Blood, milk and meat vitamin D in the dromedary camel

El Khasmi Mohammed, Faye Bernard. 2019. Blood, milk and meat vitamin D in the dromedary camel. Iranian Journal of Applied Animal Science, 9 (4) : 585-595.

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Résumé : 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.

Mots-clés Agrovoc : sang, lait, viande, Camelidae, vitamine D, valeur nutritive, antioxydant

Mots-clés libres : Blood, Milk, Meat, Oxidant stress, 25-hydroxyvitamin D

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

Champ stratégique Cirad : CTS 2 (2019-) - Transitions agroécologiques

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