Background: In Egypt, there is a rising gap between public expectations and available levels of animal protein (especially red meat protein) due to a variety of environmental conditions and managerial practises (a semi-arid country). As a result, the obligation to fatten male dromedary camels could be a potential solution to this issue. Camels are a good source of affordable meat due to their high metabolic efficiency and exceptional resistance to extreme ambient temperatures, sun radiation, water scarcity, and poor vegetarianism. Maintenance energy and protein requirements are significantly lower than those of other ruminants. Camel produces a large amount of meat while consuming less feed than other agricultural animals (1.5–2.0 kilogrammes of feed per 100 kilogrammes of body weight, with daily growth of 800–1000 grammes). The dressing percentage of well-fed butchered camels is 56–62 percent. The meat of fattened camel calves (2-3 years old) is comparable in colour, texture, and flavour to that of young beef cattle. Camel meat is also abundant in protein, iron, and vitamin B, while being low in fat (less than 5% ) and cholesterol. Camel meat provides a lot of glycogen, unsaturated fatty acids like linoleic acid, and essential amino acids, thus it's good for your health. Camels should be given special consideration as a low-cost and nutritious meat source.
Author (S) Details
Alaa Y. El-Badawi
Animal Production Department, National Research Centre, Egypt.
View Book:- https://stm.bookpi.org/NVBS-V2/article/view/3716
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