What the study found
Rhea meat from the thigh muscle had low total lipid content and a fatty acid profile with more unsaturated than saturated fats. The authors report that monounsaturated fatty acids and polyunsaturated fatty acids were prominent in the intramuscular fat.
Why the authors say this matters
The authors conclude that consumption of rhea meat is a healthy alternative to red meat. They state that this points to a lower susceptibility to cardiovascular diseases associated with high fat intake compared with meat from most domesticated animals.
What the researchers tested
The study measured the proximate composition and fatty acid profile of the gastrocnemius pars interna intramuscular fat from rhea thighs. The birds were captive-bred, fed balanced feed and grass, and were about 12 months old and 23 kg on average before slaughter.
What worked and what didn't
The meat averaged 74.1% moisture, 22.8% protein, 1.5% ash, and 1.6% total lipids. Monounsaturated fatty acids made up 42.3% of the intramuscular fat and polyunsaturated fatty acids made up 29.7%; the main fatty acids reported were 18:2n-6, 18:1n-9, 16:0, 22:1n9, and 18:0. The PUFA/SFA ratio was 1.06 and the n-6/n-3 ratio was 31.30.
What to keep in mind
The abstract does not describe limitations or comparisons beyond the stated claim about domesticated animals. The findings are limited to the specific thigh muscle, birds, and production conditions described in the study.
Key points
- Rhea thigh meat had 1.6% total lipids, 22.8% protein, and 74.1% moisture.
- Monounsaturated fatty acids made up 42.3% of the intramuscular fat.
- Polyunsaturated fatty acids made up 29.7% of the intramuscular fat.
- The main reported fatty acids included 18:2n-6, 18:1n-9, and 16:0.
- The authors say rhea meat may be a healthy alternative to red meat.
Disclosure
- Research title:
- Rhea meat showed high unsaturated fat proportions
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