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Effect of freezing on the chemical quality and fatty acid composition of cultured shrimp muscle, Litopenaus vannamei were investigated by measuring moisture content, ash, total protein content, total lipid content, fatty acid composition, and Thio barbituric Acid (TBA) during 6 month keeping in frozen storage at 18°C. According to the results, moisture content (75.93% to 73.10%), ash (1.5% to 2.07%), total protein content (25.3% to 20.87%) and total lipid content (0.83% to 0.23%) changed during six month of frozen storage. PUFA (45.21%) content was higher than the SFA (30.08%) and MUFA (19.32%) content. The poly chain unsaturated fatty acids, saturated fatty acids and mono chain unsaturated fatty acids in shrimp muscle were C18:2n6 (15.32%), C20:5n3 (9.68%), C22:6n3 (8.48%), C16:0(15.18%), C18:0 (13.04%) and C18:1n9 (15.32%), respectively. The thio barbituric acid values (TBA) ranged from 0.0065 to 0.35 mg malonaldehyde/kg during freezing storage. The lipid stability of shrimp muscle, were in acceptable limit during frozen storage for up to 6 month. *Corresponding author

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The aim of the present study was to determine the impact of replacing the fish oil by alternative lipid sources in diets for rainbow trout (Oncorhynchus mykiss) on growth, fatty acid profiles of muscle. Five isonitrogenous and isoenergetic semipurified diets were formulated containing 100% rice bran oil (RBO), 100% linseed oil (LO), 100% Soybean oil (SO) and a 1:1:1:1 rice bran, linseed, soybeen and fish oil mixture (MX) were compared to a pure fish oil (FO) diet. The diets were fed to apparent satiation twice a day to triplicate groups of 30 rainbow trout with an initial weight of 90g for 15 weeks at 12°C.At the end of the experiment, fillet samples were collected from fish for the measurement of fatty acid profile and fillet composition. Fish fed the FO diet had the highest weight gain over the experimental period (280.28 g), However no differences in growth rate and CF were observed across diet groups. Feed conversion ratios (FCR) ranged from 1.12 to 1.24. Significant difference in FCR was found in the group fed an FO diet. The fillet lipid concentrations and fatty acid composition of the fish were significantly affected by the experimental diets. Fish fed the FO diet contained significantly lower lipid levels (20.18%) than those fed the 4 other diets. The highest level of n-3 PUFA concentrations were recorded in fish fed the LO diet (21.8) with significant difference than other diets and the lowest were in those fed the RBO diet (7.84). Fish fed the SO diet contained significantly higher level of n-6 PUFA concentrations (31.72) than other diets and the lowest were in those fed the FO diet (19.15). Fish on the FO diet had a significantly greater percentage of DHA (10.10%) in muscle tissue compared with fish on all other diets and the lowest was in those fed the RBO diet (2.81%). However, the highest level of eicosapentaenoic acid (EPA) concentrations was recorded in fish fed the SO diet (1.84%) and the lowest in those fed the diet (0.67%). This study showed considerable reductions (about 3-fold) in the n-3/n-6 ratio when FO in the fish diet was replaced by rice bran and soybean oils, which may be extremely negative from a nutritional point of view. In other hand linseed oil had the highest n-3/n-6 ratio (0.91) that was comparable with fish oil n- 3/n-6 ratio (0.89). The results in this study imply that an appropriate mix of vegetable oils and FO can replace the sole use of FO in fish feeds.

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The aim of this study was to evaluate the effect of cooking on the content of minerals and vitamins yellow fin seabream fillets on the baking process. In this study fillets of yellow fin seabream (Acanthopagrus latus) with three methods include steaming, frying and grilling the (grill a) the amount of vitamins (a and E) and minerals (iron, phosphorus, copper, zinc, calcium, magnesium, potassium, sodium) was conducted with a sample of crude compared Grdyd.bray measured amounts of vitamin and mineral content Vitamins high performance liquid chromatography (HPLC) method for measuring atomic absorption spectrophotometry was used minerals. The comparison of all the minerals in samples cooked with raw samples, showed no significant changes (p˂0 /05).The content of vitamin A in the cooked samples, compared to the raw samples decreased significantly (p˂0 /05).the lowest amount of vitamin A were observed in fried samples (66/0 ± 6/7 mg/100gr wet weight ) (p˂0 /05). The content of vitamin E in all cooked samples, compared to the raw samples decreased significantly (p˂0 /05)and the lowest levels of vitamin E was observed in grilled samples (02/0 ± 293/0 mg/100gr wet weight). The results showed that three cooking methods including steamin and grilling and frying caused a insignificant change in mineral content but effect of these three methods of cooking on the content of vitamin a and E in fish fillets yellowfin seabream (Acanthopagrus latus) was different.

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In this study, the effects of lactobacillus probiotic on chemical composition and blood biochemical parameters were studied. A total of 243 fish, with two treatments with probiotic concentration of zero (control, C), 10³CFUg^-1 (Treatment A) and 10⁶CFUg^-1  (Treatment B) were carried out. The results showed that fat content of fillet fish in group B the highest and lowest percentage in group A was assigned to itself, that it is in both treatments showed a significant difference compared to group C. Sturgeon Group C has the lowest ash content than the fish were fed with probiotics. A maximum amount of moisture in the treatment of treatment B was the lowest it belongs to a group C were significantly different (p <0.05). Patients with the highest percentage of protein than other treatments but there was no significant difference. Most cholesterol and triglycerides in the treatment of B and A was the lowest of the treatment. During the testing period but decreased total serum protein albumin increased. Accordingly, it can be suggested that the use of probiotics to improve the nutritional value of common carp

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