Table 4.
Fatty acid profile of diets (expressed as g/kg of diet, as is).
| Diet | Experiment 1 |
Experiments 2 and 3 |
|||
|---|---|---|---|---|---|
| 1 | 2 | 1 | 2 | 3 | |
| Myristic (14:0) | 0.07 | 0.07 | 0.03 | 0.06 | 0.06 |
| C15:0 | 0.03 | 0.04 | 0.02 | 0.03 | 0.04 |
| Palmitic (16:0) | 3.85 | 5.81 | 2.79 | 4.73 | 5.47 |
| Palmitoleic (9c-16:1) | 0.15 | 0.18 | 0.05 | 0.15 | 0.17 |
| Margaric (17:0) | 0.06 | 0.07 | 0.03 | 0.06 | 0.06 |
| Stearic (18:0) | 0.94 | 1.43 | 0.45 | 1.05 | 1.25 |
| Oleic (9c-18:1) | 15.39 | 34.73 | 6.95 | 24.68 | 30.10 |
| Linoleic (18:2 n6) | 12.39 | 21.13 | 9.31 | 17.21 | 19.99 |
| Linolenic (18:3 n3) | 2.23 | 4.79 | 1.32 | 4.04 | 4.80 |
| Arachidic (20:0) | 0.17 | 0.36 | 0.07 | 0.27 | 0.33 |
| Behenoic (22:0) | 0.11 | 0.21 | 0.07 | 0.18 | 0.21 |
| Erucic [22:1 n9] | 0.01 | 0.02 | 0.01 | 0.02 | 0.04 |
| Lignoceric (24:0) | 0.08 | 0.13 | 0.03 | 0.11 | 0.12 |