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Zalingei, Sudan

The University of Zalingei is a university based in the town of Zalingei in the state of Central Darfur, Sudan.The university was established in 1994 as a public university funded by the Ministry of Higher Education and Scientific Research.As of September 2011, the university was a member in good standing of the Association of African Universities. Wikipedia.

Babiker I.A.,University of Zalingei | Shamat A.M.,Ministry of Science and Technology | Mukhtar A.M.S.,University of Khartoum | Ahmed F.A.,Ministry of Science and Technology
Journal of Camel Practice and Research | Year: 2014

Six camels of 279±16.14 kg live body weight and 3-6 years old were divided into 2 groups of 3 animals each, to study the feeding effect of Natron on general health and production through measuring the feed intake, some haemoglobin (Hb) indices and the body weight gain. Two diets supplemented and un-supplemented with Natron were used for the purpose of this experiment. The results showed that Natron's cation content has no significant (P>0.05) effect on the camel buffering system. Roughage intake was not improved within the 2 groups when fed the un-supplemented diets, but there was an improved roughage intake (P<0.05) in the 2 groups when fed the Natron supplemented diets. The live weight gain of the experimental camels was significantly (P<0.05) affected by Natron supplementation. The Hb level, white blood cells (WBC) and red blood cells (RBC) count were increased significantly along with the increase in roughage intake and live body weight gain.

Eldoma I.M.,Lanzhou University | Eldoma I.M.,University of Zalingei | Li M.,Lanzhou University | Zhang F.,Lanzhou University | Li F.-M.,Lanzhou University
Field Crops Research | Year: 2016

Ridge-furrow with plastic film mulch is a key method now used by local farmers to overcome the challenges of cooling and low rainfall in a production of major food grains in the semi-arid Loess Plateau of China. Field experiments were conducted over two consecutive seasons, 2014 and 2015, to determine if alternating or equal ridge-furrow patterns would increase maize (Zea mays L.) growth and grain yield. The experiment comprised five treatments: (1) flat-bare plot (CK); (2) ridge-furrow with equal ridge widths of 55cm (RFE); (3) ridge-furrow with alternating wide (0.7m) and narrow (0.4m) ridges (RFA); (4) ridge-furrow with equal ridge widths and completely mulched by plastic (colorless and transparent polyethylene) film (RFME); and (5) ridge-furrow alternating wide and narrow ridges, completely mulched with the film (RFMA). Grain yields for RFE, RFA, RFME and RFMA were -23.3%, -18%, 185% and 177% in 2014, respectively, and -22.3%, -6.7%, 207% and 215% in 2015, respectively, less/more than CK. Correspondingly 100-seed weights of grain were -12.6%, -4.6%, 79% and 63% different than CK CK in 2014, and -6%, -1.2%, 78% and 86% in 2015. Corresponding total plant dry mass (DM) was 4.6%, -0.4%, 53.4% and 51.3% less/more than CK in 2015; and maximum leaf area index (LAI) differed from CK by -0.15, -0.15, 0.42 and 0.45m2 m-2 in 2015. The yield was highest for RFME in 2014 (6780kgha-1) and for RFMA treatment in 2015 (6250kgha-1). There were no significant differences in grain yield, 100-seed weight, DM and LAI among CK, RFE and RFA or between RFME and RFMA; however, there were significant differences between each of CK, RFE or RFA and either RFME or RFMA due to the effect of plastic mulch. This effect was associated with significant increases in both soil moisture and temperature: in the first half of the season in 2014, topsoil temperatures (at 10cm depth) of RFE, RFA, RFME and RFMA treatments were 0°C, 0°C, 1.7°C and 1.6°C higher compared with CK, respectively; and correspondingly in 2015, soil water storage (SWS) within 0-140cm depth was 1.3, 1.7, 9.2 and 7.2% higher. Without film mulch, the patterns of equal and alternate ridge widths had no significant effect on yield components, LAI, DM, SWS and soil temperature during both seasons. Nevertheless, the alternate pattern with film mulch is useful and necessary for labor to pass through crop rows during crop tending, as well as being a better method for maize production in this semi-arid rain-fed area. © 2016 Elsevier B.V.

Jin J.,Jiangsu University | Jin J.,Southwest University of Science and Technology | Ma H.,Jiangsu University | Ma H.,Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products | And 8 more authors.
Ultrasonics Sonochemistry | Year: 2016

The impact of dual-frequency power ultrasound (DPU) on the molecular weight distribution (MWD) of corn gluten meal (CGM) hydrolysates and its mechanism were investigated in the present study. The mechanism was studied from aspects of structural and nano-mechanical characteristics of the major protein fractions of CGM, viz. zein and glutelin. The results of molecular weight distribution indicated that DPU pretreatment of CGM was beneficial to the preparation of peptides with molecular weights of 200-1000 Da. Moreover, FTIR spectral analysis and atomic force microscopy characterization showed that the DPU pretreatment changed the contents of secondary structure of proteins, decreased the particle height and surface roughness of glutelin, reduced the Young's modulus and stiffness of zein while increased its adhesion force. In conclusion, DPU pretreatment of proteins before proteolysis is an efficient alternative method to produce short-chain peptides because of its positive effects originating from acoustic cavitation on the molecular conformation, nano-structures and nano-mechanical properties of proteins as well. © 2015 Elsevier B.V.

Eissa E.A.,Food Research Center | Babiker E.E.,University of Khartoum | Yagoub A.E.A.,University of Zalingei
Animal Production Science | Year: 2011

Physicochemical, microbiological and sensory attributes of fresh and cold-stored (5-15 days) fermented zabadi from goat's milk were analysed and then compared with those of cow's milk. Results indicated that the gross nutrients of fresh goat's milk changed after processing. Zabadi fermentation significantly decreased the lactose content and pH of the fresh milk in both zabadi types. Cow-milk zabadi was more viscous than goat-milk zabadi. Cold storage resulted in significant changes in gross composition of both zabadi types, in particular after 10 days of storage. Lactose and pH decreased further if the storage period was prolonged. Lactobacillus spp. and Streptococcus spp. are the main active organisms in goat- and cow-milk zabadi. The number of total bacteria and yeast increased significantly within 10 days of storage, decreasing thereafter. Staphylococcus aureus and Salmonella spp. were absent. Coliforms and faecal coliforms were detected in both zabadi types; however, they disappeared after 5 days of storage. Goat-milk zabadi showed significantly lower sensory scores than cow-milk zabadi. Both zabadi types can withstand storage to a maximum of 10 days, with the sensory scores decreasing thereafter.

Abdelseed B.H.,University of Khartoum | Abdalla A.H.,University of Khartoum | Yagoub A.E.-G.A.,University of Zalingei | Mohamed Ahmed I.A.,Tottori University | Babiker E.E.,University of Khartoum
Journal of Agricultural Science and Technology | Year: 2011

Total energy, protein content and digestibility, antinutritional factors, and total and extractable minerals of normal sorghum (Type II) and four newly developed lines of sorghum (Eri-1, SHK-ABA-4, SHK-ABA-6 and SHK-ABA-10.) were studied before and after fermentation. Phytic acid and Tanin contents of raw flour of the normal sorghum were, respectively, 41.73 mg 100 g-1 and 170.54 mg 100 g-1, while the same values for the four lines ranged from 16.07 to 38.64 mg 100 g-1 and from 31.90 to 184.25 mg 100 g-1, respectively. Polyphenols content of raw flour of the normal sorghum was 604.56 mg 100 g-1, exceeding the values found for the four lines in the range of 476.46 to 544.44 mg 100 g-1. According to our results, fermentation of normal sorghum flour and that of the new lines significantly (P≤ 0.05) decreased the antinutritional factors i.e. phytate, tannins, and polyphenols. The total energy of raw flour of the normal sorghum was 369.87 Kcal 100 g-1 while it ranged from 367.23 to 372.57 Kcal 100 g-1 for the new lines. In all cases, this energy slightly decreased after fermentation. Protein digestibility of normal sorghum was 22.60% and, for the new lines, it ranged from 37.00 to 57.19%. After fermentation, protein digestibility and the total and extractable Ca, P, and Fe increased significantly (P≤ 0.05) for all genotypes studied.

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