Effects of different levels of dietary black cumin (Nigella sativa L.) and fenugreek (Trigonella foenum-graecum L.) and their combination on productive traits, selected blood constituents, microbiota and immunity of broilers

2020 ◽  
pp. 1-14
Author(s):  
Vito Laudadio ◽  
Mohsen Nasiri-Dehbaneh ◽  
Rana Muhammad Bilal ◽  
Ali Qotbi ◽  
Faramin Javandel ◽  
...  
2021 ◽  
pp. 2000269
Author(s):  
Esmaeil Rezaei‐Chiyaneh ◽  
Martin Leonardo Battaglia ◽  
Amir Sadeghpour ◽  
Fahime Shokrani ◽  
Adel Dabbagh Mohammadi Nasab ◽  
...  

2019 ◽  
Vol 47 ◽  
pp. 110-117
Author(s):  
Ezgi Bellikci Koyu

Bitkiler uzun yüzyıllar boyunca tedavinin en önemli parçası olmuşlardır. On dokuzuncu yüzyılda kimya alanında önemli gelişmelerin olması ve ilaç moleküllerinin keşfi ile bitkilerin tıbbi amaçlı kullanımları giderek azalsa da, son yıllarda doğaya dönüş çabaları içerisinde kullanımlarında yeniden bir artış gözlenmektedir. Özellikle diyabet gibi kronik seyirli hastalıklarda modern tedaviye destek olarak bu ürünlerin kullanımları sıklıkla tercih edilmektedir. Bu ilgiye paralel olarak son yıllarda bitkilerin diyabet tedavisindeki etkisini araştıran klinik çalışmalar da artmaya başlamıştır. Etkinliğin yanı sıra bitkilerin güvenilir kullanımları da son derece önemlidir. Doğru bitkinin kullanımı, kullanılan ürünün bileşimi, kalitesi, hazırlama yöntemi, yan etkileri, ilaç etkileşimleri ve kontraendikasyonları da tedavi sürecini etkileyen ve güvenilir kullanım için göz önünde bulundurulması gereken faktörlerdir. Bu derlemede tarçın (Cinnamomum sp.), çörek otu (Nigella sativa L.), kudret narı (Momordica charantia L.), çemen otu (Trigonella foenum-graecum L.), zencefil (Zingiber officinale Roscoe) ve ısırgan otu (Urtica dioica L.) gibi diyabet tedavisinde sıklıkla tercih edilen bitkilerin etkinliği ve güvenilirliği değerlendirilmiştir.


2014 ◽  
Vol 15 ◽  
pp. 72-78
Author(s):  
Prabhat Jha ◽  
Namrata Singh ◽  
Ramashish Sah ◽  
Jagat Lal Yadav ◽  
Shyam Shankar Jha

A study was conducted to determine the comparative effect of feeding different levels of garlic and black cumin on growth, feed consumption, feed efficiency and carcass characteristics of Hubbard broiler. Two hundred fifty two Hubbard chicks having uniform body weight were randomly allocated into seven dietary treatments with three replications .The isoproteinous and isocaloric formulated standard starter, grower, and finisher diets were supplemented for 6 weeks with different levels of freshly ground dry garlic and black cumin seeds in order of T1-control, T2- 0.25% garlic, T3- 0.5% garlic, T4- 0.75% garlic, T5- 0.25% black cumin, T6- 0.5% black cumin, and T7- 0.75% black cumin, respectively. The results showed significantly higher cumulative weekly live body weight, body weight gain and feed conversion ratio for broiler fed diet supplemented with 0.5% garlic, followed by diet supplemented with 0.5% black cumin. There was no significant effect of different levels of garlic and black cumin supplementation in diet on carcass characteristics. Furthermore, there was minimum gross expenditure in broiler diet supplemented with 0.25% garlic and maximum in broiler diet supplemented with 0.75% black cumin. However, there was highest gross income and net profit in broiler diet supplemented with 0.5% garlic, followed by broiler diet supplemented with 0.5% black cumin. It is therefore, concluded that inclusion of garlic or black cumin in the broiler rations may be used for economical and efficient production of broilers.


2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Simona Maria Man ◽  
Adriana Păucean ◽  
Ioana Daniela Călian ◽  
Vlad Mureșan ◽  
Maria Simona Chiș ◽  
...  

Evaluation of fenugreek (Trigonella foenum-graecum L.) and dark wheat flour (type 1250) blends was performed, and the effect of fenugreek flour on the physicochemical, textural, microbiological, and sensory characteristics of wheat bread was studied. The fenugreek flour was blended with wheat flour at different levels: 2%, 5%, and 8% for preparing bread samples. Even if a decrement of bread’s crumb textural properties was recorded with fenugreek flour addition, the improved content in protein, ash, fiber, and antioxidant compounds was noticeable. The results of the sensory analysis indicated that the bread sample fortified with 2% and 5% fenugreek flour has the highest acceptability score. However, considering the health benefits of fenugreek bioactive compounds and their influence on overall quality of bread, it can be concluded that bread supplementation up to 5% fenugreek flour is optimal.


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