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Animal fats. VIII. —The component acids of flamingo fat and antelope fat
Author(s) -
Gunstone F. D.,
Russell W. C.
Publication year - 1957
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740080507
Subject(s) - ruminant , food science , animal fat , chemistry , iodine value , composition (language) , iodine , biology , agronomy , organic chemistry , crop , linguistics , philosophy
A quantitative investigation of the component acids of flamingo fat shows it to be similar to other bird fats. A sample of antelope fat has been examined. This differs from other ruminant fats in its high iodine value which is reflected in an unusually low content of saturated acids and increased proportions of unsaturated acids.