Effect of Nigella sativa and Carthamus tinctorius L. oils on some biochemical parameters was investigated in streptozotocin (STZ)-induced diabetic male Wistar rats. STZ-induced diabetic rats showed significant increases in the levels of blood glucose, triglycerides, cholesterol, low density lipoprotein LDL-cholesterol , creatinine, urea, alanine aminotransferase (ALT) and aspartate aminotransferase (AST), while body weight , high density lipoprotein HDL-cholesterol, total protein levels were significantly decreased compared to normal rats.Administration of the tested oils to diabetic rats resulted in a significant decrease in blood glucose, triglycerides, cholesterol, LDL-cholesterol, urea, AST and ALT while body weight and HDL-cholesterol level was markedly increased after three weeks compared to untreated diabetic rats. The results of this study indicate that the tested oils possess hypoglycemic, hypolipidemic and antioxidant effects in STZ-induced diabetic rats.

Effect of Nigella sativa and Carthamus tinctorius L. oils on some biochemical parameters was investigated in streptozotocin (STZ)-induced diabetic male Wistar rats. STZ-induced diabetic rats showed significant increases in the levels of blood glucose, triglycerides, cholesterol, low density lipoprotein LDL-cholesterol , creatinine, urea, alanine aminotransferase (ALT) and aspartate aminotransferase (AST), while body weight , high density lipoprotein HDL-cholesterol, total protein levels were significantly decreased compared to normal rats.Administration of the tested oils to diabetic rats resulted in a significant decrease in blood glucose, triglycerides, cholesterol, LDL-cholesterol, urea, AST and ALT while body weight and HDL-cholesterol level was markedly increased after three weeks compared to untreated diabetic rats. The results of this study indicate that the tested oils possess hypoglycemic, hypolipidemic and antioxidant effects in STZ-induced diabetic rats.

Effect of Nigella sativa and Carthamus tinctorius L. oils on some biochemical parameters was investigated in streptozotocin (STZ)-induced diabetic male Wistar rats. STZ-induced diabetic rats showed significant increases in the levels of blood glucose, triglycerides, cholesterol, low density lipoprotein LDL-cholesterol , creatinine, urea, alanine aminotransferase (ALT) and aspartate aminotransferase (AST), while body weight , high density lipoprotein HDL-cholesterol, total protein levels were significantly decreased compared to normal rats.Administration of the tested oils to diabetic rats resulted in a significant decrease in blood glucose, triglycerides, cholesterol, LDL-cholesterol, urea, AST and ALT while body weight and HDL-cholesterol level was markedly increased after three weeks compared to untreated diabetic rats. The results of this study indicate that the tested oils possess hypoglycemic, hypolipidemic and antioxidant effects in STZ-induced diabetic rats.

Effect of Nigella sativa and Carthamus tinctorius L. oils on some biochemical parameters was investigated in streptozotocin (STZ)-induced diabetic male Wistar rats. STZ-induced diabetic rats showed significant increases in the levels of blood glucose, triglycerides, cholesterol, low density lipoprotein LDL-cholesterol , creatinine, urea, alanine aminotransferase (ALT) and aspartate aminotransferase (AST), while body weight , high density lipoprotein HDL-cholesterol, total protein levels were significantly decreased compared to normal rats.Administration of the tested oils to diabetic rats resulted in a significant decrease in blood glucose, triglycerides, cholesterol, LDL-cholesterol, urea, AST and ALT while body weight and HDL-cholesterol level was markedly increased after three weeks compared to untreated diabetic rats. The results of this study indicate that the tested oils possess hypoglycemic, hypolipidemic and antioxidant effects in STZ-induced diabetic rats.

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THE objective of this study was to evaluate the characteristics of chicken carcass and determine the nutritional composition of some edible chicken by-products, including liver, gizzard, wings, and skin. The total yield of liver, gizzard, wings and skinof chicken wasfound to be about 23.43%of carcassweight. The results showed that these chicken by-products are good sources of protein, fat, and minerals (ash). The greatest protein content was found to be26.33% (wb) for wings; while, skin showed the greatest fat content of 34.48% (wb) compared with other by-products. On the other hand, liver showed the greatest ash content of 1.42% (wb) and skin showed the lowest ash content of 0.46% (wb). Moreover, the greatest caloric value of 362.36 Kcal/100 g was found for skin, followed by wings, liver, and gizzard. In addition, the results showed good contents of potassium, phosphorus, sodium, iron, and zinc in chicken by-products. These by-products were found to be a good source of essential amino acids such as leucine and lysine. Furthermore, liver, gizzard, wings, and skin of chicken showed greater unsaturated fatty acids content than that of saturated fatty acids. Oleic, linoleic, linolenic, and arachidonic acids are the most predominant unsaturated fatty acids found in these chicken byproducts. However, palmitic and stearic acids are the predominant saturated fatty acids found in the studied chicken by-products. The obtained results revealed that the liver, gizzard, wings, and skin of chicken are rich of healthy nutrients; therefore, the utilization of these by-products as food should be promoted by development of new food products through the advances in meat processing techniques.

THE objective of this study was to evaluate the characteristics of chicken carcass and determine the nutritional composition of some edible chicken by-products, including liver, gizzard, wings, and skin. The total yield of liver, gizzard, wings and skinof chicken wasfound to be about 23.43%of carcassweight. The results showed that these chicken by-products are good sources of protein, fat, and minerals (ash). The greatest protein content was found to be26.33% (wb) for wings; while, skin showed the greatest fat content of 34.48% (wb) compared with other by-products. On the other hand, liver showed the greatest ash content of 1.42% (wb) and skin showed the lowest ash content of 0.46% (wb). Moreover, the greatest caloric value of 362.36 Kcal/100 g was found for skin, followed by wings, liver, and gizzard. In addition, the results showed good contents of potassium, phosphorus, sodium, iron, and zinc in chicken by-products. These by-products were found to be a good source of essential amino acids such as leucine and lysine. Furthermore, liver, gizzard, wings, and skin of chicken showed greater unsaturated fatty acids content than that of saturated fatty acids. Oleic, linoleic, linolenic, and arachidonic acids are the most predominant unsaturated fatty acids found in these chicken byproducts. However, palmitic and stearic acids are the predominant saturated fatty acids found in the studied chicken by-products. The obtained results revealed that the liver, gizzard, wings, and skin of chicken are rich of healthy nutrients; therefore, the utilization of these by-products as food should be promoted by development of new food products through the advances in meat processing techniques.

THE objective of this study was to evaluate the characteristics of chicken carcass and determine the nutritional composition of some edible chicken by-products, including liver, gizzard, wings, and skin. The total yield of liver, gizzard, wings and skinof chicken wasfound to be about 23.43%of carcassweight. The results showed that these chicken by-products are good sources of protein, fat, and minerals (ash). The greatest protein content was found to be26.33% (wb) for wings; while, skin showed the greatest fat content of 34.48% (wb) compared with other by-products. On the other hand, liver showed the greatest ash content of 1.42% (wb) and skin showed the lowest ash content of 0.46% (wb). Moreover, the greatest caloric value of 362.36 Kcal/100 g was found for skin, followed by wings, liver, and gizzard. In addition, the results showed good contents of potassium, phosphorus, sodium, iron, and zinc in chicken by-products. These by-products were found to be a good source of essential amino acids such as leucine and lysine. Furthermore, liver, gizzard, wings, and skin of chicken showed greater unsaturated fatty acids content than that of saturated fatty acids. Oleic, linoleic, linolenic, and arachidonic acids are the most predominant unsaturated fatty acids found in these chicken byproducts. However, palmitic and stearic acids are the predominant saturated fatty acids found in the studied chicken by-products. The obtained results revealed that the liver, gizzard, wings, and skin of chicken are rich of healthy nutrients; therefore, the utilization of these by-products as food should be promoted by development of new food products through the advances in meat processing techniques.

THE objective of this study was to evaluate the characteristics of chicken carcass and determine the nutritional composition of some edible chicken by-products, including liver, gizzard, wings, and skin. The total yield of liver, gizzard, wings and skinof chicken wasfound to be about 23.43%of carcassweight. The results showed that these chicken by-products are good sources of protein, fat, and minerals (ash). The greatest protein content was found to be26.33% (wb) for wings; while, skin showed the greatest fat content of 34.48% (wb) compared with other by-products. On the other hand, liver showed the greatest ash content of 1.42% (wb) and skin showed the lowest ash content of 0.46% (wb). Moreover, the greatest caloric value of 362.36 Kcal/100 g was found for skin, followed by wings, liver, and gizzard. In addition, the results showed good contents of potassium, phosphorus, sodium, iron, and zinc in chicken by-products. These by-products were found to be a good source of essential amino acids such as leucine and lysine. Furthermore, liver, gizzard, wings, and skin of chicken showed greater unsaturated fatty acids content than that of saturated fatty acids. Oleic, linoleic, linolenic, and arachidonic acids are the most predominant unsaturated fatty acids found in these chicken byproducts. However, palmitic and stearic acids are the predominant saturated fatty acids found in the studied chicken by-products. The obtained results revealed that the liver, gizzard, wings, and skin of chicken are rich of healthy nutrients; therefore, the utilization of these by-products as food should be promoted by development of new food products through the advances in meat processing techniques.

تُعتبر بحيرة السد العالي أو بحيرة ناصر أو بحيرة النوبة كما يطلق عليها البعض مصدراً حيوياً لعمليات الصيد وهى من أهم المصادر السمكية المصرية بإعتبارها أكبر مسطح مائي من المياه العذبة في ج.م.ع ، التي تكونت في صورة خزان مائي بمجرى نهر النيل نتيجة بناء السد العالي، وتتسم بحيرة ناصر بإتساع رقعتها المائية التي تبلغ نحو 1,2 مليون فدان مائي، أي ما يفوق 69% من مساحة المصايد البحيرية في مصر، وأيضاً تمثل ما يقرب من 9% من إجمالي الرقعة المائية السمكية في الجمهورية والتي تقدر بنحو 13,9 مليون فدان مائي، إلا أن الإنتاج السمكي منها والذي يقدر بحوالي 15,1 ألف طن لا يساهم إلا بقدر ضئيل لا يتجاوز 2% تقريباً من إجمالي الإنتاج في مصر والذي يقدر بحوالي 1,82 مليون طن عام 2017، وهذا لا يتناسب مع العديد من الإمكانيات والمقومات المتوفرة في البحيرة التي تؤدى إلى زيادة الإنتاج السمكي بها إلى المستوى المتوقع