Table 1.
Fatty acid composition of the diets, (g/100 g fatty acid methyl ester).
| Fatty acid | REGa | CLA+VAb |
| 10:0 | 2.43 | 1.61 |
| 12:0 | 2.88 | 2.13 |
| 14:0 | 10.32 | 8.02 |
| 14:1 | 0.93 | 0.79 |
| 16:0 | 28.09 | 20.84 |
| 16:1 | 1.65 | 1.13 |
| 18:0 | 11.09 | 10.75 |
| 18:1 t11 | 1.36 | 5.62 |
| 18:1 9c | 22.03 | 25.11 |
| 18:2 n-6 | 7.09 | 9.21 |
| 18:3 n-3 | 1.13 | 1.51 |
| c9,t11-CLA | 0.53 | 1.85 |
| 20:4 n-6 | 0.07 | 0.09 |
| 20:5 n-3 | 0.07 | 0.10 |
| 22:5 n-3 | 0.07 | 0.07 |
| 22:6 n-3 | 0.02 | 0.05 |
| Sumc | 89.80 | 88.88 |
aDiet with regular butter as fat supplement
bDiet with CLA+VA rich butter as fat supplement
c Butter contains several unidentified fatty acids in small amounts (areal percent less than 0.5%).