All Stories

  1. Effects of Dietary Saccharomyces cerevisiae and Butyric Acid Glycerides on Performance and Serum Lipid Level of Broiler Chickens

    Article • Kafkas Universitesi Veteriner Fakultesi Dergisi, January 2013, Kafkas University

    Dr. Saeid Chekani-Azar

  2. Blood and tissue fatty acid compositions, lipoprotein levels, performance and meat flavor of broilers fed fish oil: changes in the pre- and post-withdrawal design

    Article • animal, May 2012, Cambridge University Press

    Dr. Saeid Chekani-Azar

  3. Effect of Replacing Inorganic by Organic Selenium Sources in Diet of Male Broilers on Selenium and Vitamin E Contents and Oxidative Stability of Meat

    Article • Journal of Animal and Veterinary Advances, October 2010, Science Alert

    Dr. Saeid Chekani-Azar

  4. Lipid oxidation in fresh and stored eggs enriched with dietary 3 and 6 polyunsaturated fatty acids and vitamin E and A dosages

    Article • AFRICAN JOURNAL OF BIOTECHNOLOGY, March 2010, Academic Journals

    Dr. Saeid Chekani-Azar

  5. Utilization of wheat straw in sheep: Using an applicable method of chemical treatment

    Article • Journal of Agrobiology, January 2010, De Gruyter

    Dr. Saeid Chekani-Azar

  6. Influence of dietary vitamin E and zinc on performance, oxidative stability and some blood measures of broiler chickens reared under heat stress (35 °C)

    Article • Journal of Agrobiology, January 2010, De Gruyter

    Dr. Saeid Chekani-Azar

  7. Effects of graded levels of dietary fish oil on the yield and fatty acid composition of breast meat in broiler chickens

    Article • The Journal of Applied Poultry Research, January 2009, Oxford University Press (OUP)

    Dr. Saeid Chekani-Azar

  8. Omega-3 Fatty Acids Enrichment and Organoleptic Characteristics of Broiler Meat

    Article • Asian Journal of Animal and Veterinary Advances, February 2008, Science Alert

    Dr. Saeid Chekani-Azar