Abstract:
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.
