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N Sahraoui
G Degand
MB Errahmani
B Baaissa
D Guetarni
A Clinquart
JL Hornick

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N Sahraoui
G Degand
MB Errahmani
B Baaissa
D Guetarni
A Clinquart
JL Hornick

International Research Journal of Public and Environmental Health
Vol.4 (3),pp. 36-40, April, 2017
ISSN 2360-8803
Available online at https://www.journalissues.org/IRJPEH/
DOI:https://doi.org/10.15739/irjpeh.17.005i
Article 17/ID/JPRH13/05 pages
Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License.



Original Research Article

Determination of collagen content in Algerian camel meat

Naima Sahraoui*1, Guy Degand2, Mohamed Brahim Errahmani3, Babelhadj Baaissa4, Djamel Guetarni5, Antoine Clinquart2 and Jean Luc Hornick6

1Veterinary Institute, University of Blida 1, Blida, Algeria
2Department of Food Sciences, Universityof Liège, Belgium
3Department de Chemistry, University of Blida 1, Blida, Algeria
4Laboratory for the Protection of Ecosystems in Arid and Semi-Arid Zones, University of Kasdi Merbah, Ouargla, 30000, Algeria.
5Department of Biology, University of Blida1, Blida, Algeria
6Nutrition Unit, Tropical Veterinary Institute, University of Liège, Belgium

*Corresponding Author Email: nasahraoui(at)gmail.com



date Received: February 20, 2017     date Accepted: March 22, 2017     date Published: April 14, 2017


 Abstract

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%).


Key words: Camel, collagen content, meat, gender, breed, longissimus dorsi


Sahraoui et al