Discriminant amino-acid components of Bactrian (Camelus bactrianus) and Dromedary (Camelus dromedarius) meat

G. Raiymbek, I. Kadim, G. Konuspayeva, O. Mahgoub, A. Serikbayeva, B. Faye*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

18 Citations (SciVal)


Dromedary (Camelus dromedarius) and Bactrian (Camelus bactrianus) camels are close species and their hybrids fertile, but until now no comparative data on the nutrient composition of their meat has been available. Six muscle samples were collected from nine Bactrians and 10 dromedaries from Kazakhstan and the Sultanate of Oman, respectively. They were used for amino-acid pattern determination. The essential amino-acid index was higher for all muscles in the dromedary meat than in Bactrian meat with a mean value of 216.9 and 191.6, respectively, which is high compared to other red meats. The between-muscle variability was higher in dromedary than in Bactrian meat and was more important than the between-species variability. However, the two species were well discriminated on the second factor of the linear factorial discriminant analysis with 93.14% well-classed meat based on 7 discriminant amino-acid including 4 essential ones. The Bactrian camel meat was richer in proline and leucine and the dromedary camel meat in serine, tyrosine, histidine, threonine and arginine. In spite of these differences, both meats were characterized by their richness in methionine and leucine. Consequently, the dromedary and Bactrian meats could provide an excellent source of high-quality proteins for human consumers.

Original languageEnglish
Pages (from-to)194-200
Number of pages7
JournalJournal of Food Composition and Analysis
Publication statusPublished - Aug 1 2015


  • Amino acid
  • Bactrian
  • Camel meat
  • Dromedary
  • Food analysis
  • Food composition
  • Meat nutrient composition
  • Multivariate analysis

ASJC Scopus subject areas

  • Food Science


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