Non-carcass components in Omani camels (Camelus dromedarius) raised under various levels of feed intake

O. Mahgoub, I. T. Kadim, W. Al-Marzooqi, S. A. Al-Lawatia, A. S. Al-Abri

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

The current experiment describes the effects of feeding varying levels of feed intake on non-carcass components on Omani dromedary camels. Twelve Omani male camels (6-8 month old and 203.5± 15.5 kg body weight) were fed a concentrate and Rhodesgrass hay (RGH) diet at a 60:40 then 80:20 concentrate:hay ratio. Camels received a feed intake equivalent to 1.5, 2.0 and 2.5% of body weight for 162 days at the end of which all camels were slaughtered. The slaughter weight of the Omani camels ranged between 228 to 268.5 kg for the low to high intake animals, respectively. The corresponding hot carcass weights were 104.5 and 131.5 kg. The dressing out percentage (DOP) ranged between 45.7 to 48.7%. The skin contributed the highest proportions of the EBW (8.8-9.5%). The proportions of head, feet and neck in the EBW were 3.9-4.16%, 3.9-4.2% and 5.3%, respectively. Generally, the proportions of carcass fat in the camel are higher than the non-carcass due to the significant proportion of the hump (30%). The camel had a low subcutaneous fat cover when the hump is excluded. The total non-carcass fat appears to be lower in camels as compared to other meat animals. The proportion of the kidney plus pelvic fat was the most significant (11.5%) and appears to be similar to other animals. Omental fat was lower as compared to that of other meat animals. A significant fat depot is found on the abdominal floor accounting for 16.8% of total body fat. This is unique to the camel and it may be an adaptation feature possibly to provide insulation when the animal is crouching. It should be noted that the camel carcasses may become extremely fat under intensive management with hump fat extends over the cutis and with the abdominal flap fat, a camel carcass may be classified as over-fat upon carcass grading.

Original languageEnglish
Pages (from-to)35-40
Number of pages6
JournalJournal of Camel Practice and Research
Volume21
Issue number1
DOIs
Publication statusPublished - Jun 1 2014

Fingerprint

Camelus dromedarius
camels
feed intake
lipids
food animals
hay
carcass grading
animals
body weight
slaughter weight
insulating materials
feed concentrates
subcutaneous fat
feeding level
carcass weight
skin (animal)
body fat
neck
concentrates
kidneys

Keywords

  • Camel
  • Carcass
  • Fat depots
  • Oman

ASJC Scopus subject areas

  • Animal Science and Zoology

Cite this

Non-carcass components in Omani camels (Camelus dromedarius) raised under various levels of feed intake. / Mahgoub, O.; Kadim, I. T.; Al-Marzooqi, W.; Al-Lawatia, S. A.; Al-Abri, A. S.

In: Journal of Camel Practice and Research, Vol. 21, No. 1, 01.06.2014, p. 35-40.

Research output: Contribution to journalArticle

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AB - The current experiment describes the effects of feeding varying levels of feed intake on non-carcass components on Omani dromedary camels. Twelve Omani male camels (6-8 month old and 203.5± 15.5 kg body weight) were fed a concentrate and Rhodesgrass hay (RGH) diet at a 60:40 then 80:20 concentrate:hay ratio. Camels received a feed intake equivalent to 1.5, 2.0 and 2.5% of body weight for 162 days at the end of which all camels were slaughtered. The slaughter weight of the Omani camels ranged between 228 to 268.5 kg for the low to high intake animals, respectively. The corresponding hot carcass weights were 104.5 and 131.5 kg. The dressing out percentage (DOP) ranged between 45.7 to 48.7%. The skin contributed the highest proportions of the EBW (8.8-9.5%). The proportions of head, feet and neck in the EBW were 3.9-4.16%, 3.9-4.2% and 5.3%, respectively. Generally, the proportions of carcass fat in the camel are higher than the non-carcass due to the significant proportion of the hump (30%). The camel had a low subcutaneous fat cover when the hump is excluded. The total non-carcass fat appears to be lower in camels as compared to other meat animals. The proportion of the kidney plus pelvic fat was the most significant (11.5%) and appears to be similar to other animals. Omental fat was lower as compared to that of other meat animals. A significant fat depot is found on the abdominal floor accounting for 16.8% of total body fat. This is unique to the camel and it may be an adaptation feature possibly to provide insulation when the animal is crouching. It should be noted that the camel carcasses may become extremely fat under intensive management with hump fat extends over the cutis and with the abdominal flap fat, a camel carcass may be classified as over-fat upon carcass grading.

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