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Meat levels of 25-hydroxyvitamin D3 in Moroccan one-humped dromedary camels (Camelus dromedarius)

El Khasmi M., Bargaa R., Riad F., Safwate A., El Hassane T., Farh M., El Abbadi N., Abouhafs R., Faye B.. 2013. Emirates Journal of Food and Agriculture, 25 (4) : p. 267-273.

DOI: 10.9755/ejfa.v25i4.15495

The aim of this study was to determine the 25-hydroxyvitamin D3 (25-OH-D3) amounts in meat and serum of the Moroccan one-humped camels. The obtained results showed that the 25-OH-D3 amounts in serum (ng/mL), liver, kidney and muscle (ng/g) were 390±45; 7.071±1.003; 6.154±1.067 and 4.241±1.045 respectively. Values in liver were significantly higher (p< 0.05) than those of muscle. Serum 25-OH-D3 levels in camels were very higher than those of ruminant species. Meat of camel was rich in water and ash, and the amounts of 25-OH-D3 in it's various analyzed tissues were similar to those reported for this constituent in the corresponding tissues of bovine species and slightly higher than those measured in other domestic animals.

Mots-clés : viande de chameau; sérum sanguin; dromadaire; composition chimique; teneur en vitamines; vitamine d; maroc; camelus dromedarius

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