Table 2.
The fatty acid composition of the oils in experimental diets (%)
| Fatty acid | Soybean oil | Lard | Fish oil | |
|---|---|---|---|---|
| 12:0 | Lauric acid | - | 2.826 | 0.070 |
| 14:0 | myristic acid | 5.551 | 2.583 | 8.133 |
| 15:0 | pentadecylic acid | - | - | 2.199 |
| 16:0 | palmitic acid | 5.661 | 25.073 | 15.937 |
| 16:1 | palmitoleic acid | - | 2.376 | 9.886 |
| 17:0 | margaric acid | - | - | 2.512 |
| 18:0 | stearic acid | 10.605 | 7.310 | 3.011 |
| 18:1 | oleic acid | 20.657 | 46.419 | 11.473 |
| 18:2n-6 | linoleic acid | 50.424 | 10.064 | 0.859 |
| 18:3n-3 | α-linolenic acid | 5.182 | 0.707 | 0.575 |
| 20:1 | gadoleic acid | - | - | 0.712 |
| 20:4n-6 | arachidonic acid | - | 0.384 | 0.959 |
| 20:5n-3 | eicosapentaenoic acid | - | - | 20.180 |
| 22:5n-3 | docosapentaenoic acid | - | - | 2.167 |
| 22:6n-3 | docosahexaenoic acid | - | - | 8.114 |
| other fatty acid | 1.921 | 2.259 | 13.213 | |
| n-6/n-3 | 9.7 | 14.8 | 0.1 |