Table 2.

Fatty acid composition of experimental diets (% of total fatty acids)

Fatty acid methyl esters (% of total fatty acids)	8 % Walnut oil	14 % Walnut oil	14 % Lard
C12:0 (lauric acid)	0.0	0.0	0.2
C14:0 (myristic acid)	0.2	0.1	2.6
C16:0 (palmitic acid)	9.8	9.4	34.7
C17:0 (margaric acid)	0.1	0.1	0.7
C18:0 (stearic acid)	5.8	5.8	20.5
C20:0 (arachidic acid)	0.1	0.1	0.1
C22:0 (behenic acid)	0.0	0.0	0.0
∑ SFA	16.0	15.5	58.7
C14:1 (myristoleic acid)	0.0	0.0	0.2
C16:1 (palmitoleic acid)	0.2	0.2	2.8
C18:1n-9t (elaidic acid)	0.1	0.1	0.2
C18:1n-9c (oleic acid)	27.5	27.3	26.9
C20:1 (gondoic acid)	0.3	0.3	1.2
C24:1n-9 (nervonic acid)	0.0	0.0	0.1
∑ MUFA	28.1	27.9	31.3
C18:2n-6t (linoelaidic acid)	0.3	0.3	0.0
C18:2n-6c (linoleic acid)	39.2	39.6	8.8
C18:3n-6 (γ-linolenic acid)	0.5	0.5	0.3
C18:3n-3 (α-linolenic acid)	15.9	16.1	0.5
C20:2n-6 (eicosadienoic acid)	0.0	0.0	0.2
C20:3n-6 (dihomo γ-linolenic acid)	0.0	0.0	0.1
C20:3n-3 (eicosatrienoic acid)	0.0	0.0	0.0
C20:5n3 (eicosapentaenoic acid)	0.0	0.0	0.0
∑ PUFA	56.0	56.5	9.9
n-6/n-3 PUFA ratio	2.5:1	2.5:1	18:1