الفهرس 
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Abstract
The present study was carried out to determine the nutritive value of chicken giblet as they good source of nutrient and similar to the importance of red meat to consumer health.
A total number of hundred and fifty samples of native and broiler chicken giblets(livers, gizzardsand hearts) were collected from birdmarkets, bird breeder and transferred to the laboratory for further analysis. These samples were divided into two groups: 48 samples of native chicken giblets (16 samples from each kind of livers, gizzards and hearts) and 102 samples of broiler chicken giblets (34 samples from each kind of livers, gizzards and hearts). All samples were analyzed for determination the percentage of moisture, fat, ash, protein, carbohydrate, total caloric value and calorie percentage from fat, protein and carbohydrate as well as determination of cholesterol content.
Only 10 samples of livers, gizzards and hearts of native chicken and 16 samples of livers, gizzards and hearts of broiler chicken were analyzed for determination the percentage of some macro and micro elements: Ca, P, K, Na, Zn and Fe.
The following results were obtained:
1- The mean values of moisture content in livers, gizzards and hearts of native chicken were 74.32±0.39, 78.57±0.47 &73.45±0.35%, respectively.The values of moisture in previous organs of broiler were 74.68±0.22, 78.76±0.19 & 73.87±0.20%,respectively.
2- The mean values of protein percentage in livers, gizzards and hearts of native chicken were 17.46±0.33, 16.93±0.23 and14.79±0.23%, respectively. While the corresponding values in previous organs of broiler chicken were 16.59±0.20, 16.23±0.21 & 14.08±0.12%, respectively.
3- Concerning fat percentage, the means values were 4.24±0.27, 2.01±0.15& 9.43±0.25% and 4.73±0.18, 2.30±0.11&9.50±0.24% in livers, gizzards and hearts of native and broiler chicken, respectively.
4- For ash, the mean values in livers, gizzards and hearts of native and broiler chicken were 1.53±0.06, 0.94±0.04 & 0.90±0.02% and 1.44±0.03, 0.93±0.03 &0.93±0.02%, respectively.
5- The mean values of carbohydrate percentages in livers, gizzards and hearts of native and broiler chicken were 2.45±0.31, 1.55±0.18 & 1.43±0.12 and 2.56±0.20, 1.78±0.12 & 1.62±0.09%, respectively.
6- Regarding total caloric values, the mean levels of energy were 117.80±2.05, 92.01±2.26 &149.75±2.69 kcal/100gm and 119.17±1.84, 92.73±1.18 & 148.30±1.68 kcal/100gm, respectively in liver, gizzard and heart of native and broiler chicken.
7- The percentage ofcalorie from fat, protein and carbohydrate of native chicken were 32.39, 59.29 and 8.32% in livers, 19.66, 73.6 and 6.74% in gizzards and 56.67, 39.51 and 3.82% in hearts. The energy values from fat, protein and carbohydrate of broiler chicken were 35.72, 55.69 and 8.59% in liver, 22.32, 70.00 and 7.68% in gizzard and 57.7, 37.98 and 4.37% in heart
8- The mean values of cholesterol content (mg/100gm)in livers, gizzards and heartsof native chicken were 273.40±12.79, 210.18±5.11 &157.75±2.69, respectively, while the corresponding values of previous organsinbroiler chicken were 275.86±8.48, 218.31±3.53 & 159.16±2.50, respectively.
9-In native chicken the mean values (mg/100gm) of minerals including Ca, P, K, Na, Zn and in liver were 9.23±0.31, 233.84±8.31, 224.55±4.52, 72.34±3.44, 2.52±0.24& 7.79±0.40, and in gizzard the values were 9.10±0.28, 137.29±3.01, 233.37±4.46, 71.87±1.95, 2.22±0.24&3.16±0.23 while in heart the mean values were 9.85±0.12, 174.39±1.40, 176.51±2.40, 74.88±3.21, 2.65±0.17 &3.83±0.30, respectively. In broiler chicken the mean values(mg/100gm) for corresponding minerals in liver were 8.90±0.20, 229.12±5.99, 247.50±5.4, 76.89±2.41, 2.71±0.21&7.17±0.24, and in gizzard, the result were 8.50±0.13,131.06±1.64, 231.07±1.49, 72.79±1.02, 2.07±0.17 & 3.02±0.24, while in heart, the mean values were 8.90±0.15, 167.99±1.36, 176.53±2.75, 74.30±3.07, 2.58±0.24&3.73±0.18, respectively.
There was significant increase of protein content in giblet of native chicken than broiler. For the mineral content,There were a significant increase of calcium and phosphorus content in native chicken’s heart than broiler chicken and the levels of potassium and sodium content in liver of native chickenwere lower than liver of broiler chicken, while there were no significant difference in other chemical composition, minerals and cholesterol content between livers, gizzards and hearts of native and broiler chicken. The results in each organs showed that the gizzards have the highest level of the moisture.The hearts had higher levels of fatcontent and lower level of protein content than livers and gizzard, whilethe ash and carbohydrate content higher in livers than other organs. Cholesterol content exceeds than 100mg/100g in the three organs and the liver had the highest level. Hearts contain the highest level of total calories, the source of high calories in heart mainly from fats content, while in livers and gizzards from protein content.Otherwise, for the minerals content, the livers had highest level of iron, phosphorus and potassium. There was no significant difference between the organs in sodium and zinc content. The current study showed that the chicken giblet are excellent source of several nutrients similar to the red meat.