Assoc. Prof. Dr. Seyyed Javad Hosseini-Vashan | University of Birjand | Iran
Dr. Seyyed Javad Hosseini-Vashanis an Associate Professor of Animal Science at the University of Birjand, specializing in Poultry Science and Poultry Nutrition. With an academic path beginning with a diploma in Natural Sciences and progressing through B.Sc. and M.Sc. degrees in Animal and Poultry Science from the University of Birjand, followed by a Ph.D. in Poultry Science from Ferdowsi University of Mashhad, he has built a strong research portfolio in poultry nutrition, antioxidant strategies, heat-stress mitigation, feed additives, and improvement of poultry performance, immunity, lipid metabolism, skeletal health, intestinal morphology, and meat quality. His M.Sc. and Ph.D. dissertations focused on enriching egg yolk n-3 fatty acids and evaluating natural antioxidants in diets containing vegetable oils and tallow under heat stress in Arian broilers. Since joining academia in , Dr. Hosseini-Vashan has held key administrative roles as Head of the Animal Science Department and Head of the Animal Science Research Laboratory, and has served as Secretary of the First National Congress on Advances in Animal Sciences. He is an active member of several professional bodies including WPSA and the Iran Genetics Association. His teaching portfolio spans Poultry Production, Poultry Health, Nutrition, Biochemistry, Physiology, Diet Formulation, and Advanced Bioenergetics. He has authored numerous conference papers and peer-reviewed journal publications in prestigious Iranian and international journals, addressing nutritional interventions such as pomegranate peel, tomato pomace, turmeric, grape pomace, hempseed, nanoselenium, saffron petal extract, and functional feed additives in poultry and ostrich production systems. His research consistently emphasizes enhancing animal health and productivity under challenging environmental conditions, especially heat stress, and exploring natural, cost-effective, and sustainable dietary solutions for the modern poultry industry.
Featured Publications
Hosseini-Vashan, S. J., Golian, A., & Yaghobfar, A. (2016). Growth, immune, antioxidant, and bone responses of heat stress-exposed broilers fed diets supplemented with tomato pomace. International Journal of Biometeorology, 60(8), 1183–1192.
Hosseini-Vashan, S. J., Golian, A., Yaghobfar, A., Zarban, A., Afzali, N., & … (2012). Antioxidant status, immune system, blood metabolites and carcass characteristic of broiler chickens fed turmeric rhizome powder under heat stress. African Journal of Biotechnology, 11(94), 16118–16125.
Safdari-Rostamabad, M., Hosseini-Vashan, S. J., Perai, A. H., & Sarir, H. (2017). Nanoselenium supplementation of heat-stressed broilers: Effects on performance, carcass characteristics, blood metabolites, immune response, antioxidant status, and jejunal morphology. Biological Trace Element Research, 178(1), 105–116.
Hosseini-Vashan, S. J., Safdari-Rostamabad, M., Piray, A. H., & Sarir, H. (2020). The growth performance, plasma biochemistry indices, immune system, antioxidant status, and intestinal morphology of heat-stressed broiler chickens fed grape (Vitis vinifera) pomace. Animal Feed Science and Technology, 259, 114343.
Sharifian, M., Hosseini-Vashan, S. J., Nasri, M. H. F., & Perai, A. H. (2019). Pomegranate peel extract for broiler chickens under heat stress: Its influence on growth performance, carcass traits, blood metabolites, immunity, jejunal morphology, and meat quality. Livestock Science, 227, 22–28.
Hosseini-Vashan, S. J., & Raei-Moghadam, M. S. (2019). Antioxidant and immune system status, plasma lipid, abdominal fat, and growth performance of broilers exposed to heat stress and fed diets supplemented with pomegranate pulp. Journal of Applied Animal Research, 47(1), 521–531.