Chemical composition and nutraceutical characteristics of Bactrian (Camelus bactrianus) and Dromedary (Camelus dromedarius) meat

FAOSTAT data indicate that the annual world camel meat production is approximately ۶۰۰,۰۰۰ tons, representing ۲.۵% of the red meat consumed in arid countries where camels are reared. Still, this proportion can reach ۳۰% in the Gulf countries and even ۶۶% as in Western Sahara. The nutritional characteristics of camel meat do differ significantly from beef if animals are slaughtered at a comparable age, and camel meat is similar in taste and texture to beef. Traditionally, camel meat is produced from older animals (more than ۷ years old) employed in transportation, racing, milk production, or other functions. Therefore, consumers generally consider camel meat tough, coarse, and firm, while younger dromedary camel meat exhibits acceptable quality. Limited tenderness has seriously hampered the development of the camel meat industry. Camel meat is suitable for human consumption because of its high protein (۱۹–۲۲%), low fat (۲.۹–۳%), and low cholesterol and saturated fatty acids. Moreover, it is a rich source of minerals (۱.۲% with high levels of Fe, Mn, and Na), essential amino acids (EAA) (methionine, leucine, lysine, and valine), and contains higher levels of vitamins B and E as compared with beef, chicken, and mutton, biologically active compounds, and essential fatty acids such as n-۶ (linoleic (C۱۸:۲ n-۶) and arachidonic (C۲۰:۴ n-۶)) and n-۳ (EPA (۲۰:۵n-۳) and DHA (۲۲:۶n-۳)) fatty acids. The study results showed that the EAA index was higher for all muscles in the Dromedary meat than in Bactrian meat, with a mean value of ۲۱۶.۹ and ۱۹۱.۶, respectively, which are high compared to other red meats. Bactrian meat was richer in proline and leucine, and Dromedary meat was rich in serine, tyrosine, histidine, threonine, and arginine. Additionally, the meat of these two species can also be distinguished from other red meat derived from herbivorous or small camelids like lama. Thus, compared to other meat-producing animals, such as cattle and sheep, camel meat is particularly lean and is more suitable for the nutritional demands of consumers. Camel meat is also believed to possess therapeutic functions. It has been traditionally used to remedy various diseases, such as sciatica, hyperacidity, cardiovascular disease, hypertension, pneumonia, and respiratory diseases, and it is even claimed to have aphrodisiac properties. The chemical composition and quality characteristics of camel meat vary according to age, sex, muscle type, breed type, feeding conditions, and site on the carcass. The results of another research on meat quality characteristics of six Bactrian camel muscles indicated that quality traits varied among different muscles, and longissimus thoracis ranked high. In contrast, the semimembranosus and biceps femoris muscles ranked low.

کلیدواژه ها:

Tenderness ، Low cholesterol ، Therapeutic ، Cardiovascular disease