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Dernière mise à jour : Mai 2018

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The production of camel meat: state of knowledge, current situation and prospects

INRA Prod. Anim. 16(3) 289-300

B. FAYE¹ ,²,³ ,⁴, O. ABDELHADI², ³ ,⁴, ⁵, G. RAIYMBEK⁶, I. KADIM⁷, J.-F. HOCQUETTE⁸ ,⁹

1 Camel Project UTF/SAU/044/SAU, BP n°761, 11942 Kharj, Arabie Saoudite

2 CIRAD, UMR0868 SELMET, Campus International de Baillarguet, TA C/112A, F-34398 Montpellier, France

3 INRA, UMR0868 SELMET, 2 place Viala, F-34060 Montpellier, France

4 SupAgro, UMR0868 SELMET, 2 place Viala, F-34060 Montpellier, France

5 University of Kordofan, Faculty of Natural Resources and Environmental Studies, Department of Animal Production, P.O. Box 716, Khartoum, Sudan

6 Faculté de Biologie, Université Al-Farabi, 71 avenue Al-Farabi, 050040, Almaty, Kazakhstan

7 Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34 Al-Khoud, Muscat, Oman

8 INRA, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France

9 Clermont Université VetAgro Sup, UMR1213 Herbivores, BP 10448, F-63000 Clermont-Ferrand, France

Abstract

Camel meat is a product regularly consumed in arid countries and it is one of the rare products from this species being subject to a regional export market, even international, if the meat from Australian wild camel is included although a poorly evaluated part of this market is out of the official sector. The main exporting countries are located in the Horn of Africa and the Sahelian area whereas the importing countries are the Gulf States and North Africa. Meat productivity in the camel is rather low although the dressing percentages approach those of cattle, especially in animals coming from the more intensive production systems. However, there is a tradition of pastoral fattening having good results. Camel meat is rather close to beef as well in its total chemical composition as in its gustatory characteristics and nutritive value. However, because of fat concentration in the hump, camel muscles give relatively low-fat meat and are particularly low in cholesterol, which can make a good commercial argument.

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