Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
Articles by H.R. Gheisari
Total Records ( 3 ) for H.R. Gheisari
  N. Sabbagh , H.R. Gheisari and M. Aminlari
  Problem statement: The objective of this experiment was to manufacture an Iranianlow fat probiotic cheese. Approach: Iranian white brine cheeses (4 trials) were made by varyingprocesses, i.e., lowering the fat content and use of probiotic adjunct culture on separate days. All types of cheeses were ripened at 13°C for 2 weeks and at 6°C to the end of ripering period. Cheeses were analyzed for the compositional, microbiological, color and sensory characteristics and also lipolysis and organic acid profile. The Cheese of each trial was sampled at 1, 15, 30, 45 and 60 days during ripening. Results: Decreasing the fat level resulted in significant increases (p<0.05) in the level of moisture, protein and pH of whey. The results show that probiotic cheeses had higher moisture and pH than cheeses with bacteria (p<0.05). There were no significant differences (p>0.05) between the concentration of L. acidophilus of cheese groups when the fat content of samples was reduced. The rate and extent of lipolysis in the full-fat cheese was higher than in the low-fat control cheese (p<0.05). Results also showed decreasing fat content and addition of adjunct culture to the cheese treatments decreased the acetic and lactic acid contents (p<0.05). Decreasing the fat content of cheese samples and use of both factor in the treatments increased the a* value in the samples. Low fat cheeses received higher flavor and odor scores than full fat cheeses. Also addition of adjunct culture significantly (p<0.05) decrease the texture score of manufactured cheeses. Conclusion: Therefore the results of this study showed that the Iranian probotic low fat cheese is a functional food. It has better flavor and odor than normal cheese and can be used in many cases like as heart disease and obesity.
  M. Yavari , M. Haghkhah , M.R. Ahmadi , H.R. Gheisari and S. Nazifi
  The aim of this study was to compare cervical and uterine cytology of the postpartum endometritis and bacterial isolate groups in Holstein dairy cows. Four hundred two postpartum dairy cows from 13 commercial dairy herds were examined once between 21 and 35 days postpartum and 86 Holstein cows with postpartum endometritis were sampled. Endometritis was diagnosed by external observation, rectal palpation, vaginal exam, ultrasonography and cervical and uterine cytological examinations. Bacterial swabs were collected using a transcervical double-guarded swab. In total, cows were classified by clinical signs severity, ovarian status and bacterial culture results. The neutrophil percentage in cervical mucosa and uterine fluid of the cows affected by Arcanobacterium pyogenes and clinical signs of purulent discharge (E3) were significantly (p<0.05) higher than other groups. The large vacuolated epithelial cells percentage in cervical mucosa were higher significantly (p<0.05) than that percentage in uterine fluid. The result of this study couldn’t show any significant differences between neutrophils percentages of cervical mucosa and uterine fluid smear in cows with three classifications. Therefore, cervical sample is practical and applicable in all commercial herds. In conclusion, the cytological evaluation of cervical smear at fresh cows is suitable for diagnosis of subclinical endometritis, planning for treatment and prognosis of fertility after voluntary waiting period of dairy cows.
  H.R. Gheisari , K. Asasi , I. Mostafa and E. Mohsenifard
  The aim of this study was to provide level of dietary protein without causing any undesired effects on growth performance and carcass quality. In this study 150 one day-old commercial broiler chicks (Ross 308) were randomly subjected to 3 equal protein regiments groups. Weight gain, total feed consumption, feed conversion ratio (FCR), carcass compositions, water holding capacity (WHC), ash, pH, tensile strength, dripping loss after thawing and organoleptic characters in each groups were analyzed at the end of rearing period (42 days). The results showed that total feed consumption and weight gain of high protein group was higher than the low and medium protein group. In low protein group, abdominal fat, leg weights, pH content and excretion nitrogen were lower than medium and high protein groups; however feed efficiency, breast muscle percent, moisture and protein percents of the carcass were higher. The level of dietary protein did not affect tensile strength, dripping loss and organoleptic properties of chicken muscles. In female chickens, WHC was better in the medium and high protein groups. Therefore, dietary protein level of broilers could be reduced by 2%.
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility