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Nutritional Composition Of Red Meat, P. G. Williams
Nutritional Composition Of Red Meat, P. G. Williams
Faculty of Health and Behavioural Sciences - Papers (Archive)
Lean red meats are: • An excellent source of high biological value protein, vitamin B12, niacin, vitamin B6, iron, zinc and phosphorus • A source of long-chain omega-3 polyunsaturated fats, riboflavin, pantothenic acid, selenium and possibly also vitamin D • Mostly low in fat and sodium • Sources of a range of endogenous antioxidants and other bioactive substances including taurine, carnitine, carnosine, ubiquinone, glutathione and creatine.
Sheep Updates 2007 - Part 2, Ian Mcfarland, Catherine Stockman, Anne Barnes, David Pethick, Jenny Davis, Brett Thompson, Ron Leng, Sally Pieruzzini, Elizabeth Jackson, Mohammed Quaddus, Nazrul Islam, John Stanton, Melanie Dowling
Sheep Updates 2007 - Part 2, Ian Mcfarland, Catherine Stockman, Anne Barnes, David Pethick, Jenny Davis, Brett Thompson, Ron Leng, Sally Pieruzzini, Elizabeth Jackson, Mohammed Quaddus, Nazrul Islam, John Stanton, Melanie Dowling
Sheep Updates
This session covers six papers from different authors:
CONCURRENT SESSIONS
FINISHING LAMB AND BEEF
1. Precision Feedlot Lamb, Ian McFarland, Department of Agriculture and Food, Western Australia
2. Feeding sheep under high heat load did not decrease intake of feedlot rations, Catherine Stockman, Department of Agriculture and Food, Western Australia & Murdoch University, Anne Barnes, Murdoch University David Pethick, Murdoch University
3. Taking the stress out of fifishing lambs and cattle - EasyFeed solutions, Jenny Davis, Brett Thomson, Milne AgriGroup, Welshpool WA, Ron Leng, Emeritus Professor, University of New England, Armidale, NSW
WOOL
4. DAFWA …
Composition Of Australian Red Meat 2002. 3. Nutrient Profile, P. G. Williams, V. Droulez, G. Levy, T. Stobaus
Composition Of Australian Red Meat 2002. 3. Nutrient Profile, P. G. Williams, V. Droulez, G. Levy, T. Stobaus
Faculty of Health and Behavioural Sciences - Papers (Archive)
Two 500g retail samples of thirteen beef, eleven lamb, four veal and two mutton cuts were purchased from 10 retail outlets (butchers and supermarkets) in different socio-economic areas of Sydney and Melbourne in 2002. One sample of each was cooked using standard low fat methods, and the lean and separable fat components of each raw and cooked sample were analysed by the National Measurement Institute in Melbourne for macronutrients, cholesterol, vitamins A, B1, B2, B3, B6, and beta-carotene as well as sodium, potassium, calcium, iron, zinc, magnesium, manganese, and phosphorus. This study also provides the first analyses of the vitamins …