Bactrian Camel

Photo by Fadzil Hisham
The Bactrian Camel (Camelus bactrianus) is a large, even-toed ungulate native to the steppes of Central Asia. The Bactrian camel has two humps on its back, in contrast to the single-humped dromedary camel. Its population of two million exists mainly in the domesticated form. Their name comes from the ancient historical region of Bactria.

Domesticated Bactrian camels have served as pack animals in inner Asia since ancient times. With its tolerance for cold, drought, and high altitudes, it enabled the travel of caravans on the Silk Road. A small number of feral Bactrian camels still roam the Mangystau Province of southwest Kazakhstan and the Nubra Valley in India.

Photo by Fadzil Hisham
These camels are migratory, and their habitat ranges from rocky mountain massifs to flat arid desert, stony plains, and sand dunes. Conditions are extremely harsh – vegetation is sparse, water sources are limited and temperatures are extreme, ranging from as low as −40 °C in winter to 40 °C in summer. The camels’ distribution is linked to the availability of water, with large groups congregating near rivers after rain or at the foot of the mountains, where water can be obtained from springs in the summer months, and in the form of snow during the winter.

Photo by Fadzil Hisham
Bactrian camels are diurnal, sleeping in the open at night and foraging for food during the day. They are primarily herbivorous. With tough mouths that can withstand sharp objects such as thorns, they are able to eat plants that are dry, prickly, salty or bitter, and can ingest virtually any kind of vegetation. When other nutrient sources are not available, these camels may feed on carcasses, gnawing on bones, skin, or various different kinds of flesh. In more extreme conditions, they may eat any material they find, which has included rope, sandals, and even tents. Their ability to feed on a wide range of foods allows them to live in areas with sparse vegetation. The first time food is swallowed, it is not fully chewed. The partly masticated food (called cud) goes into the stomach and later is brought back up for further chewing.

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