Table 6. Fatty acid composition (% of total methylated fatty acid esters) in meat from lambs supplemented with condensed tannins from Acacia mearnsii extract (AME), at different shelf-life times.

	Treatment ¥				SEM
	T1	T2	T3	T4
Myristic	2.42	2.36	2.48	2.54	0.16
Pentadecanoic	0.34	0.35	0.33	0.39	0.05
Palmitic	24.54	24.65	24.82	25.11	0.74
Heptadecanoic	1.33	1.56	1.52	1.54	0.10
Stearic	15.55a	15.72a	14.80ab	13.54b	0.49
Total SFA	44.20	44.66	43.69	43.14	0.85
Palmitoleic	2.30	2.29	2.26	2.25	0.09
Cis-10-heptadecanoic	0.72	0.88	0.94	0.84	0.07
Helladic	3.14	3.43	3.92	3.74	0.61
Oleic	41.51	40.83	41.39	40.73	1.06
Total MUFA	47.69	47.44	48.51	47.57	0.63
Linoleic	4.76ab	4.88ab	4.61b	6.02a	0.36
Cis-11-Eicosanoic	0.05	0.05	0.06	0.05	0.01
Linolenic	0.07	0.07	0.09	0.09	0.01
Cis-9-trans-11CLA	0.10	0.09	0.13	0.12	0.01
Trans-10-Cis—12 CLA	0.00b	0.00b	0.00b	0.02a	0.001
Arachidonic	1.46	1.30	1.07	1.28	0.16
Total PUFA	6.46	6.33	5.98	7.61	0.49
MUFA/SFA	1.08	1.06	1.10	1.10	0.03
PUFA/SFA	0.14	0.14	0.13	0.17	0.01

Notes.

Abbreviations

SFA

saturated fatty acids

MUFA

monounsaturated fatty acids

PUFA

polyunsaturated fatty acid

^¥Treatments included a basal diet plus 0, 0.25, 0.5 and 0.75% of AME for T1, T2, T3 and T4.

^abMeans with different letters in each row indicate significant differences (P < 0.05).