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Nutrient profiles in retail cuts of bison meat |
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| Authors: | Galbraith J K Hauer G Helbig L Wang Z Marchello M J Goonewardene L A |
| Affiliation: | aLivestock Development Division, Alberta Agriculture, Food and Rural Development, 7000-113 Street Edmonton, Alta., Canada T6H 5T6 bDepartment of Agricultural Food and Nutritional Science, University of Alberta, Edmonton, Alta., Canada T6G 2P5 cDepartment of Animal and Range Science, North Dakota State University, Fargo, ND 58105, USA |
| Abstract: | The objectives were to determine the nutrient composition and variation in eight cuts of bison meat in bulls and heifers and identify nutrient relationships in the clod and sirloin by principal component analysis. The nutrients analyzed were: energy, protein, total fat, saturated fat, monounsaturated fat, polyunsaturated fat, transfat, cholesterol, vitamin A, Ca, Fe, Na and moisture. Differences were observed in fat components between cuts and bulls had higher (P < 0.05) amounts of total, saturated, monounsaturated and polyunsaturated fat in the blade compared to the other cuts. The sirloins had less (P < 0.05) cholesterol than all the other cuts in bulls and the clod in heifers. Fat varied more than protein and moisture in all cuts. Four principal components (PC) accounted for 63.9% of the total variation of the nutrient composition. Total, monounsaturated and saturated fats were in PC1 and cholesterol in PC2 showing that cholesterol is independent of other fats. If dietary alterations elicit changes in bison meat fatty acid profiles, it may be possible to reduce cholesterol independent of total, monounsaturated or saturated fat. |
| Keywords: | Bison Nutrient Fat Cholesterol Principal component analysis Cut |
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