ABSTRACT: A study was carried out to evaluate the effect of in ovo feeding during early-embryonic life with either vitamin C or glucose on hatchability, post hatch performance, carcass traits and gut histology. Two sets of Dandrawi fertile eggs (400 eggs each with average weight 51.1± 0.2g) were used in two separate trials. On d 14 of incubation, eggs of the first set (Trial 1) were examined and those containing live embryos were divided equally into 4 treatments (100 eggs/ treatment) and injected in the amnion as follows: T1 (negative control, no injection); T2 (positive control, injected with 0.1ml saline solution 0.9g/L); T3 (injected with 0.1ml 2.5 % water solved vitamin C); T4 (injected with 0.1ml 5% water solved vitamin C). Eggs of Trial II: T1 (negative control, no injection); T2 (positive control, injected with 0.1ml saline solution 0.9g/L); T3 (injected with 0.1ml 5 % water solved glucose); T4 (injected with 0.1ml 10% water solved glucose). Hatched chicks from each trial were allocated into 3 replicates/ treatment and brooded till 10 weeks old. Performance of chicks of T4 (Trial 1) hatched from the eggs injected with 5% vitamin C showed significant (P.01) improvement in BW, BWG, FCR and scored the lowest percent of mortality. However; measurements of carcass traits showed no significant differences among treatments. Furthermore, blood parameters were all within normal physiological values. Histological examination of the gut revealed positive influence (P.01) of 5% vitamin C injection level on height and width of duodenum villi. Results of the second trial showed significant (P.01) enhancement in performance of the chicks hatched from the eggs injected with 10% glucose. Also, histological evaluation of the same group scored the highest (P.01) values of duodenum villi height and width. In conclusion, in ovo injection at d 18 of incubation with either 0.1 ml 5% vitamin C or 0.1ml 10% glucose improved post hatch Dandarawi chicks’ performance and gut histological traits related to nutrient absorption.

ABSTRACT: A study was carried out to evaluate the effect of in ovo feeding during early-embryonic life with either vitamin C or glucose on hatchability, post hatch performance, carcass traits and gut histology. Two sets of Dandrawi fertile eggs (400 eggs each with average weight 51.1± 0.2g) were used in two separate trials. On d 14 of incubation, eggs of the first set (Trial 1) were examined and those containing live embryos were divided equally into 4 treatments (100 eggs/ treatment) and injected in the amnion as follows: T1 (negative control, no injection); T2 (positive control, injected with 0.1ml saline solution 0.9g/L); T3 (injected with 0.1ml 2.5 % water solved vitamin C); T4 (injected with 0.1ml 5% water solved vitamin C). Eggs of Trial II: T1 (negative control, no injection); T2 (positive control, injected with 0.1ml saline solution 0.9g/L); T3 (injected with 0.1ml 5 % water solved glucose); T4 (injected with 0.1ml 10% water solved glucose). Hatched chicks from each trial were allocated into 3 replicates/ treatment and brooded till 10 weeks old. Performance of chicks of T4 (Trial 1) hatched from the eggs injected with 5% vitamin C showed significant (P.01) improvement in BW, BWG, FCR and scored the lowest percent of mortality. However; measurements of carcass traits showed no significant differences among treatments. Furthermore, blood parameters were all within normal physiological values. Histological examination of the gut revealed positive influence (P.01) of 5% vitamin C injection level on height and width of duodenum villi. Results of the second trial showed significant (P.01) enhancement in performance of the chicks hatched from the eggs injected with 10% glucose. Also, histological evaluation of the same group scored the highest (P.01) values of duodenum villi height and width. In conclusion, in ovo injection at d 18 of incubation with either 0.1 ml 5% vitamin C or 0.1ml 10% glucose improved post hatch Dandarawi chicks’ performance and gut histological traits related to nutrient absorption.

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Abstract Talbina is a food product with high potential applications as a functional food. Talbina was prepared from two barley varieties namely: Giza126 and Giza130 by adding whole barley flour to water (1:10 w/v) and (1:5 w/v) for germinated barley then heating at 80° C for 5 minutes with continuous stirring until reaching a porridge like texture. The present investigation was carried out in an attempt to clarify the nutritional assessment of talbina as a functional food in fortifying biscuits. The study included the determination of total dietary fiber (TDF), insoluble (IDF) and soluble dietary fiber (SDF), which ranged between 12.73-23.77, 6.83-14.37 and 4.65-10.01% on dry weight basis. Moreover, talbina (cooked barley flour) recorded a noticeable increase in extractable ß-glucan content (5.9% and 12.1%). Furthermore, the present study was carried out on biscuits prepared by incorporating talbina130 and germinated talbina130 (10%, 20% and 30%) into wheat flour. The biscuits were evaluated for their physical, chemical, nutritional and sensory characteristics. In general, all the biscuits samples recorded high protein, fiber, ash and minerals contents as compared to that made from 100% wheat flour (control). Moreover, the all biscuits recorded rather slight decrease in crude fat content. Besides, biscuits incorporated with 30% germinated talbina130 recorded highest value of spread ratio (11.25) as well as spread factor (135%). The data revealed that both of biscuits enriched with10% talbina130 and biscuits enriched with10% germinated talbina130 recorded the best sensory values, which including color, texture, taste, odor and overall acceptability.

Abstract Talbina is a food product with high potential applications as a functional food. Talbina was prepared from two barley varieties namely: Giza126 and Giza130 by adding whole barley flour to water (1:10 w/v) and (1:5 w/v) for germinated barley then heating at 80° C for 5 minutes with continuous stirring until reaching a porridge like texture. The present investigation was carried out in an attempt to clarify the nutritional assessment of talbina as a functional food in fortifying biscuits. The study included the determination of total dietary fiber (TDF), insoluble (IDF) and soluble dietary fiber (SDF), which ranged between 12.73-23.77, 6.83-14.37 and 4.65-10.01% on dry weight basis. Moreover, talbina (cooked barley flour) recorded a noticeable increase in extractable ß-glucan content (5.9% and 12.1%). Furthermore, the present study was carried out on biscuits prepared by incorporating talbina130 and germinated talbina130 (10%, 20% and 30%) into wheat flour. The biscuits were evaluated for their physical, chemical, nutritional and sensory characteristics. In general, all the biscuits samples recorded high protein, fiber, ash and minerals contents as compared to that made from 100% wheat flour (control). Moreover, the all biscuits recorded rather slight decrease in crude fat content. Besides, biscuits incorporated with 30% germinated talbina130 recorded highest value of spread ratio (11.25) as well as spread factor (135%). The data revealed that both of biscuits enriched with10% talbina130 and biscuits enriched with10% germinated talbina130 recorded the best sensory values, which including color, texture, taste, odor and overall acceptability.