Studies upon the composition of kangaroo meat
2001
Georgiev, L. | Pavlov, A. | Dinkov, D. (Thracian University - Faculty of Veterinary Meditcine, Stara Zagora (Bulgaria))
The studies were performed on 8 samples of fillets and boneless leg kangaroo meat. It was found out that the kangaroo fillet contained 19.03% protein, 0.65% fat and 0.99% minerals while the boneless leg - 20.5% protein, 0.53% fat and 0.98% minerals. The kangaroo filet is an important source of K, P, Mg, Zn, Ca, and Mn while the boneless leg - of Na, Fe and Cu. The content of 17 amino acids in kangaroo meat (fillet and boneless leg) was also determined.
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书目信息
页码
pp. 115-118
其它主题
Teneur en proteines; Composicion quimica; Lipidos; Humidite; Aminoacidos; Teneur en elements mineraux; Acide amine
语言
英语
注释
Summary (En)
3 tables; 9 ref.
类型
Summary
团体作者
Thracian University - Faculty of Veterinary Medicine, Stara Zagora (Bulgaria)
2001-08-15
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