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United States Department of Agriculture

Agricultural Research Service


item Marchello, M
item Hadley, Mary
item Slanger, W
item Milne, David
item Driskel, J

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 12/1/1997
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Individual muscles from the top round, sirloin, ribeye, and clod were obtained from 100 fed bison (bulls 24-28 months) from various geographic areas of the United States and Canada. Animals were fed concentrate rations plus hay for at least 120 days prior to slaughter. Nutrient parameters obtained were moisture, protein, fat, cholesterol, energy, ten minerals and six vitamins. The four muscles averaged 74.6% moisture, 21.7% protein, 2.1% fat, and 1.2% mineral, with an energy value of 143 kcal/100 g. Cholesterol content averaged 66 mg/100 g. With the exception of calcium (4.9 mg/100 g), bison meat seems to have adequate amounts of the minerals analyzed. It contains 3 mg/100 g of iron and 53 mg/100 g of sodium. Vitamin A averaged 0.00079 mg/100 g while alpha and gamma tocopherol content was 0.047 and 0.013 mg/100 g, respectively. No vitamin C was detected. Thiamin averaged 0.045 mg/100 g and vitamin B-6 content was 0.25 mg/100 g. Vitamin B-12 content of bison was 2.13 mcg/100g. Bison meat is a high nutrient-dense food because of the proportion of protein, fat, minerals, and vitamins relative to its energy content.

Last Modified: 05/23/2017
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