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KMID : 0613820080180070958
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Journal of Life Science
2008 Volume.18 No. 7 p.958 ~ p.962
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Nutritional Characteristics of Water Extract from Kangaroo Tail
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Ha Soon-Ok
Park In-Hye
Lee Yong-Seok
Kim Jae-Kyu
Jung Soo-Yeol
Choi Yong-Lark
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Abstract
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To get the nutritional data of hot water extract from imported kangaroo tails, research was done about contents of collagen, chondroitin sulfate, protein, fat, mineral ions, and conjugated linoleic acid (CLA) in tails. Collagen content of sulfuric acid digested sample was way higher at bones than meats in both kangaroo tail and cow tail. Comparing kangaroo tail and cow tail, meat of kangaroo tail have 1.7 times higher collagen content than that of cow tail. Content of collagen in bone parts of kangaroo tail was also higher 1.2 times than that of cow tail. Meat sample of kangaroo tail (liquid extraction) have 1.3 times higher content of muco-polysaccharide than that of cow tail. In the born part, kangaroo tail was 2.4 times higher than cow tail in its content of muco-polysaccharide. The CLA content of the kangaroo tail showed the content that was higher than 0.9% of the cow tail for 4.9% and showed about 5.3 times high ratios. Especially in kangaroo tail, a band with high content of CLA was found between C18:1 and C18:2.
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KEYWORD
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Kangarootail, collagen, chondroitinsulfate, conjugatedlinoleicacid
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