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Is corn fed lamb low in vitamin A?
Quote from
r on November 6, 2021, 10:57 am
I read somewhere here @ggenereux2014 mentioned that lamb would be having reasonable amount of preformed vitamin A in it . Currently where I live getting beef is difficult , we mostly eat lamb / goat .
Though I only eat muscle meat and little bit of fat with it , and I have never had any issues so far with lamb , but I was wondering how much is the difference between retinol in beef muscle and lamb muscle
Thanks !
I read somewhere here @ggenereux2014 mentioned that lamb would be having reasonable amount of preformed vitamin A in it . Currently where I live getting beef is difficult , we mostly eat lamb / goat .
Though I only eat muscle meat and little bit of fat with it , and I have never had any issues so far with lamb , but I was wondering how much is the difference between retinol in beef muscle and lamb muscle
Thanks !
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Quote from
salt on November 7, 2021, 8:02 am
I'd expect lamb to have a little bit more VA than beef because it's higher in fat.
I think corn probably has less carotenoids than fresh grass, even the yellow corn. White corn definitely has less.
When I had some lamb I did get some VA symptoms, however I don't know what that lamb ate, and I do get the same type of symptoms from some types of beef but not others, probably depending on if it was grassfed or not, as it was the fancier more expensive grass-fed beef that gave me symptoms.
I'd expect lamb to have a little bit more VA than beef because it's higher in fat.
I think corn probably has less carotenoids than fresh grass, even the yellow corn. White corn definitely has less.
When I had some lamb I did get some VA symptoms, however I don't know what that lamb ate, and I do get the same type of symptoms from some types of beef but not others, probably depending on if it was grassfed or not, as it was the fancier more expensive grass-fed beef that gave me symptoms.
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Quote from
lil chick on November 7, 2021, 8:38 am
I like to make shepherds pie and recently thought I was pretty clever.
I browned the lamb and then took the drippings and stirred it with ICE WATER and put it in the fridge for a minute. I was then able to lift out about 3/4 cup of the waxy fat that quickly congealed. I left a little fat with the drippings; for taste, and because I think you are meant to eat some fat with meat to get all of it's benefits. I then made a gravy for the dish with the liquid.
I layered on white corn which I could only find in CANS (frozen hasn't been available.
And then mashed potatoes with a bit of the skimmed drippings, and topped of the pie with it.
Comfort food.
I like to make shepherds pie and recently thought I was pretty clever.
I browned the lamb and then took the drippings and stirred it with ICE WATER and put it in the fridge for a minute. I was then able to lift out about 3/4 cup of the waxy fat that quickly congealed. I left a little fat with the drippings; for taste, and because I think you are meant to eat some fat with meat to get all of it's benefits. I then made a gravy for the dish with the liquid.
I layered on white corn which I could only find in CANS (frozen hasn't been available.
And then mashed potatoes with a bit of the skimmed drippings, and topped of the pie with it.
Comfort food.
Beata has reacted to this post.
Quote from
Retinoicon on November 7, 2021, 1:22 pm
The amount of vitamin A in muscle meat is being debated on other threads here. My personal belief, which may be controversial, agrees with the view of @salt that corn-finished lamb will have less vitamin A than grass-finished lamb.
The amount of vitamin A in muscle meat is being debated on other threads here. My personal belief, which may be controversial, agrees with the view of @salt that corn-finished lamb will have less vitamin A than grass-finished lamb.
Quote from
Beata on November 8, 2021, 3:37 am
@jeremy, I had to stop buying chickens from my favourite organic /pastured supplier because the last one that I ordered had yellow skin and fat. Previous ones were white. On inquiry I learned that now, in the colder season, the chicken’s diet is supplemented with corn.
@jeremy, I had to stop buying chickens from my favourite organic /pastured supplier because the last one that I ordered had yellow skin and fat. Previous ones were white. On inquiry I learned that now, in the colder season, the chicken’s diet is supplemented with corn.
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