Table 7.
Fatty acid composition of the used lambs’ meat.
| Diet type |
Significance | ||
|---|---|---|---|
| ABP | CF | ||
| C14:0, myristic | 2.17 ± 0.34 | 2.2 ± 0.18 | ns |
| C16:0, palmitic | 18.4 ± 1.8 | 17.9 ± 1.45 | 0.0001 (∗∗∗) |
| C17:0, margaric | 1.9 ± 0.41 | 0.6 ± 0.73 | 0.0001 (∗∗∗) |
| C18:0, stearic | 27.9 ± 1.06 | 24.6 ± 1.1 | 0.0001 (∗∗∗) |
| C16:1 | 0.9 ± 0.31 | 0.8 ± 0.27 | 0.001 (∗∗) |
| C18:1 n-9t | 4.3 ± 0.9 | 4.1 ± 0.87 | 0.001 (∗∗) |
| C18:1 n-9c | 26.2 ± 3.1 | 22.8 ± 2.9 | 0.0001 (∗∗∗) |
| C18:1 n-7t | 1.15 ± 0.13 | 1.16 ± 0.17 | ns |
| C18:2 n-3 | 0.2 ± 0.15 | 0.4 ± 0.13 | 0.001 (∗∗) |
| C18:2 n-6 | 3.4 ± 1.9 | 6.6 ± 1.7 | 0.0001 (∗∗∗) |
| C18:3 n-3 | 0.23 ± 0.17 | 0.19 ± 0.2 | ns |
| C20:3 n-3 | 0.02 ± 0.02 | 0.02 ± 0.01 | ns |
| C20:3 n-6 | 0.13 ± 0.1 | 0.12 ± 0.17 | ns |
| C20:4 n-6 | 1.15 ± 0.71 | 0.97 ± 0.9 | 0.001 (∗∗) |
| C20:5 n-3 | 0.09 ± 0.08 | 0.09 ± 0.07 | ns |
| C22:6 n-3 | 0.02 ± 0.03 | 0.02 ± 0.02 | ns |
| Total SFA1 | 45.1 ± 2.7 | 44.8 ± 3.01 | 0.001 (∗∗) |
| Total MUFA2 | 43.6 ± 3.02 | 42.9 ± 2.86 | 0.001 (∗∗) |
| Total PUFA3 | 5.8 ± 0.8 | 5.7 ± 0.6 | ns |
| PUFA/SFA | 0.12 ± 0.07 | 0.12 ± 0.05 | ns |
SFA: saturated fatty acid, MUFA: monounsaturated fatty acid, PUFA: polyunsaturated fatty acid.
∗∗∗P < 0.001, ∗∗P < 0.01, ∗P < 0.05, ns: not significant (P > 0.05).
1
Sum of C14:0 + C16:0 + C17:0 + C18:0.
2
Sum of C18:1 n-7, trans-11 + C18:1 n-9, trans-9 + C18:1 n-9, cis-9 +.
3
Sum of C18:2 cis-9, cis-12 + C18:2 cis-9, trans-11 + C18:3 + C22:5 + C18:3 + C20:3 + C20:4 + C22:5.