Effect of muscle type on amino acid composition of Bactrian (Camelus bactrianus) Camel

Raiymbek Gulzhan, Kadim Isam T., Faye Bernard, Konuspayeva Gaukhar, Serikbayeva Assiya. 2015. Effect of muscle type on amino acid composition of Bactrian (Camelus bactrianus) Camel. Veterinariâ, 42 (2), n.spéc. Silk road camel: The camelids, main stake for sustainable development : 209-211. 4th Conference of the International Society of Camelid Research and Development/ISOCARD 2015. 4, Almaty, Kazakhstan, 8 Juin 2015/12 Juin 2015.

Titre kazakh : [Titre en Kazakh] / Titre russe : [Titre en Russe]

Note générale : Résumés disponibles en Kazakh et en Russe

Résumé : This study was aimed to determine amino acid composition of Infraspinatus, Triceps brachii, Longissimus thoraces, Biceps femoris, Semitendinosus, and Semimembranosus muscles from nine Bactrian carcasses (2-3 years of age). The value of essential amino acids value significantly varied between selected muscles. The ranges of most abundant essential amino acids in Bactrian camel meat were leucine (8.14 and 22.99 g/100 g protein), threnonine (6.56 and7.58g/100g protein), methionine (6.56 and7.58 g/100g protein), isoleucine (4.17 and7.21 g/100g protein) and lysine (5.02 and7.43 g/100g protein). The lowest mean values were in serine (1.71 mg/100g protein), tyrosine (2.28 mg/100g protein) and alanine (2.72 mg/100g protein). In the essential amino acid fraction, the major amino acid was lysine, which was significantly (P<0.05) higher (g/100 g protein) in Infraspinatus (7.43), Semimembranosus (7.25) and Longissimus thoracis (7.08) muscles than Triceps brachii (5.80), Semitendinosus (5.10) and Biceps femoris (5.02) muscles. The second main essential amino acid was leucine, which also showed significant differences (P<0.05) among muscles. The Biceps femoris muscle (22.99 g/100 g protein) and Semitendinosus muscle (22.33 g/100 g protein) contained the highest amount compared to the other muscles (values ranged from 8.14 to 14.71 g/100 g protein). The Longissimus thoracis muscle had significantly (P<0.05) lower aspartic content (8.33 mg/100g protein), higher glutamic acid (9.18 mg/100g protein), higher arginine (12.21 mg/100g protein) and higher proline (10.12 mg/100g protein) than most of the other muscles.

Mots-clés Agrovoc : chameau, muscle, viande de chameau, teneur en protéines, acide aminé, composition globale

Mots-clés géographiques Agrovoc : Kazakhstan

Classification Agris : L50 - Physiologie et biochimie animales
Q04 - Composition des produits alimentaires

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

• Raiymbek Gulzhan, Al-Farabi Kazakh National University (KAZ)
• Kadim Isam T., Sultan Qaboos University (OMN)
• Faye Bernard, CIRAD-ES-UMR SELMET (SAU)
• Konuspayeva Gaukhar, Al-Farabi Kazakh National University (KAZ)
• Serikbayeva Assiya, Kazakh National Agrarian University (KAZ)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/577408/)

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