The present study was conducted to evaluate the effect of diet supplemented with different oils on growth performance carcass of growing rabbits. Total numbers of 50 weaned male growing New Zealand White rabbits, of four weeks old with an average initial body weight 455.6 g were used in this study. Rabbits were randomly distributed into five comparable groups of 10 growing rabbit. The animals were housed in cages provided with continues feeder and automatic water facilities during the experimental period, which lasted for 6 weeks. Rabbit groups were fed commercial rabbit diet without additive (control, group 1 ), with 10 g canola oil/kg diet (group 2), with 10 g rice barn oil /kg diet (group 3), with 10 g virgin olive oil /kg diet (group 4) with 10 g sunflower oil /kg diet (group 5). Growth was assessed by measuring body weight gain (BWG). At 10 weeks of age three animals from each group were slaughtered for carcass evaluation. Results showed that the effect of different diet supplemented oils on body weight gain was significant. The highest improvement in average daily gains during the study was 13.8% in Canola oil group as compared with control group followed by 11.3 %, 8.5 % and 3.9 % for Virgin olive oil, Rice barn oil and Sunflower oil respectively, as compared with control group. Treatment with different diet supplemented oils significantly increased the dressing percentage. The meat contents of vitamins E and A were enhancement by oil supplementation. Plasma cholesterol and Triglyceride were lowered significantly in oils supplemented groups as compared with control group. The differences between groups were significant in high-density-lipoprotein cholesterol (HDL-C) and low density lipoprotein cholesterol (LDL-C). Physical meat characteristics, as moisture and ash were nearly similar for the different groups. Virgin olive oil group showed significantly (P<0.05) highest protein content followed by canola oil, rice barn oil and sunflower oil while control group had the lowest protein content. Control group showed significantly (P<0.05) highest ether extract content, however virgin olive oil had the lowest content.

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Three feeding regiments for broilers were used in the present work, i.e. plant protein diet, (PPD). , PPD supplemented with either fish meal (PPDF) or meat and bone meal (PPDM). The Three regiments were enriched with vegetable oil (VO) or poultry fat (PF). Fatty acids content in breast, thigh and skin were determined. Total cholesterol, LDL and HDL cholesterol in blood serum breast and thigh meat was determined. Birds fed on feeds supplemented with PF had higher content of myristic and palmitic acids than those supplemented with VO. Also these birds had the highest content of cholesterol. Cholesterol content of breast and thigh for treatments fed PPD were the lowest compared to those fed on PPDF or PPDM. It is recommended to use vegetable oil in combination with PPD in raising broiler chicks to be sure that poultry meat (breast or thigh) had the lowest cholesterol level and suitable fatty acid profile.

The, present study was carried out to maximizing the available and valuable sources of proteins of the agriculture plant`s waste and industry duties. So this research focusing on the nutritional and functional properties of defatted hibiscus, jojoba and pumpkin seeds flour. Analysis were carried out on defatted seeds, to determine proximate chemical composition , such as crude protein , ether extract, ash, crude fiber, amino acids and carbohydrate content.The latter was calculated by difference. Protein content ranged of 23.4, 28.0 and 53.5 % of dry mater base (DM) of jojoba seeds flour (JF), hibiscus seeds flour (HF), and pumpkin seeds flours (PF) respectively. In addition, fat content ranged from 13.9 % to 33.8 % of HF and PF, respectively, while the highest fat content 54.9% obtained from JF. Antinutritional compounds, such as phytates detected in all flours, ranged from 0.23 to 0.5 g/100g DM. Functional properties of all flours were assessed, such as water absorption index (WAI), water soluble index(WSI), acid number (pH), foam capacity (FC) and foam stability (FS). All flours were excellent in their functional properties except FC and FS of PF was inferior good. Amino acids compositions of these flours were also determined. The protein of these flour had abundant amount of total essential amino acids and higher than recommended by FAO/ WHO (1973). This research classified the amino acids of all seeds flour into groups to identify the flour potential for food supplementation in bakery and meat processed formulation. The nutritional value of the protein and its quality methods based on in vitro (chemical) and animal bioassays in vivo for assessment of protein quality have been developed by predicting protein quality depending on the determination of amino acids and calculated chemical scores, essential amino acid index (EAAI), amino acid / essential amino acids (A/E) ratio, amino acids score (AAS), estimated biological (BV) and calculated protein efficiency ratio (PER). An in vivo of protein quality depending on biological assessment using rats which depending on true digestibility percentage (TD), BV and net protein utilization (NPU) were investigated. By comparison, between their chemical estimation and bioassay, it's clearly view that, both of HF and PF had good quality protein; as expressed by their high TD, BV and NPU when compared to poorly JF. Both of these flours were significantly a quite similar to standard protein of casein. Meanwhile, jojoba flour had a considerable amount of antinutritional factors of simmondsin, which act as satiety inducers and impede bioavailability of protein. All of these nutritional values of the different flours HF and PF concluded those have an excellent protein and nourished sources. These flours could be potentially added to food system, such as bakery products, complementary foods and meat products, moreover JF have been promising not only their nutritive value but also for their responsibility to diminish satiety and reducing food intake for dietetic persons.