Shehata,, M. (2005). CARCASS TRAITS AND MEAT QUALITY OF ONE-HUMPED CAMELSFED[MFFERENTHALOPHYTKSFORAGES: 2-PHYSlCAL, CHEMICAL. AND SENSORY CHARACTERtSTICS 0F CAMEL MEAT.. Journal of Animal and Poultry Production, 30(4), 1943-1952. doi: 10.21608/jappmu.2005.237971
M. F. Shehata,. "CARCASS TRAITS AND MEAT QUALITY OF ONE-HUMPED CAMELSFED[MFFERENTHALOPHYTKSFORAGES: 2-PHYSlCAL, CHEMICAL. AND SENSORY CHARACTERtSTICS 0F CAMEL MEAT.". Journal of Animal and Poultry Production, 30, 4, 2005, 1943-1952. doi: 10.21608/jappmu.2005.237971
Shehata,, M. (2005). 'CARCASS TRAITS AND MEAT QUALITY OF ONE-HUMPED CAMELSFED[MFFERENTHALOPHYTKSFORAGES: 2-PHYSlCAL, CHEMICAL. AND SENSORY CHARACTERtSTICS 0F CAMEL MEAT.', Journal of Animal and Poultry Production, 30(4), pp. 1943-1952. doi: 10.21608/jappmu.2005.237971
Shehata,, M. CARCASS TRAITS AND MEAT QUALITY OF ONE-HUMPED CAMELSFED[MFFERENTHALOPHYTKSFORAGES: 2-PHYSlCAL, CHEMICAL. AND SENSORY CHARACTERtSTICS 0F CAMEL MEAT.. Journal of Animal and Poultry Production, 2005; 30(4): 1943-1952. doi: 10.21608/jappmu.2005.237971
CARCASS TRAITS AND MEAT QUALITY OF ONE-HUMPED CAMELSFED[MFFERENTHALOPHYTKSFORAGES: 2-PHYSlCAL, CHEMICAL. AND SENSORY CHARACTERtSTICS 0F CAMEL MEAT.
Department of Animal and Poultry Breeding, Animal and Poultry Division, Desert Research Center, El-Mataria, Cairo, Egypt.
Abstract
Samples of Longissimus dorsi and Biceps femoris muscles were collected
from twelve male one-humped camels carcasses aging 10—12 months having average
body weight 250 s 3.27 kg. They were led Acacia saligna (AS) andior Airipiex
nummuian‘a (AN) as roughage component. Ground date stones and olive cakes were
added as concentrate to the formula of traditional cmcentrate mixture at the rate of 20
and 10%. respectively. Camels were divided into four equal groups (3 each). The first
group (control) was fed traditional concentrate mixture (TOM) and berseem hay. The
second group was fed untraditional concentrate mixture (UCM) and AS. The third
group was fed UCM and AN. The fourth group was fed UCM, AS and AN. The
influence of feeding camels on haiophytic plants on the physical, chemical and
palatability traits of camel meat was investigated.
Results indicated that significant differences (P < 0.01) for the aroma, flavor,
tenderness and juiciness were observed among feeding groups. The DH and AN
groups had higher score in meat acceptability than those from the other groups.
Results indicated significant differences (P < 0 01) in physical properties (cooking
loss%. shear force. WHO and plasticity) and‘pH due to type of feeding. The range of
cooking loss was 40.80 - 42.96% for the experimental groups. The means of water
holding capacity (WHC) were 10.59, 8.37. 10.89 and 9.58 cm2 for DH. AS. AN and
AS-AN groups, respectively. The pH value of camel meal ranged from 5.55 to 5.81.
The BH and AN groups had higher values in shear force (9.23 and 9.00 respectively)
than those from the AS, AN groups (8.87 and 870. respectively). Both type of muscle
and feeding affected the chemical composition of fresh camel meat.
The Biceps femores (BF) muscle contained higher moisture (74.17%) than Longsimus
dorsi (LD) muscle (69.16%). which could be attributed to high fat content in LB. Meat
of camels fed AN had the lowest moisture content in both muscles than the other
experimental groups The overall means of protein were 21.45 and 20.64 % for L0
and BF muscles, respectively. The LD muscle had higher percentage of tel (831%)
than the BF muscle (4.32%). Meat of camels fed AN had higher fat content in both
muscles (9.86. and 5 23 % for LD and BF, respectively) than the other groups. The
mean ash of LD and BF muscles were 1.06 and 1.07%. irrespective of type of muscle.
the averages ash of camel meat of BH, AS, AN, AS-A'N groups were 1.08, 1.06, 1.11
and 1.01%. respectively. On the basis of these overall data. camel meal appears to
be similar in chemical composition to other-red meats.
According to the present results. the untraditional concentrate mixture (UCM)
and edible parts of the halophytic plants in feeding growing camels can be
successfully used in feeding growing camels for a period of eight months with no
adverse effects on their sensory, physical and chemical characteristics of camel meat.
View on SCiNiTO
Top