Open Access
Table 3
Fatty acids profiles (g.kg−1) of selected animal products for the BBC feeding system (BBC).
| Lipids | SFA | MUFAs | PUFAs | n-6 PUFA | n-3 PUFA | LA | ALA | EPA | DHA | C12-C14-C16 | Sources | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Beef ground, 15% fat | 150 | 59.4 | 71.4 | 7.7 | 3.7 | 1.6 | 3.4 | 1.1 | 0.3 | 0.14 | 38.9 | Bleu-Blanc-Cœur (personal communication) |
| Roast beef (topside) | 23.5 | 9.7 | 10.4 | 2.1 | 1.4 | 0.5 | 1 | 0.2 | 0.1 | 0.02 | 6.2 | |
| Beef chuck | 65.4 | 26.8 | 31.2 | 6.7 | 5.2 | 1.7 | 3.4 | 0.7 | 0.4 | 0.1 | 15.6 | |
| Beef, steak, grilled (chuck) | 33.6 | 13.1 | 14.5 | 2.9 | 2 | 0.6 | 1 | 0.2 | 0.1 | 0.02 | 8.6 | |
| Rib steak | 87.3 | 39 | 39.2 | 4.7 | 2.4 | 1.1 | 2.2 | 0.7 | 0.2 | 0.1 | 25.1 | |
| Pork chop | 125 | 46.5 | 52.2 | 20.3 | 14.8 | 5.3 | 13.7 | 4.3 | 0.1 | 0.1 | 31.1 | Guillevic et al., 2009; Bleu-Blanc-Cœur (personal communication) |
| Spare ribs | 215 | 80.1 | 89.8 | 34.9 | 25.4 | 9.2 | 23.5 | 7.4 | 0.2 | 0.2 | 53.6 | |
| Pork loin (Longissimus dorsi) | 25 | 8.4 | 10.5 | 2.7 | 2.1 | 0.5 | 1.6 | 0.3 | 0.1 | 0.04 | 5.6 | |
| Rabbit | 92 | 31.6 | 28.4 | 31.9 | 22.1 | 9.2 | 21.2 | 8.6 | 0.1 | 0.1 | 22 | Bleu-Blanc-Cœur (personal communication) |
| Chicken leg | 27.5 | 6.3 | 8.4 | 5.8 | 3.6 | 1.7 | 3.8 | 1.6 | 0.1 | 0.1 | 4.8 | |
| Chicken breast | 9 | 2.8 | 3.7 | 2.5 | 1.8 | 0.7 | 1.6 | 0.5 | 0.04 | 0.1 | 2.2 | |
| Lardons | 217 | 80.1 | 94.1 | 29.8 | 22.6 | 7.1 | 21 | 6.1 | 0.2 | 0.2 | 53.5 | Guillevic et al., 2009; Bleu-Blanc-Cœur (personal communication) |
| Ham cooked quality label | 35 | 9.9 | 12.9 | 4.3 | 3.3 | 1 | 2.8 | 0.6 | 0.1 | 0.03 | 7.2 | |
| Pâté country style | 344 | 119.2 | 147 | 50.5 | 32.8 | 17.1 | 29.3 | 12.8 | 0.6 | 0.3 | 83 | |
| Dry sausage | 332 | 119.7 | 142.8 | 49.6 | 36.3 | 12.5 | 34 | 10.3 | 0.1 | 0.2 | 81.9 | Bleu-Blanc-Cœur (personal communication) |
| Sausage (average) | 257 | 85.1 | 110.3 | 38.5 | 27.6 | 10.2 | 25.1 | 7.7 | 0.1 | 0.1 | 61.3 | |
| Egg | 103 | 26.2 | 37.9 | 19.4 | 14.7 | 4.7 | 13.4 | 2.9 | 0.1 | 1.3 | 20.1 | Kerhoas et al., 2010; Guillevic et al., 2013; Bleu-Blanc-Cœur (personal communication) |
| Milk, semi-skimmed, UHT pasteurized | 15.3 | 9.6 | 4.2 | 0.7 | 0.3 | 0.2 | 0.3 | 0.1 | 0.1 | 0.0 | 5.2 | Average fatty acid profile (milk, whole milk yoghurt, quark, crème fraîche butter (Kerhoas et al., 2008; Bleu-Blanc-Cœur (personal communication) datas) applied to all the foodstuff sof the category |
| Yoghurt, whole milk, with fruit | 28.1 | 17.6 | 7.7 | 1.3 | 0.6 | 0.3 | 0.5 | 0.2 | 0.02 | 0.01 | 9.5 | |
| Yoghurt plain (average) | 9.9 | 6.2 | 2.7 | 0.5 | 0.2 | 0.1 | 0.2 | 0.1 | 0.01 | 0.0 | 3.4 | |
| Quark 40% fidm, whole milk | 81.1 | 50.8 | 22.1 | 3.7 | 1.7 | 0.8 | 1.5 | 0.6 | 0.1 | 0.02 | 27.4 | |
| Camembert 20% fat | 200 | 125.3 | 54.6 | 9.1 | 4.3 | 2 | 3.8 | 1.5 | 0.2 | 0.04 | 67.6 | |
| Emmental cheese, grated | 300 | 187.9 | 81.9 | 13.7 | 6.4 | 3 | 5.6 | 2.2 | 0.3 | 0.1 | 101.4 | |
| Gruyere cheese | 334 | 209.2 | 91.2 | 15.2 | 7.2 | 3.3 | 6.3 | 2.4 | 0.3 | 0.1 | 112.9 | |
| Goat cheese | 264 | 165.4 | 72.1 | 12 | 5.7 | 2.6 | 5 | 1.9 | 0.2 | 0.1 | 89.2 | |
| Roquefort ewe cheese | 321 | 201.1 | 87.6 | 14.6 | 6.9 | 3.2 | 6 | 2.4 | 0.3 | 0.1 | 108.5 | |
| Tomme cheese | 256 | 160.4 | 69.9 | 11.7 | 5.5 | 2.6 | 4.8 | 1.9 | 0.2 | 0.05 | 86.5 | |
| Uncured cheese spread, 42% fat | 420 | 263.1 | 114.7 | 19.1 | 9 | 4.2 | 7.9 | 3.1 | 0.4 | 0.1 | 141.9 | |
| Comté cheese | 340 | 213 | 92.8 | 15.5 | 7.3 | 3.4 | 6.4 | 2.5 | 0.3 | 0.1 | 114.9 | |
| Crème fraîche ≥30% fat, pasteurized | 310 | 194.2 | 84.6 | 14.1 | 6.7 | 3.1 | 5.8 | 2.3 | 0.3 | 0.1 | 104.7 | |
| Butter unsalted | 822 | 514.9 | 224.4 | 37.4 | 17.7 | 8.2 | 15.5 | 6 | 0.7 | 0.2 | 277.7 |
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