BACKGROUND: Barley cultivars contain different anti-nutritional factors that have negative effects on the intestinal ecosystem and reduce blood cholesterol concentration. Objectives: This study aimed to determine the effect of processing barley cultivars on the intestinal morphology, enzyme activity and volatile fatty acids of the small intestine and serum lipid levels of broiler chickens. Methods: The experiment was carried out using a factorial experiment with a completely randomized design. Factors were barley cultivars (Fajr, Reyhaneh, and Yosef), diet form (mash or pellet) and enzyme level (0 and 0.05 g/kg dry matter). Around 927 one day of old Ross 308 broiler chickens were assigned into 12 treatments, 3 replicates and 27 chickens in each replicate. Results: Pancreatic amylase, lipase enzyme activity and digesta pH are affected by main (except for cultivar) and interaction effects (P< 0.05). Feed Processing (pelleting, adding enzyme or combination of pelleting and enzyme) of barley cultivars, especially diets containing Ryhaneh barley cultivar reduced digesta viscosity and increased the concentration of volatile fatty acids and relative percentage of acetic acid and butyric acid (P<0.05). Diets containing Fajr barley cultivars, enzyme or pelleted diets significantly decreased blood glucose, cholesterol and HDL concentration (P<0.05). Conclusions: Due to lower amount of soluble NSP compared with the other barley cultivars, Ryhaneh cultivar resulted in a better response to processing as well as enzyme addition, and improved the morphological characteristics of the small intestine

he present study was carried out to determine the critical points during processing of yoghurt, through examination of Acidity % and Storch's test to detect the efficiency of heat treated milk samples and Microbiological examination of samples collected weekly over a period of 7 months for TCC, Thermoduric, Total coliform, Faecal coliform, E. coli, Enterococci, S. aureus, Yersinia enterocolitica and Total yeast and mould counts. A total of 100 samples of raw milk, heat treated milk, inoculated milk and yoghurt (25 of each) in addition to 75 samples from worker’s hands, plastic packages and mixing vat (25 of each) were collected under strict hygienic conditions, also twenty five samples of yoghurt at the end of the expire date were collected and examined microbiologically. The obtained results concluded that the major sources of yoghurt contamination were raw milk, improperly cleaned and sanitized worker’s hands as well as the added starter culture. Finally, the public health and economic importance of the isolated organisms were mentioned.

A study was carried out to detect and identify the presence of coccidia oocysts in the faeces of village chicken from the district of Pasir Putih, Kelantan, West Malaysia. A total of 135 fecal samples were collected from 15 areas in the Pasir PutihDistrict. The faecal samples were examined by direct smear method (qualitative study). A pinch of the faeces was put onto the glassslide with 1-2 drops of normal saline and cover slip, which was then observed under the compound microscope to detect thecoccidia oocysts. The presence of coccidia oocyst was then identified by its size and shape. Results showed that ten out of 135 samples were positive for coccidia oocysts, and classified as Eimeria maxima and Eimeria mitis, both of which are from two locations at Kampung Chap Banir, Pasir Putih, Kelantan. The remaining 125 samples were observed to be negative. This may suggest that the chickens reared in the backyard (extensive)are less susceptible to the coccidia infection due to their environment with lower stocking density (mostly free ranging chicken), and no damp/wet litter as bedding which canfacilitate sporulation of the coccicia oocyst thereby spreading the infection. Further studies need to be done to elucididate other factors which may affect coccidial infections in free range chicken such as the availability of medications in feed or genetic hardiness and tolerance to field infections. The localvillage chicken industry is an up and coming facet of the poultry industry and needs concerted efforts to boost it.