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He received his Ph.D. from Newcastle University, Newcastle upon Tyne, UK in Animal Nutrition in 2010. He was awarded first prize in Environmental young Entrepreneurs Scheme competition 2009 organized by Natural Environment Research Council, UK. He was also awarded Sir Kenneth Blaxter Scholarship and President Prize from British Society of Animal Science (BSAS). He is a member of BSAS and Biochemical Society, UK. He has published lots of articles in peer reviewed journal and more than twenty Conference papers in the areas of Ruminant Nutrition and Biochemistry in UK, Ireland, Spain, Canada, Greece etc. His research on reduction of methane production in ruminants got huge media attraction. He also received prizes at national level several times for outstanding research. He completed his Masters in Biochemistry and Bachelor degree in Animal Husbandry from Bangladesh Agricultural University, Mymensingh, Bangladesh. He is now working on production of cellulolytic and proteolytic enzymes using kitchen waste as substrate. He has research interest on production of biogas, biopesticide and biofertilizer using beneficial microbes.<br /><span class="u-fw700">Phone: </span>+88-01680592166<br /><b>Address: </b>Dept.of Biochemistry and Chemistry<br />Sylhet Agricultural University<br /><div class="js-profile-less-about u-linkUnstyled u-tcGrayDarker u-textDecorationUnderline u-displayNone">less</div></div></div><div class="ri-section"><div class="ri-section-header"><span>Interests</span><a class="ri-more-link js-profile-ri-list-card" data-click-track="profile-user-info-primary-research-interest" data-has-card-for-ri-list="25445867">View All (6)</a></div><div class="ri-tags-container"><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="25445867" href="https://www.academia.edu/Documents/in/Medicinal_Plants"><div id="js-react-on-rails-context" style="display:none" data-rails-context="{"inMailer":false,"i18nLocale":"en","i18nDefaultLocale":"en","href":"https://sylhetagrivarsity.academia.edu/MehediKhan","location":"/MehediKhan","scheme":"https","host":"sylhetagrivarsity.academia.edu","port":null,"pathname":"/MehediKhan","search":null,"httpAcceptLanguage":null,"serverSide":false}"></div> <div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Medicinal Plants"]}" data-trace="false" data-dom-id="Pill-react-component-90595c3b-c856-4193-9151-83042a990fd7"></div> <div id="Pill-react-component-90595c3b-c856-4193-9151-83042a990fd7"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="25445867" href="https://www.academia.edu/Documents/in/Biochemistry"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Biochemistry"]}" data-trace="false" data-dom-id="Pill-react-component-d95cd7c0-f034-4693-850d-7b3d6d205b25"></div> <div id="Pill-react-component-d95cd7c0-f034-4693-850d-7b3d6d205b25"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="25445867" href="https://www.academia.edu/Documents/in/Pharmacognosy"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Pharmacognosy"]}" data-trace="false" data-dom-id="Pill-react-component-63332ad4-0282-4b2b-afe5-8b8bf7d6cbe6"></div> <div id="Pill-react-component-63332ad4-0282-4b2b-afe5-8b8bf7d6cbe6"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="25445867" href="https://www.academia.edu/Documents/in/Essential_Oil"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Essential Oil"]}" data-trace="false" data-dom-id="Pill-react-component-63206d5f-0bf2-43d4-8088-cae5c5a33a6a"></div> <div id="Pill-react-component-63206d5f-0bf2-43d4-8088-cae5c5a33a6a"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="25445867" href="https://www.academia.edu/Documents/in/Animal_Nutrition"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Animal Nutrition"]}" data-trace="false" data-dom-id="Pill-react-component-70a58e87-3610-4529-9f21-fae0623edb21"></div> <div id="Pill-react-component-70a58e87-3610-4529-9f21-fae0623edb21"></div> </a></div></div><div class="external-links-container"><ul class="profile-links new-profile js-UserInfo-social"><li class="left-most js-UserInfo-social-cv" data-broccoli-component="user-info.cv-button" data-click-track="profile-user-info-cv" data-cv-filename="MehediKhan-converted.pdf" data-placement="top" data-toggle="tooltip" href="/MehediKhan/CurriculumVitae"><button class="ds2-5-text-link ds2-5-text-link--small" style="font-size: 20px; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="114622561"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/114622561/Insect_Infested_Agarwood_A_newly_prized_product_of_agarwood_market_in_Bangladesh"><img alt="Research paper thumbnail of Insect Infested Agarwood: A newly prized product of agarwood market in Bangladesh" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/114622561/Insect_Infested_Agarwood_A_newly_prized_product_of_agarwood_market_in_Bangladesh">Insect Infested Agarwood: A newly prized product of agarwood market in Bangladesh</a></div><div class="wp-workCard_item"><span>Fundamental and Applied Agriculture</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Agarwood is highly prized products in perfumery world. Insect infested wood demands highier price...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Agarwood is highly prized products in perfumery world. Insect infested wood demands highier price than exported agarwood. A comparative analysis was made among the three categories of agarwood like white wood, screw injected and insect infested agarwood to evaluate the ether extract and total phenolic contents at Sylhet region in Bangladesh. We found the ether extract oil of white wood was 1.80%, Screw injected wood was 20.49% and insect infested wood was 11.078% and total phenolic contents were 2.55mg per g, 3.6mg per g and 2.97mg per g from white wood, screw injected wood and insect infested wood respectively.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="114622561"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="114622561"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 114622561; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=114622561]").text(description); $(".js-view-count[data-work-id=114622561]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 114622561; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='114622561']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 114622561, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=114622561]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":114622561,"title":"Insect Infested Agarwood: A newly prized product of agarwood market in Bangladesh","translated_title":"","metadata":{"abstract":"Agarwood is highly prized products in perfumery world. Insect infested wood demands highier price than exported agarwood. A comparative analysis was made among the three categories of agarwood like white wood, screw injected and insect infested agarwood to evaluate the ether extract and total phenolic contents at Sylhet region in Bangladesh. We found the ether extract oil of white wood was 1.80%, Screw injected wood was 20.49% and insect infested wood was 11.078% and total phenolic contents were 2.55mg per g, 3.6mg per g and 2.97mg per g from white wood, screw injected wood and insect infested wood respectively.","publisher":"ScopeMed","publication_date":{"day":null,"month":null,"year":2019,"errors":{}},"publication_name":"Fundamental and Applied Agriculture"},"translated_abstract":"Agarwood is highly prized products in perfumery world. Insect infested wood demands highier price than exported agarwood. 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</script> <div class="js-work-strip profile--work_container" data-work-id="85099991"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/85099991/Effects_of_yeast_Saccharomyces_cerevisiae_type_boulardii_CNCM_I_1079_supplementation_on_growth_performance_and_blood_metabolites_in_Black_Bengal_goat_kids"><img alt="Research paper thumbnail of Effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids" class="work-thumbnail" src="https://attachments.academia-assets.com/89906190/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" 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Extract","url":"https://www.academia.edu/Documents/in/Yeast_Extract"}],"urls":[{"id":23101575,"url":"http://vetarhiv.vef.unizg.hr/papers/2018-88-5-6.pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="42847569"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/42847569/PRESENCE_OF_FORMALIN_IN_SMALL_INDIGENOUS_SPECIES_OF_FISH_AT_SYLHET_SADAR"><img alt="Research paper thumbnail of PRESENCE OF FORMALIN IN SMALL INDIGENOUS SPECIES OF FISH AT SYLHET SADAR" class="work-thumbnail" src="https://attachments.academia-assets.com/63083642/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/42847569/PRESENCE_OF_FORMALIN_IN_SMALL_INDIGENOUS_SPECIES_OF_FISH_AT_SYLHET_SADAR">PRESENCE OF FORMALIN IN SMALL INDIGENOUS SPECIES OF FISH AT SYLHET SADAR</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://sher-e-bangla.academia.edu/MdAbdulBaten">Md. Abdul Baten</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://sylhetagrivarsity.academia.edu/MehediKhan">Mohammad Mehedi H Khan</a></span></div><div class="wp-workCard_item"><span>Journal of Sylhet Agricultural University</span><span>, 2017</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Formalin contamination in edible fishes is strictly prohibited in Bangladesh. Although studies re...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Formalin contamination in edible fishes is strictly prohibited in Bangladesh. Although studies reported formalin contamination in many different commercial large table fish's items but research pinpoints the formalin contamination in Small Indigenous Species (SIS) of fishes are scant. The present study was aimed at detecting the presence of formalin in SIS from different fish markets of Sylhet Sadar Upazila, Bangladesh. Five SIS taxa explicitly Coricaso borna (Kachki), Amblypharyngodon mola (Mola), Gudusia chapra (Chapila), Mystus tengra (Tengra), Puntius ticto (Tit punti) were purposely sampled during winter season (November to December, 2014) and summer (May to June, 2015) from eight fish markets for the detection of formalin content by using formalin testing kit developed by Bangladesh Council of Scientific and Industrial Research (BCSIR). A total of 160 SIS individuals were collected, where 50 samples were contaminated with formalin in which 32 samples (40%) were in summer and 18 (22.5%) in the winter season. The rate of formaldehyde contamination was higher in C. soborna (100% both in summer and winter) followed by G. chapra (75% in summer and 12.5% in winter) and A. mola (50% in summer and 0% in winter) respectively. The formalin contamination was found statistically significant (P value <0.05) for Chapila and Mola in both season. It is, therefore, strongly recommended to ensure the institutional and government support and extension aids for improving the formalin testing methods, marketing systems and market facilities that can ensure a good quality fresh/safe fish in the markets for consumers.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="07564c0273dbd98763a54450bf1f0e58" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":63083642,"asset_id":42847569,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/63083642/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="42847569"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="42847569"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 42847569; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=42847569]").text(description); $(".js-view-count[data-work-id=42847569]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 42847569; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='42847569']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 42847569, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "07564c0273dbd98763a54450bf1f0e58" } } $('.js-work-strip[data-work-id=42847569]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":42847569,"title":"PRESENCE OF FORMALIN IN SMALL INDIGENOUS SPECIES OF FISH AT SYLHET SADAR","translated_title":"","metadata":{"abstract":"Formalin contamination in edible fishes is strictly prohibited in Bangladesh. Although studies reported formalin contamination in many different commercial large table fish's items but research pinpoints the formalin contamination in Small Indigenous Species (SIS) of fishes are scant. The present study was aimed at detecting the presence of formalin in SIS from different fish markets of Sylhet Sadar Upazila, Bangladesh. Five SIS taxa explicitly Coricaso borna (Kachki), Amblypharyngodon mola (Mola), Gudusia chapra (Chapila), Mystus tengra (Tengra), Puntius ticto (Tit punti) were purposely sampled during winter season (November to December, 2014) and summer (May to June, 2015) from eight fish markets for the detection of formalin content by using formalin testing kit developed by Bangladesh Council of Scientific and Industrial Research (BCSIR). A total of 160 SIS individuals were collected, where 50 samples were contaminated with formalin in which 32 samples (40%) were in summer and 18 (22.5%) in the winter season. The rate of formaldehyde contamination was higher in C. soborna (100% both in summer and winter) followed by G. chapra (75% in summer and 12.5% in winter) and A. mola (50% in summer and 0% in winter) respectively. The formalin contamination was found statistically significant (P value \u003c0.05) for Chapila and Mola in both season. It is, therefore, strongly recommended to ensure the institutional and government support and extension aids for improving the formalin testing methods, marketing systems and market facilities that can ensure a good quality fresh/safe fish in the markets for consumers.","publication_date":{"day":null,"month":null,"year":2017,"errors":{}},"publication_name":"Journal of Sylhet Agricultural University"},"translated_abstract":"Formalin contamination in edible fishes is strictly prohibited in Bangladesh. 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The rate of formaldehyde contamination was higher in C. soborna (100% both in summer and winter) followed by G. chapra (75% in summer and 12.5% in winter) and A. mola (50% in summer and 0% in winter) respectively. The formalin contamination was found statistically significant (P value \u003c0.05) for Chapila and Mola in both season. It is, therefore, strongly recommended to ensure the institutional and government support and extension aids for improving the formalin testing methods, marketing systems and market facilities that can ensure a good quality fresh/safe fish in the markets for consumers.","internal_url":"https://www.academia.edu/42847569/PRESENCE_OF_FORMALIN_IN_SMALL_INDIGENOUS_SPECIES_OF_FISH_AT_SYLHET_SADAR","translated_internal_url":"","created_at":"2020-04-25T00:14:16.759-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":32088401,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":34383306,"work_id":42847569,"tagging_user_id":32088401,"tagged_user_id":25445867,"co_author_invite_id":null,"email":"m***d@gmail.com","affiliation":"Sylhet Agricultural University","display_order":1,"name":"Mohammad Mehedi H Khan","title":"PRESENCE OF FORMALIN IN SMALL INDIGENOUS SPECIES OF FISH AT SYLHET SADAR"}],"downloadable_attachments":[{"id":63083642,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/63083642/thumbnails/1.jpg","file_name":"Haq_et_al_2017_Presence_of_formalin_Small_Indigenous_Species_of_fish_Sylhet_sadar20200425-52334-fes8xt.pdf","download_url":"https://www.academia.edu/attachments/63083642/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"PRESENCE_OF_FORMALIN_IN_SMALL_INDIGENOUS.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/63083642/Haq_et_al_2017_Presence_of_formalin_Small_Indigenous_Species_of_fish_Sylhet_sadar20200425-52334-fes8xt-libre.pdf?1587799861=\u0026response-content-disposition=attachment%3B+filename%3DPRESENCE_OF_FORMALIN_IN_SMALL_INDIGENOUS.pdf\u0026Expires=1732692849\u0026Signature=NYGQf4u62I-mFbIrZv2ZkgbjXJccn9ZukFcd3jQfHHNEY~ikPvSkxsVXVf~kl93KU~yv-Qt5daCfuMSwst-YohvHvReO6PFV-wAMEKqZ4ge7vtZc2KaUwgyvc5sY815-xQ4SxYQp5chN5R8j3O4Wn~dZ4U0XQWCno9DP6Rw6UURuj14YIJ4OcFjVCQb-1sBgpAfUAIq~gArqEHj8FmIBmzghTK9yP4x2EOK6YDawXFVO9atQxLUMvBqbE58WsDsPRBbJUDj9gOmLRgp6o9aWGUAd-bNty9TLAFj527RTOzJYIiaQtbqkFjSAD~1wjmkMed671PhH5ezSl~4h5AySww__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"PRESENCE_OF_FORMALIN_IN_SMALL_INDIGENOUS_SPECIES_OF_FISH_AT_SYLHET_SADAR","translated_slug":"","page_count":7,"language":"en","content_type":"Work","owner":{"id":32088401,"first_name":"Md. 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Dinh</a></span></div><div class="wp-workCard_item"><span>Journal of Advanced Biotechnology and Experimental Therapeutics</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ABSTRACT: Poultry sector is presently emerged as a great profitable sector in worldwide. The sect...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">ABSTRACT: Poultry sector is presently emerged as a great profitable sector in worldwide. The sector’s role in the immense development of the people related this sector. Eggs and hens of layer farms are a major protein source for the people in Bangladesh. Different types of zoonotic diseases prevent the development of the sector. Among the major anxiety related to the development are health issues that<br />scolding not only animal production, but also the community using the food resulting from these animals. One of the most frequently and widely occurring disease is Salmonella. Small-scale commercial farms are predominating here as in Bangladesh where stocks range from several hundreds to thousands and kept in a semi-confined system with a minimum of bio security. In such a system, the birds might be more vulnerable to become exposed to Salmonella. Rainy season is the most suitable for salmonella infection then summer or winter. Prevalence of Salmonella spp. was significantly higher in egg shell compared to egg contents are associated with human illnesses during consumption of contaminated poultry eggs. Different survey notified that, salmonella occurrence in Bangladesh ranges from 20% to above 90% in different locations and seasons. Animals are recognized to be the major reservoir for<br />salmonellae; modern methods of animal husbandry, food production and food handling may encourage the transmission of these organisms from animal products to man. Efforts including critical control point programs in food manufacture are needed to reduce the incidence of Salmonella in food. Consumersawareness efforts would protect public health from foodborne Salmonellosis.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="706f13862946766498a4cff76094ae91" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":59424554,"asset_id":39288026,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/59424554/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="39288026"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="39288026"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 39288026; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=39288026]").text(description); $(".js-view-count[data-work-id=39288026]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 39288026; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='39288026']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 39288026, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "706f13862946766498a4cff76094ae91" } } $('.js-work-strip[data-work-id=39288026]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":39288026,"title":"Outbreak of Salmonella in poultry of Bangladesh and possible remedy","translated_title":"","metadata":{"doi":"10.5455/jabet.2019.d30","issue":"2","volume":"2","abstract":"ABSTRACT: Poultry sector is presently emerged as a great profitable sector in worldwide. The sector’s role in the immense development of the people related this sector. Eggs and hens of layer farms are a major protein source for the people in Bangladesh. Different types of zoonotic diseases prevent the development of the sector. Among the major anxiety related to the development are health issues that\nscolding not only animal production, but also the community using the food resulting from these animals. One of the most frequently and widely occurring disease is Salmonella. Small-scale commercial farms are predominating here as in Bangladesh where stocks range from several hundreds to thousands and kept in a semi-confined system with a minimum of bio security. In such a system, the birds might be more vulnerable to become exposed to Salmonella. Rainy season is the most suitable for salmonella infection then summer or winter. 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Small-scale commercial farms are predominating here as in Bangladesh where stocks range from several hundreds to thousands and kept in a semi-confined system with a minimum of bio security. In such a system, the birds might be more vulnerable to become exposed to Salmonella. Rainy season is the most suitable for salmonella infection then summer or winter. Prevalence of Salmonella spp. was significantly higher in egg shell compared to egg contents are associated with human illnesses during consumption of contaminated poultry eggs. Different survey notified that, salmonella occurrence in Bangladesh ranges from 20% to above 90% in different locations and seasons. Animals are recognized to be the major reservoir for\nsalmonellae; modern methods of animal husbandry, food production and food handling may encourage the transmission of these organisms from animal products to man. Efforts including critical control point programs in food manufacture are needed to reduce the incidence of Salmonella in food. Consumersawareness efforts would protect public health from foodborne Salmonellosis.\n","internal_url":"https://www.academia.edu/39288026/Outbreak_of_Salmonella_in_poultry_of_Bangladesh_and_possible_remedy","translated_internal_url":"","created_at":"2019-05-28T08:58:11.565-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":78120808,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":32646580,"work_id":39288026,"tagging_user_id":78120808,"tagged_user_id":25445867,"co_author_invite_id":null,"email":"m***d@gmail.com","affiliation":"Sylhet Agricultural University","display_order":1,"name":"Mohammad Mehedi H Khan","title":"Outbreak of Salmonella in poultry of Bangladesh and possible remedy"},{"id":32646581,"work_id":39288026,"tagging_user_id":78120808,"tagged_user_id":115599911,"co_author_invite_id":1075980,"email":"c***e@gmail.com","display_order":2,"name":"T. Dinh","title":"Outbreak of Salmonella in poultry of Bangladesh and possible remedy"}],"downloadable_attachments":[{"id":59424554,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/59424554/thumbnails/1.jpg","file_name":"178-155557916220190528-106021-g3jdcd.pdf","download_url":"https://www.academia.edu/attachments/59424554/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Outbreak_of_Salmonella_in_poultry_of_Ban.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/59424554/178-155557916220190528-106021-g3jdcd-libre.pdf?1559059728=\u0026response-content-disposition=attachment%3B+filename%3DOutbreak_of_Salmonella_in_poultry_of_Ban.pdf\u0026Expires=1732692849\u0026Signature=ch-Bqfq-ge3Sw~62bZTcpvjcQ36aO7pvnsXte32WEIyCxlgRDLtJ4GEFRGEVIPAzNf1XLSisKdHGMpP0WotuDYzFjBkEjaNA-fjzpl6FoZu6x~EeVUE5NRIrDQ~oRlliJg-85naEJeHhfdP1QBC3rzD6fDYIqfnA-7rrTBodWyYevozfZ1Iksw37qSvHJ6fBGzY8iFhQGM~6UTxEAyJHUBO89LnBUBtbP9zQQRZvfzYda2agndtAk3-oJvW1gSKrpOyRW3WLhOQ0mU07MaP3Z7G09Ge5CDENZynWaJQNgcxMhQLjF30jGyA9rCM5z0umve1RdYQ6545ebnNrZgJjEg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Outbreak_of_Salmonella_in_poultry_of_Bangladesh_and_possible_remedy","translated_slug":"","page_count":11,"language":"en","content_type":"Work","owner":{"id":78120808,"first_name":"JABET","middle_initials":null,"last_name":"Journal","page_name":"JABETJournal","domain_name":"independent","created_at":"2018-03-08T05:13:50.060-08:00","display_name":"JABET Journal","url":"https://independent.academia.edu/JABETJournal"},"attachments":[{"id":59424554,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/59424554/thumbnails/1.jpg","file_name":"178-155557916220190528-106021-g3jdcd.pdf","download_url":"https://www.academia.edu/attachments/59424554/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Outbreak_of_Salmonella_in_poultry_of_Ban.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/59424554/178-155557916220190528-106021-g3jdcd-libre.pdf?1559059728=\u0026response-content-disposition=attachment%3B+filename%3DOutbreak_of_Salmonella_in_poultry_of_Ban.pdf\u0026Expires=1732692849\u0026Signature=ch-Bqfq-ge3Sw~62bZTcpvjcQ36aO7pvnsXte32WEIyCxlgRDLtJ4GEFRGEVIPAzNf1XLSisKdHGMpP0WotuDYzFjBkEjaNA-fjzpl6FoZu6x~EeVUE5NRIrDQ~oRlliJg-85naEJeHhfdP1QBC3rzD6fDYIqfnA-7rrTBodWyYevozfZ1Iksw37qSvHJ6fBGzY8iFhQGM~6UTxEAyJHUBO89LnBUBtbP9zQQRZvfzYda2agndtAk3-oJvW1gSKrpOyRW3WLhOQ0mU07MaP3Z7G09Ge5CDENZynWaJQNgcxMhQLjF30jGyA9rCM5z0umve1RdYQ6545ebnNrZgJjEg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":118815,"name":"Zoonotic Disease","url":"https://www.academia.edu/Documents/in/Zoonotic_Disease"},{"id":255899,"name":"Poultry","url":"https://www.academia.edu/Documents/in/Poultry"},{"id":263358,"name":"Biochemistry and chemistry","url":"https://www.academia.edu/Documents/in/Biochemistry_and_chemistry"},{"id":775091,"name":"Salmonellosis","url":"https://www.academia.edu/Documents/in/Salmonellosis"},{"id":2950648,"name":"Season","url":"https://www.academia.edu/Documents/in/Season"}],"urls":[{"id":8775993,"url":"https://www.bsmiab.org/jabet/178-1555579162-outbreak-of-salmonella-in-poultry-of-bangladesh-and-possible-remedy/"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="39287650"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/39287650/Evaluation_of_density_metric_grading_of_agarwood_antioxidant_potentiality_in_agar_oil_and_prevalence_of_unknown_bacteria_in_agarwood_soaking_water"><img alt="Research paper thumbnail of Evaluation of density metric grading of agarwood, antioxidant potentiality in agar oil and prevalence of unknown bacteria in agarwood soaking water" class="work-thumbnail" src="https://attachments.academia-assets.com/59423989/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/39287650/Evaluation_of_density_metric_grading_of_agarwood_antioxidant_potentiality_in_agar_oil_and_prevalence_of_unknown_bacteria_in_agarwood_soaking_water">Evaluation of density metric grading of agarwood, antioxidant potentiality in agar oil and prevalence of unknown bacteria in agarwood soaking water</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/JABETJournal">JABET Journal</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://sylhetagrivarsity.academia.edu/MehediKhan">Mohammad Mehedi H Khan</a></span></div><div class="wp-workCard_item"><span>Journal of Advanced Biotechnology and Experimental Therapeutics</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ABSTRACT: The experiments were conducted for grading unknown agarwood, to analyze the total pheno...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">ABSTRACT: The experiments were conducted for grading unknown agarwood, to analyze the total phenolics, total flavonoids, antioxidant status of agarwood and its crude oil and also to identify the existing bacteria that assist in the fermentation of agarwood during soaking period. Grades of unknown agarwoods were determined based on density metric method and cross checked for ether extract. Total phenolics of agar wood and oils were analyzed through Folin-Ciocalteu method and total flavonoid contents of agar oils were estimated using Aluminium chloride colorimetric method. For the determination of antioxidant status of agarwood oil, the inhibitory effects of oil extracts on DPPH radical was measured. To identify the bacterial genus, several biochemical tests were conducted. Results showed that insect infested agarwood was classified as Grade-1 agarwood (Calculated density was 0.641 g/cm 3) and contained the highest amount ether extract of 18.90 ± 0.60%, total phenolic content of 3.5 ± 0.06 (mg GAE/g) and flavonoid content of 7.82 ± 0.23 (µg QE/ml). IC 50 values obtained by DPPH activity for Aquillaria malaccensis oil extract was found to be 0.904 µg/ml. Bacillus spp. was recognized as the mostly prevalent bacteria responsible for fermentation of agarwood which exhibit special role in increasing the yield of agar oil. If agarwood and agar oil can be graded properly high market value will be obtained by exporting them.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="85750a75f05f891606e6e394450f0c9a" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":59423989,"asset_id":39287650,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/59423989/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="39287650"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="39287650"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 39287650; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=39287650]").text(description); $(".js-view-count[data-work-id=39287650]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 39287650; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='39287650']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 39287650, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "85750a75f05f891606e6e394450f0c9a" } } $('.js-work-strip[data-work-id=39287650]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":39287650,"title":"Evaluation of density metric grading of agarwood, antioxidant potentiality in agar oil and prevalence of unknown bacteria in agarwood soaking water","translated_title":"","metadata":{"doi":"10.5455/jabet.2019.d24","issue":"2","volume":"2","abstract":"ABSTRACT: The experiments were conducted for grading unknown agarwood, to analyze the total phenolics, total flavonoids, antioxidant status of agarwood and its crude oil and also to identify the existing bacteria that assist in the fermentation of agarwood during soaking period. Grades of unknown agarwoods were determined based on density metric method and cross checked for ether extract. Total phenolics of agar wood and oils were analyzed through Folin-Ciocalteu method and total flavonoid contents of agar oils were estimated using Aluminium chloride colorimetric method. For the determination of antioxidant status of agarwood oil, the inhibitory effects of oil extracts on DPPH radical was measured. To identify the bacterial genus, several biochemical tests were conducted. Results showed that insect infested agarwood was classified as Grade-1 agarwood (Calculated density was 0.641 g/cm 3) and contained the highest amount ether extract of 18.90 ± 0.60%, total phenolic content of 3.5 ± 0.06 (mg GAE/g) and flavonoid content of 7.82 ± 0.23 (µg QE/ml). IC 50 values obtained by DPPH activity for Aquillaria malaccensis oil extract was found to be 0.904 µg/ml. 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Total phenolics of agar wood and oils were analyzed through Folin-Ciocalteu method and total flavonoid contents of agar oils were estimated using Aluminium chloride colorimetric method. For the determination of antioxidant status of agarwood oil, the inhibitory effects of oil extracts on DPPH radical was measured. To identify the bacterial genus, several biochemical tests were conducted. Results showed that insect infested agarwood was classified as Grade-1 agarwood (Calculated density was 0.641 g/cm 3) and contained the highest amount ether extract of 18.90 ± 0.60%, total phenolic content of 3.5 ± 0.06 (mg GAE/g) and flavonoid content of 7.82 ± 0.23 (µg QE/ml). IC 50 values obtained by DPPH activity for Aquillaria malaccensis oil extract was found to be 0.904 µg/ml. Bacillus spp. was recognized as the mostly prevalent bacteria responsible for fermentation of agarwood which exhibit special role in increasing the yield of agar oil. If agarwood and agar oil can be graded properly high market value will be obtained by exporting them.","internal_url":"https://www.academia.edu/39287650/Evaluation_of_density_metric_grading_of_agarwood_antioxidant_potentiality_in_agar_oil_and_prevalence_of_unknown_bacteria_in_agarwood_soaking_water","translated_internal_url":"","created_at":"2019-05-28T08:17:15.106-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":78120808,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":32646497,"work_id":39287650,"tagging_user_id":78120808,"tagged_user_id":25445867,"co_author_invite_id":null,"email":"m***d@gmail.com","affiliation":"Sylhet Agricultural University","display_order":1,"name":"Mohammad Mehedi H Khan","title":"Evaluation of density metric grading of agarwood, antioxidant potentiality in agar oil and prevalence of unknown bacteria in agarwood soaking water"}],"downloadable_attachments":[{"id":59423989,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/59423989/thumbnails/1.jpg","file_name":"178-155081453620190528-80434-u752r8.pdf","download_url":"https://www.academia.edu/attachments/59423989/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Evaluation_of_density_metric_grading_of.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/59423989/178-155081453620190528-80434-u752r8-libre.pdf?1559057068=\u0026response-content-disposition=attachment%3B+filename%3DEvaluation_of_density_metric_grading_of.pdf\u0026Expires=1732361142\u0026Signature=HO2amB9nERz-2kFXE9md7w5mpZc5j2-6X~S7xgw6NMYybKdGsGBAJ9NDO1opd9shbj1h9w0aiwp0PD5A5rrYJ1MmmWkpYiiZui97956D4yLAR0Cr824qH9nSnf5O3HpJC0CeBbdZheFdxm3upZ1mu7ij3L-FuSFERlsEXK9h4z0nBEtXZT6nkUuiYxdvle~vMBYbesi4VB~37OUqmoC77JRgOu3Aaa71kd-BxNh5GZd1VrqUELE2xAEjmkriZUQ3ZfBGeq0K~jjc-qs0SHWCra~IoFDQt2H7xm8rd2Uof-ELWlMOig9xC6FSQN~rKFTi5eJ8Vq3ESv1YkVKFu-qBQA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Evaluation_of_density_metric_grading_of_agarwood_antioxidant_potentiality_in_agar_oil_and_prevalence_of_unknown_bacteria_in_agarwood_soaking_water","translated_slug":"","page_count":7,"language":"en","content_type":"Work","owner":{"id":78120808,"first_name":"JABET","middle_initials":null,"last_name":"Journal","page_name":"JABETJournal","domain_name":"independent","created_at":"2018-03-08T05:13:50.060-08:00","display_name":"JABET Journal","url":"https://independent.academia.edu/JABETJournal"},"attachments":[{"id":59423989,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/59423989/thumbnails/1.jpg","file_name":"178-155081453620190528-80434-u752r8.pdf","download_url":"https://www.academia.edu/attachments/59423989/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Evaluation_of_density_metric_grading_of.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/59423989/178-155081453620190528-80434-u752r8-libre.pdf?1559057068=\u0026response-content-disposition=attachment%3B+filename%3DEvaluation_of_density_metric_grading_of.pdf\u0026Expires=1732361143\u0026Signature=RguPKCelwxtoF2JFBst5bS7MIO6DW6GAjELXgvrKoqxLE0cX18cmkN4a4KavUUk6I~F6IuCGO2SxLey7qOlK8-V7ObtDq0GnhlT8MGVBQujInFvFIG5ZGb2eFJwEHu33z5adyEIa~1ambH-gp-0UF3RnTJ7LHkcAhaiCXsaIuHbc2DKNMm12JXJVNcEkP6a7K9rz1g0B5X-xVdI4aAnyPWuXw4Yj2kjC1hQXzVyLnkzm-RcZuFi6m~8f6zUJ6nGpn3OeQrNIf1abQP7XJYWMCGgEMcJjtLkMe9ev40qTl7jf2P9MssW1fvBio614NralrqopBp-DmIg~mLiFIQCC3Q__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":22052,"name":"Flavonoids","url":"https://www.academia.edu/Documents/in/Flavonoids"},{"id":79216,"name":"Essential oils","url":"https://www.academia.edu/Documents/in/Essential_oils"},{"id":103339,"name":"Antioxidant","url":"https://www.academia.edu/Documents/in/Antioxidant"},{"id":225940,"name":"Phenolics","url":"https://www.academia.edu/Documents/in/Phenolics"},{"id":263358,"name":"Biochemistry and chemistry","url":"https://www.academia.edu/Documents/in/Biochemistry_and_chemistry"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation"}],"urls":[{"id":8775969,"url":"https://www.bsmiab.org/jabet/178-1550814536-evaluation-density-metric-grading-agarwood-antioxidant-potentiality-agar-oil-prevalence-unknown-bacteria-agarwood-soaking-water/"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="38666712"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/38666712/Insect_infested_agarwood_A_newly_prized_product_of_agarwood_market_in_Bangladesh"><img alt="Research paper thumbnail of Insect infested agarwood: A newly prized product of agarwood market in Bangladesh" class="work-thumbnail" src="https://attachments.academia-assets.com/58746727/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/38666712/Insect_infested_agarwood_A_newly_prized_product_of_agarwood_market_in_Bangladesh">Insect infested agarwood: A newly prized product of agarwood market in Bangladesh</a></div><div class="wp-workCard_item"><span>Insect infested agarwood: A newly prized product of agarwood market in Bangladesh</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Agarwood is a highly prized product in perfumery world. Insect infested wood demands higher price...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Agarwood is a highly prized product in perfumery world. Insect infested wood demands higher price than other exported agarwoods. A comparative analysis was made among three categories of agarwood viz. white wood, screw injected agarwood and insect infested agarwood to evaluate the ether extract and total phenolic contents. The wood samples were collected from Sylhet region of Bangladesh. The ether extract oil contents were 1.80%, 20.49% and 11.08% for white wood, screw injected wood and insect infested wood, respectively. Total phenolic contents were 2.55 mg g −1 , 3.6 mg g −1 and 2.97 mg g −1 from white wood, screw injected wood and insect infested wood, respectively. Fungal attack following the insect infestation may have a positive effect on the quality of agar products. Further study is recommended to understand how insect infestation improves the quality of agar product.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="311cc8b6c8f305773674e1a0cdec52ea" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":58746727,"asset_id":38666712,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/58746727/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="38666712"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="38666712"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 38666712; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=38666712]").text(description); $(".js-view-count[data-work-id=38666712]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 38666712; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='38666712']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 38666712, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "311cc8b6c8f305773674e1a0cdec52ea" } } $('.js-work-strip[data-work-id=38666712]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":38666712,"title":"Insect infested agarwood: A newly prized product of agarwood market in Bangladesh","translated_title":"","metadata":{"doi":"10.5455/faa.1693","abstract":"Agarwood is a highly prized product in perfumery world. Insect infested wood demands higher price than other exported agarwoods. A comparative analysis was made among three categories of agarwood viz. white wood, screw injected agarwood and insect infested agarwood to evaluate the ether extract and total phenolic contents. The wood samples were collected from Sylhet region of Bangladesh. The ether extract oil contents were 1.80%, 20.49% and 11.08% for white wood, screw injected wood and insect infested wood, respectively. Total phenolic contents were 2.55 mg g −1 , 3.6 mg g −1 and 2.97 mg g −1 from white wood, screw injected wood and insect infested wood, respectively. Fungal attack following the insect infestation may have a positive effect on the quality of agar products. Further study is recommended to understand how insect infestation improves the quality of agar product.","publication_date":{"day":null,"month":null,"year":2019,"errors":{}},"publication_name":"Insect infested agarwood: A newly prized product of agarwood market in Bangladesh"},"translated_abstract":"Agarwood is a highly prized product in perfumery world. Insect infested wood demands higher price than other exported agarwoods. A comparative analysis was made among three categories of agarwood viz. white wood, screw injected agarwood and insect infested agarwood to evaluate the ether extract and total phenolic contents. The wood samples were collected from Sylhet region of Bangladesh. The ether extract oil contents were 1.80%, 20.49% and 11.08% for white wood, screw injected wood and insect infested wood, respectively. Total phenolic contents were 2.55 mg g −1 , 3.6 mg g −1 and 2.97 mg g −1 from white wood, screw injected wood and insect infested wood, respectively. Fungal attack following the insect infestation may have a positive effect on the quality of agar products. Further study is recommended to understand how insect infestation improves the quality of agar product.","internal_url":"https://www.academia.edu/38666712/Insect_infested_agarwood_A_newly_prized_product_of_agarwood_market_in_Bangladesh","translated_internal_url":"","created_at":"2019-03-30T01:37:53.174-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":25445867,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":32368286,"work_id":38666712,"tagging_user_id":25445867,"tagged_user_id":102009214,"co_author_invite_id":null,"email":"n***6@gmail.com","display_order":1,"name":"Md Najmol Hoque","title":"Insect infested agarwood: A newly prized product of agarwood market in Bangladesh"},{"id":32368288,"work_id":38666712,"tagging_user_id":25445867,"tagged_user_id":31230593,"co_author_invite_id":null,"email":"f***m@yahoo.com","affiliation":"Shimane University","display_order":2,"name":"Md. Fuad Mondal","title":"Insect infested agarwood: A newly prized product of agarwood market in Bangladesh"}],"downloadable_attachments":[{"id":58746727,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/58746727/thumbnails/1.jpg","file_name":"Najmul__2019.pdf","download_url":"https://www.academia.edu/attachments/58746727/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Insect_infested_agarwood_A_newly_prized.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/58746727/Najmul__2019.pdf?1553935067=\u0026response-content-disposition=attachment%3B+filename%3DInsect_infested_agarwood_A_newly_prized.pdf\u0026Expires=1732692850\u0026Signature=EsujcuKPuDbsorLbTJaM8zfhfzgXujDRfSk0ppxa6CU9zP73Ya43GkjLFS5jR5XgP2WOc-IaFPrkac3l09ltLzp5Yf7km6fx9CatDgPblKy1m88yJnsNElf4AyyGWo8AFKtxVDmcq6gfHsHcJJUboIpWgnVGTb~QsC7Cuk304M9L70OVXHWAk9TRTGLjpLhHVbA1dWplcLhz0iocUHDdd9zQOUVQWabcS~OnnwM7vgZUEWDiPQxSTHImDAjn-~XvqPj9ddWMObG4RUNoGst3THoTSdB734i1uGVZLPiqQ9rAa4yUEUkL8B7Jl-y0YXG3JjUcgSid3mnmVanj2MyHWw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Insect_infested_agarwood_A_newly_prized_product_of_agarwood_market_in_Bangladesh","translated_slug":"","page_count":4,"language":"en","content_type":"Work","owner":{"id":25445867,"first_name":"Mohammad Mehedi","middle_initials":"H","last_name":"Khan","page_name":"MehediKhan","domain_name":"sylhetagrivarsity","created_at":"2015-01-28T04:12:18.926-08:00","display_name":"Mohammad Mehedi H Khan","url":"https://sylhetagrivarsity.academia.edu/MehediKhan"},"attachments":[{"id":58746727,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/58746727/thumbnails/1.jpg","file_name":"Najmul__2019.pdf","download_url":"https://www.academia.edu/attachments/58746727/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Insect_infested_agarwood_A_newly_prized.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/58746727/Najmul__2019.pdf?1553935067=\u0026response-content-disposition=attachment%3B+filename%3DInsect_infested_agarwood_A_newly_prized.pdf\u0026Expires=1732692850\u0026Signature=EsujcuKPuDbsorLbTJaM8zfhfzgXujDRfSk0ppxa6CU9zP73Ya43GkjLFS5jR5XgP2WOc-IaFPrkac3l09ltLzp5Yf7km6fx9CatDgPblKy1m88yJnsNElf4AyyGWo8AFKtxVDmcq6gfHsHcJJUboIpWgnVGTb~QsC7Cuk304M9L70OVXHWAk9TRTGLjpLhHVbA1dWplcLhz0iocUHDdd9zQOUVQWabcS~OnnwM7vgZUEWDiPQxSTHImDAjn-~XvqPj9ddWMObG4RUNoGst3THoTSdB734i1uGVZLPiqQ9rAa4yUEUkL8B7Jl-y0YXG3JjUcgSid3mnmVanj2MyHWw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":243096,"name":"Insect Infestation","url":"https://www.academia.edu/Documents/in/Insect_Infestation"},{"id":347949,"name":"Phenolic Compounds","url":"https://www.academia.edu/Documents/in/Phenolic_Compounds"},{"id":883068,"name":"Agarwood","url":"https://www.academia.edu/Documents/in/Agarwood"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="38666704"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/38666704/The_Saudi_Journal_of_Life_Sciences_SJLS_Chemical_Composition_and_Antimicrobial_Activity_of_the_Essential_Oils_from_Aquillaria_malaccensis_in_Bangladesh"><img alt="Research paper thumbnail of The Saudi Journal of Life Sciences (SJLS) Chemical Composition and Antimicrobial Activity of the Essential Oils from Aquillaria malaccensis in Bangladesh" class="work-thumbnail" src="https://attachments.academia-assets.com/58746718/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/38666704/The_Saudi_Journal_of_Life_Sciences_SJLS_Chemical_Composition_and_Antimicrobial_Activity_of_the_Essential_Oils_from_Aquillaria_malaccensis_in_Bangladesh">The Saudi Journal of Life Sciences (SJLS) Chemical Composition and Antimicrobial Activity of the Essential Oils from Aquillaria malaccensis in Bangladesh</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://sylhetagrivarsity.academia.edu/MehediKhan">Mohammad Mehedi H Khan</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/MdNajmolHoque">Md Najmol Hoque</a></span></div><div class="wp-workCard_item"><span>Chemical Composition and Antimicrobial Activity of the Essential Oils from Aquillaria malaccensis in Bangladesh</span><span>, 2009</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Agarwood oil is a highly priced type of oil due to its unique aroma. Agarwood oil is widely used ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Agarwood oil is a highly priced type of oil due to its unique aroma. Agarwood oil is widely used in perfume, medicine and cosmetic industries due to its unique properties and high medicinal value. The oil is generally extracted from the fragrant resins that form in the heartwood of agarwood tree. These unique properties of agar oils are contributed by the presence of certain chemical compounds. The market demand for agarwood oil is very high. Agarwood oil is traded based on grade, corresponding to expensive and cheap price. Currently, the grading of agar oil depends on its physical appearance such as color, odor and essential oil components, like present of sesquiterpenes. The present research analyzed essential oils from Aquilaria malaccensis obtained from Moulvibazar, Bangladesh based on GC-MS data and antimicrobial properties. GC-MS analysis found Sesquiterpenes, alcoholics, fatty acids and other chemical groups in the exportable agar oils. Farm-1 contained 94.95%, Fram-2 contained 95.37% and Farm-3 contained 93.90% sesquiterpenes which is the most important properties for stronger odors and high quality. All the agar oils contained about 75% 5-Azulenemethanol-1,2,3,4,5,6,7,8-octahydryo.alpha.alpha.3.8-tetramethyl-3,7-Cyclodecad iene-1-ethanol.alpha.alpha.4,8-tetramethyl-[s-(Z,Z)]. They also contained other sesquiterpenes like Ledene oxide-II; Aromandendrene; Bicyclo[4.4.0]dec-5-ene,1,5-dimethyl-3-hydroxy-8-(1-methylene-2-hydroxyethyl-1)-1H-3 a,7-methanolazulene, deca hydro-1,4,9,9-tetramethyl-Diethyl Phthalate; Isoaromadendrene epoxide. Other groups like alkane ~2%, alcoholics ~1% and fatty acid were found above 2%. The essential oils from all the farms except farm-2 have shown non-significant sensibility in antimicrobial test against E. coli, S. aureus, Salmonella,Vibrio.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="2a7597f0b76d742ad024f6bc1f06dc11" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":58746718,"asset_id":38666704,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/58746718/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="38666704"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="38666704"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 38666704; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=38666704]").text(description); $(".js-view-count[data-work-id=38666704]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 38666704; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='38666704']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 38666704, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "2a7597f0b76d742ad024f6bc1f06dc11" } } $('.js-work-strip[data-work-id=38666704]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":38666704,"title":"The Saudi Journal of Life Sciences (SJLS) Chemical Composition and Antimicrobial Activity of the Essential Oils from Aquillaria malaccensis in Bangladesh","translated_title":"","metadata":{"doi":"10.21276/haya.2018.3.10.2","abstract":"Agarwood oil is a highly priced type of oil due to its unique aroma. Agarwood oil is widely used in perfume, medicine and cosmetic industries due to its unique properties and high medicinal value. The oil is generally extracted from the fragrant resins that form in the heartwood of agarwood tree. These unique properties of agar oils are contributed by the presence of certain chemical compounds. The market demand for agarwood oil is very high. Agarwood oil is traded based on grade, corresponding to expensive and cheap price. Currently, the grading of agar oil depends on its physical appearance such as color, odor and essential oil components, like present of sesquiterpenes. The present research analyzed essential oils from Aquilaria malaccensis obtained from Moulvibazar, Bangladesh based on GC-MS data and antimicrobial properties. GC-MS analysis found Sesquiterpenes, alcoholics, fatty acids and other chemical groups in the exportable agar oils. Farm-1 contained 94.95%, Fram-2 contained 95.37% and Farm-3 contained 93.90% sesquiterpenes which is the most important properties for stronger odors and high quality. All the agar oils contained about 75% 5-Azulenemethanol-1,2,3,4,5,6,7,8-octahydryo.alpha.alpha.3.8-tetramethyl-3,7-Cyclodecad iene-1-ethanol.alpha.alpha.4,8-tetramethyl-[s-(Z,Z)]. They also contained other sesquiterpenes like Ledene oxide-II; Aromandendrene; Bicyclo[4.4.0]dec-5-ene,1,5-dimethyl-3-hydroxy-8-(1-methylene-2-hydroxyethyl-1)-1H-3 a,7-methanolazulene, deca hydro-1,4,9,9-tetramethyl-Diethyl Phthalate; Isoaromadendrene epoxide. Other groups like alkane ~2%, alcoholics ~1% and fatty acid were found above 2%. The essential oils from all the farms except farm-2 have shown non-significant sensibility in antimicrobial test against E. coli, S. aureus, Salmonella,Vibrio.","publication_date":{"day":null,"month":null,"year":2009,"errors":{}},"publication_name":"Chemical Composition and Antimicrobial Activity of the Essential Oils from Aquillaria malaccensis in Bangladesh"},"translated_abstract":"Agarwood oil is a highly priced type of oil due to its unique aroma. Agarwood oil is widely used in perfume, medicine and cosmetic industries due to its unique properties and high medicinal value. The oil is generally extracted from the fragrant resins that form in the heartwood of agarwood tree. These unique properties of agar oils are contributed by the presence of certain chemical compounds. The market demand for agarwood oil is very high. Agarwood oil is traded based on grade, corresponding to expensive and cheap price. Currently, the grading of agar oil depends on its physical appearance such as color, odor and essential oil components, like present of sesquiterpenes. The present research analyzed essential oils from Aquilaria malaccensis obtained from Moulvibazar, Bangladesh based on GC-MS data and antimicrobial properties. GC-MS analysis found Sesquiterpenes, alcoholics, fatty acids and other chemical groups in the exportable agar oils. Farm-1 contained 94.95%, Fram-2 contained 95.37% and Farm-3 contained 93.90% sesquiterpenes which is the most important properties for stronger odors and high quality. All the agar oils contained about 75% 5-Azulenemethanol-1,2,3,4,5,6,7,8-octahydryo.alpha.alpha.3.8-tetramethyl-3,7-Cyclodecad iene-1-ethanol.alpha.alpha.4,8-tetramethyl-[s-(Z,Z)]. They also contained other sesquiterpenes like Ledene oxide-II; Aromandendrene; Bicyclo[4.4.0]dec-5-ene,1,5-dimethyl-3-hydroxy-8-(1-methylene-2-hydroxyethyl-1)-1H-3 a,7-methanolazulene, deca hydro-1,4,9,9-tetramethyl-Diethyl Phthalate; Isoaromadendrene epoxide. Other groups like alkane ~2%, alcoholics ~1% and fatty acid were found above 2%. The essential oils from all the farms except farm-2 have shown non-significant sensibility in antimicrobial test against E. coli, S. aureus, Salmonella,Vibrio.","internal_url":"https://www.academia.edu/38666704/The_Saudi_Journal_of_Life_Sciences_SJLS_Chemical_Composition_and_Antimicrobial_Activity_of_the_Essential_Oils_from_Aquillaria_malaccensis_in_Bangladesh","translated_internal_url":"","created_at":"2019-03-30T01:35:19.447-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":25445867,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":32368283,"work_id":38666704,"tagging_user_id":25445867,"tagged_user_id":102009214,"co_author_invite_id":null,"email":"n***6@gmail.com","display_order":1,"name":"Md Najmol Hoque","title":"The Saudi Journal of Life Sciences (SJLS) Chemical Composition and Antimicrobial Activity of the Essential Oils from Aquillaria malaccensis in Bangladesh"},{"id":32368284,"work_id":38666704,"tagging_user_id":25445867,"tagged_user_id":31230593,"co_author_invite_id":null,"email":"f***m@yahoo.com","affiliation":"Shimane University","display_order":2,"name":"Md. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="38386636"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/38386636/Phytochemical_Screening_Antioxidant_and_Antibacterial_pdf"><img alt="Research paper thumbnail of Phytochemical Screening, Antioxidant and Antibacterial.pdf" class="work-thumbnail" src="https://attachments.academia-assets.com/58442929/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/38386636/Phytochemical_Screening_Antioxidant_and_Antibacterial_pdf">Phytochemical Screening, Antioxidant and Antibacterial.pdf</a></div><div class="wp-workCard_item"><span>IOSR Journal of Pharmacy and Biological Sciences</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Five medicinal plants such as Melastoma malabathricum, Mimosa pudica, Ricinus communis, Solanum t...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Five medicinal plants such as Melastoma malabathricum, Mimosa pudica, Ricinus communis, Solanum torvum, Alocasia macrorrhiza were employed to investigate the presence of various phytochemicals using different biochemical tests, to determine total phenolic content based on Folin-Ciocaltaeus reagent method, total flavonoid contents using aluminium chloride colorimetric method, antioxidant potentiality according to DPPH assay and antibacterial efficacy by disc diffusion assay of the selected medicinal plants. The phytochemical screening exhibited that the extracts were enriched with the existence of alkaloid, steroids, phenols, terpenoids, flavonoids, saponin, quinones, coumarins etc. Presence of phytochemicals varied from plant to plant. Quantitative analysis of phenolics revealed that Melastoma malabathricum contained maximum phenolics compound counting 76.29 mg/g gallic acid equivalent (GAE) of dry leaves powder. Total flavonoids content was found to be highest in Ricinus communis extract amounting 23.23mg/g quercetin equivalent(QE) of dry leaves powder. Mimosa pudica and Melastoma malabathricum extract possessed the highest free radical scavenging activity against DPPH. IC50 values, obtained by DPPH activity, was very high in Heliotropium indicum (228.58µg/ml). In contrast, lowest value of IC50 was found in Mimosa pudica (32.46µg/ml) which was followed by Melastoma malabathricum (48.90 µg/ml) and Ricinus communis (54.84µg/ml). IC50 values were shown inversely proportional to the free radical scavenging activity. Furthermore, antibacterial activities of methanolic extracts of selected plant’s leaves were analyzed against five clinically significant organisms (Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Salmonella sp, Staphylococcus aureus). Comparing six medicinal plants, the crude extract of Melastoma melabathricum and Solanum torvum exhibited potent antibacterial activity against all studied bacterial strains (11-16.75 mm zone of inhibition). Other four medicinal plant’s extracts showed antibacterial activity against different bacterial strains. To broaden this study, further in vivo models are essential for proving the effectiveness of leaves as candidate drug.  Keywords: Medicinal plant, phytochemical, antioxidant, antibacterial activity</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="4fd5f49a7a89dd53613b2d2391e1e2eb" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":58442929,"asset_id":38386636,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/58442929/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="38386636"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="38386636"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 38386636; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=38386636]").text(description); $(".js-view-count[data-work-id=38386636]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 38386636; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='38386636']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 38386636, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "4fd5f49a7a89dd53613b2d2391e1e2eb" } } $('.js-work-strip[data-work-id=38386636]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":38386636,"title":"Phytochemical Screening, Antioxidant and Antibacterial.pdf","translated_title":"","metadata":{"doi":"10.9790/3008-1401042637","abstract":"Five medicinal plants such as Melastoma malabathricum, Mimosa pudica, Ricinus communis, Solanum torvum, Alocasia macrorrhiza were employed to investigate the presence of various phytochemicals using different biochemical tests, to determine total phenolic content based on Folin-Ciocaltaeus reagent method, total flavonoid contents using aluminium chloride colorimetric method, antioxidant potentiality according to DPPH assay and antibacterial efficacy by disc diffusion assay of the selected medicinal plants. The phytochemical screening exhibited that the extracts were enriched with the existence of alkaloid, steroids, phenols, terpenoids, flavonoids, saponin, quinones, coumarins etc. Presence of phytochemicals varied from plant to plant. Quantitative analysis of phenolics revealed that Melastoma malabathricum contained maximum phenolics compound counting 76.29 mg/g gallic acid equivalent (GAE) of dry leaves powder. Total flavonoids content was found to be highest in Ricinus communis extract amounting 23.23mg/g quercetin equivalent(QE) of dry leaves powder. Mimosa pudica and Melastoma malabathricum extract possessed the highest free radical scavenging activity against DPPH. IC50 values, obtained by DPPH activity, was very high in Heliotropium indicum (228.58µg/ml). In contrast, lowest value of IC50 was found in Mimosa pudica (32.46µg/ml) which was followed by Melastoma malabathricum (48.90 µg/ml) and Ricinus communis (54.84µg/ml). IC50 values were shown inversely proportional to the free radical scavenging activity. Furthermore, antibacterial activities of methanolic extracts of selected plant’s leaves were analyzed against five clinically significant organisms (Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Salmonella sp, Staphylococcus aureus). Comparing six medicinal plants, the crude extract of Melastoma melabathricum and Solanum torvum exhibited potent antibacterial activity against all studied bacterial strains (11-16.75 mm zone of inhibition). Other four medicinal plant’s extracts showed antibacterial activity against different bacterial strains. To broaden this study, further in vivo models are essential for proving the effectiveness of leaves as candidate drug. Keywords: Medicinal plant, phytochemical, antioxidant, antibacterial activity","publication_date":{"day":null,"month":null,"year":2019,"errors":{}},"publication_name":"IOSR Journal of Pharmacy and Biological Sciences"},"translated_abstract":"Five medicinal plants such as Melastoma malabathricum, Mimosa pudica, Ricinus communis, Solanum torvum, Alocasia macrorrhiza were employed to investigate the presence of various phytochemicals using different biochemical tests, to determine total phenolic content based on Folin-Ciocaltaeus reagent method, total flavonoid contents using aluminium chloride colorimetric method, antioxidant potentiality according to DPPH assay and antibacterial efficacy by disc diffusion assay of the selected medicinal plants. The phytochemical screening exhibited that the extracts were enriched with the existence of alkaloid, steroids, phenols, terpenoids, flavonoids, saponin, quinones, coumarins etc. Presence of phytochemicals varied from plant to plant. Quantitative analysis of phenolics revealed that Melastoma malabathricum contained maximum phenolics compound counting 76.29 mg/g gallic acid equivalent (GAE) of dry leaves powder. Total flavonoids content was found to be highest in Ricinus communis extract amounting 23.23mg/g quercetin equivalent(QE) of dry leaves powder. Mimosa pudica and Melastoma malabathricum extract possessed the highest free radical scavenging activity against DPPH. IC50 values, obtained by DPPH activity, was very high in Heliotropium indicum (228.58µg/ml). In contrast, lowest value of IC50 was found in Mimosa pudica (32.46µg/ml) which was followed by Melastoma malabathricum (48.90 µg/ml) and Ricinus communis (54.84µg/ml). IC50 values were shown inversely proportional to the free radical scavenging activity. Furthermore, antibacterial activities of methanolic extracts of selected plant’s leaves were analyzed against five clinically significant organisms (Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Salmonella sp, Staphylococcus aureus). Comparing six medicinal plants, the crude extract of Melastoma melabathricum and Solanum torvum exhibited potent antibacterial activity against all studied bacterial strains (11-16.75 mm zone of inhibition). Other four medicinal plant’s extracts showed antibacterial activity against different bacterial strains. To broaden this study, further in vivo models are essential for proving the effectiveness of leaves as candidate drug. Keywords: Medicinal plant, phytochemical, antioxidant, antibacterial activity","internal_url":"https://www.academia.edu/38386636/Phytochemical_Screening_Antioxidant_and_Antibacterial_pdf","translated_internal_url":"","created_at":"2019-02-19T06:00:56.306-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":25445867,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":32280516,"work_id":38386636,"tagging_user_id":25445867,"tagged_user_id":124667962,"co_author_invite_id":6807827,"email":"h***s@yahoo.com","display_order":1,"name":"Mahmudul Hasan","title":"Phytochemical Screening, Antioxidant and Antibacterial.pdf"},{"id":32280517,"work_id":38386636,"tagging_user_id":25445867,"tagged_user_id":null,"co_author_invite_id":6807828,"email":"r***b@sau.ac.bd","display_order":2,"name":"Sheikh Rashel Ahmed","title":"Phytochemical Screening, Antioxidant and Antibacterial.pdf"}],"downloadable_attachments":[{"id":58442929,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/58442929/thumbnails/1.jpg","file_name":"Phytochemical_Screening__Antioxidant_and_Antibacterial.pdf","download_url":"https://www.academia.edu/attachments/58442929/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Phytochemical_Screening_Antioxidant_and.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/58442929/Phytochemical_Screening__Antioxidant_and_Antibacterial-libre.pdf?1550587510=\u0026response-content-disposition=attachment%3B+filename%3DPhytochemical_Screening_Antioxidant_and.pdf\u0026Expires=1732718009\u0026Signature=bk02CpY2ObDCOQkOCvG1FwZfRUEf8j6-rzD4OHBK78VZwq7Lc-IbkVLqSHOVhc~mErrQazytVX9UE6ujQz3TI3KTUL8XZ1MpQTL3Kk3LX~jmmLwifmrT5uHMhLmfJq6NOT7Q9l~jW93LNKbQoJ0yiJyEfAPL0EFySSXT1VY7ZhIXNDCM3TlfvMn0V--BS7smexS0TsdRwB32Iame7xN~6e2zWqJ3M7pXWlXYjx4R74rNnkVUoI79jU8FCuGrCKNk7Dm52KFctBTH09dYdb1yeesCXXPPCpwd4AwHAyB4odIzeeXRtBAjsNSVlvPA9u9KfTt0bRrNll-iPgKbjknvsQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Phytochemical_Screening_Antioxidant_and_Antibacterial_pdf","translated_slug":"","page_count":12,"language":"en","content_type":"Work","owner":{"id":25445867,"first_name":"Mohammad Mehedi","middle_initials":"H","last_name":"Khan","page_name":"MehediKhan","domain_name":"sylhetagrivarsity","created_at":"2015-01-28T04:12:18.926-08:00","display_name":"Mohammad Mehedi H Khan","url":"https://sylhetagrivarsity.academia.edu/MehediKhan"},"attachments":[{"id":58442929,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/58442929/thumbnails/1.jpg","file_name":"Phytochemical_Screening__Antioxidant_and_Antibacterial.pdf","download_url":"https://www.academia.edu/attachments/58442929/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Phytochemical_Screening_Antioxidant_and.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/58442929/Phytochemical_Screening__Antioxidant_and_Antibacterial-libre.pdf?1550587510=\u0026response-content-disposition=attachment%3B+filename%3DPhytochemical_Screening_Antioxidant_and.pdf\u0026Expires=1732718009\u0026Signature=bk02CpY2ObDCOQkOCvG1FwZfRUEf8j6-rzD4OHBK78VZwq7Lc-IbkVLqSHOVhc~mErrQazytVX9UE6ujQz3TI3KTUL8XZ1MpQTL3Kk3LX~jmmLwifmrT5uHMhLmfJq6NOT7Q9l~jW93LNKbQoJ0yiJyEfAPL0EFySSXT1VY7ZhIXNDCM3TlfvMn0V--BS7smexS0TsdRwB32Iame7xN~6e2zWqJ3M7pXWlXYjx4R74rNnkVUoI79jU8FCuGrCKNk7Dm52KFctBTH09dYdb1yeesCXXPPCpwd4AwHAyB4odIzeeXRtBAjsNSVlvPA9u9KfTt0bRrNll-iPgKbjknvsQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":3057,"name":"Phytochemistry","url":"https://www.academia.edu/Documents/in/Phytochemistry"},{"id":15019,"name":"Medicinal Plants","url":"https://www.academia.edu/Documents/in/Medicinal_Plants"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="38243557"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/38243557/Insect_infested_agarwood_A_newly_prized_product_of_agarwood_market_in_Bangladesh"><img alt="Research paper thumbnail of Insect infested agarwood: A newly prized product of agarwood market in Bangladesh" class="work-thumbnail" src="https://attachments.academia-assets.com/58285094/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/38243557/Insect_infested_agarwood_A_newly_prized_product_of_agarwood_market_in_Bangladesh">Insect infested agarwood: A newly prized product of agarwood market in Bangladesh</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://sylhetagrivarsity.academia.edu/MehediKhan">Mohammad Mehedi H Khan</a>, <a class="" data-click-track="profile-work-strip-authors" href="https://shimane-u.academia.edu/MdFuadMondal">Md. Fuad Mondal</a>, and <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/MdNajmolHoque">Md Najmol Hoque</a></span></div><div class="wp-workCard_item"><span>Fundamental and Applied Agriculture</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Agarwood is a highly prized product in perfumery world. Insect infested wood demands higher price...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Agarwood is a highly prized product in perfumery world. Insect infested<br />wood demands higher price than other exported agarwoods. A comparative analysis was made among three categories of agarwood viz. white wood, screw injected agarwood and insect infested agarwood to evaluate the ether extract and total phenolic contents. The wood samples were collected from Sylhet region of Bangladesh. The ether extract oil contents were 1.80%, 20.49% and 11.08% for white wood, screw injected wood and insect infested wood, respectively. Total phenolic contents were 2.55 mg g−1, 3.6 mg g−1 and 2.97 mg g−1<br />from white wood, screw injected wood and insect infested wood, respectively. Fungal attack following the insect infestation may have a<br />positive effect on the quality of agar products. Further study is recommended to understand how insect infestation improves the quality of agar product.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="871ff9d5f45afc3555a87c101c27a6de" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":58285094,"asset_id":38243557,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/58285094/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="38243557"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="38243557"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 38243557; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=38243557]").text(description); $(".js-view-count[data-work-id=38243557]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 38243557; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='38243557']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 38243557, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "871ff9d5f45afc3555a87c101c27a6de" } } $('.js-work-strip[data-work-id=38243557]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":38243557,"title":"Insect infested agarwood: A newly prized product of agarwood market in Bangladesh","translated_title":"","metadata":{"abstract":"Agarwood is a highly prized product in perfumery world. Insect infested\nwood demands higher price than other exported agarwoods. A comparative analysis was made among three categories of agarwood viz. white wood, screw injected agarwood and insect infested agarwood to evaluate the ether extract and total phenolic contents. The wood samples were collected from Sylhet region of Bangladesh. The ether extract oil contents were 1.80%, 20.49% and 11.08% for white wood, screw injected wood and insect infested wood, respectively. Total phenolic contents were 2.55 mg g−1, 3.6 mg g−1 and 2.97 mg g−1\nfrom white wood, screw injected wood and insect infested wood, respectively. Fungal attack following the insect infestation may have a\npositive effect on the quality of agar products. Further study is recommended to understand how insect infestation improves the quality of agar product.","publication_date":{"day":null,"month":null,"year":2018,"errors":{}},"publication_name":"Fundamental and Applied Agriculture"},"translated_abstract":"Agarwood is a highly prized product in perfumery world. Insect infested\nwood demands higher price than other exported agarwoods. A comparative analysis was made among three categories of agarwood viz. white wood, screw injected agarwood and insect infested agarwood to evaluate the ether extract and total phenolic contents. The wood samples were collected from Sylhet region of Bangladesh. The ether extract oil contents were 1.80%, 20.49% and 11.08% for white wood, screw injected wood and insect infested wood, respectively. Total phenolic contents were 2.55 mg g−1, 3.6 mg g−1 and 2.97 mg g−1\nfrom white wood, screw injected wood and insect infested wood, respectively. Fungal attack following the insect infestation may have a\npositive effect on the quality of agar products. Further study is recommended to understand how insect infestation improves the quality of agar product.","internal_url":"https://www.academia.edu/38243557/Insect_infested_agarwood_A_newly_prized_product_of_agarwood_market_in_Bangladesh","translated_internal_url":"","created_at":"2019-01-29T04:39:26.906-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":25445867,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":32241337,"work_id":38243557,"tagging_user_id":25445867,"tagged_user_id":31230593,"co_author_invite_id":null,"email":"f***m@yahoo.com","affiliation":"Shimane University","display_order":1,"name":"Md. Fuad Mondal","title":"Insect infested agarwood: A newly prized product of agarwood market in Bangladesh"},{"id":32241338,"work_id":38243557,"tagging_user_id":25445867,"tagged_user_id":102009214,"co_author_invite_id":6801670,"email":"n***6@gmail.com","display_order":2,"name":"Md Najmol Hoque","title":"Insect infested agarwood: A newly prized product of agarwood market in Bangladesh"}],"downloadable_attachments":[{"id":58285094,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/58285094/thumbnails/1.jpg","file_name":"112-1532586727.pdf","download_url":"https://www.academia.edu/attachments/58285094/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Insect_infested_agarwood_A_newly_prized.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/58285094/112-1532586727-libre.pdf?1548766973=\u0026response-content-disposition=attachment%3B+filename%3DInsect_infested_agarwood_A_newly_prized.pdf\u0026Expires=1732685624\u0026Signature=gobIPWefeWvSQLk7w~VJT0kE5P47aZ~LprKlHhGzDPbYlB2wY4UJ7Smqj~cKqI0NMb5B8wBC-FATP11cV2Ks15wsRylrIIuWrdN44AQqFkuZ6xObq-sFAlQSl4K6kZsa6Q1Uwjjfq2wQ9g8WBsL1lFxHxNAs0HSWOA5HFTZ0plDx1L5Z7sTRIBWmGfhSsDMCBOAwZXILTEZJm1JdtXKl54jyhd4GNxpczXe2Pj2vbwoe-hqLsh1ejd5sEoKju5ISwaRuEVtcJL-2FmljpXT3xVvu1kUKB4CouQ3dOEbuDX5PkQtWt5e~RVT59M1i9AZ~Z7hk2dqyk-BZun~seTJS9w__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Insect_infested_agarwood_A_newly_prized_product_of_agarwood_market_in_Bangladesh","translated_slug":"","page_count":4,"language":"en","content_type":"Work","owner":{"id":25445867,"first_name":"Mohammad Mehedi","middle_initials":"H","last_name":"Khan","page_name":"MehediKhan","domain_name":"sylhetagrivarsity","created_at":"2015-01-28T04:12:18.926-08:00","display_name":"Mohammad Mehedi H Khan","url":"https://sylhetagrivarsity.academia.edu/MehediKhan"},"attachments":[{"id":58285094,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/58285094/thumbnails/1.jpg","file_name":"112-1532586727.pdf","download_url":"https://www.academia.edu/attachments/58285094/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Insect_infested_agarwood_A_newly_prized.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/58285094/112-1532586727-libre.pdf?1548766973=\u0026response-content-disposition=attachment%3B+filename%3DInsect_infested_agarwood_A_newly_prized.pdf\u0026Expires=1732685624\u0026Signature=gobIPWefeWvSQLk7w~VJT0kE5P47aZ~LprKlHhGzDPbYlB2wY4UJ7Smqj~cKqI0NMb5B8wBC-FATP11cV2Ks15wsRylrIIuWrdN44AQqFkuZ6xObq-sFAlQSl4K6kZsa6Q1Uwjjfq2wQ9g8WBsL1lFxHxNAs0HSWOA5HFTZ0plDx1L5Z7sTRIBWmGfhSsDMCBOAwZXILTEZJm1JdtXKl54jyhd4GNxpczXe2Pj2vbwoe-hqLsh1ejd5sEoKju5ISwaRuEVtcJL-2FmljpXT3xVvu1kUKB4CouQ3dOEbuDX5PkQtWt5e~RVT59M1i9AZ~Z7hk2dqyk-BZun~seTJS9w__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":468656,"name":"Insect","url":"https://www.academia.edu/Documents/in/Insect"},{"id":883068,"name":"Agarwood","url":"https://www.academia.edu/Documents/in/Agarwood"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="37577242"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/37577242/Effects_of_yeast_Saccharomyces_cerevisiae_type_boulardii_CNCM_I_1079_supplementation_on_growth_performance_and_blood_metabolites_in_Black_Bengal_goat_kids"><img alt="Research paper thumbnail of Effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids" class="work-thumbnail" src="https://attachments.academia-assets.com/57556622/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/37577242/Effects_of_yeast_Saccharomyces_cerevisiae_type_boulardii_CNCM_I_1079_supplementation_on_growth_performance_and_blood_metabolites_in_Black_Bengal_goat_kids">Effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids. vet. arhiv 88, 661-672, 2018. ABSTrACT The objective of this study was to investigate the effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids. The experiment was performed on eight growing Black Bengal goat kids divided into a control diet (CD) group without yeast and yeast supplement (YS) group with 1.5% of yeast supplement. The feeding experiment was conducted for 40 days with growth performance measured every ten days, and blood samples were collected on days 0 and 40 of the experiment. The data were analyzed using a mixed model. The results showed that YS had no effect on growth parameters. Moreover, addition of yeast to the diet did not affect the blood parameters (phosphorus (P), cholesterol, triacylglycerol, urea, total protein, glutamate pyruvate transaminase (GPT), and glutamate oxaloacetate transaminase (GOT)) except calcium (Ca) and magnesium (Mg). In the YS group animals, a slight increase in blood level concentration of Ca and Mg was observed compared to the CD group.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="660ef3cccc593ee1aa92ca3ef76556f9" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":57556622,"asset_id":37577242,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/57556622/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="37577242"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="37577242"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 37577242; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=37577242]").text(description); $(".js-view-count[data-work-id=37577242]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 37577242; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='37577242']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 37577242, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "660ef3cccc593ee1aa92ca3ef76556f9" } } $('.js-work-strip[data-work-id=37577242]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":37577242,"title":"Effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids","translated_title":"","metadata":{"abstract":"Effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids. vet. arhiv 88, 661-672, 2018. ABSTrACT The objective of this study was to investigate the effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids. The experiment was performed on eight growing Black Bengal goat kids divided into a control diet (CD) group without yeast and yeast supplement (YS) group with 1.5% of yeast supplement. The feeding experiment was conducted for 40 days with growth performance measured every ten days, and blood samples were collected on days 0 and 40 of the experiment. The data were analyzed using a mixed model. The results showed that YS had no effect on growth parameters. Moreover, addition of yeast to the diet did not affect the blood parameters (phosphorus (P), cholesterol, triacylglycerol, urea, total protein, glutamate pyruvate transaminase (GPT), and glutamate oxaloacetate transaminase (GOT)) except calcium (Ca) and magnesium (Mg). In the YS group animals, a slight increase in blood level concentration of Ca and Mg was observed compared to the CD group."},"translated_abstract":"Effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids. vet. arhiv 88, 661-672, 2018. ABSTrACT The objective of this study was to investigate the effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids. The experiment was performed on eight growing Black Bengal goat kids divided into a control diet (CD) group without yeast and yeast supplement (YS) group with 1.5% of yeast supplement. The feeding experiment was conducted for 40 days with growth performance measured every ten days, and blood samples were collected on days 0 and 40 of the experiment. The data were analyzed using a mixed model. The results showed that YS had no effect on growth parameters. Moreover, addition of yeast to the diet did not affect the blood parameters (phosphorus (P), cholesterol, triacylglycerol, urea, total protein, glutamate pyruvate transaminase (GPT), and glutamate oxaloacetate transaminase (GOT)) except calcium (Ca) and magnesium (Mg). 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="36806037"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/36806037/Biomass_and_nutritional_evaluation_of_German_grass_Echinochloa_polystachya_cultivated_on_floating_bed"><img alt="Research paper thumbnail of Biomass and nutritional evaluation of German grass (Echinochloa polystachya) cultivated on floating bed" class="work-thumbnail" src="https://attachments.academia-assets.com/56755132/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/36806037/Biomass_and_nutritional_evaluation_of_German_grass_Echinochloa_polystachya_cultivated_on_floating_bed">Biomass and nutritional evaluation of German grass (Echinochloa polystachya) cultivated on floating bed</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">German and Napier grasses were cultivated on floating agricultural bed at the valley of Sylhet Ag...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">German and Napier grasses were cultivated on floating agricultural bed at the valley of Sylhet Agricultural University (SAU) to find out a suitable fodder for floating bed fodder cultivation. Later, German grass was cultivated on five floating beds at Hemupara of Jaintapur, Sylhet and also produced at land of SAU campus. German grass samples from both floating beds and land, as well as local Bermuda grass from Hemupara were evaluated for assessment of biomass production, proximate and fiber composition. There was no significant difference in length and production of German grass cultivated on floating bed and land cultivation. German grass production cost on floating bed was 2.3 Tk/kg. German grass from floating bed contained more ether extract, Ash, Neutral detergent fiber and cellulose than that from land cultivation. DM, Ash, CP, EE, CF and NFE of German grass on floating beds at Hemupara were 199.7g/kg, 20.1g/kg, 57.2g/kg, 37.2g/kg, 411.8gm/kg and 273.9g/kg respectively. The fiber components of German grass on floating beds were NDF (696.4g/kg), ADF (452.2g/kg), ADL (100.1g/kg), cellulose (244.1g/kg) and hemicellulose (352.1g/kg). German grass can be considered as a suitable fodder for floating bed fodder cultivation when there is long term water logging as an alternative fodder production practice in Bangladesh.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="ad89957fb54219ec9ca5bb0ddc051cb2" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":56755132,"asset_id":36806037,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/56755132/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="36806037"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="36806037"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 36806037; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=36806037]").text(description); $(".js-view-count[data-work-id=36806037]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 36806037; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='36806037']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 36806037, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "ad89957fb54219ec9ca5bb0ddc051cb2" } } $('.js-work-strip[data-work-id=36806037]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":36806037,"title":"Biomass and nutritional evaluation of German grass (Echinochloa polystachya) cultivated on floating bed","translated_title":"","metadata":{"abstract":"German and Napier grasses were cultivated on floating agricultural bed at the valley of Sylhet Agricultural University (SAU) to find out a suitable fodder for floating bed fodder cultivation. Later, German grass was cultivated on five floating beds at Hemupara of Jaintapur, Sylhet and also produced at land of SAU campus. German grass samples from both floating beds and land, as well as local Bermuda grass from Hemupara were evaluated for assessment of biomass production, proximate and fiber composition. There was no significant difference in length and production of German grass cultivated on floating bed and land cultivation. German grass production cost on floating bed was 2.3 Tk/kg. German grass from floating bed contained more ether extract, Ash, Neutral detergent fiber and cellulose than that from land cultivation. DM, Ash, CP, EE, CF and NFE of German grass on floating beds at Hemupara were 199.7g/kg, 20.1g/kg, 57.2g/kg, 37.2g/kg, 411.8gm/kg and 273.9g/kg respectively. The fiber components of German grass on floating beds were NDF (696.4g/kg), ADF (452.2g/kg), ADL (100.1g/kg), cellulose (244.1g/kg) and hemicellulose (352.1g/kg). German grass can be considered as a suitable fodder for floating bed fodder cultivation when there is long term water logging as an alternative fodder production practice in Bangladesh."},"translated_abstract":"German and Napier grasses were cultivated on floating agricultural bed at the valley of Sylhet Agricultural University (SAU) to find out a suitable fodder for floating bed fodder cultivation. Later, German grass was cultivated on five floating beds at Hemupara of Jaintapur, Sylhet and also produced at land of SAU campus. German grass samples from both floating beds and land, as well as local Bermuda grass from Hemupara were evaluated for assessment of biomass production, proximate and fiber composition. There was no significant difference in length and production of German grass cultivated on floating bed and land cultivation. German grass production cost on floating bed was 2.3 Tk/kg. German grass from floating bed contained more ether extract, Ash, Neutral detergent fiber and cellulose than that from land cultivation. DM, Ash, CP, EE, CF and NFE of German grass on floating beds at Hemupara were 199.7g/kg, 20.1g/kg, 57.2g/kg, 37.2g/kg, 411.8gm/kg and 273.9g/kg respectively. The fiber components of German grass on floating beds were NDF (696.4g/kg), ADF (452.2g/kg), ADL (100.1g/kg), cellulose (244.1g/kg) and hemicellulose (352.1g/kg). German grass can be considered as a suitable fodder for floating bed fodder cultivation when there is long term water logging as an alternative fodder production practice in Bangladesh.","internal_url":"https://www.academia.edu/36806037/Biomass_and_nutritional_evaluation_of_German_grass_Echinochloa_polystachya_cultivated_on_floating_bed","translated_internal_url":"","created_at":"2018-06-08T05:10:55.636-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":25445867,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":31511803,"work_id":36806037,"tagging_user_id":25445867,"tagged_user_id":316370633,"co_author_invite_id":6581174,"email":"k***m@sau.ac.bd","display_order":1,"name":"Mohammad Mehedi Hasan Khan","title":"Biomass and nutritional evaluation of German grass (Echinochloa polystachya) cultivated on floating bed"},{"id":31511804,"work_id":36806037,"tagging_user_id":25445867,"tagged_user_id":3038624,"co_author_invite_id":null,"email":"o***l@aiub.edu","display_order":3,"name":"MM Islam","title":"Biomass and nutritional evaluation of German grass (Echinochloa polystachya) cultivated on floating bed"},{"id":31511805,"work_id":36806037,"tagging_user_id":25445867,"tagged_user_id":37367137,"co_author_invite_id":null,"email":"j***u@gmail.com","display_order":4,"name":"Md.Jasim Uddin","title":"Biomass and nutritional evaluation of German grass (Echinochloa polystachya) cultivated on floating bed"}],"downloadable_attachments":[{"id":56755132,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/56755132/thumbnails/1.jpg","file_name":"BJAS_464_6_final.pdf","download_url":"https://www.academia.edu/attachments/56755132/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Biomass_and_nutritional_evaluation_of_Ge.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/56755132/BJAS_464_6_final-libre.pdf?1528457393=\u0026response-content-disposition=attachment%3B+filename%3DBiomass_and_nutritional_evaluation_of_Ge.pdf\u0026Expires=1732692851\u0026Signature=N7L-6-~H~tsJ-pJRowkK5xcXBfx~4cIgJ2l7e1~algnb5tzaVt18N1~e~vmwpmjeZjDwhLO0JOZipEZJmZ0bUH7ZwK6L0ZrG7oGCz6wzDbjjzCY3v5iCjK4K9wREF0hYTbYJW-hMjY8jIymTNHNR~yxwc90qvQFaQO2jZKeZsPT455eQ5-wkmpQFo59MgxAm6N-bk-M-XvsRZjt-nesMa2~bFXuLPeuh6oH9p58GVzHQsnCepXVUnYh-ewHs3bzQq8ammjImJnpPn7G2kbfin2ohFJLtXd8Fix~XMaOPzSfLvcBkLn8G8cGujCzyBqP8y1JT783TLagOxW~-zmMyRg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Biomass_and_nutritional_evaluation_of_German_grass_Echinochloa_polystachya_cultivated_on_floating_bed","translated_slug":"","page_count":9,"language":"en","content_type":"Work","owner":{"id":25445867,"first_name":"Mohammad Mehedi","middle_initials":"H","last_name":"Khan","page_name":"MehediKhan","domain_name":"sylhetagrivarsity","created_at":"2015-01-28T04:12:18.926-08:00","display_name":"Mohammad Mehedi H Khan","url":"https://sylhetagrivarsity.academia.edu/MehediKhan"},"attachments":[{"id":56755132,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/56755132/thumbnails/1.jpg","file_name":"BJAS_464_6_final.pdf","download_url":"https://www.academia.edu/attachments/56755132/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Biomass_and_nutritional_evaluation_of_Ge.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/56755132/BJAS_464_6_final-libre.pdf?1528457393=\u0026response-content-disposition=attachment%3B+filename%3DBiomass_and_nutritional_evaluation_of_Ge.pdf\u0026Expires=1732692851\u0026Signature=N7L-6-~H~tsJ-pJRowkK5xcXBfx~4cIgJ2l7e1~algnb5tzaVt18N1~e~vmwpmjeZjDwhLO0JOZipEZJmZ0bUH7ZwK6L0ZrG7oGCz6wzDbjjzCY3v5iCjK4K9wREF0hYTbYJW-hMjY8jIymTNHNR~yxwc90qvQFaQO2jZKeZsPT455eQ5-wkmpQFo59MgxAm6N-bk-M-XvsRZjt-nesMa2~bFXuLPeuh6oH9p58GVzHQsnCepXVUnYh-ewHs3bzQq8ammjImJnpPn7G2kbfin2ohFJLtXd8Fix~XMaOPzSfLvcBkLn8G8cGujCzyBqP8y1JT783TLagOxW~-zmMyRg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":1037,"name":"Agronomy","url":"https://www.academia.edu/Documents/in/Agronomy"},{"id":10225,"name":"Agriculture","url":"https://www.academia.edu/Documents/in/Agriculture"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="35264765"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/35264765/NUTRITIVE_VALUE_AND_PRODUCTION_PERFORMANCE_OF_LIMPO_GRASS_Hemarthria_altissima_IN_DAIRY_CATTLE"><img alt="Research paper thumbnail of NUTRITIVE VALUE AND PRODUCTION PERFORMANCE OF LIMPO GRASS (Hemarthria altissima) IN DAIRY CATTLE" class="work-thumbnail" src="https://attachments.academia-assets.com/55124941/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/35264765/NUTRITIVE_VALUE_AND_PRODUCTION_PERFORMANCE_OF_LIMPO_GRASS_Hemarthria_altissima_IN_DAIRY_CATTLE">NUTRITIVE VALUE AND PRODUCTION PERFORMANCE OF LIMPO GRASS (Hemarthria altissima) IN DAIRY CATTLE</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">In developing countries rice straw and other different low quality forages are used as basal feed...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">In developing countries rice straw and other different low quality forages are used as basal feed of ruminants. Animal longevity and production are adversely affected when ruminants are reared with poor quality forages. High quality forages can offer complementary properties for their use to formulate forage based balanced diets to optimize the degradability and utilization of low quality forages. Limpo grass is potential as a forage crop which can tolerate wet soils and intermittent flooding during warm conditions may be adaptable with the sudden flash flood condition of this region. In the present study, chemical analyses of rice straw and limpo grass were carried out. Rice straw was lower in crude protein, ether extract but higher in fibre contents than Limpo grass. In vitro and in vivo digestibility trials were conducted to test the potential use of Limpo grass as in ruminant diets. Limpo grass was added at 0, 250, 500, 750, 1000g/kg level with rice straw in different incubation times (0h, 6h, 24h and 48h). In vitro DM and OM degradability of rice straw increased in the presence of limpo grass. In vivo study showed that milk production did not changed by replacing Limpo grass, however fat% and total solid% increased in presence of Limpo grass. It could be concluded that the digestibility and utilization of low quality forage could be improved by supplementation of limpo grass.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f1465dbb78c003ba8fcccfa7bbba7806" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":55124941,"asset_id":35264765,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/55124941/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="35264765"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="35264765"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 35264765; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=35264765]").text(description); $(".js-view-count[data-work-id=35264765]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 35264765; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='35264765']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 35264765, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "f1465dbb78c003ba8fcccfa7bbba7806" } } $('.js-work-strip[data-work-id=35264765]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":35264765,"title":"NUTRITIVE VALUE AND PRODUCTION PERFORMANCE OF LIMPO GRASS (Hemarthria altissima) IN DAIRY CATTLE","translated_title":"","metadata":{"abstract":"In developing countries rice straw and other different low quality forages are used as basal feed of ruminants. Animal longevity and production are adversely affected when ruminants are reared with poor quality forages. High quality forages can offer complementary properties for their use to formulate forage based balanced diets to optimize the degradability and utilization of low quality forages. Limpo grass is potential as a forage crop which can tolerate wet soils and intermittent flooding during warm conditions may be adaptable with the sudden flash flood condition of this region. In the present study, chemical analyses of rice straw and limpo grass were carried out. Rice straw was lower in crude protein, ether extract but higher in fibre contents than Limpo grass. In vitro and in vivo digestibility trials were conducted to test the potential use of Limpo grass as in ruminant diets. Limpo grass was added at 0, 250, 500, 750, 1000g/kg level with rice straw in different incubation times (0h, 6h, 24h and 48h). In vitro DM and OM degradability of rice straw increased in the presence of limpo grass. In vivo study showed that milk production did not changed by replacing Limpo grass, however fat% and total solid% increased in presence of Limpo grass. It could be concluded that the digestibility and utilization of low quality forage could be improved by supplementation of limpo grass."},"translated_abstract":"In developing countries rice straw and other different low quality forages are used as basal feed of ruminants. Animal longevity and production are adversely affected when ruminants are reared with poor quality forages. High quality forages can offer complementary properties for their use to formulate forage based balanced diets to optimize the degradability and utilization of low quality forages. Limpo grass is potential as a forage crop which can tolerate wet soils and intermittent flooding during warm conditions may be adaptable with the sudden flash flood condition of this region. In the present study, chemical analyses of rice straw and limpo grass were carried out. Rice straw was lower in crude protein, ether extract but higher in fibre contents than Limpo grass. In vitro and in vivo digestibility trials were conducted to test the potential use of Limpo grass as in ruminant diets. Limpo grass was added at 0, 250, 500, 750, 1000g/kg level with rice straw in different incubation times (0h, 6h, 24h and 48h). In vitro DM and OM degradability of rice straw increased in the presence of limpo grass. In vivo study showed that milk production did not changed by replacing Limpo grass, however fat% and total solid% increased in presence of Limpo grass. It could be concluded that the digestibility and utilization of low quality forage could be improved by supplementation of limpo grass.","internal_url":"https://www.academia.edu/35264765/NUTRITIVE_VALUE_AND_PRODUCTION_PERFORMANCE_OF_LIMPO_GRASS_Hemarthria_altissima_IN_DAIRY_CATTLE","translated_internal_url":"","created_at":"2017-11-27T07:58:17.903-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":25445867,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":30695952,"work_id":35264765,"tagging_user_id":25445867,"tagged_user_id":304287,"co_author_invite_id":null,"email":"j***m@yahoo.com","affiliation":"Sylhet Agricultural University","display_order":1,"name":"Nabila Ilyas","title":"NUTRITIVE VALUE AND PRODUCTION PERFORMANCE OF LIMPO GRASS (Hemarthria altissima) IN DAIRY CATTLE"},{"id":30695953,"work_id":35264765,"tagging_user_id":25445867,"tagged_user_id":316370633,"co_author_invite_id":6581174,"email":"k***m@sau.ac.bd","display_order":2,"name":"Mohammad Mehedi Hasan Khan","title":"NUTRITIVE VALUE AND PRODUCTION PERFORMANCE OF LIMPO GRASS (Hemarthria altissima) IN DAIRY CATTLE"},{"id":30695954,"work_id":35264765,"tagging_user_id":25445867,"tagged_user_id":11703963,"co_author_invite_id":null,"email":"m***8@gmail.com","display_order":3,"name":"Md Baset","title":"NUTRITIVE VALUE AND PRODUCTION PERFORMANCE OF LIMPO GRASS (Hemarthria altissima) IN DAIRY CATTLE"}],"downloadable_attachments":[{"id":55124941,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/55124941/thumbnails/1.jpg","file_name":"Nabila_et_al.__2017.pdf","download_url":"https://www.academia.edu/attachments/55124941/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"NUTRITIVE_VALUE_AND_PRODUCTION_PERFORMAN.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/55124941/Nabila_et_al.__2017-libre.pdf?1511798566=\u0026response-content-disposition=attachment%3B+filename%3DNUTRITIVE_VALUE_AND_PRODUCTION_PERFORMAN.pdf\u0026Expires=1732692851\u0026Signature=hQd0O6yUfPTbYRUrsWnGnDVzZ2BwmBM6k~0Cefkn6UFRBsqeQSsIKiMW~xmPLtu9gvZZTVTNHnZL4t51h1bkV~F4RmPXBJpHm3gGY-G2QXScrMpFdN8W9iI7DN5~QkSf05l0rBOqVUahyNzTTCKSq4kwm~8sePxuwkRe2rgSPQ76gaMQK6iopgA4M7MBWjq1n0a6-xCX~zvuujbXIJ3ox3BKrnr8WJh~SlPRcL07TfIi~HLxOxQhbXrjoJBPevto0ksyZMtyYz3UscCGvsK81dDhyKg9JtdpprmP2JvXwJE-sJnIFJ24hbS~HaT2dWMYI3qZ9adRLitF0lheHzJfmg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"NUTRITIVE_VALUE_AND_PRODUCTION_PERFORMANCE_OF_LIMPO_GRASS_Hemarthria_altissima_IN_DAIRY_CATTLE","translated_slug":"","page_count":16,"language":"en","content_type":"Work","owner":{"id":25445867,"first_name":"Mohammad Mehedi","middle_initials":"H","last_name":"Khan","page_name":"MehediKhan","domain_name":"sylhetagrivarsity","created_at":"2015-01-28T04:12:18.926-08:00","display_name":"Mohammad Mehedi H Khan","url":"https://sylhetagrivarsity.academia.edu/MehediKhan"},"attachments":[{"id":55124941,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/55124941/thumbnails/1.jpg","file_name":"Nabila_et_al.__2017.pdf","download_url":"https://www.academia.edu/attachments/55124941/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"NUTRITIVE_VALUE_AND_PRODUCTION_PERFORMAN.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/55124941/Nabila_et_al.__2017-libre.pdf?1511798566=\u0026response-content-disposition=attachment%3B+filename%3DNUTRITIVE_VALUE_AND_PRODUCTION_PERFORMAN.pdf\u0026Expires=1732692851\u0026Signature=hQd0O6yUfPTbYRUrsWnGnDVzZ2BwmBM6k~0Cefkn6UFRBsqeQSsIKiMW~xmPLtu9gvZZTVTNHnZL4t51h1bkV~F4RmPXBJpHm3gGY-G2QXScrMpFdN8W9iI7DN5~QkSf05l0rBOqVUahyNzTTCKSq4kwm~8sePxuwkRe2rgSPQ76gaMQK6iopgA4M7MBWjq1n0a6-xCX~zvuujbXIJ3ox3BKrnr8WJh~SlPRcL07TfIi~HLxOxQhbXrjoJBPevto0ksyZMtyYz3UscCGvsK81dDhyKg9JtdpprmP2JvXwJE-sJnIFJ24hbS~HaT2dWMYI3qZ9adRLitF0lheHzJfmg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":170469,"name":"Milk Fat","url":"https://www.academia.edu/Documents/in/Milk_Fat"},{"id":2830379,"name":"in vitro degradability","url":"https://www.academia.edu/Documents/in/in_vitro_degradability"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="34858414"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/34858414/Effects_of_dietary_supplementation_of_spices_on_forage_degradability_ruminal_fermentation_in_vivo_digestibility_growth_performance_and_nitrogen_balance_in_Black_Bengal_goat"><img alt="Research paper thumbnail of Effects of dietary supplementation of spices on forage degradability, ruminal fermentation, in vivo digestibility, growth performance and nitrogen balance in Black Bengal goat" class="work-thumbnail" src="https://attachments.academia-assets.com/54717270/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/34858414/Effects_of_dietary_supplementation_of_spices_on_forage_degradability_ruminal_fermentation_in_vivo_digestibility_growth_performance_and_nitrogen_balance_in_Black_Bengal_goat">Effects of dietary supplementation of spices on forage degradability, ruminal fermentation, in vivo digestibility, growth performance and nitrogen balance in Black Bengal goat</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The objective of the study was to evaluate the effects of spices on forage utilization and nitrog...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The objective of the study was to evaluate the effects of spices on forage utilization and nitrogen (N) emission using in vitro and in vivo approach. A 6 × 5 factorial triplicate arrangement was used to assess the in vitro degradability of rice straw with control (without spices) and individual (40 mg/g rice straw) spices (cumin, coriander, clove, black cumin, turmeric) at five different incubation times. In vitro dry matter (DM) and organic matter (OM) degradability of rice straw were highest in presence of spices except for clove. Clove significantly reduced the total volatile fatty acids concentration , molar proportion of acetate and propionate ratio, but increased propionate production. Acetate and butyrate production were not affected by treatments. The ammonia-nitrogen concentration was lowest for clove and turmeric compared to other spices. Rumen pH was unchanged but gradually decreased over the incubation period. For in vivo study, 12 bucks with average live weight 7.65 ± 0.19 kg were assigned to a completely randomized design with three treatments and four replicates for a 28-day period. Bucks were fed a total mixed ration without (0 g/kg DM) or with (2.5, 7.5 g/kg DM) clove supplementation. DM intake, body weight and apparent total tract digestibility of crude protein (CP) and acid detergent fibre (ADF) were not affected by increasing dietary doses of clove but tended (p = .09) to increase DM and OM digestibility. The urinary N and urine urea N concentration of bucks decreased linearly with incremental doses of clove diet. In contrary, clove supplementation had positive effects on plasma urea N and retained N in bucks. We concluded that though some spices had positive effects on ruminal digestion and fermentation, the dosage level assessed in the current study (up to 7.5 g/kg DM clove) can be promoted as an effective dietary approach to mitigate N losses in bucks.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a48ce6adbebe9628ad02baddc18a57c5" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":54717270,"asset_id":34858414,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/54717270/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="34858414"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="34858414"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 34858414; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=34858414]").text(description); $(".js-view-count[data-work-id=34858414]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 34858414; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='34858414']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 34858414, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "a48ce6adbebe9628ad02baddc18a57c5" } } $('.js-work-strip[data-work-id=34858414]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":34858414,"title":"Effects of dietary supplementation of spices on forage degradability, ruminal fermentation, in vivo digestibility, growth performance and nitrogen balance in Black Bengal goat","translated_title":"","metadata":{"abstract":"The objective of the study was to evaluate the effects of spices on forage utilization and nitrogen (N) emission using in vitro and in vivo approach. A 6 × 5 factorial triplicate arrangement was used to assess the in vitro degradability of rice straw with control (without spices) and individual (40 mg/g rice straw) spices (cumin, coriander, clove, black cumin, turmeric) at five different incubation times. In vitro dry matter (DM) and organic matter (OM) degradability of rice straw were highest in presence of spices except for clove. Clove significantly reduced the total volatile fatty acids concentration , molar proportion of acetate and propionate ratio, but increased propionate production. Acetate and butyrate production were not affected by treatments. The ammonia-nitrogen concentration was lowest for clove and turmeric compared to other spices. Rumen pH was unchanged but gradually decreased over the incubation period. For in vivo study, 12 bucks with average live weight 7.65 ± 0.19 kg were assigned to a completely randomized design with three treatments and four replicates for a 28-day period. Bucks were fed a total mixed ration without (0 g/kg DM) or with (2.5, 7.5 g/kg DM) clove supplementation. DM intake, body weight and apparent total tract digestibility of crude protein (CP) and acid detergent fibre (ADF) were not affected by increasing dietary doses of clove but tended (p = .09) to increase DM and OM digestibility. The urinary N and urine urea N concentration of bucks decreased linearly with incremental doses of clove diet. In contrary, clove supplementation had positive effects on plasma urea N and retained N in bucks. We concluded that though some spices had positive effects on ruminal digestion and fermentation, the dosage level assessed in the current study (up to 7.5 g/kg DM clove) can be promoted as an effective dietary approach to mitigate N losses in bucks."},"translated_abstract":"The objective of the study was to evaluate the effects of spices on forage utilization and nitrogen (N) emission using in vitro and in vivo approach. A 6 × 5 factorial triplicate arrangement was used to assess the in vitro degradability of rice straw with control (without spices) and individual (40 mg/g rice straw) spices (cumin, coriander, clove, black cumin, turmeric) at five different incubation times. In vitro dry matter (DM) and organic matter (OM) degradability of rice straw were highest in presence of spices except for clove. Clove significantly reduced the total volatile fatty acids concentration , molar proportion of acetate and propionate ratio, but increased propionate production. Acetate and butyrate production were not affected by treatments. The ammonia-nitrogen concentration was lowest for clove and turmeric compared to other spices. Rumen pH was unchanged but gradually decreased over the incubation period. For in vivo study, 12 bucks with average live weight 7.65 ± 0.19 kg were assigned to a completely randomized design with three treatments and four replicates for a 28-day period. Bucks were fed a total mixed ration without (0 g/kg DM) or with (2.5, 7.5 g/kg DM) clove supplementation. DM intake, body weight and apparent total tract digestibility of crude protein (CP) and acid detergent fibre (ADF) were not affected by increasing dietary doses of clove but tended (p = .09) to increase DM and OM digestibility. The urinary N and urine urea N concentration of bucks decreased linearly with incremental doses of clove diet. In contrary, clove supplementation had positive effects on plasma urea N and retained N in bucks. We concluded that though some spices had positive effects on ruminal digestion and fermentation, the dosage level assessed in the current study (up to 7.5 g/kg DM clove) can be promoted as an effective dietary approach to mitigate N losses in bucks.","internal_url":"https://www.academia.edu/34858414/Effects_of_dietary_supplementation_of_spices_on_forage_degradability_ruminal_fermentation_in_vivo_digestibility_growth_performance_and_nitrogen_balance_in_Black_Bengal_goat","translated_internal_url":"","created_at":"2017-10-14T09:48:20.212-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":25445867,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":30476920,"work_id":34858414,"tagging_user_id":25445867,"tagged_user_id":null,"co_author_invite_id":6551796,"email":"m***y@sau.ac.bd","display_order":1,"name":"M. Chowdhury","title":"Effects of dietary supplementation of spices on forage degradability, ruminal fermentation, in vivo digestibility, growth performance and nitrogen balance in Black Bengal goat"}],"downloadable_attachments":[{"id":54717270,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/54717270/thumbnails/1.jpg","file_name":"Chowdhury_et_al-2017-Journal_of_Animal_Physiology_and_Animal_Nutrition.pdf","download_url":"https://www.academia.edu/attachments/54717270/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effects_of_dietary_supplementation_of_sp.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/54717270/Chowdhury_et_al-2017-Journal_of_Animal_Physiology_and_Animal_Nutrition-libre.pdf?1508000003=\u0026response-content-disposition=attachment%3B+filename%3DEffects_of_dietary_supplementation_of_sp.pdf\u0026Expires=1732692851\u0026Signature=dd4ugsAHXyvLLN6rHowIE11iv4l3fPJhMjKmsNRJTFXORgh0zLvAUci0Dt-RJkRQY6kEd2FV3A8pnaJesMEfYyA0xFZitI9S2Yz9C91IZbCJJJ9UMQN0EtUgEDhQv97l7ACeBrXQ03M2QIYCvObWTcBUx58ZaR38f3cx-PsM6I3AqTQ25Ud8JHO0hAR1lzp~frbzl0qfF9CLT5uoWHYPEO5F10Sz~zAGQ6RkQUapt1naPPfQWIxGZr4XQFYM9vMFvTJMYThucn2B0s-vLLSCckcdvMC6cuIQG8hVRwqwIrWjUR0iyHNztRZnszXgywqvR~sKRzv67yTU1lWfrsUEMw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Effects_of_dietary_supplementation_of_spices_on_forage_degradability_ruminal_fermentation_in_vivo_digestibility_growth_performance_and_nitrogen_balance_in_Black_Bengal_goat","translated_slug":"","page_count":8,"language":"en","content_type":"Work","owner":{"id":25445867,"first_name":"Mohammad Mehedi","middle_initials":"H","last_name":"Khan","page_name":"MehediKhan","domain_name":"sylhetagrivarsity","created_at":"2015-01-28T04:12:18.926-08:00","display_name":"Mohammad Mehedi H Khan","url":"https://sylhetagrivarsity.academia.edu/MehediKhan"},"attachments":[{"id":54717270,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/54717270/thumbnails/1.jpg","file_name":"Chowdhury_et_al-2017-Journal_of_Animal_Physiology_and_Animal_Nutrition.pdf","download_url":"https://www.academia.edu/attachments/54717270/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effects_of_dietary_supplementation_of_sp.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/54717270/Chowdhury_et_al-2017-Journal_of_Animal_Physiology_and_Animal_Nutrition-libre.pdf?1508000003=\u0026response-content-disposition=attachment%3B+filename%3DEffects_of_dietary_supplementation_of_sp.pdf\u0026Expires=1732692851\u0026Signature=dd4ugsAHXyvLLN6rHowIE11iv4l3fPJhMjKmsNRJTFXORgh0zLvAUci0Dt-RJkRQY6kEd2FV3A8pnaJesMEfYyA0xFZitI9S2Yz9C91IZbCJJJ9UMQN0EtUgEDhQv97l7ACeBrXQ03M2QIYCvObWTcBUx58ZaR38f3cx-PsM6I3AqTQ25Ud8JHO0hAR1lzp~frbzl0qfF9CLT5uoWHYPEO5F10Sz~zAGQ6RkQUapt1naPPfQWIxGZr4XQFYM9vMFvTJMYThucn2B0s-vLLSCckcdvMC6cuIQG8hVRwqwIrWjUR0iyHNztRZnszXgywqvR~sKRzv67yTU1lWfrsUEMw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":59370,"name":"In Vitro","url":"https://www.academia.edu/Documents/in/In_Vitro"},{"id":163878,"name":"Degradation","url":"https://www.academia.edu/Documents/in/Degradation"},{"id":198659,"name":"Digestibility","url":"https://www.academia.edu/Documents/in/Digestibility"},{"id":480528,"name":"Spices","url":"https://www.academia.edu/Documents/in/Spices"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="34559288"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/34559288/Effect_of_Dietary_Supplementation_of_Turmeric_Curcuma_longa_Ginger_Zingiber_officinale_and_their_Combination_as_Feed_Additives_on_Feed_Intake_Growth_Performance_and_Economics_of_Broiler"><img alt="Research paper thumbnail of Effect of Dietary Supplementation of Turmeric (Curcuma longa), Ginger (Zingiber officinale) and their Combination as Feed Additives on Feed Intake, Growth Performance and Economics of Broiler" class="work-thumbnail" src="https://attachments.academia-assets.com/54424763/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/34559288/Effect_of_Dietary_Supplementation_of_Turmeric_Curcuma_longa_Ginger_Zingiber_officinale_and_their_Combination_as_Feed_Additives_on_Feed_Intake_Growth_Performance_and_Economics_of_Broiler">Effect of Dietary Supplementation of Turmeric (Curcuma longa), Ginger (Zingiber officinale) and their Combination as Feed Additives on Feed Intake, Growth Performance and Economics of Broiler</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Objective: The present study was carried out to assess the consequence of supplementation of turm...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Objective: The present study was carried out to assess the consequence of supplementation of turmeric, ginger and their combination<br />in the diets of broiler chickens and assessment in terms of feed intake, growth performance and economics of feeding.<br />Materials and Methods: A total of 360 day old Cobb-500 chicks were randomly allocated to six dietary treatments each with three<br />replicates of 20 chicks/replicate (n = 60). Six experimental diets were formulated in such a way that control diet (T0) contained neither<br />turmeric nor ginger. Birds in group T1 and T2 were fed diets containing 0.50 and 0.75% turmeric, whereas birds in group T3 and T4 fed diet<br />contained 0.50 and 0.75% ginger, respectively. Birds in group T5 fed diets containing a combination of 0.50% ginger and 0.50% turmeric<br />with commercial feed. The feeding experiment was carried out for 32 days and different parameters measured included: feed intake,<br />weight gain, feed conversion ratio, dressing percentage and blood parameters. Results: Feed intake of experimental birds in T4 group<br />was higher compared to other groups, i.e., (T0, T1, T2, T3 and T5) without a significant level. A body weight gain (g/bird) was found to be<br />significantly (p<0.05) higher in ginger (T3 group) and turmeric (T2 group) supplemented group as compare to T4, T1, T5 and T0 group. Feed<br />Conversion Ratio (FCR) was significantly (p<0.05) lower in the T3 group as compare to other groups. The dressing percentage, thigh<br />weight, back, neck, wing percentages and blood parameters (Hb, PCV and ESR) were not statistically different among control and other<br />treatment groups. However, the relative weight of breast, wing, gizzard and proventriculus were significantly increased (p<0.05). The cost<br />of production and return of birds was highly economical in treatment T2 as compared to other treatment groups. Conclusion: On the basis<br />of the results of the study, it is concluded that supplementation of turmeric (</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="e11f1f6ec9f6c7a22809bc02f32a45b0" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":54424763,"asset_id":34559288,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/54424763/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="34559288"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="34559288"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 34559288; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=34559288]").text(description); $(".js-view-count[data-work-id=34559288]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 34559288; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='34559288']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 34559288, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "e11f1f6ec9f6c7a22809bc02f32a45b0" } } $('.js-work-strip[data-work-id=34559288]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":34559288,"title":"Effect of Dietary Supplementation of Turmeric (Curcuma longa), Ginger (Zingiber officinale) and their Combination as Feed Additives on Feed Intake, Growth Performance and Economics of Broiler","translated_title":"","metadata":{"abstract":"Objective: The present study was carried out to assess the consequence of supplementation of turmeric, ginger and their combination\nin the diets of broiler chickens and assessment in terms of feed intake, growth performance and economics of feeding.\nMaterials and Methods: A total of 360 day old Cobb-500 chicks were randomly allocated to six dietary treatments each with three\nreplicates of 20 chicks/replicate (n = 60). Six experimental diets were formulated in such a way that control diet (T0) contained neither\nturmeric nor ginger. Birds in group T1 and T2 were fed diets containing 0.50 and 0.75% turmeric, whereas birds in group T3 and T4 fed diet\ncontained 0.50 and 0.75% ginger, respectively. Birds in group T5 fed diets containing a combination of 0.50% ginger and 0.50% turmeric\nwith commercial feed. The feeding experiment was carried out for 32 days and different parameters measured included: feed intake,\nweight gain, feed conversion ratio, dressing percentage and blood parameters. Results: Feed intake of experimental birds in T4 group\nwas higher compared to other groups, i.e., (T0, T1, T2, T3 and T5) without a significant level. A body weight gain (g/bird) was found to be\nsignificantly (p\u003c0.05) higher in ginger (T3 group) and turmeric (T2 group) supplemented group as compare to T4, T1, T5 and T0 group. Feed\nConversion Ratio (FCR) was significantly (p\u003c0.05) lower in the T3 group as compare to other groups. The dressing percentage, thigh\nweight, back, neck, wing percentages and blood parameters (Hb, PCV and ESR) were not statistically different among control and other\ntreatment groups. However, the relative weight of breast, wing, gizzard and proventriculus were significantly increased (p\u003c0.05). The cost\nof production and return of birds was highly economical in treatment T2 as compared to other treatment groups. Conclusion: On the basis\nof the results of the study, it is concluded that supplementation of turmeric ("},"translated_abstract":"Objective: The present study was carried out to assess the consequence of supplementation of turmeric, ginger and their combination\nin the diets of broiler chickens and assessment in terms of feed intake, growth performance and economics of feeding.\nMaterials and Methods: A total of 360 day old Cobb-500 chicks were randomly allocated to six dietary treatments each with three\nreplicates of 20 chicks/replicate (n = 60). Six experimental diets were formulated in such a way that control diet (T0) contained neither\nturmeric nor ginger. Birds in group T1 and T2 were fed diets containing 0.50 and 0.75% turmeric, whereas birds in group T3 and T4 fed diet\ncontained 0.50 and 0.75% ginger, respectively. Birds in group T5 fed diets containing a combination of 0.50% ginger and 0.50% turmeric\nwith commercial feed. The feeding experiment was carried out for 32 days and different parameters measured included: feed intake,\nweight gain, feed conversion ratio, dressing percentage and blood parameters. Results: Feed intake of experimental birds in T4 group\nwas higher compared to other groups, i.e., (T0, T1, T2, T3 and T5) without a significant level. A body weight gain (g/bird) was found to be\nsignificantly (p\u003c0.05) higher in ginger (T3 group) and turmeric (T2 group) supplemented group as compare to T4, T1, T5 and T0 group. Feed\nConversion Ratio (FCR) was significantly (p\u003c0.05) lower in the T3 group as compare to other groups. The dressing percentage, thigh\nweight, back, neck, wing percentages and blood parameters (Hb, PCV and ESR) were not statistically different among control and other\ntreatment groups. However, the relative weight of breast, wing, gizzard and proventriculus were significantly increased (p\u003c0.05). The cost\nof production and return of birds was highly economical in treatment T2 as compared to other treatment groups. Conclusion: On the basis\nof the results of the study, it is concluded that supplementation of turmeric (","internal_url":"https://www.academia.edu/34559288/Effect_of_Dietary_Supplementation_of_Turmeric_Curcuma_longa_Ginger_Zingiber_officinale_and_their_Combination_as_Feed_Additives_on_Feed_Intake_Growth_Performance_and_Economics_of_Broiler","translated_internal_url":"","created_at":"2017-09-13T09:26:20.723-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":25445867,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":30277139,"work_id":34559288,"tagging_user_id":25445867,"tagged_user_id":37367137,"co_author_invite_id":null,"email":"j***u@gmail.com","display_order":1,"name":"Md.Jasim Uddin","title":"Effect of Dietary Supplementation of Turmeric (Curcuma longa), Ginger (Zingiber officinale) and their Combination as Feed Additives on Feed Intake, Growth Performance and Economics of Broiler"}],"downloadable_attachments":[{"id":54424763,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/54424763/thumbnails/1.jpg","file_name":"Effect_of_Dietary_Supplementation_of_Turmeric_Curc.pdf","download_url":"https://www.academia.edu/attachments/54424763/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effect_of_Dietary_Supplementation_of_Tur.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/54424763/Effect_of_Dietary_Supplementation_of_Turmeric_Curc-libre.pdf?1505320597=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_Dietary_Supplementation_of_Tur.pdf\u0026Expires=1732692851\u0026Signature=B~Mah3h~WGLxoT65SMiiM5dLstsDLTcRgJ3M~YeIHh5h6~uKR2-1ZEU11Ka-1DtNPdEWzMMAZ1Z5Gto4bVTi22IBirDj07QJIovkmes4CXiiOHJWXyxDfKJAIbgHy9ZG17qT6QvwEzxzu3VLt-voezDFzBF0THoWJTUi3IUFnhsdduPbu77kDo5JVx3usmXZkouAE1bdHK2CE4K4Ym33DEN95h5F73WrJSy9qWJEgVUy6WAvXgUNUARUkBW0Eqzet6JcpPZ5B5MIau2NPqISxWc9rbdPGto4JF9KxhXs9PwtQxGsAIOe7HIllUB3N-UFmDCFrSySyt7i-QVNv17MJQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Effect_of_Dietary_Supplementation_of_Turmeric_Curcuma_longa_Ginger_Zingiber_officinale_and_their_Combination_as_Feed_Additives_on_Feed_Intake_Growth_Performance_and_Economics_of_Broiler","translated_slug":"","page_count":10,"language":"en","content_type":"Work","owner":{"id":25445867,"first_name":"Mohammad Mehedi","middle_initials":"H","last_name":"Khan","page_name":"MehediKhan","domain_name":"sylhetagrivarsity","created_at":"2015-01-28T04:12:18.926-08:00","display_name":"Mohammad Mehedi H Khan","url":"https://sylhetagrivarsity.academia.edu/MehediKhan"},"attachments":[{"id":54424763,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/54424763/thumbnails/1.jpg","file_name":"Effect_of_Dietary_Supplementation_of_Turmeric_Curc.pdf","download_url":"https://www.academia.edu/attachments/54424763/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effect_of_Dietary_Supplementation_of_Tur.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/54424763/Effect_of_Dietary_Supplementation_of_Turmeric_Curc-libre.pdf?1505320597=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_Dietary_Supplementation_of_Tur.pdf\u0026Expires=1732692851\u0026Signature=B~Mah3h~WGLxoT65SMiiM5dLstsDLTcRgJ3M~YeIHh5h6~uKR2-1ZEU11Ka-1DtNPdEWzMMAZ1Z5Gto4bVTi22IBirDj07QJIovkmes4CXiiOHJWXyxDfKJAIbgHy9ZG17qT6QvwEzxzu3VLt-voezDFzBF0THoWJTUi3IUFnhsdduPbu77kDo5JVx3usmXZkouAE1bdHK2CE4K4Ym33DEN95h5F73WrJSy9qWJEgVUy6WAvXgUNUARUkBW0Eqzet6JcpPZ5B5MIau2NPqISxWc9rbdPGto4JF9KxhXs9PwtQxGsAIOe7HIllUB3N-UFmDCFrSySyt7i-QVNv17MJQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":586,"name":"Health Sciences","url":"https://www.academia.edu/Documents/in/Health_Sciences"},{"id":1037,"name":"Agronomy","url":"https://www.academia.edu/Documents/in/Agronomy"},{"id":1290,"name":"Immunology","url":"https://www.academia.edu/Documents/in/Immunology"},{"id":10225,"name":"Agriculture","url":"https://www.academia.edu/Documents/in/Agriculture"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":170060,"name":"Turmeric","url":"https://www.academia.edu/Documents/in/Turmeric"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="32668256"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/32668256/INFLUENCE_OF_DIFFERENT_TYPES_AND_AMOUNTS_OF_SPICES_ON_THEIR_IN_VITRO_DEGRADABILITY_FERMENTATION_GAS_AND_METHANE_PRODUCTION"><img alt="Research paper thumbnail of INFLUENCE OF DIFFERENT TYPES AND AMOUNTS OF SPICES ON THEIR IN VITRO DEGRADABILITY, FERMENTATION, GAS AND METHANE PRODUCTION" class="work-thumbnail" src="https://attachments.academia-assets.com/52835266/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/32668256/INFLUENCE_OF_DIFFERENT_TYPES_AND_AMOUNTS_OF_SPICES_ON_THEIR_IN_VITRO_DEGRADABILITY_FERMENTATION_GAS_AND_METHANE_PRODUCTION">INFLUENCE OF DIFFERENT TYPES AND AMOUNTS OF SPICES ON THEIR IN VITRO DEGRADABILITY, FERMENTATION, GAS AND METHANE PRODUCTION</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This paper reports the in vitro degradability and fermentation of different amounts (0.25, 0.5 an...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This paper reports the in vitro degradability and fermentation of different amounts (0.25, 0.5 and 1 g 100 ml-1 of rumen fluid = RF) of five spices (cinnamon, cumin, coriander, turmeric and clove) alone or with rice straw during different incubation times. The main effects of spices were also considered for gas and methane production.Significant (P<0.001) differences were observed in in vitro dry matter degradability (IVD) and in vitro organic matter degradability (IVOMD) of spices and pH, ammoniaandvolatile fatty acids (VFA) of RF at 48 and 144 h. The IVD, IVOMD, ammoniaand VFA were highest for cumin and lowest forcinnamon. IVD, IVOMD and pH were higher when smaller amount (0.25 g 100 ml-1) of spices were used (P<0.001). All the spices increased IVD, IVOMD, pH, ammoniaand VFA at longer incubation time. The pH was lowest in turmeric.While VFA were greater for the larger amount of all spices, ammonia was greater for the larger amounts of only cumin and coriander. The molar proportion of acetic acid was lowest for turmeric. The gas and methane production was higher for the low amounts of spices where total gas volume was highest in turmeric and lowest in cinnamon (P<0.05).</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f6231310ad0fd06409486b2207a6bad3" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":52835266,"asset_id":32668256,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/52835266/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="32668256"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="32668256"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 32668256; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=32668256]").text(description); $(".js-view-count[data-work-id=32668256]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 32668256; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='32668256']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 32668256, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "f6231310ad0fd06409486b2207a6bad3" } } $('.js-work-strip[data-work-id=32668256]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":32668256,"title":"INFLUENCE OF DIFFERENT TYPES AND AMOUNTS OF SPICES ON THEIR IN VITRO DEGRADABILITY, FERMENTATION, GAS AND METHANE PRODUCTION","translated_title":"","metadata":{"abstract":"This paper reports the in vitro degradability and fermentation of different amounts (0.25, 0.5 and 1 g 100 ml-1 of rumen fluid = RF) of five spices (cinnamon, cumin, coriander, turmeric and clove) alone or with rice straw during different incubation times. The main effects of spices were also considered for gas and methane production.Significant (P\u003c0.001) differences were observed in in vitro dry matter degradability (IVD) and in vitro organic matter degradability (IVOMD) of spices and pH, ammoniaandvolatile fatty acids (VFA) of RF at 48 and 144 h. The IVD, IVOMD, ammoniaand VFA were highest for cumin and lowest forcinnamon. IVD, IVOMD and pH were higher when smaller amount (0.25 g 100 ml-1) of spices were used (P\u003c0.001). All the spices increased IVD, IVOMD, pH, ammoniaand VFA at longer incubation time. The pH was lowest in turmeric.While VFA were greater for the larger amount of all spices, ammonia was greater for the larger amounts of only cumin and coriander. The molar proportion of acetic acid was lowest for turmeric. The gas and methane production was higher for the low amounts of spices where total gas volume was highest in turmeric and lowest in cinnamon (P\u003c0.05)."},"translated_abstract":"This paper reports the in vitro degradability and fermentation of different amounts (0.25, 0.5 and 1 g 100 ml-1 of rumen fluid = RF) of five spices (cinnamon, cumin, coriander, turmeric and clove) alone or with rice straw during different incubation times. The main effects of spices were also considered for gas and methane production.Significant (P\u003c0.001) differences were observed in in vitro dry matter degradability (IVD) and in vitro organic matter degradability (IVOMD) of spices and pH, ammoniaandvolatile fatty acids (VFA) of RF at 48 and 144 h. The IVD, IVOMD, ammoniaand VFA were highest for cumin and lowest forcinnamon. IVD, IVOMD and pH were higher when smaller amount (0.25 g 100 ml-1) of spices were used (P\u003c0.001). All the spices increased IVD, IVOMD, pH, ammoniaand VFA at longer incubation time. The pH was lowest in turmeric.While VFA were greater for the larger amount of all spices, ammonia was greater for the larger amounts of only cumin and coriander. The molar proportion of acetic acid was lowest for turmeric. The gas and methane production was higher for the low amounts of spices where total gas volume was highest in turmeric and lowest in cinnamon (P\u003c0.05).","internal_url":"https://www.academia.edu/32668256/INFLUENCE_OF_DIFFERENT_TYPES_AND_AMOUNTS_OF_SPICES_ON_THEIR_IN_VITRO_DEGRADABILITY_FERMENTATION_GAS_AND_METHANE_PRODUCTION","translated_internal_url":"","created_at":"2017-04-26T09:11:10.493-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":25445867,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":28663085,"work_id":32668256,"tagging_user_id":25445867,"tagged_user_id":32589323,"co_author_invite_id":null,"email":"a***y@ncl.ac.uk","display_order":1,"name":"A S Chaudhry","title":"INFLUENCE OF DIFFERENT TYPES AND AMOUNTS OF SPICES ON THEIR IN VITRO DEGRADABILITY, FERMENTATION, GAS AND METHANE PRODUCTION"}],"downloadable_attachments":[{"id":52835266,"title":"","file_type":"docx","scribd_thumbnail_url":"https://attachments.academia-assets.com/52835266/thumbnails/1.jpg","file_name":"019_Khan_and_Chaudhry_2016.docx","download_url":"https://www.academia.edu/attachments/52835266/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"INFLUENCE_OF_DIFFERENT_TYPES_AND_AMOUNTS.docx","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/52835266/019_Khan_and_Chaudhry_2016.docx?1493223064=\u0026response-content-disposition=attachment%3B+filename%3DINFLUENCE_OF_DIFFERENT_TYPES_AND_AMOUNTS.docx\u0026Expires=1732718009\u0026Signature=MrEcDO~lblS-5pSy1ZhcowRYxMdAdd28wLoFtmUm1MzZFIZ88aY7KzNcgVVuviPRoyoh-e8iKQD0phyP2ZQieoAmMJy-RWaRZbgAcZukOAphdHYKfJb-fq0jY5xllNMk3EzsPz3ixIfDki-fzK4OcC60d-CJO0tAsUzFKsixqnJFPJSBMcVJBCm709WcZ2ogKTi-CAsAbW1vvm0108mCbqVcWbG8-eO1jPENvNql0T9xrx0Dips9MMfYz6h-BOXVcMREEb6HndPd5oO4gncxD7HsY2WE8F8LuDGTEF9Beaf6qXfWO7RuVdJsBJqzuHdtJk7iYUSHdJPge7U4D3rKpQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"INFLUENCE_OF_DIFFERENT_TYPES_AND_AMOUNTS_OF_SPICES_ON_THEIR_IN_VITRO_DEGRADABILITY_FERMENTATION_GAS_AND_METHANE_PRODUCTION","translated_slug":"","page_count":10,"language":"en","content_type":"Work","owner":{"id":25445867,"first_name":"Mohammad Mehedi","middle_initials":"H","last_name":"Khan","page_name":"MehediKhan","domain_name":"sylhetagrivarsity","created_at":"2015-01-28T04:12:18.926-08:00","display_name":"Mohammad Mehedi H Khan","url":"https://sylhetagrivarsity.academia.edu/MehediKhan"},"attachments":[{"id":52835266,"title":"","file_type":"docx","scribd_thumbnail_url":"https://attachments.academia-assets.com/52835266/thumbnails/1.jpg","file_name":"019_Khan_and_Chaudhry_2016.docx","download_url":"https://www.academia.edu/attachments/52835266/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"INFLUENCE_OF_DIFFERENT_TYPES_AND_AMOUNTS.docx","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/52835266/019_Khan_and_Chaudhry_2016.docx?1493223064=\u0026response-content-disposition=attachment%3B+filename%3DINFLUENCE_OF_DIFFERENT_TYPES_AND_AMOUNTS.docx\u0026Expires=1732718009\u0026Signature=MrEcDO~lblS-5pSy1ZhcowRYxMdAdd28wLoFtmUm1MzZFIZ88aY7KzNcgVVuviPRoyoh-e8iKQD0phyP2ZQieoAmMJy-RWaRZbgAcZukOAphdHYKfJb-fq0jY5xllNMk3EzsPz3ixIfDki-fzK4OcC60d-CJO0tAsUzFKsixqnJFPJSBMcVJBCm709WcZ2ogKTi-CAsAbW1vvm0108mCbqVcWbG8-eO1jPENvNql0T9xrx0Dips9MMfYz6h-BOXVcMREEb6HndPd5oO4gncxD7HsY2WE8F8LuDGTEF9Beaf6qXfWO7RuVdJsBJqzuHdtJk7iYUSHdJPge7U4D3rKpQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":146089,"name":"Methane reduction in ruminant","url":"https://www.academia.edu/Documents/in/Methane_reduction_in_ruminant"},{"id":480528,"name":"Spices","url":"https://www.academia.edu/Documents/in/Spices"},{"id":2689111,"name":"Degradability","url":"https://www.academia.edu/Documents/in/Degradability"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="30137924"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/30137924/Prevalence_of_Gastro_intestinal_Nematodes_Infection_of_Cattle_in_Bangladesh"><img alt="Research paper thumbnail of Prevalence of Gastro-intestinal Nematodes Infection of Cattle in Bangladesh" class="work-thumbnail" src="https://attachments.academia-assets.com/50595606/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/30137924/Prevalence_of_Gastro_intestinal_Nematodes_Infection_of_Cattle_in_Bangladesh">Prevalence of Gastro-intestinal Nematodes Infection of Cattle in Bangladesh</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://sylhetagrivarsity.academia.edu/MehediKhan">Mohammad Mehedi H Khan</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://sylhetagrivarsity.academia.edu/NabilaIlyas">Nabila Ilyas</a></span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Objectives: This study was conducted in different regions of Bangladesh with the objectives of in...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Objectives: This study was conducted in different regions of Bangladesh with the objectives of investigating the infection of gastro-intestinal nematodes in cattle. Methods: To determine the prevalence of gastro-intestinal nematodes infection in cattle, the data were collected from different area. A total 5400 fecal samples from animals of different regions in Bangladesh were examined for gastro-intestinal nematodiasis. Results: Out of 5400 fecal samples 4075 animals were found to be positive with various GI nematodes infection contributing a prevalence rate of 75.46%. The results revealed seven groups of nematodes were prevalent during the study period including strongylidspp (65.87%), Trichurisspp (8.76%), Staphanofilariaspp (5.70%), Capillariaspp (5.25%), Strongyloidesspp (5.15%), Thelaziaspp (5.08%) and Ascarisspp (4.32%). Among the regions, the infection was higher in animals brought to Central Veterinary Hospital (CVH), Dhaka and was calculated as 86.82%. On the other hand the lowest (67.22 %) prevalence was determined in Central Cattle Breeding and Dairy Farm (CCBDF), Savar. This study showed a higher level of prevalence (84.63%) in winter season followed by summer (84.63%). Conclusion: Although a modern anthelmintics are being used worldwide to treat and control parasitism in cattle and other animals. But their information on their uses and effectiveness at the farmers are scanty. Most of the farmers are unaware of the extent of the loss caused by parasites in their animals. As a result animals are frequently suffered from malnutrition.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="be9987117755df8397f218a3b161a727" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":50595606,"asset_id":30137924,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/50595606/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="30137924"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="30137924"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 30137924; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=30137924]").text(description); $(".js-view-count[data-work-id=30137924]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 30137924; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='30137924']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 30137924, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "be9987117755df8397f218a3b161a727" } } $('.js-work-strip[data-work-id=30137924]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":30137924,"title":"Prevalence of Gastro-intestinal Nematodes Infection of Cattle in Bangladesh","translated_title":"","metadata":{"abstract":"Objectives: This study was conducted in different regions of Bangladesh with the objectives of investigating the infection of gastro-intestinal nematodes in cattle. Methods: To determine the prevalence of gastro-intestinal nematodes infection in cattle, the data were collected from different area. A total 5400 fecal samples from animals of different regions in Bangladesh were examined for gastro-intestinal nematodiasis. Results: Out of 5400 fecal samples 4075 animals were found to be positive with various GI nematodes infection contributing a prevalence rate of 75.46%. The results revealed seven groups of nematodes were prevalent during the study period including strongylidspp (65.87%), Trichurisspp (8.76%), Staphanofilariaspp (5.70%), Capillariaspp (5.25%), Strongyloidesspp (5.15%), Thelaziaspp (5.08%) and Ascarisspp (4.32%). Among the regions, the infection was higher in animals brought to Central Veterinary Hospital (CVH), Dhaka and was calculated as 86.82%. On the other hand the lowest (67.22 %) prevalence was determined in Central Cattle Breeding and Dairy Farm (CCBDF), Savar. 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Most of the farmers are unaware of the extent of the loss caused by parasites in their animals. As a result animals are frequently suffered from malnutrition.","internal_url":"https://www.academia.edu/30137924/Prevalence_of_Gastro_intestinal_Nematodes_Infection_of_Cattle_in_Bangladesh","translated_internal_url":"","created_at":"2016-11-28T09:25:58.350-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":25445867,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":26256598,"work_id":30137924,"tagging_user_id":25445867,"tagged_user_id":304287,"co_author_invite_id":null,"email":"j***m@yahoo.com","affiliation":"Sylhet Agricultural University","display_order":1,"name":"Nabila Ilyas","title":"Prevalence of Gastro-intestinal Nematodes Infection of Cattle in Bangladesh"},{"id":26256599,"work_id":30137924,"tagging_user_id":25445867,"tagged_user_id":33933091,"co_author_invite_id":null,"email":"m***u@gmail.com","display_order":2,"name":"Mukter Hossain","title":"Prevalence of Gastro-intestinal Nematodes Infection of Cattle in Bangladesh"}],"downloadable_attachments":[{"id":50595606,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/50595606/thumbnails/1.jpg","file_name":"Nabila.pdf","download_url":"https://www.academia.edu/attachments/50595606/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Prevalence_of_Gastro_intestinal_Nematode.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/50595606/Nabila-libre.pdf?1480354204=\u0026response-content-disposition=attachment%3B+filename%3DPrevalence_of_Gastro_intestinal_Nematode.pdf\u0026Expires=1732692852\u0026Signature=b50OZW1m2xsCkINWq9ozl9LgTuiJ9WODpvxrhxSRxF~tUXtu8-QcTGsp1Dd8VBZPwuYW2LEVJWCBkYBo8jryqPI-CFalLk43GqZtSVRqGN9aM58Nz3FpEVtMk8~mAmjjvI1Ld2EbW5M1OfRQkwBccXltuzy5qM9O-TCGljZZ3zWaN8iM0HzyaRx2Dr72snaC6EU8BpC9TLY6MYDubpDUdP5lDvFeMC1D27RRsO5t-4lCmaCuRMdj9Cwoo3aFLaZiNSt0-YJte4IYsuevnfSaC7gKXAdhzHnPGNf49uHJtV~Z~h6GbopDgq5KjenVdUx4OrC5ScaPr~YxJFBlD7Xi8Q__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Prevalence_of_Gastro_intestinal_Nematodes_Infection_of_Cattle_in_Bangladesh","translated_slug":"","page_count":7,"language":"en","content_type":"Work","owner":{"id":25445867,"first_name":"Mohammad Mehedi","middle_initials":"H","last_name":"Khan","page_name":"MehediKhan","domain_name":"sylhetagrivarsity","created_at":"2015-01-28T04:12:18.926-08:00","display_name":"Mohammad Mehedi H Khan","url":"https://sylhetagrivarsity.academia.edu/MehediKhan"},"attachments":[{"id":50595606,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/50595606/thumbnails/1.jpg","file_name":"Nabila.pdf","download_url":"https://www.academia.edu/attachments/50595606/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Prevalence_of_Gastro_intestinal_Nematode.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/50595606/Nabila-libre.pdf?1480354204=\u0026response-content-disposition=attachment%3B+filename%3DPrevalence_of_Gastro_intestinal_Nematode.pdf\u0026Expires=1732692852\u0026Signature=b50OZW1m2xsCkINWq9ozl9LgTuiJ9WODpvxrhxSRxF~tUXtu8-QcTGsp1Dd8VBZPwuYW2LEVJWCBkYBo8jryqPI-CFalLk43GqZtSVRqGN9aM58Nz3FpEVtMk8~mAmjjvI1Ld2EbW5M1OfRQkwBccXltuzy5qM9O-TCGljZZ3zWaN8iM0HzyaRx2Dr72snaC6EU8BpC9TLY6MYDubpDUdP5lDvFeMC1D27RRsO5t-4lCmaCuRMdj9Cwoo3aFLaZiNSt0-YJte4IYsuevnfSaC7gKXAdhzHnPGNf49uHJtV~Z~h6GbopDgq5KjenVdUx4OrC5ScaPr~YxJFBlD7Xi8Q__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":164,"name":"Parasitology","url":"https://www.academia.edu/Documents/in/Parasitology"},{"id":657,"name":"Veterinary Medicine","url":"https://www.academia.edu/Documents/in/Veterinary_Medicine"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> </div><div class="profile--tab_content_container js-tab-pane tab-pane" data-section-id="2476309" id="papers"><div class="js-work-strip profile--work_container" data-work-id="123242506"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/123242506/Impacts_of_different_spices_on_in_vitro_rumen_dry_matter_disappearance_fermentation_and_methane_of_wheat_or_ryegrass_hay_based_substrates"><img alt="Research paper thumbnail of Impacts of different spices on in vitro rumen dry matter disappearance, fermentation and methane of wheat or ryegrass hay based substrates" class="work-thumbnail" src="https://attachments.academia-assets.com/117720762/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/123242506/Impacts_of_different_spices_on_in_vitro_rumen_dry_matter_disappearance_fermentation_and_methane_of_wheat_or_ryegrass_hay_based_substrates">Impacts of different spices on in vitro rumen dry matter disappearance, fermentation and methane of wheat or ryegrass hay based substrates</a></div><div class="wp-workCard_item"><span>Livestock Science</span><span>, 2012</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="34bfcaea743a7cec45fac7f1af0b1e22" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":117720762,"asset_id":123242506,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/117720762/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="123242506"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="123242506"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 123242506; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="114622561"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/114622561/Insect_Infested_Agarwood_A_newly_prized_product_of_agarwood_market_in_Bangladesh"><img alt="Research paper thumbnail of Insect Infested Agarwood: A newly prized product of agarwood market in Bangladesh" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/114622561/Insect_Infested_Agarwood_A_newly_prized_product_of_agarwood_market_in_Bangladesh">Insect Infested Agarwood: A newly prized product of agarwood market in Bangladesh</a></div><div class="wp-workCard_item"><span>Fundamental and Applied Agriculture</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Agarwood is highly prized products in perfumery world. Insect infested wood demands highier price...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Agarwood is highly prized products in perfumery world. Insect infested wood demands highier price than exported agarwood. A comparative analysis was made among the three categories of agarwood like white wood, screw injected and insect infested agarwood to evaluate the ether extract and total phenolic contents at Sylhet region in Bangladesh. We found the ether extract oil of white wood was 1.80%, Screw injected wood was 20.49% and insect infested wood was 11.078% and total phenolic contents were 2.55mg per g, 3.6mg per g and 2.97mg per g from white wood, screw injected wood and insect infested wood respectively.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="114622561"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="114622561"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 114622561; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=114622561]").text(description); $(".js-view-count[data-work-id=114622561]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 114622561; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='114622561']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 114622561, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=114622561]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":114622561,"title":"Insect Infested Agarwood: A newly prized product of agarwood market in Bangladesh","translated_title":"","metadata":{"abstract":"Agarwood is highly prized products in perfumery world. Insect infested wood demands highier price than exported agarwood. A comparative analysis was made among the three categories of agarwood like white wood, screw injected and insect infested agarwood to evaluate the ether extract and total phenolic contents at Sylhet region in Bangladesh. We found the ether extract oil of white wood was 1.80%, Screw injected wood was 20.49% and insect infested wood was 11.078% and total phenolic contents were 2.55mg per g, 3.6mg per g and 2.97mg per g from white wood, screw injected wood and insect infested wood respectively.","publisher":"ScopeMed","publication_date":{"day":null,"month":null,"year":2019,"errors":{}},"publication_name":"Fundamental and Applied Agriculture"},"translated_abstract":"Agarwood is highly prized products in perfumery world. Insect infested wood demands highier price than exported agarwood. A comparative analysis was made among the three categories of agarwood like white wood, screw injected and insect infested agarwood to evaluate the ether extract and total phenolic contents at Sylhet region in Bangladesh. We found the ether extract oil of white wood was 1.80%, Screw injected wood was 20.49% and insect infested wood was 11.078% and total phenolic contents were 2.55mg per g, 3.6mg per g and 2.97mg per g from white wood, screw injected wood and insect infested wood respectively.","internal_url":"https://www.academia.edu/114622561/Insect_Infested_Agarwood_A_newly_prized_product_of_agarwood_market_in_Bangladesh","translated_internal_url":"","created_at":"2024-02-07T22:29:23.727-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":25445867,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Insect_Infested_Agarwood_A_newly_prized_product_of_agarwood_market_in_Bangladesh","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":25445867,"first_name":"Mohammad 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</script> <div class="js-work-strip profile--work_container" data-work-id="85099991"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/85099991/Effects_of_yeast_Saccharomyces_cerevisiae_type_boulardii_CNCM_I_1079_supplementation_on_growth_performance_and_blood_metabolites_in_Black_Bengal_goat_kids"><img alt="Research paper thumbnail of Effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids" class="work-thumbnail" src="https://attachments.academia-assets.com/89906190/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/85099991/Effects_of_yeast_Saccharomyces_cerevisiae_type_boulardii_CNCM_I_1079_supplementation_on_growth_performance_and_blood_metabolites_in_Black_Bengal_goat_kids">Effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids</a></div><div class="wp-workCard_item"><span>Veterinarski arhiv</span><span>, 2018</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="e8f8cbee7336457c7e23a1a6831a240b" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":89906190,"asset_id":85099991,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/89906190/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span 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Extract","url":"https://www.academia.edu/Documents/in/Yeast_Extract"}],"urls":[{"id":23101575,"url":"http://vetarhiv.vef.unizg.hr/papers/2018-88-5-6.pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="42847569"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/42847569/PRESENCE_OF_FORMALIN_IN_SMALL_INDIGENOUS_SPECIES_OF_FISH_AT_SYLHET_SADAR"><img alt="Research paper thumbnail of PRESENCE OF FORMALIN IN SMALL INDIGENOUS SPECIES OF FISH AT SYLHET SADAR" class="work-thumbnail" src="https://attachments.academia-assets.com/63083642/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/42847569/PRESENCE_OF_FORMALIN_IN_SMALL_INDIGENOUS_SPECIES_OF_FISH_AT_SYLHET_SADAR">PRESENCE OF FORMALIN IN SMALL INDIGENOUS SPECIES OF FISH AT SYLHET SADAR</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://sher-e-bangla.academia.edu/MdAbdulBaten">Md. Abdul Baten</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://sylhetagrivarsity.academia.edu/MehediKhan">Mohammad Mehedi H Khan</a></span></div><div class="wp-workCard_item"><span>Journal of Sylhet Agricultural University</span><span>, 2017</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Formalin contamination in edible fishes is strictly prohibited in Bangladesh. Although studies re...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Formalin contamination in edible fishes is strictly prohibited in Bangladesh. Although studies reported formalin contamination in many different commercial large table fish's items but research pinpoints the formalin contamination in Small Indigenous Species (SIS) of fishes are scant. The present study was aimed at detecting the presence of formalin in SIS from different fish markets of Sylhet Sadar Upazila, Bangladesh. Five SIS taxa explicitly Coricaso borna (Kachki), Amblypharyngodon mola (Mola), Gudusia chapra (Chapila), Mystus tengra (Tengra), Puntius ticto (Tit punti) were purposely sampled during winter season (November to December, 2014) and summer (May to June, 2015) from eight fish markets for the detection of formalin content by using formalin testing kit developed by Bangladesh Council of Scientific and Industrial Research (BCSIR). A total of 160 SIS individuals were collected, where 50 samples were contaminated with formalin in which 32 samples (40%) were in summer and 18 (22.5%) in the winter season. The rate of formaldehyde contamination was higher in C. soborna (100% both in summer and winter) followed by G. chapra (75% in summer and 12.5% in winter) and A. mola (50% in summer and 0% in winter) respectively. The formalin contamination was found statistically significant (P value <0.05) for Chapila and Mola in both season. It is, therefore, strongly recommended to ensure the institutional and government support and extension aids for improving the formalin testing methods, marketing systems and market facilities that can ensure a good quality fresh/safe fish in the markets for consumers.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="07564c0273dbd98763a54450bf1f0e58" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":63083642,"asset_id":42847569,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/63083642/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="42847569"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="42847569"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 42847569; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=42847569]").text(description); $(".js-view-count[data-work-id=42847569]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 42847569; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='42847569']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 42847569, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "07564c0273dbd98763a54450bf1f0e58" } } $('.js-work-strip[data-work-id=42847569]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":42847569,"title":"PRESENCE OF FORMALIN IN SMALL INDIGENOUS SPECIES OF FISH AT SYLHET SADAR","translated_title":"","metadata":{"abstract":"Formalin contamination in edible fishes is strictly prohibited in Bangladesh. Although studies reported formalin contamination in many different commercial large table fish's items but research pinpoints the formalin contamination in Small Indigenous Species (SIS) of fishes are scant. The present study was aimed at detecting the presence of formalin in SIS from different fish markets of Sylhet Sadar Upazila, Bangladesh. Five SIS taxa explicitly Coricaso borna (Kachki), Amblypharyngodon mola (Mola), Gudusia chapra (Chapila), Mystus tengra (Tengra), Puntius ticto (Tit punti) were purposely sampled during winter season (November to December, 2014) and summer (May to June, 2015) from eight fish markets for the detection of formalin content by using formalin testing kit developed by Bangladesh Council of Scientific and Industrial Research (BCSIR). A total of 160 SIS individuals were collected, where 50 samples were contaminated with formalin in which 32 samples (40%) were in summer and 18 (22.5%) in the winter season. The rate of formaldehyde contamination was higher in C. soborna (100% both in summer and winter) followed by G. chapra (75% in summer and 12.5% in winter) and A. mola (50% in summer and 0% in winter) respectively. The formalin contamination was found statistically significant (P value \u003c0.05) for Chapila and Mola in both season. It is, therefore, strongly recommended to ensure the institutional and government support and extension aids for improving the formalin testing methods, marketing systems and market facilities that can ensure a good quality fresh/safe fish in the markets for consumers.","publication_date":{"day":null,"month":null,"year":2017,"errors":{}},"publication_name":"Journal of Sylhet Agricultural University"},"translated_abstract":"Formalin contamination in edible fishes is strictly prohibited in Bangladesh. Although studies reported formalin contamination in many different commercial large table fish's items but research pinpoints the formalin contamination in Small Indigenous Species (SIS) of fishes are scant. The present study was aimed at detecting the presence of formalin in SIS from different fish markets of Sylhet Sadar Upazila, Bangladesh. Five SIS taxa explicitly Coricaso borna (Kachki), Amblypharyngodon mola (Mola), Gudusia chapra (Chapila), Mystus tengra (Tengra), Puntius ticto (Tit punti) were purposely sampled during winter season (November to December, 2014) and summer (May to June, 2015) from eight fish markets for the detection of formalin content by using formalin testing kit developed by Bangladesh Council of Scientific and Industrial Research (BCSIR). A total of 160 SIS individuals were collected, where 50 samples were contaminated with formalin in which 32 samples (40%) were in summer and 18 (22.5%) in the winter season. The rate of formaldehyde contamination was higher in C. soborna (100% both in summer and winter) followed by G. chapra (75% in summer and 12.5% in winter) and A. mola (50% in summer and 0% in winter) respectively. The formalin contamination was found statistically significant (P value \u003c0.05) for Chapila and Mola in both season. It is, therefore, strongly recommended to ensure the institutional and government support and extension aids for improving the formalin testing methods, marketing systems and market facilities that can ensure a good quality fresh/safe fish in the markets for consumers.","internal_url":"https://www.academia.edu/42847569/PRESENCE_OF_FORMALIN_IN_SMALL_INDIGENOUS_SPECIES_OF_FISH_AT_SYLHET_SADAR","translated_internal_url":"","created_at":"2020-04-25T00:14:16.759-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":32088401,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":34383306,"work_id":42847569,"tagging_user_id":32088401,"tagged_user_id":25445867,"co_author_invite_id":null,"email":"m***d@gmail.com","affiliation":"Sylhet Agricultural University","display_order":1,"name":"Mohammad Mehedi H Khan","title":"PRESENCE OF FORMALIN IN SMALL INDIGENOUS SPECIES OF FISH AT SYLHET SADAR"}],"downloadable_attachments":[{"id":63083642,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/63083642/thumbnails/1.jpg","file_name":"Haq_et_al_2017_Presence_of_formalin_Small_Indigenous_Species_of_fish_Sylhet_sadar20200425-52334-fes8xt.pdf","download_url":"https://www.academia.edu/attachments/63083642/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"PRESENCE_OF_FORMALIN_IN_SMALL_INDIGENOUS.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/63083642/Haq_et_al_2017_Presence_of_formalin_Small_Indigenous_Species_of_fish_Sylhet_sadar20200425-52334-fes8xt-libre.pdf?1587799861=\u0026response-content-disposition=attachment%3B+filename%3DPRESENCE_OF_FORMALIN_IN_SMALL_INDIGENOUS.pdf\u0026Expires=1732692849\u0026Signature=NYGQf4u62I-mFbIrZv2ZkgbjXJccn9ZukFcd3jQfHHNEY~ikPvSkxsVXVf~kl93KU~yv-Qt5daCfuMSwst-YohvHvReO6PFV-wAMEKqZ4ge7vtZc2KaUwgyvc5sY815-xQ4SxYQp5chN5R8j3O4Wn~dZ4U0XQWCno9DP6Rw6UURuj14YIJ4OcFjVCQb-1sBgpAfUAIq~gArqEHj8FmIBmzghTK9yP4x2EOK6YDawXFVO9atQxLUMvBqbE58WsDsPRBbJUDj9gOmLRgp6o9aWGUAd-bNty9TLAFj527RTOzJYIiaQtbqkFjSAD~1wjmkMed671PhH5ezSl~4h5AySww__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"PRESENCE_OF_FORMALIN_IN_SMALL_INDIGENOUS_SPECIES_OF_FISH_AT_SYLHET_SADAR","translated_slug":"","page_count":7,"language":"en","content_type":"Work","owner":{"id":32088401,"first_name":"Md. 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Dinh</a></span></div><div class="wp-workCard_item"><span>Journal of Advanced Biotechnology and Experimental Therapeutics</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ABSTRACT: Poultry sector is presently emerged as a great profitable sector in worldwide. The sect...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">ABSTRACT: Poultry sector is presently emerged as a great profitable sector in worldwide. The sector’s role in the immense development of the people related this sector. Eggs and hens of layer farms are a major protein source for the people in Bangladesh. Different types of zoonotic diseases prevent the development of the sector. Among the major anxiety related to the development are health issues that<br />scolding not only animal production, but also the community using the food resulting from these animals. One of the most frequently and widely occurring disease is Salmonella. Small-scale commercial farms are predominating here as in Bangladesh where stocks range from several hundreds to thousands and kept in a semi-confined system with a minimum of bio security. In such a system, the birds might be more vulnerable to become exposed to Salmonella. Rainy season is the most suitable for salmonella infection then summer or winter. Prevalence of Salmonella spp. was significantly higher in egg shell compared to egg contents are associated with human illnesses during consumption of contaminated poultry eggs. Different survey notified that, salmonella occurrence in Bangladesh ranges from 20% to above 90% in different locations and seasons. Animals are recognized to be the major reservoir for<br />salmonellae; modern methods of animal husbandry, food production and food handling may encourage the transmission of these organisms from animal products to man. Efforts including critical control point programs in food manufacture are needed to reduce the incidence of Salmonella in food. Consumersawareness efforts would protect public health from foodborne Salmonellosis.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="706f13862946766498a4cff76094ae91" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":59424554,"asset_id":39288026,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/59424554/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="39288026"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="39288026"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 39288026; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=39288026]").text(description); $(".js-view-count[data-work-id=39288026]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 39288026; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='39288026']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 39288026, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "706f13862946766498a4cff76094ae91" } } $('.js-work-strip[data-work-id=39288026]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":39288026,"title":"Outbreak of Salmonella in poultry of Bangladesh and possible remedy","translated_title":"","metadata":{"doi":"10.5455/jabet.2019.d30","issue":"2","volume":"2","abstract":"ABSTRACT: Poultry sector is presently emerged as a great profitable sector in worldwide. The sector’s role in the immense development of the people related this sector. Eggs and hens of layer farms are a major protein source for the people in Bangladesh. Different types of zoonotic diseases prevent the development of the sector. Among the major anxiety related to the development are health issues that\nscolding not only animal production, but also the community using the food resulting from these animals. One of the most frequently and widely occurring disease is Salmonella. Small-scale commercial farms are predominating here as in Bangladesh where stocks range from several hundreds to thousands and kept in a semi-confined system with a minimum of bio security. In such a system, the birds might be more vulnerable to become exposed to Salmonella. Rainy season is the most suitable for salmonella infection then summer or winter. 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Small-scale commercial farms are predominating here as in Bangladesh where stocks range from several hundreds to thousands and kept in a semi-confined system with a minimum of bio security. In such a system, the birds might be more vulnerable to become exposed to Salmonella. Rainy season is the most suitable for salmonella infection then summer or winter. Prevalence of Salmonella spp. was significantly higher in egg shell compared to egg contents are associated with human illnesses during consumption of contaminated poultry eggs. Different survey notified that, salmonella occurrence in Bangladesh ranges from 20% to above 90% in different locations and seasons. Animals are recognized to be the major reservoir for\nsalmonellae; modern methods of animal husbandry, food production and food handling may encourage the transmission of these organisms from animal products to man. Efforts including critical control point programs in food manufacture are needed to reduce the incidence of Salmonella in food. 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Dinh","title":"Outbreak of Salmonella in poultry of Bangladesh and possible remedy"}],"downloadable_attachments":[{"id":59424554,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/59424554/thumbnails/1.jpg","file_name":"178-155557916220190528-106021-g3jdcd.pdf","download_url":"https://www.academia.edu/attachments/59424554/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Outbreak_of_Salmonella_in_poultry_of_Ban.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/59424554/178-155557916220190528-106021-g3jdcd-libre.pdf?1559059728=\u0026response-content-disposition=attachment%3B+filename%3DOutbreak_of_Salmonella_in_poultry_of_Ban.pdf\u0026Expires=1732692849\u0026Signature=ch-Bqfq-ge3Sw~62bZTcpvjcQ36aO7pvnsXte32WEIyCxlgRDLtJ4GEFRGEVIPAzNf1XLSisKdHGMpP0WotuDYzFjBkEjaNA-fjzpl6FoZu6x~EeVUE5NRIrDQ~oRlliJg-85naEJeHhfdP1QBC3rzD6fDYIqfnA-7rrTBodWyYevozfZ1Iksw37qSvHJ6fBGzY8iFhQGM~6UTxEAyJHUBO89LnBUBtbP9zQQRZvfzYda2agndtAk3-oJvW1gSKrpOyRW3WLhOQ0mU07MaP3Z7G09Ge5CDENZynWaJQNgcxMhQLjF30jGyA9rCM5z0umve1RdYQ6545ebnNrZgJjEg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Outbreak_of_Salmonella_in_poultry_of_Bangladesh_and_possible_remedy","translated_slug":"","page_count":11,"language":"en","content_type":"Work","owner":{"id":78120808,"first_name":"JABET","middle_initials":null,"last_name":"Journal","page_name":"JABETJournal","domain_name":"independent","created_at":"2018-03-08T05:13:50.060-08:00","display_name":"JABET Journal","url":"https://independent.academia.edu/JABETJournal"},"attachments":[{"id":59424554,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/59424554/thumbnails/1.jpg","file_name":"178-155557916220190528-106021-g3jdcd.pdf","download_url":"https://www.academia.edu/attachments/59424554/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Outbreak_of_Salmonella_in_poultry_of_Ban.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/59424554/178-155557916220190528-106021-g3jdcd-libre.pdf?1559059728=\u0026response-content-disposition=attachment%3B+filename%3DOutbreak_of_Salmonella_in_poultry_of_Ban.pdf\u0026Expires=1732692849\u0026Signature=ch-Bqfq-ge3Sw~62bZTcpvjcQ36aO7pvnsXte32WEIyCxlgRDLtJ4GEFRGEVIPAzNf1XLSisKdHGMpP0WotuDYzFjBkEjaNA-fjzpl6FoZu6x~EeVUE5NRIrDQ~oRlliJg-85naEJeHhfdP1QBC3rzD6fDYIqfnA-7rrTBodWyYevozfZ1Iksw37qSvHJ6fBGzY8iFhQGM~6UTxEAyJHUBO89LnBUBtbP9zQQRZvfzYda2agndtAk3-oJvW1gSKrpOyRW3WLhOQ0mU07MaP3Z7G09Ge5CDENZynWaJQNgcxMhQLjF30jGyA9rCM5z0umve1RdYQ6545ebnNrZgJjEg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":118815,"name":"Zoonotic Disease","url":"https://www.academia.edu/Documents/in/Zoonotic_Disease"},{"id":255899,"name":"Poultry","url":"https://www.academia.edu/Documents/in/Poultry"},{"id":263358,"name":"Biochemistry and chemistry","url":"https://www.academia.edu/Documents/in/Biochemistry_and_chemistry"},{"id":775091,"name":"Salmonellosis","url":"https://www.academia.edu/Documents/in/Salmonellosis"},{"id":2950648,"name":"Season","url":"https://www.academia.edu/Documents/in/Season"}],"urls":[{"id":8775993,"url":"https://www.bsmiab.org/jabet/178-1555579162-outbreak-of-salmonella-in-poultry-of-bangladesh-and-possible-remedy/"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="39287650"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/39287650/Evaluation_of_density_metric_grading_of_agarwood_antioxidant_potentiality_in_agar_oil_and_prevalence_of_unknown_bacteria_in_agarwood_soaking_water"><img alt="Research paper thumbnail of Evaluation of density metric grading of agarwood, antioxidant potentiality in agar oil and prevalence of unknown bacteria in agarwood soaking water" class="work-thumbnail" src="https://attachments.academia-assets.com/59423989/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/39287650/Evaluation_of_density_metric_grading_of_agarwood_antioxidant_potentiality_in_agar_oil_and_prevalence_of_unknown_bacteria_in_agarwood_soaking_water">Evaluation of density metric grading of agarwood, antioxidant potentiality in agar oil and prevalence of unknown bacteria in agarwood soaking water</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/JABETJournal">JABET Journal</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://sylhetagrivarsity.academia.edu/MehediKhan">Mohammad Mehedi H Khan</a></span></div><div class="wp-workCard_item"><span>Journal of Advanced Biotechnology and Experimental Therapeutics</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ABSTRACT: The experiments were conducted for grading unknown agarwood, to analyze the total pheno...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">ABSTRACT: The experiments were conducted for grading unknown agarwood, to analyze the total phenolics, total flavonoids, antioxidant status of agarwood and its crude oil and also to identify the existing bacteria that assist in the fermentation of agarwood during soaking period. Grades of unknown agarwoods were determined based on density metric method and cross checked for ether extract. Total phenolics of agar wood and oils were analyzed through Folin-Ciocalteu method and total flavonoid contents of agar oils were estimated using Aluminium chloride colorimetric method. For the determination of antioxidant status of agarwood oil, the inhibitory effects of oil extracts on DPPH radical was measured. To identify the bacterial genus, several biochemical tests were conducted. Results showed that insect infested agarwood was classified as Grade-1 agarwood (Calculated density was 0.641 g/cm 3) and contained the highest amount ether extract of 18.90 ± 0.60%, total phenolic content of 3.5 ± 0.06 (mg GAE/g) and flavonoid content of 7.82 ± 0.23 (µg QE/ml). IC 50 values obtained by DPPH activity for Aquillaria malaccensis oil extract was found to be 0.904 µg/ml. Bacillus spp. was recognized as the mostly prevalent bacteria responsible for fermentation of agarwood which exhibit special role in increasing the yield of agar oil. If agarwood and agar oil can be graded properly high market value will be obtained by exporting them.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="85750a75f05f891606e6e394450f0c9a" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":59423989,"asset_id":39287650,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/59423989/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="39287650"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="39287650"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 39287650; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=39287650]").text(description); $(".js-view-count[data-work-id=39287650]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 39287650; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='39287650']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 39287650, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "85750a75f05f891606e6e394450f0c9a" } } $('.js-work-strip[data-work-id=39287650]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":39287650,"title":"Evaluation of density metric grading of agarwood, antioxidant potentiality in agar oil and prevalence of unknown bacteria in agarwood soaking water","translated_title":"","metadata":{"doi":"10.5455/jabet.2019.d24","issue":"2","volume":"2","abstract":"ABSTRACT: The experiments were conducted for grading unknown agarwood, to analyze the total phenolics, total flavonoids, antioxidant status of agarwood and its crude oil and also to identify the existing bacteria that assist in the fermentation of agarwood during soaking period. Grades of unknown agarwoods were determined based on density metric method and cross checked for ether extract. Total phenolics of agar wood and oils were analyzed through Folin-Ciocalteu method and total flavonoid contents of agar oils were estimated using Aluminium chloride colorimetric method. For the determination of antioxidant status of agarwood oil, the inhibitory effects of oil extracts on DPPH radical was measured. To identify the bacterial genus, several biochemical tests were conducted. Results showed that insect infested agarwood was classified as Grade-1 agarwood (Calculated density was 0.641 g/cm 3) and contained the highest amount ether extract of 18.90 ± 0.60%, total phenolic content of 3.5 ± 0.06 (mg GAE/g) and flavonoid content of 7.82 ± 0.23 (µg QE/ml). IC 50 values obtained by DPPH activity for Aquillaria malaccensis oil extract was found to be 0.904 µg/ml. 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Total phenolics of agar wood and oils were analyzed through Folin-Ciocalteu method and total flavonoid contents of agar oils were estimated using Aluminium chloride colorimetric method. For the determination of antioxidant status of agarwood oil, the inhibitory effects of oil extracts on DPPH radical was measured. To identify the bacterial genus, several biochemical tests were conducted. Results showed that insect infested agarwood was classified as Grade-1 agarwood (Calculated density was 0.641 g/cm 3) and contained the highest amount ether extract of 18.90 ± 0.60%, total phenolic content of 3.5 ± 0.06 (mg GAE/g) and flavonoid content of 7.82 ± 0.23 (µg QE/ml). IC 50 values obtained by DPPH activity for Aquillaria malaccensis oil extract was found to be 0.904 µg/ml. Bacillus spp. was recognized as the mostly prevalent bacteria responsible for fermentation of agarwood which exhibit special role in increasing the yield of agar oil. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="38666712"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/38666712/Insect_infested_agarwood_A_newly_prized_product_of_agarwood_market_in_Bangladesh"><img alt="Research paper thumbnail of Insect infested agarwood: A newly prized product of agarwood market in Bangladesh" class="work-thumbnail" src="https://attachments.academia-assets.com/58746727/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/38666712/Insect_infested_agarwood_A_newly_prized_product_of_agarwood_market_in_Bangladesh">Insect infested agarwood: A newly prized product of agarwood market in Bangladesh</a></div><div class="wp-workCard_item"><span>Insect infested agarwood: A newly prized product of agarwood market in Bangladesh</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Agarwood is a highly prized product in perfumery world. Insect infested wood demands higher price...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Agarwood is a highly prized product in perfumery world. Insect infested wood demands higher price than other exported agarwoods. A comparative analysis was made among three categories of agarwood viz. white wood, screw injected agarwood and insect infested agarwood to evaluate the ether extract and total phenolic contents. The wood samples were collected from Sylhet region of Bangladesh. The ether extract oil contents were 1.80%, 20.49% and 11.08% for white wood, screw injected wood and insect infested wood, respectively. Total phenolic contents were 2.55 mg g −1 , 3.6 mg g −1 and 2.97 mg g −1 from white wood, screw injected wood and insect infested wood, respectively. Fungal attack following the insect infestation may have a positive effect on the quality of agar products. Further study is recommended to understand how insect infestation improves the quality of agar product.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="311cc8b6c8f305773674e1a0cdec52ea" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":58746727,"asset_id":38666712,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/58746727/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="38666712"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="38666712"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 38666712; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=38666712]").text(description); $(".js-view-count[data-work-id=38666712]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 38666712; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='38666712']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 38666712, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "311cc8b6c8f305773674e1a0cdec52ea" } } $('.js-work-strip[data-work-id=38666712]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":38666712,"title":"Insect infested agarwood: A newly prized product of agarwood market in Bangladesh","translated_title":"","metadata":{"doi":"10.5455/faa.1693","abstract":"Agarwood is a highly prized product in perfumery world. Insect infested wood demands higher price than other exported agarwoods. A comparative analysis was made among three categories of agarwood viz. white wood, screw injected agarwood and insect infested agarwood to evaluate the ether extract and total phenolic contents. The wood samples were collected from Sylhet region of Bangladesh. The ether extract oil contents were 1.80%, 20.49% and 11.08% for white wood, screw injected wood and insect infested wood, respectively. Total phenolic contents were 2.55 mg g −1 , 3.6 mg g −1 and 2.97 mg g −1 from white wood, screw injected wood and insect infested wood, respectively. Fungal attack following the insect infestation may have a positive effect on the quality of agar products. Further study is recommended to understand how insect infestation improves the quality of agar product.","publication_date":{"day":null,"month":null,"year":2019,"errors":{}},"publication_name":"Insect infested agarwood: A newly prized product of agarwood market in Bangladesh"},"translated_abstract":"Agarwood is a highly prized product in perfumery world. Insect infested wood demands higher price than other exported agarwoods. A comparative analysis was made among three categories of agarwood viz. white wood, screw injected agarwood and insect infested agarwood to evaluate the ether extract and total phenolic contents. The wood samples were collected from Sylhet region of Bangladesh. The ether extract oil contents were 1.80%, 20.49% and 11.08% for white wood, screw injected wood and insect infested wood, respectively. Total phenolic contents were 2.55 mg g −1 , 3.6 mg g −1 and 2.97 mg g −1 from white wood, screw injected wood and insect infested wood, respectively. Fungal attack following the insect infestation may have a positive effect on the quality of agar products. Further study is recommended to understand how insect infestation improves the quality of agar product.","internal_url":"https://www.academia.edu/38666712/Insect_infested_agarwood_A_newly_prized_product_of_agarwood_market_in_Bangladesh","translated_internal_url":"","created_at":"2019-03-30T01:37:53.174-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":25445867,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":32368286,"work_id":38666712,"tagging_user_id":25445867,"tagged_user_id":102009214,"co_author_invite_id":null,"email":"n***6@gmail.com","display_order":1,"name":"Md Najmol Hoque","title":"Insect infested agarwood: A newly prized product of agarwood market in Bangladesh"},{"id":32368288,"work_id":38666712,"tagging_user_id":25445867,"tagged_user_id":31230593,"co_author_invite_id":null,"email":"f***m@yahoo.com","affiliation":"Shimane University","display_order":2,"name":"Md. Fuad Mondal","title":"Insect infested agarwood: A newly prized product of agarwood market in Bangladesh"}],"downloadable_attachments":[{"id":58746727,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/58746727/thumbnails/1.jpg","file_name":"Najmul__2019.pdf","download_url":"https://www.academia.edu/attachments/58746727/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Insect_infested_agarwood_A_newly_prized.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/58746727/Najmul__2019.pdf?1553935067=\u0026response-content-disposition=attachment%3B+filename%3DInsect_infested_agarwood_A_newly_prized.pdf\u0026Expires=1732692850\u0026Signature=EsujcuKPuDbsorLbTJaM8zfhfzgXujDRfSk0ppxa6CU9zP73Ya43GkjLFS5jR5XgP2WOc-IaFPrkac3l09ltLzp5Yf7km6fx9CatDgPblKy1m88yJnsNElf4AyyGWo8AFKtxVDmcq6gfHsHcJJUboIpWgnVGTb~QsC7Cuk304M9L70OVXHWAk9TRTGLjpLhHVbA1dWplcLhz0iocUHDdd9zQOUVQWabcS~OnnwM7vgZUEWDiPQxSTHImDAjn-~XvqPj9ddWMObG4RUNoGst3THoTSdB734i1uGVZLPiqQ9rAa4yUEUkL8B7Jl-y0YXG3JjUcgSid3mnmVanj2MyHWw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Insect_infested_agarwood_A_newly_prized_product_of_agarwood_market_in_Bangladesh","translated_slug":"","page_count":4,"language":"en","content_type":"Work","owner":{"id":25445867,"first_name":"Mohammad Mehedi","middle_initials":"H","last_name":"Khan","page_name":"MehediKhan","domain_name":"sylhetagrivarsity","created_at":"2015-01-28T04:12:18.926-08:00","display_name":"Mohammad Mehedi H Khan","url":"https://sylhetagrivarsity.academia.edu/MehediKhan"},"attachments":[{"id":58746727,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/58746727/thumbnails/1.jpg","file_name":"Najmul__2019.pdf","download_url":"https://www.academia.edu/attachments/58746727/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Insect_infested_agarwood_A_newly_prized.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/58746727/Najmul__2019.pdf?1553935067=\u0026response-content-disposition=attachment%3B+filename%3DInsect_infested_agarwood_A_newly_prized.pdf\u0026Expires=1732692850\u0026Signature=EsujcuKPuDbsorLbTJaM8zfhfzgXujDRfSk0ppxa6CU9zP73Ya43GkjLFS5jR5XgP2WOc-IaFPrkac3l09ltLzp5Yf7km6fx9CatDgPblKy1m88yJnsNElf4AyyGWo8AFKtxVDmcq6gfHsHcJJUboIpWgnVGTb~QsC7Cuk304M9L70OVXHWAk9TRTGLjpLhHVbA1dWplcLhz0iocUHDdd9zQOUVQWabcS~OnnwM7vgZUEWDiPQxSTHImDAjn-~XvqPj9ddWMObG4RUNoGst3THoTSdB734i1uGVZLPiqQ9rAa4yUEUkL8B7Jl-y0YXG3JjUcgSid3mnmVanj2MyHWw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":243096,"name":"Insect Infestation","url":"https://www.academia.edu/Documents/in/Insect_Infestation"},{"id":347949,"name":"Phenolic Compounds","url":"https://www.academia.edu/Documents/in/Phenolic_Compounds"},{"id":883068,"name":"Agarwood","url":"https://www.academia.edu/Documents/in/Agarwood"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="38666704"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/38666704/The_Saudi_Journal_of_Life_Sciences_SJLS_Chemical_Composition_and_Antimicrobial_Activity_of_the_Essential_Oils_from_Aquillaria_malaccensis_in_Bangladesh"><img alt="Research paper thumbnail of The Saudi Journal of Life Sciences (SJLS) Chemical Composition and Antimicrobial Activity of the Essential Oils from Aquillaria malaccensis in Bangladesh" class="work-thumbnail" src="https://attachments.academia-assets.com/58746718/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/38666704/The_Saudi_Journal_of_Life_Sciences_SJLS_Chemical_Composition_and_Antimicrobial_Activity_of_the_Essential_Oils_from_Aquillaria_malaccensis_in_Bangladesh">The Saudi Journal of Life Sciences (SJLS) Chemical Composition and Antimicrobial Activity of the Essential Oils from Aquillaria malaccensis in Bangladesh</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://sylhetagrivarsity.academia.edu/MehediKhan">Mohammad Mehedi H Khan</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/MdNajmolHoque">Md Najmol Hoque</a></span></div><div class="wp-workCard_item"><span>Chemical Composition and Antimicrobial Activity of the Essential Oils from Aquillaria malaccensis in Bangladesh</span><span>, 2009</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Agarwood oil is a highly priced type of oil due to its unique aroma. Agarwood oil is widely used ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Agarwood oil is a highly priced type of oil due to its unique aroma. Agarwood oil is widely used in perfume, medicine and cosmetic industries due to its unique properties and high medicinal value. The oil is generally extracted from the fragrant resins that form in the heartwood of agarwood tree. These unique properties of agar oils are contributed by the presence of certain chemical compounds. The market demand for agarwood oil is very high. Agarwood oil is traded based on grade, corresponding to expensive and cheap price. Currently, the grading of agar oil depends on its physical appearance such as color, odor and essential oil components, like present of sesquiterpenes. The present research analyzed essential oils from Aquilaria malaccensis obtained from Moulvibazar, Bangladesh based on GC-MS data and antimicrobial properties. GC-MS analysis found Sesquiterpenes, alcoholics, fatty acids and other chemical groups in the exportable agar oils. Farm-1 contained 94.95%, Fram-2 contained 95.37% and Farm-3 contained 93.90% sesquiterpenes which is the most important properties for stronger odors and high quality. All the agar oils contained about 75% 5-Azulenemethanol-1,2,3,4,5,6,7,8-octahydryo.alpha.alpha.3.8-tetramethyl-3,7-Cyclodecad iene-1-ethanol.alpha.alpha.4,8-tetramethyl-[s-(Z,Z)]. They also contained other sesquiterpenes like Ledene oxide-II; Aromandendrene; Bicyclo[4.4.0]dec-5-ene,1,5-dimethyl-3-hydroxy-8-(1-methylene-2-hydroxyethyl-1)-1H-3 a,7-methanolazulene, deca hydro-1,4,9,9-tetramethyl-Diethyl Phthalate; Isoaromadendrene epoxide. Other groups like alkane ~2%, alcoholics ~1% and fatty acid were found above 2%. The essential oils from all the farms except farm-2 have shown non-significant sensibility in antimicrobial test against E. coli, S. aureus, Salmonella,Vibrio.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="2a7597f0b76d742ad024f6bc1f06dc11" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":58746718,"asset_id":38666704,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/58746718/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="38666704"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="38666704"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 38666704; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=38666704]").text(description); $(".js-view-count[data-work-id=38666704]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 38666704; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='38666704']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 38666704, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "2a7597f0b76d742ad024f6bc1f06dc11" } } $('.js-work-strip[data-work-id=38666704]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":38666704,"title":"The Saudi Journal of Life Sciences (SJLS) Chemical Composition and Antimicrobial Activity of the Essential Oils from Aquillaria malaccensis in Bangladesh","translated_title":"","metadata":{"doi":"10.21276/haya.2018.3.10.2","abstract":"Agarwood oil is a highly priced type of oil due to its unique aroma. Agarwood oil is widely used in perfume, medicine and cosmetic industries due to its unique properties and high medicinal value. The oil is generally extracted from the fragrant resins that form in the heartwood of agarwood tree. These unique properties of agar oils are contributed by the presence of certain chemical compounds. The market demand for agarwood oil is very high. Agarwood oil is traded based on grade, corresponding to expensive and cheap price. Currently, the grading of agar oil depends on its physical appearance such as color, odor and essential oil components, like present of sesquiterpenes. The present research analyzed essential oils from Aquilaria malaccensis obtained from Moulvibazar, Bangladesh based on GC-MS data and antimicrobial properties. GC-MS analysis found Sesquiterpenes, alcoholics, fatty acids and other chemical groups in the exportable agar oils. Farm-1 contained 94.95%, Fram-2 contained 95.37% and Farm-3 contained 93.90% sesquiterpenes which is the most important properties for stronger odors and high quality. All the agar oils contained about 75% 5-Azulenemethanol-1,2,3,4,5,6,7,8-octahydryo.alpha.alpha.3.8-tetramethyl-3,7-Cyclodecad iene-1-ethanol.alpha.alpha.4,8-tetramethyl-[s-(Z,Z)]. They also contained other sesquiterpenes like Ledene oxide-II; Aromandendrene; Bicyclo[4.4.0]dec-5-ene,1,5-dimethyl-3-hydroxy-8-(1-methylene-2-hydroxyethyl-1)-1H-3 a,7-methanolazulene, deca hydro-1,4,9,9-tetramethyl-Diethyl Phthalate; Isoaromadendrene epoxide. Other groups like alkane ~2%, alcoholics ~1% and fatty acid were found above 2%. The essential oils from all the farms except farm-2 have shown non-significant sensibility in antimicrobial test against E. coli, S. aureus, Salmonella,Vibrio.","publication_date":{"day":null,"month":null,"year":2009,"errors":{}},"publication_name":"Chemical Composition and Antimicrobial Activity of the Essential Oils from Aquillaria malaccensis in Bangladesh"},"translated_abstract":"Agarwood oil is a highly priced type of oil due to its unique aroma. Agarwood oil is widely used in perfume, medicine and cosmetic industries due to its unique properties and high medicinal value. The oil is generally extracted from the fragrant resins that form in the heartwood of agarwood tree. These unique properties of agar oils are contributed by the presence of certain chemical compounds. The market demand for agarwood oil is very high. Agarwood oil is traded based on grade, corresponding to expensive and cheap price. Currently, the grading of agar oil depends on its physical appearance such as color, odor and essential oil components, like present of sesquiterpenes. The present research analyzed essential oils from Aquilaria malaccensis obtained from Moulvibazar, Bangladesh based on GC-MS data and antimicrobial properties. GC-MS analysis found Sesquiterpenes, alcoholics, fatty acids and other chemical groups in the exportable agar oils. Farm-1 contained 94.95%, Fram-2 contained 95.37% and Farm-3 contained 93.90% sesquiterpenes which is the most important properties for stronger odors and high quality. All the agar oils contained about 75% 5-Azulenemethanol-1,2,3,4,5,6,7,8-octahydryo.alpha.alpha.3.8-tetramethyl-3,7-Cyclodecad iene-1-ethanol.alpha.alpha.4,8-tetramethyl-[s-(Z,Z)]. They also contained other sesquiterpenes like Ledene oxide-II; Aromandendrene; Bicyclo[4.4.0]dec-5-ene,1,5-dimethyl-3-hydroxy-8-(1-methylene-2-hydroxyethyl-1)-1H-3 a,7-methanolazulene, deca hydro-1,4,9,9-tetramethyl-Diethyl Phthalate; Isoaromadendrene epoxide. Other groups like alkane ~2%, alcoholics ~1% and fatty acid were found above 2%. The essential oils from all the farms except farm-2 have shown non-significant sensibility in antimicrobial test against E. coli, S. aureus, Salmonella,Vibrio.","internal_url":"https://www.academia.edu/38666704/The_Saudi_Journal_of_Life_Sciences_SJLS_Chemical_Composition_and_Antimicrobial_Activity_of_the_Essential_Oils_from_Aquillaria_malaccensis_in_Bangladesh","translated_internal_url":"","created_at":"2019-03-30T01:35:19.447-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":25445867,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":32368283,"work_id":38666704,"tagging_user_id":25445867,"tagged_user_id":102009214,"co_author_invite_id":null,"email":"n***6@gmail.com","display_order":1,"name":"Md Najmol Hoque","title":"The Saudi Journal of Life Sciences (SJLS) Chemical Composition and Antimicrobial Activity of the Essential Oils from Aquillaria malaccensis in Bangladesh"},{"id":32368284,"work_id":38666704,"tagging_user_id":25445867,"tagged_user_id":31230593,"co_author_invite_id":null,"email":"f***m@yahoo.com","affiliation":"Shimane University","display_order":2,"name":"Md. Fuad Mondal","title":"The Saudi Journal of Life Sciences (SJLS) Chemical Composition and Antimicrobial Activity of the Essential Oils from Aquillaria malaccensis in Bangladesh"},{"id":32368285,"work_id":38666704,"tagging_user_id":25445867,"tagged_user_id":316370633,"co_author_invite_id":6581174,"email":"k***m@sau.ac.bd","display_order":3,"name":"Mohammad Mehedi Hasan Khan","title":"The Saudi Journal of Life Sciences (SJLS) Chemical Composition and Antimicrobial Activity of the Essential Oils from Aquillaria malaccensis in Bangladesh"}],"downloadable_attachments":[{"id":58746718,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/58746718/thumbnails/1.jpg","file_name":"Najmul__2018.pdf","download_url":"https://www.academia.edu/attachments/58746718/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"The_Saudi_Journal_of_Life_Sciences_SJLS.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/58746718/Najmul__2018-libre.pdf?1553942572=\u0026response-content-disposition=attachment%3B+filename%3DThe_Saudi_Journal_of_Life_Sciences_SJLS.pdf\u0026Expires=1732692850\u0026Signature=NcONOOoT8LcYC6bVA3ixVqz3QKousM~U3cGSgWCa4XVs6vxDymCPyl8XB6oNU7KRHZsWoGI4HyMGDPjVbezj~nKrRZfwuawuOdiqH~iOT73vnrr27oDi~ZvlYKjXyeZVdiUSyGwoE8Z1KWJOh3ssUhue41-HlqIgyOnwGgVtk23rWNEY4HojnEov9Sc2xLjqtjfe62RUlS32ci8dKsTtDVVdovOg9o0dAZVxItx0tCcUjCm0BPGQPC--BUTd6LwNBstEGfT~a6uwAH5Yi9GRyEEmPGe5GSnfm867mF3gL-ZeGeZh4mCGnKjg8FaRPUg4~Ij1Xh75zo9FHcawtQ6b2g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"The_Saudi_Journal_of_Life_Sciences_SJLS_Chemical_Composition_and_Antimicrobial_Activity_of_the_Essential_Oils_from_Aquillaria_malaccensis_in_Bangladesh","translated_slug":"","page_count":9,"language":"en","content_type":"Work","owner":{"id":25445867,"first_name":"Mohammad Mehedi","middle_initials":"H","last_name":"Khan","page_name":"MehediKhan","domain_name":"sylhetagrivarsity","created_at":"2015-01-28T04:12:18.926-08:00","display_name":"Mohammad Mehedi H Khan","url":"https://sylhetagrivarsity.academia.edu/MehediKhan"},"attachments":[{"id":58746718,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/58746718/thumbnails/1.jpg","file_name":"Najmul__2018.pdf","download_url":"https://www.academia.edu/attachments/58746718/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"The_Saudi_Journal_of_Life_Sciences_SJLS.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/58746718/Najmul__2018-libre.pdf?1553942572=\u0026response-content-disposition=attachment%3B+filename%3DThe_Saudi_Journal_of_Life_Sciences_SJLS.pdf\u0026Expires=1732692850\u0026Signature=NcONOOoT8LcYC6bVA3ixVqz3QKousM~U3cGSgWCa4XVs6vxDymCPyl8XB6oNU7KRHZsWoGI4HyMGDPjVbezj~nKrRZfwuawuOdiqH~iOT73vnrr27oDi~ZvlYKjXyeZVdiUSyGwoE8Z1KWJOh3ssUhue41-HlqIgyOnwGgVtk23rWNEY4HojnEov9Sc2xLjqtjfe62RUlS32ci8dKsTtDVVdovOg9o0dAZVxItx0tCcUjCm0BPGQPC--BUTd6LwNBstEGfT~a6uwAH5Yi9GRyEEmPGe5GSnfm867mF3gL-ZeGeZh4mCGnKjg8FaRPUg4~Ij1Xh75zo9FHcawtQ6b2g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":111007,"name":"Antimicrobial activity","url":"https://www.academia.edu/Documents/in/Antimicrobial_activity"},{"id":883068,"name":"Agarwood","url":"https://www.academia.edu/Documents/in/Agarwood"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="38386636"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/38386636/Phytochemical_Screening_Antioxidant_and_Antibacterial_pdf"><img alt="Research paper thumbnail of Phytochemical Screening, Antioxidant and Antibacterial.pdf" class="work-thumbnail" src="https://attachments.academia-assets.com/58442929/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/38386636/Phytochemical_Screening_Antioxidant_and_Antibacterial_pdf">Phytochemical Screening, Antioxidant and Antibacterial.pdf</a></div><div class="wp-workCard_item"><span>IOSR Journal of Pharmacy and Biological Sciences</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Five medicinal plants such as Melastoma malabathricum, Mimosa pudica, Ricinus communis, Solanum t...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Five medicinal plants such as Melastoma malabathricum, Mimosa pudica, Ricinus communis, Solanum torvum, Alocasia macrorrhiza were employed to investigate the presence of various phytochemicals using different biochemical tests, to determine total phenolic content based on Folin-Ciocaltaeus reagent method, total flavonoid contents using aluminium chloride colorimetric method, antioxidant potentiality according to DPPH assay and antibacterial efficacy by disc diffusion assay of the selected medicinal plants. The phytochemical screening exhibited that the extracts were enriched with the existence of alkaloid, steroids, phenols, terpenoids, flavonoids, saponin, quinones, coumarins etc. Presence of phytochemicals varied from plant to plant. Quantitative analysis of phenolics revealed that Melastoma malabathricum contained maximum phenolics compound counting 76.29 mg/g gallic acid equivalent (GAE) of dry leaves powder. Total flavonoids content was found to be highest in Ricinus communis extract amounting 23.23mg/g quercetin equivalent(QE) of dry leaves powder. Mimosa pudica and Melastoma malabathricum extract possessed the highest free radical scavenging activity against DPPH. IC50 values, obtained by DPPH activity, was very high in Heliotropium indicum (228.58µg/ml). In contrast, lowest value of IC50 was found in Mimosa pudica (32.46µg/ml) which was followed by Melastoma malabathricum (48.90 µg/ml) and Ricinus communis (54.84µg/ml). IC50 values were shown inversely proportional to the free radical scavenging activity. Furthermore, antibacterial activities of methanolic extracts of selected plant’s leaves were analyzed against five clinically significant organisms (Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Salmonella sp, Staphylococcus aureus). Comparing six medicinal plants, the crude extract of Melastoma melabathricum and Solanum torvum exhibited potent antibacterial activity against all studied bacterial strains (11-16.75 mm zone of inhibition). Other four medicinal plant’s extracts showed antibacterial activity against different bacterial strains. To broaden this study, further in vivo models are essential for proving the effectiveness of leaves as candidate drug.  Keywords: Medicinal plant, phytochemical, antioxidant, antibacterial activity</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="4fd5f49a7a89dd53613b2d2391e1e2eb" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":58442929,"asset_id":38386636,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/58442929/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="38386636"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="38386636"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 38386636; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=38386636]").text(description); $(".js-view-count[data-work-id=38386636]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 38386636; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='38386636']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 38386636, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "4fd5f49a7a89dd53613b2d2391e1e2eb" } } $('.js-work-strip[data-work-id=38386636]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":38386636,"title":"Phytochemical Screening, Antioxidant and Antibacterial.pdf","translated_title":"","metadata":{"doi":"10.9790/3008-1401042637","abstract":"Five medicinal plants such as Melastoma malabathricum, Mimosa pudica, Ricinus communis, Solanum torvum, Alocasia macrorrhiza were employed to investigate the presence of various phytochemicals using different biochemical tests, to determine total phenolic content based on Folin-Ciocaltaeus reagent method, total flavonoid contents using aluminium chloride colorimetric method, antioxidant potentiality according to DPPH assay and antibacterial efficacy by disc diffusion assay of the selected medicinal plants. The phytochemical screening exhibited that the extracts were enriched with the existence of alkaloid, steroids, phenols, terpenoids, flavonoids, saponin, quinones, coumarins etc. Presence of phytochemicals varied from plant to plant. Quantitative analysis of phenolics revealed that Melastoma malabathricum contained maximum phenolics compound counting 76.29 mg/g gallic acid equivalent (GAE) of dry leaves powder. Total flavonoids content was found to be highest in Ricinus communis extract amounting 23.23mg/g quercetin equivalent(QE) of dry leaves powder. Mimosa pudica and Melastoma malabathricum extract possessed the highest free radical scavenging activity against DPPH. IC50 values, obtained by DPPH activity, was very high in Heliotropium indicum (228.58µg/ml). In contrast, lowest value of IC50 was found in Mimosa pudica (32.46µg/ml) which was followed by Melastoma malabathricum (48.90 µg/ml) and Ricinus communis (54.84µg/ml). IC50 values were shown inversely proportional to the free radical scavenging activity. Furthermore, antibacterial activities of methanolic extracts of selected plant’s leaves were analyzed against five clinically significant organisms (Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Salmonella sp, Staphylococcus aureus). Comparing six medicinal plants, the crude extract of Melastoma melabathricum and Solanum torvum exhibited potent antibacterial activity against all studied bacterial strains (11-16.75 mm zone of inhibition). Other four medicinal plant’s extracts showed antibacterial activity against different bacterial strains. To broaden this study, further in vivo models are essential for proving the effectiveness of leaves as candidate drug. Keywords: Medicinal plant, phytochemical, antioxidant, antibacterial activity","publication_date":{"day":null,"month":null,"year":2019,"errors":{}},"publication_name":"IOSR Journal of Pharmacy and Biological Sciences"},"translated_abstract":"Five medicinal plants such as Melastoma malabathricum, Mimosa pudica, Ricinus communis, Solanum torvum, Alocasia macrorrhiza were employed to investigate the presence of various phytochemicals using different biochemical tests, to determine total phenolic content based on Folin-Ciocaltaeus reagent method, total flavonoid contents using aluminium chloride colorimetric method, antioxidant potentiality according to DPPH assay and antibacterial efficacy by disc diffusion assay of the selected medicinal plants. The phytochemical screening exhibited that the extracts were enriched with the existence of alkaloid, steroids, phenols, terpenoids, flavonoids, saponin, quinones, coumarins etc. Presence of phytochemicals varied from plant to plant. Quantitative analysis of phenolics revealed that Melastoma malabathricum contained maximum phenolics compound counting 76.29 mg/g gallic acid equivalent (GAE) of dry leaves powder. Total flavonoids content was found to be highest in Ricinus communis extract amounting 23.23mg/g quercetin equivalent(QE) of dry leaves powder. Mimosa pudica and Melastoma malabathricum extract possessed the highest free radical scavenging activity against DPPH. IC50 values, obtained by DPPH activity, was very high in Heliotropium indicum (228.58µg/ml). In contrast, lowest value of IC50 was found in Mimosa pudica (32.46µg/ml) which was followed by Melastoma malabathricum (48.90 µg/ml) and Ricinus communis (54.84µg/ml). IC50 values were shown inversely proportional to the free radical scavenging activity. Furthermore, antibacterial activities of methanolic extracts of selected plant’s leaves were analyzed against five clinically significant organisms (Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Salmonella sp, Staphylococcus aureus). Comparing six medicinal plants, the crude extract of Melastoma melabathricum and Solanum torvum exhibited potent antibacterial activity against all studied bacterial strains (11-16.75 mm zone of inhibition). Other four medicinal plant’s extracts showed antibacterial activity against different bacterial strains. To broaden this study, further in vivo models are essential for proving the effectiveness of leaves as candidate drug. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="38243557"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/38243557/Insect_infested_agarwood_A_newly_prized_product_of_agarwood_market_in_Bangladesh"><img alt="Research paper thumbnail of Insect infested agarwood: A newly prized product of agarwood market in Bangladesh" class="work-thumbnail" src="https://attachments.academia-assets.com/58285094/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/38243557/Insect_infested_agarwood_A_newly_prized_product_of_agarwood_market_in_Bangladesh">Insect infested agarwood: A newly prized product of agarwood market in Bangladesh</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://sylhetagrivarsity.academia.edu/MehediKhan">Mohammad Mehedi H Khan</a>, <a class="" data-click-track="profile-work-strip-authors" href="https://shimane-u.academia.edu/MdFuadMondal">Md. Fuad Mondal</a>, and <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/MdNajmolHoque">Md Najmol Hoque</a></span></div><div class="wp-workCard_item"><span>Fundamental and Applied Agriculture</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Agarwood is a highly prized product in perfumery world. Insect infested wood demands higher price...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Agarwood is a highly prized product in perfumery world. Insect infested<br />wood demands higher price than other exported agarwoods. A comparative analysis was made among three categories of agarwood viz. white wood, screw injected agarwood and insect infested agarwood to evaluate the ether extract and total phenolic contents. The wood samples were collected from Sylhet region of Bangladesh. The ether extract oil contents were 1.80%, 20.49% and 11.08% for white wood, screw injected wood and insect infested wood, respectively. Total phenolic contents were 2.55 mg g−1, 3.6 mg g−1 and 2.97 mg g−1<br />from white wood, screw injected wood and insect infested wood, respectively. Fungal attack following the insect infestation may have a<br />positive effect on the quality of agar products. Further study is recommended to understand how insect infestation improves the quality of agar product.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="871ff9d5f45afc3555a87c101c27a6de" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":58285094,"asset_id":38243557,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/58285094/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="38243557"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="38243557"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 38243557; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=38243557]").text(description); $(".js-view-count[data-work-id=38243557]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 38243557; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='38243557']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 38243557, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "871ff9d5f45afc3555a87c101c27a6de" } } $('.js-work-strip[data-work-id=38243557]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":38243557,"title":"Insect infested agarwood: A newly prized product of agarwood market in Bangladesh","translated_title":"","metadata":{"abstract":"Agarwood is a highly prized product in perfumery world. Insect infested\nwood demands higher price than other exported agarwoods. A comparative analysis was made among three categories of agarwood viz. white wood, screw injected agarwood and insect infested agarwood to evaluate the ether extract and total phenolic contents. The wood samples were collected from Sylhet region of Bangladesh. The ether extract oil contents were 1.80%, 20.49% and 11.08% for white wood, screw injected wood and insect infested wood, respectively. Total phenolic contents were 2.55 mg g−1, 3.6 mg g−1 and 2.97 mg g−1\nfrom white wood, screw injected wood and insect infested wood, respectively. Fungal attack following the insect infestation may have a\npositive effect on the quality of agar products. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="37577242"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/37577242/Effects_of_yeast_Saccharomyces_cerevisiae_type_boulardii_CNCM_I_1079_supplementation_on_growth_performance_and_blood_metabolites_in_Black_Bengal_goat_kids"><img alt="Research paper thumbnail of Effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids" class="work-thumbnail" src="https://attachments.academia-assets.com/57556622/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/37577242/Effects_of_yeast_Saccharomyces_cerevisiae_type_boulardii_CNCM_I_1079_supplementation_on_growth_performance_and_blood_metabolites_in_Black_Bengal_goat_kids">Effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids. vet. arhiv 88, 661-672, 2018. ABSTrACT The objective of this study was to investigate the effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids. The experiment was performed on eight growing Black Bengal goat kids divided into a control diet (CD) group without yeast and yeast supplement (YS) group with 1.5% of yeast supplement. The feeding experiment was conducted for 40 days with growth performance measured every ten days, and blood samples were collected on days 0 and 40 of the experiment. The data were analyzed using a mixed model. The results showed that YS had no effect on growth parameters. Moreover, addition of yeast to the diet did not affect the blood parameters (phosphorus (P), cholesterol, triacylglycerol, urea, total protein, glutamate pyruvate transaminase (GPT), and glutamate oxaloacetate transaminase (GOT)) except calcium (Ca) and magnesium (Mg). In the YS group animals, a slight increase in blood level concentration of Ca and Mg was observed compared to the CD group.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="660ef3cccc593ee1aa92ca3ef76556f9" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":57556622,"asset_id":37577242,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/57556622/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="37577242"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="37577242"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 37577242; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=37577242]").text(description); $(".js-view-count[data-work-id=37577242]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 37577242; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='37577242']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 37577242, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "660ef3cccc593ee1aa92ca3ef76556f9" } } $('.js-work-strip[data-work-id=37577242]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":37577242,"title":"Effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids","translated_title":"","metadata":{"abstract":"Effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids. vet. arhiv 88, 661-672, 2018. ABSTrACT The objective of this study was to investigate the effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids. The experiment was performed on eight growing Black Bengal goat kids divided into a control diet (CD) group without yeast and yeast supplement (YS) group with 1.5% of yeast supplement. The feeding experiment was conducted for 40 days with growth performance measured every ten days, and blood samples were collected on days 0 and 40 of the experiment. The data were analyzed using a mixed model. The results showed that YS had no effect on growth parameters. Moreover, addition of yeast to the diet did not affect the blood parameters (phosphorus (P), cholesterol, triacylglycerol, urea, total protein, glutamate pyruvate transaminase (GPT), and glutamate oxaloacetate transaminase (GOT)) except calcium (Ca) and magnesium (Mg). In the YS group animals, a slight increase in blood level concentration of Ca and Mg was observed compared to the CD group."},"translated_abstract":"Effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids. vet. arhiv 88, 661-672, 2018. ABSTrACT The objective of this study was to investigate the effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids. The experiment was performed on eight growing Black Bengal goat kids divided into a control diet (CD) group without yeast and yeast supplement (YS) group with 1.5% of yeast supplement. The feeding experiment was conducted for 40 days with growth performance measured every ten days, and blood samples were collected on days 0 and 40 of the experiment. The data were analyzed using a mixed model. The results showed that YS had no effect on growth parameters. Moreover, addition of yeast to the diet did not affect the blood parameters (phosphorus (P), cholesterol, triacylglycerol, urea, total protein, glutamate pyruvate transaminase (GPT), and glutamate oxaloacetate transaminase (GOT)) except calcium (Ca) and magnesium (Mg). In the YS group animals, a slight increase in blood level concentration of Ca and Mg was observed compared to the CD group.","internal_url":"https://www.academia.edu/37577242/Effects_of_yeast_Saccharomyces_cerevisiae_type_boulardii_CNCM_I_1079_supplementation_on_growth_performance_and_blood_metabolites_in_Black_Bengal_goat_kids","translated_internal_url":"","created_at":"2018-10-13T04:48:05.295-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":25445867,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":31952160,"work_id":37577242,"tagging_user_id":25445867,"tagged_user_id":13573829,"co_author_invite_id":null,"email":"s***u@gmail.com","display_order":1,"name":"Sudeb Saha","title":"Effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids"},{"id":31952161,"work_id":37577242,"tagging_user_id":25445867,"tagged_user_id":52270143,"co_author_invite_id":null,"email":"a***h@sau.ac.bd","display_order":2,"name":"Syed Ahmed","title":"Effects of yeast (Saccharomyces cerevisiae type boulardii CNCM I-1079) supplementation on growth performance and blood metabolites in Black Bengal goat kids"}],"downloadable_attachments":[{"id":57556622,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/57556622/thumbnails/1.jpg","file_name":"Saha_et_al.__2018.pdf","download_url":"https://www.academia.edu/attachments/57556622/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effects_of_yeast_Saccharomyces_cerevisia.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/57556622/Saha_et_al.__2018-libre.pdf?1539431926=\u0026response-content-disposition=attachment%3B+filename%3DEffects_of_yeast_Saccharomyces_cerevisia.pdf\u0026Expires=1732718009\u0026Signature=OfEflAB7mf0yi~gByFrvjTmGwKeMarNNpHLgOt5ZYY8SztHpkRJLAbkFuiURaptFZvZDNzXPRiqAi7TIiMSQdH8FYe4W2f1S94Z3asJYdSvGHB51ZXaV0OAf0ul6kbNDLeuqj2FnB4cW5gb97MeZEoMnuQcr-t7JkEBOA2v8DZgPbNWISqdgyDnw50LaQJZbTd~b0UXmeRy9uR7blnRqONdPNAYvncvP7VVAvk8g5H4I4SPHCriXzUH~bhNAaNy-T12cLBnM4kcBhw~PifMCaDCF45VMksVDV95~li5rV4TEj9Ob5ubWp2jqeSQt29unX0UuseZ~uhqEzIHpIFe7BA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Effects_of_yeast_Saccharomyces_cerevisiae_type_boulardii_CNCM_I_1079_supplementation_on_growth_performance_and_blood_metabolites_in_Black_Bengal_goat_kids","translated_slug":"","page_count":12,"language":"en","content_type":"Work","owner":{"id":25445867,"first_name":"Mohammad Mehedi","middle_initials":"H","last_name":"Khan","page_name":"MehediKhan","domain_name":"sylhetagrivarsity","created_at":"2015-01-28T04:12:18.926-08:00","display_name":"Mohammad Mehedi H Khan","url":"https://sylhetagrivarsity.academia.edu/MehediKhan"},"attachments":[{"id":57556622,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/57556622/thumbnails/1.jpg","file_name":"Saha_et_al.__2018.pdf","download_url":"https://www.academia.edu/attachments/57556622/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effects_of_yeast_Saccharomyces_cerevisia.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/57556622/Saha_et_al.__2018-libre.pdf?1539431926=\u0026response-content-disposition=attachment%3B+filename%3DEffects_of_yeast_Saccharomyces_cerevisia.pdf\u0026Expires=1732718009\u0026Signature=OfEflAB7mf0yi~gByFrvjTmGwKeMarNNpHLgOt5ZYY8SztHpkRJLAbkFuiURaptFZvZDNzXPRiqAi7TIiMSQdH8FYe4W2f1S94Z3asJYdSvGHB51ZXaV0OAf0ul6kbNDLeuqj2FnB4cW5gb97MeZEoMnuQcr-t7JkEBOA2v8DZgPbNWISqdgyDnw50LaQJZbTd~b0UXmeRy9uR7blnRqONdPNAYvncvP7VVAvk8g5H4I4SPHCriXzUH~bhNAaNy-T12cLBnM4kcBhw~PifMCaDCF45VMksVDV95~li5rV4TEj9Ob5ubWp2jqeSQt29unX0UuseZ~uhqEzIHpIFe7BA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":1037,"name":"Agronomy","url":"https://www.academia.edu/Documents/in/Agronomy"},{"id":10225,"name":"Agriculture","url":"https://www.academia.edu/Documents/in/Agriculture"},{"id":252969,"name":"Goats","url":"https://www.academia.edu/Documents/in/Goats"},{"id":732128,"name":"Yeast Extract","url":"https://www.academia.edu/Documents/in/Yeast_Extract"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="36806037"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/36806037/Biomass_and_nutritional_evaluation_of_German_grass_Echinochloa_polystachya_cultivated_on_floating_bed"><img alt="Research paper thumbnail of Biomass and nutritional evaluation of German grass (Echinochloa polystachya) cultivated on floating bed" class="work-thumbnail" src="https://attachments.academia-assets.com/56755132/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/36806037/Biomass_and_nutritional_evaluation_of_German_grass_Echinochloa_polystachya_cultivated_on_floating_bed">Biomass and nutritional evaluation of German grass (Echinochloa polystachya) cultivated on floating bed</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">German and Napier grasses were cultivated on floating agricultural bed at the valley of Sylhet Ag...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">German and Napier grasses were cultivated on floating agricultural bed at the valley of Sylhet Agricultural University (SAU) to find out a suitable fodder for floating bed fodder cultivation. Later, German grass was cultivated on five floating beds at Hemupara of Jaintapur, Sylhet and also produced at land of SAU campus. German grass samples from both floating beds and land, as well as local Bermuda grass from Hemupara were evaluated for assessment of biomass production, proximate and fiber composition. There was no significant difference in length and production of German grass cultivated on floating bed and land cultivation. German grass production cost on floating bed was 2.3 Tk/kg. German grass from floating bed contained more ether extract, Ash, Neutral detergent fiber and cellulose than that from land cultivation. DM, Ash, CP, EE, CF and NFE of German grass on floating beds at Hemupara were 199.7g/kg, 20.1g/kg, 57.2g/kg, 37.2g/kg, 411.8gm/kg and 273.9g/kg respectively. The fiber components of German grass on floating beds were NDF (696.4g/kg), ADF (452.2g/kg), ADL (100.1g/kg), cellulose (244.1g/kg) and hemicellulose (352.1g/kg). German grass can be considered as a suitable fodder for floating bed fodder cultivation when there is long term water logging as an alternative fodder production practice in Bangladesh.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="ad89957fb54219ec9ca5bb0ddc051cb2" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":56755132,"asset_id":36806037,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/56755132/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="36806037"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="36806037"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 36806037; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=36806037]").text(description); $(".js-view-count[data-work-id=36806037]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 36806037; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='36806037']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 36806037, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "ad89957fb54219ec9ca5bb0ddc051cb2" } } $('.js-work-strip[data-work-id=36806037]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":36806037,"title":"Biomass and nutritional evaluation of German grass (Echinochloa polystachya) cultivated on floating bed","translated_title":"","metadata":{"abstract":"German and Napier grasses were cultivated on floating agricultural bed at the valley of Sylhet Agricultural University (SAU) to find out a suitable fodder for floating bed fodder cultivation. Later, German grass was cultivated on five floating beds at Hemupara of Jaintapur, Sylhet and also produced at land of SAU campus. German grass samples from both floating beds and land, as well as local Bermuda grass from Hemupara were evaluated for assessment of biomass production, proximate and fiber composition. There was no significant difference in length and production of German grass cultivated on floating bed and land cultivation. German grass production cost on floating bed was 2.3 Tk/kg. German grass from floating bed contained more ether extract, Ash, Neutral detergent fiber and cellulose than that from land cultivation. DM, Ash, CP, EE, CF and NFE of German grass on floating beds at Hemupara were 199.7g/kg, 20.1g/kg, 57.2g/kg, 37.2g/kg, 411.8gm/kg and 273.9g/kg respectively. The fiber components of German grass on floating beds were NDF (696.4g/kg), ADF (452.2g/kg), ADL (100.1g/kg), cellulose (244.1g/kg) and hemicellulose (352.1g/kg). German grass can be considered as a suitable fodder for floating bed fodder cultivation when there is long term water logging as an alternative fodder production practice in Bangladesh."},"translated_abstract":"German and Napier grasses were cultivated on floating agricultural bed at the valley of Sylhet Agricultural University (SAU) to find out a suitable fodder for floating bed fodder cultivation. Later, German grass was cultivated on five floating beds at Hemupara of Jaintapur, Sylhet and also produced at land of SAU campus. German grass samples from both floating beds and land, as well as local Bermuda grass from Hemupara were evaluated for assessment of biomass production, proximate and fiber composition. There was no significant difference in length and production of German grass cultivated on floating bed and land cultivation. German grass production cost on floating bed was 2.3 Tk/kg. German grass from floating bed contained more ether extract, Ash, Neutral detergent fiber and cellulose than that from land cultivation. DM, Ash, CP, EE, CF and NFE of German grass on floating beds at Hemupara were 199.7g/kg, 20.1g/kg, 57.2g/kg, 37.2g/kg, 411.8gm/kg and 273.9g/kg respectively. The fiber components of German grass on floating beds were NDF (696.4g/kg), ADF (452.2g/kg), ADL (100.1g/kg), cellulose (244.1g/kg) and hemicellulose (352.1g/kg). German grass can be considered as a suitable fodder for floating bed fodder cultivation when there is long term water logging as an alternative fodder production practice in Bangladesh.","internal_url":"https://www.academia.edu/36806037/Biomass_and_nutritional_evaluation_of_German_grass_Echinochloa_polystachya_cultivated_on_floating_bed","translated_internal_url":"","created_at":"2018-06-08T05:10:55.636-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":25445867,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":31511803,"work_id":36806037,"tagging_user_id":25445867,"tagged_user_id":316370633,"co_author_invite_id":6581174,"email":"k***m@sau.ac.bd","display_order":1,"name":"Mohammad Mehedi Hasan Khan","title":"Biomass and nutritional evaluation of German grass (Echinochloa polystachya) cultivated on floating bed"},{"id":31511804,"work_id":36806037,"tagging_user_id":25445867,"tagged_user_id":3038624,"co_author_invite_id":null,"email":"o***l@aiub.edu","display_order":3,"name":"MM Islam","title":"Biomass and nutritional evaluation of German grass (Echinochloa polystachya) cultivated on floating bed"},{"id":31511805,"work_id":36806037,"tagging_user_id":25445867,"tagged_user_id":37367137,"co_author_invite_id":null,"email":"j***u@gmail.com","display_order":4,"name":"Md.Jasim Uddin","title":"Biomass and nutritional evaluation of German grass (Echinochloa polystachya) cultivated on floating bed"}],"downloadable_attachments":[{"id":56755132,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/56755132/thumbnails/1.jpg","file_name":"BJAS_464_6_final.pdf","download_url":"https://www.academia.edu/attachments/56755132/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Biomass_and_nutritional_evaluation_of_Ge.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/56755132/BJAS_464_6_final-libre.pdf?1528457393=\u0026response-content-disposition=attachment%3B+filename%3DBiomass_and_nutritional_evaluation_of_Ge.pdf\u0026Expires=1732692851\u0026Signature=N7L-6-~H~tsJ-pJRowkK5xcXBfx~4cIgJ2l7e1~algnb5tzaVt18N1~e~vmwpmjeZjDwhLO0JOZipEZJmZ0bUH7ZwK6L0ZrG7oGCz6wzDbjjzCY3v5iCjK4K9wREF0hYTbYJW-hMjY8jIymTNHNR~yxwc90qvQFaQO2jZKeZsPT455eQ5-wkmpQFo59MgxAm6N-bk-M-XvsRZjt-nesMa2~bFXuLPeuh6oH9p58GVzHQsnCepXVUnYh-ewHs3bzQq8ammjImJnpPn7G2kbfin2ohFJLtXd8Fix~XMaOPzSfLvcBkLn8G8cGujCzyBqP8y1JT783TLagOxW~-zmMyRg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Biomass_and_nutritional_evaluation_of_German_grass_Echinochloa_polystachya_cultivated_on_floating_bed","translated_slug":"","page_count":9,"language":"en","content_type":"Work","owner":{"id":25445867,"first_name":"Mohammad Mehedi","middle_initials":"H","last_name":"Khan","page_name":"MehediKhan","domain_name":"sylhetagrivarsity","created_at":"2015-01-28T04:12:18.926-08:00","display_name":"Mohammad Mehedi H Khan","url":"https://sylhetagrivarsity.academia.edu/MehediKhan"},"attachments":[{"id":56755132,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/56755132/thumbnails/1.jpg","file_name":"BJAS_464_6_final.pdf","download_url":"https://www.academia.edu/attachments/56755132/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Biomass_and_nutritional_evaluation_of_Ge.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/56755132/BJAS_464_6_final-libre.pdf?1528457393=\u0026response-content-disposition=attachment%3B+filename%3DBiomass_and_nutritional_evaluation_of_Ge.pdf\u0026Expires=1732692851\u0026Signature=N7L-6-~H~tsJ-pJRowkK5xcXBfx~4cIgJ2l7e1~algnb5tzaVt18N1~e~vmwpmjeZjDwhLO0JOZipEZJmZ0bUH7ZwK6L0ZrG7oGCz6wzDbjjzCY3v5iCjK4K9wREF0hYTbYJW-hMjY8jIymTNHNR~yxwc90qvQFaQO2jZKeZsPT455eQ5-wkmpQFo59MgxAm6N-bk-M-XvsRZjt-nesMa2~bFXuLPeuh6oH9p58GVzHQsnCepXVUnYh-ewHs3bzQq8ammjImJnpPn7G2kbfin2ohFJLtXd8Fix~XMaOPzSfLvcBkLn8G8cGujCzyBqP8y1JT783TLagOxW~-zmMyRg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":1037,"name":"Agronomy","url":"https://www.academia.edu/Documents/in/Agronomy"},{"id":10225,"name":"Agriculture","url":"https://www.academia.edu/Documents/in/Agriculture"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="35264765"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/35264765/NUTRITIVE_VALUE_AND_PRODUCTION_PERFORMANCE_OF_LIMPO_GRASS_Hemarthria_altissima_IN_DAIRY_CATTLE"><img alt="Research paper thumbnail of NUTRITIVE VALUE AND PRODUCTION PERFORMANCE OF LIMPO GRASS (Hemarthria altissima) IN DAIRY CATTLE" class="work-thumbnail" src="https://attachments.academia-assets.com/55124941/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/35264765/NUTRITIVE_VALUE_AND_PRODUCTION_PERFORMANCE_OF_LIMPO_GRASS_Hemarthria_altissima_IN_DAIRY_CATTLE">NUTRITIVE VALUE AND PRODUCTION PERFORMANCE OF LIMPO GRASS (Hemarthria altissima) IN DAIRY CATTLE</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">In developing countries rice straw and other different low quality forages are used as basal feed...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">In developing countries rice straw and other different low quality forages are used as basal feed of ruminants. Animal longevity and production are adversely affected when ruminants are reared with poor quality forages. High quality forages can offer complementary properties for their use to formulate forage based balanced diets to optimize the degradability and utilization of low quality forages. Limpo grass is potential as a forage crop which can tolerate wet soils and intermittent flooding during warm conditions may be adaptable with the sudden flash flood condition of this region. In the present study, chemical analyses of rice straw and limpo grass were carried out. Rice straw was lower in crude protein, ether extract but higher in fibre contents than Limpo grass. In vitro and in vivo digestibility trials were conducted to test the potential use of Limpo grass as in ruminant diets. Limpo grass was added at 0, 250, 500, 750, 1000g/kg level with rice straw in different incubation times (0h, 6h, 24h and 48h). In vitro DM and OM degradability of rice straw increased in the presence of limpo grass. In vivo study showed that milk production did not changed by replacing Limpo grass, however fat% and total solid% increased in presence of Limpo grass. It could be concluded that the digestibility and utilization of low quality forage could be improved by supplementation of limpo grass.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f1465dbb78c003ba8fcccfa7bbba7806" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":55124941,"asset_id":35264765,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/55124941/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="35264765"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="35264765"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 35264765; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=35264765]").text(description); $(".js-view-count[data-work-id=35264765]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 35264765; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='35264765']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 35264765, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "f1465dbb78c003ba8fcccfa7bbba7806" } } $('.js-work-strip[data-work-id=35264765]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":35264765,"title":"NUTRITIVE VALUE AND PRODUCTION PERFORMANCE OF LIMPO GRASS (Hemarthria altissima) IN DAIRY CATTLE","translated_title":"","metadata":{"abstract":"In developing countries rice straw and other different low quality forages are used as basal feed of ruminants. Animal longevity and production are adversely affected when ruminants are reared with poor quality forages. High quality forages can offer complementary properties for their use to formulate forage based balanced diets to optimize the degradability and utilization of low quality forages. Limpo grass is potential as a forage crop which can tolerate wet soils and intermittent flooding during warm conditions may be adaptable with the sudden flash flood condition of this region. In the present study, chemical analyses of rice straw and limpo grass were carried out. Rice straw was lower in crude protein, ether extract but higher in fibre contents than Limpo grass. In vitro and in vivo digestibility trials were conducted to test the potential use of Limpo grass as in ruminant diets. Limpo grass was added at 0, 250, 500, 750, 1000g/kg level with rice straw in different incubation times (0h, 6h, 24h and 48h). In vitro DM and OM degradability of rice straw increased in the presence of limpo grass. In vivo study showed that milk production did not changed by replacing Limpo grass, however fat% and total solid% increased in presence of Limpo grass. It could be concluded that the digestibility and utilization of low quality forage could be improved by supplementation of limpo grass."},"translated_abstract":"In developing countries rice straw and other different low quality forages are used as basal feed of ruminants. Animal longevity and production are adversely affected when ruminants are reared with poor quality forages. High quality forages can offer complementary properties for their use to formulate forage based balanced diets to optimize the degradability and utilization of low quality forages. Limpo grass is potential as a forage crop which can tolerate wet soils and intermittent flooding during warm conditions may be adaptable with the sudden flash flood condition of this region. In the present study, chemical analyses of rice straw and limpo grass were carried out. Rice straw was lower in crude protein, ether extract but higher in fibre contents than Limpo grass. In vitro and in vivo digestibility trials were conducted to test the potential use of Limpo grass as in ruminant diets. Limpo grass was added at 0, 250, 500, 750, 1000g/kg level with rice straw in different incubation times (0h, 6h, 24h and 48h). In vitro DM and OM degradability of rice straw increased in the presence of limpo grass. In vivo study showed that milk production did not changed by replacing Limpo grass, however fat% and total solid% increased in presence of Limpo grass. It could be concluded that the digestibility and utilization of low quality forage could be improved by supplementation of limpo grass.","internal_url":"https://www.academia.edu/35264765/NUTRITIVE_VALUE_AND_PRODUCTION_PERFORMANCE_OF_LIMPO_GRASS_Hemarthria_altissima_IN_DAIRY_CATTLE","translated_internal_url":"","created_at":"2017-11-27T07:58:17.903-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":25445867,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":30695952,"work_id":35264765,"tagging_user_id":25445867,"tagged_user_id":304287,"co_author_invite_id":null,"email":"j***m@yahoo.com","affiliation":"Sylhet Agricultural University","display_order":1,"name":"Nabila Ilyas","title":"NUTRITIVE VALUE AND PRODUCTION PERFORMANCE OF LIMPO GRASS (Hemarthria altissima) IN DAIRY CATTLE"},{"id":30695953,"work_id":35264765,"tagging_user_id":25445867,"tagged_user_id":316370633,"co_author_invite_id":6581174,"email":"k***m@sau.ac.bd","display_order":2,"name":"Mohammad Mehedi Hasan Khan","title":"NUTRITIVE VALUE AND PRODUCTION PERFORMANCE OF LIMPO GRASS (Hemarthria altissima) IN DAIRY CATTLE"},{"id":30695954,"work_id":35264765,"tagging_user_id":25445867,"tagged_user_id":11703963,"co_author_invite_id":null,"email":"m***8@gmail.com","display_order":3,"name":"Md Baset","title":"NUTRITIVE VALUE AND PRODUCTION PERFORMANCE OF LIMPO GRASS (Hemarthria altissima) IN DAIRY CATTLE"}],"downloadable_attachments":[{"id":55124941,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/55124941/thumbnails/1.jpg","file_name":"Nabila_et_al.__2017.pdf","download_url":"https://www.academia.edu/attachments/55124941/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"NUTRITIVE_VALUE_AND_PRODUCTION_PERFORMAN.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/55124941/Nabila_et_al.__2017-libre.pdf?1511798566=\u0026response-content-disposition=attachment%3B+filename%3DNUTRITIVE_VALUE_AND_PRODUCTION_PERFORMAN.pdf\u0026Expires=1732692851\u0026Signature=hQd0O6yUfPTbYRUrsWnGnDVzZ2BwmBM6k~0Cefkn6UFRBsqeQSsIKiMW~xmPLtu9gvZZTVTNHnZL4t51h1bkV~F4RmPXBJpHm3gGY-G2QXScrMpFdN8W9iI7DN5~QkSf05l0rBOqVUahyNzTTCKSq4kwm~8sePxuwkRe2rgSPQ76gaMQK6iopgA4M7MBWjq1n0a6-xCX~zvuujbXIJ3ox3BKrnr8WJh~SlPRcL07TfIi~HLxOxQhbXrjoJBPevto0ksyZMtyYz3UscCGvsK81dDhyKg9JtdpprmP2JvXwJE-sJnIFJ24hbS~HaT2dWMYI3qZ9adRLitF0lheHzJfmg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"NUTRITIVE_VALUE_AND_PRODUCTION_PERFORMANCE_OF_LIMPO_GRASS_Hemarthria_altissima_IN_DAIRY_CATTLE","translated_slug":"","page_count":16,"language":"en","content_type":"Work","owner":{"id":25445867,"first_name":"Mohammad Mehedi","middle_initials":"H","last_name":"Khan","page_name":"MehediKhan","domain_name":"sylhetagrivarsity","created_at":"2015-01-28T04:12:18.926-08:00","display_name":"Mohammad Mehedi H Khan","url":"https://sylhetagrivarsity.academia.edu/MehediKhan"},"attachments":[{"id":55124941,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/55124941/thumbnails/1.jpg","file_name":"Nabila_et_al.__2017.pdf","download_url":"https://www.academia.edu/attachments/55124941/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"NUTRITIVE_VALUE_AND_PRODUCTION_PERFORMAN.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/55124941/Nabila_et_al.__2017-libre.pdf?1511798566=\u0026response-content-disposition=attachment%3B+filename%3DNUTRITIVE_VALUE_AND_PRODUCTION_PERFORMAN.pdf\u0026Expires=1732692851\u0026Signature=hQd0O6yUfPTbYRUrsWnGnDVzZ2BwmBM6k~0Cefkn6UFRBsqeQSsIKiMW~xmPLtu9gvZZTVTNHnZL4t51h1bkV~F4RmPXBJpHm3gGY-G2QXScrMpFdN8W9iI7DN5~QkSf05l0rBOqVUahyNzTTCKSq4kwm~8sePxuwkRe2rgSPQ76gaMQK6iopgA4M7MBWjq1n0a6-xCX~zvuujbXIJ3ox3BKrnr8WJh~SlPRcL07TfIi~HLxOxQhbXrjoJBPevto0ksyZMtyYz3UscCGvsK81dDhyKg9JtdpprmP2JvXwJE-sJnIFJ24hbS~HaT2dWMYI3qZ9adRLitF0lheHzJfmg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":170469,"name":"Milk Fat","url":"https://www.academia.edu/Documents/in/Milk_Fat"},{"id":2830379,"name":"in vitro degradability","url":"https://www.academia.edu/Documents/in/in_vitro_degradability"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="34858414"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/34858414/Effects_of_dietary_supplementation_of_spices_on_forage_degradability_ruminal_fermentation_in_vivo_digestibility_growth_performance_and_nitrogen_balance_in_Black_Bengal_goat"><img alt="Research paper thumbnail of Effects of dietary supplementation of spices on forage degradability, ruminal fermentation, in vivo digestibility, growth performance and nitrogen balance in Black Bengal goat" class="work-thumbnail" src="https://attachments.academia-assets.com/54717270/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/34858414/Effects_of_dietary_supplementation_of_spices_on_forage_degradability_ruminal_fermentation_in_vivo_digestibility_growth_performance_and_nitrogen_balance_in_Black_Bengal_goat">Effects of dietary supplementation of spices on forage degradability, ruminal fermentation, in vivo digestibility, growth performance and nitrogen balance in Black Bengal goat</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The objective of the study was to evaluate the effects of spices on forage utilization and nitrog...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The objective of the study was to evaluate the effects of spices on forage utilization and nitrogen (N) emission using in vitro and in vivo approach. A 6 × 5 factorial triplicate arrangement was used to assess the in vitro degradability of rice straw with control (without spices) and individual (40 mg/g rice straw) spices (cumin, coriander, clove, black cumin, turmeric) at five different incubation times. In vitro dry matter (DM) and organic matter (OM) degradability of rice straw were highest in presence of spices except for clove. Clove significantly reduced the total volatile fatty acids concentration , molar proportion of acetate and propionate ratio, but increased propionate production. Acetate and butyrate production were not affected by treatments. The ammonia-nitrogen concentration was lowest for clove and turmeric compared to other spices. Rumen pH was unchanged but gradually decreased over the incubation period. For in vivo study, 12 bucks with average live weight 7.65 ± 0.19 kg were assigned to a completely randomized design with three treatments and four replicates for a 28-day period. Bucks were fed a total mixed ration without (0 g/kg DM) or with (2.5, 7.5 g/kg DM) clove supplementation. DM intake, body weight and apparent total tract digestibility of crude protein (CP) and acid detergent fibre (ADF) were not affected by increasing dietary doses of clove but tended (p = .09) to increase DM and OM digestibility. The urinary N and urine urea N concentration of bucks decreased linearly with incremental doses of clove diet. In contrary, clove supplementation had positive effects on plasma urea N and retained N in bucks. We concluded that though some spices had positive effects on ruminal digestion and fermentation, the dosage level assessed in the current study (up to 7.5 g/kg DM clove) can be promoted as an effective dietary approach to mitigate N losses in bucks.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a48ce6adbebe9628ad02baddc18a57c5" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":54717270,"asset_id":34858414,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/54717270/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="34858414"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="34858414"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 34858414; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=34858414]").text(description); $(".js-view-count[data-work-id=34858414]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 34858414; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='34858414']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 34858414, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "a48ce6adbebe9628ad02baddc18a57c5" } } $('.js-work-strip[data-work-id=34858414]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":34858414,"title":"Effects of dietary supplementation of spices on forage degradability, ruminal fermentation, in vivo digestibility, growth performance and nitrogen balance in Black Bengal goat","translated_title":"","metadata":{"abstract":"The objective of the study was to evaluate the effects of spices on forage utilization and nitrogen (N) emission using in vitro and in vivo approach. A 6 × 5 factorial triplicate arrangement was used to assess the in vitro degradability of rice straw with control (without spices) and individual (40 mg/g rice straw) spices (cumin, coriander, clove, black cumin, turmeric) at five different incubation times. In vitro dry matter (DM) and organic matter (OM) degradability of rice straw were highest in presence of spices except for clove. Clove significantly reduced the total volatile fatty acids concentration , molar proportion of acetate and propionate ratio, but increased propionate production. Acetate and butyrate production were not affected by treatments. The ammonia-nitrogen concentration was lowest for clove and turmeric compared to other spices. Rumen pH was unchanged but gradually decreased over the incubation period. For in vivo study, 12 bucks with average live weight 7.65 ± 0.19 kg were assigned to a completely randomized design with three treatments and four replicates for a 28-day period. Bucks were fed a total mixed ration without (0 g/kg DM) or with (2.5, 7.5 g/kg DM) clove supplementation. DM intake, body weight and apparent total tract digestibility of crude protein (CP) and acid detergent fibre (ADF) were not affected by increasing dietary doses of clove but tended (p = .09) to increase DM and OM digestibility. The urinary N and urine urea N concentration of bucks decreased linearly with incremental doses of clove diet. In contrary, clove supplementation had positive effects on plasma urea N and retained N in bucks. We concluded that though some spices had positive effects on ruminal digestion and fermentation, the dosage level assessed in the current study (up to 7.5 g/kg DM clove) can be promoted as an effective dietary approach to mitigate N losses in bucks."},"translated_abstract":"The objective of the study was to evaluate the effects of spices on forage utilization and nitrogen (N) emission using in vitro and in vivo approach. A 6 × 5 factorial triplicate arrangement was used to assess the in vitro degradability of rice straw with control (without spices) and individual (40 mg/g rice straw) spices (cumin, coriander, clove, black cumin, turmeric) at five different incubation times. In vitro dry matter (DM) and organic matter (OM) degradability of rice straw were highest in presence of spices except for clove. Clove significantly reduced the total volatile fatty acids concentration , molar proportion of acetate and propionate ratio, but increased propionate production. Acetate and butyrate production were not affected by treatments. The ammonia-nitrogen concentration was lowest for clove and turmeric compared to other spices. Rumen pH was unchanged but gradually decreased over the incubation period. For in vivo study, 12 bucks with average live weight 7.65 ± 0.19 kg were assigned to a completely randomized design with three treatments and four replicates for a 28-day period. Bucks were fed a total mixed ration without (0 g/kg DM) or with (2.5, 7.5 g/kg DM) clove supplementation. DM intake, body weight and apparent total tract digestibility of crude protein (CP) and acid detergent fibre (ADF) were not affected by increasing dietary doses of clove but tended (p = .09) to increase DM and OM digestibility. The urinary N and urine urea N concentration of bucks decreased linearly with incremental doses of clove diet. In contrary, clove supplementation had positive effects on plasma urea N and retained N in bucks. We concluded that though some spices had positive effects on ruminal digestion and fermentation, the dosage level assessed in the current study (up to 7.5 g/kg DM clove) can be promoted as an effective dietary approach to mitigate N losses in bucks.","internal_url":"https://www.academia.edu/34858414/Effects_of_dietary_supplementation_of_spices_on_forage_degradability_ruminal_fermentation_in_vivo_digestibility_growth_performance_and_nitrogen_balance_in_Black_Bengal_goat","translated_internal_url":"","created_at":"2017-10-14T09:48:20.212-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":25445867,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":30476920,"work_id":34858414,"tagging_user_id":25445867,"tagged_user_id":null,"co_author_invite_id":6551796,"email":"m***y@sau.ac.bd","display_order":1,"name":"M. Chowdhury","title":"Effects of dietary supplementation of spices on forage degradability, ruminal fermentation, in vivo digestibility, growth performance and nitrogen balance in Black Bengal goat"}],"downloadable_attachments":[{"id":54717270,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/54717270/thumbnails/1.jpg","file_name":"Chowdhury_et_al-2017-Journal_of_Animal_Physiology_and_Animal_Nutrition.pdf","download_url":"https://www.academia.edu/attachments/54717270/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effects_of_dietary_supplementation_of_sp.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/54717270/Chowdhury_et_al-2017-Journal_of_Animal_Physiology_and_Animal_Nutrition-libre.pdf?1508000003=\u0026response-content-disposition=attachment%3B+filename%3DEffects_of_dietary_supplementation_of_sp.pdf\u0026Expires=1732692851\u0026Signature=dd4ugsAHXyvLLN6rHowIE11iv4l3fPJhMjKmsNRJTFXORgh0zLvAUci0Dt-RJkRQY6kEd2FV3A8pnaJesMEfYyA0xFZitI9S2Yz9C91IZbCJJJ9UMQN0EtUgEDhQv97l7ACeBrXQ03M2QIYCvObWTcBUx58ZaR38f3cx-PsM6I3AqTQ25Ud8JHO0hAR1lzp~frbzl0qfF9CLT5uoWHYPEO5F10Sz~zAGQ6RkQUapt1naPPfQWIxGZr4XQFYM9vMFvTJMYThucn2B0s-vLLSCckcdvMC6cuIQG8hVRwqwIrWjUR0iyHNztRZnszXgywqvR~sKRzv67yTU1lWfrsUEMw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Effects_of_dietary_supplementation_of_spices_on_forage_degradability_ruminal_fermentation_in_vivo_digestibility_growth_performance_and_nitrogen_balance_in_Black_Bengal_goat","translated_slug":"","page_count":8,"language":"en","content_type":"Work","owner":{"id":25445867,"first_name":"Mohammad Mehedi","middle_initials":"H","last_name":"Khan","page_name":"MehediKhan","domain_name":"sylhetagrivarsity","created_at":"2015-01-28T04:12:18.926-08:00","display_name":"Mohammad Mehedi H Khan","url":"https://sylhetagrivarsity.academia.edu/MehediKhan"},"attachments":[{"id":54717270,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/54717270/thumbnails/1.jpg","file_name":"Chowdhury_et_al-2017-Journal_of_Animal_Physiology_and_Animal_Nutrition.pdf","download_url":"https://www.academia.edu/attachments/54717270/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effects_of_dietary_supplementation_of_sp.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/54717270/Chowdhury_et_al-2017-Journal_of_Animal_Physiology_and_Animal_Nutrition-libre.pdf?1508000003=\u0026response-content-disposition=attachment%3B+filename%3DEffects_of_dietary_supplementation_of_sp.pdf\u0026Expires=1732692851\u0026Signature=dd4ugsAHXyvLLN6rHowIE11iv4l3fPJhMjKmsNRJTFXORgh0zLvAUci0Dt-RJkRQY6kEd2FV3A8pnaJesMEfYyA0xFZitI9S2Yz9C91IZbCJJJ9UMQN0EtUgEDhQv97l7ACeBrXQ03M2QIYCvObWTcBUx58ZaR38f3cx-PsM6I3AqTQ25Ud8JHO0hAR1lzp~frbzl0qfF9CLT5uoWHYPEO5F10Sz~zAGQ6RkQUapt1naPPfQWIxGZr4XQFYM9vMFvTJMYThucn2B0s-vLLSCckcdvMC6cuIQG8hVRwqwIrWjUR0iyHNztRZnszXgywqvR~sKRzv67yTU1lWfrsUEMw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":59370,"name":"In Vitro","url":"https://www.academia.edu/Documents/in/In_Vitro"},{"id":163878,"name":"Degradation","url":"https://www.academia.edu/Documents/in/Degradation"},{"id":198659,"name":"Digestibility","url":"https://www.academia.edu/Documents/in/Digestibility"},{"id":480528,"name":"Spices","url":"https://www.academia.edu/Documents/in/Spices"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="34559288"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/34559288/Effect_of_Dietary_Supplementation_of_Turmeric_Curcuma_longa_Ginger_Zingiber_officinale_and_their_Combination_as_Feed_Additives_on_Feed_Intake_Growth_Performance_and_Economics_of_Broiler"><img alt="Research paper thumbnail of Effect of Dietary Supplementation of Turmeric (Curcuma longa), Ginger (Zingiber officinale) and their Combination as Feed Additives on Feed Intake, Growth Performance and Economics of Broiler" class="work-thumbnail" src="https://attachments.academia-assets.com/54424763/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/34559288/Effect_of_Dietary_Supplementation_of_Turmeric_Curcuma_longa_Ginger_Zingiber_officinale_and_their_Combination_as_Feed_Additives_on_Feed_Intake_Growth_Performance_and_Economics_of_Broiler">Effect of Dietary Supplementation of Turmeric (Curcuma longa), Ginger (Zingiber officinale) and their Combination as Feed Additives on Feed Intake, Growth Performance and Economics of Broiler</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Objective: The present study was carried out to assess the consequence of supplementation of turm...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Objective: The present study was carried out to assess the consequence of supplementation of turmeric, ginger and their combination<br />in the diets of broiler chickens and assessment in terms of feed intake, growth performance and economics of feeding.<br />Materials and Methods: A total of 360 day old Cobb-500 chicks were randomly allocated to six dietary treatments each with three<br />replicates of 20 chicks/replicate (n = 60). Six experimental diets were formulated in such a way that control diet (T0) contained neither<br />turmeric nor ginger. Birds in group T1 and T2 were fed diets containing 0.50 and 0.75% turmeric, whereas birds in group T3 and T4 fed diet<br />contained 0.50 and 0.75% ginger, respectively. Birds in group T5 fed diets containing a combination of 0.50% ginger and 0.50% turmeric<br />with commercial feed. The feeding experiment was carried out for 32 days and different parameters measured included: feed intake,<br />weight gain, feed conversion ratio, dressing percentage and blood parameters. Results: Feed intake of experimental birds in T4 group<br />was higher compared to other groups, i.e., (T0, T1, T2, T3 and T5) without a significant level. A body weight gain (g/bird) was found to be<br />significantly (p<0.05) higher in ginger (T3 group) and turmeric (T2 group) supplemented group as compare to T4, T1, T5 and T0 group. Feed<br />Conversion Ratio (FCR) was significantly (p<0.05) lower in the T3 group as compare to other groups. The dressing percentage, thigh<br />weight, back, neck, wing percentages and blood parameters (Hb, PCV and ESR) were not statistically different among control and other<br />treatment groups. However, the relative weight of breast, wing, gizzard and proventriculus were significantly increased (p<0.05). The cost<br />of production and return of birds was highly economical in treatment T2 as compared to other treatment groups. Conclusion: On the basis<br />of the results of the study, it is concluded that supplementation of turmeric (</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="e11f1f6ec9f6c7a22809bc02f32a45b0" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":54424763,"asset_id":34559288,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/54424763/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="34559288"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="34559288"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 34559288; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=34559288]").text(description); $(".js-view-count[data-work-id=34559288]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 34559288; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='34559288']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 34559288, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "e11f1f6ec9f6c7a22809bc02f32a45b0" } } $('.js-work-strip[data-work-id=34559288]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":34559288,"title":"Effect of Dietary Supplementation of Turmeric (Curcuma longa), Ginger (Zingiber officinale) and their Combination as Feed Additives on Feed Intake, Growth Performance and Economics of Broiler","translated_title":"","metadata":{"abstract":"Objective: The present study was carried out to assess the consequence of supplementation of turmeric, ginger and their combination\nin the diets of broiler chickens and assessment in terms of feed intake, growth performance and economics of feeding.\nMaterials and Methods: A total of 360 day old Cobb-500 chicks were randomly allocated to six dietary treatments each with three\nreplicates of 20 chicks/replicate (n = 60). Six experimental diets were formulated in such a way that control diet (T0) contained neither\nturmeric nor ginger. Birds in group T1 and T2 were fed diets containing 0.50 and 0.75% turmeric, whereas birds in group T3 and T4 fed diet\ncontained 0.50 and 0.75% ginger, respectively. Birds in group T5 fed diets containing a combination of 0.50% ginger and 0.50% turmeric\nwith commercial feed. The feeding experiment was carried out for 32 days and different parameters measured included: feed intake,\nweight gain, feed conversion ratio, dressing percentage and blood parameters. Results: Feed intake of experimental birds in T4 group\nwas higher compared to other groups, i.e., (T0, T1, T2, T3 and T5) without a significant level. A body weight gain (g/bird) was found to be\nsignificantly (p\u003c0.05) higher in ginger (T3 group) and turmeric (T2 group) supplemented group as compare to T4, T1, T5 and T0 group. Feed\nConversion Ratio (FCR) was significantly (p\u003c0.05) lower in the T3 group as compare to other groups. The dressing percentage, thigh\nweight, back, neck, wing percentages and blood parameters (Hb, PCV and ESR) were not statistically different among control and other\ntreatment groups. However, the relative weight of breast, wing, gizzard and proventriculus were significantly increased (p\u003c0.05). The cost\nof production and return of birds was highly economical in treatment T2 as compared to other treatment groups. Conclusion: On the basis\nof the results of the study, it is concluded that supplementation of turmeric ("},"translated_abstract":"Objective: The present study was carried out to assess the consequence of supplementation of turmeric, ginger and their combination\nin the diets of broiler chickens and assessment in terms of feed intake, growth performance and economics of feeding.\nMaterials and Methods: A total of 360 day old Cobb-500 chicks were randomly allocated to six dietary treatments each with three\nreplicates of 20 chicks/replicate (n = 60). Six experimental diets were formulated in such a way that control diet (T0) contained neither\nturmeric nor ginger. Birds in group T1 and T2 were fed diets containing 0.50 and 0.75% turmeric, whereas birds in group T3 and T4 fed diet\ncontained 0.50 and 0.75% ginger, respectively. Birds in group T5 fed diets containing a combination of 0.50% ginger and 0.50% turmeric\nwith commercial feed. The feeding experiment was carried out for 32 days and different parameters measured included: feed intake,\nweight gain, feed conversion ratio, dressing percentage and blood parameters. Results: Feed intake of experimental birds in T4 group\nwas higher compared to other groups, i.e., (T0, T1, T2, T3 and T5) without a significant level. A body weight gain (g/bird) was found to be\nsignificantly (p\u003c0.05) higher in ginger (T3 group) and turmeric (T2 group) supplemented group as compare to T4, T1, T5 and T0 group. Feed\nConversion Ratio (FCR) was significantly (p\u003c0.05) lower in the T3 group as compare to other groups. The dressing percentage, thigh\nweight, back, neck, wing percentages and blood parameters (Hb, PCV and ESR) were not statistically different among control and other\ntreatment groups. However, the relative weight of breast, wing, gizzard and proventriculus were significantly increased (p\u003c0.05). The cost\nof production and return of birds was highly economical in treatment T2 as compared to other treatment groups. Conclusion: On the basis\nof the results of the study, it is concluded that supplementation of turmeric (","internal_url":"https://www.academia.edu/34559288/Effect_of_Dietary_Supplementation_of_Turmeric_Curcuma_longa_Ginger_Zingiber_officinale_and_their_Combination_as_Feed_Additives_on_Feed_Intake_Growth_Performance_and_Economics_of_Broiler","translated_internal_url":"","created_at":"2017-09-13T09:26:20.723-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":25445867,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":30277139,"work_id":34559288,"tagging_user_id":25445867,"tagged_user_id":37367137,"co_author_invite_id":null,"email":"j***u@gmail.com","display_order":1,"name":"Md.Jasim Uddin","title":"Effect of Dietary Supplementation of Turmeric (Curcuma longa), Ginger (Zingiber officinale) and their Combination as Feed Additives on Feed Intake, Growth Performance and Economics of Broiler"}],"downloadable_attachments":[{"id":54424763,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/54424763/thumbnails/1.jpg","file_name":"Effect_of_Dietary_Supplementation_of_Turmeric_Curc.pdf","download_url":"https://www.academia.edu/attachments/54424763/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effect_of_Dietary_Supplementation_of_Tur.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/54424763/Effect_of_Dietary_Supplementation_of_Turmeric_Curc-libre.pdf?1505320597=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_Dietary_Supplementation_of_Tur.pdf\u0026Expires=1732692851\u0026Signature=B~Mah3h~WGLxoT65SMiiM5dLstsDLTcRgJ3M~YeIHh5h6~uKR2-1ZEU11Ka-1DtNPdEWzMMAZ1Z5Gto4bVTi22IBirDj07QJIovkmes4CXiiOHJWXyxDfKJAIbgHy9ZG17qT6QvwEzxzu3VLt-voezDFzBF0THoWJTUi3IUFnhsdduPbu77kDo5JVx3usmXZkouAE1bdHK2CE4K4Ym33DEN95h5F73WrJSy9qWJEgVUy6WAvXgUNUARUkBW0Eqzet6JcpPZ5B5MIau2NPqISxWc9rbdPGto4JF9KxhXs9PwtQxGsAIOe7HIllUB3N-UFmDCFrSySyt7i-QVNv17MJQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Effect_of_Dietary_Supplementation_of_Turmeric_Curcuma_longa_Ginger_Zingiber_officinale_and_their_Combination_as_Feed_Additives_on_Feed_Intake_Growth_Performance_and_Economics_of_Broiler","translated_slug":"","page_count":10,"language":"en","content_type":"Work","owner":{"id":25445867,"first_name":"Mohammad Mehedi","middle_initials":"H","last_name":"Khan","page_name":"MehediKhan","domain_name":"sylhetagrivarsity","created_at":"2015-01-28T04:12:18.926-08:00","display_name":"Mohammad Mehedi H Khan","url":"https://sylhetagrivarsity.academia.edu/MehediKhan"},"attachments":[{"id":54424763,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/54424763/thumbnails/1.jpg","file_name":"Effect_of_Dietary_Supplementation_of_Turmeric_Curc.pdf","download_url":"https://www.academia.edu/attachments/54424763/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effect_of_Dietary_Supplementation_of_Tur.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/54424763/Effect_of_Dietary_Supplementation_of_Turmeric_Curc-libre.pdf?1505320597=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_Dietary_Supplementation_of_Tur.pdf\u0026Expires=1732692851\u0026Signature=B~Mah3h~WGLxoT65SMiiM5dLstsDLTcRgJ3M~YeIHh5h6~uKR2-1ZEU11Ka-1DtNPdEWzMMAZ1Z5Gto4bVTi22IBirDj07QJIovkmes4CXiiOHJWXyxDfKJAIbgHy9ZG17qT6QvwEzxzu3VLt-voezDFzBF0THoWJTUi3IUFnhsdduPbu77kDo5JVx3usmXZkouAE1bdHK2CE4K4Ym33DEN95h5F73WrJSy9qWJEgVUy6WAvXgUNUARUkBW0Eqzet6JcpPZ5B5MIau2NPqISxWc9rbdPGto4JF9KxhXs9PwtQxGsAIOe7HIllUB3N-UFmDCFrSySyt7i-QVNv17MJQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":586,"name":"Health Sciences","url":"https://www.academia.edu/Documents/in/Health_Sciences"},{"id":1037,"name":"Agronomy","url":"https://www.academia.edu/Documents/in/Agronomy"},{"id":1290,"name":"Immunology","url":"https://www.academia.edu/Documents/in/Immunology"},{"id":10225,"name":"Agriculture","url":"https://www.academia.edu/Documents/in/Agriculture"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":170060,"name":"Turmeric","url":"https://www.academia.edu/Documents/in/Turmeric"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="32668256"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/32668256/INFLUENCE_OF_DIFFERENT_TYPES_AND_AMOUNTS_OF_SPICES_ON_THEIR_IN_VITRO_DEGRADABILITY_FERMENTATION_GAS_AND_METHANE_PRODUCTION"><img alt="Research paper thumbnail of INFLUENCE OF DIFFERENT TYPES AND AMOUNTS OF SPICES ON THEIR IN VITRO DEGRADABILITY, FERMENTATION, GAS AND METHANE PRODUCTION" class="work-thumbnail" src="https://attachments.academia-assets.com/52835266/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/32668256/INFLUENCE_OF_DIFFERENT_TYPES_AND_AMOUNTS_OF_SPICES_ON_THEIR_IN_VITRO_DEGRADABILITY_FERMENTATION_GAS_AND_METHANE_PRODUCTION">INFLUENCE OF DIFFERENT TYPES AND AMOUNTS OF SPICES ON THEIR IN VITRO DEGRADABILITY, FERMENTATION, GAS AND METHANE PRODUCTION</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This paper reports the in vitro degradability and fermentation of different amounts (0.25, 0.5 an...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This paper reports the in vitro degradability and fermentation of different amounts (0.25, 0.5 and 1 g 100 ml-1 of rumen fluid = RF) of five spices (cinnamon, cumin, coriander, turmeric and clove) alone or with rice straw during different incubation times. The main effects of spices were also considered for gas and methane production.Significant (P<0.001) differences were observed in in vitro dry matter degradability (IVD) and in vitro organic matter degradability (IVOMD) of spices and pH, ammoniaandvolatile fatty acids (VFA) of RF at 48 and 144 h. The IVD, IVOMD, ammoniaand VFA were highest for cumin and lowest forcinnamon. IVD, IVOMD and pH were higher when smaller amount (0.25 g 100 ml-1) of spices were used (P<0.001). All the spices increased IVD, IVOMD, pH, ammoniaand VFA at longer incubation time. The pH was lowest in turmeric.While VFA were greater for the larger amount of all spices, ammonia was greater for the larger amounts of only cumin and coriander. The molar proportion of acetic acid was lowest for turmeric. The gas and methane production was higher for the low amounts of spices where total gas volume was highest in turmeric and lowest in cinnamon (P<0.05).</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f6231310ad0fd06409486b2207a6bad3" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":52835266,"asset_id":32668256,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/52835266/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="32668256"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="32668256"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 32668256; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=32668256]").text(description); $(".js-view-count[data-work-id=32668256]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 32668256; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='32668256']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 32668256, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "f6231310ad0fd06409486b2207a6bad3" } } $('.js-work-strip[data-work-id=32668256]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":32668256,"title":"INFLUENCE OF DIFFERENT TYPES AND AMOUNTS OF SPICES ON THEIR IN VITRO DEGRADABILITY, FERMENTATION, GAS AND METHANE PRODUCTION","translated_title":"","metadata":{"abstract":"This paper reports the in vitro degradability and fermentation of different amounts (0.25, 0.5 and 1 g 100 ml-1 of rumen fluid = RF) of five spices (cinnamon, cumin, coriander, turmeric and clove) alone or with rice straw during different incubation times. The main effects of spices were also considered for gas and methane production.Significant (P\u003c0.001) differences were observed in in vitro dry matter degradability (IVD) and in vitro organic matter degradability (IVOMD) of spices and pH, ammoniaandvolatile fatty acids (VFA) of RF at 48 and 144 h. The IVD, IVOMD, ammoniaand VFA were highest for cumin and lowest forcinnamon. IVD, IVOMD and pH were higher when smaller amount (0.25 g 100 ml-1) of spices were used (P\u003c0.001). All the spices increased IVD, IVOMD, pH, ammoniaand VFA at longer incubation time. The pH was lowest in turmeric.While VFA were greater for the larger amount of all spices, ammonia was greater for the larger amounts of only cumin and coriander. The molar proportion of acetic acid was lowest for turmeric. The gas and methane production was higher for the low amounts of spices where total gas volume was highest in turmeric and lowest in cinnamon (P\u003c0.05)."},"translated_abstract":"This paper reports the in vitro degradability and fermentation of different amounts (0.25, 0.5 and 1 g 100 ml-1 of rumen fluid = RF) of five spices (cinnamon, cumin, coriander, turmeric and clove) alone or with rice straw during different incubation times. The main effects of spices were also considered for gas and methane production.Significant (P\u003c0.001) differences were observed in in vitro dry matter degradability (IVD) and in vitro organic matter degradability (IVOMD) of spices and pH, ammoniaandvolatile fatty acids (VFA) of RF at 48 and 144 h. The IVD, IVOMD, ammoniaand VFA were highest for cumin and lowest forcinnamon. IVD, IVOMD and pH were higher when smaller amount (0.25 g 100 ml-1) of spices were used (P\u003c0.001). All the spices increased IVD, IVOMD, pH, ammoniaand VFA at longer incubation time. The pH was lowest in turmeric.While VFA were greater for the larger amount of all spices, ammonia was greater for the larger amounts of only cumin and coriander. The molar proportion of acetic acid was lowest for turmeric. The gas and methane production was higher for the low amounts of spices where total gas volume was highest in turmeric and lowest in cinnamon (P\u003c0.05).","internal_url":"https://www.academia.edu/32668256/INFLUENCE_OF_DIFFERENT_TYPES_AND_AMOUNTS_OF_SPICES_ON_THEIR_IN_VITRO_DEGRADABILITY_FERMENTATION_GAS_AND_METHANE_PRODUCTION","translated_internal_url":"","created_at":"2017-04-26T09:11:10.493-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":25445867,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":28663085,"work_id":32668256,"tagging_user_id":25445867,"tagged_user_id":32589323,"co_author_invite_id":null,"email":"a***y@ncl.ac.uk","display_order":1,"name":"A S Chaudhry","title":"INFLUENCE OF DIFFERENT TYPES AND AMOUNTS OF SPICES ON THEIR IN VITRO DEGRADABILITY, FERMENTATION, GAS AND METHANE PRODUCTION"}],"downloadable_attachments":[{"id":52835266,"title":"","file_type":"docx","scribd_thumbnail_url":"https://attachments.academia-assets.com/52835266/thumbnails/1.jpg","file_name":"019_Khan_and_Chaudhry_2016.docx","download_url":"https://www.academia.edu/attachments/52835266/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"INFLUENCE_OF_DIFFERENT_TYPES_AND_AMOUNTS.docx","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/52835266/019_Khan_and_Chaudhry_2016.docx?1493223064=\u0026response-content-disposition=attachment%3B+filename%3DINFLUENCE_OF_DIFFERENT_TYPES_AND_AMOUNTS.docx\u0026Expires=1732718009\u0026Signature=MrEcDO~lblS-5pSy1ZhcowRYxMdAdd28wLoFtmUm1MzZFIZ88aY7KzNcgVVuviPRoyoh-e8iKQD0phyP2ZQieoAmMJy-RWaRZbgAcZukOAphdHYKfJb-fq0jY5xllNMk3EzsPz3ixIfDki-fzK4OcC60d-CJO0tAsUzFKsixqnJFPJSBMcVJBCm709WcZ2ogKTi-CAsAbW1vvm0108mCbqVcWbG8-eO1jPENvNql0T9xrx0Dips9MMfYz6h-BOXVcMREEb6HndPd5oO4gncxD7HsY2WE8F8LuDGTEF9Beaf6qXfWO7RuVdJsBJqzuHdtJk7iYUSHdJPge7U4D3rKpQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"INFLUENCE_OF_DIFFERENT_TYPES_AND_AMOUNTS_OF_SPICES_ON_THEIR_IN_VITRO_DEGRADABILITY_FERMENTATION_GAS_AND_METHANE_PRODUCTION","translated_slug":"","page_count":10,"language":"en","content_type":"Work","owner":{"id":25445867,"first_name":"Mohammad Mehedi","middle_initials":"H","last_name":"Khan","page_name":"MehediKhan","domain_name":"sylhetagrivarsity","created_at":"2015-01-28T04:12:18.926-08:00","display_name":"Mohammad Mehedi H Khan","url":"https://sylhetagrivarsity.academia.edu/MehediKhan"},"attachments":[{"id":52835266,"title":"","file_type":"docx","scribd_thumbnail_url":"https://attachments.academia-assets.com/52835266/thumbnails/1.jpg","file_name":"019_Khan_and_Chaudhry_2016.docx","download_url":"https://www.academia.edu/attachments/52835266/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"INFLUENCE_OF_DIFFERENT_TYPES_AND_AMOUNTS.docx","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/52835266/019_Khan_and_Chaudhry_2016.docx?1493223064=\u0026response-content-disposition=attachment%3B+filename%3DINFLUENCE_OF_DIFFERENT_TYPES_AND_AMOUNTS.docx\u0026Expires=1732718009\u0026Signature=MrEcDO~lblS-5pSy1ZhcowRYxMdAdd28wLoFtmUm1MzZFIZ88aY7KzNcgVVuviPRoyoh-e8iKQD0phyP2ZQieoAmMJy-RWaRZbgAcZukOAphdHYKfJb-fq0jY5xllNMk3EzsPz3ixIfDki-fzK4OcC60d-CJO0tAsUzFKsixqnJFPJSBMcVJBCm709WcZ2ogKTi-CAsAbW1vvm0108mCbqVcWbG8-eO1jPENvNql0T9xrx0Dips9MMfYz6h-BOXVcMREEb6HndPd5oO4gncxD7HsY2WE8F8LuDGTEF9Beaf6qXfWO7RuVdJsBJqzuHdtJk7iYUSHdJPge7U4D3rKpQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":146089,"name":"Methane reduction in ruminant","url":"https://www.academia.edu/Documents/in/Methane_reduction_in_ruminant"},{"id":480528,"name":"Spices","url":"https://www.academia.edu/Documents/in/Spices"},{"id":2689111,"name":"Degradability","url":"https://www.academia.edu/Documents/in/Degradability"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="30137924"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/30137924/Prevalence_of_Gastro_intestinal_Nematodes_Infection_of_Cattle_in_Bangladesh"><img alt="Research paper thumbnail of Prevalence of Gastro-intestinal Nematodes Infection of Cattle in Bangladesh" class="work-thumbnail" src="https://attachments.academia-assets.com/50595606/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/30137924/Prevalence_of_Gastro_intestinal_Nematodes_Infection_of_Cattle_in_Bangladesh">Prevalence of Gastro-intestinal Nematodes Infection of Cattle in Bangladesh</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://sylhetagrivarsity.academia.edu/MehediKhan">Mohammad Mehedi H Khan</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://sylhetagrivarsity.academia.edu/NabilaIlyas">Nabila Ilyas</a></span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Objectives: This study was conducted in different regions of Bangladesh with the objectives of in...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Objectives: This study was conducted in different regions of Bangladesh with the objectives of investigating the infection of gastro-intestinal nematodes in cattle. Methods: To determine the prevalence of gastro-intestinal nematodes infection in cattle, the data were collected from different area. A total 5400 fecal samples from animals of different regions in Bangladesh were examined for gastro-intestinal nematodiasis. Results: Out of 5400 fecal samples 4075 animals were found to be positive with various GI nematodes infection contributing a prevalence rate of 75.46%. The results revealed seven groups of nematodes were prevalent during the study period including strongylidspp (65.87%), Trichurisspp (8.76%), Staphanofilariaspp (5.70%), Capillariaspp (5.25%), Strongyloidesspp (5.15%), Thelaziaspp (5.08%) and Ascarisspp (4.32%). Among the regions, the infection was higher in animals brought to Central Veterinary Hospital (CVH), Dhaka and was calculated as 86.82%. On the other hand the lowest (67.22 %) prevalence was determined in Central Cattle Breeding and Dairy Farm (CCBDF), Savar. This study showed a higher level of prevalence (84.63%) in winter season followed by summer (84.63%). Conclusion: Although a modern anthelmintics are being used worldwide to treat and control parasitism in cattle and other animals. But their information on their uses and effectiveness at the farmers are scanty. Most of the farmers are unaware of the extent of the loss caused by parasites in their animals. As a result animals are frequently suffered from malnutrition.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="be9987117755df8397f218a3b161a727" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":50595606,"asset_id":30137924,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/50595606/download_file?st=MTczMjcxNDQwOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="30137924"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="30137924"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 30137924; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=30137924]").text(description); $(".js-view-count[data-work-id=30137924]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 30137924; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='30137924']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 30137924, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "be9987117755df8397f218a3b161a727" } } $('.js-work-strip[data-work-id=30137924]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":30137924,"title":"Prevalence of Gastro-intestinal Nematodes Infection of Cattle in Bangladesh","translated_title":"","metadata":{"abstract":"Objectives: This study was conducted in different regions of Bangladesh with the objectives of investigating the infection of gastro-intestinal nematodes in cattle. Methods: To determine the prevalence of gastro-intestinal nematodes infection in cattle, the data were collected from different area. A total 5400 fecal samples from animals of different regions in Bangladesh were examined for gastro-intestinal nematodiasis. Results: Out of 5400 fecal samples 4075 animals were found to be positive with various GI nematodes infection contributing a prevalence rate of 75.46%. The results revealed seven groups of nematodes were prevalent during the study period including strongylidspp (65.87%), Trichurisspp (8.76%), Staphanofilariaspp (5.70%), Capillariaspp (5.25%), Strongyloidesspp (5.15%), Thelaziaspp (5.08%) and Ascarisspp (4.32%). Among the regions, the infection was higher in animals brought to Central Veterinary Hospital (CVH), Dhaka and was calculated as 86.82%. On the other hand the lowest (67.22 %) prevalence was determined in Central Cattle Breeding and Dairy Farm (CCBDF), Savar. This study showed a higher level of prevalence (84.63%) in winter season followed by summer (84.63%). Conclusion: Although a modern anthelmintics are being used worldwide to treat and control parasitism in cattle and other animals. But their information on their uses and effectiveness at the farmers are scanty. Most of the farmers are unaware of the extent of the loss caused by parasites in their animals. As a result animals are frequently suffered from malnutrition."},"translated_abstract":"Objectives: This study was conducted in different regions of Bangladesh with the objectives of investigating the infection of gastro-intestinal nematodes in cattle. Methods: To determine the prevalence of gastro-intestinal nematodes infection in cattle, the data were collected from different area. A total 5400 fecal samples from animals of different regions in Bangladesh were examined for gastro-intestinal nematodiasis. Results: Out of 5400 fecal samples 4075 animals were found to be positive with various GI nematodes infection contributing a prevalence rate of 75.46%. The results revealed seven groups of nematodes were prevalent during the study period including strongylidspp (65.87%), Trichurisspp (8.76%), Staphanofilariaspp (5.70%), Capillariaspp (5.25%), Strongyloidesspp (5.15%), Thelaziaspp (5.08%) and Ascarisspp (4.32%). Among the regions, the infection was higher in animals brought to Central Veterinary Hospital (CVH), Dhaka and was calculated as 86.82%. On the other hand the lowest (67.22 %) prevalence was determined in Central Cattle Breeding and Dairy Farm (CCBDF), Savar. This study showed a higher level of prevalence (84.63%) in winter season followed by summer (84.63%). Conclusion: Although a modern anthelmintics are being used worldwide to treat and control parasitism in cattle and other animals. But their information on their uses and effectiveness at the farmers are scanty. Most of the farmers are unaware of the extent of the loss caused by parasites in their animals. 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