The effect of age on fat deposition in longissimus doris muscle ‎‎(between 12th -13th ribs) in camel compared to goat.‎

Abstract

This study was under taken to assess the effect of age and species on fat deposition‏ ‏in longissimus doris ‎muscles, and meat quality‏.‏‎ Samples of longissimus doris muscle were randomly collected from 15 male ‎goats, and 15 male camels. Consisting of 3 age groups: A (0.5-1.5 years), B (1.5-2 years) and C (over 3 ‎years).Each group contains 5 animals from each species. Samples were chilled (1- 0 Cº ) for one month. ‎Moisture, crude protein, fat and ash were determined on freeze dried ground muscle. Parts of used ‎muscle from each experimental animal were used for histological study. The results indicated that  the ‎species had    a significant effect (P<0.05) on fat deposition, protein and expressible moisture, but not on ‎ash. However, the age had a significant influence (P<0.05) on percent deposition of protein and ‎moisture  in both species, but did not  have an effect on fat deposition except in camel over 3- years. ‎Histological study, showed that an increase in density and diameter of muscle myofibrils in aged ‎animals, this indicated that  there was a reduction in the deposition of fat between muscle fibers in old ‎ages (over 3 years) in goat and camel if it is compared with those in ages (1-2 years). In conclusion ‎camel meat is similar in taste and texture to goat (1-2 year). This study confirmed that camel and goat  ‎meat  is healthy and nutritious as it contains low fat as well as being good source of minerals. Also, has ‎been proven that  age is an important factor in determining meat quality and composition. ‎

‎ Key words: camel, goat, fat deposition, age, quality.‎

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Corresponding Author: Shareha A.. Dep. of Anim. Prod., Faculty of Agriculture, University of Tripoli, Tripoli, Libya.‎

‎ Phone. +218925023092. Email: ashoursheraha@yahoo.com