Hamid Mirzaei Articles List

List of Articles Hamid Mirzaei

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1 - Isolation and identification of Helicobacter pullorum from cecal content and liver of broiler poultry referred to veterinary clinics in Tabriz using culture and PCR methods
Seyed mohammad Alavi shoushtari Afshin Javadi Golamreza Zarrini Hamid Mirzaei Shahram Hanifian
10.30495/jvcp.2022.1959425.1367

The potential role of Helicobacter pullorum as an emerging cause of foodborne infection and a common disease between humans and livestock has been proven. This bacterium has been isolated from the contents of the cecum, liver and duodenum of laying and broiler poultry, More

The potential role of Helicobacter pullorum as an emerging cause of foodborne infection and a common disease between humans and livestock has been proven. This bacterium has been isolated from the contents of the cecum, liver and duodenum of laying and broiler poultry, as well as from the contents of the digestive system and bile ducts in human cases of gastro-intestinal inflammatory diseases. The aim of this study was to investigate Helicobacter pullorum infection in broiler poultry with symptoms of enteritis referred to one of the poultry clinics in Tabriz city. For this purpose, 70 samples of cecal contents and 70 liver samples from 14 broiler flocks were evaluated using bacterial culture and PCR (Polymerase Chain Reaction) methods. Based on the findings, 10 cecal content samples from 2 different herds were positive for the presence of Helicobacter pullorum bacteria in culture and molecular PCR tests, while none of the liver samples were positive in this respect. Considering the role of Helicobacter pullorum in causing mortality and damages in poultry farms and its related economic importance and the possibility of causing secondary carcass contamination during the slaughter due to presence of the bacterium in the digestive system of poultry as well as the zoonotic nature of the disease, therefore the above bacterium should always be considered as a health risk factor threatening the health of consumers. Manuscript profile
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2 - Investigation of the occurrence of pregnancy toxemia in the sheep of Sofian area of Tabriz
Ali Hassanpour Gh Moghaddam بهرام Amoughli Tabrizi حمید Mirzaie کریم Hajipour Sofiani

This study was conducted to investigate the occurrence of pregnancy toxemia in the sheep of Sofian area. In this study 134 blood samples were collected randomly from pregnant ewes before and after parturition, and the mean serum concentration of glucose, betahydroxybuty More

This study was conducted to investigate the occurrence of pregnancy toxemia in the sheep of Sofian area. In this study 134 blood samples were collected randomly from pregnant ewes before and after parturition, and the mean serum concentration of glucose, betahydroxybutyric acid (BHBA), urea and calcium were measured. The mean ± SD of BHBA concentration in prepartum and postpartum periods was 0.46± 0.15 and 0.4± 0.11 mmol/l respectively. There was significant difference between these two periods (P<0.05). The mean ± SD of blood glucose concentration before and after parturation was 51.6± 16.04 and 62.18 ± 15.12 mg/dl respectively with a significant difference between the two periods (P<0.05). There was significant negative correlation between BHBA and serum glucose in prepartum and postpartum periods (r=- 0.59 and r=-0.55) (P<0.01). The mean level of BUN in prepartum period was greater than postpartum period but this difference was not significant. The mean ± SD of serum calcium concentration at prepartum and postpartum periods was 12.59 ± 2.72 and 10.06 ± 0.77 mg/dl respectively with a significant difference between these two periods (P<0.01) but there was no correlation between glucose and calcium concentrations in serum. In this study blood samples were collected randomly from ewes at different ages but there was no correlation between disease occurrence and the age of ewes. Thus considering the results this study it is concluded that pregnant ewes are predisposed to subclinical pregnancy toxemia which is economically important both in pregnant ewes and lambs born from them and preventive measures must be employed. Manuscript profile
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3 - A study on the chemical characteristics changes throughout the manufacture and ripening of Lighvan cheese
حمید Mirzae علی Aligholi nezhad

Lighvan cheese is one of the traditional cheeses which have the most high quantity of use in Iran. It is produced in South East of Tabriz in North West of Iran. The raw milk of ewe together with 20% -30% of goat's milk, without yeast, are used for its production. Its ta More

Lighvan cheese is one of the traditional cheeses which have the most high quantity of use in Iran. It is produced in South East of Tabriz in North West of Iran. The raw milk of ewe together with 20% -30% of goat's milk, without yeast, are used for its production. Its taste is mild salty and its scent is pleasant. The purpose of this study was to investigate the chemical indexes changes including salt percentage, the degree of acidity, pH, dry mater, ashes, and protein during the production and ripening. For this purpose, after coordinating with 10 local cheese producers, one batch from each producer and from each batch 20 tins, weighing 1 kg, which in total was 200 newly packaged cheese were purchased randomly. The tins were kept in special caves for 30 days in the region and then 60 days in refrigerator. In each batch sample of the raw milk, clot after rising and before salting, the cheese during the package time in tin and the cheese sample on 15th, 30th, 60th, and 90th days of ripining was analyzed chemically. The results of the study from the initial days of production to the end of the ripening period indicated the following changes: the rate of fat from 6.8 ± 0.25 in milk to 24.55±0.95 in samples, pH from 5.94± 0.06 in milk to 4.4±0.11 in samples, acidity from 39.4 ± 5.99 D° in milk to 119.4±5.38 in samples, rate of ash from 1.77±0.23 in milk to 8.09±2.32 in samples, the percentage of dry mater from 16.52±0.74 in milk to 43.57±1.34 in samples, and finally the percentage of protein from 4.45±1/12 in milk to 14.2±1.4 in samples. This result suggests that Lighvan cheese has unique characteristics in terms of its alteration procedure and chemical characteristics and based on the standard criterion in Iran, 2344-1, it is white cheese ripened brine in terms of chemical characteristics and fatty cheese in terms of the percentage of fat.  Manuscript profile

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List of Articles Hamid Mirzaei