IJCRR - 6(5), March, 2014
MACRO MINERALS PROFILES IN CAMEL'S MEAT
Author: Omer H. Arabi, Selma Fadl Elmawlla, Elsir Abdelhai, Abdel Moneim E. Sulieman
The macro minerals presented in this study have an essential role in the physiological activities in camels. The aim of this study was to determine the macro minerals profiles in camel’s meat in different seasons and ages. Methodology: the study focused on the determination of macro minerals profiles in camel's meat. Meat 180 samples were taken monthly in summer, winter and autumn, from three groups of ages; 1-3, 4-6 and 7-9 years, Ash samples were analyzed for macro minerals (Ca, Mg, P, Na and K,). These minerals were determined according to the AOCS method. Results: It was found that the macro minerals (Ca, P, Mg, Na and K) profile in camel's meat showed a significant difference (p>0.05) in different season. The concentration of Ca and Mg was higher in summer in young age animals (1-3 years) and lower in old age animals (7-9 years). While the concentration of K was higher in winter in old age animals (7-9 years) and lower in young age animals (1-3 years). There was no significant difference in concentration of P after three months of preservation (p<0.05). Also, there was no significant difference in concentration of Mg after one month of preservation (p<0.05). Conclusion: the concentration of Ca, Mg and K was affected by season and age, whereas the Na and P concentration was not. Further studies on micro minerals (Fe, Cu and Zn) profile in camel meat are recommended.
Keywords: Camel meat , Camelus dromedaries, Macro Minerals
Omer H. Arabi, Selma Fadl Elmawlla, Elsir Abdelhai, Abdel Moneim E. Sulieman. MACRO MINERALS PROFILES IN CAMEL'S MEAT International Journal of Current Research and Review. 6(5), March, 19-24
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