Influence of Two Dietary Fats on the Composition of Emu Oil and Meat

Abstract

Male and female emus were fed a diet rich in saturated fat (beef tallow) or a diet rich in unsaturated fat (soybean oil) until they weighed about 35 kg. Samples of subcutaneous and retroperitoneal adipose tissues and samples of six major meat cuts were taken for determination of composition. Emus fed the two different diets grew at similar rates, but the male emus had a higher percentage of carcass fat. The adipose tissue cells from males were larger than those from females. All six meat cuts averaged 2.2% fat, with the regular filet having the most and the inside and outside drums the least. Cholesterol concentration of all sizes of meat cuts averaged 32.2 mg/100 g meat. Diet did not influence cholesterol content of the rendered oil. Fan filets had the greatest concentration of cholesterol, and the inside and outside drums had the least. Source of dietary fat had no effect on fat and cholesterol content of the meats. Meat from emus fed beef tallow was more tender and juicy. Fan filets were the most tender meat, had the least intense flavor, and were the most flavorful. Untrained panelists were able to discriminate between emu meat and beef. Source of dietary fat did not influence the fatty acid compositions of the meats. As expected, the soybean oil-fed emus produced oil that was more polyunsaturated than did the tallow-fed emus.

Macrophage repolarization using emu oil-based electrospun nanofibers: possible application in regenerative medicine

“…Polyunsaturated FAs including linoleic acid (C18:2n-6) and linolenic acid (C18:3n-3) were the constituted 7.3% and 2.1%, respectively. Reports have proved that alterations in diet composition can meaningfully influence the composition of EO and hence possibly impact on oil effectiveness [17]. In present study, we did not find significant difference between the percentages of each FA in the tested samples, due to obtaining from an emu farm with a certain dietary.…”

Emu Oil Increases Colonic Crypt Depth in a Rat Model of Ulcerative Colitis

“…Emu oil is derived from the subcutaneous and retroperitoneal fat of the emu [9]. Native Australian Aboriginals and early white settlers first used emu oil to facilitate wound healing, pain alleviation and treatment of inflamed joints [7,8].…”

“…Native Australian Aboriginals and early white settlers first used emu oil to facilitate wound healing, pain alleviation and treatment of inflamed joints [7,8]. Emu oil has a lipid content of 98.8% for subcutaneous adipose tissue, and 98.0% for retroperitoneal adipose tissue [9]. Emu oil comprises approximately 42% oleic acid (18:1 omega-9), 21% linoleic acid (18:2 omega-6), and 21% palmitic acid, with lower levels of other FAs, including 1% a-linolenic acid (18:3 omega-3) [9,10].…”

“…Emu oil has a lipid content of 98.8% for subcutaneous adipose tissue, and 98.0% for retroperitoneal adipose tissue [9]. Emu oil comprises approximately 42% oleic acid (18:1 omega-9), 21% linoleic acid (18:2 omega-6), and 21% palmitic acid, with lower levels of other FAs, including 1% a-linolenic acid (18:3 omega-3) [9,10]. A number of studies have suggested that the omega-3 and omega-9 FAs present in emu oil may confer anti-inflammatory properties [11,12] and that the ratio of these FA types are important.…”

Dietary emu oil supplementation suppresses 5-fluorouracil chemotherapy-induced inflammation, osteoclast formation, and bone loss

“…Emu (Dromaius novaehollandiae), traditionally native to Australia, are now farmed around the world for their meat, leather, and, most recently, oil (47). Emu oil (EO) is extracted from both the subcutaneous and retroperitoneal fat of the bird by first rendering the macerated tissue and then passing the liquefied fat through a series of filters to obtain purified oil (4). EO is composed predominately of fatty acids, with a lipid content of 98.8% for the subcutaneous adipose tissue and 98% for the retroperitoneal adipose tissue.…”