Table 3.
Fatty Acid composition of the diets.
| Fatty Acids (%) | ED | CD |
|---|---|---|
| Lauric Acid (12:0) | 1.3 | - |
| Myristic Acid (14:0) | 3.1 | 0.1 |
| Palmitic Acid (16:0) | 14.2 | 16.3 |
| Palmitoleic Acid (16:1w7) | 0.5 | 0.2 |
| Stearic Acid (18:0) | 4.5 | 2.7 |
| Oleic Acid (18:1w9) | 20.8 | 20.4 |
| Linoleic Acid (18:2w6) | 27.5 | 53.5 |
| Linolenic Acid (18:3w6) | 1.0 | - |
| Alpha Linoleic Acid (18:3w3) | 3.0 | 4.6 |
| Arachidic Acid (20:0) | 0.4 | 0.3 |
| Gondoic Acid (20:1w9) | 0.2 | 0.3 |
| Eicosadienoic Acid (20:2w6) | 0.2 | - |
| Eicosatrienoic Acid (20:3w6) | 0.9 | - |
| Arachidonic Acid (20:4w6) | 13.5 | - |
| Eicosapentaenoic Acid (20:5w3) | 0.1 | - |
| Behenic Acid (22:0) | 0.5 | - |
| Docosahexaenoic Acid (22:6w3) | 6.3 | - |
| Lignoceric Acid (24:0) | 0.4 | - |
CD, control diet; ED, experimental diet.