Table 5. Fatty acid compositions (%) of hybrid patties

Fatty acids	BMP	MFP	IHCMP	PBMP	IHCMPCR	p-value
C12:0	0.07±0.00^b	0.04±0.00^c	0.07±0.00^b	0.05±0.01^c	0.11±0.01^a	0.0002
C14:0	2.71±0.00^b	0.03±0.00^e	0.46±0.00^c	0.43±0.01^d	2.78±0.00^a	0.0001
C14:1	0.83±0.01^a	0.02±0.00^e	0.06±0.00^c	0.04±0.00^d	0.71±0.01^b	0.0001
C16:0	24.35±0.01^b	0.07±0.00^e	18.02±0.01^c	17.33±0.02^d	26.68±0.00^a	0.0001
C16:1	5.53±0.01^a	0.06±0.00^d	0.43±0.08^c	0.48±0.00^c	4.59±0.01^b	0.0001
C18:0	9.42±0.00^b	0.07±0.00^e	5.02±0.00^c	4.85±0.02^d	9.68±0.00^a	0.0001
C18:1n9c	53.03±0.02^a	0.05±0.00^e	28.06±0.00^c	27.99±0.00^d	49.29±0.03^b	0.0001
C18:2n6c	3.49±0.01^d	0.07±0.01^e	42.06±0.01^a	41.94±0.01^b	5.16±0.03^a	0.0001
C18:3n3	0.17±0.01^d	0.02±0.00^e	6.55±0.00^a	6.19±0.01^b	0.40±0.01^c	0.0001
C20:0	0.10±0.01^d	0.02±0.00^e	0.52±0.01^a	0.49±0.01^b	0.12±0.00^c	0.0001
C20:4n6	0.37±0.02^b	0.03±0.00^e	0.34±0.01^c	0.30±0.00^d	0.57±0.00^a	0.0001
C20:5n3	0.02±0.00^a	-	-	-	0.02±0.00^a	0.0001
C22:6n3	0.03±0.00^a	-	-	-	0.01±0.00^b	0.0001
SFA	36.63±0.02^b	0.03±0.00^e	24.09±0.03^c	23.13±0.04^d	39.35±0.02^a	0.0001
MUFA	53.03±0.02^a	0.05±0.01^e	28.06±0.00^c	27.99±0.00^d	49.29±0.03^b	0.0001
PUFA	4.07±0.02^d	0.12±0.00^e	48.94±0.02^a	48.42±0.02^b	6.15±0.02^c	0.0001
AI	0.48±0.01^b	0.86±0.04^a	0.24±0.00^c	0.23±0.00^c	0.53±0.00^b	0.0001

Values are presented as mean±SEM.
Different superscript letters within the same row mean significantly different between treatments (p<0.05).
BMP, beef meat patty; MFP, myofibrillar protein patty; IHCMP, imitated hybrid cultured meat patty; PBMP, plant based meat patty; IHCMPCR, IHCMP+dry aged beef crust; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; AI, atherogenic index.