Table 3. Fatty acid composition of the experimental diets (% total fatty acid).

Fattyacids	FO	SO	LO	RO	PO
14:0	4.21	2.74	2.60	2.59	2.57
16:0	16.39	15.01	13.32	12.87	14.63
18:0	4.39	4.61	4.39	3.64	4.45
20:0	0.49	0.36	0.28	0.50	0.97
22:0	nd	0.34	nd	0.33	1.52
24:0	nd	0.28	0.28	0.18	0.80
ΣSFAs	26.86	24.17	21.52	20.75	25.58
16:1n-7	4.69	2.60	2.44	2.44	2.42
18:1n-9	17.21	18.94	18.07	30.06	24.17
20:1n-7	5.51	4.35	4.44	4.87	4.64
22:1n-9	8.79	6.26	6.52	6.56	6.35
ΣMUFAs	37.38	32.77	32.19	44.61	38.28
18:3n-3	1.98	3.55	16.88	3.99	1.52
18:4n-3	1.61	0.94	1.00	0.95	0.93
20:4n-3	0.72	0.33	0.34	0.34	0.33
20:5n-3(EPA)	6.01	3.47	3.49	3.45	3.45
22:5n-3	0.76	0.51	0.78	0.74	0.81
22:6n-3(DHA)	10.78	8.07	7.71	7.95	7.86
Σn-3 PUFAs	21.86	16.87	30.20	17.42	14.90
18:2n-6	12.48	25.89	15.76	16.90	20.91
20:4n-6	0.81	0.33	0.34	0.33	0.33
Σn-6 PUFAs	13.91	26.22	16.10	17.23	21.24
n-3/n-6 PUFA	1.57	0.64	1.88	1.01	0.70
DHA/EPA	1.79	2.33	2.21	2.30	2.27

FO: fish oil; SO: soybean oil; LO: linseed oil; RO: rapeseed oil; PO: peanut oil

SFAs: saturatedfattyacids;

MUFAs: mono-unsaturatedfattyacids;

PUFAs: poly-unsaturatedfattyacids;

nd: non-detected