changes of mineral contents of one-humped camel (camelus dromedarius) meat during different fattening periods

mineral contents of camel meat were investigated during different periods of fattening. 12 camels (camelus dromedarius), at 12 months of age, were fattened with the same diet during six and nine month periods. feed compositions included 25% alfalfa, 25% straw and 50% concentrate (55% barley, 20% bran, 15% beet pulp, 8% cottonseed meal and 2% salt) were fed under the same conditions. completely randomized design with six replications was used to analyze the data. camels were slaughtered and carcasses were kept in refrigerator at 5 °c. after rigor mortis stage, the rate of mineral elements was determined in shoulder and leg parts of carcasses. the mineral matters of calcium, phosphorus, magnesium, potassium, sodium, zinc and iron were measured. the results showed that the amounts of minerals between shoulder and leg parts were not differ significantly, but were changed during fattening. the percentage of calcium, phosphorus and magnesium decreased with increasing fattening duration but the amount of other elements such as potassium, sodium, zinc and iron increased. this difference was significant for zinc. the amount of camel meat zinc after six and nine months of fattening was 137.6 ± 7.02 and 181.6 ± 7.58 ppm respectively