Table 1. Fatty acid profiles of diets used in the current study.

Fatty acid	Chow	Lard HFD	10% Fish oil	50% Fish Oil	90% Fish Oil
14:0	0.7	1.4	2.0	3.9	6.0
16:0	13. 5	25.0	23. 9	20.9	17.5
16:1 n7	1.0	2.1	2.8	5.2	7.6
18:0	5.7	17. 8	15.7	9.5	7.1
18:1 n9	39.3	33.7	31.1	25.7	15.3
18:2 n6	30.6	18.3	18.3	15.9	13.7
18:3 n3	6.6	1.0	1.0	1.0	1.0
20:0	0.5	0.3	1.4	1.5	2.6
20:4 n6	0.2	0.2	0.3	0.6	0.9
20:5 n3	0.4	0.1	2.0	9.0	16.5
22:5 n6	0.1	0.01	0.04	0.2	0.3
22:5 n3	0.1	0.1	0.3	1.1	1.4
22:6 n3	1.4	0.1	1.3	5.5	10.2
% Sat	20.3	44.5	43.0	36.0	33.2
% Mono	40.3	35.8	33.9	30.9	22.9
% Poly	39.4	19.7	23.1	33.3	43.8
% n-6	30.9	18.5	18.6	16.7	14.8
% n-3	8.4	1.2	4.5	16.6	29.0

Fatty acid composition was measured by gas chromatography. Fatty acid profile is shown for chow and high-fat diets where the lipid components are comprised of 12% safflower oil and 88% lard or fish oil and lard at ratios of 10:90, 50:50 and 90:10. Lipid-derived energy contents are 8% and 45% in chow and high-fat diets respectively. Data shown as percentage of total fatty acids.