Background and Aims: The purpose of this study was to evaluate the survival rate, mean bone loss and post operative complication of implants inserted in All-on-4 technique.Materials and Methods: The literature was searched using keywords angled implant, All-on-4, tilted implant and graftless technique in the last 10 years (2001 to 2011) and clinical trial article that evaluated survival rate and mean bone loss around axial and tilted implants in All-on-4 technique was selected and evaluated. A total of 73 articles were found by searching. After evaluation of titles and abstracts, finally 10 clinical trial, that were fully consistent with including criteria such as mean of bone loss and survival rate was selected and evaluated.Conclusion: Results showed that the survival rate (96-100%) and mean bone loss (0.34-1.9 mm) with All-on-4 technique in immediate loading is comparable with other implant support treatment plan. Comparison of implant survival and bone loss in axial and tilted implant in All-on-4 system showed that this treatment plan has consistent result with other conventional implant support prosthesis. Also, postoperative complication including fractures of the acrylic temporary prosthesis, detachment of the teeth, abutment or prosthesis screw loosening have been reported with All-on-4 technique.

Virtual water can be considered as a solution for the water crisis in arid countries which they have water scarcity. Meat products utilize far more virtual water than plant products. Therefore, estimating the virtual water of livestock products and revealing its information can play an important role in adopting proper management policies to reduce the pressure on water resources. The aim of this study was to determine the virtual water content of boneless meat and the meat without bones. In order for that, virtual water of livestock products of 28 cities located in Khorasan Razavi province was calculated for years 1394, 1395 and 1396. In this study, by calculating the water need of animal feed with CROPWAT software, the amount of virtual water of livestock products was estimated. Calculations revealed the highest and the lowest "virtual water of cow with bones" among all three types of purebred, native and hybrid cows in Bajestan (30523 ) and Quchan (4956 ), respectively and the highest and the lowest "virtual water content of boneless cow" is among the three types of cows in Gonabad (57917 ) and Quchan (7894 ). The highest and the lowest "virtual water of boneless mutton”,are in Gonabad (5643 ) and Mashhad (763 ), respectively, and the highest and the lowest "virtual water content of mutton without bones" are in Sabzevar (6446 ) and Mashhad (864 ).

The present study was carried out to survey the effect of moderate deficiency of methionine on growth performance, carcass characteristics, and nitrogen efficiency of utilization of broiler chicks. In the growth study, male broilers were used in 16 floor pens. The chicks received the experimental diets from 1 to 42 days of age. All chicks were fed a commercial finishing diet from 42 to 49 days of age. The dietary treatments consisted of a methionine-deficient, basal diet and three further methionine-supplemented diets, which met 50, 75, and 100 percent of the deficiency of sulfur amino acid (SAA) requirements of the basal diet. The latest satisfied the requirement of SAA advocated by NRC (1994). Cystine met NRC (1994) recommendation with all diets. In balance study, the same dietary treatments as the growth study were used in cages. The experimental diets were fed from 10 to 17 days of age. Methionine supplementation of the basal diet improved weight gain and feed conversion ratio (P<0.05). Low methionine reduced proportions of skinless, boneless breast meat at 49d. Compared with methionine-supplemented diets, the methionine-deficient diet caused increased abdominal fat pad, decreased N retention and increased uric acid excretion.

Aims: The aim of the current study was to determine the role of Avicennia marina’ s primary productions as well as other food sources in the diet of Thryssa setirostris in Hara bioshphere reserve mangrove ecosystem using stable isotopes of carbon (δ 13C) and nitrogen (δ 15N). Materials & Methods: Primary food sources including fresh and senescent leaves of Avicennia marina, microphytobenthos, particulate organic matter, and sediment organic matter were collected for further stable isotope analysis. For this purpose, fishes were collected and the muscle tissue (boneless and skinned, 5g) was removed from the dorsum of fish. Findings: Significant differences were found between carbon and nitrogen isotopes of different food sources (p<0. 05). Although, this was not significant for green and senescent leaves (p>0. 05). The average values of carbon and nitrogen isotopic ratios of T. setirostris were 15. 93 and 13. 01‰ , respectively. The SIMMR model showed that the contribution of fresh and senescent leaves in the diet of T. setirostris was 10 and 15%, respectively. Conclusion: The results of the present study depicted that the role of primary production of mangrove plants in the arid climate of the Persian Gulf is limited in feeding of T. setirostris or the organisms that this fish feed them.

In this trial the effects of four levels of oak kernel (0, 10, 20 and 30%) on growth performance, carcass characteristics and daily dry matter intake in 48 Kurdish male lambs with 180-210 days old and 23.236 ±1.311 kg initial weight was studied. A completely randomized design with 4 diets, 4 replications and 3 observations in each replication was used. The lambs were fed for a period of 100 days and daily weight gain, dry matter intake and feed conversion ratio in 20 days intervals were calculated. At the end of this trial the lambs to determine carcass efficiency, carcass cuts and chemical composition of boneless meat of ribs (No: 10,11 and 12) were slaughtered. The results showed that average daily gain and daily dry matter intake of the lambs fed with diets containing 0,10,20 and 30% oak kernel were 235,245.5, 262 and 272.75(gr/day) and 1.498, 1.520, 1.507 and 1.612 (kg/day) respectively. There was no significant difference between treatments (p>0.05). The average feed conversion ratio of the lambs which were fed by different rations was 6.430, 6.220, 5.765 and 5.927, respectively. There were no significant differences between warm carcass weights 22.330, 22.813, 23.802 and 26.133 (Kg) and dressing percentage that were 47.770, 47.755, 47.677 and 52.162 on different diets, respectively(p>0.05).

The effect of a natural zeolite (clinoptilolite) on feedlot performance and carcass characteristics of Holstein bull calves (188 kg ± 28 body weight) was studied in a completely randomized design using three groups of calves (n=5 in each group). Experimental animals were fed ad-libitum as a total mixed ration (TMR) for 160 days in individual stalls. The diets were: group 1, untreated corn silage, group 2, corn silage treated with 1% urea and group 3, corn silage treated with 1% urea and 3% zeolite (added to the concentrate). The other ingredients of the rations were similar as follows: corn silage, alfalfa hay, barley grain, corn grain, cotton seed meal, limestone, and salt. At the end of experiment, the calves were bled and slaughtered and carcass physical and chemical composition was determined. The basal diet was formulated according to the NRC (1989) with the concentrate to roughage ratio of 50:50 and contained 2.67 Mcal ME/kg DM and 13.40% crude-protein. Total dry matter intake during the experimental period was significantly affected (p<0.05) by treatments and was 1136.80, 1146.84 and 1156.40 kg for treatments 1, 2 and 3, respectively. The mean weight gain, (169.60, 175.80 and 174:00 kg for treatments 1 , 2 and 3, respectively), feed conversion ratio (6.73, 6.56 and 6.72 for treatments 1, 2 and 3, respectively), and serum sodium and potassium concentrations were not significantly different among groups (p>0.05), although zeolite supplementation tended to increase ash and crude protein percentage and decrease fat percentage of boneless meat. The longissimus dorsi muscle cross-sectional area (cm2) was affected by dietary treatments; the zeolite diet had the highest (86.60) and the urea treated diet had the lowest (72.27) values.These findings indicted that, under the conditions of this experiment, in spite of some improvements in dry matter intake and carcass characteristics, the addition of zeolite to the diet of feedlot Holstein bull calves, was not advantageous.

Introduction: Isfahan province covers an area of 107045 square kilometers and a population of about four million with an average annual rainfall of 120 mm. In the event of successive droughts over the past six years، the water resources were affected both from the viewpoint of quantity and quality. Due to successive droughts in the province and the uncontrolled consumption of water table، water resources has got into a dangerous situation and must be economized in different domains. The issue of virtual water trade is of great and particular importance in sustainable development planning of the future of many countries located in arid and semi-arid areas to save and maintain parts of water needed for domestic production of goods. The consideration that the consumption of meat and dairy products has an extraordinary effect on the dearth of water globally has been widely published and proclaimed. The consumption of animal products in large quantities has an extra effect on fresh water resources. About one third out of the world s total agricultural water footprint is related to animal products while their water-footprint is extremely higher than that of farm products with an equal nutritional value. Poor food efficiency in the process of production for livestock products is largely responsible for the relatively high water footprint and virtual water content. Life cycle assessment may help save water، return water to cycle and reduce energy costs. According to the statistics provided by the statistical center of Iran in 2013 the number of active cattle farming complexes in the province is around180. If the consumption of livestock per capita is considered 100-150 liters daily for drinking and services (different in summer and winter)، around 2086 cubic meters will suffice only for drinking needs in this part. Materials and Methods: This study was conducted with two main objectives: To determine the amount of virtual water content of one Kg of beef (calf) and also to optimize water use in the life cycle of a livestock breeding. So in this boundary، cycle input is a farm for producing animal feed and cycle output is the slaughter-house. The method used in this study was presented by Chapagain and Hoekstra (2003) that determines the virtual water content and also estimates the grey virtual water used by Hoekstra et al. (2011). Also، The amount of water needed to irrigate the product is obtained in order to calculate the amount of water needed for the production of any agricultural product (animal feed). This is affected by the amount of evaporation from the soil surface. Blue virtual water، including water resources (surface and subsoil) is along with the supply chain of a product. Blue water used in this research includes water used in irrigating crops، drinking and washing services. Green virtual water content refers to the use of green water resources. Water used in dry farming (products for animal feed) is located in this category. However Rain-fed crops are not included in this study. As a result، blue-green water is sent together. Gray virtual water content refers to the volume of pollution and is defined as the volume of freshwater used to absorb pollutants to reach normal levels and current standards required for water quality. To calculate the virtual water derived from animal products such as "pure meat" it is necessary to acquire virtual water in living animals and then distribution of water in the products. Every living animal (cattle) has three components of virtual water. Virtual water content of an animal at the end of his life is the total volume of its virtual water content. This amount includes the amount needed for food، service، and drink. As mentioned above، for calculating the virtual water content of livestock and livestock products it is needed to have a virtual water content of the plant (used in animal feed) that is obtained by method of Hoekstra & Hung، ( 2002). To calculate the amount of water needed to produce each product، the amount of water needed to irrigate the product should be considered. Furthermore، the evaporation and transpiration from the Earth's surface، soil and plant should also be included. As a result، information such as crop water needs throughout the growth period، evaporation and transpiration rate، annual performance product and product returns are required. Virtual water of crops (cubic meters per ton) is obtained by dividing the total amount of water needed to produce the entire product. Penman-Muntit equation is usually used to calculate the reference plant evapotranspiration. In the original Penman-Muntit equation water requirement of the plant is determined in one step by plant resistance coefficient، reflection coefficients and air resistance. Due to the lack of FAO data، regarding the constants in this equation، it has been calibrated to estimate the reference plant evapotranspiration. In this method water requirement is calculated by using the coefficients occur in two stages. In this study NETWAT software is also used. Results: The amount of feed consumed by cattle depends on many factors like weather conditions in the region، season، race، diets and also whether the cattle is raised for meat production or not. Animal feed and diet composition are different although the same nutritional value as follows. Weight gain in beef cattle by nutrition is related to race. The amount of feed for cattle is calculated according to data from the case study. In this cycle، the virtual water content will be studied that includes blue-green water used for farm irrigation and gray water from the fertilizers and pesticides that are used on the farm. In this respect، the required information includes: area under crops fodder، expertise، the crop water requirements (used for animal feed) and the content of plants virtual water. After the assignment of feed intake of animal by each cattle breeding، feed virtual water content is achieved and then by using formulas we calculate the virtual water content of the drink as well as the service. Value of virtual water in cubic meters per ton of bone and boneless meat from the original product (living cattle) can be obtained. Information and data relating to the calculation of value fraction are taken from the Foka's slaughterhouse. The cow virtual water content when slaughtering is 11055 cubic meters per ton. Virtual water content of meat with bone is 19485 cubic meters per ton and the virtual water content of boneless meat is 22، 800 cubic meters per ton. Conclusions: It is clear that animal products need a lot of water. As a result، different methods of water management in animal product chains should be proposed، evaluated and implemented. What can be a good happening in Iran and also at the global level is to apply changes in diet and to consume meat products as economically as possible. This can play a big role in saving water content of the food at the national and international level. Minimum and maximum values of water recovery on farms (within Isfahan Province) have been measured to be 17. 6 and 59. 1 percent، respectively. Therefore increased efficiency in the agricultural sector is an effective step to reduce water consumption. Alternatively، it is also possible to reduce water consumption by changing agricultural products. Using organic matters and agricultural biotechnology can help to increase agricultural productivity and thus reduce the virtual water content. Storage and transport of water، the two process that will have their own virtual water content. Due to different water requirements of plant performance in different regions، the virtual water contents in different provinces are not the same. Accordingly، the required feed may be supplied from provinces where lowest amounts of water are consumed to yield crops.

Introduction: Nowadays, the consumption of ready-to-use products such as fish nuggets is increasing. Therefore, fish nuggets can be turned into functional food by creating a more favorable appearance and enhancing the shelf life using natural components. Along with their advantages, these products also have some disadvantages. They are susceptible to microbial and chemical spoilage due to their water activity, neutral pH, relatively high levels of free amino acids, unsaturated fatty acids, and autolytic enzymes. These undesirable factors lead to changes in color, flavor, taste, reduced shelf life, and, ultimately, a decline in the quality of the final product. One of the safe and natural methods for preserving and maintaining the quality of processed aquatic products is to achieve optimal formulation for producing bioactive coating and using edible active packaging. Also, research showed that the quality of nuggets mainly depends on the formulation of their batter ingredients. Fucoidan is a polysaccharide extracted from sargassum brown macroalgae, which has unique properties such as film formation, gel production, and emulsion stabilization and, therefore, has the potential to be used in the formulation of functional foods and food/pharmaceutical supplements. Thus, in this study, fish nuggets were prepared using silver carp minced and Siberian sturgeon isolated protein, then three levels of 1%, 2%, and 3% of fucoidan extracted from sargassum were used in the batter of the nuggets. The physical changes of the nuggets were investigated during the 18-day storage period in the refrigerator. Materials and Methods: To prepare fish nuggets, boneless silver carp fillets (43%), Siberian sturgeon protein isolate (25%), and boiled potatoes (19.3%) were completely ground using a meat grinder, and other spices were added. After preparing the fish nuggets, they were molded. Then, the nuggets were taken out of the freezer and immersed in a fucoidan-treated batter. The batter was prepared from wheat flour (66%), rice flour (15%), starch (17%), and salt (2%) and dissolved in water (ratio of 1:1.5). The treatments in this study were included: - Control: Fish nuggets without fucoidan; - F1: Fish nuggets prepared with batter containing 1% (w/w) fucoidan; - F2: Fish nuggets prepared with batter containing 2% (w/w) fucoidan; - F3: Fish nuggets prepared with batter containing 3% (w/w) fucoidan. After that, the surface of the nuggets was coated with fine breadcrumbs and stored again at -18°C for 30 minutes. The preliminary cooking step was performed at 180 °C for 120-180 seconds, and then the nuggets were placed in a labeled package and stored in the refrigerator at 4°C. Sampling was performed on days 0, 4, 8, 12, and 18. On the sampling days, the nuggets were removed from the freezer, thawed at ambient temperature, and then deep-fried at 190 °C for 3 minutes. Physical tests were performed on the final fried nuggets, including product yield, cooking loss, water holding capacity, shrinkage, and weight gain due to coating. Results and Discussion: The results showed that the product yield in the control (without fucoidan) decreased during storage, which may be due to changes in water holding capacity. Although the control treatment showed the lowest cooking loss and shrinking level on day 0, they increased during storage. The results did not show a significant difference in the pick-up between treatments (P>0.05). This study showed that polysaccharide chains may form an important network in water holding capacity. Therefore, meat products with seaweed or its extract can improve water-fat binding properties, making them ideal for pharmaceutical and food industries. Conclusion: Considering the lack of significant changes in the physical properties of the nuggets, such as water holding capacity, yield loss, shrinking, etc., it can be hoped that adding fucoidan to the batter of fish nuggets increases their functional properties with no adverse effects on their physical characteristics. Conflicts of interest: The authors declare that there are no conflicts of interest. Acknowledgments: We would like to express our gratitude for the financial support of Iran's National Elites Foundation (Project No. 771002) and the Fars's Elite Foundation.