Open Access
Table 2
Fatty acids profiles (g.kg−1) of selected animal products for the standard feeding system (STD).
| Lipids | SFA | MUFAs | PUFAs | n-6 PUFA | n-3 PUFA | LA | ALA | EPA | DHA | C12-C14-C16 | Sources | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Beef ground, 15% fat | 150 | 65.8 | 70.0 | 7.6 | 4.6 | 1.3 | 2.4 | 0.6 | 0.1 | 0.00 | 41.3 | Schmidely et al., 2011 |
| Roast beef (topside) | 23.5 | 9.2 | 10.6 | 2.5 | 1.8 | 0.4 | 1.2 | 0.1 | 0.1 | 0.00 | 5.3 | |
| Beef chuck | 65.3 | 29.4 | 28.4 | 4.5 | 2.9 | 1.1 | 1.6 | 0.3 | 0.12 | 0.00 | 17.8 | |
| Beef, steak, grilled (chuck) | 33.6 | 13.3 | 15.2 | 2.5 | 1.9 | 0.5 | 1.1 | 0.1 | 0.08 | 0.01 | 8.6 | |
| Rib steak | 87.3 | 41.4 | 35.8 | 4.1 | 2.7 | 0.8 | 1.6 | 0.4 | 0.08 | 0.00 | 26.7 | |
| Pork chop | 125 | 48.3 | 54.3 | 16.2 | 14.5 | 1 | 13.7 | 0.8 | 0.05 | 0.07 | 34 | |
| Spare ribs | 215 | 83.1 | 93.3 | 27.8 | 24.9 | 1.8 | 23.6 | 1.3 | 0.08 | 0.12 | 58.4 | Guillevic, 2009 |
| Pork loin (Longissimus dorsi) | 25 | 8.7 | 10.5 | 2.3 | 2.1 | 0.2 | 1.7 | 0.1 | 0.02 | 0.02 | 6.2 | |
| Rabbit | 92. | 40.2 | 26.4 | 20.6 | 18.4 | 2.2 | 18 | 2.2 | 0.0 | 0.0 | 30 | ANSES, 2013 |
| Chicken leg | 27.5 | 6.8 | 7.7 | 4.8 | 4.4 | 0.5 | 4.1 | 0.3 | 0.0 | 0.1 | 5.2 | Schmidely et al., 2011, ANSES, 2013 |
| Chicken breast | 9.0 | 3.0 | 3.4 | 2.2 | 2 | 0.2 | 1.8 | 0.1 | 0.0 | 0.0 | 2.3 | |
| Lardons | 217.0 | 84.4 | 94.4 | 23 | 20.8 | 1.8 | 19 | 1.4 | 0.0 | 0.2 | 58.4 | Guillevic, 2009; Schmidely et al., 2011; Bleu-Blanc-Cœur (personal communication) |
| Ham cooked quality label | 35 | 10 | 13.3 | 4 | 3.4 | 0.5 | 2.8 | 0.2 | 0.06 | 0.02 | 7.8 | Mairesse et al., 2010; Schmidely et al., 2011; Bleu-Blanc-Cœur (personal communication) |
| Pâté country style | 344 | 128.6 | 140.3 | 47.1 | 41.9 | 3.4 | 39.6 | 2.5 | 0.3 | 0.2 | 90.5 | Guillevic et al., 2006; Guillevic, 2009; Mairesse et al., 2010; Schmidely et al., 2011 |
| Dry sausage | 332 | 125 | 148.0 | 39.6 | 33.4 | 2.6 | 31.9 | 2.3 | 0.08 | 0.16 | 89.3 | Schmidely et al., 2011 |
| Sausage (average) | 257 | 92.3 | 111 | 30.5 | 24.6 | 2.1 | 24.3 | 2 | 0.04 | 0.05 | 66.9 | |
| Egg | 103 | 27.9 | 38 | 19.6 | 18.5 | 0.9 | 15.6 | 0.3 | 0.0 | 0.5 | 20.8 | Schmidely et al., 2011; Guillevic et al., 2013; Bleu-Blanc-Cœur (personal communication) |
| Milk, semi-skimmed, UHT pasteurized | 15.3 | 10.7 | 3.2 | 0.5 | 0.2 | 0.1 | 0.2 | 0.1 | 0.01 | 0.0 | 7 | |
| Yoghurt, whole milk, with fruit | 28.1 | 19.6 | 5.9 | 00.9 | 0.4 | 0.1 | 0.3 | 0.1 | 0.01 | 0.0 | 12.8 | |
| Yoghurt plain (average) | 09.9 | 6.9 | 2.1 | 0.3 | 0.1 | 0 | 0.1 | 0 | 0.0 | 0.0 | 4.5 | |
| Quark, 40% fidm, whole milk | 81.1 | 56.6 | 16.9 | 2.5 | 1.1 | 0.4 | 1 | 0.3 | 0.03 | 0.0 | 36.9 | |
| Camembert 20% fat | 200 | 139.6 | 41.7 | 6.1 | 2.6 | 0.9 | 2.5 | 0.8 | 0.1 | 0.0 | 90.9 | |
| Emmental cheese (grated) | 300 | 209.3 | 62.6 | 9.2 | 3.9 | 1.4 | 3.7 | 1.3 | 0.1 | 0.0 | 136.4 | |
| Gruyere cheese | 334 | 233.1 | 69.7 | 10.2 | 4.4 | 1.5 | 4.1 | 1.4 | 0.1 | 0.0 | 151.8 | Average fatty acid profile of “milk” product and “butter” from Schmidely et al., 2011 applied to all foodstuffs of the category |
| Goat cheese | 264 | 184.2 | 55.1 | 8.1 | 3.5 | 1.2 | 3.2 | 1.1 | 0.1 | 0.0 | 120 | |
| Roquefort ewe cheese | 321 | 224 | 67 | 9.8 | 4.2 | 1.5 | 3.9 | 1.3 | 0.1 | 0.0 | 145.9 | |
| Tomme cheese | 256 | 178.6 | 53.4 | 7.9 | 3.4 | 1.2 | 3.1 | 1.1 | 0.1 | 0.0 | 116.4 | |
| Uncured cheese spread. 42% fat | 420 | 293.1 | 87.7 | 12.9 | 5.5 | 1.9 | 5.1 | 1.8 | 0.2 | 0.0 | 190.9 | |
| Comté cheese | 340 | 237.2 | 71 | 10.4 | 4.5 | 1.6 | 4.2 | 1.4 | 0.1 | 0.0 | 154.5 | |
| Crème fraîche, ≥30% fat, pasteurized) | 310 | 216.3 | 64.7 | 9.5 | 4.1 | 1.4 | 3.8 | 1.3 | 0.1 | 0.0 | 140.9 | |
| Butter unsalted | 822 | 573.6 | 171.6 | 25.2 | 10.8 | 3.8 | 10.1 | 3.4 | 0.4 | 0.0 | 373.6 |
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