Camel Meat and Meat Products
This Camel Meat and Meat Products book is intended as a foundation text with an empha- sis on general principles and practical applications, as well as more advanced aspects of camel meat sciences to a wide range of scientists and professionals who are concerned with camel meat research and edu...
Đã lưu trong:
| Những tác giả chính: | , , , |
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| Định dạng: | Sách |
| Ngôn ngữ: | English |
| Được phát hành: |
CABI
2014
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| Những chủ đề: | |
| Truy cập trực tuyến: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/37152 |
| Các nhãn: |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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| Tóm tắt: | This Camel Meat and Meat Products book is intended as a foundation text with an empha-
sis on general principles and practical applications, as well as more advanced aspects of
camel meat sciences to a wide range of scientists and professionals who are concerned with
camel meat research and education. It is also designed to serve as a reference for extension
personnel working with camel herders, food scientists and biology, animal science and
veterinary technology students. The descriptions and illustrations of the 14 chapters are
based on material prepared by several researchers between 1950 and 2012.
Camels were domesticated and developed approximately 5000 years ago and through-
out those years have played an integral role in the daily life of the camel owner. They are
distributed in African and Asian arid and semi-arid areas, where other livestock farming
systems cannot be easily implemented. According to the FAO statistics, there are more
than 25 million camels worldwide today, with the dromedary accounting for 95%, and
80% of them are located in Africa. Somalia and the Sudan together have more than 10 mil-
lion camels. With its remarkable anatomy and physiology, the camel has several advantages
over other domesticated animals in terms of adaptation to a harsh environment. The drom-
edary camel’s morphological features make them well adapted to survive in the difficult
and drought-stricken arid, semi-arid and mountainous regions. Although camels have been
neglected as an economically productive animal or as an animal with the potential for food
production, camel products are becoming increasingly available in many countries for eco-
nomical and health reasons. Moreover, the camel is envisaged to become an important
source of food both in drought areas of the world, where famine occurs periodically, as well
as in the growing cities of the arid countries where the urban demand for camel products
is increasing. |
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