{"id":24,"date":"2018-07-18T04:56:56","date_gmt":"2018-07-18T04:56:56","guid":{"rendered":"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/?post_type=chapter&#038;p=24"},"modified":"2019-05-16T09:53:06","modified_gmt":"2019-05-16T09:53:06","slug":"composition-nutritive-value-of-meat-from-different-sources","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/chapter\/composition-nutritive-value-of-meat-from-different-sources\/","title":{"rendered":"Composition &amp; Nutritive Value of Meat from different sources"},"content":{"raw":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/2wwnPGj6WQc\" target=\"_blank\" rel=\"noopener\"><img src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a>\r\n<\/span><\/div>\r\n<div><span style=\"text-align: initial; font-size: 1em;\">Goat meat has been established as a lean meat with favorable nutritional qualities<\/span><\/div>\r\n<div>\r\n<table class=\"aligncenter\" style=\"height: 308px; width: 60%;\" border=\"1\">\r\n<tbody>\r\n<tr style=\"height: 28px;\">\r\n<td style=\"height: 28px; width: 104px;\">Nutrient<\/td>\r\n<td style=\"height: 28px; width: 33px;\">Goat<\/td>\r\n<td style=\"height: 28px; width: 55px;\">Chicken<\/td>\r\n<td style=\"height: 28px; width: 30px;\">Beef<\/td>\r\n<td style=\"height: 28px; width: 31px;\">Pork<\/td>\r\n<td style=\"height: 28px; width: 38px;\">Lamb<\/td>\r\n<\/tr>\r\n<tr style=\"height: 28px;\">\r\n<td style=\"height: 28px; width: 104px;\">calories<\/td>\r\n<td style=\"height: 28px; width: 33px;\">122<\/td>\r\n<td style=\"height: 28px; width: 55px;\">162<\/td>\r\n<td style=\"height: 28px; width: 30px;\">179<\/td>\r\n<td style=\"height: 28px; width: 31px;\">180<\/td>\r\n<td style=\"height: 28px; width: 38px;\">175<\/td>\r\n<\/tr>\r\n<tr style=\"height: 28px;\">\r\n<td style=\"height: 28px; width: 104px;\">Fat(g)<\/td>\r\n<td style=\"height: 28px; width: 33px;\">2.6<\/td>\r\n<td style=\"height: 28px; width: 55px;\">6.3<\/td>\r\n<td style=\"height: 28px; width: 30px;\">7.9<\/td>\r\n<td style=\"height: 28px; width: 31px;\">8.2<\/td>\r\n<td style=\"height: 28px; width: 38px;\">8.1<\/td>\r\n<\/tr>\r\n<tr style=\"height: 28px;\">\r\n<td style=\"height: 28px; width: 104px;\">Saturated\u00a0fat(g)<\/td>\r\n<td style=\"height: 28px; width: 33px;\">0.79<\/td>\r\n<td style=\"height: 28px; width: 55px;\">1.7<\/td>\r\n<td style=\"height: 28px; width: 30px;\">3.0<\/td>\r\n<td style=\"height: 28px; width: 31px;\">2.9<\/td>\r\n<td style=\"height: 28px; width: 38px;\">2.9<\/td>\r\n<\/tr>\r\n<tr style=\"height: 28px;\">\r\n<td style=\"height: 28px; width: 104px;\">Protein(g)<\/td>\r\n<td style=\"height: 28px; width: 33px;\">23<\/td>\r\n<td style=\"height: 28px; width: 55px;\">25<\/td>\r\n<td style=\"height: 28px; width: 30px;\">25<\/td>\r\n<td style=\"height: 28px; width: 31px;\">25<\/td>\r\n<td style=\"height: 28px; width: 38px;\">24<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\nRegarding essential amino acid composition, goat meat closely resembles that of beef and lamb.\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Goat meat has higher levels of iron (3.2 mg) when compared to a similar serving size of<\/li>\r\n \t<li>Beef (2.9 mg),<\/li>\r\n \t<li>Pork (2.7 mg),<\/li>\r\n \t<li>Lamb (1.4 mg), and<\/li>\r\n \t<li>Chicken (1.5 mg).<\/li>\r\n \t<li>Fat, however, is not only a concentrated source of energy for the body, but also improves meat palatability as it affects texture, juiciness and flavor as well as being important for meat preservation.<\/li>\r\n \t<li>All unsaturated fatty acids and stearic fatty acid are categorized as desirable fatty acids (DFA). The average percentage of DFA in goat meat was estimated between 61 and 80%<\/li>\r\n \t<li>Camels are used as a source of meat for both humans and pets.<\/li>\r\n \t<li>\u00a0Camel steak has protein levels similar to beef and has significantly less fat than lamb and chicken<\/li>\r\n \t<li>Camel\u00a0 steak\u00a0 also\u00a0 contains\u00a0 less\u00a0 cholesterol:\u00a0 61mg\u00a0 of cholesterol per 100g of uncooked camel meat compared with 70 mg, 130 mg, and 100 mg for beef, lamb chops and chicken meat respectively.<\/li>\r\n \t<li>The fat and ash content of camel meat is lower than that of beef.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Comparison of the basic nutritional value of camel and beef<\/strong>\r\n\r\n&nbsp;\r\n<table class=\"aligncenter\" style=\"width: 60%; height: 196px;\" border=\"1\">\r\n<tbody>\r\n<tr style=\"height: 28px;\">\r\n<td style=\"width: 107.063px; height: 28px;\"><\/td>\r\n<td style=\"width: 65.0625px; height: 28px;\">Water<\/td>\r\n<td style=\"width: 77.0625px; height: 28px;\">Protein<\/td>\r\n<td style=\"width: 33.0625px; height: 28px;\">Fat<\/td>\r\n<td style=\"width: 59.0625px; height: 28px;\">Ash(%)<\/td>\r\n<\/tr>\r\n<tr style=\"height: 28px;\">\r\n<td style=\"width: 107.063px; height: 28px;\"><\/td>\r\n<td style=\"width: 65.0625px; height: 28px;\">(%)<\/td>\r\n<td style=\"width: 77.0625px; height: 28px;\">(%)<\/td>\r\n<td style=\"width: 33.0625px; height: 28px;\">(%)<\/td>\r\n<td style=\"width: 59.0625px; height: 28px;\"><\/td>\r\n<\/tr>\r\n<tr style=\"height: 28px;\">\r\n<td style=\"width: 107.063px; height: 28px;\">Beef :bull<\/td>\r\n<td style=\"width: 65.0625px; height: 28px;\">76.4<\/td>\r\n<td style=\"width: 77.0625px; height: 28px;\">20.9<\/td>\r\n<td style=\"width: 33.0625px; height: 28px;\">1.2<\/td>\r\n<td style=\"width: 59.0625px; height: 28px;\">1.05<\/td>\r\n<\/tr>\r\n<tr style=\"height: 28px;\">\r\n<td style=\"width: 107.063px; height: 28px;\">Beef: cow<\/td>\r\n<td style=\"width: 65.0625px; height: 28px;\">75.5<\/td>\r\n<td style=\"width: 77.0625px; height: 28px;\">21.2<\/td>\r\n<td style=\"width: 33.0625px; height: 28px;\">4.0<\/td>\r\n<td style=\"width: 59.0625px; height: 28px;\">1.02<\/td>\r\n<\/tr>\r\n<tr style=\"height: 28px;\">\r\n<td style=\"width: 107.063px; height: 28px;\">Beef: steer<\/td>\r\n<td style=\"width: 65.0625px; height: 28px;\">73.0<\/td>\r\n<td style=\"width: 77.0625px; height: 28px;\">20.4<\/td>\r\n<td style=\"width: 33.0625px; height: 28px;\">4.9<\/td>\r\n<td style=\"width: 59.0625px; height: 28px;\">0.97<\/td>\r\n<\/tr>\r\n<tr style=\"height: 28px;\">\r\n<td style=\"width: 107.063px; height: 28px;\">Camel&gt;5\u00a0yrs<\/td>\r\n<td style=\"width: 65.0625px; height: 28px;\">76.2<\/td>\r\n<td style=\"width: 77.0625px; height: 28px;\">22.0<\/td>\r\n<td style=\"width: 33.0625px; height: 28px;\">1.0<\/td>\r\n<td style=\"width: 59.0625px; height: 28px;\">0.86<\/td>\r\n<\/tr>\r\n<tr style=\"height: 28px;\">\r\n<td style=\"width: 107.063px; height: 28px;\">Camel&lt;5\u00a0yrs<\/td>\r\n<td style=\"width: 65.0625px; height: 28px;\">78.2<\/td>\r\n<td style=\"width: 77.0625px; height: 28px;\">20.1<\/td>\r\n<td style=\"width: 33.0625px; height: 28px;\">0.9<\/td>\r\n<td style=\"width: 59.0625px; height: 28px;\">0.76<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/div>\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial; font-size: 1em;\">Comparison of camel and other meats<\/strong>\r\n\r\n&nbsp;\r\n<div><img class=\"size-full wp-image-29 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2.png\" alt=\"\" width=\"563\" height=\"301\" \/><\/div>\r\n<div>\r\n<ul>\r\n \t<li>Camel carcasses contain about 57% muscle, 26% bone and 17% fat<\/li>\r\n \t<li>Camel lean meat contains about 78% water, 19% protein, 3% fat, and 1.2% ash with a small amount of intramuscular fat<\/li>\r\n \t<li>The amino acid and mineral contents of\u00a0 camel meat are often higher than beef, probably due to lower intramuscular fat levels<\/li>\r\n \t<li>Chemical intramuscular fat levels in camel meat vary greatly. However, the maximum value of fat (10.5%) is present in camel between 5 and 8 year-old, while 4.4% in 1\u20133 year-old camel.<\/li>\r\n \t<li>Camel meat like other red meats contains high levels of potassium followed by phosphorus, sodium, magnesium and calcium, respectively, plus smaller percentages of other elements.<\/li>\r\n \t<li>Calcium content of camel meat is higher than that of beef which may partly explain the tight structure of some cuts of camel meat.<\/li>\r\n \t<li>The most abundant essential amino acids in camel meat and other meats are lysine, leucine and arginine<\/li>\r\n \t<li>The ratio of linoleic acid metabolites to linolenic acid metabolites in camel meat is about 10.9 which is much higher than the ratio for cattle, sheep and goat (2.0, 2.4 and 2.8, respectively)<\/li>\r\n \t<li>Poultry meat has a significant content of vitamins; however, the quantity of vitamin E of poultry meat is low<\/li>\r\n \t<li>Poultry meat and other meats are good sources of high biological value protein vary between 17-22%.<\/li>\r\n \t<li>The highest content of protein is in chicken muscles.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><strong>you can view video on Composition & Nutritive Value of Meat from different sources<\/strong><\/td>\r\n<td><a href=\"https:\/\/youtu.be\/2wwnPGj6WQc\" target=\"_blank\" rel=\"noopener\"><img class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<div style=\"text-align: center;\"><strong style=\"text-align: initial; font-size: 1em;\">Suggested readings:<\/strong><\/div>\r\n<div>\r\n<ul>\r\n \t<li style=\"text-align: justify;\">Kadim I.T. Mahgoub O. and Purchas R.W. (2008). A review of the growth, and of the carcass and meat quality characteristics of the one-humped camel (Camelus dromedaries<em>). Meat Science<\/em> 80 (2008) 555\u2013569<\/li>\r\n \t<li style=\"text-align: justify;\">Ding W., Koua L., Cao B., Wei Y. (2010). Meat quality parameters of descendants by grading hybridization of Boer goat and Guanzhong Dairy goat. <em>Meat Science<\/em> 84 (2010) 323\u2013 328 Werdi Pratiwi N.M., Murray P.J. , Taylor D.G. (2007). Feral goats in Australia: A study on the quality and nutritive value of their meat. <em>Meat Science<\/em> 75 (2007) 168\u2013177<\/li>\r\n \t<li style=\"text-align: justify;\">Daniel Franco, Santiago Crecente , Jos\u00e9 Antonio V\u00e1zquez , Mar\u00eda G\u00f3mez , Jos\u00e9 M. Lorenzo (2010). Effect of cross breeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15 months of age. <em style=\"font-size: 1em;\">Meat Science\u00a0<\/em><span style=\"font-size: 1em;\">93 (2013) 547\u2013556<\/span><\/li>\r\n \t<li style=\"text-align: justify;\">Williams,\u00a0 P.G\u00a0 (2007).\u00a0 Nutritional\u00a0 composition\u00a0 of\u00a0 red\u00a0 meat.\u00a0<em style=\"font-size: 1em;\">Nutrition &amp; Dietetics<\/em><span style=\"font-size: 1em;\">, 64(Suppl 4), S113-S119.<\/span><\/li>\r\n \t<li style=\"text-align: justify;\">Paula Manuela de Castro Cardoso Pereira , Ana Filipa dos Reis Baltazar Vicente.(2013). Meat nutritional composition and nutritive role in the human diet. <em>Meat Science<\/em> 93 (2013) 586\u2013592<\/li>\r\n \t<li style=\"text-align: justify;\">Dalle Zotte A., Szendr\u0151 Z . (2011). The role of rabbit meat as functional food<em>. Meat Science<\/em> 88 319\u2013331<\/li>\r\n<\/ul>\r\n<\/div>","rendered":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/2wwnPGj6WQc\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a><br \/>\n<\/span><\/div>\n<div><span style=\"text-align: initial; font-size: 1em;\">Goat meat has been established as a lean meat with favorable nutritional qualities<\/span><\/div>\n<div>\n<table class=\"aligncenter\" style=\"height: 308px; width: 60%;\">\n<tbody>\n<tr style=\"height: 28px;\">\n<td style=\"height: 28px; width: 104px;\">Nutrient<\/td>\n<td style=\"height: 28px; width: 33px;\">Goat<\/td>\n<td style=\"height: 28px; width: 55px;\">Chicken<\/td>\n<td style=\"height: 28px; width: 30px;\">Beef<\/td>\n<td style=\"height: 28px; width: 31px;\">Pork<\/td>\n<td style=\"height: 28px; width: 38px;\">Lamb<\/td>\n<\/tr>\n<tr style=\"height: 28px;\">\n<td style=\"height: 28px; width: 104px;\">calories<\/td>\n<td style=\"height: 28px; width: 33px;\">122<\/td>\n<td style=\"height: 28px; width: 55px;\">162<\/td>\n<td style=\"height: 28px; width: 30px;\">179<\/td>\n<td style=\"height: 28px; width: 31px;\">180<\/td>\n<td style=\"height: 28px; width: 38px;\">175<\/td>\n<\/tr>\n<tr style=\"height: 28px;\">\n<td style=\"height: 28px; width: 104px;\">Fat(g)<\/td>\n<td style=\"height: 28px; width: 33px;\">2.6<\/td>\n<td style=\"height: 28px; width: 55px;\">6.3<\/td>\n<td style=\"height: 28px; width: 30px;\">7.9<\/td>\n<td style=\"height: 28px; width: 31px;\">8.2<\/td>\n<td style=\"height: 28px; width: 38px;\">8.1<\/td>\n<\/tr>\n<tr style=\"height: 28px;\">\n<td style=\"height: 28px; width: 104px;\">Saturated\u00a0fat(g)<\/td>\n<td style=\"height: 28px; width: 33px;\">0.79<\/td>\n<td style=\"height: 28px; width: 55px;\">1.7<\/td>\n<td style=\"height: 28px; width: 30px;\">3.0<\/td>\n<td style=\"height: 28px; width: 31px;\">2.9<\/td>\n<td style=\"height: 28px; width: 38px;\">2.9<\/td>\n<\/tr>\n<tr style=\"height: 28px;\">\n<td style=\"height: 28px; width: 104px;\">Protein(g)<\/td>\n<td style=\"height: 28px; width: 33px;\">23<\/td>\n<td style=\"height: 28px; width: 55px;\">25<\/td>\n<td style=\"height: 28px; width: 30px;\">25<\/td>\n<td style=\"height: 28px; width: 31px;\">25<\/td>\n<td style=\"height: 28px; width: 38px;\">24<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Regarding essential amino acid composition, goat meat closely resembles that of beef and lamb.<\/p>\n<\/div>\n<div>\n<ul>\n<li>Goat meat has higher levels of iron (3.2 mg) when compared to a similar serving size of<\/li>\n<li>Beef (2.9 mg),<\/li>\n<li>Pork (2.7 mg),<\/li>\n<li>Lamb (1.4 mg), and<\/li>\n<li>Chicken (1.5 mg).<\/li>\n<li>Fat, however, is not only a concentrated source of energy for the body, but also improves meat palatability as it affects texture, juiciness and flavor as well as being important for meat preservation.<\/li>\n<li>All unsaturated fatty acids and stearic fatty acid are categorized as desirable fatty acids (DFA). The average percentage of DFA in goat meat was estimated between 61 and 80%<\/li>\n<li>Camels are used as a source of meat for both humans and pets.<\/li>\n<li>\u00a0Camel steak has protein levels similar to beef and has significantly less fat than lamb and chicken<\/li>\n<li>Camel\u00a0 steak\u00a0 also\u00a0 contains\u00a0 less\u00a0 cholesterol:\u00a0 61mg\u00a0 of cholesterol per 100g of uncooked camel meat compared with 70 mg, 130 mg, and 100 mg for beef, lamb chops and chicken meat respectively.<\/li>\n<li>The fat and ash content of camel meat is lower than that of beef.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Comparison of the basic nutritional value of camel and beef<\/strong><\/p>\n<p>&nbsp;<\/p>\n<table class=\"aligncenter\" style=\"width: 60%; height: 196px;\">\n<tbody>\n<tr style=\"height: 28px;\">\n<td style=\"width: 107.063px; height: 28px;\"><\/td>\n<td style=\"width: 65.0625px; height: 28px;\">Water<\/td>\n<td style=\"width: 77.0625px; height: 28px;\">Protein<\/td>\n<td style=\"width: 33.0625px; height: 28px;\">Fat<\/td>\n<td style=\"width: 59.0625px; height: 28px;\">Ash(%)<\/td>\n<\/tr>\n<tr style=\"height: 28px;\">\n<td style=\"width: 107.063px; height: 28px;\"><\/td>\n<td style=\"width: 65.0625px; height: 28px;\">(%)<\/td>\n<td style=\"width: 77.0625px; height: 28px;\">(%)<\/td>\n<td style=\"width: 33.0625px; height: 28px;\">(%)<\/td>\n<td style=\"width: 59.0625px; height: 28px;\"><\/td>\n<\/tr>\n<tr style=\"height: 28px;\">\n<td style=\"width: 107.063px; height: 28px;\">Beef :bull<\/td>\n<td style=\"width: 65.0625px; height: 28px;\">76.4<\/td>\n<td style=\"width: 77.0625px; height: 28px;\">20.9<\/td>\n<td style=\"width: 33.0625px; height: 28px;\">1.2<\/td>\n<td style=\"width: 59.0625px; height: 28px;\">1.05<\/td>\n<\/tr>\n<tr style=\"height: 28px;\">\n<td style=\"width: 107.063px; height: 28px;\">Beef: cow<\/td>\n<td style=\"width: 65.0625px; height: 28px;\">75.5<\/td>\n<td style=\"width: 77.0625px; height: 28px;\">21.2<\/td>\n<td style=\"width: 33.0625px; height: 28px;\">4.0<\/td>\n<td style=\"width: 59.0625px; height: 28px;\">1.02<\/td>\n<\/tr>\n<tr style=\"height: 28px;\">\n<td style=\"width: 107.063px; height: 28px;\">Beef: steer<\/td>\n<td style=\"width: 65.0625px; height: 28px;\">73.0<\/td>\n<td style=\"width: 77.0625px; height: 28px;\">20.4<\/td>\n<td style=\"width: 33.0625px; height: 28px;\">4.9<\/td>\n<td style=\"width: 59.0625px; height: 28px;\">0.97<\/td>\n<\/tr>\n<tr style=\"height: 28px;\">\n<td style=\"width: 107.063px; height: 28px;\">Camel&gt;5\u00a0yrs<\/td>\n<td style=\"width: 65.0625px; height: 28px;\">76.2<\/td>\n<td style=\"width: 77.0625px; height: 28px;\">22.0<\/td>\n<td style=\"width: 33.0625px; height: 28px;\">1.0<\/td>\n<td style=\"width: 59.0625px; height: 28px;\">0.86<\/td>\n<\/tr>\n<tr style=\"height: 28px;\">\n<td style=\"width: 107.063px; height: 28px;\">Camel&lt;5\u00a0yrs<\/td>\n<td style=\"width: 65.0625px; height: 28px;\">78.2<\/td>\n<td style=\"width: 77.0625px; height: 28px;\">20.1<\/td>\n<td style=\"width: 33.0625px; height: 28px;\">0.9<\/td>\n<td style=\"width: 59.0625px; height: 28px;\">0.76<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial; font-size: 1em;\">Comparison of camel and other meats<\/strong><\/p>\n<p>&nbsp;<\/p>\n<div><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-29 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2.png\" alt=\"\" width=\"563\" height=\"301\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2.png 563w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-300x160.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-65x35.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-225x120.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-350x187.png 350w\" sizes=\"auto, (max-width: 563px) 100vw, 563px\" \/><\/div>\n<div>\n<ul>\n<li>Camel carcasses contain about 57% muscle, 26% bone and 17% fat<\/li>\n<li>Camel lean meat contains about 78% water, 19% protein, 3% fat, and 1.2% ash with a small amount of intramuscular fat<\/li>\n<li>The amino acid and mineral contents of\u00a0 camel meat are often higher than beef, probably due to lower intramuscular fat levels<\/li>\n<li>Chemical intramuscular fat levels in camel meat vary greatly. However, the maximum value of fat (10.5%) is present in camel between 5 and 8 year-old, while 4.4% in 1\u20133 year-old camel.<\/li>\n<li>Camel meat like other red meats contains high levels of potassium followed by phosphorus, sodium, magnesium and calcium, respectively, plus smaller percentages of other elements.<\/li>\n<li>Calcium content of camel meat is higher than that of beef which may partly explain the tight structure of some cuts of camel meat.<\/li>\n<li>The most abundant essential amino acids in camel meat and other meats are lysine, leucine and arginine<\/li>\n<li>The ratio of linoleic acid metabolites to linolenic acid metabolites in camel meat is about 10.9 which is much higher than the ratio for cattle, sheep and goat (2.0, 2.4 and 2.8, respectively)<\/li>\n<li>Poultry meat has a significant content of vitamins; however, the quantity of vitamin E of poultry meat is low<\/li>\n<li>Poultry meat and other meats are good sources of high biological value protein vary between 17-22%.<\/li>\n<li>The highest content of protein is in chicken muscles.<\/li>\n<\/ul>\n<\/div>\n<table>\n<tbody>\n<tr>\n<td><strong>you can view video on Composition &#38; Nutritive Value of Meat from different sources<\/strong><\/td>\n<td><a href=\"https:\/\/youtu.be\/2wwnPGj6WQc\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div style=\"text-align: center;\"><strong style=\"text-align: initial; font-size: 1em;\">Suggested readings:<\/strong><\/div>\n<div>\n<ul>\n<li style=\"text-align: justify;\">Kadim I.T. Mahgoub O. and Purchas R.W. (2008). A review of the growth, and of the carcass and meat quality characteristics of the one-humped camel (Camelus dromedaries<em>). Meat Science<\/em> 80 (2008) 555\u2013569<\/li>\n<li style=\"text-align: justify;\">Ding W., Koua L., Cao B., Wei Y. (2010). Meat quality parameters of descendants by grading hybridization of Boer goat and Guanzhong Dairy goat. <em>Meat Science<\/em> 84 (2010) 323\u2013 328 Werdi Pratiwi N.M., Murray P.J. , Taylor D.G. (2007). Feral goats in Australia: A study on the quality and nutritive value of their meat. <em>Meat Science<\/em> 75 (2007) 168\u2013177<\/li>\n<li style=\"text-align: justify;\">Daniel Franco, Santiago Crecente , Jos\u00e9 Antonio V\u00e1zquez , Mar\u00eda G\u00f3mez , Jos\u00e9 M. Lorenzo (2010). Effect of cross breeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15 months of age. <em style=\"font-size: 1em;\">Meat Science\u00a0<\/em><span style=\"font-size: 1em;\">93 (2013) 547\u2013556<\/span><\/li>\n<li style=\"text-align: justify;\">Williams,\u00a0 P.G\u00a0 (2007).\u00a0 Nutritional\u00a0 composition\u00a0 of\u00a0 red\u00a0 meat.\u00a0<em style=\"font-size: 1em;\">Nutrition &amp; Dietetics<\/em><span style=\"font-size: 1em;\">, 64(Suppl 4), S113-S119.<\/span><\/li>\n<li style=\"text-align: justify;\">Paula Manuela de Castro Cardoso Pereira , Ana Filipa dos Reis Baltazar Vicente.(2013). Meat nutritional composition and nutritive role in the human diet. <em>Meat Science<\/em> 93 (2013) 586\u2013592<\/li>\n<li style=\"text-align: justify;\">Dalle Zotte A., Szendr\u0151 Z . (2011). The role of rabbit meat as functional food<em>. Meat Science<\/em> 88 319\u2013331<\/li>\n<\/ul>\n<\/div>\n","protected":false},"author":2,"menu_order":2,"template":"","meta":{"_acf_changed":false,"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":["d-c-saxena","kulsum-jan"],"pb_section_license":""},"chapter-type":[],"contributor":[59,58],"license":[],"class_list":["post-24","chapter","type-chapter","status-publish","hentry","contributor-d-c-saxena","contributor-kulsum-jan"],"part":3,"_links":{"self":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/24","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/users\/2"}],"version-history":[{"count":7,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/24\/revisions"}],"predecessor-version":[{"id":265,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/24\/revisions\/265"}],"part":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/parts\/3"}],"metadata":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/24\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/media?parent=24"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapter-type?post=24"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/contributor?post=24"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/license?post=24"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}