Comparative fatty acids composition and cholesterol content in Bactrian (Camelus bactrianus) and dromedary camel (Camelus dromedarius) meat

Raiymbek, Gulzhan; Faye, Bernard; Kadim, Isam T.; Serikbaeva, Assiya; Konuspayeva, Gaukhar

doi:10.1007/s11250-019-01894-2

Cited by 7 publications

(15 citation statements)

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“…The higher content of saturated fatty acids can be due to the age of camel slaughtered since saturation increases with age [42]. Similar results were previously reported [46,55]. The authors also reported that in camel meat, semitendinosus had the highest saturated fatty acids, while infraspintus muscle showed lowest saturated fatty acid content.…”

Section: Characterization Of Camel Meat Fat and Proteinssupporting

confidence: 82%

A review on nutritional composition, health benefits, and technological interventions for improving consumer acceptability of camel meat: an ethnic food of Middle East

et al. 2021

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Camel meat is an ethnic food consumed across the arid regions of Middle East and North-East Africa. It can be a potential alternative red meat for human consumption worldwide. Camel meat is nutritionally as good as any conventional meat source, in fact has an edge over beef or lamb due to its low intramuscular fat, low cholesterol content, and high iron content. Camel meat quality is a function of age, breed, and type of muscle consumed. Various techniques such as aging, low-temperature storage, and pre-treatment with antioxidants improve the quality and shelf life of camel meat. Active packaging and fermentation are promising techniques to improve consumer acceptance and shelf-life of camel meat. Very limited research is available about the use of novel pre-treatments, packaging, and processing techniques that can improve the consumer acceptability of camel meat. Due to restricted use of camel meat and its products to ethnic regions, a review highlighting the nutritional potential and strategies to improve the quality of camel meat and its products may enhance its global acceptance as an alternative source of red meat.

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Section: Characterization Of Camel Meat Fat and Proteinssupporting

confidence: 82%

A review on nutritional composition, health benefits, and technological interventions for improving consumer acceptability of camel meat: an ethnic food of Middle East

et al. 2021

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“…Results of many previous studies indicated that the chemical composition of camel meat is mostly similar to the meat from other species where converse associations were recorded between the moisture, and protein and fat contents of the meat [3,9,10,12,27]. Meat composition is considered a significant indicator of meat functionality; protein and fats are essential constituents reflecting the quality value of meat, whereas moisture content plays a central role in eating and keeping qualities of camel meat [2,3,12]. The Somali and Baladi Saudi breeds had lower moisture content and higher ash content; however, no significant differences were observed between breeds.…”

Section: Discussionmentioning

confidence: 99%

“…The Arabian dromedary camel or the one-humped camel ( Camelus dromedarius ) is common in the dryland and hot arid areas of the Middle East, Asia, and Africa, while the Bactrian two-humped camel ( Camelus bactrianus ) is distributed in central Asia, China, Kazakhstan, and Russia [1]. C. dromedarius is exceptionally well-adapted to drought, is heat tolerant, and is able to survive and produce high quality animal protein under extremely harsh environmental conditions in comparison to other domestic animals [2,3,4]. The population of dromedary camels is increasing worldwide because of the unique features of camels, including an exceptional ability to survive and thrive under adverse climatic conditions such as high ambient temperatures, low rainfall, and feed scarcity.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, the role of the camel as a meat producer is gaining more attention owing to the versatile role it plays rather than the previous role as a symbol of social prestige, which has since greatly diminished [2]. As was reported by several authors [3,4], the meat quality of camels varies significantly according to breed, sex, age, housing system, diet, pre-slaughter handling, and post-slaughter processing. The genetic material has a significant effect on the chemical composition and meat quality attributes.…”

Section: Introductionmentioning

confidence: 99%

“…Longissimus lumborum (LL), biceps femoris (BF), and semimembranosus (SM) muscles are of special importance to meat producers and consumers. Biceps femoris (BF) muscles have a higher content of fats, minerals and moisture than longissimus lumborum (LL), muscles and may be similar in the chemical composition with semimembranosus (SM) muscles in camel meat [3]. Hence, from quality and economical point of view, these muscles were investigated in our study.…”

Section: Introductionmentioning

confidence: 99%

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Chemical Composition and Quality Characteristics of Meat in Three One-Humped Camel (Camelus dromedarius) Breeds as Affected by Muscle Type and Post-Mortem Storage Period

Suliman

Alowaimer

Hussein

et al. 2019

Animals

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Simple SummaryThe present study aimed to investigate the influences of muscle type and postmortem storage period on meat chemical composition and quality attributes of three breeds of camels, including Baladi Saudi, Pakistani, and Somali. Baladi Saudi and Pakistani had better carcass characteristics than Somali. In addition, the longissimus lumborum muscle had better meat quality and the storage process can enhance quality features of meats that have relatively small amounts of connective tissue and that have not cold-shortened.AbstractThe influence of muscle type and postmortem storage period on meat chemical composition and quality attributes of three breeds of camels (Baladi Saudi, Pakistani, and Somali) were investigated in this study. Crude fat and ash content were significantly higher in the Pakistani than in the Baladi Saudi and Somali breeds, except for higher moisture content observed in the Somali breed. The longissimus lumborum (LL) and semimembranosus (SM) muscles had a greater crude protein than the biceps femoris (BF) muscle. Storage period exhibited a significant reduction in pH values and improvement in color components of meat. The Somali breed produced higher cooking loss % and shear force, with a lower water holding capacity than the Baladi Saudi and Pakistani breeds. The LL muscle had better cooking loss %, water holding capacity, and shear force, whereas storage period (7 days) exhibited a significant reduction in the myofibrillar fragmentation index. Baladi Saudi and Pakistani breeds and LL muscle samples presented better meat sensory attributes, while storage period had no significant influence on the overall sensory characters of meat. In conclusion, there were significant differences between the chemical and structural characteristics of the LL, BF, and SM muscle samples among the three breeds of camel. Baladi Saudi and Pakistani had better meat quality traits than the Somali breed. In addition, LL muscles had better nutritional values and meat quality parameters than BF and SM muscles. Improvement in meat quality attributes were achieved with the storage process of 7 days. It is observed that, the Saudi Baladi camels have a merit of low fat content over both Somali and Pakistani camel breeds. It is also concluded that no significant effects were observed between the treatments as a result of storage when sensory attributes were considered. Moreover, breed, muscle and storage period were interacted significantly only with regard to lightness color space and shear force. This is useful knowledge for the meat industry for optimizing processing and storage procedures for various camel muscles.

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Camelids: new players in the international animal production context

Zarrin

Riveros

Ahmadpour

et al. 2020

Trop Anim Health Prod

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The Camelidae family comprises the Bactrian camel (Camelus bactrianus), the dromedary camel (Camelus dromedarius), and four species of South American camelids: llama (Lama glama), alpaca (Lama pacos) guanaco (Lama guanicoe), and vicuña (Vicugna vicugna). The main characteristic of these species is their ability to cope with either hard climatic conditions like those found in arid regions (Bactrian and dromedary camels) or high-altitude landscapes like those found in South America (South American camelids). Because of such interesting physiological and adaptive traits, the interest for these animals as livestock species has increased considerably over the last years. In general, the main animal products obtained from these animals are meat, milk, and hair fiber, although they are also used for races and work among other activities. In the near future, climate change will likely decrease agricultural areas for animal production worldwide, particularly in the tropics and subtropics where competition with crops for human consumption is a major problem already. In such conditions, extensive animal production could be limited in some extent to semi-arid rangelands, subjected to periodical draughts and erratic patterns of rainfall, severely affecting conventional livestock production, namely cattle and sheep. In the tropics and subtropics, camelids may become an important protein source for humans. This article aims to review some of the recent literature about the meat, milk, and hair fiber production in the six existing camelid species highlighting their benefits and drawbacks, overall contributing to the development of camelid production in the framework of food security.Access provided by Universidade de Lisboa, member of B-on Consortium Portugal

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Comparative fatty acids composition and cholesterol content in Bactrian (Camelus bactrianus) and dromedary camel (Camelus dromedarius) meat

Cited by 7 publications

References 38 publications

A review on nutritional composition, health benefits, and technological interventions for improving consumer acceptability of camel meat: an ethnic food of Middle East

A review on nutritional composition, health benefits, and technological interventions for improving consumer acceptability of camel meat: an ethnic food of Middle East

Chemical Composition and Quality Characteristics of Meat in Three One-Humped Camel (Camelus dromedarius) Breeds as Affected by Muscle Type and Post-Mortem Storage Period

Camelids: new players in the international animal production context

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