Concentrations of nutrients in six muscles of bactrian (Camelus bacterianus)\Camels

G. Raiymbek, Isam T. Kadim*, S. Al-Amri Issa, Y. AlKindiAbdulaziz, B. Faye, S. K. Khalaf, Shynar Ir Kenenbay, R. W. Purchas

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)


Differences between muscles in concentrations of proximate composition, minerals, cholesterol, amino acids, fatty acids and vitamins for the Infraspinatus (IS), Triceps brachii (TB), Longissimus thoraces (LT), Biceps femoris (BF), Semitendinosus (ST) and Semimembranosus (SM) muscles of 9 bactrian camels (2-3 years of age) were investigated. The composition of lean bactrian camel was shown to be highly desirable with a high nutrient density for many nutrients. Although lean meat samples from six muscles were similar in most nutrients detected, several significant differences were found. LT muscle had significantly higher dry matter and fat% than other muscles. The IS and LT muscles had significantly (P<0.05) higher cholesterol levels than TB, BF, ST and SM muscles. Concentrations of Myristic (C14:0), Palmitic (C16:0), Palmitoleic (C16:1) and Oleic acids (C18:1n9) were significantly (P<0.05) different between muscles. The LT muscle contained a significantly lower proportion of mono-unsaturated fatty acids than other muscles. The ratio of polyunsaturated to saturated fatty acids, which ranged from 0.40 to 0.50, was the minimum ratio of 0.40 recommended to reduce the risk of coronary diseases in humans. The amino acids and vitamin composition were similar for meat sample from six muscles. Consuming 150 to 200 g of camel meat will cover the daily requirement for an adult man weighing 70 kg for essential amino acids. This information on the nutritional value of camel meat is of great importance for promotion of the product.

Original languageEnglish
Pages (from-to)109-121
Number of pages13
JournalJournal of Camel Practice and Research
Issue number1
Publication statusPublished - Apr 2018


  • Camel
  • Camelus bacterianus
  • Meat composition
  • Meat quality
  • Nutritive value
  • Vitamins

ASJC Scopus subject areas

  • Animal Science and Zoology


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