Evaluation of Some Nutritional Properties of Camel Meat Originating from Libya

The current study aims to focus on the nutritional value of camel meat. Camel meat has the same nutritional value as the main sources of red or white meat. The camel is a desert creature, its meat is just as nutritious as other red meat animals such as beef, lamb, and goat. This study indicated that the results of the approximate analysis of the components of camel meat are 18.30% protein, 2.24% fat, 1.28% ash, and 0.38% carbohydrates. The results also indicated that camel meat contains essential and non-essential amino acids. Provides requirements of children and adults. In addition, the results indicated that the fatty acid composition of camel fat includes palmitic, oleic, and linoleic acids It is a good source of the unsaturated fatty acid linoleic acid to meet nutritional needs. The percentage of unsaturated fatty acids in camel fat is 1.04%, according to available data. The results also indicated that the levels of calcium, sodium, potassium, as well as iron and copper were 6.12, 68.50, 270, 2.5, and 0.067 mg/100 gram.