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Prostaglandins, leukotrienes, and essential fatty acids • 1991 | View Paper
“ Dietary linoleic acid increased from 4.6 to 13% of energy intake when the safflower oil replaced cream, while saturated fat decreased from 16 to 10%.”
“ Safflower oil inclusion increased ( P < 0.05 ) the levels of stearic acid, linoleic acid , saturated fatty acids, and omega-3 fatty acids (ω-3) in the breast muscle.”
“The more unsaturated fats such as soyabean oil and safflower oil resulted in a marked increase in linoleic acid and a decrease in oleic acid as compared with the basal ration.”