Composition (%) of fatty acids in fat, and in meat fat, used in the experimental dietsa
 |
| |||
| Fatty Acids | Lard | Olive oil | Beef | Chicken | Bacon | |
|---|---|---|---|---|---|---|
| Myristic acid | C14 :0 | 2.2 | 1.2 | 3.5 | 1,1 | 1.7 |
| Palmitic acid | C16 :0 | 26.3 | 13.6 | 28.1 | 21.0 | 26.3 |
| Stearic acid | C18 :0 | 16.4 | 4.7 | 17.3 | 6.4 | 16.7 |
| Oleic acid | C18 :1 | 38.2 | 68.3 | 40.3 | 45.5 | 42.4 |
| Linoleic acid | C18 :2 | 10.5 | 7.0 | 2.3 | 18.7 | 10.8 |
| Linolenic acid | C18 :3 | 2.2 | 1.0 | 1.1 | 4.4 | 0.6 |
| Other fatty acids | 4.2 | 4.2 | 7.4 | 2.9 | 1.5 |