Handbook of Meat Processing

Table 2.2.

Fatty acid composition of selected types of meat

1

Total lipid g/100 g

Total sat. fatty acids

12:0

14:0

16:0

18:0

16.1

18.1

20:1

22:1

18:2

18:3

18:4

20:4

20:5 n −

3

22:5 n −

3

22:6 n −

3

Chicken

2

Breast 3.57

1.01

0

0.3

0.69

0.25

0.15

1.03

0.03

0

0.59

0.03

0

0.06

0.01

0.01

0.02

Dark 9.73

2.66

0.03

0.07

1.84

0.63

0.49

2.97

0.05

0

1.87

0.09

0

0.14

0.01

0.03

0.05

Turkey

Breast 3.46

2.10

0

0.01

0.05

1.28

0.40

1.98

0.01

0.01

1.45

0.08

0

0.16

0

0

0

Dark 7.22

2.45

0.02

0.05

1.28

0.72

0.24

1.35

0.03

0.02

1.75

0.07

0

0.26

0

0.04

0.06

Beef

3

3.54

1.31

0

0.09

0.78

0.43

0.11

1.31

0

0

0.12

0.01

0

0.02

0

0

0

Pork

3

3.53

1.21

0.01

0.45

0.76

0.38

0.10

1.42

0.02

0.30

0.30

0

0

0

0

0

0

Lamb

4

9.23

3.30

0.02

0.24

1.79

1.10

—

—

—

—

0.63

0.12

0.09

—

—

—

—

Ocean Perch

2.09

0.31

0

0.08

0.18

0.04

0.10

0.27

0.13

0.29

0.04

0.0

0.03

0.01

0.10

0.03

0.30

Atlantic Salmon

12.35

2.50

—

0.57

1.90

0.32

0.77

2.05

1.37

—

0.67

—

—

1.27

0.69

—

1.46

Tuna

5.97

0.95

0.009

0.011

0.152

0.051

0.025

0.018

0.007

0.014

0.008

0.012

0.005

0.028

0.037

0.013

0.18

1 Source: USDA National Nutrient Database for Standard Reference, Release 20 (2007) http://www.nal.usda.gov/fnic/foodcomp/cgi - bin/ 2 Chicken, broilers or fryers, separable fat, raw; contains less than 0.5

g 4:0, 6:0, 8:0, and 10:0

3 Beef, top sirloin, separable lean only, trimmed to 1/8

′′ fat, select, raw; contains less than 0.5 g 4:0, 6:0, 8:0, and 10:0

4 Lamb, domestic, rib, separable lean only, trimmed to 1/4

′′ fat, choice, raw

34