تقریظ

حکم الانتفاع بالمرھون عند الفقهاء: دراسة مقارنة

Islam is a complete code of life and dominant upon all the faculties of life. Along with creed faith and worship, Islam has emphasized on the affairs of daily life. In the connotation of affairs all the components of sale and purchase mentioned in detail. Accordingly, there is a provision if someone sell a thing to another and the buyer is not eligible to pay the price then there should be written a statement in the presence of two witnesses to pay the price in fix time. If there is neither witness nor the arrangement of writing, so there should be mortgaged something from the buyer. When the buyer pay a loan then the seller should return the mortgaged thing. The originality of mortgage is for the protection of loan not for profit. In present era the purpose of mortgage has changed and is done it for getting profit. Although some imams and Ahl-e-Zawaher provide the capacity for getting profit, so the Jamhoor and Ahnaf don’t allow anyone to get it. To change the original shape of mortgage is illegitimate and is considered as usury. If there is no custom in a certain territory and the man who offer loan does not intend to get profit then with the permission of the person who has received loan __provides the facility to get profit, However to avoid this practice is far better in shariah. In the article understudy the originality of mortgage and dissension among different Imams to get profit from it has been discussed. In the end a crucial statement has been mentioned.

Production and Biochemical Assay of Antioxidants Enriched Broiler Meat

The present study was conducted to determine the effect of α-lipoic acid, α-tocopherol and wheat germ oil on the status of antioxidants, quality and lipid stability of broiler meat and meat product. One day old (180) broilers were fed with different feeds containing antioxidants i.e natural and synthetic α-tocopherol and α-lipoic acid during the two experimental years (2010- 12). The feed treatments possessed significant variation in the body weight gain and FCR while no influence found on the feed intake. The broilers fed on wheat germ oil (natural α-tocopherol) gained maximum weight (2451.97g & 2466.07g) during the experimental years 2010-11 & 2011-12, respectively. Total phenolic contents, DPPH and ferric reducing antioxidant power of breast and leg broiler meat differed significantly due to different feed treatments. Total phenolic contents were found higher in the broilers fed on T 5 (natural α-tocopherol and α-lipoic acid) in breast meat (162.73mg GAE/100g & 162.18mg GAE/100g) and leg meat (149.67mg GAE/100g & 146.07mg GAE/100g) during the experimental years 2010-11 & 2011-12, respectively. The DPPH and ferric reducing antioxidant power assay were also found higher in breast and leg meat fed on T 5 (natural α-tocopherol and α-lipoic acid). The production of malondialdehydes in the breast and leg meat increased with progressive increase in the time period. The deposition of α-tocopherol (AT) and α-lipoic acid (ALA) contents were found higher in the broilers fed on T 5 (natural α-tocopherol and α-lipoic acid) in breast and leg meat during both experimental years. The composition of saturated and unsaturated fatty acids in the breast and the leg meat of the broilers were significantly affected by different feed treatments. The antioxidant enzymes and the serum bio-chemical profile were also influenced statistically by the feed treatments. The total cholesterol (113.42mg/dL & 113.62 mg/dL) and triglycerides (52.29 mg/dL & 49.19mg/dL) were found the lowest in broilers fed on T 5 (natural α-tocopherol and α-lipoic acid) during the experimental years 2010-11 and 2011-12, respectively. The physico-chemical analysis of the nuggets showed that the feed treatments exerted significant effect on the pH, color, water activity, texture and TBARS of the nuggets made during storage. The feed treatments exhibited significant effect on the appearance, flavor, taste and overall acceptability of the nuggets during storage. The combination of natural and synthetic antioxidants in feed are more beneficial in increasing the antioxidant potential, stability and the quality of the broiler meat and also helped in lowering the cholesterol level and improves the polyunsaturated fatty acid profile of the broiler meat.