Genetic and genomic prospects for camel meat production

Abstract

Camelids, originating in the Eocene Epoch, have diversified and the modern dromedary occurred during the Holocene in the Arabian Peninsula where it was subsequently domesticated. It provides meat, milk and other products, and Pakistan ranks ninth in the world in terms of camel population. It is well adapted to an arid environment and has a huge potential for food and economic security in the context of climate change, particularly via a genetic improvement for meat production. This article reviews the current knowledge on camel genetics, in relation to genetic improvement. It considers genetic diversity to understand breed differences and their historical origins, using molecular markers, as well as identification of sites of genetic polymorphisms in the camel genome, essential tools for genetic study. Several methods useful for genetic improvement in the camel are considered, including use of candidate genes such as GH, IGF-1, GHR likely to affect camel growth. The use of marker assisted selection (MAS) as well as modern methods including genome-wide association studies (GWAS) and genomic selection also been review ed. Using genetic and other modern technologies, modern farming systems for camels can be introduced making a significant contribution to the rural economy.