Table 1.
Influence of dietary fat (six weeks) on phospholipid fatty acid composition as percentage of total phospholipid fatty acids of rat heart ventricle.
| DIET | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Fatty Acid | SF | n-6 PUFA | LCn-3 PUFA | ||||||
| 16:0 | 9.7 | ± | 0.1 | 10.2 | ± | 0.2 | 10.8 | ± | 0.1 |
| 18:0 | 23.7 | ± | 0.2 | 23.8 | ± | 0.1 | 22.4 | ± | 0.2 |
| 18:1n-9 | a 9.5 | ± | 0.1 | b 5.4 | ± | 0.1 | b 4.3 | ± | 0.3 |
| 18:1n-7 | 3.6 | ± | 0.1 | 3.5 | ± | 0.1 | 3.4 | ± | 0.1 |
| Total SFA | 33.80 | ± | 0.13 | 34.70 | ± | 0.80 | 33.70 | ± | 0.40 |
| Total MUFA | a 13.50 | ± | 0.12 | b 8.95 | ± | 0.30 | b 7.75 | ± | 1.10 |
| 18:2n-6 (LA) | b 17.50 | ± | 0.20 | a 18.7 | ± | 0.40 | c 5.60 | ± | 0.03 |
| 20:4n-6 (AA) | a 23.30 | ± | 0.30 | a 23.5 | ± | 0.20 | b 13.30 | ± | 0.15 |
| 22:5n-6 | n.d | a 1.50 | ± | 0.12 | a 1.06 | ± | 0.05 | ||
| 20:5n-3 (EPA) | n.d | n.d | 1.30 | ± | 0.01 | ||||
| 22:5n-3 (DPA) | 1.90 | ± | 0.04 | 1.02 | ± | 0.02 | 1.17 | ± | 0.04 |
| 22:6n-3 (DHA) | b 12.20 | ± | 0.04 | b 10.02 | ± | 0.20 | a 28.30 | ± | 0.04 |
| Total (n-6) PUFA | b 40.80 | ± | 0.20 | a 43.80 | ± | 0.60 | c 20.00 | ± | 0.16 |
| Total (n-3) PUFA | b 14.10 | ± | 0.06 | c 11.00 | ± | 0.20 | a 30.70 | ± | 0.08 |
| Total PUFA | 54.90 | ± | 4.50 | 54.70 | ± | 4.50 | 50.70 | ± | 4.40 |
| UI | b 215.40 | ± | 1.20 | b 215.10 | ± | 0.50 | a 260.58 | ± | 1.20 |
| Peroxidisability Index | b 156.20 | ± | 1.20 | b 149.50 | ± | 1.60 | a 201.10 | ± | 0.70 |
SF: saturated fat enriched diet; n-6 PUFA: n-6 PUFA enriched diet; LCn-3 PUFA: n-3 PUFA enriched diet; SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; LA: linoleic acid; AA: arachidonic acid; EPA: eicosapentaenoic acid; DPA: docosahexaenoic acid; DHA: docosahexaenoic acid. Unsaturation index (UI) was calculated according to the formula: UI = 1 × (% monoenoic acids) + 2 × (% dienoics) + 3 × (% trienoics) + 4 × (% tetraenoics) + 5 × (% pentaenoics) + 6 × (% hexaenoics) or sum (fatty acid percent) × (number of double bonds). Peroxidatisability index was calculated from the formula: (% dienoic acids × 1) + (% trienoics × 2) + (% tetraenoics × 3) + (% pentaenoics × 4) + (% hexaenoics × 5) [17]. n.d: not detected. n = 6 per dietary group. a, b, c Values not sharing a common letter superscript are significantly different (ANOVA, p < 0.05).