Muscular and Edible Organ Meat Chemical Composition, Macro and Micro-Elements Distribution and Subcutaneous Fat Properties of Camel and Beef Cattle Calves.

El Badawi, Alaaeldin Yehia; El Naggar, Soad; Abedo, Abdelmegid; Hassan, Aymen Abdelmohsen; Yacout, Mohamed Helmy

doi:10.21608/ejvs.2024.242723.1643

Muscular and Edible Organ Meat Chemical Composition, Macro and Micro-Elements Distribution and Subcutaneous Fat Properties of Camel and Beef Cattle Calves.

Document Type : Original Article

Authors

¹ Animal Production Dept., Agricultural and Biological Research Institute, National Research Centre,12622, Dokki, Giza, Egypt.

² Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt.

10.21608/ejvs.2024.242723.1643

Abstract

This study was conducted on 12 slaughtered male calves of 6 Sudanese camels aged 2.0-2.5 years and 6 beef of native breed (Baladi) aged 1.5-2.0 years. Samples of Longissimus dorsi muscle (LD), liver, defatted kidneys, subcutaneous fat and blood were taken to investigate their nutrients composition, fatty acids profile and erythrocyte antioxidants activity. The results showed that camel’s muscular meat (LD) was characterized by remarkable lower fat content than beef. Beef meat contained 3% less moisture than that of camel. Fat content of camel liver was lower than beef. Camel kidney had higher ash and lower fat contents than those of beef. The histological examination of LD muscle showed lower fat deposition between muscle bundles and thicker collagen tendons in camel than beef. Macro and micro-elements content of muscular meat were higher in camel than beef. Beef liver had higher Ca and lower Fe than camel, while other elements did not attain significancy between species. Total saturated and unsaturated fatty acids of deposited fat were nearly similar in both species, however lauric, myristic, palmitic, palmitoleic, linoleic and α-linolenic acids were higher in camel fat than beef. Acid and peroxide values were lower of camel fat than those of beef. Erythrocyte enzymatic antioxidants activity was higher in camels than beef. It could be concluded, that camel meat and offal are economic and healthy protein source, and its hump fat contains valuable unsaturated fatty acids and has resistance against oxidative rancidity in comparison with beef fat

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