Table 2.
Fatty acids composition (% of total fatty acids) of oils used in experimental diets.
| Fatty acids, % | Soybean oil | Palm oil |
|---|---|---|
| Saturated fatty acids | ||
| C12:0 Myristic acid | 0.07 | 0.16 |
| C14:0 Myristic acid | 0.08 | 1.01 |
| C16:0 Palmitic acid | 10.0 | 42.9 |
| C18:0 Stearic acid | 5.50 | 4.78 |
| Monounsaturated fatty acids | ||
| C18:1cis9 Oleic acid | 21.8 | 39.8 |
| C18:1c11 Vaccenic acid | 1.30 | 0.72 |
| C20:1t Eicosenoic acid | 0.47 | 0.39 |
| Polyunsaturated fatty acids | ||
| C18:2c9c12 Linoleic acid | 51.7 | 9.30 |
| C18:3c9c12 c15 α - Linolenic acid | 7.53 | 0.22 |
| C18:3n6 γ - Linolenic | 0.19 | 0.15 |
| C20:3n6 Homo - γ - Linolenic | 0.58 | 0.10 |
| C20:5n3 icosapentaenoic acid | 0.23 | 0.12 |
| SFA1 | 16.1 | 49.1 |
| UFA2 | 83.9 | 50.9 |
| MUFA3 | 23.1 | 40.9 |
| PUFA4 | 60.4 | 9.95 |
1
Saturated fatty acids.
2
Unsaturated fatty acids.
3
Monounsaturated fatty acids.
4
Polyunsaturated fatty acids.