Abstract   

    This study was undertaken to measure cholesterol contents in breast and thigh muscles under raw, boiled and roasted condition and also serum cholesterol contents of Rhode Island Red (RIR), broiler, Fayoumi (Fy) and cross birds (RIR X Fy) chickens. The results revealed that serum cholesterol contents were lowest in cross birds (86.54 mg/cu) and highest (130.72 mg/dl) (P<0.0I) in RIR birds. There was non signficant difference between broiler (107.58 mg/dl) and Fayoumi birds (123.92 mg/dl). It was further revealed that there was significant (P<0.05) difference in cholesterol contents between breast and thigh muscles within the strain. Boiling and roasting caused significant reduction in cholesterol contents. Comparatively roasting was found to be more effective in causing marked reduction in cholesterol contents. The normal pattern of variation in cholesterol contents between breast and thigh muscles was invariably maintained under both treatments in all breeds/strains. The cross birds (RIR X Fy) had lowest serum cholesterol concentration (86.54 mg/dl) (P<0.0l) and lowest muscle cholesterol concentration (41.80 mg/dl) (P<0.05) as compared with other breeds/strains due to genetical manipulation and thus are important from public health point of view.

Key words: Cholesterol estimation, breast, thigh, serum, chicken