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

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

	Fat depot location		s.e.m	P-value
Variable	Perirenal (n = 64)	Subcutaneous (n = 64)	s.e.m	P-value
∑ FA, mg/g	194.5^a	189.3^b	0.9	0.02
FA of endogenous or dietary origin
∑ SFA	55.6^a	40.3^b	0.4	<0.001
14:0	2.96^a	2.80^b	0.11	0.01
16:0	24.7^a	24.1^b	0.2	<0.001
18:0	27.5^a	13.2^b	0.3	<0.001
∑ c-MUFA	30.0^b	44.5^a	0.3	<0.001
c 9-14:1	0.33^b	1.07^a	0.04	<0.001
c 9-16:1	1.45^b	4.33^a	0.07	<0.001
c 9-18:1	23.5^b	35.3^a	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	0.09^b	0.10^a	0.00	0.01
∑ n-6	2.27^b	2.39^a	0.06	0.004
18:2n-6	1.96^b	2.05^a	0.05	0.01
20:4n-6	0.12^b	0.15^a	0.01	<0.001
∑ n-6:n-3	4.82^b	4.99^a	0.01	0.04
∑ PUFA	2.74^b	2.87^a	0.07	0.01
∑ PUFA:SFA	0.05^b	0.07^a	0.01	<0.001
FA of microbial origin
∑ BCFA	2.45^a	2.32^b	0.03	<0.001
iso-17:0	0.42^a	0.40^b	0.00	0.02
anteiso- 17:0	0.63^b	0.66^a	0.01	<0.001
∑ t-18:1	7.28^a	5.46^b	0.15	<0.001
t 11-18:1	3.35^a	2.53^b	0.07	<0.001
t 13-t 14	1.18^a	0.76^b	0.02	<0.001
∑ CLA	0.78^b	1.29^a	0.02	<0.001
t 7,c 9-18:2	0.04^b	0.07^a	0.00	<0.001
c 9,t 11-18:2	0.59^b	1.06^a	0.02	<0.001
t 11,c 13-18:2	0.03	0.03	0.00	0.30
∑ AD	0.57^b	1.02^a	0.02	<0.001
t 8,c 12-18:2	0.12^b	0.24^a	0.02	<0.001
t 11,c 15-18:2	0.17^b	0.18^a	0.02	0.001
∑ CLNA	0.09	0.09	0.00	0.62
c 9,t 11,c 15-18:3	0.08^a	0.07^b	0.00	0.05

^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.