The evaluate some safety treatments including: mulching, tunnels, natural yeast extract, antioxidant and two rhizobacteria Serratia marcescens and Pseudomonas fluorescens towards root-knot nematode Meloidogyne spp. on strawberry plant grown in naturally infested soil and consequently their probable effects on growth parameters, chemical components and yield of strawberry compared to untreated control. Results of this study confirmed that all used treatments, significantly reduced all related nematode parameters i.e. number of galls/root system; number of egg masses/root system as well as number of juveniles/250 g soil (either after 2 or 4 months) when compared to plants grown in the naturally infested soil only. The highest percentage of reduction in all related nematode parameters were noticed after 4 months. Mulching, S. marcescens, P. fluorescens and tunnels, played an important role in reducing the percentage of nematode parameters. Mulching and S. marcescens reduced the percentage of gall numbers/root system by 77%, followed by tunnels by 75% and P. fluorescens by 70%. S. marcescens reduced the percentage of egg masses/root system by 80% followed by P. fluorescens by 78% and mulching by 76%. Results indicated that the soil treated with mulching, also significantly reduced the percent age of juvenile numbers/250 g soil by 79% followed by S. marcescens by 73%. . Results revealed that all previous treatments significantly increased the early and total yield. Our results confirmed that, the rhizobacterium S. marcescens came in the first rank as a promoter of all related plant growth characters, followed by tunnels and mulching treatments. Results confirmed that also the antioxidants, are considered the effective one in enhancing the activities of peroxidase and phenoloxidase as well as T:S.S% and V.C followed by the natural yeast extract.

Iron deficiency anemia is considered one of prevalent patients in developing countries, whereas it is well known that wheat flour is deficient in iron, hence, in this study wheat flour (72%) extraction fortified with celery seeds and cinnamon bark meal individually as a natural sources of iron at levels 5, 7.5 and 10 g/100 g wheat flour and preparation of biscuit samples. Iron content in wheat flour, celery seeds and cinnamon were determined. Biscuit samples were sensory evaluated and baking quality tested. Total iron and available iron were determined in biscuit samples. Biological evaluation for experimental rats designed and histopathological examination was tested for heart organ of rats. The results showed that wheat flour, celery seeds and cinnamon contained from iron 1.98, 57 and 50 mg/100 g respectively. Total iron and available iron increased in biscuit samples by increasing celery seeds and cinnamon additives compared with unfortified biscuits (control). Sensory evaluation of biscuit samples showed slight decrease in color, crunchiness and appearance while odor and taste significantly improved by increasing celery seeds and cinnamon additives compared with control. Baking quality of biscuit samples indicated increasing in weight, while volume, diameter and thickness slightly decreased by increasing celery seeds and cinnamon additives compared with control. Biological evaluation revealed that mean values of hemoglobin, hematocrit, red cell count, mean corpuscular volume, mean corpuscular hemoglobin, mean corpuscular hemoglobin concentration, serum iron and serum ferritin significantly improved after 8 weeks in groups rats fed on biscuits fortified with celery seeds and cinnamon compared with control. histopathological overhaul declared amelioration in ogran heart for groups rats fed on biscuits fortified with celery seeds and cinnamoin compared with anemic control

The aim of this study was to use spreadsheet software (Excel) to solve linear programming models in formulating least cost rations of egg layers. The Ingredients used are corn, wheat, soybean meal, barley, wheat bran, protein concentrate, limestone, salt, dicalcuim phosphate, vitamin and mineral premix, vegetable oil. Results showed that the starter optimum ration for layers from (0 - 6) weeks, consist of these Ingredients (9.40, 26.91, 16.38, 38.71,' 4.51, 0.95, 1.09, 0.25, 1.18, 0.25, (Received April 18, 2009) (Accepted September 28, 2009) 0.33)% respectively and from (6-12) week of (0, 73.43, 8.72, 0, 14.37, 0, 0.99, 0.25, 1.39, 0.25, 0.57) % respectively, from (12-18) week (0, 78.36, 6.17, 0, 12.02, 0, 1.44, 0.25, 0.87, 0.25, 0.61)% respectively, from (18 week - start of production) (0, 15.55, 13.85, 0, 3.81, 0, 4.25, 0.25, 1.16, 0.25, 0.86 )% respectively, and during productive period from (0, 66.93, 10.62, 0,0, 9.09,9.01, 0.25, 3.82)% respectively, and the cost of these ration was 160.6, 130.70, 123.60, 145.22, 195.95) Iraqi Dinar/kg respectively. Results also show sensitivity report of allowable increase and decrease in ingredient cost and in constraint values and the shadow price.