I have seen references to lipid profiles occasionally on this list, but
never any hard data. So I had a play with the USDA database and made some
comparisons. I extracted the lipid values for various meats, and calculated
the percentage each lipid comprised of the overall lipid content. The
results are quite interesting.
There appears to be a significant trend towards more polyunsaturated fats
in game meats than domestic meats, and in particular there is more
arachidonic fatty acid (AA) and linolenic fatty acid (w-3).
Also, domestic meats contain 10 to 20 times more fat overall than game
meats. This would suggest that in order to eat a similar fat:protein ratio
as paleolithic man, we would have to choose only the leanest cuts of
domestic meat.
The results from analysing fish are much more marked. Farmed fish contain
1.5 times more fat overall than wild fish, and the lipid profile is radically
different. There is a trend towards an increase in proportion of saturated
fats and a radical change (either up or down) in erucic fatty acid, but the
biggest change is in the polyunsaturated fats. Farmed fish show a huge
increase in w-6 fats, and a huge decrease in other polyunsaturated fats.
Farmed fish shows a practical elimination of linolenic, arachidonic and
clupanodonic fatty acids.
Interestingly, the amino acid profiles of the differently farmed animals
and fish hardly differ at all, even when the lipid profiles differ
substantially.
Some interesting notes:
* Wild rabbit and domestic rabbit have almost identical lipid profiles,
however domestic rabbit has more than twice as much fat overall.
* Boar and pork have very similar lipid profiles, however pork has more
than ten times as much fat overall. Boar has eight times more AA than pork.
* There are minor but notable differences in lipid profile between goat and
lamb, but lamb contains ten times more fat overall. Goat has eight times
more AA than lamb.
* The lipid profiles of pheasant, wild duck, domestic duck and domestic
goose are very similar, however the domestic meat contains 2-3 times more
fat overall.
* The lipid profiles of Cornish game hen, Quail, Guinea hen, Turkey and
Chicken are very similar. The only significant difference is that quail
has a lot of w-3 fatty acid.
* The lipid profiles of red game meats compared to veal, beefalo and beef
differ mostly in the area of more AA and w-3 fats in the game meats.
* The overall quantity of fat in beef is 10-20 times higher than game meat.
...Richard.
p.s. The data, for reference:
Squi- Wild Domest Goat Lamb Lamb Boar Pork
rrel rabbit rabbit (US) (NZ)
Total fats (g/100g) 3.21 2.32 5.55 2.31 21.59 22.74 3.33 35.07
Saturated fats 11.8% 29.7% 29.9% 30.7% 43.9% 50.9% 29.7% 35.5%
4:0 butyric - - - - - - - -
6:0 caproic - - - - - - - -
8:0 caprylic - - - - - - - -
10:0 capric - - - - 0.3% 0.3% - 0.1%
12:0 lauric - - - - 0.5% 0.4% - 0.1%
14:0 myristic 0.6% 2.6% 2.7% 1.3% 4.0% 4.2% 1.2% 1.3%
15:0 pentadecanoic - - - - - - - -
17:0 palmitic - - - - - - - -
16:0 margaric 9.3% 22.4% 22.5% 14.3% 22.0% 22.0% 17.4% 21.8%
18:0 stearic 1.6% 4.7% 4.7% 14.3% 13.8% 20.1% 9.9% 12.0%
20:0 arachidic - - - - - - - -
22:0 behenic - - - - - - - -
24:0 lignoceric - - - - - - - -
Monounsaturated fats 36.8% 27.2% 27.0% 44.6% 41.0% 38.3% 39.0% 45.4%
14:1 myristoleic - - - - - - - -
16:1 palmitoleic 3.1% 3.4% 3.2% 1.7% 2.9% 1.7% 5.1% 2.8%
18:1 oleic 33.6% 23.3% 23.1% 40.7% 36.9% 35.8% 33.9% 41.8%
20:1 gadoleic - - - - - 0.2% - 0.8%
22:1 erucic - - - - - - - -
Polyunsaturated fats 29.3% 19.4% 19.5% 7.4% 7.9% 4.3% 14.4% 10.8%
18:2 linoleic 28.7% 15.5% 15.5% 4.3% 5.7% 2.4% 11.4% 9.4%
18:3 linolenic 0.6% 3.9% 4.0% 0.9% 1.8% 1.8% 0.6% 0.8%
18:4 parinaric - - - - - - - -
20:4 arachidonic - - - 2.6% 0.3% 0.0% 2.4% 0.3%
20:5 timnodonic - - - - - - - -
22:5 clupanodonic - - - - - - - -
22:6 docosahexaenoic - - - - - - - -
Horse Deer Moose Bison Water Veal Beefalo Beef
buffalo
Total fats (g/100g) 4.60 2.42 0.74 1.84 1.37 6.77 4.80 24.05
Saturated fats 31.3% 39.3% 29.7% 37.5% 33.6% 41.2% 42.5% 40.5%
4:0 butyric - - - - - - - -
6:0 caproic - - - - - - - -
8:0 caprylic - - - - - - - -
10:0 capric - - - - - 0.1% - 0.3%
12:0 lauric 0.2% - - - - 0.3% - 0.2%
14:0 myristic 3.7% 0.8% - 1.1% 0.7% 3.8% 2.1% 3.1%
15:0 pentadecanoic - - - - - - - -
17:0 palmitic - - - - - - - -
16:0 margaric 23.5% 16.9% 12.2% 17.9% 18.2% 21.9% 20.0% 24.0%
18:0 stearic 3.5% 21.1% 17.6% 19.0% 13.9% 13.6% 19.2% 12.2%
20:0 arachidic - - - - - - - -
22:0 behenic - - - - - - - -
24:0 lignoceric - - - - - - - -
Monounsaturated fats 35.0% 27.7% 20.3% 39.1% 30.7% 38.0% 42.5% 43.5%
14:1 myristoleic - - - - - - - -
16:1 palmitoleic 6.7% 1.2% 1.4% 2.2% 2.2% 4.3% 3.8% 4.8%
18:1 oleic 28.3% 26.0% 18.9% 36.4% 27.0% 32.6% 37.9% 37.9%
20:1 gadoleic - - - - - - - 0.1%
22:1 erucic - - - - - - - -
Polyunsaturated fats 14.1% 19.4% 32.4% 10.3% 19.7% 7.1% 3.1% 3.8%
18:2 linoleic 6.3% 12.8% 18.9% 6.0% 11.7% 5.3% 2.3% 2.6%
18:3 linolenic 7.8% 2.9% 4.1% 1.6% 2.9% 0.6% 0.8% 1.0%
18:4 parinaric - - - - - - - -
20:4 arachidonic - 4.1% 9.5% 2.7% 5.1% 1.0% - 0.2%
20:5 timnodonic - - - - - - - 0.0%
22:5 clupanodonic - - - - - - - -
22:6 docosahexaenoic - - - - - - - -
Wild Domest Domes Pheas- Cornish Quail Guinea Turkey Chicken
duck duck goose ant game hen hen
Total fats (g/100g) 15.2 39.34 33.62 9.29 14.02 12.05 6.45 8.02 15.06
Saturated fats 33.2% 33.6% 29.1% 29.1% 27.7% 28.0% 27.4% 28.2% 28.6%
4:0 butyric - - - - - - - - -
6:0 caproic - - - - - - - - -
8:0 caprylic - - - - - - - - -
10:0 capric - - - - - - - - -
12:0 lauric 0.3% 0.1% 0.1% 0.5% 0.2% 0.3% 0.2% 0.1% 0.1%
14:0 myristic 0.6% 0.6% 0.5% 1.0% 0.9% 0.8% 0.8% 0.7% 0.8%
15:0 pentadecanoic - - - - - - - - -
17:0 palmitic - - - - - - - - -
16:0 margaric 22.9% 24.4% 20.7% 23.8% 21.2% 18.2% 20.2% 18.2% 20.9%
18:0 stearic 8.4% 8.1% 6.9% 7.0% 5.6% 7.3% 5.7% 6.5% 5.8%
20:0 arachidic - - - - - - - - -
22:0 behenic - - - - - - - - -
24:0 lignoceric - - - - - - - - -
Monounsaturated fats 44.7% 47.5% 52.9% 46.5% 43.9% 34.7% 37.7% 36.2% 41.4%
14:1 myristoleic - - - - - - - - -
16:1 palmitoleic 4.0% 3.9% 2.9% 8.7% 6.8% 5.1% 5.3% 6.1% 5.5%
18:1 oleic 39.9% 42.5% 49.6% 33.2% 36.4% 29.2% 31.0% 29.2% 34.3%
20:1 gadoleic 0.9% 1.0% 0.1% 0.1% 0.4% 0.1% 0.9% 0.1% 1.0%
22:1 erucic - - - - - - - 0.1% -
Polyunsaturated fats 13.3% 12.9% 11.2% 12.7% 19.8% 24.7% 21.9% 24.7% 21.4%
18:2 linoleic 12.2% 11.9% 9.9% 8.7% 17.5% 19.1% 18.4% 21.2% 19.1%
18:3 linolenic 1.1% 1.0% 0.6% 1.1% 0.9% 3.5% 0.8% 1.4% 0.9%
18:4 parinaric - - - - - - - - -
20:4 arachidonic - - - - 1.1% 1.2% 1.1% 1.4% 0.5%
20:5 timnodonic - - - - 0.1% 0.1% 0.2% - 0.1%
22:5 clupanodonic - - - - 0.1% 0.2% 0.2% 0.2% 0.1%
22:6 docosahexaenoic - - - - 0.1% - 0.5% 0.2% 0.2%
Rainbow Trout Atl. salmon Coho salmon Chnnl catfish
Wild Farmed Wild Farmed Wild Farmed Wild Farmed
Total fats (g/100g) 3.46 5.4 6.34 10.85 5.93 7.67 2.82 7.59
Saturated fats 20.9% 28.8% 15.5% 20.1% 21.2% 23.7% 25.6% 23.3%
4:0 butyric - - - - - - - -
6:0 caproic - - - - - - - -
8:0 caprylic - - - - - - - -
10:0 capric - - - - - - - -
12:0 lauric 0.3% - - - - - - -
14:0 myristic 2.3% 3.5% 2.2% 4.5% 4.5% 3.7% 2.3% 1.3%
15:0 pentadecanoic - - - - - - - -
17:0 palmitic - - - - - - - -
16:0 margaric 12.2% 18.1% 10.0% 12.0% 12.7% 14.2% 15.7% 16.8%
18:0 stearic 4.0% 5.1% 3.3% 2.6% 3.5% 4.1% 5.3% 4.7%
20:0 arachidic - - - - - - - -
22:0 behenic - - - - - - - -
24:0 lignoceric - - - - - - - -
Monounsaturated fats 32.6% 28.5% 33.2% 35.6% 36.0% 43.4% 29.9% 47.2%
14:1 myristoleic - - - - - - - -
16:1 palmitoleic 5.9% 4.2% 4.0% 6.2% 8.5% 5.8% 6.2% 3.7%
18:1 oleic 17.7% 19.6% 21.3% 16.5% 20.3% 22.5% 21.1% 41.7%
20:1 gadoleic 3.2% 4.4% 3.5% 11.0% 4.2% 6.6% 0.7% 1.0%
22:1 erucic 4.0% - 4.4% - 2.5% 7.6% 0.3% 0.6%
Polyunsaturated fats 35.8% 33.4% 40.0% 36.2% 33.6% 24.3% 30.7% 20.7%
18:2 linoleic 6.9% 13.1% 2.7% 5.4% 3.5% 4.6% 3.6% 11.5%
18:3 linolenic 3.4% 1.1% 4.7% 0.9% 2.6% 1.0% 2.5% 1.3%
18:4 parinaric 1.9% 0.9% 1.3% 1.4% 2.0% 1.5% 0.5% 0.5%
20:4 arachidonic 3.2% 0.5% 4.2% 10.6% 2.2% 1.2% 5.3% 1.1%
20:5 timnodonic 4.8% 4.8% 5.1% 5.7% 7.2% 5.0% 4.6% 0.9%
22:5 clupanodonic 3.1% - 4.5% - 3.9% - 3.5% 1.2%
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