Table 2.
Fatty Acid Composition of the Sirloin Derived from Japanese Black Cattle.
| Brand | Ratio (wt%) | MWb | N C=C | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| C14:0 | C14:1 | C16:0 | C16:1 | C18:0 | C18:1 | C18:2 | UFAa | |||
| A | 2.5 | 2.0 | 21.8 | 8.1 | 5.5 | 56.2 | 3.9 | 70.1 | 851.1 | 2.10 |
| 2.0 | 1.6 | 18.7 | 7.0 | 6.3 | 60.3 | 4.2 | 73.1 | 856.3 | 2.13 | |
| 2.1 | 1.6 | 20.5 | 6.8 | 5.9 | 58.3 | 4.7 | 71.4 | 854.6 | 2.13 | |
| 2.0 | 1.8 | 19.7 | 7.8 | 5.6 | 59.0 | 4.0 | 72.7 | 854.2 | 2.13 | |
| 1.8 | 1.1 | 21.0 | 6.0 | 7.5 | 59.4 | 3.1 | 69.7 | 856.6 | 2.09 | |
| B | 2.9 | 0.9 | 26.8 | 5.5 | 9.2 | 51.8 | 2.8 | 61.1 | 850.9 | 1.75 |
| 1.9 | 1.2 | 19.2 | 5.5 | 7.4 | 60.4 | 4.4 | 71.5 | 858.2 | 2.12 | |
| 2.3 | 1.4 | 21.3 | 6.3 | 7.6 | 57.5 | 3.6 | 68.8 | 854.7 | 1.98 | |
| 2.9 | 0.9 | 26.6 | 4.9 | 10.1 | 52.2 | 2.4 | 60.4 | 851.8 | 1.73 | |
| 3.1 | 1.5 | 27.4 | 6.2 | 8.2 | 50.9 | 2.6 | 61.3 | 848.3 | 1.77 | |
| C | 3.6 | 1.1 | 27.6 | 6.5 | 7.8 | 50.2 | 3.3 | 61.1 | 847.8 | 1.73 |
| 2.8 | 1.5 | 25.4 | 6.1 | 8.3 | 52.9 | 3.0 | 63.5 | 850.5 | 1.81 | |
| 3.3 | 1.7 | 26.6 | 6.4 | 8.9 | 51.1 | 2.0 | 61.2 | 848.1 | 1.75 | |
| 2.2 | 1.1 | 22.4 | 5.5 | 9.3 | 56.5 | 3.0 | 66.1 | 855.3 | 1.93 | |
| 2.3 | 1.0 | 23.9 | 5.8 | 8.4 | 55.4 | 3.1 | 65.4 | 853.8 | 1.91 | |
| D | 1.5 | 0.7 | 23.6 | 4.9 | 8.9 | 57.8 | 2.6 | 66.0 | 857.2 | 1.82 |
| 1.9 | 0.9 | 21.2 | 4.9 | 10.3 | 57.5 | 3.2 | 66.6 | 857.8 | 1.83 | |
| 2.4 | 1.1 | 27.4 | 5.2 | 10.1 | 51.4 | 2.4 | 60.2 | 851.4 | 1.69 | |
| 2.5 | 1.2 | 25.3 | 5.1 | 10.2 | 52.8 | 3.1 | 62.1 | 852.9 | 1.77 | |
| 2.2 | 1.1 | 23.5 | 5.5 | 9.2 | 55.4 | 2.9 | 65.1 | 854.4 | 1.90 | |
aTotal ratio of unsaturated fatty acids.
bAveraged molecular weight of triacylglycerol (TAG).