Identificador persistente para citar o vincular este elemento: https://accedacris.ulpgc.es/jspui/handle/10553/147320
Campo DC Valoridioma
dc.contributor.authorEl-Moctar, Bahah Siden_US
dc.contributor.authorAhmed, E. B.en_US
dc.contributor.authorSantana Del Pino, Ángeloen_US
dc.contributor.authorMoulay-Ely, M. E.en_US
dc.contributor.authorBrahim, M.en_US
dc.contributor.authorZamel, M. L.en_US
dc.contributor.authorHamed, M. S.E.M.en_US
dc.date.accessioned2025-09-22T12:58:57Z-
dc.date.available2025-09-22T12:58:57Z-
dc.date.issued2025en_US
dc.identifier.issn1684-5358en_US
dc.identifier.otherScopus-
dc.identifier.urihttps://accedacris.ulpgc.es/jspui/handle/10553/147320-
dc.description.abstractThe camel is an animal adapted to life in the desert and plays a vital social and economic role. In Mauritania, people usually like camel meat more than any other kinds of meat. This preference is due to the high quality (rich in protein) and low price of camel meat compared with other meat in these areas. Dromedary meat, which is generally comparable to that of beef, presents undeniable dietary advantages due to its low cholesterol content, and its relative richness in fatty acids, vitamins, trace elements and calcium. In this work we studied the nutritional quality of camel meat in Mauritania, by determining the content of proteins, lipids, ash, moisture and essential trace elements (iron, copper and zinc). Meat samples were collected randomly from butcheries located in Nouakchott city between February and April 2020. Samples were dried and analyzed according to established method. The nutritional value of camel meat was found to be similar to that of beef in terms of protein and fat content. However, a significant moisture content exists in younger animals (72.992%), which decreases in older camels (71.284%). Meat is composed of a high protein content, almost 18.8% protein; a lipid content varying according to age, from 1.53 to 4.26% and an ash content, more or less equal for all ages (0.90 to 1.1%). Liver had the highest level of protein, and the highest level of lipid was detected in muscle. Ash content didn’t have an important variation between organs. Protein, lipid and ash contents had the following order: Protein>lipid>ash. Iron content ranged from 0.80 mg/100g to 6.02 mg/100g, while copper and zinc levels varied across organs. Copper levels show a significant correlation with age, particularly in the kidney and muscle. Copper and Zinc are more concentrated in Liver and muscle than kidney, however; Irons content is very important in kidney. Essential metals concentrations have the order: Iron>Copper>Zinc.en_US
dc.languageengen_US
dc.relation.ispartofAfrican Journal of Food, Agriculture, Nutrition and Developmenten_US
dc.sourceAfrican Journal of Food, Agriculture, Nutrition and Development [ISSN 1684-5358],v. 25 (7), p. 27218-27230, (Enero 2025)en_US
dc.subject3206 Ciencias de la nutriciónen_US
dc.subject.otherCamelus Dromedarius meaten_US
dc.subject.otherCopperen_US
dc.subject.otherIronen_US
dc.subject.otherMauritaniaen_US
dc.subject.otherNouakchotten_US
dc.subject.otherNutritional qualityen_US
dc.subject.otherProteincContenten_US
dc.subject.otherZincen_US
dc.titleNutritiona composition and quality of Camelus Dromedarius meat from butcheries in Nouakchott, Mautitaniaen_US
dc.typeinfo:eu-repo/semantics/Articleen_US
dc.typeArticleen_US
dc.identifier.doi10.18697/ajfand.144.25185en_US
dc.identifier.scopus105015404459-
dc.contributor.orcidNO DATA-
dc.contributor.orcidNO DATA-
dc.contributor.orcidNO DATA-
dc.contributor.orcidNO DATA-
dc.contributor.orcidNO DATA-
dc.contributor.orcidNO DATA-
dc.contributor.orcid0000-0003-0379-892X-
dc.contributor.authorscopusid60090216400-
dc.contributor.authorscopusid57450466400-
dc.contributor.authorscopusid59418250000-
dc.contributor.authorscopusid58612318400-
dc.contributor.authorscopusid57212983286-
dc.contributor.authorscopusid57209856812-
dc.contributor.authorscopusid57451186500-
dc.identifier.eissn1684-5374-
dc.description.lastpage27230en_US
dc.identifier.issue7-
dc.description.firstpage27218en_US
dc.relation.volume25en_US
dc.investigacionCienciasen_US
dc.type2Artículoen_US
dc.description.numberofpages13en_US
dc.utils.revisionen_US
dc.date.coverdateEnero 2025en_US
dc.identifier.ulpgcen_US
dc.contributor.buulpgcBU-BASen_US
dc.description.sjr0,184
dc.description.sjrqQ3
item.grantfulltextopen-
item.fulltextCon texto completo-
crisitem.author.deptDepartamento de Matemáticas-
crisitem.author.orcid0000-0002-6513-4814-
crisitem.author.fullNameSantana Del Pino, Ángelo-
Colección:Artículos
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