In the experimental trial, chicken of hybrid Cobb 500 aging 1 to 42 days were used. Chicken were fed feed greased by sunflower oil and rendered lard. Investigations were performed on rendered chicken fat sampled from different parts of carcasses. Total number of chickens was 60, divided into two groups of 30. From each group, individual samples were taken for analysis. Percentage of fat in the feed used in broiler nutrition was 3% by treatment. Based on the obtained results, an insight into composition and quality of the tested chicken fats was gained. Higher water content was established in rendered chicken fat obtained from chickens fed diets containing rendered lard than in chickens fed diets containing sunflower oil. Highly significant difference (p < 0.001) was established. Statistically highly significant difference (p<0.001) was established in iodine number too, depending on the applied greased feed. Higher value for iodine number was established in chicken fat obtained from chicken fed diets containing sunflower oil (86.01 g J2/100g) than in fat obtained from chickens fed diet containing lard (74.10 g J2/100g). Statistically highly significant difference (p < 0.001) was established concerning saponification number, since the saponification number was higher in fat of chickens fed diets containing lard (193.34 mg KOH/g) compared to nutrition treatmen with feed containing sunflower oil (190.03 mg KOH/g). In samples of rendered fat of chickens from both nutrition treatments, the content of Cd higher then MRL (maximum residue limit) was established (0.07 mg/kg). The values for Pb and Cu in rendered chicken fat in both nutrition treatments were not higher than the established MRLS. The persence of toxic elements in rendered chicken fat might be due to the contamination of chicken feed as well as of the fatts used in the diets.

Particular attention needs to be paid to research on the quality of flour because it is the main component of food grains and cereal products. Research on the quality of flour type 500 in the municipality of Mostar began with an analysis of the basic raw material wheat flour and a comparative analysis of the type 500 flour used in facilities for the production and processing of flour and in the flour products produced by Žitopromet and Klas. Flour sold in the marketplace meets customer standards, but we rarely ask ourselves whether such flour is fit for human consumption. To be sold for human consumption, a foodstuff has to meet prescribed standards. The economic and social situation in Bosnia and Herzegovina does not allow for a reflection on the true values of a healthy diet meeting health standards. With respect to storage conditions, the quality of flour, in common with other foodstuffs, can be adversely affected by excessive exposure to sunlight, moisture and other variables. In this study, we investigated all of the chemical properties in flour T-500 produced by Klas and Žitopromet, as well as flour randomly selected from a number of stores. We compared the results with the guidelines in Bosnia and Herzegovina, i.e. the Rulebook on the quality of the grain, products of the milling and baking industry and quick-frozen dough (Official Gazette of SFRY No. 38/77 and 11/80) and the Rulebook on the MRLs for contaminant in certain foodstuffs (Official Gazette of FBiH 37/09).