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Título: | Nutritiona composition and quality of Camelus Dromedarius meat from butcheries in Nouakchott, Mautitania | Autores/as: | El-Moctar, Bahah Sid Ahmed, E. B. Santana Del Pino, Ángelo Moulay-Ely, M. E. Brahim, M. Zamel, M. L. Hamed, M. S.E.M. |
Clasificación UNESCO: | 3206 Ciencias de la nutrición | Palabras clave: | Camelus Dromedarius meat Copper Iron Mauritania Nouakchott, et al. |
Fecha de publicación: | 2025 | Publicación seriada: | African Journal of Food, Agriculture, Nutrition and Development | Resumen: | The 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. | URI: | https://accedacris.ulpgc.es/jspui/handle/10553/147320 | ISSN: | 1684-5358 | DOI: | 10.18697/ajfand.144.25185 | Fuente: | African Journal of Food, Agriculture, Nutrition and Development [ISSN 1684-5358],v. 25 (7), p. 27218-27230, (Enero 2025) |
Colección: | Artículos |
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