Complementarity of FT-IR and Raman spectroscopies for the species discrimination of meat and bone meals related to lipid molecular profiles

•FT-IR and Raman spectra of lipid of different meat and bone meals were variable.•Special peaks at FT-IR and Raman were highly correlated to fatty acid contents.•Combination of FT-IR and Raman realized ideal and reliable species discrimination.•Degree of unsaturation and cis/trans fatty acid contents were main chemical factors.•Bands at 1200 ~ 900 cm−1 (FT-IR) and 1800 ~ 1000 cm−1 (Raman) show more contribution.