Evaluation of Functional Properties and Fatty Acid Profiles of One-Hump and Crossbred (Dromedarius and Bactrianus) Camel Meat
محورهای موضوعی : Camel
1 - Department of Animal Production Processing, Animal Science Research Institute of Iran (ASRI), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran
2 - Department of Animal Production Management, Animal Science Research Institute of Iran (ASRI), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran
کلید واژه: Quality, crossbred, fatty acid, camel meat, one-humped,
چکیده مقاله :
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.
در این تحقیق، 24 نفر شتر تک کوهانه و آمیخته (Camelus dromedarius and Camelus bactrianus)، در دو جنس نر و ماده و در دو دوره پروار (شش و نه ماه)، مورد بررسی قرار گرفتند. خصوصیات گوشت شتر و پروفیل اسیدهای چرب آن، در نواحی مختلف بدن (ران، سردست، راسته و گردن) اندازه گیری شد. نتایج نشان داد که pH نهایی گوشت شتر آمیخته کمتر از نمونه های تک کوهانه بود و مقدار آن در نمونه های شتر نر بیشتر از ماده بود (0.05>P). اثر توده های ژنتیکی آمیخته و تک کوهانه، بر ویژگی های گوشت همچون؛ درصد افت وزن پس از پخت، قابلیت نگهداری آب (WBC) و غلظت رنگدانه های گوشت، اختلاف معنی دار داشتند. نتایج نشان داد ترکیب اسیدهای چرب گوشت شتر متأثر از آمیخته گری و دوره های مختلف پرواری، به ویژه در برش نواحی گردن، راسته و سردست، بود. بیشترین میزان اسیدهای چرب غیر اشباع (UFA) و همچنین بالاترین نسبت اسیدهای چرب دارای یک و چند باند غیراشباع (MUFA+PUFA) به اسیدهای چرب اشباع (SFA)، در نمونه های گوشت شتر آمیخته مشاهده شد. افزایش دوره پروار از شش به نه ماه، موجب افزایش نسبت MUFA + PUFA/SFA و شاخص سلامت در گوشت شتر شد.
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