ArticleFrontiers in nutrition2023
Lipid analysis of meat from Bactrian camel (
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed, 18 citations in OpenAlex.
- Characterization of Tunisian Sun-Dried Merguez: Physicochemical and Compositional Changes During Drying.Foods (Basel, Switzerland) · 2026Article
- Comparative Analysis of Morphology and Targeted Fatty Acid Profiling of Adipose Tissues from Different Depots in the Junggar Bactrian Camel.Animals : an open access journal from MDPI · 2026Article
- Article
- Single-cell atlas reveals cellular heterogeneity and BMP5-mediated regulation of adipogenic differentiation in sheep adipose tissue.Communications biology · 2026Article
- Camel hump: composition, bioactivities, and multifunctional sustainable applications.Frontiers in nutrition · 2026Review
- Enhancing Sheep Rumen Function, and Growth Performance Through Yeast Culture and Oxalic Acid Supplementation in a Hemicellulose-Based Diet.Microorganisms · 2025Article
- Biological Significance of the Komodo Dragon's Tail (Animals : an open access journal from MDPI · 2024Article
- Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Introduction: As a source of low-cost and high-quality meat for human beings, the consumption of camel meat was increasing, and beef has similar texture and nutritional characteristics with camel meat. Camel hump and fatty-tails are important parts of fat storage for camels and fat-tailed lambs, respectively, which were to adapt and endure harsh environments. Considering their similar physiological functions, their fat composition might be similar. Lipidomics is a system-level analysis of lipids method, which play an important role in the determination and quantification of individual lipid molecular specie, food adulteration and labeling. Methods: A GC/MS was used to analyze fatty acids composition of Xinjiang Bactrian camel meat, hump, beef, and fatty-tails. UPLC-Q-TOF/MS based on lipidomics approach was used to analyze lipid composition, characterize and examine the lipid differences in Xinjiang Bactrian camel meat, hump, beef, and fatty-tails. Results and discussion: The major fatty acids of the four samples were C16:0, C18:0, and C18:1
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Registered trials
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