Table 4.

Fatty acid species (% of total) incorporated into LC diacylglycerols extracted from liver and skeletal muscle from control, safflower-fed, and fish oil-fed rats

Diacylglycerol Species	Control	Safflower	Fish Oil
Liver
C16:0	31.4±1.0	17.7±0.4c	32.4±0.5
C16:1	4.7±0.5	0.6±0.0c	4.9±0.2
C18:0	5.0±0.2	2.8±0.1c	6.0±0.2d
C18:1	40.9±0.7	17.3±0.5c	33.8±0.5f
C18:2	18.1±0.2	61.7±0.6c	23.0±0.4d
Skeletal muscle
C16:0	25.7±0.6	16.3±0.3c	29.6±0.7e
C16:1	7.0±0.4	1.8±0.1c	9.4±0.5e
C18:0	4.8±0.2	4.2±0.2a	6.1±0.2f
C18:1	42.2±0.6	27.7±0.3c	37.7±0.4f
C18:2	20.3±0.3	50.1±0.5c	17.3±0.4f

Values are means ± SE of 10 rats/group, expressed as % of total.

^aP < 0.01,

^bP < 0.001,

^cP < 0.0001 vs. control and fish oil;

^dP < 0.01,

^eP < 0.001,

^fP < 0.0001 vs. control.