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Study
Composition of Australian red meat 2002 – 2. fatty acid profile
Publication
Food Australia (58 (7); 335-341)
Authors
Droulez V, Williams P, Levy G, Stobaus T and Sinclair A.
Background
There is evidence that feeding regime impacts on the fatty acid profile of red meat. Grass-fed cattle have less saturated fatty acid and more long-chain omega-3 polyunsaturated fatty acids than grain-fed cattle. In Australia, cattle and sheep are predominantly grass-fed. Therefore, there may be differences between countries in the relative contribution of red meat to fatty acid intake. Australian fatty acid databases are quite limited.
Objective
To determine the fatty acid content of red meat available for purchase in Australia in order to gain an understanding of the health implications of Australian red meat consumption.
Study design
Two samples of 9 beef, 6 lamb, 4 veal and 2 mutton cuts were purchased at random from ten retail outlets in Sydney and Melbourne (three supermarkets and two butchers in each, from different socioeconomic areas).
Beef cuts included: rump steak, round steak, topside roast, silverside roast, sirloin steak, fillet steak, T-bone steak, scotch fillet and blade steak.
Lamb cuts included: forequarter chop, chump chop, loin chop, leg (bone-in) roast, easy carve shoulder roast and lamb mini roast.
Veal cuts included: leg steak, veal cutlet, stir-fry strips and diced veal.
Mutton cuts included baking leg and casserole.
Samples were transported chilled within 24 hours to the Australian Government Analytical Laboratory (now National Measurement Institute). One of each pair of samples was cooked using standard protocols with minimal added fat.
External and internal separable fat, bone and lean tissues were carefully dissected and weighed. Then the lean and fat, raw and cooked components were analysed for contents of total and individual fatty acids.
Results Total fatty acids content of the lean component of:
- all beef, lamb and mutton samples was less than 5g/100g
- veal was less than 1.5g/100g
The saturated fatty acid content of the lean component of red meat cuts ranged from 0.3g – 1.9g/100g.
The trans fatty acid content varied from 22mg/100g in lean veal to 123mg/100g in lean lamb.
Australian red meat contains higher levels of docosapentaenoic acid (DPA) (32mg–54mg/100g) and eicosapentaenoic acid (EPA) than docosahexaenoic acid (DHA).
Conclusion
Compared to meat from the UK and US (which is predominantly grain-fed), predominantly grass-fed Australian red meat contains:
• lower levels of total, saturated and trans fatty acids
• higher levels of long-chain omega-3 PUFAs
Link
Composition of Australian red meat 2002 – 2. fatty acid profile
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Meat & Livestock Australia acknowledges the matching funds provided by the Australian Government to support the research and development detailed in this information.