|
Percent of Total Fatty Acids
|
---|
|
RM
|
PFS
|
Myristic (C14:0)
|
0.55 ± 0.03
|
0.74 ± 0.13
|
Palmitic (C16:0)
|
23.92 ± 0.38
|
24.95 ± 0.67
|
Palmitoleic (C16:1)
|
1.35 ± 0.15
|
1.35 ± 0.11
|
Stearic (C18:0)
|
7.63 ± 0.522
|
6.65 ± 0.26
|
Oleic (C:18:1; n9)
|
19.83 ± 1.19
|
20.60 ± 1.75
|
Linoleic (C18:2; n6)
|
32.32 ± 1.73
|
31.80 ± 2.09
|
Linolenic (C18:3; n6)
|
0.83 ± 0.50
|
0.40 ± 0.04
|
Behenic (C22:0)
|
0.42 ± 0.22
|
0.33 ± 0.11
|
Homogamma Linolenic (C20:3; n6)
|
0.81 ± 0.25
|
0.70 ± 0.05
|
Arachidonic (C20:4; n6)
|
10.30 ± 1.52
|
10.15 ± 0.72
|
Eicosapentaenoic (C20:5; n3)
|
0.34 ± 0.063
|
0.57 ± 0.11
|
Docosapentaenoic (C22:5; n3)
|
0.48 ± 0.084
|
0.31 ± 0.01
|
Docosahexaenoic (C22:6; n3)
|
1.29 ± 0.185
|
1.71 ± 0.13
|
Total n3
|
2.11 ± 0.31
|
2.49 ± 0.26
|
Total n6
|
44.27 ± 1.01
|
43.05 ± 1.89
|
- 1RM, Red meat (RM; n = 5); Poultry/fish/shellfish (PFS; n = 7) Carbohydrates (Carb); Cholesterol (Chol); Saturated fat (SFA); Polyunsaturated fat (PUFA); Monounsaturated fat. Data expressed as mean ± SEM;
- 2Statistically significant difference between treatments (p = 0.031)
- 3Approached statistically significant difference between treatments (p = 0.138)
- 4Statistically significant difference between treatments (p = 0.036)