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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]