الفهرس 
INTRODUCTION
body and carcass compositionOnly 14 pages are availabe for public view
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Abstract
This investigation was carried out on males of two species of Itry namely: chicken broilers (Gallus domesticus) of Arbor Acres in and Japanese quail broilers (Coturnix coturnix japonica) at 6 eks of age, and both of breast and leg meats with corresponding skin compare body composition, chemical compositin, mineral content, I lipids, phospholipids, triglycerides fractionation, fatty acid mposition and amino acid composition of the two types of meats as eli as the effect of cooking methods namely: boiling and roasting on the above topics. The experiments were carried out, also, on two of chicken slaughter-house by-products namely: chciken heads and feet to prepare protein concentrates then, evaluation and utilization of its products.
The obtained data could be summarized as follows:
- Body composition:
Japanese quail had higher carcass yield, breast and heads percentages than chicken which were higher in percentages of legs,
wings, neck, gizzard, liver, heart and feet than Japanese quail (as % of live weight).
- Chemical composition and caloric value:
Chicken meat was higher in fat, ash and caloric value and less in protein and moisture contents than that of quail meats.
J3reat meat contained more moisture, protein and ash and less contents of fat and caloric value than leg meat in both chicken and quail meats.