Random muscle samples were taken from L. Camel meat could make a greater contribution to dorsii of beef, buffalo, veal calves and camels and _ the growing need for meat in developing countries analyzed for chemical composition and nutritive .Obtained results confirm that: +the moisture percent decreases with age in all species and young she camel meat had the highest mean moisture content. But in ash and carbohydrate percentage, there are no significant differences between species.
+ Fat percentage was increased in advanced age and protein percentage decreased.
+ The collagenous material was of higher of percentage in camel meat than buffalo beef meat.
* Old camels meat had a higher total net energy and low price than other kinds of meat.
ELMOSSALAMI, E., AWAD, Y., IBRAHIM, A., & DIAB, O. (1996). MAJOR CHEMICAL CONSTITUENTS OF-BEEF, BUFFALO AND CAMEL'S MEAT. Veterinary Medical Journal (Giza), 44(1), -. doi: 10.21608/vmjg.1996.376418
MLA
E. ELMOSSALAMI; Y. AWAD; A. IBRAHIM; O. DIAB. "MAJOR CHEMICAL CONSTITUENTS OF-BEEF, BUFFALO AND CAMEL'S MEAT", Veterinary Medical Journal (Giza), 44, 1, 1996, -. doi: 10.21608/vmjg.1996.376418
HARVARD
ELMOSSALAMI, E., AWAD, Y., IBRAHIM, A., DIAB, O. (1996). 'MAJOR CHEMICAL CONSTITUENTS OF-BEEF, BUFFALO AND CAMEL'S MEAT', Veterinary Medical Journal (Giza), 44(1), pp. -. doi: 10.21608/vmjg.1996.376418
VANCOUVER
ELMOSSALAMI, E., AWAD, Y., IBRAHIM, A., DIAB, O. MAJOR CHEMICAL CONSTITUENTS OF-BEEF, BUFFALO AND CAMEL'S MEAT. Veterinary Medical Journal (Giza), 1996; 44(1): -. doi: 10.21608/vmjg.1996.376418
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