. 2020 Jul 14;9(7):923. doi: 10.3390/foods9070923

Table 3.

Effect of tissue on polyunsaturated fatty acid (% of total fatty acid composition in lipids of red deer.

Fatty Acids	Skeletal Muscles			Offal			SE	p-Value
Fatty Acids	Loin (M. longissimus dorsi)	Hind Quarter (M. biceps femoris)	Shoulder (M. triceps brachii)	Liver	Heart	Kidney	SE	p-Value
C18:2n-6t9,12	0.13 ^a	0.16 ^a’	0.16 ^a’	0.44 ^b,b’	0.15 ^a	0.08 ^b’	0.016	<0.001
C18:2n-6c9,t12	0.17 ^a	0.18 ^a’	0.15 ^a	0.24^b	0.13 ^a	0.00 ^b,b’	0.016	<0.001
C18:2n-6t9,c12	0.16	0.23 ^a	0.17	0.10	0.12	0.07^b	0.031	0.012
C18:2n-6	15.12 ^a	13.97 ^a’	14.17 ^a’	7.66 ^b,b’	17.06 ^b’	14.43 ^a,a’	0.565	<0.001
C18:3n-6	0.09	0.05	0.05	0.08	0.05	0.00	0.020	0.069
C18:3n-3	3.40 ^a	3.29 ^a	3.02 ^a’	1.88 ^b,b’	2.51 ^b,a’	2.22 ^b,b’	0.138	<0.001
C20:2n-6	0.00 ^a	0.00 ^a	0.00 ^a	0.25 ^b	0.04 ^a	0.30 ^b	0.015	<0.001
C20:3n-6	1.03 ^a	0.89 ^a	0.96 ^a	2.02 ^b	1.19 ^a	1.11^a	0.095	<0.001
C20:3n-3	0.35	0.30	0.25 ^a	0.40	0.27 ^a	0.66 ^b	0.086	0.016
C20:4n-6	7.91 ^a	7.15 ^a’	8.07 ^a	10.49 ^b’,a’	13.72 ^b,b’	15.41 ^b,a’	0.655	<0.001
C20:5n-3	2.03	1.56 ^a	1.55 ^a	2.02	2.06	2.51^b	0.145	<0.001
C22:2n-6	0.21 ^a	0.17 ^a’	0.15 ^a’	0.49 ^b	0.15 ^a,b’	0.35 ^b,b’	0.040	<0.001
C22:4n-6	0.34 ^a	0.25 ^a	0.28 ^a	1.59 ^b	0.30 ^a	0.51 ^a	0.144	<0.001
C22:5n-3	2.90 ^a	2.60 ^a,a’	2.82 ^a	8.09 ^b	3.14 ^a	3.53 ^ab’	0.210	<0.001
C22:6n-3	0.50 ^a	0.42^a	0.51 ^a	2.82 ^b	0.80 ^a	1.35 ^b	0.119	<0.001
EPA+DHA	2.53 ^a	1.99 ^b’	2.06 ^b’	4.84 ^b,a’	2.85 ^a	3.86 ^b,a’	0.162	<0.001
PUFA	34.31 ^a	31.22 ^a,a’	32.32 ^a	38.56 ^b’	41.68 ^b	42.52 ^b	1.480	<0.001

The differences between the means in the rows with different letters with and without superscripts are significant; PUFA = sum of all identified polyunsaturated fatty acids. EPA+DHA PUFA = sum of eicosapentaenoic (C20:5n-3) and docosahexaenoic (C22:6n-3) fatty acids.