Effects of age on fatty acid composition of the hump and abdomen depot fats of the Arabian camel (Camelus dromedarius)

I. T. Kadim, O. Mahgoub, R. S. Al-Maqbaly, K. Annamalai, D. S. Al-Ajmi

Research output: Contribution to journalArticle

22 Citations (Scopus)

Abstract

This study aimed to quantify concentrations of fatty acids in the hump and abdomen fats of three different age groups of camel. Hump and abdomen fats were extracted from eight each of one-humped camels (Camelus dromedarius) of three age groups: group 1 (<1 year old), group 2(1-3 years old) and group 3 (> 3 years old). The fatty acid methyl ester concentrations of these fats were determined by gas-liquid chromatography (GLC). The percentage of fat in the hump (H) and abdomen (A) fats was significantly (P <0.05) lower for group 1 (H 92.0% and A 94.3%) than for group 2 (H 97.4% and A 97.2%) and group 3 (H 97.6% and A 97.5%), on a dry matter basis. Hump and abdomen fats from the three different groups had similar fatty acid patterns with more saturated than unsaturated fatty acids. The saturated fatty acids in the hump fats accounted for 58.3, 67.6, and 63.0% of the total fatty acids for groups 1, 2 and 3, respectively; group 1 had significantly (P <0.05) lower saturated and higher unsaturated fatty acid concentrations than group 2. The iodine numbers were significantly (P <0.05) higher in group 1 than either group 2 or 3. Palmitic acid (C16:0) was the major fatty acid in hump fat with 32.06, 32.90 and 34.37%, followed by oleic acid (C18:1) 33.65, 21.66 and 28.91.0% and stearic acid (C18:0) 18.85, 24.13 and 20.74% for groups 1, 2 and 3, respectively. Group 1 had significantly higher (P <0.05) oleic acid and lower stearic acid concentrations than group 2. The melting point of both hump and abdomen fats varied between the age groups. This study indicated that age has an effect on the fatty acid composition and the melting point of hump and abdomen fats in one-humped Arabian camels.

Original languageEnglish
Pages (from-to)245-251
Number of pages7
JournalMeat Science
Volume62
Issue number2
DOIs
Publication statusPublished - Oct 2002

Keywords

  • Abdomen
  • Camel
  • Fatty acids
  • Hump
  • Iodine number
  • Melting point and fat

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'Effects of age on fatty acid composition of the hump and abdomen depot fats of the Arabian camel (Camelus dromedarius)'. Together they form a unique fingerprint.

  • Cite this