Table 5. Fatty acid profile (mean±SD; g/100 g of total fatty acid) of the two diets (MDM = Mechanically Deboned Meat; MBP = Meat By-Products) and the significance between them.
| Compound | MDM | MBP | P |
|---|---|---|---|
| Capric acid (C10:0) | n.d.1 | 0.02±0.03 | - |
| Lauric acid (C12:0) | 0.12±0.01 | 0.42±0.01 | 0.000 |
| Myristic acid (C14:0) | 1.16±0.02 | 1.21±0.01 | 0.025 |
| Myristoleic acid (C14:1) | 0.22±0.03 | 0.23±0.01 | 0.692 |
| Pentadecanoic acid (C15:0) | 0.16±0.01 | 0.15±0.00 | 0.016 |
| Palmitic acid (C16:0) | 20.69±0.03 | 20.78±0.03 | 0.020 |
| Palmitoleic acid (C16:1n7) | 4.85±0.03 | 4.80±0.03 | 0.123 |
| Margaric acid (C17:0) | 0.27±0.01 | 0.24±0.00 | 0.001 |
| Heptadecanoic acid (C17:1) | 0.24±0.01 | 0.22±0.01 | 0.013 |
| Stearic acid (C18:0) | 6.24±0.10 | 6.12±0.04 | 0.108 |
| Oleic acid (C18:1n9) | 40.64±0.15 | 40.58±0.11 | 0.592 |
| Elaidic acid (C18:1n9, trans) | 0.54±0.02 | 0.41±0.01 | 0.000 |
| Linoleic acid (C18:2, cis-cis) | 22.60±0.14 | 22.23±0.02 | 0.012 |
| Linoelaidic acid (C18:2, trans-trans) | 0.13±0.03 | 0.11±0.10 | 0.706 |
| α-Linolenic acid (C18:3n3) | 1.96±0.02 | 1.33±1.15 | 0.403 |
| Arachidic acid (C20:0) | 0.15±0.01 | 0.15±0.01 | 1.000 |
| Behenic acid (C22:0) | n.d. | 0.02±0.03 | - |
| Eicosenoic acid (C20:1) | 0.49±0.04 | 0.61±0.10 | 0.374 |
| Lignoceric acid C24:0) | 0.13±0.02 | 0.14±0.01 | 0.275 |
| SFA2 | 28.91±0.09 | 29.23±0.02 | 0.004 |
| MUFA3 | 46.45±0.10 | 46.44±0.02 | 0.878 |
| PUFA4 | 24.55±0.16 | 24.25±0.05 | 0.036 |
1 n.d. = not detected.
2SFA = saturated fatty acid.
3MUFA = monounsaturated fatty acid.
4PUFA = polyunsaturated fatty acid.