Lipid Content and Composition of Wagyu and Domestic Breeds of Beef

Abstract

The influence of beef source and cooking method on neutral (NL) and polar (PL) lipid contents, fatty acid profiles, and cholesterol contents of Wagyu and domestic sources of beef was determined. Longissimus dorsi muscle from Japanese Wagyu, American Wagyu, Longhorn, Angus, and U.S. Choice was boiled or roasted. Beef from Wagyu breeds had a significantly higher (P < 0.05) NL content than that of domestic sources. The NL from Japanese Wagyu samples was lower in saturated fatty acid content and higher in monounsaturated fatty acid content than samples from other beef sources. The PL from the Japanese Wagyu had the lowest content of saturated fatty acids, while the PL from the American Wagyu had the highest content of monounsaturated fatty acids and the lowest content of polyunsaturated fatty acids. Cholesterol content was highest for the Wagyu breeds. The contents of total NL and individual fatty acids were significantly (P < 0.05) higher in the roasted beef than boiled beef. Cooking method did not have a significant effect on the PL content, PL fatty acid profiles, and cholesterol content.