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“At fat levels of 10% or 20%, oleic acid (18: 1) in cooked SO patties (46.1% and 50.3%, respectively) and OO patties (43.8% and 48.1%, respectively) was higher than the control (37.3% and 37.6%, respectively).”
“Increasing levels of safflower oil in lamb diets decreased (P < 0.01) the weight percentage of oleic acid in the infraspinatus and LM, and increased linoleic acid (P < 0.01).”
“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.”