{"id":1266,"date":"2023-11-22T21:57:44","date_gmt":"2023-11-22T18:57:44","guid":{"rendered":"https:\/\/en.coagri.uobaghdad.edu.iq\/?p=1266"},"modified":"2023-11-22T22:35:24","modified_gmt":"2023-11-22T19:35:24","slug":"phd-dissertation-on-broiler-defended-in-the-college-of-agricultural-engineering-sciences","status":"publish","type":"post","link":"https:\/\/en.coagri.uobaghdad.edu.iq\/?p=1266","title":{"rendered":"PhD Dissertation on Broiler Defended in the College of Agricultural Engineering Sciences"},"content":{"rendered":"

In the College of Agricultural Engineering Sciences at the University of Baghdad, a defence of a doctoral dissertation entitled “Improving the Nutritional Value of Potato Peels and Substituting Them for Yellow Corn in Broiler Diets and Their Effects on Productive Traits, Some Physiological Characteristics, and Meat Oxidation Indicators” took place. The student presented the dissertation was Walaa Hussein Ali from the Department of Animal Production.<\/span><\/h3>\n

The dissertation aimed to demonstrate the impact of substituting raw potato peel powder and treatment in broiler diets on production performance. It also aimed to illustrate the effect of adding enzymes and the fermentation process in improving the nutritional value of potato peel powder. Furthermore, the dissertation aimed to determine the optimal level for substituting potato peels for yellow corn in broiler diets.<\/span><\/h3>\n

The researcher recommended the possibility of partial or complete substitution of raw or fermented potato peel powder for yellow corn in starter and finisher broiler diets. The use of fermentation and the addition of external enzymes were suggested as the best methods to enhance the nutritional value of potato peel powder, reduce the effectiveness of nutritional inhibitors, increase crude protein content, and utilize other fermentation materials in varying proportions to improve the nutritional value of peels. The researcher also recommended conducting further studies to provide additional information on the substitution of raw and fermented potato peel powder with different formulations in poultry diets to determine the optimal level and its impact on the productive performance of poultry. Additionally, educational seminars for farmers were suggested to raise awareness about improving the nutritional value of plant residues.<\/span><\/h3>\n

Congratulations to the student on this success.<\/span><\/h3>\n

\"\"\"\"\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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