Nutritional values and health benefits of dromedary camel meat

Worldwide camel meat and products: An extensive analysis of production, consumption patterns, market evolution, and supply chain effectiveness

Camel meat is gaining global recognition as a sustainable and nutritious protein source, particularly in arid and semiarid regions, with a notable increase in camel producing meat and meat production. However, examining the global camel industry can provide valuable insights for developing a thriving and modernized camel meat sector, emphasizing key approaches to boost production, improve quality criteria, and expand market reach. This review aimed to provide a thorough evaluation of the camel meat value chain global evolution. The research included an examination of existing production and consumption patterns, as well as conducting a thorough analysis of camel meat market dynamics and value chain processes. Additionally, this study investigated the elements driving the expansion of the camel meat industry, including rising consumer interest in healthier meat and climate resilience in major producing countries. However, challenges such as supply chain inorganization, limited adequate infrastructure for production, slaughtering and processing, and consumer vision hinder broader market penetration. This review provides valuable information regarding the camel meat market, focusing specifically on the obstacles that hinder its expansion, optimizing camel meat production, and enhancing its marketability. By addressing this gap, this study aims to provide foundational knowledge to industry stakeholders, producers, researchers, and policymakers, thereby contributing to the advancement of the camel meat sector.

Interaction between the TCF7L2 gene and dietary intake on metabolic syndrome risk factors among Saudi Arabian adults

Introduction

Transcription factor-7-like 2 (TCF7L2) is the most critical type 2 diabetes (T2D) gene identified to date. The single-nucleotide polymorphism (SNP) rs7903146 in TCF7L2 in T2D interacts with dietary factors; however, research on nutrigenetics among Saudi Arabians is limited. This study investigated the interaction between the SNP rs7903146 and dietary intake on factors that may contribute to MetS among Saudi Arabian adults.

Methods

This cross-sectional study included 271 adult participants (aged 20-55 years) of both genders with or without overweight or obesity (body mass index between 18-35 kg/m2). Anthropometric measurements and dietary assessments using a food frequency questionnaire were performed. Fasting blood samples were collected to analyze serum lipid, glucose, and insulin levels. Genetic analysis was performed using real-time polymerase chain reaction. Univariate regression was used to examine the association between the TCF7L2 SNP rs7903146 and laboratory parameters, and to test SNP-diet interactions. The additive model was used in the analysis and the T allele was the effect allele.

Results

A marginal significant association was observed between SNP rs7903146 and waist circumference (WC) (p = 0.05). Carriers of TT genotype had the highest WC (83.5 ± 20.1 cm), when compared with the CC genotype (80 ± 14.2 cm) and the TC genotype (77.9 ± 13.9 cm). The SNP rs7903146 was significantly associated with total energy intake (p = 0.04) and saturated fatty acids (SFA, p = 0.005), and TT carriers had the highest total energy and SFA consumption (3606.9 ± 1554.7 kcal, 66.8 ± 52.0 g, respectively). Only one near significant interaction was observed between SNP rs7903146 and total energy intake on insulin levels (p = 0.04), with carriers of the TT genotype showed a greater reduction in insulin values (-5.3 ± 3.5) at lower energy intake when compared with the CC (-2.4 ± 3.1), and TC (-4.7 ± 2.8). No significant interaction was found.

Conclusion

The present study observed significant associations between SNP rs7903146 and total energy and SFA consumptions. The TT carriers had increased consumption of total energy and SFA. Future studies using larger sample sizes are required to confirm significant interaction between SNP rs7903146 and diet on factors that may contribute to MetS in the Saudi population.

Proteomics integrated with metabolomics: Analysis of the internal mechanism underlying changes in meat quality in different muscles from bactrian camels

Knowledge about the quality of meat obtained from different muscles is crucial for developing high-quality camel meat for commercial use. Metabolomic and proteomic profiles of the longissimus thoracic (LT), semitendinosus (ST), and psoas major (PM) muscles of the bactrian camel, which significantly vary in aspects such as intramuscular fat (IMF) content and shear force, were comprehensively compared to evaluate the impact of these changes on meat quality. Compared with ST and PM muscles, LT muscles had higher IMF content, were more tender, and had a lower shear force. Proteomic analysis unveiled significant differences in metabolic enzymes and binding proteins among different muscles. Based on correlation analysis, 20 key proteins and metabolites closely related to meat quality were screened. Integration of proteomic and metabolomic data highlighted oxidative phosphorylation, TCA cycle, and glycolysis as key distinguishing pathways among different muscles. These results offer effective information for producing high-quality camel meat.

Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals

Traditional sun-dried merguez is an authentic Tunisian dried sausage made with a large number of spices and herbs, which was reformulated in this study with camel meat and hump fat and dried as in the artisanal process. This research studied the physicochemical, microbiological, and chemical compositional changes that occurred in fresh camel merguez (FCM) after 12 days of drying to achieve traditional dried camel merguez (DCM). The results showed significant weight loss (54.1%), as well as significant decreases in pH (5.20-4.97), moisture (60.5-12.3%), and water activity (0.986-0.673). These results and the acceptable microbiological quality of DCM can explain the safety of traditionally practiced long-term storage at room temperature. All chemical compositions increased upon drying. The composition of DCM included several organic acids, mainly lactate (2820 mg.kg-1); diverse unsaturated fatty acids, in particular oleic acid (33.2%); and various minerals, specifically iron (8 mg per 100 g), in addition to volatile compounds impacted by herbs and spices rich in terpenes (56.3%). These results can be useful for investing in indigenous products and promoting the exploitation of camel meat.

Sarcocystis spp. of New and Old World Camelids: Ancient Origin, Present Challenges

Sarcocystis spp. are coccidian protozoans belonging to the Apicomplexa phylum. As with other members of this phylum, they are obligate intracellular parasites with complex cellular machinery for the invasion of host cells. Sarcocystis spp. display dixenous life cycles, involving a predator and a prey as definitive and intermediate hosts, respectively. Specifically, these parasites develop sarcocysts in the tissues of their intermediate hosts, ranging in size from microscopic to visible to the naked eye, depending on the species. When definitive hosts consume sarcocysts, infective forms are produced in the digestive system and discharged into the environment via feces. Consumption of oocyst-contaminated water and pasture by the intermediate host completes the parasitic cycle. More than 200 Sarcocystis spp. have been described to infect wildlife, domestic animals, and humans, some of which are of economic or public health importance. Interestingly, Old World camelids (dromedary, domestic Bactrian camel, and wild Bactrian camel) and New World or South American camelids (llama, alpaca, guanaco, and vicuña) can each be infected by two different Sarcocystis spp: Old World camelids by S. cameli (producing micro- and macroscopic cysts) and S. ippeni (microscopic cysts); and South American camelids by S. aucheniae (macroscopic cysts) and S. masoni (microscopic cysts). Large numbers of Old and New World camelids are bred for meat production, but the finding of macroscopic sarcocysts in carcasses significantly hampers meat commercialization. This review tries to compile the information that is currently accessible regarding the biology, epidemiology, phylogeny, and diagnosis of Sarcocystis spp. that infect Old and New World camelids. In addition, knowledge gaps will be identified to encourage research that will lead to the control of these parasites.

Depraved appetite in dromedary camels: Clinical, ultrasonographic, and postmortem findings

Background

Camels are subjected to a wide variety of nutritional deficiencies as they are largely dependent upon grazing desert plants. As a consequence, the syndrome of pica or depraved appetite is occasionally seen in dromedary camels. The condition is manifested as chewing or eating abnormal things such as wood, dirt, bones, stones, clothes, plastics, mud, sand, or other inanimate objects.

Aim

This study was designed to investigate the clinical, ultrasonographic, and postmortem findings in dromedary camels with pica or depraved appetite.

Methods

Twenty-five camels of 5 days to 15 years were examined. Owner complaints included depraved appetite, loss of body condition, regurgitation of stomach content, and partial or complete absence of feces. Symptoms described were present for a period varying between 3 days, up to 12 months. The stomach compartments and small and large intestines were scanned using ultrasonography from the right and left sides of the abdomen. Necropsy was carried out on six female and three male camels where the thoracic and abdominal organs were examined with special attention to the digestive system.

Results

The affected animals had a history of gradual loss of body conditions, eating foreign objects, decreased or total absence of feces, and regurgitation of stomach content. Using ultrasound, the foreign body was imaged occluding completely or partially the intestines. Foreign bodies within the rumen could not be visualized with ultrasound. In cases where the rumen is impacted by sand, small pin-points revealing acoustic enhancement were imaged. Foreign bodies were removed from the rumen at exploratory rumenotomy (n = 11), laparotomy (n = 3), or at necropsy (n = 8) in the form of plastics, cloths, sand, mud, wool balls, robes, glasses, or even metallic objects which may be blunt or sharp. Sixteen (64%) of the camels were recovered while the remaining 9 (36%) did not survive.

Conclusion

The syndrome of pica or depraved appetite is an important condition in dromedary resulting in the ingestion of objects other than normal feed. Substantial economic losses are expected as a result of this syndrome. Ultrasonography of the digestive system may help the clinician in some cases to localize of occluding foreign bodies in the intestines, while in the transabdominal scanning of the stomach is valuable only in cases of sand impaction.

Effects of Various Processing Methods on the Nutritional Quality and Carcinogenic Substances of Bactrian Camel (Camelus bactrianus) Meat

Bactrian camel (Camelus bactrianus) meat, as a product of national geographical indication, is mainly produced in the northwest regions of China. This study systematically evaluated the edible quality, nutritional quality, and carcinogenic substances of Bactrian camel meat using different heating times in four thermal processing methods (steaming, boiling, frying, and microwaving). Compared with the control group (uncooked), the thermal processing of meat demonstrated lower redness and moisture content; higher shear force values and protein, fat, and ash contents; and sharply increased the levels of amino acids and fatty acids. The moisture content of the fried and microwave-treated meat was significantly lower than that of the steamed and boiled meat (p < 0.05). Steamed meat was higher in protein but had a lower fat content than the other three processing methods (p < 0.05). Compared with frying and microwaving, meat from steaming and boiling showed higher levels of essential amino acids and lower shear force values. However, the smoke generated during frying led to the formation of large amounts of polycyclic aromatic hydrocarbons (PAHs) and nitrites, and the levels of these substances increased with heating time. In addition, with the extension of the heating time, the shear force of the meat also increased gradually (p < 0.05). In summary, steaming and boiling were proven to be suitable processing methods for preserving better nutritional values while delivering less carcinogenic risk. With our results, we have established a nutritional database for Bactrian camel meat, providing a reference for selecting a suitable thermal processing method.