Enser M, Hallett K, Hewitt B, Fursey G A, Wood J D
Division of Food Animal Science, University of Bristol, Langford, Bristol BS18 7DY, UK.
Meat Sci. 1996 Apr;42(4):443-56. doi: 10.1016/0309-1740(95)00037-2.
We have determined the fatty acid content and composition of retail samples of meat and assessed them with respect to UK dietary recommendations. Fifty beef sirloin steaks, pork chops and lamb chops were purchased from four supermarkets on separate occasions. The percentage of muscle (boneless basis) in the samples was 84.4 ± 4.3, 69.8 ± 7.7 and 78.9 ± 7.1 for beef, lamb and pork, respectively, with fatty acid contents of 3.84 ± 1.3, 4.73 ± 1.66 and 2.26 ± 0.7 g per 100 g muscle, respectively. Adipose tissue fatty acid contents were 70.0 ± 8.2, 70.6 ± 8.6 and 65.3 ± 9.4 g per 100 g tissue. A range of C20 and C22 polyunsaturated fatty acids (PUFA) was present in the muscle of all three species and pork adipose tissue but their concentrations in lamb and beef adipose tissue were too low to measure. The mean P:S ratios for beef, lamb and pork muscle were (adipose tissue values in parentheses): 0.11 (0.05); 0.15 (0.09) and 0.58 (0.61), and the n-6:n-3 ratios were 2.1 (2.3), 1.3 (1.4) and 7.2 (7.6). We conclude that the muscles of red meat species are a valuable source of PUFA, particularly the C20 and C22 n-3 fatty acids, in the human diet and that, considered as part of a varied diet, the low P:S ratio of the ruminant muscle, the high n-6:n-3 ratio of pork and the total fatty acid contents do not detract significantly from the nutritional value of lean meat.
我们测定了市售肉类样本的脂肪酸含量和组成，并根据英国的饮食建议对其进行了评估。我们在不同时间从四家超市购买了50份牛里脊牛排、猪排和羊排。样本中肌肉（去骨基础）的百分比，牛肉为84.4±4.3%，羊肉为69.8±7.7%，猪肉为78.9±7.1%，每100克肌肉的脂肪酸含量分别为3.84±1.3克、4.73±1.66克和2.26±0.7克。每100克脂肪组织的脂肪酸含量分别为70.0±8.2克、70.6±8.6克和65.3±9.4克。所有三种肉类的肌肉以及猪脂肪组织中都存在一系列C20和C22多不饱和脂肪酸（PUFA），但它们在羊肉和牛肉脂肪组织中的浓度过低无法测量。牛肉、羊肉和猪肉肌肉的平均P:S比（括号内为脂肪组织值）分别为：0.11（0.05）；0.15（0.09）和0.58（0.61），n-6:n-3比分别为2.1（2.3）、1.3（1.4）和7.2（7.6）。我们得出结论，红肉的肌肉是人类饮食中PUFA的宝贵来源，特别是C20和C22 n-3脂肪酸，并且作为多样化饮食的一部分，反刍动物肌肉的低P:S比、猪肉的高n-6:n-3比以及总脂肪酸含量并不会显著降低瘦肉的营养价值。
