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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.