Showing 2 results for A. H. Samie
M. Bouyeh, J. Pourreza, A. H. Samie,
Volume 5, Issue 4 (winter 2002)
Abstract
An experiment was carried out to determine the effects of different levels of lysine and protein on the performance of 240 Hy-Line W36 layers. Ten experimental diets were tested in a 2×5 factorial arrangement with a completely randomized design. Two basal diets (13 and 14% protein) were tested at different levels (10 and 20% lower than NRC, NRC and 10 and 20% above NRC recommendations). Dietary lysine levels were 0.56, 0.62, 0.69, 0.76 and 0.83%. During the three months of experimental period, egg production, egg weight, egg output, feed intake and conversion and lysine and protein intake were determined.
The results indicated that 0.76% lysine and more (10 and 20% above NRC recommendation) with 13% dietary protein led to significantly (P<0.05) higher egg production, egg output and better feed conversion, but there was no significant difference regarding egg weight. The difference in performance with different levels of lysine was lower in the 14% dietary protein than that in the 13% one. In the 14% dietary protein, the lowest level (0.56%) of lysine led to significantly (P<0.05) lower egg production and egg output and higher feed conversion. The best performance with the 14% dietary protein belonged to 0.62% dietary lysine (10% below NRC recommendation). The 14% dietary protein had significantly (P<0.05) higher egg production, egg output and feed intake than the 13% dietary protein, regardless of dietary lysine but there was no significant difference regarding egg weight and feed conversion. The best and most economical performance belonged to the 0.76% lysine and 13% protein diet. The results of this experiment indicated that reducing dietary protein and addition of lysine to the diets of post peak laying hens can obtain an equal performance to the higher dietary protein, thus reducing production costs.
M. R. Ebadi, J. Pourreza, M. A. Edriss, J. Jamalian, A. H. Samie, S. A. Mirhadi,
Volume 10, Issue 4 (winter 2007)
Abstract
In order to assess and determine amino acids profile and their availability in different sorghum grain (SG) varieties, three SG varieties including low tannin (0.09% , LTS), medium tannin (0.19%, MTS) and high tannin (0.37%, HTS) were grown at the same location. The grains were analysed for their proximate analyses, tannin and amino acids. True amino acid availability (TAAA) was obtained by Sibbald’s method using ceacectomized single comb leghorn cockerels. The results showed that methionine and cystine were the first and the second limiting amino acids, respectively in LTS and MTS. But in HTS, lysine (0.166%) was the first and methionine (0.176%) was the second limiting amino acid. Methionine content was 0.114% , 0.182% and 0.176% for LTS, MTS and HTS, respectively. Although, crude protein was lower in HTS (10%) than the other SG, but histidine, methionine and isoleucine were higher for HTS in comparison to LTS and MTS. TAAA decreased when tannin content increased and all amino acids had a lower availability in HTS than LTS and MTS (P<0.05). Methionine in HTS and LTS and glutamic acid in MTS had the highest availability. The availability of proline was most affected by tannin, and its availability was 91.55% for LTS, 84.82% for MTS and 22.82% for HTS (P<0.05).
