Table 1.
Analysis of FA content in the four diets by GC MS.
| Names of fatty acids (FAs) | LF diet (%) | HF diet 1 (%) | HF diet 2 (%) | HF diet 3 (%) | Type of FAs |
|---|---|---|---|---|---|
| α-linoleic acid (18:2) | 1 | 0 | 0 | 1 | Unsaturated |
| γ-linoleic acid (18:3) | 4 | 1 | 1 | 1 | Unsaturated |
| Arachidic acid (20:0) | 1 | 1 | 1 | 1 | Saturated |
| Palmitoleic acid (16:1) | 1 | 1 | 2 | 2 | Unsaturated |
| Mysritic acid (14:0) | 4 | 8 | 3 | 3 | Saturated |
| Palmitic acid (16:0) | 17 | 32 | 24 | 23 | Saturated |
| Stearic acid (18:0) | 7 | 15 | 22 | 22 | Saturated |
| Oleic acid (18:1) | 27 | 33 | 39 | 37 | Unsaturated |
| Linoleic acid (18:2) | 42 | 9 | 9 | 11 | Unsaturated |
FA fatty acid, GC MS least squares, LF low fat, HF high fat.