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.
Range is 1 - 5 based on the amount of fat in the hump