Characterization of fatty acids camel meat in Algeria | Caractérisation des acides gras de la viande cameline en Algérie
Sahraoui, Naima | Dotreppe, Olivier | Errahmani, Mohamed Brahim | Boudjenah, Saliha | Baaissa, Babelhadj | Guetarni, Djamel | Hornick, Jean-Luc
Английский. peer reviewed
Показать больше [+] Меньше [-]Английский. The fatty acids of camel meat were characterized by 54.6% of saturated fatty acids (SFA), 35.0% of mono-unsaturated fatty acids (MFA) and 10.4% of polyunsaturated fatty acids (PUFA). The polyunsaturated/saturated ratio was found equal to 0.25, that of ω6/ω3 equal to 4.1. The comparison by age showed no significant effect on the contents of FA, SFA, MFA, PUFA, ω6 and ω3 (P > 0.05). The comparison by gender and race has revealed highly significant effectsalmost on all studied parameters. Thus, the contents of the FA, SFA, MFA, PUFA, ω6 and ω3 werefound significantly higher in the Sahrawi males (P < 0.05). The females, Sahrawi as well as Tergui, have exhibited PUFA/SFA and ω6/ω3 ratios significantly higher than males (P < 0.05), but alsorelatively low levels of lipids and ω6/ω3 ratios deemed favorable. These results suggest betteroverall nutritional characteristics, essentially in females, and the importance of promoting thismeat for products of particular nutritional characters.
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