Table 3 Fatty acid profile of the experimental diets (percentage of each fatty acid)

ω-3:ω-6 ratio

2.44/1^b

0.07/1^a

Polyunsaturated

61.11 ± 0.742^a

49.52 ± 0.791^b

Linoleic (C_18:2)

17.75 ± 1.180^b

45.99 ± 0.540^a

α-Linolenic (C_18:3)

43.26 ± 1.849^a

3.39 ± 0.384^b

Eicosadienoic (C_20:2)

0.04 ± 0.005^b

0.07 ± 0.013^a

Eicosatrienoic (C_20:3)

0.04 ± 0.003

0.04 ± 0.010

Eicosapentaenoic (C_20:5)

0.02 ± 0.011

0.03 ± 0.021

Monounsaturated

20.68 ± 0.486^b

27.74 ± 0.582^a

Palmitoleic (C_16:1)

0.18 ± 0.003^a

0.16 ± 0.004^b

Cis-10-heptadecanoic (C_17:1)

0.03 ± 0.006

0.04 ± 0.006

Oleic (C_18:1)

20.33 ± 0.477^b

27.14 ± 0.571^a

Eicosenoic (C_20:1)

0.14 ± 0.022^b

0.41 ± 0.061^a

Saturated

14.87 ± 0.299^b

17.83 ± 0.298^a

Caproic (C_6:0)

0.08 ± 0.054

0.03 ± 0.009

Caprylic (C_8:0)

0.04 ± 0.015

0.02 ± 0.003

Capric (C_10:0)

0.06 ± 0.002^a

0.05 ± 0.002^b

Lauric (C_12:0)

0.06 ± 0.002^a

0.05 ± 0.002^b

Myristic (C_14:0)

0.37 ± 0.006^a

0.33 ± 0.010^b

Pentadecanoate (C_15:0)

0.08 ± 0.001^a

0.06 ± 0.001^b

Palmitic (C_16:0)

7.69 ± 0.185^b

11.00 ± 0.060^a

Heptadecanoic (C_17:0)

0.10 ± 0.001^b

0.11 ± 0.001^a

Stearic (C_18:0)

5.58 ± 0.123^a

4.57 ± 0.162^b

Arachidic (C_20:0)

0.40 ± 0.105^b

0.80 ± 0.256^a

Behenic (C_22:0)

0.24 ± 0.017^b

0.56 ± 0.012^a

Tricosanoic (C_23:0)

0.05 ± 0.002^b

0.06 ± 0.007^a

Lignoceric (C_24:0)

0.12 ± 0.015

0.16 ± 0.024

Heneicosanoic (C_21:0)

0.01 ± 0.002^b

0.03 ± 0.003^a