BackgroundThe objective of the study was to present information about the chemical composition, the fatty acids profile, and cholesterol content of chicken meat in order to investigate the impact of chicken meat consumption on cardiovascular risk in the general population.MethodsA total of 48 6-wk-old broiler chickens broilers from two farms in June to November of 2012, and February of 2013, were used in this trial. Total lipid content was determined by extraction of fat by petrol ether (Soxhlet) after acid hydrolysis of samples. Fatty acids were determined by capillary gas chromatography. Cholesterol determination was performed by using HPLC/PDA system.ResultsThe results indicate that the total free cholesterol content in raw breast and drumstick of chickens was in the range of 37,41–79,9 mg/100 g and 48,35-99,5 mg/100 g, respectively. The main fatty acids identified in all cuts were C18:1c9, C18:2n6, C16:0, C18:0, and C16:1. Decreasing the dietary n-6/n-3 clearly decreased the content in breast and drumstick muscle of C18:2n6, C18:3n3, and C20: 3n6, but increased that of C16:0, C18:0, and C20:2. Also, the major saturated fatty acid (SFA) (C16:0 and C18:0) was significantly differ among the four treatments.ConclusionOur study shows that dietary fat and fatty acid composition influence the concentrations of total cholesterol content, total fat content, and fatty acid composition in broiler muscle. This information will aid in determining the burden of chicken meat as a cardiovascular risk factors disease and act as a planning tool for public-health Programmes.

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SummaryMeat quality of carp varies by age and rearing system as well as feed consumed. The aim of the study was to determine the impact of the diet on the survival rate, yield per unit of area, chemical composition, the amount of total cholesterol and fatty acid profile of twoyear old common carp (Cyprinus carpio L.) reared in the basic culture systems. Fish were grown in the similar ponds and subjected to 1 of 3 feeding systems: only natural food (extensive system), supplemental grain (semi-intensive system), and extruded formula consisting of soybean, sunflower kernel, wheat flour, corn and brewery yeast (intensive system). Feeding extruded formula doubled production per hectare of pond surface area, compared with feeding supplemental grain and almost thrice compared with feeding only natural food. The n-3/n-6 ratio varied widely by the diet. Carp fed extruded formula yielded the most preferable the unsaturated fatty acid:saturated fatty acids and polyunsaturated fatty acids:saturated fatty acids ratios. In conclusion, the provision of processed plant meals can be an important protein source for common carp to improve productivity and food quality. Keywords: Productivity, Common carp, Meat nutrients, Nutrition, Rearing system Balıklarda Verimlilik ve Et Besin Bileşimi: Yemin Etkisi ÖzetSazan balığının et kalitesi yaş ve yetiştirme sisteminin yanı sıra tüketilen yeme göre de değişir. Çalışmanın amacı; temel kültür sistemlerinde yetiştirilen iki yaşlı sazanlarda (Cyprinus carpio L .) farklı diyetlerle sağkalım oranı, birim yetiştirme alanından elde edilen verimlilik ve et besin bileşimi, total kolesterol ile yağ asidi profiline etkisini araştırmaktı. Aynı gölette büyütülen ba balıklarda; 1-Sadece doğal gıda (ekstansif sistem), 2-Tahıl takviyesi (yarı-entansif sistem) veya 3-Soya, ayçiçeği, buğday unu, mısır, malt içeren ekstrude karışım (entansif sistem) ile beslendi. Ekstrude karışımla besleme verimliliği hektar olarak gölet yüzeyine göre; tahıl takviyesi yapılanlara kıyasla iki, sadece doğal gıda sağlananlara göre ise üç kat artırmış oldu. Etlerdeki n-3:n-6 oranı diyete bağlı olarak varyasyon gösterdi. İnsan tüketimi için tercih edilen doymamış: doymuş yağ asidi ve çoklu doymamış: doymuş yağ asidi oranı ekstrude karışımla beslenen balıkların etinden elde edildi. Sonuç olarak, yeterli miktarda işlenmiş bitkisel küspe ve ürünlerin kullanımı sazanlar için önemli protein kaynağı olabilir ve ürünün gıda kalitesini artırabilir.

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