Knowledge Resource Center for Ecological Environment in Arid Area
The production of camel meat: state of knowledge, current situation and prospects | |
Faye, B.1,2,3,4; Abdelhadi, O.2,3,4,5; Raiymbek, G.6; Kadim, I.7; Hocquette, J. -F.8,9 | |
通讯作者 | Faye, B. |
来源期刊 | INRA PRODUCTIONS ANIMALES |
ISSN | 2273-774X |
EISSN | 2273-7766 |
出版年 | 2013 |
卷号 | 26期号:3页码:289-299 |
英文摘要 | Camel meat is a product regularly consumed in arid countries and it is one of the rare products from this species being subject to a regional export market, even international, if the meat from Australian wild camel is included although a poorly evaluated part of this market is out of the official sector. The main exporting countries are located in the Horn of Africa and the Sahelian area whereas the importing countries are the Gulf States and North Africa. Meat productivity in the camel is rather low although the dressing percentages approach those of cattle, especially in animals coming from the more intensive production systems. However, there is a tradition of pastoral fattening having good results. Camel meat is rather close to beef as well in its total chemical composition as in its gustatory characteristics and nutritive value. However, because of fat concentration in the hump, camel muscles give relatively low-fat meat and are particularly low in cholesterol, which can make a good commercial argument. |
类型 | Article |
语种 | French |
国家 | Saudi Arabia ; France ; Sudan ; Kazakhstan ; Oman |
收录类别 | SCI-E |
WOS记录号 | WOS:000338001500005 |
WOS关键词 | FATTY-ACID-COMPOSITION ; CHEMICAL-COMPOSITION ; DESERT CAMEL ; QUALITY ; CARCASS ; DROMEDARIUS ; TYPOLOGY ; GROWTH ; CATTLE |
WOS类目 | Agriculture, Dairy & Animal Science ; Veterinary Sciences |
WOS研究方向 | Agriculture ; Veterinary Sciences |
资源类型 | 期刊论文 |
条目标识符 | http://119.78.100.177/qdio/handle/2XILL650/177648 |
作者单位 | 1.UTF SAU 044 SAU, Camel Project, Kharj 11942, Saudi Arabia; 2.CIRAD, SELMET, UMR0868, F-34398 Montpellier, France; 3.INRA, SELMET, UMR0868, F-34060 Montpellier, France; 4.SupAgro, SELMET, UMR0868, F-34060 Montpellier, France; 5.Univ Kordofan, Fac Nat Resources & Environm Studies, Dept Anim Prod, Khartoum, Sudan; 6.Univ Al Farabi, Fac Biol, Alma Ata 050040, Kazakhstan; 7.Sultan Qaboos Univ, Coll Agr & Marine Sci, Dept Anim & Vet Sci, Muscat, Oman; 8.INRA, Herbivores UMR1213, F-63122 St Genes Champanelle, France; 9.Clermont Univ, VetAgro Sup, Herbivores UMR1213, F-63000 Clermont Ferrand, France |
推荐引用方式 GB/T 7714 | Faye, B.,Abdelhadi, O.,Raiymbek, G.,et al. The production of camel meat: state of knowledge, current situation and prospects[J],2013,26(3):289-299. |
APA | Faye, B.,Abdelhadi, O.,Raiymbek, G.,Kadim, I.,&Hocquette, J. -F..(2013).The production of camel meat: state of knowledge, current situation and prospects.INRA PRODUCTIONS ANIMALES,26(3),289-299. |
MLA | Faye, B.,et al."The production of camel meat: state of knowledge, current situation and prospects".INRA PRODUCTIONS ANIMALES 26.3(2013):289-299. |
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