Nutritive Value of the Dromedary Camel Meat

The current study was conducted to spotlight on the nutritive value of the dromedary camel meat from different ages in Egypt. A total of 50 samples were randomly collected over a period of 10 months from the hindquarter (glutobicepis) muscle of male camel carcasses slaughtered at Assiut and Sharkia...

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Autores principales: Hassan Abdel-Raheem, Hussien Ahmed, Sherief Sh. M. S. Abd-Allah, Mohamed Abdel-Rasoul
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Lenguaje:EN
Publicado: South Valley University 2019
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spelling oai:doaj.org-article:f38e04f679a640eeb5be8bb295c334fe2021-12-02T09:25:07ZNutritive Value of the Dromedary Camel Meat10.21608/svu.2019.9670.10062535-18262535-1877https://doaj.org/article/f38e04f679a640eeb5be8bb295c334fe2019-03-01T00:00:00Zhttps://svu.journals.ekb.eg/article_28518.htmlhttps://doaj.org/toc/2535-1826https://doaj.org/toc/2535-1877The current study was conducted to spotlight on the nutritive value of the dromedary camel meat from different ages in Egypt. A total of 50 samples were randomly collected over a period of 10 months from the hindquarter (glutobicepis) muscle of male camel carcasses slaughtered at Assiut and Sharkia Governorates. The samples were divided into two groups according to the age: Group "A" for young age (1≤5 years) and Group "B" for old ages (5-8 years). All samples were subjected to a proximate analysis (moisture, protein, fat, ash, and carbohydrate). Only 16 samples from each age were analyzed for some minerals content (Ca, Fe, K, P, Na, and Mg) and for cholesterol, caloric value and conjugated linoleic acid (CLA) contents. The statistical analysis of the results declared the presence of a significant increase (p<0.01) in fat, ash, carbohydrate, energy, calcium, phosphorus, magnesium, iron, cholesterol and conjugated linoleic acid contents of the camel meat samples with an increasing age. Camel meat from different ages has high nutritive value and it contains considerable amount of protein, which is nearly similar or sometimes higher than other red meat. Pointing to cholesterol and conjugated linoleic acid (CLA) content of camel meat, the obtained mean values in young and old ages were 31.11, 3.19 and 50.63, 5.99 mg/100gm fat, respectively. In conclusion, meat from young camels could be healthier due to its lower fat and cholesterol content.Hassan Abdel-Raheem Hussien AhmedSherief Sh. M. S. Abd-AllahMohamed Abdel-RasoulSouth Valley UniversityarticleCamel meatCholesterolLinoleic acidNutritive value.AgricultureSVeterinary medicineSF600-1100ENSVU-International Journal of Veterinary Sciences, Vol 2, Iss 1, Pp 68-74 (2019)
institution DOAJ
collection DOAJ
language EN
topic Camel meat
Cholesterol
Linoleic acid
Nutritive value.
Agriculture
S
Veterinary medicine
SF600-1100
spellingShingle Camel meat
Cholesterol
Linoleic acid
Nutritive value.
Agriculture
S
Veterinary medicine
SF600-1100
Hassan Abdel-Raheem
Hussien Ahmed
Sherief Sh. M. S. Abd-Allah
Mohamed Abdel-Rasoul
Nutritive Value of the Dromedary Camel Meat
description The current study was conducted to spotlight on the nutritive value of the dromedary camel meat from different ages in Egypt. A total of 50 samples were randomly collected over a period of 10 months from the hindquarter (glutobicepis) muscle of male camel carcasses slaughtered at Assiut and Sharkia Governorates. The samples were divided into two groups according to the age: Group "A" for young age (1≤5 years) and Group "B" for old ages (5-8 years). All samples were subjected to a proximate analysis (moisture, protein, fat, ash, and carbohydrate). Only 16 samples from each age were analyzed for some minerals content (Ca, Fe, K, P, Na, and Mg) and for cholesterol, caloric value and conjugated linoleic acid (CLA) contents. The statistical analysis of the results declared the presence of a significant increase (p<0.01) in fat, ash, carbohydrate, energy, calcium, phosphorus, magnesium, iron, cholesterol and conjugated linoleic acid contents of the camel meat samples with an increasing age. Camel meat from different ages has high nutritive value and it contains considerable amount of protein, which is nearly similar or sometimes higher than other red meat. Pointing to cholesterol and conjugated linoleic acid (CLA) content of camel meat, the obtained mean values in young and old ages were 31.11, 3.19 and 50.63, 5.99 mg/100gm fat, respectively. In conclusion, meat from young camels could be healthier due to its lower fat and cholesterol content.
format article
author Hassan Abdel-Raheem
Hussien Ahmed
Sherief Sh. M. S. Abd-Allah
Mohamed Abdel-Rasoul
author_facet Hassan Abdel-Raheem
Hussien Ahmed
Sherief Sh. M. S. Abd-Allah
Mohamed Abdel-Rasoul
author_sort Hassan Abdel-Raheem
title Nutritive Value of the Dromedary Camel Meat
title_short Nutritive Value of the Dromedary Camel Meat
title_full Nutritive Value of the Dromedary Camel Meat
title_fullStr Nutritive Value of the Dromedary Camel Meat
title_full_unstemmed Nutritive Value of the Dromedary Camel Meat
title_sort nutritive value of the dromedary camel meat
publisher South Valley University
publishDate 2019
url https://doaj.org/article/f38e04f679a640eeb5be8bb295c334fe
work_keys_str_mv AT hassanabdelraheem nutritivevalueofthedromedarycamelmeat
AT hussienahmed nutritivevalueofthedromedarycamelmeat
AT sheriefshmsabdallah nutritivevalueofthedromedarycamelmeat
AT mohamedabdelrasoul nutritivevalueofthedromedarycamelmeat
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