S. Hedayati - Academia.edu (original) (raw)
Papers by S. Hedayati
Copper is a very common element in water resources. For this reason, concerns about the risks and... more Copper is a very common element in water resources. For this reason, concerns about the risks and consequences of this element in water contamination are arising. The purpose of this study was to investigate the effects of water-born CuO (Copper (II) oxide) on the rainbow trout, Oncorhynchus mykiss gill tissue to establish a suitable biomarker for copper in water resources. Samples with 18±3g body weight were exposed to CuO for a week with 0.0125, 0.037, 0.075, and 0.15 ppm of copper sulfate and a control group (without CuO). Physicochemical properties of water were 15±2ºC, pH 7-8, Caco3 270mg/l and oxygen saturation 90.9±0.2%. At the end of 7 days, 9 fish were caught randomly from each treatment and second gill from left side of fish were removed for histological study. Hyperplasia, oedema, epithelial lifting in secondary lamella and lamellar aneurysm were observed in gill tissues, showing that CuO, as a copper ion, has significant adverse effects on gill tissues of rainbow trout and gills can be a suitable biomarker for copper in water resources.
HEDAYATI, S. A. A., V. YAVARI, M. BAHMANI, M. ALIZADEH and T. BAGHERI, 2008. The study of some go... more HEDAYATI, S. A. A., V. YAVARI, M. BAHMANI, M. ALIZADEH and T. BAGHERI, 2008. The study of some gonadic growth index of great sturgeon (Huso huso) cultured in brackish water condition. Bulg. J. Agric. Sci., 14: 93-99 Recognition of Gonadic feature in sturgeons is important for caviar production, early maturity and recruitment. The aim of this investigation was to examine effect of different content of food, Somatic growth and blood parameter on Gonadic growth. Four diets with constant protein (%40) and different energy content (400,425,450,475 kg/100g) was fed to 74 Grate sturgeons (4-5 years old) cultured in brackish water pools in Bafgh-IRAN. every three month we biometry fishes, Blood sampling was performed in caudal vein and plasma was frozen until future analyses, Glucose was measured with Authoanalyser, calcium and magnesium with spectrophotometer and so- dium and potassium with film photometer, Hormone profiles measured by Radio Immunoassay. Histological preparation was staine...
Journal of Food Processing and Preservation, 2015
Copper is a very common element in water resources. For this reason, concerns about the risks and... more Copper is a very common element in water resources. For this reason, concerns about the risks and consequences of this element in water contamination are arising. The purpose of this study was to investigate the effects of water-born CuO (Copper (II) oxide) on the rainbow trout, Oncorhynchus mykiss gill tissue to establish a suitable biomarker for copper in water resources. Samples with 18±3g body weight were exposed to CuO for a week with 0.0125, 0.037, 0.075, and 0.15 ppm of copper sulfate and a control group (without CuO). Physicochemical properties of water were 15±2ºC, pH 7-8, Caco3 270mg/l and oxygen saturation 90.9±0.2%. At the end of 7 days, 9 fish were caught randomly from each treatment and second gill from left side of fish were removed for histological study. Hyperplasia, oedema, epithelial lifting in secondary lamella and lamellar aneurysm were observed in gill tissues, showing that CuO, as a copper ion, has significant adverse effects on gill tissues of rainbow trout and gills can be a suitable biomarker for copper in water resources.
Journal of Agricultural Science and Technology
Despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is... more Despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is generally lower than the recommended value. Therefore, increasing the fiber content of the foods particularly those of high consumption can compensate for the shortage of the fiber in the diet. However, it seems a difficult task since increasing the fiber content can have adverse effects on product acceptability. The main objective of this study was to include oat fiber in the cake recipe and to determine the physical and sensory properties of the resultant product. Therefore, oat fiber at different levels of 0, 5, 10, 15, 20, and 30% (w/w, flour basis) were added in the cake recipe. Increasing the level of oat fiber resulted in the increase in batter density and consistency and cake volume. In addition, cake crust and crumb became darker. Cake hardness and gumminess increased, while cohesiveness and springiness decreased as determined using a texture analyzer. Cakes containing no more ...
Journal of Food Processing and Preservation, 2013
With the aim of production of functional sponge cake, soy protein isolate (SPI) was added at 0, 5... more With the aim of production of functional sponge cake, soy protein isolate (SPI) was added at 0, 5, 10, 15, 20 and 30% (w/w), and the quality of batter and the cake was studied. Following changes occurred as the quantity of SPI increased; batter consistency and density, cake volume and height increased while cake density decreased. The crust and crumb color became darker and more reddish. Textural properties of the cakes as measured by a texture analyzer revealed that the hardness and gumminess increased while springiness, cohesiveness and chewiness decreased. Determination of the organoleptic characteristics of the cakes revealed that inclusion of more than 20% SPI had negative effects on the taste, color, texture and overall acceptability of the cakes. Based on the results, addition of no more than 20% SPI can be used to increase the nutritional quality of the sponge cake while preserving its quality.
Turkish Journal of …, 2008
A commercial Bacillus spp. probiotic was tested on rainbow trout fry during the two months of fir... more A commercial Bacillus spp. probiotic was tested on rainbow trout fry during the two months of first feeding. Probiotic was introduced in diets at five different levels, (T 1 : 4.8×10 8 , T 2 : 1.2×10 9 , T 3 : 2.01×10 9 , T 4 : 3.8×10 9 , T 5 : 6.1×10 9 CFU g -1 ) and their effects compared with those of control diet containing no probiotic. Survival in treatments was significantly (P<0.05) higher than control and a slight increasing mortality rate was observed during the first week of experiment. The counts of bacteria associated with trout intestine in all treatments were significantly (P<0.05) higher than controls and Bacillus spp. was not detected in controls. Total bacteria counts were significantly different among treatments and controls; it may suggest that the colonization rate of digestive tracts of rainbow trout fry with bacteria was affected by dietary bacteria level. Specific growth rate, condition factor, protein efficiency ratio were slightly but significantly (P<0.05) higher and feed conversion ratio was lower in groups received probiotic via diets than controls. It may show that probiotic stimulates digestive development and enzymatic activity in fish. Growth performance in treatment received 3.8×10 9 CFU g -1 showed the best results. Therefore, it does not appear that higher levels of probiotics improved results and suitable doze of probiotic should be assessed before application in large scale to prevent any undesired effects. The supplementation of trout starter diet with Bacillus spp. is probably effective for improving rearing conditions.
Copper is a very common element in water resources. For this reason, concerns about the risks and... more Copper is a very common element in water resources. For this reason, concerns about the risks and consequences of this element in water contamination are arising. The purpose of this study was to investigate the effects of water-born CuO (Copper (II) oxide) on the rainbow trout, Oncorhynchus mykiss gill tissue to establish a suitable biomarker for copper in water resources. Samples with 18±3g body weight were exposed to CuO for a week with 0.0125, 0.037, 0.075, and 0.15 ppm of copper sulfate and a control group (without CuO). Physicochemical properties of water were 15±2ºC, pH 7-8, Caco3 270mg/l and oxygen saturation 90.9±0.2%. At the end of 7 days, 9 fish were caught randomly from each treatment and second gill from left side of fish were removed for histological study. Hyperplasia, oedema, epithelial lifting in secondary lamella and lamellar aneurysm were observed in gill tissues, showing that CuO, as a copper ion, has significant adverse effects on gill tissues of rainbow trout and gills can be a suitable biomarker for copper in water resources.
HEDAYATI, S. A. A., V. YAVARI, M. BAHMANI, M. ALIZADEH and T. BAGHERI, 2008. The study of some go... more HEDAYATI, S. A. A., V. YAVARI, M. BAHMANI, M. ALIZADEH and T. BAGHERI, 2008. The study of some gonadic growth index of great sturgeon (Huso huso) cultured in brackish water condition. Bulg. J. Agric. Sci., 14: 93-99 Recognition of Gonadic feature in sturgeons is important for caviar production, early maturity and recruitment. The aim of this investigation was to examine effect of different content of food, Somatic growth and blood parameter on Gonadic growth. Four diets with constant protein (%40) and different energy content (400,425,450,475 kg/100g) was fed to 74 Grate sturgeons (4-5 years old) cultured in brackish water pools in Bafgh-IRAN. every three month we biometry fishes, Blood sampling was performed in caudal vein and plasma was frozen until future analyses, Glucose was measured with Authoanalyser, calcium and magnesium with spectrophotometer and so- dium and potassium with film photometer, Hormone profiles measured by Radio Immunoassay. Histological preparation was staine...
Journal of Food Processing and Preservation, 2015
Copper is a very common element in water resources. For this reason, concerns about the risks and... more Copper is a very common element in water resources. For this reason, concerns about the risks and consequences of this element in water contamination are arising. The purpose of this study was to investigate the effects of water-born CuO (Copper (II) oxide) on the rainbow trout, Oncorhynchus mykiss gill tissue to establish a suitable biomarker for copper in water resources. Samples with 18±3g body weight were exposed to CuO for a week with 0.0125, 0.037, 0.075, and 0.15 ppm of copper sulfate and a control group (without CuO). Physicochemical properties of water were 15±2ºC, pH 7-8, Caco3 270mg/l and oxygen saturation 90.9±0.2%. At the end of 7 days, 9 fish were caught randomly from each treatment and second gill from left side of fish were removed for histological study. Hyperplasia, oedema, epithelial lifting in secondary lamella and lamellar aneurysm were observed in gill tissues, showing that CuO, as a copper ion, has significant adverse effects on gill tissues of rainbow trout and gills can be a suitable biomarker for copper in water resources.
Journal of Agricultural Science and Technology
Despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is... more Despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is generally lower than the recommended value. Therefore, increasing the fiber content of the foods particularly those of high consumption can compensate for the shortage of the fiber in the diet. However, it seems a difficult task since increasing the fiber content can have adverse effects on product acceptability. The main objective of this study was to include oat fiber in the cake recipe and to determine the physical and sensory properties of the resultant product. Therefore, oat fiber at different levels of 0, 5, 10, 15, 20, and 30% (w/w, flour basis) were added in the cake recipe. Increasing the level of oat fiber resulted in the increase in batter density and consistency and cake volume. In addition, cake crust and crumb became darker. Cake hardness and gumminess increased, while cohesiveness and springiness decreased as determined using a texture analyzer. Cakes containing no more ...
Journal of Food Processing and Preservation, 2013
With the aim of production of functional sponge cake, soy protein isolate (SPI) was added at 0, 5... more With the aim of production of functional sponge cake, soy protein isolate (SPI) was added at 0, 5, 10, 15, 20 and 30% (w/w), and the quality of batter and the cake was studied. Following changes occurred as the quantity of SPI increased; batter consistency and density, cake volume and height increased while cake density decreased. The crust and crumb color became darker and more reddish. Textural properties of the cakes as measured by a texture analyzer revealed that the hardness and gumminess increased while springiness, cohesiveness and chewiness decreased. Determination of the organoleptic characteristics of the cakes revealed that inclusion of more than 20% SPI had negative effects on the taste, color, texture and overall acceptability of the cakes. Based on the results, addition of no more than 20% SPI can be used to increase the nutritional quality of the sponge cake while preserving its quality.
Turkish Journal of …, 2008
A commercial Bacillus spp. probiotic was tested on rainbow trout fry during the two months of fir... more A commercial Bacillus spp. probiotic was tested on rainbow trout fry during the two months of first feeding. Probiotic was introduced in diets at five different levels, (T 1 : 4.8×10 8 , T 2 : 1.2×10 9 , T 3 : 2.01×10 9 , T 4 : 3.8×10 9 , T 5 : 6.1×10 9 CFU g -1 ) and their effects compared with those of control diet containing no probiotic. Survival in treatments was significantly (P<0.05) higher than control and a slight increasing mortality rate was observed during the first week of experiment. The counts of bacteria associated with trout intestine in all treatments were significantly (P<0.05) higher than controls and Bacillus spp. was not detected in controls. Total bacteria counts were significantly different among treatments and controls; it may suggest that the colonization rate of digestive tracts of rainbow trout fry with bacteria was affected by dietary bacteria level. Specific growth rate, condition factor, protein efficiency ratio were slightly but significantly (P<0.05) higher and feed conversion ratio was lower in groups received probiotic via diets than controls. It may show that probiotic stimulates digestive development and enzymatic activity in fish. Growth performance in treatment received 3.8×10 9 CFU g -1 showed the best results. Therefore, it does not appear that higher levels of probiotics improved results and suitable doze of probiotic should be assessed before application in large scale to prevent any undesired effects. The supplementation of trout starter diet with Bacillus spp. is probably effective for improving rearing conditions.