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วันจันทร์ที่ 30 มกราคม พ.ศ. 2555

Effect of Using Broken Job’s tears for Energy Source in Kabinburi Muscovy Rations

Suntorn Kakaisorn1 *, Chaiyapruek Hongladdaporn1, Sawang Kullawong1

ABSTRACT: This experiment was conducted to determine levels of broken Job’s tears on growth performance in Kabinburi Muscovy. The experiment treatment feeds containing 5 levels of broken Job’s tears (0, 10.50, 21.00, 31.50 and 42.00 % on rations). Forty-five Kabinburi Muscovys at twenty-eight-day-old ( 1028.60 gram average body weight) were give five rations. Ducks were kept in group cage. The duck give five rations have show body weight gain not significant (P>0.05). Daily weight gain and gain per feed of Kabinburi Muscovy duck did not show differ among dietary treatments (P>0.05). However Kabinburi Muscovy feed broken rice has showed higher protein efficiency ratio than Kabinburi Muscovy feed broken Job’s tears levels 31.50 and 42.00 %. Nutritionist can use level of broken Job’s tears at 42.00 % in feed for 28-56 day-old Kabinburi Muscovy is recommended.

Key Words: broken Job’s tears, kabinburi muscovy, growth performance

1 Department of Animal Science, Faculty of Science and Technology, Rajabhat Loei University, Loei 42000

* Corresponding author: suntornka@hotmail.com



Introduction

Kabinburi Muscovy has white body, the prominent of black feather on the center head, rose mouth, light yellow feet, long body. The weight is 42-45 grams. Large domesticated males weight up to 5-6 kilograms and large domesticated female up to 2.6-2.8 kilogram. The baby Muscovy has yellow-white feather, rose mouth, yellow legs. It lays at the age of 6-7 months and breed up 150- 180 eggs per year. Kabinburi Muscovy has been researched and developed as the origin which can feed to become feed within 10-12 weeks to the market (weight is 2.8 kilograms). The growth performance is 34 g/bird/day; Gain per feed is 420 g/kg of diet (Department of Livestock Development, 2545) strength and patience to feed in suitable circumstance in rural for agriculture to eating and earning. Job’s tear is a family plant of Graminea like a maize and corn. The binomial name is Coix lacryma-Jobi L. Job’s tear is high nutrition which is useful as source of food and feed and also a medicine to consist of flour and high dietary fibre and chemical component of Job’s tear at 1 g. has flour, carbohydrate, protein, fat fibre as higher than broken rice in equal quantity (Jaruwan 2550). Job’s tear always grow up the slope on hillside. Loei Province has an area of cultivation approximately 20,607 acres to crops the yield to 758-885 kilogram/acres around 90 percent exported to aboard (Somkiet, 2547). The production of Job’s tear has been the procedure of milling and then it is utilized and also has outgrowth as broken job’s tear, pivot dance ,pivot shell which be large quantities especially in broken job’s tear and pivot dace at the price 3-8 Baht/kg. Thus, if the agriculture can use broken job’s tear to feed the Muscovy and growth performance is suitable so that it will be another way to agriculture for selection the raw material in local. As well as the raw material has many advantages and promote to grow the local planting in Loei, Province as another way. This research studies to effect of using broken Job’s tear for energy source in Kabinburi Muscovy rations.

Materials and methods

Using forty-five Kabinburi Muscovys mix sexual at 28 days of age (1028.60 gram average body weight) feed in housing experiment where the shine is all. Divided the duck five rations in each group that ( 3 replication and 3 muscovys in replication). In the design of experiments completely randomized designs (CRD). The different average values comparisons were used the method of Duncan’s New Multiple Range Test (Steel and Torrie, 1980). This experiment takes 28 days at experiment farm at Department of Animal Science in Faculty of Science and Technology at Loei Rajabhat University. Records gain at beginning and gain of the last Muscovy in each week, feed which consist of increased broken Job’s tear to instead of broken rice. The rations should be difference in 5 levels is 0, 10.50, 21.00, 31.50 and 42.00 %. The calculated experimental feed ingredient and composition show in Table 1. The calculated quantities of nutrition follows to instruction of Department of Livestock Development (2545) for fully feed and water at 6.30 am in each day.

Results

The study found that the duck feed with containing 5 levels using broken Job’s tear (0, 10.50, 21.00, 31.50 and 42.00 %). It shows that final body weights are 2190, 2153, 2233, 2077 and 2158 gram respectively. It is not differences in statistically significant (P>0.05). The growth performance feed containing with broken Job’s tear at 10.50, 21.00, 31.50 and 42 % on rations has average daily gain as similar (41.64, 41.21, 38.93 and 39.32 gram/bird/day respectively) when compares to the duck feed with broken rice (41.32 gram/bird/day) (P>0.05) like as gain per feed. The duck feed with containing 4 level of broken Job’s tear has more gain per feed as similar (330, 327, 321, and 317 gram/kilogram feed) to be nearly with the duck feed with broken job’s tear (329 gram/kilogram feed) (P>0.05) to show in Table 2. Protein efficiency ratio found that the duck feed with broken Job’s tear 31.50 and 42 % on rations is lower than the duck feed with only broken rice and the duck feed with broken Job’s tear 10.50 and 21.00 % on rations has value at 1.80, 1.74, 1.66, 1.57 and 1.49 respectively which differences statistically significant (P>0.05) to show in Table 2.


Discussions and conclusion

The result of Kabinburi Muscovy feed with broken Job’s tear found that the duck has been average diary gain which is similar with the experiment in Department of Livestock Development (2545). However, gain per feed is worse than the duck of experiment in Department of Livestock Development (2545) caused by nature’s duck to feed with water and feed fall on the floor and dirty package in group cage to not measure the feed. The study found that Kabinburi Muscovy can feed with broken Job’s tear and the level of broken Job’s tear has been higher protein efficiency but the level of protein not effect to average daily gain. As a result that protein efficiency ratio is lower clearly than the duck feed with broken Job’s tear at 31.50 and 42.00 % on rations when compare to the duck feed with broken rice .The research concludes that the Kabinburi Muscovy feed with broken Job’s tear level at 42 % in feed for 28-56 day-old which not effect to change the growth performance. Kabinburi Muscovy for 56-84 day-old which will study for further research.

Acknowledgement

Thank you for Research and Development Institution of Loie Rajabhat University to encourage the budget for this research.



Reference

Department of Livestock Development. 2545. Search for September 10, 2011. Accessible from http://www.dld.go.th/service/duck%205%20type/kabin.html

Jaruwan Bangvag. 2550. Production of Job’s tear quality for export. Search for September 20, 2011. Accessible from http://210.246.186.28/pprdo/Jobstear/Job’s%20tear.htm

Somkiat Titatarn. 2547. Status of the production market and privatization of Jab’s tear. Search for September 23, 2011. Accessible from http://www.trf.or.th/research/ abstract.asp?PROJECTID=PDG4720005

NRC. 1998. Nutrition Requirement of Swine (10th Ed.). National Academy Press, Washington D.C.

Steel, R.G. W. and J.H. Torrie. 1980. Principle and Procedures of Statistics: A Biometrical Approach (2nd Ed.). McGraw-Hill, New York.

วันพฤหัสบดีที่ 12 มกราคม พ.ศ. 2555

Effect of Using Broken Job’s tears for Energy Source in Kabinburi Muscovy Rations

Suntorn Kakaisorn1 *, Chaiyapruek Hongladdaporn1, Sawang Kullawong1
1 Department of Animal Science, Faculty of Science and Technology, Rajabhat Loei University, Loei 42000

*Corresponding author: suntornka@hotmail.com

ABSTRACT: This experiment was conducted to determine levels of broken Job’s tears on growth performance in Kabinburi Muscovy. The experiment treatment feeds containing 5 levels of broken Job’s tears (0, 10.50, 21.00, 31.50 and 42.00 % on rations). Forty-five Kabinburi Muscovys at twenty-eight-day-old ( 1028.60 gram average body weight) were give five rations. Ducks were kept in group cage. The duck give five rations have show body weight gain not significant (P>0.05). Daily weight gain and gain per feed of Kabinburi Muscovy duck did not show differ among dietary treatments (P>0.05). However Kabinburi Muscovy feed broken rice has showed higher protein efficiency ratio than Kabinburi Muscovy feed broken Job’s tears levels 31.50 and 42.00 %. Nutritionist can use level of broken Job’s tears at 42.00 % in feed for 28-56 day-old Kabinburi Muscovy is recommended.

Key Words: broken Job’s tears, kabinburi muscovy, growth performance

วันอาทิตย์ที่ 18 กันยายน พ.ศ. 2554

Sexing Duck at Rajabhat Loei University

video
Animals Science at Rajabhat Loei University leaning sexing duck at Farm Kabinbury

วันอาทิตย์ที่ 18 ตุลาคม พ.ศ. 2552

Aromas and flavours

  • The sum of volatile substances, which are released by inhaling through the nose as well as by chewing through warmth and mechanical processing in the mouth (faucal-nasal connection) and received via the olfactory epithelium.
  • Flavour: Each of the gustatory cells located in the taste buds on the tongue is specialized in one of the five tastes (sweet, sour, bitter, salty and umami). Flavours are substances, which are perceived and classified as a specific taste through the combination of their chemical stimuli. หรือ flavouring substance
  • Bouquet: Totality of the aromas and flavours contained in a feedstuff which interact with the physical properties of the nutrition to form an overall impression.
  • Note: Classification of the perception of a flavour profile (e.g. fruity, spicy, flowery etc.)

Definition Sensory perception

  • Smell: The perception of even the smallest quantities of volatile chemical substances, which have passed into the gas phase, occurs among vertebrates via the olfactory epithelium of the nose due to the contact of these substances via the sensory cells. The sensory stimuli are forwarded to the olfactory region of the brain and processed to an olfactory impression. à volatile substances, gaseous
  • Taste: Taste is a sensation caused by macroscopic chemical substances coming into contact with the receptor cells of the tongue, palate and fauces. Each of the gustatory cells located in the taste buds on the tongue is specialized in one of the five tastes (sweet, sour, bitter, salty and umami). The taste of a feedstuff supplies important information to mammals and birds via the composition (e.g. edible, inedible, poisonous, energy value etc.). à non-volatile substances, soluble in water, oil or saliva
  • Tactile perception: The overall impression of a feedstuff is not only influenced by taste and smell, but also by its physical properties and the associated mechanical sensations.

Aroma as a source of information

  • As with us humans, the sensory control of the nutrition to be ingested plays a major role for our livestock in order to identify and judge the quality.
  • The aroma of a feedstuff contains a multitude of information for its identification by the animal. This enables the animal to differentiate between e.g. edible and inedible plants, high-energy or foul feedstuffs.
  • The aroma of a feedstuff is decisive for its acceptance by the animal.
  • Each type of animal has different preferences.

วันศุกร์ที่ 18 กันยายน พ.ศ. 2552

Small intestine of Animals


two other digestive organs mix with the food to continue the process of digestion. One of these organs is the pancreas. It produces a juice that contains a wide array of enzymes to breakdown down the carbohydrate, fat, and protein in food. Other enzymes that are active in the process come from glands in the wall of the intestine or even a part of that wall. The liver produces yet another digestive juice—bile. The bile is stored between meals in the gallbladder. At mealtime, it is squeezed out of the gallbladder into the bile ducts to reach the intestine and mix with the fat in our food. The bile acids dissolve the fat into the watery contents of the intestine, much like detergents that dissolve grease from a frying pan. After the fat is dissolved, it is digested by enzymes from the pancreas and the lining of the intestine.

He wall of the small intestine is thrown into circular folds with fingerlike projections, called villi. The epithelial cells of each villus have extensions called microvilli. A large number of villi with their microvilli increase the small intestine's surface area for nutrient absorption and give the intestinal wall a soft, velvety appearance.

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