Blood, Milk and Meat Vitamin D in the Dromedary Camel
محورهای موضوعی : Camel
1 - Laboratory of Physiopathology and Molecular Genetics, Ben M'Sik Faculty of Science, Hassan II University of Casablanca, BP 7955 Sidi Othmane, Casablanca, Morocco
2 - Center for International Cooperation in Agronomic Research for Development (CIRAD), Unité Mixte de Recherche Systèmes d’Elevage Méditerranéens et Tropicaux (UMR SELMET), Campus International de Baillarguet, TA C/dir B 34398 Montpellier, Montpellier, France
کلید واژه: Milk, blood, meat, oxidant stress, 25-hydroxyvitamin D,
چکیده مقاله :
In ruminants, circulating vitamin D levels may be influenced by photoperiod, nutrition, physiological stage, ambient temperature, attitude and season, whereas, in meat, vitamin D content may be impacted by vitamin D status of animal, ageing and cooking. The information on nutritional value of camel milk and meat is largely available, but, there are very few reports evaluating the vitamin D levels and their variations in blood and these products in the dromedary camel. In this context, this review proposes a gathering of current knowledge about the vitamin D in this species and discusses findings considering those obtained in other mammal animals.
در نشخوارکنندگان، سطوح ویتامین D در گردش ممکن است توسط دوره نوری، تغذیه، مرحله فیزیولوژیکی، دمای محیط، رفتار و فصل تحت تأثیر قرار گیرد، در حالیکه، در گوشت، محتوی ویتامین D ممکن است توسط وضعیت ویتامین D حیوان، مسن شدن و نوع طبخ متأثر شود. اطلاعات روی ارزش تغذیه‌ای شیر شتر و گوشت تا حد زیادی در دسترس است، اما، گزارشات بسیار کمی روی ارزیابی سطوح ویتامین D و تغییرات آنها در خون و فرآورده‌های آنها در شتر تک کوهانه وجود دارند. در این زمینه، این بررسی مجموعه‌ای از دانش اخیر درباره ویتامین D در این گونه‌ها ارائه می‌دهد و یافته‌ها را با توجه به موارد به دست آمده در سایر حیوانات پستاندار مورد بحث قرار می‌دهد.
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