A review of the growth, and of the carcass and meat quality characteristics of the one-humped camel (Camelus dromedaries)

摘要: The dromedary camel is a good source of meat especially in areas where the climate adversely affects performance other animals. This because its unique physiological characteristics, including great tolerance to high temperatures, solar radiation, water scarcity, rough topography and poor vegetation. average birth weight camels about 35kg, but it varies widely between regions, breeds within same breed. producing ability limited by modest growth rates (500g/day). However, are mostly produced under traditional extensive systems on levels nutrition slaughtered at older ages after career work, racing or milk production. Camels reach live weights 650kg 7-8 years age, produce carcass ranging from 125 400kg with dressing-out percentage values 55% 70%. Camel carcasses contain 57% muscle, 26% bone 17% fat fore halves (cranial rib 13) significantly heavier than hind halves. lean contains 78% water, 19% protein, 3% fat, 1.2% ash small amount intramuscular which renders healthy food for humans. has been described as raspberry red dark brown colour white. similar taste texture beef. amino acid mineral contents often higher beef, probably due lower levels. Recently, processed into burgers, patties, sausages shawarma add value. Future research efforts need focus exploiting potential through multidisplinary efficient production systems, improved technology marketing.