avian leukosis viruses (alvs) cause different types of tumours in poultry and can affect the health and egg production of the birds. to investigate the presence of the virus in chicken layer flocks in shiraz, 222 egg albumen from local layer breeder (25 eggs), local layer grand parent (30 eggs), broiler breeder (60 eggs), commercial layer (46 eggs) and broiler grand parent (61 eggs) were tested...

introduction: this study aimed to compare the efficacy of mtad, glyde and edta in removing the post-preparation smear layer and debris produced in apical third of curved molar root canals. materials and methods: forty extracted human maxillary first molars with curved mesiobuccal canals (30˚-35˚), similar root lengths and morphologies were divided into 3 experimental groups (n=12) and one contr...

introduction: microleakage can result in failure of endodontic treatment. an important characteristic of endodontic sealer is sealing ability. the aim of this experimental study was to compare the apical leakage of teeth obturated with gutta-percha and three different sealers (resin- and zinc oxide eugenol-based) with/without smear layer (sl). materials and methods: in this study, 100 single-ro...

heat stress is an effective factor on immune responses, body weight, egg production and egg quality of chickens. the major effect of heat stress is due to decreased food intake and alteration in acid-base balance. during the recent years, efforts to improve laying performance at high temperatures have been relatively successful. supplementation of the diet or drinking water with special nutrien...

this experiment was conducted to evaluate effects of different sources of natural pigments on yolk color and laying hen performance. a completely randomized design with six treatments and six replicates was used.the six experimental treatments were: a control diet containing yellow corn grain, a reference diet containing wheat and barley grain instead of corn; a red pepper diet composed of refe...

aims: the synthetic colors are preferred by the food industry because of the variety of shades, intensity, uniformity, excellent solubility and stability. they are used in a variety of food products such as dairy products, beverages, baked products, confections and pet foods. food colors may have toxic effects on the human body. this study aimed to examine the amount of synthetic colors in some...