The aim of this work was to evaluate the body composition, bacteriological quality, proximate composition, amino acids content, total lipids fractionation, as well as fatty acids profile in breast and thigh meat (with skin) of males and females of two species of game ducks namely: Pintail (Anas acuta) and garganey (Anas querquedula). The obtained results are as follows. The live weight of pentail and garganey females constituted 59.0 and 86.0% of male's weight in pintail and garganey, respectively. The bacteriological quality revealed that the mean values of psychrotrophs, enterobacteriaceae, pseudomonas, coliforms, streptococci and Staph. aureus were 4.1, 2.8, 1.7, 2.0, 2.5 and 3.1 log 10 n/g of pintail breast muscle. The corresponding values in garganey breast muscle was 3.8, 3.2, 2.0, 3.0, 2.9 and 3.1, respectively. In the thigh of pintail and garganey, the results were more or less different. Neither salmonella nor Clostridium perfringens could be isolated from examined game duck carcasses. Protein content ranged from 19.0 to 23.8%, fat 4.8 to 23.2%, ash 1.0 to 1.4% and energy value 580 to 1191 kJ/100 g in pintail meat against 20.8 to 23.3% protein, 9.3 to 16.1% fat, 1.3 to 1.4% ash and 741 to 952 kJ/100 g in garganey meat. Breast meat of pintail recorded high content of iron (5.12 and 6.19 mg/100 g wet basis) in males and females, respectively, against 4.22 and 6.14 mg/100 g in garganey meat. The essential amino acids content ranged from 34.3 to 38.6 g/100 g protein in pintail meat against 36.3 to 38.1 g/100 g protein in garganey meat. The total lipids of pintail and garganey were fractionated to seven fractions. The major fatty acids in pintail and garganey lipids were oleic, palmitic and stearic. Besides, garganey lipids had more unsaturated fatty acids content compared with pintail.

T HE 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.

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This study was aimed to produce a new low coast product with significant nutritional value using partially replacement of beef meat with milled flaxseeds and chickpea flour.Two sausage formulas were prepared, using 10% flaxseed in formula 1 (F1) and 20% chickpea flour in formula2 (F2) which found to be the most palatable ratios according to the sensory evaluations carried out. The formulas were evaluated for their physicochemical properties, consumer acceptability, approximate chemical composition, minerals content and the profile of amino and fatty acids. The results revealed that, the incorporation of flaxseeds and chickpeas significantly decreased the % of cooking loss and shrinkage while increased the % of cooking yield and water holding capacity. Sensory evaluation showed that there were no significant differences between the control sample and the two prepared formulas in general acceptability. Compared with controls, addition of flaxseeds increased the % of crude fiber, carbohydrates and crude fat as well as Ca, Fe, Zn and P. besides improving the Fatty acids profile and the methionine level. Using of chickpea decreased the fat content while increased both of crude fiber and carbohydrate contents as well as % of Linoleic acid and % of total essential amino acids. As a recommendation of ω6: ω3 polyunsaturated fatty acids should be less than 4,In our investigation we improved ω6: ω3 ratio from 9.32:1in control to 1.07:1 in (F1) by incorporating flaxseeds. Moreover, using flaxseeds and chickpeas in preparing beef sausages reduced the final coasts by 8.3 and 16% respectively.

The present study was undertaken to produce new low coast chicken burgers with significant nutritional value and to improve the physiochemical properties of the familiar chicken burger using partially replacement of breast chicken meat in formula 1 (F1), using 10% wheat germ and formula 2 (F2) with 30% pumpkin pulp, which were the most palatable ratios being win according to the panelists evaluations. The formulas were investigated for their physicochemical properties, consumer acceptability, approximate chemical composition, minerals content and the profile of amino and fatty acids. The results astonished that, the incorporation of wheat germ and pumpkin pulp made the products more palatable and increased both of crude fiber and carbohydrate content; further more wheat germ increased the crude fat in F1 and pumpkin pulp increased the moisture, ash, crude fiber and total carbohydrate contents significantly in F2. Sensory evaluation declared that there were no significant differences among the control sample and the two prepared formulas in all parameters, moreover adding wheat germ and pumpkin pulp improved the overall acceptability. It was astonishing that F2 was superior to control sample regarding to the organoleptic properties. Data obtained significant increase (P < 0.05) in both cooking loss and shrinkage in F2, otherwise cooking yield decreased significantly. The highest cooking yield (lowest cooking loss, shrinkage and expressible water) was recorded for F1. Adding wheat germ and pumpkin pulp resulted in slightly decreasing in the total essential amino acid content (1.76%, 2.09% respectively) compared to control sample. Wheat germ led to an increase in poly unsaturated fatty acids content (from 71.46 in control, to 74.25% in F1), whereas incorporating of pumpkin pulp into F2 decreased the % of saturated fatty acids while increased the total poly unsaturated fatty acids from 71.46 % in control to 73.74 % in F2. Moreover, using wheat germ and pumpkin pulp in our prepared chicken burgers reduced the final coasts by approximately 7.1 and 27% % respectively.