Proximate and fatty acid composition of zebra (EQUUS quagga burchellii) muscle and subcutaneous fat

Journal of the Science of Food and Agriculture
Louwrens C HoffmanDonna-Mareè Cawthorn

Abstract

The meat from African game species is healthy, naturally produced and increasingly popular with consumers. Among these, zebra (Equus quagga burchellii) are growing in number in South Africa, with the meat from surplus animals holding potential to contribute to food security and economic stability. Despite being consumed locally and globally, little information exists on the composition of zebra meat. This study aimed to determine the proximate composition of zebra meat, as well as the fatty acid composition of the intramuscular (IMF) and subcutaneous (SCF) fat. Zebra longissimus lumborum muscle was shown to have a high mean protein content (22.29 g 100 g(-1) ) and low mean fat content (1.47 g 100 g(-1) ). High proportions of polyunsaturated fatty acids (PUFAs) were found in the IMF (41.15%) and SCF (37.71%), mainly comprising α-linolenic (C18:3n-3) and linoleic (C18:2n-6) acids. Furthermore, the IMF and the SCF had favourable PUFA/SFA ratios (>0.4) and omega-6/omega-3 ratios (<4), indicating that both components are healthy lipid food sources. This study has shed new light on the nutritional value of zebra meat, which will not only be important for food product labelling, nutritional education and incorporation into food compos...Continue Reading

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