Food Science, Agricultural and Biological Sciences, General Agricultural and Biological Sciences, General Agricultural and Biological Sciences
15
Scopus Publications
Scopus Publications
Green Coffee Extract Mitigates Fipronil-Induced Endocrine Disruption, Metabolic Disturbances and Oxidative Stress in Male Albino Rats Alaa Hlail Dahham, Mohamed Korish, Samir Mohamed El Rayes, Nadia A. El-Fahla, Ibrahim E. Helal, Heba M. A. Abdelrazek Toxics, 2026 This study evaluated the protective effects of green coffee (Coffea arabica L.) extract (GCE) against metabolic and endocrine disturbances induced by fipronil (FIP) in male rats. Animals were randomly allocated into four groups (n = 6): control, GCE (100 mg/kg), FIP (4.85 mg/kg), and combined FIP + GCE, and treated orally for 90 days. FIP exposure significantly impaired glucose homeostasis, as indicated by a 14.8% increase in the oral glucose tolerance test (OGTT) response and a 2.4-fold increase in the homeostatic model assessment of insulin resistance (HOMA-IR). It also disrupted lipid metabolism, with marked elevations in triglycerides (74.10%) and total cholesterol (57.55%). Endocrine imbalance was evident, including increased resistin levels (113.86%) and reduced triiodothyronine (T3; −37.5%), adiponectin (−42.73%), and high-density lipoprotein (HDL; −9.31%). Oxidative stress and inflammation were significantly enhanced, as demonstrated by elevated malondialdehyde (MDA; +93.56%) and pro-inflammatory cytokines (IL-1β: +246.56%; IL-6: +275%), alongside a reduction in total antioxidant capacity (TAC; −45.24%). Additionally, serum albumin levels decreased markedly (−54%). Co-administration of GCE significantly improved metabolic, hormonal, and inflammatory parameters, including insulin resistance (HOMA-IR). Histopathological analysis further confirmed its protective effects on hepatic and renal tissues. Overall, GCE mitigates FIP-induced metabolic and endocrine dysfunction, likely through its antioxidant and anti-inflammatory properties.
Evaluation of the Effect of Chia (Salvia hispanica) Seeds Extract in modulating Fertility Potential, Injury and Histopathological Alterations Induced by Fenitrothion in Male Rats Sameer Abed Mohammed, Ahmed M Al Yassen, Marwa Salim Ali, Ahmed Flayyih Hasan, Hany M El Wahsh, Mohamed Korish Indian Journal of Animal Reproduction, 2025 The study aimed to evaluate the effect of chia seed extract as a protective against fenitrothion toxicity in male rats. Total forty rats were divided into four groups: the first group was the control group (no treatment), the second group was treated with Chia (Salvia hispanica) seeds at a dose of 400 mg/kg body weight daily, the third group was treated with Fenitrothion at a dose of 100 mg/kg body weight, and the fourth group was treated with both Chia (Salvia hispanica) seeds and fenitrothion. Rats were treated orally for three weeks daily. The results showed changes in the concentration of hormones and sperm characteristics in rats treated with fenitrothion compared to the control group. The exposure to fenitrothion has a noticeable toxic effect on rats through measuring some vital indicators. The role of chia seed extract in reducing lipid oxidation and improving the antioxidant defense system has been proven. We conclude from the above that exposure to fenitrothion has a noticeable toxic effect on rats through measuring some vital indicators, The role of chia seed extract in reducing lipid oxidation and improving the antioxidant defense system has been proven
Proximate composition, fatty acid characteristics, amino acid profile and mineral content of fish Acanthurus sohal Lafi Al Solami, Mohamed Korish Heliyon, 2024 The study's objective was to explore the chemical composition of Acanthurus sohal fish flesh and their nutritional quality. Fish samples were caught in the Red Sea, prepared, and analysed for proximate composition, fatty acid, amino acid and mineral content. The results revealed that fish flesh contained 71.1 % moisture, 20.7 % crude protein, 5 % crude lipids and 1.7 % ash. The fatty acids were dominant by 61.93 % saturated fatty acids. Palmitic was the most common (40.35 %) saturated fatty acids, while monounsaturated fatty acids and polyunsaturated fatty acids accounted for 22.59 % and 15.48 %, respectively. The fish fat consisted of appreciable amounts of odd-numbered fatty acids heptadecanoic and heptadecenoic acids standing for 1.62 % and 1.45 %, respectively. The fatty acids were predominated by C16, C18 and C20 fatty acids. The percentage of n-6/n-3 reached 2.26. Seventeen amino acids were identified in A. sohal flesh protein, eight of which were essential amino acids (EAAs); they amounted to 375.47 mg/g crude protein. Lysine was the most common EAA (64.49 mg/g crude protein). Aromatic amino acid and sulphur amino acid constituted 112.43 and 47.56 mg/g protein, respectively. The following macroelement concentration ranking was identified: Ca > P > K > Na > Mg, while the concentration of vital elements was Fe > Zn > Cu > Cr > I > Se > Co.
Performance, blood and antioxidant status in dual-purpose laying hens supplemented with aqueous extract of Christ’s thorn jujube (Ziziphus spina-christi L.) leaves as phytogenic agent in subtropical conditions Khaled H. El-Kholy, Hasan Tag El-Din, Found A. Tawfeek, Vincenzo Tufarelli, Caterina Losacco, Rashed A. Alhotan, Manal E. Shafi, Mohamed A. Korish, Youssef A. Attia, Sara H. M. Hassab Animal Bioscience, 2024 Objective: The potential of aqueous extract of Christ’s thorn jujube (Ziziphus spina-christi) leaves (SLAE) to reduce the negative impacts of heat stress on production performance and physiological traits was investigated in dual-purpose layers under subtropical farming.Methods: A total of 200, 25-week-old laying hens (Inshas strain) were randomly assigned to four dietary treatments including SLAE at 0, 2.5, 5.0, and 7.5 mL/kg, respectively. The average temperature-humidity index value was 26.69 during the experimental period. The SLAE contained saponin (0.045%), total flavonoid content of 17.9 mg of quercetin equivalent/ 100 g and overall antioxidant capacity concentration of 17.9 mg of ascorbic acid equivalent/100 g.Results: The maximum final body weight (BW), BW gain, egg weight, number, and mass occurred at the level of SLAE7.5 inclusion. The egg quality was significantly higher in SLAE groups than in control, and overall, SLAE7.5 had the most favorable influence at 28 and 32 weeks. Liver and kidney function, as well as lipids profile, improved significantly by SLAE inclusion; the lowest concentrations of these parameters were in SLAE7.5 hens. Treatment with SLAE7.5 increased total antioxidant capacity and endogenous antioxidant enzymes compared to control, whereas no effect on superoxide dismutase was noticed.Conclusion: The addition of SLAE at 7.5 mL/kg diet improved egg laying performance and quality, metabolic profiles, and antioxidant status during hyperthermia conditions.
Dietary Supplementation with Different ω-6 to ω-3 Fatty Acid Ratios Affects the Sustainability of Performance, Egg Quality, Fatty Acid Profile, Immunity and Egg Health Indices of Laying Hens Youssef A. Attia, Mohammed A. Al-Harthi, Ahmed A. Al-Sagan, Adel D. Alqurashi, Mohamed A. Korish, Nisreen M. Abdulsalam, Marai J. Olal, Fulvia Bovera Agriculture Switzerland, 2022 The supplementation of different ω-6/ω-3 ratio to the diets of the laying hens has been studied to evaluate the effects on performance, egg quality, egg health indices, egg fatty acid profiles, and immune response. One-hundred and twenty, 50-weeks-old hens were divided into three groups fed diets with different ω-6/ω-3 polyunsaturated fatty acids (PUFA) at ratio: 16.7:1, 9.3:1, and 5.5:1, respectively. Each group contained eight replicates of five hens. Hens fed the diet with the highest ω-6/ω-3 ratio had significantly increased weight gain compared to those fed the 5.5:1 and 9.3:1 ω-6/ω-3 ratios. In contrast, hens fed the 9.3:1 ω-6/ω-3 ratios laid significantly more eggs, had increased egg mass, greater livability, and a better FCR than the control group. However, hens fed a ratio of 5.5:1 ω-6/ω-3 PUFA showed improved thrombogenic, atherogenic, hypocholesteremia, and hypocholesteremia/hypercholesteremia indices. In conclusion, laying hens of the 9.3:1 ω-6/ω-3 PUFA group showed improved laying performance, while a ratio of 5.5:1 enriched the ω-3 PUFA in eggs and boosted the immune response of hens.
Evaluation of heavy metal content in feed, litter, meat, meat products, liver, and table eggs of chickens Mohamed A. Korish, Youssef A. Attia Animals, 2020 We assessed the concentrations of Fe, Cu, Zn, Mn, Se, Co, Cr, Pb, Cd, and Ni in chicken meat and meat products, feed, and litter, as well as laying hens’ eggs, feed and litter to monitor the quality of products on the market and their safety for human consumption as judged by recommended daily allowance (RDA) and tolerable upper levels. Samples were chosen as the most popular poultry products in Saudi Arabia. A total of 45 broiler samples of frozen or fresh meat, liver, burger, or frankfurter were chosen from the same brand. Additionally, 60 table eggs from four commercial brands were collected, and the edible parts of these were used to determine levels of minerals and toxic elements. Furthermore, 30 feed and litter samples were collected from the starter, grower, and layer diets of broilers and laying hens. The results indicated that there were significant levels of most of the trace elements and heavy metals in the different meat sources. Furthermore, the liver contained the highest levels of elements, except for Cr, Co, and Ni. The highest Cr level was detected in the fresh meat, followed by frozen meat. Trace elements (Mn and Co) and heavy metals (Ni and Pb) were not detected in either the frozen or the fresh meat. The chicken burger and the frankfurter exhibited similar trace-element and heavy-metal contents, except for Zn and Mn, as the frankfurter showed higher concentrations than the burger. Differences in most of the trace and toxic elements among the different sources of eggs were not found to be significant, except for Zn. Differences between the broiler meat and table eggs were only substantial for Fe and Zn. Fe was significantly higher in meat than in eggs, and the opposite trend was found for Zn. The liver contained higher heavy metals than the eggs, except for Cr. In addition, the burger had higher concentrations of essential (Cu and Co) and heavy metals (Pb and Ni) than the eggs but had lower levels of Zn and Cr. The frankfurter exhibited significantly higher levels of Fe, Cu, Mn, Co, Pb, and Ni than the eggs but lower levels of Zn and Cr. To summarize, Cd, Pb, As, and Se were not detected in the broiler meat or eggs, indicating no risks from these toxic elements. Conversely, the liver exhibited the highest content of heavy metals, except for Cr, indicating that the intake of Pb and Cd was above the recommended daily allowance (RDA) for adults. The meat products exhibited higher Pb, Cd, and Ni levels than the broiler meat and the table eggs, suggesting that they posed a health threat to humans, and the intake of Pb in the meat products was higher than the RDA. Thus, chicken meat and table eggs, which are primary protein sources, are safe sources of human nutrition, while liver and meat products may present potential health hazards through the food chain.
Protein and amino acid content in four brands of commercial table eggs in retail markets in relation to human requirements Youssef A. Attia, Mohammed A. Al-Harthi, Mohamed A. Korish, Mohamed H. Shiboob Animals, 2020 Considering the common believe that all eggs in the retail market are nutritionally similar, four different commercial sources of eggs (A, B, C, and D) available in a retail market were collected to investigate the crude protein and amino acid content, as well as the protein quality in the whole edible part of eggs (albumen + yolk), egg albumen, and egg yolk, separately. Five egg samples per source were collected four times during the experimental period, which resulted in a total number of 20 samples that were pooled to finally present five samples per source of eggs. The results show that crude protein in albumen was significantly higher in A and B than that of C and D, but the difference was found among edible parts of eggs such as yolk > whole edible part > albumen. Essential amino acids (arginine, histidine, isoleucine, lysine, methionine, methionine + cysteine, phenylalanine, phenylalanine + tyrosine, threonine, and valine) of eggs significantly differed according to the source of eggs, but eggs from different sources could provide from 17.4–26.7% of recommended daily allowance (RDA) of amino acids for adults. Essential amino acids (EAAs) were higher (p ≤ 0.05) in eggs from sources A and B than in source D, while source C exhibited intermediate values. Source B had greater (p ≤ 0.05) non-essential amino acids (NEAAs) than did sources C and D in whole edible egg, while source A displayed intermediate values. The phenylalanine + tyrosine, histidine, and lysine were the 1st, 2nd, and 3rd limiting amino acids in all sources of eggs. In conclusion, the investigated eggs showed different EAAs/NEAAs ratio and antioxidant amino acids, indicating a potential for enhancing nutritional values and extending the shelf life of eggs by different nutritional additions.
Protein and amino acid profiles of frozen and fresh broiler meat Animal Science Papers and Reports, 2019
Fatty acid and cholesterol profiles, hypocholesterolemic, atherogenic, and thrombogenic indices of broiler meat in the retail market Youssef A. Attia, Mohammed A. Al-Harthi, Mohamed A. Korish, Mohamed M. Shiboob Lipids in Health and Disease, 2017 Broiler meat is an essential source of food due to its favourable effects on human health derived from its protein, fats, minerals, vitamins and its bioactive components. A total of 90 carcasses were collected from the retail market in Jeddah city, Saudi Arabia during April, May and June 2014 to determine the effects of meat type (frozen vs. fresh) and sources within fresh types (A, B, C) vs. frozen types (D, E and F) on their fatty acid profiles, cholesterol, their hypocholesterolemic, atherogenic and thrombogenic indices, and on their antioxidants’ status. The sources of meat had a significant effect on the hypocholesterolemic and atherogenic indices, with the D source of fresh meat having the best indices. Total saturated fatty acids (SFA), unsaturated fatty acids (UFA), the UFA/SAF ratio, and the monounsaturated (MUFA), Omega-6 and Omega-7 fatty acids were significantly affected by the source of meat. The results revealed that the D source of fresh meat showed favourable fatty acid profiles with significant health benefits for human. Correlation analyses showed a significant negative relationship between the SFA and hypocholesterolemic indices, and significant positive relationships with the atherogenic index, the thrombotgenic index and the total antioxidant capacity. In addition, the relationship between UFA and the hypocholesterolemic index was strongly significantly positive, but was highly negative between the atherogenic and thrombotic indices. The correlations between omega-6 and total cholesterol and the atherogenic index was moderately negative, but was moderately positive with the hypocholesterolemic index. Fatty acids profiles and the hypocholesterolemic and atherogenic indices of broiler meat in the retail market in Jeddah city, Saudi Arabia during April-May-June showed significant differences, with the potential for favourable fatty acids to be boosted. Such variability indicates the needs for a feeding strategy to enhance the favourable fatty acids that may positively impact the health of the consumer, lowering the risk of hypercholesterolemia, atherosclerosis, and thrombogenesis although further studies are needed.
Evaluation of the broiler meat quality in the retail market: Effects of type and source of carcasses Youssef A. Attia, Mohammed A. Al Harthi, Mohamed A. Korish, Mohamed M. Shiboob Revista Mexicana De Ciencias Pecuarias, 2016 El objetivo fue documentar la variabilidad en la calidad y contenido de nutrientes de la carne de pollo en el mercado de la ciudad de Jeddah (Arabia Saudita) proveniente de dos tipos de canales de pollos de engorda: congelados y frescos. También hay tres orígenes dentro de cada tipo (A, B, C) y (D, E y F), respectivamente. Estos fueron evaluados usando 45 canales de cada tipo, es decir, 15 canales de cada origen, seleccionadas durante tres meses. Los tipos de carne (congelada o fresca) y los orígenes dentro de cada tipo tuvieron una influencia significativa (P<0.05) en la apariencia y defectos de las canales, incluyendo peso de la piel y características de pechuga y pierna. Además, lascualidades físicas (pH, pérdida por goteo, ligereza y color amarillo) y la composición química (materia seca, proteínacruda, contenido de Ca, P, Na y K) fueron significativamente afectadas por cada tipo de carne y origen dentro de los tipos. La calidad de la carne de pollo en el mercado minorista mostró ser significativamente diferente en cuanto a selección del cliente para cumplir con su ingesta diaria recomendada. Esta diferencia en la calidad de la carne demostró potencial para impulsar su calidad nutritiva. Esto sugiere que los consumidores de carne pueden aumentar su ingesta de nutrientes a través de ser cuidadosos con sus compras. Además, dicha variación muestra la necesidad de la práctica constante en la cría y producción, en cuanto a la aplicación de normas y aspectos de nuevos controles de calidad. Basándose en el contenido nutricional declarado por las autoridades del mercado, esto puede impactar en el bienestar de los consumidores.
Nutritional evaluation of wild plant Cissus rotundifolia Italian Journal of Food Science, 2016
