Effects of Dietary Cholesterol and Its Oxidation Products on Pathological Lesions and Cholesterol and Lipid Oxidation in the Rabbit Liver

Table 5

Effect of dietary cholesterol and cholesterol oxidation products on fatty acid composition in liver.

Fatty acid (%)	0	1 g CHO	2 g CHO	0.9 g CHO + 0.1 g COPs	0.8 g CHO + 0.2 g COPs	0.5 g CHO + 0.5 g COPs	1.6 g CHO + 0.4 g COPs	1.2 g CHO + 0.8 g COPs	SEM
Myristic acid	0^d	0^d	0.40^c	0^d	0^d	0^d	0.63^a	0.47^b	0.01
Palmitoleic acid	1.10^e	1.95^d	2.30^bc	2.35^bc	2.40^bc	2.05^cd	2.93^a	2.66^ab	0.1
Palmitic acid	20.46^c	22.39^a	20.82^c	21.37^b	21.81^b	21.42^b	19.27^d	19.32^d	0.18
Linoleic acid	29.42^c	27.95^d	31.41^b	26.85^e	27.96^d	29.42^c	31.11^b	32.32^a	0.31
Oleic acid	16.66^c	20.03^b	18.62^b	21.5^a	19.99^b	18.95^b	19.56^b	18.99^b	0.36
Linolenic acid	2.29^b	3.34^ab	3.57^a	3.44^ab	3.57^a	3.78^a	3.45^ab	3.58^a	0.13
Stearic acid	22.92^a	18.18^b	15.89^c	18.67^b	17.80^b	17.84^b	15.69^c	15.56^c	0.29
Arachidonic acid	6.27^a	5.03^c	5.63^b	4.99^c	5.17^c	5.11^c	5.54^b	5.58^b	0.12
Unidentified	0.90^b	0.94^ab	0.96^ab	0.84^bc	0.92^ab	1.03^a	0.79^c	0.89^bc	0.12
SFA/USFA^2	43.38/55.74	40.57/58.30	37.11/61.53	40.04/59.13	39.61/59.09	39.26/59.31	35.59/62.59	35.26/63.13	—

a,b,c,d,andeDistinct letters within a row indicate significant differences (𝑃<0.05). ¹CHO: natural cholesterol; COPs: cholesterol oxidation products. ²SFA: saturated fatty acids; USFA: unsaturated fatty acids.