Comparative fatty acids composition and cholesterol content in Bactrian (Camelus bactrianus) and dromedary camel (Camelus dromedarius) meat

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.

Bibliographic Details

Main Authors:	Raiymbek, Gulzhan, Faye, Bernard, Kadim, Isam T., Serikbaeva, Asia, Konuspayeva, Gaukhar
Format:	article biblioteca
Language:	eng
Subjects:	dromadaire, acide gras, viande de chameau, cholestérol, chameau, Camelus, composition chimique, analyse discriminante, muscle, chameau d'asie, http://aims.fao.org/aos/agrovoc/c_10467, http://aims.fao.org/aos/agrovoc/c_2818, http://aims.fao.org/aos/agrovoc/c_23998, http://aims.fao.org/aos/agrovoc/c_1584, http://aims.fao.org/aos/agrovoc/c_1228, http://aims.fao.org/aos/agrovoc/c_9558, http://aims.fao.org/aos/agrovoc/c_1794, http://aims.fao.org/aos/agrovoc/c_28859, http://aims.fao.org/aos/agrovoc/c_5003, http://aims.fao.org/aos/agrovoc/c_29139, http://aims.fao.org/aos/agrovoc/c_11952,
Online Access:	http://agritrop.cirad.fr/605022/ http://agritrop.cirad.fr/605022/1/605022.pdf
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