Effect of some Environmental Factors on Potato Bacterial Soft Rot

Omnia S. Al-Saied, M.A. Gaber, Afaf El -Meneisy — Wed, 15 Oct 2025 00:00:00 +0000

Potato (Solanum tuberosum L.) is the third most important food crop of the world after wheat and rice. The aim of study to evaluate effect of some environmental (pH values, temperatures and relative humidity) on the growth and severity of bacterial soft rot. In vitro, the growth of three isolates of Pectobacterium carotovorum p.v. carotovorum were affected with different pH values and rate the growth tested isolates were the most increasing with 7.0 and 7.5 pH values. While rate the growth tested bacterial isolates increased with increasing temperatures and the best rate the growth was recorded on 30, 26 and 34°????. Under artificial inoculation conditions, severity of potato bacterial soft rot disease increased with increasing temperatures and was the most severed with 34, 30 and 26°???? temperatures. Also, severity of potato bacterial soft rot disease increased with increasing relative humidity (RH) at 90 and 100% RH potato tubers were totally rotted.

Effect of Herbal Mixture with or without Probiotic on Digestion, Blood Metabolites, Growth Performance and Carcass Characteristics of Barki Lambs

Moustafa M. M. A. Ghandour — Mon, 20 Oct 2025 00:00:00 +0000

This study aimed to investigate the effect of herbal mixture with or without probiotic yeast on digestion, blood metabolites, immunity and antioxidant status, growth performance and carcass characteristics. Fifteen early weaned male Barki lambs (13.5 ± 0.82kg) were divided randomly into three groups (n=5/group) as follows: Group one (G1) was fed on basal diet that was consisted of concentrate feed mixture (CFM) and berseem hay as control; group two (G2) was fed on basal diet with herbal mixture (garlic, ginger, cumin and turmeric) at 1% of dry matter intake (DMI) and group three (G3) was the fed like G2 plus five gram per head of probiotic yeast (Saccharomyces cerevisiae). Animals were fed for seven months and twenty days. The combination of herbal mixture and yeast (G3) increased nutrients digestibility, nutritive value, growth rate, serum thyroid hormone, immunoglobulins and total antioxidant (P< 0.05). Meanwhile, the same group (G3) decreased predicted methane intensity, and carcass chilling loss (P< 0.05). Herbal mixture (G2) increased brightness and yellowness of meat color (P< 0.05). It could be concluded that the combination of herbal mixture with yeast made a positive synergistic effect on the performance of Barki lambs.

Middle East Journal of Agriculture Research

Effect of some Environmental Factors on Potato Bacterial Soft Rot

Effect of Herbal Mixture with or without Probiotic on Digestion, Blood Metabolites, Growth Performance and Carcass Characteristics of Barki Lambs