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Table 3 Approximate fatty acid composition of various fats and oils

From: Characteristics of lipids and their feeding value in swine diets

 

Fatty acid

Source

6:0

8:0

10:0

12:0

14:0

16:0

18:0

20:0

22:0

16:1

18:1

18:2

18:3

20:1

22:1

20:4

20:5

22:5

22:6

Algae

-

-

-

-

7

18

2

 

-

6

9

8

8

-

-

15

9

-

15

Canola

-

-

-

-

-

4.0

1.8

 

-

0.2

56.1

20.3

9.3

1.7

0.6

-

-

-

-

Coconut

0.5

7.8

6.7

43.8

16.8

8.4

2.5

0.1

0.3

-

5.9

1.7

-

-

-

-

-

-

-

Corn

-

-

-

0.2

0.2

10.6

1.9

0.4

0.1

0.1

27.3

53.5

1.2

0.1

-

-

-

-

-

Flaxseed

-

-

-

-

-

5.3

4.1

-

-

-

20.2

12.7

53.3

-

-

-

-

-

-

Lard

-

-

0.1

0.2

1.3

23.8

13.5

0.2

-

2.7

41.2

10.2

1.9

1.0

-

-

-

-

-

Menhaden

-

-

-

1.0

10.0

18.0

5.0

-

-

10.5

14.5

2.2

1.5

1.3

0.4

5.0

13.2

4.9

10.0

Olive

-

-

-

-

-

11.3

2.0

0.4

-

1.3

71.3

9.8

0.8

0.3

-

-

-

-

-

Palm

-

-

-

-

1.1

44.0

4.5

0.4

-

0.1

39.2

10.1

0.4

-

-

-

-

-

-

Poultry

-

-

-

0.1

0.9

21.6

6.0

-

-

5.7

37.4

19.5

1.0

1.1

-

0.1

-

-

-

Soybean

-

-

-

-

0.1

10.3

3.8

0.3

0.3

0.2

22.8

51.0

6.8

0.2

-

-

-

-

-

Sunflower

-

-

-

-

-

5.4

3.5

0.4

0.7

0.2

45.3

39.8

0.2

-

-

-

-

-

-

Tallow

-

-

0.1

0.9

3.7

24.9

18.9

0.2

-

4.2

36

3.1

0.6

0.3

-

-

-

-

-

  1. Sources: [5,11,189,190]