In this experiment, the influences of dietary garlic, onion, and sweet red pepper meals as herbal supplements were studied on some immunological parameters, total carotenoid content, and growth performance of male guppy fish (Poecilia reticulata) in the juvenile stage. The experimental diets were fed to fish as a control (0), and three other diets contained 20 g kg− 1 garlic, or 20 g kg− 1 red onion, and or 20 g kg− 1 sweet red pepper powders. The male guppies with the early weight of 0.642g ± 0.07 were stocked in twelve circular tanks (40 L capacity) at density of 30 fish per tank. Fish were fed to satiation the diets thrice daily. The results showed that dietary herbal additives induced a significant increase (P < 0.05) in some mucosal immunological parameters contained alternative complement (ACH50), total immunoglobulin (Ig), lysozyme, and total protein compared to control, which were the highest in the group with 20 g kg− 1 garlic powder. Also, various dietary herbal additives resulted in higher (P < 0.05) total carotenoids levels of lateral skin body and caudal fin of fish than control, which were the highest in the group with 20 g kg− 1 sweet red pepper. The growth performance and feeding indices enhanced significantly (P < 0.05) in experimental groups compared to the control. As a result, used herbal supplements had beneficial effects on immunological parameters and total carotenoid content of fish. So, the highest immunity and coloration was obtained separately at 20 g kg− 1 respectively with garlic and sweet red pepper meals.

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Background: Considering the advancement of technology and application of various appliances in the workplace, one of the most significant current discussions in the industrial and nonindustrialized workplaces is thermal comfort. Hospital staff have a special status because of the diversity of people employed in hospitals and their crucial roles. Objectives: The present study aimed at investigating the staffs' thermal comfort in a hospital in Esfahan. Methods: In this cross-sectional study, Al Zahra hospital staff working in the underground floor were recruited. The sampling method was census, and 161 staff participated in the study. Data were collected by mental assessment using a questionnaire and physical measurement using wet bulb globe temperature (WBGT) machine in the summer of 2015. The predicted mean vote (PMV) and predicted percentage dissatisfied (PPD) were determined based on mental assessment or individual feeling of the staff about thermal comfort. Data management and analyses were performed using SPSS 23. Results:The results of the data analysis revealed that kitchen, laundry, and sterilization sectors had higher temperature than other units. Moreover, the results demonstrated that the offices of educational sectors and educational classes had a standard level of thermal comfort according to ASHRAE (American society of heating, refrigerating and air-conditioning engineers) Standard 55. The investigations of physical and mental PMV in every unit showed that the total index of these 2 values was 1.2 and 1.39, respectively. Conclusions: Based on the results, the units located at the underground floor needed proper design and access to natural ventilation and enough air flow to provide optimum thermal comfort based on international standards.

Background: Bacterial diseases in cultured fish are considered the main problem to aquaculture