Fatty acid and cholesterol composition of bactrian camel individual muscles

Raiymbek Gulzhan, Faye Bernard, Konuspayeva Gaukhar, Serikbayeva Assiya, Kadim Isam T.. 2014. Fatty acid and cholesterol composition of bactrian camel individual muscles. Veterinariâ (2-3(36-37)) : 35-39.

Résumé : The objective of this study was to determine fatty acid and cholesterol composition of Infraspinatus, Triceps brachii, Longissimus thoraces, Biceps femoris, Semitendinosus and Semimembranosus muscles from nine Bactrian carcasses (2-3 years of age). Bactrian camel muscles had significant differences in fatty acid and cholesterol contents between the six muscles. The total saturated fatty acids ranged between 29.4 mg/100g (SM) to 36.7 mgj100g (BF). Mono-unsaturated fatty acid ranged from 23.6 mgj100g (SM) to 26.3 mgj100g (IS) and poly-unsaturated fatty acids were between 14.2 mg/100g (IS) to 15.3 mg/100g (ST) significantly affected by muscle type. The cholesterol content of selected muscles varied between muscles. The highest value of cholesterol content found in Infraspinatus mucle (60 mgj100g), the lowest value for Semimembranosus muscle (43 mgj100g). Results showed muscle types significantly affect the fatty acid and cholesterol composition of Bactrian camel meat.

Mots-clés Agrovoc : chameau, viande de chameau, muscle, composition globale, cholestérol, acide gras, acide gras insaturé, acide gras polyinsaturé, Camelus bactrianus

Mots-clés géographiques Agrovoc : Kazakhstan

Classification Agris : Q04 - Composition des produits alimentaires
L01 - Élevage - Considérations générales

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

Auteurs et affiliations

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

Source : Cirad - Agritrop (https://agritrop.cirad.fr/573695/)

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