Lipid characteristics of emu meat and tissues

Par Conseil national de recherches du Canada

DOI	Trouver le DOI : https://doi.org/10.1111/j.1745-4522.2000.tb00162.x
Auteur	Rechercher : Wang, Y. .; Rechercher : Sunwoo, H.; Rechercher : Sim, J. S.; Rechercher : Cherian, G.
Format	Texte, Article
Résumé	Twenty 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.
Date de publication	2000-06
Maison d’édition	Wiley
Dans	Journal of Food Lipids 7, nº 2 : 71–82.
Langue	anglais
Publications évaluées par des pairs	Oui
Publication du CNRC	Cette publication n’est pas du CNRC Ce sont des publications qui ont été rédigées par un auteur du CNRC, mais avant que celui-ci soit employé du CNRC.
Numéro NPARC	23001747
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Identificateur de l’enregistrement	39da4712-36fd-4b88-a080-5cc20343cc50
Enregistrement créé	2017-03-27
Enregistrement modifié	2020-03-26

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Date de modification :: 2023-06-01