Australia's Beef Dominates Omega-3

Title: Nutritional composition of red meat

Journal Source: Nutrition & Dietetics

Link: http://onlinelibrary.wiley.com/doi/10.1111/j.1747-0080.2007.00197.x/full

Summary: The study of this article focuses on red meat. Specifically on the Australian diet as well. This article has found that not only does red meat contain longed chain omega-3 PUFAs, but they also contain a wide variety of endogenous antioxidants. Overall, lean red meat has a low fat concentration, but when analyzing different kinds of red meat, studies have shown that breed, diet, season, and meat cut play a huge role to what kind of benefits you get out of the meat. 11-29% of the fatty acids are PUFAs. Studies on protein also showed that cooked red meat contains slightly more protein than raw red meat. As for fatty acids .020g/100g of DHA from mutton was found in mutton which is the second most highest fatty acid concentration found in all sorts of meat. Fatty acid concentrations in white fish show to be similarly close to land animal fatty acid concentrations, so they do not make a big difference. Only the oily fish (salmon) will dominate the omega-3 concentrations in meat. Pasture fed beef also seems to be a better source than grain-fed beef which is why Australia has better Omega-3 red meat than the US. Oily fish will always contains the most fatty acids. Lamb and Mutton also possess a higher trans-fatty acid level than beef and veal so overall, lamb and mutton seems to demonstrate the next best meat to oily fish like salmon.