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. 2013 Nov 11;8(11):e80152. doi: 10.1371/journal.pone.0080152

Figure 5. Comparison of the distribution of fatty acids in the serum and gastrocnemius muscle (A–D).

Figure 5

(A) Major fatty acids (more than 4.0%) and (B) minor fatty acids (less than 4.0%) composing lipids in sera from soybean oil-fed (open bars), fish oil-fed (filled bars), and lard-fed (gray bars) rats. (C) Major fatty acids (more than 4.0%) and (D) minor fatty acids (less than 4.0%) composing lipids in gastrocnemius muscles from soybean oil-fed (open bars), fish oil-fed (filled bars), and lard-fed (gray bars) rats. The values are means ± SE for six rats. Different superscripts indicate a significant difference between two groups (p < 0.05, one-way ANOVA; post hoc: Tukey–Kramer multiple-comparison test). 14:0, myristic acid; 16:0, palmitic acid; 16:1n-7, palmitoleic acid; 18:0, stearic acid; 18:1n-9, oleic acid; 18:2n-6, linoleic acid; 18:3n-6, γ-linolenic acid; 18:3n-3, α-linolenic acid; 20:3n-9, mead acid; 20:3n-6, dihomo-γ-linolenic acid; 20:4n-6, arachidonic acid; 20:5n-3, eicosapentaenoic acid (EPA); 22:5n-3, docosapentaenoic acid; 22:6n-3, docosahexaenoic acid (DHA); ND, not detected.