Gentamicin sulfate-induced nephrotoxicosis was compared in 2 groups of horses fed different rations. Four horses were fed only alfalfa hay, and 4 other horses were fed only whole oats. Seven days after initiation of the diet, all horses were given gentamicin IV (5 mg/kg of body weight) every 12 hours for 22 days. Urinary gamma-glutamyltransferase to urinary creatinine (UGGT:UCr) ratio was calculated daily, and serum concentration of gentamicin was measured at 1 and 12 hours after drug administration. Results indicated that horses fed oats had greater renal tubular damage than did horses fed alfalfa. Mean UGGT:UCr for horses fed alfalfa was 47.1 +/- 18.8 and was 100.0 +/- 19.0 for horses fed oats (P = 0.007). The UGGT:UCr in horses fed oats was > 100 for a total of 54 days; horses fed alfalfa had UGGT:UCr > 100 for only 7 days. Two horses not given gentamicin were fed only oats and 2 were fed only alfalfa. These horses had mean UGGT:UCr of 17.6 +/- 2.2 and 30.5 +/- 3.0, respectively. Mean peak and trough concentrations of gentamicin were statistically different for horses fed oats and those fed alfalfa (peak 23.16 +/- 1.87 and 14.07 +/- 1.79 microgram/ml, respectively [P = 0.0001], and trough, 1.81 +/- 0.69 and 0.71 +/- 0.70 microgram/ml, respectively [P = 0.02701)]. Mean half-lives of gentamicin (estimated from peak and trough concentrations) for horses fed alfalfa (2.58 +/- 0.26 hours) and horses fed oats (2.88 +/- 0.27 hours) were not significantly different. Horses fed only oats had greater degree of gentamicin-induced nephrotoxicosis than did those fed only alfalfa.

In recent years, investigations have been carried out to improve the functional value of meat products through the introduction of dietary fibre (DF). The addition of dietary fibre in meat products contributes to the fabrication of products that enhance physiological functions. The present study was conducted to fortify chicken meatballs with Oats (Avena sativa) and Cabbage (Brassica oleracea) as a source of dietary fibre. Oat flour and cabbage were incorporated at the levels of 1.5 %, 2.5 % and 3.5 % (w/w) for the preparation of meatballs. Moisture content, product pH, emulsion stability and technological properties like cooking yield, water absorption capacity and oil absorption capacity of the final product were studied. The results revealed that cooking yield increased on the addition of oat flour and cabbage (p≤0.05). There was no significant change in product pH, and in sensory attributes at the level of 2.5% incorporation. Overall technological properties and sensorial analysis of these products were found to be higher than control. Thus, the inclusion of oat flour and cabbage at the level of 2.5 % to chicken meatballs had significantly increased the crude fibre from control 14.053+0.021 to 4.727±0.015% in T2, representing a l6.62% increase in fibre content, that also showed higher desirability in sensorial analysis.

Application zoned bare-grained oats grades in a diet of chickens and hens-layers of egg breeds makes positive impact on efficiency of a bird, forage conversion, reduces expenses of forages for manufacture of eggs that allows to receive additional profit. The maximum norm – 40 % bare-grained oats in mixed fodders of hens is defined