Chemical composition of ruminant meats in Algeria: Effects of species, age, gender and muscles [Composition chimique de la viande de ruminants locaux en Algérie: Effets de ľespèce, ľâge, le sexe et le muscle considéré]
Hafid N.,University of Batna |
Hafid N.,Laboratoire Environnement And Sante Et Productions Animales Espa |
Meziane T.,University of Batna |
Meziane T.,Laboratoire Environnement And Sante Et Productions Animales Espa
Livestock Research for Rural Development | Year: 2015
The objective of the study is to determine the chemical composition and evaluate the nutritional quality of ruminant meat in Algeria from 60 Brown Atlas cattle, 64 Ouled-Djellals sheep and 60 Arbia goats, slaughtered in the Aures region. The goat meat is the leanest meat; it is rich in water and low in fat. For age, the chemical composition of ash, crude protein and fat content gradually increases with advancing age, except for moisture. The gender influence is negligible in small ruminants, while cows have a higher fat content than intact bulls. The choice of the muscle also affects: the rate of total lipid is higher in the LD than in BF (3,48% LD vs 2,15% BF for cattle, 5,42% LD vs 4,12% BF for sheep and 3,21% LD vs 2,37% BF for goats). Meat can be classified into thin (goats, youngs and male adults cattle) or fat (sheep, adults and culling cows). © 2015, Fundacion CIPAV. All rights reserved.