Complete nutrient analysis of grain finished and grass finished lamb
Date
2016
Authors
Gifford, Cody Lynn, author
Woerner, Dale R., advisor
Martin, Jennifer N., committee member
Engle, Terry E., committee member
Belk, Keith E., committee member
Harris, Mary A., committee member
Journal Title
Journal ISSN
Volume Title
Abstract
Health conscious consumers continue to search for foods that are nutrient dense. Nutrient labeling of foods allows consumers to select foods based on nutrient composition. The objective of this study was to analyze nutrient composition of eleven raw and cooked grain-finished and grass-finished lamb cuts to update nutrient data in the USDA National Nutrient Database for Standard Reference (SR). Packages of foreshanks, whole legs, sirloin chops, whole loins, loin chops, whole frenched ribs, frenched rib chops, whole ribs, rib chops, whole shoulders, shoulder blade chops, shoulder arm chops, stew meat, and ground lamb (IMPS # 210, 234, 1245, 232A, 1232A, 204D, 1204D, 204B, 1204B, 208, 1207B, 1207A, 295 and 296) were collected in original packaging from three U.S. suppliers during all seasons. Packages were shipped to Colorado State University Meat Laboratory for retail cut dissection, cooking, and nutrient analysis. Single composites of separable lean homogenates were formed for each cut for analysis of proximates, fatty acids, vitamins and minerals. Single composited seam and external fat from each cut were analyzed for proximates, fatty acids, vitamins and minerals. Results from this study generated greater fatty acid profiles, resulted in lower fat content, established nutrient composition for grass-finished cuts and provided updated nutrient composition for inclusion into the SR.
Description
Rights Access
Subject
grass-finished
nutrients
lamb
grain-finished