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 clearly the nutritional assessment of talbina as a functional food. The study included the determination of gross chemical composition, caloric value, mineral composition, vitamins composition and the amino acids composition. Meanwhile, computation of the chemical scores (CS) and A/E ratios were carried out for raw, germinated barley, talbina, germinated talbina and commercial talbina. The data revealed that protein content of the all raw studied and processing treatments ranged from 8.75-18.34g/100g on dry weight basis. Besides, the all treatments recorded rather slight decrease in crude fat content.

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 clearly the nutritional assessment of talbina as a functional food. The study included the determination of gross chemical composition, caloric value, mineral composition, vitamins composition and the amino acids composition. Meanwhile, computation of the chemical scores (CS) and A/E ratios were carried out for raw, germinated barley, talbina, germinated talbina and commercial talbina. The data revealed that protein content of the all raw studied and processing treatments ranged from 8.75-18.34g/100g on dry weight basis. Besides, the all treatments recorded rather slight decrease in crude fat content.

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 clearly the nutritional assessment of talbina as a functional food. The study included the determination of gross chemical composition, caloric value, mineral composition, vitamins composition and the amino acids composition. Meanwhile, computation of the chemical scores (CS) and A/E ratios were carried out for raw, germinated barley, talbina, germinated talbina and commercial talbina. The data revealed that protein content of the all raw studied and processing treatments ranged from 8.75-18.34g/100g on dry weight basis. Besides, the all treatments recorded rather slight decrease in crude fat content.

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 clearly the nutritional assessment of talbina as a functional food. The study included the determination of gross chemical composition, caloric value, mineral composition, vitamins composition and the amino acids composition. Meanwhile, computation of the chemical scores (CS) and A/E ratios were carried out for raw, germinated barley, talbina, germinated talbina and commercial talbina. The data revealed that protein content of the all raw studied and processing treatments ranged from 8.75-18.34g/100g on dry weight basis. Besides, the all treatments recorded rather slight decrease in crude fat content.

Abstract Progesterone (P4) is an essential agent in the transition from non-breeding to breeding season, without P4, the behavioral centre of brain is not primed to be sensitive to estrogen and the estrous behavior becomes invisible. The aim of the study was to determine P4 concentrations in breeding and non-breeding seasons and to calculate the differences among them. This may be useful in finding the normal amount of P4 required for minimizing the non-breeding season. A total of 18 healthy adult Damascus does were used in this study to determine blood serum P4 concentrations in the estrous cycle (EC) during the transition from one season to another. Results of this study confirmed that the estrus activity and P4 concentrations were significantly higher in autumn and winter than spring and summer. P4 concentrations were 9.5 %, 23.5 % and 72.3 % in spring, summer and autumn and the maximum level was in winter. P4 concentrations in the short and long EC represented 44.5 % and 7.4 % of that observed in the normal EC. P4 concentration was significantly higher in the EC transferred from late-autumn to early-winter than the transferred from late-winter to early-spring, late-spring to early-summer, and late-summer to early-autumn. Further, P4 concentration in the transitional period from anestrous to estrus or vice versa was 50 % than the transferred from estrus to estrus. In conclusion, autumn and winter are natural breeding seasons for Damascus does and there is a significant loss of P4 (65 %) in spring and summer which if it was compensated via exogenous P4 treatments this will minimize the days of non-breeding season.

Abstract Progesterone (P4) is an essential agent in the transition from non-breeding to breeding season, without P4, the behavioral centre of brain is not primed to be sensitive to estrogen and the estrous behavior becomes invisible. The aim of the study was to determine P4 concentrations in breeding and non-breeding seasons and to calculate the differences among them. This may be useful in finding the normal amount of P4 required for minimizing the non-breeding season. A total of 18 healthy adult Damascus does were used in this study to determine blood serum P4 concentrations in the estrous cycle (EC) during the transition from one season to another. Results of this study confirmed that the estrus activity and P4 concentrations were significantly higher in autumn and winter than spring and summer. P4 concentrations were 9.5 %, 23.5 % and 72.3 % in spring, summer and autumn and the maximum level was in winter. P4 concentrations in the short and long EC represented 44.5 % and 7.4 % of that observed in the normal EC. P4 concentration was significantly higher in the EC transferred from late-autumn to early-winter than the transferred from late-winter to early-spring, late-spring to early-summer, and late-summer to early-autumn. Further, P4 concentration in the transitional period from anestrous to estrus or vice versa was 50 % than the transferred from estrus to estrus. In conclusion, autumn and winter are natural breeding seasons for Damascus does and there is a significant loss of P4 (65 %) in spring and summer which if it was compensated via exogenous P4 treatments this will minimize the days of non-breeding season.

Abstract Progesterone (P4) is an essential agent in the transition from non-breeding to breeding season, without P4, the behavioral centre of brain is not primed to be sensitive to estrogen and the estrous behavior becomes invisible. The aim of the study was to determine P4 concentrations in breeding and non-breeding seasons and to calculate the differences among them. This may be useful in finding the normal amount of P4 required for minimizing the non-breeding season. A total of 18 healthy adult Damascus does were used in this study to determine blood serum P4 concentrations in the estrous cycle (EC) during the transition from one season to another. Results of this study confirmed that the estrus activity and P4 concentrations were significantly higher in autumn and winter than spring and summer. P4 concentrations were 9.5 %, 23.5 % and 72.3 % in spring, summer and autumn and the maximum level was in winter. P4 concentrations in the short and long EC represented 44.5 % and 7.4 % of that observed in the normal EC. P4 concentration was significantly higher in the EC transferred from late-autumn to early-winter than the transferred from late-winter to early-spring, late-spring to early-summer, and late-summer to early-autumn. Further, P4 concentration in the transitional period from anestrous to estrus or vice versa was 50 % than the transferred from estrus to estrus. In conclusion, autumn and winter are natural breeding seasons for Damascus does and there is a significant loss of P4 (65 %) in spring and summer which if it was compensated via exogenous P4 treatments this will minimize the days of non-breeding season.