Evaluation of Chemical and Nutritionalvalueof Camel Meat Originating From Almaty Region

Abstract

The chemical, amino acid and fatty acid compositions in the muscle tissue of camel meat of Almaty region were studied. The data obtained are important indicators that can be used to qualitatively and quantitatively assess the functionality of camel meat. Camel meat has a high nutritional value, the protein content is within 18.73-19.52%, moisture 76.59-78.5%, fat 2.1-2.77%. The material to determine the fatty acid composition of camel meat, we have selected from muscle tissue of the thigh (Biceps femoris) 3-year-old camel (dromedary). It was found that the fat content in camel meat is 2.55%, including saturated fatty acids 64.53% and monounsaturated 34.34% g/100 g of lipids. The ratio of unsaturated to saturated fatty acids averages 1.9%. Camel fat is characterized by a high content of monounsaturated fatty acids, such as oleic and palmitoleic (29.77% and 3.32% g/100 g of lipids). High lysine content of 10.47% and low tryptophan content of 0.16% were noted in comparison with the results of other authors. The ratio of the amount of essential amino acids to interchangeable in camel meat in the test sample is 0.70%, and the highest rate in Arabic meat is 0.97%.