Effet de l’espèce animale sur les caractéristiques physico-chimiques de la viande ( viande bovine et ovine)

Abstract

Meat is an essential nutritional source, rich in proteins, minerals, and vitamins. This study aims to assess the effect of animal species on the physico-chemical composition of meat, focusing on two types: beef and sheep meat. Laboratory analyses were carried out to compare moisture, protein, fat, and ash contents in the samples. The results revealed significant differences between species, highlighting that meat composition is closely linked to the physiological and nutritional characteristics of each animal species.