William E. Code’s scientific contributions

The antioxidant properties of emu oil were compared with oils derived from the fat of other avian species. We first examined their free radical scavenging activity against the 2,2-diphenyl-1-picryl hydracyl radical. The concentration of emu oil in the test solution that caused 50% neutralisation (IC 50) was variable (24.5 ± 5.9 mg/mL, range 5.3–55.4 mg/mL), but similar to values obtained for other ratites (10.7 ± 5.9 mg/mL). In contrast, the IC 50 values for duck and chicken oil were much higher (118.0 ± 8.1 mg/mL). The variability in the radical scavenging activity of emu oil preparations may reflect variations in the diets of the birds, the processing protocol and/or the storage age of the oil. We also evaluated some of the ratite oils for their inhibitory capacity on human erythrocyte membrane oxidation, by measuring the reduction of the thiobarbituric acid-reactive substance (TBAR) production. Emu oil had a greater effect in decreasing TBAR production than either the ostrich or rhea oil, suggesting that it offers more protection than the other ratite oils against oxidative damage. In conclusion, we demonstrated that emu oil has both antioxidant properties in vitro and a protective role against oxidative damage in a model biological membrane system. The antioxidant or radical scavenging properties of emu oil appear to be due to minor constituents in the non-triglyceride fraction of the oil, while its high ratio of unsaturated to saturated fatty acids (UFA : SFA) offers protection against oxidative damage.

The objectives of the present study were to ascertain the nutritional value (i.e., macro and microconstituents) of emu (Dromaius novaehollandiae, Latham) meat and a value-added product derived therefrom. The contents of creatine, creatinine and phosphocreatine in fresh emu meat and the impact of processing on these bioactives during the production of jerky were of particular interest. For comparative purposes, a beef counterpart was prepared. The proximate compositional data indicated that the macroconstituents of emu meat and the fabricated jerky product were not so different from their beef analogues. Analysis of the microconstituents in emu samples revealed that the levels of a number of nutritionally important oil- and water-soluble vitamins and minerals were typical of those for red meat species. The creatine content in emu meat (29.3 mg/g dry matter) was similar to that of beef; slightly higher creatine levels were detected, however, in the emu jerky (22.8 mg/g dry matter) compared to its beef counterpart, and these were significant (P < 0.01) when the data was analysed on a dry weight basis. This demonstrates a potential for the emu meat snack to be considered as a functional food for athletes looking for performance enhancement, and who are interested in consuming greater quantities of creatine from a natural food source.