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. 2019 Jan 3;16:1. doi: 10.1186/s12986-018-0330-7

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© The Author(s). 2019

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 2 — Maternal whole blood fatty acids profile at (a/b) baseline (c/d) after 4 weeks on experimental diet and (e/f) at day 20 of gestation. Values are means ± SEM and n = 5–7 per group. The effects of dietary fatty acid ratio and dietary fat content were determined using a two-way ANOVA (*P < 0.05, **P < 0.01, ***P < 0.001). † indicates a significant interaction between dietary fat content and LA:ALA ratio (P < 0.05)