Table 3. Overall, fall and spring mean ± SEM data beef fatty acids (mg FA/100g tissue) of all producer data combined.

Fatty acid	Carbon #	Overall (n = 512)	Fall (n = 202)	Spring (n = 310)	P-value1
Myristic	14:0	16.2±0.63	15.5±0.94	16.6±0.85	0.735
Palmitic	16:0	216±6.65	211±10.7	219±8.49	0.451
Margaric	17:0	8.43±0.31	7.79±0.40	8.84±0.43	0.109
Stearic	18:0	99.5±2.59	96.6±4.17	101±3.30	0.227
Tricosanoic	23:0	0.32±0.01	0.27±0.01	0.35±0.01	<0.001
Lignoceric	24:0	0.55±0.01	0.41±0.01	0.60±0.01	<0.001
Total SFA		340±10.0	331±16.0	346±12.9	0.355
Myristoleic	14:1n-7	4.45±0.18	4.36±0.23	4.51±0.25	0.098
Palmitoleic	16:1n-7	25.1±0.87	23.4±1.24	26.1±1.19	0.175
Oleic	18:1n-9	311±9.79	299±15.4	319±12.7	0.226
Total MUFA		341±10.8	327±16.8	350±14.0	0.229
Linoleic	18:2n-6	50.3±1.20	47.5±1.53	52.2±1.71	0.100
DGLA	20:3n-6	3.87±0.08	3.38±0.10	4.19±0.11	<0.001
Arachidonic	20:4n-6	17.8±0.32	16.9±0.45	18.5±0.43	0.003
Total n-6		72.0±1.54	67.7±1.98	74.8±2.18	0.018
ALA	18:3n-3	5.16±0.16	4.70±0.24	5.45±0.21	<0.001
EPA	20:5n-3	3.14±0.10	2.58±0.13	3.49±0.13	<0.001
DPA	22:5n-3	3.83±0.08	3.01±0.10	4.36±0.11	<0.001
DHA	22:6n-3	0.32±0.01	0.28±0.01	0.34±0.01	<0.001
Total n-3		12.2±0.33	10.3±0.45	13.4±0.44	<0.001
9Z, 11E CLA	18:2n-7	1.55±0.06	1.28±0.08	1.73±0.08	<0.001
Total PUFA		85.8±1.43	79.3±1.83	90.0±2.01	<0.001
n-6:n-3		11.7±0.61	13.5±1.05	10.5±0.72	<0.001
SFA:PUFA		3.93±0.09	4.17±0.17	3.78±0.10	0.004

¹P-value of seasonal term from two-way ANOVA of pooled data with model: FA = season + producer + producer*season. ALA, alpha-linolenic acid; CLA, conjugated linoleic acid; DGLA, dihomo-gamma linolenic acid; DHA, docosahexaenoic acid; DPA, docosapentaenoic acid; EPA, eicosapentaenoic acid; FA, fatty acid; MUFA, monounsaturated FA; n-3, omega-3; n-6, omega-6; n-6:n-3 ratio, total omega-6/total omega-3 ratio; PUFA, polyunsaturated fatty acid; SFA, saturated FA. SFA:PUFA = Total SFA/Total PUFA