Table 3.
Principle fatty acids in milk, beef, pork, lamb, chicken, and eggs (g/100 g total FA).
| Fatty acid | 18:2 n-6 | 18: 3n-3 | 20:4 n-6 | 20:5 n-3 | 22:5 n-3 | 22:6n-3 | References |
|---|---|---|---|---|---|---|---|
| Game meat | |||||||
| Skeletal muscle | 16.49 | 2.97 | 8.31 | 1.19 | 1.99 | 0.77 | Boyd Eaton et al. (1998) |
| Brain | 0.35 | 0.04 | 4.4 | 0.17 | 25.0 | 8.05 | Boyd Eaton et al. (1998) |
| Liver | 10.19 | 1.61 | 10.45 | 1.45 | 3.42 | 3.98 | Boyd Eaton et al. (1998) |
| Bone marrow | 7.08 | 86.0 | 16.0 | 0.08 | 0.06 | 0.07 | Boyd Eaton et al. (1998) |
| Separable fat | 12.33 | 32.82 | 0.64 | 0.6 | 0.15 | 0.26 | Boyd Eaton et al. (1998) |
| Beef muscle | 2.8 | 0.8 | 0.5 | 0.3 | 0.5 | ND | Woods and Fearon (2009) |
| Beef fat | 1.0 | 0.5 | ND | ND | ND | ND | Woods and Fearon (2009) |
| Lamb muscle | 1.8 | 1.2 | 0.5 | 0.3 | 0.4 | 0.1 | Woods and Fearon (2009) |
| Lamb fat | 1.2 | 1.1 | 0.1 | Tr | 0.1 | ND | Woods and Fearon (2009) |
| Pork muscle | 14.8 | 1.4 | 1.1 | 0.3 | 0.5 | 0.3 | Woods and Fearon (2009) |
| Pork fat | 14.8 | 1.5 | 0.2 | ND | 0.2 | 0.2 | Woods and Fearon (2009) |
| Chicken (dark meat) | 16.6 | 2.6 | 0.4 | ND | 0.4 | 0.4 | Woods and Fearon (2009) |
| Chicken (light meat) | 13.7 | 1.7 | 0.8 | Tr | 0.8 | 0.8 | Woods and Fearon (2009) |
| Milk | 1.9 | 0.5 | ND | ND | Tr | ND | Woods and Fearon (2009) |
| Eggs | 17.2 | 0.9 | ND | ND | ND | ND | Woods and Fearon (2009) |