Lipid characteristics of emu meat and tissues

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DOIResolve DOI: http://doi.org/10.1111/j.1745-4522.2000.tb00162.x
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TypeArticle
Journal titleJournal of Food Lipids
ISSN1065-7258
1745-4522
Volume7
Issue2
Pages7182
AbstractTwenty four (24) samples of emu meat (drumstick) and fat (abdominal fat (AF) and back fat (BF)), liver and heart tissue were collected from three (3) farms, and twelve (12) samples of chicken (drumstick) and beef (steak) were collected from supermarkets. The AF and BF of emu contained over 99% triacylglycerols. Monounsaturatedfatty acids (MUFA) constituted to 56% in AF and BF, saturated fatty acids (SAFA) at 31% and polyunsaturated fatty acids (PUFA) constituted to 13%. Oleic acid (C18:1n-9) was the predominant MUFA at 48%. The emu leg meat total lipids were up to 3%. Phospholipid constituted the major lipid class in emu and chicken meat at 64%, higher (P<0.05) than beef meat (47%). The emu drumstick contained higher (P<0.05) linoleic (C18:2n-6), arachidonic (C20:4 n-6), linolenic (C18:3 n-3) and docosahexaenoic (C22:6 n-3) acids than chicken drumstick and beef steak. The ratio of polyunsaturated fatty acids to saturated fatty acids in emu meat was 0.72, higher (P<0.0001) than chicken meat, 0.57 and beef meat, 0.3. The ratio of n-6 to n-3 fatty acids did not differ (P>0.05) among the three sources of meat.
Publication date
PublisherWiley
LanguageEnglish
AffiliationNational Research Council Canada
Peer reviewedYes
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NPARC number23001747
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Record identifier39da4712-36fd-4b88-a080-5cc20343cc50
Record created2017-03-27
Record modified2017-03-27
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