Effect of Production system on quality and macro-element contentsof Sudanese camel Camellus dromedaries meat

Abstract

Abstract- This study was conducted to detect the effect of the environment on the quality and macro-element contents of Sudanese camel meat. Samples of camel meat were collected fromAlbutana, Kordfan, and Khartoum areas. The proximate analysis revealed that there were no significant difference in moisture, protein and ash %among camel meat,on the other hand fat content % was significantly different. The higher values wererecorded for samples collected form Khartoum due to indoor living of camels in Khartoum State.Higher valuesof ultimate pH were found in samples collected from Khartoum followed byAlbutanaand Kordofanrespectively. Water holding capacity and cooking loss% showed no significant difference especially Ca, and Na, which were higher in Albutana camel meat samples, On the other hand K content was higher in Khartoum camel meat samples. This might be attributed to nutritional aspects.