Chemical composition of Infraspinatus, Triceps brachii, Longissimus thoraces, Biceps femoris, Semitendinosus, and Semimembranosus of Bactrian (Camelus bactrianus) camel muscles

Gulzhan Raiymbek, Bernard Faye, Assya Serikbayeva, Gaukhar Konuspayeva, Isam T. Kadim

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

The objective of this study was to determine chemical composition of Infraspinatus, Triceps brachii, Longissimus thoraces, Biceps femoris, Semitendinosus, and Semimembranosus muscles from nine Bactrian carcasses (2-3 years of age). The left side muscles were collected and kept in a chiller (3-4°C) for 48 hrs then stored at -20°C. Chemical analyses were carried out to determine moisture, crude protein, fat (ether extract), ash, essential and non-essential element contents. The Infraspinatus, Triceps brachii, Biceps femoris, Semitendinosus and Semimembranosus muscles had significantly higher moisture content than Longissimus thoraces muscle. The range of variation in protein content among the muscles was from 17% (Longissimus thoraces) to 18.8% (Semitendinosus). The Longissimus thoraces muscle had significantly higher fat content than other muscles. The Longissimus thoraces muscle had significantly lower phosphorus, magnesium, sodium and potassium contents than Infraspinatus, Triceps brachii, Biceps femoris, Semitendinosus and Semimembranosus muscles. Small variation in iron, zinc, lead, cadmium, copper, cobalt and magnesium contents were found among selected muscles. This study indicated that muscle location of the Bactrian camel may have an effect on its chemical composition.

Original languageEnglish
Pages (from-to)261-266
Number of pages6
JournalEmirates Journal of Food and Agriculture
Volume25
Issue number4
DOIs
Publication statusPublished - Apr 2013

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Keywords

  • Bactrian camel
  • Chemical composition
  • Essential minerals

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Animal Science and Zoology
  • Food Science
  • Applied Microbiology and Biotechnology

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