Title of article :
Blood, Milk and Meat Vitamin D in the Dromedary Camel
Author/Authors :
El Khasmi, M. Laboratory of Physiopathology and Molecular Genetics, Ben M'Sik Faculty of Science - Hassan II University of Casablanca, Casablanca, Morocco , Faye, B. 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 , Montpellier, France
Abstract :
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.
Keywords :
blood , Milk , meat , oxidant stress , 25-hydroxyvitamin D
Journal title :
Iranian Journal of Applied Animal Science
