Carcase characteristics of emus (Dromaius novaehollandiae).
1. Six emus (Dromaius novaehollandiae) were slaughtered at 13 months of age in order to determine carcase, by-product and muscle yields. 2. Emus had a lower percentage of hot carcase weight (52%) and total fat (28%) to body weight but a higher lean meat to carcase weight (69%) than ostriches or rheas. 3. The amount of trimming of connective tissue from muscles of the lower leg (Gastrocnemius, Fibularis longus) has an influence (P<0.05) on the yields from these muscles.
Sales
J
J
Department of Animal Sciences, University of Stellenbosch, Matieland, South Africa.
Horbañczuk
J
J
Dingle
J
J
Coleman
R
R
Sensik
S
S
D000273:Adipose Tissue / Q000033:anatomy & histology*; D000818:Animals; D001835:Body Weight; D003238:Connective Tissue / Q000033:anatomy & histology; D020312:Dromaiidae / Q000033:anatomy & histology*; D008460:Meat; D018482:Muscle, Skeletal / Q000033:anatomy & histology*; D020311:Rheiformes / Q000033:anatomy & histology; D013045:Species Specificity; D020310:Struthioniformes / Q000033:anatomy & histology