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Effect of muscle type on amino acid composition of Bactrian (Camelus bactrianus) Camel

Raiymbek G., Kadim I.T., Faye B., Konuspayeva G., Serikbayeva A.. 2015. Veterinariâ, 42 (2) : p. 209-211. 4th Conference of the International Society of Camelid Research and Development/ISOCARD 2015. 4, 2015-06-08/2015-06-12, Almaty (Kazakhstan).

This study was aimed to determine amino acid composition of Infraspinatus, Triceps brachii, Longissimus thoraces, Biceps femoris, Semitendinosus, and Semimembranosus muscles from nine Bactrian carcasses (2-3 years of age). The value of essential amino acids value significantly varied between selected muscles. The ranges of most abundant essential amino acids in Bactrian camel meat were leucine (8.14 and 22.99 g/100 g protein), threnonine (6.56 and7.58g/100g protein), methionine (6.56 and7.58 g/100g protein), isoleucine (4.17 and7.21 g/100g protein) and lysine (5.02 and7.43 g/100g protein). The lowest mean values were in serine (1.71 mg/100g protein), tyrosine (2.28 mg/100g protein) and alanine (2.72 mg/100g protein). In the essential amino acid fraction, the major amino acid was lysine, which was significantly (P<0.05) higher (g/100 g protein) in Infraspinatus (7.43), Semimembranosus (7.25) and Longissimus thoracis (7.08) muscles than Triceps brachii (5.80), Semitendinosus (5.10) and Biceps femoris (5.02) muscles. The second main essential amino acid was leucine, which also showed significant differences (P<0.05) among muscles. The Biceps femoris muscle (22.99 g/100 g protein) and Semitendinosus muscle (22.33 g/100 g protein) contained the highest amount compared to the other muscles (values ranged from 8.14 to 14.71 g/100 g protein). The Longissimus thoracis muscle had significantly (P<0.05) lower aspartic content (8.33 mg/100g protein), higher glutamic acid (9.18 mg/100g protein), higher arginine (12.21 mg/100g protein) and higher proline (10.12 mg/100g protein) than most of the other muscles. (Résumé d'auteur)

Mots-clés : composition globale; acide aminé; teneur en protéines; viande de chameau; muscle; chameau; kazakhstan

Thématique : Physiologie et biochimie animales; Composition des produits alimentaires

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