Table 5 Fatty acid composition of the adipose tissue of rats fed CONT, HVF or RUM diets (mg/g dry matter).

From: Ruminant fat intake improves gut microbiota, serum inflammatory parameter and fatty acid profile in tissues of Wistar rats

Fatty acids	Experimental Groups¹			P value	F_(2,17) value/χ²
Fatty acids	CONT	HVF	RUM	P value	F_(2,17) value/χ²
12:0	0.60^b ± 0.050	3.91^a ± 0.207	0.59^b ± 0.027	< 0.001	126.6
i-14:0	0.12 ± 0.023	nd	0.43 ± 0.023	< 0.001	91.44
14:0†	10.5^b ± 0.62	5.30^c ± 0.369	13.0^a ± 0.286	< 0.001	14.79
i-15:0	0.29 ± 0.046	nd	1.01 ± 0.046	< 0.001	120.3
a-15:0†	0.16 ± 0.025	nd	1.06 ± 0.063	0.003	9.00
14:1-c9†	0.72^a ± 0.081	0.21^c ± 0.016	0.40^b ± 0.059	< 0.001	13.55
15:0	2.59^b ± 0.367	1.04^c ± 0.065	4.11^a ± 0.0	< 0.001	595.2
i-16:0	0.82^b ± 0.041	0.24^c ± 0.027	1.54^a ± 0.041	< 0.001	361.4
16:0	231^a ± 11.6	118^c ± 6.8	180^b ± 2.4	< 0.001	44.38
16:1-t	0.43^c ± 0.067	3.92^a ± 0.157	2.06^b ± 0.062	< 0.001	286.6
i-17:0	0.71^b ± 0.069	0.53^b ± 0.074	2.17^a ± 0.069	< 0.001	165.3
16:1-c7†	3.64^a ± 0.295	2.09^b ± 0.159	4.53^a ± 0.124	< 0.001	14.22
16:1-c9	37.5^a ± 2.13	10.1^b ± 2.30	17.9^b ± 2.13	< 0.001	41.67
a-17:0	0.68^b ± 0.049	0.21^b ± 0.016	2.74^a ± 0.145	< 0.001	186.5
17:0	2.47^b ± 0.280	1.44^b ± 0.056	6.08^a ± 0.280	< 0.001	136.7
i-18:0	1.04^a ± 0.091	0.36^b ± 0.098	0.78^a ± 0.091	0.001	12.95
17:1-c9	1.96^a ± 0.152	0.83^b ± 0.094	3.11^a ± 0.152	< 0.001	85.52
18:0	37.2^b ± 2.33	43.0^b ± 2.74	110^a ± 9.55	< 0.001	27.54
18:1-t6/-t7/-t8	0.25^c ± 0.021	20.0^a ± 0.74	3.10^b ± 0.110	< 0.001	675.7
18:1-t9	0.53^c ± 0.035	33.3^a ± 1.02	4.02^b ± 0.169	< 0.001	709.9
18:1-t10†	0.54^c ± 0.085	27.8^a ± 0.72	3.57^b ± 0.891	< 0.001	16.90
18:1-t11	1.6^c ± 0.14	33.6^a ± 1.79	26.9^b ± 1.65	< 0.001	274.6
18:1-t12	0.66^c ± 0.193	26.5^a ± 0.48	2.39^b ± 0.193	< 0.001	1293.4
18:1-c9	330^b ± 15.1	281^c ± 6.9	432^a ± 4.4	0.003	274.4
18:1-t15	nd	8.51 ± 0.544	1.88 ± 0.220	0.004	8.30
18:1-c11	24.1^a ± 1.46	24.2^a ± 0.49	14.9^b ± 0.45	< 0.001	103.0
18:1-c12	0.52^c ± 0.089	20.1^a ± 0.206	1.16^b ± 0.091	< 0.001	4013
18:1-c13†	0.67^b ± 0.052	2.36^a ± 0.070	0.32^c ± 0.071	< 0.001	16.90
18:1-t16/-c14	0.15^b ± 0.018	1.43^a ± 0.112	1.68^a ± 0.104	< 0.001	164.0
18:1-c15	nd	0.73^a ± 0.039	0.19^b ± 0.014	< 0.001	171.0
²18:2oi	0.87^c ± 0.122	13.3^a ± 0.287	3.57^b ± 0.122	< 0.001	811.1
18:2n-6	301^a ± 15.6	186^b ± 3.2	146^c ± 2.9	< 0.001	80.03
19:1	0.25^c ± 0.033	0.91^b ± 0.037	1.36^a ± 0.051	< 0.001	193.1
20:0	0.80 ± 0.102	0.88 ± 0.109	0.90 ± 0.109	0.772	0.26
18:3n-6	0.79^a ± 0.040	0.23^b ± 0.043	0.28^b ± 0.040	< 0.001	58.88
18:3n-3/20:1-c11	14.6^a ± 0.69	8.99^b ± 0.532	7.92^c ± 0.493	< 0.001	52.74
20:1	2.55^a ± 0.363	1.07^b ± 0.181	1.45^b ± 0.166	0.012	6.70
18:2-c9t11	0.95^c ± 0.073	4.23^b ± 0.465	9.26^a ± 0.309	< 0.001	361.9
20:2n-6	1.60^a ± 0.163	0.35^b ± 0.035	0.36^b ± 0.044	< 0.001	28.46
20:3n-9	0.36^a ± 0.025	0.08^b ± 0.035	0.36^a ± 0.033	< 0.001	22.80
22:0	0.19^b ± 0.032	0.36^a ± 0.032	0.15^b ± 0.044	< 0.001	12.07
20:3n-6	1.00^a ± 0.102	0.25^b ± 0.030	0.31^b ± 0.028	< 0.001	24.74
20:4n-6	5.54^a ± 0.515	1.26^b ± 0.109	1.55^b ± 0.101	< 0.001	33.36
20:5n-3	0.23^a ± 0.033	0.06^b ± 0.008	0.05^b ± 0.012	0.001	12.88
24:0	0.17 ± 0.020	0.16 ± 0.020	0.11 ± 0.024	0.116	2.52
22:4n-6	1.33^a ± 0.185	0.14^b ± 0.028	0.20^b ± 0.026	< 0.001	20.41
22:5n-6	0.53 ± 0.062	nd	nd	–
22:5n-3	0.84^a ± 0.079	0.16^b ± 0.039	0.23^b ± 0.32	< 0.001	30.91
22:6n-3	1.49^a ± 0.144	0.21^b ± 0.050	0.24^b ± 0.045	< 0.001	36.64
³Sums
BCFA	3.79^b ± 0.212	1.35^c ± 0.101	9.74^a ± 0.417	< 0.001	227.0
SFA	290^a ± 14.5	180^b ± 8.9	324^a ± 14.5	< 0.001	44.87
cis-MUFA	399^b ± 18.4	342^c ± 5.8	474^a ± 5.4	< 0.001	142.0
trans-MUFA	4.0^c ± 0.26	154^a ± 5.2	45.3^b ± 2.15	< 0.001	593.2
n-6 PUFA	312^a ± 16.5	188^b ± 3.2	148^c ± 2.9	< 0.001	79.92
n-3 PUFA	17.2^a ± 0.89	9.32^b ± 0.416	8.33^b ± 0.385	< 0.001	42.00
PUFA†	332^a ± 17.4	216^b ± 4.6	170^c ± 2.7	< 0.001	16.90

Averages on the same line with significant differences (P < 0.05) are indicated by different letters.
¹CONT: Control; HVF: hydrogenated vegetable fat; RUM: ruminant fat.
²Sum of other isomers of 18:2n-6.
³BCFA: branched-chain fatty acids; SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids.
^†Variables analysed with non-parametric Kruskal–Wallis Test and is the χ² that is presented.

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Table 5 Fatty acid composition of the adipose tissue of rats fed CONT, HVF or RUM diets (mg/g dry matter).

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