Meat and milk Camel quality in livestock extensive system

Abstract

In regions with challenging climates for animal management and production, camels stand out as a practical source of meat. Adapted to endure extreme conditions, they thrive where other domestic animals struggle. In this study, we collected a total of 12 raw camel milk samples and 3 camel meat samples from mixed milking sources in two regions: Tamanrasset in southern Algeria and Bou Saâda in the southwestern part of the Hodna region (north of the Sahara). These samples were analyzed for their physicochemical and bacteriological properties. Our research highlights the challenges encountered in obtaining cooperation from camel breeders. Factors such as pastoral conditions, nomadic lifestyles, remote pastures, and the absence of a reliable identification and traceability system greatly complicated the process. Moreover, our analysis of the physicochemical and microbiological properties indicates that both raw camel milk and meat meet the required standards, demonstrating satisfactory quality. These findings deepen our understanding of camel-derived products and promote their safe and sustainable use in Algerian agriculture and beyond. Furthermore, conservation programs aimed at camel breeds could enhance biodiversity and support sustainable ecosystems in regions vulnerable to climate change. Providing livestock training courses to smallholders offers them opportunities for fair income and better working conditions, which could significantly contribute to social equity and local economic development