Table 4.
Fatty acid profile and lipid class composition of the experimental diets.
| Item | Soybean diet |
Palm diet |
||||||
|---|---|---|---|---|---|---|---|---|
| S10 | S20 | S30 | S45 | P10 | P20 | P30 | P45 | |
| Fatty acid composition, % | ||||||||
| Palmitic acid (C16:0) | 12.2 | 12.6 | 12.5 | 12.8 | 37.7 | 39.3 | 38.6 | 40.6 |
| Stearic acid (C18:0) | 4.3 | 4.2 | 4.0 | 4.0 | 4.0 | 4.1 | 4.1 | 4.2 |
| Oleic acid (C18:1 n-9) | 22.2 | 23.8 | 26.1 | 29.1 | 34.3 | 34.1 | 33.4 | 33.0 |
| Vaccenic acid (C18:1 n-7) | 1.5 | 1.4 | 1.4 | 1.4 | 1.1 | 1.1 | 1.1 | 1.2 |
| Linoleic acid (C18:2 n-6) | 50.8 | 49.0 | 49.0 | 46.3 | 19.2 | 17.8 | 18.9 | 17.1 |
| Linolenic acid (C18:3 n-3) | 6.8 | 5.1 | 3.9 | 2.2 | 1.0 | 1.0 | 1.1 | 1.0 |
| Minor fatty acids1 | 2.0 | 3.4 | 2.5 | 3.2 | 2.6 | 2.4 | 2.6 | 2.7 |
| Trans fatty acids (C18:1) | 0.2 | 0.5 | 0.6 | 0.9 | 0.1 | 0.1 | 0.1 | 0.1 |
| SFA | 17.9 | 18.5 | 18.3 | 19.0 | 43.6 | 45.4 | 44.8 | 46.8 |
| MUFA | 24.1 | 25.7 | 28.0 | 31.1 | 35.8 | 35.6 | 34.9 | 34.6 |
| PUFA | 57.8 | 55.3 | 53.1 | 49.0 | 20.5 | 18.9 | 20.2 | 18.5 |
| UFA:SFA ratio | 4.6 | 4.4 | 4.4 | 4.2 | 1.3 | 1.2 | 1.2 | 1.1 |
| Lipid-class composition, % | ||||||||
| TAG | 85.4 | 71.4 | 59.2 | 41.4 | 79.0 | 68.6 | 57.4 | 44.1 |
| DAG | 5.2 | 8.2 | 10.2 | 13.4 | 9.7 | 8.8 | 8.0 | 7.5 |
| MAG | 0.4 | 1.3 | 0.8 | 1.7 | 0.7 | 0.4 | 0.5 | 0.5 |
| FFA | 9.0 | 19.1 | 29.8 | 43.5 | 10.6 | 22.2 | 34.1 | 47.9 |
SFA = saturated fatty acids; MUFA = monounsaturated fatty acids; PUFA = polyunsaturated fatty acids; UFA = unsaturated fatty acids; TAG = triacylglycerols; DAG = diacylglycerols; MAG = monoacylglycerols; FFA = free fatty acids.
1
Minor fatty acids identified and quantified: C14:0, C15:0, C16:1 n-7, C16:1 n-9, C17:0, C18:3 n-6, C20:0, C20:1 n-9, C20:2 n-6, C20:3 n-3, C20:3 n-6, C20:4 n-6, C20:5 n-3, C22:0, C22:4 n-6, C22:5 n-3, C22:6 n-3, C24:0, C24:1.