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 | ||||
| Article 4, Volume 30, Issue 4, April 2005, Page 1943-1952 PDF (393.89 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jappmu.2005.237971 | ||||
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| Author | ||||
| M. F. Shehata, | ||||
| 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. | ||||
| Keywords | ||||
| One-humped camel; meat; physical; chemical and sensory properties; halophytic plants | ||||
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