Proximate composition, amino acids and inorganic mineral content of Arabian Camel meat: comparative study

Abstract

The proximate composition, amino acid and inorganic mineral contents of the Arabian Camel ( Camelus dromedarius) meat were investigated and compared with other red and white meats (beef, lamb, goat, chicken and fish). Camel meat had more moisture, less fat, less ash and similar protein contents to beef, lamb, goat and chicken. The highest moisture and the lowest protein contents were found for fish ( Epinephulus chlorostigma). Accordingly the moisture to protein ratios (M/P) of the camel and fish were higher than those of beef, lamb, goat and chicken. Except for Na, camel had a similar elemental composition (Zn, Ca, K, Mg, Cu and Mn) to beef but was superior to that of fish. For the six species studied, the ratio of essential to non-essential amino acids (ESAA/ NEAR) ranged between a high of 0·90 for goat and a low of 0·81 for fish. Camel had a similar ESAA/NEAA value to beef (0·85). Based on its possible contribution to the Recommended Dietary Allowances (RDA), the nutrient density of camel meat is quite comparable to that of beef, however, the two species are poor sources of Ca.