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| Comparison of Major Nutritional Components of Crocodile, Livestock and Poultry Meats |
| LU Han;CHEN Sun-fu;LUO Yong-kang |
| 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；
2. Guangxi Mengzhan of the Crocodile Science and Technology Development Co. Ltd., Nanning 530028, China |
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Abstract In order to better understand the nutritional quality of crocodile meat and utilize crocodile resource, the major
nutrient composition, fatty acid composition and amino acid composition of crocodile meat were analyzed and compared
with those of mutton, pork, beef and chicken. Crocodile meat was high in protein and low in fat and contained abundant
polyunsaturated fatty acids, especially arachidonic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
Moreover, abundant amounts of essential amino acids were found in crocodile meat, especially lysine, and the nutritional
value of crocodile meat was higher than that of livestock and poultry meats as evaluated from the viewpoint of essential
amino acid index. In general, crocodile meat is an ideal animal source of protein and fat.
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2012, Vol. 26 
