Castration and its effect on camel meat quality in El Oued, South Algeria

Castration of male camels is a common practice in camel farming El Oued south Algeria, aimed at improving meat quality, reducing aggression, and enhancing herd manageability. This study investigates the effects of castration on camel meat quality, growth rates, and behavioral traits. A total of 60 male camels (30 castrated and 30 non-castrated) were raised under similar environmental and dietary conditions. The meat quality was assessed through tenderness (Warner-Bratzler Shear Force), sensory evaluations, fat content, marbling, pH, and color analysis. Behavioral differences were also observed, including aggression and social interaction levels. The results showed that castrated camels exhibited significantly more tender meat (lower shear force), higher fat content (5.8% vs. 3.2%), and better marbling compared to non-castrated camels. Sensory evaluation indicated a milder, less gamey flavor in castrated camels, with higher overall acceptability scores. Additionally, castrated camels displayed higher growth rates (150 kg vs 120 kg) and lower aggression levels, contributing to easier herd management. These findings underscore the advantages of castration in improving meat quality, growth, and camel behavior, making it a beneficial practice in commercial camel meat production. Further studies are recommended to explore the long-term effects of castration on herd dynamics and reproduction.