Age and body condition effects on meat quality of camels (Camelus dromedarius) in eastern Ethiopia
Ali Seid A C , Mohammed Yusuf Kurtu B and Mengistu Urge B
+ Author Affiliations
- Author Affiliations
A Department of Animal Science, Wollo University, PO Box 1145, Dessie, Ethiopia.
B School of Animal and Range Sciences, Haramaya University, PO Box 138, Dire Dawa, Ethiopia.
C Corresponding author. Email: aliseha@yahoo.com
Animal Production Science 59(5) 965-971 https://doi.org/10.1071/AN17004
Submitted: 3 January 2017 Accepted: 22 March 2018 Published: 5 June 2018
Abstract
Meat quality traits of the M. longissimus thoracis of 54 male Issa-Somali dromedary camels in three age groups of 6–10 years (n = 18), 11–17 years (n = 18), and ≥18 years (n = 18), with six camels in each of three body-condition-score groups (poor, medium and good) within each age group were investigated in eastern Ethiopia. Results showed that tenderness and juiciness decreased with age, but increased with body condition (P < 0.0001). Ultimate pH was higher for muscle from the 6- to 10-year-old group (5.62) (P < 0.001), and for the poor body-condition group (5.63) (P < 0.0001). Meat from camels aged 6–10 years old had higher expressed juice (21.21 cm2/g vs 16.67 cm2/g) and cooking loss (42.81% vs 39.86%) than camels aged ≥18 years old. Similarly, meat from camels with poor body condition had higher expressed juice (21.42 cm2/g vs 16.39 cm2/g) and cooking loss (43.99% vs 38.48%) than that from camels with good body condition. The overall L*, a* and b* instrumental colour values were 29.66, 12.17 and 9.69, respectively. It can be concluded that camels aged 11–17 years old with medium body condition can meet the required levels for many quality traits.
Additional keywords: quality attributes, quality parameters, ultimate pH.
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