Performance parameters were not significantly different
among grouped treatments. Smaller proportions of FO in
diets resulted in lower values of saturated and higher values
of n-6 FA contents, regardless of the fat source used
when replacing FO. The n-6 content increased mostly because
of the rise in linoleic acid (LA), although the level
of arachidonic acid (AA) was always higher when FO was
completely suppressed. The amount of the different n-3
long-chain PUFA was lower (P < 0.001) when FO was
present in lesser proportions in the diet. However, the
slope of the decline of these FA changed according to the
included fat. Replacing FO with LO resulted in the lowest
decline of its derivatives by elongation and desaturation
and an increase in the total n-3 FA in the form of linolenic
acid (LNA).