Pathology and prevalence of hepatic lesions of Azeri buffaloes (bubalus bubalis) slaughtered at Urmia Abattoir, Northwest Iran
AbstractThis study was carried out for the evaluation of the prevalence rate and the pathology of variouslesions in the confiscated livers of slaughtered Azeri buffaloes at Urmia Abattoir, Northwest Iran.Livers of 306 Azeri buffaloes were inspected grossly during five months according to their colorand consistency changes in Urmia Abattoir. Among the inspected carcasses, livers of 28 buffaloeshad various lesions. The collected tissue samples of confiscated livers were placed in 10%buffered formalin as a fixative solution in order to prepare pathologic sections with a thickness of6 μm. The sections were stained by haematoxylin and eosin (H&E) and periodic acid schiff (PAS)methods. The most common pathologic changes in the confiscated buffalo livers were fatty change(46.4%), hepatitis and cholangitis (42.9%), and bile duct hyperplasia (39.3%) respectively. Theresults of this study have shown that there was a significant difference (p<0.05) between hepaticcongestion and sex. In addition, there was no significant difference (p>0.05) between hepaticlesions and age. The results of this study have revealed that fascioliasis has an important role in thecreation of some hepatic lesions such as bile duct hyperplasia, fatty change, and hepatitis inbuffaloes. Since various hepatic lesions can reduce buffalo productions and has negative influenceon animal reproduction, it is necessary to pay more attention to accurate performing of antiparasiticprogram and the evaluation of possible role of poisonous plants, heavy metals, andmycotoxins in the generation of hepatic lesions of buffaloes.
|Issue||Vol 5 No 1 (2019): Winter|
|Pathology Azeri buffalo hepatic lesions Urmia Abattoir|
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|This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.|
How to Cite
Alizadeh R, Amniattalab A. Pathology and prevalence of hepatic lesions of Azeri buffaloes (bubalus bubalis) slaughtered at Urmia Abattoir, Northwest Iran. J Food Safe & Hyg. 2019;5(1):39-45.