TABLE 2.
Composition of experimental diets1
| HPA | HOA | |
| Percentage of kcal | ||
| Protein | 16.8 | 16.89 |
| Carbohydrate | 42.85 | 43.51 |
| Fat | 40.45 | 40.13 |
| Fatty acid profile (g/100 g) | ||
| Palmitic | 40.29 | 4.59 |
| Oleic | 39.95 | 74.8 |
| Linoleic | 10.37 | 14.29 |
| Stearic | 4.22 | 2.81 |
| α-Linolenic | 0.18 | 0.14 |
| Myristic | 0.97 | 0 |
| Palmitoleic | 0.18 | 0.12 |
| Eicosapentaenoic | 0 | 0 |
| Docosahexaenoic | 0 | 0 |
| Arachidonic | 0 | 0 |
| Percentage of kcal | ||
| 12:0 | 0 | 0 |
| 14:0 | 0.42 | 0.05 |
| 16:0 | 16.02 | 2.37 |
| 18:0 | 1.8 | 1.27 |
| 18:1 | 16.23 | 28.75 |
| 18:3 | 0.16 | 0.19 |
| 18:2 | 4.97 | 6.36 |
1
HOA, high–oleic acid diet; HPA, high–palmitic acid diet.