Table 2. Effect of stewing on composition (%) of the fatty acids from intramuscular lipid in Longissimus dorsimuscle from Hyla rabbit^a

Fatty acids	Raw material	Level 1 (3 min)	Level 2 (6 min)	Level 3 (9 min)
C12:0b	0.16±0.01b	0.10±0.01c	0.15±0.04b	0.28±0.02a
C14:0	1.36±0.02c	1.57±0.02a	1.55±0.04a	1.46±0.03b
C14:1	0.42±0.02b	0.50±0.03a	0.48±0.04a	0.47±0.01ab
C15:0	0.70±0.03ab	0.62±0.03b	0.74±0.07a	0.71±0.03a
C16:0	26.19±0.06d	28.23±0.04c	28.63±0.05b	29.06±0.08a
C16:1n-7	2.33±0.02a	1.70±0.04b	1.62±0.04c	1.63±0.06c
C17:0	0.47±0.02c	0.61±0.03b	0.60±0.06b	0.69±0.03a
C17:1	0.42±0.03a	0.36±0.03a	0.43±0.09a	0.32±0.03b
C18:0	10.11±0.28d	16.28±0.03c	16.81±0.03b	17.34±0.05a
C18:1n-9	18.87±0.26a	12.62±0.04b	12.35±0.04c	12.16±0.06c
C18:1n-7	0.88±0.02a	0.60±0.03b	0.61±0.06b	0.50±0.03c
C18:2n-6	25.89±0.02a	25.17±0.07b	24.82±0.05c	24.55±0.10d
C18:3n-3	0.97±0.01a	0.92±0.04a	0.80±0.06b	0.83±0.02b
C20:0	0.07±0.02ab	0.06±0.02b	0.09±0.02a	0.07±0.01ab
C20:1n-9	0.22±0.01a	0.17±0.02ab	0.19±0.04a	0.14±0.04b
C20:2n-6	0.59±0.02a	0.55±0.03ab	0.51±0.03b	0.52±0.02b
C20:3n-6	0.57±0.02a	0.52±0.01ab	0.51±0.03ab	0.46±0.06b
C20:4n-6	6.55±0.11a	6.45±0.04a	6.19±0.06b	6.05±0.04c
C20:5n-3	1.94±0.02a	1.85±0.03b	1.80±0.04c	1.74±0.02d
C22:5n-3	0.75±0.02a	0.67±0.02b	0.65±0.02bc	0.62±0.03c
C22:6n-3	0.54±0.01a	0.45±0.04b	0.47±0.04b	0.42±0.03b
SFAc	39.05±0.19d	47.47±0.12c	48.57±0.07b	49.60±0.18a
PUFA	37.80±0.13a	36.58±0.11b	35.75±0.12c	35.19±0.11d
MUFA	23.15±0.29a	15.95±0.11b	15.68±0.11c	15.21±0.13d