International Research Journal of Public and Environmental Health
Vol.4 (3),pp. 36-40, April, 2017
Available online at https://www.journalissues.org/IRJPEH/
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
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