Showing 8 results for Yahyavi
Maziar Yahyavi, , , ,
Volume 6, Issue 2 (9-2017)
Abstract
Single or combined effects of medicinal plants, garlic (Allium sativum) and ginger (Zingiber officinale) powders on hepatosomatic index, body composition, digestive enzymes and resistance rate in Sobaity sea bream (Sparidentex hasta) fry were investigated for 8 weeks. Biomar diet (54% protein and 18% lipid) supplemented with 0 (control), 1% garlic, 1% ginger and 1% garlic + 1% ginger in a totally randomized design trial in triplicate. A total of 240 fingerlings of 3.80 ± 0.31 (g) average weight were randomly distributed in 12 tanks. Results showed that there were significant differences in hepatosomatic index among treatments (p>0.05). Significant difference was observed in body composition (p>0.05), as protein and lipid contents in the whole body increased in fish fed with garlic/ginger and ginger groups. Lipase enzyme activity increased significantly in garlic/ginger and ginger groups compared to control group. The highest amylase enzymes activity was observed in ginger group (p<0.05). There was significant difference in survival index to acidity (pH=2), alkalinity (pH=12) and thermal (40°C) stress. In the test of pH and thermal stress, maximum of survival time was obtained in garlic/ginger and ginger groups, respectively (p<0.05). In general, the fish fed with garlic/ginger powder had the highest body composition, digestive enzymes and resistance to environmental stress.
M. Yahyavi , L. Parishani Heydarpoor , E. Kamali ,
Volume 7, Issue 1 (Winter 2018)
Abstract
Aims: The Scomberoides commersonnianus (Talang Queenfish) is in the Persian Gulf waters and constitutes a part of catches in Arab states of the Persian Gulf. Fish food habits are important in understanding food chains. The aim of this study was to evaluate the diet composition of Talang Queenfish in the coastal water of Hormozgan province.
Materials & Methods: In this experimental study, 422 Talang Queenfish were collected from coastal waters of Bandar Abbas. Total length and fork length were calculated. The weight was measured by a digital scale and recorded on a special sampling sheet. Tables and charts were drawn, using Excel 2007 software, and the data were analyzed, using SPSS 20 software by T Paoli tests and Pearson correlation coefficient.
Findings: The minimum and maximum fork length was 18 cm and 86 cm, respectively, and the mean fork length was 54.282cm. With increasing the fork length, fish weight increased with exponential model (r=0.0151; p<0.05). The length and weight of fish showed a high correlation (r=0.98; p<0.05). The highest gastrosomatic index was in November and the lowest was in June. The vacuity index was 62.32. The food preferences were fish, Crustacean, and Molluscs. The main food of Scomberoides commersonnianus was Anchovies, and the subsidiary food included Hairtail Fish, Goldstripe sardinella, Ponyfish, Silver sillago, Catfish, Threadfin Bream, Goatfish and other Clupeidae fishes.
Conclusion: According to the vacuity index, this fish does not eat a lot. The food preferences are fish, Crustacean, and Molluscs and Anchovies is the main food. The subsidiary food included Hairtail Fish, Goldstripe sardinella, Ponyfish, Silver sillago, Catfish, Threadfin Bream, Goatfish and other Clupeidae fishes.
Volume 9, Issue 3 (Summer 2021)
Abstract
Aims: Health care providers are considered as the pioneer forces of the health system. Thus, it is necessary to promote the health of this group in society by creating proper nutritional behaviors, especially the consumption of dairy products. This study was conducted to investigate the determinants of dairy use status and effective factors on consumption behaviors based on the Health Belief Model among health care providers of health centers.
Instrument & Methods: Throughout this descriptive-analytical study, 303 health care providers who work in the health centers of Urmia were included in the study by the census sampling method. The data collection instruments were researcher-made reliable and validated questionnaires in three sections of personal profile, consumption status of different types of dairy, and health belief model. Data were collected using structured interviews, then analyzed by SPSS 24 and the descriptive-analytical tests (ANOVA and Linear Regression).
Findings: The mean±SD age of the participants was 38.57±6.36 years. Among the Health Belief Model structures, the dimension of self-efficiency showed a significant relationship with the score of the dairy consumption behavior (p=0.0001). Additionally, there was a meaningful, significant relationship between the mean score of dairy consumption behavior with occupational status, marital status, and ethnicity (p<0.05). According to the linear regression test totally, the health belief model structures indicated 20% of the variance of the dairy consumption behavior. The predicting power of perceived self-efficiency was more than other structures of the model.
Conclusion: Perceived self-efficacy predicted the behavior of dairy consumption in the studied health care providers.
Volume 9, Issue 4 (Fall 2023)
Abstract
Aims: This study aimed to investigate persistent symptoms of coronavirus disease 2019 (COVID-19) patients admitted to a general tertiary teaching hospital during a 9-month follow-up period.
Materials & Methods: In this study, 400 hospitalized COVID-19 patients in Iran were studied, among them 78 RT-qPCR positive cases were identified from February 19 to March 18, 2020. After excluding readmitted and deceased patients, 75 cases underwent in-hospital follow-up. Out-of-hospital follow-up was done for 57 living patients, of whom four cases were unreachable, and five cases died after discharge. The remaining 48 participants were followed up for nine months, and their symptoms and complaints were checked by regular visits to the infectious disease clinic and telephone calls via a checklist designed by the authors.
Findings: The mean age of RT-qPCR positive hospitalized patients was 54.64 ± 17.42 years, and 38.7% of them were female. Overall, five (10.4%) patients complained of dyspnea, three (6.2%) patients of olfactory nerve complications, three (6.2%) patients of persistent fatigue, and two (4.2%) patients of prolonged cough up to the end of the follow-up period. New-onset symptoms were reported in five (10.4%) patients; in most of them (4 out of 5), these symptoms were neurological (urinary retention, tremor with ataxia, distraction, and insomnia).
Conclusion: A large proportion of patients who recover from COVID-19 infection experience prolonged symptoms. Further investigations should be done to provid more data on the underlying causes and risk factors of developing these post-COVID conditions.
Maziar Yahyavi ,
Volume 10, Issue 2 (Spatial Issue on Persian Gulf 2021)
Abstract
In this study, the morphometric and meristic characteristics of Psettodes erumei in two regions of Bandar Abbas and Bandar Jask were investigated. Up to30 Psettodes erumei fish were prepared from each region and after performing bioassay operations, 29 morphometric characteristics and 9 meristic characteristics were measured and counted. According to the results, the average coefficients of variation in the morphometric characteristics of right-handed and left-handed fish in Bandar Abbas region are 0.34 and 0.41, respectively, and the average coefficient of variation of meristic factors of right-handed and left-handed fish is 0.14 and 0.17. The mean coefficients of variation of morphometric factors of right-handed and left-handed fish of Bandar Jask are 0.25 and 0.24, respectively, and the mean coefficient of variation of meristic factors of right-handed and left-handed fish is 0.10 and 0.10. Also, Psettodes erumei fish had a significant difference in 25 morphometric factors and 1 meristic factor between these regions (P <0.05). The height of the anterior fin, the height of the dorsal fin, the height of the ventral fin on the dark and light surface, the length of the base of the thoracic fin on the dark and light surface and the width of the mouth are the most important morphometric factors. There was no significant difference between the parameters measured in Psettodes erumei fish in any similar area (P> 0.05). According to these results, the differences between the morphometric and meristic characteristics are more pronounced, which is itself due to different environmental conditions in these two regions.
Omol Banin Salary, Flora Mohammadizadeh, Amir Houshang Bahri, Alireza Salarzadeh, Maziar Yahyavi,
Volume 13, Issue 1 (1-2024)
Abstract
In this study, the impact of marigold and spirulina, both in isolation and in conjunction with one another, was analyzed on several indicators relating to growth, immunity, survival, and levels of astaxanthin present in zebrafish tissue. 120 zebrafish were randomly allocated to 10 litre aquariums across four different treatment groups (with three replications in each group, each containing 30 fish). The control diet is based on the basic diet, the second treatment diet contains 25 g/kg of spirulina powder (SP) on the basic diet, the third treatment diet contains 25 g/kg of marigold powder (MG) on the basic diet, and the fourth treatment diet It also contains 25 grams of marigold powder (MG) and 25 grams of spirulina (SP+MG)/kg of the basic feed. At the end of the experiment, some immune indicators and astaxanthin were checked in the tissue. The results of this study show the significant effect of spirulina (SP), marigold powder (MG), and the combination of spirulina and marigold powder (SP+MG) on immunity, and astaxanthin. Especially the marigold and the combined treatment of spirulina and marigold showed better performance (P<0.05). respectively, SP+MG and MG treatment significantly increased total protein, lysozyme, and astaxanthin in fish tissue, and the highest amount of IgM was observed in MG treatment (P<0.05). However, no significant difference was observed in relation to growth and survival.
Volume 17, Issue 102 (August 2020)
Abstract
Nowadays pasta products are consumed as one of the most popular foods in the world and
the position of this product in the food basket of Iranian families is gradually increasing. In this research, the effect of replacement of durum wheat semolina with hard wheat flour with two Teflon and bronze die at temperatures of 65 and 80°C on physicochemical, qualitative, texture properties, morphological characteristics, gelatinization and organoleptic features were studied. In terms of physicochemical tests, durum wheat semolina had higher protein content and gluten index with significant difference in comparison with hard wheat flour. There was a significant difference in moisture content between treatment and with an increase in temperature amount, moisture content decreased. With an increase in temperature amount, cooking value and cooking loss decreased, so the type of Teflon die also reduced the cooking loss. In the cooking value and cooking loss tests, the best score belonged to treatment M6 (Durum wheat semolina, Teflon die and drying temperature of 80o C) and the lowest score belonged to treatment M3 (Hard wheat flour, bronze die and drying temperature of 65o C). The result of texture analysis and scanning electron microscopy test showed that teflon die improved the texture of the treatments. There was no significant difference in X-ray diffraction test between treatments. Generally, treatment M6 was the best treatment in terms of technological and qualitative characteristics.
Volume 17, Issue 103 (September 2020)
Abstract
Pasta is one of the most popular foods consumed in the world because of its low price, easy cooking and good taste. It is rich in calories (complex carbohydrates), but it is poor in dietary fibers, minerals, phenolic compounds and vitamins. Due to the limited number of raw materials in pasta production, its popularity among all segments of society as well as the simple production process, it can be used as a suitable carrier for enrichment. In this study, the effect of pasta enrichment using fruits and vegetables on physicochemical and nutritional properties of the pasta was investigated. The results of this study showed that the addition of vegetables and fruits to formulation of past considerably increased content of bioactive compounds such as phenolic compounds as well as antioxidant activity. In between pasta production steps, pasta cooking had the most impact on the reducing of bioactive compounds. Vegetables and fruits can leach into boiling water (cooking water) or can be thermally degraded. The enrichment has a dilution effect of the gluten network, leading to changing of cooking and texture properties. Due to the type of compounds added to the pasta formulation, their effect on glycemic index was different. Therefore, enrichment is successful only if processing conditions are optimized to keep in the final product the desired nutritional characteristics of the vegetables and fruits
