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


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.


Fatty acid profile Dromedary Bactrian Atherogenicity index Meat 


Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.


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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

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