Graduate School of Bioindustry, Tokyo University of Agriculture, Abashiri, Hokkaido, 099-2493, Japan.
Graduate School of Bioindustry, Tokyo University of Agriculture, Abashiri, Hokkaido, 099-2493, Japan; Faculty of Bioindustry, Tokyo University of Agriculture, Abashiri, Hokkaido, 099-2493, Japan.
Poult Sci. 2022 Oct;101(10):102050. doi: 10.1016/j.psj.2022.102050. Epub 2022 Jul 13.
Characterization of carcass traits and fat quality is important to effectively produce and genetically improve emus. We investigated carcass traits in 309 emus. The meat production of female emus showed a significantly higher value than that of males (P < 0.01). The fat weight of male (9.232 ± 3.156 kg) was larger than that of the female (7.772 ± 2.697 kg). The fat yield (fat weight per kg of body weight) was strongly correlated to body weight (r = 0.79 and r = 0.75 in male and female, respectively). The fat melting points of females and males were 19.19 ± 3.39°C and 19.39 ± 3.39°C, respectively, without significant difference. Since the fat melting point did not correlate to body and fat weights, we predicted that it was an independent trait from body growth and was highly influenced by genetic elements. Percentages of palmitic, stearic, oleic, linoleic, and α-linolenic acids were 22.27 ± 3.50%, 9.37 ± 1.90%, 54.11 ± 5.17%, 13.54 ± 7.80% and 0.71 ± 0.59%, respectively. Among them, linoleic acid contents showed a wide individual difference (range 0.3-19.9%). The oleic/stearic acid ratio showed a negative correlation to the fat melting point. These results suggest that the fat melting point is a good indicator of C18:1/C18:0 ratio in emu fat.
肉用性能和脂肪品质的特征对于有效地生产和遗传改良鸸鹋非常重要。我们研究了 309 只鸸鹋的胴体特性。雌鸸鹋的产肉量显著高于雄鸸鹋（P < 0.01）。雄性鸸鹋的脂肪重量（9.232 ± 3.156 kg）大于雌性鸸鹋的脂肪重量（7.772 ± 2.697 kg）。脂肪产率（每千克体重的脂肪重量）与体重呈强相关（雄性和雌性的 r 值分别为 0.79 和 0.75）。雌性和雄性的脂肪熔点分别为 19.19 ± 3.39°C 和 19.39 ± 3.39°C，无显著差异。由于脂肪熔点与体重和脂肪重量无关，我们预测它是一个与身体生长无关的独立特征，受遗传因素的高度影响。棕榈酸、硬脂酸、油酸、亚油酸和α-亚麻酸的百分比分别为 22.27 ± 3.50%、9.37 ± 1.90%、54.11 ± 5.17%、13.54 ± 7.80%和 0.71 ± 0.59%。其中，亚油酸含量个体差异较大（范围为 0.3-19.9%）。油酸/硬脂酸比值与脂肪熔点呈负相关。这些结果表明，脂肪熔点是鸸鹋脂肪中 18:1/18:0 比值的良好指标。
