Table 3.

Fatty acid compositions of strip loins obtained from 24‐ and 28‐month‐old Wagyu^a

Fatty acid, %	Feeding period (months)		SE	p‐valueb
	24	28
C14:0 (myristic acid)	2.73	2.52	0.19	NS
C14:1 (myristoleic acid)	2.02	1.66	0.40	NS
C16:0 (palmitic acid)	19.25	20.95	0.59	NS
C16:1 (palmitoleic acid)	5.93	6.05	0.57	NS
C18:0 (stearic acid)	6.72	6.81	0.39	NS
C18:1 (oleic acid)	60.21	57.94	1.60	NS
C18:2, n‐6 (linoleic acid)	3.14	4.07	0.45	NS
C18:3, n‐3 (α‐linolenic acid)	NDc	ND
Saturated fatty acid	28.70	30.28	0.76	NS
Monounsaturated fatty acid	68.16	65.65	0.87	NS
Polyunsaturated fatty acid	3.14	4.07	0.45	NS

Values are expressed as least‐squares means.

^a n = 3 in each group.

^bANOVA: NS, not significant.

^cND, not detected.