Jordan Journal of Agricultural Sciences最新文献

{"title":"Enhancing Water Management in Jordan: A Fresh Tomato Water Footprint Analysis","authors":"A. Hamaideh, Tharaa M. Al-Zghoul, Nuha Dababseh, A. Jamrah","doi":"10.35516/jjas.v20i4.2571","DOIUrl":"https://doi.org/10.35516/jjas.v20i4.2571","url":null,"abstract":"Water footprint  (WF) analysis is crucial for comprehending agricultural water usage patterns. This study aims to determine the total WF for tomatoes in Jordan from 1994 to 2023, covering both summer and winter seasons, to inform decision-making regarding tomato cultivation practices in the area. Despite inconsistencies in data recording, particularly regarding fertilizer application and sunshine, the WF serves as a valuable tool for estimating seasonal variations in water requirements and facilitating comparisons between different approaches to water usage for tomatoes. Comparative studies globally suggest variability in WFs due to factors such as climate, irrigation methods, and soil conditions influencing results. In this study, the CROPWAT 8.0 model was employed to analyze input data obtained from the Department of Statistics, NASA POWER, and local farmers near the Baqoura, Deir Alla, and Ghour Alsafi stations. The analysis aimed to determine the green WF (rainfall), blue WF (irrigation), and gray WF (water required to dilute pollutants) at these stations. The results revealed that the total WF during winter was approximately 7217.62, 8417.65, and 14061.42 m3/ton for the Baqoura, Deir Alla, and Ghour Alsafi stations. In summer, the respective values were around 3107.67, 6026.52, and 11847.35 m3/ton. Significant findings include ET green, evapotranspiration (ET) blue, crop water use (CWU) green and blue, and production yield for 2023. The nitrogen application per dunum was also calculated as 368 kg/30 dunum, equating to 123 kg/ha. The significance of these results lies in their potential to inform and optimize water management practices in tomato cultivation, promoting sustainability and resource efficiency.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"98 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141352960","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluating the Performance of the AquaCrop Model to Soil Salinity in Jordan Valley","authors":"Luma Hamdi, Ayman Suleiman","doi":"10.35516/jjas.v20i2.2335","DOIUrl":"https://doi.org/10.35516/jjas.v20i2.2335","url":null,"abstract":"The demand to apply a decision support system to simulate salinity and drought is increasing with time, particularly in arid and semi-arid regions like Jordan, where the threat of land degradation by salinization is of high concern.   The main objective of this research was to evaluate the response of the AquaCrop model to soil salinity in Jordan Valley. Two experiments were conducted, one at the field and the other at the greenhouse. Three water salinity levels (S): S1 (control = 2 dS m−1), S2 (4 dS m−1), and S3 (8 dS m−1) with three irrigation amounts (R): R1 (control = 120%), R2 (100%), and R3 (70%) were used in the field. Four levels of saline water (S):S1 (control =0.65), (4) S2, (8) S3, and (10) dS m-1) S4 were used in the greenhouse. In both experiments, grain yield, and aboveground biomass were measured after harvesting. Soil salinity and pH were measured every three weeks during the growing season to monitor soil salinization. Results showed that the final field grain yield was good in calibration and validation, with a 0.96 agreement index (d). The efficiency factor (E) was 0.86 and 0.87 for calibration and validation, respectively, while the normalized root mean square error (NRMSE) was less than 4 %.  Field biomass d-index of 0.87 and 0.71 and E of 0.65 and 0.45 for Calibration and Validation were found, respectively. In the greenhouse experiment, the results were less satisfactory.  Grain yield showed d-index of 0.84 and 0.88 in calibration and validation, respectively, while biomass showed poor results. All statistical criteria used in this research indicated that the model can simulate grain yield and biomass properly in the field, however, biomass statistical results were less accurate. Overall it is recommended, to use AquaCrop for soil salinity management in Jordan Valley.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"57 3-4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139866021","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluating the Performance of the AquaCrop Model to Soil Salinity in Jordan Valley","authors":"Luma Hamdi, Ayman Suleiman","doi":"10.35516/jjas.v20i2.2335","DOIUrl":"https://doi.org/10.35516/jjas.v20i2.2335","url":null,"abstract":"The demand to apply a decision support system to simulate salinity and drought is increasing with time, particularly in arid and semi-arid regions like Jordan, where the threat of land degradation by salinization is of high concern.   The main objective of this research was to evaluate the response of the AquaCrop model to soil salinity in Jordan Valley. Two experiments were conducted, one at the field and the other at the greenhouse. Three water salinity levels (S): S1 (control = 2 dS m−1), S2 (4 dS m−1), and S3 (8 dS m−1) with three irrigation amounts (R): R1 (control = 120%), R2 (100%), and R3 (70%) were used in the field. Four levels of saline water (S):S1 (control =0.65), (4) S2, (8) S3, and (10) dS m-1) S4 were used in the greenhouse. In both experiments, grain yield, and aboveground biomass were measured after harvesting. Soil salinity and pH were measured every three weeks during the growing season to monitor soil salinization. Results showed that the final field grain yield was good in calibration and validation, with a 0.96 agreement index (d). The efficiency factor (E) was 0.86 and 0.87 for calibration and validation, respectively, while the normalized root mean square error (NRMSE) was less than 4 %.  Field biomass d-index of 0.87 and 0.71 and E of 0.65 and 0.45 for Calibration and Validation were found, respectively. In the greenhouse experiment, the results were less satisfactory.  Grain yield showed d-index of 0.84 and 0.88 in calibration and validation, respectively, while biomass showed poor results. All statistical criteria used in this research indicated that the model can simulate grain yield and biomass properly in the field, however, biomass statistical results were less accurate. Overall it is recommended, to use AquaCrop for soil salinity management in Jordan Valley.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"29 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139805827","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Screening of Wild Lactobacillus Plantarum Found in Brine Solution of Naturally Fermented Cucumbers","authors":"Mounia A. Benzerzoura, Hamzah Al-Qadiri, M. Sadder, A. Mahafzah, I. Hamadneh","doi":"10.35516/jjas.v19i4.376","DOIUrl":"https://doi.org/10.35516/jjas.v19i4.376","url":null,"abstract":"Fermentation has been used as a simple technique for preserving vegetables since ancient days. This research work aimed to isolate, characterize, and identify wild Lactobacillus plantarum found in a brine solution (8% w/v NaCl) of naturally fermented cucumber. Cucumber samples were naturally fermented at ambient temperature for 14 days in a brine solution, in which lactic acid bacteria (LAB) were then cultured (37℃, 48 h) within 24 h for 3, 5, 7, 10, and 14 days. Seventeen different LAB strains were isolated and identified within the different time intervals of fermentation using morphological, biochemical API 50 CHL, PCR verification using Lactobacillus subspecies-specific genes primer, and 16S rRNA gene sequencing. The API confirmed strains were further verified by PCR to be L. plantarum subsp. plantarum M23 based on the amplified gene fragment separation by gel electrophoresis and gene sequencing. After 24 h of fermentation, the most dominant LAB-identified strains were Leuconostoc mesenteroides, Tetragenococcus halophilus, and L. plantarum M23, respectively. Starting from the fifth day of fermentation, L. plantarum M23 controlled the fermentation process as the dominant LAB. The drop in the pH value was significant (from 6.8 to 3.18) due to the variations in the LAB strains throughout the 14 days of fermentation. Further investigation will be carried out to study the production of plantaricin, which has great importance in food biopreservation.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"74 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139017332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of Fortified Biscuit with Acid and Sweet Whey Proteins and Its Effects on Body Weight, Indices of Body Composition and Antioxidant Capacity in Rats","authors":"Nisreen Abdel Fattah Al-Awamleh, Musa Noman Ahmed, Ghadeer Mehyar","doi":"10.35516/jjas.v19i4.760","DOIUrl":"https://doi.org/10.35516/jjas.v19i4.760","url":null,"abstract":"The effect of sweet (SW) and acid whey (AW) proteins on body weight (BW) and composition (BC), and antioxidant capacity (AC) is uncertain. We dehydrated SW and AW proteins obtained from local white cheese and labneh production lines, developed biscuits containing these protein powders and evaluated biscuits' sensory attributes and proximate nutrient contents, and investigated their effects on BW, indices of BC, and AC in rats. Four types of biscuit were prepared: plain (PB), albumin (ALB), SWB, and AWB. Five isocaloric and isonitrogenous diets containing Albumin (control), PB, ALB, SWB, and AWB were used.  Sixty adult male Sprague-Dawley rats were used, 10 were sacrificed at the start, and the remainder were randomly assigned to the five diet groups (10 rats/ group) and fed for four weeks. BW, food (FI) and water (WI) intake, food efficiency ratio (FER), serum AC, liver weight (LW), Lee index (LI), body mass index (BMI), length, and abdomen (AS) and chest (CC) circumferences were measured following standard protocols. AW was higher in ash and fat whereas lower in carbohydrates but similar to SW in protein and moisture contents. ALB had the highest protein content, AWB had the most increased fat and ash contents, and SWB had the highest moisture content. PB had the highest carbohydrates and the lowest ash contents among the other biscuits. PB and SWB were the best in all sensory attributes tested and the overall acceptability compared to other biscuits. The four biscuit diets kept similar BW, whereas the control diet kept the highest BMI, LI, and LW, which was also not significantly different from the initial group. Animals fed the PB diet had the most increased length, abdomen, AS, and CC, whereas these measurements were lowest in animals fed SWB and AWB diets which were not different from the control. Animals fed the AWB diet had the highest WI, but all other diets were not significantly different from the control diet in FI and FER. Serum AC was the highest in animals fed SWB and AWB diets that were insignificantly different from the initial group, whereas it was the lowest in PB and AWB diets. Given their sensory attributes and effects on AC and BW status, SW and AW may be used as protein substitutes in bakery products; however, further studies are warranted. \u0000Keywords: Body weight, Sweet whey, Acidic whey, Proximate nutrients, Body composition, Antioxidant capacity, Rat.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"23 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139014494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Replacement of Cheesecloth with Polyamide Plastic Micro-filters in the Manufacturing of Fresh White Boiled Cheese and Pasteurized White Brined Cheese","authors":"Ahlem Meddah, Ghadeer Mehyar, Salam A. Ibrahim","doi":"10.35516/jjas.v19i4.431","DOIUrl":"https://doi.org/10.35516/jjas.v19i4.431","url":null,"abstract":"Cheesecloth used in cheese manufacturing has technical problems; provides low cheese yield and is difficult to clean and disinfect. The present study investigated the effect of substituting cheesecloth with multiple artificial polyamide plastic micro-filters (PPMFs) on the properties of fresh white boiled cheeses (FWBC) and pasteurized white brined cheeses (PWBC) and their whey. Whey was strained by either traditional cheesecloth (control; C) or by one of the PPMFs with different pore sizes (PPMF10, PPMF20, PPMF40, PPMF57 and PPMF 75). The yields of FWBC were 19.46%, 17.13 %, and 14.98% for PPMF10, PPMF20, and PPMF40, respectively. Slightly lower yields were obtained for the PWBC, and the control had the lowest yield (~11.1%). Using PPMFs with increased pore size in both cheeses reduced the total solids, fat, and protein contents. In the whey, reversed trends in the relationship were observed, indicating a loss of solids as fat and protein during the straining. Microbial analysis showed that PPMF cheeses had lower mesophilic aerobes and LAB counts than those of the control. Yeasts, molds, and Staphylococcus aureus were not detected (˂10 log cfu/g) in treatments or the control. In general, FWBC maintained lower microbial counts than PWBC, which was associated with the final boiling step in the FWBC. Cheesecloth maintained the highest microbial counts which would be indicative of the protective effect of cheesecloth on the bacterial cells and their spores. The customary cleaning procedure was not sufficient to eliminate microbial cells from the cheesecloth therefore could represent a source of contamination for cheeses. Acidity (as lactic acid) resulted from the growth of LAB, and PPMFs produced similar or better cheeses in terms of sensory analysis attributes compared to the control.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"112 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139014184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Antimicrobial and Antioxidation Activities of Olive Pomace Extract in Pasteurized White Cheese","authors":"Hadjer Ferguous, Ghadeer Mehyar, Salam A. Ibrahim","doi":"10.35516/jjas.v19i4.432","DOIUrl":"https://doi.org/10.35516/jjas.v19i4.432","url":null,"abstract":"Olive pomace from an olive mill was collected in December 2021. Proximate analysis revealed that the major constituents of the pomace were fiber (60.85 %) and fat (11.91%). Extraction of the olive pomace by methanol provided a higher yield, phenolic content, and free radical scavenging ability than the ethanol extract, but the latter was used due to its lower toxicity level as the extract is used in foods.  The extract contained high concentrations of phenolic compounds, particularly syringic, p-coumaric, vanillin, and caffeic acid which accounted for ~80% of the total phenolic content. When the olive pomace extract (OPE) was used (0.08%) in pasteurized white cheese (PWC), the counts of mesophilic aerobes were significantly reduced to 3.62 log10 CFU/g after 30d of storage at 5°C compared to the control (4.04 log10CFU/g) after the same storage period. The corresponding values for LAB were 3.38 log10 CFU/g and 3.79 log10 CFU/g, respectively. The yeasts and molds were eliminated from the cheese for 14d at all of the tested OPE concentrations (0.01% to 0.08%). Fortification of cheese with OPE alleviated the increase in titrable acidity in cheese during storage, but the fortified cheese exhibited sensory attributes similar to those of the control cheese. It can thus be concluded that fortification of PWC with OPE improves the chemical and microbial attributes of the cheese","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"291 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139016661","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical and Functional Properties of Mahlab Tree (Prunus mahaleb) Exudate Gum","authors":"A. Amr, Mohammed Saleh, E. Foufou, Meghzili Batoul, Mohammad H. Shahein","doi":"10.35516/jjas.v19i4.309","DOIUrl":"https://doi.org/10.35516/jjas.v19i4.309","url":null,"abstract":"Prunus mahaleb (Mahlab) is one of the gums-producing species of the Rosaceae family. The gums produced by many members of this family were extensively investigated except those of Mahlab. Hence, the work aims to study the chemical and functional properties of this gum which is produced from trees grown in Jordan. Exudate nodules were collected in the summer of 2021 from Mahlab trees and sorted according to their color into grades I, II, and III. The chemical composition, hygroscopicity, swelling index, water absorption, emulsification and foaming capacities, solubility, and foam stability of these grades were measured. Proximate composition showed significant (P ≤0.05) variations between the three grades in all of their proximate components except protein. Grade I had the greatest moisture and fat content of 18.0 and 3.29%, respectively. Grade III had the highest protein (though non-significantly (P>0.05) different from other grades) and ash content of 1.10 and 2.91%, respectively. All grades had similar, though significantly (P≤ 0.05) different levels of calcium, sodium, potassium, and magnesium. Also, their HPLC - detected sugar profiles consisted of xylose (17.65-19.77% w/w), rhamnose (10.10-12.34%w/w), arabinose (53.35-62.01% w/w) and galactose (9.88-14.50%w/w). Results showed significant (P ≤0.05) differences between the three grades in their functional properties, with grade III having the greatest swelling index and water absorption capacity of 7.52 and 16.52%, respectively. Grade I has the greatest hygroscopicity of 6.57% while grade II has the greatest foaming capacity of 21.02%.  All grades showed a non-Newtonian-type shear-thinning behavior. Based on the results of this study, it is evident that Mahlab tree exudate gums pose chemical and functional properties typical of other known hydrocolloids.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"259 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138986474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impacts of Enzymatic Modifications of Legume's [i.e., Chickpea (Cicer arietinum) and Lentil (Lens culinaris)] Protein Extracts on Pasta Functional Characteristics\"","authors":"Mohammed Saleh, Rania Ghanem, Youngseung Lee","doi":"10.35516/jjas.v19i4.548","DOIUrl":"https://doi.org/10.35516/jjas.v19i4.548","url":null,"abstract":"This study investigated the effect of enzymatic hydrolysis of chickpea and lentil protein extracts on pasta functional characteristics. Wheat flour was substituted with 0, 5, 10, 15,and 20% of hydrolyzed protein extract and non-hydrolyzed extracts from lentils and chickpea flours. Study treatment includes sequential enzymatic followed by acid and then alkaline treatments. Enzymatic hydrolysis of legume protein extracts had significant impacts on legume functional characteristics increase in legume protein hydrolysis resulted in a linear increase in water absorption regardless of enzymatic hydrolysis and/or chemical extraction method. Results showed a decrease in water absorption with protein hydrolysis while enzymatic hydrolysis before protein extraction treatment resulted in the greatest water absorption among treatments. Additionally, chickpea and lentil treatments impacted the treated farinograph resulting in faster arrival time with the enzymatic modification. For instance, arrival time decreased from 138 to 318% for lentils and from 123 to 183% for chickpea indicating a faster dough developing time that would contribute to saving in pasta processing time. Cooking loss of pasta during cooking decreased from 2.5% in the control treatment to 1.2% (i.e., 208% reduction) in the acid, alkaline treated chickpea and to 0.4% (i.e., 625% reduction) in treated lentil samples. The use of Papain (EC 3.4.22.2) enzymatic treatment was the most effective in decreasing the cooking loss of cooked pasta. Cooked pasta hardness also decreased from 2010.6 N in the control sample to 97.7, 39.9 and111.7 N for acidic, sequential acid then for the alkaline treatment of chickpea, respectively. Similar results were reported for lentils with hardness ranging from 48.1, 47.1 to 50.0 N. Therefore, the use of enzymatic modifications would contribute to improved pasta quality characteristics","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"578 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139020840","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Yeast Cell Wall on Gut Health, Immunity and Milk Production of Dairy Cattle in Normal and Heat Stress Conditions. Review","authors":"Ola K. Mahasneh, Anas Abdelqader, Abdur-Rahman A. Al-Fataftah","doi":"10.35516/jjas.v19i3.149","DOIUrl":"https://doi.org/10.35516/jjas.v19i3.149","url":null,"abstract":"This review focuses on the most recent literature to bring to light the major beneficial effects of the yeast cell wall (YCW) and its products on dairy cattle. These products include viable yeast, yeast culture, nutritional yeast, and fractionated yeast products. The yeast cell wall is one of these products and belongs to the fractionated yeast products used to promote production performance and health in dairy cows. The yeast and YCW were proven to have positive impacts on dairy cattle performance in terms of milk yield, milk components, and overall quality. As well, these products showed beneficial effects under heat stress conditions. The YCW is a natural fermentation derivative of yeast cells such as Saccharomyces cerevisiae species consists mainly of β-glucan (29% to 64%), mannan (31%), and some other compounds like protein (13%), lipids (9%), chitin (1–2%) with β-glucan and mannan being the main bioactive molecules. The mode of action through which YCW elicit their beneficial functions in dairy cow explain their effect on cows' metabolism and digestion, immunity, rumen and intestine health, and subsequent performance and well-being. These modes of action include improving gastrointestinal (GI) tract health, stimulating immune system components as it is considered an immunomodulator additive, mycotoxin binding ability, and improving antioxidant capacity. Therefore, yeast and YCW products are one of the promising areas of ruminant nutrition in dairy cows, not only because of their nutritional and health benefits to dairy cows but also due to their negligible residual effects on dairy cows’ bodies and products.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135588791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}