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The lipids of kangaroo meat
Author(s) -
Redgrave Trevor G.,
Jeffery Faye
Publication year - 1981
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02534911
Subject(s) - lean meat , lipidology , polyunsaturated fatty acid , food science , biology , composition (language) , phospholipid , arid , zoology , clinical chemistry , ecology , biochemistry , fatty acid , linguistics , philosophy , membrane
Lipids were extracted from lean meat of kangaroos, sheep and beef cattle. Kangaroo meat lipids contained more phospholipid and less triacylglycerol than sheep meat or beef, and had a higher proportion of polyunsaturated linoleic and arachidonic acids. These results were obtained with kangaroos from the more arid inland region of Australia, and were similar to results obtained previously with kangaroos from a milder climatic region with a higher rainfall. Hence, the composition of the meat lipids is unaffected by the increased aridity of inland zones. The findings are of nutritional significance because kangaroo meat is now commercially available for human consumption.