Table 2 Lipid composition in diets
Fat | Saturated | Unsaturated | Other |
|---|---|---|---|
Safflower oil | 10% 7% Palmitic acid (16:0) 3% Stearic acid (18:0) | 89% 75% Linoleic acid (18:2 n-6) 14% Oleic acid (18:1 n-9) | 1% |
Lard (hog fat) | 40% 27% Palmitic acid (16:0) 11% Stearic acid (18:0) 2% Myristic acid (14:0) | 59% 44% Oleic acid (18:1 n-9) 11% linoleic acid (18:2 n-6) 4% palmitoleic acid (16:1 n-7) | 1% |