This experiment was conducted in the laboratory of Animal Nutrition and Anatomy Department of Veterinary at the Shaqlawah Technical Institute in Erbil. Samples of various types of poultry meat (breast and wings) and sheep meat (ribs and thigh parts) were used with four repetitions to estimate the moisture, fat and protein percentage in each type of meat. The results showed a higher value of moisture in chicken breast (72.8%), while the lowest was found in foreleg lamb meat (55.09%). The percentage of fat was higher in foreleg lamb (33.55%). The lowest value was observed in chicken breast (6.74%). The highest content of protein was found in chicken breast meat (20.02%), with a smaller amount in foreleg lamb (11.04%). A reverse relationship was concluded from this research between moisture and protein versus fat. The differences were significant (P ≤ 0.01).
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