The research was performed at the Department of Animal Production's fish laboratory, National Research Center, Dokki, Egypt. The research was conducted to assess the impact of commercial powder probiotic (ZADO®) on growth efficiency of Nile tilapia mono-sex fish (O. niloticus), which were fed on basal experimental diet (the control group)and other 4 experimental diet, which was the basic diet augmented with 0.25,0.5,0.75 and 1% of ZADO® for T1, T2,T3,T4 andT5, respectively. The Five experimental treatments were performed in three replicates each, the experimental aquaria were part of closed recirculating system, where environmental parameters were kept constant throughout the experimental period. Fifteen aquaria 60 × 40 × 30 cm, width, depth, and height, respectively each was stocked with 15 fish. The mean individual initial body weight (4.04 g/fish) was recorded at the start of the experiment. All fish in each aquarium throughout the entire experimental period were weighed every two weeks. The experimental fish were fed 32 % crude proteinbased diet for (98 days). The daily feed allowances were calculated as 5% of fish body weight and were divided into 3 portions fed at 8 am, 12 pm and 4 pm. The Results of the experiment indicated that T2 had the largest significant (P<0.05) final body weight (FBW g/fish), average weight gain (AWG, g/fish), specific growth rate (SGR % day), feed conversion ratio (FCR), feed efficiency ratio (FER) and protein efficiency ratio (PER) among all the experimental groups. In addition, no substantial variations (p > 0.05) were found in protein productive value (PPV). Although significant effects (p <0.05) have been reported in fish body crud protein (CP) and fat (EE) in T2. By increasing ZADO levels in experimental diets higher than 0)25% no significant effect were observed.

The present investigation was carried out throughout the two successive seasons 2018 and 2019. Mango trees were grown in a private farm located at Wadi Elmullak El-Sharkia Governorate, Egypt. This study aimed to elucidate the impact of pinching early flowering in the winter severity on tree yield and fruit quality of Mango ‘Tommy Atkins’ cultivar. The old of the mango cultivar under this study was 15 years old and planted as 3x4 m apart grafted on ‘Saber’ seedling rootstocks, grown in sandy soil and irrigated through drip irrigation system. Mango trees were subjected to deinflorescence in mid-February by manual removing emerged inflorescence as follows complete removing (removing of 100% of emerging inflorescences), sever removing (75% of emerging inflorescences), moderated removing (50% of emerging inflorescences), light removing (25% of emerging inflorescences) and control (without removing inflorescences). Results showed that complete removing treatment significantly increased fruit yield as compared with other applications or untreated trees in the two studied seasons. Similar trend was observed regarding yield increment (%) where was superior to control treatment in the two seasons. Moderated and light treatments caused enhancement in some fruit physical properties when compared with 100% or 75% removal treatments. Complete removing treatment was superior to other treatments regarding total acidity percentage and vitamin C. In conclusion complete removing (100% of emerging inflorescences) in mid- Feb. could be a practicable choice for continued production for the ‘Tommy Atkins’ under the environmental conditions of exported mango orchards

Nonstarter lactic acid bacteria (NSLAB) have an important role in quality and safety of traditional Baramily cheese (Domiati cheese related type). Therefore, the objective of this study was to isolate and identify NSLAB with potential technological features from traditional Baramily cheese. Thirty-three samples of Baramily cheese randomly collected from retails in Cairo metropolitan area. The samples were characterized by physiochemical, textural profile and microbiological analysis. Ninety presumptive NSLAB (30 Lactobacillus spp < /em>. and 35 Enterococcus spp < /em>.) strains were isolated on MRS and Kenner-Faecal (KF) Streptococci media; and were characterized for growth temperature, salt tolerance and milk coagulation. All presumptive NSLAB isolates were tolerant to 6.5 % NaCl. Of them, 40 isolates were tolerant to 10.0 % NaCl including 16 presumptive Lactobacillus spp < /em>., and 24 presumptive Enterococcus spp < /em>. isolates based on the results, 11 representative isolates with potential technological features were selected for genetic identification using 16S rRNA technique, then were confirmed for growth and acidity development in skim milk within 48 h, and were tested for antimicrobial activity against some food spoilage and pathogenic microorganisms. The eleven isolates were identified as Ent. durans (1), Ent. faecalis (5), Lb. paraplantarum (1), Lb. plantarum (3), and Lb. rhamnosus (1). All isolated strains were confirmed active in skim milk, and some exhibited antimicrobial activity against tested food spoilage and pathogenic microorganisms. Both Lb. rhamnosus and Lb. plantarum were confirmed as the isolates with high activity in milk. Ent. durans and Ent. faecalis exhibited antimicrobial activity against Enterobacer aerogenes and E. coli. However, Lb. plantarum exhibited antimicrobial activity against both Enterobacer aerogenes, E. coli and Ps. aeruginosa. Listeria. monocytogenes, S. typhimurium, and Campylobacter. jejuni showed significant resistance to all tested NSLAB isolates. They can be concluded that the identified NSLAB isolated can be used to standardized and improve the quality and safety of Baramily cheese and other types related to Domiati cheese

The aim of this research is to trace recent changes in family expenditures on food commodities between 2015 and 2017/18. The data is drawn from CAPMAS publications on family income, expenditure, and consumption for both years. Three food groups are explored in this paper: 1- The aggregate group of food and beverages; 2-The grains and bread group; and 3- The meat group. Two statistical models are utilized for the purposes of data analysis. The first model is known as Working's model and the second model is the well-Known double logarithmic model. The analysis shows that the expenditure elasticity of the aggregate group of food and beverages ranges between 0.423 for high-income urban families in 2017/18 to 0.763 for urban poor families in 2015. For rural families the same elasticity is about 0.313 for high-income families in 2017/18 and about 0.751 for poor families in 2015. These estimates are derived from the OLS estimates of Working's model. The double logarithmic model gives one single estimate for expenditure elasticity for the entire set of data. For example, the expenditure elasticity for all families in 2017/18 is 0.63 in urban areas and 0.59 in rural areas according to the double logarithmic model. The same estimates are 0.64 for urban areas and 0.56 for rural areas according to Working's model. The Working's model fits the family survey data quite well and gives multiple estimates of expenditure elasticity according to the level of family income. In contrast, the double logarithmic model gives one estimate of expenditure elasticity that does not change with the level of family income. That is Working's model would be more suitable for policy analysis purposes.

The agricultural sector is the main pillar of the Egyptian economic structure, as it represents main source of food and clothing. In addition, it contributes to of the national income and Egypt faces a deficit in agricultural production, on the other hand consumption exceeds local production, and food is considered a vital necessity for people that cannot be dispensed. This research includes the statistical assessment of the macroeconomic econometric model of the variables of demand and supply of maize during the period (2005-2019), and the problem has become one of the most important problems threatening development in Egypt It has dangerous dimensions for the agricultural sector in particular and for the Egyptian economy in general, and that Egypt is still suffering from a food gap in most food commodities in a way that threatens Egyptian food security, as the equation of imports of corn shows that the volume of imports decreases by about 0.31%, 0.70% each An increase in the import price in dollars per ton, the average per capita production of the current year by 1%, meaning that the most influential variable in the volume of imports of corn in a particular year was the import price in dollars per ton, the average per capita production. It was also found that about 65% of the changes in imports of corn are due to the change in the independent variables under study, and that the average imports, production, and consumption of maize during the same period is 10.39, 6.67, 17.60 million tons, respectively, 15 % increase in the import price causes decreased in the quantity imported by 0.31%, The average of imports, production, and consumption of maize during the same period was 10.66, 7.70 and 17.80 million tons, respectively.

Fruit peels annually accumulate in huge amounts, fruit wastes are rich in lignocellulo-sic component which can be recovered into mono simple carbohydrates able to utilize for bioethanol production. The enzymatic hydrol-ysis of lignocelluloses is known to be a key to the second-generation biofuel, the challenge is the still expensive enzymes involved in the saccharification process, loss of the most hem-icellulose pentose sugars which were non-fer-mentable as base, beside the presence of ham-pers lignin thus require to resolve its problem.As part of study, followed the cost-effective means for bioethanol producing from four fruit peels (Banana, Orange, Mango and Water-melon), yielding of enzymes from co-fungal cultivation carried by Aspergillus niger and Phanerochaete chrysosporium, followed by co-fermentation of the saccharified sugars us-ing yeast belong to Saccharomyces cerevisiae and Kluyveromyces marxianus which contrib-uted for bioethanol production in 8 L lab-scale reactor. The fermented sugars recovering was reached to 27.77 g.l-1 from banana peels which were found to be good exploited as potential raw source, co-fungal enzymatic hydrolysis followed by yeast co-fermentation led to sub-stantial yield by 10.74 g.l-1, the adding of calcium oxide increased the purity which leads finally to 97.5 wt % of pure bioethanol. Thrust towards fossil fuels replacement with renewa-ble clean fuels such as bioethanol by using fruit peels residuals which are considered renewa-ble energy source may also help in CO2 miti-gation.

This paper is evaluating the addition of nanocobalt on dry matter, organic matter, cel-lulose and hemicellulose degradability of In-vitro gases technique. Nanocobalt as an addi-tive were used as 0, 25, 50, 75, 100 and 125% from the animal requirements on DM basis. The regular ration (1:1 concentrate: clover hay) was incubated for 24 hours. Then 24 and 48 hours of dry matter, organic matter, cellu-lose and hemicellulose were used to research the impact of adding 25 and 50% nanocobalt to some roughages (rice, bean, wheat, bagasse and peanut) straws using In-vitro disappear-ance. Results of In-vitro gas indicated that the DMD degradability values were increased (P<0.05) in 50 and 75 %, while the highest of OMD was in 25 and 50 % of nanocobalt. The nanocobalt had no effect on pH, but had a greater influence on the values of ammonia and TVF’s, as well as the degradability of cell wall components with microbial proteins. In control ration, the gas production was high, adding cobalt (100 %) and nanocobalt (25 and 50 %) than other of addition. High values of microbial protein (MP) and microbial protein efficiency (EMP) recorded for all different nanocobalt added. Nanocobalt 25% output gas of DM, NDF, ADF, cellulose and hemicellu-lose showed increase (P<0.05) compared to any additional levels. It concluded that the ad-dition of nanocobalt increased the production of gas, ammonia, TVF’s, metabolizable energy and degradability of cell wall constituents. It showed that the addition of nanocobalt had a stronger effect on disappearance of all roughages as DM, OM, NDF, ADF, cellulose and hemicellulose. Furthermore, the addition of 25% nanocobalt had a significant effect (P<0.05) on improving In-vitro DM and OM disappearance of all roughages except bagasse had a significant effect in add 50 % nanoco-balt.

Since the mid-1950s, the volatile structure of butter oil and butter were researched, and an exhaustive list of elements has been collected. Diacetyl is an aromatic popular synthetic fragrance that gives food a buttery taste used in ice cream, snacks and potting with butter, strawberry, caramel, or cheese flavor. The chromosomal aberrations and micronuclei are commonly used biomarkers of chromosomal damage, genome stability, and cancer risk assessment.In vivo trials are still important to assess the genetic toxicology of chemical products such as industrial chemicals, pharmaceuticals, and food additives. This study aimed at assessing the potential genotoxic effect of diacetyl and butter flavors on swiss albino mice using alterations in liver function enzymes, micronucleus (MN), and chromosomal aberrations (CA) assays. The results showed that exposure of swiss albino mice malesto diacetyl and butter flavors induced (CA) and (MN) in a statistically highly significant manner compared to the control. Meanwhile, the biochemical analysis revealed that these substances caused an exceptional rise in liver function enzymes (AST, ALT, and ALP) activity in serum of treated experimental animals.In conclusion, both tested compounds have increased the chromosomal aberration, micronucleus test, and serum levels of liver function enzymes indicating their high potential of being cytotoxic and genotoxic materials.

Repellency of the six essential oils (EOs), Clove (Eugenia aromaticum), Aloe (Aloe vera), Lemon (Citrus limon), Camphor (Euca-lyptus camaldulensis), Mint (Mentha spicata), Marjoram (Origanum vulgare) were evaluated against adult of the confused flour beetle Tri-bolium confusum, by allowing adults to choose between untreated filter paper halves with 1 -2g white flour or treated with different concen-trations of the oils and their mixture at three different exposure times. In individual oils ex-periments, Eucalyptus camaldulensis was found to be the best effective of repellent effi-cacy, followed by Mentha spicata and Eugenia aromaticum. Citrus limon and Aloe vera have moderate repellent efficacy. Results of combi-nation effective showed that mixtures' repel-lant activity. It has been shown that the most powerful mixture of Clove + Mint repels activ-ity against adults with Lemon + Aloe, Lemon + Marjoram, Lemon + Mint, and Mint + Aloe during the entire exposure period, while Lemon + Camphor and Camphor + Mint lost repellent activity after 24 hours.

Two types of essential oils (thyme and Stachys) were used in this Estimation. The chemical composition, antioxidant activity (by DPPH assay) and the rancimat method were used to assess the stability effect of these essential oils. The tested oils were added to mayonnaise to evaluate its capability for inhibition of secondary oxidation products. By DPPH assay, antioxidant activity showed that thyme essential oil was the best antioxidant agent as radical scavenging agents at 450 and 500 ppm concentrations, even better than BHT at the200 ppm concentration. As a typical antioxidant, butylated hydroxytoluene was used for comparison. The mayonnaise samples prepared by adding thyme, stachys essential oils and TBHQ (control +) at concentrations of 200,400, 600 and 200 ppm into the sunflower oil free from antioxidant. At the amounts used in this study, thyme and stachys oils were significantly successful in reducing the oxidation of sunflower oil, especially, at 500 ppmwhich showed more efficient than BHT. Specifically, in the presence of thyme oil, the induction period of sunflower oil was considerably elongated. However, butylated hydroxytoluene (BHT) was more efficient than thyme and Stachys oils at the 200-ppm concentration against oxidation of oils. all concentrations of thyme and stachys essential oils had an antioxidant activity similar to synthetic antioxidant of TBHQ at a concentration of 200 ppm for inhibition of secondary oxidation products in mayonnaise in comparison with the control sample. As a conveniently available source of natural antioxidants, thyme and stachys essential oils can be used for use in fats, oils and food containing fats.