Mineral and proximate composition of the meat of the one-humped camel (Camelus dromedarius)

Abstract The information available on the nutritional value of the meat of the one-humped camel ( Camelus dromedarius ) is very limited. The mineral elements and proximate composition of muscle tissues taken from the shoulders, thighs, ribs, necks and humps of seven young (1–3 years) male camels have been determined. The amounts of mineral elements, protein and ash in the various muscle tissues of the camel are generally similar to the amounts reported for these constituents in the corresponding tissues of beef. However, the meat of the camel contains significantly less lipids (1·2–1·8% versus 4·0–8·0%) and higher water content (5–8% more) than beef. The hump consists mainly of lipids (86·9%).