The emu &lt;I&gt;(Dromaius novaehollandiae)&lt;/I&gt;: a review of its biology and commercial products

Sales, J.

doi:10.3184/147020607x245048

Cited by 47 publications

(31 citation statements)

References 135 publications

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“…There are surprisingly few accounts documenting the general appearance of the emu tongue, with both Fowler (1991) and Sales (2006Sales ( , 2007 simply quoting the observation of Cho et al (1984) that "the tongue of the emu has a serrated edge". The fringed appearance of the emu tongue body is also illustrated by Bonga Tomlinson (2000).…”

Section: Discussionmentioning

confidence: 99%

Morphology of the tongue of the emu (<i>Dromaius novaehollandiae</i>). I. Gross anatomical features and topography

Crole

Soley

2009

Onderstepoort J Vet Res

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Despite numerous papers addressing the topic, the gross morphology of the ratite tongue and more specifically that of the emu, has been superficially or poorly described. This paper presents the first definitive macroscopic description of the emu tongue and reviews, consolidates and compares the scattered information on the gross morphology of the ratite tongue available in the literature. Twenty-three heads obtained from birds at slaughter were used for this study. Specimens were fixed in 10 % neutral buffered formalin, rinsed and the gross anatomy described. The emu tongue is divided into a body and a root. The body is triangular, dorsoventrally flattened, pigmented and displays caudally directed lingual papillae on both the lateral and caudal margins. The root, a more conspicuous structure in comparison to other ratites, is triangular, with a raised bulbous component folding over the rostral part of the laryngeal fissure. Following the general trend in ratites, the emu tongue is greatly reduced in comparison to the bill length and is specifically adapted for swallowing during the cranioinertial method of feeding employed by palaeognaths. This study revealed that it is not only the shape of the tongue that differs between ratites, as previously reported, but also its colour, appearance of its margins and root, and its length in comparison to the bill, and the shape of the paraglossum.

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Section: Discussionmentioning

confidence: 99%

Morphology of the tongue of the emu (<i>Dromaius novaehollandiae</i>). I. Gross anatomical features and topography

Crole

Soley

2009

Onderstepoort J Vet Res

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“…It should be underlined that apart from meat the other very important product of great economic significance in emu is fat (28,48), which is characterised by antiinflammatory potential and has been used in treatment of various ailments for decades (19). Emu yields an average 11 kg of fat, which is 27% of total live weight of the bird (34), whereas values of 5.2% and 6.6% were reported for ostriches (30) and rheas (50), respectively.…”

Section: Carcass Characteristicsmentioning

confidence: 99%

Technological and nutritional properties of ostrich, emu, and rhea meat quality

Horbańczuk

Wierzbicka

2016

Journal of Veterinary Research

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In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA), favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu) and anserine (ostrich), and has low content of sodium (ostrich). The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.

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“…Emu females attain a weight of 55kg and height of 1.8m, compared to 38kg and 1.5m, respectively, for males (Fowler 1991). General biology and reproduction of emus, with a female laying on average 3.4 clutches of 6.7 eggs per clutch, spread over a period 83.8 days, has been reviewed by Sales (2007a). Humans have been the emus greatest predator since the Middle Upper Pleistocene (Boland 2003) in the inland of Australia (Kirk, 1981).…”

Section: Emusmentioning

confidence: 99%

Current conservation status of Ratites

Sales¹

2009

J.Threat.Taxa

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The emu <I>(Dromaius novaehollandiae)</I>: a review of its biology and commercial products

Cited by 47 publications

References 135 publications

Morphology of the tongue of the emu (<i>Dromaius novaehollandiae</i>). I. Gross anatomical features and topography

Morphology of the tongue of the emu (<i>Dromaius novaehollandiae</i>). I. Gross anatomical features and topography

Technological and nutritional properties of ostrich, emu, and rhea meat quality

Current conservation status of Ratites

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