Table 7.

Statistically significant difference (P < 0.05) between content of individual fatty acid in dependency on the temperature at constant feed

Feed	Temp	Fatty acid
		C12:0	C13:0	C14:0	C15:0	C16:0	C17:0	C18:0	C16:1 (cis-9)	C18:1 (cis-9)	C20:1 (cis-11)	C18:2 (all-cis-9.12)	C22:6 (all- cis-4.7.10.13.16.19)
WB	15 vs 20°C	*	NS	*	NS	NS	NS	NS	NS	NS	NS	NS	NS
	15 vs 25°C	NS	NS	NS	NS	NS	NS	NS	NS	*	*	NS	*
	20 vs 25°C	NS	NS	NS	NS	*	*	*	*	NS	NS	NS	NS
LF + WB	15 vs 20°C	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS	*
	15 vs 25°C	*	NS	*	*	*	*	NS	NS	NS	*	*	NS
	20 vs 25°C	NS	NS	NS	NS	NS	NS	*	NS	*	NS	NS	NS
LF	15 vs 20°C	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS
	15 vs 25°C	NS	NS	*	*	NS	*	*	*	*	*	*	NS
	20 vs 25°C	*	NS	NS	NS	*	NS	NS	NS	NS	NS	NS	*

LF = lentil flour; WB = wheat bran.

*Statistically significant dependence (P < 0.05); NS = not significant.