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Articles by Farid Shariatmadari
Total Records ( 2 ) for Farid Shariatmadari
  Mahmood Sahraei and Farid Shariatmadari
  This experiment was conducted to compare the effects of diet dilution with sand and wheat bran (wt:wt) on broiler chicken performance and carcass characteristics during finisher periods from 35 to 45 ages. Hence one Completely Randomized Design (CRD) that include different levels of finisher diet diluted with sand and wheat bran (wt:wt) (in levels 7, 14, 21 or 28%) and one control group (undiluted finisher diet) in 5 treatment with four replicate each containing five male broiler chicken (total 100 birds) of arain strain. Comparing means levels of diet dilution with control birds showed that feed intake in different levels was more than control birds (p<0.01). But live weight (at 45 ages), body weight gain only in 28% levels were less than control birds (p<0.01). Carcass weight in 28 and 21% levels and abdominal fat percent in 14, 21 and 28 levels were significant difference with control birds (p<0.01). However percentage of breast and thigh at all levels of diet dilution except of 7% level were less than control birds (p<0.01).
  Maziar Mohiti Asli , Farid Shariatmadari , Seyed Abdollah Hosseini and Houshang Lotfollahian
  In order to evaluate the effects of dietary probiotics, yeast, vitamin E and vitamin C supplementation on performance, serum and yolk cholesterol and immune response of heat stressed laying hens, a trial was conducted with sixty white layer hens of Hy-Line variety. Experiment was conducted by using completely randomized design with 5 treatments, 3 replicates and 4 hens in each replicate. The treatments involved: control, basal diet plus 50 mg multi strains probiotic, basal diet plus 1 g yeast of Saccharomyces cerevisiae, basal diet plus 200 mg vitamin C and basal diet plus 200 mg vitamin E per Kg of diet. Results indicated no significant difference in hen performance, egg quality (shell thickness, shell resistance, shell percent and haugh unit) and serum and yolk cholesterol concentrations. Yolk percent was increased significantly and the highest yolk percent was observed in vitamin E treatment. Immune response of laying hens with multi strains probiotic and yeast supplementation was greater than others. However, dietary vitamin E and C supplementation increased immune response, but differences were not significant compare with other groups.
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