. 2023 May 29;12(11):2178. doi: 10.3390/foods12112178

Table 2.

The fatty acid composition of the meat and cream from E. sinensis (% of total fatty acid).

	Meat				Cream
	N-M10	P-M10	N-M11	P-M11	N-M10	P-M10	N-M11	P-M11
C_14:0	0.35 ± 0.06	0.49 ± 0.03	0.38 ± 0.02	0.62 ± 0.03	0.94 ± 0.02	1.28 ± 0.05	0.77 ± 0.06	1.23 ± 0.03
C_15:0	N.D.	0.32 ± 0.02	0.21 ± 0.01	0.28 ± 0.02	0.45 ± 0.03	0.73 ± 0.04	0.43 ± 0.02	0.56 ± 0.01
C_16:0	14.50 ± 0.46	15.13 ± 0.11	14.15 ± 0.15	14.04 ± 0.40	20.17 ± 0.36	21.83 ± 0.42	19.26 ± 0.18	19.49 ± 0.12
C_17:0	0.57 ± 0.08	0.66 ± 0.05	0.45 ± 0.02	0.54 ± 0.02	0.35 ± 0.09	0.48 ± 0.05	0.24 ± 0.01	0.35 ± 0.05
C_18:0	7.56 ± 0.35	7.29 ± 0.40	6.71 ± 0.25	6.40 ± 0.01	2.49 ± 0.30	2.92 ± 0.24	2.49 ± 0.13	2.60 ± 0.06
C_20:0	N.D.	N.D.	N.D.	N.D.	0.23 ± 0.02	N.D.	N.D.	0.21 ± 0.02
C_24:0	12.47 ± 0.47	9.98 ± 0.14	12.48 ± 0.16	11.13 ± 0.13	1.71 ± 0.20	1.64 ± 0.10	1.42 ± 0.12	1.54 ± 0.16
SFA ¹	35.45 ± 1.00 ^a	33.87 ± 0.43 ^bc	34.38 ± 0.55 ^b	33.01 ± 0.21 ^c	26.34 ± 0.26 ^B	28.88 ± 0.72 ^A	24.61 ± 0.42 ^C	25.98 ± 0.44 ^B
C_{16:1 n7}	3.14 ± 0.17	3.20 ± 0.12	2.89 ± 0.02	2.79 ± 0.06	8.72 ± 0.15	7.81 ± 0.09	7.59 ± 0.10	7.71 ± 0.02
C_{17:1 n7}	0.47 ± 0.06	0.51 ± 0.03	0.45 ± 0.06	0.44 ± 0.02	0.54 ± 0.05	0.50 ± 0.04	0.48 ± 0.02	0.52 ± 0.02
C_{18:1 n9}	20.71 ± 0.51	22.74 ± 0.13	21.45 ± 0.11	21.75 ± 0.09	28.05 ± 0.17	27.45 ± 0.60	29.23 ± 0.16	29.06 ± 0.11
C_{20:1 n9}	0.42 ± 0.08	0.51 ± 0.02	0.44 ± 0.01	1.58 ± 0.03	0.53 ± 0.05	0.74 ± 0.09	0.61 ± 0.02	0.92 ± 0.02
MUFA	24.74 ± 0.67 ^b	26.96 ± 0.05 ^a	25.24 ± 0.15 ^b	26.56 ± 0.21 ^a	37.84 ± 0.29 ^A	36.50 ± 0.53 ^B	37.92 ± 0.28 ^A	38.22 ± 0.13 ^A
C_{18:2 n6}	17.27 ± 0.24	13.27 ± 0.22	18.11 ± 0.19	15.08 ± 0.09	25.43 ± 0.27	16.54 ± 0.43	26.47 ± 0.36	19.60 ± 0.19
C_{18:3 n3}	1.66 ± 0.06	1.39 ± 0.06	1.34 ± 0.04	0.21 ± 0.02	2.39 ± 0.08	2.35 ± 0.19	1.70 ± 0.03	2.07 ± 0.01
C_{20:2 n6}	1.31 ± 0.08	1.81 ± 0.11	1.37 ± 0.07	1.62 ± 0.10	0.90 ± 0.10	2.07 ± 0.29	1.09 ± 0.05	1.68 ± 0.10
C_{20:3 n3}	0.35 ± 0.03	0.29 ± 0.33	0.34 ± 0.01	N.D.	0.31 ± 0.05	0.35 ± 0.48	0.32 ± 0.01	0.28 ± 0.03
C_{20:4 n6}	4.62 ± 0.17	7.08 ± 0.23	4.56 ± 0.19	6.32 ± 0.17	1.08 ± 0.12	2.79 ± 0.20	1.11 ± 0.14	2.10 ± 0.09
C_{22:6 n3}	6.30 ± 0.40	5.48 ± 0.26	6.45 ± 0.27	7.13 ± 0.20	0.93 ± 0.22	1.08 ± 0.06	0.89 ± 0.11	2.01 ± 0.19
PUFA	31.50 ± 0.64 ^a	29.31 ± 0.07 ^c	32.17 ± 0.37 ^a	30.36 ± 0.35 ^b	31.04 ± 0.22 ^A	25.18 ± 0.61 ^C	31.58 ± 0.63 ^A	27.74 ± 0.26 ^B
n3 PUFA	8.30 ± 0.46 ^a	7.15 ± 0.27 ^b	8.13 ± 0.27 ^a	7.34 ± 0.19 ^b	3.64 ± 0.22 ^B	3.78 ± 0.14 ^B	2.91 ± 0.11 ^C	4.36 ± 0.16 ^A
n6 PUFA	23.20 ± 0.23 ^b	22.16 ± 0.21 ^c	24.04 ± 0.11 ^a	23.02 ± 0.17 ^b	27.40 ± 0.28 ^B	21.40 ± 0.57 ^D	28.67 ± 0.54 ^A	23.39 ± 0.33 ^C
n3/n6	0.36 ± 0.02 ^a	0.32 ± 0.02 ^b	0.34 ± 0.01 ^ab	0.32 ± 0.01 ^b	0.13 ± 0.01 ^B	0.18 ± 0.01 ^A	0.10 ± 0.00 ^C	0.18 ± 0.01 ^A

¹ Letters in lower case mark the significant difference of the SFA, MUFA, and PUFA of the meat samples (p < 0.05); letters in upper case mark the significant difference of the SFA, MUFA, and PUFA of the cream samples (p < 0.05). N.D. = not detected.