Table 2 Fatty acids composition (as g/100 g fatty acids) of the supplemental oils
From: Dietary omega-3 and antioxidants improve long-chain omega-3 and lipid oxidation of broiler meat
Fatty acid | Linseed oil | Fish oil |
|---|---|---|
12:0 | 0.094 | 0.25 |
14:0 | 0.06 | 1.92 |
14:1 | 0.462 | 5.034 |
16:0 | 9.72 | 11.96 |
16:1 | 0.062 | 15.1 |
18:0 | 3.28 | 3.03 |
18:1 n-9 | 15.55 | 9.21 |
18:2 n-6 | 13.12 | 18.25 |
18:3 n-3 | 51.03 | 7.81 |
20:4 n-6 | 0.14 | 5.39 |
20:5 n-3 | 0 | 7.49 |
22:6 n-3 | 0 | 9.72 |
SFA | 13.15 | 17.16 |
MUFA | 16.07 | 29.34 |
PUFA | 64.29 | 48.66 |
n-6 | 13.26 | 23.64 |
n-3 | 51.03 | 25.02 |
n-6/n-3 | 0.26 | 0.94 |