Comparative study of some chemical attributes of camel and goat meat

Abstract EN

This study was conducted in College of Animal Production Science and Technology, Sudan University of Science and Technology to evaluate the chemical composition and cholesterol level of fresh camel and goat meat (longissimus muscle from different carcass of young animals).

The chemical composition determined according to Association of Official Analytical Chemists methods (AOAC) and cholesterol content by (HPLC method) the samples were analyzed in three different brands of these raw cuts in duplicate.

The results showed that chemical composition of camel and goat meat were significantly different (P<0.05).

Camel meat had higher moisture content (78.72%) compared to goat meat (74.85).

Whereas goat meat had higher protein content (21.54%) compared to camel meat (18.96%).

Camel meat had the lower fat content (1.17 %) compared to goat meat (1.66%).

However, camel meat had the higher ash content (0.88%) compared to goat meat (0.53%).

The present result showed that the camel meat had lower cholesterol content (58.74 mg/100gm) compared to goat meat as (72.42mg/100gm).

The myofibrillar proteins, sarcoplasmic proteins and non-protein-nitrogen were not significantly different (P> 0.05) between the two types of meat, although concentration of myofibrillar protein in the camel meat was slightly lower (11.02%) than goat meat (11.3%).

The sarcoplasmic protein value was slightly higher for camel meat (5.49%) compared to goat meat (5.36%).

The non-protein-nitrogen value was slightly higher in camel meat (1.55%) than goat meat (1.35%).

Chemically camel meat had low fat and cholesterol concentration which makes it an ideal healthy meat.

Goat meat has been evaluated as a lean meat with favorable nutritional quality.