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Table 2 Amino acid composition (g/16 g N) of meat from different species

From: A review on nutritional composition, health benefits, and technological interventions for improving consumer acceptability of camel meat: an ethnic food of Middle East

  Camela Buffalob Harp sealc Beefd Chickene
Essential amino acids
 Lysine 8.45 9.7 8.72 9.12 8.96
 Threonine 4.4 4.75 4.53 4.64 4.16
 Valine 5.16 4.51 5.8 5.28 4.8
 Methionine 2.41 4.51 1.64 2.72 2.40
 Isoleucine 5.23 1.31 4.58 5.12 4.64
 Leucine 8.41 7.24 7.44 8.00 7.52
 Phenylalanine 4.24 4.23 4.57 4.48 4.48
 Histidine 4.33 3.33 5.01 3.20 3.04
Nonessential amino acids
 Arginine 7.38 1.42 6.21 6.72 6.24
 Aspartic acid 9.09 7.62 8.23 9.60 9.12
 Serine 3.63 3.30 3.98 4.48 4.00
 Glutamic acid 16.91 12.51 11.5 17.28 16.48
 Proline 5.39 3.60 3.89 5.12 4.16
 Glycine 5.95 4.50 4.47 5.60 4.82
 Tyrosine 3.23 3.19 2.85 3.84 3.52
 Alanine 6.25 3.24 5.88 6.40 5.76
 Cystine   1.27 0.87 1.28 1.28
 Tryptophan 0.60   1.20 1.28 1.12
  1. aDawood and Alkanhal [34]; b Ziauddin et al. [37]; c Shahidi and Synowiecki [38]; d,ePaul and Southgate [39]