International Research Journal of Innovations in Engineering and Technology - IRJIET International Open Access, Monthly, Peer Reviewed, Reputed Journal ISSN (online): 2581-3048

Impact Factor (2025): 6.9

DOI Prefix: 10.47001/IRJIET

A Study of the Protein Fractionation and Cholesterol Concentration of Camel Meat, Sheep Meat and Goat Meat

Abstract

The present study aimed to evaluate the Protein Fractionation and Cholesterol concentration of meat taken from fresh Camel meat, Sheep meat and Goat meat. This study was conducted in the College of Animal Production Science and Technology, Sudan University of Science and Technology.  In this study longissimus dorsi muscle from different carcass of young male animals was used to analysis. The protein fractionation determined according to Ornstein & Davis (1964).The cholesterol concentration determined by (HPLC method has been used to separate cholesterol as recorded by Costa, et. al. (2006) and Fenton (1992).  The samples were analyzed in three different brands of these raw cuts in duplicate. The result in this study showed that there were highly significant differences (p< 0.001) in cholesterol levels between camel meat, sheep meat and goat meat. However the Camel meat had significantly lower cholesterol concentration as (57.67 mg/100g) compared to sheep meat (75.53 mg/100g) and goat meat (70.44 mg/100g). Also sheep meat revealed the highest level of cholesterol compared to camel meat and goat meat. The study showed that the Myofibrillar proteins, Sarcoplasmic proteins and non-protein-nitrogen were not significantly (P > 0.05) different among the three types of meat, The study showed that the Myofibrillar proteins of the meat samples were slightly similar between the three meat samples As 5.62%, 5.5% and 5.23% in camel meat, sheep meat and goat meat respectively.  However sarcoplasmic proteins were higher in camel meat (11.69%) compared to sheep meat (11.50%) and goat meat (11.32%).  Also the study showed that the non-protein-nitrogen was higher in camel meat (2.45%) and sheep meat (2.33%) compared to that in goat meat (1.75%). However the goat meat appears the lowest value of non-protein-nitrogen compared to that in camel meat and sheep meat. Chemically camel meat had low cholesterol concentration which makes it an ideal healthy meat. Goat meat has been evaluated as a lean meat with favorable nutritional quality.

Country : Sudan

1 Dr. Siham Abdelwhab Alamin

  1. College of Animal Production Science and Technology, Sudan University of Science and Technology, Khartoum, Sudan

IRJIET, Volume 3, Issue 3, March 2019 pp. 18-24

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