Table 3 Fatty acid composition and concentrations of lipid peroxidation products in the experimental fats
From: Dietary moderately oxidized oil activates the Nrf2 signaling pathway in the liver of pigs
| Â | Fresh fat | Oxidized fat |
|---|---|---|
Fatty acid composition (g fatty acid/100 g total fatty acids) | ||
16:0 | 9.3 | 6.8 |
18:0 | 2.5 | 2.2 |
18:1 | 55.4 | 60.5 |
18:2 (n-6) | 21.9 | 21.1 |
18:3 (n-3) | 7.0 | 5.4 |
Lipid peroxidation products | Â | Â |
Polar compounds (%) | 2.82 | 23.1 |
TBARS (mmol/kg) | 3.24 | 3.39 |
Peroxides (mEq O2/kg) | 0.63 | 7.39 |