[en] Collagen is an important constituent when the physical properties of meat are considered. In view of the fact that factors affecting camel meat toughness are not fully understood and the possibility that they could influence marketing of camel meat. A total of twenty-three camels (age range: 4 months-15 years) from both sexes and belonging to Sahraoui and Targui breeds were slaughtered following the normal abattoir procedures in Ouargla (Algeria). Samples of Longissimus dorsi muscle were collected and the collagen content was determined. Mean value was 2.20±0.27 % on fresh matter. A high value of the collagen content was recorded in animals more than 8 years old compared to adults animals from 0 to 4years old (p=0.024). The difference between the breeds was not significant (2.13 vs. 2.39 % in Sahraoui and Targui breeds, respectively). Females meat’s had significantly higher values than that of the males (4.77 vs. 1.82%).
Disciplines :
Animal production & animal husbandry
Author, co-author :
Sahraoui, Naima
Degand, Guy
Errahmani, Mohamed Brahim
Baaissa, Babelhadj
Guetarni, Djamel
Clinquart, Antoine ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Technologie des denrées alimentaires
Hornick, Jean-Luc ; Université de Liège - ULiège > Département des productions animales (DPA) > Nutrition animale en milieu tropical
Language :
English
Title :
Determination of collagen content in Algerian camel meat
Publication date :
2017
Journal title :
International Research Journal of Public and Environmental Health