Table 3. Alterations in hepatic non-essential fatty acid composition in response to the HP diet.
| composition(%) | ||
|---|---|---|
| Fatty acid | C | HP |
| Caprylic acid (C8:0) | 0.0045 ± 0.0005 | 0.0026 ± 0.0006* |
| Capric acid (C10:0) | 0.0074 ± 0.0005 | 0.0077 ± 0.0005 |
| Undecanoic acid (C11:0) | 0.0028 ± 0.0003 | 0.0035 ± 0.0004 |
| Lauric acid (C12:0) | 0.0191 ± 0.0007 | 0.0158 ± 0.0007* |
| Myristic acid (C14:0) | 0.7227 ± 0.0754 | 0.4672 ± 0.0441* |
| Myristoleic acid (C14:1) | 0.0393 ± 0.0086 | 0.0171 ± 0.0047* |
| Pentadecanoic acid (C15:0) | 0.1087 ± 0.0057 | 0.1101 ± 0.0040 |
| cis-10-Pentadecenoic acid (C15:1) | 0.0044 ± 0.0011 | 0.0038 ± 0.0007 |
| Palmitic acid (C16:0) | 26.88 ± 1.60 | 22.46 ± 0.54* |
| Palmitoleic acid (C16:1) | 5.414 ± 0.772 | 2.709 ± 0.317* |
| Heptadecanoic acid (C17:0) | 0.1493 ± 0.0089 | 0.2075 ± 0.0118* |
| cis-10-Heptadecenoic acid (C17:1) | 0.1076 ± 0.0084 | 0.0733 ± 0.0145 |
| Stearic acid (C18:0) | 11.78 ± 0.73 | 14.96 ± 0.59* |
| Elaidic acid (C18:1n9t) + Oleic acid (C18:1n9c) | 15.74 ± 1.08 | 11.81 ± 1.04* |
| Arachidic acid (C20:0) | 0.0379 ± 0.0035 | 0.0541 ± 0.0027* |
| cis-11-Eicosenoic acid (C20:1) | 0.1586 ± 0.0166 | 0.1421 ± 0.0039 |
| Heneicosanoic acid (C21:0) | 0.2808 ± 0.0387 | 0.3486 ± 0.0225 |
| cis-11,14-Eicosadienoic acid (C20:2) | 0.0193 ± 0.0013 | 0.0197 ± 0.0012 |
| Behenic acid (C22:0) | 0.0147 ± 0.0013 | 0.0213 ± 0.0011* |
| Erucic acid (C22:1n9) | 0.0118 ± 0.0031 | 0.0142 ± 0.0042 |
| Tricosanoic acid (C23:0) | 0.0099 ± 0.0028 | 0.0044 ± 0.0017 |
| cis-13,16-Docosadienoic acid (C22:2) | 0.0060 ± 0.0008 | 0.0089 ± 0.0007* |
| Lignoceric acid (C24:0) | 0.0349 ± 0.0112 | 0.0259 ± 0.0016 |
| Nervonic acid (C24:1) | 0.1393 ± 0.0145 | 0.1582 ± 0.0073 |
The percent fatty acid compositions were calculated based on the total contents of 32 detected fatty acids. Data represent means ± SE (n = 6).
*p <0.05 vs. control group.