The experiment was designed to determine the effect of different levels of chicory (Chicorium intybus L.) powder and a probiotic blend (PrimaLac^®) on productive performance, blood biochemical parameters, and ileal microbiota in broiler chickens. A total of 225 one-day-old broilers (Ross 308) were used in a completely randomized design with five experimental diets as follows: 1—basal-diet without supplements (control-group); 2—basal-diet including probiotic blend; 3— basal-diet including 0.10% chicory; 4—basal-diet including 0.15% chicory; 5—basal-diet including 0.20% chicory. At 42 days of age, representative birds per replicate were randomly selected for blood samples and carcass measurements. Results showed that the body weight gain of broilers fed the probiotic blend or 0.10% chicory was significantly (P < 0.05) higher than those fed on the other treatments. The abdominal fat pad was significantly (P < 0.05) lower in birds fed diets including chicory compared with control or probiotic. Blood triglycerides and LDL levels were reduced (P < 0.05) and HDL increased (P < 0.05) when fed probiotic or chicory whereas no significant effect on the other serum parameters was found. Broiler ileal microflora from the control group had significantly (P < 0.05) higher count of E. coli and lower Lactobacillus than those from the other groups. From findings, it is possible to conclude that dietary chicory powder supported positively growth performance and improved gut microbiota in broiler chickens. However, more research is needed on this subject to better understand the mode of action of feed additives used.

The opinion of meat consumers has altered over recent decades from considering meat products simply as a source of essential nutrients to consider meat as a health-promoting supplement ( Kadim et al., 2020). Therefore, substantial changes in the global meat products’ market occur with increasing demand for high nutritional values and healthy meat products ( Kadim et al., 2018). Health benefits are the main factor influencing consumer demand for any meat products available in the market. A result of interest from the preference shift of consumers is that the functional properties of camel meat products might be considered as an alternative health food. In this respect, a remarkable effort in the meat industry has been directed towards enhancing nutritional values and healthiness of meat products ( Decker and Park, 2010). According to Al- Abri and Faye (2019) and Bouhaddaoui et al. (2019), hot environments harmfully affect animals causing heat-stress effects on health, but camels have adapted to produce healthy meat even in the hottest and least favorable environmental conditions. Kadim et al. (2020) stated that opportunities exist to improve the nutritional and potential health features of camel meat products, natural production, or addition of natural functional substances. The function properties of camel meat products may be increased by healthy adding ingredients ( Pogorzelska-Nowicka et al., 2018). Camel meat is believed by Somali and Indian people to have remedial effects for different health disorders as hyperacidity, hypertension, or pneumonia ( Kurtu, 2004). Applying the advance technology can improve nutritional and health benefits of camel meat products and development of new products. Recently, consumers are interested, and may pay more for meat products supplemented with bioactive compounds. Marketing the high-quality parameters and nutritive values of camel meat products are a promising future perspective that may be implemented to enhance the value of functional camel meat. This article aims to identify the important nutritional and potential health components and focus on future developments of nutritional aspects of camel meat.

Background and Aim: Meat is a rich source of many nutrients and plays a vital role in human life however, meat safety is one of the top priorities of great concern for consumers today. More than 90% of human exposure to harmful materials is due to consumption of contaminated meat products. This study was designed to compare four valid analytical methods for the determination of organochlorine pesticides 2,4 D (2,4-dichlorophenoxyacetic acid), dichlorodiphenyldichloroethylene/ dichlorodiphenyltrichloroethane, alachlor, organophosphate, anabolic steroids (progesterone, testosterone, and estrogen), antibiotics (tetracycline, sulfonamides, gentamycin, and cephalexin), antibacterial compounds (Macrolide, β-Lactam, Chloramphenicol, Sulphur drugs, and Gentamicin) residues in 135 beef, buffalo, and sheep meat samples (fresh, frozen meats, minced, and sausage samples) of local, regional, and international brands available in Omani markets. Materials and Methods: Triplicate meat samples from each brand within each species were extracted with acetonitrile and purified with acetonitrile-saturated n-hexane to remove all impurities. To dry the sample after heating, the residue was passed across a Sep-Pak C18 cartridge for sample cleaning before gas chromatography (GC) (Brand GCMS-QP2010 Plus) coupled with different detectors, including a mass spectrometer or GC-electron capture detector (GC-ECD). Liquid chromatography/mass spectrometry (LC-MS) was also employed for the quantification of the residues in meat products. Enzyme-linked immunosorbent assay (ELISA) kits were employed to assess veterinary drug residues, anabolic steroids, and pesticides. The CHARM II instrument was employed to detect chloramphenicol, gentamicin, sulfa-drug, β-lactam, and macrolide residues in meat and meat product samples. Results: A thin-layer chromatographic (TLC) method should be considered as another method of choice to determine concentrations of veterinary drugs and anabolic steroids. The TLC results were validated by LC-MS. The three described methods permit the multi-residue analysis of anabolic steroid residue levels of 0.06-1.89 ppb in meat product samples. There were three violative residues of anabolic steroids in red meat products that were above the maximum residue limits (MRLs). Although, the levels of organochlorine pesticides and antibiotic concentrations in meat products were below the MRLs, the long-term consumption is considered a health hazard and will affect the wellbeing of consumers. Conclusion: The four techniques (GC, high-performance liquid chromatography, ELISA and CHARM II) provided results that were reliable and precise for the detection of chessssmical residues in meat and meat products.

Approximately 250, 000 thousand camels are slaughtered annually in different countries. About 50% of the camels slaughtered are young males aged around 4 years. The camel meat is described as tough, coarse, watery and sweetish in taste compared to meats from other animals. However, evidence suggests that quality characteristics of camel meat are not much different from beef if animals are slaughtered at comparable ages. In some of the African and Asian countries, camel meat has been used for its medicinal properties. Based on recent FAOSTAT (2015) database, in 2013 global camel meat production reached 539, 100 Tonnes. Region wise Africa was leading with 416, 292 Tonnes produced, followed by Asia (122, 608 Tonnes) and Europe (200 Tonnes). Camel meat is much better than beef in that it has lesser fat than all the other red meats such as beef and mutton. Camel lean meat contains about 78% water, 19% protein, 3% fat and 1.2% ash with a small amount of intramuscular fat. Camel meat has a comparable essential amino acid contents to beef, lamb and goat meat. The camel hump is important and commonly used for cooking in camel producing countries. On fresh weight basis, the camel hump contributes about 64.2–84.8% fat with very high content of saturated fatty acids of about 63.0%. The semitendinosus muscle in the dromedary and bactrian camels had more magnesium than infraspinatous, triceps brachii, longissimus thoraces and biceps femoris muscles. The semitendinosus and semimembranosus muscles had more iron than other muscles in dromedary. The male camels should be slaughtered between 1 to 3 years of age. This might be due to that less than 3 year of age, camels were not yet fully-grown (60–70% of full live weight), therefore, their meat is tender. A high ultimate pH in camel muscles is a consequence of low muscle glycogen as a result of pre-slaughter stress, including, poor nutrition, rough handling and long transportation. Muscle structure, glycogen concentration, collagen content, solubility and the activities of proteases and their inhibitors are the most important physiological parameters affecting meat tenderness. Water retention in meat is primarily caused by immobilisation of water within the myofibrillar system. The volume of the camel meat was reduced by 44.3% and weight by 48.2% after boiling in water for 40 min. The age of the camel has a significant effect on their meat colour (Kadim et al, 2006). Meat colour from 6–8 and 10–12 year old camels was darker (lower L*), redder (higher a*) and yellower (high b*) than 1–3 year old camels because of higher concentrations of myoglobin. Camel meat is rich in many essential amino acids, minerals, vitamins, bioactives compounds such as carnosine, anserine, glutathione and essential fatty acids such as omega 3 fatty acids. Meat in general is considered a functional food for cures of many ailments and for improved performance in many cultures around the world. Camel meat has been processed into burgers, patties, sausages and shawarma to add value. The nutritional value of camel meat is similar to other red meats.

| With the increasing human population, the demands for meat and meat product is high and is one of the major challenges to the food security. Camel meat is an excellent source of protein with many medicinal benefits for human health and may propose a solution to sustainably secure food supply. This review highlights some of these concepts and future areas of research that facilitate the exploitation of camel meat in the food industry.