Table 9.
Fatty acid profile of raw U.S. beef offal item fat samples analyzed as a single composite per item 1, as a percentage of total fatty acids (g/100 g fat).
| Fatty Acid Name/Group | Heart Fat | Kidney Fat | Tongue Fat | Oxtail Fat 2 | |
|---|---|---|---|---|---|
| Capric acid (C10:0) | 0.02 | 0.00 | 0.00 | 0.00 | |
| Lauric acid (C12:0) | 0.05 | 0.00 | 0.00 | 0.00 | |
| Myristic acid (14:0) | 0.59 | 0.44 | 0.40 | 0.39 | |
| Palmitic acid (16:0) | 24.63 | 21.94 | 22.05 | 23.14 | |
| Margaric acid (17:0) | 1.32 | 1.30 | 1.28 | 1.23 | |
| Stearic acid (18:0) | 20.71 | 23.91 | 23.04 | 24.09 | |
| Arachidic acid (20:0) | 0.02 | 0.01 | 0.08 | 0.03 | |
| Lignoceric acid (24:0) | 0.06 | 0.08 | 0.03 | 0.04 | |
| Total SFA | 47.40 | 47.68 | 46.88 | 48.92 | |
| Lauroleic acid (12:1 n3) | 0.01 | 0.00 | 0.00 | 0.00 | |
| C14:1 | 0.49 | 0.24 | 0.33 | 0.26 | |
| Palmitoleic acid (16:1 n7) | 3.24 | 4.72 | 4.07 | 3.92 | |
| C17:1 | 1.12 | 1.05 | 1.04 | 1.05 | |
| Oleic acid (C18:1 c9) | 35.91 | 34.62 | 35.34 | 34.38 | |
| C18:1c11 | 1.11 | 1.02 | 1.01 | 1.07 | |
| Eicosenoic acid (C20:1) | 0.12 | 0.09 | 0.10 | 0.12 | |
| Total MUFA | 42.00 | 41.74 | 41.89 | 40.80 | |
| Linolelaidic acid (C18:2) | 5.06 | 4.54 | 5.14 | 4.16 | |
| Linolenic acid (C18:3) | 0.24 | 0.21 | 0.20 | 0.26 | |
| Arachidonic acid (C20:4) | 0.39 | 0.31 | 0.38 | 0.39 | |
| Total PUFA | 5.69 | 5.06 | 5.72 | 4.81 | |
| C18:1t6-8 | 0.61 | 0.53 | 0.63 | 0.55 | |
| Elaidic acid (C18:1 t9) | 0.49 | 0.42 | 0.45 | 0.45 | |
| C18:1t10 | 2.38 | 3.05 | 2.90 | 2.99 | |
| Vaccenic acid (C18:1 t11) | 1.05 | 1.07 | 1.22 | 1.18 | |
| Total trans | 4.53 | 5.07 | 5.20 | 5.17 | |
| C18:2c9t11 | CLA (C18:2 c9 t11) | 0.15 | 0.17 | 0.13 | 0.17 |
| C18:2t10c12 | CLA (C18:2 t10 c12) | 0.04 | 0.08 | 0.02 | 0.03 |
| Total CLA | Total CLA | 0.19 | 0.25 | 0.15 | 0.20 |
| Unknown | Unknown | 0.18 | 0.20 | 0.13 | 0.10 |
1 The single fat composite for each item (heart, kidney, tongue, oxtail) included equal g of fat from each of the three respective individual items from each of three suppliers. 2 Oxtail fat is an equal composite of external and internal fat (each composited as stated above); both types were present only for this item.