[01] Khadir E. Khadir, Department of Food Science & Technology, Faculty of Agriculture, Omdurman Islamic University, Omdurman, Sudan. [02] Omer M. Izzeldin, Department of Biotechnology, Faculty of Science & Technology, Omdurman Islamic University, Omdurman, Sudan. [03] Azhari A. Mohammed Nour, Department of Basic Medical Science, Faculty of Applied Medical Science, Albaha University, Albaha city, KSA. [04] Gafar A. Nugdalla, Department of Food Science & Technology, Faculty of Agriculture, Omdurman Islamic University, Omdurman, Sudan. [05] Amir A. Aldirany, Department of Nutrition & Food Technology, Faculty of Science & Technology, Omdurman Islamic University, Omdurman, Sudan. [06] Samir F. Salih, Department of Zoology, Faculty of Science & Technology, Omdurman Islamic University, Omdurman, Sudan.

This study reports the effect of types and genus of animal meats on nutritional value of meats, in Sudan, Khartoum state. In this study five pedigrees of animals were used, two kind from each pedigree (Kabashi and Hamari from Sheep, Baggara and Nilotic from Beef, Anafi and Hawari fom Camels, Ross and Hubbard from Chicken, Synodoutis. (Garqur or Galabeya.) and Bagrus. (Bayad or Kabarus.) from Fish), were taken samples from animals meat, chemical and physical characteristics of different meats were done, and comparison between different meats and animal fats with each other also were done. Proximate composition and physical characteristics (pH and colour), some minerals (K, Ca, Fe, P and I) and total cholesterol were studied. Results obtained revealed that the proximate composition for different animals meat, were showed a significant (P≤ 0.05)difference between each others, also a significant(P≤ 0.05) variation in moisture content between pedigrees of some samples was observed, the results showed that the highest value of moisture content in Kabashi Sheep (76.47%) while Anafi (Camels)had lowest value (70.57%), the results showed that the highest value in protein content was observed by Hubbard Chicken (23.23%) while Hamari Sheep had lowest value (18.50%), in fats content the results revealed the highest value was obtained by Anafi Camel (5.00%) while the lowest value (0.94%) was recorded by Hubbard chicken. The ash content of Baggara Beef (1.60%) was showed a highest, while the lowest value (0.76%) was recorded by Hamari Sheep. Hubbard Chicken had a highest value of CHO while the lowest value (0.90%) was recorded by Kabashi Sheep. in significant variation (P≤ 0.05) was observed in PH and color between all samples. Minerals content (ppm) of meats were showed a significant difference (P≤ 0.05) among all types and pedigrees, Potassium ( ppm) content showed a highest value in Anafi Camels (24.13), while Ross Chicken had a highest value in Ca content while the lowest value (0.04) was obtained by Hubbard Chicken. Iron (Fe ppm) was the highest value in Anafi (Camels) (6.70), while the Nilotic Beef had a lowest value (0.47). The phosphorus (ppm) showed a highest value in Bayad Fish (1.71), whereas Kabashi Camels had had a lowest value (0.47). The results showed that the highest value of iodine recorded by Nilotic Beef (0.18), while Baggara Beef and Ross Chicken were recorded the lowest values. Also total cholesterol (mg/100g) in meat samples was decreased in white meats. The results showed that the highest value of cholesterol recorded by Nilotic Beef (2700) while Garqur Fish had meat had a lowest value (316.67).

Pedigrees, Animals, Color, Minerals, Total Cholesterol, Proximate Composition

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