Effect of age on concentrations of nutrients in four muscles of the Sudanese dromedary (Camelus dromedaries) camel

Abstract

The aim of the present study was to determine the effect of age (3-4 and 6-7 years old) on concentration of amino acids, fatty acids, minerals, vitamins and collagen in the longissimus thoraces (LT), biceps femoris, semitendinosus and semimembranosus muscles of 12 Sudanese camels. There were significant effects of age and muscle type on moisture, fat and protein contents. The LT muscle had significantly (P < .05) higher fat than other muscles. The proportion of polyunsaturated to saturated fatty acids, which ranged from 1 .0 to 1.07, was above the minimum ratio of 4.0 recommended to reduce the risk of coronary diseases in humans. The most abundant essential amino acid in camel muscles was lysine, followed by leucine, phenylalanine, Isoleucine, threonine and methionine. Muscles from 6-to 7-yearold camels had slightly higher insoluble collagen than those from 3-to 4-year-old camels. There was a general trend for mineral content of camel meat increasing with age with significant effect on Ca and Pb concentrations. The Sudanese camel meat is also an important source of several vitamins. This study indicated that concentrations of nutrients among muscles were affected by age and the knowledge of these factors allow for better marketing and processing of camel meat. ARTICLE HISTORY

Regional and Seasonal Variability of Mineral Patterns in Some Organs of Slaughtered One-Humped Camels [Camelus dromedarius] from Saudi Arabia

“…As for calcium, the regional variability was limited, although statistically significant. In any case, our results are comparable to those reported by Kadim et al [ 68 ] [2499–5840 µg/g], [ 66 ] [5490 µg/g], Raiymbek et al [ 62 ] [2290 ± 670 µg/g] in Bactrian camels, [ 69 ] (176.0 ± 4.30 µg/g) and Ibrahim et al [ 52 ] (3520–4120 µg/g). The highest phosphorus in pattern M2 was not necessarily linked to exceptional high or low levels of other elements, except selenium.…”

“…With values reported in the literature between 125.6 ± 17.8 [ 65 ] and 270 [ 66 ], or with ranges of 92–466 [ 67 ] and 133–243 µg/g [ 52 ], our values were within the normal level of calcium in camel meat.…”

“…With a mean of about 24 ppm, our results appear higher. Even in the case of Mn supplementation by rumen bolus [ 52 ], the Mn concentration did not exceed 5 ppm. In contrast to Asli et al [ 38 ], no seasonal effect was observed in our study, but a regional variation was present.…”

Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product

“…The proximate composition of fresh and cooked meat samples is presented in Table 1. Proximate composition of the raw camel meat was found to be similar to that reported previously for dromedary camel meat [23], which documents the low lipid content in camel meat. As expected, cooking decreased the moisture content while protein, ash and fat contents were increased (p<0.05).…”

“…Among the different cooking methods used, the highest MDA formation is observed in microwaved samples (0.87 mg/kg), while the lowest in boiled samples (0.45 mg/kg). The formation of high MDA levels during the microwave treatment has been previously reported in foal meat and silver catfish fillets [23]. Domínguez et al [4] suggested higher MDA formation in microwaved meat samples may be due to the interaction of electromagnetic waves and fat that lead to oxidation of PUFA.…”