Dromadaire algérien

Abstract

This thesis aims to study the potentialities of the Algerian dromedary in terms of meat production through the study of the situation of camel meat sector in the region of Ouargla and the characterization of meat quality. Surveys were carried out with the different actors of the sector (breeders, within the slaughterhouse, butchers and consumers). In addition, the economic production evolution in the market of Ouargla region and the factors influencing it, namely the constraints of the sector and avenues for its development were discussed. However, Longissimus Lumborum muscles removed from male Sahraoui dromedaries were used to investigate the effect of slaughter age and post mortem time on the physicochemical, biochemical and sensory characteristics of meat quality. Moreover, potential biomarkers of meat quality have been proposed. Through the results of the survey the different actors of camel meat sector in the region of Ouargla were characterized from a socio-demographic and economic point of view. Data showed a high potential for transformation and innovation in camel meat products. However, controlling the variability of organoleptic properties is recommended to reduce the constraint linked to the limited consumption of dromedary meat. The results of the characterization of dromedary meat quality revealed significant effects of slaughter age and post mortem time on meat properties. It seems interesting to exploit post mortem changes in muscle proteins as a tool for predicting and monitoring the quality characteristics of Sahraoui dromedary meat. Actin and troponin T fragments, myofibrillar fragmentation index, creatine kinase, enolase, myoglobin contents and pH measured within six hours post-slaughter have been proposed as potential biomarkers of meat quality. Their use for carcasses classification would ensure better management through the presentation to consumers of constant and superior camel meat quality.