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Lyu H, Na Q, Wang L, Li Y, Zheng Z, Wu Y, Li Y, Hang G, Zhu X, Ji R, Guo F, Ming L. Effects of Muscle Type and Aging on Glycolysis and Physicochemical Quality Properties of Bactrian camel ( Camelus bactrianus) Meat. Animals (Basel) 2024; 14:611. [PMID: 38396579 PMCID: PMC10886407 DOI: 10.3390/ani14040611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/26/2024] [Accepted: 01/27/2024] [Indexed: 02/25/2024] Open
Abstract
Poor tenderness of camel meat has seriously hampered the development of the camel meat industry. This study investigated the effects of muscle fiber composition and ageing time on meat quality, glycolytic potential, and glycolysis-related enzyme activities. Muscle samples of the longissimus thoracis (LT), psoas major (PM), and semitendinosus (ST) were collected from eight 8-10 year old Sonid Bactrian camels (females). Muscle fiber composition was examined by ATPase staining and immunohistochemistry. Meat quality indexes, glycolytic potential, and activities of major glycolytic enzymes were examined at 4 °C aging for 1, 6, 24, 72, and 120 h. The results showed that LT was mainly composed of type IIb muscle fibers, whereas PM and ST were mainly composed of type I muscle fibers. The PCR results of the myosin heavy chain (MyHC) were consistent with the ATPase staining results. During aging, the shear force of LT muscle was always greater than that of PM and ST, and its glycolysis was the strongest; type IIa, IIb, and IIx muscle fibers were positively correlated with muscle shear force and glycolysis rate, and type I muscle fibers were significantly and negatively correlated with the activities of the key enzymes of glycolysis within 6 h. The results showed that the muscle fibers of LT muscle had the greatest glycolysis capacity. These results suggest that an excessive type IIb muscle fiber number percentage and area in camel meat accelerated the glycolysis process, but seriously affected the sensory profile of the camel meat. The results of this study provide directions for the camel industry when addressing the poor tenderness of camel meat.
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Affiliation(s)
- Haodi Lyu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Qin Na
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Linlin Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Yafei Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Zengtuo Zheng
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Yinga Wu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Yuanyuan Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Gai Hang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Xiangwei Zhu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Rimutu Ji
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
- Inner Mongolia Institute of Camel Research, Alxa 737300, China
| | - Fucheng Guo
- School of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou 014010, China
| | - Liang Ming
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
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Djenane D, Aider M. The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives. F1000Res 2024; 11:1085. [PMID: 38798303 PMCID: PMC11128057 DOI: 10.12688/f1000research.125246.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 11/28/2023] [Indexed: 05/29/2024] Open
Abstract
The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel ( Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.
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Affiliation(s)
- Djamel Djenane
- Laboratory of Food Quality and Food Safety, Department of Food Science and Technology., University of Mouloud MAMMERI, Tizi-Ouzou, 15000, Algeria
| | - Mohammed Aider
- Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec City, QC, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada
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Li Q, Yang L, Li R, Chen G, Dong J, Wu L, Fu Y, Yang J. Lipid analysis of meat from Bactrian camel ( Camelus bacterianus), beef, and tails of fat-tailed sheep using UPLC-Q-TOF/MS based lipidomics. Front Nutr 2023; 10:1053116. [PMID: 36937354 PMCID: PMC10017991 DOI: 10.3389/fnut.2023.1053116] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Accepted: 02/13/2023] [Indexed: 03/06/2023] Open
Abstract
Introduction As a source of low-cost and high-quality meat for human beings, the consumption of camel meat was increasing, and beef has similar texture and nutritional characteristics with camel meat. Camel hump and fatty-tails are important parts of fat storage for camels and fat-tailed lambs, respectively, which were to adapt and endure harsh environments. Considering their similar physiological functions, their fat composition might be similar. Lipidomics is a system-level analysis of lipids method, which play an important role in the determination and quantification of individual lipid molecular specie, food adulteration and labeling. Methods A GC/MS was used to analyze fatty acids composition of Xinjiang Bactrian camel meat, hump, beef, and fatty-tails. UPLC-Q-TOF/MS based on lipidomics approach was used to analyze lipid composition, characterize and examine the lipid differences in Xinjiang Bactrian camel meat, hump, beef, and fatty-tails. Results and discussion The major fatty acids of the four samples were C16:0, C18:0, and C18:1cis, and camel meat had a significant low SFA content and high MUFA content. A total of 342 lipid species were detected, 192, 64, and 79 distinguishing lipids were found in the groups camel hump compared to camel meat, camel meat compared to beef, and camel hump compared to fatty-tails, respectively. Lipid metabolisms of ether lipid, glycerophospholipid, glycerolipid, and sphingolipid were the most influential pathways revealed by KEGG analysis. The results contributed to enrich the lipid information of Bactrian camel meat, and indicated that UPLC-Q-TOF/MS based on lipidomics was an alternative method to distinguish meat samples.
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Affiliation(s)
- Qingqing Li
- College of Life Science and Technology, Xinjiang University, Ürümqi, China
| | - Li Yang
- College of Life Science and Technology, Xinjiang University, Ürümqi, China
| | - Rongrong Li
- College of Life Science and Technology, Xinjiang University, Ürümqi, China
| | - Gangliang Chen
- Xinjiang Camel Industry Engineering Technology Research Center, Ürümqi, China
| | - Jing Dong
- Xinjiang Camel Industry Engineering Technology Research Center, Ürümqi, China
| | - Linying Wu
- Xinjiang Camel Industry Engineering Technology Research Center, Ürümqi, China
| | - Yinghua Fu
- College of Life Science and Technology, Xinjiang University, Ürümqi, China
- *Correspondence: Yinghua Fu
| | - Jie Yang
- College of Life Science and Technology, Xinjiang University, Ürümqi, China
- Jie Yang
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Akhmetsadykova SH, Konuspayeva G, Akhmetsadykov N. Camel breeding in Kazakhstan and future perspectives. Anim Front 2022; 12:71-77. [PMID: 35974781 PMCID: PMC9374522 DOI: 10.1093/af/vfac048] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Affiliation(s)
- Shynar H Akhmetsadykova
- LLP Kazakh Research Institute for Livestock and Fodder Production, Almaty 50035, Kazakhstan
- Research and Production Enterprise, “ANTIGEN” Co Ltd, Almaty 050409, Kazakhstan
- Biotechnology Department, Al-Farabi Kazakh National University, Almaty 050040, Kazakhstan
| | | | - Nurlan Akhmetsadykov
- Research and Production Enterprise, “ANTIGEN” Co Ltd, Almaty 050409, Kazakhstan
- Kazakh National Agrarian Research University, Almaty 050013, Kazakhstan
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Kadim IT, Al-Amri IS, Alkindi AY, Haq QMI. Nutritional values and health benefits of dromedary camel meat. Anim Front 2022; 12:61-70. [PMID: 35974788 PMCID: PMC9374515 DOI: 10.1093/af/vfac051] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Affiliation(s)
- Isam T Kadim
- Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman
| | - Issa S Al-Amri
- Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman
| | - Abdulaziz Y Alkindi
- Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman
| | - Quazi M I Haq
- Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman
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Camelids: new players in the international animal production context. Trop Anim Health Prod 2020; 52:903-913. [PMID: 31898022 DOI: 10.1007/s11250-019-02197-2] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Accepted: 12/22/2019] [Indexed: 02/02/2023]
Abstract
The Camelidae family comprises the Bactrian camel (Camelus bactrianus), the dromedary camel (Camelus dromedarius), and four species of South American camelids: llama (Lama glama), alpaca (Lama pacos) guanaco (Lama guanicoe), and vicuña (Vicugna vicugna). The main characteristic of these species is their ability to cope with either hard climatic conditions like those found in arid regions (Bactrian and dromedary camels) or high-altitude landscapes like those found in South America (South American camelids). Because of such interesting physiological and adaptive traits, the interest for these animals as livestock species has increased considerably over the last years. In general, the main animal products obtained from these animals are meat, milk, and hair fiber, although they are also used for races and work among other activities. In the near future, climate change will likely decrease agricultural areas for animal production worldwide, particularly in the tropics and subtropics where competition with crops for human consumption is a major problem already. In such conditions, extensive animal production could be limited in some extent to semi-arid rangelands, subjected to periodical draughts and erratic patterns of rainfall, severely affecting conventional livestock production, namely cattle and sheep. In the tropics and subtropics, camelids may become an important protein source for humans. This article aims to review some of the recent literature about the meat, milk, and hair fiber production in the six existing camelid species highlighting their benefits and drawbacks, overall contributing to the development of camelid production in the framework of food security.
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Kardjadj M, Diallo A, Lancelot R. TADs in the Dromedary. TRANSBOUNDARY ANIMAL DISEASES IN SAHELIAN AFRICA AND CONNECTED REGIONS 2019. [PMCID: PMC7122668 DOI: 10.1007/978-3-030-25385-1_6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Moustafa Kardjadj
- Ecole Supérieure en Science de l’Aliment et des Industries Agro-Alimentaire, Algiers, Algeria; Laboratoire de Recherche «Santé et Productions Animales», Ecole Nationale Supérieure Vétérinaire d’Alger (ENSV), El-Alia, Algiers, Algeria
| | - Adama Diallo
- UMR ASTRE, CIRAD, Montpellier, France; ASTRE, Montpellier University, CIRAD, INRA, Montpellier, France, ISRA-LNERV, Dakar-Hann, Senegal
| | - Renaud Lancelot
- UMR ASTRE, CIRAD, Montpellier, France; ASTRE, Montpellier University, CIRAD, INRA, Montpellier, France
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Comparative fatty acids composition and cholesterol content in Bactrian (Camelus bactrianus) and dromedary camel (Camelus dromedarius) meat. Trop Anim Health Prod 2019; 51:2025-2035. [PMID: 31011922 DOI: 10.1007/s11250-019-01894-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2018] [Accepted: 04/11/2019] [Indexed: 10/27/2022]
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.
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Abri MAA, Faye B. Genetic Improvement in Dromedary Camels: Challenges and Opportunities. Front Genet 2019; 10:167. [PMID: 30915101 PMCID: PMC6422876 DOI: 10.3389/fgene.2019.00167] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Accepted: 02/15/2019] [Indexed: 11/16/2022] Open
Affiliation(s)
- Mohammed A Al Abri
- Department of Animal and Veterinary Sciences, Sultan Qaboos University, Muscat, Oman
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Ibrahim GA, Nour IA, Al-Maqbali R, Kadim IT. Effect of age on concentrations of nutrients in four muscles of the Sudanese dromedary (Camelus dromedaries) camel. JOURNAL OF APPLIED ANIMAL RESEARCH 2016. [DOI: 10.1080/09712119.2016.1232266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ghada A. Ibrahim
- Department of Meat Production, College of Animal Production, University of Bahri, Khartoum, Sudan
| | - Ikhlas A. Nour
- Department of Meat Science, Faculty of Animal Production, University of Khartoum, Khartoum, Sudan
| | - Rabea Al-Maqbali
- Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman
| | - Isam T. Kadim
- Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman
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