Effects of Fulvic Acid and Probiotic on Growth Performance, Nutrient Digestibility, Blood Parameters and Immunity of Pigs

The present research was conducted to evaluate the effects of modified atmosphere packaging on the Appearance and Texture changes of fresh camel meat stored at 4?C. Modified atmosphere packaging conditions (MAP1: 20 % CO2+70 % N2+10 % O2, MAP2: 30 % CO2+70 % N2, MAP3: 60 % CO2+20 % N2+20 % O2, MAP4: 60 % CO2+40 % N2) were used. Analysis of variance showed that aging of meat affected SF in all treatments; however, there were no significant differences among MAP types at any of the times. Sensory panel results were in general agreement with the mechanical changes, suggesting that the MAP4 (60 % CO2+40 % N2) had a significant impact on the quality of refrigerated camel meat.