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Table 2 Fatty acid (FA) composition of lipids in diets

From: Effect of conjugated linoleic acids from beef or industrial hydrogenation on growth and adipose tissue characteristics of rats

  Treatment diets
Fatty acids* (mg/100 mg) CON SCLA CONM CLAM
C14:0 0.06 0.09 5.26 5.47
C14:1 c 0.00 0.00 0.84 0.69
C16:0 5.09 5.44 24.32 23.06
C16:1 c 0.04 0.04 3.57 2.76
C18:0 3.03 3.05 15.92 19.21
C18:1 t11 0.01 0.01 0.19 5.55
C18:1 c9 11.16 11.54 37.85 30.68
C18:2 c9, c12 77.74 69.20 5.56 8.34
C18:3 1.62 1.42 0.10 0.11
CLA c9, t11 0.03 4.64 0.29 0.49
CLA t10, c12 0.00 3.20 0.02 0.04
C20:4 0.02 0.03 0.07 0.08
UNS/Total FA 0.91 0.91 0.53 0.51
UNS/SAT 10.75 10.21 1.14 1.05
C18:2/C18:3 48.04 54.43 58.61 85.96
  1. *denoted as Carbon chain length: number of unsaturated bonds in trans (t) or cis (c) position and location
  2. Calculated from value for control beef in (Shah et al., 2006)
  3. UNS – unsaturated FA, SAT – Saturated FA
  4. CON – Control diet, SCLA – diet with 1.69% synthetic CLA replacing equivalent amount of the soybean oil, CONM – Diet containing control beef (see table 1), CLAM – diet containing high CLA beef (see table 1).