Riboflavin and niacin concentrations of bison cuts

Area of Science:

• Nutritional Science
• Food Science
• Animal Science

Background:

• Bison meat is increasingly recognized as a lean protein source.
• Understanding the B-vitamin content of bison is crucial for dietary assessments.
• Variability in nutrient composition can impact nutritional recommendations.

Purpose of the Study:

• To quantify riboflavin and niacin levels in various bison meat cuts.
• To determine if nutrient content differs between bison meat cuts.
• To assess variability in riboflavin and niacin content among individual bison.

Main Methods:

• Analyzed riboflavin and niacin concentrations in clod, ribeye, top round, and top sirloin cuts from 24 bison.
• Bison were fed concentrate diets plus hay for at least 100 days.
• Measured nutrient content per 100g wet weight.

Main Results:

• Mean riboflavin and niacin concentrations were 0.094 mg/100g and 1.910 mg/100g, respectively.
• No significant differences (P < .05) in riboflavin or niacin content were found among the analyzed meat cuts.
• Significant differences (P < .05) in vitamin content were observed between individual bison.

Conclusions:

• Bison meat provides notable amounts of riboflavin and niacin.
• Nutrient content in bison meat is more dependent on the individual animal than the specific cut.
• Established content values can inform nutritional databases and dietary planning for bison meat consumption.