Table 5. Fatty acid composition of venison jerky added with green tea powder

	Control	T1	T2	T3	SEM²
Fatty acid	Control	T1	T2	T3	SEM²
C15:1	0.54^d	3.90^c	5.78^a	4.57^b	0.19
C16:0	29.36^a	30.29^a	26.15^c	28.48^b	0.49
C16:1	8.33^a	7.95^a	7.64^b	8.44^a	0.20
C17:0	0.45^a	0.43^c	0.33^c	0.37^b	0.01
C17:1	0.75^a	0.24^c	0.24^c	0.27^b	0.01
C18:0	6.87^b	11.55^a	10.89^a	10.80^a	0.23
C18:1	44.80^a	25.48^b	22.24^c	23.50^c	0.27
C18:1t	1.13^a	0.53^b	0.44^c	0.55^b	0.02
C18:2	2.45^c	8.75^b	11.64^a	9.96^a	0.30
C18:3	0.11^b	0.13^b	0.52^a	0.66^a	0.06
C20:0	0.04^a	0.03^a	0.00^b	0.00^b	0.01
C20:1	0.23^b	0.32^a	0.23^b	0.24^b	0.02
C20:3	0.31^c	0.31^c	0.49^a	0.38^b	0.02
C20:4	0.74^d	6.32^c	9.50^a	7.84^b	0.31
SFA⁴	36.73^c	42.30^a	37.38^c	39.64^b	0.59
UFA	59.39^a	53.95^c	58.68^a	56.41^b	0.54
PUFA	3.60^d	15.52^c	22.12^a	18.84^b	0.60
MUFA	55.79^a	38.43^b	36.56^d	37.57^c	0.21
UFA/SFA	1.62^a	1.28^c	1.57^a	1.42^b	0.04
P/S	0.10^c	0.37^b	0.59^a	0.48^a	0.03