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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) : pp. 585-595.

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Abstract : 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 - Animal physiology and biochemistry
Q04 - Food composition

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations

  • El Khasmi Mohammed, Université Hassan 2 (MAR) - auteur correspondant
  • Faye Bernard, CIRAD-ES-UMR SELMET (FRA)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/594462/)

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