Table 2. Fatty acids composition of pemmican with different ratio of beef tallow and canola oil (CA)

Traits (%)	CON	CA1	CA2	CA3	CA4	CA5
Myristic acid (C14:0)	2.26±0.03^ab	2.52±0.56^a	2.00±0.06^abc	1.73±0.02^bc	1.63±0.01^c	1.48±0.02^c
Palmitic acid (C16:0)	25.51±0.10^a	25.84±2.27^a	22.90±0.11^b	21.00±0.04^bc	19.85±0.03^cd	18.45±0.09^d
Palmitoleic acid (C16:ln7)	3.96±0.03^ab	4.21±0.69^a	3.47±0.06^bc	3.09±0.01^cd	2.91±0.00^cd	2.68±0.02^d
Stearic acid (C18:0)	12.04±0.12^a	10.25±1.56^b	10.59±0.18^ab	10.01±0.05^bc	9.22±0.02^bc	8.50±0.07^d
Oleic acid (C18:ln9)	52.77±0.03^f	53.47±0.34^e	54.69±0.09^d	56.01±0.05^c	56.79±0.04^b	57.73±0.09^a
Linoleic acid (C18:2n6)	2.42±0.00^d	2.60±1.22^d	4.55±0.04^c	5.87±0.01^b	6.91±0.00^ab	8.05±0.02^a
γ-Linoleic acid (C18:3n6)	0.05±0.00^a	0.04±0.01^ab	0.04±0.00^ab	0.04±0.00^b	0.04±0.00^b	0.03±0.00^b
Linolenic acid (C18:3n3)	0.10±0.00^e	0.25±0.28^e	0.84±0.03^d	1.25±0.02^c	1.62±0.00^b	2.00±0.02^a
Eicosenoic acid (C20:1n9)	0.67±0.00^cd	0.64±0.07^d	0.72±0.02^bc	0.79±0.00^ab	0.82±0.01^a	0.86±0.01^a
Arachidonic acid (C20:4n6)	0.23±0.00	0.19±0.05	0.21±0.00	0.21±0.00	0.21±0.00	0.21±0.00
Total	100
Saturated fatty acids (SFA)	39.81±0.01^a	38.60±1.27^a	35.49±0.02^b	32.74±0.01^c	30.70±0.02^d	28.43±0.03^e
Unsaturated fatty acid (UFA)	60.19±0.01^e	61.40±1.27^e	64.51±0.02^d	67.26±0.01^c	69.30±0.02^b	71.57±0.03^a
Monounsaturated fatty acid (MUFA)	57.39±0.00^f	58.32±0.29^e	58.87±0.05^d	59.89±0.04^c	60.53±0.02^b	61.27±0.08^a
Polyunsaturated fatty acid (PUFA)	2.80±0.01^d	3.07±1.55^d	5.64±0.07^c	7.37±0.04^b	8.77±0.00^ab	10.29±0.05^a
SFA/UFA	0.66	0.63	0.55	0.49	0.44	0.40
PUFA/SFA	0.07	0.08	0.16	0.23	0.29	0.36

CON, beef tallow 25%; CA1, beef tallow 22.5%+CA 2.5%; CA2, beef tallow 20%+CA 5%; CA3, beef tallow 17.5%+CA 7.5%; CA4, beef tallow 15%+CA 10%; CA5, beef tallow 12.5%+CA 12.5%.
Different letters within each row indicate significant differences determined by mean±SD (p<0.05).