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Agricultural Sciences 2017年第1期8卷 56-63页

作者： Nazer Manzoor Nadeem Akbar Shakeel Ahmad Anjum iftikhar ali Muhammad Shahid Abdul Shakoor Muhammad Waseem Abbas Khyzer Hayat Waqas Hamid M. Asim Rashid Department of Agronomy University of Agriculture Faisalabad Pakistan

An experiment was conducted at Rice Research Institute, Kala Shah Kaku in 2010 during kharif season to study the influence of nitrogen (N) and potash (K) on severity of Bacterial leaf blight (BLB) of rice (Oryza sativa L.) aimed at improving productivity. The experiment was laid out in randomized complete block design with factorial arrangement with three replications. Treatments comprised of: 0 kg N ha-1, 75 kg N ha-1, 100 kg N ha-1, 125 kg N ha-1 and 0 kg K ha-1, 50 kg K ha-1, 75 kg K ha-1, 100 kg K ha-1. Data on disease severity and paddy yield were recorded using standard procedures. Paddy yield was affected significantly by various combinations of N & K. In case of bacterial leaf blight, minimum diseased incidence percentage was observed when nitrogen alone was applied @ 75 kg·ha-1 in contrast to fertilizer applied @ 125 kg N ha-1 + 50 kg K ha-1 which showed maximum diseased incidence percentage. Maximum paddy yield (4.32 t·ha-1 ) was recorded when rice was fertilized @ 75 kg N ha-1 + 100 kg K ha-1 as compared to sole fertilization of 75 kg K ha-1 that produced minimum paddy yield (2.40 t·ha-1). Maximum gross income, net returns and benefit cost ratio were obtained where rice crop was fertilized @ 75 kg N ha-1 and 100 kg K ha-1.

关键词： Rice Bacterial Leaf Blight Paddy Yield Harvest Index Benefit Cost Ratio

Application of ultrasound-assisted cooking temperature for improving physicochemical and sensory properties of broiler meat

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Food Materials Research 2022年第1期2卷 153-158页

作者： Noveen Ashar Sher ali Bilal Asghar Faisal Hussnain Jamal Nasir Kashif Nauman iftikhar Hussain Badar Department of Meat Science and Technology Faculty of Animal Production&TechnologyUniversity of Veterinary and Animal SciencesLahorePakistan Department of Poultry Production Faculty of Animal Production&TechnologyUniversity of Veterinary and Animal SciencesLahorePakistan

The current study investigates the effect of ultrasound-assisted cooking on broiler meat *** objective of this study was to explore the combined effect of ultrasound treatment(US)(40 kHz,120 Wcm^(-2))at different cooking temperatures(50,60,70,80℃)on physicochemical and sensory attributes of broiler ***,pH,cooking loss%,Thio-barbituric acid reactive substances(TBARS),shear force,color,and sensory properties were investigated and compared with the control *** result showed that the ultrasound treatment had no significant effect on pH values compared to the control *** cooking loss%decreased with the application of US treatment at higher temperatures,which implied a higher cooking ***,sonicated meat showed lower shear force values even at 80℃ cooking temperature,which indicates increased *** addition,lower TBARS values were recorded at 50℃ temperature in combination with ultrasound,but the other treatments were similar to the control *** application of ultrasound increased the lightness of meat with a significant decrease in lightness and *** cooked at 80℃ with US showed a significantly higher sensory score(odor,flavor,tenderness,juiciness,overall acceptability)than other treatment *** treatment of ultrasound combined with temperature was considered a promising and efficient technique for processing as it increased the perception of tenderness with less cooking losses and higher sensory attributes.

关键词： cooking treatment Application

Optimizing Row Spacing to Ameliorate the Productivity of Spring Sugarcane (Saccharum officinarum L.)

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Agricultural Sciences 2016年第8期7卷 531-538页

作者： Sami Ullah Shakeel Ahmad Anjum Muhammad Mohsin Raza Aamir Riaz Adeel Abbas Malik Muhammad Yousif Jinchuan Ma Yingxia Liu Jiajia Zhang Dingwen Cheng Yaxin Xu iftikhar ali Department of Agronomy University of Agriculture Faisalabad Faisalabad Pakistan Ministry of Agricultural Key Laboratory of Crop Nutrition and Fertilization Institute of Agricultural Resources and Regional Planning Chinese Academy of Agricultural Sciences Beijing China Arid Zone Research Institute Pakistan Agriculture Research Council Bahawalpur Pakistan Weed Science Laboratory Institute of Plant Protection Chinese Academy of Agricultural Sciences Beijing China College of Resource and Environment Jilin Agricultural University Changchun China

One of the main reasons behind reduced cane yield is pathetic method of planting. Planting method and row spacing are the most important yield contributing factors in sugarcane. A field experiment was carried out in order to determine quality and yield of sugarcane in various spatial arrangements. Treatments are 180 cm spaced trenches with triple row strips;180 cm spaced trenches with alternate row strips;120 cm spaced trenches with double row strips and 60 cm spaced furrow with single row. Perusal of data revealed that 3.6%, 13.4%, 15%, 15.3% more cane diameter (cm), cane length (cm), stripped cane yield (t·haˉ1), sugar yield (t·haˉ1) were obtained from 180 cm spaced trenches with triple row strips as compared to conventional planting method i.e. 60 cm spaced furrows. While the number of millable canes mˉ2, polarity %, cane juice purity %, cane juice %, commercial cane sugar % and cane sugar recovery % remained non-significant by different planting techniques.

关键词： Furrow Planting Quality Row Spacing Sugarcane Trench Planting Yield

Biotechnological leap in biopharmaceuticals:Current status and challenges ahead

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Journal of Coastal Life Medicine 2017年第1期5卷 36-46页

作者： Tazeen iftikhar Butt Muhammad Shoaib Amjad Tatheer Fatima Butt Wasi Haider Butt Kainat Fatima Malik Sidra Sabir Department of Biotechnology Women University of Azad Jammu&KashmirBaghPakistan Department of Botany Women University of Azad Jammu&KashmirBaghPakistan Department of Botany Pir Mehr Ali Shah Arid Agriculture UniversityRawalpindiPakistan Department of Medicine Fatima Jinnah Medical UniversityLahorePakistan Department of Computer Engineering National University of Sciences and TechnologyIslamabadPakistan Department of Plant Science Quaid-i-Azam UniversityIslamabadPakistan

Fermentation based vaccine production system is replaced by edible vaccine technology. Plant derived vaccines are produced by using transgenic plants which have immunogenic properties. For combating infectious diseases especially in developing countries there is a practical need of new technology to produce and deliver inexpensive vaccines. We have best option of plant derived edible vaccines. There are many benefits of plant derived vaccinesi.e. they are cheaper, simple and easy to administer, more stable, extra versatile, with more acceptance power and highly efficient. Some plant derived vaccines are under clinical trials to use commercially and many are under research. This paper reviews the current status and future of this technology.

关键词： Plant-based vaccine Recombinant protein Transgenic plant Broad immune protection