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Articles by M. Rashidi
Total Records ( 2 ) for M. Rashidi
  M.A. Meybodi , M. Afkhami-Ardekani and M. Rashidi
  This study was performed to estimate prevalence of transaminase levels in type 2 diabetic patients and identify contributing risk factors. In this cross-sectional study 348 patients with type 2 diabetes, who attended the diabetic clinic of Yazd Diabetes Research Center, were studied from October 2004 to December 2005. Patients with history of viral hepatitis, alcohol abuse and use of drug such as Amiodarone, Bleomycin, methotrexate, tamoxifen and sodium valporate was excluded. To examine the relationships between ALT, AST in individuals with type II diabetes and relation to various metabolic parameters like triglyceride, cholesterol, age, duration of diabetes, gender and BMI. Of 348 patients that entered the study, mean age was 58.8 ± 11.5. Elevated ALT and AST were found in 10.4 and 3.3% of type 2 diabetic patients, respectively. Although the prevalence of elevated ALT increased with increasing age, FBS and triglyceride levels in subjects, but it was not statistically significant. There was a significant association between elevated ALT and gender as well as diabetes duration. The prevalence of elevated of ALT in type 2 diabetic patients is 1.6 times higher than general population in Iran unrelated to age, BMI, glycemic control, triglyceride levels. Identification risk factors and mechanisms of these elevations are very important and require further evaluation.
  A. Paryad and M. Rashidi
  Twenty mature rams were used to determine the effects of yeast (Saccharomyces cerevisiae) on digestibility and nitrogen retention of tomato pomace. The animals were assigned randomly to one of the four different treatments (0, 2, 4 and 6 g/head/day yeast) with five rams per treatment in a completely randomized design. Each diet was fed for 14-day adaptation following a 7-day collection period whereas tomato pomace digestibility was measured by difference method using alfalfa as the basal diet. Yeast supplementation significantly (P < 0.05) increased digestibility of dry matter (DM), organic matter (OM), crude protein (CP), NDF and ADF of tomato pomace where the gross digestibility derived from the supplementation was superior in 4 gram yeast compared to the control group. In addition, sheep fed yeast had a marked increase in energy digestibility of tomato pomace at 4 gram level, however, yeast did not affect energy digestibility at 2 and 6 gram. Also, the nitrogen retention of tomato pomace was improved by Saccharomyces cerevisiae adding at 2 and 4 gram levels. The observed results were attributed to better digestibility and nitrogen retention of tomato pomace of 4 gram yeast group, possibly due to its better supply of rumen fermentation and microorganisms’ activity of digestive tract.
 
 
 
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