Table 2 Composition of Individual Fatty Acids in Soleus and Red and White Gastrocnemius Muscles from Dam-Reared Rats*

(weight % of total fatty acids)

6.6 ± 2.3^a

2.1 ± 0.8^b

5.1 ± 1.9^a

5.2 ± 1.1^a

2.3 ± 0.4^b

4.3 ± 1.2^a

1.0 ± 0.5^a

2.0 ± 0.4^b

1.4 ± 0.4^ab

19.4 ± 1.0^a

21.7 ± 1.0^b

24.5 ± 1.0^b

0.53 ± 0.29

0.92 ± 0.25

0.75 ± 0.25

8.6 ± 2.4^a

12.2 ± 0.6^b

7.3 ± 1.0^a

0.09 ± 0.02^a

0.08 ± 0.02^a

0.05 ± 0.01^b

0.08 ± 0.02^ab

0.09 ± 0.03^a

0.05 ± 0.01^b

0.13 ± 0.06^ab

0.18 ± 0.02^a

0.10 ± 0.02^b

7.2 ± 1.8^a

3.3 ± 0.3^b

6.3 ± 1.5^a

0.06 ± 0.02^a

0.22 ± 0.05^b

0.19 ± 0.06^b

17.2 ± 2.7^a

10.3 ± 1.0^b

14.2 ± 2.7^a

4.0 ± 0.3^a

3.3 ± 0.2^b

3.6 ± 0.2^b

0.09 ± 0.03

0.06 ± 0.02

0.08 ± 0.02

0.12 ± 0.04^ab

0.14 ± 0.01^a

0.08 ± 0.02^b

13.6 ± 1.3^a

15.0 ± 1.3^a

11.8 ± 0.8^b

0.03 ± 0.01

0.03 ± 0.01

0.03 ± 0.01

0.06 ± 0.01

0.08 ± 0.05

0.05 ± 0.01

0.27 ± 0.07^a

0.44 ± 0.05^b

0.34 ± 0.09^ab

6.0 ± 1.9^a

8.9 ± 0.4^b

6.5 ± 2.2^ab

0.42 ± 0.09^a

0.39 ± 0.03^a

0.27 ± 0.09^b

0.27 ± 0.11^a

0.51 ± 0.07^b

0.36 ± 0.17^ab

0.82 ± 0.23^a

0.34 ± 0.06^b

0.62 ± 0.18^a

0.07 ± 0.02^a

0.13 ± 0.03^b

0.10 ± 0.03^ab

0.58 ± 0.19^a

1.18 ± 0.07^b

0.87 ± 0.24^c

3.9 ± 1.6^a

11.7 ± 1.1^b

7.7 ± 2.0^c