Abstract
Characteristics of fat in bones from two different anatomical locations (rib bone tissue and femur bone marrow) in young and old buffalo, sheep, camel, pig, cow and goat, with a view to utilizing it either for human consumption or industrial purposes, are reported. The fat content of rib bone tissue and long bone marrow ranged from 3·6–11·4% and 84·5–96·9% (fresh weight) respectively. Triglycerides constituted the major class of fat in all cases. The predominant fatty acids were C 16:0, C 18:0 and C 18:1. Some differences in fats in relation to anatomy and species were evident.
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