What are CLA levels in kangaroo meat?

Kangaroos can have as much as five times more CLA in their fat than ruminants. The level of CLA in kangaroos depends on their diet, as it also does in ruminant animals. Clare Engelke, a PhD student, is studying the level of CLA in kangaroo tissues and attempting to identify the microbes that produce CLA during digestion and why these CLA occur at relatively high levels. In collaboration with the University of Adelaide, she tested the CLA content of Western Grey kangaroos from the Badgingarra region of Western Australia with lambs and found that the CLA levels in kangaroos there were up to five times higher than in the lambs.

Kangaroos are not true ruminant animals but, like ruminants, they ferment feed in their foregut. Ms Engelke also tested Western Grey kangaroos from other areas of Australia and other species - Red kangaroos and Eastern Greys. The CLA levels in these kangaroos were high but varied according to diet, with kangaroos from areas that had fresh pasture proving the richest source of CLA.

At the time of publishing, there were no other reports of CLA levels in kangaroo meat. Although there have been reports of conjugated dienes in quokkas, wallabies and kangaroos, no CLA levels have been recorded.

Is kangaroo meat good for you?

Kangaroo is a uniquely Australian game meat that is lean and healthy with around two per cent fat and very high levels of quality protein, iron and zinc. Because kangaroo meat is so low in fat content, the meat must be cooked quickly to avoid overcooking. Kangaroos are harvested by licensed shooters in accordance with a strict code of practice. Kangaroo exports are subject to stringent inspection requirements by the Australian Quarantine and Inspection Service (AQIS) under the Australian Standard for the Hygienic Production of Game Meat. The discovery of high levels of CLA (healthy fats) in kangaroos may also increase the health benefits of the meat. 

Who eats kangaroo?

In Australia, most kangaroo meat is currently sold for use as dog and cat food. However, kangaroo is increasing in popularity in Australia, with high quality kangaroo steaks available in supermarkets. Kangaroo meat is also increasing in popularity in Europe, with European exports rising by 30 per cent following the 2001 UK foot and mouth disease outbreak. Outbreaks in Europe of mad cow disease have also increased international interest in kangaroo meat. In 2002, the Balkans imported more than 2000 tonnes of kangaroo meat, where it is used for steaks, salami or sausages.