Camels can Provide a Solution of Red Meat Shortage in Egypt

Abstract

Background: Due to several environmental factors and managerial practises, there is a growing gap between public expectations and available levels of animal protein (particularly red meat protein) in Egypt (a semi-arid country). As a result, the requirement to fatten male dromedary camels may be a possible answer to this problem. Camels are a good source of economical meat due to their unusual resilience to high environmental temperatures, solar radiation, water scarcity, and poor vegetarianism, as well as their high metabolic efficiency. The energy and protein requirements for maintenance are substantially lower than for other ruminants.  Camel produces a huge amount of meat while using less feed than other agricultural animals (1.5–2.0 kilogramme feed intake per 100 kg body weight, with a daily growth of 800–1000 g).Well-fed butchered camels have a dressing percentage of 56–62 percent. The colour, texture, and flavour of fattened camel calves (2-3 years old) meat are comparable to that of young beef cattle. Furthermore, camel meat is high in protein, iron, and vitamin B, but low in fat (less than 5%) and cholesterol. Due to its high quantity of glycogen, unsaturated fatty acids like linoleic acid, and vital amino acids, camel meat has numerous other health benefits. It is strongly advised that camels be given special consideration as a cheap and healthy meat source.