Skip to main content

Table 1 Rank order of fatty acids in Canadian retail strip loin steak (longissiums lumborum)1

From: The scope for manipulating the polyunsaturated fatty acid content of beef: a review

Rank

Group2

Common Name3

Fatty Acid4

Weight, %

SD5

1

MUFA

Oleic

c9-18:1

38.08

2.699

2

SFA

Palmitic

16:0

23.95

1.381

3

SFA

Stearic

18:0

12.03

1.667

4

MUFA

Palmitoleic

c9-16:1

3.592

0.709

5

PUFA

Linoleic

18:2n-6

2.708

0.786

6

SFA

Myrsitic

14:0

2.289

0.392

7

MUFA

Asclepic

c11-18:1

1.847

0.213

8

SFA

Margaric

17:0

1.309

0.298

9

MUFA

Margarolic

c9-17:1

1.302

0.298

10

MUFA

 

t10-18:1

1.100

0.688

11

DMA

 

16:0DMA

1.017

0.422

12

PUFA

Arachidonic

20:4n-6

0.809

0.349

13

MUFA

Myristoleic

c9-14:1

0.589

0.202

14

DMA

 

18:0DMA

0.557

0.222

15

BCFA/SFA

 

anteiso17:0

0.504

0.084

16

MUFA

Vaccenic

t11-18:1

0.470

0.164

17

MUFA

 

c13-18:1

0.452

0.121

18

SFA

 

15:0

0.448

0.103

19

BCFA/SFA

 

iso17:0

0.325

0.053

20

PUFA

ALA

18:3n-3

0.277

0.090

21

PUFA

DPA

22:5n-3

0.274

0.099

22

CLA/PUFA

Rumenic

c9,t11-18:2

0.273

0.134

23

MUFA

 

t13-t14-/c6-c8-18:1

0.263

0.111

24

PUFA

 

20:3n-6

0.252

0.082

25

MUFA

Elaidic

t9-18:1

0.230

0.069

26

MUFA

 

t15-18:1

0.208

0.051

27

MUFA

Gondoic

c11-20:1

0.208

0.061

28

MUFA

 

c11-16:1

0.189

0.060

29

PUFA

 

c9t13-/t8c12-18:2

0.179

0.039

30

PUFA

 

c9c15-18:2

0.167

0.034

31

MUFA

 

c7-16:1

0.156

0.020

32

MUFA

 

t6-t8-18:1

0.156

0.078

33

MUFA

 

c15-18:1

0.154

0.055

34

BCFA

 

iso16:0

0.136

0.035

35

MUFA

 

c12-18:1

0.122

0.052

36

BCFA/SFA

 

anteiso15:0

0.121

0.036

37

MUFA

 

t12-18:1

0.118

0.045

38

PUFA

Adrenic

22:4n-6

0.114

0.024

39

BCFA/SFA

 

iso18:0

0.113

0.047

40

PUFA

EPA

20:5n-3

0.110

0.063

41

PUFA

 

t11c15-18:2

0.101

0.052

42

PUFA

 

t8c13-18:2

0.092

0.021

43

MUFA

 

t16-18:1

0.088

0.033

44

SFA

 

11-cyclohexyl-17:0

0.088

0.027

45

MUFA

 

c13-16:1

0.085

0.024

46

MUFA

Gondoleic

c9-20:1

0.084

0.018

47

BCFA/SFA

 

iso15:0

0.084

0.028

48

SFA

Arachidic

20:0

0.080

0.021

49

SFA

 

19:0

0.077

0.030

50

MUFA

 

c9-15:1

0.076

0.026

51

PUFA+MUFA

 

c9t12-18:2/c16-18:1

0.062

0.016

52

SFA

Behenic

22:0

0.062

0.018

53

CLA/PUFA

Yurawic

t7,c9-18:2

0.061

0.027

54

PUFA

 

20:2n-6

0.051

0.013

55

PUFA

Rumelenic

c9t11c15-18:3

0.049

0.021

56

DMA

 

18:1DMA

0.047

0.021

57

MUFA

 

c11-17:1

0.043

0.016

58

DMA

 

16:1DMA

0.043

0.015

59

MUFA

 

t11/t12-16:1

0.043

0.008

60

CLA/PUFA

 

t9c11-18:2

0.041

0.016

61

CLA/PUFA

Linelaidic

t9t12-18:2

0.040

0.019

62

MUFA

 

c10-16:1

0.039

0.011

63

PUFA/MUFA

 

20:3n-3/c13-22:1

0.037

0.020

64

MUFA

 

c14-18:1

0.037

0.011

65

MUFA

 

c5-17:1

0.035

0.009

66

MUFA

 

c7-17:1

0.034

0.009

67

PUFA

 

t9c12-18:2

0.032

0.014

68

PUFA

GLA

18:3n-6

0.032

0.013

69

SFA

Lauric

12:0

0.032

0.011

70

PUFA

DHA

22:6n-3

0.031

0.018

71

SFA

Lignoceric

24:0

0.030

0.014

72

MUFA

 

t5-18:1

0.027

0.016

73

MUFA

 

c12-16:1

0.026

0.008

74

SFA

 

21:0

0.023

0.006

75

CLA/PUFA

 

t10,c12-18:2

0.011

0.006

76

CLA/PUFA

 

c9,c11-18:2

0.011

0.003

77

CLA/PUFA

 

t8,c10-18:2

0.011

0.003

78

CLA/PUFA

 

c11,t13-18:2

0.009

0.003

79

CLA/PUFA

Mangold's

t9,t11-18:2

0.009

0.003

80

CLA/PUFA

 

t11,c13-18:2

0.008

0.006

81

CLA/PUFA

 

t11,t13-18:2

0.005

0.002

82

CLA/PUFA

Mikusch's

t10,t12-18:2

0.004

0.002

83

CLA/PUFA

 

c12,t14-18:2

0.004

0.002

84

CLA/PUFA

 

t12,c14-18:2

0.004

0.003

85

CLA/PUFA

 

t7,t9-18:2

0.003

0.001

86

CLA/PUFA

 

t12,t14-18:2

0.003

0.001

87

CLA/PUFA

 

t8,t10-18:2

0.002

0.001

  1. 130 steaks collected in summer and 30 in winter [29]
  2. 2 SFA saturated fatty acids, MUFA monounsaturated fatty acids, BCFA branched-chain fatty acids, PUFA polyunsaturated fatty acids, DMA dimethyl acetal, CLA conjugated linoleic acid
  3. 3 ALA α-linolenic acid, DPA docosapentaenoic acid, EPA eicosapentaenoic acid, GLA γ-linolenic acid, DHA docosahexaenoic acid
  4. 4 c cis, t trans. Co-eluting fatty acids on gas chromatogram are separated by a slash (/)
  5. 5 SD standard deviation