الفهرس 
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Abstract
Experiment I was conducted to investigate the effect of feeding Camelina meal to broiler chickens on growth performance, carcass characteristics, total lipids and fatty acid composition of meat and tissues. Lipid oxidation levels were measured as TBARS, phenolic compounds, tocopherols, flavonoids and antioxidant capacity of chicken thigh meat (4 oC for 2 or 7 days) and (-20 °C for 90 days) storage and cooking. One hundred and sixty one-day old Cobb chicks were kept in pens and fed a diet with added Camelina meal at 0% (Control), 2.5% (CAM2.5), 5% (CAM5) and 10% (CAM10). The experimental diets were fed for a period of 42 days. There were no significant differences in weight gain, carcass weight, or feed conversion among CAM5, CAM10 and Control. Feeding Camelina meal led to a significant increases in n-3 fatty acids in the meats and tissues. -Linolenic acid was the major n-3 fatty acid in the meat and tissues. Feeding of CAM5 and CAM10-diets reduced TBARS of thigh meat during 2, 7 or 90 d storage, respectively. Upon cooking, TBARS were the lowest in thigh meat in CAM10 birds. Increase in γ-tocopherols was observed in the thigh meat from CAM5 and CAM10 groups compared to control. Total phenolic compounds were significantly higher in the thigh meat of broiler chickens fed the control, CAM10 and CAM5 diets. ABTS radical scavenging capacity in the thigh meat of the broilers fed camelina meal was higher than control birds. In the breast meat, ABTS radical scavenging capacity was highest in CAM10. Experiment II ,this experiment was conducted to investigate the effect of feeding Camelina meal and fish oil to broiler on growth performance, fatty acids composition of meat and duodenum, lipid oxidation levels of thigh tissue during (4 °C for 1, 5 and 15 days) or (-20 °C for 90 days) storage. Tocopherols contents of meat and level of cecal volatile fatty acids was also determined. One hundred and twenty eight one-day old Cobb chicks were kept in pens and were fed a diet with added Camelina meal at 0% (Control), 10% (CAM10), 10%+ fish oil (CAM10+FO) and fish oil (FO). The experimental period was 42 days. Body weight, weight gain and feed consumption were highest in control and CAM10 compared to CAM10+FO and FO during the period of feeding. Feed conversion ratios of CAM10+FO and FO were lower than control and CAM10. There were not significant differences on TBARS between control and CAM10 during storage but there were significant increases of TBARS in CAM10+FO and FO groups compared to control and CAM10. There were significant decreases of total VFA of CAM10+FO and FO compared to control and CAM10. Total tocopherols of CAM10 were significantly higher than other treatment groups in the meat. Feeding Camelina meal and fish oil led to significant increases in n-3 fatty acids in the meat and duodenum tissues. There were significant increase of EPA, DPA and DHA in CAM10+FO and FO compared to control and CAM10.The experimental works in this study showed that Camelina meal is rich in protein and essential n-3 and n-6 fatty acids and could be incorporated into poultry rations as a source of energy, protein, and essential n-3 and n-6 fatty acid. It could be concluded that feeding Camelina meal enhanced the n-3 fatty acid content of the meat and tissue. This study showed that polyphenolic compounds in dietary Camelina meal were remained functional and protect meat from lipid oxidation.. camelina meal couldn’t protect lipid oxidation in meat which occurred due to fish oil.