Table 2.

Effect of diets on the global left ventricular fatty acid profile.

Fatty Acid (% total)	CON	Lard	HLSO
Palmitic (16:0)	9.8 ± 0.4	11.6 ± 0.2*†	9.7 ± 0.3
Stearic (18:0)	17.6 ± 1.3	18.8 ± 0.7	19.5 ± 0.4
Oleic (18:1n9)	3.2 ± 0.3	3.7 ± 0.3	3.1 ± 0.1
Linoleic (18:2n6)	17.2 ± 0.9	12.5 ± 0.8*	26.6 ± 1.2**††
α-Linolenic (α18:3n3)	0.13 ± 0.01	0.09 ± 0.01	0.06 ± 0.01*††
Arachidonic (20:4n6)	40.1 ± 1.9	43.4 ± 1.2	35.1 ± 1.3*†
EPA (20:5n3)	0.37 ± 0.04	0.24 ± 0.01	0.66 ± 0.05**††
DHA (22:6n3)	11.6 ± 1.0	9.5 ± 1.0	5.3 ± 0.9*†

DHA, docosahexaenoic acid; EPA, eicosapentaenoic acid;

^*P < 0.05 vs. CON;

^†P < 0.05 vs. LA or Lard;

^**P < 0.01 vs. CON;

^††P < 0.01 vs. LA or Lard