This research was conducted to estimate the safety of breast and thigh meat (Ross 308) stored in refrigeration and freezing for different periods (0, 3 and 6) and (0, 15 and 30) days, respectively (total samples 12). High pH found in the 6th day of refrigeration storage for thigh meat; 6.414, while low recorded in the 6th day for breast meat; 5.757. High pH was found in the freezing storage period 0 day for chicken breast meat; 6.168, and low pH was found in breast meat in the 30th day of freezing storage; 5.826. The 6th day of refrigeration storage gave the highest TPC for thigh meat; 111.33×106 cfu/ gm. Also, the 15th day of freezing storage recorded significant increase in TPC for breast and thigh meat; 244×105 cfu/ gm and 274×105 cfu/ gm respectively. Significant differences were noted for histamine, cadaverine and spermidine during storage periods, high levels recorded in the 6th day of storage for breast meat; 0.395, 0.078 and 0.643 mg/ kg respectively. Significant differences were noted between the mean levels of biogenic amines for breast samples during all storage periods. High levels of histamine, putrescine, cadaverine, spermine and spermidine were recorded in the 15h day of storage; 2.654, 0.358, 1.589, 0.124 and 2.652 mg/ kg respectively. In thigh meat, significant differences were recorded for levels of biogenic amines during the freezing storage periods except putrescine. Histamine did not exceed the legal limit set by the US FDA; 50 mg/ kg in all samples.

The study aimed at investigating the meat chemical composition and physical properties of oil of the Hamri (Barbus luteus) and Balaout (Chondrostoma regium) fish and its oil content or fatty acids, and also to know the impact of its oils on the level of cholesterol, triglyceride, high density lipoprotein (HDL) and blood sugar levels of laboratory rats. The study area extended from the province of Shirqat and Balad district to the province of Salah al-Din. The approximate percentages of meat from Hamri were 72.13, 19.74, 5.07 and 1.60 % for the moisture, protein, fat and ash respectively, and 71.63, 19.98, 4.96 and 2.04% respectively from Balaout. The extract oil from 2 types of fish differed significantly in Iodine value, Peroxide value, and Acid value and in saponification number. The fatty acids profiles results showed that oils from Hamri and Balaout fish meat consisted of 44.31 and 55.76% of Saturated fatty acid, 36.10 and 25.41% of poly unsaturated fatty acid, and 18.17 and 25.41% poly unsaturated fatty acids respectively. The experiment laboratory rats showed decreases in cholesterol, triglyceride and blood sugar level, and increases in high density lipoprotein (HDL). In conclusion, it is recommended that this oil can be used in human diet for health benefits.

The effect of drenching Awassi lambs with three aromatic essential oils from sage (Salvia officinalis L.), clove (Syzygium aromaticum L.), and laurel (Laurus nobilis L.) was investigated on meat chemical and physical characteristics, and oxidative and deterioration measurements. Twenty-four Awassi lambs, five to six months old, were divided into four groups. A concentrated diet was provided to the lambs at a rate of 3% of the body weight. The treatments were as follows: T1 was served as the untreated control, while T2, T3, and T4 were drenched with oils of sage, clove, and laurel, respectively. Drenching was carried out using water-soluble capsules containing 500 mg oil/capsule/day. Treatments lasted 90 days. At the end of the treatment period, the animals were fasted overnight and slaughtered. The carcasses were cleaned and kept at 4°C for 24 h. The longissimus dorsi (LD) muscle was then separated and preserved in a plastic bag for three preservation periods: no freezing and 30 days and 60 days freezing at −18°C. Several physical, fat, and protein stability analyses of meat were done after the preservation periods. The results indicated no significant effect of drenching Awassi lambs with different aromatic essential oils on the meat’s physical and chemical characteristics. However, these oils, especially clove oil, affected fat and protein stability with increasing preservation period by freezing.

Because of their toxicity, when present in concentrations beyond the allowable limit, heavy metals in our environment have been a source of great concern. These metals are released into the environment in a variety of ways that favor consumption, such as through industrial processes. Fish are the most popular type of seafood. This study's purpose was to determine the concentrations of heavy metals (Cu, Pb, Cd, Ni, and Co) in the muscles of Cyprinus carpio from three distinct areas of Dukan Lake (the center of Dukan Lake, Ranya, and Qaladze) of Sulaimani province. The mean values of the elements examined in fish muscles were measured in the descending sequence of Cu > Pb > Cd > Ni > Co. All the discovered heavy metals were within the permitted FAO levels, except for cadmium, whose value (0.136 ppm) was higher than the 0.05 ppm threshold set by the European Union and government (EC, 2006). In conclusion, consuming such fish poses no dangers to humans based on detected amounts of targeted heavy metals except cadmium. The concentration of Co is affected by the location, sex, and season of fish captured, while the concentration of Cu and Ni are affected by fish sex.

The present study was conducted to determine the effect of dietary additive with parsley on some meat traits of the breast and thigh meat of broiler chicks, at eight-day old, chicks will be divided equally on floor pens into 5 groups, each group contained 3 replicates (8 chicks/ each). Treatments are dividing as (T1), using basal diet free from parsley as control (T2), using basal diet plus 3 gm. parsley/Kg of diet (T3), using basal diet plus 6 gm. parsley/Kg of diet (T4), using basal diet plus 9 gm. parsley/Kg of diet (T5), using basal diet plus 12 gm. parsley/Kg of diet. In the end of this experiment all after the slaughtering the broiler, the sample will be taken from breast and thigh. Adding parsley to feed of chicks effect significantly (p<0.01) on chemical composition in breast and thigh meat, and high percentages recorded in meat from broiler chicks fed on parsley, adding of parsley as feed additive promote significantly (p<0.01) physical traits, TBA, TVN.B values, Met- myoglobin and Myoglobin value of breast and thigh meat of broiler chicks, using parsley effect significantly on some amino acids percentages in breast and thigh meat of broiler chicks, adding parsley effect significantly in Chromium, Copper, Nickel and Zinc concentrations in thigh meat, also effect on Iron concentrations in breast meat.