Anderson B A, Fristrom G A, Weihrauch J L
J Am Diet Assoc. 1977 Jan;70(1):53-8.
As a result of critical review of information on lipid composition of foods, representative values have been derived for the lipid and fatty acid contents of lamb and veal. Comprehensive tabulations of fatty acids in 100-gm. portions of raw and cooked retail cuts are given. The mean fatty acid profiles of the lean and adipose tissues which were used for computing the fatty acid values in the food tables are presented. The lean tissue lipid of lamb contains a significant amount of caprylic, arachidic, and arachidonic acids which are not present in the adipose tissue. A comparison of beef and veal shows that veal lipid is a richer source of polyunsaturated fatty acids. The new values presented here for fatty acids in lamb and veal should provide nutritionists and dietitians better means for evaluating diets.
通过对食物脂质成分信息的严格审查，得出了羊肉和小牛肉脂质及脂肪酸含量的代表性数值。给出了100克生的和熟的零售切块中脂肪酸的综合列表。列出了用于计算食物表中脂肪酸值的瘦肉组织和脂肪组织的平均脂肪酸谱。羊肉的瘦肉组织脂质含有大量辛酸、花生酸和花生四烯酸，而脂肪组织中不存在这些酸。牛肉和小牛肉的比较表明，小牛肉脂质是多不饱和脂肪酸的更丰富来源。这里给出的羊肉和小牛肉中脂肪酸的新数值应为营养学家和营养师评估饮食提供更好的方法。
