Advertisement

Tropical Animal Health and Production

, Volume 51, Issue 7, pp 2025–2035 | Cite as

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

  • G. Raiymbek
  • B. FayeEmail author
  • I. T. Kadim
  • A. Serikbaeva
  • G. Konuspayeva
Regular Articles
  • 38 Downloads

Abstract

The present study is aimed at comparing the fatty acid profiles, cholesterol, and atherogenicity index of Bactrian and dromedary camel meat by using discriminant analysis to identify the more discriminating fatty acids. Six muscles were sampled from nine Bactrian and nine dromedary camels and analyzed for fatty acid parameters and cholesterol content. The mean fatty acid profiles differed in higher proportion between species than between muscles. The main discriminating fatty acids between species (100% well-classed samples) were C15:0, C17:1, C14:1, C20:0, and C18:0. A significant difference was also observed in cholesterol content, with more cholesterol in Bactrian meat (53.6 ± 12.5 mg/100 g) compared to dromedary meat (49.4 ± 11.2 mg/100 g). However, the atherogenicity index was lower in Bactrian meat (1.196 ± 0.148) than in dromedary meat (1.379 ± 0.109). Despite the dietetic interest in camel meat due to its low cholesterol and low-fat content, the high atherogenicity index compared to other red meat appeared as an unfavorable argument.

Keywords

Fatty acid profile Dromedary Bactrian Atherogenicity index Meat 

Notes

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

References

  1. Ab-Tarboush, H.M., Dawood, A.A.,1993. Cholesterol and fat contents of animal adipose tissues. Food Chemistry, 46, 89–93CrossRefGoogle Scholar
  2. Al-Bachir M., Zeinou R., 2009. Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat. Meat Sciences, 82, 119–124. Google Scholar
  3. Almeida, J.C., Perassolo, M.S., Camargo, J.L., Bragagnolo, N., Gross J.L., 2006. Fatty acid composition and cholesterol content of beef and chicken meat in Southern Brazil. Brazilian Journal of Pharmaceutical Sciences., 42(1), 109–117Google Scholar
  4. AOAC., 2000. Official Methods of Analysis of Association of analytical Chemist. (17th Ed.), AOAC International, Gaithersburg, Maryland, 20877–2417-USA.Google Scholar
  5. Ayerza, R, Coates, W., Lauria, M. 2002. Chia seed (Salvia hispanica L.) as an ώ-3 fatty acid sources for broilers: influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance, sensory characteristics. Poultry Sciences, 81, 826–837CrossRefGoogle Scholar
  6. Bartoň, L., Bureš, D., Kudrna, V., 2010. Meat quality and fatty acid profile of the musculus longissimus lumborum in Czech Fleckvieh, Charolais and Charolais × Czech Fleckvieh bulls fed different types of silages. Czech Journal of Animal Sciences, 55(11), 479–487CrossRefGoogle Scholar
  7. Bekhit, A.E., Farouk M. M., 2013. Nutritive and health value of camel meat. In Kadim, I., Maghoub, O., Faye, B., Farouk, M., (Eds.), Camel meat and meat products (pp. 205–223), CAB International, Oxfordshire, UKGoogle Scholar
  8. Belal, S.A., Kang, D.R., Choi, S.W., Song, K.D., Oh, J.D., Lee, H.K., Na, C.S., Choe, H.S., Shim, K.S., 2017. Meat quality, fatty acid composition, blood parameters and nucleotide compounds analysis fed long chain fatty acid calcium salts in Hanwoo steers (Korean native cattle). Asian Journal of Animal Veterinary Advances, 12, 88–95CrossRefGoogle Scholar
  9. Bohac, C.E., Rhee, K.S., Cross, H.R., Ono, K., 1988. Assessment of methodologies for calorimetric cholesterol assay of meats. Journal of Food Sciences, 53(6), 1642–1644CrossRefGoogle Scholar
  10. Chen, Y., Cao, J., Dai, B., Jiang, W., Yang, Y., Dong, W., 2015. Changes of fatty acids composition in beef under different thermal treatment. Journal of Food Nutrition Research, 3(5), 303–310Google Scholar
  11. Cividini, A., Kaić, A., Kompan, D., Potočnik, K., 2014. Fatty acid composition and sensory analysis in Boer kids’ meat. Archiv für Tierzucht, 57(7), 1–9Google Scholar
  12. Cohos A., Cambero M.I., Ordoiiez J.A.,de la Hoz J., 1993. Effect of fat-enriched diets on rabbit meat fatty acid composition. Journal of the Sciences of Food and Agriculture., 62, 83–88CrossRefGoogle Scholar
  13. Dhanda, J.S., Pegg, R.B., Shand, P.J., 2006. Tenderness and chemical composition of elk (Cervus elaphus) meat: effects of muscle type, marinade composition, and cooking method. Journal of Food Sciences, 68(5),1882CrossRefGoogle Scholar
  14. Díaz, O., Rodríguez, L., Torres, A., Cobos, A., 2012. Fatty acid composition of the meat from Mos breed and commercial strain capons slaughtered at different ages. Grasas y aceites, 63(3), 296–302CrossRefGoogle Scholar
  15. Dimov, K., Kalev, R., Tzankova, M., Penchev, P., 2012. Fatty-acid composition of the lipids in m. longissimus dorsi of bovine and buffalo calves and buffalo cows. Bulgarian Journal of Agricultural Sciences, 18(5), 778–783Google Scholar
  16. Droulez, V., Williams, P.G., Levy, G., Stobaus, T., Sinclair, A., 2006. Composition of Australian red meat 2002. 2. Fatty acid profile. Food Australia, 58(7), 335–341Google Scholar
  17. Elgasim, E.A., Alkanhal, M.A., 1992. Proximate composition, amino acids and inorganic mineral content of Arabian camel meat. Food Chemistry, 45, 1–4.CrossRefGoogle Scholar
  18. El-Medany, Sh. A., El-Reffaei, W.H.M., 2015. Evaluation Canola Meal on Growing Rabbits; Nut.ally and on Their Nut.al Meat Quality. Journal of Food and Nutrition Research, 3(4), 220–234Google Scholar
  19. Esquivelzeta, C., Casellas, J., Fina, M., Campo, M. del M., Piedrafita J., 2017. Carcass traits and meat fatty acid composition in Mediterranean light lambs. Canadian Journal of Animal Sciences, 7(4), 734–741Google Scholar
  20. Faye, B., Konuspayeva, G., Messad, S., Loiseau, G., 2008. Discriminant milk components of Bactrian camel (Camelus bactrianus), dromedary (Camelus dromedarius) and hybrids. Dairy Science and. Technology, 88, 607–617CrossRefGoogle Scholar
  21. Faye, B., 2013. Camel meat in the world. In I. Kadim, O. Maghoub, B. Faye, M. Farouk (Eds), Camel meat and meat products (pp. 7–16), CAB International, Oxfordshire, UK, 7-16CrossRefGoogle Scholar
  22. Faye, B., Abdelhadi, O., Raiymbek, G., Kadim, I., Hocquette, J.F., 2013a. La production de viande de chameau: état des connaissances, situation actuelle et perspectives. INRA Productions Animales, 26(3), 247–258Google Scholar
  23. Faye, B., Konuspayeva, G., Narmuratova, M., Serikbaeva, A., Musaad, A.M., Mehri, H., 2013b. Effect of crude olive cake supplementation on camel milk production and fatty acid composition. Dairy Science and Technology, 93, 225–239CrossRefGoogle Scholar
  24. Furman, M., Malovrh, S., Levart, A., Kovač, M., 2010. Fatty acid composition of meat and adipose tissue from Krškopolje pigs and commercial fatteners in Slovenia. Archiv für Tierzucht, 53(1), 73–84Google Scholar
  25. Gintzburger, G., Toderich, K.N., Mardonov, B.K., Mahmudov, M.M., 2003. Rangelands of the arid and semi-arid zones in Uzbekistan. CIRAD-ICARDA Publ., Montpellier (France), 426 pp.Google Scholar
  26. Huberty, C. J., 1994. Applied Discriminant Analysis. Wiley-InterSci., New York.Google Scholar
  27. Kadim, I.T., Maghoub, O., Al-Maqbaly, R.S., Annamalai, K, Al-Ajmi, D.S. 2002. Effects of age on fatty acid composition of the hump and abdomen depot fats of the Arabian camel (Camelus dromedarius). Meat Sciences, 62, 245–251CrossRefGoogle Scholar
  28. Kadim, I.T., Mahgoub, O., Purchas, R.W., 2008. A review of the growth, and of the carcass and meat quality characteristics of the one-humped camel (Camelus dromedaries). Meat Sciences., 80, 555–569.CrossRefGoogle Scholar
  29. Kadim, I.T., Al-Ani, M.R., Al-Maqbaly, R.S., Mansour, M.H., Maghoub, O., Johnson, E.H., 2011. Proximate, amino-acid, fatty acid and mineral composition of raw and cooked camel (Camelus dromedarius) meat. British Food Journal, 113, 482–493CrossRefGoogle Scholar
  30. Kadim, I.T., Mahgoub, O., 2013. Structure and quality of camel meat. In I. Kadim, O. Maghoub, B. Faye, M. Farouk (Eds), Camel meat and meat products (124–152), CAB International, Oxfordshire, UKGoogle Scholar
  31. Kim, P.N., Seong, P.N., Cho, S.H., Kim, J.H., Lee, J.M., Jo, C., Lima, D.G. 2009. Fatty acid composition and meat quality traits of organically reared Korean native black pigs. Livestock Sciences., 120, 96–102CrossRefGoogle Scholar
  32. Konuspayeva, G., Lemarie, E., Faye, B., Loiseau, G., Montet, D., 2008. Fatty acid and cholesterol composition of camel's (Camelus bactrianus, Camelus dromedarius and hybrids) milk in Kazakhstan. Dairy Science and. Technology, 88, 327–340CrossRefGoogle Scholar
  33. Letha, T., Ovesen, L., Hansen, K., 1998. Fatty Acid Composition of Meat from Ruminants with Special Emphasis on trans Fatty Acids. Journal of American Oil Chemistry Society, 75, 1001–1005CrossRefGoogle Scholar
  34. Lisitsyn, A.B., Chernukha, I.M., Ivankin, A.N., 2013. Comparative study of fatty acid composition of meat material from various animal species. Scientific Journal of Animal Sciences, 2(5), 124–131Google Scholar
  35. Mahmud, T., Rehman, R., Anwar, J., Ali, S., Abbas, A., Salman, M., 2011. Minerals and nutritional composition of camel (Camelus dromedarius) meat in Pakistan. Journal of Chemistry. Society, Pakistan, 33(6), 835–838Google Scholar
  36. Manso, T., Bodas, R., Castro, T., Jimeno, V., Mantecón, A.R., 2009. Animal performance and fatty acid composition of lambs fed with different vegetable oils. Meat Sciences., 83, 511–516CrossRefGoogle Scholar
  37. Maqsood, S., Abushelaibi, A., Manheem, K., Kadim, I.T., 2015. Characterization of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage. Journal of Food Composition and Analysis, 41, 212–220CrossRefGoogle Scholar
  38. Nfor, B.M., Corazzin, M., Fonteh, F.A., Sepulcri, A., Aziwo, N.T., Piasentier, E., 2014. Fatty acid profile of zebu beef cattle from the Central African sub-region. South African Journal of Animal Sciences, 44(2), 148–154CrossRefGoogle Scholar
  39. Nieto, G., Ros, G., 2012. Modification of fatty acid composition in meat through diet: effect on lipid peroxidation and relationship to Nut.al quality – A review. In A. Catala (Ed.), Biochemistry, Genetics and Molecular Biology "Lipid Peroxidation" (pp. 953–978), InTechOpen publ., London, UK, (Chapter 12)Google Scholar
  40. Okanović, D., Ivanov, D., Palić, D., Mandić, A., Ilić, N., 2012. Meat fatty acid profile of pigs fed linseed enriched diet. Biotechnology in Animal Husbandry, 28(3), 477–486CrossRefGoogle Scholar
  41. Orellana, C., Peña, F., García, A., Perea, J., Martos, J., Domenech, V., Acero, R., 2009. Carcass characteristics, fatty acid composition, and meat quality of Criollo Argentino and Braford steers raised on forage in a semi-tropical region of Argentina. Meat Sciences, 81, 57–64CrossRefGoogle Scholar
  42. Peiretti, P.G., Gai, F., Rugiapaglia, A., Mussa, P.P., Meineri, G., 2015. Fresh meat quality of pigs fed diets with different fatty acid profiles and supplemented with red wine solids. Food Science and Technology, Campinas, 35(4), 633–642CrossRefGoogle Scholar
  43. Raiymbek, G., Kadim, I., Konuspayeva, G., Mahgoub, O., Serikbayeva, A., Faye, B. 2015. Discriminant amino-acid components of Bactrian (Camelus bactrianus) and Dromedary (Camelus dromedarius) meat. Journal of Food composition and analysis, 41, 194–200CrossRefGoogle Scholar
  44. Ramırez, J.A., Dıaz, I., Pla, M., Gil, M., Blasco, A., Oliver, M.A., 2013. Fatty acid composition of leg meat and perirenal fat of rabbits selected by growth rate. Food Chemistry, 90, 251–256CrossRefGoogle Scholar
  45. Rawdah, T.N., El-Faer, M.Z., Koreish, S.A., 1994. Fatty acid composition of the meat and fat of the one-humped camel (Camelus dromedarius). Meat Sciences., 37, 149–155CrossRefGoogle Scholar
  46. Rhee, K.S., Waldron, D.F., Ziprin, Y.A., Rhee, K.C., 2000. Fatty acid composition of goat diets vs intramuscular fat. Meat Sciences, 54, 313–318CrossRefGoogle Scholar
  47. Silva, T.M., de Medeiros, A.N., Oliveira, R.L., Gonzaga Neto, S., do E. Queiroga, R do C.R., Ribeiro, R.D.X., Leão, A.G., Bezerra, L.R., 2016. Carcass traits and meat quality of crossbred Boer goats fed peanut cake as a substitute for soybean meal. Journal of Animal Sciences, 94, 2992–3002Google Scholar
  48. Scollan, N., 2003. Strategies for optimizing the fatty acid composition of beef. IGER Innovations, 42–45Google Scholar
  49. Shaltout, K.H., El-Keblawy, A.A., Mousa, M.T., 2008. Vegetation Analysis of Some Desert Rangelands in United Arab Emirates. Middle-East Journal of Scientific Research, 3(3), 149–155Google Scholar
  50. Stone, A.R.; Gurung, N., Solaiman, S. G., Min, B. R., Abdelrahim, G. M., Kumi, A. S., Mc Elhenney, W.H., 2016. Fatty acid composition of growing kiko x spanish crossbred intact male goats fed varying levels of peanut skins. Professional Agricultural Workers Journal, 3(2, 4), 1–14Google Scholar
  51. Strazdina, V., Jemeljanovs, A., Sterna, V., 2012. Fatty Acids Composition of Elk, deer, Roe Deer and Wild Boar Meat Hunted in Latvia. International Journal of Animal Veterinary Sciences, 6(9), 765–768Google Scholar
  52. Ulbricht, T.L.V., Southgate, D.A.T., 1991. Coronary heart disease: seven dietary factors. Lancet, 338, 985–992CrossRefGoogle Scholar
  53. Urbisinov, Zh.K., 1992. Food and biological value traditional local milk and meat products (in Russian: Pishevaya I biologicheskaya cennost traditionno mestnyh molochnyh produktov). Dissertation work for candidates’ level. Alma-Ata, Kazakhstan, 172 p.Google Scholar
  54. Ward, J.H., 1963. Hierarchical grouping to optimize an objective function. Journal of American Statistics Association, 58, 238–244CrossRefGoogle Scholar
  55. Wood, J.D., Enser, M., Fisher, A.V., Nute, G.R., Sheard, P.R., Richardson, R.I., Hughes, S.I., Whittington, F.M., 2008. Fat deposition, fatty acid composition and meat quality: A review. Meat Sciences, 78, 343–358CrossRefGoogle Scholar

Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  1. 1.Al-Farabi Kazakh National UniversityAlmatyKazakhstan
  2. 2.CIRAD-ESCampus international de BaillarguetMontpellierFrance
  3. 3.Department of Biological Sciences and Chemistry, College of Arts and SciencesUniversity of NizwaNizwaSultanate of Oman
  4. 4.Kazakh National Agrarian UniversityAlmatyKazakhstan

Personalised recommendations