Evaluation of Functional Properties and Fatty Acid Profiles of One-Hump and Crossbred (Dromedarius and Bactrianus) Camel Meat

In this study twenty-four male and female one-humped and crossbred (Camelus dromedarius and Camelus bactrianus) camel meat were evaluated during two fattening periods (6 and 9 months). The characteristics of camel meat and fatty acid profile in different parts of body (leg, shoulder, loin and neck) were measured. The results indicated that the pH ultimate of crossbred camel meat was lower than one-humped sample and the males had higher level than the females (P<0.05). The genetic groups of crossbred and one-humped had significantly different percentage of cooking loss, water binding capacity (WBC) and meat pigment concentrations. The fatty acid (FA) composition of camel meat was affected by crossbreeding and fattening periods especially in neck, loin and shoulder cuts. High level of unsaturated FA percentage and the ratio of mono and polyunsaturated FA (MUFA+PUFA) to saturated FA (SFA) were found in crossbred meat samples. Fattening period from 6 to 9 months increased the level of MUFA + PUFA/SFA ratio and health index of crossbred camel meat.