Riboflavin and niacin concentrations of bison cuts.
J Anim Sci
; 78(5): 1267-71, 2000 May.
Article
em En
| MEDLINE
| ID: mdl-10834581
ABSTRACT
We analyzed the riboflavin and niacin contents of individual cuts from clod (triceps brachii), ribeye (longissimus thoracis), top round (semimembranosus), and top sirloin (gluteus medius) from 24 fed bison bulls. The bulls came from producers in the United States and Canada and had consumed concentrate diets plus hay free choice for at least 100 d. The mean riboflavin and niacin concentrations of all of the bison cuts combined were .094 and 1.910 mg/100 g wet weight, respectively. The riboflavin and niacin content values did not differ (P < .05) among the cuts of meat. Cuts from individual bulls were significantly different (P < .05) with regard to both riboflavin and niacin contents. Little variation was observed in riboflavin and niacin content of five bison from the same producer and two bison from another producer. These content values may be used in estimating the riboflavin and niacin content of bison meat.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Riboflavina
/
Bison
/
Carne
/
Niacina
Limite:
Animals
País/Região como assunto:
America do norte
Idioma:
En
Revista:
J Anim Sci
Ano de publicação:
2000
Tipo de documento:
Article
País de afiliação:
Estados Unidos