Figure 1From: The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors Content of cholesterol in Raw (A) and Heat (B) processed Breast and Drumstick muscle between farms during two period of investigation (D.-Drumstick, B.- Breast muscle, I, II-farm, a Summer, b Autumn/winter period) a:b p<0,001 b:c p<0,01. Back to article page