Nutritive Value of of Emu, Dromaius novaehollandiae Le Souef 1907 Managed under Tropical Conditions

摘要

The use of and trade in wildlife species is believed to be one of the greatest direct causes of the decline of wild animal populations in many part of Africa. However, it is also a valuable source of protein and income for many human populations struggling for survival amidst endemic poverty. Emu, Dromaius novaehollandiae, the second largest bird after Ostrich in the world, started its domestication in United States in early 1980s and the present trend in the production of emu in U.S. could be compared with cattle industry. Emu husbandry is a valuable source of lean meat. 20 emus at, the age of 20 months were domesticated under semi-intensive system at Ajanla Farms, Ibadan, Oyo State, Nigeria for 24 months. 2kg of the chest and drum stick of emu meats were used for the study. The meats were trimmed of bone, nerves, blood vessels, connective tissues and external fat and were kept at 4~0 C for 24 hours. The study assessed the nutritive value of emu meat compared with Ostrich meat and conventional meat like beef. Fat content obtained was highest (p< 0.05) in beef with a value of 6.4% as against values of 1.00%, and 2.10% for emus and ostrich meat. Protein content was highest in emu meat and ostrich meat with 24.00% and 22.90% and 18.95% of beef. The results also showed that emu meat had the lowest cholesterol level of 54.7mg/100g compared to 63mg/100g, and 86 mg/100g for ostrich and beef. The results showed that emu's meat is very low in fat, cholesterol and is very high in protein content.