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. 2021 Jun 22;5(3):txab110. doi: 10.1093/tas/txab110

Table 2.

Major fatty acid composition (percent of total fatty acids by weight) of rendered animal fats

	Beef tallow	Choice white grease	Chicken fat
Myristic acid (14:0)	0.58 ± 0.10^a	1.63 ± 0.09^b	0.63 ± 0.05^a
Palmitic acid (16:0)	25.6 ± 0.63^a	23.5± 0.10^b	27.2 ± 0.36^c
Palmitoleic acid (16:1)	6.64 ± 0.26^a	2.84 ± 0.03^b	6.58 ± 0.05^a
Stearic acid (18:0)	6.35 ± 0.17^a	8.76 ± 0.20^b	6.14 ± 0.09^a
Oleic acid (18:1)	38.6 ± 0.70^a	43.8 ± 0.05^b	36.8 ± 0.26^c
Linoleic acid (18:2)	20.3 ± 0.28^a	17.0 ± 0.04^b	21.1 ± 0.18^c
Alpha-linoleic acid (18:3:3)	0.97 ± 0.07^a	0.62 ± 0.01^b	0.86 ± 0.05^a
Eicosenoic acid (20:1)	0.25 ± 0.05^a	0.82 ± 0.02^b	0.25 ± 0.01^a
Eicosadienoic acid (20:2)	0.11 ± 0.00^a	0.69 ± 0.01^b	0.11 ± 0.01^a
Arachidonic acid (20:4)	0.69 ± 0.08^a	0.43 ± 0.00^b	0.31 ± 0.02^b

Results are presented as average values (of three replicates) and ± indicates standard deviation.

Different letters (a, b, c) indicate significant difference (P < 0.05) by row.