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To investigate the effect of dietary supplementation of Ground Flaxseed (GF) on performance and carcass characteristics of Karadi male lambs. Flaxseed was used in feeding period that lasted for 90 days using twelve ram Karadi lambs, at 6 months old, which divided into 3 equal groups (4 rams/group). The lambs were randomly allocated into three treatments to receive either control ration (no Ground flaxseed), or ration containing 4% Ground Flaxseed (T1), or diet containing 8% Ground Flaxseed (T2). All the lambs were received an equal daily allowance of concentrate ration (3% of the body weight). At the end of feeding trial (8 weeks), all the lambs were slaughtered. They were weighed immediately before slaughter to provide slaughter body weight (SBW). Immediately after skinning, evisceration was carried out and the carcass components were weighted. Then several quantity characteristics for carcasses were studied, which include: hot carcass weight (HCW), dressing percentage, thickness of subcutaneous fat, rib eye area, partition and cutting of Carcass. Data were analyzed using XL Stat. The results showed that GF has no significant effect on live body weight, hot carcass weight, and dressing percentage %, it also has no significant differences on some carcass cuts for example: leg, shoulder, loin, rack, fore shank and neck. On the other hand, GF supplementation caused a significant (P<0.01) decrease in Sub-fat thickness which was 3.695 ± 0.629 and 2.375 ± 0.191 in T1 and T2 respectively in comparison to control group 5.015 ± 0.049 mm. Rib eye area increased significantly (P<0.05) in T1 and T2 treatments (12.035±0.205 and 14.145 ± 0.955 respectively) compared to control (10.005 ±1.039 cm2). Some of the carcass cuts, Breast and Flank, decreased significantly (P<0.05) in T2 compared to T1 and Control. In conclusion, GF supplementation significantly decrease breast and flank cuts, while rib eye area significantly increased. However, the decrease in fat thickness may be reflecting the decrease in fat percentages in the carcass that indicates the effect of GF in improvement of carcass traits. [ABSTRACT FROM AUTHOR]

BACKGROUND: Flaxseeds are miraculous seeds because of their richness in omega-3, fibers and other healthy compounds, they can be used as a natural remedy for several diseases. OBJECTIVE: This study was carried out to determine the feasibility of supplementing flaxseed powder to yogurt at 3% to benefit from its functional effects such as its richness in proteins, dietary fiber, polysaccharides, polyphenolic compounds and essential fatty acids for health. METHODS: Two types of milk powder were used for the manufacture of yogurt: skimmed milk powder at 15% (w/v) and whole milk powder at 13.7% (w/v). Physicochemical (pH and titratable acidity), microbial (Streptococcus thermophilus and Lactobacillus bulgaricus) and sensory (texture, odour, taste and color) properties of this supplementation were evaluated during the fermentation time and storage at 4°C. RESULTS: The addition of ground linseed (GFS) decreased the pH values and increased the titratable acidity values during fermentation and refrigerated storage, especially in the case of yogurt manufactured using whole milk powder, where the average pH of samples decreased from 4.37 to 4.20 after 28 days storage while the average titratable acidity increased from 78 to 105°D. Sensory evaluation revealed that supplemented yogurt had better sensory texture, taste and odour scores than the control sample. Supplementation of GFS significantly increased the average values of lactic acid bacteria CFU counts but at values not exceeding 1.25×108 CFU/ml for S. thermophilus and 0.85×107 CFU/ml for Lactobacilllus bulgaricus indicating the possibility of prolonging the shelf life of yogurt. CONCLUSION: The study concludes that the supplementation of yogurt by GFS is appreciated by the tasters and allows to keep a desirable physicochemical properties of the dairy product. [ABSTRACT FROM AUTHOR]

The thermal properties of flours have been extensively used as engineering parameter in the design of processes and equipment to handle, transport, storage purpose and for protection of quality of technological process by processing to final products. The thermal properties of ground flaxseed (Linum usitatissimum) were investigated as a function of moisture content in the range of 4.82%-29.32% dry basis (d.b.) at six moisture levels, using a KD2 Pro Thermal Properties Analyzer. As the moisture content of ground flaxseed increased from 4.82 to 29.32 (% d.b.), the thermal conductivity, specific heat and thermal diffusivity increased from 0.122 to 0.184 W m-1 K-1, 2.94 to 5.64 kJ kg-1 K-1, and 6.42x10-8 to 8.11x10-8 m2/s, respectively. Ground flaxseed moisture content effect was statistically significant (p<0.05) on all properties and baseline data were generated for the development of necessary handling and processing equipment. [ABSTRACT FROM AUTHOR]