Fatty Acid Profiles
Scientists have discovered that fat is essential for good health. They've also determined that there is no such thing as a "good fat" or a "bad fat." All fats are good. But if the balance of fats is inappropriate, then that leads to body failures (chronic disease). The balance of essential fats (the ratio of Omega-6 fatty acids to Omega-3 Fatty Acids) in the membranes of the cells in our bodies should replicate that of green leafy plant material. That ratio hovers around one to one. When the ratio is skewed, for instance when it's greater than four to one, body failures start to occur. This is why the meats you eat must have ratios that are very close to one to one. Even four to one is unacceptable.
For additional reports on the nutritional characteristics of grass-fed meats please visit these links.
Fatty Acid Profile of a Slanker Select Omega-3 Pig
This test was performed in July 6, 2016 by Lipid Technologies, LLC, Analyst: Doug Bibus PhD, PO Box 216, Austin, MN 55912. The meat tested was a pork chop.
Fatty Acid Profile of Slanker Select Omega-3 Heritage Turkey
This test was performed in October 28, 2016 by Lipid Technologies, LLC, Analyst: Doug Bibus PhD, PO Box 216, Austin, MN 55912. The meat tested was Turkey breast and thigh combined.
Slanker Select Omega-3 Chicken Test April 2016
This test was performed in April 19, 2016 by Lipid Technologies, LLC, Analyst: Doug Bibus PhD, PO Box 216, Austin, MN 55912. The meat tested was chicken leg with skin.
This test was performed in October 19, 2015 by Lipid Technologies, LLC, Analyst: Doug Bibus PhD, PO Box 216, Austin, MN 55912. The meat tested was chicken neck meat without skin. - See more at: https://www.texasgrassfedbeef.com/grass-fed-meat-education/fatty-acid-pr...
Fatty Acid Profile of Slanker Select Omega-3 Turkey
This test was performed in October 19, 2015 by Lipid Technologies, LLC, Analyst: Doug Bibus PhD, PO Box 216, Austin, MN 55912. The meat tested was turkey neck meat without skin.
Fatty Acid Profiles for a Variety of Meats
These tests were performed in November 2010 by Lipid Technologies, LLC, Analyst: Doug Bibus PhD, PO Box 216, Austin, MN 55912. We provided the samples of various products we carried at that time.
The Essential Fatty Acids
There are thousands of fatty acids. Most of them are not essential because our bodies make them. Essential fatty acids must come from our food. Here are the two most important "families" of essential fatty acids. Note that there are more than just one Omega-3 and one Omega-6 fatty acids.
- O M E G A 3 F A M I L Y -
9,12,15-octadecatrienoic acid
18:3 n3
a-linolenic acid
6,9,12,15-octadecatetraenoic acid
18:4 n3
stearidonic acid
11,14,17-eicosatrienoic acid
20:3 n3
eicosatrieo Fatty Acid Analysis by Utah State University
This table provides data on a Chuck Steak from Slanker Grass-Fed Meat.
Slanker's Grass-Fed Meats
100% Grass-Fed Beef Chuck Steak
Fatty Acid Analysis by Utah State University
Animal, Dairy, and Veterinary Sciences
Skaggs Nutrition Laboratory
September 16, 2003
Fatty Acid
% Composition
Butyric Acid (C4:0)
0.00
Caproic Acid (C6:0)
0.00
Caprylic Acid (C8:0)
0. Fatty Acid Analysis by Lipid Technologies
These test results by Lipid Technologies (Omega3Test) are from a Porterhouse steak from Slanker Grass-Fed Meat. Take note in the bottom table how the Omega-3 fatty acids are more dense with a better ratio in the pure fat. This is why we eat the fat of grass-fed animals for better health.
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