This study was conducted to evaluate the effect of salt stress on amino acid profile and proximate analysis of fenugreek germination samples of two varieties: Giza 2 and Giza 30 for three days. The germination of sterilized fenugreek seeds was conducted using tap water and NaCl solution (2,000 ppm) where higher salt concentration lowered fenugreek germination quality. The germination of fenugreek seeds using tap water or brine increased the crude protein in both dry Giza 2 and Giza 30 seed varieties. Furthermore, sedative sprouts of Giza 30 recorded the highest crude protein (30.60%), fat (6.20%) and energy (333.13 kcal/g) while the use of sterilized Giza 2 seed variety recorded a higher percentage of carbohydrates (43.3%), fiber (8.10%) and ash (6.60%). Alternatively, although amino acid profiles indicated that aspartic acid and proline were most abundant in fenugreek sprouts, sulfur amino acids (cysteine and methionine) demonstrated the least values of the two varieties. Adopting saline water in germinating fenugreek seeds for the two Giza 2 and Giza 30 varieties decreased all amino acid contents compared with those of tap water treatment.

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.