Table 2.
Fatty acids composition of the experimental diets.
| Fatty Acid (g/100g Fat) | Formula | PC0 | PC5 | PC10 | SEM | p-Value |
|---|---|---|---|---|---|---|
| Saturated fatty acid | ||||||
| Miristic acid | C14:0 | 0.32 b | 0.56 a | 0.58 a | 0.041 | 0.002 |
| Pentadecylic acid | C15:0 | 0.08 b | 0.13 a | 0.14 a | 0.010 | 0.034 |
| Palmitic acid | C16:0 | 15.55 | 19.78 | 18.27 | 0.886 | 0.139 |
| Heptadecanoic acid | C17:0 | 0.18 b | 0.26 a | 0.26 a | 0.015 | 0.044 |
| Stearic acid | C18:0 | 3.30 b | 5.08 a | 4.90 a | 0.284 | 0.003 |
| Arachidic acid | C20:0 | 0.87 | 0.90 | 0.85 | 0.040 | 0.888 |
| Heneicosylic acid | C21:0 | 0.01 | 0.02 | 0.01 | 0.003 | 0.606 |
| Behenic acid | C22:0 | 0.62 a | 0.50 ab | 0.43 b | 0.033 | 0.026 |
| Tricosylic acid | C23:0 | 0.24 | 0.22 | 0.28 | 0.014 | 0.333 |
| Lignoceric acid | C24:0 | 1.04 | 0.81 | 0.77 | 0.183 | 0.070 |
| Monounsaturated fatty acid | ||||||
| Pentadecanoic acid | C15:1 | 0.03 | 0.04 | 0.04 | 0.002 | 0.202 |
| Palmitoleic acid | C16:1 (cis-9) | 0.54 b | 0.76 a | 0.79 a | 0.043 | 0.015 |
| Heptadecanoic acid | C17:1 | 0.05 | 0.06 | 0.06 | 0.003 | 0.653 |
| Oleic acid | C18:1 (cis-9) | 40.58 | 34.87 | 31.35 | 1.968 | 0.155 |
| Gondoic acid | C20:1 | 0.42 | 0.38 | 0.37 | 0.019 | 0.571 |
| Erucic acid | C22:1 | 0.03 | 0.02 | 0.03 | 0.007 | 0.520 |
| Nervonic acid | C24:1 | 0.11 | 0.15 | 0.14 | 0.009 | 0.123 |
| Polyunsaturated acid | ||||||
| Linoleic acid | C18:2 (cis-9,12) | 32.39 | 27.49 | 27.69 | 1.601 | 0.406 |
| Eicosadienoic acid | C20:2 (cis-11,14) | 0.40 | 0.56 | 0.44 | 0.072 | 0.671 |
| Docosadienoic acid | C22:2 | 0.03 | 0.03 | 0.03 | 0.002 | 0.856 |
| γ-linolenic acid | C18:3 (cis-6,9,12) | 0.03 c | 0.05 b | 0.08 a | 0.007 | 0.000 |
| α-linolenic acid | C18:3 (cis-9,12,15) | 1.27 c | 5.73 b | 10.61 a | 1.191 | 0.000 |
| Dihomo-γ-linolenic acid | C20:3 | 0.03 | 0.02 | 0.02 | 0.003 | 0.438 |
| Docosapentaenoic acid | C20:5 | 0.34 | 0.27 | 0.35 | 0.019 | 0.136 |
| Docosahexaenoic acid | C22:6 | 1.20 | 0.92 | 1.20 | 0.701 | 0.167 |
| ΣSFA | 22.26 | 28.33 | 26.54 | 1.268 | 0.132 | |
| ΣMUFA | 41.74 | 36.26 | 32.78 | 1.996 | 0.187 | |
| ΣPUFA | 35.30 | 34.53 | 40.02 | 1.957 | 0.507 | |
| ΣMUFA/ΣSFA | 1.87 a | 1.27 b | 1.23 b | 0.088 | 0.000 | |
| ΣPUFA/ΣSFA | 1.58 a | 1.20 b | 1.51 a | 0.053 | 0.000 | |
| C18:2 n6/C18:3 n3 | 25.56 a | 4.81 b | 2.61 c | 3.118 | 0.000 | |
| n6/n3 | 11.58 a | 4.01 b | 2.29 c | 1.219 | 0.000 |
Different superscripts (a, b and c) in the same row indicate a significant difference (p < 0.05). PC0, control; PC5, 5% perilla cake supplementation; PC10, 10% perilla cake supplementation; SEM, standard error of mean; SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated.