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Evaluation of Fatty Acid Profile of One Hump Camel Meat During Two Fattening Periods | ||
| علوم و فنون دامپروری | ||
| Article 8, Volume 6, Issue 22, June 2017, Pages 53-58 PDF (726.46 K) | ||
| DOI: 10.22092/aasrj.2017.115774 | ||
| Authors | ||
| Zahra Ebadi* ; H. R. Ansari; M. Salehi | ||
| Animal Science Research Institute of Iran | ||
| Abstract | ||
| An experiment was conducted to evaluate of fatty acid content of one-hump camel meat in two fattened periods. Twelve yearling camels were fattened during six and nine month periods with the same diet.سن شروع پروار 12 ماهگی و ترکیب خوراک شامل 25% یونجه، 25% کاه و 50% کنسانتره (جو 55%، سبوس20%، تفاله چغندر 15%، کنجاله تخم پنبه 8% و نمک 2%)، بود.آزمایشات در قالب طرح کاملا تصادفی با شش تکرار (دام) در شرایط یکسان انجام شد. Completely randomized design with three replications (camels) was used to analyze the data. Camels were slaughtered and carcasses were kept in refrigerator at 5°C.پس از طی مرحله جمود نعشی (به مدت 24 ساعت)، میزان عناصر معدنی گوشت نواحی ران و سردست لاشه ها تعیین شد. After rigor mortis stage, the profile of fatty acids was determined in loin (longissimus dorsi) parts of carcasses. The result showed that the amount of fatty acids between samples were significantly different onlt for caprylic (C8) fatty acid (p<0.05). Totally increasing the fattening period from six to nine month, increased the level of fatty acids in camel meat such as oleic (w9) and linoleic (w3) acids, but this difference was not significant. | ||
| Keywords | ||
| Short chain saturated fA )SFA); Monounsaturated (C18:1) FA (MUFA); Polyunsaturated (C18:3; C18:2) FA (PUFA); Fatty acid composition | ||
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