In the light of climate changes and global warming, as well as the rapid expansion in sugar beet (Beta vulgaris L.) cultivation in Egypt, the development of sugar beet varieties with improved tolerance to high temperature and deficit irrigation is of great importance. The objective of this study was to evaluate sugar beet genotypes under high temperatures and deficit irrigation conditions for further identification and selection of heat and drought tolerant genotypes. In the current study, a panel of 18 sugar beet breeding lines produced at the USDA–ARS–NWISRL, Kimberly, ID, and the commercial sugar beet cultivar Kawimera were evaluated for yield and quality under high temperature. Six promising lines in terms of yield and quality were further evaluated under both high temperature and deficit irrigation for two growing seasons. All lines performed differently under deficit irrigation, indicating a high degree of genetic variability in the evaluated lines. Additionally, yield traits showed negative effect due to deficit irrigation. A significant positive correlation was observed between stress tolerance index (STI), and average root and sugar yields under stressed and non‐stressed conditions. A linear relationship between STI and average root and sugar yields indicates that STI is a reliable stress index to select high yielding genotypes under both optimum‐ and deficit‐irrigation conditions. USKPS25 and USC944‐6‐68 breeding lines are most likely adapted to deficit irrigation and high temperature and suitable to be utilized in the proposed sugar beet breeding programs in Egypt.

In the light of climate changes and global warming, as well as the rapid expansion in sugar beet (Beta vulgaris L.) cultivation in Egypt, the development of sugar beet varieties with improved tolerance to high temperature and deficit irrigation is of great importance. The objective of this study was to evaluate sugar beet genotypes under high temperatures and deficit irrigation conditions for further identification and selection of heat and drought tolerant genotypes. In the current study, a panel of 18 sugar beet breeding lines produced at the USDA–ARS–NWISRL, Kimberly, ID, and the commercial sugar beet cultivar Kawimera were evaluated for yield and quality under high temperature. Six promising lines in terms of yield and quality were further evaluated under both high temperature and deficit irrigation for two growing seasons. All lines performed differently under deficit irrigation, indicating a high degree of genetic variability in the evaluated lines. Additionally, yield traits showed negative effect due to deficit irrigation. A significant positive correlation was observed between stress tolerance index (STI), and average root and sugar yields under stressed and non‐stressed conditions. A linear relationship between STI and average root and sugar yields indicates that STI is a reliable stress index to select high yielding genotypes under both optimum‐ and deficit‐irrigation conditions. USKPS25 and USC944‐6‐68 breeding lines are most likely adapted to deficit irrigation and high temperature and suitable to be utilized in the proposed sugar beet breeding programs in Egypt.

Lime application is the most effective agricultural practice for the reduction of cadmium (Cd) bioavailability in acid soils. This study was conducted to investigate the impact of continuous liming across five consecutive growing seasons on the remediation of Cd in acid paddy soils, as well as rice yield. Two rice cultivars, i.e., Zhuliangyou 819 and Xiangwanxian 12, were cultivated in Cd-contaminated paddy soil for five consecutive growing seasons from 2014 to 2018. The investigated lime levels were 0, 450, 900, 1350, 1800, 2250, 3000, and 3750 kg ha−1. Lime application significantly increased rice yield, soil pH, exchangeable soil Ca2+, and rice calcium (Ca) contents; besides, it reduced soil and rice Cd contents. The application of lime at the rate of 1350–2250 kg ha−1 significantly increased rice yield. Under continuous liming, rice yield obviously increased first and then decreased with the cumulative application of lime. The application of a cumulative lime amount of 18,000 kg ha−1 was identified as the critical transition point of soil pH, soil Cd, and rice Cd content. Application of lime up to or above 3000 kg ha−1 per season reduced Cd content in brown rice below 0.20 mg kg−1. The results suggest that the reduction in effective Cd content might be a result of the combined action of exchangeable soil Ca2+ and soil pH rather than being a direct effect of Ca2+. Therefore, acid Cd-contaminated paddy fields can realize the safe production of rice by the continuous application of an appropriate amount of lime.

Lime application is the most effective agricultural practice for the reduction of cadmium (Cd) bioavailability in acid soils. This study was conducted to investigate the impact of continuous liming across five consecutive growing seasons on the remediation of Cd in acid paddy soils, as well as rice yield. Two rice cultivars, i.e., Zhuliangyou 819 and Xiangwanxian 12, were cultivated in Cd-contaminated paddy soil for five consecutive growing seasons from 2014 to 2018. The investigated lime levels were 0, 450, 900, 1350, 1800, 2250, 3000, and 3750 kg ha−1. Lime application significantly increased rice yield, soil pH, exchangeable soil Ca2+, and rice calcium (Ca) contents; besides, it reduced soil and rice Cd contents. The application of lime at the rate of 1350–2250 kg ha−1 significantly increased rice yield. Under continuous liming, rice yield obviously increased first and then decreased with the cumulative application of lime. The application of a cumulative lime amount of 18,000 kg ha−1 was identified as the critical transition point of soil pH, soil Cd, and rice Cd content. Application of lime up to or above 3000 kg ha−1 per season reduced Cd content in brown rice below 0.20 mg kg−1. The results suggest that the reduction in effective Cd content might be a result of the combined action of exchangeable soil Ca2+ and soil pH rather than being a direct effect of Ca2+. Therefore, acid Cd-contaminated paddy fields can realize the safe production of rice by the continuous application of an appropriate amount of lime.

Industrial oil wastes have been suggested as lower-cost alternative energy sources in place of refined oils for broiler chickens, but negative effects on performance and antioxidative status have been reported. This experiment was carried out to assess the influences of dietary inclusion of thermally oxidized soybean oil (OSO) with or without supplementation with vitamin E, tryptophan and β-glucan on growth performance, meat quality, plasma indices, jejunal antioxidative status, and jejunal gene expression of yellow-feathered male chickens aged 43 to 63 days. A total of 900 male Lingnan chickens at 43 days of age were randomly assigned to 6 treatments, each of which consisted of 6 floor pen replicates of 25 birds (n = 150/treatment): (1) A basal diet (BD) containing 3.5% fresh soybean oil (SO) (control); (2) BD containing 3.5% OSO replacing fresh oil (3.5%OD), (3) BD with 7% OSO (7%OD); (4) 7%OD + 100 mg vitamin E/kg (VE diet); (5) 7%OD + 0.02% tryptophan (tryptophan diet), and (6) 7%OD + 100 mg β-glucan/kg (β-glucan diet). The results showed that the growth traits and plasma variables (triglycerides, cholesterol, uric acid, creatine kinase, lactate dehydrogenase, reduced glutathione-GSH, oxidized glutathione-GSSG, malondialdehyde-MDA, and diamine oxidase-DAO) were not affected by the diet. The jejunal mucosal activity of alkaline phosphatase, inducible nitric oxide synthase, gamma-glutamine-cysteine synthetase, and glutathione S-transferase, or contents of GSH, GSSG and MDA were not affected by the treatments, but the activity of DAO of the control and β-glucan treatments were the highest (P 0.05), followed by that of tryptophan treatment (P > 0.05), and those of 3.5%OD, VE diet, and 7%OD (P 0.05). The expression of jejunal nuclear factor erythroid derived 2, peptide transporter 1, and zonula occludens 1 did not differ significantly (P > 0.05) among the treatments. There were no significant effects (P > 0.05) due to the diet on breast meat pH (45 min or 96 h post-mortem), shear force, intramuscular fat, drip loss (96 h), MDA, GSSG, meat a* and b* values (45 min), or meat a*, b*, and L* (96 h), but the L* value (45 min) of the β-glucan treatment was the highest (P 0.05), followed by those of VE diet, tryptophan treatment, and 7%OD (P > 0.05) then 3.5%OD and the control (P 0.05). Drip loss (24 h) in the breast muscle of the tryptophan treatment was the highest (P 0.05), followed by that of β-glucan (P > 0.05), then 3.5%OD, VE diet, 7%OD, and the control (P 0.05). The treatments did not affect (P > 0.05) intramuscular fat or drip loss (24 h) in the thigh muscle, but drip loss (96 h) of 3.5%OD was the highest (P 0.05), followed by that of tryptophan treatment (P > 0.05), then 7%OD, VE diet, control, and β-glucan (P 0.05). Collectively, up to 7% lightly oxidized soy oil can be incorporated successfully in the finisher diet of male Lingnan chickens (d 43 to 63 d) as a lower cost energy source in place of fresh SO. Additional supplementation with β-glucan, VE and tryptophan had no notable benefits.

The dynamic microbiota in chickens can be affected by exposure to antibiotics, which may alter the composition and substrate availability of functional pathways. Here, 120 Jing Hong chicks at 30 days of age were randomly divided into four treatments totaling seven experimental groups: control chicks not exposed to antibiotics; and chicks exposed to enrofloxacin, diclazuril, and their mixture at 1:1 for 14 days and then not exposed for a withdrawal period of 15 days. Fecal samples were collected from the 7 groups at 8 time-points (exposure to 4 antibiotics and 4 withdrawal periods) to perform in-depth 16S rRNA sequencing of the gut microbiota. Taxon-independent analysis showed that the groups had significantly distinct microbial compositions (p 0.01). Based on the microbial composition, as compared with the control group, the abundances of the phyla Firmicutes, Actinobacteria, Thermi, and Verrucomicrobia, as well as the families Lactobacillus, Lactococcus, S24-7, and Corynebacterium, were decreased in the antibiotic-exposed chicks (p 0.01). Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt) analyses revealed significant differences in microbiota metabolite pathways due to the genera of the antibiotic-responsive microbes (p 0.01), especially the pathways relating to cell growth and death, immune system diseases, carbohydrate metabolism, and nucleotide metabolism. Oral treatment with enrofloxacin, diclazuril, and their mixture modified the gut microbiota composition and the microbial metabolic profiles in chickens, with persistent effects (during the withdrawal period) that prevented the return to the original community and led to the formation of a new community.

The low-fat cheese is healthy and beneficial for dieters and heart patients; especially if it is made with probiotics, which have many health benefits. The objectives of this study were to manufacture low-fat white soft cheese usingyoghurt starters, Bifidobacteria and mixture of them in different proportionsand study the chemical properties of these cheeses during 30 days of storage at 8±2 °C. Pasteurized skim mixture of cow and buffalo milk was divided into sixteenparts, and then 3% salt of sodium chloride was added into each. The first part of skim milk (control) coagulated by adding 4mlrennet/liter, while the other fifteen lots of skim milk were turned into cheese by using 4ml rennet/liter andyoghurt starter group (Y),Bifidobacteria starter group (B) andthemixture of them (Y+B) in different proportions. This trial was repeated three times. Acidity, moisture, salt, total protein (TP), soluble nitrogen (SN) and fat content were measured at fresh, 7, 15,21 and 30 days of storage.The obtained data showed that group (Y)recorded higher acidity levels than group B. Using a mixture of yoghurt starter,and Bifidobacterialed to raise the acidity.Group (B) cheese maintained the highest moisture values during the storage period as compared with group (Y) and group (Y+B). Group (Y) recorded higher TP and SN as compared with other groups, the type or percentage of the starter had no direct effect on the fat content and salt content of cheese. The effect is mainly on the TS of the cheese.

The low-fat cheese is healthy and beneficial for dieters and heart patients; especially if it is made with probiotics, which have many health benefits. The objectives of this study were to manufacture low-fat white soft cheese usingyoghurt starters, Bifidobacteria and mixture of them in different proportionsand study the chemical properties of these cheeses during 30 days of storage at 8±2 °C. Pasteurized skim mixture of cow and buffalo milk was divided into sixteenparts, and then 3% salt of sodium chloride was added into each. The first part of skim milk (control) coagulated by adding 4mlrennet/liter, while the other fifteen lots of skim milk were turned into cheese by using 4ml rennet/liter andyoghurt starter group (Y),Bifidobacteria starter group (B) andthemixture of them (Y+B) in different proportions. This trial was repeated three times. Acidity, moisture, salt, total protein (TP), soluble nitrogen (SN) and fat content were measured at fresh, 7, 15,21 and 30 days of storage.The obtained data showed that group (Y)recorded higher acidity levels than group B. Using a mixture of yoghurt starter,and Bifidobacterialed to raise the acidity.Group (B) cheese maintained the highest moisture values during the storage period as compared with group (Y) and group (Y+B). Group (Y) recorded higher TP and SN as compared with other groups, the type or percentage of the starter had no direct effect on the fat content and salt content of cheese. The effect is mainly on the TS of the cheese.

The low-fat cheese is healthy and beneficial for dieters and heart patients; especially if it is made with probiotics, which have many health benefits. The objectives of this study were to manufacture low-fat white soft cheese usingyoghurt starters, Bifidobacteria and mixture of them in different proportionsand study the chemical properties of these cheeses during 30 days of storage at 8±2 °C. Pasteurized skim mixture of cow and buffalo milk was divided into sixteenparts, and then 3% salt of sodium chloride was added into each. The first part of skim milk (control) coagulated by adding 4mlrennet/liter, while the other fifteen lots of skim milk were turned into cheese by using 4ml rennet/liter andyoghurt starter group (Y),Bifidobacteria starter group (B) andthemixture of them (Y+B) in different proportions. This trial was repeated three times. Acidity, moisture, salt, total protein (TP), soluble nitrogen (SN) and fat content were measured at fresh, 7, 15,21 and 30 days of storage.The obtained data showed that group (Y)recorded higher acidity levels than group B. Using a mixture of yoghurt starter,and Bifidobacterialed to raise the acidity.Group (B) cheese maintained the highest moisture values during the storage period as compared with group (Y) and group (Y+B). Group (Y) recorded higher TP and SN as compared with other groups, the type or percentage of the starter had no direct effect on the fat content and salt content of cheese. The effect is mainly on the TS of the cheese.

The low-fat cheese is healthy and beneficial for dieters and heart patients; especially if it is made with probiotics, which have many health benefits. The objectives of this study were to manufacture low-fat white soft cheese usingyoghurt starters, Bifidobacteria and mixture of them in different proportionsand study the chemical properties of these cheeses during 30 days of storage at 8±2 °C. Pasteurized skim mixture of cow and buffalo milk was divided into sixteenparts, and then 3% salt of sodium chloride was added into each. The first part of skim milk (control) coagulated by adding 4mlrennet/liter, while the other fifteen lots of skim milk were turned into cheese by using 4ml rennet/liter andyoghurt starter group (Y),Bifidobacteria starter group (B) andthemixture of them (Y+B) in different proportions. This trial was repeated three times. Acidity, moisture, salt, total protein (TP), soluble nitrogen (SN) and fat content were measured at fresh, 7, 15,21 and 30 days of storage.The obtained data showed that group (Y)recorded higher acidity levels than group B. Using a mixture of yoghurt starter,and Bifidobacterialed to raise the acidity.Group (B) cheese maintained the highest moisture values during the storage period as compared with group (Y) and group (Y+B). Group (Y) recorded higher TP and SN as compared with other groups, the type or percentage of the starter had no direct effect on the fat content and salt content of cheese. The effect is mainly on the TS of the cheese.