Study on chemical composition and physical properties of the Hamri ( and Balaout () fish meat, oil and impact of its oils on cholesterol, triglyceride, HDL and blood sugar of laboratory rats.

The study aimed at investigating the meat chemical composition and physical properties of oil of the Hamri ( and Balaout () fish and its oil content or fatty acids, and also to know the impact of its oils on the level of cholesterol, triglyceride, high density lipoprotein (HDL) and blood sugar levels of laboratory rats. The study area extended from the province of Shirqat and Balad district to the province of Salah al-Din. The approximate percentages of meat from Hamri were 72.