The effect of thyme (Thymus daenensis) supplement on growth and hygienic parameters of broilers meat

The antibacterial effect of Thyme species was relatively approved but the effect of this plant on bacterial population of intestine in chickens and consequently on bacterial load of chicken meat following administration of thyme was not investigated. For evaluation of thyme effect on growth indices, microbial contamination of meat and microbial population of cecal content, 180 broiler chicks were divided into 4 equal groups with 3 replicates and were reared until 42 days. Chickens in different groups were treated with different doses of thyme (0, 0.25, 0.50 and 1 percent) in diets. The weight gain, feed consumption and feed conversion rate were calculated weekly. In the end of 42 days old, all chickens were slaughtered. The population of Escherichia coli per gram of cecal contents and contamination of meat with Escherichia coli were assayed. The data showed that supplement of 0. 5 and 1 percent of thyme to diet elevated weight gain and decreased feed conversion rate. Furthermore, addition of 0.5 and 1 percent of thyme to diet can decrease microbial population of cecal content and meat. In conclusion, the addition of thyme to diet may improve growth rate and hygienic parameters in chicken meat

Evaluating the anti-leech effects of methanolic extracts of Allium sativum L. and Allium cepa L. compared with levamisole

زمینه و هدف: زالو از عوامل بیماری های زئونوز انگلی نوظهور و نوپدید می باشد و مهم ترین عارضه آلودگی با آن بروز کم خونی است. تاکنون در فارماکوپه ملل مختلف دنیا، دارویی برای درمان عوارض زالو ثبت نشده است. پیاز و سیر گیاهانی هستند که عصاره آنها در طب سنتی به وفور مورد استفاده قرار می‌گیرد و معتقدند که اثرات سودمندی به عنوان یک گیاه ضد انگل دارد. این مطالعه با هدف مشخص نمودن اثرات ضد زالویی عصاره های متانولی سیر و پیاز انجام گردید. روش بررسی: در این مطالعه تجربی اثرات ضد لیمناتیس نیلوتیکای عصاره متانولی گیاهان سیر و پیاز با آزمایش ضدزالویی بررسی شد. آزمایش ضد زالویی در ظرف حاوی 600 میلی لیتر آب چشمه و یک عدد زالو انجام شد. زمان فلجی و مرگ زالوها به مدت 720 دقیقه مورد بررسی قرار گرفت. هر آزمایش 9 مرتبه تکرار شد. جهت آنالیز داده ها ار آزمون آماری آنالیز واریانس یک طرفه استفاده شد. یافته ها: نتایج نشان می داد که عصاره متانولی سیر با دوز 300 میلی گرم با میانگین 61/8±44/80 دقیقه و لوامیزول با میانگین 72/2±77/8 دقیقه باعث مرگ زالو شد (05/0

The anti-leech effect of ethanolic etract ofachillea millefolium l. Compared to levamisole and niclosamide on limnatis nilotica

This experimental trial was designed to evaluate the anti-Limnatis nilotica effect of Achillea millefolium L. ethanolic extract as well as levimisole and niclosamide. In an experimental study the extract of Achillea millefolium L. aerial parts was prepared and then the severity effect of the treatments was recorded and compared with placebo group on L. nilotica as anti-leech assay. The average time of paralysis and death of L. nilotica for Levamisole, niclosamide and Achillea millefolium L. plant were 12.66±5.19 min, 19.22±3.42 min and 90±17 min, respectively. Distilled water was determined as the inert for control group. In this study, it was determined that Achillea millefolium L. plant with an intensity of 3+ have a good anti-leech effect and can be shown to be effective in cases of leech bitings. © 2014 Vasile Goldis University Press

A comparison study on the anti-leech effects of onion (<em>Allium cepa L</em>) and ginger (<em>Zingiber officinale</em>) with levamisole and triclabendazole

Introduction: Leech may indwell in mucosa of the pharynx, tonsil, esophagus, nose, nasopharyngeal and rarely in larynx of hosts, however, the effective drugs against this parasite is scarce. This study was aimed to evaluate and compare the anti-leech effect of methanolic extract of onion (Allium cepa L) and ginger (Zingiber officinale) with levamisole and triclabendazole. Materials and Methods: In this study, 60 leeches (Limnatis nilotica) were collected from south of Ilam. The anti-leech effect of methanolic extract of onion and ginger in comparison with levamisole and triclabendazole drugs (positive controls) were evaluated. Distilled water was used as negative control. Paralysis and death of leeches were recorded in 720 minutes. Results: Lethal effect of methanolic extract of ginger against Limnatis nilotica was equal to levamisole and more than triclabendazole and methanolic extract of onion. Conclusion: Ginger equal to levamisole has anti-leech activity and its methanolic extract might be used against Limnatis nilotica.</p

Incidence of ascites in broilers affected by respiratory syndrome in Isfahan and Chaharmahal-va-Bakhtiyari provinces

For comparison of the incidence rate of ascites in broilers affected by respiratory syndrome in Isfahan (ISF) and Chaharmaha-va-bakhtiari (CMB) provinces, 74 broiler chicken flocks in ISF and 27 broiler chicken flocks in CMB were monitored along growing period during 2010-2012. Results showed the frequency of ascites incidence in CMB was significantly higher than ISF (

Molecular detection of Ornithobacterium rhinotracheale in quails of Isfahan province

Ornithobacterium rhinotracheale (ORT) infection is a common respiratory infection in growing chickens that mainly plays a role in complexing other respiratory pathogens. For detection of Ornithobacterium rhinotracheale in quails of Isfahan province, 60 tracheal samples from 20 quail farms with respiratory signs and 60 tracheal samples from 20 apparently healthy quail farms were collected along with history recording. After DNA extraction from tracheal tissues, the 16srRNA gene from ORT was amplified by ORT specific primers. The electrophoresis of PCR product showed that a 784bp fragment of 16srRNA gene was amplified in 18 samples from quails with respiratory signs (30%) and 4 samples from apparently healthy quails (6.66%) as positive control. Also 7 of the 20 farms with respiratory signs (35%) and 3 of the apparently healthy farms (15%) were infected by ORT. By considering the results of this study, it can be stated that infection by ORT in quail farms with respiratory signs and in apparently healthy farms is common in Isfahan province and therefore it is necessary to approve the pathogenicity of ORT and apply suitable vaccination against ORT in quail breeder farms to induce immunity in meat type quails

The Comparison of the anti Limnatis nilotica effets of albendazole and some of the Iranian medicinal plants

Background: Aquatic leech invade mucosal membrane and causes anemia. Until now, there is not any commercial effective drug for controlling of this parasite. In this experimental study, investigated the effect of some chemical and herbal drugs against leech (Limnatis nilotica). Methods: Methanolic extract of Artemisia kermanensis and Artemisia spp and hydroalcoholic extracts of Scrophularia deserti, Quercus brantii and Achillea spp was prepared. . Each drugs was tested in one group with 9 replicates. Each leech preserve in one separated jar and drugs were added to each jar. Albendazole used as commercial anti-parasite and distilled water was used as negative control. The movement and respond of each Leech was recorded for 720 minutes. Also, the leeches were monitored for paralysis and death in this duration. Results: In this study, leeches receiving albendazol (600mg) died at 138 min after exposure with albendazol. But exposure with methanolic extracts of Artemisia kermanensis (600 mg), Artemisia spp (600 mg) and hydroalcoholic extracts of Quercus brantii (600 mg), Achillea spp (600 mg) and Scrophularia deserti (600 mg) have no effect on liviability of leeches. Methanolic extract of Artemisia kermanensis with doses of 1800 and 2400 mg, caused death in leeches after 720, 635 and 188 minutes, respectively. Also, methanolic extracts of Arthemisia spp with doses of 1200, 1800 and 2400 mg, caused death in leeches after 720 , 600 and 601 minutes, respectively. Conclusion: This study demonstrated that the herbal drugs that used in this study with compare to albendazole have no considering effect on Limniatis nilotica

Molecular detection of Ornithbacterium rhinotracheale and Newcastle disease virus in ostriches of Isfahan province

With the purpose of identifying Ornithobacterium rhinotracheale (ORT) and Newcastle disease virus in acute death of ostriches, 40 tracheal samples from 22 ostrich farms with acute mortality were collected from all over the Isfahan province with the history recorded. After RNA and DNA extraction from tracheal tissue, the cDNA was prepared using reverse transcriptase kit. The extracted DNA was evaluated for amplification of 16srRNA gene of ORT using specific primers and cDNA was amplified by Newcastle disease specific primers based on M gene. The 16srRNA gene was amplified in positive control and a 784 bp fragment was reached but it was not amplified in any of the collected samples. Furthermore, in 24 of the 40 collected samples (60%) a 1097 bp fragment of the M gene of Newcastle disease virus was amplified. From a total of 22 evaluated flocks with acute mortality, 22 flocks (68.18%) were infected with Newcastle disease virus. By considering the results of this study, currently there is no infection with ORT in ostrich flocks of Isfahan province, but Newcastle disease virus has the main role in acute deaths in ostrich farms

The Production of Free Gluten Baguette Bread containing Hydrcolloidds (Hydroxy propyl methyl cellulose and Farsi Gum) for Celiac Patients

Background & Objective: Celiac disease is an autoimmune disorder of the small intestine. The use of a gluten-free diet is the most important method of treating celiac disease. Corn and rice flour are alternative options for wheat flour in bakery products. The aim of this study was to investigate the preparation of baguette bread with corn and rice flour combined with gums. Materials & Methods: Gluten-free baguette bread was prepared with a mixture of equal parts of corn and rice flour with hydroxy propyl methyl cellulose and Persian gums in different concentrations (0.25, 0.5, 0.75, 1%). Results: The results showed that hydroxy propyl methyl cellulose and Persian gums cause the yield of dough to increase significantly and decrease yield percent of baguette gluten free bread compared to control samples. By adding gums, water content and fiber of samples in compared control treatment increased. Moreover, gums increased the volume and improved the color appearance of baguette bread samples containing gum, but there was no significant difference in uniformity characteristics of the back of gluten-free baguette samples. Adding gums reduce the staling time after cooking baguette bread containing gum (by sensory and texture analyzer). Furthermore, adding gums increases the volume of baguette bread samples containing gum. Conclusion: The results show that the use of corn and rice flour with hydroxy, propylmethylcellulose gums and Persian gum is possible to produce gluten-free baguette and can be used in the diet of celiac patients

Application of intelligent packaging for meat products: A systematic review

Abstract Background Today, in response to consumer demand and market trends, the development of new packaging with better performance such as intelligent packaging has become more important. This packaging system is able to perform intelligent functions to increase shelf life, increase safety and improve product quality. Objectives Recently, various types of packaging systems are available for meat products, especially cooked, fresh and processed meats. But because meat products are very perishable, monitoring their quality and safety in the supply chain is very important. This systematic article briefly reviews some of the recent data about the application of intelligent packaging in meat products. Methods The search was conducted in Google Scholar, Science Direct, Elsevier, Springer, Scopus, and PubMed, from April 1996 to April 2021 using a different combination of the following keyword: intelligent packaging, and meat. Results The results showed that the intelligent packaging presents several benefits compared to traditional packaging (e.g., antimicrobial, antioxidant, and shelf life extension) at the industrial processing level. Thus, these systems have been applied to improve the shelf life and textural properties of meat and meat products. Conclusions It is necessary to control the number of intelligent compounds that are included in the packaging as they clearly influence the quality and nutritional properties as well as the final cost of the food products