Blood, Milk and Meat Vitamin D in the Dromedary Camel
الموضوعات :
م. ال خسمی
1
(Laboratory of Physiopathology and Molecular Genetics, Ben M'Sik Faculty of Science, Hassan II University of Casablanca, BP 7955 Sidi Othmane, Casablanca, Morocco)
ب. فایِ
2
(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, TA C/dir B 34398 Montpellier, Montpellier, France)
الکلمات المفتاحية: Milk, blood, meat, oxidant stress, 25-hydroxyvitamin D,
ملخص المقالة :
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.
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