Reprinted from Journal of Animal Science, 75: 2950-2954, 1997

Concentrations of Selected Vitamins and Selenium in Bison Cuts

J. A. Driskell, X. Yuan, D. W. Giraud, M. Hadley, and M. J. Marchello
University of Nebraska, Lincoln, and North Dakota State University, Fargo.

We analyzed individual cuts from clod (Triceps brachii), ribeye (Longisimus thoracis), top round (semimembranosus), and top sirloin (Gluteus medius) from 12 fed bison bulls for content of selected vitamins and selenium.  The bulls came from producers in the United States and Canada and had consumed concentrate diets plus hay free choice for at least 180 days.  The mean nutrient concentrations of all of the bison cuts combined were as follows (per 100 grams of wet weight): .045 mg thiamin, .253 mg vitamin B₆, 2.131 ug vitamin B₁₂, no detectable vitamin C, .848 ug vitamin A, .047 mg α-tocoperol, .013 mg γ-tocopherol, and 25.464 ug selenium.  The nutrient content values did not differ (P>.05) among the cuts of meat.  Cuts from individual bulls were different (P<.05) with regard to α and γ tocopherols, selenium, and vitamin A but not with regard to thiamin, vitamin B₆, and vitamin B₁₂.  Nutrient concentrations, with the exception of one nutrient, of five bison from the same producer were similar.  Great variation was observed between the α and γ tocopherols, selenium, and vitamin A contents among bison bulls but not among cuts of meat. 

Key words: Bison, Vitamin B Complex, Fat Soluble Vitamins, Selenium.

Table 1.  Comparison of vitamin content of meats^a

^a Mean; values given on wet weight basis
^bBeef, composite of trimmed retail cuts, separable lean only, timed to 6.35 mm fat, all grades, raw.
^c Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, raw.
^d Chicken, broilers or fryers, flesh only (without neck), raw.
^e Turkey, all classes, flesh only (without neck), raw.
^f Beef, pork, and chicken and turkey values are from UDSA (1990, 1983, and 1979, respectively).
^g Total tocopherol values for beef, pork, and chicken are from Machlin (1991) and that for turkey is from Dicks (1965).
^h Beef, pork, chicken, and turkey values are from Schubert et al., (1987).