Fatty acid and cholesterol composition of bactrian camel individual muscles
The objective of this study was to determine fatty acid and cholesterol composition of Infraspinatus, Triceps brachii, Longissimus thoraces, Biceps femoris, Semitendinosus and Semimembranosus muscles from nine Bactrian carcasses (2-3 years of age). Bactrian camel muscles had significant differences in fatty acid and cholesterol contents between the six muscles. The total saturated fatty acids ranged between 29.4 mg/100g (SM) to 36.7 mgj100g (BF). Mono-unsaturated fatty acid ranged from 23.6 mgj100g (SM) to 26.3 mgj100g (IS) and poly-unsaturated fatty acids were between 14.2 mg/100g (IS) to 15.3 mg/100g (ST) significantly affected by muscle type. The cholesterol content of selected muscles varied between muscles. The highest value of cholesterol content found in Infraspinatus mucle (60 mgj100g), the lowest value for Semimembranosus muscle (43 mgj100g). Results showed muscle types significantly affect the fatty acid and cholesterol composition of Bactrian camel meat.
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Subjects: | Q04 - Composition des produits alimentaires, L01 - Élevage - Considérations générales, chameau, viande de chameau, muscle, composition globale, cholestérol, acide gras, acide gras insaturé, acide gras polyinsaturé, Camelus bactrianus, http://aims.fao.org/aos/agrovoc/c_1228, http://aims.fao.org/aos/agrovoc/c_23998, http://aims.fao.org/aos/agrovoc/c_5003, http://aims.fao.org/aos/agrovoc/c_32803, http://aims.fao.org/aos/agrovoc/c_1584, http://aims.fao.org/aos/agrovoc/c_2818, http://aims.fao.org/aos/agrovoc/c_29245, http://aims.fao.org/aos/agrovoc/c_29254, http://aims.fao.org/aos/agrovoc/c_46ac6187, http://aims.fao.org/aos/agrovoc/c_11952, |
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dig-cirad-fr-5736952024-01-28T22:08:03Z http://agritrop.cirad.fr/573695/ http://agritrop.cirad.fr/573695/ Fatty acid and cholesterol composition of bactrian camel individual muscles. Raiymbek Gulzhan, Faye Bernard, Konuspayeva Gaukhar, Serikbayeva Assiya, Kadim Isam T.. 2014. Veterinariâ (2-3(36-37)) : 35-39. Fatty acid and cholesterol composition of bactrian camel individual muscles Raiymbek, Gulzhan Faye, Bernard Konuspayeva, Gaukhar Serikbayeva, Assiya Kadim, Isam T. eng 2014 Veterinariâ Q04 - Composition des produits alimentaires L01 - Élevage - Considérations générales chameau viande de chameau muscle composition globale cholestérol acide gras acide gras insaturé acide gras polyinsaturé Camelus bactrianus http://aims.fao.org/aos/agrovoc/c_1228 http://aims.fao.org/aos/agrovoc/c_23998 http://aims.fao.org/aos/agrovoc/c_5003 http://aims.fao.org/aos/agrovoc/c_32803 http://aims.fao.org/aos/agrovoc/c_1584 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_29245 http://aims.fao.org/aos/agrovoc/c_29254 http://aims.fao.org/aos/agrovoc/c_46ac6187 Kazakhstan http://aims.fao.org/aos/agrovoc/c_11952 The objective of this study was to determine fatty acid and cholesterol composition of Infraspinatus, Triceps brachii, Longissimus thoraces, Biceps femoris, Semitendinosus and Semimembranosus muscles from nine Bactrian carcasses (2-3 years of age). Bactrian camel muscles had significant differences in fatty acid and cholesterol contents between the six muscles. The total saturated fatty acids ranged between 29.4 mg/100g (SM) to 36.7 mgj100g (BF). Mono-unsaturated fatty acid ranged from 23.6 mgj100g (SM) to 26.3 mgj100g (IS) and poly-unsaturated fatty acids were between 14.2 mg/100g (IS) to 15.3 mg/100g (ST) significantly affected by muscle type. The cholesterol content of selected muscles varied between muscles. The highest value of cholesterol content found in Infraspinatus mucle (60 mgj100g), the lowest value for Semimembranosus muscle (43 mgj100g). Results showed muscle types significantly affect the fatty acid and cholesterol composition of Bactrian camel meat. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/573695/1/document_573695.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html |
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Q04 - Composition des produits alimentaires L01 - Élevage - Considérations générales chameau viande de chameau muscle composition globale cholestérol acide gras acide gras insaturé acide gras polyinsaturé Camelus bactrianus http://aims.fao.org/aos/agrovoc/c_1228 http://aims.fao.org/aos/agrovoc/c_23998 http://aims.fao.org/aos/agrovoc/c_5003 http://aims.fao.org/aos/agrovoc/c_32803 http://aims.fao.org/aos/agrovoc/c_1584 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_29245 http://aims.fao.org/aos/agrovoc/c_29254 http://aims.fao.org/aos/agrovoc/c_46ac6187 http://aims.fao.org/aos/agrovoc/c_11952 Q04 - Composition des produits alimentaires L01 - Élevage - Considérations générales chameau viande de chameau muscle composition globale cholestérol acide gras acide gras insaturé acide gras polyinsaturé Camelus bactrianus http://aims.fao.org/aos/agrovoc/c_1228 http://aims.fao.org/aos/agrovoc/c_23998 http://aims.fao.org/aos/agrovoc/c_5003 http://aims.fao.org/aos/agrovoc/c_32803 http://aims.fao.org/aos/agrovoc/c_1584 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_29245 http://aims.fao.org/aos/agrovoc/c_29254 http://aims.fao.org/aos/agrovoc/c_46ac6187 http://aims.fao.org/aos/agrovoc/c_11952 |
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Q04 - Composition des produits alimentaires L01 - Élevage - Considérations générales chameau viande de chameau muscle composition globale cholestérol acide gras acide gras insaturé acide gras polyinsaturé Camelus bactrianus http://aims.fao.org/aos/agrovoc/c_1228 http://aims.fao.org/aos/agrovoc/c_23998 http://aims.fao.org/aos/agrovoc/c_5003 http://aims.fao.org/aos/agrovoc/c_32803 http://aims.fao.org/aos/agrovoc/c_1584 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_29245 http://aims.fao.org/aos/agrovoc/c_29254 http://aims.fao.org/aos/agrovoc/c_46ac6187 http://aims.fao.org/aos/agrovoc/c_11952 Q04 - Composition des produits alimentaires L01 - Élevage - Considérations générales chameau viande de chameau muscle composition globale cholestérol acide gras acide gras insaturé acide gras polyinsaturé Camelus bactrianus http://aims.fao.org/aos/agrovoc/c_1228 http://aims.fao.org/aos/agrovoc/c_23998 http://aims.fao.org/aos/agrovoc/c_5003 http://aims.fao.org/aos/agrovoc/c_32803 http://aims.fao.org/aos/agrovoc/c_1584 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_29245 http://aims.fao.org/aos/agrovoc/c_29254 http://aims.fao.org/aos/agrovoc/c_46ac6187 http://aims.fao.org/aos/agrovoc/c_11952 Raiymbek, Gulzhan Faye, Bernard Konuspayeva, Gaukhar Serikbayeva, Assiya Kadim, Isam T. Fatty acid and cholesterol composition of bactrian camel individual muscles |
description |
The objective of this study was to determine fatty acid and cholesterol composition of Infraspinatus, Triceps brachii, Longissimus thoraces, Biceps femoris, Semitendinosus and Semimembranosus muscles from nine Bactrian carcasses (2-3 years of age). Bactrian camel muscles had significant differences in fatty acid and cholesterol contents between the six muscles. The total saturated fatty acids ranged between 29.4 mg/100g (SM) to 36.7 mgj100g (BF). Mono-unsaturated fatty acid ranged from 23.6 mgj100g (SM) to 26.3 mgj100g (IS) and poly-unsaturated fatty acids were between 14.2 mg/100g (IS) to 15.3 mg/100g (ST) significantly affected by muscle type. The cholesterol content of selected muscles varied between muscles. The highest value of cholesterol content found in Infraspinatus mucle (60 mgj100g), the lowest value for Semimembranosus muscle (43 mgj100g). Results showed muscle types significantly affect the fatty acid and cholesterol composition of Bactrian camel meat. |
format |
article |
topic_facet |
Q04 - Composition des produits alimentaires L01 - Élevage - Considérations générales chameau viande de chameau muscle composition globale cholestérol acide gras acide gras insaturé acide gras polyinsaturé Camelus bactrianus http://aims.fao.org/aos/agrovoc/c_1228 http://aims.fao.org/aos/agrovoc/c_23998 http://aims.fao.org/aos/agrovoc/c_5003 http://aims.fao.org/aos/agrovoc/c_32803 http://aims.fao.org/aos/agrovoc/c_1584 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_29245 http://aims.fao.org/aos/agrovoc/c_29254 http://aims.fao.org/aos/agrovoc/c_46ac6187 http://aims.fao.org/aos/agrovoc/c_11952 |
author |
Raiymbek, Gulzhan Faye, Bernard Konuspayeva, Gaukhar Serikbayeva, Assiya Kadim, Isam T. |
author_facet |
Raiymbek, Gulzhan Faye, Bernard Konuspayeva, Gaukhar Serikbayeva, Assiya Kadim, Isam T. |
author_sort |
Raiymbek, Gulzhan |
title |
Fatty acid and cholesterol composition of bactrian camel individual muscles |
title_short |
Fatty acid and cholesterol composition of bactrian camel individual muscles |
title_full |
Fatty acid and cholesterol composition of bactrian camel individual muscles |
title_fullStr |
Fatty acid and cholesterol composition of bactrian camel individual muscles |
title_full_unstemmed |
Fatty acid and cholesterol composition of bactrian camel individual muscles |
title_sort |
fatty acid and cholesterol composition of bactrian camel individual muscles |
url |
http://agritrop.cirad.fr/573695/ http://agritrop.cirad.fr/573695/1/document_573695.pdf |
work_keys_str_mv |
AT raiymbekgulzhan fattyacidandcholesterolcompositionofbactriancamelindividualmuscles AT fayebernard fattyacidandcholesterolcompositionofbactriancamelindividualmuscles AT konuspayevagaukhar fattyacidandcholesterolcompositionofbactriancamelindividualmuscles AT serikbayevaassiya fattyacidandcholesterolcompositionofbactriancamelindividualmuscles AT kadimisamt fattyacidandcholesterolcompositionofbactriancamelindividualmuscles |
_version_ |
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