composition of new meats - agrifutures australia · were higher for crocodile, rabbit and squab...

Composition of New Meats

Analyses and nutrient composition of innovative meat industries.

A report for the Rural Industries Research and Development Corporation

Shane Beilken, Ian Eustace and Ron Tume Food Science Australia

January 2007

RIRDC Publication No 07/036 RIRDC Project No FSA-6A

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© 2007 Rural Industries Research and Development Corporation. All rights reserved. ISBN 1 74151 435 5 ISSN 1440-6845 Composition of New Meats: Analyses and nutrient composition of innovative meat industries Publication No. 07/036 Project No. FSA-6A The information contained in this publication is intended for general use to assist public knowledge and discussion and to help improve the development of sustainable industries. The information should not be relied upon for the purpose of a particular matter. Specialist and/or appropriate legal advice should be obtained before any action or decision is taken on the basis of any material in this document. The Commonwealth of Australia, Rural Industries Research and Development Corporation, the authors or contributors do not assume liability of any kind whatsoever resulting from any person's use or reliance upon the content of this document. This publication is copyright. However, RIRDC encourages wide dissemination of its research, providing the Corporation is clearly acknowledged. For any other enquiries concerning reproduction, contact the Publications Manager on phone 02 6272 3186. Researcher Contact Details Dr Ron Tume Food Science Australia PO Box 3312 Tingalpa DC QLD 4173, Australia Phone: 07 3214 2007 Fax: 07 3214 2062 Email: [email protected]

In submitting this report, the researcher has agreed to RIRDC publishing this material in its edited form. RIRDC Contact Details Rural Industries Research and Development Corporation Level 2, 15 National Circuit BARTON ACT 2600 PO Box 4776 KINGSTON ACT 2604 Phone: 02 6272 4819 Fax: 02 6272 5877 Email: [email protected]. Web: http://www.rirdc.gov.au Published in January 2007 Printed by Union Offset, Canberra ACT 2604

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Foreword

As well as ‘traditional’ meats such as beef and lamb, consumers are increasingly choosing ‘new’ meats such as buffalo, camel, crocodile, ostrich, emu, farmed rabbit and squab. This report presents for the first time, a snapshot of nutritional information of the major ‘new meat’ species being produced and marketed in Australia. The findings show that all meats are a good source of protein. Most tested very low in fat, with many cuts from different species being less than 3%. Similarly, the cholesterol contents of most meats was quite low. Overall this work demonstrates that these meats are nutritionally acceptable, being low fat and high in protein and contribute to the intake of polyunsaturated fatty acids. Information that complies with requirements of the FSANZ Food Standards Code contained in this report is frequently sought for Nutrition Information Panels. The information for eight ‘new’ types of meat including buffalo, camel, crocodile, ostrich, emu, farmed rabbit and squab can be used by people when they are preparing the information necessary for the Nutrition Information Panels on Product Labels (Standard 1.2.8 – Nutrition Information Requirements of the Code). In this study commercially representative samples of meat from the nominated species were collected and analysed using standard procedures. The results are reported in a format that is compatible with the Food Standards Australia New Zealand (FSANZ) nutrient database. This project was funded by RIRDC Core funds which are provided by the Federal Government. This report is an addition to RIRDC’s diverse range of over 1500 research publications and forms part of our New Animal Products R&D program, which aims to accelerate the development of viable new animal industries. Most of our publications are available for viewing, downloading or purchasing online through our website: • downloads at www.rirdc.gov.au/fullreports/index.html • purchases at www.rirdc.gov.au/eshop Peter O’Brien Managing Director Rural Industries Research and Development Corporation

http://www.rirdc.gov.au/fullreports/index.html

http://www.rirdc.gov.au/eshop

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Acknowledgments Industry bodies supplying samples: BUFFALO Barry Lemcke Neil Ross Department of Primary Industries, Fisheries and Mining (NT)

Industry Development & Executive Officer NT NT Buffalo Industry Council Incorporated

Pastoral Division PO Box 36828 PO Box 3000 WINNELLIE NT 0821 DARWIN NT 0801 Tel: 08 8947 1833 Mob: 0408 471 475 Tel: 08 8999 2263 email: buffalo @ntbic.com.au www.buffaloaustralia.org CROCODILE John Lever Charlie Manolis Koorana Crocodile Farm Chief Scientist, Wildlife Management International (Crocodylus Park) MS 76 PO Box 530 ROCKHAMPTON QLD 4702 Sanderson, NT 0813 Tel: 07 4934 4749 Australia email: [email protected] Tel: 08 8922 4500 Direct: 8922 4506 Fax: 08 8947 0678 email: [email protected] CAMEL Peter Seidel Executive Director Camels International Pty Ltd PO Box 8760 ALICE SPRINGS NT 0870 Tel: 08 8951 8183 email: [email protected] www.camelsaust.com.au OSTRICH Michael Hastings Tooronga' 580 Cressy Road WINCHELSEA VIC 3214 Tel: 03 5267 2010 Mob1: 0352 672 010 Mob2: 0439 311 303 email: [email protected] EMU Emu Farmers Federation of Australia President Emu Processor Bruce Makin Wigand Schaletzki -Director PO Box 1032 Baramui-Tech Australia Pty Ltd MUDGEERABA QLD 4213 ANE Pty Ltd Tel: 0427 395 290 PO Box 326 email: [email protected] Romsey, Victoria. 3434 Tel: 03 5429 5508 Fax: 03 5429 5803 Mob: 0418 500 385 email1: [email protected] or [email protected] FARMED RABBIT Farmed Rabbit Industry Association Rabbit Processor Rabbit Processor Mr Glen McNeil Kathleen Bowerman Vice President Snowy Mountains Gourmet Rabbit Company 295 Elcho Rd., Sun Downer Station LARA VIC 3212 Monaro Highway Tel: 03 5282 1170 Mob: 0414 485 657 BREDBO NSW 2626 Tel: 02 6454 4169 SQUAB Squab Processor Queensland Squab Processors Pty Ltd Rudi & Antonia Kopecny Graeme Briese Wirreandra PO Box 88 THANGOOL QLD 4176 PO Box 38 ROSEWOOD NSW 2652 Tel: 07 4995 8059 Fax: 07 4995 8346 Tel: 02 6948 8271

http://www.buffaloaustralia.org/

http://www.camelsaust.com.au/

mailto:[email protected]

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Abbreviations AOAC Association of Official Analytical Chemists AS Australian Standard CLA Conjugated linoleic acids FSANZ Food Standards Australia New Zealand NMI National Measurement Institute NPC Nutrition Panel Calculator PUFA Polyunsaturated fatty acids RIRDC Rural Industries Research and Development Corporation NA Not Available α Alpha ω Omega

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Contents Foreword ............................................................................................................................................... iii Acknowledgments................................................................................................................................. iv Abbreviations......................................................................................................................................... v Executive Summary ............................................................................................................................ vii 1. Introduction ....................................................................................................................................... 1

1.1 Objective ....................................................................................................................................... 1 2. Methodology ...................................................................................................................................... 2

2.1 Survey of Producers and Industry representatives. ....................................................................... 2 2.2 Sample collection protocol. ........................................................................................................... 2 2.3 Nutritional Analysis. ..................................................................................................................... 3

3. Results & Discussion ......................................................................................................................... 4 3.1 Nutritional Results......................................................................................................................... 4

4. Conclusion.......................................................................................................................................... 6 5. References ........................................................................................................................................ 12 6. Appendices ....................................................................................................................................... 13

6.1 Appendix 1: Meat sampling instructions provided to suppliers .................................................. 13 6.2 Appendix 2: Example of animal history data collection form..................................................... 21 6.3 Appendix 3: Example of Ostrich samples supplied to NMI........................................................ 22 6.4 Appendix 4: Completed sample history forms............................................................................ 23 6.4.1 Buffalo...................................................................................................................................... 23 6.4.2 Camel ....................................................................................................................................... 24 6.4.3 Crocodile .................................................................................................................................. 25 6.4.4 Ostrich ...................................................................................................................................... 27 6.4.5 Farmed Rabbit .......................................................................................................................... 30 6.4.6 Emu .......................................................................................................................................... 30 6.4.7 Squab........................................................................................................................................ 31 6.5 Appendix 5: Mean Nutritional Data Summary ........................................................................... 32 6.6 Appendix 6: Nutritional Analysis tests. ...................................................................................... 48

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Executive Summary What this report is about Data is frequently sought from the industry on nutrition information that complies with requirements of the FSANZ Food Standards Code for product labelling panels. The data presented in this report provide for the first time, a snapshot of nutritional information of the major ‘new meat’ species being produced and marketed in Australia. FSANZ provides access to a nutrient database, Nutrition Panel Calculator (NPC). Who is the report targeted at The database can be used by people when they are preparing the information necessary for the Nutrition Information Panels on Product Labels (Standard 1.2.8 – Nutrition Information Requirements of the Code). Background The database includes information for a number of traditional meats such as beef, lamb, pork, chicken and turkey, and for some others such as rabbit, venison and kangaroo; however, there are many ‘new’ types of meat. The aims of the research project The aim of this study was to collect and analyse eight Australian game meat species. The species selected for this study in consultation with the RIRDC were - Swamp Buffalo, Riverine Buffalo, Camel, Crocodile, Ostrich, Emu, Farmed Rabbit and Squab. The results for each species are reported in a format that is compatible with the Food Standards Australia New Zealand (FSANZ) nutrient database. Method An initial survey was conducted of producers and/or industry bodies recommended by RIRDC to assess the most relevant cuts to be used for this study for each species. It was based on their recommendations that the following meat cuts were selected for nutritional analysis. The cube roll and topside were selected for buffalo, cube roll and rump for camel, tail fillet and back leg for the crocodile. Fan fillet was selected for both ostrich and emu with moon steak for ostrich and mixed steak for emu as the second cuts. The whole carcase was required for both farmed rabbit and squab species. Ten replicates of each cut were obtained consisting of five samples from each of two different processors/suppliers (160 samples in total). Where possible the animal treatment history such as the age and weight of the livestock and weight of the dressed carcases was recorded. The samples were then supplied frozen to NMI for nutritional analysis. Lean and fat were not separated out prior to chemical analysis, with sampling carried out on the respective whole meat cut or carcase. The reported nutritional composition is for raw product only. The mean nutritional data were collated for the proximate analysis, carbohydrates, sugars, cholesterol, minerals, saturated fatty acids, mono-unsaturated fatty acids and poly-unsaturated fatty acids, including CLA, for the eight Australian game meat species selected. Results The main findings were that most of species evaluated were very low in fat (<3.0%); even cube rolls from Riverine buffalo and camel were only (6-7%). However, squab was very high in fat (25.5%). The protein contents were in the expected range for all lean meats (20-25%). The mean cholesterol contents were relatively low (42-54 mg/100 g) for all lean red meats including ostrich, and emu but were higher for crocodile, rabbit and squab (67-84 mg/100 g). In percentage terms, the PUFA’s were highest in the non-ruminant species, although the lean cuts of buffalo were also high. For crocodile and ostrich, emu and rabbit, PUFA accounted for 20 to 30% of the total fatty acids. Squab contained

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the highest proportion of unsaturated fatty acids, largely as a result of its high content of mono-unsaturated fatty acids. Implications and recommendations This project provides information that complies with the requirements of the FSANZ Food Standards Code for nutrition information panels. This information for eight ‘new’ types of meat including buffalo, camel, crocodile, ostrich, emu, farmed rabbit and squab can be used by industry when preparing the information necessary for the nutrition information panels on product labels. Overall this work demonstrates that these meats are nutritionally acceptable, being low fat and high in protein and contribute to the intake of polyunsaturated fatty acids.

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1. Introduction The Rural Industries Research and Development Corporation receives many enquiries on the chemical composition of meat from animals being raised in new livestock industries. The enquiries are generally for meat. Frequently information is being sought for Nutrition Information Panels that will comply with requirements of the FSANZ Food Standards Code for these species and related products. FSANZ provides access to a nutrient database, Nutrition Panel Calculator (NPC), which can be used by people when they are preparing the information necessary for the nutrition information panels on product labels (Standard 1.2.8 – Nutrition Information Requirements of the Code). The database includes information for a number of traditional meats such as beef, lamb, pork, chicken and turkey, and for some others such as rabbit, venison and kangaroo. There are many ‘new’ types of meat that have market potential and require analysis. New value-added game meat products have also been developed that fill niche markets for domestic and international countries (Bobbitt, 2003). This study evaluated buffalo, camel, crocodile, ostrich, emu, farmed rabbit, and squab raw meat samples, analysing for nutritional composition of the whole muscle cut or for whole carcase in the case of rabbit and squab. As far as is possible, the way in which the test results of this study are expressed is such that they are directly comparable with the data already in the database for meats such as beef, lamb and chicken. 1.1 Objective • To collect commercially representative samples of meat from nominated species, analyse them

using standard procedures, and report the results in a format that is compatible with the Food Standards Australia New Zealand (FSANZ) nutrient database.

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2. Methodology 2.1 Survey of Producers and Industry representatives. Food Science Australia (FSA) made contact with producers and relevant industry organisations to determine the meat cuts to be collected and analysed (Appendix 1). Two suppliers were required for each of the eight species to be evaluated. In Australia, the camel and ostrich is mainly sourced by a single operator, so in this study the samples were supplied from two different farm locations. Buffalo was supplied by the same suppliers for both the Riverine buffalo and Swamp buffalo species with a total of twelve suppliers contributing to the collection of samples for this study. Arrangements were made with NMI to undertake the analyses of nutritionally important components. The samples from the meat processing works were collected, stored and transported to NMI according to a specific protocol. Following analyses all data was sent to Food Science Australia where the results were collated and the findings reported to RIRDC. 2.2 Sample collection protocol. Swamp buffalo, Riverine buffalo, camel, crocodile, ostrich, farmed rabbit, squab and emu species were selected for collection and chemical analyses. The treatment histories and animal information of these game meat species was dependant on the species and on management procedures, and not all information requested was provided by the suppliers.

• Riverine and Swamp buffalo were pasture-fed animals, 2 to 3 years of age yielding a carcase weight of between 200 - 300 kg.

• Camels were fed mulga and native bush then finished for two to three weeks on clover, oats and hay. Carcase weights were between 240 – 310 kg and age 1.5 to 2.5 years.

• Crocodiles were 1.5-1.8m in length with a carcase weight approximately 14 kg. • Ostriches from the first supplier were aged between 10 and 12 months old and were

approximately 95 kg live weight. They were free-range grazed on dry pasture and were supplemented with ¾ barley and ¼ grower pellets at a rate of 1.2 to 1.5 kg per head per day. The second supplier also supplemented feed at the same rate but with ¾ oats to ¼ vitamin pre-mix pellets. These birds were grazed on clover and rye grass and were between 12 and 14 months of age at slaughter and weighed between 85 and 90 kg live weight. Example of ostrich samples submitted to NMI and shown in Appendix 3

• Emus were slaughtered at an age between 14 and 19 months. • Farmed rabbits were small, under 1.3 kg or medium (1.4-1.5 kg) and were fed commercial

pellets. • Squabs were fed a diet of either grain or pellets and had a carcase weight of between 400 and

500 g equating to a squab bird size of 4, 4.5 or 5. More complete details of the background to the animals are included in Appendix 4. Once the two (2) supply sources had been identified for each species, two (2) specific meat cuts were selected for each species (excepting rabbit and squab), in collaboration with the identified producers or industry associations, ten (10) replicates for each cut, consisting of five samples from each of two different farms or suppliers. Sample collections were made in the period from December 2005 to May 2006. In total 159 samples were received for the study (Table 1). Farmed rabbit and squab species were evaluated from ten whole carcases from each supplier. The sample collection protocol is shown in Appendix 1 for each species. Suppliers were asked to record the history of the animal, growing

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region sourced, age and weight at slaughter and weight of the dressed carcase as well as other relevant information for the sample species they were collecting. An example of a sample collection form is given in Appendix 2. The samples were supplied frozen to NMI for nutritional analysis of the raw meat. Lean and fat were not separated prior to chemical analysis, with sampling carried out on the respective whole meat cut or whole dissected carcase. Proximate and nutritional composition was determined on raw meat only and therefore the data are not applicable to cooked products due to moisture losses and other changes that would occur during cooking. TABLE 1: Game animal species and meat cuts received in this survey

No of samples provided Animal Species Meat Cut Supplier 1 Supplier 2 Cube Roll 5 4 Swamp Buffalo Topside 5 4 Cube Roll 5 6 Riverine Buffalo Topside 3 5 Cube Roll 5 5 Camel Rump 5 5 Tail Fillet 5 5 Crocodile Back Leg 5 5 Fan fillet 5 8 Ostrich Moon Steak 5 4 Fan Fillet 5 5 Emu Mixed Steak/Round 5 5

Farmed Rabbit Whole Carcase 10 10 Squab Whole Carcase 10 10 Total 78 81 2.3 Nutritional Analysis. Samples were collected by suppliers, frozen and shipped by same day courier, in insulated containers with ice to NMI Melbourne. Samples were stored frozen until required for analysis. Chemical analysis was conducted on Swamp buffalo, Riverine buffalo, camel, crocodile, ostrich, emu, farmed rabbit and squab species. The analyses were conducted by the National Measurement Institute on all samples supplied according to the method description (Appendix 6, Table 8). The method description summary proforma is shown in the Addendum to this report.

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3. Results & Discussion 3.1 Nutritional Results This report is a summary presentation of mean data for the eight game meat species tested and was designed for use in FSANZ Food Standard Codes. FSANZ provides access to a nutrient database and a Nutrition Panel Calculator necessary for the nutrition information panels on food product labels. Only analytical data is presented in this report and no nutritional interpretation has been made or implied. Because of the quantity of data obtained from the nutritional analyses, all the analytical data obtained has been compiled, together with the detailed method description summary proformas as an Addendum in a separate document. This document also provides information on data arithmetic means and standard deviations associated with the analyses. This nutritional information relates to whole raw cuts, as supplied by the industry without further trimming except for removal of bones in the case of rabbits and squab. Details are outlined in Appendix 1. It must be noted that cooking would affect the proximate compositions and other nutritional data reported here on a weight basis through loss of moisture and possibly through decomposition. Proximate and nutritional analyses of the raw samples are presented in Table 2. All mean data including SD are presented in Appendix 5. Moisture, fat, protein and ash totalled 101.2 to 102.1 g/100 g product. The moisture content (70 – 76%) was in the expected range for relatively lean meats and was low (59.4%) for the high fat meat from squab. The protein contents were in the expected range for all lean meats (20-25%) with the highest being for Swamp buffalo at 24.6%. However, for the high fat, low moisture meat from the squab, the protein content was only 16.2%. Generally, all eight game meat species evaluated (Table 2) were very low in fat (<3.0%), although cube rolls from Riverine buffalo and camel were somewhat higher (6 to 7%). However, squab was very high in fat (25.5 %) and this correlated with a very high energy density (1172 kJ/100 g). Although squab had a very high fat content, because it had a relatively high total percentage of mono-unsaturated and poly-unsaturated fatty acids (71.5%), the total saturated fat was only 28.5%, equating to a moderate 7.3 g/100 g meat, only slightly higher than that found for cube roll from Riverine buffalo. The saturated fat content of the cube roll of Riverine buffalo and camel was high because of the higher total fat present in this muscle combined with its higher percentage saturation (59.1%). The energy density of the meats largely reflected their fat contents, and for the leaner meats, was in the range of about 400 to 600 kJ/100 g. However, for squab the energy value was nearly 1200 kJ/100 g. The mean cholesterol contents were relatively low (42-54 mg/100 g) for most of the meats including ostrich, and emu but were higher for crocodile, rabbit and squab (67-84 mg/100 g). The total carbohydrate contents of all meats were less than 2 g/100 g as expected, and total sugars, comprising of fructose, glucose, sucrose, maltose and lactose were below the level of detection for most meats. Meat cuts from Riverine buffalo and ostrich had small amounts (0.4-0.6 g/100 g) of total sugars (Table 2). The contents of minerals in raw meat samples of the 8 species are shown in Table 3. Mean phosphorus values ranged from 1610 to 2460 mg/kg and were highest for the meat cuts from ostrich and emu and lowest for squab. Magnesium and sodium ranged from about 180 to 275 mg/kg and 400 to 700 mg/kg respectively. The iron content of the red meats including ostrich, emu and squab ranged from about 20 to 40 mg/kg however, that found for crocodile and farmed rabbit was very low (<3 mg/kg). Samples from squab and farmed rabbit had relatively high contents of calcium, being about twice that of the other species.

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For simplicity, data on the fatty acid compositions of the meats have been presented as individual tables for the major saturates, mono-unsaturates and polyunsaturates respectively. The percentage distributions of saturated fatty acids in the raw game meat samples are shown in Table 4. Palmitic and stearic acids accounted for the majority of the total saturated fatty acids present in all species. The percentage of palmitic acid was reasonably constant (17-31%) across all muscles of all species, however the percentage of stearic acid varied markedly (5- 32%) with high stearic acid being largely attributable to a ruminant effect. Stearic acid was high in the buffalo (25-32%) and camel (15–20%). All the other game meat species had low stearic acid with squab and rabbit having just 5 to 7%. Interestingly, camel meat contained about 6% myristic acid, markedly higher than all others tested; it is not observed in traditional red meats (Sinclair and O’Dea, 1987). Even though squab had the highest fat content the percent total saturated fat was lowest of all species (28%). The percentage distributions of mono-unsaturated fatty acids in the raw game meat samples are shown in Table 5. The total percentage of cis mono-unsaturated fat was highest for squab (59%) and lowest for farmed rabbit, with oleic acid being the major component in all meats tested. Oleic acid was lowest in camel and farmed rabbit (30-35%). Significant amounts of palmitoleic acid were present in squab and ostrich (10-12%) whereas buffalo contained less than 2%. As expected, the ruminants (Swamp and Riverine buffalo) had the highest percentages of trans mono-fatty acids because of incomplete ruminal hydrogenation. Table 6 shows details of the polyunsaturated fatty acids present in the various raw meat samples together with an indication of their overall level of unsaturation. The total polyunsaturated fatty acids (PUFA) were highest in the non-ruminant species with ostrich fan fillet being the highest. The ruminant species contained between 6 and 22% PUFA. The total omega-6 polyunsaturated fatty acids were low in the buffalo and camel species (4-14%) and conversely, were high in the non-ruminant species (12-25%) with linoleic acid being the major component. The percentage of linoleic acid was particularly high for farmed rabbit (19%). The total omega-3 fatty acids were highest for Swamp buffalo (6-7%) and lowest for emu and squab (<1%) with α-linolenic acid being the main component in each case. The content of total conjugated linoleic acids was determined separately as actual mg CLA/g fat extracted (Table 6). Values ranged from 0.8 to 9.6 mg CLA/g fat for squab and Swamp buffalo respectively. CLA is a product of incomplete ruminal hydrogenation and therefore would be expected to be higher in buffalo and camel compared with some of the other species. The overall unsaturation of the meats is indicated by the ratio of the various groups of fatty acids, (Poly: Mono: Saturated) - P:M:S. Squab contained the highest proportion of unsaturated fatty acids, largely as a result of its high content of mono-unsaturated fatty acids, whereas Riverine buffalo and camel had the lowest. It should be noted that this ratio is very dependent upon the fat content of the meat, particularly in ruminant animals where lean meat has a higher percentage distribution of PUFA compared with fatty meat. One of the limitations of such an evaluation of nutritional components in meats is that animal diets and management practices can affect composition. For example, under the commercial feeding conditions used, the buffalo samples were relatively lean, but application of other feeding regimes or longer feeding periods may have resulted in the muscles having higher fat contents. Increasing fatness can lead to an increase in proportion of saturated fatty acids thus affecting the P:M:S ratio (Sinclair and O’Dea, 1987). In addition, and irrespective of the fact that they are ruminants, it is possible to alter fatty acid composition by diet. For example, differences would be expected between pasture- and grain-fed animals, with grain-fed having a higher ratio of omega-6/omega-3 fatty acids.

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4. Conclusion The data presented in this report provide for the first time, a snapshot of nutritional information of the major ‘new meat’ species being produced and marketed in Australia. The findings show that all meats are a good source of protein. With the exception of whole carcase squab, all tested very low in fat, with many cuts from different species being less than 3%. Similarly, the cholesterol contents of the meats was quite low (42-54 mg/100 g) except for crocodile, rabbit and squab (67-84 mg/100 g). Whilst all meats provided significant amounts of P, Mg, Na and Ca, crocodile and rabbit contained very low amounts of Fe. Meat from all species contained significant amounts of polyunsaturated fatty acids and as expected, meat from ruminant animals had lower percentages of poly- and mono-unsaturated fatty acids but did contain considerably higher amounts of CLA compared with the others. Overall this work demonstrates that these meats are nutritionally acceptable, being low fat and high in protein and contribute to the intake of polyunsaturated fatty acids.

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Table 2. Mean nutrient composition of raw samples from eight Australian game meat species.

SPECIES MUSCLE PROXIMATES OTHER

Moisture

Fat (Soxhlet)

Protein ( N x 6.25)

Ash Energy

(kj) Carbohydrates -

Total Total Sugars# Saturated Fat Cholesterol

Units g/100g g/100g g/100g g/100g kJ/100g g/100g g/100g g/100g mg/100g

Swamp Buffalo Cube-Roll 73.2 2.5 24.4 1.2 484 <2 <0.2 1.3 42

Topside 74.6 0.8 24.6 1.2 429 <2 <0.2 0.4 46

Riverine Buffalo Cube-Roll 70.3 6.6 23.9 1.0 619 <2 0.6 4.0 46

Topside 74.2 2.2 24.4 1.1 466 <2 0.6 1.3 46

Camel Cube-Roll 72.1 7.7 20.3 1.1 612 <2 <0.2 4.6 42

Rump 75.9 3.0 21.4 1.1 452 <2 <0.2 1.5 47

Crocodile Tail Fillet 76.2 1.6 22.5 1.0 421 <2 <0.2 0.5 72

Back Leg 76.1 2.2 22.0 0.9 435 <2 <0.2 0.7 68

Ostrich Fan Fillet 76.4 0.7 23.4 1.1 395 <2 <0.2 0.2 54

Moon Steak 76.0 1.4 23.7 1.1 418 <2 0.4 0.5 53

Emu Fan Fillet 74.3 1.8 24.7 1.2 452 <2 <0.2 0.7 50

Round and Mix

Steak 73.4 1.9 25.5 1.2 471 <2 <0.2 0.7 54

Farmed Rabbit Whole Carcase 75.3 2.1 23.2 1.1 443 <2 <0.2 0.9 67

Squab Whole Carcase 59.4 25.5 16.2 0.8 1172 <2 <0.2 7.3 84

Data shown are means of animal replicated samples for duplicate analyses as described in methods. Appendix 5 contains all mean data including SD. # Total sugar is the sum of fructose, glucose, sucrose, maltose and lactose

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Table 3. Mean mineral contents of raw samples from eight Australian game meat species.

SPECIES MUSCLE MINERALS P Mg Na Fe Ca

Units mg/kg mg/kg mg/kg mg/kg mg/kg

Swamp Buffalo Cube-Roll 1922 238 448 24 32

Topside 2056 249 408 33 42

Riverine Buffalo Cube-Roll 1900 238 557 23 64

Topside 1988 243 559 27 47

Camel Cube-Roll 1800 185 456 19 41

Rump 1930 207 517 22 37

Crocodile Tail Fillet 1950 219 510 <2 58

Back Leg 1820 204 698 3 56

Ostrich Fan Fillet 2277 262 527 23 31

Moon Steak 2289 263 523 28 30

Emu Fan Fillet 2360 272 427 36 40

Round & Mix Steak 2460 275 541 43 47

Farmed Rabbit Whole Carcase 2095 259 533 <3 93

Squab Whole Carcase 1610 177 680 24 132

Data shown are means of animal replicated samples for duplicate analyses as described in methods. Appendix 5 contains all mean data including SD. P = Phosphorus, Mg = Magnesium, Na = Sodium, Fe = Iron and Ca = Calcium

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Table 4. Mean saturated fatty acid profiles (% of total fatty acids) of raw samples from eight Australian game meat species.

SPECIES MUSCLE MAJOR SATURATES

C14:0

Myristic C16:0

Palmitic C17:0

Margaric C18:0

Stearic Total Saturated

Units % % % % %

Swamp Buffalo Cube-Roll 1.0 18.5 1.2 24.5 45.6

Topside 1.0 17.3 1.2 24.5 44.4

Riverine Buffalo Cube-Roll 1.9 22.2 1.8 32.4 59.1

Topside 2.2 22.4 1.5 25.7 52.5

Camel Cube-Roll 6.3 31.0 1.0 20.3 59.7

Rump 5.2 25.7 0.7 15.1 47.7

Crocodile Tail Fillet 0.5 22.4 0.2 8.8 32.0

Back Leg 0.5 20.8 <0.3 10.6 32.1

Ostrich Fan Fillet 0.5 19.0 0.2 12.6 32.7

Moon Steak 0.7 22.7 0.2 10.9 35.2

Emu Fan Fillet 0.4 23.3 0.2 13.8 37.9

Round & Mix Steak 0.4 21.0 0.2 14.3 36.2

Farmed Rabbit Whole Carcase 2.3 28.5 0.6 7.8 40.0

Squab Whole Carcase 0.6 22.5 0.1 5.2 28.4

Data shown are means of animal replicated samples for duplicate analyses as described in methods. Appendix 5 contains all mean data including SD.

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Table 5. Mean mono-unsaturated fatty acid profile (% of total fatty acids) of raw samples from eight Australian game meat species.

SPECIES MUSCLE MAJOR MONO-UNSATURATES

C16:1

Palmitoleic C18:1 Oleic

Total cis-mono fatty acids

Total trans-mono fatty acids

Units % % % %

Swamp Buffalo Cube-Roll 2.0 35.0 37.4 2.7

Topside 1.8 31.2 33.4 2.9

Riverine Buffalo Cube-Roll 1.8 30.6 32.5 4.6

Topside 2.1 32.5 34.9 3.9

Camel Cube-Roll 3.4 29.8 33.8 1.8

Rump 4.1 32.4 37.3 1.4

Crocodile Tail Fillet 4.7 36.7 43.7 0.5

Back Leg 4.2 34.0 40.9 0.6

Ostrich Fan Fillet 7.0 29.2 37.0 0.6

Moon Steak 8.0 30.5 39.4 0.8

Emu Fan Fillet 3.6 35.9 40.2 0.3

Round & Mix Steak 3.7 35.7 40.1 0.3

Farmed Rabbit Whole Carcase 3.2 27.6 31.9 0.3

Squab Whole Carcase 11.7 46.5 58.7 0.2

Data shown are means of animal replicated samples for duplicate analyses as described in methods. Appendix 5 contains all mean data including SD.

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Table 6. Mean polyunsaturated fatty acid profile (% of total fatty acids) of raw samples from eight Australian game meat species.

SPECIES MUSCLE MAJOR POLY-UNSATURATES

Linoleic C18:2ω6

α-Linolenic C18:3ω3

AA C20:4ω6

DPA C22:5ω3

DHA C22:6ω3

Total Omega 6 Fatty Acids

Total Omega 3 Fatty Acids

Total PUFA

P:M:S Total CLA

Units % % % % % % % % Ratio mg/100g

Swamp Buffalo Cube-Roll 7.5 2.8 2.2 1.6 0.1 10.7 5.8 16.5 0.4:0.8:1.0 8.2

Topside 10.4 3.6 2.6 1.9 0.2 14.3 7.3 21.6 0.5:0.8:1.0 9.6

Riverine Buffalo Cube-Roll 3.7 1.6 0.9 0.7 0.2 4.9 2.9 7.8 0.1:0.6:1.0 6.4

Topside 5.3 2.1 1.7 1.2 0.1 7.5 4.5 12.0 0.2:0.7:1.0 9.5

Camel Cube-Roll 3.9 0.9 0.6 0.4 <0.1 4.6 1.5 6.1 0.1:0.6:1 5.2

Rump 8.8 1.4 2.3 1.0 <0.1 11.6 3.1 14.7 0.3:0.8:1 5.3

Crocodile Tail Fillet 13.8 0.7 5.0 0.8 1.8 20.7 3.4 24.0 0.8:1.4:1 1.7

Back Leg 12.4 0.5 6.7 1.3 3.4 21.4 5.4 26.8 0.8:1.3:1 1.7

Ostrich Fan Fillet 14.4 1.2 9.3 1.4 0.6 25.6 4.4 30.0 1.0:1.2:1 9.3

Moon Steak 14.2 1.5 6.1 0.9 0.4 21.6 3.5 25.1 0.7:1.1:1 4.8

Emu Fan Fillet 14.7 0.3 5.4 0.3 0.2 20.6 0.8 21.4 0.6:1.1:1 3.0

Round & Mix Steak 15.0 0.3 6.9 0.4 0.2 22.4 1.0 23.4 0.6:1.1:1 2.0

Farmed Rabbit Whole Carcase 19.0 2.0 3.8 0.8 0.2 24.5 3.2 27.8 0.7:0.8:1 2.8

Squab Whole Carcase 11.8 0.4 <0.2 <0.1 <0.1 12.1 0.4 12.6 0.4:2.1:1.0 0.8 Data shown are means of animal replicated samples for duplicate analyses as described in methods. Appendix 5 contains all mean data including SD. AA = Arachidonic, DPA = Docosapentaenoic, DHA = Docosahexaenoic, CLA = Conjugated Linoleic Acid

12

5. References References for NMI Nutritional Analysis methods: Moisture/Total solids AOAC (1995) Association of Official Analytical Chemists 16th Ed. 934.06, 964.22., AS2300.1.1 Cholesterol Determination in Foodstuffs by GC AOAC (1995) Association of Official Analytical Chemists. Cholesterol in Food Gas Chromatographic

Method 976.26, Ch 45 pp. 68-70 Punwar, J.K. (1975) JAOAC, 58, 804-810 Total Ash AOAC (1995) Association of Official Analytical Chemists. 16th Ed. 923.03, 900.02. Determination of major sugars in Foods AOAC Association of Official Analytical Chemists. 13th Ed. 31.138-31.142 Trace metals in food, biota USEPA 6010B, USEPA 6020, NT2.46 Protein determination based on Total Nitrogen content AOAC (1995) Association of Official Analytical Chemists 16th Ed. 981.10, 920.152, 990.03, 920.87

AS2300.1.2.1 Fat Determination in Meat samples by Soxhlet Extraction AOAC (1995) Association of Official Analytical Chemists 16th Ed. 920.39, 960.39, 948.22 Fatty Acid Profile – including trans fatty acids Bligh and Dwyer. A Rapid Method of Total Lipid Extraction and Purification. Can. J. Biochem.

Physiol., 37, 911-917 Badings and Dejong (1983). J.Chrom., 279, 493-506 McCance and Widdowson (1991). The Composition of Foods. 5th Ed. p 9. Additional references Bobbitt, J. 2003. Buffalo, Camel, Crocodile, Emu, Kangaroo,Ostrich and Rabbit Meat. New value

added products. Rural Industries Research and Development Corporation. Publication Number 03/036

Bobbitt, J., Haines, H., Hodgeman, R and Roache, T. 2006. Potential Markets for New and Emerging

Meats. Rural Industries Research and Development Corporation. Publication Number 06/008 Li, D., Ng, A., Mann, N.J and Sinclair, A.J. 1998. Contributions of meat fat to dietary arachidonic

acid. Lipids 33 (4): 437-440 Mann, N., Sinclair, A., Watson, M and O’Dea, K. 1991. Evaluation of rapid fat determination in meats

using the CEM automated analyser. Food Aust. 43 (2): 67-69. Sinclair, A.J. and O’Dea, K. 1987. The lipid and fatty acid composition of the lean portions of

Australian beef and lamb. Food Technol. Aust. 39(5): 228-231.

13

6. Appendices 6.1 Appendix 1: Meat sampling instructions provided to suppliers

6.1.1 Buffalo A 500 gram sample to be excised for each of the following 2 cuts for 5 animal replicates. 10 samples for each species. CUBE ROLL 2240 TOPSIDE 2000

SAMPLING POINT SAMPLING POINT

Approx 100 mm sample to be excised for the cube roll Sample to be taken cranial to Quartering point - 12 & 13th rib Topside is prepared from the Hindquarter and is removed by following the natural seam between the Knuckle and Outside.

14

6.1.2 Camel A 500 gram sample is to be excised for each of the following 2 cuts for 5 animal replicates. 10 samples for each supplier.

SAMPLING POINT

SAMPLING POINT

Rump K040 Hindquarter Cube Roll K100 (Scotch fillet) Forequarter The boneless camel rump is prepared from a full rump removed from the hindquarter. The flank (tail of the rump - M. tensor fasciae latae) is removed on a line halfway between the large eye muscle of the rump and the outer flank tip. Fat pocket on the tail of the rump is removed. Remove the heavy connective tissue from the underside of the rump.

The boneless camel cube roll consists of that portion of the (M. longissimus dorsi) and associated muscles that are located along the dorsal aspect of the carcase. The cube roll consists of that portion of the (LD) muscle from the 6th to the 12th rib inclusive.

15

6.1.3 Crocodile A 500 gram sample is to be excised for each of the following 2 cuts for 5 animal replicates. 10 samples for each supplier.

Cut 1 : Tail fillet Cut 2: Back leg muscle

Tail Sampling Point It is suggested that after the tail is severed from the body, that part of one side of the tail is cut out. This should require two cuts, one down the side of the vertebral column, and then one to remove the chunk. The "sample" would include both inner and outer tail, and could be consistently done by any farm.

16

6.1.4 Ostrich A 500 gram sample is to be excised for each of the following 2 cuts for 5 animal replicates. 10 samples for each supplier Cut 1 : Boneless Fan Cut 2: Steak

17

6.1.5a Farmed Rabbit

Supplier 1 Whole carcase samples are to be assessed for 10 animal replicates.

Samples are to be identified by plant, species, date and time of acquisition, cut and any other distinguishing information (or code number) when dispatched from the plant to the laboratory. Where possible, the history of the carcase will be recorded eg. Growing region sourced from, the age and weight of the livestock at slaughter.

18

6.1.5b Farmed Rabbit

Supplier 2 Whole carcase samples are to be assessed for 10 animal replicates. Samples are to be identified by plant, species, date and time of acquisition, cut and any other distinguishing information (or code number) when dispatched from the plant to the laboratory. Where possible, the history of the carcase will be recorded eg. Growing region sourced from, the age and weight of the livestock at slaughter.

19

6.1.6 Emu A 500 gram sample is to be excised for each of the following 2 cuts for 5 animal replicates. 10 samples for each supplier Cut 1 : Fan fillets Cut 2: Mixed Steak

20

6.1.7 Squab Samples are to be identified by plant, species, date and time of acquisition, cut and any other distinguishing information (or code number) when dispatched from the plant to the laboratory. Where possible, the history of the carcass will be recorded eg. Growing region sourced from, the age and weight of the livestock at slaughter. Whole carcase samples are to be assessed for 10 animal replicates.

21

6.2 Appendix 2: Example of animal history data collection form

Information required on animals

Animal

1 Animal

2 Animal

3 Animal

4 Animal

5 Swamp Buffalo Slaughter Date Where Slaughtered Tag No Carcase Identification Lot No Where was Buffalo farmed Feed Regime Carcase Weight Animal Age Dentition Fat Depth at P8 Packed Date

Batch Number (In-house company Ident for production batch and for product trace back purposes)

Company Code Company Trading Name

Animal

1 Animal

2 Animal

3 Animal

4 Animal

5 Riverine Cross (7/8, 3/4, Other > PLEASE SPECIFY) Slaughter Date Where Slaughtered Tag No Carcase Identification Lot No Where was Buffalo farmed Feed Regime Carcase Weight Animal Age Dentition Fat Depth at P8 Packed Date

Batch Number (In-house company Ident for production batch and for product trace back purposes)

Company Code Company Trading Name

22

6.3 Appendix 3: Example of Ostrich samples supplied to NMI

23

6.4 Appendix 4: Completed sample history forms 6.4.1 Buffalo

24

6.4.2 Camel

25

6.4.3 Crocodile

27

6.4.4 Ostrich

30

6.4.5 Farmed Rabbit Rabbit sizes were small, under 1.3 kg, or medium No further information supplied 6.4.6 Emu No information was supplied

31

6.4.7 Squab

Squab bird sizes were 4, 4.5 and 5.

32

6.5 Appendix 5: Mean Nutritional Data Summary Table 7a: Mean and standard deviation (SD) for nutritional analysis of Swamp Buffalo cube-roll and topside muscles.

SPECIES Swamp Buffalo MUSCLE Cube-Roll Topside

Method Units Detection Limits Mean SD Mean SD

Proximates and others Moisture VL298_1 g/100g 73.2 3.7 74.6 0.9

Fat (Soxhlet) VL300_1 g/100g 2.5 4.8 0.8 0.3 Saturated Fat VL289_1 g/100g 1.3 2.6 0.4 0.2 Protein ( N x 6.25) VL299_1 g/100g 24.4 1.8 24.6 1.1 Ash VL286_1 g/100g 1.2 0.2 1.2 0.1 Carbohydrates - Total g/100g <2 NA <2 NA Energy (kj) kJ/100g 484 161 429 18 Fructose VL295_1 g/100g <0.1 <0.2 NA <0.2 NA Glucose VL295_1 g/100g <0.2 NA <0.2 NA Sucrose VL295_1 g/100g <0.1 <0.2 NA <0.2 NA Maltose VL295_1 g/100g <0.1 <0.2 NA <0.2 NA Lactose VL295_1 g/100g <0.1 <0.2 NA <0.2 NA Total Sugars VL295_1 g/100g <0.2 NA <0.2 NA Cholesterol VL288_1 mg/100g 42 3 46 4

Minerals Phosphorus VL247 mg/kg 1922 192 2056 167

Magnesium VL247 mg/kg 238 24 249 27 Sodium VL247 mg/kg 448 44 408 26 Iron VL247 mg/kg 24 5 33 4 Calcium VL247 mg/kg 32 4 42 15 Manganese VL247 mg/kg <0.5 NA <0.5 NA

NA = Not Available

33

SPECIES Swamp Buffalo MUSCLE Cube-Roll Topside


Saturates C4:0 Butyric VL289_1 % <0.1 <0.1 C6:0 Caproic VL289_1 % <0.1 <0.1

C8:0 Caprylic VL289_1 % <0.1 <0.1 C10:0 Capric VL289_1 % <0.1 <0.1 C12:0 Lauric VL289_1 % <0.1 <0.1 C14:0 Myristic VL289_1 % 1.0 0.4 1.0 0.3 C15:0 Pentadecanoic VL289_1 % 0.3 0.1 0.4 0.1 C16:0 Palmitic VL289_1 % 18.5 1.5 17.3 1.1 C17:0 Margaric VL289_1 % 1.2 0.3 1.2 0.2 C18:0 Stearic VL289_1 % 24.5 3.9 24.5 3.2 C20:0 Arachidic VL289_1 % 0.1 0.0 0.1 0.0 C22:0 Behenic VL289_1 % <0.1 <0.1 C24:0 Lignoceric VL289_1 % <0.1 <0.1 Total Saturated VL289_1 % 45.6 5.9 44.4 4.5

Mono-Unsaturated C14:1 Myristoleic VL289_1 % <0.1 <0.1

C16:1 Palmitoleic VL289_1 % 2.0 0.4 1.8 0.2 C17:1 Heptadecenoic VL289_1 % 0.4 0.1 0.3 0.1 C18:1 Oleic VL289_1 % 35.0 4.0 31.2 3.0 C20:1 Eicosenic VL289_1 % 0.1 0.0 0.1 0.0 C22:1 Docosenoic VL289_1 % <0.1 <0.1 C24:1 Nervonic VL289_1 % <0.1 <0.1 Total Mono-unsaturated VL289_1 % 37.4 4.0 33.4 3.1 Total Mono Trans Fatty Acids VL289_1 % 2.7 0.9 2.9 0.5

Poly-Unsaturated C18:2w6 Linoleic VL289_1 % 7.5 3.4 10.4 2.9

C18:3w6 gamma-Linolenic VL289_1 % 0.1 0.1 0.2 0.1 C18:3w3 alpha-Linolenic VL289_1 % 2.8 1.2 3.6 1.2 C20:2w6 Eicosadienoic VL289_1 % <0.1 <0.1 C20:3w6 Eicosatrienoic VL289_1 % 0.8 0.3 1.0 0.3 C20:3w3 Eicosatrienoic VL289_1 % <0.1 <0.1 C20:4w6 Arachidonic VL289_1 % 2.2 1.1 2.6 1.2 C20:5w3 Eicosapentaenoic VL289_1 % 1.3 0.6 1.6 0.5 C22:2w6 Docosadienoic VL289_1 % <0.1 <0.1 C22:4w6 Docosatetraenoic VL289_1 % 0.2 0.1 0.2 0.1 C22:5w3 Docosapentaenoic VL289_1 % 1.6 0.7 1.9 0.5 C22:6w3 Docosahexaenoic VL289_1 % 0.1 0.1 0.2 0.1 Omega 6 Fatty Acids VL289_1 % 10.7 4.9 14.3 3.8 Omega 3 Fatty Acids VL289_1 % 5.8 2.5 7.3 2.2 Total Poly-unsaturated VL289_1 % 16.5 7.5 21.6 5.9 Total Poly Trans Fatty Acids VL289_1 % 0.4 0.2 0.6 0.2 P:M:S Ratio VL289_1 0.4:0.8:1.0 0.5:0.8:1.0

Conjugated Linoleic Acids (Total)

CHCl3-MeOH mg/100g 8.2 5.7 9.6 6.1

34

Table 7b: Mean and standard deviation (SD) for nutritional analysis of Riverine Buffalo cube-roll and topside muscles.

SPECIES Riverine Buffalo MUSCLE Cube-Roll Topside



Fat (Soxhlet) VL300_1 g/100g 6.6 6.9 2.2 1.7 Saturated Fat VL289_1 g/100g 4.0 4.4 1.3 1.2 Protein ( N x 6.25) VL299_1 g/100g 23.9 2.4 24.4 1.6 Ash VL286_1 g/100g 1.0 0.1 1.1 0.1 Carbohydrates - Total g/100g <2 NA <2 NA Energy (kj) kJ/100g 619 219 466 52 Fructose VL295_1 g/100g <0.1 <0.2 NA <0.2 NA Glucose VL295_1 g/100g <0.2 NA <0.2 NA Sucrose VL295_1 g/100g <0.1 0.5 0.1 0.6 0.1 Maltose VL295_1 g/100g <0.1 <0.2 NA <0.2 NA Lactose VL295_1 g/100g <0.1 <0.2 NA <0.2 NA Total Sugars VL295_1 g/100g 0.6 0.2 0.6 0.2 Cholesterol VL288_1 mg/100g 46 4 46 3


Magnesium VL247 mg/kg 238 17 243 17 Sodium VL247 mg/kg 557 67 559 109 Iron VL247 mg/kg 23 6 27 8 Calcium VL247 mg/kg 64 38 47 17 Manganese VL247 mg/kg NA NA NA NA

35

SPECIES Riverine Buffalo MUSCLE Cube-Roll Topside



C8:0 Caprylic VL289_1 % <0.1 <0.1 C10:0 Capric VL289_1 % <0.1 <0.1 C12:0 Lauric VL289_1 % <0.1 <0.1 C14:0 Myristic VL289_1 % 1.9 0.4 2.2 1.1 C15:0 Pentadecanoic VL289_1 % 0.6 0.1 0.6 0.2 C16:0 Palmitic VL289_1 % 22.2 2.1 22.4 3.0 C17:0 Margaric VL289_1 % 1.8 0.3 1.5 0.3 C18:0 Stearic VL289_1 % 32.4 5.0 25.7 3.1 C20:0 Arachidic VL289_1 % <0.1 0.1 0.1 0.0 C22:0 Behenic VL289_1 % <0.1 <0.1 C24:0 Lignoceric VL289_1 % <0.1 <0.1 Total Saturated VL289_1 % 59.1 5.6 52.5 7.3


C16:1 Palmitoleic VL289_1 % 1.8 0.3 2.1 0.3 C17:1 Heptadecenoic VL289_1 % 0.2 0.1 0.3 0.1 C18:1 Oleic VL289_1 % 30.6 3.7 32.5 4.0 C20:1 Eicosenic VL289_1 % <0.1 <0.1 C22:1 Docosenoic VL289_1 % <0.1 <0.1 C24:1 Nervonic VL289_1 % <0.1 <0.1 Total Mono-unsaturated VL289_1 % 32.5 4.0 34.9 4.2 Total Mono Trans Fatty Acids VL289_1 % 4.6 1.1 3.9 0.8


C18:3w6 gamma-Linolenic VL289_1 % <0.1 <0.1 C18:3w3 alpha-Linolenic VL289_1 % 1.6 0.7 2.1 0.8 C20:2w6 Eicosadienoic VL289_1 % <0.1 <0.1 C20:3w6 Eicosatrienoic VL289_1 % 0.3 0.2 0.5 0.3 C20:3w3 Eicosatrienoic VL289_1 % <0.1 <0.1 C20:4w6 Arachidonic VL289_1 % 0.9 0.7 1.7 1.0 C20:5w3 Eicosapentaenoic VL289_1 % 0.6 0.5 1.1 0.7 C22:2w6 Docosadienoic VL289_1 % <0.1 <0.1 C22:4w6 Docosatetraenoic VL289_1 % 0.1 0.0 0.1 0.1 C22:5w3 Docosapentaenoic VL289_1 % 0.7 0.5 1.2 0.6 C22:6w3 Docosahexaenoic VL289_1 % 0.2 0.1 0.1 0.1 Omega 6 Fatty Acids VL289_1 % 4.9 3.1 7.5 3.7 Omega 3 Fatty Acids VL289_1 % 2.9 1.7 4.5 2.2 Total Poly-unsaturated VL289_1 % 7.8 4.8 12.0 5.8 Total Poly Trans Fatty Acids VL289_1 % 0.4 0.1 0.4 0.2 P:M:S Ratio VL289_1 0.1:0.6:1.0 0.2:0.7:1.0


CHCl3-MeOH mg/100g 6.4 3.4 9.5 4.1

36

Table 7c: Mean and standard deviation (SD) for nutritional analysis of Camel cube-roll and rump muscles.

SPECIES Camel MUSCLE Cube-Roll Rump






37

SPECIES Camel MUSCLE Cube-Roll Rump



C8:0 Caprylic VL289_1 % <0.1 <0.1 C10:0 Capric VL289_1 % <0.1 <0.1 C12:0 Lauric VL289_1 % 0.3 0.0 0.3 0.1 C14:0 Myristic VL289_1 % 6.3 0.6 5.2 1.9 C15:0 Pentadecanoic VL289_1 % 0.7 0.2 0.6 0.2 C16:0 Palmitic VL289_1 % 31.0 2.4 25.7 4.1 C17:0 Margaric VL289_1 % 1.0 0.2 0.7 0.2 C18:0 Stearic VL289_1 % 20.3 2.8 15.1 1.7 C20:0 Arachidic VL289_1 % <0.1 <0.1 C22:0 Behenic VL289_1 % <0.1 <0.1 C24:0 Lignoceric VL289_1 % <0.1 <0.1 Total Saturated VL289_1 % 59.7 2.7 47.7 6.4


C16:1 Palmitoleic VL289_1 % 3.4 0.5 4.1 0.8 C17:1 Heptadecenoic VL289_1 % <0.4 0.6 0.4 C18:1 Oleic VL289_1 % 29.8 1.5 32.4 2.5 C20:1 Eicosenic VL289_1 % <0.3 0.3 0.0 C22:1 Docosenoic VL289_1 % <0.1 <0.1 C24:1 Nervonic VL289_1 % <0.1 <0.1 Total Mono-unsaturated VL289_1 % 33.8 2.0 37.3 2.9 Total Mono Trans Fatty Acids VL289_1 % 1.8 0.4 1.4 0.4


C18:3w6 gamma-Linolenic VL289_1 % <0.1 <0.1 C18:3w3 alpha-Linolenic VL289_1 % 0.9 0.3 1.4 0.5 C20:2w6 Eicosadienoic VL289_1 % <0.1 <0.1 C20:3w6 Eicosatrienoic VL289_1 % <0.1 <0.1 C20:3w3 Eicosatrienoic VL289_1 % <0.1 <0.1 C20:4w6 Arachidonic VL289_1 % 0.6 0.3 2.3 1.7 C20:5w3 Eicosapentaenoic VL289_1 % <0.1 NA <0.1 C22:2w6 Docosadienoic VL289_1 % <0.1 NA <0.1 C22:4w6 Docosatetraenoic VL289_1 % <0.1 <0.1 C22:5w3 Docosapentaenoic VL289_1 % 0.4 0.1 1.0 0.6 C22:6w3 Docosahexaenoic VL289_1 % <0.1 <0.1 Omega 6 Fatty Acids VL289_1 % 4.6 1.3 11.6 7.0 Omega 3 Fatty Acids VL289_1 % 1.5 0.4 3.1 1.6 Total Poly-unsaturated VL289_1 % 6.1 1.7 14.7 8.6 Total Poly Trans Fatty Acids VL289_1 % 0.6 0.2 0.6 0.1 P:M:S Ratio VL289_1 0.1:0.6:1 0.3:0.8:1


CHCl3-MeOH mg/100g 5.2 1.7 5.3 3.2

38

Table 7d: Mean and standard deviation (SD) for nutritional analysis of Crocodile tail fillet and back leg muscles.

SPECIES Crocodile MUSCLE Tail Fillet Back Leg





Magnesium VL247 mg/kg 219 19 204 20 Sodium VL247 mg/kg 510 67 698 96 Iron VL247 mg/kg <2 NA 3 1 Calcium VL247 mg/kg 58 4 56 5 Manganese VL247 mg/kg NA NA NA NA

39

SPECIES Crocodile MUSCLE Tail Fillet Back Leg



C8:0 Caprylic VL289_1 % <0.1 <0.1 C10:0 Capric VL289_1 % <0.1 <0.1 C12:0 Lauric VL289_1 % <0.1 <0.1 C14:0 Myristic VL289_1 % 0.5 0.1 0.5 0.1 C15:0 Pentadecanoic VL289_1 % 0.1 0.0 <0.1 C16:0 Palmitic VL289_1 % 22.4 2.1 20.8 3.2 C17:0 Margaric VL289_1 % 0.2 0.1 <0.3 C18:0 Stearic VL289_1 % 8.8 1.8 10.6 3.7 C20:0 Arachidic VL289_1 % <0.1 <0.1 C22:0 Behenic VL289_1 % <0.1 <0.1 C24:0 Lignoceric VL289_1 % <0.1 <0.1 Total Saturated VL289_1 % 32.0 1.9 32.1 4.4

Mono-Unsaturated C14:1 Myristoleic VL289_1 % <0.1 0.1 0.0



C18:3w6 gamma-Linolenic VL289_1 % <0.1 <0.1 C18:3w3 alpha-Linolenic VL289_1 % 0.7 0.3 0.5 0.1 C20:2w6 Eicosadienoic VL289_1 % 0.2 0.0 0.3 0.1 C20:3w6 Eicosatrienoic VL289_1 % 0.4 0.1 0.4 0.2 C20:3w3 Eicosatrienoic VL289_1 % <0.1 <0.1 C20:4w6 Arachidonic VL289_1 % 5.0 2.2 6.7 4.7 C20:5w3 Eicosapentaenoic VL289_1 % 0.3 0.1 0.4 0.3 C22:2w6 Docosadienoic VL289_1 % <0.1 <0.1 C22:4w6 Docosatetraenoic VL289_1 % 1.3 0.9 1.7 1.3 C22:5w3 Docosapentaenoic VL289_1 % 0.8 0.6 1.3 1.3 C22:6w3 Docosahexaenoic VL289_1 % 1.8 1.5 3.4 3.3 Omega 6 Fatty Acids VL289_1 % 20.7 2.9 21.4 4.7 Omega 3 Fatty Acids VL289_1 % 3.4 1.9 5.4 4.8 Total Poly-unsaturated VL289_1 % 24.0 4.1 26.8 9.3 Total Poly Trans Fatty Acids VL289_1 % <0.1 <0.1 P:M:S Ratio VL289_1 0.8:1.4:1 0.8:1.3:1


CHCl3-MeOH mg/100g 1.7 0.9 1.7 0.8

40

Table 7e: Mean and standard deviation (SD) for nutritional analysis of Ostrich fan fillet and moon steak muscles.

SPECIES Ostrich MUSCLE Fan Fillet Moon Steak



Fat (Soxhlet) VL300_1 g/100g 0.7 0.4 1.4 1.0 Saturated Fat VL289_1 g/100g 0.2 0.1 0.5 0.4 Protein ( N x 6.25) VL299_1 g/100g 23.4 0.9 23.7 0.6 Ash VL286_1 g/100g 1.1 0.1 1.1 0.0 Carbohydrates - Total g/100g <2 NA <2 NA Energy (kj) kJ/100g 395 11 418 32 Fructose VL295_1 g/100g <0.1 <0.2 NA <0.3 NA Glucose VL295_1 g/100g <0.2 NA <0.4 NA Sucrose VL295_1 g/100g <0.1 <0.2 NA <0.2 NA Maltose VL295_1 g/100g <0.1 <0.2 NA <0.2 NA Lactose VL295_1 g/100g <0.1 <0.2 NA <0.2 NA Total Sugars VL295_1 g/100g <0.2 NA 0.4 0.1 Cholesterol VL288_1 mg/100g 54 5 53 5



41

SPECIES Ostrich MUSCLE Fan Fillet Moon Steak



C8:0 Caprylic VL289_1 % <0.1 <0.1 C10:0 Capric VL289_1 % <0.1 <0.1 C12:0 Lauric VL289_1 % <0.1 <0.1 C14:0 Myristic VL289_1 % 0.5 0.1 0.7 0.2 C15:0 Pentadecanoic VL289_1 % 0.2 0.1 0.3 0.3 C16:0 Palmitic VL289_1 % 19.0 2.9 22.7 3.4 C17:0 Margaric VL289_1 % 0.2 0.0 0.2 0.1 C18:0 Stearic VL289_1 % 12.6 1.9 10.9 1.7 C20:0 Arachidic VL289_1 % <0.1 <0.1 C22:0 Behenic VL289_1 % 0.3 0.1 0.2 0.1 C24:0 Lignoceric VL289_1 % <0.1 <0.1 Total Saturated VL289_1 % 32.7 1.8 35.2 3.1

Mono-Unsaturated C14:1 Myristoleic VL289_1 % 0.4 0.5 0.4 0.7



C18:3w6 gamma-Linolenic VL289_1 % <0.1 <0.1 C18:3w3 alpha-Linolenic VL289_1 % 1.2 0.5 1.5 0.7 C20:2w6 Eicosadienoic VL289_1 % 0.2 0.0 0.2 0.1 C20:3w6 Eicosatrienoic VL289_1 % 0.7 0.2 0.5 0.2 C20:3w3 Eicosatrienoic VL289_1 % <0.1 <0.1 C20:4w6 Arachidonic VL289_1 % 9.3 2.8 6.1 1.6 C20:5w3 Eicosapentaenoic VL289_1 % 1.2 0.5 0.9 0.4 C22:2w6 Docosadienoic VL289_1 % <0.1 <0.1 C22:4w6 Docosatetraenoic VL289_1 % 0.9 0.2 0.6 0.2 C22:5w3 Docosapentaenoic VL289_1 % 1.4 0.5 0.9 0.3 C22:6w3 Docosahexaenoic VL289_1 % 0.6 0.2 0.4 0.3 Omega 6 Fatty Acids VL289_1 % 25.6 3.8 21.6 4.6 Omega 3 Fatty Acids VL289_1 % 4.4 1.2 3.5 0.7 Total Poly-unsaturated VL289_1 % 30.0 4.7 25.1 5.0 Total Poly Trans Fatty Acids VL289_1 % <0.1 <0.1 P:M:S Ratio VL289_1 1.0:1.2:1 0.7:1.1:1


CHCl3-MeOH mg/100g 9.3 3.5 4.8 1.9

42

Table 7f: Mean and standard deviation (SD) for nutritional analysis of Emu fan fillet and round or mixed steak muscles.

SPECIES Emu

MUSCLE Fan Fillet Round & Mix

Steak


Proximates and others Moisture

VL298_1 g/100g 74.3 0.8 73.4 0.8

Fat (Soxhlet) VL300_

1 g/100g 1.8 0.4 1.9 0.5

Saturated Fat VL289_

1 g/100g 0.7 0.2 0.7 0.2

Protein ( N x 6.25) VL299_

1 g/100g 24.7 1.3 25.5 1.3

Ash VL286_

1 g/100g 1.2 0.1 1.2 0.1 Carbohydrates - Total g/100g <2 NA <2 NA Energy (kj) kJ/100g 452 18 471 19

Fructose VL295_

1 g/100g <0.1 <0.2 NA <0.2 NA

Glucose VL295_

1 g/100g <0.2 NA <0.2 NA

Sucrose VL295_

1 g/100g <0.1 <0.2 NA <0.2 NA

Maltose VL295_

1 g/100g <0.1 <0.2 NA <0.2 NA

Lactose VL295_

1 g/100g <0.1 <0.2 NA <0.2 NA

Total Sugars VL295_

1 g/100g <0.2 NA <0.2 NA

Cholesterol VL288_

1 mg/100g 50 5 54 5 Minerals Phosphorus VL247 mg/kg 2360 70 2460 102


43

SPECIES Emu

MUSCLE Fan Fillet Round & Mix

Steak



C8:0 Caprylic VL289_1 % <0.1 <0.1 C10:0 Capric VL289_1 % <0.2 <0.1 C12:0 Lauric VL289_1 % <0.1 <0.1 C14:0 Myristic VL289_1 % 0.4 0.1 0.4 0.1 C15:0 Pentadecanoic VL289_1 % <0.1 0.2 0.0 C16:0 Palmitic VL289_1 % 23.3 1.9 21.0 2.1 C17:0 Margaric VL289_1 % 0.2 0.1 0.2 0.0 C18:0 Stearic VL289_1 % 13.8 2.1 14.3 1.6 C20:0 Arachidic VL289_1 % <0.1 <0.1 C22:0 Behenic VL289_1 % <0.1 <0.1 C24:0 Lignoceric VL289_1 % <0.1 <0.1 Total Saturated VL289_1 % 37.9 4.0 36.2 1.9


C16:1 Palmitoleic VL289_1 % 3.6 1.0 3.7 1.1 C17:1 Heptadecenoic VL289_1 % <0.1 <0.1 C18:1 Oleic VL289_1 % 35.9 2.8 35.7 2.5 C20:1 Eicosenic VL289_1 % 0.2 0.1 0.2 0.0 C22:1 Docosenoic VL289_1 % <0.1 <0.1 C24:1 Nervonic VL289_1 % <0.1 <0.1 Total Mono-unsaturated VL289_1 % 40.2 3.8 40.1 3.5

Total Mono Trans Fatty Acids VL289_1 % 0.3 0.1 0.3 0.1


C18:3w6 gamma-Linolenic VL289_1 % <0.1 <0.1 C18:3w3 alpha-Linolenic VL289_1 % 0.3 0.1 0.3 0.1 C20:2w6 Eicosadienoic VL289_1 % <0.1 0.2 0.1 C20:3w6 Eicosatrienoic VL289_1 % <0.1 <0.1 C20:3w3 Eicosatrienoic VL289_1 % <0.1 <0.1 C20:4w6 Arachidonic VL289_1 % 5.4 2.0 6.9 1.2 C20:5w3 Eicosapentaenoic VL289_1 % <0.1 <0.1 C22:2w6 Docosadienoic VL289_1 % <0.1 <0.1 C22:4w6 Docosatetraenoic VL289_1 % <0.1 0.2 0.0 C22:5w3 Docosapentaenoic VL289_1 % 0.3 0.2 0.4 0.1 C22:6w3 Docosahexaenoic VL289_1 % 0.2 0.1 0.2 0.1 Omega 6 Fatty Acids VL289_1 % 20.6 3.2 22.4 4.2 Omega 3 Fatty Acids VL289_1 % 0.8 0.3 1.0 0.3 Total Poly-unsaturated VL289_1 % 21.4 3.5 23.4 4.3 Total Poly Trans Fatty Acids VL289_1 % <0.1 <0.1 P:M:S Ratio VL289_1 0.6:1.1:1 0.6:1.1:1


CHCl3-MeOH mg/100g 3.0 1.9 2.0 0.5

44

Table 7g: Mean and standard deviation (SD) for nutritional analysis of Farmed Rabbit whole carcases.

SPECIES Farmed Rabbit MUSCLE Whole Carcase

Method Units Detection Limits Mean SD

Proximates and others Moisture VL298_1 g/100g 75.3 2.1

Fat (Soxhlet) VL300_1 g/100g 2.1 3.3 Saturated Fat VL289_1 g/100g 0.9 1.4 Protein ( N x 6.25) VL299_1 g/100g 23.2 1.5 Ash VL286_1 g/100g 1.1 0.1 Carbohydrates - Total g/100g <2 NA Energy (kj) kJ/100g 443 98 Fructose VL295_1 g/100g <0.1 <0.2 NA Glucose VL295_1 g/100g <0.2 NA Sucrose VL295_1 g/100g <0.1 <0.2 NA Maltose VL295_1 g/100g <0.1 <0.2 NA Lactose VL295_1 g/100g <0.1 <0.2 NA Total Sugars VL295_1 g/100g <0.2 NA Cholesterol VL288_1 mg/100g 67 11

Minerals Phosphorus VL247 mg/kg 2095 132

Magnesium VL247 mg/kg 259 22 Sodium VL247 mg/kg 533 30 Iron VL247 mg/kg <3 NA Calcium VL247 mg/kg 93 23 Manganese VL247 mg/kg NA NA

45

SPECIES Farmed Rabbit MUSCLE Whole Carcase


Saturates C4:0 Butyric VL289_1 % <0.1 C6:0 Caproic VL289_1 % <0.1

C8:0 Caprylic VL289_1 % <0.1 C10:0 Capric VL289_1 % <0.1 C12:0 Lauric VL289_1 % 0.3 0.2 C14:0 Myristic VL289_1 % 2.3 0.5 C15:0 Pentadecanoic VL289_1 % 0.5 0.1 C16:0 Palmitic VL289_1 % 28.5 1.2 C17:0 Margaric VL289_1 % 0.6 0.1 C18:0 Stearic VL289_1 % 7.8 0.7 C20:0 Arachidic VL289_1 % <0.1 C22:0 Behenic VL289_1 % <0.1 C24:0 Lignoceric VL289_1 % <0.1 Total Saturated VL289_1 % 40.0 1.6

Mono-Unsaturated C14:1 Myristoleic VL289_1 % 0.2 0.1

C16:1 Palmitoleic VL289_1 % 3.2 1.0 C17:1 Heptadecenoic VL289_1 % <0.1 C18:1 Oleic VL289_1 % 27.6 2.9 C20:1 Eicosenic VL289_1 % 0.3 0.1 C22:1 Docosenoic VL289_1 % <0.1 C24:1 Nervonic VL289_1 % <0.1 Total Mono-unsaturated VL289_1 % 31.9 3.1 Total Mono Trans Fatty Acids VL289_1 % 0.3 0.1

Poly-Unsaturated C18:2w6 Linoleic VL289_1 % 19.0 1.5

C18:3w6 gamma-Linolenic VL289_1 % <0.1 C18:3w3 alpha-Linolenic VL289_1 % 2.0 0.4 C20:2w6 Eicosadienoic VL289_1 % 0.2 0.1 C20:3w6 Eicosatrienoic VL289_1 % 0.5 0.2 C20:3w3 Eicosatrienoic VL289_1 % <0.1 C20:4w6 Arachidonic VL289_1 % 3.8 1.8 C20:5w3 Eicosapentaenoic VL289_1 % 0.3 0.1 C22:2w6 Docosadienoic VL289_1 % <0.1 C22:4w6 Docosatetraenoic VL289_1 % 0.9 0.4 C22:5w3 Docosapentaenoic VL289_1 % 0.8 0.3 C22:6w3 Docosahexaenoic VL289_1 % 0.2 0.1 Omega 6 Fatty Acids VL289_1 % 24.5 3.4 Omega 3 Fatty Acids VL289_1 % 3.2 0.3 Total Poly-unsaturated VL289_1 % 27.8 3.7 Total Poly Trans Fatty Acids VL289_1 % <0.1 P:M:S Ratio VL289_1 0.7:0.8:1


CHCl3-MeOH mg/100g 2.8 1.9

46

Table 7h: Mean and standard deviation (SD) for nutritional analysis of Squab whole carcases.

SPECIES Squab MUSCLE Whole Carcase


Proximates and others Moisture VL298_1 g/100g 59.4 3.6

Fat (Soxhlet) VL300_1 g/100g 25.5 4.9 Saturated Fat VL289_1 g/100g 7.3 1.6 Protein ( N x 6.25) VL299_1 g/100g 16.2 1.2 Ash VL286_1 g/100g 0.8 0.2 Carbohydrates - Total g/100g <2 NA Energy (kj) kJ/100g 1172 149 Fructose VL295_1 g/100g <0.1 <0.2 NA Glucose VL295_1 g/100g <0.2 NA Sucrose VL295_1 g/100g <0.1 <0.2 NA Maltose VL295_1 g/100g <0.1 <0.2 NA Lactose VL295_1 g/100g <0.1 <0.2 NA Total Sugars VL295_1 g/100g <0.2 NA Cholesterol VL288_1 mg/100g 84 45

Minerals Phosphorus VL247 mg/kg 1610 159

Magnesium VL247 mg/kg 177 19 Sodium VL247 mg/kg 680 49 Iron VL247 mg/kg 24 4 Calcium VL247 mg/kg 132 49 Manganese VL247 mg/kg NA NA

47

SPECIES Squab MUSCLE Whole Carcase


Saturates C4:0 Butyric VL289_1 % <0.1 C6:0 Caproic VL289_1 % <0.1

C8:0 Caprylic VL289_1 % <0.1 C10:0 Capric VL289_1 % <0.1 C12:0 Lauric VL289_1 % <0.1 C14:0 Myristic VL289_1 % 0.6 0.1 C15:0 Pentadecanoic VL289_1 % <0.1 C16:0 Palmitic VL289_1 % 22.5 1.9 C17:0 Margaric VL289_1 % 0.1 0.0 C18:0 Stearic VL289_1 % 5.2 0.5 C20:0 Arachidic VL289_1 % <0.1 C22:0 Behenic VL289_1 % <0.1 C24:0 Lignoceric VL289_1 % <0.1 Total Saturated VL289_1 % 28.4 2.2

Mono-Unsaturated C14:1 Myristoleic VL289_1 % 0.3 0.1

C16:1 Palmitoleic VL289_1 % 11.7 2.4 C17:1 Heptadecenoic VL289_1 % <0.1 C18:1 Oleic VL289_1 % 46.5 3.9 C20:1 Eicosenic VL289_1 % 0.2 0.1 C22:1 Docosenoic VL289_1 % <0.1 C24:1 Nervonic VL289_1 % 0.2 0.2 Total Mono-unsaturated VL289_1 % 58.7 4.9 Total Mono Trans Fatty Acids VL289_1 % 0.2 0.1

Poly-Unsaturated C18:2w6 Linoleic VL289_1 % 11.8 5.7

C18:3w6 gamma-Linolenic VL289_1 % <0.1 C18:3w3 alpha-Linolenic VL289_1 % 0.4 0.2 C20:2w6 Eicosadienoic VL289_1 % 0.2 0.1 C20:3w6 Eicosatrienoic VL289_1 % <0.1 C20:3w3 Eicosatrienoic VL289_1 % <0.1 C20:4w6 Arachidonic VL289_1 % <0.2 C20:5w3 Eicosapentaenoic VL289_1 % <0.1 C22:2w6 Docosadienoic VL289_1 % <0.1 C22:4w6 Docosatetraenoic VL289_1 % <0.1 C22:5w3 Docosapentaenoic VL289_1 % <0.1 C22:6w3 Docosahexaenoic VL289_1 % <0.1 Omega 6 Fatty Acids VL289_1 % 12.1 5.7 Omega 3 Fatty Acids VL289_1 % 0.4 0.2 Total Poly-unsaturated VL289_1 % 12.6 5.8 Total Poly Trans Fatty Acids VL289_1 % <0.1 P:M:S Ratio VL289_1 0.4:2.1:1.0


CHCl3-MeOH mg/100g 0.8 0.3

48

6.6 Appendix 6: Nutritional Analysis tests. TABLE 8: Methods used to determine game meat composition.

Proximates and others

Method Technique Method Description Units Detection

Limits

Moisture VL298_1 Forced air AOAC 934.06, 964.22

Moisture Determination in Food

g/100g

Fat (Soxhlet) VL300_1 Soxhlet extraction

AOAC 920.39, 960.39, 948.22 Fat Determination in

Meat samples by Soxhlet Extraction

g/100g

Saturated Fat VL289_1 Gas

Chromatography (GC)

Fatty Acid Profile – including trans fatty acids

g/100g

Protein ( N x 6.25) VL299_1 Combustion (Nitrogen)

AOAC 981.10, 920.152, 990.03, 920.87 Protein Determination based on total Nitrogen content

g/100g

Ash VL286_1 Gravimetric AOAC 923.03, 900.02 Ash

of Flour g/100g

Carbohydrates - Total g/100g

Energy (kJ) kJ/100g

Fructose VL295_1 HPLC AOAC 31.138, 31.142

Determination of Common Sugars by HPLC

g/100g <0.1

Glucose VL295_1 HPLC AOAC 31.138, 31.142


g/100g

Sucrose VL295_1 HPLC AOAC 31.138, 31.142


g/100g <0.1

Maltose VL295_1 HPLC AOAC 31.138, 31.142


g/100g <0.1

Lactose VL295_1 HPLC AOAC 31.138, 31.142


g/100g <0.1

Total Sugars VL295_1 HPLC AOAC 31.138, 31.142


g/100g

Cholesterol VL288_1

Gas Chromatography

(GC)/ Saponification

AOAC 976.26 Cholesterol Determination in Foodstuffs

by GC mg/100g

49

FATTY ACIDS and TRANS-FATTY ACIDS

Saturates


Limits

C4:0 Butyric VL289_1 Gas

Chromatography (GC)

Fatty Acid Profile – including trans fatty acids %

C6:0 Caproic VL289_1 Gas

Chromatography (GC)


C8:0 Caprylic VL289_1 Gas

Chromatography (GC)


C10:0 Capric VL289_1 Gas

Chromatography (GC)


C12:0 Lauric VL289_1 Gas

Chromatography (GC)


C14:0 Myristic VL289_1 Gas

Chromatography (GC)


C15:0 Pentadecanoic

VL289_1 Gas

Chromatography (GC)


C16:0 Palmitic VL289_1 Gas

Chromatography (GC)


C17:0 Margaric VL289_1 Gas

Chromatography (GC)


C18:0 Stearic VL289_1 Gas

Chromatography (GC)


C20:0 Arachidic VL289_1 Gas

Chromatography (GC)


C22:0 Behenic VL289_1 Gas

Chromatography (GC)


C24:0 Lignoceric VL289_1 Gas

Chromatography (GC)


%

Total Saturated VL289_1 Gas

Chromatography (GC)


%

Mono-unsaturated


Limits

C14:1 Myristoleic VL289_1 Gas

Chromatography (GC)


C16:1 Palmitoleic VL289_1 Gas

Chromatography (GC)


C17:1 Heptadecenoic

VL289_1 Gas

Chromatography (GC)


C18:1 Oleic VL289_1 Gas

Chromatography (GC)


C20:1 Eicosenic VL289_1 Gas

Chromatography (GC)


C22:1 Docosenoic VL289_1 Gas

Chromatography (GC)


50

C24:1 Nervonic VL289_1 Gas

Chromatography (GC)


Total Mono cis- Fatty Acids

VL289_1 Gas

Chromatography (GC)


Total Mono trans- Fatty Acids

VL289_1 Gas

Chromatography (GC)


Poly-unsaturated


VL289_1 Gas

Chromatography (GC)

Fatty Acid Profile – including trans fatty acids mg/g Fat

Omega 6 Fatty Acids

VL289_1 Gas

Chromatography (GC)


Omega 3 Fatty Acids

VL289_1 Gas

Chromatography (GC)


C18:2ω6 Linoleic VL289_1 Gas

Chromatography (GC)


C18:3ω6 gamma-Linolenic

VL289_1 Gas

Chromatography (GC)


C18:3ω3 alpha-Linolenic

VL289_1 Gas

Chromatography (GC)


C20:2ω6 Eicosadienoic

VL289_1 Gas

Chromatography (GC)


C20:3ω6 Eicosatrienoic

VL289_1 Gas

Chromatography (GC)


C20:3ω3 Eicosatrienoic

VL289_1 Gas

Chromatography (GC)


C20:4ω6 Arachidonic

VL289_1 Gas

Chromatography (GC)


C20:5ω3 Eicosapentaenoic

VL289_1 Gas

Chromatography (GC)


C22:2ω6 Docosadienoic

VL289_1 Gas

Chromatography (GC)


C22:4ω6 Docosatetraenoic

VL289_1 Gas

Chromatography (GC)


C22:5ω3 Docosapentaenoic

VL289_1 Gas

Chromatography (GC)


C22:6ω3 Docosahexaenoic

VL289_1 Gas

Chromatography (GC)


Total Poly-unsaturated

VL289_1 Gas

Chromatography (GC)


Total Poly trans- Fatty Acids

VL289_1 Gas

Chromatography (GC)


P:M:S Ratio VL289_1 Gas

Chromatography (GC)


51

Minerals


Limits

Phosphorus VL247 Minerals – Inductively

coupled plasma (ICPMS and ICPAES)

Trace metals in foods and biota

mg/kg

Magnesium VL247 Minerals – Inductively



mg/kg

Sodium VL247 Minerals – Inductively



mg/kg

Iron VL247 Minerals – Inductively



mg/kg

Calcium VL247 Minerals – Inductively



mg/kg

composition of new meats - agrifutures australia · were higher for crocodile, rabbit and squab...

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