Prof. Nasser Elsayed Khader :: Publications:

There is an urgent need in nutritional societies to develop products that can lower human dietary cholesterol intake. The experiment was conducted to study the effect of different frying oil on cholesterol levels and meat quality of broilers chickens. The responses of broilers tested in this study were serum cholesterol , triglycerides , tissue cholesterol and thiobarbituric acid reacting substances (TBA) values. A total of 45 day old broiler chicks were randomly distributed into 3 experimental groups and fed a standard broiler diet for 8 d. The chicks were fed from 9th to 52 days of age isocaloric and isonitrogenous diets containing 7.02% of 3 different oil sources raw frying oil, heated frying oil for 8 and 48 h respectively. The thigh meat, liver and adipose tissue were excised from 3 carcasses per treatment and evaluated after freeze storage for oxidative stability and cholesterol content. The thermal treatment of frying oil had specific effect on cholesterol level in serum, livers and adipose tissue and Oxidative stability of broiler meat. The consumption of heated oils interferes physically or biochemically with normal cell functions of broiler chicks resulting in changes in the lipid profiles of broiler. Chicken meat is high in saturated fat and cholesterol and is usually considered unhealthier for human. The meat of broiler fed diets containing thermally treated frying oils especially for 48 h has short period for storages as reflex of vitamin E disturbance. The results of the present study showed that broiler chicks fed diets containing extensively heated frying oils produce unhealthy meat for human