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Lyu H, Na Q, Wang L, Li Y, Zheng Z, Wu Y, Li Y, Hang G, Zhu X, Ji R, Guo F, Ming L. Effects of Muscle Type and Aging on Glycolysis and Physicochemical Quality Properties of Bactrian camel ( Camelus bactrianus) Meat. Animals (Basel) 2024; 14:611. [PMID: 38396579 PMCID: PMC10886407 DOI: 10.3390/ani14040611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/26/2024] [Accepted: 01/27/2024] [Indexed: 02/25/2024] Open
Abstract
Poor tenderness of camel meat has seriously hampered the development of the camel meat industry. This study investigated the effects of muscle fiber composition and ageing time on meat quality, glycolytic potential, and glycolysis-related enzyme activities. Muscle samples of the longissimus thoracis (LT), psoas major (PM), and semitendinosus (ST) were collected from eight 8-10 year old Sonid Bactrian camels (females). Muscle fiber composition was examined by ATPase staining and immunohistochemistry. Meat quality indexes, glycolytic potential, and activities of major glycolytic enzymes were examined at 4 °C aging for 1, 6, 24, 72, and 120 h. The results showed that LT was mainly composed of type IIb muscle fibers, whereas PM and ST were mainly composed of type I muscle fibers. The PCR results of the myosin heavy chain (MyHC) were consistent with the ATPase staining results. During aging, the shear force of LT muscle was always greater than that of PM and ST, and its glycolysis was the strongest; type IIa, IIb, and IIx muscle fibers were positively correlated with muscle shear force and glycolysis rate, and type I muscle fibers were significantly and negatively correlated with the activities of the key enzymes of glycolysis within 6 h. The results showed that the muscle fibers of LT muscle had the greatest glycolysis capacity. These results suggest that an excessive type IIb muscle fiber number percentage and area in camel meat accelerated the glycolysis process, but seriously affected the sensory profile of the camel meat. The results of this study provide directions for the camel industry when addressing the poor tenderness of camel meat.
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Affiliation(s)
- Haodi Lyu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Qin Na
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Linlin Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Yafei Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Zengtuo Zheng
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Yinga Wu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Yuanyuan Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Gai Hang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Xiangwei Zhu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Rimutu Ji
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
- Inner Mongolia Institute of Camel Research, Alxa 737300, China
| | - Fucheng Guo
- School of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou 014010, China
| | - Liang Ming
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
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Kadim IT, Al-Amri IS, Alkindi AY, Haq QMI. Nutritional values and health benefits of dromedary camel meat. Anim Front 2022; 12:61-70. [PMID: 35974788 PMCID: PMC9374515 DOI: 10.1093/af/vfac051] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Affiliation(s)
- Isam T Kadim
- Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman
| | - Issa S Al-Amri
- Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman
| | - Abdulaziz Y Alkindi
- Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman
| | - Quazi M I Haq
- Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman
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Si R, Na Q, Wu D, Wu X, Ming L, Ji R. Effects of Age and Muscle Type on the Chemical Composition and Quality Characteristics of Bactrian Camel ( Camelus bactrianus) Meat. Foods 2022; 11:foods11071021. [PMID: 35407108 PMCID: PMC8997391 DOI: 10.3390/foods11071021] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 03/28/2022] [Accepted: 03/29/2022] [Indexed: 02/01/2023] Open
Abstract
Camel meat could have health benefits for human consumers due to its nutritional value. The influence of age and muscle type on the chemical composition and quality characteristics of Bactrian camel meat was examined in the present study. Samples of the Longissimus thoracic (LT), Semitendinosus (ST), and Psoas major (PM) muscles were collected from a total of fifteen male camels in three different age groups (3−4 years, 6−7 years, and 9−10 years). The younger camels exhibited higher values of moisture, polyunsaturated fatty acids, ultimate pH, cooking loss, and lightness, but lower fat, shear force, and redness values compared to meat collected from older camels. The LT muscle had higher fat and color parameters (lightness, redness, yellowness) but lower shear force values than the ST and PM muscles (p < 0.05). The ST muscles had a higher content of n-6 polyunsaturated fatty acids and n-3 polyunsaturated fatty acids but lower cooking loss values than the LT and PM muscles. These results indicated that younger camels provide better meat quality traits than older camels. The results of the present study will improve the marketing of Bactrian camel meat products and will provide more information about the most suitable muscles and the optimal slaughter age.
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Affiliation(s)
- Rendalai Si
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
| | - Qin Na
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
| | - Dandan Wu
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
| | - Xiaoyun Wu
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
| | - Liang Ming
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
| | - Rimutu Ji
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
- Inner Mongolia Institute of Camel Research, Alxa 737300, China
- Correspondence:
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Camelids: new players in the international animal production context. Trop Anim Health Prod 2020; 52:903-913. [PMID: 31898022 DOI: 10.1007/s11250-019-02197-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Accepted: 12/22/2019] [Indexed: 02/02/2023]
Abstract
The Camelidae family comprises the Bactrian camel (Camelus bactrianus), the dromedary camel (Camelus dromedarius), and four species of South American camelids: llama (Lama glama), alpaca (Lama pacos) guanaco (Lama guanicoe), and vicuña (Vicugna vicugna). The main characteristic of these species is their ability to cope with either hard climatic conditions like those found in arid regions (Bactrian and dromedary camels) or high-altitude landscapes like those found in South America (South American camelids). Because of such interesting physiological and adaptive traits, the interest for these animals as livestock species has increased considerably over the last years. In general, the main animal products obtained from these animals are meat, milk, and hair fiber, although they are also used for races and work among other activities. In the near future, climate change will likely decrease agricultural areas for animal production worldwide, particularly in the tropics and subtropics where competition with crops for human consumption is a major problem already. In such conditions, extensive animal production could be limited in some extent to semi-arid rangelands, subjected to periodical draughts and erratic patterns of rainfall, severely affecting conventional livestock production, namely cattle and sheep. In the tropics and subtropics, camelids may become an important protein source for humans. This article aims to review some of the recent literature about the meat, milk, and hair fiber production in the six existing camelid species highlighting their benefits and drawbacks, overall contributing to the development of camelid production in the framework of food security.
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Suliman GM, Alowaimer AN, Hussein EOS, Ali HS, Abdelnour SA, El-Hack MEA, Swelum AA. Chemical Composition and Quality Characteristics of Meat in Three One-Humped Camel ( Camelus dromedarius) Breeds as Affected by Muscle Type and Post-Mortem Storage Period. Animals (Basel) 2019; 9:E834. [PMID: 31635171 PMCID: PMC6826607 DOI: 10.3390/ani9100834] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 10/18/2019] [Accepted: 10/18/2019] [Indexed: 11/17/2022] Open
Abstract
The influence of muscle type and postmortem storage period on meat chemical composition and quality attributes of three breeds of camels (Baladi Saudi, Pakistani, and Somali) were investigated in this study. Crude fat and ash content were significantly higher in the Pakistani than in the Baladi Saudi and Somali breeds, except for higher moisture content observed in the Somali breed. The longissimus lumborum (LL) and semimembranosus (SM) muscles had a greater crude protein than the biceps femoris (BF) muscle. Storage period exhibited a significant reduction in pH values and improvement in color components of meat. The Somali breed produced higher cooking loss % and shear force, with a lower water holding capacity than the Baladi Saudi and Pakistani breeds. The LL muscle had better cooking loss %, water holding capacity, and shear force, whereas storage period (7 days) exhibited a significant reduction in the myofibrillar fragmentation index. Baladi Saudi and Pakistani breeds and LL muscle samples presented better meat sensory attributes, while storage period had no significant influence on the overall sensory characters of meat. In conclusion, there were significant differences between the chemical and structural characteristics of the LL, BF, and SM muscle samples among the three breeds of camel. Baladi Saudi and Pakistani had better meat quality traits than the Somali breed. In addition, LL muscles had better nutritional values and meat quality parameters than BF and SM muscles. Improvement in meat quality attributes were achieved with the storage process of 7 days. It is observed that, the Saudi Baladi camels have a merit of low fat content over both Somali and Pakistani camel breeds. It is also concluded that no significant effects were observed between the treatments as a result of storage when sensory attributes were considered. Moreover, breed, muscle and storage period were interacted significantly only with regard to lightness color space and shear force. This is useful knowledge for the meat industry for optimizing processing and storage procedures for various camel muscles.
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Affiliation(s)
- Gamaleldin M Suliman
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, Riyadh 11451, Saudi Arabia.
- Department of Meat Production, Faculty of Animal Production, University of Khartoum, Khartoum 11111, Sudan.
| | - Abdullah N Alowaimer
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, Riyadh 11451, Saudi Arabia.
| | - Elsayed O S Hussein
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, Riyadh 11451, Saudi Arabia.
| | - Hatem S Ali
- Food Science and Nutrition Department, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia.
- Food Technology Department, National Research Center, Dokki, Cairo Governorate 12622, Egypt.
| | - Sameh A Abdelnour
- Department of Animal Production, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
| | - Mohamed E Abd El-Hack
- Department of Poultry, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
| | - Ayman A Swelum
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, Riyadh 11451, Saudi Arabia.
- Department of Theriogenology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44511, Egypt.
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