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The
condition of a camel is estimated by looking at the
store of body fat i.e., the hump. This reflects the
internal fat reserves and provides a good
correlation with total body fat. The camel deposits
excess energy as fat into the hump sac and into
some internal linings. This contrasts to the energy
reserves of other species where fat is deposited
into the subcutaneous tissues, internal linings and
within the muscles.
During processing at the abattoir the internal body
fat and hump fat is removed. Excessive fat limits
the exercise tolerance of the camel and makes long
distance transport stressful. Camels destined for
the abattoir should be hump score 3 or
4.
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HUMP
SCORE
Range
is 1 - 5 based on the amount of fat in the
hump
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SCORE
1
Little or no fat in the hump sac, hump hairy and
may be leaning to one side.
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SCORE
2
Hump with moderate development rising 5% higher
than chest depth, but may also be leaning to one
side.
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SCORE
3
Hump with good development and rising to 10% higher
than chest depth. Hump is still sculptured inwards
on both sides and still fits over the chest and
abdominal area.
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SCORE
4
Hump fully developed and rising to 15% higher than
chest depth. Hump rounded outwards on both sides
and runs from the shoulder to the rump.
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SCORE
5
Hump over-extended and rising more than 15% higher
than chest or the hump is so full that it is
rounded on the sides like a semi circle.
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