H Adamu*, BS Ma’aruf and A Shu’aibu

Department of Animal Science, Faculty of Agriculture, Federal University, Kashere, Gombe State, Nigeria

*Corresponding Author: H Adamu, Department of Animal Science, Faculty of Agriculture, Federal University, Kashere, Gombe State, Nigeria.

Received: October 03, 2023 Published: December 11, 2023

Abstract

Abstract Camel is an important livestock species that are uniquely adapted to hot arid environment. Adaptation to harsh weather is vital for future livestock as heat stress can extremely reduce their productivity, health and fertility. With increasing human population pressure and declining per capita production of food in Africa, there is an urgent need to develop previously marginal resources, such as the semi-arid and arid rangelands, and to optimize their utilization through appropriate livestock production systems of which camel production is certainly the most suitable one. Camel produce quality and nutritive product such as; milk, meat and fiber and most of the management system practice in camel production are under traditional system by traditional pastoralist, nomads and semi-intensively by agro-pastoralist in arid and semi-arid lands. The system is dominated by low production, capital, seasonal trans-migratory, shortage of feed and water. Despite the potential of camel in production of nutritive and quality product of dairy and beef, they need to under goes genetic improvement using modern method and tools. Small herd size and scattered population is a challenge facing the genetic improvement of camel by making it difficult to collect phenotypic data, this creates an obstacle in camel breeding programs.

Keywords: Camel; Genetic Resources; Milk; Beef and Diversity

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Citation

Citation: H Adamu., et al. “Potentials of Camelids and its Challenges to Genetic Improvement".Acta Scientific Veterinary Sciences 6.1 (2024): 40-45.

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Copyright: © 2024H Adamu., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.