Effect of age on fatty acid composition and cholesterol content of emu (Dromaius novaehollandiae) meat.

Abstract

The emu birds (Dromaius novaehollandiae) are known for high quality leather and fat, which are used for the production of variety of valuable products. Andhra Pradesh is the leading state in India with more than 80% emu birds population and it is estimated that emu population is increasing by 500% per annum. The emu meat is perceived as an excellent healthy alternative to other red meats due to its leanness and low cholesterol content. Though, several studies have been conducted on carcass characteristics, composition, palatability, microbiological and sensory attributes of emu meat, studies on the effect of age, sex, feeding and muscle type on cholesterol content and fatty acid composition of emu meat are scanty (Daniel 1995; Petrosky 1995; Berge et al. 1997). The emu meat is similar in taste and texture to lean beef, but lower in cholesterol and has a favorable amino acid profile (Sales and Horbanczuk 1998). Hence, the present work was undertaken to study the fatty acid composition and cholesterol content in meat of emu birds of 40, 50, 60 and 70 weeks of age. Six emu birds each in age groups of 40, 50, 60 and 70 weeks belonging to M/s Golden Emu Farm, Hyderabad were utilized for the study. Birds were fasted overnight before slaughter and killed by exsanguination. Approximately 8 min were allowed for bleeding. Meat samples from the thigh portion were analysed for the fatty acid composition and cholesterol content. Total lipids were extracted from the thigh muscle samples as per Folch et al. (1957). The fatty acid composition and cholesterol content of meat of different age groups of emu birds (40, 50, 60 and 70 weeks) were estimated. The overall mean values of palmitic, palmitoleic, stearic, oleic and linoleic acid, total unsaturated fatty acids (% of total fatty acids) and cholesterol content (mg/100g) of emu meat were 23.74 ± 0.17, 6.22 ± 0.17, 9.65 ± 0.13, 42.16 ± 0.30, 19.01 ± 0.49, 67.40 ± 0.21 and 52.81 ± 1.70, respectively. The proportion of palmitic acid, oleic acid, palmitoleic, stearic, linoleic acid and cholesterol content was significantly affected by age (P<0.01). The palmitoleic and oleic acid content is increased with age, while palmitic, linoleic acids were decreased with age. However, age had no significant (P>0.01) effect on the total unsaturated fatty acid content.