t-,/rrr',r47c

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la6 ApFdk-)c: Adylit of Eira of d- o t ! .&.r of v.doa bvd! of c6rD *.p LIc.@ld.d..e htEdrn+u -'_-sow.or D,.scaa .'nA---6;i;;---FEE . 8i6nor d (P
147 Alp.ldix-Xll ADdrrir of!{drn . of&. &r! rtorbs .ft.. ofrlpC.a.!ri!8 0J% 0.05 ora 00166 0.1(5 ott!.
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t-,/rrr',r47c
Page 3 and 4:
To The Controller of Examlnations,
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ACKNOWLEDCEMONTS . ll nnie5 lor All
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PreDrmtio. oflooculum for Bt@iba.te
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effecled by addition of I % nolasse
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LIST OF FIGUERS Flturc Tltl. Prr. I
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Chapter - I INTRODUCTION Tle grcwin
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BrcvibrctetiM llavM. Bretibacteriw
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Hc repon€d non signifi@l difcr.nc
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under a sel of condilions: acid str
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Asperyila Iufligarts.l\e @culture s
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20h ofculturins md 44.3 % rne.4Eh f
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ll tcchnique allowed r 54% incrcase
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l5 nunber of yeast c.ll in 10-14 h
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t1 Yogo er al. ( 1976) krmentql Cat
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l9 dd yeasi exkact in con@nrntions
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2l Mahmood ?/ at (1990) sludicd lhe
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2J t'oda d al. ( | 971) Iirmented s
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'neal 25 Ba.jrach.rya and Mudse( (1
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27 Sandhu 4d woraich ( 1983) sludi
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29 Ilashini (1987) srudied the prod
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3l in.lbalion- ]l'ey obseNed that v
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ll substrate in balrl n.dium ar pH
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)5 Jin €r al. (1994) succeed€d
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J7 nported lllat lhc f€mentation
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l9 Burgets (1994) dcveloped the mut
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Okmolo (1997) rcported that L-lipro
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4i markedly inll €nced fic cGcuhu
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45 Dods ed Kuns (f969) had5ted th.
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Ljpiosky and Litchfield (1974) repo
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srain of Cellulonore specie!. They
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5l Enriquez and Rodriquez (1983) co
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5l body weight gain werc rcduced ro
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55 co'nnercial diet. Feed consumpri
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Chapter - 3 5l MATERIALS AND METHOD
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3. Preparation of in oc|uhm for Ara
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4.4 Setting CarboD to Nit.ogen Rati
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I'hrr L Sl,oni'r I lr'csll culfo.c
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65 Alter 48 houls it€ nrmb€r of
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6,1 Autoclaved Vs UnNutoclaved Firs
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69 X:-Xr gP = Fx YPlx q, = p xYx/s,
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1l rll $. rariom werc.djuied accord
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1J opetrirr8 rheir abdomisal cavili
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'15 A. TO OPTIMIZE THE GROWTH CONDI
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ablc 5. Mo t SE lde p.or€in produ
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3. DetermiDation of Optimum L€yel
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EI I1*as obs€Ned tat !t l% levcl
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83 periods during fmenlatioo fo! pr
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E5 Phac lI1. Showib rotrrv lhrker p
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87 candido utilis and ewn dqty linc
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89 Plat€ V. Showins fermcntalion
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L 2. l. 4. 5. 9l Overview for A- ar
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t] biomass harvested unde. two cond
Page 107 and 108: 95 haN*ted aner 72 houB of ferm€n
Page 109 and 110: O.,4dvrm in srnerghn wirh the yeasr
Page 111 and 112: 99 averae. true protein valu4 of th
Page 113 and 114: 0l Growth Kinetics For l}te explan.
Page 115 and 116: I ; 60 50 40 30 20 10 0 3 2 1 0 -1
Page 117 and 118: 105 C. NUTRITIONAL EVALUATION OF BI
Page 119 and 120: lnniring diDo acid es wa rcported b
Page 121 and 122: t09 Similar ro fed consumpriotr the
Page 123 and 124: 2.5 Protein Elliciency Ratio (PER)
Page 125 and 126: I tl l'hte Vlll Showi'rg cxperincnr
Page 127 and 128: ||5 SUMMARY Rice polishings is a by
Page 129 and 130: |7 Dds lbdned was 0.5 ed 0.7013 for
Page 131 and 132: lt9 BIBLIOGRAPHY AbdelHanreed,N.A.A
Page 133 and 134: l2l Beneke,E.S. 1955. M€dical Myc
Page 135 and 136: l2J Daghir,N.J. and J-L.SeX. 1962_
Page 137 and 138: 125 Cimnl,R.F.. M.ElSawy, E.M.R.mad
Page 139 and 140: 127 I lubbell.C.H. I 990 Feed Stuff
Page 141 and 142: 129 .ohp.$r&. Appl.Miqobiol.Biot ch
Page 143 and 144: llt Panaiobv,K.ll., A.Ar.v, L.Damyd
Page 145 and 146: ShojaoBdati.S-A. .nd M.N.chazlj. 19
Page 147 and 148: 135 V"[OS$ !?3.. Pldir dt br of nrt
Page 149 and 150: NuEicn crudc Fibr. EIbE;d N.F.E C.l
Page 151 and 152: oil !5.00 ":oo lz0o 3300 2200 2500
Page 153 and 154: A!?.dir-vl ADlti. of n l@.fin turtl
Page 155 and 156: . sbdfqd (Pd.ot) IrlS Ald)rir of v.
Page 157: t45 AFadix-X: Ad'tndv'.ic.ofd-dwirr
Page 161 and 162: App6dix-XIV: Aidyrk ofwidc. oflh. d
Page 163 and 164: ADFft-XU: A!.Bd. ortrlF turhr.&.r o
Page 165 and 166: Apt odit-xvle Arttn of whE ofrbdr-o
Page 167 and 168: I5J Ap'codtx.lo( A.d}n ofyrirE ofdd
Page 169 and 170: t57 Ar!.odir-)Ofil ofrrttt4. oftb d
Page 171 and 172: . 3i9i6cd1(P4.0t) z 0.ml 159 0.631
Page 173 and 174: I6l isnir.d in lhc numc tumac€ a(
Page 175 and 176: 3, Eslidlr|iotr ofcrrbotr l6! 'nc f
Page 177 and 178: 165 4. Estimation ofTrue Protein (T
Page 179 and 180: t67 (5 mL) m'C for 15 ninurq and ca
Page 181: 169 added and lhe volurnes werc mad
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