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