Table 2.
Fatty acid composition of experimental diets
|
Diet |
1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
9 |
10 |
11 |
12 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
Oil |
FR + SO |
FR + LO |
PO + LO |
RPO + LO |
FR + LO + RO |
PO + LO + RO |
FR + SO |
FR + LO |
PO + LO |
RPO + LO |
FR + LO + RO |
PO + LO + RO |
| Se level | Low | Low | Low | Low | Low | Low | High | High | High | High | High | High |
| 14:0 |
1.0 |
1.3 |
0.6 |
0.6 |
1.0 |
0.5 |
1.0 |
1.3 |
0.6 |
0.6 |
1.0 |
0.5 |
| 16:0 |
17.5 |
18.2 |
28.1 |
28.9 |
15.3 |
22.4 |
17.4 |
18.1 |
28.0 |
28.5 |
15.3 |
22.2 |
| 18:0 |
8.2 |
10.2 |
3.4 |
3.5 |
7.9 |
2.9 |
8.0 |
10.1 |
3.3 |
3.5 |
7.9 |
2.9 |
| 16:1n-9 |
1.2 |
1.6 |
0.2 |
0.2 |
1.2 |
0.2 |
1.2 |
1.6 |
0.2 |
0.2 |
1.2 |
0.2 |
| 18:1n-9 |
27.1 |
28.1 |
30.3 |
29.4 |
31.5 |
32.9 |
26.9 |
28.1 |
30.2 |
29.8 |
31.5 |
32.9 |
| 18:2n-6 |
35.2 |
19.7 |
21.7 |
21.7 |
21.4 |
23.3 |
35.7 |
19.8 |
21.8 |
21.7 |
21.4 |
23.2 |
| 18:3n-3 |
4.0 |
14.2 |
13.5 |
13.4 |
15.8 |
15.2 |
4.0 |
14.3 |
13.6 |
13.5 |
15.8 |
15.5 |
| LA/ALA |
8.8 |
1.4 |
1.6 |
1.6 |
1.4 |
1.5 |
8.9 |
1.4 |
1.6 |
1.6 |
1.4 |
1.5 |
| SFA* |
26.6 |
29.7 |
32.0 |
33.0 |
24.2 |
25.8 |
26.4 |
29.6 |
31.9 |
32.6 |
24.2 |
25.6 |
| MUFA** |
28.2 |
29.7 |
30.4 |
29.6 |
32.7 |
33.0 |
28.1 |
29.7 |
30.3 |
29.9 |
32.7 |
33.1 |
| PUFA*** | 39.2 | 33.9 | 35.2 | 35.2 | 37.2 | 38.4 | 39.7 | 34.1 | 35.4 | 35.2 | 37.3 | 38.6 |
Linoleic acid (LA) alpha-linolenic acid (ALA), *SFA: 14:0, 16:0, 18:0, **MUFA: 16:1n-9, 18:1n-9, ***PUFA: 18:2n-6, 18:3n-3.
g/100 g fatty acid methyl ester (% FAME).