Table 8.

Effect of dietary MSG and fat and its interaction on the concentrations of LCFAs in colon contents (n ≥ 4)

LCFAs	Measurements (Mean ± SD) %				Analysis of Variance (P)
	BD	HF	BDM	HFM	Fat effect	GSM effect	Interaction
Myristic acid	1.5233 ± 0.1327	2.4970 ± 0.1750	2.6813 ± 0.3893	7.1018 ± 1.2835	<0.0001	<0.0001	0.0003
Pentadecanoic acid	3.3465 ± 0.2815	6.3575 ± 0.6124	1.9395 ± 0.2406	4.9428 ± 0.5372	<0.0001	<0.0001	0.9865
Palmitic acid	23.4653 ± 0.8167	23.3563 ± 0.8243	18.2265 ± 2.2905	21.7278 ± 1.3296	0.0370	0.0005	0.0281
Palmitoleic acid	0.6960 ± 0.1619	0.6293 ± 0.0224	0.4373 ± 0.0784	0.6840 ± 0.1170	0.1211	0.0830	0.0132
Heptadecanoic acid	0.7070 ± 0.2542	0.7670 ± 0.1927	0.6238 ± 0.1815	0.9195 ± 0.0507	0.0789	0.7150	0.2272
Stearic acid	4.2995 ± 0.8443	5.5690 ± 0.9506	3.6268 ± 0.7152	7.0330 ± 0.3715	<0.0001	0.3138	0.0149
Oleic acid	26.1005 ± 1.2541	24.3600 ± 2.9086	21.9140 ± 0.7122	21.9245 ± 1.7259	0.3652	0.0036	0.3596
Elaidic acid	1.7838 ± 0.3318	1.1838 ± 0.1551	1.4098 ± 0.1426	1.2995 ± 0.1573	0.0057	0.2460	0.0392
Linoleic acid	24.4550 ± 1.1431	22.4450 ± 2.9937	36.3580 ± 4.0934	18.1935 ± 1.7802	<0.0001	0.0165	<0.0001
Arachidic acid	0.5355 ± 0.0639	0.3870 ± 0.0499	0.6420 ± 0.0448	0.4270 ± 0.1311	0.0007	0.0929	0.4234
Linolenic acid	1.4420 ± 0.0641	1.4008 ± 0.1018	1.8380 ± 0.1692	1.6273 ± 0.2424	0.1402	0.0021	0.3090
Eicosadienoic acid	0.1860 ± 0.0046	0.5030 ± 0.0173	0.4685 ± 0.0623	0.6238 ± 0.2283	0.0018	0.0053	0.1980
Behenic acid	0.8848 ± 0.2711	0.7268 ± 0.0565	0.6373 ± 0.0229	0.9203 ± 0.1773	0.3480	0.9148	0.0302
Eicosatrienoic acid	0.8567 ± 0.1104	3.2460 ± 0.7170	2.1943 ± 0.3946	3.1878 ± 0.1296	<0.0001	0.0099	0.0059
Eicosapentaenoic acid	0.8660 ± 0.0796	1.5728 ± 0.3063	0.7960 ± 0.1399	1.7785 ± 0.4445	<0.0001	0.6385	0.3469
Tetracosanoic acid	0.4505 ± 0.0605	0.4193 ± 0.0560	0.5018 ± 0.1003	0.6513 ± 0.1515	0.2588	0.0149	0.0951

Bold values indicate statistically significant (P < 0.05).