Wagyu: The Healthiest Beef
Oleic Acid in Beef
Wagyu Fatty Acid Composition Vs Chicken, Salmon
Wagyu Fatty Acid Composition Vs Chicken, Salmon
"No other breed of cattle has the genetic potential to produce beef with such a high levels of Oleic Acid."
"Wagyu marbling has unique characteristics, with higher a ratio of mono-unsaturated to saturated fats than other cattle breeds. Wagyu beef contains more conjugated linoleic acid (CLA) than other beef breeds. CLA is a fatty acid with potent anti-carcinogenic properties, as well as being an anti-inflammatory agent. Wagyu genetics also yield beef higher in Omega-3 and Omega-6 fatty acids than other beef breeds."
Ref: Dr Tim Crowe, Deakin University
Ref: Prof. Stephen Smith, Meat Scientist, Texas A&M University
Source: https://sherwagyu.com.au/wp-content/uploads/2018/07/prof-stephen-smith-wagyu-fat-properties.pdf
Wagyu Fatty Acid Composition Vs Chicken, Salmon
Wagyu Fatty Acid Composition Vs Chicken, Salmon
Wagyu Fatty Acid Composition Vs Chicken, Salmon
Wagyu beef is naturally high in healthy monounsaturated fatty acids and low in bad saturated fatty acids.
After grain finishing, Wagyu fat usually contains about 45-50% monounsaturated fat (MUFA) which has a more favorable association with heart disease because beef patties containing MUFA have been found to lower cholesterol when beef patties containing saturated faty acid fat (SFA), had the oppositie effect. The MUFA with the highest abundance in Wagyu is Oleic acid, and Oleic acid is the major fatty acid in olive oil - hence the favorable cholesterol profile from Wagyu beef.
The composition of fatty acids varies according to location in the carcass, time on feed, ration fed, and the sire & dam of the carcass.
Omega-3 and omega-6 fatty acids have implications in disease and their ratio can be influenced by the feed but they are generally higher in Wagyu beef than in many other breeds. The ratio between omega-3 and omega-6 has different implications to health and flavor of beef.
Ref: Prof. Stephen Smith, Meat Scientist, Texas A&M University
Ref: Steve Bennett, Wagyu International
