Effects of age on composition and quality of muscle Longissimus thoracis of the Omani Arabian camel (Camelus dromedaries)

Kadim, Isam T.; Mahgoub, O.; Al-Marzooqi, W.; AlZadjali, Sumaiya Anwar; Annamalai, K.; Mansour, M. H.

doi:10.1016/j.meatsci.2006.03.002

Cited by 106 publications

(176 citation statements)

References 24 publications

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“…The lack of significant differences in protein content between the two age groups in the current study is supported by the report of Kadim et al (2006), who found that protein content remained unaffected between 3 and 5 and 6-8-year-old camels. In contrast, reported that 4-8-year-old camels had significantly lower protein (20.5%) than 2-4-year-old (22.7%) camels.…”

Section: Chemical Compositionsupporting

confidence: 88%

“…The ranges of moisture, protein, fat and ash were within the values reported for dromedary camel meat (Kadim et al 2006(Kadim et al , 2013. With exception of LT, there were no significant differences in moisture contents between the two age groups within each muscle.…”

Section: Chemical Compositionsupporting

confidence: 82%

“…The high fat content in old animals is a well-documented phenomenon in meat animals as they deposit more body fat with progressing age because fat is a late-maturing body tissue. This implies that the meat industry should target younger camels for prime meat production, which is in line with recommendations for slaughtering camels at less than 3 years of age Kadim et al (2006). However, Kadim et al (2006) studied the effects of camel age on LT chemical composition and found no significant differences between 3-5 and 6-8 years of age.…”

Section: Chemical Compositionmentioning

confidence: 73%

“…This implies that the meat industry should target younger camels for prime meat production, which is in line with recommendations for slaughtering camels at less than 3 years of age Kadim et al (2006). However, Kadim et al (2006) studied the effects of camel age on LT chemical composition and found no significant differences between 3-5 and 6-8 years of age. In the present study, there were no significant differences in ash content between the two age groups within each muscle, which is in agreement with the results of Kadim et al (2006 who reported no significant effect of age on ash content.…”

Section: Chemical Compositionmentioning

confidence: 73%

“…The LT muscle had significantly (P < .05) lower moisture content than BF, ST and SM. In contrast, Kadim et al (2006) and reported no significant effect of age on moisture content of the LT muscle of Omani dromedary camels. The wide variation between different studies in moisture content of dromedary meats may be due to physiological factors such as type of feed and different environment, which may play a major role in determining the moisture contents in camel meat.…”

Section: Chemical Compositionmentioning

confidence: 86%

See 4 more Smart Citations

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

Ibrahim

Nour

Al-Maqbali

et al. 2016

Journal of Applied Animal Research

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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

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Section: Chemical Compositionsupporting

confidence: 88%

Section: Chemical Compositionsupporting

confidence: 82%