Table 3.
The fatty acid composition of the diets (% total fatty acids).
| MH | DH | ML | DL | ||||||
|---|---|---|---|---|---|---|---|---|---|
| Items1 | Control | 2% | 4% | 2% | 4% | 2% | 4% | 2% | 4% |
| Palmitic acid C16:0 | 16.85 | 9.51 | 7.43 | 10.04 | 7.73 | 10.27 | 8.37 | 11.01 | 8.44 |
| Palmitoleic acid C16:1 | – | – | 0.19 | – | 0.22 | 0.2 | – | 0.2 | 0.22 |
| Stearic acid C18:0 | 1.78 | 1.31 | 1.08 | 1.61 | 1.3 | 1.69 | 1.61 | 1.71 | 1.57 |
| Oleic acid C18:1 | 22.13 | 17.9 | 16.24 | 28.86 | 31.12 | 40.53 | 45.47 | 41.3 | 49.12 |
| Linoleic acid C18:2 | 56.4 | 33.98 | 27.07 | 34.77 | 27.06 | 36.33 | 31.7 | 38.25 | 30.48 |
| Linolenic acid C18:3 | 2.84 | 6.16 | 7.1 | 6.33 | 7.42 | 6.36 | 7.28 | 6.7 | 8.31 |
| Eicosaenoic acid C20:1 | –2 | 2.5 | 3.26 | 6.96 | 10.21 | 1.45 | 1.6 | 0.84 | 1.11 |
| Erucic acid C22:1 | – | 28.63 | 37.62 | 11.43 | 14.94 | 3.18 | 3.98 | – | 0.76 |
| ΣSaturated | 18.63 | 10.82 | 8.51 | 11.65 | 9.03 | 11.96 | 9.98 | 12.72 | 10.01 |
| ΣUnsaturated | 81.37 | 89.17 | 91.48 | 88.35 | 90.97 | 88.05 | 90.03 | 87.29 | 90 |
| ΣPolyunsaturated | 59.24 | 40.14 | 34.17 | 41.1 | 34.48 | 42.69 | 38.98 | 44.95 | 38.79 |
1Abbreviation represented: MH = high erucic acid of Mianyang, DH = high erucic acid of Deyang, ML = low erucic acid of Mianyang, DL = low erucic acid of Deyang.
2“–”means below the detection limit.