. 2020 Apr 25;57(2):138–147. doi: 10.2141/jpsa.0190076

Table 6. Content of fatty acids in mg/100 g of edible part of eggs (n=5 per group).

Fatty acid	¹Feeding treatments/Statistical parameter (x̄)			P value
Fatty acid	C	E1	E2
Myristic (C14:0)	15.87±1.19	17.41±2.05	16.41±1.99	0.414
Pentadecanoic (C15:0)	2.41±2.20^ab	0.00±0.00^b	4.97±2.78a	0.008
Palmitic (C16:0)	1488.69±26.32	1413.97±55.77	1481.60±70.34	0.092
Heptadecanoic (C17:0)	16.87±0.63	16.68±1.88	19.21±2.88	0.132
Stearic (C18:0)	683.91±36.33^a	622.25±15.07^b	604.32±23.67^b	<0.001
Heneicosanoic (C21:0)	14.41±3.35^a	11.29±1.23^b	12.22±1.51^b	0.002
∑SFA	2225.17±48.17^a	2081.61±56.07^b	2138.73±65.48^b	0.006
Palmitoleic (C16:1)	86.96±4.64	96.07±8.38	97.87±22.04	0.436
cis-10-heptadecenoic (C17:1)	8.33±0.57	8.15±4.98	6.27±6.12	0.737
Oleic (C18:1 cis 9)	2477.71±112.86^b	2767.43±70.66^a	2585.46±71.36^b	<0.001
Elaidic (C18:1 trans 9)	85.55±22.21	106.14±1.81	96.00±19.07	0.199
Cis-11-eicosenoic (C20:1)	13.73±1.57	13.81±0.94	12.79±0.96	0.358
∑MUFA	2672.31±101.83^b	2991.62±77.91^a	2798.41±103.97^b	<0.001
Linoleic (C18:2 n-6)	1624.13±136.04^a	1321.01±99.22^b	1441.68±107.49^b	0.004
γ-linolenic (18:3 n-6)	8.49±0.59^a	1.79±4.01^b	8.23±1.49^b	<0.001
Eicosadienoic (C20:2 n-6)	12.24±0.23	9.07±5.30	12.72±2.85	0.237
Arachidonic (20:4 n-6)	137.80±5.05^a	102.43±8.27^b	112.27±16.63^b	<0.001
∑n-6 PUFA	1782.67±140.09^b	1434.30±108.38^b	1574.92±125.77^b	0.003
α-linolenic (C18:3 n-3)	71.73±10.03^b	177.33±17.65^a	161.00±18.92^a	<0.001
Eicosapentaenoic (C20:5 n-3)	5.70±0.44	10.37±1.04	7.88±4.54	0.054
Docosahexaenoic (C22:6 n-3)	89.90±4.42^c	152.25±12.11^b	166.55±9.19^a	<0.001
∑n-3 PUFA	167.33±10.72^b	339.96±25.48^a	335.43±18.70^a	<0.001
n-6/n-3 PUFA	10.65±0.52^a	4.23±0.38^b	4.72±0.60^b	<0.001

C, control, 5% soybean oil; E1, 0.5% fish oil + 0.5% microalgae; E2, 0.75% fish oil + 0.75% microalgae