Evaluation of some nutritional and physicochemical properties of camel meat originating from Chad

Camel meat presents high protein content. It is rich in vitamins and low levels of fat, globally comparable and similar to bovine meat. World production of camel meat has been regularly increasing, mainly in the Central African sub-region doubling during the past two decades. The purpose of this study was to investigate and evaluate some physicochemical and nutritional properties of camel meat by gender and age groups. Fifteen samples of meat were collected from N'Djamena and analyzed in the laboratories of the Centre for Research in Food and Nutrition of Yaounde. The mean pH values were 5.70 and 5.86 for male and female, respectively and there was no significant difference between them. The mean crude proteins and water contents were 15.14, 16.60 and 76.55, 77.53% for male and female, respectively. However, the mean intramuscular total lipids values differed significantly (5.02% and 3.13%) for males and females, respectively. Total ash and dry matter contents were 0.97, 1.03 and 23.45, 22.47% for males and females, respectively. There was no difference in crude proteins, total ash, total lipids and water contents when comparing by age groups. Camel meat from Chad is rich in crude proteins and total minerals. This meat has a high nutritive value and the community should be encouraged to consume it especially as a source of protein. Camel meat has the potential to provide animal proteins and a reliable source of meat which is healthy for human consumption.   Key words: Nutritional properties, physicochemical properties, camel meat.