Carcase characteristics of emus (Dromaius novaehollandiae)
Authors: Sales, J.; Horbanczuk, J.; Dingle, J.; Coleman, R.; Sensik, S.
Source: British Poultry Science, Volume 40, Number 1, 1 March 1999 , pp. 145-147(3)
Publisher: Taylor and Francis Ltd
Abstract: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.
Document Type: Research Article
Publication date: March 1, 1999