Table 1. Content of fatty acids in the diet.
| CG | EG | |
|---|---|---|
| Saturated fatty acids (SFA) | ||
| Lauric acid (12:0) | 0.10 | 0.04 |
| Myristic acid (14:0) | 1.36 | 1.13 |
| Palmitic acid (16:0) | 22.23 | 19.34 |
| Stearic acid (18:0) | 8.61 | 8.68 |
| Arachidic acid (20:0) | 0.08 | |
| Total% | 32.3 | 29.27 |
| Unsaturated fatty acids | ||
| Palmitoleic acid (16:1) | 0.91 | |
| Oleic acid (18:1) | 35.91 | 39.45 |
| Linoleic acid (18:2) | 31.69 | 20.65 |
| Linolenic acid (18:3) | 0.10 | 0.59 |
| MUFA% | 36.01 | 40.96 |
| PUFA% | 31.69 | 20.65 |
| Total% | 67.7 | 61.6 |
Abbreviations: CG, control group; EG, experimental group; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid. Amounts expressed as percentage (%) in 100 g of diet.