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Chemical composition of Infraspinatus, Triceps brachii, Longissimus thoraces, Biceps femoris, Semitendinosus, and Semimembranosus of Bactrian (Camelus bactrianus) camel muscles

Raiymbek G., Faye B., Serikbayeva A., Konuspayeva G., Kadim I.T.. 2013. Emirates Journal of Food and Agriculture, 25 (4) : p. 261-266.

The objective of this study was to determine chemical composition of Infraspinatus, Triceps brachii, Longissimus thoraces, Biceps femoris, Semitendinosus, and Semimembranosus muscles from nine Bactrian carcasses (2-3 years of age). The left side muscles were collected and kept in a chiller (3-4ºC) for 48 hrs then stored at -20ºC. Chemical analyses were carried out to determine moisture, crude protein, fat (ether extract), ash, essential and non-essential element contents. The Infraspinatus, Triceps brachii, Biceps femoris, Semitendinosus and Semimembranosus muscles had significantly higher moisture content than Longissimus thoraces muscle. The range of variation in protein content among the muscles was from 17% (Longissimus thoraces) to 18.8% (Semitendinosus). The Longissimus thoraces muscle had significantly higher fat content than other muscles. The Longissimus thoraces muscle had significantly lower phosphorus, magnesium, sodium and potassium contents than Infraspinatus, Triceps brachii, Biceps femoris, Semitendinosus and Semimembranosus muscles. Small variation in iron, zinc, lead, cadmium, copper, cobalt and magnesium contents were found among selected muscles. This study indicated that muscle location of the Bactrian camel may have an effect on its chemical composition. (Résumé d'auteur)

Mots-clés : viande de chameau; muscle; teneur en éléments minéraux; composition chimique; chameau; kazakhstan; camelus bactrianus

Thématique : Composition des produits alimentaires; Physiologie et biochimie animales

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