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JOURNAL OF FOOD COMPOSITION AND ANALYSIS 2, 177- 185 ( 1989) Nutrient Composition of Raw and Cooked Bison bison’ M.J. MARCHELLO, *s2 W.D. SLANGER,* D.B. MILNE,? A.G.FISCHER,$AND P.T. BERG* *Department ofAnimal and Range Science and *Department OfBiochemistry, North Dakota State University, Fargo, North Dakota 58105, U.S.A.; and iUnited States Department OfAgriculture, Agricultural Research Service, Human Nutrition Research Center, P.O. Box 7166, University Station Grand Forks, North Dakota 58202, U.S.A. Received October 3,1988, and in revised form August 16, 1989 Longissimus muscle from 30 bison were lyophilized and analyzed for various nutrients in- cluding moisture, protein, fat, cholesterol, gross energy, minerals, and fatty acids. In addition nine shoulder roasts and three round steaks were also collected. The relative amounts of nutri- ents to total calories make bison a highly nutrientdense food, similar to domesticated meats such as beef, pork, and chicken. The lean tissue was low in fat (~2%) and contained 138 kcal/ 100 g on a raw weight basis. Cholesterol values were similar to those of other meats. Bison longissimus muscle apparently had higher concentrations of phosphorous, calcium, iron, and magnesium but lower concentrations of potassium, copper, manganese, and zinc than beef. No differences among the meats tested were observed for sodium. Relative percentages of saturated and monounsaturated fatty acids were similar for bison and beef; however, the concentrations of the individual fatty acids varied. Bison contained greater amounts of stearic and linolenic acid but less palmitic and myristic acid than beef. o 1989 Academic press, IIIC. INTRODUCTION The nutritional importance of food depends on its nutrient content, nutrient avail- ability, quantity eaten, and its relationship to the composition of the total diet (Mar- chello et al., 1984). According to the American Buffalo Association ( 1987) approxi- mately 50,000 bison are being raised for meat in the United States and another 20,000 in Canada. However, there are very little data on nutrient composition of bison meat. Koch et al. ( 1987) assessed meat characteristics of 10 bison, 12 Hereford, and 10 Brahman steers fed a corn-corn silage diet. Cholesterol concentrations in milligrams per 100 g raw wet lean tissue were 50.6,5 1.9, and 5 1.O, respectively. Bison contained 2.7% intramuscular fat in the longissimus muscle; the Brahman and Hereford con- tained 3.4 and 5.3%, respectively. Data from Wyoming (Field, 1988) showed that composite samples of loin and round muscle from 4 bison bulls contained 1.4% fat and 45 mg of cholesterol/ 100 g of raw lean tissue. Cox ( 1978) reported no differences between bison and beef for moisture, protein, and fat of cooked sirloin and rump roasts when three feedlot and two range bison were compared with beef. Roasts were cooked to an internal temperature of 75°C (167°F). Moisture, protein, and fat content averaged 60.4,34, and 3.8%, respectively. Personal communications from South Dakota State University (Crews, 1988) showed similar results for a small number of samples from a cooking study. Cuts were oven roasted to an internal temperature of 73.9”C (165°F). Moisture varied from 58.3% for brisket to 64.2% for shoulder roasts. Protein ranged from 29.6% for I Published with the approval of the Director, North Dakota Agr. Exp. Sta. To whom correspondence should be addressed. 177 0889-1575/89 $3.00 Copyright 0 1989 by Academic Press, Inc. All rights of reproduction in any form reserved.

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Page 1: Nutrient composition of raw and cooked Bison bison

JOURNAL OF FOOD COMPOSITION AND ANALYSIS 2, 177- 185 ( 1989)

Nutrient Composition of Raw and Cooked Bison bison’

M.J. MARCHELLO, *s2 W.D. SLANGER,* D.B. MILNE,? A.G.FISCHER,$AND P.T. BERG*

*Department ofAnimal and Range Science and *Department OfBiochemistry, North Dakota State University, Fargo, North Dakota 58105, U.S.A.; and iUnited States Department OfAgriculture,

Agricultural Research Service, Human Nutrition Research Center, P.O. Box 7166, University Station Grand Forks, North Dakota 58202, U.S.A.

Received October 3,1988, and in revised form August 16, 1989

Longissimus muscle from 30 bison were lyophilized and analyzed for various nutrients in- cluding moisture, protein, fat, cholesterol, gross energy, minerals, and fatty acids. In addition nine shoulder roasts and three round steaks were also collected. The relative amounts of nutri- ents to total calories make bison a highly nutrientdense food, similar to domesticated meats such as beef, pork, and chicken. The lean tissue was low in fat (~2%) and contained 138 kcal/ 100 g on a raw weight basis. Cholesterol values were similar to those of other meats. Bison longissimus muscle apparently had higher concentrations of phosphorous, calcium, iron, and magnesium but lower concentrations of potassium, copper, manganese, and zinc than beef. No differences among the meats tested were observed for sodium. Relative percentages of saturated and monounsaturated fatty acids were similar for bison and beef; however, the concentrations of the individual fatty acids varied. Bison contained greater amounts of stearic and linolenic acid but less palmitic and myristic acid than beef. o 1989 Academic press, IIIC.

INTRODUCTION

The nutritional importance of food depends on its nutrient content, nutrient avail- ability, quantity eaten, and its relationship to the composition of the total diet (Mar- chello et al., 1984). According to the American Buffalo Association ( 1987) approxi- mately 50,000 bison are being raised for meat in the United States and another 20,000 in Canada. However, there are very little data on nutrient composition of bison meat. Koch et al. ( 1987) assessed meat characteristics of 10 bison, 12 Hereford, and 10 Brahman steers fed a corn-corn silage diet. Cholesterol concentrations in milligrams per 100 g raw wet lean tissue were 50.6,5 1.9, and 5 1 .O, respectively. Bison contained 2.7% intramuscular fat in the longissimus muscle; the Brahman and Hereford con- tained 3.4 and 5.3%, respectively. Data from Wyoming (Field, 1988) showed that composite samples of loin and round muscle from 4 bison bulls contained 1.4% fat and 45 mg of cholesterol/ 100 g of raw lean tissue.

Cox ( 1978) reported no differences between bison and beef for moisture, protein, and fat of cooked sirloin and rump roasts when three feedlot and two range bison were compared with beef. Roasts were cooked to an internal temperature of 75°C (167°F). Moisture, protein, and fat content averaged 60.4,34, and 3.8%, respectively. Personal communications from South Dakota State University (Crews, 1988) showed similar results for a small number of samples from a cooking study. Cuts were oven roasted to an internal temperature of 73.9”C (165°F). Moisture varied from 58.3% for brisket to 64.2% for shoulder roasts. Protein ranged from 29.6% for

I Published with the approval of the Director, North Dakota Agr. Exp. Sta. ’ To whom correspondence should be addressed.

177 0889-1575/89 $3.00 Copyright 0 1989 by Academic Press, Inc. All rights of reproduction in any form reserved.

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178 MARCHELLO ET AL.

TABLE I

NUTRIENT~COMPOSITIONOFRAWSEPARABLELEANFROM LONGISSIMUS ANDSEMIMEMBRANOSUSMUSCLEOFBISON

Nutrient

Moisture X

Protein %

Longissimus muscle Semimembranosus muscle Standard Standard

Mean error Mean error

74.5 0.3 75.3 0.4

21.7 0.2 20.8 0.8

Fat X 1.9 0.2 1.2 0.1

Ash % 1.2 0.0 1.2 0.0

Energy (kcal/lOOgm)

Cholesterolb (mp/lOOgm

138 2 129 1

62 4 85 1

’ N = 30 and 3 for longissimus and semimembranosus muscles, respectively. * Difference was statistically different at P < 0.06. All other P values were 0.11 or larger.

loin to 36.4% for brisket. Fat content was as low as 0.7% in the foreshank and as high as 5.4% in the loin muscle.

Therefore, the following study was initiated to provide a more complete database on the nutritional composition of Bison bison. This study was designed to analyze the nutrient profile of raw Bison meat. Since there are no research bison herds, an attempt was made to obtain samples from diverse sources that are typical of what consumers will purchase. It was impossible to obtain age and feeding regimes from

TABLE 2

NUTRIENT~COMPOSITIONOFCOOKEDSEPARABLELEANFROMLONGISSIMUS,SEMIMEMBRANOSUS, ANDSHOLJLDER(ROAST) MUSCLES OFBISON

Nutrient

Moisture X

Longissimus muscle Semimembranosus muscle Shoulder muscle Standard Standard Standard

MCSlIl error MeaIl error MeaIl error

61.8 0.8 63.3 1.0 62.8 0.6

Protein % 32.7 0.6 32.3 0.7 31.3 0.7

Fat X 4.0 0.5 2.4 0.3 4.1 0.7

Ashb I 1.5 0.1 1.5 0.1 1.3 0.0

Energy 212 6 200 6 213 6 (kcal/lOO@n)

Cholesterolb 108 7 136 17 110 2 (mg/lOOgd

“N = 10, 3, and 9 for longissimus, semimembranosus, and shoulder muscles, respectively. Multivariate test significant at 0.0008.

’ Test for equality of means statistically significant at 0.004 and 0.09 for ash and cholesterol, respectively.

Page 3: Nutrient composition of raw and cooked Bison bison

NUTRIENT COMPOSITION OF BISON 179

TABLE 3

COMPARISON OF THE NUTRIENT COMPOSITION OF RAW SEPARABLE LEANT FROM VARIOUS ANIMALS (WET WEIGHT BASIS)

Animal N

Bison 30

Beef (standard) 20

Beef (choice) 30

Pork 10

Chicken 10

Protein Fat Energy Cholesterol x % (kcal/lOOgm) bd 100gd

21.7d l.ydse 138d 62

22.7' 2.7d 154c 69

21.6d 7,4b 191b 61

22.3C'd 4.9' 166= 71

23.6b 0.7e 135d 60

’ Longissimus muscle of mammals and breast muscle of chicken. b-e Means within columns without a common superscript are statistically different at the P i 0.05 level

using Tukey’s studentized range (HSD) test.

various sources. In addition, a limited number of samples were cooked to provide nutrient profiles of cooked bison meat.

MATERIALS AND METHODS

Sample Preparation

Rib steaks of 30 bison cut between the 11 th and 12th thoracic vertebrae were ob- tained from North Dakota, Wyoming, Iowa, New York, and Virginia. In addition nine shoulder roasts and three round steaks were obtained. It was impossible to ascer- tain exact age or feeding regime. Private communication indicated most of the ani- mals were ages 24 to 36 months. Both males and females were analyzed. Some of the animals were handled under feedlot management while others were strictly range animals. The longissimus muscle from each steak was removed, frozen, and shipped to North Dakota State University (NDSU) Meat Laboratory where samples were lyophilized. Samples were thoroughly homogenized and stored at -20°C. Choice and standard beef ribs were selected at a large packing plant. Hogs were slaughtered at the NDSU abattoir and pork loins removed 24 h later. Longissimus samples were ob- tained in the same manner as described for bison. Chicken breasts were purchased from a wholesale distributor, skin and fat were removed and then frozen and lyoph- ilized.

Dry matter was determined by oven drying at 105°C protein by the macro-Kjel- dahl (24.038-24.040) method (AOAC, 1984) and total fat content by the Foss-let (24.006-24.008) procedure (AOAC, 1984). Gross energy was determined by bomb calorimetry in the Parr 124 oxygen adiabatic bomb calorimeter (Parr Instrument Company, Moline, IL). Total lipids of tissue were determined gravimetrically after extraction with a chloroform:methanol mixture (2: 1) using the basic procedure de- scribed by Folch et al. (1957). Cholesterol from lipid extracts was analyzed by the acetic anhydride sulfuric acid calorimetric method of Stadtman ( 1957). A modified (7.009) AOAC ( 1984) procedure was used to determine ash. Weighed samples were

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180 MARCHELLO ET AL.

TABLE 4

MINERAL'CONTENTOFRAWSEPARABLELEANFROMTHELONGISSIMUSMUSCLE OFBISONANDBEEF(WET WEIGHTBASIS)

Mineral

Potassium (K)

Phosphorous (P)

Sodium (Na)

Calcium (Ca)

Copper (Cu)

Iron (Fe)

Magnesium (Mg)

Manganese (Mn)

Zinc (Zn)

Bison Beef Standard Standard

Mean error Mean error

----------------- (mg/loogm) _____----_______

343 5 366 5

187 3 172 3

54 1 52 2

5.9 0.2 4.2 0.3

0.09 0.01 0.13 0.0

2.6 0.1 1.8 0.1

25 0.3 23 0.3

0.007 0.0 0.013 0.00

2.8 0.1 3.4 0.1

’ N = 30 and 15 for longissimus muscle of bison (except for CA, N = 23) and beef, respectively. All difference between means statistically significant at P i 0.008, except for sodium. Multivariate test signifi- cantat P< 0.000 1.

heated at 200°C for 3 to 4 h in a muffle furnace to prevent splattering. Then the temperature was gradually raised to 550°C and samples were ashed (overnight) to a constant weight.

Concentrations of minerals were determined by inductively coupled plasma- atomic emission spectrometry (Dahlquist and Knoll, 1978), after digestion with nitric and perchloric acid. Determinations were made for K, Na, P, Ca, Cu, Fe, Mg, Zn, and Mn. Accuracy and precision of mineral analysis were previously documented (Marchello et al., 1984).

Two grams of the lyophilized samples was extracted with a mixture of chloroform and methanol (Bligh and Dyer, 1959) to remove the lipid fraction. Individual fatty acids were transesterified to the corresponding methyl esters for analysis by gas-liquid chromatography (Luddy et al., 1960). Methyl esters of the free fatty acids were ana- lyzed on a silica-fused glass capillary column (Sp2340,60 m X 0.25 mm i.d., Supelco, Inc., Cat. 2-4023), installed in a Hewlett Packard3 Model 5880A, equipped with a split injector system and a flame ionization detector (FID). The gas chromatographic conditions were as follows: injection port temperature, 230°C; FID temperature, 300°C; helium (He) flow rate, 0.6 ml/min (30 psi); split ration l/ 110. The column was temperature-programmed from 170 to 2 10°C at 2.0”C/min.

3 Mention of a trademark of proprietary product does not constitute a guarantee or warranty of the product by the USDA, and does not imply its approval to the exclusion of other products that may also be suitable.

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NUTRIENT COMPOSITION OF BISON 181

TABLE 5

MINERAL~CONTENTOFCOOKEDSEPARABLELEANFROMTHELONGISSIMUS,SEMIMEMBRANOSUS, ANDSHOULDERMUSCLESOF BISON(WETWEIGHTBASIS)

Longissimus muscle Semimembranosus muscle Standard Standard

Shoulder muscles Standard

Mineral M&3ll error Mean error Mean error

------------------------------- (mg,l()i-Jgm) _______________________________

K 442 12 477 13 382 12

P 236 5 247 14 214 5

Na 64 5 56 3 64 6

Ca 19.5 3.7 9.1 3 5.6 0.6

CU 0.18 0.01 0.19 0.03 0.17 0.01

Fe 3.3 0.2 2.7 0.4 4.0 0.3

Mg 30.8 0.3 32.5 0.9 28.3 0.7

Mll 0.018 0.003 0.018 0.003 0.017 0.002

Zn 5.0 0.5 4.1 0.1 6.3 0.5

’ N = 8, 3, and 9 for longissimus muscle, semimembranosus muscle, and shoulder muscle, respectively.

Cooking Method Ten rib steaks and three round steaks free of subcutaneous fat were broiled on

Farberware grills to an internal temperature of 68.3”C ( 155°F). Nine shoulder roasts were roasted in a conventional-type oven set at 176.7”C (350°F) to an internal tem- perature of 73.9”C (165°F). Meat thermometers were inserted into the center of each roast. All cooked samples were cooled for 2 h before cold weights were obtained. Intermuscular fat and any subcutaneous fat were removed from the shoulder roasts at this time. All cooked samples were then analyzed as previously described.

Statistical Analysis The statistical significances associated with the differences among means were ob-

tained by one-way analyses of variance (Gill, 1978). Tukey’s studentized range (HSD) test was used to compare the means among the species. Because there was always more than one dependent variable with one-way analyses of variance, the multivari- ate one-way analysis was also obtained from PROC GLM of SAS (1985). The signifi- cant values obtained by the Wilk’s criterion statistic from these multivariate analyses were used to ascertain whether there was an overall muscle (or species) effect. The effect of cooking on bison longissimus muscle was evaluated using paired t tests of results from animals with proximate analyses and mineral values for both cooked and uncooked longissimus muscle (Gill, 1978).

RESULTS AND DISCUSSION

The nutrient compositions of raw and cooked separable lean from bison are shown in Tables 1 and 2. Bison (raw basis) had a moisture content of 75% and a fat content of

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182 MARCHELLO ET AL.

TABLE 6

DIFFERENCES BETWEEN Raw AND COOKED BISON LONGISSIMUS MUSCLE”

ON A 100% DRY WEIGHT BASIS

Variable

Ash

Energy

Protein

Fat

Avg of Standard Probability of raw minus cooked error paired t-test

0.96 0.22 0.0016

-304. 45. 0.0001

0.51 0.88 0.56

-3.3 0.9 0.004

Cholesterol

Minerals

24.2 21.4 0.29

Ca 13.4 30.1 0.70

cu 0.44 0.26 0.14

Fe 19.9 3.2 0.0004

K 3.2 0.4 0.0001

Mg 18.9 2.7 0.0002

Mn 0.09 0.05 0.11

Na 0.39 0.12 0.016

P 1.5 0.3 0.0007

Zn 2.0 0.1 0.88

” Number of animals is 10 for the proximal analyses values and 8 for all minerals except Ca (N = 3).

less than 2%. Individual muscles varied in nutrient composition. Semimembranosus muscle contained less fat ( 1.2%) than longissimus muscle ( 1.9%) but apparently had higher cholesterol, 87 vs 62 mg/ 100 g for semimembranosus versus longissimus mus- cle, respectively. Cooking increased the concentrations of the various components due primarily to a loss of moisture. Cooked longissimus muscles and semimembrano- sus muscles were 17 and 15% dryer, respectively, on the basis of the differences of weight before and after cooking. Cooked roasts contained less total mineral (P = 0.006) than longissimus or semimembranosus muscle.

Our data were similar to those of Koch et al. ( 1987) even though their bison longis- simus samples contained 2.7% fat. This was probably due to the fact that the bison they studied were on a high concentrate ration. They also reported lower cholesterol values of 50.6 mg/lOO g compared to our value of 62 mg/lOO g. Cooked roasts from our study have values for moisture, protein, and fat similar to those of Cox (1978) and Crews (1988). However, South Dakota State University’s longissimus samples (Crews, 1988) were lower in protein (29.6%) and higher in fat (5.4%) than samples in our study which contained 32.7% protein and 4% fat (Table 2).

Page 7: Nutrient composition of raw and cooked Bison bison

NUTRIENT COMPOSITION OF BISON 183

TABLE 7

RELATIVE PERCENTAGE OF SELECTED FATTY ACIDS” OF RAW SEPARABLE LEAN FROM THE LONGISSIMUS MUSCLE OF BISONS AND BEEF

Fatty acidcyd

Bison Beef Standard Standard

Mean error Mean error

--------------- (Percentage) _---------_____

Myristic (14:O)

Myristoleic (14:l)

Palmitic (16:O)

Palmitoleic (1G:l)

Stearic (18:O)

Oleic (18:l)

Linoleic (18:2)

Linolenic (18:3)

Arachidonic (20:4)

Saturated

Mono-unsaturated

Poly-unsaturated

1.2 0.1

0.1

2.7 0.1

0.42 0.60 0.0

20.4 0.4 27.9 0.3

2.6 0.2 3.3 0.2

21.6 2.2 15.7 0.3

42.1 2.5 41.6 0.7

6.6

1.9

3.1

43.3

45.1

11.7

0.7 5.8 0.6

0.2 0.51 0.1

0.4 1.8 0.2

2.5 46.3 0.5

2.5 45.5 0.8

1.2 8.2 0.8

' These nine fatty acid values sum to 100%. ’ N = 2 1 and 30 for Bison and beef, respectively. ’ All differences between means statistically significant at P < 0.062 except for oleic and linoleic, satu-

rated and monounsaturated. ’ Multivariate test associated with the individual fatty acids was significant at 0.000 1. Multivariate test

associated with saturated, mono- and polyunsaturated components was significant at 0.08.

In order to make comparisons valid under the conditions of this study for nutrient composition among species it was felt that the same muscle should be obtained and handled in exactly the same manner as the bison. The results of the comparison of the nutrient composition of raw separable lean from various animals are shown in Table 3. The avian breast muscle was considered to be similar to the longissimus muscle of red meat animals. Bison was similar to choice beef and pork in protein content but had less protein (P < 0.05) than chicken or standard grade beef. Energy

Page 8: Nutrient composition of raw and cooked Bison bison

184 MARCHELLO ET AL.

varied primarily as a result of fat content within the muscle; bison and chicken were lowest in gross energy. Bison contained significantly less fat than pork or choice beef. Fat content varied from a low of 0.7% for chicken to a high of 7.4% for choice beef. Due to differences in fat and protein content, bison and chicken had lower energy values than beef or pork. Cholesterol values ranged from 60 to 7 1 mg/ 100 g. These differences were not significant.

The protein and cholesterol data presented in Table 3 compare favorably with USDA Handbooks 8 13 (Anderson et al., 1986), 8 10 (Anderson, 1983) and 8-5 (Po- sati, 1979), for beef, pork, and poultry, respectively. Values for energy were consis- tently higher because these were determined by bomb calorimetry, whereas USDA Handbooks 8 were calculated physiological energy values. Furthermore, fat contents in this study were lower, 4.9% versus 7.5% for pork and 0.7% versus 1.2% for chicken, than those reported in USDA Handbooks 8-10 and 8-5, respectively.

The mineral content of raw separable lean from bison and beef longissimus muscle is shown in Table 4. Relatively large quantities of K, P, and Na with smaller amounts of Ca, Cu, Fe, Mg, Mn, and Zn were observed on an “as is” basis. Bison had more (P < 0.008) P, Ca, Fe, and Mg but less K, Cu, Mn, and Zn than beef. No differences were observed for Na. Previous work in our laboratory (Marchello et al., 1984), as well as by other researchers (Kotula and Lusby, 1982; Doornenbal and Murray, 1982; Sim and Wellington, 1976) has substantiated that age and feeding regimes can affect the mineral content of meat tissue.

The mineral contents of cooked separable lean from the longissimus, semimem- branosus, and shoulder muscles of bison are shown in Table 5. The individual min- eral concentration increased because of a loss of moisture during cooking. Also there was variation in mineral content among muscles. This was partially the result of vari- ation in types of muscle fiber and function of the individual muscles.

An unexpected finding with regard to the difference between raw and cooked bison longissimus muscle on a 100% dry weight basis is shown in Table 6. All the minerals studied, as well as protein, ash and cholesterol, apparently decreased, while energy and fat increased, after cooking. One would expect an increased concentration of all components because of the loss of moisture. Apparently the changes are real losses of nutrients via the juices during cooking.

The relative percentages of selected fatty acids of raw separable lean from the lon- gissimus muscle of bison and beef are shown in Table 7. Bison and beef were similar in total saturated (43.2% vs 46.3%) and monounsaturated (45% vs 45.5%) but differed (P < 0.06) in polyunsaturated (11.7% vs 8.2%) fatty acids, respectively. Individual fatty acids varied considerably. Bison contained (P < 0.06) greater amounts of stearic and linolenic but less palmitic and myristic acid than beef. Unpublished data from Wyoming (Field, 1988) showed similar results except that the percentage of linoleic acid in bison was much greater (12.2% vs 6.6%). This difference is unexplained. The contents of Oleic and linoleic acids were not significantly different. Bison had more arachidonic and less myristoleic and palmitoleic acid than beefi however, these fatty acids are present in insignificant quantities.

The ratio of stearic to palmitic acid in bison is worthy of note. Recent studies by Bonanome and Gundy (1988) indicate that palmitic acid may be involved in raising human serum cholesterol and that stearic acid may lower serum cholesterol. These data show that bison has a lower palmitic to stearic acid ratio compared to beef.

Page 9: Nutrient composition of raw and cooked Bison bison

NUTRIENT COMPOSITION OF BISON 185

SUMMARY

Bison is a highly nutrient-dense food because of the proportion of protein, fat, minerals, and fatty acids to its caloric value. The lean tissue is low in fat (~2%) and contains 138 kcal/lOO g on a raw weight basis. Comparisons with beef showed that bison has a greater concentration of iron as well as some of the essential fatty acids such as linolenic acid. Cholesterol content was similar but the ratio of palmitic to stearic acid is lower in bison. Bison is similar to beef and other meats in its nutrient profile.

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