Camel meat; Meta-analysis; Mineral composition; Nutritional value; Animals; Humans; Age Factors; Nutritive Value; Male; Camelus/genetics; Breeding; Red Meat/analysis; Meat/analysis; Arid and semi-arid areas; Breeding systems; Chemical compositions; Red meats; Sensory attributes; Systematic Review; Camelus; Meat; Red Meat; Food Science
Abstract :
[en] Camel meat is increasingly being recognized as a sustainable and nutritious red meat source, particularly in arid and semi-arid areas where camels are thriving. However, its chemical composition and sensory attributes vary significantly owing to genetic, management, and environmental factors. This study conducted a systematic review and a meta-analysis to quantify the nutritional and sensory properties of camel meat and identify the key factors influencing these characteristics. A systematic review of peer-reviewed studies was conducted using Springer, PubMed/MEDLINE, Scopus, and ScienceDirect databases. This review comprised 57 papers published in English from 12 countries, covering the period between January 1991 and August 2024, including 377 analyses focusing on camel species, breeds, and breeding systems. Statistical analyses were performed to determine the effect sizes, heterogeneity, and impact of the moderating factors. The findings from our meta-regression and subgroup analyses revealed that variations in camel meat profiles are influenced by multiple factors, including breeding system, camel species, breeds, and age, but not by sex. Subgroup analysis revealed that higher final body weight (FBW) was reported for meat from Camelus bactrianus camels raised under the extensive system. Camels slaughtered at ≤6 years of age were characterized by higher dry matter, ash, and fat contents, but lower sarcomere length, lightness, redness, and cobalt content. The Najdi, Baladi Saudi, and Pakistani breeds were characterized as tender meat breeds. This study emphasizes the need for improved breeding strategies, meat processing techniques, and market awareness to enhance the appeal of camel meat. These findings provide valuable insights for livestock producers, policymakers, and the food industry, supporting the promotion of camel meat as a viable substitute for traditional red meat in regions affected by climate change and food insecurity.
Disciplines :
Animal production & animal husbandry
Author, co-author :
Boukrouh, Soumaya ; Université de Liège - ULiège > Fundamental and Applied Research for Animals and Health (FARAH) ; African Sustainable Agriculture Research Institute (ASARI), Mohammed VI Polytechnic University (UM6P), Laâyoune, Morocco
Al Rharad, Asma; Laboratory of Physical-Chemistry of Materials, Natural Substances and Environment, Department of Chemistry, Faculty of Science and Technology, Abdelmalek Essâadi University, Tangier, Morocco
Ait El Alia, Omar; Laboratory of the Engineering and Applied Technologies, Higher School of Technology, Sultan Moulay Slimane University, Morocco. Electronic address: omar.aitelalia@usms.ma
Hornick, Jean-Luc ; Université de Liège - ULiège > Département de gestion vétérinaire des Ressources Animales (DRA)
Faye, Bernard; Center of International Cooperation on Agriculture Research for Development-CIRAD, UMR SELMET, Campus International de Baillarguet, CEDEX 5, Montpellier 34398, France
Language :
English
Title :
Camel meat composition by species, breeds, publication year, age, and breeding system: A global systematic review and meta-analysis.
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