Nutritional values and health benefits of dromedary camel ...

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• Camel meat is gaining increased recognition globally due to its high functional properties and exceptional nutritional values.

• Rich in essential nutrients, camel meat also contains various components with potential bioactive properties that may greatly benefit human health and wellness.

• The health benefits associated with camel meat signify a prospective future that can be further expanded to enhance the value of functional meat products.

• Similar to other red meat products, enhancing camel meat with health-promoting substances is not a new concept, yet it is advisable for consumption.

Introduction

Consumer perceptions of meat have evolved over recent decades, shifting from viewing meat merely as a source of essential nutrients to recognizing it as a health-promoting supplement (Kadim et al.). Consequently, considerable changes have occurred in the global meat market, driven by rising demand for nutritious and healthy meat products (Kadim et al.). The health advantages of meat are the dominant factor influencing consumer choices in the market. This shift in consumer preferences suggests that the functional properties of camel meat could serve as an alternative health food. Thus, significant efforts within the meat industry have focused on enhancing the nutritional values and overall healthiness of meat products (Decker and Park). Despite the adverse effects of hot environments on animal health, camels have remarkably adapted to produce nutritious meat even in harsh conditions (Al-Abri and Faye; Bouhaddaoui et al.). Kadim et al. highlight opportunities to enhance camel meat's nutritional and health attributes through natural production methods or the addition of natural functional substances. Furthermore, incorporating healthy ingredients can bolster the functional properties of camel meat products (Pogorzelska-Nowicka et al.). Traditional beliefs among Somali and Indian communities regard camel meat as beneficial for various health issues, including hyperacidity, hypertension, and pneumonia (Kurtu). Leveraging advanced technologies can improve the nutritional and health benefits of camel meat products, paving the way for new innovations. As consumer interest in meat products enriched with bioactive compounds rises, marketing the high-quality and nutritional attributes of camel meat offers promising prospects for enhancing its market value. This article seeks to explore the significant nutritional and potential health components of camel meat while focusing on its future nutritional advancements.

Nutrient Contents

An overview of the nutritional characteristics of camel meat is available along with insights into their importance for human nutrition and specific attributes related to camel-derived meat. Detailed information on individual nutrients can be found in subsequent sections. Data on the proximate composition of camel meat compared to other meats indicates that camel meat generally possesses a similar composition to that of other meat-producing mammals, except for the fat content. Moisture levels in camel meat are variable (ranging from 63.0% to 77.7%), with higher moisture values usually correlating with lower fat percentages. Kadim et al. noted that moisture levels in camel meat tend to decrease with the animal's age. Ibrahim et al. reported minimal differences in moisture content between different age groups of camels across various muscles, while Gheisari et al. found little variation in moisture content between camel and other species of comparable gender and age. The protein content in camel meat ranges from 17.1% to 22.1% (Kadim et al.), with young camels exhibiting similar protein percentages to those in young cattle, goats, and lambs. Several additional factors can also influence the fat content of camel meat within similar age categories (Kadim et al.).

Table 1.

Nutritional characteristicImportance for human diets and presence in meatComments regarding camel meatProtein concentrationProteins are an essential requirement of the human diet, with meat being an important source for many people.Protein concentrations are slightly higher in camel meat than for many other meats due to lower fat levels (see Tables 2 and 4).The amino-acid balance within proteins and as free amino acids.The balance of the 12 essential amino acids in meat is close to estimated requirements for humans.A similar balance of amino acids is found in camel meat to that of meat from other mammals (see Table 4).Digestibility and bioavailability of proteins and amino acids.Proteins must be digestible and absorbable to be useful. Generally, proteins are highly digestible for most meat proteins when cooked carefully.Highly digestible proteins similar to other meats (see Section 5).Bioactivity of proteins or their breakdown products.There is increasing evidence that certain short-chain polypeptides from meat proteins have bioactive properties.Limited research exists, especially concerning camel meat proteins (see Section 5).Lipid (fat) concentrationSome lipid components are essential for humans, but fat serves primarily as an energy source. Some lipids are considered nutritionally undesirable.Concentrations are generally low in camel meats (see ).Fatty-acid proportions in lipidSome fatty acids in meat confer benefits (e.g., long-chain omega-3), while others are undesirable for humans (e.g., specific saturated fats and some trans fats).The proportions of fatty acids in camel meat are generally favorable but depend on camel diets and fat levels (see Table 3).MineralsMany minerals are vital for humans, with meat being an important source of several key minerals like iron and zinc. Potentially harmful minerals are often absent.Similar trends are observed in camel meat when compared to other red meats (see Table 5).Bioavailability of individual minerals.Important minerals such as iron are more bioavailable in meat than in many alternative foods. Expected to mirror the trends observed in other red meats.Water-soluble vitaminsThese vitamins are essential components of human diets, with meat serving as a significant source, particularly for vitamin B12. Meat is a poor source of vitamin C.Similar to other red meats based on limited data (see Table 6).Fat-soluble vitaminsAlso necessary in the human diet, levels depend partially on fat content in the meat.Vitamin levels are typically lower due to low concentrations of lipids (see Table 6).Other compounds with potential bioactive propertiesThis area is evolving, with examples of compounds being assessed in meat, including coenzymes, taurine, lipoic acid, carnitine, creatine, and growth factors.Limited information is available, but it is expected to be similar to that of other red meats.

Table 2.

No of animals/SpeciesMuscleMoistureProteinFatAshReferencesDromedaryLT73.819.06.20.85IS73.218.25.3096TB77.717.11.91.00ST75.418.53.10.91Kadim et al. ()SM63.022.12.50.93BF74.320.82.51. LamaLT73.923.10.52.40Cristofanelli et al. ()40 AlpacaLT73.623.30.52. GuanacoLT73.920.91.01.10Gonzalez et al. ()6 BeefLD70.920.05.70.98Moreira et al. ()17 BeefBF72.221.16.10.96Purchase al. ()

Nutritional Values

Camel meat products boast high nutritional value, containing important micronutrients necessary for human health, in addition to essential omega-3 polyunsaturated fats (Kadim et al., , Kadim et al., ; Ibrahim et al., ) ( ). Although camel meat products tend to possess low fat content (Williams et al.), nutritional values may vary due to factors such as breed, feeding regimen, age, season, and specific meat cuts. Researchers have indicated that camel meat products typically contain low fat levels along with high amounts of unsaturated fatty acids (UFAs) and low cholesterol levels, while being rich in protein, vitamins, and minerals (Kadim et al.).

Vitamin Profile

Due to their low fat content, camel meat has comparatively lower levels of fat-soluble vitamins such as vitamin A than other species. Raiymbek et al. reported that camel meat contains 9.97 to 10.5 µg/100 g of vitamin A. Vitamin E plays a crucial antioxidant role by breaking free radical chain reactions (Pearce and Jacob) and counteracting the oxidation of plasma lipoproteins and PUFA components within cell membranes (Horba et al.). A deficiency of vitamin D may lead to cardiovascular diseases, type 1 diabetes, cancer, hypertension, rheumatoid arthritis, autoimmune diseases, and Parkinson’s disease. The recommended daily intake is around 10-20 μg/day (400-800 IU/day), considering little exposure to sunlight; however, actual intake is often just about 3-7 μg/day (120-280 IU/day). Adequate consumption of B-group vitamins is vital for the proper functioning of the human body, with particular emphasis on folate (B9) and vitamin B12 (Kadim et al.). The B-vitamin complex in camel meat varies from a few micrograms to several milligrams per 100 g ( ). The range of vitamin B1 in camel meat has been determined to be between 0.08 and 0.0 mg/100 g. Camel muscle products contain thiamin levels (0.09 mg/100 g) which are higher than beef (0.5 mg/100 g), lamb (0.06 mg/100 g), rabbit (0.05 mg/100 g), chicken (0.04 mg/100 g), and turkey (0.02 mg/100 g) (Lombardi-Boccia et al.). Meat typically contributes 77% of dietary vitamin B12 (Karmas). Fifty grams of camel meat products provide 2.38g/100 g of vitamin B12, fulfilling 118% of the human RDA for this vitamin. The average camel meat contains 4.75 µg/100 g of vitamin B12, offering ample amounts for dietary needs. Camel meat has higher vitamin B12 levels than sheep (0.25 mg/100 g) and veal (0.18 mg/100 g). Vitamin B6 is closely linked to dietary protein content and is essential for hemoglobin formation (Henderson et al.). The vitamin B6 concentration in camel ranges from 0.61 to 0.67 mg/100 g, which surpasses the values for pork (0.35 to 0.49 mg/100 g), turkey (0.42 mg/100 g), chicken (0.53 mg/100 g), and fish (0.34 mg/100 g) (Sauberlich et al.). A typical serving of camel meat (200 g) provides 80% of the RDA for vitamin B6 for a young adult male. Pantothenic acid is crucial in energy metabolism, with values in camel muscles ranging from 0.82 to 0.89 mg/100 g. Riboflavin is essential for normal growth and helps maintain the health of mucous membranes, skin, eyes, and the nervous system (Henderson et al.). Riboflavin is present in red meat, contributing to around 15% of the average daily intake of this vitamin in humans.

Table 6.

Vitamin1SpeciesMuscleB1B2B3B5B6B12ADEDromedaryLT0.110.230.780.594..50.85IIbrahim et al. ()ST0.080.220.760.614..20.92SM0.090.260.720.614..10.86BF0.090.260.770.624.699.990.83BeefBF0.050.103.490.390.271.699.380.150.45Purchas et al. ()LambLT0.100.165.130.500.151.854.690.040.29

Conclusion

The amino acid and mineral contents of camel meat often exceed those found in other meat animals, likely due to lower intramuscular fat levels. Based on its nutritional composition, camel meat has the potential to be effectively marketed alongside other livestock products. Being low in fat and cholesterol compared to other red meat options makes camel meat an appealing choice for health-conscious consumers. With growing demand for protein-rich, low-fat meat products, camel meat holds promise for international markets. Enhancements in camel meat quality and shelf life can be achieved through various pretreatments, including the application of polyphenolics, curing, aging, and specialized packaging methods. Additional research is essential to harness the potential of camels as a meat source, including studies in efficient production systems, improved meat technology, and effective marketing strategies. Promoting camel meat consumption and educating the public about its nutritional values is crucial, especially in light of the increasing demand for healthy food.

Notes

About the Authors

Isam T. Kadim is a professor in the Department of Biological Sciences and Chemistry, College of Arts and Sciences at the University of Nizwa, Sultanate of Oman. He obtained his Ph.D. from Massey University, New Zealand. He possesses over 40 years of teaching and research experience at four different global institutions, supervising numerous M.Sc. and Ph.D. students, publishing over 120 refereed papers, four books, and 17 book chapters, and presenting 85 papers at scientific conferences. His research primarily focuses on muscle biology, and he has secured over US$1.4 million in funding for his research endeavors.

Issa Al-Amri is an Associate Professor at the Department of Biological Sciences and Chemistry, while also serving as the Dean of the College of Arts and Sciences at the University of Nizwa, Oman. He received his BSc in Biomedical Sciences from Glasgow Caledonian University, MSc in Biological Electron Microscopy from the University of Wales, Aberystwyth, and PhD in Biological Sciences from the University of Portsmouth in the UK. Previously, Dr. Al-Amri worked for over 24 years as Director of the Diagnostic Electron Microscopy Unit at the Department of Pathology, College of Medicine & Health Sciences, Sultan Qaboos University. He has published over 110 articles in international peer-reviewed journals and conferences, focusing on histopathology, stress physiology, reproductive biology, and endocrinology, among other fields.

Abdulaziz Y. AlKindi is a Professor of Physiology at the Department of Biological Sciences and Chemistry, Vice Chancellor of Academic Affairs, and Secretary General of the Boards of Trustees at the University of Nizwa, Oman. He completed his BSc and MSc at the University of Arizona, USA, and his PhD at the University of Exeter in the UK. Professor AlKindi previously held an Associate Professorship at Sultan Qaboos University's Department of Biology and served as Dean of the College of Science. He has published over 90 articles in international peer-reviewed journals and conferences, focusing on stress and reproductive physiology as well as endocrinology.

Q.M. Imranul Haq currently serves as an Associate Professor in the Department of Biological Sciences and Chemistry, College of Arts and Sciences, at the University of Nizwa, Sultanate of Oman. He received his Ph.D. in Biotechnology from Jamia Millia Islamia, New Delhi, India, and has extensive experience in Biotechnology, Microbiology (Plant Molecular Virology), and Molecular Biology, backed by years of research and teaching in these fields. Dr. Haq has also undertaken postdoctoral work at various institutions, including The Catholic University of Korea (South Korea) and ICGEB (India).

Contributor Information

Isam T. Kadim, Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman.

Issa S. Al-Amri, Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman.

Abdulaziz Y. AlKindi, Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman.

Q.M. Imranul Haq, Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman.

Conflict of interest statement

The authors declare that there are no conflicts of interest to disclose.

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