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. 2017 Apr 14;58(6):1153–1165. doi: 10.1194/jlr.M075457

Fig. 6.

Fig. 6.

Effect of TKO on hepatic fatty acid subgroup ratios and peroxidizability indices in phytol-fed mice. Female (A, C, E) and male (B, D, F) WT (white bars) and Fabp1/Scp-2/Scp-x-null (TKO) (black bars) mice were fed control or 0.5% phytol-supplemented chow. Ratios of saturated fatty acid to unsaturated fatty acid (Sat/Unsat) (A, B) and PUFAs/MUFAs (C, D) were calculated using the corresponding hepatic fatty acid subgroup values in this figure. Peroxidizability indices (E, F) were calculated as described in the Materials and Methods and presented in the same format. Values represent the mean ratio (or index) ± SE (n = 4–6); *P ≤ 0.05 versus WT control-diet; $P ≤ 0.05 versus TKO control-diet; @P ≤ 0.05 versus WT phytol-diet.