Blood, milk and meat vitamin D in the dromedary camel
In ruminants, circulating vitamin D levels may be influenced by photoperiod, nutrition, physiological stage, ambient temperature, attitude and season, whereas, in meat, vitamin D content may be impacted by vitamin D status of animal, ageing and cooking. The information on nutritional value of camel milk and meat is largely available, but, there are very few reports evaluating the vitamin D levels and their variations in blood and these products in the dromedary camel. In this context, this review proposes a gathering of cur-rent knowledge about the vitamin D in this species and discusses findings considering those obtained in other mammal animals.
Main Authors: | , |
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Format: | article biblioteca |
Language: | eng |
Subjects: | L50 - Physiologie et biochimie animales, Q04 - Composition des produits alimentaires, sang, lait, viande, Camelidae, vitamine D, valeur nutritive, antioxydant, http://aims.fao.org/aos/agrovoc/c_959, http://aims.fao.org/aos/agrovoc/c_4826, http://aims.fao.org/aos/agrovoc/c_4669, http://aims.fao.org/aos/agrovoc/c_15595, http://aims.fao.org/aos/agrovoc/c_8271, http://aims.fao.org/aos/agrovoc/c_5278, http://aims.fao.org/aos/agrovoc/c_511, |
Online Access: | http://agritrop.cirad.fr/594462/ http://agritrop.cirad.fr/594462/1/594462.pdf |
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