Publications des agents du Cirad

Cirad

Fatty acid and cholesterol composition of bactrian camel individual muscles

Raiymbek G., Faye B., Konuspayeva G., Serikbayeva A., Kadim I.T.. 2014. Veterinariâ (2-3(36-37)) : p. 35-39.

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. (Résumé d'auteur)

Mots-clés : acide gras polyinsaturé; acide gras insaturé; acide gras; cholestérol; composition globale; muscle; viande de chameau; chameau; kazakhstan; camelus bactrianus

Thématique : Composition des produits alimentaires; Elevage - Considérations générales

Documents associés

Article de revue