, ash, NDF, ADF, ADL, calcium, phosphorus and energy were 92.39%, 6.83% ,0.54% ,33.83% ,4.77% ,42.08% ,51.06% ,7.04% ,0.15%, 0.19%,and 3,843.85 kcal/kg, respectively. The durian peel silage made with sodium chloride, sodium nitrite, and yeast was highly significantly different in dry matter, fiber, ash, NDF, ADF, ADL and energy (P<0.01). However, protein, fat, calcium and phosphorus were not significant differences among treatments. Durian peel silage treated with NaCL2 was the highest potential to degrade NDF, ADF, and ADL, respectively.

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SUPHALUCKSANA W., SANGSOPONJIT S. 2016, USE OF ADDITIVES IN DURIAN PEEL SILAGES MAKING. Scientific Papers. Series D. Animal Science, Vol. LIX, ISSN 2285-5750, 117-120.

USE OF SYNCHRONIZATION IN HATCHING OF POULTRY EGGS

Published in Scientific Papers. Series D. Animal Science, Vol. LIX
Written by Elena SCRIPNIC, Natalia DREAHLO

The essence of the synchronization is the reduction of hatching window to a minimum, so that the main mass of the chicks hatched in the same time just before picking them up from the cabin. For this at 19 days of incubation it is necessary to open the flap of the machine and the fresh air is forced to enter, and CO2 level at the same time lowers to the level of 0.2%. Thus there are created favourable conditions for a longer stay in the egg for the embryo. In this mode, the egg is incubated for 24 hours. Then, at 20 day of incubation, the damper is closed, CO2 level raises to 0.55% and the chicks begin to hatch intensively. The hatcher is set up so that the flap is entirely dependent on CO2 level, so than higher is CO2 level, the more opens the valve and more air goes into the cabinet. As a result of hatching synchronization process it was possible to mention that the time of first appearance of chicks was 19 days and 12 hours in the experimental group and 19 days and 22 hours in the control group from the beginning of incubation period.

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SCRIPNIC E., DREAHLO N. 2016, USE OF SYNCHRONIZATION IN HATCHING OF POULTRY EGGS. Scientific Papers. Series D. Animal Science, Vol. LIX, ISSN 2285-5750, 258-261.

WORLDWIDE TRENDS DEVELOPMENT OF SHEEP BREEDING

Published in Scientific Papers. Series D. Animal Science, Vol. LX
Written by Ion BUZU

The purpose of this paper was the revelation of sheep breeding development trends worldwide in the past 14 years. The research was conducted on sheep herds worldwide of all breeds, in the profile of countries and continents. Based on FAOSTAT data, the volumes of sheep breeding production (meat, milk, wool, skins of Karakul) were analyzed during the years 2000-2014. It was found that on the whole globe, the sheep herds increased by 10.7%, the amount of meat by 14.4%, the milk by 27.8%, the skins by 8.8% and the wool production decreased by 8,0%. Conclusions were deduced that: social and economic importance of sheep breeding is due mainly to ensure food security of the population with animal protein such as meat and milk; the increasing of sheep herd occurred on those continents, regions and countries of the world with important human populations but underdeveloped (Africa, Asia), who live in the arid zones with plains and scanty vegetation, where the sheep are kept the whole year in natural conditions, without capital investments, with minimal cost, for which the sheep are a crucial source of existence and survival; on the continents with developed countries and rural populations (Europe, North America, Oceania), for which the breeding and exploiting of sheep is seen as an economic business for obtaining a profit, sheep were reduced because, the ovine species, in conditions of modernization, industrialization and intensification of the zootechnic sector, economically cannot compete with other animal species (birds, pigs, bovines).

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BUZU I. 2017, WORLDWIDE TRENDS DEVELOPMENT OF SHEEP BREEDING. Scientific Papers. Series D. Animal Science, Vol. LX, ISSN 2285-5750, 202-211.


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