C iprofloxacin (15 mg/kg body weight), amoxycillin (50 mg/kg body weight) and ampicillin (80 mg/kg b. wt.) administered orally to male sharptooth catfish Glorias gariepimts 3 times, every 72 hours intervals. Plasma samples were taken for three successive days after the last dose the most important results were : t) Plasma glucose levels were significantly elevated in fish administered ciprofloxacin and amoxycillin at the 3 days studied and ampicillin at the 3 rd day. In contrast, hypoglycemia observed in the first two days in plasma of C. gariepinus administered ampicillin. 2) Significant hyperproteinaemia was observed in fish groups administered bertfer etpfefkweaein and amoxycillin antibiotics during the three days studied. Ampicillin showed a significant highest value at the second day, while the values at both 1 st and 3 rd days showed significant lower values. 3) Administration of the three antibiotics significantly raised the plasma urea in the three days studied except the 2 nd and 3 rd days in fish administrated amoxycillin and ampicillin respectively. Also, increased plasma concentrations of uric acid and creatinine in C. gariepinus administered the three antibiotics at the three days studied were recorded. 4) The AST and ALT activities in C. gariepinus administered both ciprofloxacin and amoxycillin antibiotics showed significant higher values at the 3 rd day. The slope of rise of AST and ALT activities in both ciprofloxacin and amoxycillin were greater than that of ampicillin that is approximately similar to the control group. So, ciprofloxacin, amoxycillin followed by ampicillin are effective on the liver functions in a decreasing order. This observation is clear in ALT than AST, which indicates that ALT is more sensitive to antibiotic administration. 5) Analysis of ALP activity in all groups of C. gahepinus administered with the three antibiotics in the three periods studied showed significant higher values. The administration of antibiotic may considered as stress factor in the fish even when it used in the prophylactic dose. Glucose and ALT, AST and ALP can used to evaluate the stress condition in fish especially in the farm condition.

M^l e specimens of Tilapia zillii. Magil cephalus. Liza ramada and Soiea egyptiaca were collected from Ayoub and Shakshouk Stations at the west and middle of Qarun Lake. At the same period, other male specimens of M. cephalus. L. ramada and Solea vulgaris were collected from Bardawil Lake. The histological and biochemical findings can be summarized as follows: Histological examination of gills, liver and kidney of the four studied fish species in both lakes showed variable pathological changes. Bardawil Lake fish showed more damage. The histopatho logical features are discussed, Biochemical significant differences were found between the fishes collected from the two stations of Qarun Lake. T. zillii showed significant higher values of liver total proteins (TP) and inorganic phosphorus (P) than the other three species, while L. ramada showed significant higher values of liver alkaline phosphatase (ALP) and calcium (Ca). Muscle total cholesterol (TCh), low-density lipoprotein (LDL) and Ca were higher in M cepkalus but TP, high-density lipoprotein (HDL) and P in L. ramada; ALP and total lipids (TL) in Solea egyptiaca and triglycerides (TG) in Z zillii, Mugil cephalus of Bardawil Lake showed significant higher values of muscle TP, ALP, TL, TG, HDL, LDL and Ca than the other two fish species-Muscle TCh and P were significantly higher in 5. vulgaris and L. ramada respectively. Also S. vulgaris showed significant higher values of liver TP and P and L. ramada showed significant higher values of liver ALP and Ca. 2 Hanan S* Gaber et ai Significant differences were detected between the three fish species collected from both Qarun and Bardawil Lakes. Liver P was higher in the three fish species of Bardawil Lake than Qarun Lake. while liver Ca was higher only in M. cephalus and lower in both L. ramada and S. vulgaris. Liver TP and ALP were lower in M cephalus. and L ramada respectively, while liver TP of L. ramada of Bardawil Lake was higher than that of Qarun Lake. Muscle TL and P in one hand and TG and Ca in the other hand were significantly lower and higher respectively in the three fish species of Bardawil Lake than that of Qarun Lake. The other muscles parameters in the three fish species recorded either significantly higher or lower values between the two lakes.

Four species of fish reared in southern border of coastal waters in fish farm of Kafer El Shik government (Brullous Lake, Egypt) were studied. Forty of Tilapia, (Oreochromis niloticus); catfish, (Clarias gariepinus); grey mullet, (Mugil cephalus) and thinlip mullet, (Liza ramada) fish were examined for their fatty acid composition under Egyptian breeding conditions.The isolation, identification and characterization of these fatty acids were carried out by gas chromatography (GC). Most of the fish contained less than 20% lipid by weight. A large variation was observed between tilpia liver and catfish liver and between catfish muscle and grey mullet and thinlip mullet muscle. Thirty seven individual fatty acids from the muscle and liver from fish were analyzed. Fatty acid composition was analyzed and quantified using gas chromatography after being converted into fatty acid methyl ester (FAME).The most prominent muscle fatty acids detected were Oleic acid and Myriotoleic acid in tilapia, grey mullet, catfish and thinlip mullet muscles. Additional amounts of Tricosinoicc acid, Myriotoleic acid, Henoisoanioic acid were observed. Detectable amount of Cis,4, 7, 10, 13, 16, 19 Decsahexaonic acid were present. In additions, the most redominant liver fatty acids detected were Myrisitic acid, Pentdecanic acid and Linolonic acid in tilapia, (Oreochromis niloticus); catfish, (Claries gariepinus); grey mullet, (Mugil cephalus) and thinlip mullet ( Liza ramada),respectively. Additional high presence of Palmetic acid and Myriotoleic acid were found. Detectable amountd of Cis, 13, 16 Decosadonic acid and Cis 11,,14 Eicosoadadieonic acid were observed.The saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), poly-unsaturated fatty acids (PUFA), w-3, w-6, w-7, w-9, EAA, DAA, EAA, EPA, EPA and DHA were illustrated and detailed discussed in muscle and liver of tilapia, (Oreochromis niloticus); catfish, (Claries gariepinus); grey mullet, (Mugil cephalus) and thinlip mullet ( Liza ramada). In addition medicinally important polyunsaturated fatty, acid eicosapentaenoic and docosahe aenoic acids were also identified.

The primary dietary source for trans-fats is processed food from -partially hydrogenated oils." In November 2013, the U.S. Food and Drug Administration (FDA) made a preliminary determination that partially hydrogenated oils and it considered as no longer generally Recognized as Safe (GRAS) in human food. Before 1990, very little attention was known about how trans-fat can harm your health. In the 1990, research began identifying the adverse health effects of trans-fats. Based on these findings, FDA instituted labeling regulations for trans-fat and consumption has decreased in the US in recent decades, however some individuals may consume high levels of trans-fats based on their food choices.Trans-fats are easy to use, inexpensive to produce and last a long time action. Trans-fats give foods a desirable taste and texture. Many restaurants and fastfood outlets use trans-fats to deep-fry foods because oils with trans-fats can be used many times in commercial fryers. Several countries (Denmark, Switzerland, and Canada) and jurisdictions (California, New York City, Baltimore, and Montgomery County, MD) have reduced or restricted the use of trans-fats in food service establishments.Trans-fats raise your bad low density lipoprotein (LDL) -cholesterol levels and lower your good high density lipoprotein (HDL) -cholesterol levels. Eating trans-fats increases your risk of developing heart disease and stroke. It's also associated with a higher risk of developing type two-diabetes.Trans-fats can be found in many foods, including fried foods like doughnuts, and baked goods including cakes, pie crusts, biscuits, frozen pizza, cookies, crackers, and stick margarines and other spreads. Look for trans fat on the ingredient list on food packages. You can determine the amount of trans-fats in a particular packaged food by looking at the Nutrition Facts panel. However, products can be listed as -0 grams of trans fats‖ if they contain 0 grams to less than 0.5 grams of trans-fat per serving. You can also spot trans-fats by reading ingredient lists and looking for the ingredients referred to as -partially hydrogenated oils. Small amounts of trans-fats occur naturally in some meat and dairy products, including beef, lamb and butter fat.The American Heart Association recommends cutting back on foods containing partially hydrogenated vegetable oils to reduce trans-fat in your diet and preparing lean meats and poultry without added saturated and trans-fat. Read the Nutrition Facts panel