Table 2.
Composition of fatty acids in the gastrocnemius muscle (g/100 g wet weight).
| Fatty Acid | Name | C57BL/6 | C57BL/6 + HS | Fat-1 | Fat-1 + HS |
|---|---|---|---|---|---|
| 14:0 | Myristic | 0.01 ± 0.00 | 0.01 ± 0.00 | 0.01 ± 0.00 | 0.01 ± 0.00 |
| 16:0 | Palmitic | 0.29 ± 0.04 | 0.28 ± 0.02 | 0.23 ± 0.10 | 0.30 ± 0.03 |
| 16:1 (ω-7) | Hexadecenoic | 0.03 ± 0.01 | 0.04 ± 0.01 | 0.02 ± 0.01 | 0.05 ± 0.01 c |
| 17:0 | Margaric | - | - | - | - |
| 18:0 | Stearic | 0.14 ± 0.02 | 0.13 ± 0.01 | 0.11 ± 0.05 | 0.13 ± 0.01 |
| 18:1 (ω-9) | Oleic | 0.18 ± 0.06 | 0.15 ± 0.04 | 0.13 ± 0.07 | 0.18 ± 0.04 |
| 18:1 (ω-11) | Vaccenic | 0.04 ± 0.01 | 0.04 ± 0.01 | 0.03 ± 0.01 | 0.04 ± 0.00 |
| 18:2 (ω-6) | Linoleic | 0.25 ± 0.07 | 0.21 ± 0.03 | 0.21 ± 0.09 | 0.24 ± 0.04 |
| 20:0 | Eicosanoic | - | - | - | - |
| 20:1 (ω-9) | Eicosenoic | - | - | - | - |
| 18:3 (ω-6) | γ-Linolenic | - | - | - | - |
| 18:3 (ω-3) | α-Linolenic | 0.01 ± 0.01 | 0.01 ± 0.00 | 0.01 ± 0.01 | 0.02 ± 0.01 |
| 22:0 | Docosanoic | - | - | - | - |
| 20:2 (ω-6) | Eicosadienoic | 0.01 ± 0.00 | - | - | - |
| 20:3 (ω-9) | Eicosatrienoic | 0.01 ± 0.00 | 0.01 ± 0.00 | - | - |
| 20:4 (ω-6) | Arachidonic | 0.13 ± 0.01 | 0.13 ± 0.02 | 0.02 ± 0.01 z | 0.01 ± 0.00 z |
| 22:2 (ω-6) | Docosadienoic | - | - | - | — |
| 20:5 (ω-3) | Eicosapentaenoic | - | - | 0.01 ± 0.00 | 0.02 ± 0.01 |
| 22:4 (ω-3) | Docosatetraenoic | 0.02 ± 0.00 | 0.02 ± 0.00 | - | - |
| 22:5 (ω-6) | Docosapentaenoic | 0.02 ± 0.00 | 0.02 ± 0.00 | - | - |
| 22:5 (ω-3) | Docosapentaenoic | 0.02 ± 0.00 | 0.03 ± 0.00 | 0.05 ± 0.02 z | 0.06 ± 0.01 z |
| 22:6 (ω-3) | Docosahexaenoic | 0.13 ± 0.02 | 0.15 ± 0.04 | 0.15 ± 0.07 | 0.21 ± 0.03 |
| Total | Saturated | 0.44 ± 0.06 | 0.42 ± 0.03 | 0.35 ± 0.16 | 0.44 ± 0.04 |
| Monounsaturated | 0.25 ± 0.08 | 0.23 ± 0.06 | 0.18 ± 0.09 | 0.27 ± 0.06 | |
| Polyunsaturated | 0.59 ± 0.11 | 0.57 ± 0.08 | 0.45 ± 0.20 | 0.56 ± 0.06 | |
| ω-3 | 0.16 ± 0.03 | 0.19 ± 0.04 | 0.22 ± 0.10 | 0.31 ± 0.04 a,y | |
| ω-6 | 0.42 ± 0.08 | 0.39 ± 0.04 | 0.23 ± 0.10 z | 0.25 ± 0.04 y | |
| ω-6/ω-3 ratio | 2.62±0.39 | 2.11 ± 0.27 b | 1.14 ± 0.27 z | 0.79 ± 0.11 y | |
| Total fat % | 1.37±0.25 | 1.32 ± 0.17 | 1.25 ± 0.10 | 1.37 ± 0.16 | |
The determination of fatty acid by gas chromatography was calculated from the tridecanoate triglyceride, which was used as internal standard. Values are presented as mean ± SD, n = 6–7 per group. The results were compared using two-way ANOVA and Bonferroni post-hoc test. a p < 0.05; b p < 0.01; c p < 0.001 for: significant differences using the Bonferroni post-hoc test between the hindlimb suspension groups and the respective controls. x p < 0.05; y p < 0.01; z p < 0.001 for: significant differences using the Bonferroni post-hoc test between the C57BL/6 vs. Fat-1 groups (C57BL/6 vs. Fat-1 or C57BL/6 + HS vs. Fat-1 + HS). HS: hindlimb suspension; SD: standard deviation; -: not detected.