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Table 2 Fatty acid composition of hamburgers (% of total fatty acids) made with perirenal or subcutaneous fat across all diets

From: Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity

 

Fat depot location

 

s.e.m

P-value

Variable

Perirenal (n = 64)

Subcutaneous (n = 64)

∑ FA, mg/g

194.5a

189.3b

0.9

0.02

FA of endogenous or dietary origin

    

∑ SFA

55.6a

40.3b

0.4

<0.001

 14:0

2.96a

2.80b

0.11

0.01

 16:0

24.7a

24.1b

0.2

<0.001

 18:0

27.5a

13.2b

0.3

<0.001

c-MUFA

30.0b

44.5a

0.3

<0.001

c 9-14:1

0.33b

1.07a

0.04

<0.001

c 9-16:1

1.45b

4.33a

0.07

<0.001

c 9-18:1

23.5b

35.3a

0.2

<0.001

n-3

0.47

0.48

0.01

0.47

 18:3n-3

0.39

0.38

0.01

0.07

 22:5n-3

0.09b

0.10a

0.00

0.01

n-6

2.27b

2.39a

0.06

0.004

 18:2n-6

1.96b

2.05a

0.05

0.01

 20:4n-6

0.12b

0.15a

0.01

<0.001

n-6:n-3

4.82b

4.99a

0.01

0.04

∑ PUFA

2.74b

2.87a

0.07

0.01

∑ PUFA:SFA

0.05b

0.07a

0.01

<0.001

FA of microbial origin

    

∑ BCFA

2.45a

2.32b

0.03

<0.001

iso-17:0

0.42a

0.40b

0.00

0.02

anteiso- 17:0

0.63b

0.66a

0.01

<0.001

t-18:1

7.28a

5.46b

0.15

<0.001

t 11-18:1

3.35a

2.53b

0.07

<0.001

t 13-t 14

1.18a

0.76b

0.02

<0.001

∑ CLA

0.78b

1.29a

0.02

<0.001

t 7,c 9-18:2

0.04b

0.07a

0.00

<0.001

c 9,t 11-18:2

0.59b

1.06a

0.02

<0.001

t 11,c 13-18:2

0.03

0.03

0.00

0.30

∑ AD

0.57b

1.02a

0.02

<0.001

t 8,c 12-18:2

0.12b

0.24a

0.02

<0.001

t 11,c 15-18:2

0.17b

0.18a

0.02

0.001

∑ CLNA

0.09

0.09

0.00

0.62

c 9,t 11,c 15-18:3

0.08a

0.07b

0.00

0.05

  1. a,bMeans with different superscripts for a particular fatty acid profile are significantly different (P <0.05); s.e.m, standard error of mean; c, cis; t, trans; ∑ FA, total fatty acids in mg/g of tissue; ∑ PUFA, sum of polyunsaturated fatty acids = ∑ n-6 + ∑ n-3; ∑ n-6 = sum of 18:2n-6, 20:3n-6, 20:4n-6; ∑ n-3 sum of 18:3n-3, 20:5n-3, 22:5n-3; ∑CLNA, sum of conjugated linolenic acid = c 9,t 11,t 15-, c 9,t 11,c 15-; ∑ AD, atypical dienes = sum of t 11,t 15-, c 9,t 13-/t 8,c 12-, t 8,c 13-, c 9,t 12-/c 16-18:1, t 9,c 12-, t 11,c 15-, c 9,c 15-, c 12,c 15-18:2; ∑ CLA, conjugated linoleic acid = sum of t 12,t 14-, t 11,t 13-, t 10,t 12-, t 9,t 11-, t 8,t 10-, t 7,t 9- t 6,t 8-, c 9,t 11-, t 7,c 9-, t 11,c 13-, t 12,c 14-, c 11,t 13-, t 10,c 12-, t 8,c 10-, t 9,c 11-; ∑ t-MUFA, sum of trans-monounsaturated fatty acids = t 9-16:1, t 6,t 7,t 8-, t 9-, t 10-, t 11-, t 12-, t 13/t 14-, t 15-, t 16-18:1; ∑ c-MUFA = sum of c 9-14:1, c 7-16:1, c 9-16:1, c 11-16:1, c 9-17:1, c 9-18:1, c 11-18:1, c 12-18:1, c 13-18:1, c 14-18:1, c 15-18:1, c 9-20:1, c 11-20:1; ∑ BCFA, branched chain fatty acids = sum of iso- 15:0, anteiso-15:0, iso-16:0, iso-17:0, anteiso- 17:0, iso- 18:0; ∑ SFA = sum of 14:0, 15:0, 16:0, 17:0, 18:0, 19:0, 20:0.