A Lecturer from the Department of Biology Publishes a Scientific Research on the Differences in some Histochemical Characteristics of Skeletal Muscles in two Different Areas of the Body in Two Types of Bony Fish

Publication of Scientific Research

The lecturer from the Department of Life Sciences (Asst. Prof. Dr. Muhammad Wissam Al-Muhanna) published scientific research entitled (STUDY OF SOME HISTOCHEMICAL FEATURES FOR RED MUSCLES SKELETAL IN TWO LOCAL IRAQI FISHES, BUNNI FISH, MESOPOTAMICHTHYES SHARPEYI (GUNTHER,1874) AND HIMRI FISH, CARABARBUS LUTEUS (HECKEL, 1843) in an international journal (Biochem.Cell.Arch.Vol.19, Supplement 1, pp.2685-26901, 2019).
The research was summarized by identifying differences in some histochemical characteristics of skeletal muscles in two different regions of the body in two types of bony fish. The results revealed differences in the proportions and diameters of the red color of muscle fibers in regions (R1 and R2), which ranged between (3.68-4.42). %) in M. sharply, while it ranged between (2.44 – 2.96%) in C. luteus, but the statistical results showed no statistically significant differences (p > 0.05), and the average diameters of red muscle fibers ranged from (26.45 to 23.45) microns. And from (17.13 to 14.42) microns in regions (R1 and R2) in M. sharply and C. luteus, respectively, but the statistical results did not show significant differences (p > 0.05) in the two regions (R1 and R2) in the studied species, and the results indicated that There is a difference in the content of protein, fat, moisture and ash in the studied fish in (R1 and R2) regions. The fish values ranged between (19.08 – 18.64%) protein, (5.0 – 5.52%) fat, (74.15 – 73.82%) moisture, and (1.64 – 1.54). %) ash, while the values ranged between (18.16 – 17.8%) protein, (2.35 – 2.88%) fat, (77.86 – 77.58%) moisture, and (1.31 – 1.28%) ash content. We wish him more creativity and progress in the interested research fields in service of our beloved race, and God Almighty grants him success.