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All Journal Indonesian Journal of Innovation and Applied Sciences (IJIAS)
Ameen, Gulala W.
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Mathematics Social Sciences

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The Effect of Adding Rosemary Powder on the Physiological and Biochemical Characteristics of Blood and Antioxidant Status of Female Quails Ameen, Gulala W.; Noaman, H. A.; Mohammed, Diyar Jaafar
Indonesian Journal of Innovation and Applied Sciences (IJIAS) Vol. 5 No. 2 (2025): June-September
Publisher : CV. Literasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47540/ijias.v5i2.1778

Abstract

This study was conducted at the poultry farm of the Animal Production Department, College of Agriculture / University of Kirkuk, during the period from 01/02/2023 to 24/2/2023, to determine the effect of adding rosemary powder on the physiological and biochemical characteristics of blood and the status of antioxidants in the blood serum of female quails. 64 female Japanese quails, eight weeks old, were used. The birds were randomly distributed into four treatments, each treatment had four replicates, and each replicate had four female Japanese quails. The birds were fed free feed, and the treatments were distributed as follows: The first treatment was a control treatment, i.e., without addition, the second treatment added 0.25% rosemary powder, the third treatment added 0.50% rosemary powder, and the fourth treatment added 0.75% rosemary powder. The results of the statistical analysis led to: The results led to an improvement in the percentage of antioxidants in the blood serum, as well as a significant decrease in the percentage of blood fats (cholesterol HDL-LDL-VLDL and also in the percentage of liver enzymes compared to the control treatment.
Molasses and Its Additives for Fodder and Green Plants for Ruminant Nutrition Palani, Zirak M. R.; Ameen, Gulala W.; Shekhani, Dawod Noori M.
Indonesian Journal of Innovation and Applied Sciences (IJIAS) Vol. 5 No. 3 (2025): October-January
Publisher : CV. Literasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47540/ijias.v5i3.2098

Abstract

Molasses, as a by-product of sugar production, is a feed widely used in ruminant diets, which is rich in available sugars and minerals. The present review paper, under this context, evaluates in detail the chemical characterization and nutritional aspects of molasses with an emphasis on it as a rich source of energy, enhancing the feed palatability and encouraging ruminal microbial fermentation. Molasses has been successful in green and conserved forage systems, particularly with improved quality silage and a reduction in feed losses. Feeding molasses with additives such as urea, minerals, and probiotics enhances rumen function, nitrogen utilization efficiency, and fiber digestion. Research has also shown that it has a positive impact on production performance (such as weight gain, higher milk yield, and feed intake). However, limitation still exists with the factors of the risk from sub-acute ruminal acidosis, imbalancing of electrolytes , and variation of animal species and age. Overconsumption leads to ruminal pH and microbial imbalance. It suggests moderate (usually no more than 10% of dry matter) molasses inclusion with the product introduced slowly and balanced with other feed ingredients. It also provides farmers and nutritionists with working tools to realize these advantages without jeopardizing animal health. The need for further research on the activity of molasses in the long term, its interaction with rumen microbiota, and its activity with other additives in sustainable ruminant production systems is emphasised. The future requirements for research into the long-term activity of molasses, its interaction with rumen microbiota, and its activity with other additives in sustainable ruminant production systems is emphasized.
Co-Authors Mohammed, Diyar Jaafar Noaman, H. A. Palani, Zirak M. R. Shekhani, Dawod Noori M.