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&
Production
Systems
Dairy
Production
Dr. Mohamed Osman Eisa
Dept. of Animal Production – Faculty of Agric.
Omdurman Islamic University
1
‫بسم هللا الرحمن الرحيم‬
ُ ‫} أَفَ ََل يَن‬
ُ ‫ال ِب ِل َكيْف‬
{ ‫خ ِلقَت‬
َ ‫ظ ُر‬
ِ ْ ‫ون ِإلَى‬
{ Will they not regard the camels, how they are created?}
Al-Ghashiyah (17).
• 1- Introduction.
•
1-1: The history.
•
1- 2: Population (Arab world )
Population (Sudan).
•
2- Production systems.
•
3- feeding.
•
4- Watering.
•
5- Camel as milk producer.
•
5-1: Camel Udder.
•
5-2: Camel milk.
•
5-3: Milk letdown.
•
5-4: Milking procedure.
•
5- 5: Teat tie up.
•
5-6: Milk yield.
•
5-7: Milk composition.
•
5-8: Milk properties.
•
5-9: Nutritive value.
•
5-10: Utilization
1- INTRODUCTION:
• Sudan is a very large country, occupies 2.505.813
square kilometer of territory. The grazing lands
constitute 40.4% from total Sudan area. The
pastoralists of Sudan own 90% of the national herd
of livestock, (Ministry of Animal Resources, 2005).
• Camels in the Sudan are spread in a belt
configuration; it extends between latitudes 12-16 N.
This belt is characterized by erratic rainfall, less
than 350 mm. Disease such as trypanosomiasis
and the unsuitability of the clay soil prevented
migration of camels in to the Southern part of the
Sudan.
• Camels in Sudan are concentrate in two main
regions: the Eastern state, where camels are found
in the Butana plains and the Red Sea hills, and the
Western Regions (Darfour and Kordofan).
• The rainfall in this zone is law to moderate.
Vegetation consists of semi-desert grassland on
clay in the north and on area of rich savannah with
acacia thorn-land on dark cracking clay, alternating
with grass areas in the South.
1-1: The history
• Track of historical trends in the
Sudan is difficult because of lack of
reliable data, (Roment, 2001).
• the oldest evidence is a bronze
figure of camel with a saddle found
at Merwi and estimated to date
between 25-15 B.C, (Addision,
1934; Robinson, 1936).
• Probably the camels entered the
Sudan through the following routes:
1- North West Africa route during
the 4th to 6th century.
2- Egyptian route.
3- Red Sea route
1-2: Population: (Arab world)
Country
Jordan
(1000 Head)
8.00
Country
Oman
(1000 Head)
122.07
Emirates
Bahrain
Tunisia
341.40
2.00
72.00
Palestine
Qatar
Kuwait
0.58
32.40
5.75
Algeria
Djibouti
Saudi Arabi
Sudan
291.36
68.82
869.00
4238.00
Lebanon
Libya
Egypt
Morocco
0.44
170.00
157.00
180.00
Syria
Somalia
Iraq
27.36
7130.00
51.00
Mauritania
Yemen
Total
Arab Agricultural Statistics Year book 28 (2008)
1600.00
365.00
15732.18
1-2: Population: (Sudan)
• Sudan is rated the second in numbers of camel population
in the world.
• Camels constitute 22% of the animal biomass in Sudan
and 26.3% of the number of camels in the Arab world
Figure(2.1): Estimate of camels (%)
by states.
20
15
10
5
0
North Kordofan
South Kordofan
West Kordofan
North Darfor
South Darfor
West Darfor
Elgadarf
Kassala
Red Sea
Blue Nile
Sennar
Elgezera
White Nile
Northern
River Nile
Khartoum
2- Camel's Production Systems:
• For the nomads who inhabit the desert and semi desert
regions in Sudan the camel plays important cultural,
economic and social roles in the lives of these
communities.
• In these marginal lands, stricken by recurrent droughts
the camel is usually the sole survivor when all other
types of livestock have succumbed.
• To those people camel herding is a way of life, an
insurance against natural disaster and a highly valued
cultural heritage.
• The camel herds are managed by husbandry system
deeply rooted in the society based on superstition and
practices that were founded down by father to son over
the ages.
• In Sudan the production systems include:
• 2-1- Traditional Nomadic System:
This system is dominant in the geographical zone between 13◦N to 16◦N
(Northern part of the camel belt) (Al-Khouri and Majid, 2000). This is
typically practiced by the Kababish tribe in Northern Kordofan State. The
camel herders are continuously on the move in response to availability of
grazing and water supplies.
• 2-2- Transhumant or Semi-Nomadic System:
This system is found in Eastern and Southern regions of the camel belt
and is practiced by semi-nomadic tribes. In this system a degree of
settlement is experienced during the rainy season where rain fed
agriculture is practiced for stable food production and the crop residues
provide feed supplement for camel populations
• 2-3- Sedentary or Semi-sedentary System:
This system is practiced in the eastern region of Sudan (East of River
Nile and west of the Red Sea hills). It is also practiced in the agricultural
areas in the central and southern parts of the camel belt .
• 2- 4- Intensive system:
An intensive system of production exists but it is limited to racing and
dairy camels.
•
3- Feeding:
• the most important feeding
characteristic of the camel is its ability
to utilize plants that grow well under
arid conditions and not relished by
other grazing animals .
• In Sudan camels obtain most of their
feeding requirements (browsing and
grazing) from natural grazing land over
the whole year without any
supplementary feeding.
• The vegetation of the camel area is
comprised of annual grasses, acacias,
euphorbias and dwarf bushes.
• 4- Watering:
• The water requirements of camels varied from season to
season and also affected by the type of feeding
1- In summer: Camels under hot conditions may drink
only once every
3 days
6 days
E/S
W/S
2- In winter: Once every 2 weeks or more.
3- In autumn: When green forage is available the camel
may go several months without drinking
5- Camel as milk producers:
• 5-1- Camel udder:
• The camel like the cow has a
four quartered udder, it is firmly
suspended from the abdomen
with out deep cuts.
• Conformation of the udder can
change according to breed, age
and stage of lactation
• well developed udder & milk
veins may reflect greater milk
secreting potential.
5-2: Camel milk:
• In many arid areas, camels play a central role as milk
suppliers.
• The comparative advantage of the camel as a dairy
animal over the other species in the same environment
is difficult to quantify; however, it is widely recognized
that in absolute terms, the camel produces more milk
and for a longer period of time than any other milk
animal held under the same condition (Farah, 1996).
• Camel’s milk is generally white, it has a sweet and sharp
taste, but some times it can be salty.
• The test generally depends on the type of fodder and
availability of drinking water.
5-3: Milk letdown:
• In camel, the presence of the
calf is considered imperative
for milk let down, and hand
massaging is also used to
enhance this response. Milk
letdown in this species is easily
noticeable after a short period
of suckling (1.5 min) when the
teats suddenly swell, becoming
much larger than before.
5-4: Milking procedure:
• Camels in most pastoral societies are
milked by men .
• Before milking, the calf is allowed to
suckle until the milk starts to flow and
the camel can be milked.
• Because of the height of the udder
the milking is done standing.
• The milker stands on one leg and
balances the milking bowl on his bent
left leg.
• The left hand holds the bowl, while
the camel is milked with the right
hand.
• Some times both udder halves are
milked at the same time by two
herdsmen.
5-5: Teat tie up :
• some times one half of the
udder is milked and the
other one left for the calf.
And to prevent calves from
suckling at pasture during
the day it is common
among the nomad, to tie up
one or more teat with
special strings
5-6: Milk yield:
• The actual amount of milk produced by camels are not very
accurate for judging the milk yielding capability of camels.
Camels exist in desert areas with difficult
accessibility
• Mainly because:
The calve are still suckling.
milking frequency varies among the different
nomads groups
Generally: milk yield of Sudan camel can reach 20 kg/day in the early lactation
and good conditions and declined to 2 kg/day in the late lactation and bad
conditions (in best animal) otherwise it range 5 – 10 kg / day.
5-7: Milk composition % of Sudan camels:
Fat
Prot . Lacto. T .S
3.15
2.81
4.16
3.36
3.41
3.60
3.72
3.84
-
3.31
3.38
3.25
Ash Mois. Reference
10.95 0.83 88.33 Al-Amin,
(1992)
10.9 0.81 89.26 Bakheit
(1999)
0.71 88.67 Salman
(2002)
10.44 0.59 90.42
Eisa
(2006)
5-8: Milk properties:
high
vitamin C
content
Small fat
globules
Bacteristatic
properties
longer
shelf life
Contain
unsaturated
fatty acids
Therapeutic
properties
pH
6.5 - 6.8
high
concentration
of
lactoferrins
High
lactose
content
5-9: Nutritive value:
• From the nutritional
standpoint camel’s milk
contains approximately 700
cal. or 2931 kJ energy per
kg. About 4 kg milk are
sufficient to meet full caloric
requirement of an adult
Human being and 1.8 kg
milk would provide his entire
daily protein requirements,
(Khanna, 1999).
5-10: Utilization:
• Most of the camel milk in the Sudan is
drunk fresh, and some times sour
(fermented) (Garis) or with tea (Sbanes).
• Others method of manufacturing of camel
milk in to milk products like butter, ghee,
cheese, ice cream, etc ….., not found
except some limited research.
• Please Think about this
!
Colors
&
Eyes
Did you see camel like this ? either in Iran or other place ??
What is your opinion?? Just Think
??????????????????????