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Effect of slaughter season on fatty acids composition of desert camel meat (Camelus dromedaries)

Abdelhadi O.M.A., Babiker S.A., Bouchart D., Hocquette J.F., Faye B.. 2015. Veterinariâ, 42 (2) : p. 157-159. 4th Conference of the International Society of Camelid Research and Development/ISOCARD 2015. 4, 2015-06-08/2015-06-12, Almaty (Kazakhstan).

The study aimed to study the effect of slaughter season on fatty acids composition of camel Longissimus thoracis muscle. Desert camel calves (n=30) were fattened by local camel herders in Sudan and slaughtered in different seasons of the year: winter, summer and autumn (ten camels each). The average of total lipids of the three seasons was 11.7g/100g fresh muscle, showed no differences among seasons. Camel LT muscle contained 52.2% SFA, 35.8% MUFA, 11.6 PUFA and 0.5% CLA, respectively. Slaughter season influenced the total MUFA which found high in summer compared to other seasons. As well, the ratio of 18:2 n-6/18:3 n-3, n-6/n-3 as well as UFA/SFA were influenced by slaughter season (P<0.05). CLA content and the percentages of trans11, cis 9 18:2 isomer are relatively high, while n-6/n-3 ratio was within the recommended values for the human diet which indicated that camel LT muscle has a high nutritional value throughout the year. (Résumé d'auteur)

Mots-clés : abattage d'animaux; teneur en lipides; acide gras; dromadaire; viande de chameau; soudan; camelus dromedarius

Thématique : Physiologie et biochimie animales; Composition des produits alimentaires

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