Table 4. Effect of aluminium foil-baking on composition (%) of the fatty acids from intramuscular lipid in Longissimus dorsimuscle from Hyla rabbit^a

Fatty acids	Raw material	Level 1 (5 min)	Level 2 (10 min)	Level 3 (15 min)
C12:0b	0.16±0.01b	0.28±0.02a	0.26±0.02a	0.26±0.01a
C14:0	1.36±0.02c	1.77±0.02a	1.71±0.04b	1.74±0.01ab
C14:1	0.42±0.02ab	0.45±0.03a	0.41±0.03ab	0.37±0.05b
C15:0	0.70±0.03d	0.53±0.03c	1.00±0.06b	1.32±0.10a
C16:0	26.19±0.06d	26.91±0.03c	28.31±0.05b	28.76±0.05a
C16:1n-7	2.33±0.02a	1.62±0.02b	1.36±0.03c	1.32±0.03c
C17:0	0.47±0.02a	0.47±0.06a	0.51±0.04a	0.52±0.01a
C17:1	0.42±0.03a	0.27±0.02b	0.25±0.02b	0.23±0.02b
C18:0	10.11±0.28c	16.68±0.05a	16.78±0.04a	18.84±0.04b
C18:1n-9	18.87±0.26a	13.26±0.02b	13.23±0.02b	11.06±0.06c
C18:1n-7	0.88±0.02a	0.84±0.04a	0.75±0.02b	0.72±0.07b
C18:2n-6	25.89±0.02a	25.28±0.06b	24.24±0.06c	24.07±0.05d
C18:3n-3	0.97±0.01a	0.85±0.01b	0.71±0.03c	0.71±0.02c
C20:0	0.07±0.02a	0.07±0.02a	0.08±0.01a	0.08±0.03a
C20:1n-9	0.22±0.01a	0.21±0.03a	0.16±0.02b	0.19±0.03ab
C20:2n-6	0.59±0.02a	0.52±0.04b	0.49±0.02b	0.46±0.05b
C20:3n-6	0.57±0.02a	0.58±0.03a	0.53±0.05a	0.56±0.06a
C20:4n-6	6.55±0.11a	6.42±0.02b	6.31±0.04b	6.05±0.04c
C20:5n-3	1.94±0.02a	1.75±0.04b	1.72±0.03b	1.60±0.05c
C22:5n-3	0.75±0.02a	0.73±0.02ab	0.69±0.04b	0.68±0.03b
C22:6n-3	0.54±0.01a	0.51±0.03ab	0.48±0.04bc	0.44±0.01c
SFAc	39.05±0.19d	46.72±0.05c	48.65±0.10b	51.52±0.11a
PUFA	37.80±0.13a	36.63±0.11b	35.18±0.02c	34.58±0.04d
MUFA	23.15±0.29a	16.65±0.08b	16.17±0.08c	13.89±0.07d